(Pimpinella anisum) Anise is in the same family of plants as carrots, caraway, coriander, dill, fennel, and more. It has a distinctive flavor similar to licorice. This flavor makes it particularly useful for culinary dishes (such as cakes, cookies, breads, pickling, and more). It also has been used as an aid in digestion and as a breath sweetener.
(Bixa orellana) These seeds have a scent that is slightly peppery with a touch of nutmeg and a flavor that is slightly sweet and peppery. In addition to the many recipes it is used in, annatto seed is classified as a food and color additive and it is used to tint cheese, butter, and margarine.
From the fruit of the Apple tree, Apples have a multitude of uses in culinary recipes. They're delicious eaten alone or a fantastic ingredient in scones, cookies, pies, tarts, cakes, sauces and many savory dishes.
This sweet blackberry leaf is an herbal tisane that belongs to the rose family. The Rubus genus has many species, including blackberry, loganberry, raspberry and many more. This particular subspecies produces a leaf that is quite sweet, without the aftertaste that is sometimes associated with other sweet tisanes such as stevia leaf or licorice root.
These whole dried blackberries are a beautiful addition to teas. They can also be reconstituted. To reconstitute, use hot water and soak berries for approximately an hour. If cold water is used, soak the berries for 3-4 hours or overnight.
Blueberries are the fruit of the species Vaccinium, a perennial plant mainly native to North America. Used for their anti-oxidant properties and nutritive properties, blueberries are a staple in many kitchens for use in muffins, pies, jams and jellies. (Click on the picture to see more information)
(Theobroma cacao) (a.k.a Cocoa) Native to South America, cacao is now primarily cultivated in West Africa. Nibs are the result of cacao beans after they have been roasted, cracked and de-shelled. Used in cooking and for snacking, they are usually ground into a thick paste (chocolate liquor). Cacao nibs are high in flavonoids and antioxidants and are a good source of vitamins and minerals.