Many of our readers enjoyed the article on using soapnut berries as an eco laundry substitute.

We wanted to pass along some other great ideas from our friend’s at Herbal Recipe Journal. Enjoy these All Natural Cleaners for the Home and Recipes for Natural Cleaning products. Now you can replace those chemicals!

Window & glass cleaner
1 1/2 cups warm water
1/2 cup vinegar
1/4 cup rubbing alcohol

Bleach Alternative:
1/4 cup Lemon Juice
12 drops Lavender essential oil
1/4 cup Baking soda
1/4 cup vinegar

Put ingredients into a large jug, and shake well.
Next time you wash a load of white use this in place of the bleach.

Floor Cleaner:
1/8 cup liquid castile soap
1/2 cup white vinegar
1 gallon warm water
5-10 drops tea tree oil or lavender oil

Furniture Polish:
1 cup olive oil
1/2 cup lemon juice

Place on a rag and rub down furniture. Use a clean rag to polish.

Non-abrasive degreaser:
Warm water
baking soda
drops of orange essential oil

Soft Scrub:
Use this for tubs, showers, and toilet bowls
1/2 cup baking soda
castile soap (Enough to make a “Soft but thick” consistency)
5-10 drops peppermint essential oil

All Purpose Cleaner:
1/3 cup Salt
1 cup Vinegar
1 cup Warm Water
1/2 Baking Soda

Put into a spray bottle.

* Castile Soap is an all natural soap made of oil olive or vegetable oil rather than animal fats and chemicals. You can buy castile soap in flakes or liquid form, check online or (maybe!) a local health store might have it.

Starwest also offer the “The Soap Makers Companion” Guide to Soapmaking.
From the author of the best-selling The Natural Soap Book comes this illustrated guide to making over 40 specialty soaps — from exquisite stained-glass, marbled, and layered soaps to soothing masseuse bars, hardworking laundry soap, and practical liquid soaps. Through clear, step-by-step instructions, master soapmaker Susan Miller Cavitch leads you through every step of the soapmaking process.

Please enjoy this informative article re-published from our recent fall newsletter.
Its easy to sign up for the newsletter! Don’t miss out on other articles and special highlights. Visit www.starwest-botanicals.com and sign up today.

Improving Digestive Health With Carminative Herbs
by Christa Sinadinos, Clinical Herbalist

The digestive system is considered the foundation of health by many natural health practitioners. Digestion consists of two fundamental processes, assimilation and elimination, which generate energy for the physical body and provide the nutrients which maintain the body processes and systems.

Eating high quality, unprocessed, whole foods provides fuel for the body, but the digestive system has to function properly in order to assimilate the nutrients. A number of factors can reduce the digestive capacity including stress, eating quickly, consuming cold foods, and drinking iced beverages. Additionally, the use of alcohol, recreational drugs, antibiotics, and other medications can also hinder digestion. Some of these factors can be remedied by eating foods which are served warm or at room temperature, and by relaxing while consuming a meal.

Another way to improve digestion is by utilizing flavorful, carminative herbs. Herbs with carminative properties help to reduce flatulence and bloating. They are beneficial for treating colic, as well as for decreasing smooth muscle cramping and griping pains (intestinal cramping). Some carminative herbs increase bile flow, which improves the digestion of fats. Examples of carminative herbs which improve assimilation include the following: anise, cardamom, coriander, cumin, fennel, fenugreek, ginger, orange peel and peppermint.

There are numerous ways to incorporate carminative herbs into the diet, for instance, most of the herbs covered in this article can be included into food recipes. Anise, cardamom, coriander, fennel, and ginger enhance the flavor of soup, bread, grain, bean, and meat dishes. Drinking herbal tea, consuming an herbal extract or a digestive chew are other methods of ingesting carminative herbs. The following herbs have been used to improve digestive functions

Anise Seed (Pimpinella anisum)
Anise seed has carminative properties which enhance digestion; it can also be used as a breath freshening agent. Anise prevents and expels gas, and allays nausea and indigestion, which can be beneficial in relieving morning sickness. It is helpful for treating infant colic; it also increases the flow of breast milk. Anise is commonly used as a flavoring agent in black licorice candy, toothpaste, and confections. The seeds have a sweet, black licorice-like taste and they are used to flavor digestive liqueurs including anisette, ouzo, raki, aguardiente, ojen, and kummel. These beverages are often consumed as an aperitif.

Cardamom (Elettaria cardamomum)
Cardamom has carminative actions which help to relieve gas and bloating. It acts as an antispasmodic and can slow the rate of stomach muscle cramping, as well as numb the nerves in the stomach. Cardamom is often added to digestive bitters formulas. It is safe for children, although catnip and chamomile are generally more effective for treating infant colic. Cardamom can be used in combination with other warming herbs such as ginger and cinnamon to enhance circulation. Cardamom seeds have a pungent, sweet flavor.

Coriander Seed (Coriandrum sativum)
Coriander has anti-spasmodic, carminative, and stomachic properties. This spice enhances the flavor of both Mexican and Indian dishes. It also enhances the digestion of beans. Coriander seeds come from the plant known as cilantro and have a similar flavor.

Ginger (Zingiber officinale)
Ginger has a broad range of beneficial medicinal and culinary uses. It is a digestive stimulant which increases salivary and gastric secretions. It can be used to reduce flatulence and to quell nausea. Ginger also reduces cramping of the stomach and bowels, as well as menstrual cramping. It can be used in the treatment of motion sickness, and can also help to reduce morning sickness. The fresh root contains enzymes which enhance digestion.

*Contraindications: ginger has blood-thinning actions and should be used with caution by individuals taking blood-thinning medications or who have blood clotting disorders. Avoid consuming ginger for two weeks prior to surgery and for one week following surgery.*

Orange Peel (Citrus sinensis)
Orange peel has a bitter, aromatic flavor and is considered a digestive tonic. It stimulates bile flow, increases digestive enzymes, and helps to reduce stagnation of the liver. It contains high amounts of pectin, which binds with and removes radioactive compounds, heavy metals, and environmental toxins, that are stored in the body. Orange peel has carminative actions which reduce the cramping that may potentially result from taking potent bitter, cholagogue herbs such as gentian and Oregon grape. It also contains flavonoids that help to strengthen connective tissues, improve the integrity of the blood vessels, and enhance free radical scavenging (i.e. antioxidant) properties. It is a tasty addition to most tea blends when used in small quantities.

Peppermint (Mentha piperita)
Peppermint is an age-old remedy which can be used in the treatment of nausea, dyspepsia, and stomach cramps. The tea of peppermint is a safe remedy for morning sickness. Peppermint also anesthetizes the nerves in the intestinal tract, making it an herb of choice for stomach pain or an upset stomach. The tea is helpful to reduce gas pain and hiatal hernia pain. Peppermint can decrease heartburn and esophageal acidity from hiatal hernia. However, for some individuals peppermint may aggravate the latter two conditions.

*Contraindications: discontinue use of peppermint if it aggravates acid indigestion or gastric reflux disease.*

Christa’s Delicious Digestive Chew Recipe
Two parts of candied ginger (chop into small pieces ¼ to ½ inch size)
One part each of anise, cardamom, fennel, and orange peel
Combine the above ingredients and consume one teaspoon of the mixture before or after meals.

Christa’s Carminative Tea Blend
Add one part each of allspice, anise, cardamom, coriander, fennel, orange peel, and marshmallow root; add one half parts of licorice root and dry ginger

First, combine the previously listed herbs. Next, place four tablespoons of the tea blend in 48 ounces of water, in a vessel with a lid. Simmer on low for a minimum of thirty minutes. This will yield approximately one quart of tea. Strain the tea and add cream or milk (optional).

Carminative Chai Tea Blend (caffeine free)
Two parts of fresh grated ginger root (or one part dry ginger root)
One part each of allspice, anise, cardamom, cinnamon, coriander, and fennel seed
One half part of licorice root

First, combine the previously listed dry herbs. Next, place two tablespoons of fresh grated ginger and two tablespoons of the herbal blend in 48 ounces of water, in a vessel with a lid. Simmer on low for a minimum of thirty minutes. If fresh ginger is not available, use four tablespoons of the dry herbal blend. Strain the tea and add cream or milk (optional).

In the spirit of the season, Starwest offers you this Fall Favorite: a Recipe for Pumpkin Bread. Enjoy!

Mmm Fall Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and
sugar until well blended. In a separate bowl, whisk together the flour,
baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry
ingredients into the pumpkin mixture until just blended. Pour into the
prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Don’t miss out on the monthly special offered by Starwest Botanicals!

For September we have the following specials offers:

• 10% off Starwest Organic GreenPower Blend – Organic GreenPower Blend
• 10% off Starwest Press-N-Brew Tea Bags – Starwest Press-N-Brew Tea Bags
• 10% off Certified Organic Sprouting Seeds
• 15% off Auromere Ayurvedic Toothpaste & Soap Products
• 15% off Chandrika Ayurvedic Soap
• 15% off Grandpa’s Soaps Full Line of Products

Take advantage of these special deals Today!

Be to check our special board each month for great deals.

Chia seeds, otherwise known as Salvia hispanica, have long been thought to be a super food due to its many vitamins and minerals. While these seeds might seem tiny, they pack a real antioxidant punch and are especially rich in omega-3 fatty acid, necessary in keeping your body healthy and free of harmful free radicals and toxins.

Chia seeds get their health potential from the fact they are loaded with boron, calcium, minerals, fiber and vitamins. It doesn’t stop there either since they are also great sources of protein and amino acids.
Many herbalists and everyday people believe they are the perfect food thanks to these many health benefits. It isn’t surprising to see how, either.

The Chia seed was once considered to be such a powerful health remedy that it was once a more prized possession than gold. The Aztecs used chia seeds as currency used in trading and bargaining. Anything which could control appetite and increase strength was regarded as highly valuable in the ancient world. Chia seeds helped them sustain their bodies and strength while on expeditions and during warfare.

Salvia hispanica is the highest known natural source of anti-inflammatory Omega-3. It holds eight times more of this antioxidant than Salmon. Unlike other sources of this important fatty acid, flaxseed, hemp or fish, it is highly stable because of its powerful, naturally-occurring antioxidants.

Chia holds many other benefits, as well. It tastes good and can be easily digested unlike most other seeds. They are gentle to both your esophagus and stomach. Packed with mucilloid soluble fiber, chia seeds suppress that painful, burning sensation caused by acid reflux in the stomach and esophagus. The Aztecs and Mayans knowing these properties used them as a means of also fighting infection and speed up healing.

More and more people buy chia seed for use as a source of fiber. Fabulous colon cleansers, chia seed clears out the digestive tract, allowing you to fully absorb nutrients and eliminate waste more efficiently. They also prevent indigestion and heartburn without the risk of harmful side effects.

Cooking with Chia Seed

Chia seeds can be mixed with pancakes, hot oatmeal and biscuits for your breakfast. They can also be included in scrambled eggs. You can pound chia seeds and use them as toppings in many dishes or in baking bread. Chia gel is also good in jams, jellies and yogurts. In addition, it can be mixed with grits, milk shakes, smoothies and polenta.

Fresh dried herbs from around the world are used in many ways around your home or in your business. Fresh herbs grown by suppliers located worldwide, are used in all types of cuisines and in beverages. Dried herbs are also the main ingredient in a host of wonderful teas that you enjoy with your morning paper or at the end of a long day. Dried herbs can be used in household products such as cleaning products, laundry detergents and dryer scents for your clothing. Personal care products, such as perfumes, cosmetics, body lotions and oils typically use fresh dried herbs for their fragrance. Businesses that produce food or offer dried herbs for sale to the public can benefit from the wealth of wholesale bulk herbs available online today. However, most people simply enjoy having a variety of fresh dried herbs on hand for everyday meal preparation.

Many home cooks are accustomed to turning to their spice rack to flavor their daily meals. The great attraction of keeping a variety of fresh dried herbs on hand is that you then have the opportunity to cook a plethora of dishes from many different cuisines.

Italian dishes feature fresh dried herbs such as basil. This delicious herb is used to flavor soups. It is also excellent when used dry as a tasty addition to Italian main dishes such as lasagna.

Mexican cuisine utilizes the zesty flavors of cumin, chile pepper, oregano and other fresh dried herbs and spices. These are used to flavor enchilada, burritos, fish dishes, guacamole and other South-of-the-border delights.

Creole cooking, a favorite in the Southern Gulf states, relies on many fresh dried herbs and spices to wake up those recipes. Cayenne pepper, paprika, file powder and other flavors, including dried parsley, are combined in special ways to enhance the taste of regional dishes like gumbo, jambalaya and crab cakes.

No matter which cuisine is your favorite, your culinary palate will be extended and delighted when you rely on the outstanding flavor that fresh dried herbs from Starwest provide in your dishes. To meet this need, Starwest offers a complete line of high quality Organic Spices in Jars & Pouches.

A study by Whole Foods Market in 2004 reported by the Organic Consumers Association found that ‘Two Years After Organic Standards Enacted, More Than Half of Americans Have Tried Organic Foods; Americans Choose Organic Products for Quality, Flavor, Environmental Impact, Perceived Health Benefits’

More recently, this growing popularity and awareness of the natural foods industry was highlighted through the success of the Natural Products Expo. Along with this are the early estimates from the Nutrition Business Journal that indicate consumer sales of nutrition products grew 9 percent in 2008 to more than $100 billion.

We decided to take a look at some of the factors of why the demand for organic herbs is on the rise.

Farms across the United States and the world were affected by the advent of industry. Tractors replaced horses for more quickly and efficiently getting a crop harvested. Factory processing increased output of farm products to markets around the world. Some changes were for the good, yet other changes, driven by more intensive agriculture, have been less so.

Large agricultural corporations with the benefit of government subsidies have, over the years, bought up family farms, starting trend toward large-scale farming. Monocultural farming also became the norm, with thousands of acres planted in a single crop, such as corn or soybeans. Single family farms, in contrast, tended to promote much more biological diversity, because crops changed with the seasons, and some of the land was often devoted to raising livestock, from which the animal manures were used to enrich the soils, which helped to keep from depleting them of nutrients and soil microorganisms. With the advent of chemical fertilizer, much of the improved soil tilth that comes from regular applications of home-made compost was lost. Chemical pesticides may pose an even graver danger in terms of biodiversity.

Pesticides are usually targeted at killing a single sort of pest, such as a fly or a moth that could damage a crop. However, they also kill beneficial insects as well, insects that in other times had helped to keep the pests under control. Along with growing monocultures came the advent of GMO seeds.

Genetically modified organisms, or GMOs, are seeds that have been engineered for specific growing or production purposes. If thousands of acres are planted in these GMO monocultures, it may have a devastating impact on insect life and other types of biodiversity.

As information about such farming practices became more widespread, people started looking for alternatives to factory-farmed meats, produce and herbs. That alternative has been organic foods.

Organic food production, including organic herbs, has been on the rise to the extent that, according to The Organic & Non-GMO Report, several large agricultural schools across the nation have started to meet the need for more organic farmers by offering degree programs in organic farming.¹ Farmers’ markets and CSA farms offering people locally and organically grown food products straight from the farm are becoming wildly popular across the United States. Small farms that could not competitively compete with large factory farms are finding a well-paid niche in the agricultural market by growing organic foods and herbs, and are making a rebound today.
—-
1 “Universities launching organic farming programs.” The Organic & Non-GMO Report. Nov. 2006. Online. 16 July 2008.

It seems to be an ongoing controversy – is it best to use whole spices or ground? Dried herbs or fresh?

There are strong arguments on all sides of the issue, but when asking this question, the best answer is “all of the above” – for different types of cooking and food preparation. It can also depend a great deal upon the time of the year; after all, many herbs are perennials that die back at the end of each growing season – meaning that in its fresh form, it’s probably not available during the winter.

It’s also dependent on whether the food being prepared is fried or baked, and at what temperature. For example, some fresh herbs and spices stand up quite well to the extremely high temperatures involved in Chinese wok stir-frying. On the other hand, when it comes to Italian marinara sauces that simmer for hours over low heat, it’s probably best to use dried herbs rather than the fresh variety. The reason here is that dried herbs ultimately explode into microscopic particles during the simmering process, actually fusing with the tomatoes on a molecular level as they cook down into sauce. Fresh herbs in this case would likely turn into soggy little bits.

Another type of dish in which it is best to use dried herbs is one that is baked, such as pizza margharita. This particular variety calls for basil; however, fresh basil leaves will wither very quickly in a pizza oven under high heat.

On the other hand, fresh garlic is an excellent pizza topping, and is wonderful when sautéed in olive or sesame oil. Dried, ground garlic on the other hand would quickly burn in a sauté pan.

The fact is that fresh herbs and spices are fine to use in season under certain conditions, and depending on the dish being prepared, can even be preferable to the dried and ground variety. However, if you are preparing a dish in which the flavor of the spices need to spread evenly or is doing to be baked in the dry, high heat of an oven or simmer at a slow boil for hours, dried spices and herbs are a better choice.

One thing is certain however, Starwest Botanicals wide selection of dried spices in bulk will meet the needs of even the most demanding culinary artisan, or add a dash of excitement for the homemaker desiring quality ingredients for their family.

We look forward to your feedback, which spices do you use (dry, or fresh)? And why, or in what dishes, recipes, and cooking?

Starwest Botanicals continues to improve it’s commitment to providing an outstanding selection of quality bulk herbs and spices with the addition of 40 new products to their site and catalog. Highlights of these new products include gourmet salts, organic seasoning blends, organic and bulk herbs and natural body care products.

Gourmet Salts
Our latest selection of gourmet salts is truly unique and is sure to appeal to those in search of culinary treasures. Among the new additions you will find a wide selection of products that are truly singular, such as our favorite, Yakima Sea Salt. Sweet, aged applewood from the Yakima Valley gives this salt it’s unique flavor. We also highly enjoy the Himalayan salt, harvested from the heart of the Himalayan Mountains. Having formed over the last 250 million years, it is an amazingly pure salt-untouched by pollutants and toxins. We are also proud to carry the Hiwa Kai Sea Salt, a unique Hawaiian salt that has a stunning black color and silky texture.

Culinary lovers will want to be sure to visit the bulk herbs and spices page of our site to find these and many other outstanding organic salts and sea salts.

Organic Herbs
Additions to our already amazing selection of organic herbs includes such wonderful items as Organic Buchu Leaf Powder, Organic Egyptian Chamomile Flowers, Organic Hibiscus Flowers and Organic Lycii Berries. Just to name a few. You will want to visit our organic herbs page to see our entire selection.

Natural Body Care
New organic natural body care products we have added include Organic Yellow Bees Wax Blocks and Organic Cocoa Butter Chunks.

For those interested, we also have our latest catalog available by request online.

Any discussion of quality, as it relates to dried herbs and spices, should start with definitions of plant parts and forms. To determine whether an herb meets a particular quality specification it is first necessary to decide the proper plant part to be used.

The active or useful plant part could be the root, leaves, seeds, flowers or bark. With some herbs only one part of the plant is used, with others many different parts can be used. Generally speaking, different properties of taste and smell or active ingredients dictate which part is to be used.

The following are descriptions of various plant parts as used in the trade:

PLANT PARTS

• Root: The part of the plant that grows below the ground. Sometimes includes roots, rootlets, rhizomes, and tubers. If specified as root, it should be free of above ground stem.
• Herb: This refers to the dried, above ground portion of the plant including stems and flowering tops.
• Bark: This typically refers to the exterior bark, which is scraped off. Sometimes only the interior bark is used. In the case of sassafras and barberry the root bark is the only portion used.
• Berries: The fruit picked just before ripening and dried.
• Seeds: Seeds are harvested when ripe and cleaned of chaff (small pieces of leaves or stems that have been separated from the seeds).
• Buds & Flowers: Buds are typically harvested just before or just after the buds are open.
  Petals: Each petal is freed from calyx.
• Gums: Gums are the dried sap of trees.
• Leaves: Leaves are collected just before the end of the growing season. Small stems may be included with the leaves, but the woody stems are not.

COMMON FORMS

Dried herbs and spices can come in a variety of forms, below is a simple explanation of each of the forms commonly offered:

• Whole: The plant part is sold as is and has not been purposely cut. Generally seeds, fruits, and flowers are sold in this form.
• Cut & Sifted (C/S): Cut to approximately 1/8” to 3/8” in size then sifted to remove fine particles and produce a more uniform size.
• Square Cut: Cut with European machines to produce a very uniform cut. Licorice root, orange peels, and many other herbs are cut in this way.
• Granulated: Consists of particles from 1/32” to 1/8” in size. This size can be used in tea bagging machines. Our standard for granulated items is that it passes through a 14 mesh screen and remains on top of a 60 mesh screen. This ensures that particles that are either too large or too fine will be removed.
• Powdered: Fine particle size that will generally pass through a 60 mesh screen. Some oily or resinous materials are difficult to grind without adding anti-caking compounds; these materials would be offered in rough powders. Some items which fall into this category are juniper berries and nutmeg.
• Roasted: Roasting converts some of the bitter flavors to smoother ones. Dandelion root is processed this way and used in coffee substitutes.
• Decorticated: Removes shell or pod from the seed.