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BREADFRUIT FLOUR NEW SEASON!

BREADFRUIT FLOUR NEW SEASON! 

farina breadfruitsito

 

It is an excellent dietary staple and carbohydrates are the main source of energy with low levels of protein and fat and a moderate glycemic index. It is a good source of dietary fiber, potassium, calcium, and magnesium with small amounts of thiamin, riboflavin, niacin and iron. 100 @ Natural. GLUTENFREE.

 

  One of natures most nutritious foods!

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COMMON BAKING SPICES

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COMMON BAKING SPICES

The following list of commonly-used baking spices each have a unique history of discovery and lore

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ALLSPICE

Columbus found allspice (the symbol of compassion) in the West Indies in 1493. The Physician on his ship noted that the tree had the “finest smell of cloves” he had ever encountered. It is a member of the pepper family. In Caribbean cooking, it’s known as Jamaica pepper, and in Poland, it’s called kubaba.

  • Tastes like a blend of cinnamon, nutmeg, and cloves.
  • Use in pot roasts, stuffings, cakes, cookies, biscuits, pies, and relishes.

ANISE SEED

Considered good for digestion, anise was common in cough drops and in flavoring homemade spirits and tonics. In 13th-century England, the tax on anise paid for repairs to London Bridge.

  • Sweet licorice flavor.
  • Use in cookies, cakes, fruit fillings, and breads, or with cottage cheese, shellfish, and spaghetti dishes.

CARDAMOM, GROUND

Cardamom, related to ginger, was used in old recipes for pickled vegetables, fruits, and herring, custards, spiced wines, liqueurs, and in sauerbraten.

  • Mild ginger flavor.
  • It can be used in cakes and pastries (use it instead of nutmeg in pumpkin pie), curries, jellies, and sweet potatoes.

CINNAMON

An appetite stimulant, cinnamon has been used as a perfume and in sacred oils for anointing. In folklore, sniffing cinnamon was said to cure the common cold. Cinnamon sticks (the bark of the cinnamon tree, native to Ceylon) were used by colonial Americans as a digestive aid, and to flavor or “mull” cider.

  • Warm, spicy flavor.
  • Use ground cinnamon in baked goods, stewed fruits, vegetables, spiced teas, and coffees.

CLOVES

To cure the toothache, to scent the closet, or to repel moths, colonists looked to whole cloves. They grow only near the sea, particularly in Zanzibar, Madagascar, and the West Indies. Their scent can be detected at sea even before land is sighted.

  • Hot, spicy flavor.
  • Use in baked goods, curries, baked beans, and beef stew, and as a pickling spice.

GINGER, GROUND

Europe had Jamaican ginger as early as 1585. It was used to protect against plague during the Black Death. It was already used in medieval times as an ingredient of gingerbread. In the 1800s, a tincture of ginger (“digest an ounce of ginger in a pint of spirits in gentle heat for a week”) was an “expellant to purgative droughts” and a cure for seasickness.

  • Sweet, spicy flavor.
  • Use in pies, pickles, puddings, cookies, cakes, cheese dishes, salad dressings, and soups. It’s also an important ingredient in Chinese, Indian, and Arab dishes.

MACE

The dried aril of nutmeg, mace comes in pressed, flat blades when fresh. It is most commonly used ground. Old recipes used mace sparingly (often with cherries) because it was quite precious.

  • Has a soft nutmeg flavor.
  • Use in doughnuts and other baked goods and sauces, or with chicken, creamed fish, seafood, and fruits.

NUTMEG

Nutmeg was once considered good for head ailments and eyesight. Some old-timers used nutmeg to remove freckles. In 1760, large quantities were burned in Amsterdam to keep prices high.

  • Spicy, sweet taste.
  • Add to sweet foods, cakes, cookies, applesauce, eggnog, souffles, pies, custards, and meat and vegetable recipes.

POPPY SEED

A symbol of sleep, poppies grow where battles raged and where England’s holy maid Margaret slew the dragon.

  • Nut-like, sweet flavor.
  • Good in breads, cakes, pastries, and salad dressings. Try also with vegetables and noodles.

SESAME SEED

Open, “Sesame” is what Cassim forgot in Ali Baba’s tale. In East India, the seeds found culinary and ceremonial uses, including rituals for burial and fertility.

  • Nutlike flavor when toasted.
  • Use the white seeds in breads, rolls, and cookies. The black seeds are used in Asian cooking to coat meat and fish before cooking and to season rice and noodle dishes.

VANILLA BEAN

The pod of a climbing orchid, vanilla grows in tropical climates and was used by the Aztecs for flavoring chocolate. Frugal housewives bury chunks of it in sugar for a subtle vanilla flavor.

  • Sweet, rich taste.
  • Use in custards, ice cream, cookies, and pastries, and to flavor sauces.
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The Story of the Jamaica Easter Tradition From The Hot Cross Buns

The Story of the Jamaica Easter Tradition From The Hot Cross Buns

 Jamaica’s tradition of eating Easter bun and cheese, fortune telling and Carnival are the ways this island celebrates this holiday period. COMMON EASTER TRADITIONS Easter egg predictions One of Jamaica’s long established practices is the setting of an egg to predict one’s future. It is said if you place an egg white in a container of water on Holy Thursday night by Good Friday you will see your future. This is determined by the pattern which was formed by the coagulating egg white. If the shape formed in the container is a ship or aircraft, it means travel. The custom of offering Easter eggs, either chocolate or hard-boiled and colored, dates back well beyond the early years of Christianity to the most ancient pagan traditions. In fact, many cultures have also put their own twist to the egg story. Easter bun In Jamaica, this is the time of year when people tend to eat bun and cheese in abundance. Though it is not clear how the cheese aspect of the tradition started, bun eating has been around for centuries.easter bun Devon House (2)

The popular Jamaican Easter bun, a tropical version of the English hot cross bun is generally eaten with processed cheddar cheese. Supermarket shelves are piled high with these sweet loaves, spiced with cinnamon, cloves and nutmeg, and bursting with raisins, currants and other dried fruit.  Eating buns during Easter is not unique to Jamaica. In earlier times Greeks and Egyptians ate small cakes or buns in honor of the ‘queen of heaven’, the goddess Easter as early as the days of Cecrops, the founder of Athens, 1,500 years before Christ. Hot cross buns were first baked by the Saxons in honor of Easter. Early church fathers, to compete with the pagan custom of baking oxmarked cakes, baked their own version, using the same dough as the bun made for Easter. But they had to be discreet in their conversion methods. So they reinterpreted the ox-horn symbol as a crucifix, and gave the buns out to new converts attending mass. And again, they did a good job of disguising their motives. Easter lily Most churches and homes in Jamaica are decorated with Easter lilies, which seem to appropriately bloom on Easter Sunday. The lily is a symbol of purity, innocence and virtue because of its delicacy of form and its snow-white color and White Trumpet or Easter Lily has come to symbolize the resurrection of Jesus Christ. History, mythology, literature, poetry and the world of art are rife with stories and images that speak of the beauty and majesty of the elegant white flower. Often called the “white-robed apostles of hope,” lilies were found growing in the Garden of Gethsemane after Christ’s agony. Physic nut tree Another Jamaican Easter myth is the bleeding physic nut tree which usually occurs on Good Friday at noon. This is an often repeated story in rural Jamaica. It is said that on Good Friday, if you cut the tree, the sap that oozes would be a red substance that signifies the blood of Jesus. It is also believed that the crucifixion was carried out on a similar type of tree. Fish especially Sprat Food is an important part of Jamaica’s Easter tradition. Another popular custom is the exclusion of meat from the diet for the Lenten period (40 days after Ash Wednesday). Many still observe this tradition and refrain from cooking on Good Friday, with fish as the main staple of nearly every household. It is prepared in every conceivable way: fried, roasted, steamed, grilled, escoveitched and jerked. Carnival While Easter is a solemn time for many, there are those who opt to celebrate in another form and choose to participate in Carnival in Jamaica. Culminating during Easter week, Carnival has become a major event on the Jamaican party calendar, attended by thousands of revellers. Kingston’s biggest annual event is jam-packed with costumed parades featuring local and regional calypso and soca artists bringing the music of the region to the city’s streets

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BREAD PUDDING

BREAD PUDDING

Sweet bread pudding is where leftover stale bread gets a second chance at greatness.nice,easy and very delicious.

Skills & know h

breadpudding

Ingredients 8 servings

  • 16 slices bread, cubed
  • 1 cup raisins
  • 2 cans (12 fluid ounces each) evaporated milk
  • 4 large eggs, slightly beaten
  • 3/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Caramel sauce (optional)

 

 

 

Directions

PREHEAT oven to 350º F. Grease 12 x 8-inch baking dish.COMBINE bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

BAKE for 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before serving.

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