The name Chlorella is taken from the Greek, chloros, meaning green, and the Latin diminutive suffix ella, meaning small. German biochemist and cell physiologist Otto Heinrich Warburg, awarded with the Nobel Prize in Physiology or Medicine in 1931 for his research on cell respiration, also studied photosynthesis in Chlorella. In 1961, Melvin Calvin of the University of California received the Nobel Prize in Chemistry for his research on the pathways of carbon dioxide assimilation in plants using Chlorella.
Many people believe Chlorella can serve as a potential source of food and energy because its photosynthetic efficiency can reach 8%, which exceeds that of other highly efficient crops such as sugar cane.
Supplier: Dried herbs and berries, roots, medicinal herbs.
dried loose herbs, absinth wormwood artemisia absinthium, annual everlasting xeranthemum annuum, annual wormwood artemisia annua, apple tree leaves malus mill, asiatic dock herb confertus, herba, asiatic dock root confertus, radix, beggar's button, dried root arctium majus, bindweed convolvulus, black chokeberry aronia melanocarpa, black locust flowers robinia pseudoacacia, black thorn prunus spinosa, common agrimony agrimonia eupatoria, common birch leaf betula pendula, common dandelion, dried leaf taraxacum officinale, common dandelion, dried root taraxacum officinale, common hop cones humulus lupulus, common horsetail equisetum, common knotgrass polygonum aviculare, common milfoil achillea millefolium, common milfoil flowers achillea millefolium, common motherwort leonurus cardiaca, common plantain plantago major, common st.john`s wort hypericum perforatum, common syringa syringa vulgaris, common tansy tanacetum vulgare
Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description
Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage
Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
Moringa Leaves Powder USDA Certified free from chemical pesticide, heavy metals and E-Coli can be supplied in bulk packing/pouches of 100 gms/jars of 100 gms
