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<title>eJozi’s RecipeBook - Latest Recipes in Spices and Herbs</title>
<link>http://www.ejozi.co.za/</link>
<description>Articles in eJozi’s RecipeBook</description>
<language>en-us</language>
<item>
<title>Allspice</title>
<link>http://www.ejozi.co.za/spices-and-herbs/allspice.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/allspice.html</guid>
<pubDate>Tue, 03 Nov 2009 17:35:13 -0600</pubDate>
<description><![CDATA[ Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger, and nutmeg, hence the name ‘wonderpeper’ (marvelous pepper) in Afrikaans. It’s produced from the unripened dried berries of an evergreen tree native to Caribbean regions... ]]></description>
</item><item>
<title>Aniseed</title>
<link>http://www.ejozi.co.za/spices-and-herbs/aniseed.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/aniseed.html</guid>
<pubDate>Tue, 03 Nov 2009 18:36:28 -0600</pubDate>
<description><![CDATA[ Aniseed (<em>Pimpinella anisum</em>, also anìs (stressed on the second syllable) and anise) has small sage green to yellow ochre crescent-shaped seeds similar to caraway in appearance, with a distinct sweet though not overpowering liquorice flavour. Aniseed is native to the Middle East and is widely cultivated in temperate regions of northern Africa, Greece, southern Russia, Malta, Spain, Italy, Mexico, and Central America... ]]></description>
</item><item>
<title>Bay Leaves</title>
<link>http://www.ejozi.co.za/spices-and-herbs/bay-leaves.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/bay-leaves.html</guid>
<pubDate>Tue, 03 Nov 2009 17:37:59 -0600</pubDate>
<description><![CDATA[ Bay leaves refer to the aromatic leaf of the Bay Laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves are often used to flavour soups, stews, braises and pâtés in Mediterranean Cuisine... ]]></description>
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<title>Cayenne Pepper</title>
<link>http://www.ejozi.co.za/spices-and-herbs/cayenne-pepper.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/cayenne-pepper.html</guid>
<pubDate>Tue, 03 Nov 2009 17:40:17 -0600</pubDate>
<description><![CDATA[ Cayenne pepper is a finely ground powder prepared from the seeds and pods of various types of chilli. As most powders are blends, the names of the varieties used are not very important. The capsicums used are the small-fruited varieties: thinnish tapered seed pods up to 12 cm long and 2.5 cm in diameter... ]]></description>
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<title>Dill</title>
<link>http://www.ejozi.co.za/spices-and-herbs/dill.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/dill.html</guid>
<pubDate>Sat, 14 Nov 2009 23:01:28 -0600</pubDate>
<description><![CDATA[ Dill has a sweet and aromatic bouquet; the taste has a hint of caraway and is slightly, but by no means unpleasantly, bitter. Indian or Japanese dill is thinner and paler than its Western counterpart... ]]></description>
</item><item>
<title>Garlic</title>
<link>http://www.ejozi.co.za/spices-and-herbs/garlic.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/garlic.html</guid>
<pubDate>Sat, 14 Nov 2009 18:56:43 -0600</pubDate>
<description><![CDATA[ Garlic is indispensable in many cuisines. Before preparation, a whole clove has only a mild bouquet; it is only marginally stronger when sliced, but it has a very powerful flavour with a lingering aftertaste and aroma once chopped or crushed... ]]></description>
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<title>Horseradish</title>
<link>http://www.ejozi.co.za/spices-and-herbs/horseradish.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/horseradish.html</guid>
<pubDate>Sun, 15 Nov 2009 11:22:10 -0600</pubDate>
<description><![CDATA[ Horseradish is a long, rough, tapering root, not unlike a parsnip, with rings, and tiny roots sprouting from the main root. Horseradish is sold fresh, but is more often available grated. Dried, flaked and powdered horseradish is also sold and this retains its pungency more fully than the grated form which is stored in vinegar... ]]></description>
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<title>Turmeric</title>
<link>http://www.ejozi.co.za/spices-and-herbs/turmeric.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/turmeric.html</guid>
<pubDate>Thu, 05 Nov 2009 07:29:24 -0600</pubDate>
<description><![CDATA[ Turmeric (<em>Curcuma longa</em>), also called borrie, is a rhizome (swollen underground root) that’s brilliant golden orange inside with orange-tinged tan skin. Borrie in South Africa is chiefly used in curries, pickled fish and sosaties and for colouring yellow rice... ]]></description>
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<title>Vanilla Bean</title>
<link>http://www.ejozi.co.za/spices-and-herbs/vanilla-bean.html</link>
<guid>http://www.ejozi.co.za/spices-and-herbs/vanilla-bean.html</guid>
<pubDate>Thu, 05 Nov 2009 07:36:16 -0600</pubDate>
<description><![CDATA[ Vanilla (<em>Vanilla planifolia</em>) is the only orchid that produces edible fruit, in the form of long thin pods. Native to Central America, vanilla has a long history of use in that region, especially for flavouring Mayan and Aztec spiced drinking chocolate... ]]></description>
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