I did herbs & spices, now I am going to talk about everything else. I will try to do this alphabetically, but can’t guarantee that I won’t forget something.
Here we go:
Almonds
Being from California, I grew up eating almonds and still love them today.
Taste: Sweet
Botanical Relatives: Peaches
The word “almond” comes from Old French almande or alemande.
Almonds is a tree that is native to the Mediterranean climate of the Middle East. It is also what we call the edible seed inside the shell.
The word “almond” comes from Old French almande or alemande. The Bible called the Almond, among the best of fruits and Aaron’s Rod.
Almonds are high in protein, riboflavin, Vitamin E, Niacin, Fiber and many more. There are many medicinal uses for almonds, such as: improved complexion, improved movement of food through the colon, and the prevention of cancer.
CANDIED ALMONDS
Serves 8
- 1/2 cup water
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- 2 cups whole almonds
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
Culinary Chick 