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Are Bay Leaves Dangerous to Eat?

Bay leaves are NOT dangerous to eat. It is believed that this myth began because there are leaves that look similar to the bay leaf (mountain laurel and cherry laurel leaves) that are poisonous to humans and animals. It is recommended that you remove the bay leaf out of your...

Garlic Powder and Granulated Garlic: What's the Difference?

The main difference between garlic powder and granulated garlic is texture. Both are made of dehydrated garlic. Garlic powder has a very fine consistency, more like flour. Granulated garlic is coarser, more like the consistency of cornmeal.   Advantages of Granulated Garlic Less likely to clump as compared to powder...

Alfalfa

Alfalfa is a perennial herb commonly found on the edges of fields in low valleys and is widely cultivated by farmers for livestock feed. Alfalfa or lucerne was used by the Persians to feed their horses to make them look sleeker and fell stronger. The Arabs designated this common hay...

Allspice

Allspice comes from a tall tree that grows prolifically throughout Central and South America and the Caribbean. The allspice tree has a slim trunk that sheds its soft, light-grey outer bark every year. It branches high above the ground, bearing pairs of lanceolate leaves that are shiny dark green on...

Green Cardamom

As old as civilization itself, Cardamom always has been and still is one of the world’s most expensive spices. Today, cardamom is most popular in the cooking of India, Iran, Morocco, and the Arab nations. It is a key ingredient in the Moroccan spice mix ras-el-hanout and the well-known Indian mix garam masala....