A place to grow your relationship with God

Posts tagged ‘Spices’

Biblical flowers, Herbs and Spices in the Bible


In the Bible, there were so many things three of these things are flower, herbs, and spices.

Herb and spices were used to stop food from going bad, to make it taste better, as perfume for the body or the air, and for healing.

We still used the same kinds of herb today, like Mint, Dill, Lumin, coriander, Rue, Cinamon, Saffron.

Flowers were not grown in gardens, so when we read about them in the Bible, they were grown the in the wild = wildflowers.

In spring and summer, the hills and valleys of Galilee were bright with wildflowers (Lilies, Irises, Anemones, Dassies) and so many more.


Word meanings

  • Wildflower: A wildflower is a flowering plant that grows spontaneously in natural environments such as meadows, forests, prairies, deserts, and fields, without human intervention. 
  • Herb: the green, leafy part of the plant.
  • Herbalist: Is a person that used edible and medicinal plants for healing people or for other things.
  • Spices: come from the root, stem, seed, fruit, flower, or bark of the tree or plant.

Different kind of herb and spices

  • Myrrh was a sweet-smelling resin collected from the branches of a small thorny tree that grew in Arabia and Africa. It was used to make medicine and an oil. When Nicodemus went to help bury Jesus he brought with him a mixture of Myrrh. see John 19:39-41
  • Gall was a name used for the poisonous hemlock plant or pain-killing opium plant. Jesus was offered wine mixed with gall when he was dying on the cross. See Matthew 27:34
  • Frankincense is a whitish gum, collected from cuts made in branches of a large tree that grew in Arabia and Africa. It was burned to make a Scented smoked. The wise men who visited the baby Jesus, brought him gifts frankincense, myrrh, and gold. See Matthew 2:11
  • Spikenard is in the same family as honeysuckle, and it holds a special place in Biblical history as the key ingredient in the ointment used by Mary Sister of Lazarus to anoint the feet of Jesus, See John 12:3, Mark14:3-9, Matthew 26:6-13
    • It is a small spiky plant that grew from in India, Oil collected from the spikes were also used as a perfume.

Different wildflowers in and around Israel, Jerusalem, and Galilee

Baby Sun Rose

  • Baby sun rose is primarily planted for ornamental purposes in gardens and urban spaces.
  • This species is considered fast-growing and is often planted as ground cover in flower boxes and public areas.
  • It can be easily propagated from cuttings and outcompetes weeds when grown in the same area.
  • Height: The Baby Sun Rose generally reaches 6 to 12 inches (15 to 30 cm) tall. Some giant cultivars can grow up to about 18 inches (45 cm) tall, while dwarf varieties remain smaller, around 4 to 6 inches (10 to 15 cm).
  • Spread: This plant is well-known for its spreading habit, with mature width reaching 2 to 3 feet (60 to 90 cm), forming dense mats that effectively cover ground and suppress weeds
  • They like sandy or dry sow and needs at least 6 hours of direct sunlight daily for best growth Their blooming season primarily spans early spring through summer.

Poppy Anemones

  • It features poppy-like blooms with colors ranging from blue-purple, red, pink, to white, and it has a black dot in the center. 
  • Poppy anemones thrive in well-drained soil and prefer full sun to partial shade. 
  • They are often planted in mixed flower beds, pairing beautifully with other spring-flowering bulbs like tulips and Daffodil bulbs
  • Growth Size: Poppy Anemone typically grows to a height of 10-16 inches (25-40 cm) and spread of 6-9 inches (15-22 cm), making it an ideal plant for borders, containers, and small garden spaces.
  • Blooming Season: This flower usually blooms in the mid of late spring. They usually last up to 4 weeks, providing a burst of color when many other plants have not started coming out
  • In warmer climates, they may bloom throughout the winter. Easy to grow, these color bursting garden plants will bloom year after year after planted.

Rose of Sharon

  • Rose of Sharon, also called Althaea, is a lovely rose, that color can range to be white, purple, or blue.
  • It flowers is about 3 inches (8 centimeters) wide. The flowers appear in September, when a few other shrubs are in bloom.
  • The rose of Sharon grows about 12 feet (3.7 meters) high and has three large leaves.
  • The Rose of Sharon typically need 6 to 10 feet of space between the plants to allow proper growth
  • They like moist, well drained soil and can thrive in full sun or partial shade.
  • It gets its name after a biblical passage, Song of Solomon 2:1 which talks about the Rose of Sharon.

Oleander

  • In Israel, the Oleander (Nerium oleander) commonly displays pink flowers with five petals. While pink is the most frequent color, oleanders can also be white, red, yellow, and Orange
  • Oleander,  is a popular  flowering shrub. The oleander sometimes grows 15 feet (4.6 meters) tall.
  • It has lance-shaped leaves and colorful roselike flowers. The oleander is native to the warm parts of Asia.
  • All parts of the oleander are poisonous to eat.
  • They like to grow in moist, rich soil.
  • Oleanders need 6 to 8 feet of space between each plant to make sure they have each have nutrient and water that they need to have to live.
  • Oleander hails from Mediterranean regions where the soil is anything but rich and fluffy. It prefers gritty, poor, even slightly rocky soil that drains fast and stays dry between waterings. Rich, moisture-retentive soil often leads to lush, leafy growth but few flowers.

I hope this will help you in your study of the bible.

Bible Studies by Bell

Category:

bible, Bible articles by Bell, Scriptural Articles

Tagged with:

Essential Spices for Every Pantry

Spices
These common spices make a good pantry foundation. Some substitution suggestions offer
similar flavors; others are acceptable flavor alternatives. When substituting, start with half of
the amount the recipe calls for, unless directed otherwise, and add to suit your taste.

SpiceFlavorCommon UsesSubstitution
Allspice (ground)Blend of cinnamon, nutmeg, Baked goods, jerk seasoning. Ground cinnamon, nutmeg, or
cloves		baked goods, jerk seasoning, stewsGround cinnamon, nutmeg, or cloves
Anise seedsLicorice like flavorCabbage dishes, meats, fruits dessertsFennel seeds or a few drops of anise extract
Cardamom (ground)Spicy-sweet with peppery and ginger like tonesCurried dishes, bean dishes, baked goodsGround ginger
Cayenne pepperHot, pungent, smokyStews, barbecue rubs and sauces, and bean, meat, egg. and cheese dishesUse 2-3 drops bottled hot pepper sauce for 1/8 to 1/4 teaspoon cayenne pepper
Chili powderHot, spicy, peppery taste and aromaSoups, stews, marinades, meat dishesDash bottled hop pepper sauce plus equal measures of ground oregano and cumin
Cinnamon (ground)Strong, spicy-sweet flavorMeats, breads, pumpkin and fruit desserts, hot coffee, tea, chocolateGround nutmeg or allspice (use only 1/4 of the specified amount)
Cloves (ground)Strong, pungent, almost hot flavorBaked beans, barbecue
dishes, chili, mulled wine, fruit desserts, cakes		Ground allspice, cinnamon, or nutmeg
Cumin (ground)Pungent, spicy, slightly bitter flavorIndian and Mexican cooking, meats, poultryChili powder
Curry powderA fragrant, mild-to-hot blend of up to 20 ground spicesMeats, sauces, stews, root vegetables; often used in Asian and Indian cookingCombine equal parts of ground spices common in curry (such as cumin, coriander, red and black peppers, ginger, turmeric)
Fennel seedsMild licorice like flavor and aromaMeat, sausage, poultry dishes, baked goods, fruit desserts, coleslawAnise or caraway seeds
Ginger (ground)Sweet-hot flavor, nippy aromaStir-fries, marinades, meats, baked goodsGround allspice, cinnamon, mace, or nutmeg
Mustard (dry, seeds)Dry mustard attains hot flavor when mixed with water; seeds have hot spicy flavorDry Mustard- salad dressings and egg, cheese, and meat dishes; seeds- pickling, relishes, and boiled vegetables and meatsIn cooked mixtures: 1 tablespoon yellow mustard for each 1 teaspoon dry; no substitutions for seeds
Nutmeg (ground)slightly sweet and spicy flavor and aromaBaked goods, white sauces, custard, eggnogGround cinnamon, ginger, or mace
Paprika (Hungarian, Spanish)Hungarian paprika is generally more pungent than Spanish and can be labeled sweet (mild) or hot; Spanish paprika is slightly sweet and bitter Vegetables, beef, fish, chicken, salads, egg dishesCayenne pepper, but use sparingly because it’s much hotter
Pepper, black or whiteBlack pepper is more pungent than whiteSavory foods, spiced dessertsWhite may be substituted for black, but it’s milder in flavor
TarragonLeaves have a pungent, hot taste.Use to flavor sauces, salads, meat, poultry, tomatoes and dressings.Fennel Seeds
Similar to fennel fronds, fennel seeds will add the licorice and anise aspects of tarragon’s flavor to a dish. Fennel seeds are a good substitute in soups and stews, where their strong flavor can infuse the cooking liquid. If substituting for fresh tarragon, start with 1/4 teaspoon fennel seeds and add more as necessary.
Quick and Delicious Cooking Ideas

Category:

Recipes, Spices, Useful tips

Tagged with:

Herb and Spice Guide: Boost Your Culinary Skills

Get acquainted with herbs and spices. Add in small amounts, 1/4 teaspoon for each 4 servings. Taste before adding more. Crush dried herbs or snip fresh herbs before using. If substituting fresh for dried, use 3 times more fresh herbs.


Basil

  • Sweet warm flavor with an aromatic odor, used whole or ground.
  • Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.


Bay Leaves

  • A pungent flavor, use whole leaf but remove before serving.
  • Good in vegetable dishes, fish and seafood, stews and pickles.


Caraway

  • Has a spicy smell and aromatic taste.
  • Use in cakes, breads, soups, cheese and sauerkraut.


Chives

  • Sweet mild flavor of onion.
  • This herb is excellent in salads, fish, soups and potatoes.


Curry Powder

  • A number of spices combined to proper proportions to give a distinct flavor to such dishes as meat, poultry, fish and vegetables.


Dill

  • Both seeds and leaves of dill are flavorful.
  • Leaves may be used as a garnish or cook with fish, soup, dressings, potatoes and beans.
  • Leaves or the whole plant may be used to spice dill pickles.


Fennel

  • Both seeds and leaves are used.
  • Has a sweet hot flavor.
  • Use in small quantities in pies and baked goods.
  • Leaves can be boiled with fish.


Ginger

  • A pungent root, this aromatic spice is sold fresh, dried, or ground.
  • Used in pickles, preserves, cakes, cookies, soups and meat dishes.

Marjoram

  • May be used both dry or green.
  • Used to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.


Mint

  • Leaves are aromatic with a cool flavor.
  • Excellent in beverages, fish, cheese, lamb, soup, peas, carrots, and fruit desserts.


Oregano

  • Strong aromatic odor.
  • Use whole or ground to spice tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables.


Paprika

  • A bright red pepper, this spice is used in meat, vegetables and soups.
  • Can be used as a garnish for potatoes, salads or eggs.


Parsley

  • Best when used fresh but can be used dry, use as garnish or seasoning.
  • Try in fish, omelets, soup, meat, stuffing and mixed greens.


Rosemary

  • Very aromatic, used fresh or dried.
  • Season fish, stuffing, beef, lamb, poultry, onions, eggs and bread.


Saffron

  • Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy breads.


Sage

  • Use fresh or dried.
  • The flowers are sometimes used in salads.
  • May be used in tomato juice, fish, fondue, omelets, beef, poultry, stuffing, cheese spreads, cornbread and biscuits.


Tarragon

  • Leaves have a pungent, hot taste.
  • Use to flavor sauces, salads, meat, poultry, tomatoes and dressings.
Quick and Delicious Cooking Ideas

Category:

Recipes, Spices, Useful tips

Tagged with: