[Sca-cooks] Spikenard
CHARLES POTTER
basiliusphocas at hotmail.com
Sat Jan 22 16:34:39 PST 2011
You are using the dried root of wild spikenard (Nardostachys jatamansi) from the Nepal region in India and can get this product
from scents-of -the-earth.com for less than 7.00 dollars an ounce.
Master B
> Date: Fri, 21 Jan 2011 18:41:07 -0500
> From: kiridono at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Spikenard
>
> I'm still not sure that's what I need to use...I'm seeing it as a frequent
> ingredient in some of the recipes from the al-Warraq manuscript, and it is
> frequently part of a listing of several herbs...like basil and cilantro.
> Any idea what I could substitute that would have a similar flavor?
>
> Your Grace or Urtatim, do either of you know if it was the root or was it
> leaves that were used as seasonings in Arabic recipes?
>
> Kiri
>
> On Fri, Jan 21, 2011 at 6:23 PM, Laureen Hart <lhart at graycomputer.com>wrote:
>
> > I have recently only been able to find Aralia racemosa as plant matter.
> > All the Nardostachys grandiflora seems to be as oil.
> >
> > http://www.herbco.com/p-454-spikenard-root-cs-wild-crafted.aspx
> > Background: Aralia racemosa shares the name spikenard with other medicinal
> > plants; most are unrelated, as is Nardostachys grandiflora: spikenard.
> >
> > Its family, Araliaceae, includes the ginsengs. Among tribes of eastern
> > North
> > America spikenard has been used for centuries and considered a specific in
> > benefitting broncho-pulmonary tract conditions. It was used as preventive
> > for general care and as a blood purifier.
> >
> > But Herbco.com is still listing Cubebs....
> >
> > Randell Raye
> >
> > -----Original Message-----
> >
> > Kiri
> >
> > PS: One other ingredient I'm having difficulty with is spikenard. All I
> > can find is oil. I seem to get the feeling that I should probably be using
> > the leaves as it is usually lumped in with things like basil and cilantro.
> > Any thoughts??
> >
> >
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> >
>
>
>
> --
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> invisible to the eye."
> --Antoine de Saint-Exupéry, The Little Prince
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