Home / Author Archives: Jerald Cumbus

Author Archives: Jerald Cumbus


Catnip is also sometimes known as catmint. It is part of the genus, nepeta, and is a member of the family of plants know as, Lamiaceae, or the mint family. It is easily grown from seed in most normal, moist garden soils. The plant gets its name and reputation from the effect that the plant has on domestic house cats. ... Read More »


Asafoetida (Ferula assafoetida) quite deservedly also goes by the nickname of devil’ s dung. Fortunately, asafoetida tastes nothing like it smells. In Ayurveda, it is used as cure for stomach ailments and even gas. It is also one of the key medicines for balancing vata dosha. Dried sap is extracted from the stems and roots and then is processed into ... Read More »


Garlic (allium sativum) is a part of the onion family (allium) that also includes chives. It is one of the oldest herbs that is found as part of human cuisine with usage dating back 4-6000 years. Because of this, garlic is used heavily in many of the world’s cuisines. It is a staple of Mediterranean, Indian, and Asian cooking. The ... Read More »


Cinnamon is a spice made from the dried interior bark of cinnamomum zeylanicum, or cinnamomum verum which is grown mainly in Sri Lanka. Preparation of the spice is a complex process involving stripping, peeling, and sun-drying of the bark. The spice is then sold as sticks, or ground into a powdered form that most people are familiar with. In the ... Read More »


Salsa at the most simple level means sauce in Spanish. However, in world cuisine, it has come to mean any spicy vegetable-based sauce used to dip chips and other finger foods. Popularized in the United States with the rise of Tex-Mex cuisine in the 1990’s, people often associate salsa with Mexican pico de gallo. The various types of salsa include ... Read More »