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I cook with tea all the time. Adding loose leaves works fine if you're comfortable with the flavor and the technique, but if you're not, just brew some and use the tea in place of water...This has the added benefit that you can be sure of the final flavor before you add it to the dish.


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Without a list of ingredients there's no way to know what else is in your sage tea, or what flavors it will impart to a dish. If the tea you get from the bag is pleasant then the flavor it imparts to the food should also be good, although sage is a very powerful herb and a whole tea bag of it would likely be far too much. My view on this is that while ...


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In the US, coriander refers to ground coriander seeds, not coriander leaf. Its a brown powder. The seeds are spherical and slightly larger than peppercorns.


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I can see several ways to can pesto depending on your comfort level. 1) Can it in balsamic vinegar in a water bath as a thick paste pesto base (there are tiny 1/4 pint jars or use 1/2 pints). Then attach a small bottle of gourmet olive oil and a wedge of parmesan with instructions to mix their own. 2) I personally think that parmesan is dry enough to be ...



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