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	<title>Spices &#38; Herbs &#187; Cook</title>
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		<title>Spices &#8211; Saffron</title>
		<link>http://spicerequest.com/spices-saffron.html</link>
		<comments>http://spicerequest.com/spices-saffron.html#comments</comments>
		<pubDate>Thu, 08 Oct 2009 01:47:19 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Color]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Medicinal]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ancient Egypt]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[India]]></category>
		<category><![CDATA[Mediterranean Sea]]></category>
		<category><![CDATA[Middle Ages]]></category>
		<category><![CDATA[Rose water]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[Spain]]></category>
		<category><![CDATA[Spice]]></category>

		<guid isPermaLink="false">http://spicerequest.com/?p=258</guid>
		<description><![CDATA[A football field full of saffron crocus flowers is needed to produce one pound of saffron.  A person can now better understand how saffron is worth its weight in gold. The flower has become very sensitive to its growing conditions and the increased demand for saffron has rendered this spice one of the rarest, most sought-after and expensive spices in the world.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Herb/Spice &#8211; Coriander</title>
		<link>http://spicerequest.com/herbspice-coriander.html</link>
		<comments>http://spicerequest.com/herbspice-coriander.html#comments</comments>
		<pubDate>Mon, 06 Apr 2009 23:27:58 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Coriander]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[Olive oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Salad Dressing]]></category>
		<category><![CDATA[Vinegar]]></category>

		<guid isPermaLink="false">http://spicerequest.com/?p=232</guid>
		<description><![CDATA[Coriander leaves are called cilantro. The coriander plant  is a rigid, strong smelling annual with a pronounced taproot  and slender stems up to 2 feet. It features ferny pinnate leaves, rounded and parsley-like at base, umbels of small white or pink flowers formed in midsummer, followed by round red-brown seed capsules that are very aromatic when ripe.]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Herb &#8211; Dill</title>
		<link>http://spicerequest.com/herb-dill.html</link>
		<comments>http://spicerequest.com/herb-dill.html#comments</comments>
		<pubDate>Fri, 06 Mar 2009 19:12:55 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Growing]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Fruit and Vegetable]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Stock]]></category>
		<category><![CDATA[Vegetable fats and oils]]></category>

		<guid isPermaLink="false">http://spicerequest.com/?p=226</guid>
		<description><![CDATA[Dill is one of the most common herbs in North America. It is an annual tall and lacey plant that grows 18-30 inches in height, with fine feathered blue-green leaves and hollow stems. It has small open umbels of creamy-yellow flowers in summer, followed by dark brown seeds.]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Herb &#8211; French Tarragon</title>
		<link>http://spicerequest.com/herb-french-tarragon.html</link>
		<comments>http://spicerequest.com/herb-french-tarragon.html#comments</comments>
		<pubDate>Tue, 06 Jan 2009 04:16:00 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Medicinal]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[anise]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[french tarragon]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[tarragon]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://spicerequest.com/?p=204</guid>
		<description><![CDATA[Tarragon, an anise scented herb, comes in two varieties French and Russian. When speaking of tarragon if the variety is not specified you can assume it is the French type. It has a most pleasant aroma and is a more refined delicate plant than the Russian more robust, coarser, inferior in flavor plant.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Herbs &#8211; Horseradish</title>
		<link>http://spicerequest.com/herbs-horseradish.html</link>
		<comments>http://spicerequest.com/herbs-horseradish.html#comments</comments>
		<pubDate>Sat, 06 Dec 2008 02:23:55 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Classification]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Fragrance]]></category>
		<category><![CDATA[Growing]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Medicinal]]></category>
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		<category><![CDATA[Storing]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Food processor]]></category>
		<category><![CDATA[Fruit and Vegetable]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[Horseradish]]></category>
		<category><![CDATA[Plant]]></category>
		<category><![CDATA[Water]]></category>

		<guid isPermaLink="false">http://spicerequest.com/?p=195</guid>
		<description><![CDATA[Before modern medicine, horseradish was invaluable to people for maintaining various aspects of their health. It was used as a digestive, antiseptic, stimulant and to make poultices for rheumatism, chest complaints and circulation problems.]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Herbs Genus Allium</title>
		<link>http://spicerequest.com/herbs-genus-allium.html</link>
		<comments>http://spicerequest.com/herbs-genus-allium.html#comments</comments>
		<pubDate>Fri, 26 Sep 2008 20:53:21 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Classification]]></category>
		<category><![CDATA[Growing]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Chives]]></category>
		<category><![CDATA[Christopher Columbus]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Home]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Plant]]></category>
		<category><![CDATA[Produce]]></category>

		<guid isPermaLink="false">http://spicerequest.com/?p=62</guid>
		<description><![CDATA[The various species all possess the familiar sulphurous smell, but individually they are valued as vegetables, herbs, medicines and decorative garden bulbs. Unfortunately I am slightly allergic to all forms of onions and garlic but nevertheless I have learned just the amount I can tolerate so I still enjoy them in moderation.]]></description>
		<wfw:commentRss>http://spicerequest.com/herbs-genus-allium.html/feed</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
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		<title>Steak with Green Peppercorn Sauce</title>
		<link>http://spicerequest.com/steak-with-green-peppercorn-sauce.html</link>
		<comments>http://spicerequest.com/steak-with-green-peppercorn-sauce.html#comments</comments>
		<pubDate>Sun, 15 Jun 2008 22:01:09 +0000</pubDate>
		<dc:creator>spicy</dc:creator>
				<category><![CDATA[Classification]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Herbs/Spices]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Black pepper]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cast iron]]></category>
		<category><![CDATA[Cook]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[green peppercons]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Temperature]]></category>
		<category><![CDATA[Vegetable fats and oils]]></category>

		<guid isPermaLink="false">http://spicerequest.com/?p=47</guid>
		<description><![CDATA[Growing up the only pepper available to us, that we could buy in the local grocery store, was ordinary ground black pepper. Thank goodness times have changes and now we have an unlimited choice of peppercorns.  The first delicious meal using green peppercorns, I ever experienced was in a restaurant just outside of Zurich, Switzerland.]]></description>
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		<slash:comments>2</slash:comments>
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