$6.00 – $18.26
Country of Origin: Egypt
Region: Nile River Delta
Grade: 1st Grade
Altitude: 1 – 30 metres above sea level
Manufacture Type: Field grown, sundried
Cup Characteristics: Very aromatic with a fruity tending floral flavor.
Infusion: Tending light and yellowish
Ingredients: Chamomile flowers
Description: There are several varieties and countries of origin of Chamomila – sometimes referred to as bachelor buttons because of the shape of the flower heads – but the best quality comes from Egypt. The sandy loam and nutrients from the Nile create perfect growing conditions. Chamomile flowers have a yellow center and white petals – they almost look like a daisy. They have been used since Ancient times for their calming and anti-inflammatory properties, and each offer their own additional health benefits.
Chamomile is an age-old medicinal herb known in ancient Egypt, Greece and Rome. Chamomile popularity grew throughout the Middle Ages when people turned to it as a remedy for numerous medical complaints including asthma, colic, fevers, inflammations, nausea, nervous complaints, children’s ailments, skin diseases and cancer. As a popular remedy, it may be thought of as the
European counterpart of the Chinese tonic Ginseng.
Chamomile are native in many countries throughout Europe, and are cultivated in such countries as Germany, Egypt, France, Spain, Italy, Morocco, and parts of Eastern Europe. The various different Chamomile plants are very distinct and require their own set of conditions to grow. For example, Roman chamomile is a perennial plant (meaning it will live more than two years). It grows close to
the ground and has smallish blossoming flowers. It tends to be bitter when used in teas. German chamomile, on the other hand, is a sweeter variety. It is an annual plant and can grow large blossoms up to three feet in height.
The plant’s healing properties come from its daisy-like flowers, which contain volatile oils (including bisabolol, bisabolol oxides A and B, and matricin) as well as flavonoids (particularly a compound called apigenin) and other therapeutic substances.
Chamomile has been used for centuries in teas as a mild, relaxing sleep aid, treatment for fevers, colds, stomach ailments, and as an anti-inflammatory, to name only a few therapeutic uses.
Extensive scientific research over the years has confirmed many of the traditional uses for the plant and established pharmacological
mechanisms for the plant’s therapeutic activity, including antipeptic, antispasmodic, antipyretic, antibacterial, antifungal, and anti-allergenic activity.
Recent and ongoing research has identified chamomiles specific anti-inflammatory,anti-bacterial, muscle relaxant, antispasmodic, anti-allergenic and sedative properties, validating its long-held reputation. This attention appears to have increased the popularity of the herb and nowadays Chamomile is included as a drug in the pharmacopoeia of 26 countries.
Specifically, chamomile may:
• As a tea, be used for lumbago, rheumatic problems and rashes.
• Relieve restlessness, teething problems, and colic in children.
• Relieve allergies, much as an antihistamine would.
• Aid in digestion when taken as a tea after meals.
• Relieve morning sickness during pregnancy.
• Speed healing of skin ulcers, wounds, or burns.
• Treat gastritis and ulcerative colitis.
• Reduce inflammation and facilitate bowel movement without acting directly as a purgative.
• Be used as a wash or compress for skin problems and inflammations, including
inflammations of mucous tissue.
• Promote general relaxation and relieve stress.
• Control insomnia. Chamomiles mildly sedating and muscle-relaxing effects may help those
who suffer from insomnia to fall asleep more easily.
• Treat diverticular disease, irritable bowel problems and various gastrointestinal complaints.
Chamomiles reported anti-inflammatory and antispasmodic actions relax the smooth
muscles lining the stomach and intestine. The herb may therefore help to relieve nausea,
heartburn, and stress-related flatulence. It may also be useful in the treatment of
diverticular disorders and inflammatory bowel conditions such as Crohn’s disease.
• Soothe skin rashes (including eczema), minor burns and sunburn. Used as a lotion or added
in oil form to a cool bath, chamomile may ease the itching of eczema and other rashes and
reduces skin inflammation. It may also speed healing and prevent bacterial infection.
• Treat eye inflammation and infection. Cooled chamomile tea can be used in a compress to
help soothe tired, irritated eyes and it may even help treat conjunctivitis.
• Heal mouth sores and prevent gum disease. A chamomile mouthwash may help soothe
mouth inflammations and keep gums healthy.
• Reduce menstrual cramps. Chamomiles believed ability to relax the smooth muscles of the
uterus helps ease the discomfort of menstrual cramping.
Like many teas and herbs chamomile should be consumed without the addition of milk but this does not preclude additives such as honey, lime, lemon, cinnamon etc. One of the fun things to do with a widely used consumer herb like chamomile is to make your own blend.
Hot tea brewing method: Bring fresh cold water to a rolling boil. Place 1 teaspoon for each 200- 260ml of fluid volume in the teapot.
Pour the boiling water into the teapot. Cover and let steep for 5 -10 minutes according to taste (the longer the steeping time, the better the flavor as more fruit or herb flavor is extracted).
Garnish and sweeten to taste.
Iced tea brewing method ( Pitcher) (to make 1 litre): Place 6 slightly heaping teaspoons into a teapot or heat resistant pitcher. Using fresh cold water, boil and pour 1¼ cups/315ml into the pot. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water.
Iced tea brewing method (Individual Serving): Place 1 slightly heaping teaspoon into a teapot for each serving required. Using fresh cold water, boil and pour 170-200ml per serving into the pot. Cover and let steep for 5 minutes. Add hot tea to a 375ml acrylic glass filled with ice, straining the leaves. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste.
A rule of thumb when preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted.
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