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Altaira
28th October 2013, 19:29
This article made me think about the spices I use for medicinal purposes and on the other side just confirmed that I was right to try and buy a real plan parts if its possible not powdered herbs. In such way you are more likely to get the what you look for. Howecver in some cases as it is with the cinamon you dont know even if you buy casia bark and grind it. It turned out that the Cassia is the Chinese variety of Cinnamon which doesn't have the same strong medicinal properties like Cinnamomum verum.



Unraveling food industry lies - Many honey and spice products are counterfeit

It might be a hard pill for many people to swallow, but a significant segment of the food industry is built on a foundation of lies and deception. Grocery store and supermarket shelves everywhere are literally filled to the brim with products that claim to be one thing, but are really something else, including many unsuspecting food ingredients like cinnamon, honey, and saffron, for instance.

Many commercially available herbs and spices are, in fact, imitations or flat-out fakes, despite what they might say on the label. And yet, because the chicanery has been masked so carefully and precisely, even the most savvy among food connoisseurs are getting duped by this phony spice and sweetener racket that is taking advantage of widespread ignorance about how to accurately identify genuine foods.

Last year, for instance, the Food Safety Network (FSN) conducted a full-scale investigation into the legitimacy of honey, and found that more than 75 percent of all the so-called honey sold in stores is not actually honey (http://www.naturalnews.com/034102_honey_consumer_alert.html). On the contrary, many products labeled as honey contain no actual pollen, which means they cannot be honey, by definition. Unbeknownst to most people, many of these same honey products have also been "cut" with corn syrup and artificial sweeteners, both of which typically go undetected.

Real honey is unfiltered, which means it still contains pollen, antioxidants, and various other nutrients and materials that identify it as genuine. When these elements are filtered out, which is typically the case for most commercial honey products sold in stores, the end product is nothing more than a refined sweetener akin to granulated sugar or heavily-refined corn syrup, and that is sold at a premium price.

Are the spices you buy the real thing?
Many herbs and spices are also fake, including certain varieties of saffron and cinnamon. Because real saffron can only be grown in limited areas of the world, and is harvested just once a year at a very specific time, it is a very rare spice that can fetch as much as $10,000 a pound for the real deal. Consequently, the vast majority of the "saffron" sold in stores is nothing more than color-dyed corn stalks.

Real saffron, an ounce of which requires about 150 flowers and a reasonably intensive amount of labor to produce, is not going to cost just a few dollars for an ounce, which is how it is often priced and sold. You can learn more about fake saffron versus real saffron at the following link. (http://www.seriouseats.com)

Cinnamon is another spice that is often substituted with similar, but not quite the same, varieties of the Cinnamomum plant. Authentic cinnamon, which goes by the name of either Cinnamomum verum or Cinnamomum zeylanicum, has a much milder flavor than the cinnamon commonly sold in stores. It also happens to be the variety that contains the most potent medicinal compounds, which has earned it a reputation as a viable treatment for high blood pressure and cholesterol.

Cinnamomum verum, which often goes by the name of Ceylon cinnamon, is native to Sri Lanka, and does not grow well in most other regions of the world. As a result, it is much rarer, and consequently much more expensive than the many other varieties of Cinnamomum sold in stores as real cinnamon.

These other varieties include Cinnamomum aromaticum, Cinnamomum burmannii, Cinnamomum loureirii, and Cinnamomum cassia, all of which are related to the same family of plants as authentic Ceylon cinnamon, but are not actually real cinnamon. While these imposters might be more flavorful and acceptable to the modern palate, these cinnamon substitutes are much cheaper to produce, and are not as medicinally potent as the real thing.

http://www.naturalnews.com/042684_counterfeit_honey_spices_food_myths.html#ix zz2j27FRiSz

Mark
28th October 2013, 19:48
I wonder if there is a guide/list of all global manufacturers/distributors of legitamate spices/honey etc.?

Tribe
28th October 2013, 20:13
Always try and buy your honey from the nearest source possible ! We have had some shockingly glucose honey from stores it's vile compared to our local honey from bees around the corner from our house :) we are lucky ! Xx

Spiral
28th October 2013, 20:32
We buy honey from local producers, it always says what the bees made the honey from, rather than just "honey" the colour & viscosity vary enormously.

Health food shops & farmers markets should have some "proper" honey, if you can't just buy direct from the beekeeper.

Good beekeepers don't take too much off the bees (doing so seems to be largely an American practice), honey bees do produce far more honey than they need, for example bumble bees also make honey, but even a sizeable nest will only have a teaspoon or so of honey in it because thats all they need for winter.

Tribe
28th October 2013, 21:33
I have a link to a good website that sell proper proper spices , if anyone wants to have it I'm happy to let them have it via pm . :) xx

lookbeyond
29th October 2013, 00:01
Tribe, i am interested in the website, thx lb

Altaira
29th October 2013, 09:53
I looked at the cinnamon label I've got at home. It is organic but doesn't state what type it is and it is said sourced from multiple sources. That is a way of saying that they don't guaraneteed whats in the packet. Thanks for the link Sarah, it was most helpful.