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This petrified wood comes from a tree fall in the Winslow, Arizona area which reflects the presence of 2% or more chromium in the specimen, and is highly desired by collectors.

This petrified wood originates from the Chinle Formation, Triassic era – and is approximately 220 – 200 million years old. This specimen was once a conifer tree that paleobotanists have named Araucarioxylon Arizonicum. It is now extinct. Its closest relatives today are the Monkey Puzzle Tree of South America and the Norfolk Island Pine tree.

Middle Eastern flair in stews, rice pilaf and other savory entrees, and in Indian dishes like daal and palak paneer. Whole pods can also be chewed after spicy meals to cleanse the breath. Our organic, cardamom pods are kosher certified and non-irradiated.

Great for flavoring mulled cider or wine!

The green pods of the Cardamom plant, a relative of ginger, are packed with tiny black seeds that exude an intense and very distinctive aroma. Indian cookery has long incorporated these seeds in numerous dishes. It is an ingredient of the famous spiced Indian tea known as chai, which is rumoured to have aphrodisiac properties. In Turkey and Greece the seeds are sometimes baked into bread or added to coffee (allegedly in order to counteract the anaphrodisiac effects of coffee). Along with Fennel seeds they are often chewed to sweeten the breath. In India and Arab countries, Cardamom is most valued for its aphrodisiac properties - it is the most frequently mentioned spice in the stories of the Arabian Nights and in Greek mythology Medea and her daughters are said to have used it in their love charms and potions. Its aroma is stimulating, warming and invigorating.

Medicinal:
Medical herbalism does not make much use of Cardamom these days, but it can be helpful to remember that this common spice has excellent carminative properties, which will quickly soothe griping pains of flatulent colic and dyspepsia. Ayurveda also recommends them in cases of painful urination.

Magical:
Cardamom is used in love and sex magic. It may be used in love philtres and amulets to attract a lover. The scent is complex and sensual. It stimulates and arouses the base chakra. As an ingredient of incense it may bring clarity to a situation where selfishness destroys love, or the mind is confused and the heart torn between two lovers.

The inner seeds are dark, crunchy and a little sticky. If you like to grind your own spices, purchasing the inner seeds will save you the painstaking step of deseeding the pods

Used in a similar manner as the pods!.

These seeds have a strong, pungent aroma and a flowery, eucalyptic flavor and pair well with cloves, ginger, anise, and fennel.
Grind before adding to curries, hamburgers, and meatloaf. Sprinkle ground seeds on baked apples and rice pudding.

Grow your own Castor Plants!

The oil extracted from the Beans (which are actually the seed) has been used medicinally for over 3000 Years!

Castor Oil has been noted for pulling out toxins , improving range of motion in tissues / muscles, help with immune system function, cleanse the lymphatic system, and act as a natural laxative

Metaphysically they are used for protection against the evil eye, as well as all negativity. They absorb evil. NOTE: DO NOT INGEST THE BEANS!! Wear gloves when handling as Castor is a natural source for the toxin Ricin.

Korintje cinnamon is a variety of cassia cinnamon. Because the names cassia and cinnamon are used interchangeably, it is easy to confuse them. To make matters even more complicated, korintje cinnamon is sometimes called by other names as well. For example, it is sometimes called Padang cassia. The name refers to Cinnamomum burmannii, which is a close relative of the other forms of cassia as well as of true cinnamon (Ceylon cinnamon). In fact, it is the variety with which most people in the U.S. are familiar.

Korintje cinnamon is often rich in the essential oil that is responsible for its flavor, but the oil content can vary depending on the grade of the cinnamon. Korintje cinnamon comes in three grades: A, B, and C. While A grade cinnamon can have a more pungent flavor when compared to other forms of cinnamon, C grade can be somewhat bitter. The highest grade of korintje cinnamon is said to have a smooth, sweet taste with less of the pungent heat of other cassia varieties.

In Asia Cloves are known as 'Flowers of the Gods'. Although native to the Spice Islands and the Philippines, Cloves have long been known and traded in the West. Until the 16th century the Arabs were the chief importers and traders of spices from the East. But once Portuguese explorers discovered the true origin of precious, exotic spices, wars were waged over the dominion of the spice islands - the tropical climate produced an abundance of wonderful exotic spices and Europeans were crazy for them: Cloves, Nutmeg and Cinnamon were among the most precious substances of commerce in those days, and a man's fortune could be made or lost depending on the outcome of their adventures in the East.

The name 'Cloves' actually derives from the Latin 'clavus', meaning 'little nail', which survives in the Dutch name 'Kruidnagel' - Herbnail. In Asia, garlands of Clove flowers are placed around children's necks for protection. It keeps evil spirits away and protects against nasty gossip. In Indonesia, one of the traditional growing areas, Cloves feature predominantly as a flavoring agent for cigarettes, rather than a spice. They are also commonly used as an incense ingredient. The Chinese not only use it as an ingredient in their famous 5 spice mixture, but also as medicine. In western cuisines it is mostly associated with Christmas baking, mulled wine and apple spice.

When the plague raged through Europe, Cloves were in great demand as they were believed to offer protection against the deadly disease. Their anti-septic properties probably indeed saved quite a few souls. Today, Cloves are mostly known for their insect repellent properties and their usefulness as a local anesthetic, particularly in the treatment of toothache.

Traditional:
The highly aromatic clove is best known as an analgesic for minor dental trouble. Toothache and gum infections can be soothed by chewing on a clove, though the taste is quite overpowering. Added to food it aids digestion and acts as a warming, stimulating carminative, that allies nausea and flatulence. It is a powerful antiseptic and antifungal agent, though the oil is more powerful in this regard. Cloves make a good addition for teas for colds, especially if there is a respiratory component, such as bronchitis or phthisis. The oil is used in rubefacients for rheumatic aches and pains.

Magical:
The scent is invigorating and punchy and can be used to boost energy levels or to add extra potency to incense blends or ritual cups. Beware though, of its aphrodisiac powers! It is commonly used in love philtres and potions or carried in the pocket to attract a lover. Cloves offer protection and ward off evil spirits and jealousy. They also make a very potent ritual cleanse. Sometimes they are used for prosperity magic.

Medicinal Uses: Comfrey leaves can be used as a poultice for all manner of bruises, sprains, or other damage to the connective tissues, including broken bones and badly healing ulcers and sores as well as for inflammatory swellings. Comfrey leaves are still considered safe for internal use and can be employed to treat stomach ulcers, irritable bowel syndrome and piles, as well as for bronchial afflictions. The leaves can also be used to treat problems of the mouth, such as sore, inflamed, or bleeding gums and sore throat or hoarseness.

Magical Uses (Applies to both Leaf and Root): In Medieval times, Comfrey was used in sympathetic magic for healing bones. In modern magical herbalism, it is recommended for safe travels and also to safeguard one's luggage.

Many fantastic stories are told about this incredible herb, and its common names, bone-knit, boneset, bruisewort, knit bone and the like attest to its healing power.
Comfrey, a member of the Borage family, has long been a standard first aid remedy in any herbal medicine chest. Yet, recent research by the Henry Doubleday Foundation that studied the viability of Comfrey as a food crop, has brought Comfrey into the crossfire. It was found that Comfrey (though it is unclear which species of Comfrey was tested) contains pyrrolizidine alkaloids, which, it appears, caused rats that had been fed on a diet of Comfrey for 6 months to develop liver cancer. Alarm bells went off everywhere cautioning people to avoid Comfrey and labeling it a dangerous herb.
While pyrrolizidine alkaloids do cause cancer of the liver, it should be mentioned that the quantities contained in a normal dose of Comfrey are extremely small. Most herbalists agree that unless vast quantities were consumed on a daily basis it is unlikely that Comfrey would cause any serious damage at all. After all, Comfrey has been used for generations, both internally and externally, without apparent ill effects and many Comfrey fans continue to swear by it, despite the bad press.
However, such matters are nowadays in the hands of regulators who don't really know anything about herbs. Still, to be on the cautious side, use the leaves for internal use and roots externally and don't overdo it - as Paracelsus said: Everything is poison; it's the dose that makes the medicine.

Medicinal Uses:
Comfrey roots can be applied as a poultice for all manner of bruises, sprains or other damage to the connective tissues, including broken bones and badly healing ulcers and sores, as well as for inflammatory swellings.
The internal use of Comfrey roots is considered unsafe and the traditional application of the root for treating stomach ulcers, irritable bowel syndrome and piles, as well as for bronchial afflictions, have been transferred to Comfrey leaves.

CAUTION ; Large doses of Comfrey over an extended period of time is not recommended.

Magical Uses (Applies to both Leaf and Root):
In Medieval times, Comfrey was used in sympathetic magic for healing bones. In modern magical herbalism, it is recommended for safe travels and also to safeguard one's luggage.

Sage is a well familiar species, but there are many different species of Sage that are dispersed over large portions of the globe. Most prefer a dry, hot climate and are home in the Mediterranean region or California.
Like its more exotic cousins, Garden Sage is strongly aromatic and very attractive to bees. The genus name (Salvia) comes from the Latin 'salvare' - to heal, and alludes to the fact that many species of Sage are great healers.
We tend to regard it more as a kitchen herb, though - and not a very commonly used one at that. Perhaps the astringent, slightly bitter and somewhat overpowering flavor is more than what our modern taste buds are willing to tolerate. Yet, Sage provides excellent contrast, e.g. in cheese dishes, and compliments heavy, greasy meats, which it will help to digest.
As always, it is the dose that makes the difference - in the case of Sage, a little goes a long way, but just a pinch of this herb makes for a very interesting flavor dimension. However, it is a bit of an acquired, somewhat 'grown-up' taste, so it is probably not a good idea to try it on your kids.

The ancients held Sage in great respect, considering it an herb of Jupiter. It was thought to have protective and purifying powers that could preserve good health as well as a happy, strong spirit. In North America, Californian Indians made similar claims about White Sage. Prairie Sage, also known as Mountain or Desert Sage, only shares the name, but is actually not a Sage at all. Instead, Mountain Sage is a species of Artemisia and related to Mugwort.

Medicinal:
While Red Sage is considered medicinally more powerful than regular Garden Sage essentially the two can be used in the same way.
Sage is a drying and astringent herb that stops excessive secretions, be it sweat, blood or milk. It is sometimes used during menopause to control hot flashes or night sweats. However, the dose is important as weak Sage tea increases perspiration, while a strong infusion will reduce sweating. Sage dries the mucous membranes and is an excellent herb in catarrhal conditions of the upper respiratory system. It is one of the best remedies to use as a gargle for sore throat and laryngitis, pharyngitis or tonsillitis. It is also excellent for inflammatory conditions of the mouth, such as mouth ulcers, inflamed or bleeding gums or stomatitis. It is also a mild bitter that can stimulate the digestive system, liver and gall bladder.
Sage stimulates the uterus and should be avoided during pregnancy. Oddly though, one old herbal claims that if a woman who has had difficulties conceiving, drinks Sage tea for 4 days before she cohabits with her husband she will not only be likely to conceive, but also be able to retain the fruit of love and resist any threat of miscarriage. This practice has not been tried and tested by modern science as yet and there is no certainty that it will work.

Magical:
Sage is a powerfully protective and cleansing herb that can be used to purify a sacred space or ritual tools. It is also used for aura and crystal cleansing and helps to dispel negative energies. It may be employed in rites of passage and ceremonies held in remembrance of the dead. Sage protects the astral body and can be burnt as incense for protection during spirit journeys or for divination practices. It may be helpful as an aide for spiritual studies and may help deepen one's insight and understanding into the mysteries.

Specialty blend of herbs to help with joint discomfort, stiffness, pain, and the fog associated with pain from Fibromyalgia.