Chamomile & Anise Tea by Badia
Badia Chamomile & Anise Tea 10 Tea Bags
Badia Chamomile & Anise Tea is caffeine free, and naturally aids digestion. Even in ancient Egypt, chamomile was one of the most appreciated herbs for its healing effects. "Like a chamomile bed, the more it is trodden, the more it will spread," says the proverb. The relaxing aroma of a cup of chamomile tea might be all that is needed for a good night's sleep. When added to the soothing properties of chamomile, a light touch of anise provides a delightful infusion. This blend is perfect as a digestive and medicinal tea. Enjoyed after each meal, it will not only help in easing digestion, but will also sweeten the breath and leave a fresh aftertaste. Chamomile & Anise Tea blends well with Anise Seed and Cinnamon, and is traditional in Latin American cuisine.
Latin America and the Caribbean countries share many similarities in their diet since itís greatly influenced by Spain. However, throughout the years and given the various locations, climates and terrain, culinary differences have evolved. Some of the most common ingredients from all the countries in this region are corn, beans and chilies.
- Nicaraguans, Costa Ricans, Hondurans and El Salvadorans often accompany their food with tortillas, which vary in size and thickness according to the country. They are a daily staple, either to have with beans or to accompany with any snack. In some Central American countries, tortillas are filled either with cheese or with pork crackings, as they are in El Salvador.
- The Caribbean islands of Cuba, Puerto Rico and the Dominican Republic were greatly influenced by Spain, and rice is a common food in these three countries - as it is throughout most of the region. One can find "Arroz con Pollo" in the Dominican Republic, "Arroz Con Congri" in Cuba and "Arroz con Habichuelas" in Puerto Rico. These Caribbean countries also add seafood and some local fruits such as papaya and mango to their cuisine.
- Colombia, Ecuador and Peru share similarities in their coastal cuisine, due to the abundance of fish and seafood from the oceans that surround them - the Atlantic Ocean in Colombia, and the Pacific Ocean in Peru and Ecuador. A renowned treat of this region is ceviche, consisting of raw fish marinated in lime juice, salt, chili, onion and garlic. This region is also known for its "sancochos", or soup stews, influenced greatly by the local native Indians.
- Brasil and Argentina have a high appreciation for beef in common. Argentina is known to obtain the best meat cuts. Vacio or Entrana are always accompanied by a chimichurri made with parsley, garlic and oil, for a delicious taste. In Brazil, it's common to eat different kinds of beef, yet in a rodicio, picanha must never be left out.
Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPCís, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category.
Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.