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    Thread: Some other teas

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      Member clarkkent's Avatar
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      Some other teas

      I found some different teas at the supermarket today..

      I'm hoping they will be of some use re dreams..

      One is Sweet Peppermint, this is peppermint with some liquorice root..

      Another is Triple Ginseng.

      The last is a Caribbean Reggae Mix of different teas - peppermint, lemon & ginger and Cerassie.
      Anyone know what this Cerassie is? Does it have any effects on dreams?
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      the angel of deaf Achievements:
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      Quote Originally Posted by clarkkent View Post
      I found some different teas at the supermarket today..

      I'm hoping they will be of some use re dreams..

      One is Sweet Peppermint, this is peppermint with some liquorice root..

      Another is Triple Ginseng.

      The last is a Caribbean Reggae Mix of different teas - peppermint, lemon & ginger and Cerassie.
      Anyone know what this Cerassie is? Does it have any effects on dreams?
      It seems like the right spelling is Cerasee.
      And I thank you clarkkent!!!
      I ate it in india, but I didn't know how it's called, and I looked for ages, and now when I looked up what Cerasee is I found that it is it!
      Here is the wikipedia article: http://en.wikipedia.org/wiki/Bitter_melon
      You can cook an absolutely delicious dish out of it that tastes like fish!

      This seems to be the dish that I ate:

      A traditional way to cook bitter melon curry is, to peel off the skin and cut into thin slices. Then it is salted and kept under the sun for few hours to reduce its bitterness to some extent. After few hours, its salty and bitter water is squeezed out (by pressing with the hands) and then bitter melon is washed with water for few times. The bitter melon is fried in cooking oil in a separate pan whereas lots of onions are fried in another pan. When onions are turned little pink in color, the fried bitter melon is added to them. After some frying both the onions and bitter melon, red chilli powder, turmeric powder, salt, coriander powder and a pinch of cumin seeds are added. Now little water is sprinkled while frying the spices. Then a good amount of tomatoes is added to the curry and also the green chillies are added if one likes to. Now the pan is covered with a lid and heat is reduced to minimum so the tomatoes get tender and all spices could work their magic. The curry is stirred or fried for few times (at intervals) during this covering period. After half an hour or before, the curry is ready to serve. It is served with soft and hot flat breads (chappatis, چپاتی) and yogurt chutney.
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