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Thank you for your interest in Somali Tea & Treats and our products. Please contact us at one of the following contact information should you need more information on our products or have any questions or feedback on our services.

• For general info please email us at info@somaliteatreats.com
   
• For feedback on our services or suggestions please email us at feedback@somaliteatreats.com
   
• If you are a current customer and would like information on your outstanding order or need to place additional orders, please email us at customerservice@somaliteatreats.com or call us at 703-665-4672
   
• Any complaints or suggestions for improvement of our services or products should be directed  to management@somaliteatreats.com
   
• For distributions to international locations, please email us at international@somaliteatreats.com

About Tea and Spices

Source: Wikipedia Tea plantation in Java, Indonesia	Black Tea (shaah in Somali) There are four varieties of teas; black, green, oolong and white. Black tea is more oxidized than the green, oolong and white varieties, and retains its flavor longer than, for example, green tea which loses its flavor in about a year. For more information on classification, nutritional information, potential health benefits of black tea, etc., please visit the source: Wikipedia, the free encyclopedia at http://en.wikipedia.org/wiki/Black_tea
Source: Encyclopedia of Spices	Cardamom (heel in Somali) Cardamom (Elettaria cardamomum) comes from the seeds of a ginger-like plant and is one of the world’s very ancient spices. It is native to the East originating in the forests of southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. For more information on this spice and its culinary uses please visit the source: the Encyclopedia of Spices at www.theepicentre.com/Spices/cardamom.html
Source: World of Scents	Cinnamon (qarfe in Somali) Cinnamon (Cinnamomum zeylanicum) is the inner bark of a tropical evergreen tree. There are between 50 and 250 different species. The two main varieties are Cinnamomum cassia and Cinnamomum zeylanicum. C. zeylanicum is also known as Ceylon cinnamon (the source of its Latin name, zeylanicum), or ‘true cinnamon’ which is a lighter color and possessing a sweeter, more delicate flavor than cassia. A native of Sri Lanka (formerly Ceylon) the best cinnamon grows along the coastal strip near Colombo. Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown-to-tan bar strips are generally thin, the spongy outer bark having been scraped off. The best varieties are pale and parchment-like in appearance. For more information on preparation and storage, culinary uses, attributed medicinal properties, etc., please visit the source: the Encyclopedia of Spices at www.theepicentre.com/Spices/cinnamon.html
Source: Encyclopedia of Spices	Cloves (dhaga yare in Somali) Cloves (Eugenia caryophyllus) are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown color. The word ‘clove’ is from the Latin word for ‘nail’ – clavus. The clove is native to the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar and Pemba. The Chinese wrote of cloves as early as 400 BC. and there is a record from 200 BC of courtiers keeping cloves in their mouths to avoid offending the emperor while addressing him. Arab traders delivered cloves to the Romans. For more information on preparation and storage, culinary uses, attributed medicinal properties, etc., please visit the source: the Encyclopedia of Spices at www.theepicentre.com/Spices/cloves.html
Source: Encyclopedia of Spices	Ginger (sangabiil in Somali) Ginger (Zingiber officinale) is available in various forms, the most common of which include whole raw roots, whole fresh roots, dried roots, powdered ginger, preserved ‘stem’ ginger, crystallized and pickled ginger. Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spice known in Western Europe, used since the ninth century. For more information on preparation and storage, culinary uses, attributed medicinal properties, etc., please visit the source: the Encyclopedia of Spices at www.theepicentre.com/Spices/ginger.html
Source: Encyclopedia of Spices	Nutmeg (joos in Somali) The Nutmeg (Myristica fragrans) seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. Nutmegs are usually sold without the mace or hard shell. Nutmeg is not a nut and does not pose a risk to people with nut allergies. Allergy to nutmeg does occur, but seems to be rather rare. The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. For more information on preparation and storage, culinary uses, attributed medicinal properties, etc., please visit the source: the Encyclopedia of Spices at www.theepicentre.com/Spices/nutmeg.html

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