Guest guest Posted November 24, 2008 Report Share Posted November 24, 2008 Hi, , Believe it or not we were talking about these three at the dinner table this evening in terms of culinary use - you might like a bit of anecdotal here. Boswellia - frankinsense we use here ( I live with a monatic community) to make incense but it can also be used in food - the monk here who does such has used it as a flavouring - small amounts, christmas cake. Myrrh is far too bitter apparantly to do this. Gold is used in soups and in some confectionary as godl leaf. Thought you might like those bits. Allshorn Quote Link to comment Share on other sites More sharing options...
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