This Monarch is kissing the beautiful Puakinikini blossom just before it unfurls. Blessed to capture a glimpse into this magnificent King’s world.
‘The Children of the Land’ are all fired up; bringing ‘light to the darkness’. Mahalo (Thank you) to a very special Polynesian arts & music mentor, Uncle Philip Villatora; to all the keiki (children); and to the Hawai’ian champion fire-dancer Uncle Paul, who blessed this Hoike with ultimate Mana (spirit).
Fire-knifing is a historic Polynesian practice. This tribal, acrobatic and ceremonial practice is performed using a special baton equipped with a sharp knife (machete) ablaze with fire on one side; & a fire bathed end wrap on the other.
These honey bees are getting their Tulsi fix; are you? Tulsi or Holy Basil is the base of so many of our herbal blends, as Tulsi is probably the most balanced and versatile adaptogenic (literally giving love wherever you are most in need) herb on the planet.
Used to calm the respiratory; aid in digestion; relieve congestion; perform as an amazing antihistamine; and raise self-awareness (a key quality to healthy living); Tulsi is good for people of all ages from children into maturity.
Tulsi grows prolifically throughout our gardens, and these lovely garden honeybees are helping to cross-pollinate and create new varieties throughout the seasons. It is called the Holy Indian Basil, as it is honored in India for its healing abilities; it is highly esteemed in Ayurveda; and is used around the globe for its circulatory benefits.
Enjoy it in our loose leaf teas and powders, or use topically in our hydrosol or healing balm.
Determined and armed with a machete, this former city-girl is a far cry from her former self. Change is possible!
Meet your new go–to condiment for absolutely everything
By TT Content Studio
Hawaii is known for many things: beaches, waterfalls, shave ice and, yes, SPAM. But one integral part of daily life on the Islands has been flying under the radar: Hawaii chili pepper water, the state’s beloved hot sauce. It’s time to put the Sriracha down and get to know your new favorite condiment—one that’s worth a plane ticket around the world and one that’s worth breaking your no–checked–baggage rule for, just to bring home a big bottle.
Hawaii chili pepper water is made with red chili peppers, white vinegar, garlic and boiling water. You could add ginger or any other seasoning, but these four ingredients make up the classic base. Mix everything together in a jar, cover and let cool anywhere from overnight to a couple days. Then store in the refrigerator to enjoy at will. And that really means at will: Fans of the hot sauce use it on morning eggs, noodle soups, sandwiches and BBQ. If you think your lunch could withstand a little kick, douse it on.
The hot, red chili peppers grow easily in Hawaii, especially on Kauai, whose extremely wet climate has earned it the moniker the Garden Island. At Kauai Farmacy, an idyllic farm on the north side of the island that grows herbs for teas, spice blends and an array of health products, the chili peppers, also called nioi in Hawaiian, are abundant. They’re used for an epic curry blend or simply ground to a powder that can be sprinkled into soups or over vegetables for flavor and varied health benefits, like increased circulation, better digestion and reduced heart risks.
Hawaii chili pepper water is a staple in mom–and–pop restaurants and in local Hawaii households alike. Even upscale restaurants, like Roy Yamaguchi’s Eating House 1849 on Kauai, use the stuff to spice up sashimi. Though it’s not difficult to make, certain places take pride in the secret touch their customers have learned to crave. Sean Garcia, owner of Kauai’s popular breakfast spot, Java Kai, loves the chili pepper water at Waipouli Deli & Restaurant, a favorite diner down the street. Still, others are loyal to their family’s brand—likely a closely guarded recipe.
Whether you’re buying the condiment at the store, using a restaurant’s version or making your very own, once you get used to the lingering heat, you won’t be able to stop. Don’t be surprised if you leave Hawaii with a few bottles in your bag or if you plan a return trip as soon as you notice your supply looking a little low.