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Jasmine blossom tea. Jasmine spice tea. Most people are familiar with jasmine infused in boiling water; this Asian spice makes for a fragrant light cup of green tea, but jasmine is also used in the kitchen in other foods.

Jasmine, or rather jasmine tea, can also be frozen into a sorbet or used to steam meats, like duck. Jasmine tea also makes for a surprising fresh jelly for toast, and it's used as a flavoring for a rum-based jasmine liqueur.

Many of us have probably heard the term, Jasmine rice, which is similar to the more costly Indian Basmati rice, and is highly coveted by chefs. But while this brand name rice, originating in Thailand, has a slight jasmine scent, no jasmine is used in the cooking process.

Jasmine, the spice, is made from the flowers of the jasmine shrub. And while the flower's scent makes it highly desirable as a source of oil for perfumes, it is jasmine's medicinal properties in tea that has made it one of the world's most popular spices.

Jasmine has been used as both a nerve tonic (a relaxant) and as an aphrodisiac. In addition, jasmine has been used to vacate the body of worms. Jasmine oil is also used in massage oils, especially for calming menstrual cramps. And some believe jasmine has natural anti-cancer properties.

But back to the kitchen; if you are feeling adventurous, try this jasmine tea pudding. You'll find all the instructions you'll need here. http://fooddownunder.com/cgi-b in/recipe.cgi?r=140112.

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