Chipotle
Recipes
Click Here
A chipotle (pronounced chee-POTE-lay) is a smoke-dried
jalapeño chili used primarily in Mexican, Mexican-American,
Tex-Mex, and Mexican-inspired cuisine.
There are many varieties of jalapeños which vary in size and
heat. In Mexico, the jalapeño is also known as the cuaresmeño
and gordo. Until recently, chipotles were almost exclusively found
in the markets of central and southern Mexico.
As Mexican food became more popular in the United States in the
late 20th century, jalapeño production and processing began to
move into Northern Mexico and the United States.
Production
Typically, a grower will pass through a jalapeño field multiple
times, picking the best green jalapeños for market. At the end of
the growing season, jalapeños naturally begin to turn red. There
is an extensive fresh market for red jalapeños in both Mexico and
the United States. Many U.S. growers disk the red jalapeños into
the ground. They are kept on the vine as long as possible. When
the jalapeños are deep red and have lost much of their moisture,
they are selected to be made into chipotles.
The red jalapeños are moved to a closed smoking chamber
where they are spread out on metal grills. Wood is placed into a
firebox and the smoke enters the sealed chamber. Every few
hours, a person enters the smoking chamber and stirs the
jalapeños to allow for the penetration of the smoke. The chiles
are smoked for several days until most of the moisture is
removed. At the end of the process, the chipotles are dried up in
a manner akin to prunes or raisins. The underlying heat of the
jalapeños is combined with the taste of smoke. Typically, it takes
ten pounds of jalapeños to make one pound of chipotle.
In recent years, growers have started to use large gas dryers.
Some processors have even started to use liquid smoke. These
commercial techniques produce what most culinary experts
believe to be an inferior chipotle chile.
Varieties
Most chipotle chiles are produced in the Northern Mexican state
of Chihuahua. This variety of chipotle is known as a morita
(Spanish for blackberry or black raspberry; literally "little purple
one"). This is a description of how the chipotle looks. In central
and southern Mexico, chipotle chiles are known as chile meco,
chile ahumado, or tipico, whereas moritas from Chihuahua are
purple in color, chile meco is tan/grey in color and has the
general appearance of a cigar butt. Almost all of the chipotle chilis
found in the United States are of the morita variety. Almost all of
the chipotle meco is consumed in Mexico, though some is
exported to the United States, where it is generally available only
in Mexican grocery stores.
Chipotles can be purchased in many different forms, including
chipotle powder, chipotle pods, chipotle adobo in a can,
concentrated chipotle base and wet chipotle meat marinade.
In addition to moritas, other varieties of chiles can be
smoke-dried, including red jalapeños, serranos, habaneros, New
Mexican chiles, Hungarian wax chiles, Santa Fe Grande chiles,
and a milder jalapeño called the TAM Mild Jalapeño (a cultivar
named for Texas A&M University). Lesser-known varieties of
smoked chiles include: Cobán, a piquín chile native to southern
Mexico and Guatemala; Pasilla de Oaxaca: a variety of pasilla
chile from Oaxaca used in mole negro; Jalapeño chico: jalapeños,
smoked while still green; and capones: a rare and quite
expensive smoked red jalapeño without seeds. "Capones"
translates roughly into "castrated ones."
Use
Chipotles are a key ingredient that impart a relatively mild but
earthy spiciness to many dishes in Mexican cuisine. The chiles
are used to make various salsas. Chipotle chiles can also be
ground up and combined with other spices to make a meat
marinade known as an adobo.
Etymology
The word chipotle, which was also sometimes spelled chilpoctle
and chilpotle, comes to English originally from the Nahuatl word
'chilpoctli' by way of Mexican Spanish. The Nahuatl word
chilpoctli means "smoked chile", formed from chil (="chile
pepper") + poctli (="smoke"). The original Nahuatl word was
spelled "pochilli" and has apparently become reversed. Today it
is commonly misspelled and mispronounced as chipolte, an error
of metathesis. Other early spellings from Mexico are tzilpoctil,
tzonchilli and texochilli. The most common pronunciation is
chee-POHT-lay, although some prefer the pronunciation
chee-POHT-til. Some Mexicans refer to chipotles as chile poctle.
Saffron
Recipes
Click Here
Trade and use of Saffron
Saffron has been used as a seasoning, fragrance, dye, and
medicine for more than 3,000 years. The world's most expensive
spice by weight, saffron consists of stigmas plucked from the
saffron crocus (Crocus sativus). The resulting dried "threads" are
distinguished by their bitter taste, hay-like fragrance, and slight
metallic notes. Saffron is native to Southwest Asia, but was first
cultivated in Greece. Iran is the world's largest producer of
saffron, accounting for over half of the total harvest.
In both antiquity and modern times, most saffron was and is used
in the preparation of food and drink: cultures spread across
Africa, Asia, Europe, and the Americas value the red threads for
use in such items as baked goods, curries, and liquor.
Medicinally, saffron was used in ancient times to treat a wide
range of ailments, including stomach upsets, bubonic plague, and
smallpox; clinical trials have shown saffron's potential as an
anticancer and anti-aging agent. Saffron has been used to colour
textiles and other items, many of which carry a religious or
hierarchical significance.
Saffron cultivation has long centred on a broad belt of Eurasia
bounded by the Mediterranean Sea in the southwest to Kashmir
and China in the northeast. The major saffron producers of
antiquity—Iran, Spain, India, and Greece—continue to dominate
the world trade. The cultivation of saffron in the Americas was
begun by members of the Schwenkfelder Church in
Pennsylvania. In recent decades cultivation has spread to New
Zealand, Tasmania, and California.
Modern Trade
Virtually all saffron is produced in a wide geographical belt
extending from the Mediterranean in the west to Kashmir in the
east. All continents outside this zone—except Antarctica—
produce smaller amounts. Annual worldwide production amounts
to some 300 tons, including whole threads and powder. This
includes 50 tonnes of annual production of top-grade "coupe"
saffron in 1991. Iran, Spain, India, Greece, Azerbaijan, Morocco,
and Italy (in decreasing order of production) dominate the world
saffron harvest, with Iran and Spain alone producing 80% of the
world crop.
Despite numerous cultivation efforts in such countries as Austria,
England, Germany, and Switzerland, only select locales continue
the harvest in Northern and Central Europe. Among these is the
small Swiss village of Mund, in the Valais canton, whose annual
saffron output comes to several kilograms. Micro-scale cultivation
also occurs in Australia (in Tasmania), China, Egypt, France,
Israel, Mexico, New Zealand, Turkey (particularly in the region
surrounding Safranbolu, a city that took its name from saffron),
the United States (especially in California and disproportionately
by Iranian Americans) and Central Africa.
The high cost of saffron is due to the difficulty of manually
extracting large numbers of minute stigmas; the only part of the
crocus with the desired properties of aroma and flavour. In
addition, a large number of flowers need to be processed in order
to yield marketable amounts of saffron. A pound of dry saffron
(0.45 kg) requires the harvesting of some 50,000 flowers, the
equivalent of a football pitch's area of cultivation. By another
estimate some 75,000 flowers are needed to produce one pound
of dry saffron. This too depends on the average size of each
saffron cultivar's stigmas. Another complication arises in the
flowers' simultaneous and transient blooming. Since so many
crocus flowers are needed to produce just one kilogram of dry
saffron, about forty hours of intense labour, harvesting is often a
frenetic affair. In Kashmir, for example, the thousands of growers
must work continuously in relays over the span of one or two
weeks throughout both day and night.
Saffron threads (red-coloured stigmas) mixed with styles (yellow)
from Iran. Once extracted, the stigmas must be dried quickly, lest
decomposition or mould ruin the batch's marketability. The
traditional method of drying involves spreading the fresh stigmas
over screens of fine mesh, which are then baked over hot coals
or wood or in oven-heated rooms with temperatures reaching 30–
35 °C (86–95 °F) for 10–12 hours. Afterwards, the dried spice is
preferably sealed in airtight glass containers. Bulk quantities of
relatively lower-grade saffron can reach upwards of
US$500/pound, while retail costs for small amounts may exceed
10 times that rate. In Western countries the average retail price is
approximately $1,000 per pound, however. The high price is
somewhat offset by the small quantities needed: a few grams at
most in medicinal use and a few strands, at most, in culinary
applications; there are between 70,000 and 200,000 strands in a
pound.
Experienced saffron buyers often have rules of thumb when
deliberating on their purchases. They may look for threads
exhibiting a vivid crimson colouring, slight moistness, and
elasticity. Meanwhile, they reject threads displaying telltale dull
brick red colouring (indicative of age) and broken-off debris
collected at the container's bottom (indicative of age-related brittle
dryness). Such aged samples are most likely encountered around
the main June harvest season, when retailers attempt to clear out
the previous season's old inventory and make room for the new
season’s crop. Indeed, experienced buyers recommend that only
the current season's threads should be used at all. Thus,
reputable saffron wholesalers and retailers will indicate the year
of harvest or the two years that bracket the harvest date; a late
2002 harvest would be shown as "2002/2003".
Culinary use
Saffron is used extensively in Indian, Arab, Central Asian,
European, Iranian, and Moroccan cuisines. Its aroma is described
by cooking experts and saffronologists as resembling that of
honey, with grassy, hay-like, and metallic notes. Saffron's taste is
like that of hay, but with hints of bitter. Saffron also contributes a
luminous yellow-orange colouring to items it is soaked with. For
these traits saffron is used in baked goods, cheeses,
confectionaries, curries, liquors, meat dishes, and soups. Saffron
is used in India, Iran,
Spain, and other countries as a condiment for rice. Saffron rice is
used in many cuisines such as the cuisine of Spain. It is used in
its many famous dishes such as paella valenciana, which is a
spicy rice-meat preparation, and the zarzuela fish stews. It is also
used in fabada asturiana. Saffron is essential in making the
French bouillabaisse, which is a spicy fish stew from Marseilles,
the Italian risotto alla milanese, and the Cornish saffron bun.
Saffron is one of the three essential ingredients in the Spanish
paella valenciana, and is responsible for its brilliant yellow
coloring.
Iranians use saffron in their national dish, chelow kabab, while
Uzbeks use it in a special rice dish known as a "wedding plov" (cf.
pilaf). Moroccans use it in their tajine-prepared dishes, including
kefta (meatballs with tomato), mqualli (a citron-chicken dish), and
mrouzia (succulent lamb dressed with plums and almonds).
Saffron is also central in chermoula herb mixture, which flavours
many Moroccan dishes. Indian cuisine uses saffron in its biryanis,
which are spicy rice-vegetable dishes. (An example is the Pakki
variety of Hyderabadi biryani.) It is also used in Indian milk-based
sweets such as gulab jamun, kulfi, double ka meetha, and
"saffron lassi", which is a spicy Jodhpuri yogurt-based drink.
Basic Saffron rice, made with bouillon cubes and saffron.
Because of its high cost, saffron was often replaced by or diluted
with safflower (Carthamus tinctorius) or turmeric (Curcuma longa)
in cuisine. Both mimic saffron's colour well, but have flavours very
different from that of saffron. Saffron is also used in the
confectionery and liquor industries; this is its most common use in
Italy. Chartreuse, izarra, and strega are types of alcoholic
beverages that rely on saffron to provide a flourish of colour and
flavour.
Experienced saffron users often crumble and pre-soak threads for
several minutes prior to adding them to their dishes. For example,
they may toss threads into water or sherry and leave them to
soak for approximately ten minutes. This process extracts the
threads' colour and flavour into the liquid phase; powdered
saffron does not require this step. Afterward, the soaking solution
is added to the hot and cooking dish. This allows even
distribution of saffron's colour and flavour throughout a dish, and
is important when preparing baked goods or thick sauces.
Medicinal use
Saffron's folkloric uses as an herbal medicine are legendary. It
was used for its carminative (suppressing cramps and flatulence)
and emmenagogic (enhancing pelvic blood flow) properties.
Medieval Europeans used saffron to treat respiratory infections
and disorders such as coughs and common colds, scarlet fever,
smallpox, cancer, hypoxia, and asthma. Other targets included
blood disorders, insomnia, paralysis, heart diseases, flatulence,
stomach upsets and disorders, gout, chronic uterine
haemorrhage, dysmorrhea, amenorrhea (absence of menstrual
period), baby colic, and eye disorders.
For ancient Persians and Egyptians, saffron was also an
aphrodisiac, a general-use antidote against poisoning, a digestive
stimulant, and a tonic for dysentery and measles. In Europe
practitioners of the archaic "Doctrine of Signatures" took saffron's
yellowish hue as a sign of its supposed curative properties
against jaundice.
Initial research suggests that carotenoids present in saffron are
anticarcinogenic (cancer-suppressing), anti-mutagenic (mutation-
preventing), and immunomodulatory properties. Dimethylcrocetin,
the compound responsible for these effects, counters a wide
range of murine (rodent) tumours and human leukaemia cell lines.
Saffron extract also delays ascites tumour growth, delays
papilloma carcinogenesis, inhibits squamous cell carcinoma, and
decreases soft tissue sarcoma incidence in treated mice.
Researchers theorise that, based on the results of thymidine-
uptake studies, such anticancer activity is best attributed to
dimethylcrocetin's disruption of the DNA-binding ability of a class
of enzymes known as type II topoisomerases. As topoisomerases
play a key role in managing DNA topology, the malignant cells are
less successful in synthesizing or replicating their own DNA.
Close-up of a single crocus thread (the dried stigma). Actual
length is about 20 millimetres (0.8 in).Saffron's pharmacological
effects on malignant tumours have been documented in studies
done both in vitro and in vivo. For example, saffron extends the
lives of mice that are intraperitoneally impregnated with
transplanted sarcomas, namely, samples of S-180, Dalton's
lymphoma ascites (DLA), and Ehrlich ascites carcinoma (EAC)
tumours. Researchers followed this by orally administering 200
mg of saffron extract per each kg of mouse body weight. As a
result the life spans of the tumour-bearing mice were extended to
111.0%, 83.5%, and 112.5%, respectively, in relation to baseline
spans. Researchers also discovered that saffron extract exhibits
cytotoxicity in relation to DLA, EAC, P38B, and S-180 tumour cell
lines cultured in vitro. Thus, saffron has shown promise as a new
and alternative treatment for a variety of cancers.
Besides wound-healing and anticancer properties, saffron is also
an antioxidant. This means that, as an "anti-aging" agent, it
neutralises free radicals. Specifically, methanol extractions of
saffron neutralise at high rates the DPPH (IUPAC nomenclature:
1,1-diphenyl-2-picrylhydrazyl) radicals. This occurred via vigorous
proton donation to DPPH by two of saffron's active agents,
safranal and crocin. Thus, at concentrations of 500 and 1000
ppm, crocin studies showed neutralisation of 50% and 65% of
radicals, respectively. Safranal displayed a lesser rate of radical
neutralisation than crocin, however. Such properties give saffron
extracts promise as an ingredient for use as an antioxidant in
pharmaceuticals, cosmetics, and as a food supplement. Ingested
at high enough doses, however, saffron is lethal. Several studies
done on lab animals have shown that saffron's LD50 (median
lethal dose, or the dose at which 50% of test animals die from
overdose) is 20.7 g/kg when delivered via a decoction.
Colouring and perfuming
Despite its high cost, saffron has been used as a fabric dye,
particularly in China and India. It is an unstable colouring agent;
the vibrant orange-yellow hue that it imparts to clothing quickly
fades to a pale and creamy yellow. The saffron stamens, even
when used in minute quantities, produce a luminous yellow-
orange colour. Increasing the amount of saffron applied will turn
the fabric's imparted colour an increasingly rich shade of red.
Traditionally, clothing dyed with saffron was reserved for the
noble classes, implying that saffron played a ritualised and caste-
representative role. Saffron dye is responsible for the saffron,
vermilion, and ochre hues of the distinctive mantles and robes
worn by Hindu and Buddhist monks. In medieval Ireland and
Scotland, well-to-do monks wore a long linen undershirt known as
a léine; it was traditionally dyed with saffron. In histology, the
hematoxylin-phloxine-saffron (HPS) stain is used as a tissue stain
to make biological structures more visible under a microscope.
There have been many attempts to replace costly saffron with a
cheaper dye. Saffron's usual substitutes in food—turmeric,
safflower, and other spices—yield a bright yellowish hue that
does not precisely match that of saffron. Nevertheless, saffron's
main colour-yielding constituent, the flavonoid crocin, has been
discovered in the gardenia fruit. Because gardenia is much less
expensive to cultivate than saffron, it is currently being
researched in China as an economical saffron-dye substitute.
In Europe, saffron threads were a key component of an aromatic
oil known as crocinum, which comprised such ingredients as
alkanet, dragon's blood (for colour), and wine (for colour).
Crocinum was applied as a perfume to hair. Another preparation
involved mixing saffron with wine to produce a viscous yellow
spray that was copiously applied to Roman theatres as an air
freshener.
| Saffron is one of the three essential ingredients in the Spanish paella valenciana, and is responsible for its brilliant yellow coloring. |
| Basic Saffron rice, made with bouillon cubes and saffron. |
Ginger
Recipes
Click Here
Description
Ginger is the common name for the monocotyledonous perennial
plant Zingiber officinale. The term is also used to describe the
edible part of the plant which is commonly used as a spice in
cooking throughout the world. Often erroneously referred to as
"ginger root", the edible section is actually the horizontal
subterranean stem or rhizome of the plant. The ginger plant has a
long history of cultivation known to originate in China and then
spread to India, Southeast Asia, West Africa, and the Caribbean.
Chemistry
Ginger contains up to 3% of an essential oil that causes the
fragrance of the spice. The main constituents are esquiterpenoids
with zingiberene as the main component. Lesser amounts of other
sesquiterpenoids (sesquiphellandrene, bisabolene and
farnesene) and a small monoterpenoid fraction (phelladrene,
cineol, and citral) have also been identified.
The pungent taste of ginger is due to nonvolatile
phenylpropanoid-derived compounds, particularly gingerols and
shogaols. The latter are formed from the former when ginger is
dried or cooked. Zingerone is also produced from gingerols
during this process, and it is less pungent and has a spicy-sweet
aroma. Ginger is also a minor chemical irritant, and because of
this was used as a horse suppository by pre-World War I
mounted regiments for figging.
Ginger has a sialagogue action, stimulating the production of
saliva.
Culinary Uses
Young ginger rhizomes are juicy and fleshy with a very mild taste.
They are often pickled in vinegar or sherry as a snack or just
cooked as an ingredient in many dishes. They can also be
stewed in boiling water to make ginger tea, to which honey is
often added as a sweetener; sliced orange or lemon fruit may
also be added. Mature ginger roots are fibrous and nearly dry.
The juice from old ginger roots is extremely potent and is often
used as a spice in Chinese cuisine to flavor dishes such as
seafood or mutton. Powdered dry ginger root (ginger powder) is
typically used to add spiciness to gingerbread and other recipes.
Ground and fresh ginger taste quite different and ground ginger is
a poor substitute for fresh ginger. Fresh ginger can be
successfully substituted for ground ginger and should be done at
a ratio of 6 parts fresh for 1 part ground.
Ginger is also made into candy and used as a flavoring for
cookies, crackers and cake, and is the main flavor in ginger ale--
a sweet, carbonated, non-alcoholic beverage, as well as the
similar, but somewhat spicier beverage ginger beer.
Regional uses
In Western cuisine, ginger is traditionally restricted to sweet
foods, such as ginger ale, gingerbread, ginger snaps, ginger cake
and ginger biscuits. A ginger-flavored liqueur called Canton is
produced in Jarnac, France. Green ginger wine is a ginger
flavored wine produced in the United Kingdom, traditionally sold
in a green glass bottle. Ginger is also used as a spice added to
hot coffee and tea.
In Arabic, ginger is called Zanjabil and in some parts of the Middle
East ginger powder is used as a spice for coffee.
In India, ginger is called "Aadu" in Gujarati, "Shoonti" in Kannada
language[Karnataka], Allam in Telugu, Inji in Tamil and
Malayalam, Alay in Marathi and Adrak in Hindi and Urdu. Fresh
ginger is one of the main spices used for making pulse and lentil
curries and other vegetable preparations. It is used fresh to spice
tea especially in winter. Also, ginger powder is used in certain
food preparations that are made particularly for expecting women
and feeding mothers, the most popular one being Katlu which is a
mixture of gum resin, ghee, nuts and sugar.
In south India, ginger is used in the production of a candy called
Inji-murappa ("ginger candy" from Tamil). This candy is mostly
sold by vendors to bus passengers in bus stops and in small tea
shops as a locally produced item. Candied ginger is also very
famous around these parts. Additionally, in Tamil Nadu,
especially in the Tanjore belt, a variety of ginger which is less
spicy is used when tender to make fresh pickle with the
combination of lemon juice or vinegar, salt and tender green
chillies. This kind of pickle was generally made before the
invention of refrigeration and stored for a maximum of 4-5 days.
The pickle gains a mature flavor when the juices cook the ginger
over the first 24 hours. Ginger is also added as a flavoring in tea.
In Japan, ginger is pickled to make beni shoga and gari or grated
and used raw on tofu or noodles. It is also made into a candy
called shoga no satozuke.
In Myanmar, ginger is used in a salad dish called gyin-tho, which
consists of shredded ginger preserved in oil, and a variety of nuts
and seeds.
Indonesia has a famous beverage that called Wedang Jahe,
which is made from ginger and palm sugar; Indonesians also use
ground ginger root, called jahe or djahe, as a frequent ingredient
in local recipes.
In traditional Korean kimchi, ginger is finely minced and added to
the ingredients of the spicy paste just before the fermenting
process.
In South East Asia, the flower of a type of ginger is used in
cooking. (questionable as fact) This unopened flower is known in
the Malay language as Bunga Kantan, and is used in salads and
also as garnish for sour-savoury soups, like Assam Laksa.
In the Ivory Coast, ginger is ground and mixed with orange,
pineapple and lemon to produce a juice called Nyamanku.
Medical uses
The medical form of ginger historically was called "Jamaica
ginger"; it was classified as a stimulant and carminative, and used
frequently for dyspepsia and colic. It was also frequently
employed to disguise the taste of medicines. Ginger is on the
FDA's 'generally recognized as safe' list, though it does interact
with some medications, including warfarin. Ginger is
contraindicated in people suffering from gallstones as the herb
promotes the release of bile from the gallbladder. Ginger may
also decrease joint pain from arthritis, though studies on this have
been inconsistent, and may have blood thinning and cholesterol
lowering properties that may make it useful for treating heart
disease.
The characteristic odor and flavor of ginger root is caused by a
mixture of zingerone, shoagoles and gingerols, volatile oils that
compose about one to three percent of the weight of fresh ginger.
In laboratory animals, the gingerols increase the motility of the
gastrointestinal tract and have analgesic, sedative, antipyretic
and antibacterial properties.
Nausea
Ginger has been found effective by multiple studies for treating
nausea caused by seasickness, morning sickness and
chemotherapy, though ginger was not found superior over a
placebo for post-operative nausea.
Folk medicinal uses
There are a variety of uses suggested for ginger. A tea brewed
from it is a folk remedy for colds. Ginger ale and ginger beer have
been recommended as "stomach settlers" for generations in
countries where the beverages are made and ginger water was
commonly used to avoid heat cramps in the US. Ginger has also
been historically used to treat inflammation which several
scientific studies support, though one arthritis trial showed ginger
to be no better than a placebo or ibuprofen. Research on rats
suggests that ginger may be useful for treating diabetes.
Local use
In the West, powdered dried ginger root is made into capsules
and sold in pharmacies for medicinal use.
In the United States, ginger is generally recognized as safe by the
Food and Drug Administration, though it is not approved for the
treatment or cure of any disease and is sold as an unregulated
dietary supplement.
In India, ginger is applied as a paste to the temples to relieve
headache and consumed when suffering from a cold,people use
ginger for making tea, in food etc.
In Myanmar, ginger and a local sweetener made from palm tree
juice (Htan nyat) are boiled together and taken to prevent the flu.
In China, a drink made with sliced ginger cooked in sweetened
water or a cola is used as a folk medicine for common cold.
In Indonesia, a type of ginger known as Jahe is used as a herbal
preparation to reduce fatigue, reducing "winds" in the blood,
prevent and cure rheumatism and controlling poor dietary habits.
In Democratic Republic of the Congo, ginger is crushed and
mixed with mango-tree sap to make Tangawisi juice, which is
considered as a universal panacea.
In the Philippines a traditional health drink called "salabat" is
made for consumption with breakfast by boiling chopped ginger
and adding sugar.
Reactions
Allergic reactions to ginger generally result in a rash and though
generally recognized as safe, ginger can cause heartburn,
bloating, gas, belching and nausea, particularly if taken in
powdered form. Unchewed fresh ginger may result in intestinal
blockage, and individuals who have had ulcers, inflammatory
bowel disease or blocked intestines may react badly to large
quantities of fresh ginger. Ginger can also adversely affect
individuals with gallstones. There are also suggestions that
ginger may affect blood pressure, clotting, and heart rhythms.
Horticulture
Ginger produces clusters of white and pink flower buds that
bloom into yellow flowers. Because of the aesthetic appeal and
the adaptivity of the plant to warm climates, ginger is often used
as landscaping around subtropical homes. It is a perennial
reed-like plant with annual leafy stems, three to four feet high.
Historical methods of gathering the root describes, when the stalk
withers, it is immediately scalded, or washed and scraped, in
order to kill it and prevent sprouting. The former method, applied
generally to the older and poorer roots, produces Black Ginger;
the latter, gives White Ginger. The natural color of the "white"
scraped ginger is a pale buff--it is often whitened by bleaching or
liming, but generally at the expense of some of its real value.
Production trends
Ginger output in 2005In 2005, China continued to lead the world
in ginger production with a global share of almost 25% followed
by India, Nepal and Indonesia.
Rosemary
RECIPES
Click here
Description
Rosemary is the dried leaves of the
evergreen Rosmarinus officinalis.
The slender, slightly curved leaves resemble miniature curved
pine needles. Normally hand harvested, the Rosemary plant
grows about 2 to 3 feet tall and is very hardy as it grows under
harsh mountainous conditions.
Uses
Rosemary is found in bouquet garni, herbes de Provence, and
seasoning blends for lamb and Mediterranean cuisines.
Origins
The major producers of Rosemary are France, Spain/Portugal,
and the 'former Yugoslavia.'
Folklore
In ancient Greece, Rosemary was recognized for its alleged
ability to strengthen the brain and memory. Greek students would
braid Rosemary into their hair to help them with their exams. Also
known as the herb of remembrance, it was placed on the graves
of English heroes.
Cultivation and uses
The fresh and dried leaves are used frequently in traditional
Mediterranean cuisine as a herb; they have a bitter, astringent
taste, which complements oily foods, such as lamb and oily fish. A
tisane can also be made from them. They are extensively used in
cooking, and when burned give off a distinct mustard smell, as
well as a smell similar to that of burning which can be used to
flavor foods while barbecueing.
Rosemary, in the dried form, is extremely high in iron, calcium,
and Vitamin B6. It is in fact more nutrient rich in its dry form than
fresh rosemary across the board.
Since it is attractive and tolerates some degree of drought, it is
also used in landscaping, especially in areas having a
Mediterranean climate. It can in fact die in over-watered soil, but
is otherwise quite easy to grow for beginner gardeners. It is very
pest-resistant.
Rosemary is easily pruned into shapes and has been used for
topiary. When grown in pots, it is best kept trimmed to stop it
getting too straggly and unsightly, though when grown in a
garden, rosemary can grow quite large and still be attractive. It
can be propagated from an existing plant by clipping a shoot
10-15 cm long, stripping a few leaves from the bottom, and
planting it directly into soil.
Rosemary is a useful food preservative, according to research
published in 1987 by Rutgers University, New Jersey[citation
needed]. Researchers at Rutgers patented a chemical derived
from rosemary that compares favorably with BHA and BHT in its
preservative properties.
Rosemary can be added as an unusual extra flavoring in
lemonade.
Medicinal uses
Hungary water was first invented for a Queen of Hungary to
"renovate vitality of paralysed limbs". It was used externally and
prepared by mixing 180g of fresh rosemary tops in full flower into
a liter of spirits of wine. Leave to stand for four days then distill. It
is also supposed to work as a remedy against gout if rubbed
vigorously on hands and feet.
Rosemary has a very old reputation for improving memory, and
has been used as a symbol for remembrance (during weddings,
war commemorations and funerals) in Europe, probably as a
result of this reputation. Mourners would throw it into graves as a
symbol of remembrance for the dead. In Shakespeare's Hamlet,
Ophelia says, "There's rosemary, that's for remembrance". One
modern study lends some credence to this reputation. When the
smell of rosemary was pumped into cubicles where people were
working, those people showed improved memory, though with
slower recall.
Don Quixote (Chapter XVII, 1st volume) mixes it in his recipe of
the miraculous balm of Fierabras with revolting results.
Health Precautions: In some cases, rosemary can cause
autoimmune diseases. Rosemary in culinary or therapeutic doses
is generally safe, however precaution is necessary for those
displaying allergic reaction, or those prone to epileptic seizure.
Rosemary essential oil is a powerful convulsant; if applied to the
skin, it may cause seizures in otherwise healthy adults or
children.[4] Rosemary essential oil is potentially toxic if ingested.
Large quantities of rosemary leaves can cause adverse
reactions, such as coma, spasm, vomiting, and pulmonary edema
(fluid in the lungs) that can be fatal. Avoid consuming large
quantities of rosemary if pregnant or breastfeeding.
Nutritional value per 100 g (3.5 oz)
Energy 190 kcal 800 kJ
Carbohydrates 64.1 g
- Sugars 0.0 g
- Dietary fiber 42.6 g
Fat 15.2 g
Protein 4.9 g
Thiamin (Vit. B1) 0.5 mg 38%
Riboflavin (Vit. B2) 0.4 mg 27%
Niacin (Vit. B3) 1.0 mg 7%
Pantothenic acid (B5) 0.0 mg 0%
Vitamin B6 1.7 mg 131%
Folate (Vit. B9) 307 μg 77%
Vitamin C 61.2 mg 102%
Calcium 1280.0 mg 128%
Iron 29.2 mg 234%
Magnesium 220.0 mg 59%
Phosphorus 70.0 mg 10%
Potassium 955 mg 20%
Zinc 3.2 mg 32%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Energy 190 kcal 800 kJ
Carbohydrates 64.1 g
- Sugars 0.0 g
- Dietary fiber 42.6 g
Fat 15.2 g
Protein 4.9 g
Thiamin (Vit. B1) 0.5 mg 38%
Riboflavin (Vit. B2) 0.4 mg 27%
Niacin (Vit. B3) 1.0 mg 7%
Pantothenic acid (B5) 0.0 mg 0%
Vitamin B6 1.7 mg 131%
Folate (Vit. B9) 307 μg 77%
Vitamin C 61.2 mg 102%
Calcium 1280.0 mg 128%
Iron 29.2 mg 234%
Magnesium 220.0 mg 59%
Phosphorus 70.0 mg 10%
Potassium 955 mg 20%
Zinc 3.2 mg 32%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Basil
RECIPES
Click Here
Description
Basil is most commonly recommended to be used is fresh; in
cooked recipes it is generally added at the last moment, as
cooking quickly destroys the meal. The fresh herb can be kept for
a short time in plastic bags in the refrigerator, or for a longer
period in the freezer, after being blanched quickly in boiling water.
The dried herb also loses most of its flavour, and what little flavor
remains tastes very different, with a weak coumarin flavor, like
hay.
Mediterranean and Indochinese cuisines frequently use basil, the
former frequently combining it with tomato. Basil is one of the
main ingredients in pesto—a green Italian oil-and-herb sauce
from the city of Genoa, its other two main ingredients being olive
oil and pine nuts. The most commonly used Mediterranean basil
cultivars are "Genovese", "Purple Ruffles", "Mammoth",
"Cinnamon", "Lemon", "Globe", and "African Blue". Chinese also
use fresh or dried basils in soups and other foods. In Taiwan,
people add fresh basil leaves into thick soups (羹湯; gēngtāng).
They also eat fried chicken with deep-fried basil leaves.
Basil is sometimes used with fresh fruit and in fruit jams and
sauces—in particular with strawberries, but also raspberries or
dark-colored plums. Arguably the flat-leaf basil used in
Vietnamese cooking, which has a slightly different flavour, is more
suitable for use with fruit.
Basil seeds
When soaked in water the seeds of several basil varieties
become gelatinous, and are used in Asian drinks and desserts
such as falooda or sherbet. Such seeds are known variously as
sabja, subja, takmaria, tukmaria, falooda, or hột é. They are used
for their medicinal properties in Ayurveda, the traditional
medicinal system of India.
Sage
Recipes
Click Here
Description
Common sage (Salvia officinalis) is a small evergreen subshrub,
with woody stems, grayish leaves, and blue to purplish flowers
native to southern Europe and the Mediterranean region.
It is much cultivated as a kitchen and medicinal herb, and is also
called Garden sage, Kitchen sage, and Dalmatian sage. In
southern Europe related species are sometimes cultivated for the
same purpose, and may be confused with the common sage.
Although this plant was the one originally called by this name
sage, a number of related species are now also called by it, and
are described in more detail in the article on sage.
The uses and benefits ascribed to it are many and varied, and
are often shared with related species. Uses of common sage
include:
- infusions, which are considered to have a calming effect, to
soothe a sore throat and as a digestive agent
- preservative flavourings, for instance of cheese
- as a cooking flavoring, such as in sage and onion stuffing
- as a deodorizer preparation used from the extracts of the
herb
Common sage is also grown in parts of Europe, especially the
Balkans for distillation of the essential oil, though other species,
such as Salvia triloba may also be harvested and distilled with it.
A number of cultivars of the plant exist. The majority of these are
cultivated more often for ornament than for their herbal
properties. All these are valuable as small ornamental flowering
shrubs, and for low ground cover, especially in sunny dry
situations. They are easily raised from summer cuttings.
Named cultivars include:
"Purpurascens", a purple-leafed cultivar, considered by some to
be strongest of the garden sages,
"Tricolor", a cultivar with white, yellow and green variegated
leaves,
"Berggarten", a cultivar with huge leaves,
"Icterina", a cultivar with yellow-green variegated leaves,
"Alba", a white-flowered cultivar,
"Lavandulaefolia", a small leaved cultivar.
“ Why should a man die whilst sage grows in his garden? ”
- attributed to Martin Luther
“ Why should a man die whilst sage grows in his garden, if not
because nothing can stand against death? ”
- attributed to Hildegard of Bingen
“ Cultivate poverty like a garden herb, like sage. ”
- Henry David Thoreau in the conclusion to Walden
Culinary uses
Painting from Koehler's Medicinal Plants (1887)As a herb, sage is
considered to have a slight peppery flavour. In Western cooking,
it is used for flavouring fatty meats (especially as a marinade),
cheeses (Sage Derby), and some drinks. In Britain and Flanders,
sage is used with onion for poultry or pork stuffing and also in
sauces. In French cuisine, sage is used for cooking white meat
and in vegetable soups. Germans often use it in sausage dishes,
and sage forms the dominant flavouring in the English
Lincolnshire sausage. Sage is also common in Italian cooking.
Sage is sauteed in olive oil and butter until crisp, then plain or
stuffed pasta is added (burro e salvia). In the Balkans and the
Middle East, it is used when roasting mutton.
Medicinal use
Actions
The Latin name for sage: salvia, means “to heal”. Although the
effectiveness of Common Sage is often open to debate, it has
been recommended at one time or another for virtually every
ailment. Modern evidence supports its effects as an antihydrotic,
antibiotic, antifungal, astringent, antispasmodic, estrogenic,
hypoglycemic, and tonic.In a double blind, randomized and
placebo-controlled trial, sage was found to be effective in the
management of mild to moderate Alzheimer's disease.
Uses
Internally for indigestion, gas, liver complaints, excessive
lactation, excessive perspiration, excessive salivation, anxiety,
depression, female sterility, menopausal problems.
Externally for insect bites, throat, mouth, gum, skin infections,
vaginal discharge.
Source: The Herb Society of America New Encyclopedia of Herbs & Their Uses,
Deni Bown (New York: DK, 2001)
Health Precautions
Toxic in excess or over long periods. Contraindicated during
pregnancy and for epilepsy.
Drug Interactions: from appliedhealth.com
Thyme
Recipes
Click Here
Description
Thyme (Thymus) is a genus of about 350 species of aromatic
perennial herbaceous plants and sub-shrubs to 40 cm tall, in the
family Lamiaceae and native to Europe, North Africa and Asia. A
number of species have different chemotypes. The stems tend to
be narrow or even wiry; the leaves are evergreen in most
species, arranged in opposite pairs, oval, entire, and small, 4-20
mm long. The flowers are in dense terminal heads, with an
uneven calyx, with the upper lip three-lobed, and the lower cleft;
the corolla is tubular, 4-10 mm long, and white, pink or purple.
History
Ancient Egyptians used thyme in embalming. The ancient Greeks
used it in their baths and burnt it as incense in their temples,
believing that thyme was a source of courage. It was thought that
the spread of thyme throughout Europe was thanks to the
Romans, as they used it to purify their rooms. In the European
Middle Ages, the herb was placed beneath pillows to aid sleep
and ward off nightmares. (Huxley 1992). In this period, women
would also often give knights and warriors gifts that included
thyme leaves as it was believed to bring courage to the bearer.
Thyme was also used as incense and placed on coffins during
funerals as it was supposed to assure passage into the next life.
Cultivation
Thyme is widely cultivated as a grown for its strong flavour, which
is due to its content of thymol.
Thyme likes a hot sunny location with good-draining soil. It is
planted in the spring and thereafter grows as a perennial. It can
be propagated by seed, cuttings, or by dividing rooted sections of
the plant. It tolerates drought well.
Thyme retains its flavour on drying better than many other herbs.
Culinary use
Thyme is used most widely in cooking. Thyme is a basic
ingredient in French, Italian, and Turkish cuisines, and in those
derived from them. It is also widely used in Lebanese and
Caribbean cuisines.
Thyme is often used to flavour meats, soups and stews. It has a
particular affinity to and is often used as a primary flavour with
lamb, tomatoes and eggs.
Thyme, while flavourful, does not overpower and blends well with
other herbs and spices. In French cuisine, along with bay and
parsley it is a common component of the bouquet garni, and of
herbes de Provence. In some Middle Eastern countries, the
condiment za'atar contains thyme as a vital ingredient.
Fresh, Powdered, and Dry
Thyme is sold both fresh and dried. The fresh form is more
flavorful but also less convenient; storage life is rarely more than
a week. While summer-seasonal, fresh thyme is often available
year-round.
Fresh thyme is commonly sold in bunches of sprigs. A sprig is a
single stem snipped from the plant. It is composed of a woody
stem with paired leaf or flower clusters ("leaves") spaced ½ to 1"
apart. A recipe may measure thyme by the bunch (or fraction
thereof), or by the sprig, or by the tablespoon or teaspoon. If the
recipe does not specify fresh or dried, assume that it means fresh.
Depending on how it is used in a dish, the whole sprig may be
used (e.g. in a bouquet garni), or the leaves removed and the
stems discarded. Usually when a recipe specifies 'bunch' or 'sprig'
it means the whole form; when it specifies spoons it means the
leaves. It is perfectly acceptable to substitute dried for whole
thyme.
Leaves may be removed from stems either by scraping with the
back of a knife, or by pulling through the fingers or tines of a fork.
Leaves are often chopped.
Thyme retains its flavour on drying better than many other herbs.
Dried, and especially powdered thyme occupies less space than
fresh, so less of it is required when substituted in a recipe. As a
rule of thumb, use one third as much dried as fresh thyme - a little
less if it is ground. Substitution is often more complicated than
that because recipes can specify sprigs and sprigs can vary in
yield of leaves. Assuming a 4" sprig (they are often somewhat
longer), estimate that 6 sprigs will yield one tablespoon of leaves.
The dried equivalent is 1:3, so substitute 1 teaspoon of dried or
¾ tsp of ground thyme for 6 small sprigs.
As with bay, thyme is slow to release its flavours so it is usually
added early in the cooking process.
Medicinal Use
The essential oil of common thyme (Thymus vulgaris) is made up
of 20-55% thymol. Thymol, an antiseptic, is the main active
ingredient in Listerine mouthwash. Before the advent of modern
antibiotics, it was used to medicate bandages. It has also been
shown to be effective against the fungus that commonly infects
toenails.
A tea made by infusing the herb in water can be used for cough
and bronchitis. Medicinally thyme is used for respiratory
infections in the form of a tincture, tisane, salve, syrup or by
steam inhalation[citation needed]. Because it is antiseptic, thyme
boiled in water and cooled is very effective against inflammation
of the throat when gargled 3 times a day. The inflammation will
normally disappear in 2 - 5 days. Other infections and wounds
can be dripped with thyme that has been boiled in water and
cooled.
In traditional Jamaican childbirth practice, thyme tea is given to
the mother after delivery of the baby.
Bay Leaves
Recipes
Click Here
Description
Bay leaf (plural bay leaves), Greek Daphni, Romanian Foi de
Dafin; is the aromatic leaf of several species of the Laurel family
(Lauraceae). Fresh or dried bay leaves are used in cooking for
their distinctive flavor and fragrance.
Laurus nobilis, is a culinary herb often used to flavor soups,
stews, and braises and pâtés in Mediterranean Cuisine. The
fresh leaves are very mild and do not develop their full flavor until
several weeks after picking and drying.
California bay leaf
The leaf of the California bay tree (Umbellularia californica), also
known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is
similar to the Mediterranean bay but has a stronger flavor.
"Indian bay leaf" (also tej pat, tejpat, or tejpata)
The leaf of the Cinnamomum tejpata (malabathrum) tree is similar
in fragrance and taste to cinnamon bark, but milder. In
appearance, it is similar to the other bay leaves but is culinarily
quite different, having an aroma and flavor more similar to that of
Cassia. It is inaccurately called a bay leaf as it is of a different
genus (though the same family) as the bay laurel.
Taste and aroma
If eaten whole, bay leaves are pungent and have a sharp, bitter
taste. The flavor of the California bay leaf is a bit more intense
and bitter than the Turkish. As with many spices and flavorings,
the fragrance of the bay leaf is more noticeable in cooked foods
than the taste. When dried, the fragrance is herbal, slightly floral,
and somewhat similar to oregano and thyme. Myrcene, an
essential oil used in perfumery can be extracted from the bay leaf.
The flavor and aroma of bay leaves owes in large part to the
essential oil eugenol.
Culinary use
Bay leaves are a fixture in the cooking of many European
cuisines (particularly those of the Mediterranean), as well as in
North America. They are used in soups, stews, meat, seafood,
and vegetable dishes. The leaves also flavor classic French
dishes such as bouillabaise and bouillon. The leaves are most
often used whole (sometimes in a bouquet garni), and removed
before serving. In Indian cuisine, bay leaves are often used in
biriyani and many salans.
Bay leaves can also be crushed (or ground) before cooking.
Crushed bay leaves impart more of their desired fragrance than
whole leaves, and there is less chance of biting into a leaf directly.
History/region of origin
Ancient Greeks and Romans crowned victors with wreaths of
laurel. The term "baccalaureate," means laurel berry, and refers
to the ancient practice of honoring scholars and poets with
garlands from the bay laurel tree. Romans felt the leaves
protected them against thunder and the plague. Later, Italians
and the English believed bay leaves brought good luck and
warded off evil. The given name and surname "Laurence," is
derived from the Roman name for the plant and the honorary
practices using its boughs of leaves and berries. Other versions
of the name are "Lawrence," "Loritz," "Laritz" and the Hungarian,
"Lorinc." In Scandinavian languages, "Laurence" became the
common "Lars", and the Finnish equivalent is "Lauri".
Facts
Mountain laurel leaves are poisonous to certain livestock and are
not sold anywhere as a spice (cousin species) (britannica). This
has led to the mistaken belief that bay leaves should be removed
from food after cooking because they might poison humans. Bay
leaves are safe to eat, however, a person may accidentally
swallow a leaf, and the leaves remain stiff even after several
hours of cooking. This sometimes causes cutting of the throat
and should be avoided.
Marjoram
Recipes
Click Here
Description
Marjoram (Origanum majorana, Lamiaceae) is a somewhat
cold-sensitive perennial herb or undershrub with sweet pine and
citrus flavours. It is also called Sweet Marjoram or Knotted
Marjoram and Majorana hortensis.
The name marjoram (Old French majorane, Medieval Latin
majorana) does not directly derive from the Latin word maior
(major).
Marjoram is cultivated for its aromatic leaves, either green or dry,
for culinary purposes; the tops are cut as the plants begin to
flower and are dried slowly in the shade. It is often used in herb
combinations such as Herbes de Provence and Za'atar.
Although considered cold-sensitive, marjoram can sometimes
prove hardy even in zone 5.
Related species
Orehellino (Origanum vulgare, sometimes listed with Marjoram as
Origanum majorana) is also called Wild Marjoram. It is a perennial
common in southern Europe in dry copses and on hedge-banks,
with many stout stems 30-80 cm high, bearing short-stalked
somewhat ovate leaves and clusters of purple flowers. It has a
stronger flavor and a more penetrating quality.
A member of the mint family, marjoram was often placed on the
graves of the ancient Greeks to symbolize happiness in this life
and the one after. Available in many different forms, sweet
marjoram is the one most commonly used in everyday cooking.
"Wild marjoram" is actually oregano. Marjoram is a component of
both fines herbes and herbes de Provence.
Just as marjoram looks like a more delicate version of oregano,
its flavor is also oregano lite. It's a great flavoring in sauces, as
well as meats. And unlike oregano, marjoram is subtle enough to
pair with fish and lighter dishes. As with many of the more
delicate spices, it's best to add it toward the end of the cooking
period so that the flavor does not dissipate.
Dried marjoram is often used to flavor sauces, and both leaf and
ground versions are good options for slow-cooking stews and
sauces.
Coriander
Recipes
Click Here
Coriander (Coriandrum sativum),
also commonly called cilantro, is
an annual herb in the family Apiaceae. Coriander is native to
southwestern Asia west to north Africa. It is a soft, hairless plant
growing to 50 cm [20 in.] tall. The leaves are variable in shape,
broadly lobed at the base of the plant, and slender and feathery
higher on the flowering stems. The flowers are borne in small
umbels, white or very pale pink, asymmetrical, with the petals
pointing away from the centre of the umbel longer (5-6 mm) than
those pointing to the middle of the umbel (only 1-3 mm long). The
fruit is a globular dry schizocarp 3-5 mm diameter.
The name coriander derives from French coriandre through Latin
“coriandrum” in turn from Greek “κορίαννον”. John Chadwick
notes the Mycenaean Greek form of the word, koriadnon "has a
pattern curiously similar to the name of Minos' daughter Ariadne,
and it is plain how this might be corrupted later to koriannon or
koriandron."
Uses
All parts of the plant are edible, but the fresh leaves and the dried
seeds are the most commonly used in cooking. Coriander is
commonly used in Middle Eastern, Mediterranean, Indian, South
Asian, Latin American, Chinese, African and Southeast Asian
cuisine.
Leaves and stems
The leaves are variously referred to as coriander leaves, cilantro
(in the United States, from the Spanish name for the plant),
dhania (in the Indian subcontinent, and increasingly in Britain).
The leaves, and especially the stems, have a very different taste
from the seeds, similar to parsley but "juicier" and with citrus-like
overtones. Some people instead perceive an unpleasant "soapy"
taste and/or a rank smell. This is believed to be a result of an
enzyme that changes the way they taste coriander leaves, a
genetic trait, but has yet to be fully researched.
The fresh leaves and stems are an essential ingredient in many
Vietnamese foods, Asian chutneys, Mexican salsas and
guacamole, and occasionally is used in sushi rolls. Chopped
coriander leaves are also used as a garnish on cooked dishes
such as dal and many curries. As heat diminishes their flavour
quickly, coriander leaves are often used raw or added to the dish
right before serving. Although, in some Indian and Central Asian
recipes, coriander leaves are used in huge amounts and cooked
till they dissolve into sauce and their flavour mellows. Another
factor that dictates the quality of flavor is the time when coriander
is harvested. If its roots consistently stay at a temperature above
75 degrees Fahrenheit, the herb will quickly bolt, causing its
leaves and stems to yield a bitter flavor and become quite chewy.
At this point, made evident by the thinner and finer leaves, it is
only practical to harvest the coriander seeds, since the stems and
leaves are no longer a usable food source.
Coriander leaves were formerly common in European cuisine but
nearly disappeared before the modern period. Today Europeans
usually eat the leaves and stems only in dishes that originated in
foreign cuisines, except in Portugal, where it is still an essential
ingredient in many traditional dishes.
The fresh coriander herb is best stored in the refrigerator in
airtight containers, after chopping off the roots. The leaves do not
keep well and should be eaten quickly, as they lose their aroma
when dried or frozen.
Fruit
The dry fruits are known as coriander seeds or coriandi seeds. In
some regions, the use of the word coriander in food preparation
always refers to these seeds (as a spice), rather than to the plant
itself. The seeds have a lemony citrus flavour when crushed, due
to the presence of the terpenes linalool and pinene. It is also
described as warm, nutty, spicy, and orange-flavoured. They are
usually dried but can be eaten green.
If the fruit is obtained in its natural form, it can later be dried in the
sun. Most commonly, it is bought as whole dried seeds, but it can
also be found as a powder. When grinding at home, it can be
roasted or heated on a dry pan briefly to enhance the aroma
before grinding it in an electric grinder or with a mortar and
pestle; ground coriander seeds lose their flavour quickly in
storage and are best only ground as needed. For optimum
flavour, whole coriander seed should be used within six months,
or stored for no more than a year in a tightly sealed container
away from sunlight and heat.
Coriander seed is a key spice (Hindi name: 'dhania') in garam
masala and Indian curries, which often employ the ground fruits in
generous amounts together with cumin. It also acts as a
thickener. Roasted coriander seeds, called dhana dal, are also
eaten as a snack. It is also the main ingredient of the two south
Indian gravies: sambhar and rasam.
Outside of Asia, coriander seed is an important spice for
sausages in Germany and South Africa. In Russia and Central
Europe coriander seed is an occasional ingredient in rye bread
as an alternative to caraway. Apart from the uses just noted,
coriander seeds are rarely used in European cuisine today,
though they were more important in former centuries.
Coriander seeds are also used in brewing certain styles of beer,
particularly some Belgian wheat beers. The coriander seeds are
typically used in conjunction with orange peel to add a citrus
character to these styles of beer.
The seeds are also popularly put to use by modern witches in
love potions. They are ground in mortar and pestle, and cast into
white wine or water, while, "warm seeds, warm heart, let us never
be apart," is chanted over them. The resulting infusion is strained
and introduced into the food of the target.
Roots
Coriander roots are used in a variety of Asian cuisine. They are
commonly used in Thai dishes.
History
Coriander grows wild over a wide area of the Near East and
southern Europe, which forced Zohary and Hopf to admit that "it
is hard to define exactly where this plant is wild and where it only
recently established itself."Fifteen desiccated mericarps were
found in the Pre-Pottery Neolithic B level of the Nahal Hemel
Cave in Israel, which may be the oldest archeological find of
coriander. About half a litre of coriander mericarps were
recovered from the tomb of Tutankhamun, and because this plant
does not grow wild in Egypt, Zohary and Hopf interpret this find
as proof that coriander was cultivated by the ancient Egyptians.
The Bible mentions coriander in Exodus 16:31: "And the house of
Israel began to call its name Manna: and it was white like
coriander seed, and its taste was like that of flat cakes made with
honey."
Coriander seems to have been cultivated in Greece since at least
the second millennium BC. One of the Linear B tablets recovered
from Pylos refers to the species as being cultivated for the
manufacture of perfumes, and it appears that it was used in two
forms: as a spice for its seeds and as a herb for the flavour of its
leaves. This appears to be confirmed by archaeological evidence
from the same period: the large quantities of the species retrieved
from an Early Bronze Age layer at Sitagroi in Macedonia could
point to cultivation of the species at that time. Coriander is
thought to have been introduced to Britain by the Romans as a
meat preserver.
Coriander seed and leaf was very widely used in medieval
European cuisine, due to its ability to make spoiled meats
palatable by "masking" rotten flavours. Even today, coriander
seed is an important ingredient in many sausage products.
Coriander was brought to the British colonies in North America in
1670 and was one of the first spices cultivated by early settlers.
Potential medical uses
Coriander has been used as a folk medicine for the relief of
anxiety and insomnia in Iranian folk medicine. Experiments in
mice support its use as an anxiolytic. Coriander seeds are also
used in traditional Indian medicine as a diuretic by boiling equal
amounts of coriander seeds and cumin seeds, then cooling and
consuming the resulting liquid. In holistic and some traditional
medicine, it is used as a carminative and for general digestive aid.
| All material herein is provided for information only and may not be construed as personal medical advice. No action should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being. The publisher is not a licensed medical care provider. The information is provided with the understanding that the publisher is not engaged in the practice of medicine or any other health-care profession and does not enter into a health-care practitioner/patient relationship with its readers. We are not responsible for the accuracy, reliability, effectiveness or correct use of information you receive through our product or for any health problems that may result from training programs, products, or events you learn about through the site. The publisher is not responsible for errors or omissions. The FDA has not evaluated these statements. None of the information or products discussed on this site are intended to diagnose, treat, mitigate or cure any disease. |
Cloves
Recipes
Click Here
Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or
Eugenia caryophyllata) are the aromatic dried flower buds of a
tree in the family Myrtaceae. Cloves are native to Indonesia and
used as a spice in cuisine all over the world. The name derives
from French clou, a nail, as the buds vaguely resemble small
irregular nails in shape. Cloves are harvested primarily in
Zanzibar, Indonesia and Madagascar; it is also grown in Pakistan,
India, and Sri Lanka.
The clove tree is an evergreen which grows to a height ranging
from 10-20 m, having large oval leaves and crimson flowers in
numerous groups of terminal clusters. The flower buds are at first
of a pale color and gradually become green, after which they
develop into a bright red, when they are ready for collecting.
Cloves are harvested when 1.5-2 cm long, and consist of a long
calyx, terminating in four spreading sepals, and four unopened
petals which form a small ball in the center.
USES
According to FAO, (The Food and Agriculture Organization of the
United Nations) Indonesia produced almost 80% of the world's
clove output in 2005 followed at a distance by Madagascar and
Tanzania.
Cloves can be used in cooking either whole or in a ground form,
but as they are extremely strong, they are used sparingly. The
spice is used throughout Europe and Asia and is smoked in a
type of cigarettes locally known as kretek in Indonesia. Cloves
are also an important incense material in Chinese and Japanese
culture.
Cloves have historically been used in Indian cuisine (both North
Indian and South Indian) as well as in Mexican cuisine, where it is
often paired together with cumin and canela (cinnamon).[1] In the
north Indian cuisine, it is used in almost every sauce or side dish
made, mostly ground up along with other spices. They are also a
key ingredient in tea along with green cardamoms. In the south
Indian cuisine, it finds extensive use in the biryani dish (similar to
the pilaf, but with the addition of local spice taste), and is normally
added whole to enhance the presentation and flavor of the rice.
Medicinal Uses
Cloves are used in Ayurveda called Lavang in India, Chinese
medicine and western herbalism and dentistry where the
essential oil is used as an anodyne (fancy word for painkiller) for
dental emergencies. Cloves are used as a carminative, to
increase hydrochloric acid in the stomach and to improve
peristalsis. Cloves are also said to be a natural antihelmintic. The
essential oil is used in aromatherapy when stimulation and
warming is needed, especially for digestive problems. Topical
application over the stomach or abdomen will warm the digestive
tract.
In Chinese medicine cloves or ding xiang are considered acrid,
warm and aromatic, entering the kidney, spleen and stomach
meridians, and are notable in their ability to warm the middle,
direct stomach qi downward, to treat hiccough and to fortify the
kidney yang. Because the herb is so warming it is contraindicated
in any persons with fire symptoms and according to classical
sources should not be used for anything except cold from yang
deficiency. As such it is used in formulas for impotence or clear
vaginal discharge from yang deficiency, for morning sickness
together with ginseng and patchouli, or for vomiting and diarrhea
due to spleen and stomach coldness. This would translate to
hypochlorhydria.
Ayurvedic herbalist K.P. Khalsa, RH (AHG), uses cloves internally
as a tea and topically as an oil for hypotonic muscles, including
for multiple sclerosis. This is also found in Tibetan medicine.
Ayurvedic herbalist Alan Tilotson, RH (AHG) suggests avoiding
more than occasional use of cloves internally in the presence of
pitta inflammation such as is found in acute flares of autoimmune
diseases.
In West Africa, the Yorubas use cloves infused in water as a
treatment for stomach upsets, vomiting and diarrhea.The infusion
is called Ogun Jedi-jedi.
Toxicity
Large amounts should be avoided in pregnancy. Cloves can be
irritating to the gastrointestinal tract, and should be avoided by
people with gastric ulcers, colitis, or irritable bowel syndrome. In
overdoses, cloves can cause vomiting, nausea, diarrhea, and
upper gastrointestinal hemorrhage.Severe cases can lead to
changes in liver function, dyspnea, loss of consciousness,
hallucination, and even death. The internal use of the essential
oil should be restricted to 3 drops per day for an adult as
excessive use can cause severe kidney damage.
History
Until modern times, cloves grew only on a few islands in the
Maluku Islands (historically called the Spice Islands), including
Bacan, Makian, Moti, Ternate, and Tidore. Nevertheless, they
found their way west to the Middle East and Europe well before
the time of Jesus. Archeologists found cloves within a ceramic
vessel in Syria along with evidence dating the find to within a few
years of 1721 BC.
Cloves, along with nutmeg and pepper, were highly prized in
Roman times, and Pliny the Elder once famously complained that
"there is no year in which India does not drain the Roman Empire
of fifty million sesterces". Cloves were traded by Arabs during the
Middle Ages in the profitable Indian Ocean trade. In the late
fifteenth century, Portugal took over the Indian Ocean trade,
including cloves, due to the Treaty of Tordesillas with Spain and
a separate treaty with the sultan of Ternate. The Portuguese
brought large quantities of cloves to Europe, mainly from the
Maluku Islands. Clove was then one of the most valuable spices,
a kg costing around 7 g of gold.
The trade later became dominated by the Dutch in the
seventeenth century. With great difficulty the French succeeded
in introducing the clove tree into Mauritius in the year 1770;
subsequently their cultivation was introduced into Guiana, Brazil,
most of the West Indies, and Zanzibar, where the majority of
cloves are grown today.
In Britain in the seventeenth and eighteenth centuries, cloves
were worth at least their weight in gold, due to the high price of
importing them.
The clove has become a commercial 'success', with products
including clove drops being released and enjoyed by die-hard
clove fans.
Active compounds
The compound responsible for the cloves' aroma is eugenol. It is
the main component in the essential oil extracted from cloves,
comprising 72-90%. Eugenol has pronounced antiseptic and
anaesthetic properties. Other important constituents include
essential oils acetyl eugenol, beta-caryophylline and vanillin;
crategolic acid; tannins, gallotannic acid, methyl salicylate
(painkiller); the flavanoids eugenin, kaempferol, rhamnetin, and
eugenitin; triterpenoids like oleanolic acid, stigmasterol and
campesterol; and several sesquiterpenes.
Anise
Recipes
Click Here
This article is about the Pimpinella species (not to confuse with
star anise); but the name 'anise' is frequently applied to Fennel.
Anise or Aniseed, less commonly anís (stressed on the second
syllable) (Pimpinella anisum), is a flowering plant in the family
Apiaceae, native to the eastern Mediterranean region and
southwest Asia. It is a herbaceous annual plant growing to 1m
tall. The leaves at the base of the plant are simple, 2-5 cm long
and shallowly lobed, while leaves higher on the stems are
feathery pinnate, divided into numerous leaflets. The flowers are
white, 3 mm diameter, produced in dense umbels. The fruit is an
oblong dry schizocarp, 3-5 mm long.
Pimpinella species are used as food plants by the larvae of some
Lepidoptera species, including the lime-speck pug and
wormwood pug.
Uses
Culinary
Containing licorice-like components, anise is sweet and very
aromatic. It is used to make the following confectioneries: Aniseed
balls (Britain), Aniseed wheels (New Zealand), pizzelles (Italy),
pfeffernusse (Germany), and Knotts (Norway). Aniseed is also
used to make the Mexican drink "atole de anís" or champurrado
which is similar to hot chocolate, the Turkish drink Raki (alcoholic
beverage), the Italian Sambuca, the favourite for Lebanese Arak,
some Root beer such as Virgil's Root Beer in the United States,
and as a digestive after meals in India. It also is used to make the
dough, when preparing the famous Peruvian dessert " Picarones".
Medicinal uses
Anise, like fennel, contains anethole, and is known to be a
phytoestrogen.
Anise is a mild antiparasitic and its leaves can be used to treat
digestive problems, relieve toothache, and its essential oil to treat
lice and scabies.
Other uses
In aromatherapy, aniseed essential oil is used to treat colds and
flu.
According to Pliny the Elder, anise was used as a cure for
sleeplessness, chewed with alexanders and a little honey in the
morning to freshen the breath, and when mixed with wine as a
remedy for scorpion stings (N.H. 20.72).
In the Mediterranean, aniseed is used in producing alcoholic
beverages, such as Arak (Lebanon), Ouzo (Greece) and Raki in
Turkey.
In Indian cuisine, no distinction is made between anise and
fennel. Therefore, the same name (saunf) is usually given to both
of them. Some use the term patli (thin) saunf or velayati (foreign)
saunf to distinguish anise from fennel
In Thailand it is used to flavor tea.
In Pakistan boiling water is poured over about a tablespoon of
aniseed in a teacup to make a hot tea.
Builders of steam locomotives in Britain incorporated capsules of
aniseed oil into white metal bearings, so that the distinctive smell
would give warning in case of overheating.
Anise can be made into a liquid scent and is used for both
hunting and fishing. Anise smells similar to liquorice and is put on
fishing lures to attract fish.
Anethole, the principal component of anise oil is a precursor that
can eventually produce 2,5-dimethoxybenzaldehyde which is
used in the clandestine synthesis of psychedelic drugs such as
2C-B, 2C-I and DOB. Anise is also the main flavor of Absinthe as
well as being used as a flavoring for pastis, ouzo, pernod,
sambuca, rakı, Becherovka, anice tutone, Chartreuse and other
liqueurs.
Anise has a particular effect on some dogs that parallels the
effect of catnip on house cats. Some cats as well seem attracted
to anise. Anise is perfectly safe for cats and dogs alike to ingest.
