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Daily Dose Of Interesting Information
- Thread starter Visalakshi Ramani
- Start date
- Status
OP
OP
Dear Sir,
You may address me as V.R or Mrs. V.R.!
No need to add Madam every time!
with warm regards,
Mrs.V.R.
You may address me as V.R or Mrs. V.R.!
No need to add Madam every time!
with warm regards,
Mrs.V.R.
OP
OP
6. Sweet food:-
Sweet food build body tissues and calms our nerves.
In balanced quantities helps digestion, nurtures and heals the stomach, spleen and pancreas.
It also inhibits and hampers the efficiency of the white blood cells in destroying bacteria. Even two teaspoon reduces our immunity response.
It consumes calcium from the body! Real cane sugar is rich in minerals and vitamins but not the refined pure white sugar.
Refined pure cane sugar is also a white poison like the refined salt.
Fruits, grains, natural sugar, milk, milk products, mangoes, banana, beans, lentils carrots, sweet potatoes and beetroot contain sugar.
Sweet food build body tissues and calms our nerves.
In balanced quantities helps digestion, nurtures and heals the stomach, spleen and pancreas.
It also inhibits and hampers the efficiency of the white blood cells in destroying bacteria. Even two teaspoon reduces our immunity response.
It consumes calcium from the body! Real cane sugar is rich in minerals and vitamins but not the refined pure white sugar.
Refined pure cane sugar is also a white poison like the refined salt.
Fruits, grains, natural sugar, milk, milk products, mangoes, banana, beans, lentils carrots, sweet potatoes and beetroot contain sugar.
OP
OP
7. Oil:-
Olive oi is good for the heart, liver, and gall bladder.All the other oils become rancid due to the exposure to oxygen. The free radicals release by these oils damage our cellular structure, resulting in Alzheimer's disease and Parkinson's disease.
8. Whole grains:- Rye, oats, millet, rice, corn wheat and barley are the whole grains which make our diet wholesome and balanced.
Olive oi is good for the heart, liver, and gall bladder.All the other oils become rancid due to the exposure to oxygen. The free radicals release by these oils damage our cellular structure, resulting in Alzheimer's disease and Parkinson's disease.
8. Whole grains:- Rye, oats, millet, rice, corn wheat and barley are the whole grains which make our diet wholesome and balanced.
OP
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9. Refined carbohydrates:-
Grains whose outer husks have been removed form the refined carbohydrates.They creates body imbalances. They increase the mucus production and cause digestive problems and asthma.
Definition: Foods which have been processed by machinery that strips the bran and germ from the wholesome and whole grains.
The process gives foods a finer texture and prolongs shelf life, but it also removes important nutrients, such as B vitamins, fiber, and iron.
Grains whose outer husks have been removed form the refined carbohydrates.They creates body imbalances. They increase the mucus production and cause digestive problems and asthma.
Definition: Foods which have been processed by machinery that strips the bran and germ from the wholesome and whole grains.
The process gives foods a finer texture and prolongs shelf life, but it also removes important nutrients, such as B vitamins, fiber, and iron.
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OP
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# 10. PROTEINS.
Proteins form an important nutrient component of the body. Made up of essential and non-essential amino acids, they help in building and repairing muscles and bones, restoring body cells, providing a source of energy and controlling many of the important metabolism processes in the body.
Our body gets the protein from the food we eat. Unarguable, proteins derived from animals, in the form of meat and milk, have the highest concentration of protein in them.
For people who are physically active, more protein is needed in their diets. The following list contains the top foods that are the best sources of protein.
High Protein Food List for vegetarians:-
Broccoli, Almonds, peanuts, cashews, soy beans, peanut butter, eggs, milk, soy milk, yogurt, tofu and cheese.
Proteins form an important nutrient component of the body. Made up of essential and non-essential amino acids, they help in building and repairing muscles and bones, restoring body cells, providing a source of energy and controlling many of the important metabolism processes in the body.
Our body gets the protein from the food we eat. Unarguable, proteins derived from animals, in the form of meat and milk, have the highest concentration of protein in them.
For people who are physically active, more protein is needed in their diets. The following list contains the top foods that are the best sources of protein.
High Protein Food List for vegetarians:-
Broccoli, Almonds, peanuts, cashews, soy beans, peanut butter, eggs, milk, soy milk, yogurt, tofu and cheese.
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OP
OP
11. Dairy products:-
Even whole milk is relatively low in fat and certainly semi-skimmed milk can be labeled as a low-fat food.
Lowering the fat content in milk does not affect the calcium content. So it is possible to get an adequate calcium supply from the low-fat dairy products.
However, low fat milk contains less energy and isn't suitable for very young children under two years.
Now milk with a 1 per cent fat content (which has almost half the fat of semi-skimmed milk) but with a more creamy flavor is available
This is a good option for those people who want lower intake of fat and hate the taste of skimmed milk.
Over indulgence causes many problems. Milk and cheese are damaging to children. They cause sinus problems, heart problems, allergy, cold, constipation, fatigue, obesity, head ache and dental problems.
Bacteria and the insecticides consumed by the cattle may be present in these food items!
Even whole milk is relatively low in fat and certainly semi-skimmed milk can be labeled as a low-fat food.
Lowering the fat content in milk does not affect the calcium content. So it is possible to get an adequate calcium supply from the low-fat dairy products.
However, low fat milk contains less energy and isn't suitable for very young children under two years.
Now milk with a 1 per cent fat content (which has almost half the fat of semi-skimmed milk) but with a more creamy flavor is available
This is a good option for those people who want lower intake of fat and hate the taste of skimmed milk.
Over indulgence causes many problems. Milk and cheese are damaging to children. They cause sinus problems, heart problems, allergy, cold, constipation, fatigue, obesity, head ache and dental problems.
Bacteria and the insecticides consumed by the cattle may be present in these food items!
OP
OP
12. Yogurt:-
Can be as beneficial and also as harmful as milk. But the live culture present in yogurt are definitely beneficial.
Yogurt is rich in protein and vitamin B2, the same nutrients as in milk.
Some varieties contain living bacteria that are healthy for our digestive system.
Yogurt can be made from whole or low fat milk. Fruit yogurts often contain added sugar and are unfit for consumption by weight watchers.
Those people can make their own fruit yogurts by adding fresh fruits to home made yogurts.
Can be as beneficial and also as harmful as milk. But the live culture present in yogurt are definitely beneficial.
Yogurt is rich in protein and vitamin B2, the same nutrients as in milk.
Some varieties contain living bacteria that are healthy for our digestive system.
Yogurt can be made from whole or low fat milk. Fruit yogurts often contain added sugar and are unfit for consumption by weight watchers.
Those people can make their own fruit yogurts by adding fresh fruits to home made yogurts.
OP
OP
13. Butter:-
Butter is an important dairy product. It is obtained by churning milk, fresh or fermented cream.
Vastly used as a bread spread and in baking, frying etc. Butter contains fat and milk proteins.
Milk of all the animals can be used to make butter
example: sheep, goat and buffaloes.
It is free from the mucus forming substance. Contains 83 percent fat and 1 percent protein. Can be taken in small quantities to add taste and edibility to dry food.
Butter is an important dairy product. It is obtained by churning milk, fresh or fermented cream.
Vastly used as a bread spread and in baking, frying etc. Butter contains fat and milk proteins.
Milk of all the animals can be used to make butter
example: sheep, goat and buffaloes.
It is free from the mucus forming substance. Contains 83 percent fat and 1 percent protein. Can be taken in small quantities to add taste and edibility to dry food.
T
talwan
Guest
proteins.
alwan
Thank you VR on proteins.I just add the following on proteins.Proteins help the body growth.They are very hard to digest.Snake 's poison is pure proteins.Proteins if directly mix with blood they it is fatal.That is how snake's secration becomes poisionous.As i said proteins are hard to digest.That is why Dhals which are high in proteins are cooked well before consumption especially to children.
alwan
OP
OP
dear Mr. Alwan,
Thank you for your contribution. Some proteins help us and some harm
us- as the snake poison. But snake poison may NOT harm if ingested
orally unless the person has mouth sores and ulcers which will give the
venom an opportunity to mix with the circulating blood.
I have read bout one blood curdling bit of news. In ancient India, Kings
used to have ravishing 'vish kanyas' in their service. These damsels
were specially prepared for their role and were given snake venom in
small doses until their body fluids would have enough venom to kill
anyone who had intimate relationships with them! Scary! Isn't it?
A neat way of killing an enemy and none will be any wiser as to the real
cause of the mysterious deaths also.
with warm regards,
V.R.
Thank you for your contribution. Some proteins help us and some harm
us- as the snake poison. But snake poison may NOT harm if ingested
orally unless the person has mouth sores and ulcers which will give the
venom an opportunity to mix with the circulating blood.
I have read bout one blood curdling bit of news. In ancient India, Kings
used to have ravishing 'vish kanyas' in their service. These damsels
were specially prepared for their role and were given snake venom in
small doses until their body fluids would have enough venom to kill
anyone who had intimate relationships with them! Scary! Isn't it?
A neat way of killing an enemy and none will be any wiser as to the real
cause of the mysterious deaths also.
with warm regards,
V.R.
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OP
OP
14. Cheese:-
Cheese consists of milk proteins and milk fat and is usually made from the milk of domestic mammals.Typically, the milk is acidified and coagulated using enzymes.The solids are separated and pressed into desired shapes. Most cheeses melt at cooking temperature.
Hundreds of different types, textures, colors, shapes and flavors are produced and made available.
Cheese can cause migraine headaches and excessive mucus production. It hardens the inner lining of the stomach and causes constipation.
Cheese consists of milk proteins and milk fat and is usually made from the milk of domestic mammals.Typically, the milk is acidified and coagulated using enzymes.The solids are separated and pressed into desired shapes. Most cheeses melt at cooking temperature.
Hundreds of different types, textures, colors, shapes and flavors are produced and made available.
Cheese can cause migraine headaches and excessive mucus production. It hardens the inner lining of the stomach and causes constipation.
OP
OP
15. Eggs:-
The most commonly consumed eggs come from chicken.
Egg provides us with amino acids, Vitamin A, Vitamin B2, Folic acid, Vitamin B6, Vitamin B12, Choline, Iron, Calcium, Phosphorous and Potassium. It is a single food source protein.
Even though the consumption up to six eggs per week does not seem to affect adversely the normal people in good health, eggs surely increase the Cardiovascular risks in diabetic patients.
Eggs are mucus forming and causes arthritis, gall stones, kidney stones, gynecological problems etc. Never eat more than two eggs per week.
One of the most common food allergies in infants is eggs. Allergic reaction to the egg white is more common than the egg yolk.
The most commonly consumed eggs come from chicken.
Egg provides us with amino acids, Vitamin A, Vitamin B2, Folic acid, Vitamin B6, Vitamin B12, Choline, Iron, Calcium, Phosphorous and Potassium. It is a single food source protein.
Even though the consumption up to six eggs per week does not seem to affect adversely the normal people in good health, eggs surely increase the Cardiovascular risks in diabetic patients.
Eggs are mucus forming and causes arthritis, gall stones, kidney stones, gynecological problems etc. Never eat more than two eggs per week.
One of the most common food allergies in infants is eggs. Allergic reaction to the egg white is more common than the egg yolk.
OP
OP
# 16. Aniseed.
Aniseed is considered a spice with a sweet taste resembling licorice. It is of the Family Apiaceae, which makes it a relative of other plants like coriander, cumin and celery.
Both the seed and the leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavors to food.
Aniseed essential oils may be derived from the seeds also. It accounts for the sweet aroma and taste of ground or whole seeds, and leaves.
Since aniseed is native to the Mediterranean it is widely used in a number of Greek and Turkish dishes.Its growing popularity has certainly spread to many other countries.
Ouzo,the Greek drink; Sambuca of Italy, Pernod of France and the Arak of Turkey all have a distinctive aniseed flavor!
It is used in breads, a number of desserts, and also quite often in dishes like Indian curries, a variety of fish and meat dishes.
Uses of Aniseed:-
Relieves flatulence, cures digestive disorders and formation of wind in the stomach, detoxifies the body by increasing the production of urine, keeps in check the formation of cataract and is useful in treating Asthma and insomnia.
Aniseed is considered a spice with a sweet taste resembling licorice. It is of the Family Apiaceae, which makes it a relative of other plants like coriander, cumin and celery.
Both the seed and the leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavors to food.
Aniseed essential oils may be derived from the seeds also. It accounts for the sweet aroma and taste of ground or whole seeds, and leaves.
Since aniseed is native to the Mediterranean it is widely used in a number of Greek and Turkish dishes.Its growing popularity has certainly spread to many other countries.
Ouzo,the Greek drink; Sambuca of Italy, Pernod of France and the Arak of Turkey all have a distinctive aniseed flavor!
It is used in breads, a number of desserts, and also quite often in dishes like Indian curries, a variety of fish and meat dishes.
Uses of Aniseed:-
Relieves flatulence, cures digestive disorders and formation of wind in the stomach, detoxifies the body by increasing the production of urine, keeps in check the formation of cataract and is useful in treating Asthma and insomnia.
OP
OP
# 17. Alfalfa.
Alfalfa has been used by the Chinese for thousands of years to treat kidney stones, and to alleviate fluid retention in the body and swelling on limbs.
It is a perennial herb that grows throughout the world in a variety of climates. It grows to about three feet and has violet flowers that bloom from late summer to early fall.
The Arabs called the plant the "father of all foods". They fed it to their horses claiming it made the animals fast and healthy.
The leaves of the plant are rich in minerals and nutrients, including calcium, magnesium, potassium, and carotene.
Alfalfa is also rich in protein, vitamins E and K. The plant extract is used by food producers as a source of chlorophyll and carotene.
The leaves contain eight essential amino acids. It is a good laxative and a natural diuretic. It is useful in treating urinary tract infections, kidney, bladder and prostrate disorders.
It alkalizes and detoxifies the body, especially the liver. Alfalfa promotes pituitary gland function and contains an anti-fungus agent.
Alfalfa has been used by the Chinese for thousands of years to treat kidney stones, and to alleviate fluid retention in the body and swelling on limbs.
It is a perennial herb that grows throughout the world in a variety of climates. It grows to about three feet and has violet flowers that bloom from late summer to early fall.
The Arabs called the plant the "father of all foods". They fed it to their horses claiming it made the animals fast and healthy.
The leaves of the plant are rich in minerals and nutrients, including calcium, magnesium, potassium, and carotene.
Alfalfa is also rich in protein, vitamins E and K. The plant extract is used by food producers as a source of chlorophyll and carotene.
The leaves contain eight essential amino acids. It is a good laxative and a natural diuretic. It is useful in treating urinary tract infections, kidney, bladder and prostrate disorders.
It alkalizes and detoxifies the body, especially the liver. Alfalfa promotes pituitary gland function and contains an anti-fungus agent.
renuka
Well-known member
Thought that this will be nice here,have fun doing this crossword..
CROSSWORD ON THE PRINCIPLE OF LORD SHIVA
Test Your Spiritual Quotient: Crossword On the Principle of Lord Shiva - Feb 2006
CROSSWORD ON THE PRINCIPLE OF LORD SHIVA
Test Your Spiritual Quotient: Crossword On the Principle of Lord Shiva - Feb 2006
OP
OP
dear Renu!
Thank you for the interesting test for S.Q !
Will test mine soon!
with regards,
V.R.
Thank you for the interesting test for S.Q !
Will test mine soon!
with regards,
V.R.
OP
OP
# 18. ASAFOETIDA
Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odor.
Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages.
It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.
Asafoetida has a strong, pungent and unpleasant smell when it is raw. When cooked in dishes, it mellows out and produces a smooth flavor similar to that of onion and garlic.
Asafoetida powder, also known as Hing, is an important ingredient in Indian vegetarian cooking primarily with legumes and dishes featuring vegetables such as cauliflower.
Asafoetida powder contains asafoetida microfine powder, wheat and rice flour and gum Arabic.
Asafoetida has many medicinal properties.
1. It aids digestion.
2. It fights asthma and bronchitis.
3. It is a good remedy for cold in young children.
4. It reduces flatulence.
5. It has antimicrobial properties.
6. It is anti epileptic.
7. It balances Vaata dosham..
Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odor.
Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages.
It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.
Asafoetida has a strong, pungent and unpleasant smell when it is raw. When cooked in dishes, it mellows out and produces a smooth flavor similar to that of onion and garlic.
Asafoetida powder, also known as Hing, is an important ingredient in Indian vegetarian cooking primarily with legumes and dishes featuring vegetables such as cauliflower.
Asafoetida powder contains asafoetida microfine powder, wheat and rice flour and gum Arabic.
Asafoetida has many medicinal properties.
1. It aids digestion.
2. It fights asthma and bronchitis.
3. It is a good remedy for cold in young children.
4. It reduces flatulence.
5. It has antimicrobial properties.
6. It is anti epileptic.
7. It balances Vaata dosham..
OP
OP
# 19. BASIL.
Among herbs Basil is very popular and the species used most commonly is the sweet basil Ocimum basilicum belonging to the family of mints.
Depending on the species, the leaves have a strong, pungent, often sweet smell. Basil features in many cuisines - Italian, Taiwan in North East Asia, Thailand, Vietnam, Cambodia and Laos of South East Asia.
There are many varieties as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil.
While most common varieties of basil are treated as annuals, some are perennials in warm, tropical climates.
Basil is originally native to India and other tropical regions of Asia having been cultivated there for more than 5,000 years.
Essential oil,found in Basil has these amazing medicinal properties:-
It has anti oxidant, anti cancer, anti viral, anti microbial properties. The leaves are used in treating stress, asthma and diabetes.
Among herbs Basil is very popular and the species used most commonly is the sweet basil Ocimum basilicum belonging to the family of mints.
Depending on the species, the leaves have a strong, pungent, often sweet smell. Basil features in many cuisines - Italian, Taiwan in North East Asia, Thailand, Vietnam, Cambodia and Laos of South East Asia.
There are many varieties as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil.
While most common varieties of basil are treated as annuals, some are perennials in warm, tropical climates.
Basil is originally native to India and other tropical regions of Asia having been cultivated there for more than 5,000 years.
Essential oil,found in Basil has these amazing medicinal properties:-
It has anti oxidant, anti cancer, anti viral, anti microbial properties. The leaves are used in treating stress, asthma and diabetes.
OP
OP
# 20. Bay leaf.
Bay leaf or Bay Laurel refers to the aromatic leaf of the Laurus nobilis, Lauraceae. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.
The leaves are often used to flavor soups, stews and braises in Mediterranean cuisine. The fresh leaves are very mild and develop their full flavor only several weeks after picking and drying.
Uses
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 many classic French dishes.
The leaves are most often used whole and removed before serving. They may affect the digestive tract. Sanskrit 'Tamaalpatra' and Hindi 'Tejpatta' refer to bay leaves. Bay leaves are often used in rich spicy dishes and biryani and also as a garam masala ingredient.
Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves.So they are often used in a muslin bag or tea infuser. Ground bay laurel may also be substituted for whole leaves.
Medicinal properties attributed to bay leaf:-
Insecticidal, anti bacterial, anti fungal properties; controls gastric ulcers; is a diuretic and an emetic; can cure head aches and migraines and can lower blood sugar levels.
Bay leaf or Bay Laurel refers to the aromatic leaf of the Laurus nobilis, Lauraceae. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.
The leaves are often used to flavor soups, stews and braises in Mediterranean cuisine. The fresh leaves are very mild and develop their full flavor only several weeks after picking and drying.
Uses
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 many classic French dishes.
The leaves are most often used whole and removed before serving. They may affect the digestive tract. Sanskrit 'Tamaalpatra' and Hindi 'Tejpatta' refer to bay leaves. Bay leaves are often used in rich spicy dishes and biryani and also as a garam masala ingredient.
Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves.So they are often used in a muslin bag or tea infuser. Ground bay laurel may also be substituted for whole leaves.
Medicinal properties attributed to bay leaf:-
Insecticidal, anti bacterial, anti fungal properties; controls gastric ulcers; is a diuretic and an emetic; can cure head aches and migraines and can lower blood sugar levels.
OP
OP
# 21.BLACK CARDAMOM.
The Indian name for Black Cardamom is Badi Elaichi or Kali Elaichi. Roughly 2.5 to 3 cm in length, Badi Elaichi pods are dark brown to black in color and have a tough, dried, wrinkled skin.
They are highly aromatic but not as much as Green Cardamom. Black Cardamom is dried over a smoke fire and has a distinct smokey aroma. The seeds have sweetish, smokey flavor when bitten into.
Black cardamom begins to lose its potency and aroma when the seeds are stored without the skin. It is also preferable not to buy the powdered form if whole pods are available.
When required for use as a powder, remove the skin, grind the seeds and use immediately. Well formed pods that are plump, firm, dry and about an inch in length are very fragrant.
Black Cardamom is a key ingredient in India's famous in several spice mixes including the famous garam masala.
It is largely used in savory dishes ranging from curries, stews and dhaals (lentil dishes) to pilafs, in Indian cooking. It is used whole frying in a little oil fully releases its flavors and aroma.
Black Cardamom has been used to treat various stomach ailments, common infections and dental problems. It can be chewed as a natural mouth freshener.
The Indian name for Black Cardamom is Badi Elaichi or Kali Elaichi. Roughly 2.5 to 3 cm in length, Badi Elaichi pods are dark brown to black in color and have a tough, dried, wrinkled skin.
They are highly aromatic but not as much as Green Cardamom. Black Cardamom is dried over a smoke fire and has a distinct smokey aroma. The seeds have sweetish, smokey flavor when bitten into.
Black cardamom begins to lose its potency and aroma when the seeds are stored without the skin. It is also preferable not to buy the powdered form if whole pods are available.
When required for use as a powder, remove the skin, grind the seeds and use immediately. Well formed pods that are plump, firm, dry and about an inch in length are very fragrant.
Black Cardamom is a key ingredient in India's famous in several spice mixes including the famous garam masala.
It is largely used in savory dishes ranging from curries, stews and dhaals (lentil dishes) to pilafs, in Indian cooking. It is used whole frying in a little oil fully releases its flavors and aroma.
Black Cardamom has been used to treat various stomach ailments, common infections and dental problems. It can be chewed as a natural mouth freshener.
OP
OP
# 22. BLACK MUSTARD.
Brassica nigra or Black Mustard is cultivated for its seeds which are used as a spice. It is an annual weedy plant.
The small hard seeds vary in color from dark brown to black. They have almost no aroma. The seeds are usually thrown into hot oil. When they pop, they release a characteristic nutty flavor. The seeds have a significant amount of fatty oil.
Ground seeds of the plant mixed with honey are widely used in eastern Europe as cough suppressant. In Eastern Canada, respiratory infections were treated ground mustard seeds mixed with flour and water.
The plant itself can grow from two to eight feet tall and have small yellow flowers, with four petals each. The leaves are covered in small hairs; they can wilt on hot days, but recover at night.
Since the 1950s, India mustard has become more popular than black mustard since some cultivars of India mustard can be mechanically harvested efficiently.
Brassica nigra or Black Mustard is cultivated for its seeds which are used as a spice. It is an annual weedy plant.
The small hard seeds vary in color from dark brown to black. They have almost no aroma. The seeds are usually thrown into hot oil. When they pop, they release a characteristic nutty flavor. The seeds have a significant amount of fatty oil.
Ground seeds of the plant mixed with honey are widely used in eastern Europe as cough suppressant. In Eastern Canada, respiratory infections were treated ground mustard seeds mixed with flour and water.
The plant itself can grow from two to eight feet tall and have small yellow flowers, with four petals each. The leaves are covered in small hairs; they can wilt on hot days, but recover at night.
Since the 1950s, India mustard has become more popular than black mustard since some cultivars of India mustard can be mechanically harvested efficiently.
OP
OP
# 23. BLUE FENUGREEK. .
Blue fenugreek is a culinary herb native to the Alps in Central and Western Europe and the Caucasus on the border between Asia and Europe. It is little known outside these regions.
In Georgia, the dried seeds of blue fenugreek are widely employed as a spice, usually sold as a greyish-brown powder consisting of both pods and seeds.
The spice grows only in the mountainous north of the country and is named utskho suneli or foreign spice.
It is a common addition to stews all over the country, as it intensifies other flavors. It is also a part of the national herb mixture.
The cuisine of Georgia is particularly known for its subtle blends of herbs, and for its pleasantly fruity, acidic, well-spiced sauces. Herbs are usually employed in form of dried herbs.
The mixture of various herbs and spices, e.g.blue fenugreek, savory, dill weed, black pepper, saffron and parsley is be used to get a better blend of flavors.
Blue fenugreek is a culinary herb native to the Alps in Central and Western Europe and the Caucasus on the border between Asia and Europe. It is little known outside these regions.
In Georgia, the dried seeds of blue fenugreek are widely employed as a spice, usually sold as a greyish-brown powder consisting of both pods and seeds.
The spice grows only in the mountainous north of the country and is named utskho suneli or foreign spice.
It is a common addition to stews all over the country, as it intensifies other flavors. It is also a part of the national herb mixture.
The cuisine of Georgia is particularly known for its subtle blends of herbs, and for its pleasantly fruity, acidic, well-spiced sauces. Herbs are usually employed in form of dried herbs.
The mixture of various herbs and spices, e.g.blue fenugreek, savory, dill weed, black pepper, saffron and parsley is be used to get a better blend of flavors.
OP
OP
Thank you Ms. S. Latha!
Hope these will be useful to all of us!
Hope these will be useful to all of us!
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