• This forum contains old posts that have been closed. New threads and replies may not be made here. Please navigate to the relevant forum to create a new thread or post a reply.
  • Welcome to Tamil Brahmins forums.

    You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our Free Brahmin Community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

    If you have any problems with the registration process or your account login, please contact contact us.

Dainty Dose of Delightful Information

Status
Not open for further replies.
KNOW YOUR FOOD

#33. Breakfast cereal



A breakfast cereal / cereal is a food made from processed grains that is often eaten with the first meal of the day. It is often eaten cold, usually mixed with milk, juice, water, or yogurt, and sometimes fruit, but may be eaten dry.

Cereals may be fortified with vitamins. Some cereals are made with high sugar content. Many breakfast cereals are produced via extrusion. The breakfast cereal industry has gross profit margins and steady and continued growth throughout its history.

Porridge was a traditional food of Northern Europe and Russia back to antiquity. Barley was mainly used, though other grains and yellow peas could be used. In many modern cultures, porridge is still eaten as a breakfast dish.

The first breakfast cereal, Granula was invented in the United States in 1863. It never became popular as the heavy bran nuggets needed soaking overnight before they were tender enough to eat.

Packaged breakfast cereals were considerably more convenient and combined with clever marketing, they caught on. After leaving a batch of boiled wheat soaking overnight and rolling it out, Kellogg had created wheat flakes. His brother Will Keith Kellogg later invented corn flakes from a similar method, bought out his brother’s share in their business, and went on to found the Kellogg Company in 1906.

Breakfast cereal primarily marketed to children, such as Froot Loops, is commonly brightly colored and high in sugar. In 1902 Force wheat flakes became the first ready-to-eat breakfast cereal introduced into the United Kingdom. In the 1930s, the first puffed cereal, Kix, went on the market.

The flour was refined to remove fiber, which was considered to make digestion and absorption of nutrients difficult, for small children. Colors and sugar were added to improve the look and flavor of the cereal for children.

Breakfast cereal companies make gluten-free cereals which are free of any gluten containing grains. These cereals are targeted for consumers who suffer from Celiac Disease.

Processing is the modification of a grain or mixture of grains usually taking place in a facility remote from the location where the product is eaten. This distinguishes the “breakfast cereals” from the other foods cooked in the place where they are eaten.
 
A Useful input

Urinating Frequently at Night (Nocturia)
Here's What You Should Do
by: Junji Takano​
Geting up to the toilet in the middle of the night to urinate is quite common especially among the elderly. Many people consider this as part of normal aging. One episode of night urination is considered within normal limits. But if you are urinating more frequently than this, then you may be suffering from nocturia, and it could be a sign of a more serious problem or disease.
What Causes Frequent Urination?

First, let's talk about frequent urination that affects you both day and night.
There are many different causes of urinary frequency. More often this is caused by a problem in the bladder and urethra.
1. Overactive bladder – frequency is more than 8 times a day due to sudden urge to urinate even when the bladder is not full.
2. Enlarged prostate – caused by the prostate pressing on the urethra, which prevents the bladder from emptying completely.
However, if you urinate frequently during night time only, then it can be caused by other problems. One of these is problem in the heart.
Frequent Urination at Night is a Sign of Heart Disease!

Usually at night while you sleep, your brain produces anti diuretic hormones to limit the formation of urine by the kidneys so you can get a good night's sleep.
However, for some people, this is not the case, and the amount of urine still increases at night. Why exactly would this happen?
The answer has something to do with the pumping function of the heart. In essence, urine comes from the blood that has been filtered by the kidneys. If you have a heart problem, the blood pumping will be much weaker.
Now to explain it further, here's what actually happens—if the heart pumps blood at a weaker rate due to heart disease, then the blood will fail or will have difficulties to return to the heart. Swelling of the lower limbs (legs and ankles) will most likely occur as the blood pools in the extremities during the day.
At night, as the patient lies down, the blood or fluid that accumulated in the lower limbs will return to the heart. This time, the heart will need to work harder. This in turn forces the kidneys to produce more urine to decrease pressure in the heart. The result is nocturia or frequent urination at night!
Sleep Apnea Syndrome Can Trigger Nighttime Urination

Recently, a new study found that people suffering from sleep apnea syndrome (interruption of breathing during sleep) may experience nocturia.
Here's what happens during a sleep apnea episode:

  1. Oxygen decreases due to obstruction of the upper airway.
  2. Carbon dioxide increases.
  3. Blood becomes very acidic.
During this time, the body is alarmed that something is wrong and forces the sleeper to wake up. The heart will begin to race and receive false signal that there is fluid overload and tell the body to urinate. This process repeats every time sleep apnea occurs.
Individuals suffering from sleep apnea rarely know that they are having difficulty breathing during sleep. So if you are urinating frequently at night, it can also be a sign that you have sleep apnea syndrome.
Treating the underlying cause of sleep apnea will help stop nocturia.
4 Things You Can Do to Cope With Nocturia

1. Avoid drinking too much liquid before bedtime, especially coffee, tea, and beer, as these beverages have diuretic effect.
2. Focus on lower leg exercise like walking or squatting 3-4 hours before you go to bed. This will help relieve swelling of the legs.
3. Lie or sit down and put your feet up 3-4 hours before bedtime so that some of the fluid in lower extremities will pass as urine before you sleep. Do this for at least 30 minutes. Stretch and bend your ankles at the same time for about 20 times while at this position.
4. Wear compression stockings during the day. This will prevent swelling of legs and feet. Just make sure it is the correct size and remove the stockings once you go to bed.
Important Things to Consider if You Have Nocturia


  1. If you have heart or kidney problems, make sure to follow the advice of your doctor.
  2. Elderly people should also watch their water intake and make sure that they remain hydrated. Remember that the body's thirst sensation diminishes with age.
  3. There are many other possible causes of nocturia, so consult a urologist for an in-depth examination.
  4. Consult a pulmonologist or an ENT specialist if you suspect that you have sleep apnea syndrome.


About the Author: Junji Takano is a Japanese health researcher involved in investigating the cause of many dreadful diseases. In 1968, he invented PYRO-ENERGEN, the first electrostatic therapy device for electromedicine that effectively eradicates viral diseases, cancer, and diseases of unknown cause.





​
 
KNOW YOUR FOOD
#34. Broccoli







1. Calabrese Broccoli. 2. Sprouting Broccoli. 3. Romanesco Broccoli

Broccoli is a plant in the cabbage family whose large flower head is used as a vegetable. The word broccoli is derived from the Italian plural form of ‘broccolo’ referring to “the flowering top of a cabbage”. Broccoli is usually boiled or steamed, but has now become very popular as a raw vegetable.

Broccoli is usually green in color and has large flower head arranged in a tree-like structure with branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by green leaves. Broccoli closely resembles cauliflower since it is a different cultivar group of the same species.

Broccoli was derived from cultivated leafy crops in the Northern Mediterranean as far back as the 6th century BCE. Since the days of Roman empire, Italians have considered broccoli as a unique and valuable food.

Broccoli was brought to England in the mid-18th century. It was introduced to the United States by Italian immigrants. But it did not become widely known there until the 1920s.

Broccoli is high in Vitamin C and dietary fiber. It has potent anti cancer properties. Half a cup of broccoli provides ~ 50 mg of Vitamin C. Broccoli has potent anti viral and anti bacteial.

Broccoli is also an excellent source of a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. The benefits of broccoli are greatly reduced if the vegetable is boiled. Boiling broccoli reduces the levels of the anti-carcinogenic or cancer fighting compounds.

Boiling for 5 minutes causes a loss of 20 to 30% and 50% is lost when boiled for 10 minutes. Steaming, stir frying and microwaving has no significant effect on the beneficial compounds. A high intake of broccoli has been found to reduce the risk of heart disease and aggressive prostrate cancer.

There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli – named after Calabria in Italy. It has large green heads and thick stalks. It is a cool season annual crop. Sprouting broccoli has a larger number of heads with many thin stalks.

Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.

Other cultivar groups of Brassica oleracea include cabbage, cauliflower, Romanesco brocccoli, Chinese broccoli and Brussels sprouts.
 
KNOW YOUR FOOD

#35. Brown mustard



Brassica juncea is a species of mustard plant. It is also known as mustard greens, Indian mustard, Chinese mustard, and leaf mustard.

Sub varieties include southern giant curled mustard, which resembles a headless cabbage and has a distinct combined horseradish-mustard flavor. It is also known as green mustard cabbage.

The leaves, the seeds, and the stem of this mustard variety are edible. The plant appears in some form or other in African, Italian, Indian, Chinese, Japanese cuisine.

Cultivars of B. juncea are grown for their leaves and oil seeds. The leaves are used in African cooking; the leaves, seeds, and stems are used in mountain regions of Nepal. Cuisines of India and Pakistan a famous dish called mustard greens is prepared.

The mustard made from the seeds of the B. juncea is called brown mustard.The leaves are used in many Indian dishes.

The Gorkhas of Darjeeling and Sikkim prepare pork with mustard greens called ‘rayo’ in Nepali. It is usually relished with steamed rice, but could also be eaten with chapati (griddle breads).

Brassica juncea is more pungent and is frequently mixed with the milder greens in a dish of “mixed greens”. Mustard greens are rich in Vitamin A and K and trace elements Selenium, Chromium, Iron and Zinc.
 
KNOW YOUR FOOD

# 36. Brown Rice



Brown rice /”hulled rice” / un-milled rice / partly milled rice is a kind of whole and natural grain. It has a mild nutty flavor and is chewier and more nutritious than the white rice.

It also gets spoiled more quickly than white rice because of the germ, which contains fats that can get spoiled easily. Any rice, including long-grain, short-grain and sticky rice may be eaten as brown rice.

In Asia, brown rice was associated with poverty and war time shortage. In the past brown rice was rarely eaten except by the poor, the sick, and the elderly.

But now it is more expensive than white rice, due to its relatively low supply and difficulty of storage and transportation.

White rice and Brown rice contain similar amounts of calories and carbohydrates. The main differences between these two lie in the processing and their nutritional content.

When only the husk or the outermost layer of a grain of rice is removed, brown rice is produced. To produce white rice, the bran and the germ, underneath the husk are also removed, leaving behind only the starchy endosperm.

Several vitamins and minerals such as Vitamin B1, B3 and iron are lost while producing the white rice. One cup or 195 g of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains only 19 mg. The beneficial rice bran oil present in the bran layer which helps to lower the LDL cholesterol is also lost.

Brown rice has a shelf life of approximately 6 months. Brown rice soaked in warm water for 20 minutes prior to cooking starts the germination process and makes the food more nutritious. Phytic acid present in the bran may reduce the absorption of minerals by the small intestine.
 
KNOW YOUR FOOD

#37. Brussels sprout



The Brussels sprout is a cultivar of cabbages, grown for its edible buds. These are typically 1 to 1.5 inches in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels and might have originated there.

Brussels sprouts are a of a cultivar that includes cabbage and broccoli. They contain Vitamin A, Vitamin C, Folic acid and dietary fiber. They are believed to protect against colon cancer since they contain the beneficial chemical sinigrin.

Consumed in very large quantities, the goitrin present in them may interfere with the production of thyroid hormone. Normal amount eaten in the diet, does not interfere with the function of thyroid gland in humans.

According to the Economic Research Service of the U.S. Department of Agriculture, Brussels sprout per-capita consumption in North America has increased nearly 40 percent since 1997.

Brussels sprouts, along with broccoli and other Brassicas contain sulforaphane a chemical which is credited with potent anticancer properties. Boiling reduces the level of this beneficial chemical, the other modes of cooking such as steaming, microwaving and stir frying do no not cause any significant loss.

Brussels sprouts and other Brassicas are also a source of a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks make a single cut or cut a cross in the center of the stem to help the heat to penetrate. Overcooking makes them grey, soft and smelly.
 
KNOW YOUR FOOD

# 38. Bun




A bun is a small, usually sweet bread. They are hand-sized or smaller, dome shaped, with a flat bottom. A bun can also be a savory.

Basic buns are usually made using these basic ingredients: flour, sugar, milk, yeast, butter and cardamom. They may contains currants and sultanas. They may be topped with icing or filled with jam or some other thing.

A “Bun” may also refer to a kind of filled dumpling. A bun can be long and skinny, short and round, and come in many different shapes and sizes.

In North England and Ireland small cakes are called as buns. Sponge buns, currant buns and butterfly buns are well known examples.
 
KNOW YOUR FOOD

#39. Cabbage




Cabbage is a biennial leafy green grown as an annual vegetable for its densely-leaved heads. Cabbage is closely related to the other Cole crops like broccoli, cauliflower and Brussels sprouts.

Cabbage heads generally weigh from 1 to 8 pounds and are green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages are rarer.

Cabbage heads are picked during the first year of the plants’ life cycles. Those intended for seed are allowed to grow a second year. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Almost half the world’s production is grown in China. Cabbages are prepared in many different ways for eating. Cabbage is a good source of beta carotene, vitamin C and fiber. Contaminated cabbage is a source of food borne illness in human beings.

Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both fresh market sales and processing.

Cabbage consumption varies widely around the world. Russians eat 44 lb per capita, while Belgians consume 10 lb, the Dutch 8.8 lb and Americans 8.6 lb.

The characteristic flavor of cabbage is caused by a sulfur containing compound. These are concentrated in the seeds. Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked hydrogen sulfide gas is produced.

Cole crops reduce the risks of colon and rectal cancers. Glucosinolates found in Cole crops detoxify the body and are responsible for their anti-carcinogenic properties.

Purple cabbage also contains anthocyanins which has been been proven to have anti-carcinogenic properties. Along with other Cole crops, cabbage is a source of a chemical that boosts DNA repair in cells and appears to block the growth of cancer cells.

Research suggests that prolonged boiling of these vegetables reduces their anti-carcinogenic properties.

Cabbage has been linked to outbreaks of some food borne illness. C. botulism has been traced to the packaged coleslaw mixes, while the spores were found on whole cabbages that were acceptable in appearance.

Shigella species are able to survive in shredded cabbage. Two outbreaks of E. Coli in the United States have been linked to cabbage consumption.

Biological risk assessments have concluded that there is the potential for further outbreaks linked to cabbage, due to contamination at many stages of the growing, harvesting and packaging processes.

Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer.
 
KNOW YOUR FOOD

#40. Candle Nut.



Aleurites moluccana, the Candle nut, is a flowering tree. Its other names are Candleberry, Indian walnut, Kemiri, Varnish tree and Kuki nut tree.

The nut is round, 4–6 cm in diameter; the seed inside has a very hard seed coat and a high oil content, which allows its use as a candle.

Kemiri is the name of the nut used in Indonesian cuisine and buah keras in Malay. It is used to make a thick sauce that is eaten with vegetables and rice in Java and Indonesia.

Outside of Southeast Asia, macadmia nuts are substituted when candle nuts are not available. They have similar oil content and texture when pounded. But candle nut is more bitter in taste.

Several parts of the plant have been used in traditional medicine in most of the areas where it is native. The oil is an irritant and a laxative like Castor oil.

Candle nut oil is used in hair treatment system. In Japan the bark is used on tumors. In Malaya pulped kernels are used to treat fever, ulcer and swollen joints. In Java the bark is used for diarrhea and dysentery.

kukui nuts were burned to provide light in ancient Hawaii. The nuts were strung in a row on a palm leaf midrib, lit one end, and burned one by one every 15 minutes or so.

This led to their use as a measure of time. One could instruct someone to return home before the second nut burned out.

Hawaiians also had many other uses. Ink for tattoos were obtained from charred nuts and a varnish with the oil. A red-brown dye is made from the inner bark.

The ripe nuts are pounded into a paste, and used as soap or shampoo in Tonga. Their scent was also used for making various sweet smelling oils for the skin.

Modern cultivation is mostly for the oil. Each tree will produce 30–80 kg of nuts, and the nuts yield 15 to 20% of their weight in oil. Most of the oil is used locally rather than in international trade.
 
KNOW YOUR FOOD

#41. Caper







Capparis spinosa / the caper bush / the Flinders rose, is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for capers – the edible flower buds and caper berry – the fruit.

Both of these are usually pickled and consumed. Buds and fruits of the other species of Capparis are also picked along with Capparis. spinosa. The other parts of Capparis plants are used in the manufacture of medicines and cosmetics.

The capers – the salted and pickled caper buds – are used as a seasoning or for garnishing. In Mediterranean cuisine Capers are a common ingredient. Caper berries, the mature fruits of the caper shrub are prepared similarly.

The buds ready to be picked and pickled are about the size of a fresh kernel of corn and dark olive green in color. They are picked and pickled in salt or a salt and vinegar. Intense flavor is developed as each caper bud releases mustard oil and the rutin formed appears as white spots on its surface.

Capers are a distinctive ingredient in Italian cooking. They are commonly used in salads, pizzas and pasta salads. Martini is often garnished with capers instead of olives.

Capers are categorized and sold by their size, the smallest sizes being the most desirable. If the caper bud is not picked, it flowers and produces a fruit called a caper berry. The fruit can be pickled and used. Pickled caper berries are also very popular as a snack in Menorca.

Caper leaves are used particularly in salads and dishes of fish. They too are pickled or boiled and preserved in jars with brine—like caper buds. Caper’s leaves, pickled or boiled, can be used as an addition to salads. Dried caper leaves are also used in the manufacturing of high-quality cheese.
 
#42. Cardamom




Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild.

Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume.

Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.

Cardamom is an expensive spice, second only to saffron. It is often adulterated with many inferior substitutes.

Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic

cardamom is attributed with many Medicinal Properties.It is a stimulant and cure for flatulence. Cardamom is used in Western medicine as a flavoring base for medicinal preparations for indigestion and flatulence.

The Arabs attributed aphrodisiac qualities to it as it features regularly in the Arabian Nights.The ancient Indians regarded it as a cure for obesity. It has been used to help digestion since ancient times.
 
Last edited:
KNOW YOUR FOOD
#43.
[h=1]Carom Seeds.[/h]


Trachyspermum copticum or Carom seed is commonly known as ajwain, ajowan caraway.
Carom seeds is a plant of India and the Near East whose seeds are used as a spice.

Name in Marathi…….owa.


Name in Hindi………..ajwain.

Name in Punjabi……..jawain.


Name in Oriya………..juani.


Name in Telugu………vaamu.


Name in Tamil………..omam.


Name in kannada……ajwana.


Name in Gijarathi……ajmo.


Name in Bengali……..jowan.


Name in Nepali……….jwano.


Name in Malayalam…ayamodakam.


Raw ajwain is more aromatic, less subtle in taste than thyme and is slightly bitter as well as pungent.


In Indian cooking ajwain is either dry-roasted or fried in oil /ghee. This develops a subtle and complex aroma, similar to but brighter than caraway .



Among other things, it is used for making ajwain ka paraatha. It is known to aid digestion and relieve abdominal discomfort.


In southern parts of India, dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies.


Many assume it relieves colic in babies, and for children it also improves digestion and appetite. In the northern part of India, it is often consumed after a heavy meal.

A study conducted using the essential oil suggests that it has some use in the treatment of dysbiosis of the intestine.


It benefits by inhibiting the growth of undesired pathogens while not harming the beneficial ones.


 
KNOW YOUR FOOD

#44. Cashew apple and nut



The fruit of the cashew tree is an accessory fruit or false fruit. What appears to be the fruit is an oval structure called the cashew apple.

It is edible and has a strong “sweet” smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport.

In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste having notes of mango, raw green pepper and grapefruit.

The true fruit of the cashew tree is a kidney shaped drupe that grows at the end of the cashew apple.

Within the true fruit is the cashew nut the real seed. The seed is surrounded by a double shell.

Roasting cashews destroys the toxin, in the shells. Some people are allergic to cashew nuts. The cashew nutshell liquid (CNSL), a byproduct of processing cashew, is used to treat tooth abscesses. Many parts of the plant are used by the medicinally.

The bark scraped, soaked overnight and boiled to controls diarrhea. It also yields a gum used in varnish. Seeds are ground into powders used to treat snake bites. The cashew nut is eaten on its own, lightly salted or sugared or dipped in chocolate.

The nut can be used whole for garnishing sweets or curries, or ground into a paste to form a base for curries and sweets.
It is also used in powdered form in the preparation of several Indian sweets and desserts.

Both roasted and raw kernels are used whole for making curries and sweets in Goa. The cashew apple is eaten raw or used in curries.

The cashew nut can also be harvested in its tender form, when the shell has not hardened and is green in color. In Thai and Chinese cuisines they are used whole.

In Brazil, the cashew fruit juice is popular all across the country. In Panama, the cashew fruit is cooked with water and sugar to get a sweet, brown, paste-like dessert.

In Goa, India, the cashew apple is mashed, the juice is extracted and kept for fermentation for 2–3 days. Fermented juice then undergoes a double distillation process to get feni.

In Tanzania, the cashew apple is fermented, then distilled to make a strong liquor gongo. In Mozambique strong liquor from the cashew apple which is called “the burning water.”
 
KNOW YOUR FOOD

#45. Cauliflower





Cauliflower is one of several vegetables in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is eaten. Its name is from Latin Caulis meaning cabbage and flower.

Italian Cauliflowers:-
Diverse in appearance, and biennial and annual in type, this group includes white, Romanesco, various green, purple, brown and yellow cultivars. This type is the ancestral form from which the others were derived.

Northwest European biennial:-
Used in Europe for winter and early spring harvest, this was developed in France in the 19th century, and includes the old cultivars Roscoff and Angers.

Northern European annuals:-
Used in Europe and North America for summer and fall harvest, it was developed in Germany in the 18th century, and includes the old cultivars Erfurt and Snowball.

Asian:-
A tropical cauliflower used in China and India, it was developed in India during the 19th century from the now-abandoned Cornish type, and includes old varieties Early Patna and Early Benaras.

There are hundreds of historic and current commercial varieties used around the world. A comprehensive list of about 80 North American varieties is maintained at North Carolina State University.

White cauliflower:-
White is the most common color of cauliflower.

Orange cauliflower:-
Orange cauliflower contains 25 times the level of Vitamin A compared to the white varieties. This trait came from a natural mutant found in a cauliflower field in Canada. Cultivars include ‘Cheddar’ and ‘Orange Bouquet’.

Green Cauliflower:-
Green cauliflower is sometimes called brocco flower. It is available both with the normal curd shape and a variant spiky curd called Romanesco brocoli. Both types have been commercially available in the U.S. and Europe since the early 1990s. Green-curded varieties include ‘Alverda’, ‘Green Goddess’ and ‘Vorda’.

Romanesco cauliflower varieties include ‘Minaret’ and ‘Veronica’.
Purple cauliflower:-
The purple color in cauliflower is caused by the presence of the antioxidant group anthocyanin.
It is also found in red cabbage and red wine.Varieties include

‘Graffiti’ and ‘Purple Cape’.
Cauliflower is low in fat, low in carbohydrates but high in dietary fiber and Vitamin C. Cauliflower contains several phytochemicals that are beneficial to human health. A high intake of cauliflower has been associated with reduced risk of aggressive prostrate cancer.

Cauliflower can be roasted, boiled, steamed, fried or eaten raw. Steaming or microwaving better preserves the anticancer chemical compounds than boiling.

When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly.

After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy. Stirring while cooking can break the florets into smaller irregular pieces.

The first reliable reference to cauliflower is found in the writings of the Arab Muslim scientists of the 12th and 13th centuries.

 
KNOW YOUR FOOD

#46. Cayenne pepper


The cayenne pepper is also known as the Guinea spice, Cow Horn Pepper, bird pepper. Its powdered form is red pepper, a hot red power used to flavor dishes and used for medicinal purpose.

It is named after the city of Cayenne in French Guiana. It is a cultivar of Capsicum annuum related to bell peppers, jalapenos and others.

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.

Cayenne is used in cooking as a powder or in its whole form or in a thin sauce. It is also used as a herbal supplement.

Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative.

Cayenne pepper is rich in Vitamin A, Vitamin B6, Vitamin E, Vitamin C., Riboflavin, Potassium and Manganese.
 
KNOW YOUR FOOD

#47. Chamomile







Chamomile or camomile is the common name for several daisy-like plants. These plants are best known for their calming effect and ability to help with the sleep pattern. The infusion of the flowers is usually served with honey or lemon or both.

Because chamomile can cause uterine contractions which can lead to miscarriage, pregnant women and nursing mothers should not consume chamomile.

A number of species’ common names include the word chamomile. This does not mean they can be used in the same manner as the herbal tea known as “chamomile”.

Plants of the family Asteraceae with the common name “chamomile” include:-

1. Wild chamomile, commonly used in the tea,
2. Roman chamomile
3. Corn or scentless chamomile
4. Stinking chamomile
5. Dyer’s chamomile
6. Moroccan chamomile
7. Cape chamomile
8. Wild chamomile or pineapple weed

The name chamomile is derived via Latin, from the Greek ‘chamaimelon’ meaning “earth apple”. Chamomile is an effective therapy for anxiety symptoms.

Chamomile can reduce the inflammation associated with hemorrhoids when applied topically and not when consumed as a tea. It has shown anti-inflammatory effects in the laboratory and on the animals.

In addition to its anti-inflammatory properties, chamomile is known to possess antiseptic, anti spasmodic, sedative and carminative properties. It had been used to ease the menstrual cramps, to soothe aching stomach, heal wounds faster and help to sleep better.
 
[h=3][/h]


[h=2]Satvik Food[/h]


[TD="align: left"]
Sattvic-Foods.png

[/TD]
[TD="align: left"]
  • Satvik foods are light and easy to digest
  • —It brings clarity and perception
  • —Satvik food has the potential to unfold love and compassion
  • —Satvik food promotes the qualities of forgiveness and austerity
  • Above all, it gives a feeling of contentment
[/TD]
 
KNOW YOUR FOOD

#48. Chapati



Chapati is an unleavened flatbread (also known as roti) from the Indian subcontinent. It is a common staple of cuisine in South Asia as well as amongst South Asian expatriates throughout the world. The word “Chappathi” is derived from Kannada origin “Chappate thatti” meaning “flattened round”.

Chapatis are one of the most common forms in which wheat is consumed. Chapati is a form of roti or rotta (bread). The words are often used interchangeably. While roti or rotta refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a flat skillet.

Chapatis are made from a firm dough made from whole grain common wheat flour and water. Some people also add salt and oil to the dough. Small portions of the dough are rolled out into discs using a rolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides.

In some regions it is only partly cooked on the skillet, and then put directly on a high flame which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside to produce inflated phulka.

The top of a chapati is slathered with butter or ghee . A piece of chapati is torn off and used to pick up the more liquid dishes like pappu, paneer, or sena-galu.

Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen. In Gujarat, for example, the chapati is called a ‘rotli’ and can be as thin as tissue paper.

Chapatis made in domestic kitchens are usually not larger than 6-7 inches in diameter since the ‘tava’ from which they are made comes in sizes that fit comfortably on a domestic stove top.

The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped ‘boards’ specifically for rolling out chapatis that may be made of wood or stone.

Flat unleavened breads in South Asia come in many forms; the chapati is only one of them. A rotta, made of a dough similar to that used to make chapatis and cooked in an oven, is a ‘tandoori roti’.

The combination of wheat flour with one or more flours (e.g. chickpea, maize, or millet) will produce a “missi roti”. Rottas made with pearl millet (bajra) or maize (makka) or jowar flour usually carry the name of the flour, as in “bajra roti” or “makke ki roti”.

Flat breads like chapati and roti are traditionally a food of northern South Asia. The peninsular south, the east and northeast and the Kashmir valley are primarily rice-eating cultures.

In southern India, there is a distinction made between a ‘chapati’ and its layered fried version the ‘paratha’. ‘Parathas’ usually have a filling inside, such as spinach, cooked radish, or potato.

Also now the ‘tandoori roti’ is to be found in the small towns. Chapatis are made of whole wheat flour, while rotis are made of all-purpose flour
 
KNOW YOUR FOOD

#49. 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.
 
KNOW YOUR FOOD

#50. Chervil



Chervil or French parsley, is a delicate annual herb related to parsley. It is sometimes called garden chervil to distinguish it from similar plants also called chervil. It is commonly used to season mild-flavored dishes and is a constituent of ‘fines herbes’ – the French herb mixture.

The plants grow to 40–70 cm with leaves that may be curly. The small white flowers form small umbels, 2.5–5 cm across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak.

“Gourmet’s parsley”, or chervil is used to season seafood, poultry and vegetables. It is particularly popular in France, where it is added to omelets, salads, and soups. More delicate than parsley, it has a faint taste of licorice or aniseed.

Chervil has been credited with several medicinal properties such as helping in digestion and lowering the blood pressure. It cures hiccups when infused with vinegar and is a mild stimulant.

It is similar in appearance to Hemlock to which it is related. A confusion between the two plants could cause death since Hemlock is highly toxic.

Regular harvesting of leaves helps to prevent bolting or the plant rapidly forming seeds. If plants bolt despite precautions, the plant can be periodically re-sown throughout the growing season, thus producing fresh plants as older plants bolt and go out of production.
 
Visalakshi Ramani said:
KNOW YOUR FOOD

#48. Chapati

Click to expand...

To Smt VR/RR:

Soon after I saw post #395, I came across the following, and I thought you may find it useful to send some of your best food pictures to share with the world!

Share your view of the world

Your chance to have videos, photos and stories featured on the Guardian Newspaper.

Guardian News has unveiled a new platform ( GuardianWitness ) that will allow people from around the world to submit their content directly to Guardian journalists.

Best food photography

This year there is a category for best food photography. Send your food photo, whether you're snapping street food, or a home-cooked meal. Check this site for kinds of foods.

The best will be published on the Guardian site and the winning picture will be printed in the magazine. Don't forget to read the terms and conditions. Click here for more information on how to enter.

Last date for submission 28 June 2013
 

Dear Naina Sir,

Thanks for you post. But I am not make photogenic food at home and my sis posts photos from the web!

So we can not enter the competition. May be I can roam around with my camera for some good shots!! :photo:
 
dear Prof N_M,
Thanks for the info.
I do not even have a digital camera.
I post images available in the internet.
I wish more photos will be added,
so as to be of great help for people like me
who share these free photos with the others.
 
Status
Not open for further replies.

Share this page

Share this page

Latest posts

Latest ads

Follow us on Social Media

Back
Top