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Dainty Dose of Delightful Information

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KNOW YOUR FOOD

#51. Chestnut



Chestnut is a genus of eight or nine species of deciduous trees and shrubs native to temperate regions of the Northern Hemisphere.

The name also refers to the edible nuts they produce. The chestnut fruit has a pointed end with a small tuft at its tip called “flame” and a pale brown attachment scar at the other end.

In many varieties, the fruit is flattened on one or two sides. It has two skins. The first one is a hard outer shiny brown hull.The other is a thinner skin sticking to the seed.

European chestnuts have good size, sweet taste and easy-to-remove inner skins. American chestnuts are usually very small (around 5 g), but sweet-tasting with easy-to-remove inner skins.
Some Japanese varieties have very large nuts (around 40 g), with typically difficult-to-remove inner skins.

Chinese chestnut inner skins are usually easy to remove, and their sizes vary greatly according to the varieties, although usually smaller than the Japanese chestnut.

The fruit may be eaten raw after peeling the skins. Another method of eating the fruit involves roasting, which does not require peeling.

Once cooked, its texture is similar to that of a baked potato, with a delicate, sweet, and nutty flavor.

This method of preparation is popular in northern China as well as in Spain, Turkey, Greece, France, Korea and Southeast Asia.

Chestnuts can be dried and milled into a flour, which can then be used to prepare breads, pancake, cake or pasta. it can be used as a thickener or fried into dough nuts. Chestnut bread can stay fresh for as long as two weeks.

The nuts can also be eaten candied, boiled, steamed, grilled, or roasted in sweet or savory recipes. They can be used to stuff vegetables, poultry and fowl They are available fresh, dried, ground or canned.
 
KNOW YOUR FOOD

#52. Chickpeas



The chickpea or Cicer arietinum is a legume of the family fabaceae and sub family faboideae. It is a very rich source of protein. It is one of the earliest cultivated legumes. In the Middle East, at least 7,500-year-old remains of chickpeas have been found.

Other common names for the species are garbanzo bean, ceci bean, chana, sanagalu, Gonzo Bean and Bengal gram. Chickpea is a pulse with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. Chickpeas need a subtropical or tropical climate to flourish.

There are two main kinds of chickpeas. The Desi chickpeas are small, dark colored seeds with rough coats, cultivated mostly in India, Iran, Mexico and Ethiopia. Kabuli chickpea is a light colored, large seed with a smooth coat. It is mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile.

The Desi chickpea is known as Bengal gram or kala (black) chana. Kabuli or safed (white) chana is the kind widely grown throughout the Mediterranean.

Desi closely resembles seeds found both on archaeological sites and the wild plant ancestor. Desi chickpeas have a higher fiber content and a lower glycemic index than Kabulis and hence are more suitable for people with blood sugar problems.

The desi type is used to make Chana Dal, which is a split chickpea after the skin has been removed. Mature chickpeas can be cooked and eaten in salads and stews. Chickpea flour is used to make a number of sweets and savories.

Hummus is the Arabic word for chickpeas. Hummus is cooked and ground into a spicy paste like Indian chutney. By the end of the 20th century, hummus had emerged as part of the American culinary fabric.

By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households. Chickpeas are roasted, spiced, and eaten as a snack. In India some varieties of chickpeas are popped and eaten like popcorn.

Chickpeas and Bengal grams are used to make curries – one of the most popular vegetarian food in India, Pakistan, Bangala Desh and U.K. Chana, kadale Kaalu, Shanaga, Konda kadalai and Chhola are some of the other names of chickpeas. They are a major source of protein in a vegetarian culture. Mirch bajji, burmese tofu, fritter are some of the popular dishes made with chickpea flour.

In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts. Jews traditionally serve whole chickpeas at a celebration for baby boys. A Mexican chickpea recipe in which the beans are cooked in water and salt.

Chickpeas are a helpful source of Zinc, folate and protein. They are low in fat and rich in fiber. Recent studies have also shown that chick peas can assist in lowering of cholesterol in the bloodstream.
 
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KNOW YOUR FOOD

# 53. Chicory



Chicory (Cichorium intybus) is a hardy perennial which came to North America from Europe in the 1700s.Though chicory has a variety of uses, it’s best known for its association with coffee.

Whenever coffee became unavailable or too costly, people turned to roasted chicory, roasted acorns, yams and a variety of local grains as substitutes.

The root of the chicory plant is long and thick, like the tap-root of the dandelion. When dried, roasted and ground, it makes an excellent substitute for coffee.

Though is no caffeine in chicory, it produces a more ‘roasted’ flavor than coffee does. Many coffee blends with up to 30% chicory, cut down on the caffeine content of our cup. But many folk enjoy a cup of ‘coffee’ made entirely from chicory.

Chicory is more soluble in water than coffee. Very economical for someone on a tight budget.

Chicory offers extra health benefits that we normally do not get from our cup of coffee. It helps to cleanse the blood and improve the health of liver.

The young leaves can be used in salads, and the root can also be boiled and eaten like a vegetable. It’s also grown for cattle food in Europe.

The blue-purple are time watchers and will open and close exactly at the same time every day!!
 
KNOW YOUR FOOD

#54. Chilean Hazel



Gevuina avellana, Chilean hazel is an evergreen tree of the family proteaceae growing 65′ tall, native to Chile and Argentina.

It is found from sea level to 2300 feet above sea level. The fruit is a dark red nut when young and turns black.

Uses and cultivation

The seeds can be eaten raw, cooked in boiling water or toasted. The nuts contain about 12 percent protein, 49 percent oil, and 24 percent carbohydrates.

The seed has a very high content of mono saturated oil which is rich in antioxidants and helps fighting cholesterol.

Its oil is used as a sunscreen and a cosmetic ingredient in moisturizing skin creams.

The tree is a good for honey bees. Seed shells contain tannin used for tanning leather. It is an ornamental tree.

The wood is cream-colored with dark brown streaking and is used in making cabinetry and musical instruments.

It grows well in temperate oceanic climates with cool temperatures where frosts occur commonly in winter.

It lasts 5 years to be harvested and 7 or 8 years for full production.

Squirrels and birds eat seeds from the trees. Most of nuts sold are gathered in southern hemisphere’s autumn (March and April).

New varieties of greater yield are being developed in Chile and New Zealand.
 
KNOW YOUR FOOD

#55. Chili pepper

Chili pepper (chilli, chilli pepper, chillie, chili, and chile) is the fruit of plants from Genus Capsicum. Americas was the origin of Chili peppers. Later chili pepper spread across the world and was used in both food and medicine.

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. One of the first Europeans to encounter them was Christopher Columbus and he called them “peppers” because they had a spicy hot taste unlike other foodstuffs.

Upon their introduction into Europe chilies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries.

But the monks experimented with the chilies’ culinary potential and were happy to discovered that their pungency offered a substitute for black peppercorns. At that black peppers time were so costly that they were used as legal currency in some countries.

Eating chili is viewed as a warrior’s ritual in Japan because of its spiciness that gives individual fear and mental block. By forcing themselves to eat chili, warriors’ mental state gets stronger and may even feel invincible when stepping onto the battlefield.

Eating chili has been a popular practice among the karate athletes who use it to strengthen their minds and determination.

Capsaicin is a safe and effective in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, post mastectomy pain, and headaches.

Capsaisin extracted from chillies is used as a non lethal irritant spray.




 
KNOW YOUR FOOD

#56. Chinese Hibiscus




Hibiscus rosa-sinensis or Bunga Raya in Malay, is the national flower of Malaysia. On 28 July 1960, it was declared by the government of Malaysia that the hibiscus would be the national flower.

The word bunga in Malay means “flower”, whilst raya in Malay means “big” or “grand”. The hibiscus is literally known as the “big flower” in Malay. The red color of the petals symbolizes the courage, life, and rapid growth of the Malaysian.

The five petals represent the five National Principles of Malaysia. The flower can be found imprinted on the notes and coins of the Malaysian ringgit.

Hibiscus flower preparations are widely used for hair care. The flowers are edible and are used in salads in the Pacific islands. The flowers are used in parts of India to shine shoes.
It is also a pH indicator. China rose indicator turns acidic solutions to magenta/dark pink and basic solutions to green.

It is also used for the worship of Goddess Devi. The red variety takes an important part in tantra. In Malay, these flowers are called “kembang sepatu”, which literally means “shoe flower”.

Hibiscus rosa-sinensis is considered to have a number of medical uses. An extract from the flowers of has been shown to function as an effective sun screen by absorbing ultraviolet radiation
 
KNOW YOUR FOOD

#57. Chives



Chives is the common name of Allium schoenoprasum, the smallest species of edible onions. As a perennial plant, A. schoenoprasum is the only species of Allium native to the new world as well as the old world. Its English name, chives, derives from the French word cive, from the Latin cepa, meaning onion.

Chives are a commonly used herb and which can be found in grocery stores or grown in home gardens.Chive scape is diced and used as an ingredient for fish, potatoes and soups and other dishes. Chives have insect-repelling properties that can be used in gardens to control pests.

Chives are grown for their leaves which are used as a flavoring herb to provide a mild flavor. The chive flower puffs come apart easily into small florets. They are lightly onion scented and taste very delicious when scattered on a salad.

Chives have a wide variety of culinary uses in traditional dishes in France and Sweden. Chives were used with pancakes, soups, fish and sandwiches. Chives are one of the ” fines herbes “of French cuisine.

Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.

The medicinal properties of chives are similar to but weaker than those of garlic. Chives are reported to have a beneficial effect on the circulatory system. They are mild stimulant, diuretic and antiseptic. Digestive problem may result if chives are consumed in large quantities. Chives are also rich in vitamin A and C, calcium and iron.
 
KNOW YOUR FOOD

# 58. Chrysanthemums




Chrysanthemums (often called as mums or as chrysanths) are perennial flowering plants
of the genus Chrysanthemum, in the family Asteraceae, which are native to Asia and northeastern Europe. About 30 species have been described. Florists sometimes abbreviate the spelling to “xants”.

Yellow or white chrysanthemum flowers of the species C. morifolium are boiled to make a sweet drink in some parts of Asia. The resulting beverage is known simply as chrysanthemum tea. Rice wine flavored with chrysanthemum flowers is popular in Korea.

In Chinese cuisine steamed or boiled Chrysanthemum leaves are used as greens. The petals of chrysanthemum are mixed with a thick snake meat soup to enhance the aroma.
Small chrysanthemums are used in Japan as a sashimi garnish. Chrysanthemum plants have been shown to reduce indoor air pollution by the NASA Clean Air Study.
 
KNOW YOURFOOD

#59. Cilantro (aka கொத்த மல்லி)



Cilantro, a member of the carrot family is also referred to as Chinese Parsley. It is actually the leaves (and stems) of the Coriander plant.

Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact they are related.

Coriander is believed to be named after “koris”, the Greek word for “bedbug” since they thought that these two emitted a similar odor. A very strange comparison to the disadvantage of the lovely and fragrant coriander!

The Chinese used the herb in love potions believing it provided immortality. Coriander is one of the herbs thought to have aphrodisiac qualities.

The book of The Arabian nights tells a tale of a merchant who had been childless for 40 years and but was cured by a concoction that included coriander. That book is over 1000 years old so the history of coriander as an aphrodisiac dates back far into history.

Cilantro was also know to be used as an “appetite” stimulant. Coriander grows wild in South East Europe and had been cultivated in Egypt, India and China for thousands of years.

It is mentioned in Sanskrit text and the Bible. Spanish conquistadors introduced it to Mexico and Peru where it now commonly paired with chilies in the local cuisine.

It has since become very popular in the Southwest and Western part of the United States as well as in most metropolitan areas.

An interesting note is that people of European descent frequently are reviled by the smell of cilantro. It has not gained in popularity in Europe as it has in many other parts of the world.

Must be due to the (yukky) reference to the smell of bedbug to the (yummy) cilantro!
 
KNOW YOUR FOOD

#60. Cinnamon

Cinnamon has a long history both as a spice and as a medicine. It is the oldest spice known to man. It had been used both as a flavoring agent and an embalming agent by the ancient Egyptians.

Cinnamon is the brown bark of the cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder.

The two varieties of cinnamon, Chinese and Ceylon, have similar flavor, however the cinnamon from Ceylon is slightly sweeter and more refined.

Cinnamon contains Manganese, Iron, Calcium and fibers. It has several medicinal properties.

1. It is an anti clotting agent.
2. It has anti microbial actions.
3. It controls blood sugar.
4. It boosts the brain function by its pleasant smell.
5. It protects the colon from colon cancer.
6. It protects us from heart diseases.
7. It has a warming quality which makes it very useful in winter season.

Cinnamon can be stored in air tight glass containers in a cool, dark and dry place or in a refrigerator.
 
KNOW YOUR FOOD

#61. Cloves


The word ‘clove’ is from the Latin word for ‘nail’ – clavus. The clove is native to the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka and Zanzibar.


The Chinese have recorded about cloves as early as 400 BC. In 200 BC of courtiers kept cloves in their mouths to avoid offending the emperor while addressing him. Arab traders delivered cloves to the Romans.


Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown color.


They measure 12 to 16 mm (1/2” to 5/8”) long. They resemble small nails, with a tapering stem. The large end of the clove is the four-pointed flower bud.


Cloves are attributed with several medicinal properties:

1. Clove can cure stomach ulcers, vomiting, flatulence and stimulate the digestive system.
2. It has powerful local antiseptic and mild anesthetic actions.
3. Clove contains antioxidants. Antioxidants help prevent the cell damage that eventually causes cancer.
4. Sucking cloves helps to curb the desire for alcohol .
5. Clove has Anti fungal and anti microbial properties.
6. Is an aphrodisiac.
7. Clove is a mouth freshener and controls tooth aches.


 
Hello VR Mam, Clove oil ,EUGENOL is used in dental field for many decades,which lessen the pain and soreness.and also used as temporary filling material.
 
DR.C.NARAYANI said:
Hello VR Mam, Clove oil ,EUGENOL is used in dental field for many decades,which lessen the pain and soreness.and also used as temporary filling material.
Click to expand...

Dear Dr. C.N,
Long time.. no see!!!
I have bought Namboodiri's clove paste this month! :)
It is so tasty and fragrant and no more sensitive teeth! :becky:
 
Hello VR Mam, happy to see your reply:happy:( as usual very prompt ),thanks for the concern :pray2:, due to work commitment and power supply alterations could not meet on time ,prior week end was out of town .so any way will not miss the chance in participating in our forum activities. Yes mam,pls follow the instructions given for the usage of paste.
 
KNOW YOUR FOOD

#62. Cocoa





Cocoa bean / cocoa and cacao; is the dried and fully fermented fatty seed of Theobroma cocao. Cocoa solids and cocoa butter are extracted from this. Cocoa is the basis of all chocolates.


A cocoa pod or fruit has a rough leathery rind about 3 cm thick. It is filled with a sweet pulp called ‘baba de cacao’.

Enclosed in it are 30 to 50 large seeds that are fairly soft and vary from white to pale lavender in color. Seeds are usually white and become violet or reddish brown during the drying process. The exception is rare varieties of white cacao, in which the seeds remain white.


Health benefits of cocoa consumption

Chocolate and cocoa contain a high level of flavonoids, which may have beneficial effects on our cardiovascular system.


Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits. This refers to raw cocoa and dark chocolate. Flavonoids degrade during cooking and alkalizing processes.


Consumption of dark chocolates benefit LDL cholesterol levels. The addition of whole milk to milk chocolate increases the saturated fat levels and negate some of cocoa’s heart-healthy potential benefits.


The researchers found that the Kuna Indians living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands.

It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.


Foods rich in cocoa appear to reduce blood pressure. A 15-year study on elderly men found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa.
 
KNOW YOUR FOOD

#63. Coconut milk




Coconut milk is the liquid that comes from the grated coconut meat. The color and rich taste of the coconut milk can be attributed to its high oil content.

Two grades of coconut milk exist: thick and thin. Thick milk can be prepared by directly squeezing grated coconut meat through a cloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time to get the thin coconut milk.

Thick milk is mainly used to make sweet desserts and as well as rich and dry sauces. Thin milk is used in general cooking and soups. Since fresh coconut milk is rare, most consumers buy coconut milk in cans. Coconut water, the clear sweet liquid filling the coconut is different from coconut milk extracted from the coconut meat.

Once opened, cans of coconut milk must be refrigerated and used within a few days. If not, the milk will turn sour and spoil easily.

Fresh coconut milk has a consistency and mildly sweet taste similar to cow’s milk If properly prepared, it will not have the smell of coconut. It may be drunk raw as such or used as a milk substitute in tea, coffee and even vegan baking. It can also be mixed with fruit to make a substitute for the yogurt.

Frozen coconut milk tends to stay fresh longer, which is important in dishes in which the coconut flavor is not competing with curries and other spicy dishes. Coconut milk is a common ingredient in many tropical cuisines. Coconut milk is the base of many Indonesian, Malaysian, Sri Lankan and Thai curries.

The coconut milk is first cooked in high heat to allow the oil to separate. The curry paste is then added along with seasonings, vegetables and garnishes. In Indonesia, coconut milk with rice flour is the main ingredient for serabi cakes.

In Brazil, it is used with seafood, stews, and in desserts. Sweetened coconut milk is served as a drink during spring and summer in Taiwan and Southern China.

In Brazil, coconut milk is used to make a cocktail. In Solomon Islands a coconut rum is brewed by fermenting coconut milk, yeast and sugar in a bin and leaving it for about a week.
 
KNOW YOUR FOOD

#64. Coconut products

Coconut water is a refreshing natural drink. It contains sugar, fiber, proteins, antioxidants, vitamins and minerals. It can provide an isotonic electrolyte balance, when drunk.


It is consumed as a refreshing drink throughout the humid tropics and is gaining popularity as an isotonic sports drink.


Mature fruits have significantly less liquid than young immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar.


Coconut milk


Coconut milk, is obtained by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds.

When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.


Toddy and nectar


The sap derived from incising the flower clusters of the coconut is drunk as toddy or tuba (Philippines), tuak (Indonesia and Malaysia). When left to ferment on its own it becomes Palm wine which is distilled to produce arrack. In the Philippines this alcoholic drink is called “coconut vodka”.


The sap can be reduced by boiling to create a sweet syrup or candy and palm sugar.
A young well-maintained tree can produce around 300 liters of toddy per year while a forty year old tree may yield around 400 liters.

Heart of palm and coconut sprout


Apical buds of adult plants are edible, and are known as “palm cabbage” or “heart of palm”. They are considered a rare delicacy, as harvesting the buds kills the palms.

Hearts of palm are eaten in the “millionaire’s salad”. Newly germinated coconuts contain an edible fluff of marshmallow-like consistency called coconut sprout.


 
KNOW YOUR FOOD

# 66. Coconut

The coconut palm, Cocos nucifera, is a member of the palm family. It is the only accepted species in the genus Cocos.

The term coconut can refer to the entire coconut palm or the seed or the fruit.

It is not a botanical nut. The old spelling was cocoanut. Early Spanish explorers called coconuts/cocos nucifera “coco” meaning “monkey face”.


Found across much of the tropics, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts.


Coconuts are part of the daily diet of many people. The edible “flesh” of the coconut when dried is called copra.


The oil and milk derived from coconut are used in cooking and frying. Coconut oil is also widely used in soaps and cosmetics.


The clear liquid within a coconut is a refreshing drink and can be processed to create alcohol.


The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it.


The various parts of the coconut have a number of culinary uses. The nut provides oil for frying, cooking, and making margarine.


The white, fleshy coconut meat is edible and used fresh or dried in cooking especially in confections and desserts


Desiccated coconut can be used as an ingredient or to produce coconut milk which is frequently added to curry dishes and other savory viands.


Coconut flour has also been developed for use in baking and to combat malnutrition.


 
KNOW YOUR FOOD

# 66. Coconut

The coconut palm, Cocos nucifera, is a member of the palm family. It is the only accepted species in the genus Cocos.

The term coconut can refer to the entire coconut palm or the seed or the fruit.

It is not a botanical nut. The old spelling was cocoanut. Early Spanish explorers called coconuts/cocos nucifera “coco” meaning “monkey face”.


Found across much of the tropics, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts.


Coconuts are part of the daily diet of many people. The edible “flesh” of the coconut when dried is called copra.


The oil and milk derived from coconut are used in cooking and frying. Coconut oil is also widely used in soaps and cosmetics.


The clear liquid within a coconut is a refreshing drink and can be processed to create alcohol.


The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it.


The various parts of the coconut have a number of culinary uses. The nut provides oil for frying, cooking, and making margarine.


The white, fleshy coconut meat is edible and used fresh or dried in cooking especially in confections and desserts


Desiccated coconut can be used as an ingredient or to produce coconut milk which is frequently added to curry dishes and other savory viands.


Coconut flour has also been developed for use in baking and to combat malnutrition.


 
th


A fancy and artistic bird feeder.
 
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Last but certainly not the least in importance is the coconut monkey bra...
the oldest purpose for which the shells were supposed to be used.
Poor ladies they had to wait for long periods, until the coconut shells
which would fit perfectly could be obtained.
Before the invention of elastic this was the best available option!
 
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