End of the World Cuisine
A cultural and gastronomic journey through the corners of the Earth
GREEK HAY - Trigonella foenum-graecum
It is a plant originating in the Middle East, whose largest world producer is India, but it is also grown in Iran, Bangladesh, Pakistan, Argentina and China.
A little history: In ancient times it was used to strengthen hair. Evidence of its properties was found on a papyrus dated 1,550 BC, where it is said to be used to treat burns. With the grains the Egyptians prepared an ointment used to embalm the dead and prescribed the external use to lower the fever. It was cultivated as a forage plant by the Romans 200 years later. The Arabs advised young girls to consume it regularly in order to "flourish" its curves.
In the kitchen: Little used in the West, fenugreek is always associated with other spices. The beans must be roasted before
reduced to powder, or fried in oil. Goes well with poultry, vegetables, lentils, pickles and chutneys. Associated with the other spices, they are used in the composition of curries and in Ethiopia in the composition of the Sambhar and can also be incorporated into bread.
Flavor : Fenugreek has a strong and characteristic odor, its leaves and grains are aromatic and slightly bitter, reminiscent of vanilla. The powerful aroma of fenugreek is similar to celery, also reminiscent of Maple syrup. In the mouth it is slightly sweet, bitter and astringent.
Medicinal Properties: Rich in phosphorus, iron, sulfur, vitamins A, B1, C, Magnesium, Calcium and proteins. It has properties that contribute to the reduction of blood glucose, cholesterol and triglyceride rates. Stimulates appetite thanks to the presence of sweet-smelling essential oil. Used to fight anemia and intestinal problems. It is also effective against hair loss.
Conservation : in closed glass protected from light
Lightning recipe:
Published on 25/05/2016
CORIANDER - Coriandrum sativum
Coriander, also known as Persil and cilantro, is a plant originally from Asia and southern Europe. When we talk about coriander, we make a single reference, but we have two uses: the grains provide us with the spice and its leaves: an aromatic herb. In some countries, the grains are usually known as coriander and the leaves as Cilantro, but in Brazil we use the same name for both. Coriander is grown on a large scale in Ukraine,
Russia, China, India, Pakistan, Morocco, Argentina, Mexico and Romania. About 25 to 40% of the world production goes to the preparation of Curry powder, the rest is extracted essential oil that is widely used in bakery, sausages, alcoholic beverages, perfumery and the pharmaceutical industry.
A bit of history: Fossilized grain seeds were found more than 7,000 BC in a Frankhthi cave in Greece, which leads us to believe that coriander was one of the first herbs / spices known to mankind. It then became one of the most widespread plants in the world thanks to the ease of acclimatizing, and it was then universally appreciated for its versatility in cooking.
In the kitchen: In cooking we use it from its roots to its seeds. It is used almost everywhere in the world: India, Thailand, China, Vietnam, France, Spain, Mexico, Brazil, etc ... its seeds are used in canned vegetables, lemon and olives, flavoring pickled cucumbers and others preserves with vinegar. Ground, they flavor couscous, rice, risotto, soups (lentils, onions), meats, fish and gingerbread. Before preparing the dishes for greater flavor enhancement, the beans must be roasted and ground.
Flavor: The beans have a sweet and citrus flavor, with a light orange peel sweet.
Medicinal Properties: The essential oil is used in massage as a muscle relaxant. Also used to fight lice, which you hate, just put a few drops behind the ears. Combats aerophagia, difficult digestion and constipation. It is anti-diabetic and helps in reducing cholesterol.
Conservation: in closed glasses, protected from light for 1 to 2 years.
Lightning recipe:
CARDAMOMO - Elettaria cardamomum
It is an aromatic plant, originally from India, in the Kerala coast of Malabar, and today also grown in Guatemala, Tanzania, Vietnam and Cambodia. It is a plant of white flowers that produce small oval capsules, full of black grains that have a penetrating but pleasant scent slightly camphorated with a touch of pepper and lemon.
A little history: The use of cardamom is very old and in India it is considered the queen of spices (the king is pepper). Not only used as a condiment but also for its medicinal properties, it was already quoted in Vedic texts around 1000 BC
We find reference to him during the reign of Emperor Assourbanipal, in the city of Nineveh, ancient Assyria, where his name is engraved on clay tablets.
We can also confirm its presence on an Egyptian papyrus dating from 1500 BC where it was used for its medicinal properties. In addition to the scent of the gods, ancient Egyptian incense Kyphi, made from cardamom, its capsules were also chewed in order to whiten teeth and freshen the breath, which according to research eliminates even the odor of garlic (hmm .. . it will be?). Cleopatra perfumed her palace when she was visited by the Roman Emperor Marco-Antonio.
Considered a “wild card” in Greco-Roman medicine, cardamom was mentioned by Hippocrates and Theophraste in “History of Plants” and also by the Greek doctor Dioscoride.
On the Christian side, St. Jerome mentions it as a perfume used by Ecclesiastes in the 4th century.
Cardamom is also mentioned in the compendium of the tales "The thousand and one nights", where it was part of the spices that harem women smoked to get high on. It arrived in Europe by caravan trails and was one of the most expensive spices after saffron and vanilla.
Its grains are the “stars” of Indian and Asian cuisine, and are also widely used in African cuisine, especially in Ethiopia.
Below, I put a short video where you will see the foot, its capsules and you will also be able to observe their relationship through the leaves, with the ginger.
We are a family owned and operated business.
In the kitchen: In the Middle East it is used to flavor coffee, in India it perfumes rice-based dishes and also makes up Garam Masala and the Indian tea known as Tchaï.
In Europe we find in some breads, jellies and jams. Powder can be used on vegetables and white meats. It goes well with fruit salad, baked apples, ice cream, creams and hot milk. In the west in gingerbreads, muffins, cookies and crepes. In Thailand, leaves are also used as spices to perfume dishes of Indian origin.
To release its aroma, it is necessary to remove the existing grains inside the capsules or to split them so that the grains are released during cooking, so the capsules must be removed before serving.
Flavor: The black cardamom has a stronger and smokier flavor while the white and green have a slightly peppery and citrus flavor that resembles the sap of maritime pine.
Medicinal properties: Cardamom is recognized for its effectiveness in the treatment of digestive disorders, heartburn, constipation, infections of the liver and gallbladder.
It can be used to treat depression and impotence and has a reputation for toning the body and spirit.
Let's look separately at some of its numerous benefits:
For the skin: the essential oil of cardamom, in addition to refreshing the skin and leaving it healthier, lightens the spots, leaving the complexion more uniform.
Detoxification: rich in minerals and vitamins such as A, B, C, niacin, riboflavin among others, it is an excellent blood purifier eliminating excess urea, calcium and other toxins from the kidney.
Antioxidant: with a large number of phyto-nutrients, vitamins and essential oils present in this magic spice, it helps to clean up free radicals and tend to resist cell aging.
Depression: Ayurveda strongly believes that cardamom tea is the ideal way to fight depression. It has a natural ingredient that helps to detoxify the body and rejuvenate the cells that help fight depression.
Infections: known to prevent infections due to their therapeutic properties, the different essential oils of cardamom have properties that inhibit the growth of bacteria, viruses, molds and fungi.
Bad breath (oral): excellent way to fight bad breath, cardamom is also used to treat ulcers and oral infections. Just chew a few grains to cure any of these ailments.
Asthma: considered beneficial for asthmatic patients, it also acts as a natural remedy for pertussis and bronchitis.
Hypertension: for those who suffer from hypertension, just insert them regularly in the diet, as it has the ability to improve the flow of blood to the lungs, thereby helping to reduce blood pressure.
Well, these are just some of the benefits of cardamom, which are still used in countless cosmetics bringing hundreds of benefits to our health.
An easy way to introduce it into our daily lives is to put some capsules inside the coffee powder and voilá! A different way to taste the already delicious and traditional coffee.
Slimming tea: Boil 4 cups of water, 1 cinnamon stick and 1 teaspoon of powdered cardamom grains for 3 minutes. Leave to infuse for 10 minutes.
Have a cup for breakfast and then at 10:00, 16:00 and the last at 18:00.
Drink made with cardamom oil: place 3 drops of cardamom essential oil in 250 ml of water, milk or mulled wine.
Anti-wrinkle cream: put 1 drop of essential oil in your day and night cream.
Suggestion to fight the cold: bring a cup of water with a coffee spoon of cardamom grains to the fire and bring to a boil. Turn off, cover and let steep for 10 minutes. Use this infusion to gargle.
Restrictions: it is not recommended for pregnant women and children under 6 years.
Attention: the information contained in this Post is the result of research on various sites and countries, any use above must be accompanied by your herbalist or specialized doctor.
Conservation: In closed glass protected from light.
Lightning recipe:
Published on 06/05/2017
FLYED WALNUT AND MACIS - myristica fragrans
The Nutmeg and Macis is not only a condiment and spice, but also a fruit tree. The nutmeg is nothing more than the almond of the fruit of a tree called the moscadeiro and its size can vary from 10 to 20 meters, being able to bear fruit up to 100 years, and each tree can produce up to 20 Kg of nut per year.
A little history about the Moscadeiro: The moscadeiro, therefore the nutmeg, was already known by the Greeks and Romans. The Arabs had their monopoly for a long time, hiding their geographic origin, and like the Arabs, the Portuguese followed by the Dutch also tried to be primacy over their commercialization. It was only in
from the 14th century that it began to be cultivated and marketed in Malaysia, Indonesia, the West Indies and Sri Lanka.
It is said that a Dutchman, preferring the taste of Macis to that of Nutmeg, ordered the felling of all trees in order to replace them with Macis (terrible mistake that is not, an example of the ignorance / ignorance about the origin of the products. ). In the Middle Ages, it was common to offer nutmeg to be kept close to the pocket, to ward off diseases and prevent fracture of the bones. In India there are references dated more than 2,000 years ago, where its use was advised to those who wished to have “pure, fresh and perfumed breath”, and should chew it together with a clove tooth. In the 16th century, people carried nutmeg in their pockets in order to scrape them in their meals and also use them in mulled wines and beers. Toulouse-Lautrec did the same, always took his own and scraped it in his Port, of which he was a great admirer.
Paul Sébillout reports a recipe for Belgian witchcraft to delight lovers. A young woman who has an unfaithful lover, should write her name and that of her beloved on a nutmeg, wrap her in a lock of hair of the beloved, and bury her under a beech. The more the root grew pushing the nutmeg, the more passionate the traitor became, however, if the young woman did not want him more, the infidel would soon die.
MACIS
The mace is the skin, the peel that covers the seed (nutmeg) of the fruit and has a color that varies between red, orange and yellow, and looks like a lace. We call it nutmeg, but the correct one is MACIS.
In the kitchen: It is used whole in fish, white meats and is used to perfume bechamel sauce, quiches, cheese soufflés, rice, eggs, etc. In desserts we can use in fruits, apple and lemon pies and perfume hot and cold drinks.
Flavor: Macis has a scent reminiscent of cinnamon and pepper, not unlike nutmeg, but with a more subtle and delicate flavor
Medicinal Properties: Contains potassium, phosphorus, calcium and magnesium. It is used to fight diarrhea, nausea and also acts as a sedative, calming respiratory problems and rheumatic pains.
Conservation: in closed glass protected from light.
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NUTMEG
The nutmeg as we speak is the almond of the fruit of the Moscadeiro and to prove its quality it is necessary to leave traces of essential oil in the hands when crumbled.
In the kitchen: it is scraped to flavor soups, meats, béchamel, gratin, seasoning mashed potatoes, vegetables and mushrooms, as well as cheese-based quiches. It should be grated at the time of use, since it has been ground and loses its flavor and properties.
Medicinal properties: they are anti-rheumatic and can be used in the treatment of bronchitis, chronic diarrhea, with digestive properties, combating flatulence and intestinal infections. Nutmeg is widely used in industries: refrigerators, pharmaceuticals, tobacconists and cosmetics.
Finally, I narrate a passage about the Moscadeiro on one of our trips. In Malaysia, we had the opportunity to find stores where all the products sold were made with products originating in the moscadeiro. Not to mention the smell that is sensational, the fruit is not only attractive to the eyes, it is as tasty as the smell, which, moreover, added to its color arouses the desire to bite it immediately. We also visited a Spice Farm, and we had the opportunity to see the tree, the fruit and of course its tasting. We were informed that the seed of the Moscadeiro, that is, the nutmeg is hallucinogenic and that just one more nut is enough to prove this effect, and may even lead to death. I confirmed the veracity of this information in other surveys, where the alert is given about its high degree of toxicity.
Posted on 12/01/2016
CURRY - Murraya koeniggi
Curry is a plant found in the wild in India, and is an extremely aromatic tree, widely used in Indian cuisine, especially in Tamil Nadu and Kerala. It has black, round and shiny fruits, also edible, but it is necessary to extract the seed that is poisonous. It is one of the most used plants in the Indian subcotinent. also present in the cuisine of Thailand, Mymmar, Malaysia and Vietnam.
A little history: tree branches are used to brush your teeth. In India it is used by women to strengthen the roots of the hair, thus stimulating growth, also recommended to prevent baldness and early bleaching of the hair.
In the Kitchen: used in peas, vegetables, salads, rice, drinks and chutneys. The fresh leaves are used to enhance the flavor of dishes based on meat and curries (dishes with sauce). Dried or powder can be found, but it does not have the vigor of fresh or even frozen leaves. The leaves must be fried in oil or Ghee before adding to other ingredients.
Flavor: It has a citrus flavor, strong and deep.
Medicinal properties: The leaves, roots and barks are gastric fortifiers. They aid in the treatment of ulcers, anti-inflammatory and also recommended for skin problems. It lowers the cholesterol rate, helps in reducing weight and sugar in the body. To do this, chew 10 to 12 curry leaves a day with a glass of water.
Conservation: In the refrigerator for up to three weeks and in the freezer for up to one year.
Lightning Revenue:
LIMA KAFFIR - Citrus Hystrix
Also known as Combawa, cumbava, cumbaba, Kaffir lemon, lime leaf, comes from Indonesia on the island of Sumbawa, near Lombok. Its fruits spread throughout the Indian Ocean in the late 18th century, and it has become a noble ingredient in Thai cuisine.
A little bit of history: In Laos women use lemon mixed with glutinous rice cooking water to wash their hair, keeping it strong, shiny and fragrant, in Haiti women rub the armpits in place of deodorant in Haiti. Zestes are used in the manufacture of perfumes and leaves in hair lotions and essences. It gives an exceptional flavor to rhum in Martinique, Réunion Island and Madagascar.
In the kitchen: the leaves can be found fresh, frozen or dried (which, in this case, must be rehydrated in hot water). Used in the cuisine of Laos, Cambodia, Vietnam, Myanmar and the Island of
nion can be used in marinades to season meats, also in sausages, in the preparation of rice, in liqueurs, curry, and in all dishes whose base of preparation we use coconut milk.
The lime fruits have delicious notes of lemongrass and ginger. The leaves resemble verbena with much warmer and more penetrating notes. Its odor immediately transports us to the delights of Thai cuisine.
Flavor: acidic, mild and more subtle flavor, between citronella, ginger and fresh coriander.
Properties: The leaves are extremely rich in essential oil and have antibacterial, antiseptic, tonic, digestive and soothing properties, fighting both muscle and joint pain. In Thailand it is used in perfumery and the pharmaceutical industry and in Malaysia as a fortifier.
Conservation: Leaves and fruits can be frozen
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SAFFRON - Crocus sativus Linnaers
Saffron is the stigma of a flower, which has a characteristic lilac color, within which appears the intense red of the stigmas and the yellow of the stamens. The word saffron comes from the Persian word ZA´FARAM which means yellow. The origin of saffron is not very clear, but according to research, it comes from the Middle East, since its culture was already known in Asia Minor AC Today, the largest world producers of saffron, including also the best quality are: Iran and Spain , but we can find it in Egypt, India (Kashemira), Morocco and Turkey.
A little history : We found the use of saffron in Iraq, in the mammoth paintings that date back to the prehistoric period, that is, more than 50,000 years ago. The Sumerians used them in magic for more than 5,000 BC Another historical reference of their use comes from Ancient Egypt, used as an aromatic essence with seductive power, used by Cleopatra and the Pharaohs, as well as in ablutions in temples and sacred places. The Babylonians loved saffron and the Cretans used it to dye their clothes of wool, silk and cotton yellow.
The Emperor of Persia, wore a saffron yellow cloak and all official documents were also dyed this color, while Alexander the Great used it in tea, rice and bathing, because it believed in his ability to heal wounds and also to increase courage. In ancient Greece it was used as a remedy against insomnia, and as a mitigation in the effects of wine and in perfumed baths, as aphrodisiacs.
The Arabs used them for their anesthetic and antispasmodic properties, and they were responsible for the introduction of saffron culture in Spain in the 19th century. X. During the Renaissance, Venice was the most important commercial center for saffron. Michelangelo painted the Sixtine Chapel with saffron. The famous blonde hair colors of Italian women at the time of the Renaissance were obtained by mixing saffron with lemon, applied to the hair, which were then exposed to the sun.
At that time, saffron was worth more than gold and was and is one of the most expensive spices in the world. 85,000 saffron flowers are needed to obtain 1 kg of the product ready to be consumed, that is, for each kilogram of crude stigma, the product ready to be consumed is reduced to 200 gr.
For Indians, saffron is the color of wisdom, light, knowledge and renunciation, which is why the robes of Buddhist monks, priests and Sannyasi (renunciates) are dyed with saffron or the same color as saffron.
In the kitchen : Saffron is part of the cuisine of different parts of the world. In India, it is indispensable in numerous recipes for rice and sweets and also used in Ayurvedic medicine. In Saudi Arabia an authentic Arab coffee must contain cardamom and saffron. In northern Italy and southern Switzerland, the well-known risotto is prepared. In Sweden it is a tradition to make saffron bread on Saint Lucia's day, and in Spain, it goes into the composition of the famous Paella and many other dishes.
Saffron should be used sparingly, otherwise it will give the dish a taste of medicine, just 1 to 2 filaments per person is enough. A little water should be heated, placing the saffron filaments there and left for at least 3 hours before being introduced in the preparation of the dish (the ideal would be 24 hours). It can also be used in the preparation of fish, soups and cheeses.
Taste : bitter, with slightly metallic notes.
Medicinal Properties : Saffron is one of the richest vegetables in riboflavin, ie vitamin B2. It is used as a regulator of menstrual cycles and relieves the low back pain that accompanies them. It is used as a sedative and tonic for the stomach and central nervous system. In the East it is used in the treatment of mild to moderate depression and in China, as a tranquilizer, in the relief of asthma, colic and in the treatment of bruises.
In Ayurvedic medicine, it is classified among aromatic plants with a spicy flavor, of a refreshing nature with digestive actions and used in the treatment of hemorrhoids.
Conservation : in closed pots protected from humidity and clarity.
Lightning recipe:
Published on 23/12/2016
CURUM - Curcuma longa
Turmeric is probably from Southeast Asia and was found 600 years ago in Assyrian recipes. Also known as saffron, Indian saffron, poor saffron, among others. Its name comes from the Latin word, terra merita, which means, interesting land. India is the world's leading producer of turmeric, but it is also grown in China, Thailand, Java Island (Indonesia) and Haiti.
A little history: Saffron has been used and known in India for over 4,000 years, as an essential element in Vedic culture and Ayurvedic medicine. It is also known as a sacred and auspicious spice, so it was used to dye the robes of Buddhist monks. In the Pacific islands, magical properties are attributed to it, being used in amulets to protect against evil spirits. It has a spicy aroma, with a slight scent of orange and ginger. Its coloring properties have not gone unnoticed by France, which has used it since 1975 under the name E100 in butter, jams, liqueurs, cheeses, milks, soup, sauces, meats, mustard, etc.
In the kitchen: Used in the cuisines of Malaysia, India, Indonesia, Africa and the Middle East, to color mayonnaise, hard-boiled eggs, rice-based dishes, potatoes, lentils, carrots and all tomato-based dishes. It can even be used in sweets: try a pinch of pancake or WAFFLES.
In Thailand, young leaves and buds are used as vegetables and to flavor omelets.
Flavor: Its flavor is spicy, bitter and astringent.
Properties: it has antioxidant properties, which neutralize the action of free radicals, helping against premature aging of cells. Also recognized for its anti-carcinogenic properties, turmeric is now considered to be one of the most potent natural anti-inflammatories. Recognized for acting especially on joint problems, it protects the cardiovascular system, decreasing the accumulation of fat in the arteries.
It has a preventive effect on Alzheimer's disease, it is an excellent antiseptic and healing agent. We could go page after page talking only about the benefits it brings us, however, the idea is to have a quick knowledge about each spice. I will mention two ways to use turmeric, remembering that this blog has no intention of entering the herbal area, and that it does not guarantee that these teas and preparations have their efficiency. My information is based on research on various websites, both in Brazil and abroad.
To relieve pain and anemia: boil 1 glass of water, then add 2 grams of turmeric powder. Stir and leave for a few minutes. Add a pinch of freshly ground black pepper. To improve the flavor and enhance the benefits, add ginger, honey and lemon juice.
To boost and give energy: Mix 2 grams of turmeric powder, freshly ground black pepper and honey in a glass with water or milk.
Conservation: in a closed glass protected from light.
Lightning recipe:
Date Posted: 09/25/2015
Hi!!!
As we gave the lightning recipe for two excellent drinks for our health, I could not fail to mention the properties of ginger, right? Ginger is practically good for all ailments, so we should adopt it in our daily lives, and consume it in tea, or as a spice. So it's worth using your imagination and including it in some of our meals during the day. Shall we know a little about him?
GINGER - Zingiber officinale
Of the ginger, what interests us are the rhizomes of the plant that are under the ground and have protuberances that remind us of hands or fingers. After flowering, they are plucked, washed, scraped and dried in the sun.
A little history: Ginger is one of the oldest spices in the world, and its origin is not known, whether it comes from India or China, since we find traces of its use in ancient Chinese manuscripts and ancient texts from India , where it was used as a medicinal plant. Ginger was one of the first species to be imported into Europe. He is mentioned in the Kama Sutra and Tales One Thousand and One Nights. Used in the mummification process in Ancient Egypt, the Greek Dioscoride and Roman Pliny the Elder make mention in their medical writings, highlighting the carminative and antidote properties against poisons.
Its origin, like cinnamon and cloves, were kept under "lock and key" by merchants and for a long time it was believed that ginger was from the pepper family. It was expensive, which is why it was used as a bargaining chip and subject At the time of slaves, the aphrodisiac properties of ginger led the Portuguese to intensify their cultivation in East Africa, in order to feed male slaves: the objective was to awaken the carnal appetite, causing a greater number of women become pregnant in order to increase the number of workers on their land.
In China, it was customary to offer a jar of ginger as a wedding gift. and this pot served to preserve that spice. It became very popular in the 18th century, and was immortalized by famous painters such as: Van Gogh, Cézanne and Toussaint.
In the Philippines it is used to ward off evil spirits and in Hong Kong to stop the blood from a wound. In Asian medicine it is known for its properties capable of treating almost all ills. Even today, in the Arab world, ginger is used to revive carnal fever. In Senegal women wore a belt made with tubers to stimulate their husbands' sexual vigor and this sexual connotation is partly due to its root that resembles the shape of a young man.
In the kitchen: Used in Creole, Indian and practically all over Asia: Thailand, Vietnam, Indonesia, Malaysia, etc ... it is one of the most used ingredients in spice mix.
Japanese cuisine uses ginger marinated in rice vinegar, gari (which we all know) to refresh the palate between tasting and sushi.
In Chinese cuisine it is used only to mask the strong flavors of some fish, seafood, chickens and sheep.
In the confectionery they smell cookies and cakes.
It can be used in powder, dry and fresh root. It serves to flavor tea and can be used from the preparation of a starter to dessert. They scent meats, vegetables, seafood and fish. They also add a very special flavor in sauces, marinades, vinaigrettes and, a pinch of ginger highlights the flavor of ripe fruits.
Properties: Ginger is rich in minerals such as manganese, phosphorus, magnesium, as well as calcium, sodium and iron. Regarding vitamins we find B1, B2 and B
We can use it as:
- anti-inflammatory and natural analgesic: relieves arthritis, arthrosis, fibromyalgia and chronic fatigue.
- digestive: treats difficult digestions, flatulence, gastritis, stomach ulcers, diarrhea, etc.
- throat disorders and aphonia
- nausea and vomiting: recommended during the first months of pregnancy to relieve nausea problems, being extremely effective for sea sickness during the trip,
- speeds up metabolism aiding weight loss,
- diabetes: a rigorous scientific study has shown a beneficial effect on the consumption of 3 grams of powdered ginger for 8 weeks for individuals with type 2 diabetes. Ginger extract decreases the rate of fasting blood glucose and glycated hemoglobin in addition to improve insulin resistance.
Flavor: spicy, sweet, astringent, slightly citrus with a fresh finish
Conservation: wrapped in plastic wrap it can be kept for several weeks in the vegetable drawer of the refrigerator.
Powder: in closed containers protected from moisture and light.
Lightning Recipe: I'm going to give you a new recipe so that you can definitely include ginger in your daily life. This drink is widely consumed in Côte d'Ivoire, Senegal, Guinea, Mali and Morocco. It is known by the name that means spicy water.
GnamakouDji
Spicy Water
Ingredients:
1 liter of water
100 gr of washed and peeled ginger
300 gr of chopped pineapple
1/3 cup lemon tea
sugar to taste
How to make: put the ginger, pineapple and lemon juice in a blender, then add the water, beat again and strain. Sweeten to taste and serve well chilled.
Published on 02/01/2016
As I just posted a cinnamon cake recipe, I leave you with some very curious and important information about this spice. In addition to being extremely versatile in the kitchen, cinnamon has numerous properties that if you were to enumerate and write them all, this text would probably extend too much. Then, after this brief summary, you will be able to watch a very interesting video about a cinnamon plantation on the island of Sumatra, and see how much work it takes until these sticks reach us, and that sometimes we don’t even notice such effort.
Known since antiquity as one of the most powerful spices, and originally from Sri Lanka (formerly Ceylon), cinnamon is an aromatic vegetable substance derived from the inner bark of the shin guard. With its bright and aromatic green leaves, the shin guards have a gray color on the outside and a yellowish brown interior on the inside. And it is from this inner bark, which is cut and delicately peeled and after shaving, that the famous stick is obtained, which naturally takes its curved shape at the time of drying, first in the shade and then in the sun.
The most commercialized species are: cinnamon from China (C. cassia) and Ceylon (C. verum), the latter being the one we consume in the West. Today, in addition to plantations in Sri Lanka, it is also grown in the Antilles, India, Madagascar and Brazil.
The real cinnamon (or Ceylon cinnamon) is ocher in color and the sticks are made up of thin layers of flexible barks about a millimeter thick and the cinnamon from China is a paler red, and the thicker sticks, less sweet and slightly bitter.
A little bit of history: Cinnamon, known as one of the oldest spices is mentioned in ancient Chinese, Sanskrit, Egyptian writings and quotes in the Old Testament. It was used, above all for its medicinal properties, in religious ceremonies and magical rites.
Like precious metals, jewelry and fine fabrics, cinnamon entered the route of silk and spices from India and China to Mesopotamia, and then on to the great cities of Greece and Rome. Considered then, as precious as gold, it became extremely expensive, having the privilege of using it only the rich class and the nobility.
Although very expensive, cinnamon was used not only as a medicine, but also in countless drinks such as Hypocras (medieval wine made with various spices) that aided digestion. It is also said that in the kitchen of that time, cinnamon, pepper and other spices were part of numerous recipes, due to their powerful aromas that masked the unpleasant flavors of the meat (sometimes putrefied and deteriorated, due to the precarious condition of conservation food at that time).
The great Roman naturalist Pliny the Elder speaks of cinnamon in his encyclopedia of Natural History and describes its use in crowns that were taken as offerings in the temple of the Capitol in Rome.
Even in the Middle Ages, cinnamon was one of the most precious ingredients in love filters, such as that drunk by Tristan and Isolde. Powerful tonic, cinnamon had a reputation for opening the doors of the seventh heaven to lovers for its aphrodisiac properties. Rich in calcium and iron, it is particularly revitalizing, exciting erogenous zones and stimulating hormone secretion.
In the kitchen: Cinnamon scents and enhances the flavor in both sweet and savory dishes. In savory dishes, we cannot think of the East, without it always being present in Indian curries, Dhal (lentil-based dish), pulao (Indian rice), Ras el hanout (mixture of spices typical of the Maghreb cuisine), gâlat dagga (a mixture of five Tunisian spices), five Chinese spices, and it goes on out there for its diversified use, perfuming and highlighting the flavors of food from all corners until the end of the world.
We can put without fear of making mistakes in cakes, pies, crumbles, jams, fruit salad, cookies, breads, soufflés, in drinks such as hot chocolate, teas, mulled wine, etc.
When using the powder, it is recommended to use it only at the end, since the taste becomes bitter after some time, unlike the sticks that support long cooking times.
Flavor: sweet, hot and intense.
Medicinal Properties:
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Stimulates the immune system and fights influenza A (H1N1),
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powerful anti-inflammatory helps to relieve muscle and joint pain,
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fights parasitic and bronchopulmonary infections,
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regulates intestinal transit due to its high fiber content,
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is an excellent ally for those who want to reduce weight, as it is an excellent appetite suppressant, especially for those who are addicted to sugar,
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regulates blood glucose and insulin production, also lowering cholesterol and triglyceride rates. In the case of diabetes, numerous studies have shown that it has properties very similar to insulin, which help to fight type 2 diabetes, which is why in Asia it is called “poor insulin”,
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known as the fourth most powerful food in antioxidants, it prevents cardiovascular diseases and certain types of cancers (colon, stomach, lung, breast, bones, leukemia and lymphomas),
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assists in contagious infections of the skin and scalp and diseases related to aging,
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oral hygiene is a great ally, but in reasonable doses, since it is likely to cause allergic reactions in some people.
Contraindications: in infusion you will not be able to exceed 3 cups a day.
High doses of cinnamon can cause irritations in the mouth, although the correct dose tends to eliminate these irritations.
It is not advisable for pregnant women because of its stimulating properties of the uterus.
Also not recommended for children under 2 years.
Conservation: in a cool, dry place protected from light.
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