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Kala Namak / Black Salt

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Kala Namak / Black Salt

Whole Kala Namak salt crystals

Kala Namak or Himalayan Black Salt (Urdu کالا نمک; Bengali Biit lobon (বিট লবণ); Newari Be Chi; Nepali Birae Nun (बिरे नुन) ; Hindi काला नमक   Marathi काळं मीठ ;kālā namak; Gujarati સંચળ Sanchal; Tamil இந்துப்பு; Malayalam ഇന്തുപ്പ്) also known as sulemani namak, black salt, or kala loon, is a type of rock salt, salty and pungent-smelling condiment used in South Asia. The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulphur content. Due to the presence of Greigite (Fe3S4, Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole, and, when ground into a powder, it is light purple to pink in color.

Production

The raw material for producing kala namak was originally obtained from natural halite from mines in Bangladesh, India, Nepal and Pakistan in certain locations of the Himalayas salt ranges, or from salt harvested from the North Indian salt lakes of Sambhar or Didwana and Mustang of Nepal

Traditionally, the salt was transformed from its raw natural forms into commercially sold kala namak through a reductive chemical process that transforms some of the naturally occurring sodium sulphate of the raw salt into pungent hydrogen sulfide and sodium sulfide. This involves firing the raw salts in a furnace for 24 hours while sealed in a ceramic jar with charcoal along with small quantities of harad seeds, aamla, bahera, babul bark, or Sajji. The fired salt is then cooled, stored, and aged prior to sale. Kala namak is prepared in this manner in Northern India with production concentrated in the Hisar district, Haryana. The salt crystals appear black in colour, and are usually ground to a fine powder which is pink in colour.

Although the kala namak can be produced from natural salts with the required compounds, it is common to now manufacture it synthetically. This is done through combining ordinary sodium chloride admixed with smaller quantities of sodium sulphate, sodium bisulphate and ferric sulphate, which is then chemically reduced with charcoal in a furnace. Reportedly, it is also possible to create similar products through reductive heat treatment of sodium chloride, 5-10 percent of sodium carbonate, sodium sulphate, and some sugar.

Composition

Kala namak consists primarily of sodium chloride and trace impurities of sodium sulphate, sodium bisulfate, sodium bisulfite, sodium sulphide, iron sulfide and hydrogen sulfide.

Sodium chloride provides kala namak with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give kala namak its slight savory taste as well as a highly distinctive smell, with hydrogen sulphide being the most prominent contributor to the smell. The acidic bisulfates/bisulfites contribute a mildly sour taste. Although hydrogen sulphide is toxic in high concentrations, the amount present in kala namak used in food is small and thus its effects on health are negligible: Hydrogen sulphide is also one of the components of the odor of rotten eggs and boiled milk.

Indian Black Salt

Indian black salt has been used as a condiment for many hundreds of years in Asian countries surrounding the Himalayan mountains. It was originally obtained from either natural volcanic mines in Northern India and Pakistan or the surrounding salt lakes of Sambhar or Didwana.

Potential Health Benefits

Indian black salt is considered a cooling spice in ayurvedic medicine and is recommended for many health issues such as constipation, indigestion, heartburn, bloating, flatulence, goiter, poor eyesight and hysteria, according to the book “Herbs that Heal.” In India, black salt is sometimes recommended to people on low-salt diets due to hypertension because it’s believed to be lower in sodium content compared to regular table salt. Of course, the composition of Indian black salt varies quite a bit and depends mainly on whether it’s manufactured using traditional or modern techniques. Synthetically made black salt has a sodium content very near to regular table salt. Discuss your salt options with your doctor if you have high blood pressure.

Uses

 

Kala Namak is used extensively in South Asian cuisines of Bangladesh, India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic sulfurous hard-boiled egg aroma. Those who are not accustomed to black salt often describe the smell as similar to rotten eggs. Kala Namak is appreciated by some vegans in dishes that mimic the taste of eggs. It is used, for example, to season tofu to mimic an egg salad.

Kala Namak is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid. It is also believed to relieve intestinal gas and heartburn. It is used in Jammu to cure goiters. This salt is also used to treat hysteria, and for making toothpastes by combining it with other mineral and plant ingredients.

Cooking Benefits

Indian black salt is used extensively on Indian food, including chutneys, yogurts, pickles, salads and all kinds of fruits. It’s often appreciated by strict vegans because it mimics the taste of eggs in tofu and other vegetarian dishes. During the hot Indian summer months, it’s also sometimes used to flavor cool drinks, which is a practical way to replace sodium lost through excessive perspiration.

Ref. http://www.livestrong.com/article/557587-what-are-the-health-benefits-of-indian-black-salt/

Ref. http://en.wikipedia.org/wiki/Kala_Namak

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Sesame -Seeds

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Sesamum indicum - Köhler–s Medizinal-Pflanzen-129.jpgSesamum indicum 2.jpg

Kingdom: Plantae      (unranked): Angiosperms  (unranked): Eudicots (unranked): Asterids

Order:   Lamiales Family: Pedaliaceae Genus: Sesamum Species: S. indicum

Sesame (/ˈsɛsəmiː/; Sesamum indicum) is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.

Sesame seed is one of the oldest oilseed crops known, domesticated well over 3000 years ago. Sesame has many species, most being wild and native to sub-Saharan Africa. Sesame Indicum, the cultivated type, originated in India. Sesame is highly tolerant to drought like conditions, and grows where other crops may fail.

Sesame has one of the highest oil contents of any seed. With a rich nutty flavor, it is a common ingredient in cuisines across the world. Like other nuts and foods, it can trigger allergic reactions in some people.

The world harvested about 4.8 million metric tonnes of sesame seeds in 2013.The largest producer of sesame seeds in 2013 was Myanmar.The world’s largest exporter of sesame seeds was India, and Japan the largest importer.

Flower of Sesamum indicum

Sesame in Panchkhal valley, Nepal

Magnified image of white sesame seeds

It is an annual plant growing 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem.

The flowers are yellow, tubular, 3 to 5 cm (1.2 to 2.0 in) long, with a four-lobed mouth. The flowers may vary in colour with some being white, blue or purple.

Sesame fruit is a capsule, normally pubescent, rectangular in section and typically grooved with a short triangular beak. The length of the fruit capsule varies from 2 to 8 cm, its width varies between 0.5 to 2 cm, and the number of loculi from 4 to 12. The fruit naturally splits open (dehisces) to release the seeds by splitting along the septa from top to bottom or by means of two apical pores, depending on the varietal cultivar. The degree of dehiscence is of importance in breeding for mechanised harvesting as is the insertion height of the first capsule.

Sesame seeds are small. The size, form and colours vary with the thousands of varieties now known. Typically, the seeds are about 3 to 4 millimeters long by 2 millimeters wide and 1 millimeter thick. The seeds are ovate, slightly flattened and somewhat thinner at the eye of the seed (hilum) than at the opposite end. The weight of the seeds is between 20 and 40 milligrams. The seed coat (testa) may be smooth or ribbed.

Sesame seeds come in many colours depending on the cultivar harvested. The most traded variety of sesame is off-white coloured. Other common colours are buff, tan, gold, brown, reddish, gray and black.

Sesame seed is sometimes sold with its seed coat removed (decorticated). This is the variety often present on top of buns in developed economies.

Sesame seeds nutrition facts

One of the first oil seeds known to humankind, sesame seeds have been widely employed in culinary as well as traditional medicines for their nutritive, preventive, and curative properties. Sesame are an important sources of phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins, and dietary fiber with potential anti-cancer as well as health promoting properties.

Sesame plant is a tall annual herb in the Pedaliaceae family, which grows extensively in Asia, particularly in Burma, China, and India. It is also one of the chief commercial crops in Nigeria, Sudan and Ethiopia. Scientific name: Sesamum indicum.

Sesame requires well-drained sandy soil and tropical environment to flourish. It grows about 5 feet in height and bears plenty of pink-white foxglove type flowers. The pods appear soon, containing white, brown, or black seeds depending upon the cultivar type, arranged in rows inside. Each pod (2-5 cm in length) is a long rectangular box like capsule with deep grooves on its sides. A single pod (1 to 2 inches in length) may contain up to 100 or more seeds.

Sesame seeds are small, almost oblate in shape. Toasted seeds feature pleasant, nutty flavoror.

Health benefits of sesame seeds

  • Flavorful, crunchy sesame seeds are widely considered healthy foods. 100 g of seeds carry 573 calories. Although, much of its calorie comes from fats, sesame contains several notable health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for wellness.
  • The seeds are especially rich in mono-unsaturated fatty acid, oleic acid, which comprises up to 50% fatty acids in them. Oleic acid helps lower LDL or “bad cholesterol” and increases HDL or “good cholesterol” in the blood. Research studies suggest that Mediterranean diet which is rich in mono-unsaturated fats help prevent coronary artery disease, and stroke by favoring healthy lipid profile.
  • The seeds are also very valuable sources of dietary protein with fine quality amino acids that are essential for growth, especially in children. Just 100 g of seeds provide about 18 g of protein (32% of daily-recommended values).
  • In addition, sesame seeds contain many health benefiting compounds such as sesamol (3, 4-methylene-dioxyphenol), sesaminol, furyl-methanthiol, guajacol (2-methoxyphenol), phenylethanthiol and furaneol, vinylguacol, and decadienal. Sesamol and sesaminol are phenolic anti-oxidants. Together, these compounds help stave off harmful free radicals from the human body.
  • Sesame is among the seeds rich in quality vitamins, and minerals. They are very good sources of B-complex vitamins such as niacin, folic acid, thiamin (vitamin B1), pyridoxine (vitamin B6), and riboflavin.
  • 100 g of sesame contains 97 µg of folic acid, about 25% of recommended daily intake. Folic acid is essential for DNA synthesis. When given to expectant mothers during their peri-conception period, it may prevent neural tube defects in the newborns.
  • Niacin is another B-complex vitamin found abundantly in sesame. About 4.5 mg or 28% of daily-required levels of niacin is provided by just 100 g of seeds. Niacin helps reduce LDL-cholesterol levels in the blood. In addition, it enhances GABA activity inside the brain, which in turn helps reduce anxiety and neurosis.
  • The seeds are incredibly rich sources of many essential minerals. Calcium, iron, manganese, zinc, magnesium, selenium, and copper are especially concentrated in sesame seeds. Many of these minerals have a vital role in bone mineralization, red blood cell production, enzyme synthesis, hormone production, as well as regulation of cardiac and skeletal muscle activities.

Just a hand full of sesame a day provides enough recommended levels of phenolic anti-oxidants, minerals, vitamins and protein.

See the table below for in depth analysis of nutrients:Sesame seeds (Sesamum indicum), whole, dried,
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
Principle Nutrient Value Percentage of RDA
Energy 573 Kcal 29%
Carbohydrates 23.45 g 18%
Protein 17.73 g 32%
Total Fat 49.67 g 166%
Cholesterol 0 mg 0%
Dietary Fiber 11.8 g 31%
Vitamins
Folates 97 µg 25%
Niacin 4.515 mg 28%
Pantothenic acid 0.050 mg 1%
Pyridoxine 0.790 mg 61%
Riboflavin 0.247 mg 19%
Thiamin 0.791 mg 66%
Vitamin A 9 IU <1%
Vitamin C 0 0%
Vitamin E 0.25 mg 2%
Electrolytes
Sodium 11 mg 1%
Potassium 468 mg 10%
Minerals
Calcium 975 mg 98%
Copper 4.082 mg 453%
Iron 14.55 mg 182%
Magnesium 351 mg 88%
Manganese 2.460 mg 107%
Phosphorus 629 mg 90%
Selenium 34.4 µg 62.5%
Zinc 7.75 mg 70%
Phyto-nutrients
Carotene-ß 5 µg —
Crypto-xanthin-ß 0 µg —
Lutein-zeaxanthin 0 µg —

Selection and storage

Sesames can be readily available in the spice stores all around the year. You may choose from whole, husked or air-dried, toasted seeds in these stores. There may be black, brown, yellow or white color seeds packed in air-seal packs as well as in bulk bins. Husked seeds appear white.

Sesame composes significant proportions of unsaturated fats, and hence, should be stored in airtight containers to avoid them turn rancid. At home, place them in cool dark place. If stored properly, dry seeds generally stay fresh for several months. Store hulled “white” seeds always inside the refrigerator.

Avoid old, offensive smelling (rancid) seeds.

Culinary uses

Sesame seeds have a delicate nutty flavor. Their flavor indeed becomes more pronounced once they are gently roasted under low flame heat for a few minutes.

Sesame seeds are used liberally in cooking. The seeds ground with olive or any other vegetable oils to prepare semi-solid, flavorful paste, which is then added to different cuisine.

  • Dry, roasted sesame seeds and vegetable oil are ground into a thin light brown color paste known as tahini. Tahini is one of the main ingredients in famous middle-eastern dip, hummus.
  • Dry fried seeds sprinkled over toasts, biscuits, breads, cakes, salads, stir fries, etc.
  • The seeds are largely used in the manufacture of margarine in Europe.
  • The seeds are used in many traditional south-Indian sweet delicacies, often mixed with roasted peanuts, almonds, and jaggery.
  • Roasted and crushed seeds often sprinkled over salads, desserts, particularly sundaes and other cream based preparations.
  • Gomashio is a Japan’s specialty, which uses ground sesame seeds.
  • Sesame oil obtained from the seeds is one of the most sought after cooking oil in Malaysia, Indonesia and southern states of rural India.

Safety profile

Sesame seed allergy is a kind of hypersensitivity reaction in some sensitive individuals. Generally, the reactions include hives, dermatitis and itching. Sometimes, the disease manifestation may be severe and may lead to serious physical symptoms like vomiting, stomach pain, swelling of lips and throat leading to breathing difficulty, chest congestion, and death. It is, therefore, sesame products may be avoided as food in these individuals. 

Ref.http://en.wikipedia.org/wiki/Sesame

Ref.http://www.nutrition-and-you.com/sesame-seeds.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Black Pepper

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Black pepper Image 1Black Pepper

Pepper is often described as the “king of spices,” and it shares a place on most dinner tables with salt. The word pepper originated from the Sanskrit word pippali, meaning berry. Pepper is now grown in Indonesia, Malaysia, Sri Lanka, Vietnam, and Kampuchea as well as the West coast of India, known as Malabar, where it originated.

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.

Pepper has been used as a spice in India since prehistoric times. Pepper is native to India and has been known to Indian cooking since at least 2000 BCE. Until well after the Middle Ages, virtually all of the black pepper found in Europe, the Middle East, and North Africa travelled there from India’s Malabar region. Little else is known about the use of pepper in ancient Egypt and how it reached the Nile from India.

The ancient history of black pepper is often interlinked with (and confused with) that of long pepper, the dried fruit of closely related Piper longum. The Romans knew of both and often referred to either as just “piper”.

Pepper (both long and black) was known in Greece at least as early as the 4th century BCE.Pepper (both long and black) was known in Greece at least as early as the 4th century BCE, though it was probably an uncommon and expensive item that only the very rich could afford. Trade routes of the time were by land, or in ships which hugged the coastlines of the Arabian Sea. Long pepper, growing in the north-western part of India, was more accessible than the black pepper from further south; this trade advantage, plus long pepper’s greater spiciness, probably made black pepper less popular at the time.

The hot taste sensation in pepper comes from a resin called chavicine in the peppercorns. Peppercorns also are the source of other heat-generating substances, including an alkaloid called piperine, which is used to add the pungent effect to brandy, and an oil that is distilled from the peppercorns for use in meat sauces.

As a natural medicinal agent, black pepper in tea form has been credited for relieving arthritis, nausea, fever, migraine headaches, poor digestion, strep throat, and even coma. It has also been used for non-medical applications as an insecticide. Of course, black pepper is a favorite spice of cooks because of its dark color and pungent aroma and flavor.

White pepper is also commonly used and is popular among chefs for its slightly milder flavor and the light color that compliments white sauces, mayonnaise, souffles, and other light-colored dishes. White pepper is also true pepper that is processed in the field differently than its black form.

A mixture of black and white peppercorns is called a mignonette. Ground pepper is also popular in mixes of spices. Kitchen pepper is called for in some recipes for sauces and includes salt, white pepper, ginger, mace, cloves, and nutmeg. Pepper, therefore, proves itself to be a versatile and essential ingredient in combination with other spices, as well as in solitary glory in the pepper mill.

Health Benefits:

Improve Digestion and Promote Intestinal Health

Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. When the body’s production of hydrochloric acid is insufficient, food may sit in the stomach for an extended period of time, leading to heartburn or indigestion, or it may pass into the intestines, where it can be used as a food source for unfriendly gut bacteria, whose activities produce gas, irritation, and/or diarrhea or constipation.

Black pepper has long been recognized as a carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely due to its beneficial effect of stimulating hydrochloric acid production. In addition, black pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.

Black pepper has demonstrated impressive antioxidant and antibacterial effects–yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.

How to Select and Store

Black pepper is available whole, crushed or ground into powder. To ensure best flavor, buy whole peppercorns and grind them yourself in a mill just before adding to a recipe. In addition to superior flavor, buying whole peppercorns will help to ensure that you are purchasing unadulterated pepper since ground pepper is oftentimes mixed with other spices. Whole peppercorns should be heavy, compact and free of any blemishes.

Even through dried herbs and spices like black pepper are widely available in supermarkets, you may want to explore the local spice stores in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, when purchasing black pepper try to select that which is organically grown since this will give you more assurance that it has not been irradiated (among other potential adverse effects, irradiating black pepper may lead to a significant decrease in its vitamin C content.)

Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months. Pepper can also be frozen although this will make its flavor more pronounced.

Tips for Preparing and Cooking

Tips for Cooking with Black Pepper:

Add pepper that you have freshly ground in a mill at the end of the cooking process. Since it loses its flavor and aroma if cooked for too long, adding it near the end will help to preserve its flavor.

How to Enjoy

A Few Quick Serving Ideas
  • Coat steaks with crushed peppercorns before cooking to create the classic dish, steak au poivre.
  • As the pungent taste of black pepper is a natural complement to the deep, berry-like flavor of venison, use it to flavor this meat when preparing venison steaks or venison stews.
  • Keep a pepper mill on your dining table so that you can add its intense spark to a host of different recipes that you prepare.
  • Olive oil, lemon juice, salt and cracked pepper make a delicious salad dressing.
Black Pepper, whole peppercorns
2.00 tsp
5.80 gramsCalories: 15
GI: very low
Nutrient Amount DRI/DV
(%)		 Nutrient
Density		 World’s Healthiest
Foods Rating
manganese 0.74 mg 37 45.7 excellent
vitamin K 9.49 mcg 11 13.0 excellent
copper 0.08 mg 9 11.0 very good
fiber 1.47 g 6 7.3 very good
iron 0.56 mg 3 3.8 good
chromium 0.93 mcg 3 3.3 good
calcium 25.69 mg 3 3.2 good
World’s Healthiest
Foods Rating		 Rule
excellent DRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very good DRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
good DRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile for Black pepper

Ref. http://www.ancient.eu/Pepper/

Ref. http://www.madehow.com/Volume-5/Pepper.html

Ref. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=74#healthbenefits

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Bay Leaf

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Bay leaves

Bay leaves

nutrition facts : Pleasantly aromatic bay leaf or bay-laurel is one of the well-recognized culinary leaf-spices in use since the earliest times.  In the legends, bay laurel is deemed as the tree of the Sun god, under the celestial sign of Leo.

Botanically, bay tree belongs to the family of Lauraceae, in the genus; Laurus. It is thought to have originated in Asia Minor region, from where it distributed to all over the Mediterranean region and other parts of Asia.

Scientific name: Laurus nobilis.

The bay plant is a tall, conical, evergreen tree growing upto 30 feet in height. Yellow or greenish white, star-shaped flowers appear in clusters during early spring, which subsequently produce dark-green to purplish, single seeded berry. Its thick and leathery leaves feature elliptic, shiny, dark-green and measure about 3-4 inches in length.

Bay leaves give off a pleasing and sweet aroma when added to dish. Wilted and dried leaves indeed are strongly aromatic and can be stored for months. Its dried fruit (berries) can also be employed as a flavoring agent in the cuisines.

Health benefits of bay leaf:

  • Bay leaf was highly praised by the Greeks and the Romans, who deeply believed that the herb symbolizes wisdom, peace, and protection.
  • The spice contains many notable plants derived compounds, minerals and vitamins that are essential for optimum health.
  • This spice has many volatile active components such as α-pinene, β-pinene, myrcene, limonene, linalool, methyl chavicol, neral, α-terpineol, geranyl acetate, eugenol, and chavicol. These compounds are known to have been antiseptic, anti-oxidant, digestive, and thought to have anti-cancer properties.
  • Fresh leaves are very rich source of vitamin-C; provide 46.5 mg or 77.5% of RDA per 100 g. Vitamin-C (ascorbic acid) is one of the powerful natural anti-oxidant that help remove harmful free radicals from the body. Ascorbic acid also has immune booster, wound healing and anti-viral effects.
  • Furthermore, its fresh leaves and herb parts are very good in folic acid; contain about 180 mg or 45% of daily-recommended values per 100 g. Folates are important in DNA synthesis and when given during the peri-conception period, they can help prevent neural tube defects in the baby.
  • Bay leaves are an excellent source of vitamin A; contain 6185 IU or 206% of recommended daily levels per 100 g. Vitamin A is a natural antioxidant and is essential for healthy visual sight. It is also required for maintaining mucus membranes and skin health. Consumption of natural foods rich in vitamin A has been found to help to protect from lung and oral cavity cancers.
  • The spice is indeed a very good source of many vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin. These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.
  • This noble spice is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron is essential for red blood cell production and as a co-factor for cytochrome-oxidase enzymes.

Medicinal uses of bay leaf:

  • Medicinally, the benefits of the bay leaf and its berries are plentiful. It has astringent, diuretic, and appetite stimulant properties.
  • Essential oil from the bay leaves contains mostly cineol (50%); furthermore, eugenol, chavicol, acetyl eugenol, methyl eugenol, α- and β-pinene, phellandrene, linalool, geraniol and terpineol are also found.
  • Infusions of herb parts are reputed to soothe the stomach and relieve flatulence and colic pain.
  • The lauric acid in the bay laurel leaves has insect repellent properties.
  • Bay laurel infusions are used to soothe the stomach ulcers and relieve flatulence.
  • The components in the essential oil can also be used in many traditional medicines in the treatment of arthritis, muscle pain, bronchitis and flu symptoms.

Selection and storage:

Traditionally, bay leaves are picked and dried slowly under the shade away from direct sunlight in order to retain volatile essential oils.

In the spice stores, one might come across different kinds of bay leaf preparations. Completely dried, dried and crushed, freeze-dried, and ground forms are displayed for sale in such stores. Buy from authentic sources and avoid those with off-smell, spots, or fungus infected leaves.

Once at home, store bay leaf in airtight jar or container and keep away from direct light. Its leaves should not be stored for longer than a year since they will then lose flavor.

Its dried fruits are also being used as a flavoring in dishes.

Culinary uses:

Glossy, dark-green bay leaves can be used fresh. However, they are at their best after being allowed to wilt under the shade for few days when their bitterness has gone but the leaves still retain their aroma.

If you find leaves in the cooked food, just keep them aside before eating. The laurel leaves are leathery in texture and tough to chew and swallow, besides being quite strongly flavored.

Here are some serving tips:

  • Bay leaf is one of the ingredients in bouquet garni along with thyme, sage, savory, celery, basil, etc.
  • The spice is also used in the preparation of court bouillon. Court bullion is readymade preparation made of water, salt, white wine, vegetable aromatics (onion and celery), and flavored with bouquet garni and black pepper.
  • Its dried leaves are brewed into an herbal tea.
  • Bay laurel is also an essential ingredient in many classic sauces such as bread sauce, tomato sauce, and béchamel.
  • Bay leaves are added to flavor cuisines such as seafood, poultry, meat, rice (pulov), and vegetable dishes.
  • Bay leaf is used to flavor sweet dishes like sweet breads, custards, creams, etc.

Safety profile

Bay leaves should be removed from the food before serving as they may cause choking, may cut tongue and injure digestive tract. Pregnant women should avoid eating in excess as the chemical compounds in them may cause abortion.
(Medical disclaimer: The information and reference guides on this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)

Ref.http://www.nutrition-and-you.com/bay-leaf.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Mustard seeds

~ saanjhachullha ~ Leave a comment

Mustard seeds   mustard-plant    Mustard plants 

Mustard seeds  

Scientific classification

Kingdom:             Plantae

Division:               Magnoliophyta

Class:     Magnoliopsida

Order:   Brassicales

Family: Brassicaceae

Mustard seed:Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important herbs in many regional foods. Wikipedia

Mustard seeds have been highly prized medicinal as well as spice being in use since earlier times. The seeds are fruit pods obtained from mustard plant in the Brassica family. Some of close members of mustards in this family include cabbage, broccoli, brussels-sprouts, etc. Scientific name: Brassica juncea.

Mustard seeds are native to Asia Minor, but these days cultivated as one of the main commercial crop in Canada, India, China, and temperate climates of European region.

Mustard seeds are winter crops. The plant reaches about 4-5 feet in height and bears golden yellow colored flowers. Its tiny, round seeds measuring about one mm in diameter is encased inside a fruit pod in a similar fashion like green pea pod.

In general, three main varieties of mustard are grown worldwide for use.

White mustard seeds (Brassica alba): The seeds are light straw yellow colored and are slightly larger than the other two varieties. White seeds exhibit mild pungency.

Black mustard seeds (Brassica nigra): The seeds are commonly seen in South Asia. The seeds are sharp and more pungent than other two varieties.

Brown mustard seeds (Brassica juncea): The seeds are native to sub-Himalayan plains of Northern India.

Health benefits of mustard seeds:

  • Generally perceived as health benefiting spice, mustard seeds are indeed very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
  • Being one of the chiefoil seeds, mustards are indeed very high in calories; 100 g of seeds provide 508 calories. Nonetheless, the seeds are made of quality proteins, essential oils, vitamins, minerals, and dietary fiber.
  • The seeds are high inessential oils as well as plant sterols. Some of important sterols include such asbrassicasterol, campesterol, sitosterol, avenasterol and stigmasterol. Some of glucosinolate and fatty acids in the seeds include sinigrin, myrosin, erucic, eicosenoic, oleic, and palmitic acids.
  • Mustard seeds are an excellent source of essentialB-complex vitamins such as folates, niacin,thiamin, riboflavin, pyridoxine (vitaminB-6), pantothenic acid. These vitamins are essential in the sense that body requires them from external sources to replenish. These B-complex groups of vitamins help in enzyme synthesis, nervous system function and regulating body metabolism.
  • 100 g of mustards provide 4.733 mg ofniacin (vitamin B-3). Niacin is a part of nicotinamide co-enzymes, helps lower blood cholesterol and triglyceride levels.
  • Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.
  • The seeds are an excellent source of vitamin E,gamma tocopherol; contain about 19.82 mg per 100 g (about 132% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals.
  • Mustards are rich source of health benefitingminerals. Calcium, manganese, copper, iron, selenium and zinc are some of the minerals especially concentrated in these seeds. Calcium helps build bone and teeth. Manganese is used by the body as a co-factor for the antioxidant enzyme superoxide dismutase.Copper is required in the production of red blood cells. Iron is required for the red blood cell formation and cellular metabolism.

See the table below for in depth analysis of nutrients:

Mustard seeds (Brassica juncea),
Nutrition value per 100 g
(Source: USDA National Nutrient data base)

Principle Nutrient Value Percentage of RDA
Energy 508 Kcal 25%
Carbohydrates 28.09 g 21%
Protein 26.08 g 46%
Total Fat 36.24 g 121%
Cholesterol 0 mg 0%
Dietary Fiber 12.2 g 32%
Vitamins
Folates 162 µg 40%
Niacin 4.733 mg 30%
Pantothenic acid 0.810 mg 16%
Pyridoxine 0.397 mg 31%
Riboflavin 0.261 mg 20%
Thiamin 0.805 mg 67%
Vitamin A 31 IU 1%
Vitamin C 7.1 mg 12%
Vitamin E-γ 19.82 mg 132%
Vitamin K 5.4 µg 4%
Electrolytes
Sodium 13 mg 1%
Potassium 738 mg 16%
Minerals
Calcium 266 mg 27%
Copper 0.645 mg 71%
Iron 9.21 mg 115%
Magnesium 370 mg 92%
Manganese 2.448 mg 106%
Selenium 208.1 µg 378%
Zinc 6.08 mg 55%
Phyto-nutrients
Carotene-ß 18 µg —
Crypto-xanthin-ß 0 µg —
Lutein-zeaxanthin 508 µg —

Selection and storage

Whole mustard seeds have no smell at all. The hot pungent taste of mustard is released when the seeds are crushed and mixed with water due to activation of enzyme myrosinase. In the spice stores one may find all varieties of whole seeds, ground seeds, pastes and different mustard sauces.

Whole, dry mustards keep well for months at room temperature when stored in cool, dry and humid free conditions. However ground seeds and other preparations of mustards should be kept in tight, air seal containers and placed inside the refrigerator for a prolonged shelf life.

Culinary uses:

Mustards are used extensively in Indian, Pakistani, Bangladesh, Mediterranean and German cooking. Whole seeds, ground or powdered form, prepared pastes, sauces and oil are all used in cooking.

The aroma and pungent flavor of mustards come from the essential oil, sinalbin. This compound releases isothiocyanate chemicals upon enzymatic reaction mediated by myrosinase.

Here are some serving tips:

  • Mustards exude pungent nutty flavor when gently roasted under low flame.
  • Brown as well white mustard seeds are used in pickling with raw mango,bitter gourd, etc, in India.
  • Mustard fish curry, prepared with thin mustard paste,coriander powder,chilies and nigella is popular in Bangladesh and West Bengal in Indian subcontinent.
  • Different kind of mustard seeds uses mustard seeds mixed withherbs, spices, honey, tomato, etc., in many parts of the world.
  • Mustard paste is used in salad dressings, sandwiches, and hot dogs and in mayonnaise.
  • American mustard is prepared with white seeds, vinegar, spices,turmeric and sugar.
  • Mustard oil is used in many North Indian and Pakistani recipes.

Safety profile:

In general mustard seeds and its oil consider being safe for human consumption when used in small amounts. Large quantity of mustard may cause gastric irritation, bleeding from stomach and intestinal mucosa. It may cause skin burn when applied over skin for longer time. Erucic acid in musatrds has been found to have possible genotoxic and carcinogenic effects in laboratory animal studies.
(Medical disclaimer: The information and reference guides in this website are intended solely for the general information for the reader. It is not to be used to diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. Please consult your health care provider for any advice on medications.)

  Ref.http://www.nutrition-and-you.com/mustard-seeds.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Cardamom

~ saanjhachullha ~ 1 Comment

Black Cardamom    green cardamom  Madagasaker cardamoms

Black Cardamoms                     Green Cardamoms                Madagascar Cardamoms

History
The origin of cardamom can be traced back to as early as 4th century BC in the monsoon forests of the Western Ghats in southern India. Today, this area is known as the Cardamom Hills, and until 200 years back, this area produced most of the world’s cardamom. The cardamom fruits have been in trade in India for more than 1000 years. They had been in print in the medical compendium Charaka Samhita between 2nd century BC and 2nd century AD. What’s more, it is also mentioned in the Sanskrit texts, Taitirriya Samhita of the 4th century BC. During the same time, the Greeks began importing cardamom from the East. While the inferior grades were called amomon, the superior grades were named kardamomon. Eventually, the Romans started importing substantial quantities of cardamom from India and regarded them as one of the most popular oriental spices in the Roman cuisine. Most of the cardamom was supplied from the evergreen monsoon forests of southern India and Sri Lanka. In 1903, cardamom plantation was abolished due to excessive production in Ceylon, now Sri Lanka, which led to low prices. The British colonies spread the plantation of cardamom in other parts of India as a secondary crop. Today, cardamom is largely used as an aromatic spice in Eastern, Arab and some Scandinavian cuisines.

Main Name: Cardamom
Biological Name: Elettaria cardamomum
Hindi Name: Chhoti ilaichi, Elaichi, Hari ilaichi
Names in other Indian languages: Yelakkai, Elakkai (Tamil), Elathari (Malayalam), Yealak kayulu, Elakkayi (Telugu), Elaychi (Gujarati), Choto elach (Bengali), Velchil, Veldoda (Marathi), Alaichi (Oriya), Hari ilaichi, Elaichi, (Punjabi), Elaichi, Choti alaichi (Urdu)

Cardamom, botanically known as Elettaria cardamomum, hails from the family of Zingiberaceae, or ginger. Three types of cardamom are found – green cardamom, brown cardamom and Madagascar cardamom.

Cardamom is native to the evergreen forests of India,the Middle East and North Africa. This spice is commonly used in Indian cuisine, highly valued for its pleasant aroma, slightly pungent taste, and warm sensation.

Cardamom isn’t just tasty, it’s healthy, too.It’s good adding cardamom to your food for the flavor alone, health benefits of the spices are also there. It is considered as ‘Queen of Spices’ . Due to the aromatic fragrance it exudes, gorgeous and mouth-watering delicacies are prepared with it . Referred by the names ‘Grains of Paradise’, ela, elachi, and elaichi amongst several others, cardamom is a versatile spice that adds an equally delicious and aromatic flavor to both pungent and sweet dishes. Grind the seeds into powder, or use whole pods; cardamom adds the right flavor to any delicacy, particularly when cracked a little just before being tossed in the preparations. Taste improves of any meal by adding this lovely spice. This Spices is the second largest consumed spice in the world, after black pepper, and world’s second most expensive spice, after the saffron.

With several essential nutrients and natural minerals present in cardamom, the health benefits and medicinal qualities are numerous.  and glance through the following sections to discover the health benefits cardamom has to offer.

Health Benefits of Cardamom:

  • The high concentration of lenoleic acid improves blood circulation in the lungs by the blood thinning action; hence cardamom is beneficial for relieving the symptoms of asthma and bronchitis.
  • Oral administration of cardamom seeds is known for inhibiting the growth of cancer cells, with rare cases of completely destroying the cells.
  • Regular consumption of cardamom treats high cholesterol levels and reduces high blood pressure; thus, lowering the risk of cardiovascular diseases.
  • Due to its natural anti-bacterial property, cardamom helps in neutralizing dental bacteria, thereby fighting bad breath and other oral health issues.
  • An infusion of cardamom and cinnamon is used for curing pharyngitis, sore throat, uvula relaxation and hoarseness during the infective stage of influenza.
  • Cardamom has been highly effective in treating gastrointestinal problems, like indigestion, nausea, vomiting, stomach pain, constipation, upset stomachs and flatulence.
  • Due to its anti-spasmodic properties, cardamom helps in preventing spasms and convulsions.
  • Inflamed nerves and backaches have been known to be successfully treated with the application of cardamom oil or consuming cardamom seeds.
  • Cardamom boosts appetite in anorexic patients, a disorder characterized by excessive weight loss. Consuming cardamom increases hunger pangs, thereby helping in the recovery process.
  • Cardamom stimulates the natural process of detoxification through sweating and urination, thereby purifying the entire body and strengthening the kidneys and urinary system.
  • By reducing the air and water elements, cardamom relieves stomach dyspepsia, cures indigestion and soothes the mucus membrane. As such, the gas and heartburn caused by garlic and onion is effectively relieved by cardamom.
  • Cardamom, when mixed with banana leaf powder and amla juice, is an excellent diuretic for treating gonorrhea (inflammation of the urethra or vagina), cystitis (inflammation of the urinary bladder), nephritis (inflammation of the kidneys) and burning or infrequent urination.
  • Cardamom, when added to tea, gives a pleasant aroma, which serves as an effective remedy for depression.
  • It has stimulating effects that secretes various enzymes and hormones, gastric juices, peristaltic motion, circulation and excretion; thereby maintaining proper metabolism.
  •  When combined with honey and other spices, cardamom acts as an effective cure for laryngitis and tuberculosis.
  • Cardamom acts as a natural health tonic, when taken at bedtime, diluted with milk and honey. Besides, it is effective in preventing memory loss.

How many calories in cardamom (per 100 gm)
Cardamom has about 311 calories per 100 gm of weight.
How to Buy Cardamom

  • Cardamom is available as whole pods and in powdered forms in the market all round the year.
  • You can easily find both varieties of cardamom. ‘Elettaria’ pods are small and light green in color, while ‘Amomum’ pods are larger and dark brown.
  • To check the freshness of the pods, scratch the pod with your fingertip. In case it gives off a sweet aroma, the pod has passed the test.
  • Do not buy pods that are light in color and have stains, spots or molds.

Cardamom Storage Tips

  • Always store cardamom pods in an airtight container in a cool, dark and dry place.
  • When placed in the refrigerator, cardamom pods retain their freshness for longer durations.
  • Powdered cardamom should always be kept in a tightly sealed container and should be used at the earliest as it tends to lose its flavor quickly.

Tip: Chew on elaichi  regularly after every meal. The best way to keep acidity at bay is to avoid sitting right after you have eating; instead walk around a bit while chewing on the elaichi pod and you should feel much better.

If you suffer from indigestion this tip is for you. Take a two to three pods of cardamom, a small piece of ginger, a few pieces of cloves and a few dhania seeds. Grind them well and eat this with warm water. It acts as an instant remedy for indigestion, bloating and gas.

Another great remedy for headaches caused due to indigestion is to make cardamom tea. All you need to do is infuse it into some regular green tea and drink it while it’s warm. This mixture works well right at the onset of the symptoms of indigestion.

If you have a cold, cough or a congested chest , elaichi is the best natural remedy to relieve the symptoms.  All you need to do is add a few drop of elaichi’s essential oil to your vessel of steaming water during steam inhalation.

Cardamom culinary uses :

Cardamom spice is a highly aromatic spice that is most commonly used in Eastern, Arab, and some Scandinavian cuisines. Its unique slightly sweet and savory flavor allows it to be combined with both sweet and savory dishes.

Cardamom seed’s ability to enhance so many types of food is why it is a good combination with a wide range of other ingredients from seafood to sauces, to meats, poultry, vegetables, and even desserts, pastries, and other baked goods.

Numerous flavorful little cardamom seeds are encased within a single cardamom pod that are green in color when fresh. Cardamom spice has a complex flavor that can be described as slightly sweet, floral, and spicy with citric elements.

It leaves the tongue with a warm antiseptic sensation similar to eucalyptus with an additional peppery after taste. Some have described its flavor as spicy and cola-like. Grind cardamom from one of the whole forms of the spice to ensure a superior flavor and aroma, both of which are quickly lost when the spice is pre-ground.

Many traditional Indian dishes feature different varieties of cardamom. Elettaria, or green cardamom, is combined with condensed milk and sugar to make sweets collectively referred to as mithai. Green cardamom is also used to flavor coffee and teas, most notably Masala chai.

Since culinary connoisseurs consider green cardamon the premium variety, it is commonly used to flavor meats, poultry, seafood, vegetable dishes, soups and sauces. In contrast, Amomum, or black cardamom, imparts a slightly mint-like flavor and is an ingredient in garam masala, a seasoning blend used to flavor curries and rice dishes.

Ground cardamom is convenient to have for baking and other applications where the spice needs to be ground. Freshness and thus flavor are of course compromised when cardamom is pre ground because it loses flavor soon after grinding. To appreciate cardamom’s true flavor we suggest grinding it before use in a spice mill, electric coffee grinder, or mortar and pestle.

White cardamom that was commonly available in the North America and Europe had been bleached to achieve its color, or lack of it. It is used in baking and some desserts because its color helps keep light colored batters, sauces, and confections speck free. The bleaching process also destroyed much of the cardamom’s flavor leading to white cardamom’s decline in popularity.

Ref. http://recipeclout.india-server.com/cardamom.html

Ref. http://www.stylecraze.com/articles/benefits-of-green-cardamom-for-skin-hair-and-health/

Ref. http://recipeclout.india-server.com/cardamom.html

Ref. http://www.cardamomspice.com/#order

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Kalonji/Nigella Seeds

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Kalongi kalongi bottle

What is Kalonji?

Kalonji is a herb, producing blue flowers and black seeds,  from which Kalonji oil is extracted.The half meter bush is, in fact, originated in Turkey and Italy.Kalonji black seeds are being eaten for centuries in the Gulf countries, India, Pakistan and Bangladesh.It is abundantly found in these areas. Kalonji oil is used in food in many parts of the world, especially the Middle-East. The plant is given more importance in the Middle-East and Muslim world as Prophet Hazrat Muhammad (S.A.W.) said that Kalonji, the black granules is the remedy for all diseases except death, according to Hazrat Abu Hurerah (R. A). Kalonji are small black seeds, also known as nigella seeds.Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape.

Kalonji Medicinal Composition

The seeds of Nigella sativa have many chemical compositions.

  • Volatile oil:  1.5%
  • Non Volatile Oil:  37.5%
  • Albumen Sugar
  • Organic acids
  • Glucoside

Kalonji in Different Languages

Kalonji is found throughout India. Kalonji is known by different names in different languages.  In English, Kalonji is known as Samal Fennel, the Hindi name of Kalonji is Kalonji or Mangralia; Kalonji is known Mogrel in Bengali, and in Gujarati it is called Kalonji.  In Malayalam, Kalonji’s name is Ell or Karum Jiragam and in Telugu it is called నల్ల సీడ్ Nalla sīḍ.

Culinary Uses

The seeds are used as a spice in Indian and Middle Eastern cuisines. The dry-roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste like a combination of onions, black pepper and oregano, and have a bitterness to them like mustard seeds. It can be used as a “pepper” in recipes with pod fruit, vegetables, salads and poultry. Nigella seeds are also used in the dough of salty snacks like ‘ Samosa’ ,  ‘ Kachori’ , ‘Namkeen’ and in  Indian  ‘ Nan’.They may be added to any type of curry or stew, and to dal/Lentils. Kalongi /Nigella, little black seeds are appriciated for their nutlike, somewhat peppery taste. To make this taste most evident, kalonji may be roasted in a pan before using. Nigella is an essential ingredient in the Bengal mix of five whole spice seeds known as panch phora or panch puran. Added to cooking oil, the seeds impart a distinctive flavour. Nigella is also used for sprinkling over the popular bread, naan, and in rice and some curries.

Health Benefits of Black Seeds

Type 2 diabetes – Researchers found that just two grams daily of black seed could result in reduced fasting blood sugar levels, along with decreased insulin resistance, and increased beta-cell function in the pancreas.

Epilepsy –  Published in Medical Science Monitor, one study found black seed to be effective at reducing the frequency of seizures in children who resisted conventional treatment. Black seed indeed has anti-convulsive properties.

Colon Cancer – In cell studies, black seed has been found to have anti-cancer properties, inhibiting the growth of colon cancer cells specifically. In one animal study, the seed was able to fight colon cancer in rats successfully with no observable side effects. The same obviously can’t be said for conventional cancer treatments.

MRSA – The deadly and antibiotic-resistant bacterial infection known commonly as MRSA responded favorably to treatment with black seed in this study from the University of Health Sciences in Lahore, Pakistan

Protection Against Heart Attack Damage – An extract from black seed has been shown to possess heart-protective qualities, dampening damages associated with heart attacks and boosting overall heart health.

Storage

These can be kept in airtight containers.

Precaution

Nigella seeds lose their flavor in course of time so  it is advisable to keep a note of its packaging date.

Ref. http://www.gyanunlimited.com/health/kalonji-oil-benefits-and-uses-of-nigella-seeds/7888/

Ref. http://secretindianrecipe.com/about/nigella-seeds

Ref. http://naturalsociety.com/10-health-benefits-of-black-cumin-seed-nigella-sativa/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Chironji / Buchanania lanzan

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Chronji nut 1Chrongi nut

Latin Name : Buchanania lanzan

Indian Names : Charoli, Chironji, Chirauli, Char,Priyala, Boruda etc.

Common English Names : Cheraunji nut tree, Cherauli nut, Cudappah Almond, Chironji nut Charooli, Chirolo, Chirongi and Charoli in Hindi and  in Tamil , Telugu etc.

The Chironji tree is an evergreen tree native to India and grows all over the country especially in the Northwest area of India. It grows to a height of about 50 feet, has a straight trunk. The bark is rough and fissured, dark grey to black on the outside and reddish on the inside.

The leaves are thick, leathery, oblong and broad and are rounded at the base. The flowers are small and greenish white and form a terminal panicle. The fruit is black in color and are harvested from April to June.

The fruit has a hard seed coat while the inside kernel is soft like a pine nut. It has a light acidic flavor akin to that of an almond. Normally the seeds are roasted or toasted before consumption or usage as heat make more flavors to emanate from the seed. The seeds are flat, oval and speckled with dark patches.

The tree commonly grows in dry and open deciduous forests preferring to grow on sandy and loamy soil and does not grow in waterlogged areas.

Each tree yields from 1 to 5 kgs of charoli seeds and chironji seeds are considered a delicacy. They are especially used in making sevaiyan during the Muslim Eid festival.

The seeds lose their flavor if kept in the open and also become bitter.

Uses Of Charoli Or Chironji:

Used primarily as a topping for sweets, they go especially well with sweet and creamy halwas (Indian puddings). They are also a must on top of a delightful dessert called shrikhand which is a tantalizing combination of yoghurt, sugar, cardamom and saffron. They can also be used to sprinkle fruit salads, soups and kormas.

The seeds of chironji are a delicacy and are used in desserts, bakery and confectionery products. They are used to thicken sauces and gravies and also to flavor meats.

The seeds yield an oil that is comparable to olive and almond oil in their medicinal properties and is also substituted for these oils in the pharmaceutical products.

The bark yields tannin which is used in the leather industry, in clarification of wine and beer, in pharmaceutical industry etc.

Chironji has long been used in Indian Ayurvedic and Unani system of medicine.

 Health Benefits Of Chironji Or Charoli:

All the parts of the charoli tree are used in traditional Indian medicine. The fruit, roots, leaves, seeds, gum and oil are used in different ways to treat a variety of health issues.

Some of these health benefits are given below:

The oil is used to apply externally on glandular swellings of the neck. It is also useful in treating skin infections and to remove facial blemishes.

The extract of the roots is used as an expectorant, to treat blood infections and correct digestive disorders caused by liver or gall bladder dysfunctioning.

The gum is used to treat diarrhea and also chest pain related to the parietal nerves.

The juice of the leaves is used in digestion problems, as an expectorant, a purgative and also as an aphrodisiac.

An ointment made from the seeds relieves itching, prickly heat, rashes, skin spots, facial blemishes and other skin related problems.

The gum is dissolved in cow’s milk and used to treat rheumatic pains.

Chironji leaves act as a tonic, relieve fatigue and tiredness and have cardiotonic properties as well. The leaf powder is used to treat wounds.

A face pack made with the seeds and milk brings a glow to the face.

Charoli seeds are cooling and are used to remove burning sensation from the body.

The seeds also act as a tonic to the brain and are useful in many genito-urinary problems like gleet etc.

Like almonds chirongi nuts have been credited with the power to sharpen concentration improve eyesight and provide strength and vigor

Availability: They are supposedly mostly grows in East India and neighboring Burma. But these can be found in well stocked Indian grocery stores in the US where I got mine.

How to Store: They keep well for up to six months in dry air tight containers.

Ref. http://hubpages.com/hub/Charoli-Or-Chironji-The-Indian-Medicinal-Plant-Its-Health-Benefits-Nutrients-Uses-And-More

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Nutmeg

~ saanjhachullha ~ 2 Comments

Nutmeg Image

NUTMEG= जायफल (pr. {jayaphal} )(Noun)

BOTANICAL CLASSIFICATION
Family : Myristicaceae
Genus : Myristica
Species : fragrans
COMMON NAMES:Nutmeg
EFFECTS CLASSIFICATION:Deliriant
DESCRIPTION
Myristica fragrans is a large evergreen tree that’s fruit contains a large central seed (the nutmeg). It is used as a spice .

East Indian tree widely cultivated in the tropics for its aromatic seed; source of two spices: nutmeg and mace.Hard aromatic seed of the nutmeg tree used as spice when grated or ground. The nutmeg is the inside part of a yellow fruit from the nutmeg tree, namely the kernel.[1] The ripened fruit splits open to reveal a hard, black nutmeg. This nutmeg is dried for culinary usage. Mace is the inner case of the nutmeg and looks like webbing. Mace has a more delicate taste than nutmeg.

“Myristica fragrans” is an evergreen tree indigenous to the Moluccas (or Spice Islands) of Indonesia. It is important as the main source of the spices nutmeg and mace. It is widely grown across the tropics including Guangdong and Yunnan in China, Taiwan, Indonesia, Malaysia, Grenada in the Caribbean, Kerala in India, Sri Lanka and South America.[ “Spice Islands” most commonly refers to the Maluku Islands and often also to the small volcanic Banda Islands, once the only source of mace and nutmeg.

Nutmeg is a hard, aromatic, almost spherical seed of a tropical tree. Nutmeg is kind off egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried “lacy” reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years.

Nutmeg is the only tropical fruit that is the source of two different spices. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.

Nutmeg is hard aromatic seed of the nutmeg tree, is used as a spice when grated or ground.

Nutmeg is a popular spice around the world. It is popular for its many health benefits. Since ancient times, nutmeg has been used as a remedy for various ailments or to improve health in general.

  • Do not mistake nutmeg for a nut – it is a kernel.
  • One whole nutmeg is the equivalent of 2 – 3 teaspoons of ground nutmeg.
  • To test a nutmeg, prick it with a pin. If it is good quality, the oil will instantly spread around the puncture.

Culinary uses:

Add nutmeg to savory dishes:

Nutmeg goes well with certain types of savory dishes.

  • Cheese dishes
  • Pumpkin – pumpkin soup and mashed pumpkin
  • Soups
  • Spinach
  • Ravioli
  • Cannelloni, especially the vegetarian version
  • Add pinch or two to cooked greens such as spinach, chard, kale, etc.
  • Stews, haggis and sausages
  • Middle Eastern curry dishes
  • Porridge
 Add nutmeg to sweet dishes:

Again, nutmeg goes well with certain types of sweet dishes:

  • Custard, including rhubarb and custard
  • Cake, especially spice cakes
  • Puddings
  • Vanilla pastries

Add nutmeg as a drink topper:

Nutmeg is ideal for:

  • Sprinkling over cappucino or latte froth
  • Sprinkling over milkshake froth
  • Sprinkling over chai froth
  • Adding to milk and soy smoothies
  • Adding to eggnog
  • Infusing spiced or mulled wine
  • In Dominican Republic ground nutmeg is often added to the black coffee when brewed in the coffee pot

Health benefits of Nutmeg:

Known as a popular spice around the world, nutmeg is also popular for its many health benefits. In fact, since ancient times, nutmeg has been used as a remedy for various ailments or to improve health in general. Here are some of the health benefits that nutmeg provides.

During ancient times, Roman and Greek civilizations used nutmeg as a type of brain tonic. This is because nutmeg can effectively stimulate your brain. As a result, it can help eliminate fatigue and stress. If you are suffering from anxiety or depression, nutmeg may also be a good remedy. Nutmeg can also improve your concentration so you can become more efficient and focused at work or at school.

Pain Relief

Nutmeg is also an effective sedative. In fact, nutmeg is a staple in ancient Chinese medicine. The Chinese used the spice to treat inflammation and abdominal pain. Use nutmeg if you are suffering from aching joints, muscle pain, arthritis, sores and other ailments. To relieve the pain, apply nutmeg oil to the affected areas.

Indigestion Relief

If you suffer from digestion-related problems like diarrhea, constipation, bloating, flatulence and so on, nutmeg can effectively offer you relief. Nutmeg oil relieves stomachaches by removing the excess gas from your intestines. Nutmeg can also boost your appetite.

Bad Breath Treatment

Because of its antibacterial properties, nutmeg can also effectively treat halitosis or bad breath. As you probably know, bad breath is usually caused by a build-up of bacteria in your mouth. Nutmeg can rid your mouth of these bacteria. This is the reason why nutmeg is a common ingredient in many brands of toothpastes. Nutmeg can also be used to treat gum problems and toothaches.

Liver and Kidney Detox

Detoxification is an important factor of good health. Diet, pollution, stress, tobacco, medication and other external substances can lead to the build-up of toxins in your organs. The liver and kidney are two of the organs where this toxic build-up usually develops. As a tonic, nutmeg can clean your liver and kidney and remove these toxins. If you are suffering from a liver disease then nutmeg can also be beneficial. Nutmeg is also effective in preventing and dissolving kidney stones. When your liver and kidney are successfully detoxified, they can perform their function better.

Skin Care

If skin care is one of your priorities then you might want to incorporate nutmeg into your regimen. Nutmeg can actually help you achieve smoother and healthier skin by helping you treat several skin problems. A scrub made from nutmeg powder and orange lentil powder can help you remove blackheads, a type of acne characterized by pores clogged with excess oil and dead skin cells. If you suffer from acne marks, nutmeg can also help make your scars less noticeable. What you need to do is mix some nutmeg powder with some honey to make a paste, which you will then apply to the acne marks.

Sleep Aid

If you have difficulty sleeping at night, drink a cup of milk with some nutmeg powder. “hot milk flavoured with nutmeg” will help you achieve relaxation and will induce sleep.

Ref. http://www.fitday.com/fitness-articles/nutrition/healthy-eating/7-health-benefits-nutmeg-provides.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Turmeric/Haldi

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turmeric-and-powderTurmeric or Haldi

The plant

Turmeric comes from the root of the Curcuma longa plant. The name derives from the Latin terra merita “meritorious earth” referring to the colour of ground turmeric which resembles a mineral pigment. In many languages turmeric is simply named as “yellow root”.Turmeric is a rhizome with bright yellow-orange colour inside and a little thick brown skin. It has a warm and bitter flavor with a mild fragrance.Turmeric is aromatic, stimulant and tonic popularly known as haldi in India, is native to Southern Asia and India. It it is commonly  used in Indian cooking, best known for its use in many masala (curry). It is usually available in powder form but the root is also available from Asian and Indian grocery shops.

Uses of Turmeric

It was sometimes called “Indian saffron” because of its deep yellow-orange color and has been used as a condiment, cosmetic, healing remedy and textile dye. Turmeric is a powerful anti-inflammatory in the Chinese and Indian systems of medicine.

Turmeric’s use in the kitchen

Turmeric is very strong spice,therefore a small quantity of it is generally sufficient. However, it can be used in many different ways.In Indian cooking, in most of Indian recipes turmeric is used.It is sprinkled lightly while cooking on most of the vegetable like potatoes, green beans, cauliflower, brinjals , peas, pumpkin and onions etc.It makes all recipe with lentils delicious.It can be used as salad dressings by adding a pinch of turmeric powder to them.It is used to flavour and colour butter, cheese, margarine, mustard, liquor, fruit drinks, cakes, jellies, and fruit dishes.Turmeric is a classic addition to chutneys,and pickles. It is blended with melted butter and drizzle over cooked vegetables, pasta, or potatoes. To make yellow rice add a pinch of turmeric to the water as the rice cooks.

Spiritual Significance

It is used in various rituals in Hindu homes, and as a dye for holy robes as it is natural and available in abundance.People use, a rich red powder used in temples around the world, called Kunkum, is made from turmeric and lime. It is used by men and women, after puja, as small a dot of kunkum worn on the forehead between the eyebrows, or in the middle of the forehead.

 It is used in almost every curry dish to add color and flavor.An important spice in most of the Indian households the turmeric or haldi is one ingredient in the kitchen that holds a remedy for almost all illness. It corrects disordered process of nutrition and restores the normal function of the system. It is a carminative, antiseptic, a great anti-flatulent , blood purifier and expectorant.According to the Journal of the American Chemical Society, turmeric is packed with nutrients like proteins, dietary fiber, niacin, vitamin C, vitamin E, vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. All these essential components put together make turmeric a great antioxidant, antiviral, antibacterial, anti fungal, anti carcinogenic, antimutagenic and anti-inflammatory agent.

Turmeric / Haldi

Controls diabetes 

Turmeric/ haldi must be included  into dibetics diet. The curcumin present in turmeric has a very potent effect in moderating insulin levels and enhancing the efficacy of anti diabetic drugs. Being an antioxidant, it fights off the ill effects of free radicals and reduces insulin resistance. A study performed by Department of Pediatrics, Louisiana State University Health Sciences Center [9], found that curcumin prevents protein glycosylation (where the protein molecule is altered) and lipid peroxidation (oxidative degradation of lipids), two process that occur commonly in the body when a person has high blood sugar. By controlling these two factors, turmeric increases the person’s sensitivity to insulin lowering his/her total blood sugar.

Prevents Alzheimer’s

According to a paper published in the Annals of the Indian Academy of Neurology [1] (that compiled all the notable studies done with regards to turmeric’s action against Alzheimer’s), it states that turmeric or haldi is capable of preventing and healing Alzheimer’s disease. It states that diferuloylmethan (the main component in turmeric) is the component that  reduces inflammation, stops excessive amyloid plaque formation around neurons and prevents their degradation, eventually preventing and reducing the severity of the disease.

Prevents cancer

Haldi is known to have chemo-protective properties and can protect you from a number of cancers like colon cancer, cancer of the prostate, T-cell leukaemia, radiation induced tumours and breast cancers. A study published in the Journal of Cancer Research[6] found that the compounds present in turmeric were capable of preventing the progression of both invasive and non invasive colon cancers by destroying cancer cells. It also found that the anti oxidative properties of haldi protects the body from damage due to oxidative stress and radiation, thereby reducing your chances or suffering from tumours caused due to radiation.

Relieves arthritis

Turmeric has anti inflammatory and anti oxidative properties therefore it is a perfect home remedy for arthritis. A number of studies performed previously have also established that haldi has amazing immune-protective benefits. Because of its combined actions on the body, haldi has been used as an effective agent in treating rheumatoid arthritis (RA). Studies conducted by Arizona Center for Phytomedicine Research[7] and at the Institute of Chemical Biology,[8], found that the compounds present in turmeric were responsible for reducing the inflammation associated with arthritis and RA. The study also found that continuous consumption of the root helps to reduce the pain and inflammation associated with the conditions.

Prevents liver disease

Turmeric is great for the liver. It protects it from the damage caused by eating foods that contain high amounts of fat and excessive alcohol consumption. A study published in the Journal of Nutrition [2], found that the anti oxidative, anti carcinogenic and hypocholesterolemic action (an action that lowers the amount of cholesterol in the blood) of turmeric – mitigated by the content of curcuminoids in it – helps lower the potentially damaging effects of excessive cholesterol on the liver. Since turmeric alters the way body metabolizes fatty acids, this action helps in keeping the liver healthy, and is vital to protecting the liver from diseases such as non alcoholic fatty liver disease and damage caused due to excessive accumulation of fats in and around the liver. In another study published in the American Journal of Physiology[3], it was found that the root had the potential to prevent alcohol-induced liver disease. The study found that the compounds in turmeric helped in blocking a particular gene that was linked to inflammation and necrosis of the liver due to excessive alcohol consumption. Haldi  was found to protects the liver from both biochemical and pathological damage caused due an unhealthy lifestyle.

Lowers cholesterol

Having turmeric on a daily basis can keep your cholesterol levels in check.  A study published in the Journal of Nutritional Biochemistry [9] found that regularly consuming haldi changed the way the body processed cholesterol. This change lowers the total LDL or ‘bad’ cholesterol and increased the amount of HDL or ‘good’ cholesterol in the body.

Relieves gas, diarrhea and morning sickness

The juice or dry powder of its rhizome, mixed in buttermilk or plain water is beneficial in intestinal problems, especially chronic diarrhea. It also helps prevent flatulence. Fresh juice from the rhizomes, a paste prepared from it, or a decoction made from the plant has been found beneficial in the treatment of vomiting during pregnancy and afflictions of the liver. Turmeric has been found to inhibit bacterial growth and works as a powerful cleaning agent within the digestive system.’

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Curry leaves

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Curry patta      Image result for Curry leaves

Curry tree Plant

The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries.

Scientific name: Murraya koenigii
Higher classification: Murraya
Rank: Species

Curry leaves are natural flavoring agents with a number of important health benefits, which makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

Scientific Information: The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions. It is cultivated in various other countries such as China, Australia, Nigeria and Ceylon. Height of the plant ranges from small to medium. The most useful parts of this plant are the leaves, root and the bark.

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepato-protective (capability to protect liver from damage) properties. The roots are used for treating body aches and the bark is used for snake bite relief.

The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavoring agents. Curry leaves resemble ‘neem’ or Indian lilac and their name in most Indian languages translates to ‘sweet neem’.

Nutritional Value of Curry Leaves

The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals.  It also contains various vitamins like  nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids. Also, nearly zero fat (0.1 g per 100 g) is found in curry leaves.

Some of the other chemical constituents present in curry leaves include carbazole alkaloids. Research studies held by the Department of Home Economics at Kenmei Women’s Junior College in Hyogo, Japan showed that alkaloids found in curry leaves possess antioxidant properties. Carbazole alkaloids include mahanimbine, murrayanol, mahanineoenimbine, O-methylmurrayamine A, O-methylmahanine, isomahanine, bismahanine and bispyrayafoline. . Further studies conducted at the Department of Horticulture at Michigan State University suggested that these chemicals had insecticidal and antimicrobial properties as well, specifically mosquitocidal properties.

Health Benefits of Curry Leaves

Most people think that curry leaves just add flavor to the food and they throw the leaves away while eating eating their soup or curry. However, curry leaves are far more important than many people realize, and they offer a number of health benefits without the side effects of other medicines.

Stops Diarrhea: Research studies conducted by Ashish Pagariya and  Maithili, V. concluded that the carbazole alkaloids present in curry leaves or Murraya Koenigii had anti-diarrheal properties. Experiments on lab rats showed that carbazole extracts from curry leaves had significantly controlled castor oil-induced diarrhea. A bunch of curry leaves can be ground up and the paste can be eaten or the juice of the leaves can be consumed.

Gastrointestinal Protection: Use of curry leaves is recommended as a cure for gastrointestinal issues in Ayurvedic methodology. One important is due to the fact that they are considered to possess mild laxative properties. Make juice out of a bunch of curry leaves and add lime juice. This mixture is to be consumed for indigestion or a paste made from the leaves can be added to buttermilk and taken every morning on an empty stomach.

Antioxidant Properties: Research studies conducted by Mylarappa B. Ningappa et al. at Jawaharlal Nehru Center for Advanced Scientific Research, Molecular Parasitology and Protein Engineering Laboratory in Bengaluru, India have indicated that curry leaves or Murraya Koenigii is a good source of antioxidants.  The presence of various vitamins like vitamin A, B, C and E help in reducing oxidative stress and free radical scavenging activity. Curry leaves can be added to your curries, vegetable stews and soups. They are also available in dried powder form.

Anti-Diabetic Properties: Perhaps one of the biggest health benefits of curry leaves is its use in diabetes control. Research conducted by the Department of Biochemistry and Molecular Biology at University of Madras, Chennai had shown that the anti-hyperglycemic properties of curry leaves were beneficial in controlling blood glucose levels in diabetic rats.

Fights Cancer: The chemical constituents found in curry leaves such as phenols are helpful in fighting cancers such as leukemia, prostate cancer and colorectal cancers. Research on curry leaves at the Department of Medical Chemistry at Mejio University, Japan showed evidence of cancer fighting properties in the carbazole alkaloids extract from curry leaves.

Lowers Cholesterol Levels:  Curry leaves are also known to reduce bad LDL cholesterol level. Studies conducted at the Department of Biochemistry at the University of Kerala, India have shown that curry leaves have the potential to reduce LDL cholesterol levels.

Good for Hair Growth: Curry leaves are believed to help in strengthening hair roots. Dry curry leaf powder mixed in oil can be applied to your hair with a quick massage. The paste from curry leaves can also be applied in cases of gray hair. Doing these on a regular basis can improve hair growth as well.

Eyesight: Curry leaves contain high amounts of vitamin A and are therefore good for eyesight. Vitamin A contains carotenoids which protect the cornea, which is the eye surface. Deficiency of vitamin A may cause night blindness, cloud formations in front of the eye and even the loss of vision loss in some cases.

Radio-Protective and Chemo-Protective: Studies on the extracts of curry leaves have shown positive results in reducing the effects of chemotherapy and radiotherapy, while also offering protection against chromosomal damage, protection of bone marrow and prevention of free radicals becoming active in the body.

Protects Against Pathogen Attack: Research on curry leaves has revealed that they are also effective in fighting bacterial and fungal infections. The leaf extracts from the plant have been comparable to popular, mainstream antibiotic drugs.

Protects the Liver:  Your liver plays a major role in the digestive system and it needs to be protected from any attack by free radicals, as well as viral and bacterial attacks that can result in infection. Research on curry leaves has indicated that the tannins and carbazole alkaloids present in curry leaves exhibited good hepato-protective properties. They are also helpful in protecting the liver from various diseases such as hepatitis and cirrhosis.

Skin care: Curry leaves are also helpful in skin care. The juice or paste of the leaves can be applied on burns, cuts, bruises, skin irritations and insect bites for quick recovery and clean healing.

Ref. https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-curry-leaves.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Cumin Seeds/Jeera

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Cumin seed / Jeera, Botanical name: Cuminum cyminum

Jeera NG

Spices play an important role in enhancing the taste and flavor of dishes they are used in. Cumin is a spice extensively used in Indian cookery. Cumin seeds or “jeera” is basically a tiny seed of a Mediterranean plant in the parsley family. It is an aromatic spice used in Indian, Chinese, Middle Eastern, , North African, Mexican and western cuisines. In India, cumin seeds are generally fried or roasted for use in cookery. There are different varieties of cumin seeds. one variety of cumin is called black cumin seeds or Shah jeera .

Usage of Cumin seed/ jeera (Cooking/Eating)

Cumin is an important ingredient in Indian kitchen. Both ground and whole cumin seeds are used to season a variety of recipes such as curries, soups and stews. Cumin seeds should be lightly roasted or fried before adding them to any recipe to obtain their full aroma and flavour. Given below are certain tips for using this spice.

Jeera rice:Jeera rice is  popular dish in India which is prepared by frying cumin seeds in cooking medium and cooking rice in it with water.

Flavour In Dal And Curry Varieties:

Cumin seed is a healthy addition to enhance the flavor of lentils, beans, curd/ yogurt based dishes etc. Its aroma and taste greatly complements the recipe .

Tadka / Tempering / Seasoning In Dals / lentils:

Dals/ lentils are regarded as a staple diet in India. Whole cumin seeds are used for Seasoning/tempering (providing tadka) to the dals, thus imparting a wonderful flavor/ aroma to the dals. It is also used to temper meat dishes.

Seasoning Vegetables:

Vegetables can be seasoned with cumin. For instance, potatoes can be easily prepared with cumin.

Chicken Preparation:

Besides dal and vegetables, cumin can be used in preparing chicken.

Panch Phoron:

Cumin seeds are used in preparing Bengali spice mixture known as “panch phoron”. It is basically a combination of nigella seeds, black mustard seeds, fenugreek seeds, fennel seeds and cumin. This spice mix is used in several dishes such as potato curry, pan roasted potatoes and salmon.

Flavouring In Rasam:

Roasted cumin seeds along with ground black pepper are used in flavoring rasams.  They are toasted with coriander to provide a distinct aroma and are widely used in South Indian and Sri Lankan cuisines.

Preparation Of Soups, Sauces And Pickles:

Cumin seeds are used in the preparation of soups, barbecue sauces, pickling and is one of theingredients in curry powder. Black cumin seeds are used as a spice in Persian and Mughlai cuisine.

Besides its culinary uses, this aromatic spice is known for its medicinal properties.

Cumin benefits  blood circulation:

Iron rich cumin seeds are good for the body. Iron is necessary for the formation of hemoglobin in the blood. The use of Cumin protects from Anemia.

Cumin benefits digestion:

In Cumin seeds there are Enzymes present that help to breakdown foods and helps in digestion.

Drinking jeera water is very advantageous for the major organs like liver, stomach and kidney.

Soak a teaspoon of jeera in a glass of water for the entire night and drink it in morning, it facilitates the bile production by the liver which relieves from the bloating, acidity, abdominal gas etc.

Jeera water clears up the respiratory passage by diluting all the collected mucous in chest. It acts as an antiseptic which kills the microorganisms and prevents from the cold, cough and fever.

Cumin benefits Skin:

Cumin is rich in content of vitamin E which keeps our skin healthy and glowing. Also, the essential oils in cumin have disinfectant and anti-fungal properties which protect our skin from fungal and microbial infections.

Direct application of cumin paste on boils, pimples, eczema, psoriasis and other skin disorders facilitates quick healing.

A dash of ground cumin powder can also be added to a face pack to treat skin issues.

Cumin is also a good source of dietary fiber which helps in the cleaning process and removes toxins.

Cumin is also a good source of dietary fiber,it helps in the cleaning process and removes toxins.

Cumin’s combination of antioxidant effect and antibacterial property  provides us with a healthy, beautiful skin that lasts till our old age.

If you are suffering from body heat and skin itchiness, boil some cumin seeds in water, after cooling it, take a bath with that water.

Benefits of Jeera Water for Skin

Drinking luke warm jeera water is considered to rehydrate the human body and keep refresh all the time.

Jeera seeds are full of dietary fibers which remove the toxic materials in the body and cleanse the skin to make it clean, fresh and rejuvenate.

It makes the facial skin naturally glowing and healthy.

Regular intake of the jeera water in the morning provides enough vitamins (vitamin A, C and E) to the body which nourishes the skin.

Taking jeera water with some ginger soothes the sore throat.

Regular intake of jeera water helps in treating the sleep disorder and enhances the sound sleep.

It soothes the skin by relieving the burning sensation of the skin.It boosts up the skin functioning and enhances its ability to absorb more essential nutrients to be nourished and healthy.

It has necessary minerals (potassium, calcium, selenium, copper, manganese) playing vital role in keeping the skin supple, soft and smooth.It replenishes the skin and prevents from getting wrinkled thus aids in preventing the premature aging.

It manages the proper blood content in the body and lowers the blood sugar level in the blood.

Because of its richness in the iron content, it helps in treating the anemia by maintaining the hemoglobin content of the blood.It increases the blood hemoglobin level thus enhances the oxygen carrying capacity of the cells throughout the body.

Jeera/Cumin seeds act as a good broncho dilator and have a compound called Thymoquinone which helps in reducing the inflammations and treating asthma.

It is a very good anti-oxidant spice which fights with the free radicals in the body and enhances the body immunity to better fights with all the infections.

Starting every morning with a glass of jeera water helps to fight with the various disorders such as morning sickness, diarrhea, flatulence, nausea, dyspepsia, mal absorption syndrome as it helps in stimulating the secretion of enzymes which breaks the carbohydrate, glucose and fat.

Potassium content available in the jeera maintains the blood pressure and heart rate thus preventing the hypertension.

Benefits of cumin / jeera water for Hair

Jeera water nourishes the hair follicles and makes it long, flawless, shiny and strong because of its vitamins and minerals. It nourishes the hair by the root and makes it silky and lustrous.

Cumin oil  benefits Cumin seeds oil extract works as a good stimulant, carminative, anti-oxidant and diuretic.It is greatly used for purposes of aroma therapy, massage and scalp treatment to get rid of dandruff.

Cumin benefits Weight Loss It slightly aids in the strategy of the weight management as it stimulates the appetite, removes toxins from the body and treats various digestive disorders including gas and bloating problems.

 Ref.http://www.stylecraze.com/articles/amazing-benefits-of-cumin-jeera/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.