SpIcErAcK

Saffron

2008-10-28T15:10:00.024-04:00

I fumbled into my back to find the key to the door and I came across everything in my little too big a bag. The hurry was all about just a little thing lying in the pantry rich and costly infact costliest of the spices - yup ofcourse Saffron. This afternoon I was at the Harvard Coop traversing through some books and I came across this article about Saffron sooner it told me Saffrons smelled Hay like and that was the reason I had to hurry back home to find whether they smelled like Hay...

Names: Telugu - Kunkumapuva, Tamil - Kungumapu, Hindi - Kesar, and English - Saffron.

Culinary Uses: Saffrons are used both in dishes that are sweet as well as spicy. Saffrons are mostly used in spicy dishes like rice pots, meat and soup. It not only adds color to the dish but turns the dish aromatic and exotic too. To speak about Saffrons culinary usage read the Bible to find that it has been used even before the bibilical age.

Storage: Saffrons are stored in dark cool places in airtight containers. Most of the shops sell them in cases to prevent from cramping and breaking. They cannot withstand too much light and hence for further protection they are wrapped in aluminium foils. It would be difficult to find Saffrons on shelf, for they are pricy they could found at the cashiers desk for the fear of theft. Saffrons last for about 6 to 12 months depending on their quality. They loose their flavor as they age.

Medical Values: Saffrons are used to reduce fever, cold and even soar throat. Acts as a aid in treating heart disease, cramps, cholestrol, enlarged liver, arthritis, cures fertility problems, reduces mental distress, stomach and digestive problems - gastrointestinal, colon defects and acidity and even for diabetic treatment. External uses - bruises, acne and skin problems, rheumatism, and neuralgia. It soothes joint pains and regulates menustral cycle. Saffron has earned a vital place in cosmetic world, they are used for making face creams, perfumes and also in dying industry. Its believed that Cleopatra used Saffron to enrich her skin and also as a perfume. In India expecting mothers are advised to consume warm milk with a few strand of Saffron, it is said babies are born fair as a result of Saffron consumption. It has a prominent place in aiding to reduce headaches, increase vitality and also as an anti depressant. It is also used in the treatment of measels and jaundice. Demonstrations proove that there are anticancer and antitumor activities in Saffron extracts.

Forms: Saffrons come in strands/red threads or powder. It is best to purchase the stigmas rather than the powder for 2 reasons. One they will loose their flavor when ground and two when powdered they can be adulterated. Saffrons are tender and they could be crushed and used if the recipe requires powder form or they can be toasted and ground.

How its made: The Crocus plants yeild purple flowers, each flower contains 3 crimson red stigmas. The Crocus plants grow well in mild climates they can withstand snow and cold temperatures to some extent. If they are grown in hot climates they need to be irrigated constantly. The plant yeilds best of the flowers during October. The flowers are hand picked, the stigmas are separated from the flowers and dried and fermented to get crimson red color. The process of making saffrons are labour intensive and thus making the spice costlier than any other spice, they are worth the weight. As the Saffrons are highly priced they amount of usage in culinary world is limited and many ppl soak the thin red threads in hot water to use in the dishes whiles the strands are strained and reused, which does not yield much of flavor or color.

Best and Easy Consumption: Saffrons are mixed with warm whole milk with a sprinkle of sugar. For butter lovers they can mix 2 strands of Saffrons with a table spoon of butter and consume.

Dangers of Saffron Consumption: Too much of Saffron causes deathly narcotic effects and they prove to be sedative. They may also induce abortive effects. Overdose may lead to vomiting, nose bleeding, confusions, jaundice, worsen asthma, mood fluctuations, excessive spending, rapid speaking and utrine bleeding. There are traces of allergic symptom found in some people. When tested on animals they show low biochemical reactions.

Peppercorns

2008-10-24T15:58:00.023-04:00

Does size matter??? Not really, Peppercorns are small in size its use is varied so is its medicinal values. Hiding in a corner in the pantry, dark and small sometimes makes me sneeze is all I used to think of Peppercorns, though small and dark it has a vivid usage. Ultimate reason why I love peppercorns is when used in a dish it adds more aroma and the hot flavor unlike chillies never resides for long.

Names: Telugu - Miriyam or Mirelu , Tamil - Milagu , Hindi - Gol Mirchi or Gulki , and English - Peppercorns.

Culinary Uses: Name a dish (except Sweets ;) )its best to use Peppercorns there. Meat, Fish, Poultry, Veggies, Soup, Stew, Curry, Sides, Peppercorns has an unique usage. Its used as a spice as well as seasoning.

Storage: Stored in cool, dry airtight containers. Its always best to store whole Peppercorns rather than cracked or Ground. The Outer black shell protects the flavor. When cracked or ground they hold good for 30 mins and some say 30 days. Whole peppercorns can be stored for upto 2 yrs.

Medical Values: One can write memoires about Peppers healing aids. The Capsacins in Peppercorns acts on the pain receptors, aids in decreasing blood cholestrol, amnesia, inflammatory problems, reduces the risk of stomach ulcers and boosts immunity, Peppercorns are best for treating respiratory problems, soar throat and cold. Consumption of Pepper - Piperine provokes the secreation of hydrochloric acid which helps digestion. Hydrochloric acid is used for digesting Proteins and food components. Decrease in Hydrochloric acid leads to stagnation of food in the stomach which may pass into the intestine and can be used as a food source which inturn causes indigestion, gas, irritation and constipation.

Forms: Whole, Cracked and Ground.

How its made: Pepper gets its black color from Piperine. The percentage of Piperine varies according to the color of the Peppercorns.

Black Pepper - Usually the berries or the Peppercorns are washed and boiled in water then let to dry, the outer fleshy fruit dries up and the inner seed remains to form Black Pepper.

White Pepper - The White Pepper also comes from the same plant but the processing is a little different, after boiling the peppers are soaked in water so the flesh decomposes and then the seeds remain the skin is then cleaned up by washing or rubbing. The flavor is less as they stand in water.

Green Pepper - These are the unripe/unmatured berries preserved to prevent fermentation, to retain its color by freeze drying using sulphur dioxide.
Red Pepper - The ripe berries are treated with vinegar for long standing color. Its usually called as Cayenne.

Pink or Rose Pepper - These do not belong to the Pepper family but they taste and smell like Pepper and usually found in Asian Cusine.

Best and Easy Consumption: Easy??? Just one thing comes to mind crush Peppercorns and mix with honey or ginger. Warm milk, honey and crushed Pepper is another way to include Peppers in our regular diet. The Pepper plums can be had even raw, I have seen many ppl carry Peppercorns with them.

The best of the Peppers come from Malabar Coast in India. The Arid and humid climate (tropical climates are the best for Pepper plants -- India and Indonesia) makes the plant grow and yield the best quality.

I regret not having pictures of all kinds of Peppercorns but shall update as and when I get hold of them.

Garlic

2008-10-15T13:32:00.003-04:00

Mmm, in just a few words Garlic is a stinky edible bulb. Yeap stinky and sticky too. Its easy to peel and crush, press the Garlic Clove with a knief the papery membrane peels off and they are crushed too... In the Culinary World Garlic is called as the "King", because of its medical values.

Names: Telugu - Vellullikaya , Tamil - Poondu , Hindi - Lasun, and English - Garlic (we all know)

Culinary Uses: Garlic has been in use from ancient times, right from Indian to Italian, Mexican to American and Europe to again Asia cuisines. Garlic works well with all kinds of Meat and Vegetables, Pickles to Soups and even Salads. When roasted Garlic is at its best. They can be consumed either cooked or raw. The best part of Garlic is that all parts of Garlic are edible except the membranes covering the Garlic Cloves. If I forget to mention Garlic Bread that would be a sin, its a wonder in Culinary world.

Storage: Garlic should be stored in an uncovered container at room temperature. When stored as bulbs they stay for more than coupla months. As individual cloves they stay for a weeks time. If peeled they can be refridgerated in ziploc bags or containers. Usually firm Garlics are choosen for cooking and storage, while the tender ones dont long last long.

Medical Values: Treatment for many types of cancers like prostate, colon, breast and stomach cancer. They act as a great aid for heart disease and stroke. Reduces blood pressure, blood platelet aggregation. Aids in curing cold, flu, stomach virus. Garlic generates Hydrogen Sulphide which relaxes the blood vessels, reducing blood pressure thus controls body weight. The taste of Garlic is exhibited by Allicin which is deactivated to form diallyl disulphide, so minced garlic should be consumed immediately. Cooking Garlic with meat reduces the cancer causing bacterias.

Forms: Garlic come in different forms - Bulbs, Cloves, Flakes, Minced, Pasted, Powder and Garlic Salt.

How its made: Garlic Salt - Garlic : Salt = 1:3. To preserve Garlic Paste its minced with Salt and White Vinegar.

Best and Easy Consumption: Olive Oil, Garlic Salt, Red Chilli Flakes and little Butter with few Rosemary Leaves - mix them thoroughly well dip Garlic Bread. I know this reminds you of Olive Garden.

Dangers of Garlic Consumption: There are always downsides for every aspect, Garlic is no exception. We tend to believe that consumption is directly proportional to health benefits thats human tendency though and we are proved to be wrong. Too much consumption of Garlic dilates the blood and they loose the clotting tendency. Caution Nursing Mom's, Garlic flavor will dessipitate to the baby and form gas. Too much consumption of Garlic cooked or uncooked will leave the pungent, rotten smell lingering around us.

Well, people say that we should brush our teeth after Garlic consumption else we stink. We smell Garlicky not because of the remains of Garlic in our mouth, its how Garlic is digested. To get rid of this take some Parsley leaves (natural oil neutralizes the odor of Garlic) or a Citrus based fruit or drink that should be handy.

Elephant Garlics are used to substitute Garlic, for their milder flavor, they are no close to the medical value that Garlic offer. Elephant Garlic belongs to Leek family. Green Garlic's are young Garlic or the shoots.

A small note for Garlic Lovers: When you have the
First Garlic - Green, YES go ahead.
Second Garlic - Amber, its okay if you have it.
Third Garlic - Red, NO thats your limit stop it.

Carrot

2008-09-22T01:52:00.001-04:00

When one speaks of Carrots we can only think of 2 things the first is Bugs bunny (who can change me!!!) and the other one is Vision. Of course, Carrot has lots of positives to speak about as well and I did come to know about some hazards of too much consumption of Carrot.

Names: To my knowledge I can know that its Carrot in Telugu, Tamil, Hindi and English.

Culinary Uses: Carrots are used almost world wide. Carrots work out well with all kinds of dishes starting from other vegetables to meats. Speak of soups they have a special place in the lists. Sorbets, juices, stews, rice everyplace there will be a special place for Carrots. They can be consumed even raw. Not only the roots are edible even the leaves are used in stews and other dishes.

Storage: Carrots are rooty vegetables, once harvested they are washed and stored in a dry cool place for few days. Then they can be stored in refridgerator, not much special attention is needed.

Medical Values: Carrots mostly come in bright orange color, they get the color from Carotene. Carotene when consumed comes in contact with the bile enzymes from the liver and they are converted into Vitamin A, which helps improve Vision problems. Carrots are also rich in Thiamin, Niacin and Fibery components. The antioxidants present in Carrots help cure cancer, skin and digestive problems.

Forms: Carrots come in novel colors, shapes and sizes. Usually the best variety is determined by the length they grow. Some varieties are round or thin or long and they come in variety of shapes too. About colors they come in variety of colors like white, yellow, purple etc, marketing strategy though.

How its made: Baby Carrots are tender and nurishing, lthey are thoroughly washed, peeled, packed and sold in the market. They provide the nutritious facts present in them.

Best and Easy Consumption: Its always adviced to consume Carrots washed raw and unpeeled. Most of the Salts are found just below the skin. When they are cooked too much they loose all the edible salt compounds in them. They taste amazing when consumed with Hommus (greek dish rich in Protein).

Dangers of Carrot Consumption: Carrots are good for health but we rarely understand how they are digested in our intestine. When Carrots are consumed the Carotene in them is converted to Vitamin A after coming in contact with the Bile Salts. Liver secrets bile which is limited, so excess Carrot consumption will inturn mean too much of Carotene in the body, excess Carotene which cannot be converted into Vitamin A remains in the body, if the consumption continues the same process happens and the skin gets a yellow tint, many a times causing Jaundice. Also the antioxidants remain in the body which causes problems in digestion. If the yellow tint is noticed carrot consumption should be limited or stopped so the pigmentation in the skin slowly disappears and consult a Doc. Carrots have a sweet flavor and hence people with diabetic problem should restrict carrot consuption.

Asafoetida

2008-09-11T17:24:00.001-04:00

I am scared of my grandmothers rasam, cause she uses lil too much of Ingua, so we find out from the kitchen about who made the rasam and escape from eating it if it was made by her. It is a skinky ingredient and many ppl are nervous about using it. Asafoetida is also called as skinky gum. Smells pungent or rotten so many disagree from using it.

Names: Telugu - Ingua, Tamil - Perungayam, Hindi - Hing, English - Asafoetida.

Culinary Uses: Its mostly used in Indian Cooking, they emit an onion flavour because of the high Sulphur content. Its used in dishes like Rasam, Vada, Chutneys, Pulihora and Pickles or in items that are deep fried. If excess of Asafoetida is used the dish becomes unconsumable. Proper amount, when blend with the dish gives a great smell.

Storage: Due to its pungent smell it is stored in air tight containers, in a dark cool place not exposed directly to sunlight.

Medicinal Value: Inspite of the pungent smell they carry many medicinal values, it helps improve digestive problems, controls Blood Pressure. I have heard my Grandma say that its also a good aid for sterlity problems in women including prematured delivery and abortions.

Forms: It comes in powder form, granules or cubes/lumps. I recollect, my Mom would break the lumps and powder it and the use it in cooking, that is definitely a pain in the neck. Now we have them in containers with opening so we hardly get to touch it.

How its Made: Asafoetida is made out of the gum from the matured fennel plants, the plant is cut at its stem level so the gum seeps out, which later hardens and the color becomes muddy gradually. What we gather from stores is not pure, rather it is mixed with Rice Flour or edible starches and other gums.

Best and Easy Consumption: The best and easy way to consume is to add a pinch of Asafoetida in Buttermilk with Salt, Green Chillies and Coriander Leaves and consume it cold during a hot Summer day.

Spice Racks

2008-09-09T17:00:00.001-04:00

I started this blog to write about all the spices, dhal varieties, fruits, vegetables, in other words simply all the ingredients that we use for cooking. Hope Spice Rack would be helpful in all cooking aspects.