Culinary Uses[

For more information damascena rose Culinary uses[ nougat with damascena rose and pistachio Damascus roses are used in cooking as a flavouring ingredient or spice. It appears as one of the ingredients in the Moroccan spice mixture known as ras el hanout. Rose water and powdered roses are used in Persian, Indian, and Middle Eastern cooking. Rose water is often sprinkled on meat dishes, while rose powder is added to sauces. Chicken with rose is a popular dish in Persian cuisine. Whole flowers, or petals, are also used in the herbal tea "zuhurat". The most popular use, however, is in the flavoring of desserts such as ice cream, jam, Turkish delights, rice pudding, yogurt etc. Western cookery today does not make much use of roses or rose water. However, it was a popular ingredient in ancient times and continued to be popular well into the Renaissance. It was most commonly used in desserts, and still is found as a flavour in traditional desserts such as Marzipan or Turrón. The main product damask rose, rose water, oil and dried petals, which are in the pharmaceutical industry, perfumery, cosmetics and health products used in the food industry. Drug use in the treatment of rheumatism, heart, nerves and strengthen the stomach and relieve some of the headaches and the preparation of jams and syrups used in industry, confectionery and ice cream producers Medicinal properties Rose: ▪ Rose, cures rheumatic pains. ▪ useful for heart disease. ▪ To strengthen the nervous system is used. ▪ gastrointestinal problems such as stomach pain relieve. ● Rose properties: ▪ has sedative properties. ▪ depression, anger, fear and sorrow, overcome it. ▪ poor blood circulation and heart-related ailments such as heart palpitations and high blood pressure cures. Distil the essence of the nose, headache cure. ▪ strengthen the liver and Sfrast bag. ▪ respiratory ailments such as asthma, hay fever and to relieve cough. ▪ moisturizing properties and water supply to the skin. Damaged capillaries, skin inflammation, redness, eczema and herpes cure. Rose soul nourishing, refreshing, anti-depression. Rose petals for the treatment of chronic diarrhea, fix Vaginal secretions, mucus bloody and bleeding normally prescribed. ▪ perry eliminates heat exhaustion Khvshbvtryn of red flowers and the roses perfume, also called Rose and Flower mice. Roses with that name, but with different types and different colors: white, yellow, pink to fiery red is seen, but whatever goal is more red, more tannin and its medicinal properties is higher. Rose buds bud arrangement should be reached when on the verge of opening. After picking, pick petals and dried and then stored in sealed glass are .glbrg·hay Dried rose, wound healing. Roses lowers fever. Spray dried petals on the wound, it is antiseptic and healing. The poultice to treat warts and skin patches and grow fresh meat and analysis Vrmha have recommended. Asafoetida Asafoetida /æsəˈfɛtɨdə/[1] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m tall. The species is native to the deserts of Iran, mountains of Afghanistan, and is mainly cultivated in nearby India.[2] As its name suggests, asafoetida has a fetid smell[3] (see etymology below) but in cooked dishes it delivers a smooth flavor reminiscent of leeks. It is also known as asant, food of the gods, jowani badian, stinking gum, Devil's dung, hing, ingu, kayam and ting.[3] Uses[] Cooking[ This spice is used as a digestive aid, in food as a condiment, and in pickle. It typically works as a flavor enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal as well as in numerous vegetable dishes. It is especially widely used in South Indian and Maharashtrian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. Asafoetida also serves the purpose as a vegetarian alternative to make food taste more full flavoured and savoury.[ The spice is added to the food at the time of Chaunk / Popu/ tadka (tempering). Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad. In its pure form, its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container: many commercial preparations of asafoetida utilize the resin ground up and mixed with a larger volume of wheat flour:[5] the mixture is sold in sealed plastic containers with a small hole at the bottom, allowing the diluted spice to be dusted lightly over the food being cooked. However, its odour and flavour become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic.[6] It is used especially by the merchant caste of the Hindus and by adherents of Jainism and Vaishnavism, particularly in Rajasthan, Gujarat, Karnataka and Maharashtra, who do not eat onions or garlic. It is used in many vegetarian and lentil dishes to add both flavor and aroma as well as to reduce flatulence.[7] It is however one of the pungent vegetables generally avoided by Buddhist vegetarians. Medical applications[ Antiflatulent. Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.[] In the Jammu region of India, asafoetida is used as a medicine for flatulence and constipation by 60% of locals.[9] A digestion aid. In Thailand and India, it is used to aid digestion and is smeared on the abdomen in an alcohol or water tincture known as mahahing.[10][11] Assafoetida in this tincture form was evidently used in western medicine as a topical treatment for abdominal injuries during the 18th and 19th centuries, although when it came into use in the West and how long it remained in use is uncertain. One notable case in which it was used is that of Canadian Coureur des bois Alexis St. Martin, who in 1822 suffered a severe abdominal injury from an accidental shooting that perforated his right lung and stomach and shattered several ribs. St Martin was treated by American army surgeon William Beaumont, who subsequently used St Martin as the subject of a pioneering series of experiments in gastric physiology. When St Martin's wounds had healed, there remained an open fistula into his stomach that enabled Beaumont to insert various types of food directly into St Martin's stomach and record the results. In his account of his treatment of and later experiments on St Martin, Beaumont recorded that he treated the suppurating chest wound with a combination of wine mixed with diluted muriatic acid and 30-40 drops of tincture of asafoetida applied three times a day, and that this appeared to have the desired effect, helping the wound to heal.[12] Fighting influenza: Asafoetida was used in 1918 to fight the Spanish influenza pandemic. In 2009, researchers reported that the roots of Asafoetida produce natural antiviral drug compounds that demonstrated potency against the H1N1 virus in vitro and concluded that "sesquiterpene coumarins from F. assa-foetida may serve as promising lead compounds for new drug development against influenza A (H1N1) viral infection". Remedy for asthma and bronchitis. It is also said] to be helpful in cases of asthma and bronchitis. A folk tradition remedy for children's colds: it is mixed into a pungent-smelling paste and hung in a bag around the afflicted child's neck. An antimicrobial: Asafoetida has a broad range of uses in traditional medicine as an antimicrobial, with well documented uses for treating chronic bronchitis and whooping cough, as well as reducing flatulence. A contraceptive/abortifacient: Asafoetida has also been reported to have contraceptive/abortifacient activity,. It is related to (and considered an inferior substitute for) the ancient Ferula species Silphium.[ Antiepileptic: Asafoetida oleo-gum-resin has been reported to be antiepileptic in classical Unani, as well as ethnobotanical literature. Balancing the vata and kapha. In India according to the Ayurveda, asafoetida is considered to be one of the best spices for balancing the vata dosha. It mitigates vata and kapha, relieves flatulence and colic pain. It is pungent in taste and at the end of digestion. It aggravates pitta, enhances appetite, taste and digestion. It is easy to digest. (ref: ashtanga hridaya Su chapter 6 Antidote for opium. Asafoetida has only been speculated to be an antidote for opium. Acifidity Bag. Asafoetida was approved by the US Pharmacopedia to stave off the Spanish Flu epidemic of 1918 that killed millions worldwide. It was placed into pouches called "acifidity bags" that were provided by drug stores to be hung around the neck to try to prevent catching the disease.[ Other uses[] Bait: John C Duval reported in 1936 that the odor of asafoetida is attractive to the wolf, a matter of common knowledge, he says, along the Texas/Mexico border. It is also used as one of several possible scent baits, most notably for catfish and pike. May also be used as a moth (Lepidoptera) light trap attractant by collectors—when mixed by approximately 1 part to 3 parts with a sweet, fruit jelly] Repelling spirits: In Jamaica, asafoetida is traditionally applied to a baby's anterior fontanel (Jamaican patois mole) to prevent spirits (Jamaican patois duppies) from entering the baby through the fontanel. In the African-American Hoodoo tradition, asafoetida is used in magic spells, as it is believed to have the power both to protect and to curse[ In ceremonial magick, especially from The Key of Solomon the King, it is used to protect the magus from daemonic forces and to evoke the same and bind them.

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