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Read Book Chefs Guide to Herbs and Spices
CHEFS GUIDE TO HERBS AND SPICES: REFERENCE GUIDE PDF, EPUB, EBOOK Inc. Barcharts | 4 pages | 23 Feb 2006 | Barcharts, Inc | 9781423201823 | English | Boca Raton, FL, United States Chefs Guide to Herbs and Spices: Reference Guide PDF Book I also love it with lentils and in my chicken salad with apples. Cinnamon is beloved in both sweet and savory dishes around the world and can be used whole as sticks or ground. Email Required. They do tend to go stale and are not as pure as fresh ones so make sure they are green and strongly aromatic when you crush them. Read more about garlic here. Ginger powder is the dried and ground root of the flowering tropical plant Zingiber officinale, and has a milder and slightly sweeter taste than that of fresh ginger root. I never use parsley in dried form. Shred it and add it to a white sauce with mustard. From European mountains , but also moorland and heaths. Shrimp Alfredo is exquisite — juicy shrimp in a cheese sauce serves with pasta. It is widely used in Indian cuisine and is woody and pungent. The results is a lovely, sweetly smoky and lightly spiced flavor often found in spicy sausages like chorizo or salami, and paella. They also last for a long time in the fridge. Anise is the dried seed of an aromatic flowering plant, Pimpinella anisum , in the Apiaceae family that is native to the Levant, or eastern Mediterranean region, and into Southwest Asia. Cinnamon has a subtle, sweet, and complex flavor with floral and clove notes. -
Garam Masala Jerry Stratton, February 22, 1997
Garam masala Jerry Stratton, February 22, 1997 These garam masala recipes are from an amazing resource, Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking: Before grinding, pan-toast on the stove for about 15 minutes, stirring every 5 minutes, or oven-toast at 200 degrees Fahrenheit for about 30 minutes. Cardamom seeds should be removed from their pods, and the pod thrown out, after toasting. Cool thoroughly before closing the container, label and date, and store away from heat and light. Bengali-Style garam masala Maharastra-Style garam masala 3-4 dried whole chili pods 4 dried whole chili pods 3 tblsp sesame seeds 2 tblsp sesame seeds 2 tblsp green peppercorns 1 1/2 tblsp green peppercorns 2 tblsp black peppercorns 1 1/2 tblsp white peppercorns 2 tblsp white peppercorns 1/4 cup whole cloves 1 tblsp whole cloves four 3-inch cinnamon sticks three 3-inch cinnamon sticks 22 black cardamom pods 20 green cardamom pods 2/3 cup cumin seeds 1/4 cup cumin seeds 1/4 cup coriander seeds 3/4 cup coriander seeds 2 cassia or bay leaves 3 cassia or bay leaves 1 tsp ground ginger 1 tsp ground ginger 2 tblsp ground nutmeg Delhi-Style garam masala Punjabi-Style garam masala 1/3 cup whole cloves five 3-inch cinnamon sticks 6 cloves mace 1/2 cup green cardamom pods 1/4 cup black peppercorns 1 cup cumin seeds 3 tblsp whole cloves 3/4 cup coriander seeds four 3-inch cinnamon sticks 1/3 cup green cardamom seeds 1/2 cup cumin seeds Gujarati-Style garam masala 2/3 cup coriander seeds 1/2 tsp ajwain seeds 3 tblsp -
Ex-Pharmaceutical Employees Speak out Against the Industry,Four
Besieged by Guilt: Ex- Pharmaceutical Employees Speak Out Against the Industry It turns out, that old adage is true – money does not buy everything. For some, money does not buy a clear conscience. Despite earning high incomes, these former pharmaceutical employees left their jobs and are now sharing the truth of what goes on behind the curtain. Many of them have written books, participated in documentaries, and shared their stories through online videos. Here are a few. Dr. Peter Rost, Former Vice President of Pfizer Dr. Rost, a former anesthesiologist and pharmaceutical VP, is the author ofThe Whistleblower, Confessions of a Healthcare Hitman. Dr. Rost is an expert witness on Big Pharma in the areas of patent infringement, pharmaceutical marketing, drug product liability, drug marketing and promotion, and drug sales. Universities, health organizations, everybody that I’ve encountered in my former career as a pharmaceutical executive, are out there with their hands out. You know everybody’s begging for money, nobody has any money. The government doesn’t have any money. The universities don’t have money. Nobody has money. The only ones that have money are these big multinational corporations, and they have lots of money. And they use that money to basically buy influence. And the way it’s done is – number one, you give these organizations and institutions grants, grants for various kinds of research. You develop research together with them. You establish friends. You make sure that they become beholden to you. And you also pay individual professors and doctors – researchers – directly. You may pay them as speakers to travel around the country, a thousand, two thousand dollars per day, sometimes more. -
Periodic Table of Herbs 'N Spices
Periodic Table of Herbs 'N Spices 11HH 1 H 2 HeHe Element Proton Element Symbol Number Chaste Tree Chile (Vitex agnus-castus) (Capsicum frutescens et al.) Hemptree, Agnus Cayenne pepper, Chili castus, Abraham's balm 118Uuo Red pepper 33LiLi 44 Be 5 B B 66 C 7 N 7N 88O O 99 F 1010 Ne Ne Picture Bear’s Garlic Boldo leaves Ceylon Cinnamon Oregano Lime (Allium ursinum) (Peumus boldus) (Cinnamomum zeylanicum) Nutmeg Origanum vulgare Fenugreek Lemon (Citrus aurantifolia) Ramson, Wild garlic Boldina, Baldina Sri Lanka cinnamon (Myristica fragrans) Oregan, Wild marjoram (Trigonella foenum-graecum) (Citrus limon) 11 Na Na 1212 Mg Mg 1313 Al Al 1414 Si Si 1515 P P 16 S S 1717 Cl Cl 1818 Ar Ar Common Name Scientific Name Nasturtium Alternate name(s) Allspice Sichuan Pepper et al. Grains of Paradise (Tropaeolum majus) (Pimenta dioica) (Zanthoxylum spp.) Perilla (Aframomum melegueta) Common nasturtium, Jamaica pepper, Myrtle Anise pepper, Chinese (Perilla frutescens) Guinea grains, Garden nasturtium, Mugwort pepper, Pimento, pepper, Japanese Beefsteak plant, Chinese Savory Cloves Melegueta pepper, Indian cress, Nasturtium (Artemisia vulgaris) Newspice pepper, et al. Basil, Wild sesame (Satureja hortensis) (Syzygium aromaticum) Alligator pepper 1919 K K 20 Ca Ca 2121 Sc Sc 2222 Ti Ti 23 V V 24 Cr Cr 2525 Mn Mn 2626 Fe Fe 2727 Co Co 2828 Ni Ni 29 Cu Cu 3030 Zn Zn 31 Ga Ga 3232 Ge Ge 3333As As 34 Se Se 3535 Br Br 36 Kr Kr Cassia Paprika Caraway (Cinnamomum cassia) Asafetida Coriander Nigella Cumin Gale Borage Kaffir Lime (Capsicum annuum) (Carum carvi) -
The Modern Food Dictionary
THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water. -
From Garden to Table: Harvesting Herbs For
H1267 (Revised) From Garden to Table: HarvestingHarvestingHarvesting HerbsHerbsHerbs forforfor HealthyHealthyHealthy EatingEatingEating Ronald C. Smith, Ph.D., Professor Emeritus and former Horticulture Specialist Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist Reviewed by Tom Kalb, Horticulturist Julie Garden-Robinson, Food and Nutrition Specialist Herbs have been used for cooking, medicine, aromatherapy, religious ceremonies, pest control and decoration since the beginning of civilization. Plants that are referred to as “herbs” are not used as a food but are grown and consumed as a garnish, and for flavor enhancement, aroma and sometimes alleged healing properties. The aromas, tastes and pharmaceutical properties associated with herbs result from a collection of chemicals in each plant. These chemicals, known as essential or Top 10 Herbs volatile oils, are synthesized in the plant during metabolism. to Consider for Depending on the particular plant, the essential oil may Culinary Purposes be concentrated in the flowers, seeds, leaves or roots, or throughout the entire plant. Selective herbal ❖ Anise Hyssop use in culinary dishes can enhance the ❖ Basil flavor of the food greatly, replacing ❖ table salt, resulting in a healthier Chamomile alternative for many people. ❖ Chives The purpose of this publication is to ❖ Cilantro/coriander serve as a guide in growing and ❖ Dill using herbs for culinary purposes. No health claims are implied with ❖ Garlic any particular herb. ❖ Lavender ❖ Oregano ❖ Tarragon North Dakota State University, Fargo, North Dakota Revised and reprinted May 2013 Growing Herbs Top 10 Herbs to Consider Herbs are so adaptable, anyone can grow for Culinary Purposes them! From a windowsill to a garden plot to Listed are the “Top 10” herbs for growing in upper Midwestern prairie gardens and for culinary purposes. -
Sooka Masala Lamb Dry Spiced Lamb Curry
Sooka Masala Lamb Dry Spiced Lamb Curry Method 01 To roast the spices place cumin, coriander, chillies, cassia, green cardamom, and cloves in frying pan and heat until they are fragrant and turn a shade darker. Transfer to a bowl and leave to cool. 02 Place the spices into a grinder and blitz to a fine powder. 03 Coat the meat with the spice mix and set to one side. 04 Heat oil and add the black cardamom then add the chopped onion and garlic. Fry on a high heat and reduce and cook gently until they turn a dark golden brown colour. 05 Add the ginger, turmeric, tomatoes and stir. Allow the tomatoes and onions to melt together creating a thick masala paste. Ingredients 06 Add the spiced meat and salt then fry for 5 minutes. 600g Leg of lamb, trimmed, Masala sauce 07 Reduce the heat to the lowest setting and place the lid on washed & chopped into the pan. Leave it to cook in its own juices for 40-50 4 tbsp oil chunks minutes stirring occasionally until the meat is soft and 2 black cardamom Spices to roast tender. 2 large onions, finely 2 tsp cumin seeds chopped 08 When the meat is cooked through increase the heat and 4 tsp coriander seeds 5 cloves of garlic, finely fry or ‘bhun’ for 5 minutes until the sauce thickens and 2-4 dried whole red chillis chopped starts to cling to the meat. 3cm stick of cassia bark 2 tbsp ginger, grated 09 Throw in the chopped coriander to serve. -
Red Wine Beef Stew Time Min
Cooking 110 Red Wine Beef Stew time min Recommended cut Top-round, Gooseneck round Level of diculty ★★★ Ingredients (serves four) How to cook Japanese Wagyu (block of top round, 1. Chop the meat into 4cm (1.6 in) cubes, cut the onion, celery, gooseneck round) .................. 500g (17.6 oz) carrot and garlic in thin slices. Marinate the meat cubes in Onion ...................................................... 1 400cc (1.6 US cups) of red wine together with vegetables and Celery .................................................. 1/2 bouquet garni, and refrigerate for 6 hours. ..................................................... Carrot 1 2. Strain everything through a sieve and pour the liquid marinade .............................................. Garlic 1 clove into a pan over strong heat to boil, while skimming occasionally. Bouquet garni (1 bay leaf, 1 branch of parsley Add 5cc (1 teaspoon) of oil to a separate heated pan, saute the and 3 branches of thyme) strained vegetables until wilted and remove them from the pan. ............................................. Mushrooms 6 Add 10cc (2 teaspoons) of oil to the same pan, and sear the ........................ Salad oil 15cc (1 tablespoon) meat cubes dredged in flour. Be sure to flip them over. Weak wheat flour ......................16g (0.6 oz) 3. Red wine ...................... 600cc (2.5 US cups) In a separate pot, mix the beef bouillon, tomato paste and Tomato paste ............................ 36g (1.3 oz) 200cc (0.8 US cup) of red wine and add all ingredients from 2 Beef bouillon................. 600cc (2.5 US cups) step . Cook over low heat for about 70 minutes while Salt & pepper ................................. To taste skimming the surface occasionally. Then remove the meat from Butter ..................................... 10g (0.4 oz) the pot and strain the cooking soup through a sieve into a bowl. -
Cardamom Processing Processing
CARDAMOM PROCESSING Introduction Cardamom is a valuable spice that is obtained from the seeds of a perennial plant ( Elettaria cardamomum ). Cardamom originates from the coastal area of India. It is now grown in Guatemala, Tanzania, Sri Lanka, El Salvador, Vietnam, Laos and Cambodia. India is the main exporter of dried cardamom. Cardamom must be dried before it is stored and sold for market. This brief outlines the important steps that should be taken pre-harvest and post-harvest to ensure that the dried cardamom is of top quality for the market. Figure 1: Small green cardamom (Eletteria cardamomum). Photo credit: Neil Noble / Practical Types of cardamom Action . There are two main types of cardamom: Small green cardamom ( Eletteria cardamomum ) Large red/black cardamom ( Amomum subulatum Roxb) The most common type is the small green cardamom while large cardamom is mainly grown in India, with some in Nepal and Bhutan. They both come from the Zingiberaceae family of plants. Cardamom production The Cardamom bush grows to a height of about 3m. It grows best in a warm humid place where there is plenty of rain and rich soil. It can grow at altitudes up to 1370m above sea level. The bush requires shade and is usually grown under natural forest cover. The tree produces flowers after it is 2-3 years old. The first crop of seed capsules is harvested in the third year after planting. In India, the tree flowers in April/May and continues until July/August. The seed capsules are harvested at 30 to 40 day intervals. Harvesting Harvesting at the correct stage of maturity is essential to produce high quality cardamom capsules. -
Hot Chili Chili Tool Oa., Styrke & Scoville – 3 – Rev
Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 Stor liste med relativ styrke og Scoville værdi (..eller den lille gruppe oversigt med kendte chili) Styrke Navne Scoville Noter ▪ Ren Capsaicin 16,000,000 12 ▪ Carolina Reaper 2,200,000 ▪ Trinidad Moruga Scorpion 2,009,231 ▪ ▪ 7 Pot Douglah 1,853,396 10++++ til 12 ▪ Trinidad Scorpion Butch T 1,463,700 ▪ Naga Viper Pepper 1,382,118 ▪ 7 Pot Barrackpore 1,300,000 ▪ 7 Pot Jonah 1,200,000 ▪ 7 Pot Primo 1,200,000 ▪ New Mexico Scorpion 1,191,595 ▪ Infinity Chili 1,176,182 ▪ Bedfordshire Super Naga 1,120,000 ▪ ▪ Dorset Naga chili 1,100,000 ▪ Naga Jolokia 1,100,000 ▪ Naga Morich 1,100,000 ▪ Spanish Naga Chili 1,086,844 ▪ 7 Pot Madballz 1,066,882 ▪ Bhut Jolokia chili 1,041,427 ▪ Chocolate Bhut Jolokia 1,001,304 ▪ 7 Pot Brain Strain 1,000,000 ▪ Bhut Jolokia Indian Carbon 1,000,000 ▪ Trinidad Scorpion 1,000,000 ▪ Raja Mirch 900,000 ▪ Habanaga chili 800,000 ▪ Nagabon Jolokia 800,000 ▪ Red Savina Habanero 580,000 10++++ Chili Home Side 1/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. 1.2 10+++ og 10++++ ▪ Fatalii 500,000 10++++ ▪ Aji Chombo 500,000 ▪ Pingo de Ouro 500,000 ▪ Aribibi Gusano 470,000 ▪ Caribbean Red Habanero 400,000 ▪ Chocolate Habanero 350,000 10++++ ▪ Datil chili 350,000 10++++ ▪ Habanero 350,000 ▪ Jamaican Hot chili 350,000 ▪ Madame Jeanette chili 350,000 ▪ Rocoto chili 350,000 ▪ Scotch Bonnet 350,000 10+++ ▪ Zimbabwe Bird Chili 350,000 ▪ Adjuma 350,000 ▪ Guyana Wiri Wiri 350,000 10+++ ▪ Tiger Paw 348,634 ▪ Big Sun Habanero 325,000 ▪ Orange Habanero 325,000 9 og 10+++ ▪ Mustard Habanero 300,000 ▪ Devil’s Tongue 300,000 10++++ ▪ Orange Rocoto chili 300,000 10++ ▪ Paper Lantern Habanero 300,000 ▪ Piri Piri 300,000 8-10 ▪ Red Cheese 300,000 ▪ Red Rocoto 300,000 10++ ▪ Tepin chili 300,000 ▪ Thai Burapa 300,000 ▪ White Habanero 300,000 9-10 ▪ Yellow Habanero 300,000 ▪ Texas Chiltepin 265,000 ▪ Pimenta de Neyde 250,000 ▪ Maori 240,000 ▪ Quintisho 240,000 Chili Home Side 2/12 Hot Chili Chili tool oa., Styrke & Scoville – 3 – rev. -
Xeways India Llp
Xeways Business Solutions LLP XEWAYS INDIA LLP PRODUCT CHART S.NO ITEM INDIAN NAME HIBISCUS/SENBARATTI 1 Hibiscus Sabdariffa 2 Hibiscus Rosa Sinensis MORINGA/ MURUNGAI 1 Moringa Leaves (normal) 2 Moringa T cuts (normal) 3 Moringa Powder (normal) 4 Moringa Seeds LEAVES 1 Hibiscus Rosa 2 Cassia Auriculata 3 Cassia Obovata 4 Henna Leaves 5 Indigo Leaves 6 Castor Leaves 7 Tamarind Leaves 8 Neem Leaves 9 Vilwa Leaves 10 Turmeric Leaves 11 Arjuna Leaves 12 Ocimum Sanctum 13 Albizia Amara 14 Phyla Nodiflora Registered Office: L-39/A Wing, Express Zone, Next to Patel Vatika, W.E. Highway, Goregaon East, Mumbai, Maharashtra 400063 INDIA Cell:+919004015233 Telex:+912228406298 Email:[email protected] Xeways Business Solutions LLP 15 Cardiospermum Halicacabum 16 Solanum Trilobatum 17 Solanum Nigrum 18 Adathoda Vasica 19 Rosemary 20 Oregano 21 Peppermint 22 Spearmint 23 Stevia 24 Nettle Leaves 25 Nyctanthes Arbor Tristis WHOLE PLANT 1 Mimosa Pudica 2 Centella Asiatica 3 Aerva Lanata 4 Hybanthus Enneaspermus 5 Catharanthus Roseus ( Vinca Rosea ) FLOWERS 1 Himalayan Red Rose Petals 2 Himalayan Red Rose Petals Powder 3 Rosa Damascena Petals ( Damask Rose ) 4 Jasmine Flowers 5 Jasmine Flowers T Cuts 6 Marigold Petals 7 Calendula Petals 8 Cockscomb Flowers 9 Lotus Petals 10 Palash Flowers 11 Cassia Auriculata Flowers 12 Woodfordia Fruiticosa Flowers 13 Neem Flowers Registered Office: L-39/A Wing, Express Zone, Next to Patel Vatika, W.E. Highway, Goregaon East, Mumbai, Maharashtra 400063 INDIA Cell:+919004015233 Telex:+912228406298 Email:[email protected] -
Cardamom, Ginger and Turmeric – Muthuswamy Anandaraj and M
SOILS, PLANT GROWTH AND CROP PRODUCTION – Cardamom, Ginger and Turmeric – Muthuswamy Anandaraj and M. R. Sudharshan CARDAMOM, GINGER AND TURMERIC Muthuswamy Anandaraj Indian Institute of Spices Research, Calicut, India M. R. Sudharshan Indian Cardamom Research Institute, Spices Board, Myladumpara, India Keywords: Amomum subulatum, Curcuma longa, capsules, cardamom, disease, Elettaria cardamomum, ginger, large cardamom, pests, small cardamom, turmeric, Zingiber officinale Contents 1. Introduction 2. Small Cardamom 2.1. Origin and Distribution 2.2. Plant Description 2.3. Botany 2.4. Breeding 2.5. Ecology and Growing Conditions 2.6. Land and Crop Husbandry 2.7. Processing and Trade 2.8. Composition 2.9. Use 3. Large Cardamom 3.1. Origin and Distribution 3.2. Plant Description 3.3. Botany 3.4. Ecology and Growing Conditions 3.5. Land and Crop Husbandry 3.6. Processing 3.7. Use 4. Ginger 4.1. Origin and Distribution 4.2. Plant Description 4.3. BotanyUNESCO – EOLSS 4.4. Breeding 4.5. Ecology andSAMPLE Growing Conditions CHAPTERS 4.6. Land and Crop Husbandry 4.7. Harvesting and Post Harvest Processing 4.8. Composition 4.9. Use 5. Turmeric 5.1. Origin and Distribution 5.2. Plant Description 5.3. Botany 5.4. Breeding ©Encyclopedia of Life Support Systems (EOLSS) SOILS, PLANT GROWTH AND CROP PRODUCTION – Cardamom, Ginger and Turmeric – Muthuswamy Anandaraj and M. R. Sudharshan 5.5. Ecology and Growing Conditions 5.6. Land and Crop Husbandry 5.7. Harvesting and Post Harvest Technology 5.8. Composition 5.9. Use 6. Conclusions Glossary Bibliography Biographical Sketches Summary Cardamom, ginger and turmeric belong to the family Zingiberaceace.