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Tamarind 1990 - 2004
Tamarind 1990 - 2004 Author A. K. A. Dandjouma, C. Tchiegang, C. Kapseu and R. Ndjouenkeu Title Ricinodendron heudelotii (Bail.) Pierre ex Pax seeds treatments influence on the q Year 2004 Source title Rivista Italiana delle Sostanze Grasse Reference 81(5): 299-303 Abstract The effects of heating Ricinodendron heudelotii seeds on the quality of the oil extracted was studied. The seeds were preheated by dry and wet methods at three temperatures (50, 70 and 90 degrees C) for 10, 20, 30 and 60 minutes. The oil was extracted using the Soxhlet method with hexane. The results showed a significant change in oil acid value when heated at 90 degrees C for 60 minutes, with values of 2.76+or-0.18 for the dry method and 2.90+or-0.14 for the wet method. Heating at the same conditions yielded peroxide values of 10.70+or-0.03 for the dry method and 11.95+or-0.08 for the wet method. Author A. L. Khandare, U. Kumar P, R. G. Shanker, K. Venkaiah and N. Lakshmaiah Title Additional beneficial effect of tamarind ingestion over defluoridated water supply Year 2004 Source title Nutrition Reference 20(5): 433-436 Abstract Objective: We evaluated the effect of tamarind (Tamarindus indicus) on ingestion and whether it provides additional beneficial effects on mobilization of fluoride from the bone after children are provided defluoridated water. Methods: A randomized, diet control study was conducted in 30 subjects from a fluoride endemic area after significantly decreasing urinary fluoride excretion by supplying defluoridated water for 2 wk. -
Chicken & Tamarind-Date Chutney
Chicken & Tamarind-Date Chutney with Dukkah-Roasted Vegetables & Almond Rice 35–45 MINS 4 SERVINGS For a savory-sweet accompaniment to seared chicken, we’re making a tangy chutney using a dynamic blend of tamarind (a pod- like African fruit), ginger, rich demi-glace, and dates. A hearty duo of carrots and broccoli—roasted with an earthy seasoning mix of cumin, za’atar, and more— is tossed with a creamy lemon mayo for incredible depth of flavor. MATCH YOUR BLUE APRON WINE Crisp & Minerally Serve a bottle with this symbol for a great pairing. Ingredients 4 1 lb 2 oz 2 Tbsps 1 tsp 2 Tbsps 1 Tbsp BONELESS, BROCCOLI DRIED MEDJOOL MAYONNAISE PRESERVED SLICED ROASTED DUKKAH SKINLESS DATES LEMON PURÉE ALMONDS SEASONING* CHICKEN BREASTS 1 1/8 cups 3/4 lb 1 1-inch piece 2 tsps 2 tsps 2 Tbsps 1/4 tsp BROWN RICE CARROTS GINGER HONEY TAMARIND CHICKEN CRUSHED RED PASTE DEMI-GLACE PEPPER FLAKES *Za’atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds To find out more about Wellness at Blue Apron visit us at www.blueapron.com/pages/wellness, or for further nutrition information see the Nutrition Facts card. 1 1 Prepare the ingredients & start the chutney: F Remove the honey from the refrigerator to bring to room temperature. F Place an oven rack in the center of the oven, then preheat to 450°F. F Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. F Wash and dry the fresh produce. -
Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home. -
Rahi Brunch Menu (10 12 18) (New Style)
As You Wish! Bombay Brunch STARTERS ENTREES WEEKENDS ONLY Chili Cheese Toast (v) | 14 Spaghetti Squash Kofta (v) | 26 Egg Paratha | 16 Amul cheese, red onion, shishito peppers paneer, butternut squash korma layered flat bread, kasundi aioli Taza Chana Tikki (v) | 14 Wild Mushroom & True Khichdi (v) | 24 Masala Cheese Omelette | 16 green chickpeas, chana masala humus, papaya cracked wheat, mitake mushroom, papad onion tomato masala, green chili, toast Dahi Chili Paneer (v) | 14 Three Mango Cod | 28 Madam Ji | 17 housemade paneer, 5-chilli blend, cherry compote crab butter, raw mango curry brioche, Amul cheese, chicken tikka, eggs Eggplant Bharta (v) | 17 Banana Leaf Chicken | 25 Kerela Fried Chicken & Pao | 18 charcoal smoke, onion, cumin, coriander, naan bone-in chicken leg, Kerala coconut curry garam masala, mustard aioli, fried egg Edamame Artichoke Chaat (v) | 14 Classic Butter Chicken | 24 Uttapam Waes | 18 spinach chips, tamarind, pomegranate tomato cream sauce, fenugreek lentil & rice wae, curry leaf chutney, maple + kerela fried chicken or fried eggs Lasooni Chicken | 15 Kadak Goat Curry | 28 black garlic, toasted garlic, yogurt, garam masala star anise, annatto, burnt ginger SIDES DESSERTS BREADS Seasonal Saag | 5 Mishti Doi | 9 Butter Naan | 3 Dal Rahi | 5 sweet yogurt, karachi cookies, rose water Garlic Naan | 3 Basmati Rice | 3 Shahi Tukra | 11 Malai Paneer Naan | 4 Raita | 2 whiskey, coee, dark chocolate, sponge cake Booti Wali Naan | 4 A journey across India... The tastes, visuals, and aroma of India in an authentic yet modern setting Consuming raw or undercooked seafood or meats may increase your risk of foodborne illness. -
Plants for Tropical Subsistence Farms
SELECTING THE BEST PLANTS FOR THE TROPICAL SUBSISTENCE FARM By Dr. F. W. Martin. Published in parts, 1989 and 1994; Revised 1998 and 2007 by ECHO Staff Dedication: This document is dedicated to the memory of Scott Sherman who worked as ECHO's Assistant Director until his death in January 1996. He spent countless hours corresponding with hundreds of missionaries and national workers around the world, answering technical questions and helping them select new and useful plants to evaluate. Scott took special joy in this work because he Photo by ECHO Staff knew the God who had created these plants--to be a blessing to all the nations. WHAT’S INSIDE: TABLE OF CONTENTS HOW TO FIND THE BEST PLANTS… Plants for Feeding Animals Grasses DESCRIPTIONS OF USEFUL PLANTS Legumes Plants for Food Other Feed Plants Staple Food Crops Plants for Supplemental Human Needs Cereal and Non-Leguminous Grain Fibers Pulses (Leguminous Grains) Thatching/Weaving and Clothes Roots and Tubers Timber and Fuel Woods Vegetable Crops Plants for the Farm Itself Leguminous Vegetables Crops to Conserve or Improve the Soil Non-Leguminous Fruit Vegetables Nitrogen-Fixing Trees Leafy Vegetables Miners of Deep (in Soil) Minerals Miscellaneous Vegetables Manure Crops Fruits and Nut Crops Borders Against Erosion Basic Survival Fruits Mulch High Value Fruits Cover Crops Outstanding Nuts Crops to Modify the Climate Specialty Food Crops Windbreaks Sugar, Starch, and Oil Plants for Shade Beverages, Spices and Condiment Herbs Other Special-Purpose Plants Plants for Medicinal Purposes Living Fences Copyright © ECHO 2007. All rights reserved. This document may be reproduced for training purposes if Plants for Alley Cropping distributed free of charge or at cost and credit is given to ECHO. -
Ginger & Tamarind-Glazed
Ginger & Tamarind-Glazed Cod with Jicama-Cucumber Relish & Jasmine Rice Mild, delicate cod is one of our favorite fish to cook up with a truly special sauce. In this dish, we’re coating our cod with a complex tart-and-sweet glaze flavored with aromatic ginger and tangy tamarind concentrate (which is made from the fruit of the tamarind tree, cultivated in India). Served over a bed of fragrant jasmine rice and topped with a crunchy relish of cucumber and jicama (a Mexican tuber that’s deliciously juicy when eaten raw), this dish is a celebration of vibrant, dynamic flavors. Ingredients 2 Cod Fillets ¾ Cup Jasmine Rice 1 English Cucumber 1 Lime ½ Pound Jicama 1 Large Bunch Cilantro Knick Knacks 2 Tablespoons Golden Mountain Sauce 2 Tablespoons Honey 2 Tablespoons Rice Vinegar 1 1-Inch Piece Ginger 1 Tablespoon Tamarind Concentrate Makes 2 Servings About 590 Calories Per Serving Prep Time: 15 min | Cook Time: 15 to 25 min For cooking tips & tablet view, visit blueapron.com/recipes/757 Recipe #757 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/757 1 2 Prepare the ingredients: Cook the rice: Preheat the oven to 475°F. Wash and dry the fresh produce. Using In a medium pot, combine the rice, 1½ cups of water and a big a peeler, remove the green rind of the lime, avoiding the white pith; pinch of salt. Heat to boiling on high. Once boiling, cover and mince the rind to get 2 teaspoons of zest (or use a zester). Quarter reduce the heat to low. -
Tamarind Powder Is a Free Flowing Powder Made from Natural Tamarind Pulp
Central Food Technological Research Institute, Mysore - 570 020 TAMARRININDD POWDER [[CPS-1642]CPS-1642] IINTRODUCTIONNTRODUCTION Tamarind powder is a free flowing powder made from natural tamarind pulp. The product possesses the qualities of natural pulp and has the added advantage of ease in handling, transport and storage of the product. This product has the rich original flavour of tamarind and can be easily dispensed at household level. Tamarind/Tamarind powder is an important condiment/adjunct used daily as a souring agent in the preparation of sambar, rasam, puliogere, chutney, sauces, etc. The sourness is due to tartaric, malic and citric acids present in tamarind fruit. Product characteristics are i) Products have good internal and external markets. ii) It can be packed and sold in pouches, since it is a dehydrated product iii) The product has a good shelf life. RAW MATERIAL India is estimated to produce around 3.25 lakh tonnes of tamarind pulp per annum, bulk of it coming from the States of MP, AP, TN and Orissa and to a limited extent in Bihar, Maharastra, and Karnataka. Pods are harvested once in a year when the crop ripens in winter, they are decuticled, de-seeded packed and stored. The pulp is used in a variety of food preparations, while the seeds are used commercially for the seeds are used commercially for the manufacture of sizing powders. There is no dearth of availability of raw material for the production of tamarind powder in our country. PPLLANTNT ANDND MACHNERY Principle equipments: Dryer, disintegrator, mixer and packaging unit. PPROJECROJECTT CCOSOSTT – FFIXEIXEDD CCOSOSTT – WWORKINORKINGG CAPITAL (ININ RS. -
Effect of Harvesting Time and Storage on Essential Oil and PEME Content of Pandanus Fascicularis
Journal of Applied Pharmaceutical Science Vol. 7 (10), pp. 185-189, October, 2017 Available online at http://www.japsonline.com DOI: 10.7324/JAPS.2017.71027 ISSN 2231-3354 Effect of harvesting time and storage on essential oil and PEME content of Pandanus fascicularis Noohi Nasim1, Jay Krishna Behera2, I. Sriram Sandeep1, Basudeba Kar1, V.V. Ramarao2, Ramesh Srivastava2, Sanghamitra Nayak1, Sujata Mohanty1 ⃰ 1 Centre of Biotechnology, Siksha O Anusandhan University, Bhubaneswar – 751003, India. 2 Fragrances and Flavour Development Centre, Kannauj, MSME, Govt. Of India, India. ABSTRACT ARTICLE INFO Article history: Pandanus fascicularis L. commonly known as kewda is an important aromatic and medicinal plant belonging to Received on: 23/06/2017 the family Pandanaceae. The kewda oil has a characteristic aroma mainly due to the presence of phenyl ethyl Accepted on: 08/09/2017 methyl ether (PEME). In addition, terpinen-4-ol, α-terpineol and p-cymene also contribute to the fragrance of Available online: 30/10/2017 the oil. Owing to its aroma, kewda oil possesses great demand in flavour and fragrance industry. Due to high volatile nature of PEME, the flower harvesting and storage procedures play an important role in quality and Key words: yield of oil. Keeping this in view, the present experiment was carried out where the essential oil was isolated Pandanus fascicularis, from freshly plucked flowers and cold stored kewda flowers (stored at 4 ºC) at 0 hr, 3 hrs and 6 hrs respectively. essential oil, harvesting time, The essential oil was then subjected to GC and GC-MS analysis. The results revealed that the PEME percentage PEME content. -
422 Part 180—Tolerances and Ex- Emptions for Pesticide
Pt. 180 40 CFR Ch. I (7–1–16 Edition) at any time before the filing of the ini- 180.124 Methyl bromide; tolerances for resi- tial decision. dues. 180.127 Piperonyl butoxide; tolerances for [55 FR 50293, Dec. 5, 1990, as amended at 70 residues. FR 33360, June 8, 2005] 180.128 Pyrethrins; tolerances for residues. 180.129 o-Phenylphenol and its sodium salt; PART 180—TOLERANCES AND EX- tolerances for residues. 180.130 Hydrogen Cyanide; tolerances for EMPTIONS FOR PESTICIDE CHEM- residues. ICAL RESIDUES IN FOOD 180.132 Thiram; tolerances for residues. 180.142 2,4-D; tolerances for residues. Subpart A—Definitions and Interpretative 180.145 Fluorine compounds; tolerances for Regulations residues. 180.151 Ethylene oxide; tolerances for resi- Sec. dues. 180.1 Definitions and interpretations. 180.153 Diazinon; tolerances for residues. 180.3 Tolerances for related pesticide chemi- 180.154 Azinphos-methyl; tolerances for resi- cals. dues. 180.4 Exceptions. 180.155 1-Naphthaleneacetic acid; tolerances 180.5 Zero tolerances. for residues. 180.6 Pesticide tolerances regarding milk, 180.163 Dicofol; tolerances for residues. eggs, meat, and/or poultry; statement of 180.169 Carbaryl; tolerances for residues. policy. 180.172 Dodine; tolerances for residues. 180.175 Maleic hydrazide; tolerances for resi- Subpart B—Procedural Regulations dues. 180.176 Mancozeb; tolerances for residues. 180.7 Petitions proposing tolerances or ex- 180.178 Ethoxyquin; tolerances for residues. emptions for pesticide residues in or on 180.181 Chlorpropham; tolerances for resi- raw agricultural commodities or proc- dues. essed foods. 180.182 Endosulfan; tolerances for residues. 180.8 Withdrawal of petitions without preju- 180.183 Disulfoton; tolerances for residues. -
Threatened Endemic Plants of Palau
THREA TENED ENDEMIC PLANTS OF PALAU BIODI VERSITY CONSERVATION LESSONS LEARNED TECHNICAL SERIES 19 BIODIVERSITY CONSERVATION LESSONS LEARNED TECHNICAL SERIES 19 Threatened Endemic Plants of Palau Biodiversity Conservation Lessons Learned Technical Series is published by: Critical Ecosystem Partnership Fund (CEPF) and Conservation International Pacific Islands Program (CI-Pacific) PO Box 2035, Apia, Samoa T: + 685 21593 E: [email protected] W: www.conservation.org The Critical Ecosystem Partnership Fund is a joint initiative of l’Agence Française de Développement, Conservation International, the Global Environment Facility, the Government of Japan, the MacArthur Foundation and the World Bank. A fundamental goal is to ensure civil society is engaged in biodiversity conservation. Conservation International Pacific Islands Program. 2013. Biodiversity Conservation Lessons Learned Technical Series 19: Threatened Endemic Plants of Palau. Conservation International, Apia, Samoa Authors: Craig Costion, James Cook University, Australia Design/Production: Joanne Aitken, The Little Design Company, www.thelittledesigncompany.com Photo credits: Craig Costion (unless cited otherwise) Cover photograph: Parkia flowers. © Craig Costion Series Editors: Leilani Duffy, Conservation International Pacific Islands Program Conservation International is a private, non-profit organization exempt from federal income tax under section 501c(3) of the Internal Revenue Code. OUR MISSION Building upon a strong foundation of science, partnership and field demonstration, -
Wake Island Grasses Gra Sse S
Wake Island Grasses Gra sse s Common Name Scientific Name Family Status Sandbur Cenchrus echinatus Poaceae Naturalized Swollen Fingergrass Chloris inflata Poaceae Naturalized Bermuda Grass Cynodon dactylon Poaceae Naturalized Beach Wiregrass Dactyloctenium aegyptium Poaceae Naturalized Goosegrass Eleusine indica Poaceae Naturalized Eustachys petraea Poaceae Naturalized Fimbristylis cymosa Poaceae Indigenous Dactyloenium Aegyptium Lepturus repens Poaceae Indigenous Manila grass Zoysia matrella Poaceae Cultivated Cenchrus echinatus Chloris inlfata Fimbristylis cymosa Lepturus repens Zoysia matrella Eustachys petraea Wake Island Weeds Weeds Common Name Scientific Name Family Status Spanish Needle Bidens Alba Asteraceae Naturalized Hairy Spurge Chamaesyce hirta Euphorbiaceae Naturalized Wild Spider Flower Cleome gynandra Capparidaceae Naturalized Purslane Portulaca oleracea Portulaceaceae Naturalized Puncture Vine Tribulus cistoides Zygophyllaceae Indigenous Coat Buttons Tridax procumbens Asteraceae Naturalized Tridax procumbens Uhaloa Waltheria Indica Sterculiacae Indigenous Bidens alba Chamaesyce hirta Cleome gynandra Portulaca oleracea Tribulus cistoides Waltheria indica Wake Island Vines Vines Common Name Scientific Name Family Status Beach Morning Glory Ipomoea pes-caprae Convolvulaceae Indigenous Beach Moonflower Ipomoea violacea Convolvulaceae Indigenous Passion fruit Passiflora foetida Passifloraceae Naturalized Ipomoea violacea Ipomoea pes-caprae Passiflora foetida Wake Island Trees Trees Common Name Scientific Name Family Status -
Ecosystem Services Provided by Bats
Ann. N.Y. Acad. Sci. ISSN 0077-8923 ANNALS OF THE NEW YORK ACADEMY OF SCIENCES Issue: The Year in Ecology and Conservation Biology Ecosystem services provided by bats Thomas H. Kunz,1 Elizabeth Braun de Torrez,1 Dana Bauer,2 Tatyana Lobova,3 and Theodore H. Fleming4 1Center for Ecology and Conservation Biology, Department of Biology, Boston University, Boston, Massachusetts. 2Department of Geography, Boston University, Boston, Massachusetts. 3Department of Biology, Old Dominion University, Norfolk, Virginia. 4Department of Ecology and Evolutionary Biology, University of Arizona, Tucson, Arizona Address for correspondence: Thomas H. Kunz, Ph.D., Center for Ecology and Conservation Biology, Department of Biology, Boston University, Boston, MA 02215. [email protected] Ecosystem services are the benefits obtained from the environment that increase human well-being. Economic valuation is conducted by measuring the human welfare gains or losses that result from changes in the provision of ecosystem services. Bats have long been postulated to play important roles in arthropod suppression, seed dispersal, and pollination; however, only recently have these ecosystem services begun to be thoroughly evaluated. Here, we review the available literature on the ecological and economic impact of ecosystem services provided by bats. We describe dietary preferences, foraging behaviors, adaptations, and phylogenetic histories of insectivorous, frugivorous, and nectarivorous bats worldwide in the context of their respective ecosystem services. For each trophic ensemble, we discuss the consequences of these ecological interactions on both natural and agricultural systems. Throughout this review, we highlight the research needed to fully determine the ecosystem services in question. Finally, we provide a comprehensive overview of economic valuation of ecosystem services.