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ABOUT HERBS (know about the herbs used in kitchen)

Author: Unknown // Category: articles

Angelica is an herb that has several uses. The leaves are frequently added when cooking red currants, rhubarb, gooseberries and red plums to help reduce the acidity and sweeten these often sour fruits.

angelica

Its strong, clean flavor makes angelica stems an excellent candidate for crystallization. Its seeds are sometimes used in pastry. The stems are usually crystallized and used as a decorative pastry garnish. The leaves and stems impart a celery flavor if added to sauces, and vegetable dishes.Long ago, Angelica was burned as incense to perfume the house. The herb takes its name from the story that an angel came to earth when plague was rampant and told people to hold a piece of Angelica root in their mouths to ward off pestilence.The root of Angelica can be used for making tea. A syrup made from the stems and leaves can be stored and diluted to use as a drink and tea made from the dried leaves is said to be good for soothing the nerves, tension, colds coughs and rheumatism.

arugula

Arugula is technically known as a salad green or salad herb. Add to lettuce, tomatoes and any other mixed baby salad greens, and create new and exciting taste sensations.Arugula is very very low in calories and is also high in vitamins A and C.Arugula is also known as rocket, roquette, rugula and rucola, and is very popular in Italian cuisine.Rinse the leaves in cool water and dry on paper toweling. Store in zip lock bag. Best if used within two days.Its leaves have a unique, peppery sweet tang, adding pizzazz even to the blandest salads. Although arugula provides a flavor impact, it does not have an aftertaste.

basil

Basil: One of the most populary culinary herbs is sweet basil. The best flavor of purple basil comes from the Red Rubin variety. Especially good in Thai dishes is the Thai Basil whose leaves have a spicy aniseed aroma with hints of mint and citrus. All can be found at most seed and plant nurseries. If you are unfamiliar with the nuances of different basils, your best bet is to start with the sweet basil (most often used in Pesto). Basil is available in fresh leaves and in dried leaves, which are also sometimes called rubbed. Fresh leaves may be stored in a cool place or in the refrigerator for a very short time. The strong, clove like flavor is essential to many Italian recipes and it is paired most often with tomatoes. Basil is primarily used in sauces, pizzas, salads and pasta dishes. It is also the main ingredient used in pesto.

bayleaf

Bayleaf : Also know as sweet bay, sweet laurel, bay laurel and laurel leaf. Store in a cool, dry place, away from bright light, heat and moisture. Available fresh, dried whole leaves or ground dried leaves. Bay is probably the one herb that most cooks prefer using dried than fresh.Add a bay leaf or two to marinades, stock, pâtés, stews, stuffings and curries. When poaching fish, add a bay leaf to the water. Store with rice in a tight fitting jar and the leaf will impart its flavor to the rice when cooked.Bay leaves greatly improve flavor if you are cutting down on salt. Try adding a bay leaf or two when you boil potatoes to replace salt. Always remember to remove the whole bay leaf after cooking in any dish.Fragrant bay leaves are a basic ingredient of bouquet garni, but they have other wonderful uses. Bay leaves may be added to many fish dishes, particularly salmon, custards, stews, rice dishes and especially soups.

bergamot

Bergamot : The flowers make an attractive garnish and can be crystallized. It is said a western species,
M. menthaefolia, can be used like oregano and the spicy flowers can be added to chili and salsa.

A Spanish botanist, Bergamot oil, which is used in authentic Earl Grey tea, is extracted from this plant.

The flowers maybe scattered in salads and the leaves infused by simmering for 10 minutes in an enamel saucepan for greater flavor. Put fresh leaf into China tea for an Earl Grey flavor, into wine cups and into lemonade. Add sparingly to salads, stuffings, pork. Use for jams, jellies and bergamot milk; pour 1 cup boiling milk over 1 tablespoon dried or 3 tablespoons shredded leaves, steep for 5 - 7 minutes, strain and serve.

borage

Borage is a culinary herb mostly popular in Central Europe. Its light cucumber fragrance is usually suitable for salads prepared from raw vegetables. Sometimes borage is used to make pureed soups.
Borage is a favorite herb for flavoring summer drinks, usually fruit and wine cups. The blue and occasionally pink delicate flowers are edible. The leaves can be eaten in salads and the flowers added as decoration.
The blooms can also be candied. Watch out for the thorny like leaves. Tender leaves and star-shaped flowers have a very mild cucumber flavor. The plant grows wild in Central and Eastern Europe.
Boiling, frying and simmering will quickly destroy most of its characteristic fragrance.
Young flowers of borage can be pink and become blue only in the course of their individual flowering period.

caraway

Caraway can be both an herb as well as a spice. The aromatic seeds come from a plant in the parsley family.The caraway plant, native to Asia, produces this sickle shaped seed that gives rye bread its distinctive flavor. The spice is used in beef stews, pork dishes, soups, candies, and baked goods, especially bread.
The caraway plant grows up to 2 feet in height with feathery leaves and cream white flowers. It is the leaves of this plant that can be used in cooking or salads. Their taste is very fresh with a sweet undertone much like parsley. The leaves should be cut during the growing season. Caraway seeds may also enhance the flavor of many vegetables. They are good tossed with boiled and quartered new potatoes, cabbage or in sauerkraut. Caraway seed is also known as a mild digestive aid.

chervil

Chervil: Also known as Gourmet Parsley and Garden Chervil. Can be used as fresh leaves or dried. Store dried leaves in a cool, dry, dark place away from heat light and moisture. Dried chervil will keep for 6 months.Chervil is a delicate herb with subtle taste. It has a slightly anise-like flavor that can be quickly lost in cooking. Garnish salads with it, but serve it at the last moment. Chervil is a very popular herb in France.
It is one of the classic ingredients in the traditional French herb blend, Fines Herbes and is very popular in French cuisine. It has a delicate flavor and is suitable wherever parsley is used. Chop the leaf into soups, omelettes (fish and egg dishes in the last ten to twelve minutes of cooking so its flavor is not cooked away), salads, dressings and add to chicken before roasting.Chervil is better used as a fresh herb because during a cooking process a lot of its anise - like aroma and parsley taste is lost.Chervil is extremely delicate but may be preserved in vinegar and oil.

chives

Chives are a mild member herb of the onion family. Chives has many uses and can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces.
Use it anywhere you want to add onion flavor without the harsh pungency of onion. Best if used fresh. The flavor is lost in drying. Add fresh or dried chives at the end of cooking to preserve the flavor. However, once you taste fresh chives, you will know there is no comparison of flavor. Soon, you will probably want a fresh pot of chives on your windowsill, even if you have nothing else in your herb garden.
Chopped chives lift many foods above the ordinary. Sprink them on soups, salads, chicken, potatoes, cooked vegetables and egg dishes. Blend chopped chives with butter or cream cheese , yogurt sauces and baked potatoes. Add toward the end of cooking or as a garnish.

coriander

Coriander also known as cilantro or dhania, is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia.The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (particularly in America).The leaves have a different taste from the seeds, with citrus overtones.The fresh leaves are an ingredient in many South Asian foods (such as chutneys and salads), in Chinese dishes, in Mexican cooking, particularly in salsa and guacamole and as a garnish,oriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effectCoriander has been documented as a traditional treatment for diabetes.

Dill is available in weed and seed, both fresh and dried. Store dried seeds and leaves in a cool, dry, dark place away from heat, light and moisture. Leaves will keep for six months. Seeds will keep indefinitely.

dill

Dill or dill weed is an herb that produces clusters of small flowers from which dill seed is gathered and dill weed is obtained from the thin, feathery leaves. The light aroma of dill faintly resembles licorice.
Dill weed is good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. Dill seed is used in breads, pickling, cabbage dishes, stews, rice and cooked root vegetables.
Dill has a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.

fennel

Fennel yields an herb and a spice. The stems and leaves are all edible. The spice comes from the dried seeds, the herb comes from the leaves and the stalk and root are the vegetable.
Fennel is native to the Mediterranean and is one of our oldest cultivated plants. Roman warriors took fennel to keep in good health while their ladies ate it to prevent obesity.

fennel seed

The seed is similar to anise seed, but sweeter and milder. It pairs well with fish, but Italians also like to add it to sauces, meats & sausages. If you are familiar with the taste, it is probably from having it in commercially prepared sausages. Add the seeds to sauces, breads, savory crackers and water for poaching fish.
Stuff the leaves into oily fish like mackerel and sprinkle finely chopped stems and leaves on salads and cooked vegetables and can also be added to soups and stuffings.

fenugreek

Fenugreek is cultivated worldwide as a semi-arid crop.The seeds are used as a spice in curries, pickles and chutneys. The raw seeds are bitter so they are usually roasted gently to develop flavor before grinding (do not overheat as that will turn it red and bitter to the taste). The seeds are very hard, and difficult to grind, a mortar and pestle working best.Seed extract is used in imitation vanilla, butterscotch and rum flavorings, and is the main flavoring in imitation maple syrup. Fenugreek seeds are also used in candy, baked goods, ice cream, chewing gum and soft drinks. The seeds can be roasted and used as a coffee substitute.

The seeds may also be spouted and used as a winter salad herb. (Ready in 4 to 6 days) As the sprouts grow, the curry flavor recedes.The young leaves are a salad herb and can added to other salad greens like watercress for a delicious salad. Fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.

Hoja santa is an aromatic herb with a heart-shaped, velvety leaf which grows in tropic Mesoamerica. The name hoja santa means "sacred leaf" in Spanish. It is also known as yerba santa, hierba santa, Mexican pepperleaf, root beer plant, and sacred pepper.

hugo santa

The leaves can reach up to 30 centimeters (12 inches) or more in size. The complex flavor of hoja santa is not so easily described; it has been compared to eucalyptus, licorice, sassafras, anise, nutmeg, mint, tarragon, and black pepper. The flavor is stronger in the young stems and veins.

It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in Mole Verde, the green sauce originated in the Oaxaca region of Mexico. It is also chopped to flavor soups and eggs. In Central Mexico, it is used to flavor chocolate drinks. In southeastern Mexico, a green liquor called Verdín is made from hoja santa. While typically used fresh, it is also used in dried form, although drying removes much of the flavor and makes the leaf too brittle to be used as a wrapper.

hops

Hops are the flowers used to season beer. Bittering hops, meaning adding hops early on in the boil process, provide bitterness to the beer to balance the sweetness of the malt. Hops added at the end of the boil, referred to as finishing hops, add flavor and aroma to the beer. Adding hops directly to the fermenter, or dry hopping, lends additional hop aroma to the beer.

Hops also serve as a natural preservative, helping to prevent spoilage in beer. Hops comes as either whole flowers or compressed pellets (think rabbit food). There are many varieties of hops available to homebrewers, allowing for great diversity of flavors and aromas.

Different hops are used to brew different styles of beer. For example, cascade hops give American pale ales their distinct citrusy quality, fuggles have an earthiness common in English-style ales, and saaz lend the spicy/herbal character found in European Pilsners.

Lemongrass is a tall perennial grass. Common names include lemon grass, lemongrass, barbed wire grass, silky heads, citronella grass, fever grass or Hieba Luisa amongst many others.

lemongrass

Lemongrass is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Malaysian, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh.For soups and simmered dishes, cut the trimmed stalk at a very sharp angle into inch-long pieces, exposing its fragrant interior. Smash with the flat blade of a cleaver or heavy knife to bruise and release the aromatic oils before adding to these dishes.
For salads, cut with a sharp knife into very thin rounds, breaking up the fibers that run the length of the stalk. When slicing, if the outer layer seems fibrous, peel it off before proceeding. Such thinly sliced rounds of the inner stalk can be easily chewed with other salad ingredients for a refreshing burst of lemony herb flavor.

For curries, cut the stalk into thin rounds before pounding in a stone mortar to reduce to paste. Although lemon grass appears dry when you are slicing it, when crushed, you will see that it really is quite moist. Crushing breaks the juice sacs in the fibers and releases the aromatic oils that make lemon grass so special.

marjoram

Marjoram is an herb that has a mild, sweet flavor similar to oregano ( it is closely related and of the same family - Origanum) with perhaps a hint of balsam. It is said to be “the meat herb" but it compliments all foods except sweets.While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than Oregano.
Marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.

mint

Mint is an herb that comes in many varieties such as peppermint, spearmint, apple mint, lemon mint and even chocolate mint. Mint came to the New World with colonists, who used it in tea for medicinal purposes.
Mint is used for seasoning lamb, vegetable such as carrots, bell pepper, and tomatoes, in yogurt dressings, and breads. It is also used in the Middle East for salads, tabouli and marinated vegetables.
Mint is good in soups, salads, sauces, plain meat, fish and poultry, stews, sweet or savory recipes, extremely good with chocolate or lemon based desserts. Add near the end of cooking for a better flavor.

mitsuba

Mitsuba is also known as Japanese parsley, Japanese Chervil, Japanese wild parsley or honeywort. Mitsuba - a delightful Japanese herb with a clean fresh flavor reminiscent of angelica, celery and parsley.

Leaves, root and stems are used raw or cooked, seedlings and young leaves added to salads. The seed is used for seasoning and the stem can be blanched and used as a celery substitute. The cress-like young seedlings are used in salads and the stems and leaves are chopped and used to flavor a number of dishes.

The leaves which are dark green look a little like oversized flat leaf parsley.

Oregano is an herb that derives its name from two Greek words meaning "the joy of the mountain". It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times.

oregano

Oregano goes well with vegetables, roast beef, lamb, chicken and pork. Marjoram goes well with all pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.Generally used to season Mexican, Italian, Greek and Spanish dishes. Oregano has a warm, aromatic scent and robust taste. It's uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.

parsley

Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive.
Use fresh or dried parsley in any recipe. Especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes as well as sauces to go with fish, poultry, veal and pork. Use fresh leaves as garnish.Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill weed, garlic, marjoram, mint, oregano and thyme.Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primaryily for garnish. Add at the end of cooking for better flavor.

rosemarry

Rosemary is an herb of the mint family. It is a small evergreen shrub that is native to the Mediterranean and likes warm climates, but will flourish in nearly any climate. It is produced all over the world.
Rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables.
Dress fresh steamed red potatoes and peas or a stir fried mixture of zucchini and summer squash. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using.

sage

Sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty yet smoky aroma.
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance. Use ground Sage sparingly as foods absorb its flavor more quickly.
Sage is a wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads. Rub sage, cracked pepper, and garlic into pork tenderloin or chops before cooking.

savory

Savory is available in fresh or dried leaves. Tender leaves can be added fresh to salads or used as a garnish or bottle the herb in vinegar. Once dried and chopped, it is an integral part of herb mixtures like Herbes de Provence.There are two types of savory - winter and summer. The two look much the same, but winter is a bit more pungent. Savory smells and tastes like Mint and Rosemary chopped together.Savory is nicknamed the bean herb. It is typically used in soups, beans and as a meat and poultry seasoning. This herb tastes slightly warm and sharp. It is a very strong herb and should be used sparingly.Most commonly used as a seasoning for green vegetables, savory's special affinity is for beans. Use summer savory, with its more delicate flavor, for tender baby green beans, and winter savory to enhance a whole medley of dried beans and lentils.

stevia

Stevia is an herb from a semitropical perennial shrub of the daisy family, native to the mountains of Brazil and Paraguay. This plant packs so much sweetness into its leaves that they can be used in place of sugar.
One dried leaf, ground, is 10 to 15 times sweeter than an equal amount of sugar, and powdered extracts made from the leaves are up to 300 times as sweet, without the calories (make that no calories!). Plus it is a very attractive plant that pots well.Nonetheless, people can buy stevia powder and use it as a sugar replacement at home. One fresh stevia leaf is enough to sweeten a cup of tea, coffee or a glass of lemonade. The leaves can be added to barbecue sauce, salad dressings, soups, and stews.


tarragon

Tarragon is an exceptional herb. It has a subtle and sophisticated flavor and is an essential herb in French cuisine. It's flavor is delicate and almost licorice or anise-like. Tarragon is native to Siberia.

Tarragon, together with parsley, chervil, and chives make a traditional French blend, Fines Herbes. Tarragon is exceptional in egg dishes, poached fish, mushrooms and other vegetables.Tarragon is good with chicken and in salad dressings. It is often used in sauces like béarnaise and French cuisine. Tarragon is also often used to infuse vinegar and olive oils.

thyme

Thyme: Fresh garden thyme is an herb that has thin grayish green leaves and a subtle lemon, yet minty aroma and taste. Thyme is used in a wide variety of cuisine, but is most closely associated with French cuisine.It is often used in soups and sauces, with meat, poultry or fish. It is also a very important component of herbes de Provence and bouquet garni. Fresh thyme has the most flavor used whole, with the stem.

Thyme is included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs and croquettes. Thyme if often paired with tomatoes.

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making your own alcohol at your home

Author: Unknown // Category: articles, drinks, recipe

type of yeast

Materials you need

yeast

Yeast

Sugar

Juice / water

Bottle/jug with tight cap

Yeast (which is actually produces the ethanol) ``there are many type of yeast, including those that are used specifically for making alcoholic beverage. It’s hard to fine in store. It is much easier and cheaper to just use active dry baker’s yeast if you are willing to sacrifice a bit quality.

Sugar

Which the yeast will convert into alcohol, once it is activated.

You will also need some types of juice.(as ur choice..grape for wine and apple for cider)

Brewing process:

First and for most, you must make sure everything is sterile and squeaky clean to avoid bacterial denaturization. If you bought a jug or gallon of water or juice, then it should already be sterile. Just be careful not to leave it exposed to the air for too long without the cap on.

Next, the sugar must be dissolved with juice or water. If you are not using juice...only making sugar wine, use more water and about 3 cups of sugar. And keep in bottle or jug leaving some space for yeast mixture.

After this, the yeast must be activated and added to the mixture, once it has cooled down to room temperature. You can see to packet of yeast...to follow the instruction on the packet to activate the yeast first.

If you don’t know how to do just add the yeast to a few tablespoons of warm water and a teaspoon of sugar and stir it until everything dissolves. Let it stir for about 10 minutes until it starts to forth up, then add it to the rest of the bottle/jug mixture. Make sure that the cap is screwed tight then shake it until everything is dissolved.

bubbles seen due to reaction of yeast

Now, the balloon comes into play. Slightly unscrew the cap of the bottle/jug just enough to be able to let air out, and then pull the mouth of the balloon down over the cap and all. Then you will need to poke a tiny hole in the thickest part of balloon with needle. When the yeast begins to ferment the concoction, it will start to bubble up with CO2 gas, which needs a way to escape the bottle without exposing its contents to the air.

Fermentation process:

This is the waiting part. Store the bottle/jug in a dark place. If you don’t see bubbles rising up in the bottle/ jug by the end of second day, then it should be thrown out. It’s not in use. You should see a steady flow of carbonation rising into the balloon for at least 3 days. This can last up to 3 weeks before the alcohol content finally kills off all the yeast.

I recommend not letting it ferment for too long, however, since the yeast causes it to have a bad taste it it’s in there too long.

fermentation after 1 week

Once the bottle/jug stops bubbling and becomes clearer or if you would like to stop the fermentation process, leave the bottle/ jug in the fridge overnight to kill the rest of the yeast. After a night in fridge, the bottle/ jug should be clear, with a visible layer of dregs (dead yeast) at the bottom. To protect the flavor of your beverage, pour or siphon off the clear portion only in other clean container, leaving the dregs at the bottom. If you want to improve the quality even more, leave it in fridge another night or two, and repeat the process of separating the dregs from the mixture as many times as you want.

Now your drink is ready to drink if you like.

Another option is to keep it sealed (air tight) to let it age, which will give it better quality. You could even bottle your beverage and cork it to ensure it ages properly.

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know about sugar.and (types)

Author: Unknown // Category: articles

SUGAR was first cultivated in India 2500 years ago and called karkara in Sanskrit. sugar derives from arabic form of word sakkara and appeared in the 13th century in England. the recorded history of cane sugarbegan when a member of Alexander's army mentioned in 325 BC. sugar remained expensive until Columbus introduced the canes to hiati, in the west indies in 1493. despite setbacks, its cultivation spread throughoutthe islands and cane sugar became and still is a main source of swetness. sugar is produced from sugar cane, sugar beet, palms such as dates, coconut, toddy etc.

granulated sugar

TYPES OF SUGAR

Granulated sugar: This is the most common type of sugar available in several textures of refined white. it is used both for table and in cooking.

caster sugar

Caster/Castor sugar: It is processed from granulated sugar by miling and shifting and is much finer than granulated sugar. It is used generally for cakes and pastries. Because of its texture, it dissolves quickly and its small crystals are useful in creamed cake mixtures.

icing sugar

Icing Sugar: It is also processed from granulated sugar by miling it to a fine white powder. it is also known as Powder or confectioners' sugar. it is used for converting cakes and making icing because icing dissolve quickly.

DEMERARA SUGAR

Demerara sugar: it is one of the several raw brown sugars and Barbados is another well-known type. it is also known as brown sugar. it comes from raw sugar or sugar syrup remaining after granulated sugar has been extracted. its crystals are coarse and pale amber with delicate flavor. it is used for dark, rich fruits cake, crunchy toppings or crumbles.

soft brown sugar

SoftBrown sugar : it may be light or dark refined brown sugar and is processed from sugar syrup remaining after granulated sugar had been extracted or cane molasses is added. they generally moist and have distinctive flavor. both are used in cereals, coffee, fruits, and spice cakes.

rainbow crystal sugar

Rainbow Crystal sugars: it is also processed as granulated sugar. vegetables dyes or food color are added to white sugar to give pastel shaded crystals. it is sometimes served with coffee and often used for ciscuits and cake decor

candy crystal

Candy Crystal: these are fairly large brownish particularly popular with coffee because they dissolve slowly. the coffee retains some of its bitter taste and is sweetened gradually as it is drunk.

cube sugar

Cube sugar : it is processed from refined and crystallized granulated sugar which is moistened, molded and compressed into cubes and dried. the cubes are used for sweetening hot beverages in order to dissolve quickly.

nib sugar

Nib sugar: nibs are produced along side with cube sugar as bi-product. these coarse white nibs are useful for decorating cakes, pastries and buns.

palm sugar

Palm sugar: palm sugar comes from date, coconut, toddy and Palmyra palms. the sap of palm tree is collected by tapping the trunk or top of the tree and further reduced to syrup by cooking and allowed to crystallized. it is known as jaggery and used for manufacturing purpose and also to sweeten the foods

molasses sugar

Molasses sugar : it is the darkest or lighter paste of processed sugar. the light type is moist and soft than the dark one in texture. the lighter is also known as Muscovado sugar. they are used in rich dark fruits cakes, brown breads and also used as manufacturing different products.

lump sugar

Lump sugar: it is the block of dark brown concentrated sugar used in many Chinese and Indian dishes.

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INDIAN SPICES - short brief of spicecs

Author: Unknown // Category: articles

	Asafoetida (Hing) - also known as devil's dung. It is a resin taken from a plant from the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffle-like flavor and a roasted garlic aroma. It is used mainly for its digestive properties, especially in the cooking of beans and lentils, as it is reputed to have antiflatulence properties. Asafoetida is an important ingredient of the snack called cheewra - a mixture of grains, dried fruits, and spices. It can be added to flavor fish and vegetable dishes. A pinch of it can be fried in hot oil before the rest of the ingredients are cooked.
	Bay leaves - these fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations.
	Cardamom (Elaichi) -Elettaria Cardamomum is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world's second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties. It is one of India's favorite spices, used in curries, savory and sweet dishes, ice cream and custards. It is often combined with almonds and saffron. It can be used to flavor tea and also is great with black coffee. It is used in Ayurvedic medicine to remove fat and as a cure for urinary and skin complaints. Egyptians chewed cardamoms to whiten their teeth and simultaneously sweeten their breath. The seeds are aromatic, sweet cooling, carminative (cures flatulence), digestive, stimulant and tonic. Cardamom finds usage in indigestion, anorexia, burning sensation, debility, asthma.
	Cayenne pepper (Lal Mirch)- is a spice made from the seeds of plants in the capsicum family (ranging from sweet pepper to chili - in general, the smaller the fruit, the hotter it is). Cayenne peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. It includes both the ground seeds as well as the dried flesh. It should not be as hot as chili powder, but it is pretty hot and should therefore be used with care. Cayenne pepper is used to provide the heat for many spicy dishes.
	Chilies (Mirchi) - it is the hottest flavor on earth. As a general rule, dark green chilies tend to be hooter than red chilies. Small, pointed chilies are usually hotter than larger, more rounded varieties. Whole chilies can be seeded to make them a little less hot. Chilies and chili powder should be used with extreme care. The hot vindaloo curries are made from the hottest chilies.
	Chili powder - Red color, fine powder. It is very hot because it is made from the dried, ground seeds of the chili, its hottest part.
	Cilantro ( Dhaniya) - this fresh herb is a fragrant mix of parsley and citrus. The leaves are rather like those of flat-leaved parsley, but darker. The leaves have a very distinctive bitter-sweet taste. Cilantro it is usually added toward the end of cooking to preserve the fresh aroma. Also it is frequently used as a garnish. The seed of the cilantro is known as coriander.
	Cinnamon (Dalchni) - is the dried bark of various laurel trees in the cinnamomun family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon. It is available as a powder but is much better bought in sticks. When ground, the flavor becomes stronger. Whole cinnamon is used for spacing hot drinks, ground - in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken.
	Cloves (Luong) - small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups.
	Cokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles.
	Coriander seeds (Dhaniya) - is a member of a parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. The English name for this spice comes from the Greek koros, meaning “bug”. Coriander is usually sold in powdered form, although the whole seeds are also available. Fresh green coriander - because they are aid digestion, they are particularly effective with carbohydrates like pastries and bread. Coriander is also used in fish and savory dishes as a healthy alternative to salt, and it is basic ingredient of curry powder.
	Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes.
	Curry leaves (Kari putha or Neem) - are small grey-greenish leaves (a bit like bay), relative of the orange. They can be used fresh or dried. Their aroma is released by its heat and moisture. They are sometimes fried in the oil the food is cooked in, and then discarded. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp.
	Curry Powder - Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. Curry has a particular scent and is spicy Buy curry powder:
	Fennel (Soonf) - is a greenish-brown, small oval seed from Pimpinella Anisum, a plant in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. The seeds combine well with peanuts and the zest of citrus fruit. Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties.
	Fenugreek (Kasuri Methi) - is short, upright plant (related to spinach) with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have the bitter taste. Ground fenugreek (seeds) has a warm, yellowish-brown color with a strong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used to add flavor to meat dishes. It is also considered as an aphrodisiac.
	Garam Masala – meaning “hot spices” - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin, peppercorns and cinnamon, bay leaves). It is far better to grind your own spices than to buy the mixture ready-ground. The blend of spices in the garam masala varies according to the dish to which it's added so a spice blend for a fish dish is different to the spice mix for lamb. Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like ginger and turmeric (which would suit chicken or fish). Cloves and fennel seeds might be added to a mix for dark meats like lamb or beef.
	Garlic (Lassun) - closely related to the onion. It has a powerful pungent or hot flavor when raw, which mellows when it is cooked. It has very strong odor. Bulbs, whose segments are usually called "cloves" are the part of the plant most commonly eaten.Garlic is used as a condiment and as flavoring in gravies, sauces, soups, stews, pickles, salads, salad dressing and breads. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic powder is made from ground dehydrated cloves and is used widely as a substitute for fresh garlic. Garlic helps to purify the blood and lower blood pressure. It is considered as a cure for heart ailments.
	Ginger (aduwa)- the fresh root gingeris a knobly rhizome with a sweet aroma and hot, pungent taste. Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled and grated. The length of the root indicates maturity, and the longer it is, the hotter and more fibrous it will be. Ginger makes a tasty paste, especially if mixed with garlic. Ginger can be used in sweet dishes, desserts, or in piquant dishes such as hot curries and stir fries. The ground (soondth) type is the same as that used in baking. Ginger is also commonly regarded as an aphrodisiac.
	Mango powder (Amchur) - This sour powder is made from unripe mangoes. It has a tart taste. It has a sour, lemony taste, with a slightly sweet edge. The primary use of it is for Chutneys. It is used in soups, pastries, and in vegetarian dishes as a souring additive, as well as to samosas and relishes. It can be added to chickpeas, potatoes and eggplants. More, it is used as a dry seasoning for grilled dishes and sometimes appears in Bombay mix, the Indian version of potato chips or pretzels. Amchur is also an essential ingredient in making Chaat Masala. It gives any dish a tangy, sour flavor, and is the perfect substitute for lemon, tamarind or lime juice. If you are unable to find you can use a dash of lemon.
	Mint (Pudina) - Indian mint has a stronger flavor and more pungent aroma than Western varieties. This herb is often paired with lamb. Mint is sweet and strong with hints of a sharp lemony taste; mint is pleasantly pungent and refreshing at the same time. The warm sweet fragrance of mint is cooling to the palate, leaving a fresh aftertaste. Indian cooking and is widely used in chutneys, relishes, salads, sauces and teas. Mint is mostly added to biryanis (Moghul rice preparation), lassi - the North Indian refreshing drink. Mint is also perfect as a garnish for desserts, and goes well with fruits, iced tea, lemonade and yogurts as well as a variety of cocktails.
	Mustard seeds (Rai/ tori) - in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. The larger yellow variety, known as white mustard are much les pungent. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. The seeds can be put whole into very hot oil and popped. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles.
	Nutmeg and mace (Jaiphal and Javitri) - is the seed of the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in color. Nutmeg has more robust flavor than mace, but thy are otherwise very similar. They have nutty, warm and slightly sweet flavor. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, soufflés, vegetables, egg dishes, lamb, and fish, and beverages. Like nutmeg, mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods. Mace is also used in sauces for fish and pickle chutneys.
	Onion Seeds (Kalonji) - are small, irregular shaped black seeds of the plant that grows in India - Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts. It is featured in many spice mixtures such as Bengali five-spice mixture panchphoron, which also includes fenugreek, mustard, cumin and fennel.
	Oreango (Ajwain) - it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes.
	Paprika powder- is ground from dried sweet peppers (family Capsicum Annum, relative of chili) the fruits of a tropical evergreen bush. It is milder than chili powder or cayenne. Paprika has bright red color and a mild, sweet flavor with a cardamom aroma. It is highly versatile spice. It is good with eggs, fish, chicken, crab and cheese. It can also be used as a garnish on baked potatoes, salads, rice dishes. Paprika is rich in vitamin C, and so helps colds and influenza. It is also said to treat digestive troubles, cramps, circulations problems, and shingles.
	Peppercorns (Kali Mirchi) - pepper's name comes form the Sanskrit Pippali nigrum, which means "black spice". Peppercorns have a pungent, woody aroma and hot, biting taste. Black pepper is more aromatic, white is stronger and hotter. Pepper is the only spice that us used to flavor food before, during and after cooking. Whole or grounded peppercorns can be added to most non-sweet dishes.
	Saffron (Zaffran) - this spice is made from orange colored dried stigmas of the especially cultivated crocus (75 stamens are needed to make 100 g (4 oz) of the spice.) It is the most expensive spice of all. It has a distinctively pungent, honey-like flavor and aroma. It is available as whole threads or powdered. When ground they form a russet powder. The filaments can be lightly roasted, crumbled in a little hot water and left to infuse to bring out their full strength. Saffron is used to color rice dishes, sweets, puddings, sauces and soups to bright yellow.
	Tamarind (Imli) - is the sticky, dried, brown pod of the evergreen tree. It has a sour taste and very tart, citric flavor. The pulp must be soaked before usage. In India, tamarind is mostly combined with meat or legumes (lentils, chick peas or beans). It adds a distinctive cooling quality to curries, chutneys.
	Turmeric (besar) - comes from the root of Curcuma longa, a leafy plant related to ginger. It has a bright yellow color and a pungent, warm, earthy aroma and taste. Although it becomes bitter if too much used. It is mildly antiseptic. Turmeric is an essential spice in Indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties. Research show that turmeric inhibits blood clotting, reduces liver toxins, and helps the liver metabolize fats and so aids weight loss.