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Knowing about Spices


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  1. #1
    wonder is offline Commander's of Penmai
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    Knowing about Spices

    How about knowing something regarding spices we use -

    Coriander -



    There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.



    Origin and Distribution
    It is a native of Mediterranean and commercially produced in India, Morocco, Russia, East European countries, France, Central America, Mexico, and USA. Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds.

    Uses
    The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors.
    In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.



    Botanical name Family name Commercial part
    Coriandrum sativum L. Apiaceae Leaf and seed


    Indian Names
    Hindi : Dhania or Dhanya
    Bengali : Dhana, Dhania
    Gujarati : Kothmiri, Libdhaba
    Kannada : Kothambri, Kothamiri bija
    Kashmiri : Deaniwal, Kothambalari
    Malayalam : Kothumpalari bija
    Marathi : Dhana
    Oriya : Dhania
    Punjabi : Dhania
    Sanskrit : Dhanyaka
    Tamil : Kothamalli
    Telugu : Dhaniyalu

    Name in international languages
    Spanish : Cilantro
    French : Corriandre
    German : Koriander
    Swedish : Koriander
    Arabic : Kuzhbare
    Dutch : Koriander
    Portuguese : Coentro
    Russian : Koriandr
    Japanese : Koendoro
    Chinese : Hu-sui

    Coriander can be taken as juice, in medicinal tea, or can be used for garnishing dishes and food; it remains a strong source of vital nutrients in any way and medium. The beautiful green leaves of coriander just don’t bring aroma to the dishes, but also bring good health.

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    Last edited by sumathisrini; 17th Jun 2014 at 04:07 PM. Reason: Unwanted characters removed
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  2. #2
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    Re: Knowing about Spices

    Very useful information you have shared. thank you!


  3. #3
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    Re: Knowing about Spices

    Thanks wonder, for sharing about coriander. Please share more

    Jayanthy





  4. #4
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    Re: Knowing about Spices

    Quote Originally Posted by wonder View Post
    How about knowing something regarding spices we use -

    Coriander -



    There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.



    Origin and Distribution
    It is a native of Mediterranean and commercially produced in India, Morocco, Russia, East European countries, France, Central America, Mexico, and USA. Coriander is a tropical crop and can be successfully cultivated as a rabi season crop in an area free from severe frost during February when the crop flowers and sets its seeds.

    Uses
    The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors.
    In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.



    Botanical name Family name Commercial part
    Coriandrum sativum L. Apiaceae Leaf and seed


    Indian Names
    Hindi : Dhania or Dhanya
    Bengali : Dhana, Dhania
    Gujarati : Kothmiri, Libdhaba
    Kannada : Kothambri, Kothamiri bija
    Kashmiri : Deaniwal, Kothambalari
    Malayalam : Kothumpalari bija
    Marathi : Dhana
    Oriya : Dhania
    Punjabi : Dhania
    Sanskrit : Dhanyaka
    Tamil : Kothamalli
    Telugu : Dhaniyalu

    Name in international languages
    Spanish : Cilantro
    French : Corriandre
    German : Koriander
    Swedish : Koriander
    Arabic : Kuzhbare
    Dutch : Koriander
    Portuguese : Coentro
    Russian : Koriandr
    Japanese : Koendoro
    Chinese : Hu-sui

    Coriander can be taken as juice, in medicinal tea, or can be used for garnishing dishes and food; it remains a strong source of vital nutrients in any way and medium. The beautiful green leaves of coriander just don’t bring aroma to the dishes, but also bring good health.
    why its showing these files above?

    Last edited by sumathisrini; 17th Jun 2014 at 04:08 PM. Reason: Unwanted characters removed

  5. #5
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    Re: Knowing about Spices

    Quote Originally Posted by jv_66 View Post
    Thanks wonder, for sharing about coriander. Please share more
    ஏன் ஜெயந்தி,நாங்க சாம்பார்பொடியில 2 பங்கு தனியா போட்டு அரைக்கறோமே அது உடம்புல சேர்றது போதாது ?

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  6. #6
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    Re: Knowing about Spices

    Quote Originally Posted by vaishnnavi View Post
    ஏன் ஜெயந்தி,நாங்க சாம்பார்பொடியில 2 பங்கு தனியா போட்டு அரைக்கறோமே அது உடம்புல சேர்றது போதாது ?
    தாராளமா போதுமே வைஷ்ணவி .

    நான் அவங்களை please share more ன்னு சொன்னது , மத்த எல்லா spices பற்றிய விவரங்களையும் பத்தி இன்னும் சொல்லுங்க ன்னு

    நீங்க , தனியா வையே இன்னும் நிறைய சேர்க்கணும்னு நினைச்சுட்டீங்களா ?

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    Jayanthy





  7. #7
    wonder is offline Commander's of Penmai
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    Re: Knowing about Spices

    sorry friends, posted the material hurriedly without editing as we used to type and keep them after hearing from our elders and storing them, being in a joint family (both in maternal and paternal sides) we thought it will be useful in latter days.

    if anyone can explain as to how to edit the post i will do it

    Last edited by wonder; 17th Jun 2014 at 03:18 PM.
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    Re: Knowing about Spices

    Quote Originally Posted by wonder View Post
    sorry friends, posted the material hurriedly without editing as we used to type and keep them after hearing from our elders and storing them, being in a joint family (both in maternal and paternal sides) we thought it will be useful in latter days.

    if anyone can explain as to how to edit the post i will do it

    Dear friend,

    The editing option will be available only for half an hour. Then it'll expire. Now I have edited it and removed unwanted characters.


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  9. #9
    wonder is offline Commander's of Penmai
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    Re: Knowing about Spices

    hai sumathi ,
    just seen your reply. Thank you very much. hereafter won't post anything in a hurry.

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  10. #10
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    Re: Knowing about Spices

    Health benefits of coriander leaves

    It contains no cholesterol; however, it is rich in antioxidants,essential oils, vitamins, and dietary fibre, which help reduceLDL or "bad cholesterol" whileincreasing HDL or "good cholesterol" levels.
    Its contains many essential volatile oils
    The leaves and stem tips are also rich in numerous anti-oxidant
    The herb is a good source of minerals like potassium, calcium,manganese, iron, and magnesium. Potassium is an important component of cell andbody fluids that helps control heart rate and blood pressure. Iron is essentialfor red blood cell production. Manganese is used by the body as a co-factor forthe antioxidant
    It is also rich in many vital vitamins, including folic-acid,riboflavin, niacin, vitamin-A, beta carotene, vitamin-C that is essential foroptimum health. Vitamin-C is a powerful natural antioxidant. 100 g of cilantroleaves provides 30% of daily recommended levels of vitamin-C.
    It provides 6748 IU of vitamin-A per 100 g, about 225% of recommendeddaily intake. Vitamin-A, an important fat soluble vitamin and anti-oxidant, isalso required for maintaining healthy mucus membranes and skin and is alsoessential for vision. Consumption of natural foods rich in vitamin-A andflavonoids (carotenes) helps body protect from lung and oral cavity cancers.
    It is one of the richest herbalsources for vitamin K; provide about 258% of DRI. Vitamin-Khas a potential role in bone mass building by promoting osteotrophic activityin the bones. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damagein their brain.
    Coriander seed oil has been found application in many traditionalmedicines as analgesic, aphrodisiac, anti-spasmodic, deodorant, digestive,carminative, fungicidal, lipolytic (weight loss), stimulant and stomachic.
    This humble backyard herbprovides (% of RDA/100g):
    15% of folates,
    11% of vitamin B-6 (pyridoxine),
    45% of vitamin C,
    225% of vitamin A,
    258% of vitamin K,
    22% of iron and
    18% of manganese.

    Health benefits of coriander seeds

    It contains many plant-derived chemical compounds that are knownto have been anti-oxidant, disease preventing, and health promoting properties.
    Coriander seeds have many fatty acids and essential volatile oils.Some important fatty acids include petroselinicacid, linoleic acid (omega 6), oleic acid, andpalmitic acid. In addition, the seeds containessential oils such as linalool(68%), a-pinene (10%), geraniol, camphene, terpine etc. Together; these activeprinciples are responsible for digestive, carminative, and anti-flatulentproperties of the seeds.
    It is rich in of dietaryfibre. 100 g seeds provide 41.9 g of fibre. Much of this fibre ismetabolically inert insoluble fibre, which helps increase bulk of the food byabsorbing water throughout the digestive system and help easing constipationcondition.
    Dietary fibres bind to bile salts (produced from cholesterol) anddecrease their re-absorption in colon, help lower serum LDL cholesterol levels.Together with flavonoid anti-oxidants, fibre composition of coriander helpsprotect the colon mucus membrane from cancers.
    The seeds are an excellent source of minerals likeiron, copper, calcium,potassium, manganese, zinc and magnesium. Copper is required in the production of redblood cells. Iron is essential for cell metabolism and red blood cellformation. Zinc is a co-factor in many enzymes thatregulate growth and development, sperm generation, digestion and nucleic acidsynthesis. Potassium is an important component of cell andbody fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor forthe powerful anti-oxidant enzyme, superoxidedismutase.
    100 g of dry seeds provide21 mg or 35% of RDI of vitamin-C.
    It has many vital B-complex vitamins like thiamine, riboflavin,and niacin.


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