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Splendid Spices

Discussions on "Splendid Spices" in "Healthy and Nutritive Foods" forum.

  1. #1
    wonder is offline Commander's of Penmai
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    May 2014

    Splendid Spices

    Spices can be categorized botanically as follows:

    • Leaves of aromatic plants: Examples include bay leaf, rosemary, thyme, etc.
    • Fruits or seeds: Examples include fennel, coriander, fenugreek, mustard and black pepper etc.
    • Roots or bulbs: Examples include garlic, galangal, turmeric, ginger, etc.

    The reason for Spices in our diet

    • Spices contain an impressive list of plant-derived chemical compounds that are known to have disease preventing and health promoting properties. They have been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent properties.
    • The components in the spices have been found to have anti-clotting action, prevent clogging of platelets in the blood vessels, thus helps easing blood flow, preventing stroke and coronary artery disease.
    • The active principles in the spices may augment the motility of the intestinal tract as well as increases the digestion power by stimulating copious gastro-intestinal enzyme secretions.
    • Throat gargling with tepid thyme water can help relieve sore throat and bronchitis symptoms. Thyme is also being used as an anti-septic mouthwash in the treatment of caries and gingivitis.
    • Decoction of certain healthy spices is taken by mouth for the treatment of colds, influenza, mild fevers, indigestion, stomach upset, and painful menstruation.
    • Spices are also known to have natural anti-helminthes (control worm infestation) function in traditional medicines.
    • The essential volatile oils in certain spices work as a rubefacient (soothes skin around the site of application and improves the local blood circulation), increasing the flow of blood to make the skin feel warmer. They are being applied as a popular home remedy for arthritis and sore muscles, used either as a poultice or in hot baths.
    • Spices essential oils are being used in aromatherapy as well as de-odorants in the perfume industry.
    • Spices contain a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

    Culinary uses of spices
    Spices can be aromatic or pungent in flavors and peppery or slightly bitter in taste. In order to keep their fragrance and flavor intact, they are generally added in the cooking recipes at the last moments since, prolonged cooking results in evaporation of essential oils.

    • Spices are being used in the preparation of season soups, barbecue sauces, pickling and as a main ingredient in a variety of curry powders.
    • Spices along with some seasonal herbs are being used to enhance the flavor and taste of vegetable, chicken, fish and meat dishes.
    • Some healthy spices like cloves, coriander... etc., are also been used in flavor drinks.

    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.

    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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  2. #2
    sumitra's Avatar
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    Re: Splendid Spices

    wonderful information. thank you!

  3. #3
    wonder is offline Commander's of Penmai
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    May 2014

    Re: Splendid Spices

    Origin & Distribution

    The species are distributed from the Mediterranean region to Central Asia. In India it is grown in Kashmir and in some parts of Punjab. The major supply of asafoetida to India is from Afghanistan and Iran.
    There are two main varieties of asafoetida i.e. Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal (Red asafoetida). Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein.
    The white or pale variety is water soluble, whereas the dark or black variety is oil soluble.
    Since pure asafoetida is not preferred due to its strong flavour, it is mixed with starch and gum and sold as compounded asafoetida mostly in bricket form. It is also available in free flowing (Powder form) or in tablet forms.

    Asafoetida is extensively used for flavouring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties.
    Some Unusual Uses of Asafoetida/Hing

    Apart from being used in cooking, asafoetida is used medicinally. It also has some unusual uses like:
    · Using it to trap moths.
    · Repelling spirits in the new born in Jamaica.
    · In magic spells, in Hoodoo, the African American traditional folk magic.
    · The scent is used to as bait for catfish, pike and wolf.
    · As a pest repellent, an aid in plant growth and to increase crop yield.

    How to Check If Asafoetida Is Pure or Not

    Sometimes, asafoetida is adulterated by mixing it with wheat flour and gum of the Gum Arabic (Kikar) tree.
    Adulterated asafoetida when dropped in a glass of water sinks and settles at the bottom.
    Pure hing slowly and completely dissolves in water making it milky and leaves no sediment. Also pure hing can be burnt by a flame.
    Health Benefits of Asafoetida

    · Relieves many digestive problems like flatulence, constipation, stomach-ache etc.
    · Has antimicrobial activity
    · Acts as a contraceptive/Abortifacient
    · In Ayurveda it is used to balance vata & kapha
    · An antidote for opium
    · Anti-spasmodic and anthelmintic
    · Anti-epileptic
    · Nerving stimulant
    · Expectorant
    · Anti-inflammatory
    · Fights Candida infections
    · Anti-cancer
    · Relieves respiratory infections
    · Relieves menstrual issues like pain, irregular periods and menstrual cramps
    · Asafoetida fights off gas problem and stomach ache and a good home remedy from stomach pain due to gas and indigestion. It is a great remedy for colic problem. As it is powerful to bring our phlegm, it is given for dry cough. Ayurveda prescribes it for several problems like convulsions and paralysis, to treat premature labour, infertility, miscarriage, menstruation irregularity and other female problems. Menstrual cramps, stomach pain and nausea and also it is powerful to trigger the release of progesterone hormone.
    · Asafoetida for new mothers and children

    · After delivery women are advised to include asafoetida in their diet as it is a home remedy for different problems experienced by women after their delivery. The benefit of asafetida would also pass from mother to child which would save child from colic problem, it will have less gas problem. Applying asafetida paste on navel would also work. For children with nervous disorders asafetida would bring a healing effect.
    · Asafoetida prevents H1N1 Virus (Swine flu), chronic cough, asthma, breathing problems and bronchitis

    · Taking asafetida as part of daily diet would help to protect from swine flu. Eating asafetida is also believed to cure chronic cough bronchitis, infant cold, mild fever, breathing problem and asthma.

    • It is useful as a digestive spice that has the additional benefit of lowering cholesterol and reducing gas. The pungent oil can be using to repel insects. It was commonly prescribed herbs in the 19th century in the treatment of hysteria and for many symptoms associated with mood swings and depression.

    Benefits of Asafoetida - Some Ayurvedic Remedies

    · Stomach-ache/Gas/Burping
    Mix a pinch of asafoetida in hot water and apply around the navel. 1/2 gram of asafoetida can be consumed along with any food too.
    If there is pain due to gas accumulation in the stomach then, boil 2 grams asafoetida in 500 ml of water til 125 ml remains. Drink this while still warm for relief.
    · Pain In Ribs
    Mix asafoetida in hot water and apply on the area of pain.
    · Headache Due To Cold
    Mix asafoetida in hot water and apply on the forehead.
    · Migraine
    Mix asafoetida in water and smell this for relief.
    · Indigestion
    Mix equal quantities of asafoetida, rock salt, carom seeds and Inknut or Terminalia chebula fruit (choti harad). Grind them fine. Consume 1 tsp of this mixture with hot water 3 times a day.
    · Burping/Hiccups
    Put a piece of asafoetida equal in size to a grain of Pearl Millet (bajra) in piece of banana or jaggery and consume this for relief.
    · Worms In Children
    Mix some asafoetida in water and apply this solution on the anus with a cotton ball.
    · To Relieve Effects Of Opium Use
    Mix 4 grams of asafoetida in water and drink.
    · Toothache
    Keep a small piece of asafoetida under the aching tooth for relief from pain.
    · Urticaria
    (Referred as hives, is a kind of skin- rash notable for pale red, raised, itchy bumps. Hives might also cause a burning or stinging sensation)
    Mix asafoetida in clarified butter (ghee) and massage with this.
    · Hysteria
    Smelling asafoetida relieves hysteria.
    · Pneumonia
    Mix a pinch of asafoetida in water and drink.
    · Menses Pain
    Mix a pinch of asafoetida in buttermilk. Add 1/2 tsp fenugreek powder and salt to taste. Consume this.
    · Poisoning
    Mix a pinch of asafoetida mixed in water. It brings on vomiting and removes the poison and its effects.
    · Cold
    Smell asafoetida. It removes accumulated mucus.
    · Hoarseness
    Mix 1/2 gram asafoetida in hot water and gargle with this water.
    · Weak Heart
    Asafoetida gives strength to a weak heart, prevents blood from clotting and improves blood circulation.
    · Corns/Callus
    Apply asafoetida directly on the affected spot.
    · Diabetes
    Mix 1/4 tsp asafoetida in 2 tsp bitter gourd juice and consume. It regulates blood sugar levels.

    Some Precautions with Asafoetida

    · Those suffering from severe acidity, piles, blood pressure, blood disorders, liver problems should not consume asafoetida.
    · Do not consume when taking blood pressure medicines,
    · It thins blood and prevents clotting of blood.
    · In excess, it can cause rashes, swelling of lips, burning sensation in stomach, nausea and vomiting.
    · Pregnant women should avoid taking asafoetida as it induces miscarriage due to its abortifacient (an agent (as a drug) that induces abortion) nature.
    · Hot headed persons should not consume it.

    Asafoetida Side Effects – The uncooked herb can cause nausea and vomiting. Using Asafoetida over long periods may cause throat irritation, gas, diarrhoea and burning urination. This should be avoided during pregnancy; it may affect the menstrual cycle and is known to induce miscarriage.

    Botanical name - Ferula asafoetida Family name – Apiaceae
    Commercial part - Oleogum resin extracted from rhizome and thickened root
    Indian Names
    Hindi : Hing
    Bengali : Hing
    Gujarati : Hing
    Kannada : Hinger,Ingu
    Kashmiri : Yang, Sap
    Malayalam : Kayam
    Marathi : Hing
    Oriya : Hengu
    Punjabi : Hing
    Sanskrit : Badhika, Agudagandhu
    Tamil : Perungayam
    Telugu : Inguva, Ingumo
    Urdu : Hing

    Name in international languages
    English : Devil's dung
    Persian : Angustha-Gandha
    French : Ferule Asafoetida
    German : Stinkendes steckenkraut
    Arabic : Tyib, Haltheeth
    Sinhalese : Perumkayam

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  4. #4
    wonder is offline Commander's of Penmai
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    Re: Splendid Spices


    It is referred as the “Queen of Spices” because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits having a rounded form in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves smooth even surface on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.

    Origin and Distribution

    Cultivation of cardamom is mostly concentrated in the ever green forests of Western Ghats in South India. Besides India, cardamom is grown as a commercial crop in Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua & New Guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above MsL. The cardamom growing regions of South India lies within 8 - 30 degree N latitudes and 75-78 degree longitudes.
    Cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern.

    Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

    Nutrition Facts

    Cardamom is a seed pod, known since centuries for its culinary and medicinal properties. The spice is native to evergreen rain forest of southern India and grown in only few tropical countries. Botanically, it belongs to the family of "Zingiberaceae" and consists of two genera; Elettaria and Amomum.

    Generally, the plant grows up to 4 meters in length in thick clumps and starts bearing its prized seed pods soon after about two years of plantation. Each pod measures about 1-2 cm in length.

    Both Elettaria and Amomum cardamom types (Green and Black) feature three-sided pods with a thin, yet tough papery outer cover. Inside, tiny, deep-brown to black, aromatic seeds are arranged in vertical rows with each grain unsheathed by a very thin membrane. Elettaria pods are small and light green, while Amomum pods are larger and dark brown. The pods are being used as flavouring base in both food and drink as well as in medicine.


    Green Cardamom:

    Mostly grown in South India, this variety comprises of fat green pods and is the most superior quality of cardamom available. It is available in pod as well as in powder form. The whole pod has a good shelf life and can retain the aroma of the seeds. It is used to flavour both savoury and sweet dishes. This fragrant spice is added to rich curries and milk based preparations. Tea and coffee are also spiked with cardamom. It is even used in spiced cakes and breads.

    Black Cardamom:

    This variety is characterized by pods that are larger in size than the green cardamom and have a hairy texture. They resemble tiny fibrous coconuts. It is used only in savoury dishes like biryani and curries. They are also an essential ingredient in gharam masala (blend of spices). The dark brown seeds are known for their medicinal value, particularly due to the presence of carbohydrates, protein, moisture, volatile oil, crude fibre, phosphorus, calcium and iron. The volatile oil comprises of cineol, terpinene, limonene, sabinene and terpineol in the form of formic and acetic acid. It is also known as Nepal cardamom is relatively big sized pod of same Zingiberaceae family. The pod has dark brown, rough outer coat, measuring about 2-4 cm in length and 1-2 cm in diameter. The pods have camphor-like intense flavour commonly used in spicy stews in sub Himalayan plains of India, Pakistan, and Nepal as well as in China.

    One table spoon of cardamom, that is about 6 grams, contains 18 calories, 0 mg cholesterol, 1 gram of protein and 4 grams of carbohydrates. The proportion of daily values provided by basic nutrients such as calcium, iron and Vitamin C are 2%, 4% and 2% respectively. Dietary fibre content is about 4 grams in this quantity of cardamom. The fat content provides about 3 calories. It is mildly inflammatory and contains about 0.6 grams of proteins. Other portions of calories come from the contribution of carbohydrates-12.6, fat-3.2 and protein-2.1. Minerals such as calcium, iron, magnesium, potassium and phosphorous are also provided in 22mg, 0.8mg, 13.2mg, 64.3mg and 10.2 mg proportions respectively. The percentage daily values are based on a 2000 calorie intake reference diet for all these values. Cardamom must be consumed in a daily basis as it provides sufficient dietary fibre, iron and manganese.

    Selection and Storage

    Fresh pods feature heavy and give sweet aroma when rubbed with the finger tips. Avoid pods that appear light and that are with surface discoloration or spots, which may feature mold (fungal infection).

    Culinary Uses

    The pod is split open to its expose underlying seeds either with fingers or small knife. The seeds are then crushed (powdered) using a hand mill just before their use in cooking. However, whole pods are preferred in savoury dishes, which give a further punch to the recipe since their peel contains certain amounts of valuable essential oils.

    Last edited by wonder; 2nd Jul 2014 at 09:05 PM.

  5. #5
    vaishnnavi's Avatar
    vaishnnavi is offline Citizen's of Penmai
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    Re: Splendid Spices

    மருத்துவக் குணங்கள்: . பல*ர் சூ*யி*ங்க*ம் சா*ப்*பிடுவா*ர்க*ள். இதனா*ல் எ*ந்த பலனு*ம் இ*ல்லை. ஆனா*ல் அத*ற்கு ப*திலாக ஏல*க்காயை வா*யி*ல் போ*ட்டு மெ*ன்று சா*ப்*பிடலா*ம். ப*சியே ஏ*ற்படுவ*தி*ல்லை, சா*ப்*பிட **பிடி*க்க*வி*ல்லை எ*ன்று கூறுபவ*ர்க*ள், *தினமு*ம் ஒரு ஏல*க்காயை வா*யி*ல் போ*ட்டு மெ*ன்றா*ல், ப*சி எடு*க்கு*ம். *ஜீரண உறு*ப்பு*க*ள் *சீராக இய*ங்கு*ம்.

    நெ*ஞ்*சி*ல் ச*ளி க*ட்டி*க் கொ*ண்டு மூ*ச்சு *விட *சிரம*ப்படுபவ*ர்களு*ம், ச*ளியா*ல் இரும*ல் வ*ந்து, அடி*க்கடி இரு*மி வ*யி*ற்றுவ*லி வ*ந்தவ*ர்களு*க்கு*ம் கூட ஏல*க்கா*ய் ந*ல்ல மரு*ந்தாக அமையு*ம். ஏல*க்காயை மெ*ன்று சா*ப்*பி**ட்டாலே, கு*த்*திரு*ம்ப*ல், தொட*ர் இரு*ம*ல் குறையு*ம். வா**ய் து*ர்நா*ற்ற*ம் ஏ**ற்படுவத*ற்கு*ம் *ஜீரண உ*று*ப்புக*ளி*ல் ஏ*ற்படு*ம் *பி*ர*ச்*சினை தா*ன் காரண*ம். எனவே வா*ய் து*ர்நா*ற்ற*த்தை*ப் போ*க்க ஏல*க்காயை மெ*ன்று சா*ப்*பி*ட்டு வரலா*ம். சா*ப்*பிடு*ம் உணவு வகைக*ளி*ல் *சி*றிது ஏல*க்காயை சே*ர்*த்து*க் கொ*ள்வது ந*ல்லது. அ*திகமாக சே*ர்*த்து*க் கொ*ள்ள*க் கூடாது.

    இதில் உள்ள வாலட்டைல் என்ற எண்ணெய்தான் நறுமணத்தையும் தந்து நோய்களைக் குணப்படுத்தும் ஆற்றலையும் தனக்குள் கொண்டுள்ளது. இதில் உள்ள காரக்குணம் வயிற்றுப் பொருமலைக் குணமாக்கி எளிதில் செரிமானம் ஆகும்படி தூண்டுகிறது.

    ஏலக்காயை தேநீர் பாயசம் முதலியவற்றில் சேர்த்துப் பருகினால் இதில் உள்ள மனம் கவரும் நுண்ணிய பண்பு மன இறுக்கம் படபடப்பு முதலியவற்றை அகற்றி உடனடியாகப் புத்துணர்ச்சி அளிக்கிறது.எனவே காலையில் தேநீர் அல்லது காபியில் ஏலக்காய் சேர்த்து அருந்துவது நல்லது. ஈரப்பதம் புரதம் மாவுப்பொருள் நார்ச்சத்து மற்றும் கால்சியம் பாஸ்பரஸ் இரும்பு போன்ற முக்கிய தாது உப்புக்களும் கலந்துள்ளன.

    ஏலக்காய் ஆண்மைக் குறைவு பெண்மைக் குறைவும் நீக்கி குழந்தைப் பாக்கியமும் உண்டாக்க வல்லது பலர் அறியாத செய்தி. இரவு ஒரு சிட்டிகை ஏலக்காய்த்தூளை அடித்தொண்டை அழற்சி தொண்டைக்கட்டு உள்நாக்கில் வலி குளிர்காய்ச்சலால் ஏற்படும் தொண்டைக்கட்டு முதலியவற்றைக் குணப்படுத்தி ஏலக்காயும் இலவங்கப்பட்டையும் சேர்த்து கொதிக்க வைத்த தண்ணீரால் கொப்பளித்தால் தொண்டைக்கு இதமாக இருக்கும்.

    நறுஞ்சுவையும் நறுமணமும் உள்ள மருந்துப்பொருள் ஏலக்காய் இதன் காரணத்தால் மருந்துத் தயாரிப்பாளர்கள் பலரும் பயன்படுத்தி நோய்கள் விரைந்து குணமாகவும் உடலுறுப்புகளை தூண்டிவிடவும் பயன்படுத்துகின்றனர். நாம் குறைந்தபட்சம் தேநீர் பாயசம் முதலியவற்றில் சேர்த்தால் கூட நல்ல சுறுசுறுப்பைப் பெற முடியும். அதோடு ஜீரணக்கோளாறு இல்லாமல் ஆரோக்கியமான உடலையும் பாதுகாப்பாக வைத்துக் கொள்ளலாம்.

    பாலில் சுடவைத்து இத்துடன் ஒரு தேக்கரண்டித் தேனும் சேர்த்து இருபாலரும் தினமும் அருந்தி வந்தால் இருபாலருக்கும் குறைபாடுகள் குணமாகும். அதே நேரத்தில் பாலில் அதிகமாக ஏலக்காய்த்தூளைச் சேர்த்தால் மலட்டுத்தன்மை ஆண்மைக்குறைவு அதிகரிக்கும். எனவே ஒரு சிட்டிகை ஏலக்காய்த் தூளையே பயன்படுத்தினால் போதும்.

    ஜீரணமாகாதபோது வரும் தலைவலியை ஏலக்காய் சேர்ந்த ஒரு கப் தேநீர் விடுவிக்கும்.சில சமயம் வெங்காயம் வெள்ளைப்பூண்டு சேர்த்துக் கொள்பவர்களுக்கு நெஞ்செரிச்சலும் வாய்வுத் தொந்தரவும் இருக்கும். இவர்கள் சாப்பாட்டிற்குப் பிறகு ஏலக்காய் மெல்லுவது நல்லது. இரண்டு ஏலக்காயில் உள்ள விதைகளை இடித்து கிராம்புகள் மல்லித்தூள் சேர்த்து தண்ணீர் கலந்து விழுங்கினாலும் உடல் ஜீரணமாகும்.

    இதே போல ஏலக்காயை ‘சூயிங்கம்’மிற்கு பதிலாக மென்றால் வயிற்றுப் பசியை அதிகரித்து நன்கு சாப்பிட வைக்கும். நெஞ்சில் சளி உள்ளவர்கள் அடிக்கடி இருமி அவதிப்படாமல் இருக்கவும் உதவும்.சிலர் வாயிலிருந்து முடை நாற்றம் வீசும். அருகில் இருந்து பேசமுடியாத படி வாய் நாற்றம் தூக்கி அடிக்கும். இவர்களும் ஏலக்காய் மெல்லலாம். நெல்லிக்காய்ச் சாறில் ஒரு சிட்டிகை ஏலக்காய்த் தூளைச் சேர்த்துத் தினம் மூன்று வேளை அருந்தி வந்தால் மேகவெட்டை நோய்க்கு இது அருமருந்தாகும்.

    இத்துடன் சிறுநீர்ப்பை சுழற்சியும் சிறுநீர்க் கழிக்கும்போது ஏற்படும் எரிச்சலும் குணமாகும். அடிக்கடி விக்கல் எடுத்தால் ஒரு கப் தண்ணீரில் இரண்டு மூன்று ஏலக்காயைத் தட்டி உள்ளே போடவும். பிறகு புதினாக் கீரையில் 5, 6 இலைகள் மட்டும் இதில் போட்டுக் கொதிக்கவிடவும். பிறகு வடிகட்டி அருந்தினால் விக்கல் எடுப்பது குறையும்.Splendid Spices-smileys-cooking-611983.gif

    Last edited by vaishnnavi; 3rd Jul 2014 at 12:06 AM.
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  6. #6
    wonder is offline Commander's of Penmai
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    Re: Splendid Spices

    Thank you for giving more information on Cardamom, vaishnnavi.

    Here are some more--

    CARDAMOM - 1

    Botanical name - Elettaria cardamomum Maton
    Family name – Zingiberaceae
    Commercial part - Fruit (Capsule)

    Indian Names

    Hindi : Chhoti Elaichi
    Bengali : Chhoti Elaichi
    Gujarati : Elaychi
    Kannada : Yelakki
    Kashmiri : Aalbuduaal
    Malayalam : Elathari
    Marathi : Velchil
    Oriya : Alaichi
    Punjabi : Elaychi
    Sanskrit : Ela
    Tamil : Yelakkai or Elakkai
    Telugu : Yealak-Kayulu or Elakkayi
    Urdu : Ilaychi

    Name in international languages

    Spanish : Cardamomo
    French : Cardamome
    German : Kardamom
    Swedish : Kardemumma
    Arabic : Hal
    Dutch : Kardemom
    Italian : Cardamomo
    Portuguese : Cardamomo
    Russian : Kardamon
    Japanese : Karudamon
    Chinese : Pai-tou-k'ou

    Large Cardamom

    It has applications in flavouring cola, biscuits, and liquors

    Botanical name -
    Amomum subulatum Roxb
    Family name – Zingiberaceae
    Commercial part - Fruit (Capsule)

    Indian Names

    Hindi : Bara Elaichi
    Bengali : Bara Elaichi
    Malayalam : Perelam
    Punjabi : Bara Elaichi
    Sanskrit : Brihadaela
    Tamil : Periya yalam
    Telugu : Peddayelaki
    Urdu : Bara Elaichi

    Name in international languages

    English : Black Cardamom,Nepal Cardamom
    French : Cardamome noir
    German : Nepal Cardamom
    Chinese : Xiang Doukou
    Nepalese : Elaa

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


    Health Benefits

    Aphrodisiac – It is a powerful aphrodisiac that can help with erectile dysfunction and impotence. Elaichi is a potent tonic and stimulant which fights sexual dysfunctions like premature ejaculation and impotency.

    - Major component of Elaichi is copper, iron and essential vitamins like riboflavin, vitamin C, niacin and iron fight anaemia and relieve the symptoms.

    Add a pinch or two of Elaichi powder and turmeric to a glass of warm milk. One can add a little sugar for taste if one like. Drinking this every night will help to relieve weakness and other symptoms of anaemia.

    -inflammatory – It has some anti-inflammatory properties that limit pain and swelling, especially in mucus membranes, the mouth, and throat.

    – Many of the vitamins, phytonutrients, and essential oils in cardamom act as antioxidants, cleaning up free radicals and resisting cellular aging.

    - It is considered to be highly beneficial for asthma patients and acts as a natural remedy for whooping cough and bronchitis. It helps by increasing circulation of blood within lungs which relieve breathing problems like asthma, cold and cough. In Ayurveda Elaichi is known as a warm spice, which heats up the body internally, helping in the expulsion of phlegm and relieving chest congestion. For cold, cough or a congested chest, Elaichi is the best natural remedy to relieve the symptoms.

    Add a few drop of Elaichi’s essential oil to a vessel of steaming water during steam inhalation.

    Beats bad breath
    – Chewing cardamom freshen up breath. It is packed with antibacterial properties, has a strong flavour and a pleasant smell. Moreover since it helps improve your digestive system – which is known to be one of the leading causes for bad breath. It is also used for mouth ulcers and mouth infections and throat.

    Blood Circulation
    - It contains vitamin C which is a powerful antioxidant, improves blood circulation to the lungs and throughout the body, improving skin complexion and can be helpful in prevention of spasms or convulsions.

    Blood Clots – It prevents dangerous blood clots by preventing platelet aggregation and the sticking to the artery walls.

    Pressure – it is diuretic, fibre and potassium rich spice which significantly lowers blood pressure.

    and Flu – It help prevent and relieve cold and flu symptoms and is used for bronchitis and coughs.

    – Cardamom protects against, inhibits growth, and even kills some cancers.

    – Ayurveda swears that the cardamom tea is a perfect way to fight depression. It has a natural ingredient which tends to detoxify the body and rejuvenate the cells which altogether help in fighting depression.

    – It helps the body eliminate waste through the kidneys. It is a great source of mineral manganese, which produce an enzyme that scavenges and destroys free radicals and it has very strong detoxifying properties that help to cleanse the body and protect it from diseases like cancer.

    – Cardamom is related to ginger and can be used in much the same way to counteract digestive problems. It can be used to combat nausea, acidity, bloating, gas, heartburn, loss of appetite, constipation. It helps in improving the digestion, by making the saliva secretion better and rouses the nervous system to stimulate digestion.

    Take a two to three pods of cardamom, a small piece of ginger, a few pieces of cloves and a few dhania (Coriander) seeds. Grind them well and eat this with warm water. It acts as an instant remedy for indigestion, bloating and gas.

    For headaches caused due to indigestion is to make cardamom tea. All one need to do is infuse it into some regular green tea and drink it while it’s warm. This mixture works well right at the onset of the symptoms of indigestion. It helps those suffering from stomach cramps. It is a good stimulant and beneficial for those suffering from flatulence and gas.

    –It helps clean out the urinary tract, bladder, and kidneys, removing waste, salt, excess water, toxins, and combating infections too.


    Nourishes the Scalp

    Black cardamoms have anti-oxidative properties that provide nourishment to the scalp and hair follicles.

    Treatment of Scalp Infections –

    Cardamoms possess anti-bacterial properties which prevent the scalp from infections and irritation.

    Heart Rate - Packed with minerals like potassium, calcium and magnesium, it has essential electrolytes. One of the main components of blood, body fluids and cells is potassium which is present in Elaichi helps regularise heart rate and keeps blood pressure under control.
    Add Elaichi to the daily meals or simply drink Elaichi tea to reap its heart healthy benefits.

    – It is an anti-spasmodic that can help in getting rid of hiccups and provides relief from involuntary muscle spasms, like intestinal and stomach cramps.

    – The essential oils in cardamom inhibit the growth of viruses, bacteria, fungus and mold (a type of fungus that is present in our natural environment). People having infections are suggested to consume cardamom which is known to prevent infections due to its therapeutic properties.

    Relieves acidity
    :- On chewing the pod, it releases a slew of essential oils that stimulate the salivary glands, which in-turn stimulate the stomach lining to work better, improving appetite, reduces the amount of acidity and impart a cooling flavour and sensation that help reduce the burning feeling.

    The best way to keep acidity at bay is to walk around a bit while chewing on the Elaichi pod.

    Skin Benefits

    Fair Complexion:

    Its oil helps in removing blemishes, thus giving a fairer complexion.

    Treatment of Skin Allergy:

    Black cardamom has anti-bacterial properties which can be used as an antiseptic to treat skin allergies.

    Imparts Fragrance:

    Due to their distinct spicy, sweet scent, both cardamom and cardamom oil are used in perfumes, soaps, body wash, powders and other cosmetics. Oriental style perfumes and other scented products often use cardamom as an ingredient in addition to other essential oils.

    Therapeutic Properties:

    Cardamom can be mixed into skincare products for antiseptic and anti-inflammatory purposes to calm and soothe the skin. When added to perfumes, it can stimulate the senses. Facial soaps use cardamom to impart a warming sensation on the skin. These cosmetics using cardamom for therapeutic reasons are known as aromatherapy products.

    Lip Care:

    Cardamom essential oil is often added to cosmetics that are applied to the lips such as lip balms to impart the taste of the oil and make them smooth.

    Clear Skin:

    Black cardamoms help in flushing out the toxins, free radicals and dangerous fluids those are harmful to the body and skin. Chewing on some black cardamom detoxifies the body, providing with a clearer skin.

    Last edited by wonder; 10th Jul 2014 at 10:13 PM.
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  8. #8
    wonder is offline Commander's of Penmai
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    Re: Splendid Spices

    Botanical: Pimpinella anisum (LINN.)

    Family: N.O. Umbelliferae

    Part Used - Seeds.


    Anise is a dainty, white-flowered urnbelliferous annual, about 18 inches high, with secondary feather-like leaflets of bright green, hence its name (of mediaeval origin), Pimpinella, from dipinella, or twicepinnate, in allusion to the form of the leaves.

    Spice Description

    Aniseed is an annual plant with an average height of 30 to 50 cm. The plant is completely covered with fine hairs. Aniseed is ground-grey to greyish brown in colour,3 to 5mm in length, oval in shape with short stalk attached. Five longitudinal ridges are visible on each pericarp. Vittae (oil ducts) are almost always present embedded in the fruit wall beneath the ridges. It has a characteristic agreeable odour and a pleasant aromatic taste.

    Though the roots and leaves are also edible, it is the seeds that we will concern ourselves here. The seeds are grey-green to brownish, ribbed and ovate, measuring 2 -4 mm (.08 -.16 in) long. Some seeds retain the fine stalk that passes through the centre of the fruit.

    sweet and fragrant

    : similar to fennel with a mild licorice taste

    Hotness Scale
    : 1


    It is a native of Egypt, Greece, Crete and Asia Minor and was cultivated by the ancient Egyptians. It was well known to the Greeks and was cultivated in Tuscany in Roman times. In the Middle Ages its cultivation spread to Central Europe.


    From the middle of the sixteenth century it was grown, but it ripens its seeds only in very warm summers. Southern Russia, Bulgaria, Germany, Malta, Spain, Italy, North Africa and Greece producing large quantities. It has also been introduced into India and South America. The cultivated plant attains a considerably larger size than the wild one.
    In the East Anise was formerly used with other spices in part payment of taxes.

    In Germany, many cakes have aniseed flavouring, and Anise is also used as flavouring for soups.

    It is largely employed in France, Spain Italy and South America in the preparation of cordial liqueurs.

    It is a native of East Mediterranean Region. It is widely cultivated in Bulgaria, Cyprus, France, Germany, Italy, Mexico, South America, Syria, Turkey, Spain, UK and USSR. In India, it is grown to a small extent as a culinary herb or as a garden plant. The major products are anis oil and oleoresin anis.

    It is one of the oldest known spice plants used both for culinary and medicinal purposes since ancient times. There is evidence that anise was used in Egypt as early as 1500 B.C.

    To aid digestion the Romans enjoyed anise-spiced cakes after heavy meals and it was spread throughout Europe by Roman legions. In the Bible there is mention of paying tithe with anise in the book of Matthew. In 1305, anise was listed by King Edward I as a taxable drug and merchants bringing it into London paid a toll to help raise moneys to maintain and repair London Bridge.

    Anise is one of the herbs that were supposed to avert the Evil Eye.
    The oil extracted from the seed is said to prove capital bait for mice, if smeared on traps. It is poisonous to pigeons.

    Plant Description and Cultivation

    An erect, tender annual on thin roots, growing up to 60 cm (2 ft) tall. The lower leaves are broad, toothed and triangular with upper leaves that are smaller, divided and narrow. The flowers are small and whitish, numerous in open thin, compound umbrels, followed by the fruit, the anise seed. It is propagated by seed in early spring in a sunny, sheltered area in light, dry loam. It should does not like pot growing or to be transplanted. It will not produce ripe seeds in northern climates without a long, hot summer. Anise is harvested as the seeds change colour to grey-green. Flower stems are cut and hung upside down in a dry place and seeds are collected as they fall onto paper below.

    Sow the seed in dry, light soil, on a warm, sunny border, early in April, where the plants are to remain. When they come up, thin them and keep them clean from weeds. Allow about a foot each way. The seeds may also be sown in pots in heat and removed to a warm site in May.
    The plant flowers in July, and if the season prove warm, will ripen in autumn, when the plants are cut down and the seeds threshed out.

    Part Used

    The fruit or so-called seeds, when threshed out, may be easily dried in trays, in a current of air in half-shade, out-of-doors, or by moderate heat. When dry, they are greyish brown, ovate, hairy, about one-fifth of an inch long, with ten crenate ribs and often have the stalk attached. They should be free from earthy matter. The taste is sweet and spicy, and the odour aromatic and agreeable.

    The commercial varieties differ considerably in size, but the larger varieties alone are official. The Spanish Anise, sold as Alicante Anise, is the largest and the best adapted for pharmaceutical use, yielding about 3 percent of oil. Russian and German fruits are smaller and darker and are the variety generally used for distillation of the volatile oil. Italian Anise is frequently adulterated with Hemlock fruit.


    Anise fruit yields on distillation from 2.5 to 3.5 per cent of a fragrant, syrupy, volatile oil, of which anethol, present to about 90 percent is the principal aromatic constituent. It has a strong Anise odour and separates in the form of shining white crystalline scales on cooling the oil. Other constituents of the fruit are a fixed oil, choline, sugar and mucilage.

    Oil of Anise, distilled in Europe from the fruits of Pimpinella anisum, Anise, and in China from the fruits of Illicium anisatum, Star Anise, a small tree indigenous to China, is colourless or very pale yellow, with taste and odour like the fruit. The oils obtainable from these two fruits are identical in composition, and nearly the same in most of their characters, but that from Star Anise fruit congeals at a lower temperature.

    The powdered drug from Star Anise is administered in India as a substitute for the official fruit, and the oil is employed for its aromatic, carminative and stimulant properties. The bulk of the oil in commerce is obtained from the Star Anise fruit in China. The fruits are also often imported into France and the oil extracted there. Chinese Anise oil is harsh in taste.

    Last edited by wonder; 22nd Aug 2014 at 09:59 PM.

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

    ANISE - 1

    Medicinal Action and Uses

    Carminative and pectoral, Anise enjoys considerable reputation as a medicine in coughs and pectoral affections.

    In hard, dry coughs where expectoration is difficult, it is of much value. It is greatly used in the form of lozenges and the seeds have also been used for smoking, to promote expectoration.

    The volatile oil mixed with spirits of wine forms the liqueur Anisette, which has a beneficial action on the bronchial tubes, and for bronchitis and spasmodic asthma, Anisette, if administered in hot water, is an immediate palliative.

    For infantile catarrh, Aniseed tea is very helpful. It is made by pouring half a pint of boiling water on 2 teaspoonfuls of bruised seed. This, sweetened, is given cold in doses of 1 to 3 teaspoonfuls frequently.

    The stimulant and carminative properties of Anise make it useful in
    flatulency and colic.

    It is used as an ingredient of cathartic and aperient pills, to relieve flatulence and diminish the griping of purgative medicines, and may be given with perfect safety in convulsions.

    For colic, the dose is 10 to 30 grains of bruised or powdered seeds infused in distilled water, taken in wineglassful doses, or 4 to 20 drops of the essential oil on sugar.

    For the restlessness of languid digestion, a dose of essence of aniseed in hot water at bedtime is much commended.

    In the Paregoric Elixir (Compound Tincture of Camphor), prescribed as a sedative cordial by doctors, oil of Anise is also included - 30 drop in a pint of the tincture.

    Anise oil is a good antiseptic and is used, mixed with oil of Peppermint or Gaultheria (Wintergreen) to flavour aromatic liquid dentifrices.

    Oil of Anise is used also against insects especially when mixed with oil of Sassafras and Carbolic oil.

    Anise has a flavor similar to licorice. Use it with honey to make tasty baked goods.

    Latin name: Pimpinella anisum

    · Other names: anise seed, aniseed, sweet cumin

    · Medicinal uses:

    o Indigestion

    o Flatulence

    o Breath-sweetener

    o Coughs

    o Sore throat

    Anise seed as well its oil have found application in many traditional medicines for their distinctive health promoting and disease preventing roles.

    Anise preparations are an excellent remedy for asthma, bronchitis cough as well as digestive disorders such as flatulence, bloating, colicky stomach pain, nausea and indigestion.

    The essential oil comprises 75 - 90% anethole (a white, crystalline powder, C 10 H 12 O, having a sweet taste, obtained from anise or fennel oils), which has an observed estrogenic effect.

    The decoction obtained from the seeds oftentimes is prescribed in the nursing mothers to promote breast-milk production.

    Anise seed water is very helpful in relieving running nose condition in infants.

    The seeds are chewed after a meal in India to refresh the breath.

    It is used mainly as a flavourant, culinary, household, cosmetic and medicinal.

    The fruit of anis, commercially called aniseed is widely used for flavouring curries, bread, soups, baked goods, dried figs, deserts, cream cheese, pickles, egg dishes, non-alcoholic and alcoholic beverages.

    The essential oil is valuable in perfumery.

    The oil is used for production of anethole and sometimes as sensitizer for bleaching colours in photography.

    The other functional properties are anti-bacterial, anti-fungal, anti-oxidant, stimulant, carminative and expectorant.

    Anise seed nutrition facts

    Stomach pain, cold or cough

    Take a few sips of anise seed mixed in hot-water and feel better instantly.

    This humble herbal plant known for its aromatic spicy seeds is quite popular as well for its distinctive culinary and medicinal values.

    Anise or aniseed botanically belongs to the Apiaceae family of the genus Pimpinella and known scientifically as Pimpinella anisum. This spicy plant is native to Middle-East and Mediterranean region, probably originated in Egypt.

    Anise is a perennial herbal plant; generally, grows up to a height of about 2 feet. It bears white coloured umbelliform flowers by July, and is harvested by cutting the whole plant once the seeds ripened. Then the seeds are separated from the flower heads by threshing method. The seeds feature oblong or curved like comma shape, about 3-4 mm long, light brown color and fine stripes over its outer surface.

    The seeds feature delicately sweet and aromatic bouquet with a distinctive liquorice flavor. The special fragrance is due to essential oil, anethole in them.

    Star anise
    (Illicium verum) is the spicy fruit, obtained from evergreen tree native of South-West China. It has similar flavor and taste like that of anise seed. The tree bears star-shaped fruits, which turn rust-red colour when ripen and envelope inside amber-coloured seeds. Both the seed as well as the husks are used as spice in cooking.

  10. #10
    wonder is offline Commander's of Penmai
    Join Date
    May 2014

    Re: Splendid Spices

    Anise –2

    Health benefits of Anise

    Called “Tut-te See-Hau” by American Indians, meaning “it expels the wind”, anise’s carminative properties have been known since antiquity. It helps with digestion and sweetens the breath, so it is chewed after meals in parts of Europe, the Middle East and India.

    It is a mild expectorant, anise often being used in cough mixtures and lozenges. It is also antiseptic, antispasmodic, soporific and a few seeds taken with water will often cure hiccups.

    Exotic anise spice contains some of the important plants derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties.

    The chief component that gives the characteristic sweet, aromatic flavor to anise is anethole, the essential volatile oil present in the seeds. Other important compounds found in these seeds includeestragol, p-anisaldehyde, anise alcohol, acetophenone, pinene and limonene.

    Anise seed oil obtained from extraction of the seeds is found application in many traditional medicines as stomachic, anti-septic, anti-spasmodic, carminative, digestive, expectorant, stimulant and tonic.

    The seeds are an excellent source of many essential B-complex vitamins such as pyridoxine, niacin, riboflavin, and thiamine. Pyridoxine (vitamin B-6) helps increase GABA neuro-chemical levels in the brain.

    The spicy seeds are the great source of minerals like calcium, iron, copper, potassium, manganese, zinc and magnesium. 100 g dry seeds contain 36.96 mg or 462% daily required levels of iron. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.

    Copper is a cofactor for many vital enzymes, including cytochrome C-oxidase and superoxide dismutase(other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required in the production of red blood cells.

    The spice also contains good amounts of anti-oxidant vitamins such as vitamin-C and vitamin-A.



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