Cumin fragrant - a friend of the intestines
This is a medicinal plant with small white or pinkish flowers in the form of an umbrella at the top of the stem, well known to folk healers since the times of Ancient Russia, and today it is effectively used to treat various ailments.
Piggy bank of useful substances.
Common cumin is known in many places in Russia as field anise. In its young leaves / in spring / there is always a lot of ascorbic acid, which is vital for the human body, especially in the off-season. Therefore, after a long winter, fresh leaves of the plant are especially useful to eat as a therapeutic and prophylactic salad. Furthermore. Common cumin greens have disinfectant, antiseptic, diuretic, sedative properties, and eating freshly baked bread with mature seeds quickly increases the amount of milk secreted by nursing mothers.
Fragrant spice for health.
Traditional healers of Russia have long called this unpretentious, frost-resistant biennial plant with a burning spicy taste the first friend of the intestine. Not in vain. The fact is that the mature fruits of caraway, taken in the form of infusions, extracts, decoctions, tea, pharmaceutical powder or caraway oil, can / scientifically proven / significantly increase the peristalsis of the gastrointestinal tract, avoid constipation and improve appetite. Cumin also works great as a mild laxative and a good choleretic natural remedy. At the same time, it effectively resists the processes of decay, fermentation or the onset of inflammation in the intestines and thereby relieves the body of stagnation of bile, the formation of gallstones, stomach cramps, manifestations of colitis, convulsive pain and flatulence.
Procurement rules.
There are no contraindications to the use of caraway seeds. It should be borne in mind that mature fruits crumble easily and quickly. Therefore, it is necessary to harvest medicinal raw materials even before the seeds are fully ripe. Preferably in the early morning or after sunset. As soon as dew drops shine on the plant, its leaves are carefully cut off. They are carefully tied into sheaves, and then hung under a canopy or in a well-ventilated room, laying paper on the floor - medicinal fruits will fall on it /as they ripen. For 3 years, they can retain their healing properties if stored in closed sterilized jars.
Recipes:
With a weakening of the motility of the stomach. Pour two or three teaspoons of crushed cumin seeds with one glass of boiling water in a sealed container / thermos / and insist until cool. Then strain and take as follows: adults 1 tablespoon, children 5-6 teaspoons before meals.
With constipation, flatulence. Prepare an infusion. To do this, pour 1 tablespoon of ordinary caraway seeds powdered into powder with one glass of boiling water and insist until cool in a tightly closed container. Then strain through cheesecloth. Take 2-3 tablespoons six times daily before meals.
To stimulate the appetite. Half an hour before meals, swallow the powder of crushed cumin seeds on the tip of a teaspoon handle.
To enhance the secretion of milk. Boil one tablespoon of crushed cumin seeds for no more than 3-5 minutes in 20 ml of sour cream over low heat. Cool down. Take the warm mixture 3 times a day.
With inflammation of the ear. Take one head of onion. Cut a small hole in its upper part, pour 1 teaspoon of crushed cumin seeds into it and cover with the cut top of the onion. Then it must be baked in the oven, then squeezed out still hot juice - this is the medicine. With a pharmacy pipette, it should be instilled into the sore ear twice a day for 2-5 warm drops until complete recovery.
/J-l "Your Doctor" No. 13, 2009 /
Cumin will help from spring fatigue
“Removes gases. Prevents vomiting. Eliminates pain in the stomach,” says the book “Wisdom of Ages” about cumin. In scientific medicine, cumin is considered as a means of increasing the tone and peristalsis of the digestive organs, reducing the processes of putrefaction and fermentation in the intestines. Cumin and other spices from the celery family are especially recommended in the spring to prevent the "spring fatigue" syndrome.
With chronic gastritis with low acidity, dyspepsia of a different nature, intestinal atony, colitis accompanied by flatulence and constipation, dysbacteriosis, as well as chronic cholecystitis, pancreatitis, caraway water will help: pour a tablespoon of caraway fruits with a glass of boiling water, cool, strain and take a tea spoon 3 times a day before meals.
With a dry cough, cumin fruits will help, which have an expectorant, antimicrobial, anti-inflammatory and antispasmodic effect.
For colds, cumin essential oil dissolved in vegetable oil is used for rubbing.
For the prevention and treatment of atherosclerosis, you can also use cumin, which is an angioprotector - a means that protects blood vessels. This spice also protects against stroke - in Europe you can often hear the proverb: "Whoever eats cumin will never have a stroke." Currently, phytotherapeutists recommend using cumin for hypertension, angina pectoris, atherosclerosis of cerebral vessels, in pre-stroke and pre-infarction conditions.
Cumin is a mild diuretic, it is non-toxic and does not irritate the renal pelvis, it is useful for pyelonephritis, cardiac edema, and palpitations.
Cumin is also used to increase lactation.
Cumin has antihelminthic properties, is a hemostatic and antianemic agent, and is useful for uterine bleeding.
Spices BS
Ajgon, fragrant iovan, Indian cumin, Coptic cumin, shabri
(lat. Trachyspérmum ámmi) is an annual spicy plant of the Umbelliferae family, originally from South India. This plant is also called "zira", but the same name is often referred to other plants (for example, Cuminum cyminum).
Usage
Iowan fruits and greens, which have a pungent taste and spicy aroma, are used in cooking as a spicy seasoning. The fruits are most widely used in India and Central Asia. Ajgon is not one of the most common spices . In India, it is added to vegetable dishes, in Africa - to meat dishes. In Central Asia, mainly azhgon seeds are used, which are considered an indispensable additive for pilaf. They are also part of traditional soups. Ajgon is present in some varieties of curry.
Essential oil and fruits of azhgon create a pleasant aromatic composition when flavoring food and various drinks.
The fruits and thymol isolated from the essential oil are used in medicine as an antiseptic, wound healing and antihelminthic.
The essential oil of the plant is used in the soap industry.
Common anise (Pimpinella anisum)
Application:
It is used for whooping cough in children, for respiratory diseases (tracheitis, laryngitis, bronchitis). Common anise medicines have a bactericidal effect, facilitate expectoration of sputum.
Widely used for stomach and intestinal cramps, flatulence, slow digestion, belching, various gastrointestinal diseases, bloating.
In gynecology, medicinal plant preparations of common anise are used to improve milk secretion in nursing mothers, as a means of stimulating labor, with painful menstruation.
Medications:
Infusion as an expectorant and laxative.
Pour a glass of boiling water over 1 teaspoon of common anise plant seeds, heat for 15 minutes in a water bath, then cool. After 45 minutes, strain, squeeze, bring to 200-250 ml. Take 3-4 times a day for 0.25 cups 30 minutes before meals.
Infusion with a decrease in appetite.
Pour a teaspoon of anise seeds with a glass of boiling water, insist, then cool and drink 0.5 cups 30 minutes before meals.
Infusion for bad breath.
Pour 2 teaspoons of common anise fruits into a glass of boiling water and insist for 15 minutes, then strain. Rinse your mouth and throat after eating.
Decoction with insufficient lactation.
Pour 2 teaspoons of medicinal plant seeds with a glass of boiling water, heat for 30 minutes in a water bath, cool for 10 minutes. Then filter, add 1 tbsp. a spoonful of sugar. Take 3-4 times a day before meals, 2 tbsp. spoons.
Infusion in the absence of menstruation.
Pour 4 teaspoons of common anise seeds into a glass of water and boil for 6-7 minutes, then cool, strain. Use 3 times a day for 2 tbsp. spoons.
Pharmaceuticals:
Ammonia-anise drops (Liquor ammonii anisatus) - used for bronchitis as an expectorant.
Anise oil - apply 2-3 drops per reception as an expectorant.
Contraindications
:
In case of an overdose, an allergic reaction may occur. Anise is not recommended for atony of the large intestine. From contraindications, it is known that anise can cause photo- and contact dermatitis.
Application in cooking
The fruits and the anise oil obtained from them are widely used in bread baking, in the fish and meat industry, in the confectionery industry and in the beverage industry.
As a spice, mainly fruits are used, which have an intense light refreshing aroma. Most often, anise is added to various pies, cookies, gingerbread, pancakes, muffins, milk and fruit soups, to spinach instead of nutmeg and other dishes.
Based on anise, strong alcoholic drinks are produced, such as anise, pastis, perno, ricard, ouzo, tsipouro, arak, crayfish, sambuca, absinthe, mastic, pacharan.
Asafoetida / Pure resin (ground)
Latin name: Ferula assa-foetida.
English name: Asafoetida.
Family: Umbelliferae - Apiaceae.
Synonym: smelly ferula
Pharmacy name: ferula rhizome gum - Asa foetida.
Parts used asafoetida: Roots and rhizomes.
Active ingredients: resin containing up to 60% ferulic acid ester, azaresitannol, coumarins, essential oil, vanillin and a number of other substances.
Asafoetida - beneficial properties and uses
Seeds and fruits are approved for use in medicine in a number of Western European countries as a carminative, improves digestion, and for respiratory tract infections.
Asafoetida was used as a carminative, antispasmodic and expectorant in the form of powder, emulsion and tincture, was included in the Russian Pharmacopoeia I-VII editions and is included in the British Herbal Pharmacopoeia.
Asafoetida as a spice.
In finished form, asafoetida spice is a granular mass of indefinite shape. Grains ("tonsils") of different sizes are interconnected by a yellow-brown sticky mass. The grains inside are milky white with pink streaks. At the site of the incision, from the action of air, they become purple-red, and then red-brown.
At room temperature, asafoetida is soft, like wax. Elasticity increases at higher temperatures. In the cold, on the contrary, the spice becomes brittle and easily crushed into powder. A caustic mixture of garlic and onion smells with a more pronounced garlic component is the basis of the spice smell. One of the most remarkable characteristics of asafoetida is the volatility of its smell and corrosive taste. The taste is felt in the mouth for several hours and is not removed even by rinsing the mouth. And the smell permeates the room in a few minutes so that it does not disappear during the day.
The use of asafoetida helps to prevent flatulence (accumulation of gases) and facilitates the digestion of food.
The taste of asafoetida is usually characterized by the epithet "disgusting" - it is difficult to find another definition. Plus, it's caustic. The smell resembles a mixture of the smell of onions and garlic, but still more pronounced - garlic. A feature of the aroma of asafoetida is its increased volatility, the ability to saturate everything: air, walls, clothes, dishes. The taste of asafoetida, for example, is felt in the mouth for several hours and is not removed by rinsing with water, vodka or vinegar solution. Asafoetida, brought into a room where the air temperature is above 22 °, permeates the atmosphere with its smell in a few minutes so that it is impossible to erode it within a day.
The better the asafoetida is in quality, the larger, more elastic, cleaner, brighter its pieces.
Asafoetida is now almost exclusively an Asian spice. It does not appear on the European market now.
In the markets of Asia, it is customary to divide asafoetida into two large trade categories - hing and hingra. Hing is divided in turn into Iranian and Pathan (Afghan), with Iranian varieties considered the best. Among the varieties of Khinga, the highest is Hadda, which has a maximum of purity and aroma. Below the quality of medium varieties - "shabandi" and "kabulidana". The category of hingra, which is not divided into grades, is the lowest in quality.
In modern Iranian, Afghan, Kurdish cuisine asafoetida is used in fried and stewed meat dishes, mainly lamb. In Indian and Javanese cuisine, asafoetida is used, on the contrary, in non-meat dishes, mainly in rice and vegetable dishes. Asafoetida is especially widely used with rice, both alone and in combination with other spices. At the same time, the sharpness and unpleasant shades of the smell of asafoetida are significantly softened.
Badian, or Illicium
(lat. Illicium) is a genus of flowering plants of the Schisandra family ( Schisandraceae).
Parts used star anise
As a spice, dry ripe fruits of this star anise are used ( Illicium verum) in unchanged or ground form. Traditionally, still immature fruits are harvested from plantations, then they are subjected to drying in the sun. After this procedure, the fruits of star anise acquire a brownish-red color. Accordingly, star anise powder has the same brown-red hue.
When ground, star anise emits an anise-like odor, which is why it is often called star anise. They both have a strong smell and a sweetish rich taste. In fact, the star anise is more aromatic and has a sweetish taste with a touch of spiciness, a little spicy. Anise, on the other hand, has a sweeter, sugary flavor. Therefore, it is not worth listening to the recommendations of culinary experts about replacing star anise with anise in the confectionery business.
cooking
According to its purpose, star anise is rather close to cinnamon, so it is more often used for baking confectionery (gingerbread, gingerbread, cookies, pies, pretzels, cakes, puddings). This spice is traditionally used to flavor dough for gingerbread and Easter cakes. Star anise goes well with cherries, so it is often added to pies stuffed with cherries, cherry babka, and jam. Star anise should be laid in the dough before baking. The peculiarity of star anise is that when heated, it begins to give off its aroma, which is preserved in the finished product. When baking, the aroma intensifies, reaching a maximum when bakery and confectionery products are ready to eat, i.e. their baking is finished.
In the canning industry, it is added to marinades. In the north of the country and in Siberia, cucumbers are pickled with star anise, they are also added to pickled grapes
The spice is part of many mixtures, for example, the Chinese mixture "wuxiang" and others.
This plant is especially popular in the cuisine of the peoples of Southeast Asia. It is added to pork, in gravies for vegetable, rice and egg dishes. In China, aspic is prepared with duck, kidneys with sesame and garlic, pickled eggs, chicken, boiled beef. To a large extent, it determines the spicy taste and aroma of such dishes as Peking duck and Chinese young pork. In China and other East Asian countries, gravies containing garlic, onions, peppers, star anise and other spices are in high demand.
The Vietnamese add star anise to beef soups, and the Indonesians add it to "kechap manis", a thick, dark brown soy sauce.
It is added to the infusion for soaking and flavoring products.
They make tea with it. But other drinks can also be flavored with star anise: compote (usually from plums, pears or apples), vodka, liqueurs. Punch, liqueurs and tinctures are prepared with it, and sometimes added to grog (hot water, sugar, rum).
Spice is flavored with ordinary boiled water and consumed as a refreshing drink.
Star anise goes well with fruit dishes (soups, salads)
Spicy refreshing aroma gives star anise porridges: Belevskaya (oatmeal sweet), rice, Guryevskaya.
In Armenia, stuffed pumpkin is seasoned with it.
Star anise is incompatible with fish dishes and even spoils them. It obscures its taste, although the Chinese still traditionally cook the famous shark fin soup with star anise.
Star anise is flavored with curds, jams, sweets.
The taste and aroma of jam from cherries, plums, cherry plums, quince, gooseberries will be much better if star anise is added to it 10–15 minutes before it is ready, in addition, jam with the addition of star anise is not sugared during storage.
Star anise goes well with garlic, ginger, cinnamon, cloves, allspice and red pepper, dill, parsley, fennel, in sweet dishes and confectionery - with cinnamon, licorice, vanilla, ginger.
Star anise bookmark rate: in sweet liquid dishes (compotes, jelly) - one clove or a third of a teaspoon of powder per 1.5-2 liters, in meat dishes - from a quarter to a whole clove per serving. One tip of an asterisk is enough for a liter jar of compote, and a whole one for a bowl of jam
Star anise should be used carefully - its excess can add bitterness to the dish. asterisks.
Healing properties
Essential oil from star anise has a diuretic and expectorant effect, improves digestion. Star anise has an anti-spasmodic effect, and also improves the functioning of the stomach. Star anise preparations in folk medicine were used for coughs, loss of appetite, swelling of the abdomen and other digestive disorders, fever, malaria, plague, epilepsy (decoction of seeds or oil from them), as well as for worms (root, or rather, peel with root). In small doses, the plant stimulates digestion and relieves intestinal spasms, and in high doses, it excites the central nervous system.
Vanilla
(Vanilla planifolia, Vanilla pomnona) - the dried pods of an orchid growing in Central America - gives a familiar and at the same time exotic flavor to a huge number of sweet dishes.
Her homeland is Mexico. It was first brought to Europe at the beginning of the 16th century. Initially used exclusively for flavoring cocoa, in the production of chocolate. Along with vanillin, it contains a small amount of an unrecognized substance that weakens the sharp aroma of pure vanillin and gives natural vanilla a special tenderness. Vanilla is used in the confectionery industry and in the preparation of cold drinks.
Unripe fruit of a tropical plant Vanilla planifolia orchid family. The removed fruits (pods with small, very aromatic seeds) are fermented, dried, then placed in glass flasks and hermetically sealed to preserve the smell.
Both the pod and seeds are added to food. The seeds are used for flavoring - they have a stronger flavor than the pod itself.
When using a natural vanilla bean, carefully cut lengthwise with a sharp knife and scrape out the small black-brown seeds.
Application in cooking
Among all the spices, vanilla - partly because of its price, partly because of its properties - occupies a privileged place. Natural vanilla is used to flavor only the most expensive confectionery and sweet dishes, in particular, chocolate and cocoa-containing products, biscuits and biscuit dough products, creams, ice creams, nut cookies. In the formulation of other sweet dishes (compotes, jellies, mousses, soufflés, parfaits, puddings, curd pastes, some types of jams), vanillin is more often used, although some of the aromatic properties of the finished product are lost.
In products undergoing heat treatment, vanilla is introduced either immediately before it (in the dough), or immediately after, while the dish has not cooled down yet (in puddings, soufflés, compotes, jams, etc.). In cold dishes (curd pastes) - after cooking. In products that require impregnation (biscuits, cakes), vanilla is introduced in the form of vanilla syrup - after baking.
To introduce vanilla into the product, it is thoroughly triturated with powdered sugar until a homogeneous mass is obtained. Then the resulting vanilla sugar is mixed into the dough or sprinkled on the finished product. Consumption rates are low. When calculated per serving, consumption is approximately 1⁄20 of a stick. When calculating per kilogram of products invested in the dough - 1⁄4 sticks. When preparing vanilla sugar, one stick of vanilla is enough for half a kilogram of sugar.
To obtain vanilla sugar suitable for sprinkling some confectionery products, it is enough and simple to store vanilla sticks together with powdered sugar in one jar. The sugar will take on a strong vanilla flavor.
Medicinal properties
Vanilla has an effect on the systems and internal organs of a person, namely, it relieves insomnia, improves digestion, normalizes blood sugar levels, stabilizes acidity, relieves the pain of premenstrual syndrome, improves mood and human performance.
According to Ayurveda, vanilla lowers vata and pita and increases and stimulates the Kapha dosha. Due to the sweet taste and aroma, vanilla has a calming effect on the body, relaxes, softens anger and frustration. That is why many people intuitively resort to eating sweets containing vanilla or vanillin during times of stress. Vanilla creates a good mood, good for the heart, calms nervous children and people. Vanilla pods eaten have an antiseptic and mild tonic effect on the digestive organs.
Storage
The pods should be stored in a dark, dry place, in a sealed jar, wrapped in wax paper so that moisture does not get to them. Do not store them in the refrigerator as they dry out and crystallize. If the pods do dry out, they can be reconstituted in warm water or made into vanilla sugar.
Carnation fragrant
They say about fragrant cloves: “Too much is unhealthy!” This applies equally to both the spice and the drug. All types of medicinal raw materials, rich in essential oil, irritate the mucous membrane, which is good in small vines, but harmful in large vines.
Carnation fragrant is not recommended for hypertension.
Application
Clove is used as a spice, as well as to obtain clove oil, which is used as a flavoring agent in perfumery and alcoholic beverage production.
In cooking, cloves are used mainly for the preparation of marinades (mushroom, fruit and berry, meat, vegetable, less often fish), and is also part of various mixtures of spices used in confectionery, fish canning and sausage industries.
Separately or in combination with cinnamon, cloves are used in sweet dishes - compotes, puddings, confectionery, in combination with black pepper - in the preparation of fried or stewed meat, lamb, pork and fatty minced meat, strong meat broths, as well as sauces served with poultry (chickens, turkeys). For confectionery and sweet dishes - where bitterness should be avoided - it is better to use the heads (caps) of cloves, and for meat dishes and marinades - petioles.
Cloves should be added to various dishes at different times: in marinades - in the process of their preparation along with other components, in dough and minced meat - before heat treatment, in meat dishes - 10-15 minutes before readiness, in broths, soups, compotes - 3-5 minutes before done. The fact is that cloves dissolve well, that is, they transfer their aroma and taste not only in hot, but also in cold water, and not only the smell, but also the color (brown) imparts to the liquid. At elevated temperatures, especially when boiling, the aroma of cloves disappears, and the taste of the solution or dish becomes bitter, especially unpleasant in sweet dishes and confectionery. That is why the more subtle the aroma of cloves we want to impart to the dish, the later we should lay it. Where cloves need to be placed before heat treatment, as a result of which the effect of its bitter beginning is enhanced, one should be especially careful in dosage, especially in confectionery. It is absolutely impossible to lay cloves in dishes that require long-term heat treatment and at the same time early laying of spices, for example, in pilafs. The highest norms for laying cloves in marinades are: in mushrooms - 1-2 grams per 10 kilograms of mushrooms, in fruit, berry and vegetable - 3-4 grams per 10 liters of filling. The rather high norms for laying cloves that exist in some culinary guides (up to 1 gram per 1 liter of marinade) arose at one time due to the fact that cloves, along with black pepper, were the most popular spice and, due to lack (or due to ignorance) of others, replaced variety with their quantity them. Since marinades should include as wide a range of spices as possible, it is better to significantly reduce the proportion of cloves, while increasing the proportion of others, especially European spices.
Large doses of cloves should also be avoided in combination with vinegar, wine and generally alcohol-containing liquids, which are often included in the formulation of various marinades, sauces and gravies. Alcohol dissolves (extracts) much more bitter fractions of cloves, which are not only unpleasant in themselves, but also harmful to human health.
Approximately 4-5 buds of cloves per 1 kilogram of enclosed products can be laid in the dough in the presence of other spices, in which cloves can be from 1/5 to 1/7 of the part. Cottage cheese pastes require an even smaller dose - 2-3 ground clove buds or 4-5 caps per 1 kilogram of cottage cheese. In compotes, soups, broths, it is quite enough to put 1 kidney per 2-2.5 cups of liquid, in any case, no more than 3 kidneys per 1 liter. When cooking meat, it is permissible to use 2 kidneys per serving, and when frying, the cloves are used in ground form, and when stewing as a whole. If at the same time other spices are also used, the rate of cloves is reduced by half.
mustard yellow
Application in cooking
White mustard seeds have a more delicate and piquant taste in comparison with black mustard and Sarepta.
A significant number of seeds are used in the food industry for the production of various types of mixtures, spices and spices for canning vegetables and mushrooms. But the largest number of them is used to make table mustard. In the dairy industry, white mustard seeds are added to the curd mass.
Mustard seed is used as a whole or in ground form for canning vegetables, mushrooms, for cooking dishes from vegetables (white and red cabbage, for example), meat soups, minced meat, etc. Salads and herring, hot fish and meat dishes are seasoned with seeds. Mustard powder is used to prepare beef and pork meat, various game, cold and hot sauces. Mustard is a good emulsifier, as it serves as a protective coating during the heat treatment of poultry meat, veal and fish. At the same time, mustard not only prevents the meat juice from flowing out, but also flavors it. In the USA, a dry mix is prepared from crushed black and white mustard seeds. With antibacterial properties, mustard seeds are used as a preservative for perishable foods.
The leaves of the plant are put in salads, in some countries they are seasoned with soups, marinated in vinegar. Greens are boiled, stewed and served as a side dish for fish and meat dishes.
Yellow mustard is used to produce oil used in cooking, food and chemical-pharmaceutical industries.
Yellow mustard oil is very stable and does not go rancid for a long time during storage. It is valued in baking, especially in the manufacture of pastry. For the preparation of the best varieties of canned food, mustard oil is used instead of Provence.
After extracting the oil from the seeds, the remaining cake is ground and the resulting powder is used to prepare table mustard, various seasonings and sauces, it is added to mayonnaise. As a spicy seasoning for meat and fish dishes, it stimulates the appetite, enhances the secretion of gastric juice, increases the digestibility of food and thereby helps to normalize digestion. Under the influence of yellow mustard, fatty and protein foods are processed faster in the stomach and are well digested in the intestines. In the elderly, mustard significantly improves metabolism, relieves constipation. Neutralize pathogenic flora in the gastrointestinal tract.
table mustard
cook as follows: mustard powder is thoroughly ground, poured with boiling water (2-3 tablespoons), stirred well. Pour 1 glass of hot water into the resulting thick mass and, without stirring, leave for a day. Then the excess water is carefully drained; add salt, sugar, vegetable oil; pour in vinegar, add cloves, cinnamon, pepper; mix thoroughly and let stand for about 3 hours - until the characteristic burning-sharp taste and smell appear. Ingredients: mustard powder - 50 g, sugar - 1 tbsp. spoon, vegetable oil - 2 tbsp. spoons, salt - on the tip of a knife, 3% vinegar - 2 tbsp. spoons.
mustard dressing for salads it is prepared as follows: mustard, salt, sugar, pepper and egg yolks are rubbed, diluted with vinegar and seasoned with vegetable oil. Composition per 0.5 l of dressing: vegetable oil - 2/3 cup, egg yolks - 2 pcs, table mustard - 2 tbsp. spoons, 3% vinegar - 300 g, sugar - 2 teaspoons, salt - 1 teaspoon, ground pepper - 2-3 pinches.
Healing properties of mustard.
Part of mustard used: seeds.
Energy: spicy/warming/spicy.
Systems and organs: digestive, respiratory; lungs, stomach.
Action of mustard: antibacterial.
Indications: hypertension, diseases of the liver and gallbladder, digestive disorders, flatulence, rheumatism, sciatica, skin eczema, bronchitis.
Warnings: high fever, high Pitta, pulmonary tuberculosis and inflammation of the kidneys.
Mustard preparations: powder, oil, decoction.
G orchica white is one of the few plants that deserved the praise of the ancients, in particular Pythagoras and Avicenna. Its name is translated from the ancient as "luminous and joyful grass", or as "dew of light". It is a magical plant of Mars. It was believed that the mustard seed symbolizes omniscience, and the herb contains "a great and lustful power."
Mustard seeds are officially registered as a medicine in Turkey and Venezuela for vascular sclerosis, hypertension, liver and gallbladder diseases, digestive disorders, flatulence, rheumatism, sciatica and skin eczema. In China, it is prescribed in the form of a powder for neuralgia, for resorption of infiltrates in chronic skin diseases, hypertension, and bone tuberculosis.
Scientific medicine.
The list of groups and specific names of diseases in which the use of yellow mustard in scientific medicine is allowed:
1. Diseases of the respiratory system - chronic bronchitis, acute respiratory diseases, pneumonia.
2. Collagenosis - rheumatism.
3. Diseases of the joints - gouty arthritis (polyarthritis).
4. Diseases of the digestive system - constipation.
5. Infectious diseases - fever.
6. Diseases of the ear, throat and nose - runny nose.
7. Neuropsychiatric diseases - nervous excitement, sciatic nerve neuritis, hysteria.
8. Skin - freckles.
9. The most commonly used properties in herbal medicine are emetic, improve appetite, improve digestion, tonic.
Ethnoscience.
Mustard seeds were used as a distraction for toothache, to sharpen vision and hearing, an anti-febrile agent, for pneumonia, inflammation of the tonsils, bronchitis, hypochondria, jaundice, intestinal atony, gout, hemorrhoids.
Even in the times of Hippocrates and Galen, mustard was valued as a good expectorant and antitussive, as well as a spicy-flavoring plant that improves digestion. The use of this spice in cold and damp weather is a prophylactic against colds.
Inside - with diseases of the gastrointestinal tract, stomach cancer, with diseases of the respiratory system.
In ancient herbalists, it was recommended to mix 3 teaspoons of mustard powder with water into a thick mass for headaches, leave for 5 minutes, apply to a small piece of cloth and apply at the back at the base of the head for 5 minutes.
For toothache, chew mustard seeds.
Gargling was used for asthma, tonsillitis, paralysis of the tongue.
Seed oil was used for immobility of the joints, tumors, and urolithiasis.
Powder, a decoction of mustard seeds is taken orally for malignant neoplasms of various localization. The broth is prepared as follows: pour 1 teaspoon of seeds with 1 cup of boiling water, insist in a boiling water bath for 30 minutes, cool at room temperature for 10 minutes, strain. Take 1 tablespoon 3-4 times daily before meals. Pure mustard powder is taken no more than at the tip of a knife (0.3-0.5 g) 3-4 times a day. The seeds were considered a remedy against incipient consumption; applied by swallowing a pinch 3 times a day.
Poor digestion, constipation. Crush 5-6 mustard seeds, mix with 1 teaspoon of honey. Take 15-20 minutes before meals with warm water.
Muscle and joint pain. Crush mustard seeds, mix with warm water and put through a cloth on a sore spot. Such compresses in the calf muscles and neck at the same time, if you hold them for at least 30 minutes, greatly relieve severe headaches.
Wet cough. 1/3 to ½ teaspoon of ground seeds are mixed with 1 teaspoon of honey and ½ teaspoon of ghee (ghee), taken 2-3 times a day with hot milk or warm water.
Avicenna recommended making healing dressings from mustard for asthma, applying the leaves along with sulfur to inflamed tumors, and using it externally in the treatment of trachoma, joint pain, inflammation of the sciatic nerve. He also advised to apply mustard bandages on the head of the sick, who are in lethargy, and let the grass juice in case of pain in the ears, drip on bad teeth. The ancients said that if you drink mustard on an empty stomach, it sharpens the mind.
mustard plasters. Mustard powder is made from the seeds, from which mustard dough is prepared, used as a mustard plaster to reduce pain in rheumatism or colds. To prepare mustard plasters at home, mustard powder is diluted with warm water to the consistency of a thick ointment. After 20-30 minutes, the mass is applied in a thin layer on a clean sheet of paper or cloth, covered with a piece of gauze and applied to the body for 10-15 minutes. Mustard seed dough or mustard plasters applied to the surface of the body cause irritation of sensitive nerve endings, resulting in reddening of the skin, which is associated with a rush of blood to this area. There is a redistribution of blood, contributing to the attenuation and reduction of inflammatory processes in the organs, breathing deepens with inflammation of the lungs, neuralgia. Impact on circulatory function in hypertensive crises, threatening stroke, angina pectoris.
Previously, mustard plasters were applied to the calves or soles of the feet as a distraction for high fever, headaches, rheumatism, and gout. Some doctors added crushed garlic, horseradish to it. Mustard plasters are used for bronchitis, pneumonia, pleurisy, myositis, neuritis, radiculitis, rheumatism. Usually they are put on for 15-20 minutes for adults and 5-7 minutes for children. To mitigate the irritating effect, it is sometimes mixed with flour. To get rid of a runny nose, mustard plasters are applied to the heels, bandaged and woolen socks are put on top. They hold for 1-2 hours, then the patient is allowed to walk quickly. Instead of mustard plasters, you can use gruel from crushed seeds. After removing mustard plasters, the skin must be thoroughly cleaned with cotton wool moistened with warm water, then it is useful to lubricate with petroleum jelly.
To divert severe headaches, patients with hypertension put mustard plasters on the neck, with angina pectoris - on the chest. Mustard powder is good to use to prevent colds. After severe hypothermia, it is very useful to lower your feet into a bucket or basin of warm water, while pouring 1-2 tablespoons of mustard powder. Foot baths are used for pain in the joints, a sharp increase in blood pressure.
With a prolonged chronic runny nose, it is good to pour dry mustard powder into socks and put them on at night.
In cosmetics, it was used to cleanse the skin of the face, it brought bruises, bruises. In Russia, mustard was used for scurvy, dropsy, shortness of breath, to excite "lust", i.e. sexual activity.
In folk medicine, yellow mustard is used as an antidote. According to the recipes of traditional medicine, ingestion of seeds or mustard powder in its pure form or diluted with milk helps with poisoning by any poisons.
Dosages and contraindications. Unless otherwise indicated, consume up to ¼ teaspoon per person. Mustard should not be given to children under 2 years of age. Large amounts of spices are contraindicated in pulmonary tuberculosis, peptic ulcers, inflammation of the kidneys, and pregnancy.
Black mustard
Application
Of all varieties, black mustard is considered the best in quality. In its homeland, in India, it has been used for more than one millennium, and is one of the most beloved spices. Not less than a long time ago, she was known in Europe, she was appreciated and known in Ancient Rome and Ancient Greece. Pythagoras once claimed that it improves memory.
Nowadays, mustard is added to many sauces and marinades. The fatty oil of black mustard is used for food and technical purposes, and the defatted seeds are used to make the best varieties. table mustard. In France, the world-famous Dijon mustard and ravigote mustard sauce are made from black mustard. Black mustard is distinguished by good honey-bearing properties, surpassing white And Sarepta mustard. Honey productivity - 260 kg/ha.
But not only cooking uses mustard. Earlier in folk medicine, it was a very popular medicinal plant, but most of the old Russian folk recipes have sunk into oblivion. In Ayurveda, in India, it still has not lost its healing popularity. In modern official medicine, mustard plasters are made from it.
This plant is also used in soap making.
Application in cooking
Mustard tastes spicy, but not like pepper. It is weaker and has a nutty flavor.
Young leaves of black mustard are used as food. seasoning to various dishes. Green stems, leaves and flowers, powdered seeds are used in the Caucasus as spice for cooking cheeses.
Use as a condiment: "The one who does not know how to use spices at all grabs for mustard." It used to be so, but today it is different. New research has shown that mustard is one of the most healthful spices. It excellently promotes digestion, helps to assimilate fatty foods that do not lie in the stomach "like lead", but are quickly processed by it and then finally digested in the intestines. In older people, mustard, stimulating digestion, significantly improves metabolism. Mustard heals. When young children have no appetite, they often grab mustard. You don't have to stop them. They instinctively choose what will help them.
Black mustard seeds make an excellent mustard oil. In Asia, vegetables are stewed with mustard oil, they are seasoned with salads and added to various dishes instead of seasoning.
In canning, mustard is added to give a spicy, spicy flavor. It is most often found in canning cucumbers and tomatoes. Black mustard is part of various mixtures of spices, marinades for meat or vegetables.
Mustard seeds can be fried in oil before being added to the dish, and they will emit a characteristic nutty aroma. However, one must be careful: when roasting, the seeds can “pop out” from the pan.
In addition to the taste, mustard seeds give the dish a very spectacular appearance. Having tried it, you will see for yourself how dramatically the appearance of ordinary rice or plain sauce changes if you add a teaspoon of mustard seeds.
Application in medicine
There is a lot of protein in mustard (about 25 g per 100 g), there is phosphorus, potassium, magnesium, iron, zinc and sodium in small amounts. Of the vitamins, most are B1 and B2.
mustard oil and mustard plasters used as a local irritant inflammation of the lungs, bronchitis, neuralgia, rheumatism.
In folk medicine, mustard seeds were widely used in the form of powder or mustard flour inside as a means of increasing appetite, laxative and externally as an irritant and cosmetic. Mustard seeds have strong bactericidal properties and neutralize pathogenic microflora in the gastrointestinal tract.
The seeds are used to make mustard patches. Compresses and poultices made from crushed mustard seeds relieve muscle and joint pain, help with lung diseases by removing mucus and weakening cough with phlegm.
The use of this spice in cold and damp weather is a prophylactic against colds, as it causes blood flow to the skin and warms.
With poor digestion or constipation. Crush 5-6 mustard seeds, mix with 1 teaspoon of honey. Take 15-20 minutes before meals with warm water.
For muscle and joint pain. Crush mustard seeds (take powder), mix with warm water and put through a cloth on a sore spot. Such compresses in the calf muscles and neck at the same time, if you hold them for at least 30 minutes, greatly relieve severe headaches.
With a wet cough. 1/3 to ½ teaspoon ground seeds are mixed with 1 teaspoon honey and ½ teaspoon ghee. Take 2-3 times a day with hot milk or warm water.
Unless otherwise indicated, use up to ¼ teaspoon per person. Mustard should not be given to children under 2 years of age. Large amounts of spices are contraindicated in pulmonary tuberculosis, peptic ulcers, inflammation of the kidneys, and pregnancy.
Ginger
(lat. Zingiber) is a genus of perennial herbaceous plants from the Ginger family ( Zingiberaceae). Also raw or processed plant rhizomes Zingiber officinale, used in cooking are called ginger.
Domain: eukaryotes
Kingdom: Plants
The Department: monocots
Order: Ginger color
Smeystvo: ginger
Genus: Ginger
The scientific name is believed to have come from singabera, which in Sanskrit means “horned root.” Back in the 19th century, the more common form of the word in Russian was “inbir”. The common name for ginger root is "white root".
Ginger comes from the countries of South Asia. Currently grown in China, India, Indonesia, Australia, West Africa, Jamaica, Barbados.
In the Middle Ages, it was brought to Europe, where it was used as a spice and medicine. In particular, ginger was considered one of the main remedies for the prevention of plague. The merchants said that ginger grows at the end of the world in the country of troglodytes, who vigilantly guard it, which further raised the already rather high price for the miraculous root. At the beginning of the 16th century, one of the first was brought to America and quickly spread there.
The roots are adventitious in origin, forming a fibrous root system. A modified underground shoot is often taken as a root - a rhizome from which green above-ground shoots and adventitious roots extend. Rhizome - primary structure: integumentary tissue - cork; primary cortex - parenchyma with numerous vascular fibrous bundles (closed collateral) and cells with essential oil (yellow-green). The central axial cylinder is a ring of vascular fibrous bundles (closed collateral), a parenchyma with numerous vascular fibrous bundles (closed collateral) and cells with essential oil.
The stem is erect, rounded, not pubescent. Internodes more than 1 cm, elongated.
The leaves are alternate simple, entire, lanceolate, entire, with a pointed apex, have a leaf sheath. The base of the leaf is heart-shaped.
The flowers are zygomorphic, located on short peduncles, collected in spike-shaped inflorescences. The green calyx consists of 5 sepals, fused. Corolla with three petals, purple-brown or yellow-orange. Androecium is polyfraternal, one stamen is fertile, the rest are barren. The gynoecium consists of three fused carpels. The fruit is a tricuspid capsule.
Rhizome Properties
The rhizome of ginger has the form of roundish, located mainly in the same plane, palmately divided pieces. It remotely resembles various figurines.
Depending on the method of pre-treatment, two types of ginger are distinguished:
§ white ginger is pre-washed ginger, peeled from the surface more dense layer;
§ black ginger - not subjected to pre-processing.
Both species dry in the sun. Black ginger results in a stronger smell and a more pungent taste. At the break, ginger is light yellow in color, regardless of the type. The flesh of young rhizomes is almost white; the older the rhizome, the more yellow it is at the break.
Chemical composition
In cooking
§ Smell - spicy, characteristic, fragrant.
§ Taste - sharp, burning.
§ Specific signs - a characteristic smell, pungent taste.
Most often, ginger is found in ground form. Ground spice is a greyish-yellow mealy powder.
Ginger is often used in Russian cuisine. It is added to sbiten, kvass, liqueurs, tinctures, home brew, honey, as well as gingerbread, Easter cakes, and buns.
Passion to add ginger to confectionery, sweet dishes and drinks internationally. Lollipops, jams, cookies, muffins, biscuits, compotes, puddings, beer, liqueurs of many kitchen traditions of the world contain ginger. In Asian countries, ginger is used in preserves from meat and poultry, it is part of the well-known curry seasoning, it is even added to some varieties of tea.
Pickled ginger root - gari is used as a seasoning for sushi.
Ginger is also used as an independent product. In Southeast Asia, fresh ginger is candied and jam is made from it; in China, Indo-China, Burma and England, orange peel is added to ginger jam - the jam is known as chow-chow.
Ground ginger in India is added to flour and 4 varieties of ginger flour are produced with different percentages of ginger.
In England, Australia and the United States, ginger is used to make ginger beer (eng. Ginger Beer), and also soft non-alcoholic soft drinks, such as ginger ale.
The use of ginger in meat sauces, vegetable and fruit marinades is typical for European and American cuisines. In Asian countries, ginger is used directly for stewing meat and poultry. Ginger has not only an aromatic effect on meat, but also makes it softer.
One of the most popular drinks in recent times is ginger-lemon tea with spices.
Ginger is added to different dishes at different times:
Umbelliferae
Family - Umbelliferae - Apiaceae
The parts used are ripe fruits.
Popular names - cross cumin, Roman cumin, field cumin.
Pharmacy name - cumin fruits - Carvi fructus (formerly: Fructus Carvi), caraway oil - Carvia aetheroleum (formerly: Oleum Carvi).
Botanical description
Cumin fragrant - one-biennial herbaceous plant up to 50 cm in height, with a taproot in the form of a spindle or turnip and an upright furrowed branched stem. twice or thrice pinnate, bright green, leaflets pinnately dissected, their segments linearly pointed. The inflorescence is a complex umbel without wraps and wraps. The flowers are bisexual or partially staminate, small and most often white, less often (in mountainous areas) reddish or red, the petals are rounded obovate. Blooms from May to July. The fruits are oblong, somewhat compressed from the sides, the ribs are blunt, they break up into two crescent-shaped fruits in the mature state, they have the smell and taste of anise.
Cumin fragrant is found in Central and Eastern Europe - in meadows, pastures, along roadsides, slopes and embankments. Grows in the Mediterranean; they are also cultivated there, as well as in China, India, North and South America.
Collection and preparation
The fruits are harvested as soon as they turn brown, from July to September. Umbrellas are cut and hung out for ripening in a ventilated place. When the fruits are dry, they are shaken off the umbrellas and, after a short drying, stored in bags or boxes. The essential oil is obtained from freshly picked and crushed fruits by steam distillation.
Active ingredients
An essential oil that consists of limonene, carveol, dihydrocarvone, and a significant amount (sometimes 60%) of carvone.
Healing action and application
In folk medicine, cumin is used for gas, colic, painful menstruation, toothache and headache. It purifies the blood, reduces inflammation of the uterus, reduces pain caused by indigestion and heaviness in the stomach, promotes the absorption of fats and improves the function of the gallbladder.
Cumin is one of the oldest spices in the world, and its aroma has made them the main spice in cooking in many countries of the world.
Tea. Pour 1 teaspoon of crushed cumin fruits with 1 cup of boiling water and strain after 10 minutes. Tea is good to drink warm, in small sips. Quickly eliminates swelling and spasms of the digestive tract. For infants, dilute with boiled water in a ratio of 1: 1.
Botanical characteristic. Umbrella family. An annual herbaceous plant with a thin tap root. The stem is erect, cylindrical, furrowed, branched from the base, 40-60 cm high, and up to 1 m on irrigated lands. The leaves are alternate, thrice or twice pinnately dissected into linear-filamentous lobes. The flowers are small white, collected in a complex umbrella. The fruits are ovoid, ribbed two-seedlings with an aromatic smell and a sharp bitter taste.Blossoms in June - July, fruits ripen in August - September.
Spreading. The homeland of the plant is India, in the USSR it is cultivated in Central Asia. It grows on loose sandy, calcareous soils.
Medicinal raw materials. Use the fruits of the plant, the collection of which begins when they turn brown in the central umbrellas, in the phase between waxy and full maturity (approximately in October).
Chemical composition. In all parts of the plant there is an essential oil, but its largest amount is in the fruits (2-11%), the main component of which is thymol. The composition of the essential oil also includes a- and (5-pinene, P-terpinene, P-cymol, etc. The fruits, in addition, contain 25-32% fatty oil and about 16% protein.
Pharmacological properties and application. The main biologically active substance of the plant is thymol, which is found in essential oil. It has antiseptic, bactericidal and antihelminthic properties, local anesthetic effect. It is used to disinfect the mucous membranes of the oral cavity, pharynx, pharynx, sometimes inside with diarrhea and flatulence in order to reduce fermentation in the intestines, externally with fungal skin diseases and actinomycosis. After oral administration, it moderately enhances the secretion of the glands and activates intestinal motility. Large doses can cause diarrhea and, in dogs, vomiting. After absorption, a slight increase in cardiac activity, deepening of breathing, excitation of the animal, followed by depression of cardiac activity and the central nervous system, are noted. It is prescribed as an antimicrobial agent for limited skin lesions with streptococci, staphylococci, fungi in the form of 5-10% alcohol or oil solutions. As an anthelmintic, thymol is effective against hookworm and strongylate. For this purpose, it is administered orally on an empty stomach, and after 1 hour a laxative is prescribed.
Doses inside: horses 6-20 g, pigs 2-5, dogs 0.5-2 g.
