LETS SPICE IT UP {C-D}

by SM - January 17, 2016

LETS SPICE IT UP {C-D}

CAMBODGE

Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’ It is a native of Western Ghats of Kerala (India). It is also found in Sri Lanka and Malaysia. A souring agent used in Fish & Sea Food Curries.

CAMBODGE

Medicinal Uses :

Rheumatism
Arthritis
Digestive disorders
Gum disease
Treats worms & parasites
Dysentery
Tumors
Weight Loss
Rich in Vitamin C

Culinary Uses:

Used in Fish & Sea Food Curries
Can be used as a food preservative
Used for Curing fish.
To make juices and syrups
To make pickles

CANDLE NUT/BUAH KERAS

Candlenut or Buah Keras, a South East Asian native plant and multipurpose tree found its usage in food, medicine and more. It should not be eaten raw as candlenut is mildly toxic. Candlenut needs to be cooked for its toxicity to be removed.

CANDLE NUT/BUAH KERAS

Medicinal Uses :

Improves Digestive System
Serves as a mild laxatives.
Promotes regular bowel movement
Have antimicrobial properties
Used in the treatment of dysentery.
Increase the levels of good cholesterol
Benefits Healthier Joints and Stronger Bones
Flowers and the sap are used to treat Tooth Ache

Culinary Uses:

Candle nut is an important spice in Indonesian, Malaysian & Singapore cuisine.
Kernels are eaten, once it is thoroughly dried or after roasting to destroy mild toxins.
It is also roasted and eaten as a snack or added to desserts, cakes, and pies.
Residual oil cake is processed into a snack food called ‘ dage kemiri’ in Indonesia.
Roasted kernels are mixed into a paste with salt, seaweed or chilli pepper to make the condiment inamona, a key ingredient in traditional Hawaiian in Hawaii.

CARAWAY SEEDS

Caraway Seeds otherwise called as Persian Cumin/Shahi Jeera is highly aromatic and have a distinctive mild anise like flavour that adds a welcome and subtle licorice hint to many dishes.

Medicinal Uses :

It strengthens the stomach function.
It relieves stomach ailments.
Activates the glands.
Relieves flatulence.
Helps to overcome bad breath.

Culinary Uses:

It is used to flavour Breads, Biscuits, Cakes & Cheese.
Caraway Seeds are also used to Liquors.

CARDAMOM

Green Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, aroma, with a coolness similar to mint. Green Cardamom is one of the most expensive spices. Cardamom has a spicy-sweet taste that works well with cinnamon and honey. Use only a little bit for a lot of flavor. Cardamom has an intense, pungent and sweet flavor.

BLACK CARDAMOM

Black Cardamom otherwise called as hill cardamom or bengal cardamom. Its seed pods have a strong camphor- like flavor, with a smoky character derived from the method of drying oven open flames. The pods are used as a spice, its flavour differs from Green Cardamoms and they are rarely used in sweet dishes. It is an inferior substitute for green cardamoms. Black cardamom well suits for meat stews and meat dishes.

Medicinal Uses :

Digestive aid
Respiratory conditions
Inflammatory conditions
Liver complaints
Flatulence

Culinary Uses:

It is one of the ingredient in Garam Masala
Used in Tea and coffee
Flavours curries, biryanis, pulaos and kebabs
Flavour Indian desserts
Black cardamoms well suits with meat dishes.

CHILLIES

GREEN CHILLIES

There are actually numerous varieties of Chillies around the world. Most have varying degrees of spiciness. Each Cuisine specializes in locally available variety of Chillies. From fresh varieties of Green, Yellow to Red and Dry Red Chillies prepared from these fresh ones are used in cooking.

RED CHILLIES

Medicinal Uses :

Pain relief
Rheumatoid arthritis
Osteoarthritis
Ear infections
Psoriasis
Weight loss
Treats Migraines & headaches
Normalize Blood pressure
Improves blood circulation
Breaks up cold/flu mucus
Decongestant
Peptic ulcers
Treats Bronchitis & Sinusitis

Culinary Uses:

Used in any type of savoury dishes.
Used to flavour vegetables, meat, poultry & fish
Used in the preparation of chili sauce, pizzas, rolls.
Used to make curry powder in many Asian countries.
Used as a condiment in soups, spicy water, vinegar-spice mix.
Used to make dips & salsas.
Chillies fresh and dry are used in making Chutneys.
Green Chillies are used to make Pickles.

CINNAMON

Cinnamon is the dried bark of various laurel trees. Commonly Cinnamon is derived from the cassia tree. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Cinnamon has a sweet, woody fragrance in both ground and stick forms.

Medicinal Uses :

Diabetes
Antibacterial
Diarrhea
Indigestion
Loss of appetite
Intestinal colic
Diabetes
Antibacterial
Diarrhea
Indigestion
Loss of appetite
Intestinal colic

Culinary Uses :

Common baking spice
Used in cakes, cookies, and desserts
Used in savory chicken and lamb dishes
Paired with apples, pears and cereal dishes.
Used in pickling
Flavoring hot beverages.

CLOVES

Cloves are the rich, brown, dried, unopened flower buds. Cloves have strong, pungent, and sweet taste. They have a distinctive smell.

Medicinal Uses :

Local anesthetic
Aphrodisiac
Nausea, vomiting
Flatulence
Indigestion
Tooth aches

Culinary Uses :

Add flavor to meats, curries, and marinades
Pairs well with fruits such as apples, pears or rhubarb
Give aromatic and flavor to hot beverages
Used in pumpkin pies, ginger bread, cookies.
Used in applesauce, muffins, cakes, and other sweets

CORIANDER

Coriander is the seed portion of the Coriander plant, from which Coriander leaves grow. Dry Coriander Seeds are finely ground to Coriander Powder. Coriander has a mild, distinctive taste similar to a blend of lemon and sage. It has a citrus-like flavour and tang. It is widely used in Curries and the fresh leaves are used as a garnish and to make chutneys and relishes.

CORIANDER LEAVES

CORIANDER SEEDS

CORIANDER POWDER

Medicinal Uses :

Anti-microbial
Flatulence
Loss of appetite
Digestive aid
Headaches

Culinary Uses :

Coriander Powder is used in Indian dishes
Essential ingredient of many curries and gravies
Ground coriander is used in pancake and waffle mixes
Coriander powder is used to make herbal tea & coffee
Coriander leaves are used to make chutneys and dips.
Fresh leaves are used as a garnish.

CUMIN

CUMIN SEEDS

Cumin seeds seed has a bitter taste that is an integral part to most Middle Eastern and Indian cuisines. Cumin has a distinctive, slightly bitter yet warm flavor.

Medicinal Uses :

Diuretic
Flatulence
Diarrhoea
Indigestion
Muscle spasms

Culinary Uses:

It is used as a seasoning to bring out the natural flavour of foods.
Flavour stews, soups and vegetables.
Used in Indian Rice dishes and curries
Used in the preparations of candies, condiments, appetizers and soft-drinks

CURRY LEAVES

The curry leaves tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor. The leaves of curry leaf tree is used as a spice and for tempering.

Medicinal Uses :

Anti-inflammatory
Antioxidant
Cure for diarrhea and stomach ulcers
Digestion aid
Beneficial for Diabetes
Excites the taste buds

Culinary Uses:

Used as a seasoning in Asian Countries
Used for tempering curries, rasams, soups, vegetables,rice dishes, doklas.
Used for making chutney & podis.

DILL

Dill is an aromatic herb with delicate, feathery green leaves. Otherwise called as Lao coriander, is an aromatic ingredient. It has a delicate sweet flavor. It has a light brown oval shaped seed. Seeds emit an aromatic odour. The leaves have pleasant aromatic smell and a warm taste. Both seeds and leaves (fresh & dried) are valued as a spice.

Medicinal Uses :

Colic
Digestion
Mild bowel disorders
Promote milk production
Flatulence
Antiseptic
Lowers Cholesterol
Get rid of hiccups
Headaches

Culinary Uses:

Used as a condiment in soups, salads and pickling
To flavour processed meats, sausages.
For indigenous medicinal preparations
Essential oil is used in the manufacture soaps
Enhance the flavours in fish, shellfish, vegetables and dips.

Tags : GLOSSARY

LETS SPICE IT UP {C-D}