Herbal/folk tradition - Onion has an ancient reputation as a curative agent, highly extolled by the schools of Galen and Hippocrates. It is high in vitamins A, B and C and shares many of the properties of garlic, to which it is closely related. Raw onion helps keep colds and infections at bay, promotes strong bones and a good blood supply to all tissues. It acts as an effective blood cleanser that, along with the sulfur it contains, helps to keep the skin clear and in good condition. It has a sound reputation for correcting glandular imbalance and weight problems; it also improves lymphatic drainage, which is often responsible for edema and puffiness. It has long been used as a home simple for a wide range of conditions. Aromatherapy/home use-- Non, due to its offensive smell. Other uses -- used in some pharmaceutical preparations for colds, coughs. The oil is used extensively in most major food categories, especially meats, savories, salad dressings, as well as alcoholic and soft drinks. It is not used in perfumery work. Distribution -- native of Western Asia and the Middle East; it has a long history of cultivation all over the world, mainly for culinary use. The essential oil is produced mainly in France, Germany and Egypt from the red onion. Extraction -- essential oil by steam distillation from the bulb. Characteristics -- a pale yellow or brownish-yellow mobile liquid with strong, unpleasant, sulfur odor with a tear producing effect. Actions -- anthelmintic, anti-microbial, antirheumatic, antiseptic, antisclerotic, antispasmodic, antiviral, antibacterial, carminative, depurative, digestive, diuretic, expectorant, fungicidal, hypocholesterolemic, hypoglycemic, hypotensive, stomachic, tonic, vermifuge.
Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from country to country. Usage Paprika is used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. Paprika can also be used with henna to bring a reddish tint to hair when coloring it. Paprika powder can be added to henna powder when prepared at home. Paprika is also high in other antioxidants, containing about 10% of the level found in berries. Prevalence of nutrients, however, must be balanced against quantities ingested, which are generally negligible for spices. Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. ... Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate climates. An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. Capsaicin is the major flavouring compound, whereas capsanthin and capsorubin are major colouring compounds among variety of coloured compounds present in Paprika Oleoresin. Uses Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.
PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" — apparently because it is frequently found growing near the sea. Description Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2/4 cm (0.8/1.6 in) long and 2/5 mm broad, green above, and white below with dense short woolly hair. Flowering, very common in a mature and healthy specimen, blooms in summer in the north; but can be everblooming in warm-winter climates and is variable in color, being white, pink, purple, or blue. The rosemary plant is light blue and blooms from March to May. For most tonics and recipes the rosemary leaves are use more often than the flowers or the rest of the plant. Rosemary is a bushy type of evergreen that can grow six feet or higher. The tree contains leaves that are stiff and leathery.
Salvia officinalis (Garden sage, Common sage) is a small perennial evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name "Sage" is also used for a number of related and unrelated species. Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations. Sage is a silvery-green plant with leaves that offer a memorable fragrant. The most common variety of sage was first found growing in regions around the Mediterranean but now grows in regions of North America as well. The leaves of the sage herb serve both medicinal and culinary purposes. For thousands of years sage has been used for a variety of culinary and medicinal purposes. It has been used in connection with sprains, swelling, ulcers, and bleeding. As a tea, sage has been administered for sore throats and coughs. Herbalists have also used this herb for rheumatism, menstrual bleeding, strengthening the nervous system, improving memory, and sharpening the senses.
Turmeric is one of nature's most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye. The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease. Here are 20 reasons to add turmeric to your diet: 1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns. 2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer. 3. Prevented breast cancer from spreading to the lungs in mice. 4. May prevent melanoma and cause existing melanoma cells to commit suicide. 5. Reduces the risk of childhood leukemia. 6. Is a natural liver detoxifier. 7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain. 8. May prevent metastases from occurring in many different forms of cancer. 9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects. 10. Has shown promise in slowing the progression of multiple sclerosis in mice. 11. Is a natural painkiller and cox-2 inhibitor. 12. May aid in fat metabolism and help in weight management. 13. Has long been used in Chinese medicine as a treatment for depression. 14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis. 15. Boosts the effects of chemo drug paclitaxel and reduces its side effects. 16. Promising studies are underway on the effects of turmeric on pancreatic cancer. 17. Studies are ongoing in the positive effects of turmeric on multiple myeloma. 18. Has been shown to stop the growth of new blood vessels in tumors. 19. Speeds up wound healing and assists in remodeling of damaged skin. 20. May help in the treatment of psoriasis and other inflammatory skin conditions.
Botanical Name: Piper nigrum Plant Family: Piperaceae Country of Origin: India Plant Part: White Peppercorns Growth Method: Wild Harvest Extraction Method: Steam Distillation Color: Clear Consistency: Thin Strength of Aroma: Medium Pepper is a perennial vine of the Piperaceae family indigenous to the Malbar coast of India. It is now cultivated in most tropical parts of the world. Pepper bears clusters of small flowers and small spherical fruits that turn red when they ripen. The berry-like fruits eventually become the peppercorns, and each one bears a single seed. The hot spice of White Pepper is made from its berries. It is the fully mature fruits from which the soft, fleshy outer layers had been ground off before drying. The berries of the pepper plant are called peppercorns and these plants are native to southern Asia. This plant was the main spice the European explorers were looking for when they discovered the New World. It still accounts for one fourth of the spice trade in the world. Did you know that white and black pepper come from the same plant? The white variety is allowed to fully ripen on the vine, as opposed to the black peppercorns, which is why it costs a bit more. The skins are peeled off and the inside of the peppercorn is white. White peppercorns have an earthy flavor whereas black peppercorns simply give heat to a dish. The white ones are popular in Mexican, Indian, and Asian dishes, perhaps because a lot of these recipes are spicy and earthy already and the white pepper complements the overall flavor of the dish. If you want to use white pepper, it is best to buy whole peppercorns because the flavor is longer lasting. Peppercorns start to lose their potency when you grind them, which is why freshly ground pepper is usually recommended.
Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. The seeds are sourced to produce a carotenoid-based yellow to orange food coloring and flavor. Annatto is commonly used in Latin American and Caribbean cuisines as both a coloring and flavoring agent. Central and South American natives use the seeds to make body paint and lipstick. For this reason, the achiote is sometimes called the "lipstick-tree". Achiote originated in South America and has spread in popularity to many parts of Asia. It is also grown in other tropical or subtropical regions of the world, including Central America, Africa and Asia. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.
Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine. In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents. We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.
Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day. Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.
Cashew nuts are actually seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. Cashew apples, while not known in the U.S., are regarded as delicacies in Brazil and the Caribbean. The seed we know as the kidney-shaped cashew "nut" is delicate in flavor and firm, but slightly spongy, in texture. Cashew nuts are actually seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. Cashew apples, while not known in the U.S., are regarded as delicacies in Brazil and the Caribbean. The seed we know as the kidney-shaped cashew "nut" is delicate in flavor and firm, but slightly spongy, in texture.
Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks. Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.
Castor meal is also variously called castor meal, castor residue, castor extract & de-oiled castor cake Castor meal - the residue obtained from castor cake by the solvent extraction process - is one of the most versatile natural manures. It is truly organic manure which enhances the fertility of the soil without causing any damage or decay. It is enriched with the three big elements vital and conducive to the proper growth of crops - Nitrogen, Phosphorus and Potassium. It also has traces of nutrients like Manganese, Zinc and Copper, thus making it a balanced fertilizer. Moreover, it helps to neutralize the detrimental effects of chemical fertilizers. Apart from their contribution to Nutrients, they have a number of benefits in agriculture, which none of the synthetic fertilizers or pesticides can offer. They bring in the wonderful molecules that nature has designed to help the plants flourish naturally. They provide slow and steady nourishment, stimulation, protection from soil nematodes and insects; improve yields, and quality of product like taste, flavour, amino acid composition etc. The pressed cake obtained after the expression of castor bean. The solvent extracted cake, although rich in protein cannot be used as cattle fodder because of its toxicity. However, it can be used as a fertilizer. The protein content of castor seed meal varies from 21-48% depending upon the extent of decortications. It has an ideal amino acid profile with moderately high Cystine, mithionine, and isoleucine. But its ant nutritional substances, ricin, ricine and an allergen restrict its use in poultry feed, even at a very low level of inclusion. Castor Cake is an excellent fertilizer because of high content of N (6.4%), Phosphoric Acid (2.55%) and Potash (1%) and moisture retention. There is negative correlation between the contents of ricinine in castor seeds and oil content (r = -0.76). This content of ricinine in castor seed is determined by Agro climatic conditions. Nutrient content of Castor Cake: Organic matter - 75 - 80 %, Nitrogen - 4.0 - 4.5 %, Phosphorous - 1.5 %, Potassium - 1.25 - 1.5 %. It also contains some micro nutrients viz., Calcium, Magnesium, Sulphur, Iron, Zinc, Manganese, Copper etc. A typical composition of castor residue/meal is as follows: Nitrogen - 4% min. approx. Phosphorous - 1% min. approx. Potassium - 1% min. approx. Moisture - 10 - 12 % max. approx. Oil Content - 0.7% max. approx. Advantages: 1. It provides all the major & minor nutrients necessary for better plant growth. 2. It also helps in increasing the nutrient uptake by plants. 3. It improves the soil fertility and productivity. 4. It is known to protect the plants from nematodes and termites. 5. It improves the yield & quality of the farm produce. 6. It improves the physical, chemical and biological properties of soil
Ceylon cinnamon has been hailed as the "true cinnamon" or the "real cinnamon" that possesses outstanding health benefits especially for the diabetics and those challenged by obesity and high cholesterol issues. Unfortunately this cinnamon which is native to Sri Lanka and sourced from the plant Cinnamomum Zeylanicum A highly valued culinary and medicinal spice. Price can be up to 10 times more than the Cassia/Chinese cinnamon. Contains a small, negligible amount of coumarin, a naturally occurring blood-thinning substance. Recommended for regular use, e.g. for correcting blood sugar level. Thin and paper-like textured bark that forms multiple layers when rolled up. Tan brown in colour.
Red chili powder can set the taste buds on fire, and sometimes the tummy too! It is basically a spice blend consisting of one or two types of dried red chilies that are ground and pulverized into a fine powder. It is generally used to add spice to otherwise bland foods. Culinary Uses - Chili powder is commonly used in Indian cuisine to make foods spicier. - Used it moderation it adds a lovely red glow and sharp flavour to dishes without making it unpalatable.
Cloves offer many health benefits, some of which include providing aid in digestion, having antimicrobial properties, fighting against cancer, protecting the liver, boosting the immune system, controlling diabetes, preserving bone quality, and containing anti-mutagenic properties, as well as fighting against oral diseases and headaches, while displaying aphrodisiac properties as well. Cloves are one of the spices indigenous to Asian countries like Indonesia, India, Pakistan, and even areas of East Africa. It is native to the Maluku islands in Indonesia. Cloves are a popular flavouring agents used in a variety of ways across the world, particularly in Asia. Cloves form the culinary base in a number of different Asian cuisines. Better Digestion: Cloves improve digestion by stimulating the secretion of digestive enzymes. Cloves are also good for reducing flatulence, gastric irritability, dyspepsia and nausea. Cloves can be roasted, powdered, and taken with honey for relief in digestive disorders. Antibacterial Properties: Cloves have been tested for their antibacterial properties against a number of human pathogens. The extracts of cloves were potent enough to kill those pathogens. Clove extracts are also effective against the specific bacterium that spreads cholera.
Cumin is an herb that many associate with Mexican and Spanish foods, but it is also widely used in Middle Eastern and Indian cooking. It has a very distinct flavor, and in the US is most often used in packaged taco seasonings. Cumin’s flavor makes it a favorite for many, but it’s health supporting properties are impressive too. It is considered a good source of Iron, Manganese, and other vitamins and minerals. Some research shows that it may stimulate the production of pancreatic enzymes and help digestion.
Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible. There are a number of different styles of desiccated coconut used around the world, and availability of this coconut product varies, depending on the region where one is shopping. If desiccated coconut is not available, regular dried coconut can be used as a replacement, although dried content tends to have higher moisture content, despite the "dried" in the name. One of the most common forms of desiccated coconut is an unsweetened, very powdery product which is produced by drying shredded coconut and then grinding the shreds. It is also possible to find coarser desiccated coconut, such as desiccated shreds and even flakes of coconut. Many producers also make sweetened versions. The label should clearly specify whether or not the coconut has been sweetened. Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut.
Specifications for Red Dry Chilies Kinds: - Sannam S4 best - Teja Best - Byadige - Wrinkle 273 - Wonder Hot - Tomato Chili - Mundu - Yellow Chili Type: - Whole Chili with Stem - Whole Chili without Stem - Grounded Chili Powder
