As early as 3500 BC, the ancient Egyptians used various spices to flavor food, cosmetics and embalming. Spices spread throughout the Middle East initially by caravans coming from China, Indonesia, India and Ceylon. For nearly 5,000 years, powerful Arabs controlled the spice trade until European explorers discovered a sea route to India and other spice-producing countries in the East.
It can be said that it was the search for cheaper oriental spices that led to the great era of exploration and the discovery of the New World. European explorers such as Ferdinand Magellan, Vasco da Gama and Bartolomeu Diaz embarked on long voyages to find the shortest route to countries rich in spices. Thus, at the end of the 15th century, Vasco da Gama returned from his dangerous journey to the East with a cargo of nutmegs, cloves, cinnamon and ginger, which marked a completely new era for the gastronomic market of Europe.
But let's return to the Middle East, to the very heart of Dubai. Ask the locals where you should go for rare, exotic and valuable spices, the answer will be the old spice market or Dubai Spice Souk. And it's hard to argue with that. Dubai may be known throughout the world today as a city of the largest and richest shopping centers, but its true soul is hidden in the traditional souks and markets with an incredibly rich history, each of which specializes in one product or category of products. In a city that has no equal in modern history for its fantastic development, there are some places that are almost frozen in the last or even the century before. The Spice Market, as you might guess, is one such place. And that's great! The name itself takes us back to Ancient Arabia during the Arabian Nights, with its winding alleys, strangely dressed figures and rare goods and spices arriving from distant places on caravans of dhows and camels.
Take a deep breath as you enter the narrow alleys of the Deira souk and enjoy the atmosphere and scents of the past! Once here, you will be enchanted by the mounds of aromatic herbs and spices literally falling out of large baskets at every turn. You will find bags of spices, incense, rose petals and traditional medicines. It seems that there is absolutely everything that human civilization has ever added to food!
Think about it for a second, this bazaar dates back to the 1850s! How much the world has changed in a century and a half, but he is still here, and, according to the old-timers, has not changed much over the past 50 years. Old-time spice shop owners remember the times when Dubai had no luxury skyscrapers, no modern roads, or even electricity. But this market stood and smelled. The late Sheikh Rashid bin Saeed Al Maktoum, the former ruler of Dubai, enjoyed coming here in the evenings and spending long hours here.
So, what is this fabulous bazaar like? There is no doubt that this is an unusual market: it is filled with the aroma of burning incense resins and the colorful, deep smells of the herbs and spices being sold. Every few steps you can find a seller who will do everything possible to get you to buy his product. It's loud and chaotic here, but it smells so wonderful!
While all your senses will be confused by the abundance of new smells, your task is to stock up on only the most necessary of the countless herbs and spices. Some, like cinnamon sticks, will be instantly recognizable. But be prepared for the fact that most of the goods for visitors look like bags of magical, colorful powders, so choosing will be an ordeal.
Start with what you definitely love. For example, do you like herbal tea? The market sells all kinds of dried flowers that can be used to make tea, including chrysanthemum, lavender and hibiscus. The latter, by the way, is full of vitamin C and antioxidants.
Did you know that by going to the spice market you can save yourself from visiting the pharmacy?
Spices hold the key to many ancient healing methods, from skin diseases to digestive disorders. Did you know that saffron has been used in Chinese medicine to treat metabolic diseases, anemia, anxiety and mental stress? The Arabs believed that it could relax the nervous system, and it is still used in traditional Arabic coffee. Cardamom can relieve a person from digestive problems and even depression. Turmeric contains curcumin, which can inhibit the growth of cancer cells. The capsaicin in paprika has anti-inflammatory and antioxidant properties that also reduce the risk of cancer. Ginger can relieve seasickness and nausea and relieve pain in some cases. In a word, no matter what complaints you come to this market with, you will definitely find a time-tested and fragrant treatment here!
As you begin your journey across the gastronomic map of the Middle East, listen to a book published by the World Trade Center in Dubai. The most popular spices in Emirati cuisine are cardamom, cumin and coriander seeds, as well as cloves, nutmeg, cinnamon sticks, and anise.
On the shelves of the bazaar you can also find real jewels, which, in fact, are not so scarce in the world of spices, and their individual cost sometimes exceeds the most expensive dishes. The undisputed leader in this matter is saffron. For a kilogram of this spice they can charge up to $6000! According to legends, the flower from whose stamens saffron is extracted in India is a gift from the gods. The people of Chandara believe that saffron was a gift to the ancient sage from the nomads, whose ruler he saved from death. One way or another, to produce 45 g of saffron requires from 50 to 75 thousand flowers or about 20 hours of complex, manual labor, hence the incredible cost of the spice.
Another treasure that can be found at the bazaar should be very familiar to you, or, more precisely, its cheap substitutes. We are talking about vanilla, which is considered the second most expensive spice. Its cost reaches $200 per 45 grams. According to Totonac mythology, the vanilla orchid first appeared thanks to a princess who was forbidden by her father to marry a mortal. She fled into the forest with her lover, they were captured and beheaded. Where the blood touched the ground, a vine and a delicate orchid grew.
Let's return to tea fillers and medicinal products. Cardamom, the “Queen of Spices” native to Southwestern India, will also not be cheap. The thick green pods grown in South India are considered the best in the world. Green cardamom is available in pod form or powder form. Due to its fame as an aphrodisiac, cardamom is often used in love charms in mythology. This magical herb was an ingredient in some ancient Egyptian incense and a widely used nerve calmer.
Cloves are considered the fourth most expensive spice in the world. Legend has it that a Chinese ruler from the Han Empire back in the 3rd century BC required all visitors to chew cloves to freshen their breath. Otherwise, there was no hope of an audience with him. Today, 50 grams of this spice is valued at more than $10.
All this and much more is available in the Dubai market if you look hard enough. Pink pepper, galangal, sumak, mahleb, anardana - all these fabulous rarities, served in the past to kings and conquerors in food, potions and perfume, are today available to any visitor to the bazaar.
My story about one of the most magical places in old Dubai, which seems to exist simultaneously in the world of modern skyscrapers and in the adventurous tales of the Arabian Nights, is coming to an end. I would like to conclude with this: although this heritage has been well preserved thanks to the efforts of the authorities, Spice Souq is gradually turning into one of the tourist attractions, because many types of spices can be found on supermarket shelves. However, the traditional bazaar contains three most important values that cannot be replaced: truly rare goods are sold here; the inimitable spirit of an Arabian fairy tale reigns here; and - most importantly - there is a place for bargaining, which decorates the atmosphere of the market and serves as a kind of time machine, instantly transporting guests hundreds of years ago.
14-10-2007
I present to your attention a collection of articles by nutritionist Galina Borisovna Grabovets, dedicated to health and prosperity. They will be of interest to those who love to cook delicious food, those who want to stay healthy thanks to proper nutrition, as well as everyone who wants to broaden their horizons.
For thousands of years, humanity has used spices in their lives. It is difficult to overestimate their importance, because in ancient times spices served as a necessary component of food, medicine and even an object of worship. For ancient civilizations, spices were a great treasure, a measure of wealth and power. Some types of spices were valued higher than gold, and for the sake of possessing these exotic plants, trips around the world, campaigns of conquest, and later colonial wars were made.
We propose to take a journey into the world of spices, because even today they have the mystical power to change our lives, make it exciting and pleasant. We will learn about the unique properties of spices that were known to people back in the days of the Old Testament. This will be the first step to youth, health and beauty.
There is a well-known paradox - people love to eat delicious food, but this often causes them to lose their health!
Our goal is to eat delicious food and be healthy at the same time.
All cells of our body receive their main energy from food. It’s not for nothing that the proverb says, “You are what you eat.”
We offer a story about the culinary and medicinal properties of herbs and spices.
About how to make the process of healing from dozens of diseases not only easy, but also enjoyable, because the medicine will be tasty.
We will talk about each spice separately, giving culinary recipes and recommendations for its medical use. And certainly about the chemical composition of spices, so that the reader, having found out that he lacks one or another vitamin or microelement, does not run to the pharmacy, but correctly adds spices to his food. I note that the accompanying pleasure from food and a good mood are also effective medicine.
Popular wisdom says: life without spices is neither health nor joy.
Ingredients
GINGER
What we call ginger is the root of a two-meter plant. One of the most used medicinal plants in the world. 5 thousand years ago, ginger was already recommended for colds, fever, tetanus and leprosy. Chinese sailors chewed ginger as a remedy for motion sickness when setting sail. The Greeks valued ginger for its ability to improve digestion after a hearty meal, so that there was no feeling of heaviness or overeating. King Henry VIII of England recommended ginger as the main medicine against the plague, because he himself survived the terrible epidemic.
Ginger sweets were Queen Elizabeth I's favorite medicine. Ginger has been proven to significantly reduce cholesterol levels. In Rus', not a single boyar feast was complete without ginger drinks and snacks with ginger, “so as not to suffer from stomach pain...”.
Ginger is very rich in vitamins C, B1, B2, A, magnesium salts, phosphorus, calcium and slightly less iron, sodium, potassium and zinc. Ginger helps cleanse the body of toxins and waste.
HEALTHY CLOVE
This time I want to tell you, dear readers, about the carnation, which we all know well from childhood.
If you go to a store that sells spices, you will certainly feel a special thick aroma, unique to them. In this range, the familiar clove will especially stand out, perhaps the most fragrant among all the spices and medicinal herbs in the world.
These are not the flowers known by the same name.Cloves as a spice are the dry, unopened buds of an evergreen tree, which can be as tall as a six- or even seven-story building. The most subtle, pleasant aroma is concentrated in the bud cap, and the pungency is mainly in the cuttings.
In Han Dynasty China (3rd century BC), in the presence of the emperor, it was prescribed to hold a clove on the cheek so as not to accidentally offend the crowned person’s sense of smell with stale breath.
Arab merchants brought cloves to Europe.
Today, the largest producers of cloves are Zanzibar, Madagascar, Indonesia and India. The main importers of this spice are the USA, Germany, and France.
They get it this way: unopened buds are collected by hand and dried in the sun until they darken. The dried buds contain large amounts of highly aromatic oil. During long-term storage, oils evaporate. If you want to make sure the spice is fresh, rub it with light pressure on the paper. There should be an oil trail.
Another way to determine the quality of cloves is to immerse a few buds in water. If they sink to the bottom or float up but remain upright, they are of good quality. If they float horizontally on the surface, it means something bad. Cloves are used to obtain oil used in medicine, cosmetics and of course in cooking.
Cloves are widely used in cooking. In the preparation of soups, rice, baked goods. Marinades (fruit and berry, vegetable, mushroom) are also difficult to imagine without cloves. In combination with cinnamon, cardamom and nutmeg, cloves are used in sweet dishes: puddings, compotes, cakes, baked fruits. For sweet dishes, clove caps are used (they do not have a bitter taste), and petioles are used for marinades.
The more subtle the flavor we want to give to the dish, the later it needs to be added. When boiling, the aroma of cloves weakens and the taste of the dish becomes bitter. You also need to be careful with the dosage.
4-5 buds of cloves per 1 kg of dough are placed in confectionery products. In compotes and soups, it is enough to add 1-2 whole cloves per 1 liter of liquid. For marinades - 3-4 g of spice (2 tsp) per 10 liters of pouring.
Cloves contain essential oil (15%), vitamins A, B1, B2, PP, C, minerals: magnesium, calcium, sodium, phosphorus, iron. In 1 tsp. ground cloves 7 kcal. The spice is widely used by doctors in different countries. Chinese medicine uses this plant to treat diarrhea, remove worms, indigestion, hernia, and various forms of fungal infections. In India, cloves are known as a stimulant. European and American herbalists use it for diseases of the gastrointestinal tract, add it to bitter medicines to improve taste, and the oil is used in dentistry and surgery.
Recipes:
Nausea and vomiting. 1 tsp. Mix honey with ground cloves. Keep in small portions in the mouth, it stops nausea and has an analgesic effect.
Headache. Ayurveda lists about 50 causes of headaches. To make it easier, the following recommendations:
1. Grind cloves, cinnamon and almonds (about 5 g of each component), mix with a small amount of water, apply the paste to painful areas. This will immediately relieve the pain.
2. Mix 1 g of clove powder with 5 ml of camphor oil, apply the paste to the head.
3. A paste made from cloves and salt in milk is a good remedy not only for headaches, but also for bruises and hematomas.
Asthma. Take a teaspoon of decoction prepared at the rate of 6 whole cloves per 30 ml of water 3 times a day with honey.
Throat diseases. Chewing cloves helps with a sore throat and dry cough. Dilute rock or sea salt crystals and clove powder in warm water and gargle - a remedy for cough relief, inflammation of the larynx and treatment of pharyngitis.
Tooth and ear pain.Boil 5 whole cloves per 1 tbsp. l. oil (sesame), leave the cloves in the oil. Boil for 30 minutes, leave for 1 day. For ear pain, 3 drops of warm oil in each ear. For toothache - apply 3 drops to a cotton swab and apply to the painful tooth. It is also good to chew cloves - this will eliminate infection (cloves are a powerful antiseptic) and will ease suffering, as the plant has an analgesic effect.
Stye on the eye or boils.Grind 1 clove into powder, add a few drops of warm water and apply to barley or boil. In India, a steep decoction of cloves is used against cholera.
Cloves are a strong spice and are not recommended for children under 2 years of age. Contraindicated for hypertension. Doses should be small for peptic ulcers, gastritis with high acidity, overexertion and severe fatigue.
To add flavor and a pleasant aroma to a herbal drink or tea, 1-2 buds of coffee per glass of boiling water are enough.
CINNAMON - A BEAUTIFUL GIRL
Cinnamon is one of the oldest spices. It is the inner bark of an evergreen tree of the laurel family, which grows in Ceylon.
The best cinnamon is Ceylon.
It is unknown which of the ancient traders and travelers brought cinnamon to Egypt, but the Egyptians began to actively add it to food and use it for embalming. Already in the second millennium BC, Eastern doctors used this spice as a remedy for fever, diarrhea, and in the treatment of female ailments.
In Europe, cinnamon is one of the most popular kitchen spices. However, by the end of the 19th century it began to be taken as an independent medicine.
Cinnamon is one of the most festive spices; it is added to vegetable and fruit dishes, puddings and sweet pilafs, pies, and holiday drinks. Its aroma invigorates, awakens the imagination and improves mood. This spice has a delicate, warm aroma. It is used in different forms - powder, sticks or tubes (the best in tubes). The taste and smell of the spice is ideal for jams, compotes, dairy products and jelly. Cinnamon goes especially well with dishes that contain apples. Also a great combination in salads made from carrots, cabbage, corn and cucumbers. A pinch of cinnamon in hot milk makes it easier to digest, and the milk itself acquires a great taste. In other dishes it is added from 0.5 tsp. up to 1 tsp. per 1 kg of cottage cheese, rice, dough, etc. or per 1 liter of liquid.
The range of medicinal properties of cinnamon is enormous. Cinnamon contains tannins, essential and fatty oils; minerals: potassium, iron, phosphorus, magnesium, calcium, zinc; vitamins C, B1, B2, PP, A.
Cinnamon is especially necessary for improving the well-being of frail and elderly people. Gives strength and strengthens the heart. Cinnamon is good for a flu attack, it also helps with a sore throat. Known since ancient times as a breath freshener, it treats muscle spasms, bronchial asthma and skin diseases. In case of indigestion, it facilitates the digestion of heavy foods. Prevents the accumulation of gases, relieves colic. Cinnamon powder is sprinkled on washed wounds and cuts because it is an excellent antiseptic.
After conducting a series of studies, scientists were convinced that cinnamon completely suppresses a number of genitourinary tract infections and fungi. Taken in large quantities, cinnamon causes uterine contractions. It is traditionally drunk after childbirth. It also improves breast milk flow. In India, it is believed that a small amount of the spice, taken every evening for a month after the birth of a child, delays the onset of menstruation by 15-20 months and reduces the chance of getting pregnant.
Flu. To prevent flu, brew 0.5 tsp. cinnamon in boiling water, add a pinch of black pepper and drink 1 glass with honey every 3-4 hours.
Indigestion.Cinnamon is beneficial for flatulence, indigestion and vomiting. 1 tbsp. l. A strong infusion of cinnamon, taken half an hour after meals, helps with these diseases.
Headache caused by a cold. Mix cinnamon with warm water to form a thick paste and apply on the forehead.
Dosages and contraindications.Use from 1/5 to? tsp in one go. Large doses of cinnamon are not recommended for bleeding and are strictly contraindicated for pregnant women.
RECIPES
Ginger-tomato sauce
1 tsp. ginger powder, 1.5 kg tomatoes cut into 4 parts, 2 tbsp. l. chopped parsley, 2 tbsp. l. vegetable oil, black pepper, salt, 1 tbsp. l. Sahara. Place the ginger and tomatoes in a heavy-bottomed saucepan and simmer, covered, over low heat for 30 minutes. Add salt, sugar, pepper, herbs and butter. Serve the sauce with rice, pasta and potatoes.
Potatoes "Tee-ki"
4 large potatoes, 0.3 cups chopped and lightly toasted almonds, 0.3 cups finely chopped sweet pepper, 1 tbsp. l. fresh lemon juice, 2 tbsp. l. cilantro (greens), 0.5 tsp. ginger, black pepper, salt. Boil the potatoes in their jackets, cool, peel and mash. Add almonds, pepper, lemon juice, cilantro, ginger, black pepper, salt. Mix well. Lightly moisten your hands with vegetable oil. And divide the puree into 8 parts, giving them the shape of pancakes 1.5 cm thick, grease the frying pan with vegetable oil. Place on the stove over low heat; when hot, add the pancakes. Fry over low heat for 10 minutes on each side until crispy. Place lettuce leaves on a plate, place “Ti-ki” (that is, ready-made pancakes) on them and pour over the herb chutney.
Chutney
0.3 chopped almond chutney, 3 tbsp. l. chopped cilantro, 1 cup of yogurt (or kefir), salt, pepper, chili to taste. Grind the nuts into powder, mix with cilantro and yogurt. Beat in a mixer until a homogeneous light green mass is formed, add salt and chili. This chutney can be served not only with pancakes, but also with rice and fried potatoes.
RICH TURMERIC
In India, turmeric has been known since Vedic times and was used in religious and festive ceremonies, at weddings and in rituals of worship of the Earth deity, where it personified fertility and life-giving power. Currently, turmeric is exported from India to 64 countries around the world. Several decades ago, a plant was discovered in the United States that treats many serious diseases, including cancer, and the plant is turmeric.
Turmeric is the powdered yellow root of a tropical plant, common in India from the foothills of the Himalayas to the borders of Sri Lanka, as well as in southern China, Japan and other Asian countries. A perennial herbaceous plant of the ginger family sometimes reaches 1 m in height. Its large oval leaves grow directly from the rhizome.
Turmeric colors dishes bright yellow and has a subtle, unique aroma. We can safely say that turmeric can replace the contents of almost the entire home medicine cabinet.
Turmeric is used in small quantities to color rice dishes and add a fresh, slightly pungent flavor to vegetables, soups and appetizers. Widely used in the confectionery industry for coloring drinks, oils and sauces. If desired, you can give your baked goods a nice golden color. Turmeric must be stored in an airtight container, otherwise it will quickly lose its flavor. You need to handle turmeric with care - it is highly flammable and leaves permanent stains on clothes.
Medicinal properties
Turmeric contains calcium, iron, phosphorus and iodine. Vitamins: C, B1, B2, B3. Turmeric is an excellent antibiotic. This property makes it truly priceless. Unlike synthetic drugs, the spice-medicine does not worsen the condition of the gastrointestinal tract and does not destroy the liver; on the contrary, when consuming turmeric, the activity of the intestinal flora increases and digestion improves. Therefore, if you get sick, do not rush to the pharmacy, but try to use turmeric. This spice is an indispensable support for those who are weakened after a chronic illness. It warms and cleanses the blood. Turmeric stops bleeding and heals wounds. If you get a cut, wash the wound and sprinkle it with turmeric powder. This will stop the bleeding and promote speedy healing of the wound. Turmeric is indispensable for skin diseases. It promotes good metabolism. Turmeric paste is an excellent remedy against eczema, itching (externally), and quickly resolves boils. In India, turmeric is widely used as a cosmetic product: it improves complexion, cleanses the skin, and opens sweat glands. Also, turmeric in combination with honey is used externally for bruises, sprains, and inflammation of the joints. And lotions made from ghee and turmeric are good for ulcers, skin ulcers, and abscesses. American pharmaceutical companies widely use turmeric in their technologies for diseases of joints, ligaments and tendons. Since turmeric is good for the liver, Russian pharmacists use it to produce the medicine “holagal”, which is effective for cholecystitis, cholelithiasis, and biliary colic.
Gastrointestinal diseases
As a strong antiseptic, turmeric is extremely effective for diseases of the stomach and digestive tract, especially chronic diarrhea and flatulence. For treatment, it is recommended to take the powder mixed with water (1 teaspoon per glass of water).
Throat diseases
The excellent antiseptic, healing and analgesic properties of turmeric can relieve sore throat and remove mucus, and disinfect the inflamed mucous membrane. The rinse is prepared from 0.5 tsp. turmeric and 0.5 tsp. salt per glass of warm water - rinse 3-4 times a day.
Burn
Turmeric paste with aloe juice is a good remedy for burns.
Diabetes
To control blood sugar levels and reduce the intake of synthetic drugs, it is recommended to take turmeric with Shilajit: 500 mg of turmeric with 1 Shilajit tablet taken twice a day.
Hives
Turmeric added regularly to food will cure hives.
Stretching
To treat this type of injury and the associated swelling, a paste of turmeric with lemon juice and salt is prepared. Apply warmly to the affected area.
Inflammatory gum diseases
Rinse: 1 tsp. turmeric per 1 glass of warm water will relieve inflammation, bleeding gums, and strengthen them.
Asthma (especially of an allergic nature)
0.5 tsp. Take turmeric powder with 0.5 glass of hot milk 2-3 times a day. The action will be more effective when taken on an empty stomach.
Anemia
Turmeric is very rich in iron. For anemia, it is recommended to take from 0.25 to 0.5 tsp. turmeric mixed with honey. In this combination, iron is well absorbed and hemoglobin increases.
Eye inflammation
Dilute 2 tsp. (6 g) turmeric powder in 0.5 liters of water, boil until the water has evaporated by half. Cool and drop into the affected eye 3-4 times a day.
Chemical poisoning
Cold, cough, flu
0.5 tsp. Mix turmeric powder with 30 ml of warm milk. Take 3-4 times a day. For diseases of the nasopharynx, inhaling smoke from burnt turmeric is effective.
Pharyngitis
1 tsp. mix honey with 0.5 tsp. turmeric. Keep it in your mouth 3-4 times a day for several minutes.
Vitiligo
Place 200-250 grams of turmeric in 4 liters of water overnight. In the morning, boil until half is left, mix with 300 mg of mustard oil. Boil over low heat until all the water has evaporated. Pour the resulting oil into a dark glass bottle. This oil is applied to the white spots on the skin every morning and evening for several months.
Dosage and contraindications
Approximately 0.5 tsp is added to food. for 5-6 servings. Not recommended for children under 2 years of age.
Once you try turmeric, you will be convinced that a bag of this spice is a must have in your home. And when you go on a trip, business trip or vacation, take turmeric with you. She will do you many favors. You will not regret!
Cooking recipes
Tomato puree soup with cheese and olives
For 1 liter of water 1 kg of tomatoes (scald with boiling water, peeled, crushed to a puree) 100 g of Adyghe cheese (crushed) 50 g of olives (finely chopped) 2 tbsp. l. flour, spices and a lot of herbs (cilantro, coriander, parsley, celery) whatever your heart desires.
Place tomatoes and olives, two bay leaves, salt and pepper to taste into boiling water. 1 tbsp per frying pan. l. melted butter or 3 tbsp. l. vegetable oil, when the oil warms up a little, fry the spices 0.5 tsp. ginger, 1/3 tsp. turmeric, 0.5 tsp: ground coriander, when the spices give aroma, throw the cheese into the pan, lightly fry, add 2 tbsp. l. flour and fry for a few more minutes, stirring all the time. Combine the finished mixture with the soup, cook for 5-7 minutes, stirring, remove from heat. Add greens. Serve with sour cream. Cooking time 20 min.
Lemon Rice with Turmeric
For half a kilogram of rice, 1 liter of water, 1 tsp. salt, 0.5 tsp. turmeric, 50 g butter (more is possible), 1 fresh lemon, a small pinch of saffron, stir, pour boiling water. Place over medium heat, close the lid tightly for 15 minutes, remove the lemon zest with a fine grater and add to the rice after 15 minutes without disturbing the rice. Gently sprinkle on top. After 5-7 minutes, open the lid, remove from heat, wait 5 minutes. When the steam has gone, pour in the squeezed lemon juice and gently fluff the rice with a fork. The rice has a rare flavor. Goes well with stewed vegetables.
Sweet balls with dried fruits
In equal proportions, take dried apricots, prunes, raisins, figs, dates, finely chop or grind in a blender. We also take roasted sunflower seeds, walnuts, hazelnuts in equal proportions, add boiled condensed milk or honey, if desired. We combine everything and form into small balls, 30-50 g 1 piece, sprinkle with coconut or nut shavings. If you have made the fruit and nut mixture a little liquid, then do not despair, but add a little shortbread crumbs.
Baked apple dessert (pear)
4 apples, 1 tsp. cinnamon, 0.5 tsp nutmeg, 2 tbsp. l. sugar, 1 tsp. lemon juice, half a glass of raisins, a handful of chopped nuts (preferably walnuts) and a little butter. Heat the oven to 250-280 degrees, wash the apples and cut out the core. Place in a baking dish. Add a little water to prevent the apples from burning. Mix raisins, spices and nuts, fill the apple cores with the filling and add a little butter. Cover and bake for 20-30 minutes until the apples are soft.
Apple mousse
500 g apples, 0.3 glass of water, 0.5 glass of sugar, 1 tsp. lemon juice, a pinch of ground cardamom or cinnamon. Place the apples on a baking sheet, add a little water and place in the oven. When the apples are soft, pass them through a sieve. Pour sugar with water, lemon with juice and cardamom into applesauce. Beat until the mousse doubles in volume and turns white. Place the finished mousse in a mold and cool.
Quince drink
2 pcs. quinces on the floor. glass of sour cream, 1 tsp. water, sugar and a pinch of salt to taste. Peel the quince, cut into cubes, put in a saucepan, add water, add sugar and salt to taste. Put on fire. Cook over low heat until soft. Then add sour cream, stir and let it simmer a little more. Can be served both hot and cold.
CUMIN AS MEDICINE
Synonyms: komin, cumin, spicy cumin. Cumin is a slender annual plant, about 15 cm in height. Its seeds, which are used as a spice, are similar in appearance to cumin seeds, but have a different taste and smell. Cumin is either very popular or not tolerated. Its taste and aroma are strong, spicy and slightly warming. The homeland of cumin is Egypt, Syria and Türkiye. It is one of the spices known since biblical times. Cumin seeds were found during archaeological excavations dating back to the 3rd millennium BC. In Europe, cumin began to be grown in the 9th century. It is planted in late spring in sandy soil in warm climates. Whole seeds, like ground cumin, are best used fresh. If stored for a long time, a bitter taste may appear. Thanks to its aroma and taste, this spice takes pride of place in cooking. It is added to fermented milk products to give them a special smell and taste. He's good at vegetables. The taste of pilaf amazingly enhances the taste, especially in combination with coriander and barberry.
Due to its antimicrobial properties, cumin is used for food preservation. In hot dishes, cumin is added at the very beginning of cooking. The spice is placed in heated oil before the main products. Lightly roasted cumin enhances the flavor of the dish. Gives it a unique taste - exotic, oriental, alluring. Ground cumin can be used to season salads, dairy products, sandwiches, pizza, etc. Cumin seeds are added to baked goods, fried and stewed vegetables, sauces and soups. Cheese with cumin is popular in France. I know the secret of this cheese; it can be prepared at home. This is a dietary, but very healthy and nutritious dish.
It is also advisable to add cumin to peas, beans, potatoes and cabbage. The spice calms the fermentation process in the gastrointestinal tract, relieves the feeling of heaviness when overeating (mezim substitute). Cumin is included in many spice mixtures. You can make aromatic tea from this spice. People suffering from poor appetite or poor digestion will appreciate the quality of this drink.
Uses of cumin as medicine:
Cumin seeds contain essential oil (2.5-4%), rich in protein - 18 g per 100 g, calcium, phosphorus, magnesium, vitamins: C, B1, B2, B3, A. This spice is used for medicinal purposes for digestive disorders , diarrhea, abdominal pain due to the accumulation of gases, hemorrhoids, chronic fever and kidney diseases.
Digestion Aid:
For digestive problems, especially bloating and nausea, 1 tsp. cumin is boiled for 5 minutes in a glass of water. Drink before and after meals. For diarrhea, add 1 tbsp to cumin water. l. juice from fresh coriander leaves and a pinch of salt. Take 2 times a day after meals.
Haemorrhoids:
Divide 50 g of cumin in half. Lightly fry half. Stir together raw and roasted cumin. The medicinal properties of the toasted spice complement the antihemorrhoidal effect of raw cumin. 1 tsp. Take the powder 2 times a day with warm water.
Postpartum period:
A decoction of seeds in water or milk is taken at will 2-3 times a day as a tonic and to increase the flow of breast milk.
Kidney diseases:
Cumin tea (1 tsp per 1 glass of boiling water) has a mild diuretic and antibacterial effect. The effectiveness of the infusion increases when cumin, fennel and coriander seeds are mixed in equal proportions.
Memory loss (amnesia)
To improve memory, take 1 tsp. cumin mixed with 1 tbsp. l. honey at night.
Insomnia:
Boils:
Apply a paste made from cumin powder mixed with water to the boil.
Standard dosages:
Cumin is a mild spice, take from 1/3 to 1 tsp. seeds For spice powder, the dosage is half as much. A weak infusion (0.5 tsp per glass of boiling water) can be given for stomach colic to children even under 2 years of age.
Culinary recipes with cumin:
Cucumber raita.
1.5 cups yogurt, 2 cucumbers on a coarse grater, 1 tsp. salt, 1/3 tsp. cumin? cups green cilantro. Roast the cumin seeds until they darken and grind into powder. Mix yogurt, salt (you can add a little black pepper), add grated cucumbers to the mixture, stir, sprinkle cumin powder on top and garnish with herbs.
Crackers with cumin.
3 cups flour, 1 tbsp. l. toasted cumin seeds, 1 tsp. salt, 0.5 tsp. soda, 2 tbsp. l. melted or 4 tbsp. l. vegetable oil. Mix flour, cumin seeds, salt and baking soda in a bowl. Using your fingertips, rub the oil into the mixture. Knead for at least 5 minutes until the dough becomes elastic. Then set aside for 10 minutes, covered with a cloth. Fill a small saucepan or deep frying pan 2/3 full with ghee or vegetable oil and place over medium heat. Roll out the dough into a square, 1 cm thick, cut into diamonds about 5 cm long, carefully lower some of them into hot oil, fry until golden brown on both sides. Remove the crackers with a slotted spoon, let the oil drain and also prepare the next portion.
MYSTERIOUS CORIANDER
The name coriander comes from the Greek words “korios” and “anison”. Anison is anise, kaorios, sorry, bug. Synonyms: kimnets, calendra, haleem, cilantro.
The Israelites received these seeds from the Egyptians, who used coriander (or hamem as it was called in the East) as a spice, perfume and medicine. It is known that hamem was used in Egypt as early as 1550 BC. e. In the tombs of the pharaohs, where, as is known, they put only the most necessary things, this spice is found; it was believed that it would prevent gastrointestinal diseases in the pharaohs in their next lives. The Romans used this spice to preserve perishable foods. Coriander solves the problems of those who are prohibited from spicy food, making it not only tasty, but also harmonious. The fact is that the property of coriander is to cool. The spice is especially useful and pleasant as an addition to salads and soups. This spice is used in the preparation of kvass, pizza, pickling cabbage, in potato, legume and sweet dishes, syrups, puddings, mousses, cheeses and sauces.
As for the medicinal properties, Hippocrates already used coriander as a remedy for flatulence. And Scheherazade in “1000 and One Nights” recognized coriander’s ability to intensify love passion. Coriander is also considered a cure for neuropsychiatric diseases. Luxorius, a Roman poet and physician of the 6th century, in his famous work “Praise of the Garden,” directly offers the “madman” the “power to drink coriander.”
In the 3rd century. BC e. in China it was believed that this herb bestows immortality. The Parisian Carmelite monks created a popular eau de toilette and an effective heart remedy based on coriander. Today, the best varieties of coriander come from India.
Coriander as a remedy
Coriander is a rich source of vitamins C, A, B1, B2, B3, calcium, magnesium and phosphorus.
Digestion Aid
Coriander helps improve the functioning of the stomach and relieve abdominal pain. To do this, the seeds are brewed with boiling water (1-2 tsp of seeds or 0.5 tsp of powder per 1 cup of boiling water) and drunk like tea. An infusion of coriander seeds in combination with cardamom seeds is used for flatulence, nausea, indigestion or upset stomach.
Non-infectious diarrhea
In this case, it is generally recommended to eat little. Foods allowed include a little rice with yogurt, pomegranate, bananas, and blueberries. Coriander is used in the form of a decoction of 1-2 tsp seeds. per glass of water. It is also very good to add pomegranate peels to this decoction. Pomegranate juice with ground coriander is also good to stop diarrhea and calm the stomach.
Fever, heat
At night, pour 2 tbsp. l. coriander with a glass of water at room temperature. The infusion must be drunk in the morning. Drink coriander tea with lemon throughout the day.
Tumors and edema
Coriander infusion has a diuretic effect, removes excess water from the body, and relieves swelling.
A medieval treatise says: “Honey with coriander, when grated is placed on top, then various swellings are driven away, and for swollen ovaries the medicine is especially valuable...”
Diseases of the genitourinary system and gall bladder
Coriander has a mild diuretic and choleretic effect. Indicated for cystitis, painful urination, inflammation of the kidneys and gall bladder.
Allergy
Coriander tea will help both adults and children with various manifestations of allergies. Relieves itching, soothes, improves well-being, removes toxins.
Heartburn
A drink from coriander (1-2 tsp of seeds per 1 glass of boiling water) is a good remedy for heartburn: it relieves burning in the stomach, belching and has a bactericidal and healing effect on the mucous membrane of the stomach walls.
Conjunctivitis
For inflammatory eye diseases, conjunctivitis, strong infusion of coriander for rinsing: 1 tbsp. l. for 1 cup boiling water. Use warm.
Dosage and contraindications
Coriander is a safe plant, for infusion 1 tsp. seeds or 0.5 tsp. powder (freshly ground) to 1 cup boiling water. Drink up to 3 glasses a day after meals, every 2 hours. For colic, a weak infusion can be given to children under 2 years of age. Coriander is not one of the most powerful and potent medicines. However, its advantage is its gentle action, safety of use, absence of side effects and excellent taste.
By the way, for the information of people who are overweight, coriander helps burn excess fat and break down starch.
RECIPE
Potatoes baked with coriander.
10 potatoes, 0.5 cups sour cream, 2 tbsp. l. ghee or 70 g butter, 2 tsp. ground coriander, 1 tsp. coriander seeds, 1/3 tsp. turmeric, salt and black pepper to taste.
Peel the potatoes, cut into slices 2-3 mm thick, salt, add turmeric and black pepper and 1 tbsp. l. milk powder, mix. In a mold or pan, put half the butter on the bottom, then sprinkle half the potatoes with coriander, add half the sour cream. Sprinkle the next layer with coriander seeds on top and add the rest of the sour cream and butter. Bake in the oven at 200 degrees for 30-40 minutes until the potatoes are soft and light brown. Serve hot with herbs.
THE WHOLE TRUTH ABOUT MILK
The most beneficial product on earth is cow's milk. The cow is considered the mother of humanity, and it was not by chance that she appeared on our earth. She came to give us strength, health and prosperity. Anyone who drinks milk correctly from birth automatically acquires these qualities. Many will now be surprised and say: well, health is okay, but what about prosperity with milk? Yes, very simply, cow's milk is the only substance in our universe that nourishes the cells of the mind. Without knowledge, many believe that intelligence and reason are one and the same. But no! The function of the mind is to accept what is favorable for the senses and reject what is unfavorable (animals live at this level: sleep, food, copulation, defense), humanity for the most part lives the same way, but more ennobled. We sleep on soft and clean beds, eat at the table and cutlery, and defend ourselves not with claws, but with iron doors and weapons. But people who have a large shell of reason do not list, but draw conclusions and strive for true knowledge. Milk acts directly on the shell of the mind. Over time, a person becomes more intelligent, begins to think better and understand that many things should not be done. The law of cause and effect always operates - this is what we call fate or karma.
Now I will tell you how to properly prepare and consume milk.
Milk is a very healthy product, nutritious, increasing our vitality, but all the properties of milk appear only when it is used correctly. Many people believe that milk should not be drunk, that after seven years the human body does not have the necessary enzyme for its complete digestion (lactose). Yes, cold milk and improperly prepared milk forms mucus in the body, because the body requires several times more energy to digest such milk. And this contributes to the occurrence of colds and other diseases.
To neutralize the negative effects that arise from consuming milk, it is necessary to properly prepare it or drink fresh milk (milk is considered fresh if no more than an hour has passed since the cow was milked and the milk has not had time to cool). First of all, you need to boil the milk, add the spice you need to it: saffron (this is ideal!), turmeric, cardamom, nutmeg, cinnamon or ginger. Boil the milk 3 times, as follows: it is brought to a boil, and as soon as it boils, remove from the heat, wait a minute and put on the fire again. Repeat this 3 times. Boil milk exactly as long as it will be drunk, because cooled boiled milk loses its properties and takes a long time to digest. After boiling, the milk is saturated with air for lightness as follows: it is poured from one cup to another seven times, and the higher the stream, the better the effect; finally, add half a teaspoon of honey or 1 tsp to a glass of milk. Sahara. Thus, hot milk, prepared and enriched with oxygen, is absorbed quickly and has the best properties among all products. Milk, just like honey and ginger, delivers all the beneficial substances to all tissues of the body.
It is best to drink milk from 19.00 to 21.00, and after that there is no need to eat anything. The amount of milk for yourself is determined as follows. Drink a glass of milk at night, and in the morning look: if you have mucus in your mouth, nose or eyes, this means that you drank too much milk. If a white coating has formed on your tongue, and it was hard for you to get up in the morning, then there is an obvious excess in quantity. In practice, I often come across this phenomenon - a person with great zeal and diligence begins to practice certain methods on himself, without listening to the details, but this is very important. The more accurately we follow the advice, the more effective our treatment is.
If you wake up easily and in a good mood, it means that you have determined the amount of milk for yourself correctly. Over time, the digestibility of milk increases. A person in a state of anger, malice, or resentment does not digest milk, but in a calmer state he easily digests milk for the benefit of body and spirit. For the information of readers: I categorically do not recommend eating food in a bad mood, the food will turn into poison in our body and instead of vitality, we will acquire another portion of toxins.
If you feel tense and irritable in the morning, drink some hot milk with honey between 7.00 and 8.00 am, and your mood will definitely change for the better. I would like to note that it is best to feed babies with milk - this will give them the strength to live.
1. If you consume milk with saffron, the functioning of the heart, nervous system, and respiratory organs is stabilized. Relieves puffiness under the eyes, prolongs life and youth.
2. Milk with cardamom (1 tbsp. – 2-3 grains) – deep and restful sleep, eliminates depression, stimulates brain function.
3. Milk with turmeric (1 tbsp - 1/4 tsp turmeric powder) - cleanses the blood and liver tissue, helps smooth out wrinkles on the skin.
4. Milk with cinnamon (1 tbsp – 1/3 tsp cinnamon) – cinnamon warms the body, has a beneficial effect on sexual potency, and is slightly stimulating.
5. Milk with nutmeg (1 tbsp on the tip of a knife, tsp of ground nut) - tones and soothes, relieves headaches, insomnia, improves memory.
6. Milk with ginger (1 tbsp milk - 1/4 tsp ginger) helps remove “garbage deposits” in all corners of the body, improves the immune system of the whole body.
I tried to convey to you the knowledge that I have myself and have been using for a long time. In conclusion, a couple of lines about cheese and dairy products. Kefir and yogurt give a person both muscle and mental strength. This kind of power is needed to create. A person gets virtually all kinds of strength when he drinks fermented milk products. Moreover, different times of the year require different products. Kefir is suitable for a person in hot times - in the summer, and sour cream and cottage cheese - in the winter. Cheese is a product that gives muscle strength to a person, more than all other products. Dietary nutrition is a great art; it will completely replace medications for you.Healthy eating is a sign of high culture and self-respect.
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health , culinary recipes, spices , spices
FOR WHOM:
You will learn all the subtleties and features of using classic spices and oriental spices. Learn to distinguish quality in diversity and learn about the best manufacturers in Moscow. We will reveal the little secrets of the huge “fragrant world” and you will be able to create your culinary magic at a new level.
DURATION: 4 ac. h. (1 day)
IN THE SEMINAR PROGRAM:
The seminar consists of two days, you can attend both days, or one topic you like most.
Seminar program:
Day 1: Classic spices
Cardamom, cloves, nutmeg, cinnamon and other spices, originating from countries with tropical subtropical climates, are widely used in the cuisines of many peoples of the world. Russian gingerbread is named because of the spices it contains, the nutmeg taste of traditional French sauces, the irreplaceable aroma of cinnamon in apple strudel - all these notes are collected from one palette. Our master class will help you understand the quality and methods of using these spices, and will also reveal some of their beneficial properties and effects on the body.
Day 2 Oriental spices
The aroma of cumin in pilaf, the bright color of dishes with turmeric, the taste of masala tea - it is impossible to imagine oriental cuisine without exquisite spices. Does it have to be hot? Where are the best spices produced and how to buy them in Moscow? How to preserve the taste and beneficial properties of spices at home? We will learn about this during the master class.
Cost of group classes:
1 day 2,000 rub.
2 days 3,500 rub.
The secret to preparing many dishes and snacks is adding some spices and herbs. There are more than a hundred of them, if you don’t count not only single-component seasonings, but also various mixtures, and housewives use only about ten spices: these are the well-known dill, basil, black and red pepper, curry, bay leaf, and thyme. Do you know what other seasonings are for? Do you know that spices are used not only to improve taste and aroma, but also to help food digest better; many aromatic spices are rich in vitamins and nutrients that have a positive effect on metabolism? Our master class is designed for you to learn more about spices and the features of their use, how to combine seasonings and spices, and what dishes they should be added to. The taste, aroma and color of familiar dishes will change dramatically if you add just one pinch of spices - it is important to make the right choice of mixture, then the result will exceed your expectations.
A master class on spices will be of interest to those who often cook at home, culinary school graduates, and chefs directly working in the main kitchen. This is a rich program during which you will learn interesting facts from history, get acquainted with spices you already know, and try original seasonings that can only be purchased on the eastern market. Discover new flavor facets, allow yourself a little freedom and creativity in cooking - dishes with spices are much tastier and healthier, and at the same time these are natural additives, not chemical flavor enhancers. Our chefs will tell you where to buy the best spices, how to choose them and what you need to ensure that they retain their beneficial properties.
The world of spices is extremely rich and varied, and a professional chef boldly uses seasonings when preparing various dishes: soups, side dishes, salads, meat and fish delicacies, as well as sweets and desserts. Sign up - there will be a “burning”, interesting, rich training program, this master class is suitable for those who love spice and experiments!
Reservation of a place in a group is carried out only after making an advance payment
Special trip to the World of SpiceAdjika. (Abkhazia, Megrelia) suneli hops, red pepper, garlic, coriander, dill, salt, wine vinegar
The exact proportions of the ingredients are not very important. Classic or “authentic” adjika is prepared by every housewife according to recipes passed down from generation to generation. All dry ingredients are ground with salt on a flat stone and then diluted with vinegar to the consistency of a thick paste. Sometimes Imeretian saffron is added to adjika, but adjika will still be red in color - pepper prevails. A more subtle taste and “smooth” texture of adjika is obtained if grated walnuts are added to the mixture.
There is a version that for the Abkhazians the most valuable seasoning was salt. Allegedly, by adding red hot pepper and herbs to the salt, giving out such “spoiled” salt to shepherds going to mountain pastures, they fought against the waste of the owner’s salt. Who knows, maybe it was like that...
Approximate proportions of spices for obtaining adjika (in parts by weight).
I don’t remember exactly, I’m too lazy to check, it seems this recipe is given by Pokhlebkin
Khmeli-suneli - 2
Red hot pepper -2
Garlic -1
Dill -1
Vinegar - until the paste reaches the desired consistency
Coarse salt - to taste (1-2 parts)
Imeretian saffron - 1/4-1/2
walnuts½
Grind the adjika components in a stone mortar, dilute the resulting thick mass with vinegar to a paste-like consistency.
Adjika is added to soups, stews of meat, poultry, fish, vegetables during cooking in the middle or at the end. As a seasoning, it is added to prepared dishes, spread on bread, or dipped into pieces of flatbread.
About the so-called “adjika” with tomatoes, about the variants of adjika “Kiev style”, “Ryazan style”, etc. I don’t want to write at all. Why call different versions of tomato sauce adjika? You have the opportunity to get acquainted with spicy pastes used in different countries - as a table seasoning, spice for soups, meat, fish, vegetarian dishes, for marinades and breading.
Jerk(Jerk) Caribbean
For jerk cooking, three spices are “key”: allspice, chili pepper and thyme.
Allspice (ground) - 1 tsp.
Chili pepper (finely chopped) - 1 pc.
Thyme 1 tsp.
Cinnamon (ground) - 1 tsp.
Cumin (ground) - 1 tsp.
Nutmeg (ground) - 1 tsp.
Sugar - 2 tsp.
Garlic - 2 teeth.
Onion (finely chopped) - 1 tbsp. l.
Apple or grape vinegar 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Lemon juice - 2 tbsp. l.
Green onion (finely chopped) - 1 tbsp. l.
Black pepper (ground) - 0.5 tsp.
Salt (to taste)
Recipe No. 2
Allspice 1/2 cup
Hot red pepper 4-6 pcs
Ground thyme 1 tbsp.
Brown sugar 0.5 cup
Garlic 6-8 cloves
Green onion (shallot) 2 bunches
Cinnamon 1 tsp.
Nutmeg 0.5 tsp.
Salt and black pepper to taste
Soy sauce 2 tbsp.
Mix dry seasonings. Chop the onions (onion and green), finely chop the red pepper, add crushed garlic, lemon juice, vinegar and oil. Rub the resulting mixture onto the chicken, making cuts on it. Marinate the chicken in this mixture for 24 hours and then bake in the oven.
To get the full flavor of jerk, all spices should be fried in a dry, thick-bottomed frying pan, then ground in a mortar.
The seeds and membranes of chili peppers must be removed. You should work with it wearing rubber gloves.
All jerk ingredients can be processed in a processor to create a paste. You can add soy sauce, lime juice, orange juice, rum or water if you think the mixture needs more liquid.
Pork and chicken are traditional jerk meats, but the seasoning is also good with beef, lamb, and fish.
Make slits in the surface of the meat and rub the mixture into the surface. When cooking chicken, place the jerk under the skin. Pack the pieces of meat tightly into a plastic container and place the container in the refrigerator overnight.
Jamaican jerk meat is traditionally cooked over charcoal. At the same time, chips of Javanese (allspice) pepper wood are added to the fire.
The meat is garnished with black beans and rice, manga salsa, baked potatoes, fried plantains, and grilled pineapple.
Dukkah(dukka,dukkah, duqqah) Egyptian spice mixture
hazelnuts or chickpeas, pepper, coriander, thyme, cumin, sesame, saffron
The mixture can be used as a seasoning for lamb, mixed with olive oil to the consistency of a thick paste, spread on white bread. The composition of the mixture is not constant, recipes undergo numerous changes. Nuts pounded in a mortar or boiled chickpeas are combined with spices in arbitrary proportions. It is not recommended to marinate meat in such a mixture; it is better to use it as paneer. In its pure form, mixed with olive oil, dukkah is served with white bread or pita as a snack. Pieces of pita bread are dipped in olive oil and then in dukkah.
Peeled hazelnuts 0.5 cups
Coriander 0.25 cups
Sesame 3 tbsp.
Zira 1 tbsp.
Black peppercorns 1 tbsp.
Fennel seeds 1 tsp.
Dry mint 1 tsp.
Salt 1 tsp.
Fry the hazelnuts in a heavy, well-heated frying pan until brown. Cool. Repeat the procedure with each spice.
Place all the spices along with the mint and nuts in a mortar and grind to a coarse powder, do not turn the mixture into a paste. Store in a tightly closed container in a cool place for 1 month.
Bumbu(Bumbu) traditional Indonesian mixture of fresh, finely chopped herbs
onion (base), red hot pepper, garlic, lemongrass, galang root, ginger,
kaffir lime leaves, Indonesian bay leaf, additionally, the bumbu may include coriander seeds, black pepper. In Java and Bali, trassi shrimp paste is added to bumba.
Spicy bumbu paste is made from onions crushed with spices in a mortar. The proportions of spices in the mixture are quite arbitrary.
Dry red chili 500 g
Onion 100 g
Garlic 200 g
Ginger 100 g
Galanga100 g
Raw turmeric 100 g
Lemongrass 3 pieces
Lemon leaf 5-6 pieces
Vegetable oil 150 ml
Salt - to taste
Wash the lemongrass and lemon leaves.
Wash the turmeric root and cut into small pieces
Grind the chili, ginger, garlic, onion, galanga and turmeric into a single mixture.
Heat oil in a thick-bottomed vessel
Add lemongrass and lemon leaf.
When the oil comes out on top of the contents, add salt
Store bumba in the refrigerator.
A teaspoon of bumbu is added when preparing poriyal or masala.
Juncup(jangkap) - Bali island (Indonesia). The local (Balinese) name for a mixture of bumbu, which includes ginger rhizomes, galangal root, turmeric, onions, lemongrass, garlic, nuts, chili peppers.
Balinese chicken with bumbu
Chicken (1.5 kg), cut into pieces (minimum 15 pieces).
Chicken broth - 1 l
Vegetable oil (olive, sunflower, sesame) 8 tbsp.
Onion (coarsely chopped) 1 kg
Catjap -
soy sauce 7 tbsp.
Garlic - 3 cloves, chopped
Lemon juice 1 tbsp.
Galang powder 2 tbsp.
Lemongrass powder 2 tbsp.
Shrimp paste terasi - 1 cube
Sugar 3 tbsp.
Sambal ulek - 2 tbsp.
Fry the chicken pieces in oil until lightly browned, then bake in the oven (7 minutes) and set aside.
Fry the onion and garlic over low heat. Place the fried chicken pieces in a frying pan, add galang, lemon juice, lemongrass powder, shrimp paste and sambal. Add broth and simmer over low heat for 3 hours, 10 minutes before the end, add sugar and stir. Serve with rice (basmati or pandan)
Harissa(harissa) Morocco, Tunisia
A mixture of crushed chili pepper, cumin, garlic, coriander.
Grind the spices in a stone mortar and dilute with olive oil to a thick paste.
Red hot pepper slices 1 cup
Paprika 3 tbsp.
Garlic cloves 3 pcs
Ground coriander 1 tsp.
Ground cumin 3 tsp.
Water - up to 2 tbsp.
Olive oil 3-5 tbsp.
Mix the ingredients and process with a blender to obtain a thick, homogeneous paste.
Dried hot chili pepper 100 g
garlic, crushed with salt (1/4 tsp) 1 pc.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Roasted red bell pepper 1 pc.
Sea salt 1 tsp.
Olive oil
Remove seeds and membranes from hot peppers and place peppers in hot water for 30 minutes. Dry. Repeat the same procedure with sweet peppers.
Process the peppers in a processor with garlic and salt. Add oil and prepare a thick paste.
Harissa table sauce.4 tsp. harissa paste, 4 tsp. water, 2 tsp. olive oil, 1-2 tsp. freshly squeezed lemon juice and mix thoroughly. Lamb with Merquez sausages, baked vegetables and couscous.
For the couscous:
Chicken broth - 400 ml
Chopped green onions - 1
Finely chopped garlic - 1 clove
Fresh rosemary - needles from 3 branches, chopped
Mint - leaves of 3 sprigs
Lemon - 1 piece (juice and zest)
Salt and freshly ground black pepper - to taste
Couscous - 200 g
Wild garlic 2-3 leaves, chopped
Black olives, slices
For baked vegetables:
Red pepper 1 piece (without seeds)
Yellow pepper 1 pc (without seeds)
Zucchini 1 piece
Eggplant 1 piece
Red onion 1 piece
Harissa (paste) 2 tsp.
For the lamb:
Lamb fillet 600 g
Salt and freshly ground black pepper
Salted butter 25 g
Rosemary - 1 sprig
Basil - for garnish
Radishes - for garnish
Preheat the oven to 180 degrees. Celsius
For couscous - pour broth into a saucepan, add onion, garlic, prosorbent, mint, lemon juice and zest, salt and black pepper to taste, bring to a boil, reduce heat and cook for 4-5 minutes to enhance the aroma.
Place the couscous in a wide bowl and pour in the hot broth. Cover and leave for 4-5 minutes until the couscous has absorbed all the liquid. Stir the couscous with a fork.
Cut the red pepper, yellow pepper, zucchini, eggplant and red onion into finger-thick pieces. Place in a baking dish with the harissa paste, drizzle with vegetable oil, sprinkle with thyme, stir and bake for 8-10 minutes (until the vegetables are soft).
Place the merquez sausages on top of the vegetables and bake for another 20 minutes until the sausages are golden brown. Cut the sausages lengthwise into 4 pieces.
Heat the lamb fat in a frying pan over medium heat for 3-4 minutes, then increase the heat. Salt and pepper the lamb fillet and fry in a frying pan on both sides for 1-2 minutes.
Add butter and fry the lamb for another 2-3 minutes. Add a sprig of rosemary, transfer the lamb to the oven for 15 minutes, remove it from the oven and let it rest for at least 20 minutes. 10 min.
Serve lamb with couscous, vegetables and sausages.
Sambal (sambal) Indonesia, Malaysia, Singapore, South India.
The simplest version of sambal is chilli and salt. More advanced sambal contains onion, lime juice, lemongrass, sugar, garlic, oil and/or vinegar.
Sambal ulek- from the name of the Indonesian mortar and pestle with which it is prepared.
Sambal belacan prepared with shrimp paste.
Sambal ikan bilis Contains anchovies.
Sambal kemiri contains the fruits of the candle tree.
To prepare salad dressing: mix ¼ cup maonnaise, 2 tbsp. lemon and caper juice, ¼ tsp. sambal ulek.
Sambal asam(asam - tamarind or sour) - similar to sambal terasi with the addition of tamarind concentrate.
Sambal bayak- with red hot pepper fried in oil with chasnok, terasi, candle tree fruits.
Sambal balado- red or green hot pepper mixed with garlic, shallots, red or green tomatoes, salt, lime or lemon juice, all fried in vegetable oil.
Sambal dabu-dabu- coarsely chopped tomatoes, citrofortunella, shallots, chopped bird's eye pepper, basil, vegetable oil, salt.
Sambal durian/tempoyak- hot red pepper, shallot, salt, fermented durian.
Sambal gandaria- freshly prepared sambal terasi with chopped gandaria fruits.
Sambal kasang- a mixture of red hot pepper with garlic, shallots, sugar, salt, crushed roasted peanuts and water. The simplest version consists of chili, peanuts and water.
Sambal kesap manis(manis - sweet) - Indonesian sweet soy sauce, chili, tomato pieces, shallots and lime.
Sambal kemiri- similar to sambal terasi with the addition of candle tree fruits.
Sambal lado ijaw- green hot peppers, green tomatoes, shallots and spices are used. The sambal is fried.
Sambal mata- sambal with shallots and lemongrass (Bali) - with lots of shlot, bird's eye chili, terasi shrimp paste and a little lemon.
Sambal petai- red pepper, garlic, shallots, petai beans - as the main ingredient.
Sambal petis- chili, petis (sweet soybean and shrimp sauce), young bananas, herbs and spices are used.
Sambal mango- freshly grated terasi paste with chopped young mangoes.
Sambal ritsa ritsa- with ginger, chili, lemon and spices.
Sambal setan(devil's sauce) - very spicy sambal made from Madame Jeannette pepper.
Sambal Taliwang- from Naga Jolokia pepper, garlic, shrimp paste.
Sambal taucho- Contains Chinese taucho soy sauce, lime juice, chili, brown sugar and salt.
Sambal terasi- red and green hot peppers, terasi shrimp paste, sugar, salt, lemon or lime juice. One version eliminates the lime juice and adds crushed tomatoes.
Sambal teri lado- chili peppers, tomatoes, shallots, spices and anchovies. The sambal is stewed and is similar to sambal ikan.
Sambal toma t - similar to sambal tumis, but with the addition of crushed tomatoes and sugar. Tomatoes are fried with other ingredients to a paste consistency.
Sambal tumis- chili is fried with belacan shrimp paste, onion, garlic, tamarind juice.
Zug ( Zoug) or Bisbas Yemen
The spicy paste is prepared from coriander fruits and leaves, fresh green chillies, garlic, cardamom, black pepper, cumin, olive oil, lemon juice.
The seasoning ingredients are mixed into a thick paste, which is used as an appetizer - spread on flatbread or used as a seasoning for classic Eastern Jewish dishes - salads and sauces for meat, fish and poultry. People from Yemen believe that zug helps with all diseases, strengthening the heart.
Green hot pepper
Parsley, chopped 1 cup
Cilantro greens 1 cup
Pressed garlic 1.5 tsp.
Black pepper 1 tsp.
Grated cumin 1 tsp.
Salt 1 tsp.
Olive oil 2 tsp.
Puree hot peppers in a blender to make 1 cup. Process parsley and cilantro in a blender and mix with chili pepper puree. Add garlic, spices and olive oil, process again with a blender.
The mixture can be used for many months.
Ingredients for medium-hot zug:
Fresh green chili 6 pcs
Fresh cilantro - 1 handful
Garlic - 4 cloves
Grated zira 1.5 tsp. (optional)
Juice of 1 lemon
Water 1/4 cup
Tomatoes - 4 pcs.
Salt 1 tsp.
Serve chilled.
Version of zug (bisbass) very spicy:
Increase the amounts of chili, cilantro, lemon and salt. The mixture will turn out a more saturated green color.
Will you try it?
Bon appetit!