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Sesame seeds

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Botanical name: Sesamum Indicum, Sesamum Orientale.
Family: Pedaliaceae
Kingdom: Plantae
Order: Lamiales
Genus: Sesamum
Species: S. indicum

Other names: Benne, Bene, Oil Plant, Vangloe, Tilseed, Teel, Teel-seed, gingili.

Habitat : Sesamum Indicum is possibly native to Africa

Description:
Magnified image of white sesame seedsIt is an annual plant growing 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem……..click  & see the pictures

The flowers are yellow, tubular, 3 to 5 cm (1.2 to 2.0 in) long, with a four-lobed mouth. The flowers may vary in colour with some being white, blue or purple.

Sesame fruit is a capsule, normally pubescent, rectangular in section and typically grooved with a short triangular beak. The length of the fruit capsule varies from 2 to 8 cm, its width varies between 0.5 to 2 cm, and the number of loculi from 4 to 12. The fruit naturally splits opens (dehisces) to release the seeds by splitting along the septa from top to bottom or by means of two apical pores, depending on the varietal cultivar. The degree of dehiscence is of importance in breeding for mechanised harvesting as is the insertion height of the first capsule.

Sesame seeds are small. The size, form and colours vary with the thousands of varieties now known. Typically, the seeds are about 3 to 4 millimeters long by 2 millimeters wide and 1 millimeter thick. The seeds are ovate, slightly flattened and somewhat thinner at the eye of the seed (hilum) than at the opposite end. The weight of the seeds are between 20 and 40 milligrams. The seed coat (testa) may be smooth or ribbed. CLICK & SEE

Sesame seeds come in many colours depending on the cultivar harvested. The most traded variety of sesame is off-white coloured. Other common colours are buff, tan, gold, brown, reddish, gray and black.

Sesame seed is sometimes sold with its seed coat removed (decorticated). This is the variety often present on top of buns in developed economies

African slaves brought sesame seeds, which they called benné seeds, to America, where they became a popular ingredient in Southern dishes.

Sesame seeds can be sprinkled on breads or on main dishes and vegetables to add a mild nutty flavor.
Tahini is a paste made of ground sesame seeds which is used in many Near and Far East recipes. You can purchase it prepared in most markets, or make your own.

Sesame seed oil is still the main source of fat used in cooking in the Near and Far East.
.Sesame plant

Plants in the field

Sesame Seeds is neither a herb or a spice but one of the oldest annual plants grown for its seeds and oil. It is native to Africa and Asia but today is grown in China, India, Mexico and southwest United States as a commercial crop.

Sesame seeds come in a variety of colors depending on the plant variety, including shades of brown, red, black, yellow, and most commonly, a pale grayish ivory. The darker seeds are said to be more flavorful.

Cultivation:
Sesame is grown in many parts of the world on over 5 million acres (20,000 km²). The largest producer of the crop in 2007 was China, followed by India, Myanmar, Sudan, Ethiopia, Uganda and Nigeria. Seventy percent of the world’s sesame crop is grown in Asia, with Africa growing 26%.

Beginning in the 1950s, U.S. production of the crop has been largely centered in Texas, with acerage fluctuating between 10,000 to 20,000 acres (40 to 80 km²) in recent years. The country’s crop does not make up a significant global source; indeed imports have now outstripped domestic production

Aroma and Flavour: In spite of their high oil content, sesame seeds have little aroma, but when they are dry-fried their nutty aroma is very pronounced and their flavor heightened.

Culinary Use: Sesame oil is used in margarines and as a cooking medium and a flavouring ingredient. The seeds are ground to an oily, beige-coloured paste known as tahini, which is used in hummus, a Middle Eastern dip. Sometimes the tahini is mixed with lemon juice and gralic and used as a dip with hot pitta bread as starter or picnic food.

The Chinese are fond of sesame; sesame oil is widely used in Chinese cooking as a flavouring. The seeds are also used, for example sesame prawn toasts are scattered with seeds before they are deep-fried. They are also sprinkled over Chinese toffee apples, pieces of apple fried in a light batter and coated in caramel. Both oil and seeds are sued in the cooking of other Far Eastern countries such as Singapore, Malaysia and Indonesia. Gomasio is a Japanese specialty using sesame seeds: s mixture of the ground seeds and salt sued as a seasoning.

The seeds are popular scattered on bread, sweet and savoury biscuits, particularly in Greece and Turkey.

white sesame seeds

Medicinal and Other Use: Sesame is used in laxatives, as an emollient and in poultices. Sesame oil, also called gingelly oil, is highly stable and it does not become rancid quickly in hot humid conditions; it is used in lubricants, soap, cosmetics and ointments. The mixture or ‘cake’ that remains after the pressing of the oil is full of protein and eaten as a subsistence food.
Sesame is a member of the Pedaliaceae family. It is native to tropical Asian countries. The sesame plant can grow to a height of three feet and is an annual herb. It is an erect plant covered in fine hair and has a square stem. The leaves are flat, lanceolate in shape and grow in clusters of twos and threes. The flowers are pinkish purple in color or white and are bell shaped. Sesame is planted in the month of May and is harvested by fall or autumn. The name sesame is derived from Middle English sisame and from the Latin sesamum.

Interestingly, nutrients from one seed to another vary, but they all contain protein, oils (oleic acid, liuoleic acid, palmitoleic acid, araehidic acid and tetracosanoic acid) lecithin, minerals (Ca, P, K, Fe) saccharide, cellulose, VB2, VE, niacin, folic acid, sterol, sesamd, sesamin and cytochrome C. Unhulled seeds contain more calcium then hulled seeds.

Sesame seeds may be the oldest condiment known to man dating back to as early as 1600 BC. They are highly valued for their oil which is exceptionally resistant to rancidity. “Open sesame,” the famous phrase from the Arabian Nights, reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.

Copper Provides Relief for Rheumatoid Arthritis, Magnesium Supports Vascular and Respiratory Health,

Calcium Helps Prevent Colon Cancer, Osteoporosis, Migraine and PMS, Zinc for Bone Health and Sesame Seeds’ Phytosterols Lower Cholesterol

Phytosterols are compounds found in plants that have a chemical structure very similar to cholesterol, and when present in the diet in sufficient amounts, are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
The oils extracted from pressed seeds are used as cooking oil, as a salad oil and in making margarine. The seeds are sprinkled on top of breads and other baked goods. Dried sesame powder is mixed with hot water and sugar to from a congee that is eaten as a dessert.Sesame oil is also used as a pharmaceutic solvent, and sesamolin is also used as a synergist for pyrethrum insecticides

Sesame is supposed to tonify kidney, liver and relax the bowel. It is used for the treatment of constipation due to hard stools, tinnitus, anaemia, clizziness and poor vision. Mix powdered toasted sesame seeds with ground tuckahoe. Stir one to two teaspoonful into warm water and take in the mornings.

Infuse the leaves in some hot boiling water and use this to gargle and treat inflamed membranes of the mouth. Use only after tea has cooled down.

In traditional Chinese medicine, black sesame seeds have sweet and neutral properties, and are associated with the Kidney and Liver meridians. They function to tonify yin jing and blood, moisten the intestines, and help build the spirit, or shen.

Women of ancient Babylon would eat halva, a mixture of honey and sesame seeds to prolong youth and beauty, while Roman soldiers ate the mixture for strength and energy .

Sesame seeds produce an allergic reaction in a small percentage of the general population (5-13 per 100).

There have been erroneous claims that sesame seeds also contain THC which may be detectable on random screening. This error stems from a misunderstanding of the commercial drug Dronabinol, a synthetic form of THC. The normal delivery mechanism for synthetic Dronabinol is via infusion into sesame oil and encapsulation into soft gelatin capsules. As a result some people are under the mistaken assumption that sesame oil naturally contains THC. In fact, THC, CBD, CBN and the other cannibinoids are unique to the Cannabis genus.

Sesame oil is used for massage and health treatments of the body in the ancient Indian ayurvedic system with the types of massage called abhyanga and shirodhara. Ayurveda views sesame oil as the most viscous of the plant oils and believes it may pacify the health problems associated with Vata aggravation.

Black sesame seeds are an extremely good source of calcium; studies have shown that one gram of seeds contains approximately 85 milligrams of calcium. Black sesame seeds also have high amounts of protein, phosphorous, iron and magnesium. In some patients, black sesame seeds are used to help patients recover from serious illnesses and fevers, treat constipation and promote regular bowel movements. Some practitioners recommend using black sesame seeds with polygonum to keep a person’s hair looking rich and dark.

You may click & read : The sesame wonder

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.
Resources:
http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Herbs&fid=5905,
http://www.acupuncturetoday.com/herbcentral/blacksesameseeds.html and
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84
http://www.hotel-club-thailand.com/thai-cooking/thai-spices.htm
http://www.lowfatlifestyle.com/flavoring/herbs_spices/sesame.htm
http://en.wikipedia.org/wiki/Sesame_seed

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Honey

Queen bee with attendants on a honeycomb
Image 

Honey is a sweet and viscous fluid produced by Honeybees from the Necter of Flowers.Honey is sigficantly Sweeter than table Sugar and has attractive chemical properties for baking. Honey has a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.Liquid honey does not spoil. Because of its high sugar concentration, it kills most Bacteria by Plamolysis . Natural airborne yeasts cannot become active in it because the moisture content is too low. Natural, raw honey varies from 14% to 18% moisture content. As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey, though, importantly, enough bacteria survive to make honey dangerous for infants.

The study of Pollen and Spores in raw honey (Melissopalynology) can determine floral sources of honey. Because bees carry an Electrical Charges , and can attract other particles, the same techniques of melissopalynn raw honeyology can be used in area environmental studies of Radioactive particles,Dust , or particulate Pollution .

A main effect of bees collecting nectar to make honey is Pollination , which is crucial for Flowering plants .

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HONEY FORMATION:Honey is laid down by bees as a food source. In cold weather or when food sources are scarce, bees use their stored honey as their source of energy. By contriving for the bee swarm to make its home in a hive, mankind has been able to semi-domesticate the insects. In the hive there are three types of bee: the single queen bee, a seasonally variable number of drone bees to fertilize new queens and some 20,000 to 40,000 worker bees. The worker bees raise larvae and collect the nectar that will become honey in the hive. They go out, collect the sugar-rich flower nectar and return to the hive. As they leave the flower, bees release nasonov pheromones. These enable other bees to find their way to the site by smell. Honeybees also release nasonov pheromones at the entrance to the hive, which enables returning bees to return to the proper hive. In the hive the bees use their honey stomachs to ingest and regurgitate the nectar a number of times until it is partially digested. It is then stored in the honeycomb. Nectar is high in both water content and natural yeasts which, unchecked, would cause the sugars in the nectar to ferment. After the final regurgitation, the honeycomb is left unsealed. Bees inside the hive fan their wings, creating a strong draft across the honeycomb. This enhances evaporation of much of the water from the nectar. The reduction in water content, which raises the sugar concentration, prevents fermentation. Ripe honey, as removed from the hive by the beekeeper, has a long shelf life and will not ferment.

The beekeeper encourages overproduction of honey within the hive so that the excess can be taken without endangering the bees. When sources of foods for the bees are short the beekeeper may have to feed the bees other forms of sugar so they can survive.

HONEY COMPOSITION:Honey is a mixture of sugars and other compounds. The specific composition of any batch of honey will depend largely on the mix of flowers consumed by the bees that produced the honey. Honey has a density of about 1500 kg/m3 (50% denser than water), which means about 12.5 pounds per US gallon.

Typical honey analysis
Fructose: 38%
Glucose: 31%
Sucrose: 1%
Water: 17%
Other sugars: 9% (maltose, melezitose)
Ash: 0.17%
Source: Sugar Alliance
The analysis of the sugar content of honey is used for detecting adulteration

TYPES OF HONEY:
Blended
Most commercially available honey is blended, meaning that it is a combination of honeys from different sources. China is the world’s largest producer of honey (256,000 tonnes in 2001), followed by the United States (100,000 tonnes), Argentina (90,000 tonnes), Turkey (71,000 tonnes), Mexico, Ukraine and India (HERE WE CAN SEE )

Polyfloral
Polyfloral honey is derived from the nectar of many types of flowers.
Monofloral
Main article: Monofloral honey
Different monofloral honeys have a distinctive flavor and color due to differences between their principal nectar sources. Beekeepers keep monofloral beehives in an area where the bees have access to only one type of flower, because of that flower’s properties. In practise, because of the difficulties in containing bees, a small proportion of any honey will be from additional nectar from other flower types.

Some of the main types of monofloral honey (and their main countries of production) include: apple blossom (United Kingdom), acacia (Bulgaria, Hungary and Romania), cherry blossom (United Kingdom), clover (Canada, New Zealand), eucalyptus (Australia), heather (United Kingdom), lavender (France, Spain), lime blossom (China, Poland), orange blossom (France, Spain), wild thyme (France, Greece, New Zealand) and sunflower (France, Spain) .
Honeydew
Honeydew producer (barklice) on a Silver FirInstead of taking nectar, bees can take honeydew, which appears similar to honey and consists of the sweet secretions of aphids or other plant sap-sucking insects. Most important of these is the aphid Marchalina hellenica which feeds on the sap of the Turkish Pine. Honeydew from pine forests has a piney taste and is prized for medicinal use in Europe and Turkey. Bees collecting this resource have to be fed protein supplements, as honeydew lacks the protein-rich pollen accompaniment gathered from flowers.

In New Zealand honeydew nectar is produced from a small, scaled insect (Ultracoelostoma assimile) living in the bark of two of New Zealand’s beech forests, mostly black beech (black from the sooty mold growing on the surplus nectar covering the trunks and branches) and, to a lesser extent, red beech. In the early morning sunlight, the droplets of nectar glisten like the morning dew, giving the name honeydew.

Germany’s Black Forest is a well known source of honeydew-produced honeys.

Honeydew honey has a full aroma, is heady, almost pungent, and malty with a thick red amber color.

Honeydew has strong markets in some areas, but in many areas beekeepers are disappointed with a honeydew crop, as they are unable to market the stronger flavored product. Honeydew has a much larger proportion of indigestibles than light honeys, which can cause dysentery, resulting in the death of colonies in areas with cold winters. Good beekeeping management requires the removal of honeydew prior to winter in colder areas.

USES OF HONEY IN GENERASL:
The main uses of honey are in cooking, baking, spreading on bread or toast, and as an addition to various beverages such as tea. Because honey is hygroscopic (drawing moisture from the air), a small quantity of honey added to a pastry recipe will retard staling. Raw honey also contains enzymes that help in its digestion, several vitamins and antioxidants.

Honey is the main ingredient in the alcoholic beverage mead, which is also known as “honey wine” or “honey beer” (although it is not wine or beer), and metheglin. It is also used as an adjunct in beer. Beer brewed with greater than about 30% honey as a source of sugar by weight, or mead brewed with malt (with or without hops), is known as braggot.

Honey is used in traditional folk medicine and apitherapy, and is an excellent natural preservative, it also has a low glycemic index.

Most vegans consider honey to be an animal product and avoid using it, instead choosing sweetening alternatives such as agave nectar, rice syrup or stevia.

Without commercial beekeeping, large-scale fruit and vegetable farming and some of the seed industry would be incapable of sustaining themselves, since many crops are pollinated by migratory beekeepers who contract their bees for that purpose.

In ancient history, the Ancient Egyptian and Middle-Eastern peoples also used honey for embalming the dead. However, only rich and powerful people had the luxury of this type of funeral. Scythians, and later the other Central Asian nomadic people, for many months drove a wagon with a deceased ruler around the country in their last rites mourning procession, carrying the body in a casket filled with honey.

MEDICAL USES OF HONEY:
For around 2000 years, honey has been used to treat a variety of ailments through topical application, though it was not until modern times that the cause of infection was understood. Now, has shown that the folk remedy of using honey to treat wounds has a scientific explanation: it acts as an antiseptic/antibacterial agent. As an antimicrobial agent honey has potential for treating a variety of ailments. Antibacterial properties of honey are the result of the low water activity causing osmosis, hydrogen peroxide effect, and high acidity.
OSMOTIC EFFECTS:
Honey is primarily a saturated mixture of two monosaccharides. This mixture has a low water activity; most of the water molecules are associated with the sugars and few remain available for microorganisms, so it is a poor environment for their growth.
Hydrogen peroxide
Hydrogen peroxide in honey is activated by dilution. However, unlike medical hydrogen peroxide, commonly 3% by volume, it is present in a concentration of only 1 mmol/l in honey. Iron in honey oxidizes the oxygen free radicals released by the hydrogen peroxide.

glucose + H2O + O2 → gluconic acid + H2O2
When used topically (as, for example, a wound dressing), hydrogen peroxide is produced by dilution with body fluids. As a result, hydrogen peroxide is released slowly and acts as an antiseptic. Unlike 3% medical hydrogen peroxide, this slow release does not cause damage to surrounding tissue.
Acidity
The pH of honey is commonly between 3.2 and 4.5 This relatively acidic pH level prevents the growth of many bacteria responsible for infection.


OTHER MEDICAL APPLICATIONS:
The most common use of honey is as an anti-microbial agent used for dressing wounds, burns and skin ulcers. This application has a long history in traditional medicine. Additionally, the use of honey reduces odors, reduces swelling, and reduces scarring; it also prevents the dressing from sticking to the healing wound .

Some claim that one drop of honey directly on the eye can treat mild forms of conjunctivitis.

Due to it’s antiseptic properties, honey (especially when combined with lemon) can be taken orally by Pharyngitis and Laryngitis sufferers, in order to soothe them.

Though widely believed to alleviate allergies, local honey has been shown to be no more effective than placebos in controlled studies. This may be due to the fact that most seasonal allergies are caused by tree and grass pollens, which honeybees do not collect.

In Ayurveda Honey has various application in curing different kind of disease. (1)
(2)
(3)

In Home Remedies HONEY has various uses.

HONEY AND INFANTS:
Giving honey to infants can be hazardous because some infants can develop the disease known as infant botulism. This occurs because there is a natural bacterium in the honey which cannot be filtered out. The bacteria then produces a toxin, known as botulin, in the infant’s intestines. After the child is more than a year old, the intestine has matured and the bacteria cannot grow. Even the honey in some processed foods can cause botulism. After an infant ingests this bacterium, the disease can occur within a few hours or even up to a week.

(Help taken from:http://en.wikipedia.org/wiki/Honey)

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Pancreatities

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Definition:
Pancreatitis is an inflammation of the Pancreas. The pancreas is a large gland behind the stomach . It secretes insulin, which is of fundamental importance in the handling of glucose. If the pancreas is not functioning properly diabetes may develop.

Another function of the pancreas is to secrete digestive enzymes into the small intestine through a tube called the pancreatic duct. These enzymes help digest fats, proteins, and carbohydrates in food.

CLICK TO SEE PICTURES......(01)..... (1).…….(2).…..(3)

In pancreatitis, the enzymes that help digest fats, proteins and carbohydrates in food become active inside the pancreas and start digesting the pancreas

Symptoms:
The symptoms of acute pancreatitis usually begins with severe pain in the upper abdomen. The pain may last for a few days. Some of the other symptoms are: swollen and tender abdomen, sweating, nausea, vomiting,fever, mild jaundice, and rapid pulse.

Diagnosis:

To diagnose pancreatitis, your doctor will take your medical history and perform a complete medical examination. He or she will be particularly interested in how much alcohol you drink and if you have had symptoms of gallstones. Diagnostic tests include blood and urine studies for pancreatic enzymes and sugars, x-rays of the abdomen and chest, ultrasound exam of the pancreas and gallbladder, and computed tomography (CT) scan of the pancreas. In severe cases of chronic pancreatitis, your doctor may order an endoscopic retrograde cholangiopancreatography (ERCP). An ERCP is a way of looking at your pancreas through a slim flexible tube, called an endoscope, that is inserted into your mouth and down to the pancreas. An endoscope is fitted with a tiny fiber optic camera that gives the physician a detailed view of the pancreas. During the ERCP, the physician can remove a sample of tissue, a biopsy, from the pancreas.In some cases the doctor may want to do Endoscoip Ultrasonography(EUS) to detect the cause of Pancreatities. Your doctor may also want a stool sample to test for excess fats.

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Types Of Pancreatities:

There are two main typs of pancreatitis: acute and chronic. Acute pancreatitis occurs suddenly and lasts for a short period of time. It ususally resolves. Some people with acute pancreatitis may have more than one attack and recover completely after each. However, acute pancreatitis can be a severe, life-threatening illness with many complications. About 80,000 cases occur in the United States each year. About 20 percent of the cases are severe.Many young people dies in Pancreatities due to the faulty ways of drinking too much alcohol in empty stomac to get a quick kick.Several times they forget the art of drinking alcohol .Alcohol should always be drunk after eating some food or along with food,slowly (not too fast) and enjoy a soothing sensation.

Chronic pancreatitis occurs over a long period of time and does not resolve itself. Chronic pancreatitis results in a slow destruction of the pancreas. The usual cause of chronic pancreatitis is many years of alcohol abuse, but the chronic form may also be triggered by only one acute attack, especially if the pancreatic ducts are damaged. The result of chronic pancreatitis is an inability to properly digest fat caused by a lack of pancreatic enzymes. The production of insulin is also affected.

Causes Of Pancreatities:

Acute pancreatitis is usually caused by drinking too much alcohol(sometimes specially in empty stomac) or by gallstone. A gallstone can block the pancreatic duct, trapping digestive enzymes in the pancreas and causing pancreatitis.

Chronic pancrestitis occurs when digestive enzymes attack and destroy the pancreas and nearby tissues.. Chronic pancratitis is usually caused by many years of alcohol abuse, excess iron in the blood, and other unknown factors. However, it may also be triggered by only one acute attack, especially if the pancreatic ducts are damaged.

Complecations of Pancreatities:
Some of the complications from pancreatitis are: low blood pressure heart and kidney failure, ARDS(adult respiratory distress symdrome),diabetes, ascites,accumulation of fluid in the abdomen, ans cysts or abscesses in the pancreas.

Treatments of Pancreatities:

Treatment depends on how bad the attack is. If no complications in the form of kidney failure or lung problems occur, acute pancreatitis usually improves on its own.
The goal of therapy is to maintain circulation and fluid volume. Treatment measures must also relieve pain and decrease pancreatic secretions. In 90% of patients with acute pancreatitis, the disease occurs as a mild self-limiting illness and requires simple supportive care alone. In the remaining 10% of patients, the disease can evolve into a severe form of acute pancreatitis with significant complications, a lengthy duration of illness, and a significant mortality rate.

Prevention:

Although pancreatitis isn’t always preventable, you can take steps to reduce your risk:

  • Avoid excessive alcohol use. Overuse of alcohol (in empty stomac specially) is the leading cause of chronic pancreatitis and a contributing factor in many acute attacks.
  • Stop smoking. Tobacco use increases your risk of pancreatitis, especially if you also drink alcohol.
  • Limit fat. Eating a high-fat diet can raise your blood-fat levels and increase your risk of gallstones – both risk factors for pancreatitis. A healthy diet emphasizes fresh fruits and vegetables, whole grains, and lean protein, and limits fats, especially saturated fats such as butter.

Extracted partly from:http://www.mamashealth.com/pancreatitis.asp and http://www.diseases-conditions.info/diseases/pancreatitis.html
Herbal Remedy of Hereditary Pancreatitis

Home Remedy and Natural cure

Herbal Medicine That may Cure Pancreatitis

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.

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Ginger (Zingiber officinale)

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Botanical Name :Zingiber officinale
Family: Zingiberaceae
Genus: Zingiber
Species: Z. officinale
Kingdom: Plantae
clade: Angiosperms
clade: Monocots
clade: Commelinids
Order: Zingiberales

Common Name :Ginger

Ginger: When fresh it is called “ardraka”, and in the dried form it is referred to as “shunthi”

Habitat :  Ginger is a herb that is indigenous to the South West coast of India. It is also known in the East as a hot or yang herb, and has a long history of traditional usage spanning back over 2,500 years.The characteristic aromatic smell of ginger is familiar to many of us, and its use as a spice in cookery is very well known.

Description:

Zingiber officinale is usually about four feet tall, with long, narrow leaves that measure around seven inches long. When the plant flowers, it produces small yellow-green flowers. The word “zingiber” is a distant relative of the Sanskrit word “shringavera,” which means “shaped like a deer’s antlers” (referring to the shape of the plant’s leaves)..

click to see the pictures…>…...(001)....(01)   .(.1).….….(2).……...(3)………..(4)....…

Different Uses:
Ginger used for cooking and medicinal purposes is not the outer part of the ginger plant, but the root. Ginger root is light beige in color and looks a bit like a hand, with many small extensions from a larger main body. Ginger root should be firm and have no growths on the exterior.

Gari (ginger)Ginger produces a hot, fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy.

Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent[6] and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.

Ginger acts as a useful food preservative.

Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.

Candied ginger is the root cooked in sugar until soft, and is a type of confectionery.

Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

Culinary Use: The essential oil is used in commercial flavourings. Fresh root ginger is extremely popular in a huge variety of stir-fry or curry dishes. Authentically, fresh root India and oriental countries. It is incorporated by different techniques slices may be added to marinades or in cooking, to be discarded on the side of the plate or bowl as the food is eaten. Grated, chopped or crushed ginger is used in pastes or braised dishes. Finely shredded ginger is added to fried and stir-fried dishes, or it may be used raw in salads. Pickled and preserved types are served as appetizers or used in savoury cooking.

All these methods are employed to flavour fish and seafood, poultry, meat, vegetable and noodle dishes. Ginger is also widely appreciated in new cooking styles, for example with chicken and game in casseroles.

Ginger is all essential in much western baking, for example in traditional gingerbreads, cakes, biscuits (such as ginger snaps), French pain d’ epice and German Pfefferkuchen. The spice is also important in chutneys, pickles, jams and sweet preserves as well as drinks, such as ginger beer, ginger ale and ginger wine.

Most of Bengali Indian cooking giger paste and onion paste is always added to give a good taste and flavour in curry.Drink a cup of hot tea with ginger in it ……. is good for cold.

Aroma and Flavour: The aroma when you cut into a piece of fresh root ginger has a hint of lemon, with a refreshing sharpness. Jamaica ginger is said to have the finest aroma, with the Kenyan spice being of good quality too. Other African and Indian gingers have a darker skin and a biting, less pleasant flavour.

The Benefits of Ginger

Ayurveda considers it to be one of the best herbs which nullify the toxins produced in the body due to improper digestion. Fresh ginger is useful in alleviating cold and cough whereas the dried one has more anti-“vata” effect. Due to its “pitta” aggravating properties, excessive use of ginger is contra-indicated in conditions involving hyperacidity, ulcers and gall stones.

Nausea – it is often used to ease nausea caused by travelling or pregnancy as well as that due to other causes.
Digestion – it has the ability to calm the stomach, promote the flow of bile, and improve the appetite.
Stomach Cramps caused by wind – it can relieve these, often quicker than any other herbal medicine.
Circulation – it helps to support a healthy cardiovascular system by making platelets less sticky and therefore reducing he likelihood of aggregation (a major factor in atherosclerosis) Much recent work has focused on the use of ginger in circulatory disorders such as Raynauds disease, which is characterised by blue fingers and toes. Ginger appears to promote blood flow to these areas, which eases the problem.
Rheumatoid arthritis – it has traditionally been used to help inflammatory joint diseases such as arthritis. It is also valued for its analgesic action, which may help arthritic conditions.
Cholesterol – studies have suggested that ginger may be useful in keeping cholesterol levels under control, although how this works is not yet understood.
Respiratory infections – it is well known for its warming expectorant action on the upper respiratory tract, and this is why Chinese herbalists have traditionally used ginger to treat colds and influenza.

For more than 5,000 years Ginger has been used for the relief of the occasional upset stomach. Ginger, a warming energizer, is traditionally known to support the digestive and immune systems. In ancient Sanskrit, Ginger was called Vishwabhesaj, which means the universal medicine. Ayurvedic practitioners use Ginger to activate Agni, the body’s fire element. Agni burns up Ama, naturally occurring toxins and undigested food in the body. When you decrease Ama, the body gains strength, balance and harmony.

Medicinal and Other Use: Henry VIII is said to have used ginger as a medicine for its qualities, as outlined by Culpeper, the herbalist, 150 years later: Ginger helps digestion, warms the stomach, clear the sight, and is profitable for old men; it heats the joints and is therefore useful against gout’. Ginger has an impressive record in treating all kinds of ailments: it is said to help poor circulation, and to cure flatulence and indigestion; it is taken as a drink for coughs, nausea and influenza. In the East ginger is chewed to ward off evil spirits. it is considered to be a cure for travel sickness. The essential oil is used in perfumery.

Click & see :How to use ginger for better health  

One medical research study had results indicating that ginger might be an effective treatment for nausea caused by motion sickness or other illness, The study however, failed to show a significant difference between ginger and a placebo. There are several proposed mechanisms of action for the anti-emetic properties of ginger but there is not yet conclusive support for any particular model.

Modern research on nausea and motion sickness used approximately 1 gram of ginger powder daily. Though there are claims for efficacy in all causes of nausea, the PDR recommends against taking ginger root for morning sickness commonly associated with pregnancy due to possible mutagenic effects. Nevertheless, Chinese women traditionally have taken ginger root during pregnancy to combat morning sickness. The Natural Medicines Comprehensive Database (compiled by health professionals and pharmacists), states that ginger is likely safe for use in pregnancy when used orally in amounts found in foods. Ginger ale and ginger beer have been recommended as “stomach settlers” for generations in countries where the beverages are made. Ginger water was commonly used to avoid heat cramps in the United States in the past.

In Western-hemisphere nations, powdered dried ginger root is made into capsules and sold in pharmacies for medicinal use. In the US, ginger is not approved by the FDA for the treatment or cure of any disease. Ginger is instead sold as an unregulated dietary supplement. In India, ginger is applied as a paste to the temples to relieve headache. In Myanmar, ginger and local sweet (Htan nyat) which is made from palm tree juice are boiled together and taken to prevent the Flu. A hot ginger drink (made with sliced ginger cooked in sweetened water or a Coca-Cola-like drink) has been reported as a folk medicine for common cold.

Ginger has also historically been used in folk medicine to treat inflammation, although medical studies as to the efficacy of ginger in decreasing inflammation have shown mixed results. There are several studies that demonstrate a decrease in joint pain from arthritis after taking ginger, though the results have not been consistent from study to study. It may also have blood thinning and cholesterol lowering properties, making it theoretically effective in treating heart disease; while early studies have shown some efficacy, it is too early to determine whether further research will bear this out.

The medical form of ginger historically was called “Jamaica ginger”; it was classified as a stimulant and carminative, being much used for dyspepsia and colic. It was also frequently employed to disguise the taste of nauseous medicines. The tea brewed from this root was an old-fashioned remedy for colds.

The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about 1%–3% by weight of fresh ginger. The gingerols have analgesic, sedative, antipyretic, antibacterial, and GI tract motility effects.

Ginger is on the GRAS list from FDA. However, like other herbs, ginger may be harmful because it may interact with other medications, such as warfarin; hence, a physician or pharmacist should be consulted before taking the herb. Ginger is also contraindicated in people suffering from gallstones, because the herb promotes the release of bile from the gallbladder.

You may click to  see   : “Ginger may help researchers win the fight against cancer”
Properties
Pungent oleoresins – these have been identified as the phenylalkylketones, known as gingerols, shogaols and zingerone. The dried root of ginger has been shown to be more potent than the fresh root with regard to shogaol, which is thought to be the most potent of the constituents of ginger.

Contra-indications/Precautions
Anyone with a history of gallstones should consult a medical practitioner prior to use. Short-term use of low levels during the first three months of pregnancy appears to have no adverse side effects. Anyone using anticoagulants should not use ginger.

Ginger allergies
Some people are allergic to ginger. Generally, this is reported as having a gaseous component. This may take the form of flatulence, or it may take the form of an extreme constriction or tightening in the throat necessitating uncontrollable burping to relieve the pressure .

Click to learn more about Ginger……..(1)...(2)...(3)

 

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider

Resources:   (Extracted from: http://www.healthreaction.com/web/articles/ginger.htm and http://www.good-earth.com/yogi-tea—ginger-tea.html and http://www.hotel-club-thailand.com/thai-cooking/thai-spices.htm), http://www.ehow.com/facts_5541828_description-ginger-plant.html

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Dry Fruit Herbs & Plants

Almonds

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Botanical Name: Prunus dulcis
Family: Rosaceae
Genus: Prunus
Subgenus: Amygdalus
Species: P. dulcis
Kingdom: Plantae
Order: Rosales

Synonyms:   Prunus amygdalus, Amygdalus communis, Amygdalus dulcis

Almond is called: Lawz in Arabic Baadaam in Farsi and Urdu

Habitat : The tree is a native of southwest Asia. The domesticated form can ripen fruit as far north as the British Isles.

Etymology:
The word ‘almond’ comes from Old French almande or alemande, late Latin amandola, derived through a form amingdola from the Greek  (cf Amygdala), an almond. The al- for a- may be due to a confusion with the Arabic article al, the word having first dropped the a- as in the Italian form mandorla; the British pronunciation ah-mond and the modern Catalan ametlla and modern French amande show the true form of the word.

Description:

The almond is a deciduous tree, growing 4–10 m (13–33 ft) in height, with a trunk of up to 30 cm (12 in) in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 3–5 inches long,[3] with a serrated margin and a 2.5 cm (1 in) petiole. The flowers are white to pale pink, 3–5 cm (1–2 in) diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The optimal temperature for their growth is between 15 and 30 °C (59 and 86 °F) and the tree buds have a chilling requirement of between 300 and 600 hours below 7.2 °C (45.0 °F) to break dormancy.  The flowers are white or pale pink, 3.5 cm diameter with five petals, produced before the leaves in early spring.

Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.

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The sweet fleshy outer covering of other members of Prunus, such as the plum and cherry, is replaced by a leathery coat called the hull, which contains inside a hard shell the edible kernel, commonly called a nut in culinary terms. However, in botanical terms, an almond is not a true nut. In botanical parlance, the reticulated hard stony shell is called an endocarp, and the fruit, or exocarp, is a drupe, having a downy outer coat. .

Origin and history
The wild form of domesticated almond grows in the Mediterranean region in parts of the Levant; almonds must first have been taken into cultivation in this region. The fruit of the wild forms contains glycoside amygdalin, “which becomes transformed into deadly Prussic acid (Hydrogen cyanide) after crushing, chewing, or any other injury to the seed.” Before cultivation and domestication occurred, wild almonds were harvested as food and doubtless were processed by leaching or roasting to remove their toxicity.

However, domesticated almonds are not toxic; Jared Diamond argues that a common genetic mutation causes an absence of glycoside amygdalin, and this mutant was grown by early farmers, “at first unintentionally in the garbage heaps and later intentionally in their orchards.” Zohary and Hopf believe that almonds were one of the earliest domesticated fruit-trees due to “the ability of the grower to raise attractive almonds from seed. Thus in spite of the fact that this plant does not lend itself to propagation from suckers or from cuttings, it could have been domesticated even before the introduction of grafting.”Domesticated almonds appear in the Early Bronze Age (3000–2000 BC) of the Near East, or possibly a little earlier. A well-known archaeological example of almond is the fruits found in Tutankhamun’s tomb in Egypt (c. 1325 BC), probably imported from the Levant.

Culinary uses:
While the almond is most often eaten on its own, raw or toasted, it is used in some dishes. It, along with other nuts, is often sprinkled over desserts, particularly sundaes and other ice cream based dishes. It is also used in making baklava and nougat. There is also almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its less salty taste. The young, developing fruit of the almond tree can also be eaten as a whole (“green almonds”), when it is still green and fleshy on the outside, and the inner shell has not yet hardened. The fruit is somewhat sour, and is available only from mid April to mid June; pickling or brining extends the fruit’s shelf life.

The sweet almond itself contains practically no carbohydrates and may therefore be made into flour for cakes and biscuits for low carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria. A standard serving of almond flour, 1 cup, contains 20 grammes of carbohydrates, of which 10 g is dietary fibre, for a net of 10 g of carbohydrate per cup. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets.

Almonds can be processed into a milk substitute simply called almond milk; the nut’s soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice, for lactose intolerant persons, vegans, and so on. Raw, blanched, and lightly toasted almonds all work well for different production techniques, some of which are very similar to that of soymilk and some of which actually use no heat, resulting in “raw milk” (see raw foodism).

Sweet almonds are used in marzipan, nougat, and macaroons, as well as other desserts. Almonds are a rich source of Vitamin E, containing 24 mg per 100 g They are also rich in monounsaturated fat, one of the two “good” fats responsible for lowering LDL cholesterol.

The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain and is becoming popular in North America and other parts of the world Marcona almonds are traditionally served after being lightly fried in oil, and are also used by Spanish chefs to prepare a dessert called turrón.

In China, almonds are used in a popular dessert when they are mixed with milk and then served hot. In Indian cuisine, almonds are the base ingredient for pasanda-style curries.

Possible health benefits
Edgar Cayce, a man regarded as the father of American holistic medicine, also highly favored the almond. In his readings, Cayce often recommended that almonds be included in the diet. Claimed health benefits include improved complexion, improved movement of food through the colon and the prevention of cancer. Recent research associates inclusion of almonds in the diet with elevating the blood levels of high density lipoproteins and of lowering the levels of low density lipoproteins.

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In Ayurveda, the Indian System of Medicine, almond is considered a nutritive for brain and nervous system. It is said to induce high intellectual level and longevity. Almond oil is called Roghan Badam in both Ayurveda and Unani Tibb (the Greco-Persian System of Medicine). It is extracted by cold process and is considered a nutritive aphrodisiac both for massage and internal consumption. Recent studies have shown that the constituents of almond have anti-inflammatory, immunity boosting, and anti-hepatotoxicity effects

Fresh Sweet Almonds possess demulcent and nutrient properties, but as the outer brown skin sometimes causes irritation of the alimentary canal, they are blanched by removal of this skin when used for food. Though pleasant to the taste, their nutritive value is diminished unless well masticated, as they are difficult of digestion, and may in some cases induce nettlerash and feverishness. They have a special dietetic value, for besides containing about 20 per cent of proteids, they contain practically no starch, and are therefore often made into flour for cakes and biscuits for patients suffering from diabetes.

Sweet Almonds are used medicinally, the official preparations of the British Pharmacopoeia being Mistura Amygdalae, Pulvis Amygdalae Compositus and Almond Oil.

On expression they yield nearly half their weight in a bland fixed oil, which is employed medicinally for allaying acrid juices, softening and relaxing solids, and in bronchial diseases, in tickling coughs, hoarseness, costiveness, nephritic pains, etc.

When Almonds are pounded in water, the oil unites with the fluid, forming a milky juice – Almond Milk – a cooling, pleasant drink, which is prescribed as a diluent in acute diseases, and as a substitute for animal milk: an ounce of Almonds is sufficient for a quart of water, to which gum arabic is in most cases a useful addition. The pure oil mixed with a thick mucilage of gum arabic, forms a more permanent emulsion; one part of gum with an equal quantity of water being enough for four parts of oil. Almond emulsions possess in a certain degree the emollient qualities of the oil, and have this advantage over the pure oil, that they may be given in acute or inflammatory disorders without danger of the ill effects which the oil might sometimes produce by turning rancid. Sweet Almonds alone are employed in making emulsions, as the Bitter Almond imparts its peculiar taste when treated in this way.

Blanched and beaten into an emulsion with barley-water, Sweet Almonds are of great use in the stone, gravel, strangury and other disorders of the kidneys, bladder and biliary ducts.

By their oily character, Sweet Almonds sometimes give immediate relief in heartburn. For this, it is recommended to peel and eat six or eight Almonds.

Almonds are also useful in medicine for uniting substances with water. Castor oil is rendered palatable when rubbed up with pounded Almonds and some aromatic distilled water.

The fixed Oil of Almonds is extracted from both Bitter and Sweet Almonds. If intended for external use, it must, however, be prepared only from Sweet Almonds.

The seeds are ground in a mill after removing the reddish-brown powder adhering to them and then subjected to hydraulic pressure, the expressed oil being afterwards filtered and bleached, preferably by exposure to light.

Almond oil is a clear, pale yellow, odourless liquid, with a bland, nutty taste. It consists chiefly of Olein, with a small proportion of the Glyceride of Linolic Acid and other Glycerides, but contains no Stearin. It is thus very similar in composition to Olive Oil (for which it may be used as a pleasant substitute), but it is devoid of Chlorophyll, and usually contains a somewhat larger proportion of Olein than Olive Oil.

It is used in trade, as well as medicinally, being most valuable as a lubricant for the delicate works of watches, and is much employed as an ingredient in toilet soap, for its softening action on the skin. It forms a good remedy for chapped hands

‘The oil newly pressed out of Sweet Almonds is a mitigator of pain and all manner of aches, therefore it is good in pleurisy and colic. The oil of Almonds makes smooth the hands and face of delicate persons, and cleanseth the skin from all spots and pimples.’

The oil of both (Bitter and Sweet) cleanses the skin, it easeth pains of the chest, the temples being annointed therewith, and the oil with honey, powder of liquorice, oil of roses and white wax, makes a good ointment for dimness of sigh.

‘This kind of butter is made of Almonds with sugar and rose-water, which being eaten with violets is very wholesome and commodious for students, for it rejoiceth the heart and comforteth the brain, and qualifieth the heat of the liver.

RECIPES

–To make Almond Cake—(Seventeenth Century)
‘Take one pound of Jordan almonds, Blanch ym into cold water, and dry ym in a clean cloth: pick out these that are nought and rotten: then beat ym very fine in a stone mortar, puting in now and then a little rose water to keep ym from oyling: then put it out into a platter, and half a pound of loaf sugar beaten fine and mixt with ye almonds, ye back of a spoon, and set it on a chafing dish of coals, and let it stand till it be hott: and when it is cold then have ready six whites of eggs beaten with too spoonfuls of flower to a froth, and mix it well with ye almonds: bake ym on catt paper first done over with a feather dipt in sallet oyle.’

—Almond Butter—(Seventeenth Century)
‘Seeth a little French Barly with a whole mace and some anniseeds to sweeten but not to give any sensible tast: then blanch and beat the almonds with some of the clearest of the liquor to make the milke the thicker, and strain them, getting forth by often beating what milk you can: seeth the milke till it thicken and bee ready to rise, and turne it with the juice of a lemon or salt dissolved in rose water: spread the curd on a linnen cloath that the whey may run out, and let it hang till it leave dropping: then season the butter that is left with rose water, and sugar to your liking.’

—To make Almond Milk—(Seventeenth Century)
‘Take 3 pints of running water, a handfull of Raisins of the Sun stoned, halfe a handfull of Sorrell as much violet and strawberry leaves, halfe a handfull of the topps and flowers of burrage (borage), as much of Buglass, halfe a handfull of Endive, as much Succory, some Pauncys (Pansies), a little broad time and Orgamen (Marjoram), and a branch or two of Rosemary, lett all these boyle well together; then take a good handfull of French Barley, boyling it in three waters, put it to the rest, and lett them boyle till you think they are enough, then pour the liquor into a basin, and stampe the barley and reasons, straining them thereto; then take a quarter of a pound of Sweet Almonds, blanch them and pound them thrice, straining them to the other liquor; then season it with damask rosewater to your liking.’

—A Paste for ye Hands—(Seventeenth Century)
‘Take a pound of sun raysens, stone and take a pound of bitter Almonds, blanch ym and beat ym in stone morter, with a glass of sack take ye peel of one Lemond, boyle it tender; take a quart of milk, and a pint of Ale, and make therewith a Possett; take all ye Curd and putt it to ye Almonds: yn putt in ye Rayson: Beat all these till they come to a fine Past, and putt in a pott, and keep it for ye use.

Medicinal Uses:
*Almonds form an ideal tonic for your growing child. Soak 3-6 shelled almonds in warm water and than remove the skin. Grind them into paste, and mix it with milk. Add a teaspoon of honey. Feed your child daily. It can also be useful in adolescent girls with delayed puberty; crushed almonds, egg yolk, gingelly (til) powder, and a teaspoon of honey in milk will ensure good overall development during adolescence.

*An excellent food supplement in case of general debility and convalescence. Soak 12-15 shelled almonds in hot water and remove outer covering. Grind them into fine paste, and mix it with the buttermilk and mash a ripe banana in it. Strain it through a muslin cloth, add 4 teaspoons honey, and drink twice daily. Almond forms an ideal food for diabetics also as it contains little carbohydrates.

*Almonds increase libido and enhance general sexual performance in cases of frigidity. Grind a few almonds and 2-3 pinches of saffron and eat everyday for 40 days.

*Almonds are a good for constipation. Grind separately 5 teaspoons almonds and 5 teaspoons dried dates. Combine them and add 10 teaspoons honey.  Take 3 teaspoons of this mixture twice daily.

*In the case of head lice, grind 7-8 kernels with 1-2 teaspoons lime juice and apply on the scalp. Apply a little almond oil on the scalp regularly and massage.

*In the case of tooth ache and gum diseases, burn the shells of almonds, powder, and use as tooth powder.

*To get relief from psoriasis and allied skin troubles, powder a few almonds, boil and apply on affected areas and let it remain overnight.

*To improve skin complexion, mix equal quantities of almond oil and honey and apply to face. To protect from sunburn, apply the paste of almonds and milk cream along with coconut oil on exposed skin.

*In the case of insomnia, grind blanched almonds (8-10) along with khuskhus grass powder (1 teaspoon) and milk (half teacup) and smear the paste on palms and soles.

*To get relief from muscle sprains, mix equal parts of almond oil and garlic oil and massage over affected areas.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:

http://en.wikipedia.org/wiki/Almonds

www.botanical.com

http://blog.tattvasherbs.com/tag/medicinal-uses-of-almonds/

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