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SUMAC

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Botanical Name: Rhus coriaria
Family:    Anacardiaceae
Subfamily:Anacardioideae
Kingdom:Plantae
Order:Sapindales

Common Names: Sumac.

Arabic:Summaaq, Summaq
English:    Shumac, Sicilian sumac
Farsi:Somagh
French:    Sumac
German:    Sumach, Gewürzsumach, Färberbaum, Gerbersumach, Essigbaum
Nepali:Bhakmilo, Amilo (Rh. chinensis)
Turkish:Sumak, Somak

Habitat : Sumac is native to Middle East and Mediterian countries.It grows several places in the Euperian Continent.

Description:
Sumacs are shrubs and small trees that can reach a height of 1–10 m (3.3–32.8 ft). The leaves are spirally arranged; they are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes 5–30 cm (2.0–11.8 in) long, each flower very small, greenish, creamy white or red, with five petals. The fruits form dense clusters of reddish drupes called sumac bobs. The dried drupes of some species are ground to produce a tangy crimson spice.
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Propagation: Sumacs propagate both by seed (spread by birds and other animals through their droppings), and by new shoots from rhizomes, forming large clonal colonies.

Edible Uses:
The fruits (drupes) of the genus Rhus are ground into a reddish-purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat. In Arab cuisine, it is used as a garnish on meze dishes such as hummus and is added to salads in the Levant. In Iranian (Persian and Kurdish) cuisines, sumac is added to rice or kebab. In Jordanian and Turkish cuisines, it is added to salad-servings of kebab and lahmacun. Rhus coriaria is used in the spice mixture za’atar.

In North America, the smooth sumac (R. glabra) and the staghorn sumac (R. typhina) are sometimes used to make a beverage termed “sumac-ade”, “Indian lemonade”, or “rhus juice”. This drink is made by soaking the drupes in cool water, rubbing them to extract the essence, straining the liquid through a cotton cloth, and sweetening it. Native Americans also use the leaves and drupes of the smooth and staghorn sumacs combined with tobacco in traditional smoking mixtures.

Sumac is a very popular condi­ment in Turkey and Iran, where the ground fruits are liberally sprinkled over rice. Mixed with freshly cut onions, it is fre­quently eaten as an appetizer. The well-known Turkish fast food specialty döner kebap is sometimes flavoured with sumac powder.

In Jordan, a spice mixture called zahtar  is extremely popular; it took its name from a local species of marjoram which is one of its main ingredients. Since this West Asian marjoram is hardly available outside of the region, it must be substituted by a mixture of marjoram with some thyme or oregano. Zahtar is, then, made by combining the dried marjoram herb with nutty sesame seeds, acidic sumac, salt and optionally some pepper. Similar mixtures are reported from Syria and Israel. Zahtar is mostly used to spice up fried and barbecued meat up to taste; combined with olive oil, it can also be used as a bread dip like the closely related Egypt spice mixture dukka.

Another use of sumac is recorded from Lebanon, Syria and Egypt: The fruits are cooked with water to a thick, very sour essence, which is, then, added to meat and vegetable dishes; this method was also common as early as in Roman times (see silphion for details of Roman cookery) and finds a close parallel in the usage of tamarind in contemporary Indian and Indonesian cuisines.

Outside of the Middle East, the true sumac spice is not known; yet, there are sumac species with culinary merit also further in the East. For example, Rh. chinensis (Chinese Sumac) grows in the Himalayas, in China and South East Asia. In Nepal, it is used to prepare a delicious sour and fruity pickle (amilo achar by some Himalayan ethnicities like the Thakali. In the North East Indian states Nagaland and Mizoram, sumac fruits are dried, coarsely ground and used as table condiment, or (often mixed with salt and chile powder) just enjoyed between meals.

Medicinal Uses:
It is said to have diuretic and antipyretic properties.Sumac was used as a treatment for half a dozen different ailments in medieval medicine, primarily in Middle-Eastern countries (where sumac was more readily available than in Europe). An 11th-century shipwreck off the coast of Rhodes, excavated by archeologists in the 1970s, contained commercial quantities of sumac drupes. These could have been intended for use as medicine, as a culinary spice, or as a dye. Staghorn sumac is a powerful antioxidant.Medical uses have included digestion and bowel problems.

You may click to see:  The Benefits Of Sumac  :

Other Uses:
Dye and tanning agent:
The leaves of certain sumacs yield tannin (mostly pyrogallol-type), a substance used in vegetable tanning. Notable sources include the leaves of R. coriaria, Chinese gall on R. chinensis, and wood and roots of R. pentaphylla. Leather tanned with sumac is flexible, light in weight, and light in color. One type of leather made with sumac tannins is morocco leather.

Some beekeepers use dried sumac bobs as a source of fuel for their smokers.

Sumac stems also have a soft pith in the center that is useful in traditional native American pipemaking. They were commonly used as pipe stems in the northern United States.

Dried sumac wood fluoresces under long-wave ultraviolet radiation

Known Hazards: Some species formerly recognized in Rhus, such as poison ivy (Toxicodendron radicans, syn.Rhus toxicodendron), poison oak (Toxicodendron diversilobum, syn. Rhus diversiloba) and poison sumac (Toxicodendron vernix, syn. Rhus vernix), have the allergen urushiol and can cause severe allergic reactions. Poison sumac may be identified by its white drupes, which are quite different from the red drupes of true Rhus species.

Mowing of sumac is not a good control measure, since the wood is springy, resulting in jagged, sharp-pointed stumps when mowed. The plant will quickly recover with new growth after mowing. Goats have long been considered an efficient and quick removal method, as they eat the bark, which helps prevent new shoots.
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/Sumac
http://gernot-katzers-spice-pages.com/engl/Rhus_cor.html

Categories
Herbs & Plants Herbs & Plants (Spices)

Black cumin seeds (Kalo zira)

Botanical Name : Nigella sativa
Family: Ranunculaceae
Genus: Nigella
Species: N. sativa
Kingdom: Plantae
Order: Ranunculales

Common Names : Black Seed Oil , Black cumin, black caraway, Roman-coria

Other Names
Black Caraway, Black Cumin, Black Seed, Damascena, Devil in-the-bush, Fennel flower, Melanthion, Nutmeg Flower, Roman Coriander, Wild Onion Seed
French: cheveux de Venus, nigell, poivrette
German: Scharzkummel (black caraway)
Italian: nigella
Spanish: neguilla
Indian: kala zeera (lit, black cumin), kalonji, krishnajiraka, Bengali  name; Kalo Zeera
Spice Description:
Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are roughly triangulate, 1 1/2 – 3 mm (1/16 to 1/8 in ) long. They are similar to onion seeds.
Bouquet: The seeds have little bouquet, though when they are rubbed they give off an aroma reminiscent of oregano.
Flavour: Slightly bitter and peppery with a crunchy texture.
Hotness Scale: 3

Parts Used : Seeds

Plant Description and Cultivation
An herbaceous annual of the buttercup family, about 60 cm (2 ft) high. The gray–green leaves are wispy and threadlike. Flowers are have five petals bout 2.5 cm wide (1 in), white with blue veins and appearing between June and September. They yield a seed capsule with five compartments each topped by a spike. The compartments open when dried to disperse the seeds. Nigella is native to western Asia where it grows both wild and cultivated. India, Egypt and the Middle East also cultivate it.

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Plants :
flower 1:
flower-2 :

 Negella seeds
Nigella damascena seed capsule

Nigella has been used since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the Romans. The seeds are known to repel certain insects and can be used like moth balls. The name nigella derives from the Latin nigellus, or niger, meaning black.
A spice that is made from seeds of the black cumin plant. A member of the parsley family of plants, black cumin is native to parts of Asia, India and Pakistan where the seeds are harvested. Narrow, tiny and curved in shape, Kala Jeera has a strong earthy aroma that becomes nutty flavored when cooked. Although it is not the same as cumin, it can be similarly used in small amounts to enhance the flavor of meats, soups, stews, rice, and sauces.

Culinary uses
The seeds of N. sativa, known as kalonji, black cumin (though this can also refer to Bunium persicum) or just nigella, are used as a spice in Indian and Middle Eastern cuisine. The dry roasted nigella seeds flavor curries, vegetables and pulses. The black seeds taste mostly like oregano crossed with pepper. Most people use it as a “pepper” in recipes with pod fruit, vegetables, salads and poultry.

Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East nigella is added to bread dough.

Other uses
Several species are grown as ornamental plants in gardens, popular for their seed capsules, which are used in dried flower arrangements. Love in the mist are used exclusively for dried arrangements. These flowers are the best to add texture to any dried flower arrangement. The delicate, purple striped pods are used in several arrangements for an airy effect.

In India the seeds are used as a carminative and stimulant to ease bowel and indigestion problems and are given to treat intestinal worms and nerve defects to reduce flatulence, and induce sweating. Dried pods are sniffed to restore a lost sense of smell. It is also used to repel some insects, much like mothballs.

Constituents::oleic-acid ,palmitic-acid,phenylalanine ,phytosterols, potassium,stearic-acid, stigmasterol,tannin,thymoquinone,tryptophan ,tyrosine

Medicinal Uses:
Nigella is considered carminative, a stimulant, and diuretic. A paste of the seeds is applied for skin eruptions and is sure to relieve scorpion stings. The seeds are antiseptic and used to treat intestinal worms, especially in children. The seeds are much used in India to increase breast milk. The seeds are often scattered between folds of clothes as an effective insect repellent. Alcoholic extracts of the seeds are used as stabilizing agents for some edible fats. In India, the seeds are also considered as stimulant, diaphoretic and emmenagogue. Some of the conditions nigella has been used for include: eruption fever, puerperium (Iraq); liver disease (Lebanon); cancer (Malaya); joints, bronchial asthma, eczema, rheumatis (Middle East); with butter for cough and colic (North Africa); excitant (Spain); boosing immune system, colds (U.S.) A recent study in South Carolina at the International Immuno-Biology Research Laboratory showed that there was some action against cancer cells using nigella plant extract. nder, fennel-flow.

Black cumin seed oil is used as a healthy dietary supplement. Black seed oil contains fatty acids, vitamins and minerals in a unique cell structure. Native to Western Asia, Turkey, Iraq, and Egypt, black seed oil has been valued for it’s health benefits for centuries, and is now becoming more well known in the West. As a general tonic 1 teaspoon of black seed oil, taken in food or drink, is said to benefit many conditions, in much the same manner as other oils rich in fatty acids, such as flax and walnut oils. According to Dr. Duke, the constituents in black cumin oil have been shown to have health benefits for: Stomach aches, asthma, bronchitis, coughs, digestive system, and fevers. The is anti-inflammatory, anti-bacterial, and acts as an emmenagogue (brings on menses) and a lactagogue (increase breast milk.)

Benefits and Side Effects
Black cumin seed is derived from a plant with the botanical name Nigella sativa. The plant is indigenous to Mediterranean areas, though it is grown in other parts of the world as well. The seeds of the Nigella sativa plant are black in color and look something like sesame seeds. Both the seeds and oil from the seeds are used as a nutritional supplement. Black cumin seed is considered to have a number of beneficial properties when used as part of an overall holistic health program. Many studies show that, while black cumin seed is effective by itself, it is particularly potent when combined with other herbs in regimens used to treat specific ailments.

Black cumin seed (also referred to simply as “black seed”) has been used as a nutritional supplement for centuries. It was even found in King Tut’s tomb, suggesting that even centuries ago, great respect existed for black cumin seed’s beneficial health effects. Ancient traditions document the use of black cumin seed as an energy source, perhaps because of its rich nutritional value. The seeds are still believed to increase heat in the body, making metabolism more efficient.

As a nutritional supplement in modern times, black cumin seed is used to treat respiratory conditions like bronchitis, asthma and emphysema. In addition, it is used to support stomach and intestinal health as well as kidney and liver function. Black cumin seed is thought to have antihistamine-like properties that make it useful in treating congestion, and it is widely used as a general tonic to boost immune function and to help prevent cancer. Several skin conditions can be treated with black cumin seed, and it is also used to enhance circulation. Over the past six decades, black cumin seed has been studied at various universities throughout the world, and more than 200 studies support its use as an effective herbal supplement

The primary active ingredient in black cumin seed is crystalline nigellone. The substance was first identified and isolated for use in supplements in 1959. Other components with health benefits include amino acids, essential fatty acids, crude fiber, and minerals such as potassium, sodium, iron and calcium.

The usual recommended dosage is between 50 and 75 mg of a supplement made from standardized extracts. Black cumin seed oil is also available as a nutritional supplement. The seeds are cold pressed to extract the oil, which is especially effective when used topically on the skin to treat eczema, psoriasis, and dryness.black cumin seed is used to boost immune system function, as an anticancer agent, and to treat skin conditions, including eczema, abscesses, and boil.Very effective for acne, pimples.

Black cumin seed oil can also be taken internally to treat arthritis and asthma and to boost the immune system. The recommended dosage of the oil is one teaspoon daily with meals. It can be mixed with juice or other beverages and should be refrigerated after opening.

As with many supplements, black cumin seed works best when used on a regular basis so that it can support the body’s natural healing ability. Though there is no known toxicity, pregnant and lactating women should not use black cumin seed, which has a history of use in large doses to induce abortion.

Side Effects:Undiluted oil can cause skin irritation. Not to be used while pregnant For food and dietary use only.

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


Resources:

http://www.theepicentre.com/Spices/nigella.html
http://vitamins.ultimatefatburner.com/black-cumin-seed.html
http://en.wikipedia.org/wiki/Nigella

http://www.anniesremedy.com/herb_detail469.php

http://www.herbnet.com/Herb%20Uses_LMN.htm

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