Saffron is derived from the flower of the saffron crocus. There are three stigmas in each flower. The stalk connecting the stigmas to the rest of the plant are often dried and used in cooking as a seasoning and colouring agent.

Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southwest Asia. It was first cultivated around Greece. History

The history of saffron cultivation reaches back more than 3,000 years. Cultivators bred wild specimens by selecting for unusually long stigmas, as far back as the late Bronze Age. Since 700BC, documentation of saffron’s use in the treatment of around 90 illnesses has been discovered.

Saffron is used both as a spice and as a medicine in the Mediterranean region, with usage and cultivation slowly spreading over the centuries, to other parts of Eurasia as well as North Africa and North America.

There are a handful of “premium” saffron types. For example, ‘Aquila’ saffron is cultivated in the Navelli Valley, near L’Aquila, in the Abruzzo region of Italy. There, saffron is grown on just eight hectares of land. At present, this is its exclusive domain worldwide. It is distinguished by the shape and colour of its stigmas and styles as well as its high safranal content. These give ‘Aquila’ saffron an unusually pungent aroma. In addition, high crocin content results in exceptional colouring ability. ‘Aquila’ was first introduced to Italy from Inquisition-era Spain by a Dominican monk. Thereafter, for the duration of the Middle Ages, ‘Aquila’ became Europe’s most sought-after cultivars.
But in Italy the biggest saffron cultivation, for quality and quantity, is in San Gavino Monreale, Sardinia. There, saffron is grown on 40 hectares (comprising 60% of Italian production); it also has very high crocin, picrocrocin, and safranal content.
Another premium saffron is the Kashmiri “Mongra” or “Lacha” saffron, which is among the most difficult and expensive for non-Indian consumers to obtain. It is even hard for Indian consumers to obtain, as most stores in India sell the cheaper Spanish saffron. Kashmiri saffron is recognisable by its extremely dark maroon-purple hue, among the world’s darkest, which suggests the saffron’s strong flavour, aroma, and colouring effect.

Vata-type menopause
Symptoms Nervousness, anxiety, panic, mood swings, vaginal dryness, loss of skin tone, feeling cold, irregular periods, insomnia, mild or variable hot flashes, constipation, palpitations, bloating and joints aches and pains.
Treatment:
Diet – Increase warm food and drinks, regular meals, and use spices such as fennel and cumin. Decrease caffeine and other stimulants, refined sugar, cold drinks, salads.
Lifestyle – Early bedtime, oil massage using almond and olive oil, meditation, yoga, Regular exercise like walking
Anti-Vata herbs include ashwagandha, arjuna, astragalus, cardamom, comfrey root, garlic, ginseng, guggul, hawthorn berries, licorice, myrrh, rehmannia, sandalwood and zizphus.

Pitta-type menopause
Symptoms – Prone to Hot Temper, anger, irritability, feeling hot, hot flashes, night sweats, heavy periods, excessive bleeding, urinary tract infections, skin rashes and acne.
Treatment:
Diet – Increase cooling foods, water intake, sweet juicy fruits (grapes, pears, plums, mango, melons, apples,) zucchini, yellow squash, cucumber, organic foods. Use spices such as cinnamon, cardamom and fennel. Avoid hot spicy foods, hot drinks and alcohol. no eating late at night.
Lifestyle – Go to bed before 10 PM , oil massage using coconut and sesame oil. Use Meditation and other techniques to reduce anger, hatred and resentment. Exercise and exposure to the sun are limited.
Anti Pitta herbs to be used include aloe vera, arjuna, barberry, golden seal, gotu kola, saffron, sandalwood and shatavari.

Kapha-type menopause
Symptoms – Weight Gain , sluggishness, lethargy, fluid retention, yeast infections, lazy, depressed, lacking motivation, slow digestion.
Treatment:
Diet Prefer light, dry and warm food, Consume fruits, whole grains, legumes, vegetables. Use spices such as black pepper, turmeric and ginger. Avoid meat, cheese, sugar, cold foods and drinks. Weekly fasting is helpful. Most or all of the daily food should be consumed before 6 p.m.
Lifestyle – Get up early (by 6AM). Mustard oil and linseed oil are often recommended for massage.
Anti Kapha Herbs include bayberry, cayenne, cinnamon, guggul, motherwort ,mustard and myrrh.

Key factors in achieving graceful menopause
A smooth menopause transition and great health in the years to come can be achieved with the help of –
Balancing Doshas – Ascertain the imbalance dosha according to your symptoms and follow the advice given above to balance that dosha.
Balancing Diet – Diet plays a key role in balancing hormones during and after menopause. It is well known that Japanese women rarely experience hot flashes, probably because their diet contains large amounts of soy/soya, a food rich in certain plant estrogens called “isoflavones.” Soya products are not the only source of plant estrogens, however. Another equally healthful source of phytoestrogens are “lignans,” compounds found in a variety of whole foods including grains and cereals, dried beans and lentils, flaxseed, sunflower seeds and peanuts, vegetables such as asparagus, sweet potatoes, carrots, garlic and broccoli and fruits such as pears, plums and strawberries. Common herbs and spices such as thyme oregano, nutmeg, turmeric and licorice also have estrogenic properties.
Eat a varied diet high in fruits, vegetables, whole grains and dried beans .Its a rich source of phytoestrogen. Variety and moderation are important because just as too much estrogen is unhealthy after menopause, too much phytoestrogen may also be dangerous.
Apana Vata, which governs the genito-urinary tract, elimination, and menstruation, is a key area to attend to when preparing for menopause. Drink plenty of warm water throughout the day. Eat plenty of cooked, leafy greens, as this helps elimination and is also a good source of calcium. For both Pitta and Vata imbalances, a breakfast of cooked apples and prunes and figs is a good way to start the day, as it balances the doshas and cleanses the digestive track.
Panchakarma – More serious symptoms, such as frequent hot flashes, continual sleep disturbance, and moderate to severe mood swings, are signs of deeper imbalances.
Ayurveda describes that these stubborn symptoms are usually due to the buildup of wastes and toxins, referred to as “ama,” in the body’s tissues.
In this case, a traditional Ayurvedic detoxification program “panchakarma,” may be needed to clear the body’s channels and gain relief. This internal cleansing approach is also the treatment of choice for more serious problems such as osteoporosis and high cholesterol.

Dr. Mrs. Sushama Patwardhan, is a graduate in Ayurvedic Medicine and Surgery [B.A.M.S] [Ayurvedacharya] Working as Ayurvedic Consultant at Sangli,INDIA for last 23 years.

Working as a ‘associate editor’ for the website http://ayurveda-foryou.com for past 3 years.

editor@ayurveda-foryou.com

Written By: Dr. Sushama Patwardhan

But good diet and exercise are necessary even when counselling is the primary means of correction.

Some problems may be primarily rooted in chemical or glandular imbalance and may be completely corrected by diet and exercise.

When the food we eat lacks essential vitamins, minerals, enzymes, and other nutrients, we become undernourished and subject to disease.

Likewise, sexual problems, whether physical or mental, result from deficiencies–in knowledge, in attitude, in diet, in lifestyle. Once we correct the deficiency, the problem takes care of itself.

This is Nature’s way.

Our bodies are made of food chemicals, and the energy we use is fueled by food chemicals.

When some of these chemicals are lacking, certain parts of our bodies may be incomplete, so they cannot perform the functions they were designed to perform.

Since we get the chemicals we need from foods, we have to have a variety of whole, pure, and natural foods to meet all the chemical needs of the body.

We have to eat right, or our bodies will not work correctly.

Our sex lives depend on the structural integrity of several glands, organs, and tissues of the body as well as on the availability of sufficient energy to perform at its best.

Each of these parts of the sex system requires constant replenishing of the nutrients it requires.

While the brain, nerves, and glands are fed by the same foods, different tissues require different foods to function at peak efficiency.

Thus, a variety of nutrients needed by different tissues requires a variety of foods to supply those nutrients.

But suppose we were not getting the right foods to produce the sex hormones our bodies needed? We would be in serious trouble as far as our sex lives were concerned.

If you want to save your love life and make it more enjoyable, you need to evaluate the food and drink that have become part of your lifestyle.

The Centers for Disease Control and Prevention suggests that adults eat a healthy breakfast, drink 100 percent fruit juice and load their diets with fruits and vegetables.

Researchers at the U.S. Department of Agriculture have found that the mineral boron is vital for hormone production and sexual function. boron can be found in dark green leafy vegetables, fruits(not citrus), nuts and legumes.

For a romantic twist, the caring couple can prepare their nutritious meals together; not only will you boost your energy, but for many, the act of food preparation itself can be a bonding experience.

You can kick it up a notch by using aphrodisiac spices like clove, vanilla, ginger and saffron in your dishes.

Even the healthiest of meals cannot provide all of the 45-plus nutrients that are needed in your diet to maintain good health.

These essential nutrients are divided into six categories–proteins, carbohydrates, fats, vitamins, minerals and water.

Even marginal deficiencies of one or more nutrients can interfere with your good health.

Use as few drugs as possible. Ask your doctor if any of the prescription drugs you have to take will affect your sex life.

Cut out or cut down on the use of alcohol, cigarettes, and coffee. As much as possible, avoid sugary foods and drinks and fried, fatty foods. Cut back on milk and wheat products.

Substitute herbal teas for coffee and regular teas, juices for commercial soft drinks. If you must use sweetener, use a little honey.

As adults, we must realize that good health is earned. It is something we have to work for.

We can have a wonderful love life and wonderful sexual activity, but the two must be built on a foundation of right living. We need to learn our historical lessons and resolve to eat foods as whole, pure, and natural as we can find them.

Sometimes the flame of love just dies, because we aren’t eating right. The sex drive won’t run without the right fuel.

About The Author

Ruby Boyd’s website offers information on achieving Natural Health, Natural Beauty using natural, drug-free methods.

Visit http://www.a1-natural-health-and-beauty.com for information on how to achieve health and beauty fitness goals naturally.

Written By: Ruby Boyd

I have been delighted with the results of the colors I have tried and my friends have been thrilled to receive them as springtime gifts. The colors are very unusual — gentle, earthy, soft, and very vibrant, without being harsh like the artificial dyes — and when I tell people the colors come from plant dyes, they always want to know the origin of each color.

To color these eggs, you boil the eggs with the dyestuff, rather than boiling the eggs separately and they dying them.

Here are the general directions:

1. Put raw, white-shelled, organically-raised eggs in a single layer in a pan. Cover with cold water.
2. Add a little more than a teaspoon of white vinegar.
3. Add the natural dyestuff for the color you want your eggs to be. (The more eggs you are dying at a time, the more dye you will need to use, and the more dye you use, the darker the color will be.)
4. Bring water to a boil, then reduce heat and simmer for 15 minutes.
5. Quickly check the eggs for color by removing them from the dye liquid with a slotted spoon.

If the color is as desired, pour off the hot dye liquid and rinse the eggs immediately in cold water to stop the eggs from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain and allow eggs to cool in the refrigerator.

If you wish a deeper color, strain the hot dye liquid into a container, then rinse the eggs immediately in cold water to stop them from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain the last of the cold water, then cover the eggs with the strained dye liquid. Add more water if necessary so that the eggs are completely covered. Put into the refrigerator immediately and keep eggs in the refrigerator until the desired shade is achieved. Overnight is good. Longer than about twelve hours some of the colors just get muddier instead of deeper, and the lighter shades are more vibrant.

Try these foods to dye your eggs:

Red – Pink — lots of red onion skins, cranberry juice, or frozen raspberries.

Orange — Yellow onion skins

Brown — Red beet skins or grape juice (produces a beautiful sparkling tan), coffee.

Yellow — Saffron, tumeric or cumin, orange or lemon peels, or celery seed.

Green — spinach, or carrot tops and peels from Yellow Delicious apples for a yellow-green.

Blue — Red cabbage leaves make the most incredible robin’s-egg blue.

Deep Purple — Red wine makes a beautiful burgundy color

Tips for successful results:

* Use filtered or distilled water. Chlorine and other chemicals will work against the dye, making it less intense. Buy distilled water or use your own filtered water.
* For deeper colors, use more dyestuff or let the eggs soak longer.
* For even coverage, cook eggs in a pot large enough to hold enough water and dyestuff to completely cover the eggs, even after some of the liquid has evaporated during the 15 minute of boiling.
* Again, for even coverage, if you continue to soak the eggs in the refrigerator after cooking, make sure the eggs are completely covered with the dye liquid.
* Blot the eggs dry or allow them to air dry, as for some colors the dye will rub off while still wet. On the other hand, if you wish to make a white pattern on the egg, you can rub off some of the dye for some colors immediately after cooking.
* Make sure eggs of different colors are completely dry before piling them up in a bowl together, as wet dye from one egg can transfer to another.

About the Author

Read more about natural dyes for Easter eggs at http://www.debraslist.com/food/aboutcoloringeggs.html.

Hailed as “The Queen of Green” by the New York Times, Debra Lynn Dadd has been a consumer advocate for products and lifestyle choices that are better for health and the environment since 1982. Visit her website for 100s of links to 1000s of nontoxic, natural and earthwise products, and to sign up for her free email newsletters. http://www.dld123.com

Written By: Debra Lynn Dadd

Most of us run out of ways to prepare lamb before our mint jelly is finished. If young mutton ranks high on your list of preferences, youll be interested to know the Royal Cooks for the Mughal Empire in India were able to create a different preparation of lamb for each day of the year. Thats well over three hundred dishesfar more than todays cooks would be able, or inclined, to create.

Although other meat showed up in the Mughal cuisine, lamb was their meat of choice for both religious and geographical reasons. As Muslims they didnt eat pork. Large quantities of beef were unavailable in the predominantly Hindu country (India) they ruled. Fish and other seafood were unfamiliar and not easily available in their landlocked empire.

These wealthy Mughals, builders of the memorable Taj Mahal, lived a life of luxury, drama, and complexityan opulence which was reflected in their food. Any ingredient they wanted could be summoned to their table. Gold and silver foil garnished tops of food. Fifty different dishes would be prepared for a banquet. Multitudes of spices were daily ground for their meals.

A favorite Mughal lamb appetizer was muzbi. Its preparation began with a lamb breast. A marinade of garlic, onion, ginger, green chili, turmeric, red chili and garam masala was ground together then mixed with yogurt. Fatty cubes were cut from the marinated breast and dipped into a thin paste of crushed almonds, poppy seeds, and sesame seeds. Then the muzbi was quickly sizzled on hot stones. Several pieces would be served to each person on plates garnished with sliced onion, green chutney, and a wedge of lime.

You might not want nor have the facilitiesto prepare a whole fattened sheep and platter it on its back with its legs in the air, but the Mughal cooks did. First they liberally slashed the animal and filled each incision with spices. Then it was roasted on a spit. After the meat was cooked, the carcass was stuffed with flavored rice, whole roasted chickens, and hard-boiled eggs. The entire concoction was baked in a cauldron with butter, water, vegetables, rice, and more spices. The graphic shape wasnt always attractive, but the taste was a tantalizing combination of strong lamb, bland chicken and eggs combined with the snappy combination of spices, vegetables and rice. Large feasts required several of these plattered animals.

Mughal kitchens are gone but many of their recipes, some of them adaptations, are still favorites in many parts of the world. The preparations below use lamb without the complexity and over-the-top- richness so frequently found in Mughal food.

One is biryani which is a rice and lamb combination. Spices such as cumin, pepper, cinnamon, cloves, peppercorns, cardamom, mace, nutmeg, and saffron are used in various combinations. Biryani is garnished with small sheets of edible silver leaf.

Another, ground lamb meatballs filled with hard-cooked eggs, is a visually stunning dish we can thank the Mughals for. When Nargesi Kofta is sliced, the egg in the middle is sunnily exposed, reminiscent of the narcissus reflected in its name.

A third is kababs, seasoned ground lamb shaped into elongated sausages around skewers. They are grilled or broiled and served with a sprinkle of masala and perhaps a sauce made from pistachios, almonds, cardamom and cream.

Lamb can be prepared with a variety of masalas, each changing the flavor of the finished product. Masala is a combination of spices, herbs and others seasonings ground or pounded together and is used as the base for Indian curry sauces. They are fresh daily, and adjusted to the current ingredients. Coconut, coriander, hot chilies, ginger root, garlic, and onions are enjoyed in addition to the powdered ingredients.

Complex lamb dishes involving extended preparations, significant staff and unusually large platters are limited to royalty and the very wealthy. For the rest of us, cookbooks provide a wide range of ingredients and methods that present lamb as a worthy entre.

A basic, home-style lamb curry for todays cooks is accomplished by creating a sauce and cooking it with the meat. Saut 2 chopped onions, four cloves of garlic, chopped fresh ginger, 1 t coriander powder, a pinch of turmeric, t cumin powder, t garam masala, 1 t chili powder. Add a cup of water and cook for 10 minutes. Add two chopped tomatoes and cook another five minutes. Now the curry sauce is ready for the 10 ounces of lamb cubes and 2 cups of water. Cook until done and serve sprinkled with chopped coriander leaves.

About The Author

Sandra Wilson is an author, teacher and international lecurer. Her historical fiction, TAJ, was inspired by visits to the “poem in marble” of the title several times during her four years teaching in India. For more information, go to www.taj-womanandwonder.com.

Written By: Sandra J. Wilson

Spices are an essential element to Indian cuisine, and they use some of the most aromatic and beautiful spices on earth. Historically, however, in addition to serving to add delectable flavors and attractive aromas, the spices were chosen for their food preservation and medicinal properties. While many spices are common throughout most Indian cuisines, the methods and ratios of usage differ in each region, with some spices being much more common in some areas and other flavors being more specific to certain areas. North Indian cooks tend to use their spices in freshly ground powder form.

Chili peppers are common to Indian cuisine, and in the north, the Degchi Mirchi, or Kashmiri chili pepper are especially popular. Ground red chili powder is important North Indian flavor, as is turmeric, cumin, coriander, sweet bay or laurel leaves, black and green cardamom, cassia tree bark, for which cinnamon is often substituted, cloves, nutmeg, saffron, black and yellow mustard seeds, fennel, fenugreek, asafetida, curry leaves, tamarind, and fresh cilantro leaves and mint leaves.

Garam masala is a spice mixture used extensively in North Indian cuisine. This is a blend of spices, which is loosely built upon a set of common spices, but varies widely from region to region, even from family to family. In the north, a basic garam masala would consist of raw cardamom seeds, cinnamon, cloves and black pepper. Ghee, or clarified butter, is particularly important to the flavor of northern cuisine.

Flat breads of various types, including roti, puri, chapattis, different types parantha, and tandoori baked breads, such as nan, are a part of most north Indian meals. Showing the religious influence of the Vaishnava Hindus, the northern states, Uttar Pradesh in particular, have created some of the finest vegetarian cuisine in the world, built upon a wide variety of pulses, or legumes and fragrant Basmati rice.

North Indian flavors have become an important part of international cuisine, spreading throughout the world’s metropolitan centers and into the food cultures of many countries. Beloved especially for its specialized tandoori dishes and vegetarian creations, North Indian cuisine continues to expand and flourish globally.

About the Author

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Written By: Kirsten Hawkins

North indian cuisine history

More and more Canadians are discovering the astonishing range of Indian foods and how easy it is to prepare them at home. Indian food is much, much more than just a plate of curry. Regional and cultural influences (Hindus do not eat beef, some are strict vegetarians who even shun eggs and fish; Muslims do not eat pork or shellfish) have given rise to an immense number of dishes, some hot and spicy, others mild and velvety.

What makes Indian cuisine so different from others is the skilful and imaginative use of blended spices and herbs in the preparation of food. Cooks add their own special ingredients and guard the secrets of their recipes. But all use various combinations of spices such as cardamom, cloves and ginger to add aroma to the dish; red peppers, ginger and mango powder for flavour; paprika, saffron and turmeric for colour.

The best Indian chefs grind their own spices, shred their own herbs and can often take hours to prepare the selection of dishes that make up a meal.

For cooks who do not have that much time, there is a simpler process. Sharwood’s line of sauces make it possible to prepare a delicious Indian meal in minutes.

Balti sauce, the newest in the line, is a rich tomato-based cooking sauce piquantly seasoned with coriander, red chillies and fenugreek. It can be used to give an entirely new perspective on chicken, lamb, beef or even vegetables.

Butter chicken, a mouth-watering favourite in many restaurants, is made simple with Tandoori Makhani, in which cardamom and cream blend smoothly to produce a dish fit for the Moghul princes themselves. Tikka Masala is yet another rich sauce flavoured with caraway seeds and coriander – again, ideal with chicken.

These sauces are far too delicious to waste so, to soak them up, Sharwood’s has introduced Naan Bread Mix. Quick and easy to make, it adds a real ‘home made’ feel to an exciting meal.

All sauces come with simple directions and have a shelf life of 18 months unopened – seven days opened. If you’d like to delve deeper into the secrets of this great cuisine, check out the wealth of information in the Internet at www.sharwoods.com.

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Written By: News Canada

While there certainly are marriages that are tried and tested, such as tomatoes and basil or lamb and rosemary, the reality is that the use of herbs is every bit as much a matter of personal taste as any other aspect of cooking.

Consequently, what I want you to do is to sample as many herbs as you can and try to marry up the flavors with the foods you are familiar with. Thats not as difficult as it sounds. Just close your eyes and think about it.

You will find, after a while, that you will instinctively know which flavoring to use, when to use it and how much of it you need.
Do this with both fresh and dried herbs. Crush a little between finger and thumb and smell it. This is much more important than your sense of taste.

Something magical will happen. You will come to realize that fresh herbs are not better than dried ones, they simply impart a different flavor. There are two major exceptions to this.

One is mint, which has a strange musty flavor when dried, and the other is chives, which are so delicate that the flavor rarely survives cooking. Using dried chives is therefore pretty pointless.

One other point to watch out for is that some dried herbs can remained inedible even after thorough cooking. Rosemary is a very good example of this and needs to be filtered out of any liquids in which it has been used as a flavoring.

In any case, fresh or dried, it is better to chop up herbs such as this before using them.

Using herbs in cooking

Many herbs, such as basil and coriander (sometimes called Chinese parsley and cilantro in the USA) are terrific simply torn up in salads. Note that I said torn up and not cut; only cut herbs if you intend to cook them.

Its important to recognize that some herbs lose flavor with extended cooking, even in their dried state. Fortunately its fairly easy to spot which those are.

Tough leaved herbs such as bay can be safely added at the start of cooking time and will maintain their flavor. In fact, they may need to be in the food for as long as possible in order for their flavor to fully develop.

Herbs with light and delicate leaves, however, will lose their flavor very quickly once in contact with heat. To use basil in a soup, for example, you needed to add it, not to the hot liquid as you might expect, but rather to the warm plate you intend to serve the soup in. Then pour the soup on top of it.

Alternatively, simply sprinkle it on top of the soup and leave it there. It will make an attractive decoration and impart a wonderful aroma as you take the soup to the table.

Whats that? You want to use a tureen and server the soup at the table? No problem. Sprinkle the herb in its raw state on top of the soup anyway. The effect, when you remove the lid, will be the same. Just stir it in as you serve.

The spices of life

Most people, including most professional chefs, use spices that have already been prepared.

That is to say they have been ground up, ready to use. The main exception to this is probably black pepper, which you should always grind yourself. Not difficult. You can buy a pepper grinder just about anywhere and the peppercorns are available in any supermarket.

Of course you can, if you wish, go to the trouble of buying a pestle and mortar, tracking down the raw spices and then grind them yourself.
If you do this, you will be richly rewarded with deep and penetrating flavors. You may also find that you get tired of doing it very quickly. However I would highly recommend it for a special occasion, or a wet weekend in Bargo.

Generally speaking, though, the shop bought variety are fine, providing you dont keep them hanging around in a cupboard for too long. They will lose their flavor.

As with herbs, its very important that you learn the taste and smell of each individual spice and, uniquely, its pungency. This last item is one that is frequently overlooked, even by experienced cooks.

Just about everybody is aware that chili needs to be used carefully for obvious reasons. But for some reason they do not pay the same attention to turmeric, which is quite delicate, and, say, star anise which can strangle an incautious palate at a hundred paces.
Both give themselves away, however, if you simply take the lid off the jar and sniff them.

Mixing spice

Generally speaking, it is a rare thing to add more than a couple of spices to the same dish. The obvious exceptions to this are Asian and Indian dishes, where the carefully blended mix of flavors will be both traditional and subtle.

You have a choice with these. You either follow a recipe, or you use one of the many excellent pre-prepared pastes that are now available. I tend towards the latter choice, although I do still mix my own spices from time to time.

You should do the same. Its fun and you learn a great deal about which spices mix well and which are best kept as an individual flavoring.

However you choose to cook with spice, treat it with respect and always add it a little at a time, tasting as you go.

Remember also, that the flavor will change with the length of cooking time. It may deepen, or it may lessen in its effect. Only experience will teach you what each individual spice does and how quickly it does it.

One excellent way to test the effect of adding spice, is to cook your rice with something like cardamom seeds. These come in little pods that needed to be cracked open and the seeds extracted.
Do this by placing them on a stable surface, place the flat of a cleaver blade over them and apply a bit of pressure. They will open easily. Use about two pods for one dish of rice.

You could also add some turmeric to the same rice dish. This will turn it yellow and also add a subtle flavor which complements the pungency of the cardamom. Call it saffron rice if you like, very few people will be able to tell the difference.

Rice is a good way to test any number of flavorings. Personally I find it a bit boring on its own, and I frequently add something to it to jazz it up a little. Experiment. You will be pleasantly surprised at what a difference a new flavor can make.

You will also be pleasantly surprised at your growing reputation.

About the Author

Michael Sheridan is a former head chef at the Pierre Victoire restaurant in London’s West End, specializing in French cuisine. An Australian, he is a published author on cooking matters, and runs a free membership club and cooking course for busy home cooks at http://thecoolcook.com

Written By: Michael Sheridan

There is the tourist region of Tuscany, on the northwestern coast of Italy. Tuscany is sought out for its simple but delicious dishes, seasoned sparingly with basil, parsley, and thyme. Tuscan bread and a little bit of olive oil is a big part of the seafood dishes of the Tuscan region.

Abruzzo, a little known treasure in the middle eastern section of the boot mixes chili peppers into almost all of their dishes. Like many other regions in Italy, there is a mixture of mountain and seafood dishes. Pasta is very often a first course, instead of a part of a stew or entre. Most of the chefs in the Abruzzo region are skilled at hand rolling their own stuffed pastas, and crepes are used in meat dishes, rolled in savory sauces or put in to broths. Polenta is enjoyed with hearty sausages and rich, meaty sauces.

Sardinia, an island off of the western coast of Italy is home to a rich fishing tradition as well as a beautiful mountainous inland landscape. This, in addition to a rich heritage of not only Italians, but also Arabs, French, Greeks, and Spaniards, has made the island home to a diverse culture of seafood and meat dishes spiced with fennel and saffron. Stews and rich, hearty pastas make up a large part of the local cuisine in Sardinia, as well as sheep milks cheese.

Emilia-Romagna is perhaps the most sought out region of Italy in terms of local cuisine. It is often called the market basket of Italy. Located in northern Italy, Emilia-Romagna is home to many of Italys most renowned dishes, like Prosciutto di Parma, Mortadella, Parmigiano-Reggiano, and balsamic vinegar. Chefs in the Emilia Romagna region have a penchant for gregarious presentation and rich spices.

Much like the American idea of Chinese food, the American idea of Italian food is only the tip of the iceberg. Italian regional cuisine is marked by the countrys locality to northern Africa and other Mediterranean countries, as well as a diverse local landscape, ranging from mountains to oceans. Sheppards, shopkeepers, farmers, and fisherman all contribute to one of the most diverse cultural cuisines in the world. Next time you are in the mood for Italian food, try something a little bit different than your usual spaghetti and meatballs, maybe a saffron seafood stew or a polenta. Rest assured, you wont think of the words Italian cuisine the same again.

About the Author

This article provided courtesy of http://www.organic-foods-guide.com

Written By: Steve Wilcott

Lebanese The tiny country – about the size of Connecticut – is nestled into the shores of the Mediterranean Sea, at the very crook of the fertile Crescent. Its contributions to the cuisine of the entire Middle Eastern region of the world are unmistakable. The flavors that spice the foods of all the surrounding lands can be found here in abundance – olive oil, lemon, garlic and mint. Lebanese cuisine features such staples as kibbeh (ground lamb with bulghur wheat) and tabouleh (parsley, mint and bulghur wheat salad). The food is simply prepared, with the flavors blending together into a complex medley of earthy, fruity tastes and scents.

Syrian If Syria had contributed nothing else to the world cuisine but pita bread and hummus, it would still be worthy of note. There’s far more to the cuisine of this small Middle Eastern country, though. Baba ganoush (pureed eggplant), stuffed olives and figs, peppers in olive oil – Syrian food celebrates the fruits of the earth and blends them to bring out the textures and flavors in surprising ways. Shish kebab and rice pilaf are two of the more well-known dishes, and while most people think of Greece when they hear baklava, the Syrian claim that it is based on their own dessert of batwala.

Arabian The Bedouin of the desert once based their diets on dates and yoghurt with the occasional camel or goat to provide meat. Over the centuries, the nomadic tribes incorporated spices, meats and vegetables from other cultures into their cuisine. Today’s Arabian cuisine is a mingling of influences from India, Lebanon and further west. Lamb is the meat most often used in cooking, and it is prepared in a number of ways including shish kebab, spit-roasted, or stewed. The cuisine relies heavily on mint, turmeric, saffron, garlic and sesame. Rice and kasha are the most commonly consumed grains, and the spicing is fresh and astringent – meant to awaken and refresh the palate rather than burn it out.

Throughout the Mediterranean Middle East, the cultures and people have intermingled and carried with them their foods and traditions of eating. In no other place in the world can there be found a blending of cultures that has mingled so much – yet maintained such distinct, national flavors. Healthful, fresh, delicious and life-enhancing, it’s little wonder that the cuisine of the Middle East is among the most popular with diners the world over.

About the Author

Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.

Written By: Kirsten Hawkins