04
Saffron is characterised by a bitter taste and a hay-like fragrance; these are caused by the chemicals picrocrocin and safranal.It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow colour. These traits make saffron a much-sought after ingredient in many foods worldwide. Saffron also has medicinal applications.
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.
29
Menopause is a unique experience for every woman. It is the ending of a woman’s monthly menstrual periods and ovulation. It also signals other changes to the body and mind, brought on in part because the body begins producing lesser amounts of the hormones estrogen and progesterone (among others).
Menopause is not a disease. It is a natural process in a woman’s life. How a woman views this time of her life can have a lot to do with how frequent and severe her symptoms are. If menopause is viewed as the end of youth and sexuality, this time will be much more difficult than if it is viewed as the next, natural phase of life, a time of greater freedom, liberation from the restrictions of youth. .
Although menopause is one of the important physical milestones in a woman’s life, many women lack concrete information about what is taking place and what are their options. With a proper diet, nutritional supplements, and exercise and simple lifestyle changes, most of the unpleasant side effects of menopause can be minimized to a great extent and with this knowledge and preparation you can step forward with grace and embrace it!
Ayurveda links menopause with aging. Aging is a Vata predominant stage of life. Thus, the symptoms of menopause experienced by some women are similar to the symptoms seen when the Vata dosha rises and upsets the normal balance of the body. Vata-type menopausal symptoms tend to include depression, anxiety, and insomnia. Menopause may also manifest itself as a rise in the other two humors also. Women with Pitta-type symptoms are often angry and suffer hot flashes. Kapha type symptoms include listlessness, weight gain, and feelings of mental and physical heaviness.
The type of treatment depends upon the dosha in which the woman’s menopausal symptoms are manifesting.
Here it is important to note that health problems at menopause represent imbalances in the body that were already growing in the body and are unmasked by the stress of shifting hormones. Menopause symptoms are Nature’s wake-up call to let you know you need to start paying more attention to your health. Taking proper steps in the direction of balancing the imbalance doshas, paying attention to your diet and making lifestyle changes now is critical to ensuring that you age gracefully without the burden of chronic health problems.
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
04
What is your favorite lamb recipe? Chops? Shoulder? Leg? Steaks? Grilled? Baked? Marinated? Rubbed?
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
17
India, one of the most populated nations in the world, has rich and varied culinary traditions, many deeply enmeshed with spiritual traditions that are thousands of years old. Other culinary styles arrived throughout India’s long history with those who wandered into the land from afar and settled here and there, as well as with those who invaded its territories, overtaking native populations. Still others have been shaped by the natural forces climate and geography. These many culinary styles can be generally divided into four regional cuisines, with North Indian flavors and style standing out distinctly from the rest. The northern part of India, it is said, is part of India in which the influence of the early light-skinned Aryan invaders can still be seen, in the cuisine, culture, and language. This is the part of the world in which Sanskrit is thought to have evolved. North Indian cuisine encompasses the culinary traditions of the various northern countries, including Punjabi, Kashmiri, Awadh, Rajasthani, Marwari, Gharwal, and Pahari. Due to climate and growing conditions, wheat plays a stronger role in North Indian cuisine than in other areas of the country. Tandoori cuisine comes from the north.
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
27
India’s ancient cultures have left an indelible stamp on civilization but perhaps no single aspect has impacted day-to-day life in Canada quite as much as the cuisine of India. In cities and towns from Victoria to St. John’s Indian restaurants have sprung up and been eagerly embraced by a Canadian audience with an increasingly sophisticated taste for the new and exotic.
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.
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial “fill” items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.
Written By: News Canada
29
India is known for its excellent cuisine, it’s unique regions of cooking, and a pleasant dining experience. India is distinguished in the world’s cuisine for it vegetarian dishes. One thing all of the regional cuisines of India have in common is it’s use of spices. Garam masala is an essential ingredient in the cooking of the Punjab region of northern India. Loosely defined, “masala” is any blend of spices, and “garam” means hot.
Generally, garam masala is added to the dish very shortly before serving to enhance flavor. Garam Masala is also an excellent rub for chicken and beef.
Garam masala is available prepared in ethnic groceries, and specialty stores such as World Market. The disadvantage of this is that one doesn’t know how old the spices are, or what changes in temperatures and packaging it has been subjected to. One takes a chance on the potency and fragrance of this blend if it is bought already prepared. It is a simple process to make garam masala, and ingredients, with the exception of cardamom pods, are readily available. cardamom pods are available in Indian and natural food stores. Buy the green pods versus the white pods, which are bleached. Cardamom is an expensive spice, second only in price to saffron. It is expensive because it has to be hand picked. This spice is best used by toasting the seed removed from the pod, and then ground in a spice mill, along with the other ingredients of garam masala. Cardamom loses its essential oils and flavors quickly after being cracked and ground, and so buying the pods and toasting and grinding is the best method of use for this great spice.
To make Garam Masala, use the following ingredients:
2 cardamom pods, seeded 1 teaspoon whole cloves 30 whole peppercorns 2 teaspoons whole cumin seed 1 2-inch piece cinnamon stick 1 teaspoon coriander seeds 1/2 teaspoon ground nutmeg
The best method for making garam masala is to toast and then grind the ingredients. This is accomplished by placing the seed ingredients one at a time in a pan over medium high heat, and shaking them until they just begin to smoke and release their distinctive aromas. It will take approximately 1-3 minutes. Be sure not to burn the seeds!
Place the toasted ingredients in a spice mill, and grind to a fairly fine mixture. The garam masala can then be stored in a tightly sealed glass jar for up to 6 months. Any time after that, and the spices will begin to lose flavor and aroma.
I use garam masala for a rub for roasted or grilled chicken and beef. The aroma and flavor are outstanding, and chicken baked or grilled will retain the excellent flavor of the garam masala.
Try garam masala today. Cooking with the spices of northern India is an experience that every adventurous chef should try!
About the Author
Alden Smith is an award winning and published author who has been marketing on the internet for over 7 years. Visit his website http://www.allthebestrecipes.com for great articles, recipes, and cooking tips. Join his mailing list, and receive the 660 page cookbook “Famous Secret Recipes.” His monthly ezine contains tips, recipes, and articles on cooking. A world traveler, he has experienced the cusine of many countries.
Written By: Alden Smith
31
‘Middle eastern cuisine’ is a broad term that encompasses many different cooking styles from a number of different countries. Moroccan, Syrian, Greek, Arabian – the various cuisines of the middle east share a great deal – and have many differences. The food of the Middle East is a celebration of life. No matter which country, the staples are the fresh fruits and vegetables that grow in the hills. The spices and flavorings of Middle Eastern food are those that awaken the senses, sparkling against the thicker, richer tastes of the main ingredients. Mints, lemon, garlic, rosemary – all have a fresh, astringent quality that cleanses the palate and refreshes the taste buds. Throughout the region, the cuisine varies – but these things remain the same: fresh ingredients, astringent and piquant spices, olive oil, and little meat.
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