making_nutrition_simple

INTRODUCTION: Turmeric is an ancient spice that have been in used for over 2500 years in India. It was most likely first used as a dye. Turmeric is also been used as an Asian Cosmetic to impart golden glow to the complexion. There are 80 species of turmeric in India.  So, turmeric is a dried rhizome and it is also known as the "country cousin" of ginger. Popularly it is called as "The Indian Saffron". It is referred to as Indian Saffron not only because of its common usage but of its distinctive yellow color.  In vedic age, it was used for both culinary as well as religious ritual purposes. However, India has the honor of producing 80% of the world's turmeric crop. Erode, a state in Tamil Nadu is also known as the "yellow city" or "turmeric city".  BENEFITS: The most important component of turmeric is the curcumin. It is the main active ingredient. This traditional spice have a lots of medicinal properties,...

Prophet Muhammad (PBUH) said; “Use this Black seed regularly because it is a cure for every disease except death.” What are Nigella Seeds??  Nigella seeds are the dried, seed-like fruit of a small herb. The seeds are long and jet black with a matte finish. They closely resemble tiny chips of coal. Nigella seeds are sold whole and can be dry roasted and powdered at home. It is native to the Mediterranean region. But now it is also cultivated and found wild mainly in Egypt and India, but also in other parts of North Africa, western and southern Asia, Southern Europe and the Middle East. Nigella seeds have a distinct aroma and smoky taste that has notes of onion, cumin, and oregano. These unique characteristics make the seeds a great pairing in savoury dishes. In English, it is known as black seeds, black cumin or black caraway. In the United States, the plant is referred by many names, including fennel flower, nutmeg flower, onion seed, and gith. In India and many other S...

Figure 1: Sumac Powder  What is Sumac?   Sumac is a versatile spice originated from Mediterranean region, stretching from Italy to Greece to Lebanon. It is a most common spice used in the most Arab countries. Basically sumac is made from dried or ground berries of wild sumac flower. Though it is red in colour it doesn’t mean it will be spicy in taste but rather it has a tangy, lemony flavour to it.  It has been in used in roman kitchens, prior to the arrival of the lemons in those areas. It was used as a source of acidity due to its tangy and lemony flavour.   Scientific Background:   Sumac belongs to Anacardiaceae (cashew family) and its scientific name is Rhus.  Figure 2: Sumac plant and its berries Types of Sumac: There are two types of sumac. They are as follows: Smooth or Scarlet Sumac Fragrant or Lemon Sumac  Figure 3: Types of Sumac Plant. Benefits of Sumac: Powerhouse of antioxidants:  Sumac is rich in hydrolysable tannins which make it ra...