YELLOW & ORANGE kitchen

YELLOW & ORANGE kitchen FINEST SPICES FOR YOUR HEALTH

LONG PEPPER Long pepper (Piper longum), sometimes called I...
30/11/2015

LONG PEPPER Long pepper (Piper longum), sometimes called Indian long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to its close relative Piper nigrum - from which black, green and white pepper are obtained. The word pepper itself is derived from the Tamil/Malayalam word for long pepper, pippali.

The fruit of the pepper consists of many minuscule fruits — each about the size of a poppy seed — embedded in the surface of a flower spike that closely resembles a hazel tree catkin. Like Piper nigrum, the fruits contain the alkaloid piperine, which contributes to their pungency. Another species of long pepper, Piper retrofractum, is native to Java, Indonesia. The fruits of this plant are often confused with chili peppers, which belong to the genus Capsicum , originally from the Americas.

NUTMEG Nutmeg (also known as pala in Indonesia) is on...
29/11/2015

NUTMEG Nutmeg (also known as pala in Indonesia) is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica.The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia.

Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after twenty years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices, obtained from different parts of the plant. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.

NIGELLA SATIVA Nigella sativa (black-cumin,also known as nigella or...
29/11/2015

NIGELLA SATIVA Nigella sativa (black-cumin,also known as nigella or kalonji) is an annual flowering plant in the family Ranunculaceae, native to south and southwest Asia.

Nigella sativa grows to 20–30 cm (7.9–11.8 in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals.

The black cumin fruit is a large and inflated capsule composed of three to seven united follicles, each containing numerous seeds which are used as spice, sometimes as a replacement for original black cumin (Bunium bulbocastanum).

CURRY TREE The curry tree (Murraya koenigii or Bergera ...
22/11/2015

CURRY TREE The curry tree (Murraya koenigii or Bergera koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), which is native to India and Sri Lanka.

Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name 'curry leaves,' although they are also literally 'sweet neem leaves' in most Indian languages (as opposed to ordinary neem leaves which are very bitter and in the family Meliaceae, not Rutaceae).

KALA NAMAK Kala Namak or Himalayan Black Salt, also known ...
22/11/2015

KALA NAMAK Kala Namak or Himalayan Black Salt, also known as Sulemani Namak, Black Salt, Bit Lobon or Kala Noon, is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Due to the presence of Greigite (Fe3S4, Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet translucent crystals when whole, and, when ground into a powder, it is light purple to pink in color.

CINNAMOMUM TAMALA Cinnamomum tamala, Indian bay leaf, also known as tejpat,Malabar leaf, Ind...
13/11/2015

CINNAMOMUM TAMALA Cinnamomum tamala, Indian bay leaf, also known as tejpat,Malabar leaf, Indian bark,Indian cassia,or malabathrum, is a tree within the Lauraceae family which is native to India, Nepal, Bhutan, and China.It can grow up to 20 m (66 ft) tall.It has aromatic leaves which are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum).

BUCHANANIA IANZAN Buchanania lanzan is a tree which produces the seeds known as char...
10/11/2015

BUCHANANIA IANZAN Buchanania lanzan is a tree which produces the seeds known as charoli (Hindi: चारोली; Marathi: चारोळी; chironji or chiraunji, Hindi: चिरौन्जी; Tamil: சாரப்பருப்பு, saaraparuppu ) These seeds are used as a cooking spice primarily in India.Charoli are tiny almond-flavoured dried seeds of a bush called Buchanania lanzan, which is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut.

The charoli seed is lentil-sized, is slightly flattened and has an almond-like flavour. Though they can be eaten and used raw they are often toasted or roasted before use, as this intensifies the flavour.

They are commonly used in sweets in India. However, they are also ground into powders for thickening savory sauces and flavoring batters, and stewed into rich, meaty kormas.

Charoli seeds are used in the Ayurveda and Unani systems of medicine.

POPPY SEEDS Poppy seeds are less than a millimeter in length...
08/11/2015

POPPY SEEDS Poppy seeds are less than a millimeter in length, kidney-shaped, and have a pitted surface.It takes 3,300 poppy seeds to make up a gram, and between 1 and 2 million seeds to make up a pound.The primary flavor compound is 2-Pentylfuran.

A cut green seed pod with fresh latex.

Dry poppy seed pods containing ripe poppy seeds.
To some extent, harvesting for poppy seeds is in conflict with harvesting for o***m. Poppy seeds of superior quality are harvested when they are ripe, after the seed pod has dried. Traditionally, o***m is harvested while the seed pods are green and their latex is abundant, but when the seeds have just begun to grow.

The seeds of other poppy types are not eaten, but they are cultivated for the flowers they produce. Annual and biennial poppies are considered a good choice to cultivate from seed as they are not difficult to propagate by this method, and can be put directly in the ground during January.The California poppy (Eschscholzia californica), for example, is a striking orange wildflower that grows in the Western and Northwestern United States.

AZADIRACHATA INDICA / NEEM TREE Azadirachta indica, also known as Neem,Nimtree,and Indian Lilac is a tree in ...
08/11/2015

AZADIRACHATA INDICA / NEEM TREE Azadirachta indica, also known as Neem,Nimtree,and Indian Lilac is a tree in the mahogany family Meliaceae. It is one of two species in the genus Azadirachta, and is native to India and the Indian subcontinent including Nepal, Pakistan, Bangladesh and Sri Lanka. It is typically grown in tropical and semi-tropical regions. Neem trees now also grow in islands located in the southern part of Iran. Its fruits and seeds are the source of neem oil.

CINANAMOM Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained f...
08/11/2015

CINANAMOM Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".

Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are grown commercially for spice.

TURMERIC Turmeric has been used in Asia for thousands of ...
06/11/2015

TURMERIC Turmeric has been used in Asia for thousands of years and is a major part of Siddha medicine.It was first used as a dye then later for its medicinal properties.

The origin of the name is uncertain, possibly deriving from Middle English/early modern English as turmeryte or tarmaret. There was speculation that it may be of Latin origin, terra merita (merited earth).

The name of the genus, Curcuma is from an Arabic name of both saffron and turmeric (see Crocus).

PEPPER The word "pepper" has its roots in...
06/11/2015

PEPPER The word "pepper" has its roots in the Dravidian word for long pepper, pippali.Ancient Greek and Latin turned pippali into the Latin piper, which was used by the Romans to refer both to black pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant.Today's "pepper" derives from the Old English pipor. The Latin word is also the source of Romanian piper, Italian pepe, Dutch peper, German Pfeffer, French poivre, and other similar forms.

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