Medicinal Values of Herbs & Spices

The one factor that distinguishes one country’s cuisine from another’s is its use of herbs and spices. Indian cuisine is universally known for its distinctive flavorings. It was the quest to obtain India’s prized spices that led to the discovery of the New World.

Some of herbs, spices, and seeds come from the same plant. For example, the Coriander plant produces two vastly different seasonings: a spice (coriander seed) and an herb: (cilantro, also known as fresh coriander). Also, most of the herb, spices, and seeds are used in combination with a common purpose in mind- to season foods.

Spice preparation, which sometimes involves dry roasting (also known as pan-roasting), is an age-old cooking process in India. Dry-roasting not only enhances the flavor of the spices but actually gives them a brand-new texture and identity. Spices such as coriander, cumin, fennel, sesame, pomegranate, mustard seeds, and also peppercorns are often pan – or – dry roasted before they’re added to various dishes. Whole and ground spices can be dry-roasted, though there will be subtle flavor differences.

 

SOME OF THE SPICES & HERBS WE USE AT ROYAL KHYBER

• ASAFETIDA (HING) This pungent, almost unpleasant-smelling spice imparts a pleasant onion-garlic flavor to dishes and has numerous beneficial properties, the most important one being an aid to digestion and relieving flatulence.

• BASIL ( TULSI ) This highly aromatic herb belonging to the mint family is excellent for digestion, and respiratory ailments.

• BLACK PEPPERCORN (KALI MIRCH ) This is one of the oldest known spices. Black peppercorns are the dried berries of the pepper plant. Black peppercorns are peppery hot ( though their heat does not linger for too long ) and very flavorful. They are invaluable for the digestion and are a common home remedy to soothe sore throats ( when mixed with honey ) and clear the sinuses.

• CARDAMOM PODS (ILLAICHI ) Regarded as the world’s most valuable spices, next to saffron and vanilla, has a sharp initial bite that soon mellows into delicate and refreshing flavor. Small or green cardamom contain 8-10 sticky, black, slightly sweet, yet sometimes strong and highly aromatic seeds that have a hint of eucalyptus. They are excellent breath fresheners that aid in digestion as well. Indians chew them as Westerns chew gum

• CAROM SEEDS (AJWAIN ) Sometimes called lovage, omum, or bishop’s weed in Indian books, these tiny purple-black seeds look like celery seeds but have a pungent and hot bite. When crushed, they release strong and highly aromatic, thyme like fragrance. Invaluable for its flavor and medicinal properties, these seeds are irreplaceable in the Indian spice closet. They are used whole, crushed, or ground in pickles, appetizers, and breads. These seeds are often chewed raw to relieve flatulence and stomachaches. They are combined with fennel seeds and black cardamom pods to make tonic water for infants.

• CINNAMOM (DALCHINI ) Cinnamon is the dried inner bark. It is available in 3-4 inch sticks, small broken pieces, and ground. It is often used in combination with black cardamom pods to flavor curries, rice pilafs, and spice blends like garam masala.

• CLOVES (LAUNG ) These nail-shaped, dried, and unopened flower buds are dark red-brown in color. They have a sharp, pungent, almost bitter bite, and a warm and familiar aroma. They are an essential ingredient in certain spice blends. Whole clove and clove oil are helpful home remedies for tooth and gum problems.

• CORIANDER AND CILANTRO ( SUKHA AUR HARA DHANIA ) These dried seeds of the dainty coriander plant are known as coriander seeds or sukha dhania and the greens are called fresh coriander or cilantro, Chinese parsley, or hara dhania. Coriander seeds add wonderful flavor to cooked dishes.

• CUMIN (JEERA ) Cumin seeds are actually the dried fruit of the cumin plant. There are two types of cumin seeds, the familiar brown seeds called safaid jeera (white cumin) and the more exotic variety known as kala or shahi jeera ( black or royal cumin ). Kala jeera is a rare variety that grows in the Vale of Kashmir. Cumin seeds are considered effective in treating digestive disorders, morning sickness, insomnia, and flatulence.

• CURRY LEAVES ( KARI PATTA ) The small oval leaves of the urry plant impart an aromatic curry-like flavor to dishes. Curry leaves are a mild laxative and also effective in treating morning sickness, diarrhea, and dysentery.

• FENNEL (SAUNF) These plump, oval, pale yellowish green seeds bear a resemblance to cumin seeds and taste like anise or licorice. Fennel seeds are renowned for their medicinal properties and are often eaten raw or dry-roasted to aid digestion and freshen the breath after meals.

• FENUGREEK SEEDS AND GREENS (METHI ) Fenugreek is also called Greek hay and belongs to the legume family. Dried methi leaves are ground to a powder and then generally used as a seasoning in small amount to add a fragrant allure to various meats, vegetables, rice pilafs, and spice blends. Fenugreek seeds are beneficial in the treatment of indigestion, flatulence, diabetes, respiratory infections, and skin irritations, and purify the blood.

• GARLIC (LASUN ) Belonging to the onion family, garlic really needs no introduction. Besides imparting a tremendous flavor boost to dishes, it is one on the best herbs for the entire body, including the heart and lungs. Indian cooking only uses fresh garlic.

• GINGER- DRIED AND FRESH (ADRAK, SUKHA OR TAZA ) Ginger is the buff-colored, knotty rhizome of a tropical plant. Ground ginger has a spicy and sweet citrus-like aroma and a hot bite. Ginger is one of the most beneficial of the herbs. In India it is often referred to as the maha aushadhi- the great medicine- and provides the best known home remedy for indigestion, nausea, motion sickness, fever, muscle aches and pains, and respiratory disorders.

• MANGO POWDER (AMCHUR) Like dried ginger, this spice is available as small buff-colored dried pieces or ground into powder. The excessively sour raw mangoes are cut into small pieces, dried in scorching summer sun, and then ground into a fine powder that is used as a souring agent instead of lime or lemon juice in cooked dishes, especially those without gravy. It is also used in the preparation of various drinks, chutneys, spice blends, and salads.

• MINT, FRESH AND DRIED (PUDINA, TAZA AUR SUKHA) The highly aromatic, dark green, oval mint leaves play a crucial role in Indian cuisine. They are used extensively to make chutneys, yogurt raita, and sauces. Mint is a valuable herb that helps in digestion and stomach aches. It is also a natural antiseptic that keeps the mouth fresh and the taste buds healthy.

• MUSTARD (RAI) Indian cuisine uses the brown variety of mustard seeds which is mistakenly referred to as “black” because of their dark color. They have a sharp, pungent flavor which mellows after they are fried in oil or dry-roasted. They impart a mild, tangy flavor and tremendous visual appeal to numerous chutneys, rice, vegetable, and lentil dishes. Indian cuisine uses both the whole and ground forms.

• NIGELLA (KALONJI ) These charcoal black, triangular seeds bear an uncanny resemblance to onion seeds, and are often mistakenly referred to as such. Nigella seeds have a mild, oregano like flavor. They are also used in pickling and chutney spice, along with fennel, cardamom pods, and fenugreek seeds.

• NUTMEG (JAIPHUL) Nutmeg is the sun-dried kernel of the seed contained inside the apricot like fruit of the nutmeg tree. This medium brown, 1 inch long, oval kernel has a rich, warm fragrance and a sweet antiseptic flavor.

• SAFFRON ( KESAR ) Saffron, the dried, threadlike stigmas of the saffron crocus, is the most expensive spice in world. Saffron is available in its thread and ground forms.

• TAMARIND ( IMLI) Tamarind is the predominantly sour and slightly sweet pulp obtained from the bean-shaped pods of the tamarind tree. Tamarind has a cooling effect on the body and is also a mild laxative.

• TURMERIC (HALDI) Belonging to the ginger family, turmeric has rhizome of the tropical turmeric plant. It imparts a characteristic yellow color and an aromatic flavor to curries and other dishes ranging from vegetables and paneer cheese to beans and lentils. Turmeric is a natural antiseptic, an anti-inflammatory, and a blood purifier. It helps relieve aches and pains in the body and soothe a sore throat. This spice is highly regarded as a home remedy for various other problems also.

 

CONVENIENT SPICE BLEND……….. CURRY POWDER

Curry in Indian terminology means ………a sauce or gravy.

Curry Powder is a blend of spices that are popularly used in the preparation of authentic curries. The term Curry does not automatically refer to dishes that are enriched with curry powder. Only a dish that has some type of sauce, be it thick or thin, qualifies to be labeled as a curry. This is how we differentiate between “wet” and “dry” dishes.

We would like to mention that in the old days, no such blend was available and though today it is marketed in the larger Indian cities, it is not utilized in traditional home cooking. We prefer the freedom and creativity of adding assorted spices to different dishes to capture a variety of flavors that would otherwise be impossible. India’s vast rural population has probably never even heard of this blend – Curry.

This combination was put together by the British people, who wanted to re-create flavorful Indian curries with a minimum effort. The main disadvantage in using prepackaged curry powder is that all the dishes come out looking and tasting the same.

 

MIND –BODY GOURMET

Cooking with the golden oil of Ayurveda ( Ghee )

Ghee is simply clarified butter—butter with all the milk-solids removed. For thousands of years, Ghee has been used for its many healthful values.

It’s a time-honored alternative to hydrogenated oils that clog arteries and promote free-radical damage. All natural, salt-free and lactose-free, Ghee stays fresh for weeks at room temperature. It is not hydrogenated or oxidized, and contains no Tran fatty acids. In Ayurveda, Ghee is considered an effective “carrier” of the lipid-soluble portion of herbs and spices to the various parts of the body

BASMATI RICE:

[bahs-MAH-tee]
Literally translated as "queen of fragrance," basmati has been grown in the foothills of the Himalayas for thousands of years. Its per fumy, nutlike flavor and aroma can be attributed to the fact that the grain is aged to decrease its moisture content. Basmati is a long-grained rice with a fine texture. It can be found in Indian and Middle Eastern markets and some supermarkets.

 

Presented by ROYAL KHYBER

SOUTH COAST PLAZA Village

( 714 ) 436- 1010

 

Basmati Rice – Nutritional Facts

Serving Size 1/4 cup (45 g)
Makes 3/4 Cup Cooked
Amount per ServingCalories 160     % Daily Value* Total Fat 0.5g 1% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 5 mg 0% Total Carbohydrate 35g 12% Dietary Fiber 1g 4% Sugar 0g 0% Protein 3g 6% Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% Thalamine 0% Niacin 0% * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.