Ingredients 2

Hello guys.. Welcome to Rei's Kitchen.

now i gonna tell you about ingredients we use at kitchen, this time im gonna tell you more about herbs and spices. As we know herbs and spices is an aromatic plant that use for medicine or ingredients for taste or smell. Here are 3 herb and spices that im gonna explain about.

1. Thyme

Description

Thyme is a small garden herb that’s been used even since Ancient Egypt. Its essential oil- thymol is used as a disinfectant and an antiseptic and Thyme goes well in Italian dishes or in dishes with sage and rosemary.

There are about 300 different varieties of thyme, the most popular one being Thymus vulgaris. Wild thyme, or Thymus serpillum and Thymes citriodorus (citrus thyme) are also vary popular varieties of the herb.

The History of Thyme

Thyme has been widely acknowledged as one of the most used herbs since as far back as ancient Egypt, where it was used in part of the embalming process. Throughout history, Thyme has been a cure for poison, a pain reliever, a sign of courage and farewell, and a home for fairies.

Way back in the days of the ancient Egypt, Thyme was rubbed on a corpse along with other herbs like rosemary before being wrapped as part of the mummification process. The Egyptians also used thyme as a pain reliever, and it was included in many of their medicines.

The Romans thought that eating thyme before or during a meal would cure poisons, making it especially popular among Roman emperors. Thyme was also often given to Roman soldiers upon their leaving for battle, as a sign of courage.

The tradition of giving thyme as a farewell gift to soldiers continued on throughout the middle ages of England, where it also caught on as a popular spice for use in cooking.

When the Black Death hit, thyme was used in so many medicines as a treatment. In the Victorian Era, nurses would often bandage wounds with a thyme solution.

Thyme is still used widely in medicine and cooking today.

Culinary Uses

Thyme is most commonly paired with rosemary and sage, but it actually goes well with a variety of other spices, like garlic seasoning, oregano, onion powder, and cayenne pepper. It’s used in lots of different sauces and Italian dishes, and also goes nicely in a dry rub.

Medical Uses

Thyme is used in many everyday products for things like respiratory health, sinus infection, and even bad breath! It’s even been said that thyme helps prevent colon and breast cancer.

Source ( https://www.myspicer.com/the-history-of-thyme/ )

2. Lemongrass

Lemongrass is so much more than just something used to flavor tea. Cymbopogon citrates is of the Poaceae family. It is tall grass growing in dense clumps with a height of 4 feet and a width up to 2 feet. There are seldom flowers. It is strongly lemon-scented when broken with a hint of rose fragrance.

Cultivation: A tender perennial, to Zone 10. When growing space 1 foot apart. Soil temperature is best at 70F to 75F. The soil should be well drained, dry, even poor. Excessive watering lowers the oil content. The pH is best at 4.3 to 8.4. Full sun is preferred.. Propagate from root divisions of clumps. Often the fresh lemon grass sold in some produce markets for Indonesian cooking has roots attached and can be grown. In cold climates, the roots can be dug up and brought in to overwinter.

Constituents: essential oil includes citral (65-85%), dipentene, methylheptenone, linalol, geraniol, geraniol, linalool, geranyl acetate, farnesol, nerol, citronellol, myrcene (12-25%)

History: Reports that lemon grass was being distilled for export as early as the 17th century in the Philippines. The first samples of the closely related citronella oil were displayed at the World’s Fair at London’s Crystal Palace in 1951. It is a favorite oil in India for hundreds of years and known locally as ‘choomana poolu’ which refers to the plant’s red grass stems.

Medicinal Uses: In East India and Sri Lanka, where it is called “fever tea,” lemon grass leaves are combined with other herbs to treat fevers, irregular menstruation, diarrhea, and stomachaches. Lemon grass is one of the most popular herbs in Brazil and the Caribbean for nervous and digestive problems.

The Chinese use lemon grass in a similar fashion, to treat headaches, stomachaches, colds, and rheumatic pains. The essential oil is used straight in India to treat ringworm or in a paste with buttermilk to rub on ringworm and bruises. Studies show it does destroy many types of bacteria and fungi and is a deodorant. It may reduce blood pressure – a traditional Cuban use of the herb – and it contains five different constituents that inhibit blood coagulation.

Traditional Uses: Take as a tea for fevers, coughs, colds, and as a pleasant tonic or beverage. Promotes perspiration and excretion of phlegm, and eases stomach cramps. Especially useful for children and infants. For adult fevers, boil 1 mashed root and 10 leaves in 3e cups of water for 10 minutes; drink very hot; go to bed and wrap up warmly. For childhood fevers, boil 10 leaves in 3 cups of water for 10 minutes; give child ½ cup 6 times daily and keep child warm. Soak mashed root in oil and rub on backache, muscle spasms and over forehead to relieve headaches.

Culinary Uses: An integral flavor in Sri Lanka and Thai cooking, lemon grass is also found in East Indian dishes and makes a very popular beverage in tropical countries. The unique refreshing tartness of lemongrass adds a peppery lemon flavor to soups, and outer long-simmered dishes. It adds mystery to stuffings and rubs. It commercially flavors dairy, desserts, candy, and baked goods. Tastes good with and in curries, soups, stews, and casseroles, particularly those made with chicken and seafood. Tips in cooking, use fresh stalk – whole or chopped. Bruise stem to release flavor. Soak the stalks in oil or milk for 2-3 hours to soften them. Use only lower 4-6 in (10-15 cm), discarding upper fibrous part. Soak dried stalks in hot water before use. When substituting, 1 teaspoon ground is roughly equivalent to one stalk. Stalks will keep for about 2 weeks in the refrigerator. Fresh lemongrass can also be frozen, tightly wrapped, for several months. It works well with garlic, fresh coriander, coconut milk, and hot flavors.

Source ( http://www.herbalpedia.com/blog/?p=73 )

3. Chili

The origin of chilies is believed to be as old as 7000 B.C. used in Mexico. Chilies were grown and cultivated from 3500 BC. Mexicans used it to spice up their food. Chili was brought to the rest of the world by Christopher Columbus who discovered America in 1493. Christopher had set from Spain to reach India to bring spices such as pepper back to his country. Christopher not only mistook America for India, but also mistook chili as the black pepper. That is how the chili got the name ‘chile pepper.’ He took chile pepper back to Spain where it became a very famous spice.

Chili spread to rest of the European countries. Chili became the indispensable spice in European cuisines. Chili became popular in Portuguese. In 1498, the Portuguese explorer Vasco-da-Gama reached Indian shores bringing with him the pungent spice. 

Chili seeds were brought to North America for cultivation. In 1888, experiments began for cross breeding of chili plants. New breeds of chili plants were evolved. In 1906, a new variety of chili, Anaheim, was grown. Soon, more chili varieties were evolved such as strong breed of Mexican chile. 

In 1912, Wilbur L. Scoville, a pharmacist found a new method to measure the pungency of the chili. This new method came to be known as Scoville Organoleptic Test. Unlike, earlier methods, the Scoville test was subjective and accurate. 

There are more than 400 different varieties of chilies found all over the world. The world’s hottest chili “Naga Jolokia” is cultivated in hilly terrain of Assam in a small town Tezpur, India. Chili became extremely popular in India after it was first brought to India by Vasco-da-Gama. Chili found its way in ayurveda, the traditional Indian medical system. According to ayurveda, chili has many medicinal properties such as stimulating good digestion and endorphins, a natural pain killer to relieve pains.

Today, it is unimaginable to think of India cuisine without the hot spice, chili. India has become world’s largest producer and exporter of chili, exporting to USA, Canada, UK, Saudi Arabia, Singapore, Malaysia, Germany and many countries across the world. It contributes 25% of world’s total production of chili. Some of the hottest chilies are grown in India. Indian chilies have been dominating international chili market. Majority of chili grown in India is cultivated in states such as Andhra Pradesh, Maharashtra, Karnataka, Gujarat, Tamil Nadu and Orissa.

Source ( http://www.chilly.in/origin_of_chili.htm )

That's it guys, i hope this help you, dont forget to share and comment below. see you at next update, Cyaa~