Ingredients 1

Hey guys welcome back at Rei's Kitchen now im gonna describe 3 ingredients

1. Lime

Orange crop is an annual fruit plant originating from Asia. Since hundreds of years ago oranges have grown in Indonesia both naturally and cultivated. Lime is always available throughout the year the quality of lime can be known from the color, clarity, and texture of the skin not from the size of the fruit. Skin texture needs to be watched the thinner the skin the more water. Small, medium lime usually has thinner skin than big ones. Lime has a scientific name Citrus aurantifolia. Lime or Lime lemon is a herbaceous plant that produces fruit with the same name. This plant is used fruit, which is usually round like a green or yellow ball, has a diameter of 3.5 to 5 cm, generally contain sour meat. Besides in Indonesia, lime is also known in other parts of the world such as America and Europe. The origin and spread of lime comes from Southeast Asia. Lime Has a different regional name if in Sumatra à Aceh: Kelangsa, West Sumatra: Limau kapeh. Java à Sunda: Lime, Java: orange Pecel, Madura: orange durga. Nusa Tenggara à Citrus alit, Kaputungan, Bali: Lemo, Bima: Dongaceta, Flores: Mudutelong, Sawu: Jeru, Salor: Mudakeneo, Bread: Delomaki. Kalimantan à Lemau nipis, Sulawesi à Lemau ape, Bugis: Lemo Kapasa, Makasar: lemo kadasa. Maluku à Buru: Puhat em nepi, Ahusi hinsi, Seram: aupsifis, inta, lemonepis, ausinepis, Ambon: Usinepesa, Halmahera: Wanabeuda. In other countries Citrus Aurantifolia also has its own country name for example in Malaysia called Limau acid, while in Europe and America: Lime, Sour lime, or common lime (Dalimarta, S. 2007).

(source: https://syamsiatun24.wordpress.com/tag/jeruk-nipis/)

2. Basil

Basil is a highly fragrant plant whose leaves are used as a seasoning herb for many different types of foods. Basil has become one of the most recognizable herbs ever since pesto, the mixture of basil, pine nuts and Parmesan cheese, has become popular.
Basil has round leaves that are oftentimes pointed. They are green in color, although some varieties feature hints of red or purple. Basil looks a little like peppermint, which is not surprising since they belong to the same plant family.
There are more than 60 varieties of basil, all of which differ somewhat in appearance and taste. While the taste of sweet basil is bright and pungent, other varieties also offer unique tastes: lemon basil, anise basil and cinnamon basil all have flavors that subtly reflect their name. The scientific name for basil is Ocimum basilicum.
Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
Basil is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids.
(Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85)

3. Tomato

Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. Specific antioxidant nutrients found in tomatoes, whole tomato extracts, and overall dietary intake of tomatoes have all been associated with antioxidant protection. Sometimes this protection comes in the form of reduced lipid peroxidation (oxygen damage to fats in cell membranes or in the bloodstream). Sometimes this protection comes in the form of better antioxidant enzyme function (for example, better function of the enzymes catalase or superoxide dismustase). Better antioxidant protection has also been shown using broad measurements of oxidative stress in different body systems. We've seen studies involving tomato and specific antioxidant protection of the bones, liver, kidneys, and bloodstream.

The tomato is the fruit of the plant Lycopersicon esculentum. (Botanically speaking, tomato is not only a fruit, but also a berry since it is formed from a single ovary.) Originally, tomato was named after the food family to which it belongs - the Solanaceae (sometimes called "solanoid" or "nightshade") family. The botanical name Solanum lycopersicum for tomatoes has now largely been replaced by the name Lycopersicon esculentum. (The genus/species name Lycopersicon esculentum is also sometimes used to refer to tomatoes.)

The French sometimes refer to the tomato as pomme d'amour, meaning "love apple," and in Italy, tomato is sometimes referred to as "pomodoro" or "golden apple," probably referring to tomato varieties that were yellow/orange/tangerine in color.Only the fruits of this plant are eaten since the leaves often contain potentially problematic concentrations of certain alkaloids (see Individual Concerns section below). Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. They can be red, pink, yellow, orange/tangerine, green, purple, brown, or black in color.

Since tomatoes are sensitive to cold, and it will impede their ripening process, store them at room temperature and out of direct exposure to sunlight. They will keep for up to a week, depending upon how ripe they are when purchased. To hasten the ripening process, place them in a paper bag with a banana or apple since the ethylene gas that these fruits emit will help speed up the tomato's maturation. If the tomatoes begin to become overripe, but you are not yet ready to eat them, place them in the refrigerator (if possible, in the butter compartment which is a warmer area), where they will keep for one or two more days. Removing them from the refrigerator about 30 minutes before using will help them to regain their maximum flavor and juiciness. Whole tomatoes, chopped tomatoes and tomato sauce freeze well for future use in cooked dishes. Sun-dried tomatoes should be stored in an airtight container, with or without olive oil, in a cool dry place.

(Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44)


Thats is definition of 3 ingredients that i share about, i hope this will help you guys, if there is any question of suggestion you can contact me at rmlimang@gmail.com or comment below