Ingredients 5

Hey guys, welcome back to my blog, now I'm gonna tell you 3 ingredients that we using at our kitchen, now I'm gonna tell you about another spice for traditional or modern food these day.

1. Turmeric

Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.

Turmeric is used for arthritis, heartburn (dyspepsia), joint pain, stomach pain, Crohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiationtreatment, and fatigue.

It is also used for headaches, bronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers. Other uses include depression, Alzheimer's disease, swelling in the middle layer of the eye (anterior uveitis), diabetes, water retention, worms, an autoimmune disease called systemic lupus erythematosus (SLE), tuberculosis, urinary bladder inflammation, and kidney problems.

Turmeric (Curcuma longa) is a member of the Zingiberaceae, or Ginger family, and like Ginger it too is a tropical plant. To the best of our knowledge, Turmeric originated in Southern India and this region continues as the world’s largest producer. As a seedless plant, its movement to new locations throughout the tropics has been dependent upon people. By 800 AD Turmeric had spread across much of Asia, including China, and across Africa. This is testament not only to its wide esteem as a useful plant, but also to its trade and relocation in early history. By the 18th century Turmeric made its way to Jamaica and it is now cultivated throughout the tropics, including Hawaii and Costa Rica.

Possibly Effective for:

·        High cholesterol. Research suggests that taking turmeric extract by mouth twice daily for 3 months reduces total cholesterol, low-density lipoprotein (LDL or "bad") cholesterol, and triglycerides in overweight people with high cholesterol.

·        Osteoarthritis. Some research shows that taking turmeric extracts, alone or in combination with other herbal ingredients, can reduce pain and improve function in people with osteoarthritis. In some research, turmeric worked about as well as ibuprofen for reducing osteoarthritis pain. However, it does not seem to work as well as diclofenac for improving pain and function in people with osteoarthritis.

·        Itching (pruritus). Research suggests that taking turmeric by mouth three times daily for 8 weeks reduces itching in people with long-term kidney disease. Also, early research suggests that taking a specific combination product (C3 Complex, Sami Labs LTD) containing curcumin plus black pepper or long pepper daily for 4 weeks reduces itching severity and improves quality of life in people with chronic itching caused by mustard gas.

Possibly Ineffective for:

Stomach ulcers. Some research suggests that taking turmeric three times daily for 8 weeks does not improve stomach ulcers. Also, taking powdered turmeric four times daily for 6 weeks seems to be less effective than taking a conventional antacid.

Insufficient Evidence for:

·        Alzheimer's disease. Early research shows that taking curcumin, a chemical found in turmeric, daily for 6 months does not benefit people with Alzheimer's disease.

·        Eye inflammation (anterior uveitis). Early research suggests that taking curcumin, a chemical found in turmeric, might improve symptoms of long-term inflammation in the middle layer of the eye.

·        Colorectal cancer. Early research suggests that taking a specific turmeric product containing turmeric extract and Javanese turmeric extract (P54FP, Phytopharm plc., Godmanchester, United Kingdom) might stabilize some measures of colon cancer. There is also early evidence that taking curcumin, a chemical found in turmeric, daily for 30 days can reduce the number of precancerous glands in the colon of people at high risk of cancer.

·        Bypass surgery (coronary artery bypass graft surgery). Early research suggests that taking curcuminoids, which are chemicals found in turmeric, starting 3 days before surgery and continuing for 5 days after surgery can lower the risk of a heart attack following bypass surgery.

·        Skin wounds related to cancer. Early research suggests that applying a turmeric ointment might help to relieve odor and itching caused by wounds associated with different types of cancer.

·        A type of inflammatory bowel disease called Crohn's disease. Some evidence suggests that taking curcumin, a chemical found in turmeric, daily for one month can reduce bowel movements, diarrhea, and stomach pain in people with Crohn's disease.

·        Depression. Early research suggests that taking curcumin, a chemical found in turmeric, twice daily for 6 weeks is as effective as the antidepressant medication fluoxetine in people with depression.

·        Diabetes. Early research suggests that taking turmeric extract twice daily for 9 months can reduce the number of people with prediabetes who develop diabetes.

·        Stomach upset (dyspepsia). Some research shows that taking turmeric by mouth four times daily for 7 days might help improve an upset stomach.

·        Gum disease (gingivitis). Early research suggests that using a turmeric mouthwash is as effective as a drug-therapy mouthwash for reducing gum disease and bacteria levels in the mouth of people with gingivitis.

·        Stomach ulcers caused by Helicobacter pylori (H pylori) infection. Early research suggests that taking turmeric daily for 4 weeks is less effective than conventional treatment for eliminating certain bacteria (H. pylori) that can cause stomach ulcers.

·        Irritable bowel syndrome (IBS). Early research suggests that taking a turmeric extract (Cynara Turmeric, Lchtwer Pharma) daily for 8 weeks reduces the occurrence of IBS in people with IBS who are otherwise healthy.

·        Joint pain. Research shows that taking a specific combination product (Instaflex Joint Support, Direct Digital, Charlotte, NC) containing turmeric and other ingredients three times daily for 8 weeks reduces the severity of joint pain. But it does not appear to help joint stiffness or improve joint function.

·        Skin rash (Lichen planus). Taking a certain product (Curcumin C3 Complex, Sabinsa Corp) containing chemicals found in turmeric three times daily for 12 days can reduce skin irritation caused by lichen planus.

·        Prostate cancer. Research suggests that taking a formula containing broccoli powder, turmeric powder, pomegranate whole fruit powder, and green tea extract three times daily for 6 months prevents an increase in prostate specific antigen (PSA) levels in men with prostate cancer. PSA levels are measured to monitor how well prostate cancer treatment is working. However, it's not yet known if this formula reduces the risk of prostate cancer progression or recurrence.

·        Inflammation in the mouth and/or esophagus from radiation treatment. Early research suggests that swishing a turmeric solution in the mouth six times daily for 6 weeks reduces the risk of inflammation in the mouth and/or esophagus caused by radiation treatment in people with head and neck cancer.

·        Rheumatoid arthritis (RA). Early research suggests that curcumin, a chemical found in turmeric, might reduce some RA symptoms, including morning stiffness, walking time, and joint swelling. Other research shows that taking a turmeric product (BCM-95, Arjuna Natural Extracts, India) twice daily reduces RA symptoms more than conventional medication.

·        Recover from surgery. Early research suggests that taking curcumin, a chemical found in turmeric, daily for up to one week after surgery can reduce pain, fatigue, and the need for pain medications.

·        An inflammatory disease called systemic lupus erythematosus (SLE). Early research suggests that taking turmeric by mouth three times daily for 3 months can reduce blood pressure and improve kidney function in people with kidney inflammation (lupus nephritis) caused by systemic lupus erythematosus.

·        Tuberculosis. Early research suggests that taking a product containing turmeric and Tinospora cordifolia can reduce bacteria levels, improve wound healing, and reduce liver toxicity caused by antituberculosis therapy in people with tuberculosis who are receiving antituberculosis therapy.

·        A type of inflammatory bowel disease called ulcerative colitis. Some early research suggests that taking curcumin, a chemical found in turmeric, daily for up to 6 months can reduce symptoms and the recurrence of ulcerative colitis when used in combination with conventional treatments. Other research shows that taking turmeric extract as an enema might help people with this condition.

·        Acne.

·        Jaundice.

·        Hepatitis.

·        Diarrhea.

·        Fibromyalgia.

·        Liver and gallbladder problems.

·        Headache.

·        Menstrual problems.

·        Pain.

·        Ringworm.

·        Bruising.

·        Other conditions.

Special Precautions & Warnings:

Pregnancy and breast-feeding: During pregnancy and while breast-feeding, turmeric is LIKELY SAFE when taken by mouth in amounts commonly found in food. However, turmeric is LIKELY UNSAFE when taken by mouth in medicinal amounts during pregnancy. It might promote a menstrual period or stimulate the uterus, putting the pregnancy at risk. Do not take medicinal amounts of turmeric if you are pregnant. There is not enough information to rate the safety of medicinal amounts of turmeric during breast-feeding. It is best not to use it.

Gallbladder problems: Turmeric can make gallbladder problems worse. Do not use turmeric if you have gallstones or a bile duct obstruction. 

Bleeding problems: Taking turmeric might slow blood clotting. This might increase the risk of bruising and bleeding in people with bleeding disorders. 

Diabetes: Curcumin, a chemical in turmeric, might decrease blood sugar in people with diabetes. Use with caution in people with diabetes as it might make blood sugar too low. 

A stomach disorder called gastroesophageal reflux disease (GERD): Turmeric can cause stomach upset in some people. It might make stomach problems such as GERD worse. Do not take turmeric if it worsens symptoms of GERD. 

Hormone-sensitive condition such as breast cancer, uterine cancer, ovarian cancer, endometriosis, or uterine fibroids: Turmeric contains a chemical called curcumin, which might act like the hormone estrogen. In theory, turmeric might make hormone-sensitive conditions worse. However, some research shows that turmeric reduces the effects of estrogen in some hormone-sensitive cancer cells. Therefore, turmeric might have beneficial effects on hormone-sensitive conditions. Until more is known, use cautiously if you have a condition that might be made worse by exposure to hormones. 

Infertility: Turmeric might lower testosterone levels and decrease sperm movement when taken by mouth by men. This might reduce fertility. Turmeric should be used cautiously by people trying to have a baby. 

Iron deficiency: Taking high amounts of turmeric might prevent the absorption of iron. Turmeric should be used with caution in people with iron deficiency. 

Surgery: Turmeric might slow blood clotting. It might cause extra bleeding during and after surgery. Stop using turmeric at least 2 weeks before a scheduled surgery. 

https://www.webmd.com/vitamins-supplements/ingredientmono-662-turmeric.aspx?activeingredientid=662

https://www.herb-pharm.com/blog/turmeric-from-ancient-dye-to-modern-medicine/

2.GInger

Ginger (or more precisely ginger root) is a rhizome of a flowering plant with the same name – ginger. This root we use as a spice and as medicine since the ancient times.

Ginger first appeared in the southern parts of the ancient China. From there, it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Europe saw ginger for the first time in the 1st century when the ancient Romans traded with the India. When the Rome fell, Europe forgot about ginger until Marco Polo brought it again from his travel to the East. In the Middle Ages, a price of a half a kilogram of ginger was the same as of one sheep. In the 15th century, with the rediscovery of the New World, Ginger was brought to the Caribbean where it started to grow with ease. Today, India is the greatest producer of ginger in the world.

Name “ginger” came a long way, but its root is in Sanskrit word “srngaveram” which means “horn body” and describes its root. While it grows, it has white and pink buds which bloom into yellow flowers. When the stalk withers, the rhizome is harvested and immediately scalded (which kills it) to prevent sprouting.

Ginger is used in many different ways and for various reasons. Its primary use is like a kitchen spice. When it is young, it is juicy and fleshy and often pickled in vinegar or sherry and eaten as a snack. Tea can be made from the pieces of the root which are steeped in the boiling water and mixed with honey. It can be even made into wine if it is fermented with raisins and mixed (fortified) with brandy. When left to mature, ginger is dry and can be made into a powder which is then used as a spice or as an ingredient in gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Even candies can be made of ginger by mixing it with sugar and cooking it until soft. The result is candied or crystallized ginger.

Ginger is a very popular food ingredient in India. It is used in making thick gravies, in making pulse and lentil curries, and as a spice for tea and coffee (especially in colder months). Finely chopped or ground ginger is the main ingredient of a paste that is mixed with onions and garlic and added to chicken dishes in Bangladesh. Young ginger is used in Japan to make “gari”. It is thinly sliced ginger pickled in vinegar and sugar which is often eaten as a dessert or between different types of sushi so it would clean the palate and prepare mouth for a different taste. It is also used to prepare “beni shoga”, another type of pickled ginger. Malaysia, Philippines, and Indonesia are also fond of ginger in its savory form as well as in sweet.

But food is not the only role the ginger can play. Since the ancient times, it was used as a folk medicine. “Jamaica ginger” was for instance frequently used for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic. A mixture of ginger and a sweetener made from palm tree juice was used din Burma as a prevention from flu. Ginger was used in Japan to help the circulation of blood. Tangawisi juice, prepared in Congo is considered a cure-all. It is made of ginger and sap from a mango tree. Ginger made into a paste is used India to relieve a headache by placing it to the temples. in some localities, ginger is used as a short-term relief of pregnancy-related nausea and vomiting.

Ginger health benefits:

1. Digestion

The phenolic compounds in ginger are known to help relieve gastrointestinal (GI) irritation, stimulate saliva and bile production, and suppress gastric contractions as food and fluids move through the GI tract.

At the same time, ginger also appears to have beneficial effects on the enzymes trypsin and pancreatic lipase, and to increase motility through the digestive tract. This suggests ginger could help prevent colon cancer and constipation.

2. Nausea

Chewing raw ginger or drinking ginger tea is a common home remedy for nausea during cancertreatment.

Taking ginger for motion sickness seems to reduce feelings of nausea, but it does not appear to prevent vomiting.

Ginger is safe to use during pregnancy, to relieve nausea. It is available in the form of ginger lozenges or candies.

3. Cold and flu relief

During cold weather, drinking ginger tea is good way to keep warm. It is diaphoretic, which means that it promotes sweating, working to warm the body from within.

To make ginger tea at home, slice 20 to 40 grams (g) of fresh ginger and steep it in a cup of hot water. Adding a slice of lemon or a drop of honey adds flavor and additional benefits, including vitamin C and antibacterial properties.

This makes a soothing natural remedy for a cold or flu.

4. Pain reduction

A study involving 74 volunteers carried out at the University of Georgia found that daily ginger supplementation reduced exercise-induced muscle pain by 25 percent.

Ginger has also been found to reduce the symptoms of dysmenorrhea, the severe pain that some women experience during a menstrual cycle.

5. Inflammation

Ginger has been used for centuries to reduce inflammation and treat inflammatory conditions.

A study published in Cancer Prevention Research journal reported that ginger supplements reduced the risk of colorectal cancer developing in the bowel of 20 volunteers.

Ginger has also been found to be "modestly efficacious and reasonably safe" for treating inflammation associated with osteoarthritis.

6. Cardiovascular health

Other possible uses include reducing cholesterol, lowering the risk of blood clotting, and helping to maintain healthy blood sugar levels. More research is needed, but if proven, ginger could become part of a treatment for heart disease and diabetes.

Nutritional content

Ginger provides a variety of vitamins and minerals:

In 100 grams (g) of fresh ginger root, there are:

·        79 calories

·        17.86 g of carbohydrate

·        3.6 g of dietary fiber

·        3.57 g of protein

·        0 g of sugar

·        14 mg of sodium

·        1.15 g of iron

·        7.7 mg of vitamin C

·        33 mg of potassium

Other nutrients found in ginger in ginger are:

·        vitamin B6

·        magnesium

·        phosphorus

·        zinc

·        folate

·        riboflavin

·        niacin

Fresh or dried ginger can be used to flavor foods and drinks without adding unnecessary salt or sugar. Since it is often consumed in such small amounts, ginger does not add significant quantities of calories, carbohydrate, protein, or fiber.

https://www.medicalnewstoday.com/articles/265990.php

http://www.vegetablefacts.net/vegetable-history/ginger-history/

3. Galangal

Description/Taste
Galangal's rhizomes are pale sand-colored with earth-tone rings on its semi-rough surface. Its flesh is ivory to yellow in tone depending on its maturity. It has a floral and spicy aroma with earthy, woodsy and mustard-like flavors with subtle citrus undertones. Its appearance gives the first impression that it is, indeed, related to ginger. Both plant's roots are knobby, wild-shaped, fibrous and firm with similar textured and colored flesh. Their relation and appearance are where the general similarities end, though. 

Seasons/Availability
Galangal root is available year-round. 

Current Facts
Galangal is botanically classified as Alpinia officinarum and is known in Eastern Asia as Galanga, kah, Laos root and Garingal. It is a tropical, herbaceous plant and a member of the ginger family, cultivated primarily for its rhizome or root. 

Nutritional Value
Galangal is an aromatic stimulant and carminative. Its stomach soothing properties make it a suitable aid for nausea. It possesses tonic and antibacterial qualities which make it a useful ingredient in homeopathic remedies. 

Applications
Galangal root is used primarily in Asian cooking, lightly crushed or pounded as an aromatic to add earthy flavor to broths and soups. If substituting for ginger, use a smaller amount as Galangal is spicier, with brighter citrus notes. The root can be dried and ground to be used as a spice, creating a more subtle version of its mustard-like flavor profile while bringing out its musky earthiness. To store, refrigerate in a paper bag in the crisper drawer, or grate the entire root, lay in a line on a sheet of plastic wrap, wrap and twist ends tightly, then freeze. 

Ethnic/Cultural Info
Galangal is most often associated with Indonesian, Malaysian and Indian cuisine and food culture. In India, oil is extracted from the rhizome and is valued for use in perfumes. In Russia, Galangal is used to flavor vinegar and is used in the liqueur 'nastoika'. 

Geography/History
Galangal is native to Java and China and there are at least two different sub-species known as greater and lesser Galangal. Galangal was introduced to Europe in the 9th century and was used as a spice for over a thousand years until falling out of use. The rhizome is still used as a spice in eastern Europe. It is cultivated throughout the Far East and South Pacific. Domestically, it grows in warmer regions of California and Florida. 

So that is 3 of many spices ingredients that i can explain, i hope that this help you to know your ingredients and that its contain, so see you at the next update and have a good day, byee~