Recipe : Prawn Bajjes (Pakodas/Fritters)

Rushina from A perfect bite... is having a Hot and Spicy Pakora contest! This is my first entry for the same. :)

Coming from a Coastal town, Prawn bajjes were an evening treat we relished. They weren't made very often because of the high price of prawns & financial prudence dictated that they were better suited for a curry that would go a longer way especially with potatoes and green mangoes added to the mix.

My sister is visiting and I had promised her some prawn pakodas when she arrived, plus Rushina's contest had me frying some up this evening. It may be monsoon and pakoda time in Coastal India, but its peak summer in Egypt and I don't have airconditioning in my kitchen. Hence this turned out to be evening dinner (I only cook once the sun sets)

Ingredients:
500gms shelled prawns (any size) cleaned & deveined
1/2 tsp turmeric powder (haldi)
half a lemon (or 1 teaspoon vinegar)
1 medium size onion
4-5 green chillies
10-14 sprigs corriander (cilantro) leaves
250gms besan (chickpea flour) - moderate the quantity as needed.
1 tsp finely chopped ginger (or 1/2 tsp ginger paste)
pinch of soda bicarbonate
salt to taste
Oil for deep frying

Clean and devein the prawns thoroughly. Coat them with the turmeric powder and juice from half a lemon and keep for a while. This helps get rid of the strong fishy smell. Add some salt to the prawns to flavour them.

Small sized prawns are best for this dish. I have used larger ones for ease of cleaning. My mum sometimes chops up the prawns if they are too large so the pakodas can be made in smaller bite-sized pieces.

Finely chop the onions, chillies, ginger and coriander leaves. You can use less or more chillies depending on your love for spice.

In the picture above, you can see that my stock of Indian chillies has started to dehydrate, so I was forced to use some of the larger less spicy chillies that are available in Egypt.


Mix all these chopped ingredients into the prawns and mix well.

Slowly add spoons of besan to the prawn mixture and moderate the water to get a batter of dropping consistency.
Add a pinch of soda bicarb to give the pakodas a bit of crispness.
You can add some salt at this stage too, in case you haven't added too much salt to the prawns.

Heat oil in a pan (at least 1 inch of oil in the pan). Since the oil is going to be constantly heated at a high temperature, use an oil which does not go bad on long exposure to high heat.
Corn oil or sunflower oil are good options.

Form the mixture into balls with your hand. (For those not familiar with this Indian technique, you can use the 2 spoons technique used for choux pastry: Take a tablespoon of the mixture, and using another tablespoons, spoon it from one to the other to tighten the ingredients and drop it in the hot oil)
Fry them for a minute or so before turning them over.
Fry on the other side for a minute so till they turn deep brown.
Take them out of the pan with a slotted spoon and drain them.

Serve hot with a spicy and sour green chutney.
Green mango Chutney
Mint Chutney
Coriander Chutney
are all good options.

You can even serve them with tomato sauce, but they won't taste as good.

Serves 3 hungry people :)
Makes about 40 pakodas

Tip: Sometimes there may be a bit of batter and chopped non-prawn stuff left in your vessel. Cut a slice of bread diagonally in half. Dip the bread into that batter and deep fry in the same oil.

World's hottest curry title

From Yahoo News

LONDON (AFP) - A London restaurant was serving up Thursday what it hopes will be confirmed as the world's hottest curry, with even the chef admitting it is "too extreme" to keep on the menu.

Vivek Singh at The Cinnamon Club grabbed some of the hottest chilli peppers known to man to create the Bollywood Burner, a lamb-based dish with a fierce kick.

The curry is so hot that diners are asked to sign a disclaimer confirming they are aware of the risks involved before daring to eat it.

The Bollywood Burner is being submitted to Guinness World Records for verification of its status as the planet's hottest curry. The verdict should be announced within three weeks.

Student Toby Steele, 19, from Brighton on the southern English coast, was the first to taste the Bollywood Burner.

"I'm usually a korma man and I suspect this is the hottest thing I've ever tasted," he said.

"It was nice actually, you could really taste the spices.

"The initial taste isn't that hot but now, a couple of minutes later, I feel a bit floaty and light-headed."

The dish, inspired by cuisine from Hyderabad in southern India, includes the Naga and its seeds -- confirmed by Guinness World Records as the hottest chilli pepper in the world.

On the Scoville scale of piquancy, the Naga scores 855,000 -- more than 100 times hotter than the jalapeno, which measures 8,000 on the scale.

"We found a list of the 10 hottest chillies and decided to try and use some of them. I think it will be the hottest curry in the world," said Singh.

The curry will not be a regular feature on the menu, he added.

Lianne la Borde of the Daily Star newspaper said: "It is the hottest I have ever tasted. At first, it tasted delicious. Then my mouth caught fire. It even made me feel dizzy."

Metro newspaper's James Ellis said it was "innocuous enough at the first bite," but one helping "saw my taste buds melt in fury at the inferno in my mouth.

"Meanwhile, my heartbeat, which started at a resting pace of 68 beats per minute, zoomed up to 128 -- the equivalent of doing aerobic exercise."

Summer Coolers in Egypt

The last few recipes posted below were published by me in an article in the Oasis magazine in Egypt.

Here is what it looked like in print.



Appeared in Summer 2008 Issue.

Summer Coolers

Karishma Pais (Kim)

Now that the temperatures are regularly crossing 40C, maybe most of you like me are more interested in consuming cooling liquids and eating light salads.

While the aerated beverages are easy and seem convenient, they are most definitely not the best thing for your family’s health. There are the easy options available like the fresh orange juice sold at Metro (clean & healthy) and the many bottled fruit juices from Isis. I find the Isis juices a little strong and like to dilute them a bit with water.

Options with a little work involved are milkshakes with Nesquick or Vitrac’s flavored syrups. The almond one is especially yum.

But if you don’t mind putting in a little effort, then there is a vast mouth watering and thirst quenching range of drinks that you can prepare by yourself at home, with ingredients easily available in Egypt. The advantage is that you know that you have prepared them from healthy ingredients without any additives, artificial colors or preservatives. You can easily substitute the sugar in any of these recipes with Stevia or Splenda. Please note that the quantities mentioned are indicative. You can adjust them to your own taste.

Fresh Lime Juice/Lemonade

Squeeze the juice of 5-8 lemons (depending on size) into a pitcher. Discard the seeds. Add sugar and salt to taste. Fill with water. This can be kept chilling in the fridge and consumed over a 24 hour period.

Fresh Orange Juice

Squeeze 2 oranges and strain the juice. Add sugar to taste. Cool in the refrigerator before serving. If you want to drink it really fresh – store the oranges in the refrigerator before squeezing.

Almond Sherbet

Blanch half a kilo of almonds and skin them. Make a thin puree of the nuts in a blender/liquidizer adding a little water if necessary. (You can do this in multiple lots depending on the capacity of your blender)

Make a syrup with quarter kilo sugar (1.25 cups) and one liter water, cooking till it reaches single thread consistency.

Pour the almond puree into the syrup and cook till thickened, taking care to keep stirring.

The syrup should be thick but of pouring consistency.

You can add a teaspoon of rose water at this stage if you like.

Cool and fill into bottles.

It can be refrigerated for 2 weeks.

Serve diluted with water or milk and crushed ice.

Tamarind Juice

Very refreshing in the summers.

Clean 1/4 kg of tamarind, cover it with water (about 1.5 liters) and boil for 5 minutes. Then let it soak in that water for at least 6 hours.

Strain the liquid of any solid pieces. Add 2 cups of sugar.

Bottle & refrigerate.

Dilute with chilled water when you want to drink it.

Home made Karkadih

Rinse ¼ kg dried karkadih. Add one liter water and boil for 5 minutes.

Let it soak in that water for at least 1 hour.

Strain and sweeten with 1 cup sugar.

Bottle and refrigerate.

Dilute with chilled water when you want to drink it.

Lassi

This is a staple in most Indian households during the hot summer months. It cools down the body completely and can be had in sweet or salty versions. There are so many flavors that you can add to the basic lassi. Below are a few versions to get you started.

Whisk together 450ml yoghurt (plain) with 300ml cold water. The consistency should be that of full cream milk. This is your basic lassi.

Flavor with a pinch of ginger or 1 sliced green chilli or cumin powder or a teaspoon of shredded mint or a teaspoon of chopped cilantro. Stir well. You can add salt to taste.

For a sweet version, add sugar to taste (about 1 teaspoon) to the yoghurt and water blend. You can flavor it with a dash of rose essence or orange blossom water.

For a really fancy lassi, garnish the sweet version with a tablespoon of crushed almonds or pistachios.

For a healthy lassi, whisk the mixture with 2 tablespoons of pureed fruit.

Amar al Din- Apricot juice

Get those pressed Apricot sheets from the grocery store (they are normally sold in yellow cellophane paper and are widely available during Ramadan, but even now you can find them)

Cut the Apricot sheets into thin strips and cover with cold water. Soak them until the strips dissolve.

Strain away the solid pieces and sweeten the juice to taste.

Bottle and refrigerate.

Dilute with chilled water when you want to drink it.

Watermelon Cocktail

Cut watermelon into small cubes and deseed.

Sprinkle some lemon juice and sugar on top.

Add a few shredded mint leaves.

Cover and chill.

Serve in cocktail glasses as is or after pureeing the mix.

Garnish with a sprig of mint.

Fresh Juices

There are a wide variety of fruits available in the market. You can prepare fresh juices by pureeing the flesh of these fruits, adding sugar to taste and diluting with water or milk.

Remember : Citrus fruits don’t go very well with milk.

Try out some combinations on your own and maybe next year, you could be writing your recipes for the Oasis J

Kim has a background in HR and freelances as an Intercultural Trainer, Writer and HR Consultant. Currently she is a trailing wife in Egypt and uses her training, counseling and empathy skills to help other expats adjust to the move. She blogs about Egypt at http://whazzupegypt.blogspot.com

Fresh Juices

There are a wide variety of fruits available in the market at any given time.

You can prepare fresh juices by pureeing the flesh of these fruits, adding sugar to taste and diluting with water or milk.

Remember :
Citrus fruits don’t go very well with milk.
Apples taste better with milk.
Watermelon goes with water and milk.
Bananas go better with milk.
Dry fruits go great with milk. Garnish with sliced nuts for a fancy drink

Recipe : Watermelon Cocktail

Cut watermelon into small cubes and deseed.

Sprinkle some lemon juice and sugar on top.

Add a few shredded mint leaves.

Cover and chill.

Serve in cocktail glasses as is or after pureeing the mix.

Garnish with a sprig of mint.

It can even be blended with crushed ice for Watermelon Granitas.

Hit the drink or cocktail pieces with a dash of Vodka for a fancy appetiser/cocktail

Recipe : Amar al Din- Apricot juice

Get pressed Apricot sheets from the grocery store (they are normally sold in yellow cellophane paper in Egypt and are widely available during Ramadan, but you can find them in small quantities throughout the year) Texture and look is very similar to the Indian Aamsaat - but this isn't as sour.

The same recipe can be used for making juice from Aamsaat too.

Cut the Apricot sheets into thin strips and cover with cold water. Soak them until the strips dissolve.

Strain away the solid pieces and sweeten the juice to taste.

Bottle and refrigerate.

Dilute with chilled water when you want to drink it.

Recipe : Lassi - Indian Yoghurt Drink

This is a staple in most Indian households during the hot summer months. It cools down the body completely and can be had in sweet or salty versions. There are so many flavors that you can add to the basic lassi. Below are a few versions to get you started.

Whisk together 450ml yoghurt (plain) with 300ml cold water. The consistency should be that of full cream milk. This is your basic lassi. Very similar in fact to the Turkish - Ayran - but in my opinion, the lassi is more flavourful.

Flavor with a pinch of ginger or 1 sliced green chilli or cumin powder or a teaspoon of shredded mint or a teaspoon of chopped cilantro. Stir well. You can add salt to taste.

For a sweet version, add sugar to taste (about 1 teaspoon) to the yoghurt and water blend. You can flavor it with a dash of rose essence or orange blossom water.

For a really fancy lassi, garnish the sweet version with a tablespoon of crushed almonds or pistachios.

For a healthy and sweet lassi, whisk the mixture with 2 tablespoons of pureed fruit.

The best lassis are served in the Sindh/Punjab area of India. The version of lassi that you will be served here will also be very high on malai (the cream that forms on the top when boiling milk) When I request the malai to be removed from my lassi in the Punjab area my glass turns half empty! Thats how much cream is added to the drink!

More interesting stories about lassi: When Washing machines were first introduced in the Punjab region they weren't selling too well, as the tough Punjabi women did not think that a machine could give the clothes the beating and scrubbing required to turn them clean.

An enterprising salesman then sold the top loading machines as lassi churners and showed the women how to use the spin cycle to churn up some really frothy lassis!

Recipe : Karkadih - Hibiscus Drink

This is an Egyptian Specialty. The dried Hibiscus flowers are easily available in the markets of Egypt.

This drink is drunk hot in the winter (as a herbal tea) and cold in the summer as a juice.

It has been medically proven to
be high in Vitamin C (good for building immunity)
soothes colds & coughs
calms the nerves
detoxifies the system
lowers blood pressure

Rinse 1/4kg dried karkadih.
Add one liter water and boil for 5 minutes.
Let it soak in that water for at least 1 hour.
Strain and sweeten with 1 cup sugar.
Bottle and refrigerate.

A few sticks of cinnamon can also be used when boiling the karkadih.

Dilute with chilled water when you want to drink it cold.
Dilute with boiling water when you want to drink it hot.

The taste is similar to kokum juice or birinda juice (consumed in the konkan regions of India)

Recipe : Tamarind Juice

Very refreshing in the summers.

Clean 1/4 kg of tamarind, cover it with water (about 1.5 liters) and boil for 5 minutes. Then let it soak in that water for at least 6 hours.

Strain the liquid of any solid pieces. Add 2 cups of sugar.

Bottle & refrigerate.
Dilute with chilled water when you want to drink it.

Recipe : Almond Sherbet

Blanch half a kilo of almonds and skin them. Make a thin puree of the nuts in a blender/liquidizer adding a little water if necessary. (You can do this in multiple lots depending on the capacity of your blender)

Make a syrup with quarter kilo sugar (1.25 cups) and one liter water, cooking till it reaches single thread consistency.

Pour the almond puree into the syrup and cook till thickened, taking care to keep stirring.

The syrup should be thick but of pouring consistency.

You can add a teaspoon of rose water at this stage if you like.

Cool and fill into bottles.
It can be refrigerated for 2 weeks.

Serve diluted with water or milk and crushed ice.

Recipe : Fresh Orange Juice

Squeeze 2 oranges and strain the juice. Add sugar to taste. Cool in the refrigerator before serving. If you want to drink it really fresh – store the oranges in the refrigerator before squeezing.

Recipe : Fresh Lime Juice/Lemonade

Squeeze the juice of 5-8 lemons (depending on size) into a pitcher. Discard the seeds. Add sugar and salt to taste. Fill with water. This can be kept chilling in the fridge and consumed over a 24 hour period.

Recipe : Perizaad Zorabian's mothers recipe for Prawn Pilaf (Pulao)

Found this recipe floating in cyberspace and tried it out, it was quite good.

1kg basmati rice
pinch of saffron
1/2 tsp red color
juice of 1 lemon
8 tbsp oil
3 large onions
8 cloves
8 flakes garlic
1 tsp jeera powder
2 tsp chilli powder
2 tsp corriander+ jeera powder
1/2 tsp turmeric powder
4 green chillies
1 kg prawns shelled
3 large tomatoes
1/2 tsp sugar
2 tbsp brown vinegar
salt to taste
4 tbsp ghee
a handful of freshly chopped corriander for garnish
4 halved hard boiled eggs, halved
onion slices to serve

Parboil the rice in salted water, drain and set aside.
Add saffron, colour and lemon juice to the rice.
Heat oil in a large pan.
Grind the cloves and garlic to a paste.
Add chopped onion, cloves garlic paste, jeera, chilli powder, dhania-jeera powder, turmeric powder and sliced green chillies. Fry till cooked.
Add washed and lightly squeezed prawns and fry for 5 minutes
Add chopped tomato, sugar, vinegar and salt and simmer till prawns are cooked.

To assemble the pilau, grease a degchi (broad based heavy pan) with the ghee.
Add a layer of rice, a layer of the prawn mix and another layer of rice on top.
Melt the remaining ghee and pour over the rice.
Cover the degchi and let the pilau cook on low heat for 15-20 minutes.
Garnish with chopped corriander and boiled eggs.
Serve with sliced onions.

Recipe : Mulberry Cobbler

A recipe given to me by a friend. Very simple and easy to make, with no eggs. So pure vegetarian. Plus a lot of the sweetness comes form the fruit that you use and you can decide to cut down on the sugar if you prefer.

Mix together
1 cup flour
1 cup sugar
1 cup milk
till smooth and no lumps.
(the recipe did not call for it, but I added a pinch of baking powder and a bit of vanilla essence)

Melt a bit of butter (about half a stick) to coat the bottom of a 9x13 inch baking pan and then some.

Pour the flour batter over the butter. Pour fruit over the flour mixture. Do not stir.

Bake at 350 for about an hour.

Any fruit with its juice can be used for eg:
a can of peaches
blackberries, blueberries or nectarines.
Any bakeable fruit - fresh or tinned.

If you are using fresh fruit, depending on the sweetness of the fruit, you may want to toss it in some powdered sugar.

I used mulberries that were a bit tart, so I did sprinkle powdered sugar over the fruit before adding them to the flour mixture.


I apologise that the pictures haven't come out too well. husband has taken the cameras on his trip and I had to take these with the camera phone which doesn't have the best resolution or flash.

Serve hot cobbler with a scoop of vanilla ice cream (so as not to overpower the flavour of the fruit)

Spice : Thyme

Latin Name: Thymus vulgaris

Alternate Names: Garden Thyme, Wild Thyme

Family: LAMIACEAE

Parts Used: Above ground portion.

Properties: Antibacterial, Anthelmintic, Antifungal, Antiseptic, Antispasmodic, Antitussive, Aromatic, Astringent, Carminative, Diaphoretic, Diuretic, Emmenagogue, Expectorant, Immune Stimulant, Rejuvenative, Rubefacient, Sedative, Stimulant, Tonic, Vermifuge, Vulnerary.

Internal Uses: Alcoholism, Appetite Loss, Asthma, Bronchitis, Catarrh, Colds, Colic, Cough, Depression, Diarrhea, Dysmenorrhea, Dyspepsia, Flatulence, Flu, Gastritis, Hangovers, Hay Fever, Headache, Herpes, Hysteria, Indigestion, Laryngitis, Pleurisy, Shingles, Sinusitis, Sore Throat, Stomachache, Tetanus, Tuberculosis, Whooping Cough, Worms

Internal Applications: Tea, Tincture, Capsules.

Small amounts are a sedative whereas larger amounts are a stimulant. It is used against hookworm, roundworms, and threadworms. Thyme warms and stimulates the lungs, expels mucus and relieves congestion. It also helps deter bacterial, fungal and viral infections. Both thymol and carvacrol have a relaxing effect upon the gastrointestinal tract's smooth muscles.

Topical Uses: Acne, Arthritis, Asthma, Athlete's Foot, Blemishes, Bronchitis, Bruises, Burns, Candida, Colds, Crabs, Dandruff, Dental Decay, Depression, Eye Soreness, Flu, Fungal Infection, Halitosis, Insect Bites, Insect Stings, Laryngitis, Lice, Mastitis, Mouth Sores, Muscle Soreness, Parasites, Plaque, Rheumatism, Ringworm, Scabies, Sciatica, Sore Throat, Thrush, Tonsillitis, Warts, Wounds

Topical Applications: Gargle and mouthwash for dental decay, laryngitis, mouth sores, plaque formation, sore throat, thrush, tonsillitis, and bad breath. Compress for lung congestion such as asthma, bronchitis, colds and flu. Poultice for wounds, mastitis, insect bites and stings. Wash for fungal infections such as athlete's foot and ringworm, and use against parasites such as crabs, lice and scabies. Douche for Candida. Compress for bruises. Use as an eyewash for sore eyes and as a hair rinse for dandruff. Use a salve on acne, blemishes, burns and wounds. Use as a bath herb for sore muscles, arthritis, and colds. Essential oil is added to soaps and antidepressant inhalations. Added to massage oils for sore muscles, rheumatism and sciatica, and applied directly to warts. Used as a strewing herb in Middle Ages.

Culinary uses: Added to soups, stews, vegetables, chicken, jams, fruit salads, bouquets garni, gumbos, and Benedictine liqueur. Aids in the digestion of high fat foods. Used to preserve meat. Thyme honey, made when bees collect pollen from thyme flowers, is excellent.

Energetics: Pungent, Bitter, Warm, Dry.

Chemical Constituents: Essential oil (borneol, carvacrol, cymol, linalool, thymol), bitter principle, tannin, flavonoids (apigenin, luteolin), saponins, triterpenic acids.

Contraindications: Avoid therapeutic doses during pregnancy. As with most essential oils, it must be diluted before applying to the skin.

Comments: The genus name Thymus may be derived from the Greek word thymon meaning 'courage' as it was once used as a bath herb by Roman soldiers to help them be more courageous. It also helps people to speak up more courageously. Or perhaps it was from the Greek thymon, 'to fumigate', as it has been used as an incense. The species name serpyllum for Wild Thyme may be due to the plant's creeping snakelike appearance and in reference to the ancient treatment of snakebites and the bites of poisonous sea creatures with Thyme. The plant was burned in ancient Roman times to deter scorpions.

It is still used for embalming. Oil of Thyme was used during World War I to treat infection and to help relieve pain. On Midsummer Night's Eve, fairies are said to dance on beds of Thyme.

Its energetic is mildly bitter.

The common name Thyme includes the species Thymus serpyllum (Wild Thyme), which is used interchangeably with Thymus vulgaris (Garden Thyme).

Spice : Basil

Latin Name: Ocimum basilicum

Alternate Names: Sweet Basil, Garden Basil, Tulsi (Ayurvedic), Lui Le (Chinese), Tulsi (Sanskrit And Hindi)

Family: LAMIACEAE

Parts Used: Above ground portion.

Properties: Antibacterial, Antidepressant, Antiseptic, Antispasmodic, Carminative, Circulatory Stimulant, Diaphoretic, Digestive Tonic, Expectorant, Febrifuge, Galactagogue, Immune Stimulant, Nervine, Parturient, Sedative.

Internal Uses: Alcoholism, Anxiety, Bronchitis, Colds, Cough, Depression, Drug Overdose, Drug Withdrawal, Exhaustion, Fever, Flatulence, Headache, Marijuana Overdose, Mental Fogginess, Nausea, Placenta Delivery, Rheumatism, Sinus Congestion, Stomachache, Vomiting

Internal Applications: Tea, Tincture, Capsules.

Topical Uses: Acne, Eye Fatigue, Fatigue, Fungal Infection, Insect Bites, Insect Repellent, Muscle Soreness, Ringworm, Thrush

Topical Applications: Poultice or salve for insect bites, acne and ringworm. Gargle or mouthwash for thrush. Bath herb for energy. Eyewash for tired eyes. Smell essential oil to gain a second wind when fatigued. Essential oil added to massage oils for sore muscles. Burn dried herb as an antiseptic incense. Having a pot of Basil on the table helps to repel flies and mosquitoes. Juice is applied to fungal infections.

Culinary uses: Dips, dressings, eggs, fish, meats, salads, tomato sauces, pesto, Soupe au Pistou. Chartreuse.

Energetics: Pungent, Warm, Dry.

Chemical Constituents: Essential oil (estragol, eugenol, lineol, linalol), caffeic acid, tannins, beta carotene, vitamin C.

Contraindications: Pregnant women should avoid therapeutic doses.

Comments: The name originates from the Greek, basilikon phuton, meaning 'kingly or royal herb.' In India, Basil was held in such high esteem that it was used in courts to swear upon, and next to the Lotus it was considered one of the most sacred plants. Was used as an embalming herb in Ancient Egypt. In some parts of Mexico, Basil is carried in one's pocket to attract money and keep a lover faithful.

Spice : Rosemary

Latin Name: Rosmarinus officinalis

Alternate Names: Sea Dew, Our Lady's Rose, Rosemarine

Family: LAMIACEAE

Parts Used: Above ground portion.

Properties: Anodyne, Antibacterial, Antidepressant, Antifungal, Anti-inflammatory, Antioxidant, Antiseptic, Antispasmodic, Aromatic, Astringent, Cardiotonic, Carminative, Cholagogue, Circulatory Stimulant, Decongestant, Diaphoretic, Digestive Tonic, Diuretic, Emmenagogue, Hypertensive, Nervine, Rejuvenative, Stimulant, Stomach Tonic, Tonic.

Internal Uses: Anxiety, Asthma, Debility, Depression, Dyspepsia, Epilepsy, Fatigue, Flatulence, Food Poisoning, Headache, Rheumatism, Stress, Vertigo

Internal Applications: Tea, Tincture, Capsules.

A study done at Rutgers State University found that Rosemary had preservative qualities more powerful and safer than the common food additives BHA and BHT. It helps prevent food poisoning.

Topical Uses: Balding, Canker Sores, Capillary Weakness, Dandruff, Gingivitis, Gray Hair, Headache, Insect Repellent, Muscle Soreness, Neuralgia, Sciatica, Sore Throat

Topical Applications: Skin toner as a rejuvenative. Important ingredient in Queen of Hungary water, a popular beauty tonic. When used on the skin it helps to strengthen the capillaries. Sachets of dried Rosemary are placed in a pillowcase to stimulate dreams. Bath herb acts as a rejuvenative and helps sore muscles. Gargle for sore throat, gum ailments, canker sores and breath freshener. Eyewash. Used in shampoos and conditioners for dandruff, dark hair premature graying and hair loss. It is a potpourri ingredient that repels moths. Essential oil is used in perfume, toothpaste, insect repellants and massage oil, as well as a liniment for neuralgia, sciatica and sore muscles. Add a few drops of Rosemary oil to a freshly washed hairbrush for delightfully aromatic hair.

Culinary uses: Add to vegetables, soups, breads, biscuits and jellies . Used to flavor tofu, eggs, seafood and meat dishes. Cooking with Rosemary aids the digestion of fats and starches.

Energetics: Pungent, Bitter, Warm, Dry.

Chemical Constituents: Essential oil (borneol, camphor, cineole, linalol, verbenol), tannins, flavonoids (apigenin, diosmin, luteolin), rosmarinic acid, rosmaricine, heterosides, triterpene (ursolic acid, oleanic acid), resin.

Contraindications: Avoid excessively large doses which can cause miscarriage, convulsions and -- if one really pushes it - death.

Comments: The genus and common name are derived from the Latin ros marinus, meaning 'dew of the sea' as the plant grows profusely near the Mediterranean sea coast and sea foam sprays upon it. Rosemary has long been considered a symbol of friendship and loyalty -- 'Rosemary is for remembrance'. Ancient Greek scholars would wear laurels of Rosemary on their heads to help them when taking examinations. In weddings, brides would wear a wreath of Rosemary and carry it in their bridal bouquets so that they would remember their families and their marriage vows. It was also used at funerals and religious ceremonies as protection from evil and to remember the dead. It was often buried with the dead as well. Indeed its antiseptic aroma could help prevent the spread of infection. During the sixteenth century, Europeans carried pouches of Rosemary to ward off the plague. The branches were strewn in legal courts to prevent the spread of typhus. It has been burned in sick rooms and placed in books to deter moths.

Spice : Oregano

Latin Name: Origanum vulgare

Alternate Names: Wild Marjoram

Family: LAMIACEAE

Parts Used: Above ground portion.

Properties: Anti-inflammatory, Antioxidant, Antiseptic, Antispasmodic, Aromatic, Carminative, Cholagogue, Diaphoretic, Digestive Tonic, Emmenagogue, Expectorant, Stimulant, Stomach Tonic, Tonic.

Internal Uses: Amenorrhea, Bronchitis, Colic, Cough, Dysmenorrhea, Dyspepsia, Fever, Flatulence, Headache, Indigestion, Measles, Motion Sickness, Mumps, Nausea, Neuralgia, Pleurisy, Rheumatism, Tonsillitis

Internal Applications: Tea, Tincture, Capsules.

It helps headaches due to nerves.

Topical Uses: Bruises, Colds, Congestion, Flu, Headache, Joint Pain, Sinus Congestion, Sprains, Swellings, Toothache

Topical Applications: Use as a liniment, poultice or compress for bruises, sprains, swellings, headache and painful joints. Bath herb for colds and flu. Inhalations of tea to clear congested lungs and sinuses. Hair rinse. Chew on leaves or apply diluted oil for toothaches. Perfume.

Culinary uses: Used to season vegetables and sauces in German, Greek, Italian, Mexican and Spanish cooking. Use to season pizza, chili, meat dishes, beans, eggs, relishes, dips and salad dressing. Used in bouquets, garnishes, beer, bitters and vermouth. Energetics: Pungent, Warm.

Chemical Constituents: Essential oil (carvacrol, thymol), terpenes (borneol, terpinene, terpineol), flavonoids, tannins, bitters.

Contraindications: Avoid large medicinal dosages during pregnancy.

Comments: The genus name, Origanum is from the Greek words oros and ganos, meaning 'joy of the mountain' in reference to the plant's beauty when growing on mountainsides. Romans made wreaths of Oregano to crown young couples.

Spice : Bayleaf

Greek name and pronunciation: Daphni, pronounced THAHF-nee (hard th sound)

At the market: Dried bay leaves, either crushed or whole, are readily available in disposable containers. It is also sold at herb farms for a kitchen herb garden.

Physical characterisitcs: Usually encountered in dried form, bay leaves are 1 1/2 - 3 inches long and are elliptical or lance shaped. Leaves are greenish-tan, and look leathery and slightly waxy, with a natural wave pattern around the edges. Leaves have a central fibrous channel (stem extension) with pronounced branching channels.

Usage: In cooking, bay leaves are used to flavor soups, stews, meat and fish dishes. They are excellent used in tomato-rich recipes. Olive oil and apple cider vinegar seasoned with bay leaves may be used to further enrich a fresh garden salad.

Bay leaves are used to add a woodsy taste during cooking, and are generally removed from the dish before serving.

Substitutes: Indian bay leaves, boldo leaves (use less, this has a stronger flavor), juniper berries (for meats)

Origin, History, and Mythology: Bay laurel trees are indigenous to the Mediterranean and parts of India and Africa. Used primarily as a flavoring herb in Greek cooking, bay leaves are used by Bedouins in parts of Saharan Africa to flavor their coffees.

It has been cultivated as a shrub and tree since the time of Homer, the ancient Greek writer and philosopher. Homer's "Odyssey" mentions bay laurel as an herb and medicine used by Ulysses.

Greeks of antiquity considered the bay laurel a sacred tree because of folklore associating the tree with both Apollo and Zeus. Pythia, Apollo's priestess and Oracle of Delphi, is said to have chewed bay leaves as part of the oracular process. In an earlier era at Delphi, Apollo is said to have made a wreath or crown from laurel to signify his victory over, slaying of, the dragon Python - the original "crown of victory," which was later (in history) bestowed upon winning atheletes at the Pythian games (at Delphi) and at the Olympian games of Greek antiquity.

Greek mythology also gave the herb its Greek name. Daphne, a beautiful nymph and daughter of the river god Peneios (Lathonas) and earth goddes Ge, was transformed by her parents into a bay laurel tree in order to retain her virginity and to escape Apollo's lustful pursuit. Hence, bay laurel is associated with purity and acts of purification.

Spice : Sage

Latin Name: Salvia officinalis

Alternate Names: Garden Sage, Red Sage, Shu-wei-tsao (Chinese), Dalmation Sage

Family: LAMIACEAE

Parts Used: Above ground portion.

Properties: Anaphrodisiac, Antifungal, Antigalactagogue, Anti-inflammatory, Antioxidant, Antiseptic, Antispasmodic, Antisudorific, Aromatic, Astringent, Cerebral Tonic, Carminative, Choleretic, Emmenagogue, Expectorant, Diaphoretic, Hypoglycemic, Nervine, Phytoestrogenic, Rejuvenative, Tonic, Vermifuge.

Internal Uses: Anxiety, Blood Clots, Candida, Colds, Congestion, Cystitis, Depression, Diabetes, Diarrhea, Dysmenorrhea, Dyspepsia, Fever, Flatulence, Flu, Hot Flashes, Indigestion, Insomnia, Laryngitis, Lymphatic Congestion, Memory Loss, Menopause, Migraine, Night Sweats, Profuse Perspiration, Rheumatism, Spermatorrhea, Staphylococcus, Worms

Internal Applications: Tea, Tincture,Capsules.

Sage tends to have a drying effect and has even been used for excessive saliva production in those with Parkinson's Disease. It also helps women who have excessive menses.

Topical Uses: Asthma, Dandruff, Eczema, Gingivitis, Gray Hair, Insect Bites, Laryngitis, Leukorrhea, Mouth Sores, Oily Scalp, Poison Ivy, Poison Oak, Psoriasis, Sore Throat, Tonsillitis, Wounds

Topical Applications: Poultice of fresh leaves for insect bites and wounds. Gargle for mouth sores, laryngitis, sore throat, sore gums and tonsillitis. Wash for eczema, poison ivy or oak and psoriasis. Hair rinse for dandruff and oily scalp, and to darken gray hair. Douche for leukorrhea. Facial steam, breath freshening toothpaste ingredient. Fresh leaves are rubbed on teeth as a whitening agent. Used in deodorants as an antiperspirant. Dried herb is burned for purification of negative energy. Leaves have traditionally been smoked to relieve asthma. It helps promote mental alertness just by smelling the leaves and has long been used by students cramming for tests.

Culinary uses: Improves the digestion of fatty foods and acts as a natural preservative. Add Sage leaves sparingly to salads, beans, breads, stuffing, soups, stews, cheese dishes, fish and meat dishes. One can make Sage vinegar, Sage butter and Sage wine. Leaves and flowers can be candied.

Energetics: Pungent, Warm, Dry.

Chemical Constituents: Essential oil (thujone, borneol, cineol, camphor, pinene), bitter principle (picrosalvine), flavonoids, tannin, phenolic acid (rosmarinic, caffeic, labiatic), phytoestrogens, resin.

Contraindications: Avoid large doses during pregnancy or for extended periods. Nursing mothers should avoid large doses as it can dry up breast milk. Those with epilepsy may be adversely affected by the thujone content and should avoid large doses of Sage.

Comments: The name Sage is derived from the Latin salvere, meaning 'to be in good health'. An ancient proverb is 'Cur moriatur homo cui Salvia cresit in horto?' translated as 'Why should a man die who has Sage in his garden?' Growing Sage in the Medieval garden was a sign of prosperity. It was also a sign that if the plant flourished, the woman ruled the house.