Kalonji Seed- A super herb?

Kalonji, which may also be called Nigella, refers to small black seeds grown on Kalonji bushes. They are grown widely through India. Kalonji is a flavoring in a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments.
Kalonji seeds are about the same size as sesame seeds, although they have a more triangular shape. In foods, you’ll find Kalonji seeds in a variety of recipes. They may be added to traditional Indian flatbread(naan), any type of curry or stew, and to Dal(lentils). Lovers of these little black seeds praise their nutlike, somewhat peppery taste. To make this taste most evident, kalonji may be prepared first by being roasted in a pan. Due to the high oil content, it is unnecessary to add other oils during the roasting process.
Sometimes the seeds are used to make oil. It’s rare to find such oil outside of India or Arabic countries, but you can order it online. It’s normally used more as an herbal remedy than as cooking oil, and may be present in a variety of lotions or ointments to treat skin conditions.

Some of the ailments which kalonji purportedly cures include:

• Common cold
• Male pattern baldness
• Facial paralysis
• Kidney and Bladder stones
• Earache
• Asthma
• Dysentery
• Amnesia
• Heart Palpitations
• Rabies

The list of supposed cures is extremely extensive and nigella is said to cure anything short of death or plague. These are OBVIOUSLY inflated claims with little evidence to prove any truth regarding most of them. The use of these black seeds may be helpful as a laxative because of their high oil content, and the oil made from the seeds might be helpful in treating dry skin. Beyond that, most of the purported herbal remedies are based on little evidence, with little medical evidence in the form of double-blind clinical trials to support claims of the magic cures the seeds supposedly offer.

Despite dubious claims regarding health benefits, these black seeds can be a tasty addition to foods, and if they do promote health, this may be the ideal use of kalonji. 

Consider topping breads with kalonji, adding a few seeds to soups or stews, or mixing them into hummus for extra texture. A good herb to try with some beneficial properties?

This site is not intended, in any way shape or form to constitute, nor should it be considered, medical advice. The information contained on this website, does not serve or purport to serve as a substitution for the medical advice of a qualified practitioner, clinician, or qualified health care provider. The information in and through this website is general in nature. The information on this website can be improved or updated without notice. I am under no obligation to update this website, so information in the website may be out of date. I do not warranty the accuracy or completeness on this website. Use of the information on this website is entirely at your own risk. Please do further research for yourself.

Flavor of Umami

Adding Flavor by using Umami rich foods

Making use of Natural Umami Flavors

In English, it is sometimes described as "meaty" or "savory". In the Japanese, the term umami is used for this taste sensation, whose characters literally mean "delicious flavor." Umami is now the commonly used term by taste scientists for the fifth taste (the first four being salt, sweet, bitter and sour).

Umami doesn't have a pleasant taste alone, but makes the taste of foods more pleasant. Umami taste is imparted in foods by the free amino acids (of which glutamate is the most plentiful in nature). Free glutamate, which results when glutamate is released during the breakdown of a protein molecule, occurs naturally in many foods, such as meat, milk, mushrooms, Parmesan cheese, and tomatoes.

High levels of free glutamate are found in certain foods making them Umami worthy. The glutamate taste sensation is most intense in combination with sodium. Umami intensifies the taste of salt and sweet, and balances bitter and sour.

While a small amount of sugar can be used to round out and softens flavors, especially cutting a bitter taste, salt will heighten flavors especially in the presence of umami flavors. In combination with umami flavors less salt is needed to boost the flavor.

USING UMAMI BASED FOODS AS FLAVOR ENHANCERS

Tomatoes- tomatoes are high in the free form of glutamate which provides a natural Umami flavor. Roasting tomatoes will further intensify this flavor. Roasted tomatoes freeze well for the winter and are an excellent flavor booster for many dishes.

Portobello Mushrooms- Pan roasting portabella mushrooms until browned to the point of being caramelized intensifies their rich umami flavor; Shiitake Mushrooms are also high in umami flavor.

Miso soup- uses a basic stock made of (kelp) which is high in glutamate.

Parmesan Cheese-Grated Parmigiano reggiano is often used as a seasoning in Italian cuisine. Enjoy the taste of Umami through the glutamate in Parmesan cheese.

Beef-Matured beef, like beef jerky, has high levels of glutamate.

Soy-The flavor of fermented soy beans was what sparked the search for umami.

Fall Vegetables that you CAN GROW!!!!!

Fall Vegetables to grow

In fall, we think the gardening season is over. But there is still time to grow a few fall-winter vegetables. Here  are a few that are great to grow through  fall until the first frost.. Plus we can still get the freshness that garden vegetables bring all through the winter if harvested and frozen. Enjoy!

Beets

Beets are a cool season vegetable crop. This root veggie grows quickly and  they can survive frost and almost freezing temperatures. You can use both the root and the leaves. Don't let the roots get longer than three inches or else the beets will get tough and woody. Nutrition: Beets contain small amounts of several vitamins and minerals. Beet greens are a good source of calcium and Vitamin A.

Beans

Beans make a good fall garden vegetable only if you live in a warm climate, or you have at least two months before the first frost. During the summer, beanstalks get limp and tired, making late August an ideal time to plant. The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw. Nutrition: A good source of vitamins A, C, K and B, folate and the minerals.

Broccoli

Broccoli is one of the best vegetables for home gardens. It is one of the least susceptible plants to pests, is rich in vitamins and minerals, and can flourish equally well in the fall and spring. Start plants indoors or outside in July or August. Protect plants from extreme temperatures. Nutrition: A good source of beta-carotene (converts to Vitamin A); Vitamin C, calcium, potassium, folate, and iron.

 

Cabbage

Cabbage is heartier than most and actually thrives in cooler regions. It can grow to maturity in late fall or early spring. Cabbage should be planted in moist soil and watered regularly, don’t let the soil get too saturated. The crop takes 2-3 months until harvested and the results are full, beautiful heads that can be stored for a few months at a time. Nutrition: A source of Vitamins C, K, & A and folate 

Carrots

Carrots are one of the most popular vegetables in the world. Carrots can be stored for up to nine months. They can also be picked whenever they reach a usable size. This makes them perfect for the impatient gardener. Nutrition: Rich in beta-carotene (converts to Vitamin A). Also a source of Vitamins C & B6, folate and essential minerals including potassium, calcium, magnesium and manganese

Collards

Collards are one of the few vegetables that actually become tastier with frost. Both cold-tolerant and heat-tolerant, collards are easygoing crops. Collards can tolerate slightly alkaline soil and drought, but the leaves may suffer. Collards are best grown in a cool, moist atmosphere with balanced soil and plenty of sunshine. Nutrition: A good source of vitamins A, C, K, and the minerals iron and calcium as well as phytonutrients.

Chard

Fresh, young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed. Their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Chard can be planted in either fall or spring, is tolerant of both heat and frost. The “ribs” may be eaten like celery. It can be harvested until frost. Nutrition: A good source of thiamin, folate, Vitamin A, C, E and B6.

Kale

Kale is one of the healthiest vegetables around. The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around. Along with the rest of the greens family on this list, kale is a cold-weather lover. Not only does the leafy vegetable bloom well with a light frost, but actually maintains its flavor best after picking if you keep it frozen. Nutrition: A good source of thiamin, folate, Vitamin A, C, E and B6.

Kohlrabi

Kohlrabi is a member of the cabbage family, and has a very unique appearance. It is much easier to plant and harvest than cabbage, with a six-week development period. Kohlrabi is uniquely sweet, with water chestnut flavors. It’s superb raw or steamed. Nutrition: A good source of vitamin C &B, folate and essential minerals

 

Leeks

Leeks are part of the onion family, but are cultivated for their stems, not their bulbs. Pack dirt around the base of the stem to keep the leeks upright and full of nutrients. Long-term, leeks are best overwintered in the garden and dug as necessary. And make sure they get plenty of sunlight and water. Leeks have a mild onion-like taste and are great with seafood. Nutrition: A source of Vitamins C & A, and folate.

Lettuce

Lettuce is a favorite in the garden. It is one of the first crops that can be planted, and can bloom a few weeks into the frost season. It doesn’t take a lot of room, has a shallow root system, and is fine with only about 5 hours of sunlight a day. Some recommended lettuce varieties for the fall: Marvel of Four Seasons,’ (butterhead), ‘Romance’ (Romaine), and ‘Canary Tongue’ (looseleaf). Nutrition: A good source of vitamins A, C, K and folate and the mineral manganese as well as certain phytonutrients.

Mustard greens

Mustard greens are healthy and delicious, plus you can use the seeds to make your own ground mustard! Mustard greens have a great flavor; they are often associated with a very peppery, zesty, and a very striking flavor, quite similar to that of the condiment mustard. Mustard greens are very easy to grow and grow very fast. Plant in soil that is be reliably cool. Nutrition: A source of Vitamin K, A, C and Folate.

Onions

Onions are a vegetable that comes in many popular and delicious varieties. Onions should be grown in a well-weeded area, and they thrive in the presence of other vegetables, like peas and turnips. Onions are fully mature when their tops have fallen over. After pulling from the ground allow the onion to dry, clip the roots and cut the tops back to one inch. The sweeter the onion, the higher the water content! Nutrition: A source of Vitamin C and fiber.

Peas

Peas are a fun vegetable to grow in a garden, because unlike cabbage, carrots, and beets, peas on a stalk are as beautiful as they are delicious. The small green gems thrive in early fall. Snow peas and sugar snaps are known to enjoy the cooler temps best. Plants grow in intermediate temperatures (65 degrees-70 degrees F) while flowering is accelerated by long days with cool air temperature. Nutrition: A source of Vitamins A, K and C, thiamin, folate and protein.

 

Radishes

Radishes are root vegetables. Radish plants are grown for their crisp, peppery-tasting roots. Radishes can look similar to beets, but radishes are usually smaller, smoother, and brighter in color. Radishes are the ideal fall vegetable due to their vibrant fuchsia skin. Planting these in a fall garden is easy since they take up so little space. They grow best in full sun and fertile, loose soil with good drainage. Nutrition: A good source of vitamins A, C, K and B, folate and the minerals.

Spinach

Whether it’s steamed or tossed in a salad, spinach can be enjoyed from the beginning of fall until late into the season. Spinach is a heavy feeder. Incorporate lots of compost. The best way to store excess spinach is in the freezer. Just pop it in the microwave when you are ready for a healthy, delicious treat. Nutrition: A good source of vitamins A, C, K and folate and the minerals manganese, potassium and iron as well as certain phytonutrients.

  New information on veggies is available on other websites. I make no claims that this information is the most up to date. Please do further research for yourself.