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Peppers are seed pods and can be red, green, yellow, orange, white or purple. Green and red peppers grow on the same plant, it’s just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties. Red and green peppers are by far the most commonly found peppers, although yellow peppers are also becoming widely available.



Peppers are high in vitamin C and supply vitamin A, potassium and some B group vitamins.

Although most chili peppers are indigenous to South America, they are used and grown around the world. Hot peppers are used in abundance in Mexican, South American, Indonesian, African and Oriental cooking, while the milder peppers are common in European and North American recipes. And, peppers have been cultivated for thousands of years for their medicinal properties, known for lowering blood pressure and cholesterol, in addition to their culinary purposes.

The Scoville Unit rating of a pepper is determined by a dilution taste test. Pure ground chili peppers are blended with a sugar-water solution. A panel of testers sips the mixture in increasingly diluted concentrations until it no longer burns the mouth. The Scoville Unit number is based on how much the ground chili needs to be diluted before no heat is detected. (Nowadays, liquid chromatography, rather than Scoville's dilution taste test, is used to evaluate the heat of chili peppers.)

For most people garlic is eaten only in small quantities so is more important for its great taste than nutritional value. However, recent research has reported that garlic has the ability to reduce levels of cholesterol in the blood, a property attributed to the sulphur containing substance, allicin. Garlic is also supposed to be a natural antiseptic and to cure colds.

Related to the onion, garlic is a small bulb consisting of "cloves". The cloves should be peeled prior to using. The leaves are grass like and the flower rises from a single central stem. When harvesting or purchasing bulbs, they should be white to off white / light yellow and firm. Avoid bulbs which are mushy or soft.

Garlic may be used in many forms such as fresh, dried, processed into supplements and cooking.



Actions / Properties:

Internally - antibacterial, antifungal, anti-inflammatory, antimicrobial, anthelmintic, antiseptic, antiviral, hypotensive-vasodilator, cholagogue, antispasmodic, decreases blood cholesterol, increases HDL, anti-atheromatic, PAF antagonist, increases fibrinolytic activity, hypoglycemic, expectorant, diaphoretic, antioxidant, antitumour, antineoplastic, antimutagenic, diuretic, carminative, emmenagogue.

Topcal Uses - antimicrobial, antifungal, expectorant



Flavored oils can add excitement to salads, marinades and sauces but infused oils have the potential to support the growth of Clostridium (C.) botulinum. Although the oil by itself does not pose a risk for botulism, the trendy addition of vegetables, herbs and fruits to oils, to make an oil infusion, can make this product potentially unsafe.



Vegetables, herbs, and fruits are likely to have some degree of soil contamination, especially those that grow on or under the ground. Soil contamination introduces the possibility that C botulinum spores may be added as an unwelcome ingredient in a recipe. If the produce is put into an anaerobic environment, such as a container of oil, Botulism Toxin can be produced and botulism may result upon consumption. Several cases of botulism involving garlic-in-oil preparations brought this hazard to light in the 1980's. In 1985, Vancouver, BC, 37 people got botulism from a garlic-in-oil preparation. This was followed by a 1988 laboratory investigation into the survival of and toxin production by C botulinum in garlic-in-oil preparations. In 1989, 3 people in Kingston, NY, became ill, also from a garlic-in-oil infusion. Thus, in 1989 the FDA issued a ruling, ordering the removal from store shelves of all commercial garlic-in-oil preparations that lacked an acidifying agent, followed by a mandate requiring the addition of an acidifying agent (such as phosphoric or citric acid) to all commercial garlic-in-oil preparations. Acid prevents the growth of the C botulinum, so any spores that might be present in an infusion will not be able to flourish and produce toxin. The acid must be added as the recipe is being prepared.



Are people aware of the slight, but deadly risk presented when these oil infusions are not prepared properly? Consumers need to understand the potentially life-threatening hazard of oil infusions. Oil infusion recipes can still be tasty and safe as long as the following precautions are clearly stated and adhered to:



Wash all soil-contaminated produce before adding it to an oil infusion,

Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil,

Keep oil infusions refrigerated in order to retard the growth of any microbes,

Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop and,

When in doubt, throw it out.

Source: Food Safety Notebook, Vol. 9, No. 4, April 1998.

Source:http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html

There are over 1,000 varieties of this nutritious LEGUME, ranging in size from as small as a pea to as large as a cherry. Soybean pods, which are covered with a fine tawny to gray fuzz, range in color from tan to black. The beans themselves come in various combinations of red, yellow, green, brown and black. Their flavor is generally quite bland, which may explain why they weren't embraced by Western cultures until their nutritive value was discovered. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil. Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products

Omega-3's

Certain fatty fish, like salmon and tuna, contain the best source of heart-healthy omega-3 fatty acids. But certain plant foods, like flaxseed and soybeans, also contain these fatty acids. Soybeans are one of the best non-fish sources of essential omega-3 fatty acids, which may help reduce the risk of coronary heart disease. Compared to other beans like pinto beans and navy beans, soybeans have a higher fat content, but this fat contains these heart-healthy omega-3's.

Without doubt the onion is the most used flavoring vegetable in the world. There is hardly a savoury dish that doesn't include onions or one of its relatives - white and red onions, garlic, chives, shallots, spring onions and leeks. Members of the onion family vary enormously in shape, size, colour, texture and intensity of flavor. Onions, particularly garlic, have also been used as medicines. The ancient Egyptians worshipped onions and during the Middle Ages they were used as currency. Onions give you some vitamin C and fiber. Scientists have recently discovered that flavenoids found in onions may protect people from heart disease.



Cocktail onions

These tiny onions have a sweet white flesh and are sold pickled in vinegar. They are the smallest variety available.

Uses: Serve pickled cocktail onions with a selection of cold meats or with crusty bread and mature Cheddar cheese.

To store: Keep in a cool, dark place for up to 1 year.



Pearl onions

Also known as button or baby onions, these are larger than pickling onions and have a sweet, delicate flavour.

Uses: Add whole to stews and casseroles or cook them very gently in a little butter and a splash of balsamic vinegar for 20-30 minutes until tender, serve with roasted meat.



Pickling onions

These are maincrop onions, picked when they are still small. Available only in the autumn, they have a strong, pungent flavour.

Seasonal availability: September to November.

Uses: Preserve them in vinegar, leave to mature and enjoy them with cheese and cold meats. They can also be added whole to casseroles in place of shallots or standard onions.

To store: Store in a dark, cool, airy place.

To prepare: Chop off the neck and just a little of the base to help the onion stay together. Score a line down the side of the onion and peel away the outer skin and first layer of flesh. To make peeling easier, soak the onions in warm water to soften the skins.



Red onions

Red onions have a mild sweet flavour and an attractive colour.

Uses: As a garnish or combine with tomatoes and red leaf lettuce for a colourful salad, or include in homemade chutneys to serve with cheese and cold meats. Try them quartered and roasted in olive oil.

Seasonal availability: All year, English from October to April.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill the onion first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Shallots

These are not baby onions (as pickling onions are) but a close relation of the onion. They have a mild, delicate flavour which is less overpowering than most onions so do try to use shallots where a recipe specifies if possible. Shallots grow in a similar way to garlic - when you peel one there may be two or three held together at the root.

Seasonal availability: All year.

Uses: Use in recipes where a small amount of onion is used or where a subtle onion flavour is needed. They are often included in rich, creamy sauces where just a hint of onion flavour is needed.

To store: Keep in a cool, dry place.

To prepare: Top and tail shallots and then peel the outer skin away. If there are several bulbs, pull them apart and then slice.



Spanish onions

Onions grown in warm climates are milder than those from cooler regions, consequently Spanish onions have a mild, sweet flavour. Their skins are a rich golden colour and they are one of the largest varieties available.

Seasonal availability: All year.

Uses: Serve raw in salads, stuff and bake them or add to any savoury dish where a subtle onion flavour is required.

To store: Store in a dark, cool, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.



Spring onions

Also known as salad onions, these are onions that have been harvested at a very young age. They have green shoots and a creamy white bulb, both of which can be eaten. They have a mild flavour and are often eaten raw.

Seasonal availability: May to September.

Uses: In salads, stir-fries, omelettes or sandwich fillings.

To store: Keep in the fridge for 3-4 days.

To prepare: Trim off the root and the outer leaves. Serve whole or sliced, the green tops can be snipped using kitchen scissors.



White onions

With a strong, pungent flavour and distinctive white skin and flesh, white onions are increasingly popular.

Uses: Ideal for serving raw in salads or cooked they are very versatile.



Yellow onions

These are the most commonly used onions and they have a golden brown skin. They have a pungent aroma, a strong flavour and are a good all-round onion.

Seasonal availability: All year.

Uses: In a wide variety of dishes from casseroles, pies and quiches to stir-fries, sauces and pizzas.

To store: Keep in a dark, airy place.

To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

A common ingredient in South East Asian cookery, both the bulbous base and the long lemon flavored leaves are used. The base should be peeled and chopped finely before use. It freezes well. Use anywhere you want an aromatic lemony flavour, it is especially nice with fish, chicken, rice and vegetable dishes. Try adding some leaves to water as you cook rice, or wrapping around a whole fish before cooking. The leaves are generally discarded just before serving like bay leaves. A couple of leaves added to your tea pot when making your usual tea makes a delicious variation.



For most people herbs are eaten in small quantities so they are more important for their taste than nutritional value. Many herbs are reputed to have different health giving properties.

The Galangal plant (Galanga, Blue Ginger) is a rhizome with culinary and medicinal uses (Lao: ??? "Kha", Thai: ??? "Kha", Malay: lengkuas (Alpinia galangal), Traditional Mandarin: ??, Simplified Mandarin: ??, T:???/S:???, Cantonese: lam keong, ??, Vietnamese: Ri?ng). It is used in various oriental cuisines (for example in Thai cuisine Tom Yum soups and Dtom Kha Gai, Vietnamese Huenian cuisine (Tre) and throughout Indonesian cuisine, for example, in Soto. Though it is related to and resembles ginger, there is little similarity in taste.



In its raw form, galangal has a citrusy, earthy aroma, with hints of pine and soap in the flavor. It is available as a whole root, cut or powdered. The whole fresh root is very hard, and slicing it requires a sharp knife. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and acts as a stimulant. In the Indonesian language, greater galangal is called lengkuas or laos and lesser galangal is called kencur. It is also known as galanggal, and somewhat confusingly galingale, which is also the name for several plants of the unrelated Cyperus genus of sedges (also with aromatic rhizomes). In Thai language, greater galangal is called "???" (Kha) or "???????" (Kha yai), while lesser galangal is called "????????" (Kha ta daeng).



The word galangal, or its variant galanga is used as a common name for all members of the genus Alpinia, and in common usage can refer to four plants, all in the Zingiberaceae (ginger family):



Alpinia galanga or greater galangal

Alpinia officinarum or lesser galangal

Kaempferia galanga, also called kencur, aromatic ginger or sand ginger

Boesenbergia pandurata, also called Chinese ginger or fingerroot

Alpinia galanga is also known as Chewing John, Little John Chew and galanga root. It is used in African-American folk medicine and hoodoo folk magic.

The term shallot is used to describe two different Allium species of plant. The French grey challot or griselle, which has been considered to be the “true shallot” by many, is Allium oschaninii, a species that grows wild from Central to Southwest Asia. Other varieties of shallot are Allium cepa var. aggregatum (multiplier onions), also known as A. ascalonicum.[citation needed]



The botanical name of shallot is Allium ascalonicum Linn and it belongs to the family Liliaceae. Indian names are Ek-kanda-lasun or Gandana (Hindi, Marwari and Punjabi) or Gundhun (Bengali).



Shallots probably originated in Asia, traveling from there to India and the eastern Mediterranean. The name “shallot” comes from Ashkelon, a city in Israel, where people in classical Greek times believed shallots originated.



Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. Their skin color can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. Shallots are much favored by chefs because of their firm texture and sweet, aromatic, yet pungent, flavor.



This ambiguity[clarification needed] is further confused with scallions, also known as spring or green onions. In some countries, green onions are called shallots, and shallots are referred to by alternative names such as eschallot or eschalotte.



The shallot is a relative of the onion, and tastes a bit like an onion, but has a sweeter, milder flavor. They tend to be more expensive than onions, especially in the United States. They can be stored for at least 6 months.[1]



Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine.



Shallots are propagated by offsets, which, in the Northern Hemisphere, are often planted in September or October, but the principal crop should not be planted earlier than February or the beginning of March. In planting, the tops of the bulbs should be kept a little above ground, and it is a commendable plan to draw away the soil surrounding the bulbs when their roots have taken hold. They should not be planted on ground recently manured. They come to maturity about July or August, although they can now be found year-round in supermarkets.



Similar to onions, raw shallots release chemicals that irritate the eye when sliced, resulting in tears. See onion for a discussion of this phenomenon.





Onion and shallot output in 2005Shallots appear to contain more flavonoids and phenols than other members of the onion family.[1]



In Australia, the foodstuff industry has renamed a number of vegetables. The name shallot has been applied to scallions, normally called spring onions in Australia, and shallots have been renamed eschalotte. The term French shallot has also been used for Allium oschaninii.[citation needed]



There is a very specific region of shallot gardening in southeastern Ghana.

The kaffir lime (Citrus hystrix DC., Rutaceae), also known as kieffer lime and limau purut is a type of lime native to Laos, Indonesia, Malaysia and Thailand, commonly used in Southeast Asian cuisine, and widely grown worldwide as a backyard shrub.



The kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).



The rind of the kaffir lime is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavor. Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are also widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste known as "Krueng"). The leaves are also popular in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam - literally sour vegetables, and are also used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.



The leaves can be used fresh or dried, and can be stored frozen.



The juice and rinds of the kaffir lime are used in traditional Indonesian medicine; for this reason the fruit is sometimes referred to in Indonesia as jeruk obat - literally "medicine citrus". The oil from the rind also has strong insecticidal properties. The juice is generally regarded as too acidic to use in food preparation, but finds use as a cleanser for clothing and hair, mainly in Thailand.



The zest of the fruit is widely used in creole cuisine and to impart flavor to "arranged" rums in the Réunion island and Madagascar.

Dehydrate: various processes to remove water content from food, mostly to prolong shelf-life.

Cabbages are an excellent source of vitamin K and vitamin C. They also supply valuable amounts of vitamin A and B group vitamins, calcium, potassium and fiber. Cabbages contain compounds which research strongly indicates inhibit the development of some cancers.

This delicious CRUSTACEAN is America's favorite SHELLFISH. Most of the shrimp in the United States comes from bordering waters, notably the Atlantic and Pacific Oceans and the Gulf Coast. There are hundreds of shrimp species, most of which can be divided into two broad classifications-warm-water shrimp and cold-water shrimp. As a broad and general rule, the colder the water, the smaller and more succulent the shrimp. Shrimp come in all manner of colors including reddish- to light brown, pink, deep red, grayish-white, yellow, gray-green and dark green. Some have color striations or mottling on their shells. Because of a heat-caused chemical change, most shrimp shells change color (such as from pale pink to bright red or from red to black) when cooked.

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as cilantro, particularly in the Americas. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing towards it (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.



The word derives from Latin “coriandrum” in turn from Greek “????a????”.[1] The Mycenaean Greek form of the word, koriadnon is "similar to the name of Minos' daughter Ariadne, and it is plain how this might be corrupted later to koriannon or koriandron."[



A powder is a dry, bulk solid composed of a large number of very fine particles that may flow freely when shaken or tilted. Powders are a special sub-class of granular materials, although the terms powder and granular are sometimes used to distinguish separate classes of material. In particular, powders refer to those granular materials that have the finer grain sizes, and that therefore have a greater tendency to form clumps when flowing. Granulars refers to the coarser granular materials that do not tend to form clumps except when wet.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

The anchovies are a family (Engraulidae) of small, common salt-water fish. The anchovy is a small green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. It is maximum nine inches (~23 cm) in length and body shape is variable with more slender fish in northern populations. The snout is blunt with small, sharp teeth in both jaws. The mouth is larger than those of herrings and silversides, two fish which they closely resemble. It eats plankton and fry (recently-hatched fish).

They are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. It is generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. Anchovies are abundant in the Mediterranean, and are regularly caught on the coasts of Sicily, Italy, France, and Spain. They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic coast of Europe to the south of Norway. Spawning occurs between October and March, but not in water colder than 12° C (53.6° F). The anchovy appears to spawn at least 100 kilometers (62 miles) from the shore, near the surface of the water.



Source:http://en.wikipedia.org/wiki/Anchovy

Salt is one of the most ubiquitous food ingredients around. Those who think of salt only as something used to perk up flavor might wonder what could possibly give this ingredient the level of importance it has gained through the ages. In reality, there is much more to this crystalline cube than first meets the eye.



Besides enhancing taste, salt has several other functions in food products. It acts as an antimicrobial or microbiological control agent. It contributes to certain chemical reactions that create a wide variety of food characteristics.



Sometimes the terms "salt" and "sodium" are used interchangeably, but technically this is not correct. "Salt" is sodium chloride. By weight, it is 40 percent sodium and 60 percent chloride.

Most foods and tap water contain sodium and chloride. Sodium is an essential nutrient, a mineral that the body cannot manufacture itself.

Because of sodium's importance to your body, the excretory and nervous systems guard against under-consumption of salt, which is a threat to your body's nerves and muscles. Other ions such as calcium, magnesium, and potassium are also very important. Concentrations of these ions are held in narrow ranges by the kidney.



The association between eating salt and the risk of blood pressure increasing is difficult to quantify. Some people are sensitive to changes in salt intake whereas others can adjust so that blood pressure does not rise at all.



Americans typically consume 4,000-8,000 mg each day, well above their daily needs. A goal for moderation for all adults, (including pregnancy and lactation) is approximately 2,400 mg of sodium per day.

Maltodextrin is a flavorless, easily digested carbohydrate made from cornstarch. A natural, complex carbohydrate, it is not a simple sugar (dextrose, fructose, sucrose etc.) It can be derived from potato or corn starch; used in food industry such as sweets, drink, beer, ice cream, preserved fruit, milk powder, malted mild, cake, biscuit and bread, as well as in medicine, textile, printing and dyeing, paper making, casting and petroleum drilling; generally recognized as safe.



Maltodextrin often contains Monosodium Glutimate (MSG), to which many people have an adverse reaction to.

There are over 1,000 varieties of this nutritious LEGUME, ranging in size from as small as a pea to as large as a cherry. Soybean pods, which are covered with a fine tawny to gray fuzz, range in color from tan to black. The beans themselves come in various combinations of red, yellow, green, brown and black. Their flavor is generally quite bland, which may explain why they weren't embraced by Western cultures until their nutritive value was discovered. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil. Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products

Omega-3's

Certain fatty fish, like salmon and tuna, contain the best source of heart-healthy omega-3 fatty acids. But certain plant foods, like flaxseed and soybeans, also contain these fatty acids. Soybeans are one of the best non-fish sources of essential omega-3 fatty acids, which may help reduce the risk of coronary heart disease. Compared to other beans like pinto beans and navy beans, soybeans have a higher fat content, but this fat contains these heart-healthy omega-3's.

Palm sugar was originally made from the sugary sap of the Palmyra palm or the date palm. Now it is also made from the sap of the sago and coconut palms and may be sold as "coconut sugar." The sugar is a golden brown paste, sold in tubes, blocks or tin cans. It may be light-colored or dark, soft and gooey or hard. As a lightly-processed product of cottage industry, it varies greatly from batch to batch.



In Thai cuisine, palm and "coconut sugar" (nahm dtahn bpeep/buk and nahm dtahn maprao) are used interchangeably. However, it may be an important distinction that "coconut sugar" is not derived from the coconut fruit itself. "Although the names are used interchangeably, palm sugar and coconut sugar are not the same. One comes from the palmyra or sugar palm and the other from coconut palm, but both are produced from the sweet, watery sap that drips from cut flower buds." Kasma Loha-unchit, Exploring Thai Food & Culture: Palm & Coconut Sugar



In Indonesia, sugar made from the Borassus (Palmyra palm) is known as Gula Jawa ("Javanese sugar") or gula merah (red sugar).[1]





A bowl of Gula Melaka Sago.Gula melaka is made by making several slits into the bud of a coconut tree and collecting the sap. Then, the sap is boiled until it thickens after which, in the traditional way, it is poured into bamboo tubes between 3-5 inches in length, and left to solidify to form cylindrical cake blocks. Alternatively it can be poured into glass jars or plastic bags. Gula melaka is used in some savory dishes but mainly in the local desserts and cakes of the Southeast Asian region. Gula Melaka Sago pudding, shown in the picture, is one of many desserts made with gula melaka. It is among some of the more popular gastronomic delights of Peranakan (Chinese-Malay) origin. This dish consists of a bland sago pudding served with gula melaka syrup. In some ways it resembles the international Creme Caramel and differ only in the ingredients used. It can be served either cold or hot. To enrich the pudding, coconut milk or 'santan' its Malay name, is added. Santan is the South-East Asian non-dairy counterpart of the dairy cream, the latter either whipped or in liquid form, is used mainly in Western cuisines but both add richness or provide viscosity when these are required.



Indians have two varieties of Palmyra sugar. One is unrefined and is in the form of hard blocks of dark brown sugar. This known as Karuppatti in Tamil. Kerala in India also has this palm sugar known as karipotti and is used to make coffee known as karipotti kapi.This is used as a sweetener for making certain types of cakes and biscuits. The other is refined and is available as granules of crystalline sugar. This is known as Panam KaRkaNdu. This has medicinal value. It has the power to liquefy phlegm from the lungs. It is also profusely used in treatment of sore throat when dissolved in boiled concentrated milk. Musicians use it on a regular basis in combination with other medicinal spices and herbs.



Palm sugar is often used to sweeten savory food to balance out the salty flavor of fish. Its primary use in Thai cuisine is in sweets and desserts, and somewhat less often in curries and sauces.

Any of a class of sweet,Soluble Carbohydrate,as sucrose,glucose,sucrose from sugar cane and sugar beets.

We get our energy from the nutrients in food. The main sources of energy are carbohydrates (starches and sugars), fats and proteins. The body can be compared to an engine that converts the energy in food into the energy we need to live. Sugars and starches are forms of carbohydrate. Nutritionists recommend that about half of our energy should be supplied by carbohydrates. The majority of this should be from starchy foods like cereals, rice, potatoes, pasta or bread, with the remainder coming from sugars. During digestion (the process by which we break down food substances ready for absorption and use by the body) complex starchy foods are broken down into sugars.

The kaffir lime (Citrus hystrix DC., Rutaceae), also known as kieffer lime and limau purut is a type of lime native to Laos, Indonesia, Malaysia and Thailand, commonly used in Southeast Asian cuisine, and widely grown worldwide as a backyard shrub.



The kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).



The rind of the kaffir lime is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavor. Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are also widely used in Thai and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste known as "Krueng"). The leaves are also popular in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam - literally sour vegetables, and are also used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.



The leaves can be used fresh or dried, and can be stored frozen.



The juice and rinds of the kaffir lime are used in traditional Indonesian medicine; for this reason the fruit is sometimes referred to in Indonesia as jeruk obat - literally "medicine citrus". The oil from the rind also has strong insecticidal properties. The juice is generally regarded as too acidic to use in food preparation, but finds use as a cleanser for clothing and hair, mainly in Thailand.



The zest of the fruit is widely used in creole cuisine and to impart flavor to "arranged" rums in the Réunion island and Madagascar.

Peppers are seed pods and can be red, green, yellow, orange, white or purple. Green and red peppers grow on the same plant, it’s just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties. Red and green peppers are by far the most commonly found peppers, although yellow peppers are also becoming widely available.



Peppers are high in vitamin C and supply vitamin A, potassium and some B group vitamins.

Vitamin E



Vitamin E is abundant in whole wheat, rice germ, and vegetable oils. It is destroyed by the refining and bleaching of flour. Vitamin E prevents oils from going rancid. Recent studies indicate that large amounts of vitamin E may help reduce the risk of heart disease and cancer.

(Vitamin E) Found in almonds, apricot oil, corn oil, cottonseed oil, hazelnuts, margarine, peanut oil, safflower nuts, sunflower seeds, walnuts, wheat germ, whole-wheat flour

Vitamin E is an antioxidant.Its action is enhanced by ascorbic acid and selenium. It protects polyunsaturated fats in the body from oxidation, maintains the integrity of vitamin A in the body and promotes normal clotting of blood. It's levels in the body are dependenent on proper levels of zinc.Promotes normal growth and development Prevents free radical damage in body Acts as anti-blood clotting agent Protects tissues against oxidation Promotes normal red blood cell formation Helps treat fibrocystic disease of the breasts Helps treat circulatory problems of lower extremities Helps in treatment of sickle-cell anemia Protects lungs from air pollution Helps prevent coronary-artery heart disease Improves stamina Heals burns and wounds Helps retard aging Lessens some types of hair loss Eases menopause Dimineshes liver spots Useful as an adjuct treatment for Bursitis Prevents diaper rash Decreases scarring Useful in treatment of anemia Helps heal acne.

Produced from the fermentation of corn SUGAR, xanthan gum is used as a thickener, EMULSIFIER and STABILIZER in foods such as dairy products and salad dressings.

Some people are allergic to xanthan gum, with symptoms of intestinal gripes, diarrhea, temporary high blood pressure, and migraine headaches

Also, since xanthan gum is produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it. Yellow Phrygian Husk is a common source of bacterium in which xanthan gum is created

Also used by people who are allergic to gluten

The coconut, one of the most important cultivated trees in the world, is Cocos nucifera of the palm family, Palmaceae. Only the one species is in this genus.

"Descriptive features are: (1) the slender often leaning trunk, enlarged at base, ringed above and 8 to 12 inches in diameter; (2) many pinnate (feathery) leaves 12 to 20 feet long with basal sheath of coarse brown fibers, long petiole (stem) and numerous very narrow shiny yellow-green segments (pinnae or leaflets) spreading regularly in one plane on both sides of axis; (3) numerous whitish or pale yellow male and female flowers in branched flower clusters at leaf bases; and (4) fruit, the familiar coconut, egg-shaped or elliptic, consisting of a light brown fibrous husk 8 to 12 inches long, a hard shell and one very large hollow seed with whitish, oily edible flesh) "What we call the meat of the coconut is really food for the developing embryo and is technically called the endosperm. In the young fruit this is a liquid but it gradually becomes firm, and by nine months the meat is at its greatest thickness,The fruit botanically is not a nut but a drupe.



The bluntly 3-angled husk is 3/4 to 1-1/2 inches thick. It does not split open spontaneously as some fruits do. The meat is about 3/8 inch thick. The large central cavity contains a watery or milky liquid often called coconut milk or coconut water. It is one of the largest seeds known, surpassed only by the 1-seeded, 2-lobed fruit of the double-coconut (Lodoicea maldivica), a tall fan palm of the Seychelles islands in the Indian Ocean. L. maldivica produces fruit weighing up to 50 pounds.

The coconut palm is medium sized, usually 30 to 60 feet, sometimes as tall as 80 feet. "The slender trunk is enlarged to 16 to 20 inches in diameter at base, often slightly inclined there, and may be leaning as a result of the constant coastal breeze or after partial uprooting by a hurricane. The gray or brown trunk is lightly cracked. At the apex is the relatively broad evergreen growth of alternate, erect, spreading and drooping leaves," known as fronds.

Maltodextrin is a flavorless, easily digested carbohydrate made from cornstarch. A natural, complex carbohydrate, it is not a simple sugar (dextrose, fructose, sucrose etc.) It can be derived from potato or corn starch; used in food industry such as sweets, drink, beer, ice cream, preserved fruit, milk powder, malted mild, cake, biscuit and bread, as well as in medicine, textile, printing and dyeing, paper making, casting and petroleum drilling; generally recognized as safe.



Maltodextrin often contains Monosodium Glutimate (MSG), to which many people have an adverse reaction to.

Simply put, mono- and diglycerides are fats. They are made from oil,usually soybean, cottonseed, sunflower, or palm oil, act as emulsifiers (provide a consistent texture and prevent separation), and are used in most baked products to keep them from getting stale. In ice cream and other processed foods, including margarine, instant potatoes, and chewing gum, they serve as stabilizers, which give foods body and improve consistency.



Mono and diglycerides themselves do not contain gluten, but mono and diglycerides are almost always on lists of questionable foods for celiacs because of the possibility that wheat might be used with them as a carrier.



Under FDA regulations, a carrier used with mono and diglycerides in this manner would fall into the incidental additive category. Additives are considered incidental when they are present in insignificant amounts and have no technical or functional effect on the final food product. FDA regulations, which generally require that all ingredients of a food be listed on the label, do allow certain incidental additives to be left off the label.



However, recent concern about allergens has led the FDA to warn food manufacturers that it does not consider the eight most common food allergens (eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat) eligible for this labeling exemption. The FDA first clarified the exemption in 1996 in response to a growing number of reports of allergic reactions from foods that according to their label should have been allergen free. Now, the FDA has updated that clarification in a compliance policy guide for the food industry that says incidental additives containing common food allergens have never been considered eligible for the exemption. The Food Allergy Issues Alliance, a group of food trade associations and consumer interest groups, in May issued labeling guidelines that say incidental additives should be on the label. For celiacs this means that if wheat is used as a carrier for mono and diglycerides, it has to be declared on the label.



All this would seem to indicate that celiacs can remove mono and diglycerides from any suspicious or questionable food lists and still feel safe.



Source: http://www.enabling.org/ia/celiac/monodiglycerides.html

Dipotassium phosphate - also phosphoric acid, dipotassium salt; dipotassium hydrogen orthophosphate; potassium phosphate, dibasic - is a highly water-soluble salt which is often used as a fertilizer, food additive and buffering agent. It is a common source of phosphorus and potassium.

A mineral that keeps salt and seasoning blends from clotting, clumping or foaming

The coconut, one of the most important cultivated trees in the world, is Cocos nucifera of the palm family, Palmaceae. Only the one species is in this genus. (Hortus II Dictionary, Bailey)



"Descriptive features are: (1) the slender often leaning trunk, enlarged at base, ringed above and 8 to 12 inches in diameter; (2) many pinnate (feathery) leaves 12 to 20 feet long with basal sheath of coarse brown fibers, long petiole (stem) and numerous very narrow shiny yellow-green segments (pinnae or leaflets) spreading regularly in one plane on both sides of axis; (3) numerous whitish or pale yellow male and female flowers in branched flower clusters at leaf bases; and (4) fruit, the familiar coconut, egg-shaped or elliptic, consisting of a light brown fibrous husk 8 to 12 inches long, a hard shell and one very large hollow seed with whitish, oily edible flesh." (Common Trees of Puerto Rico, Handbook 249, Little and Wadswoirth, Forest Service, U.S. Department of Agriculture, 1964) "What we call the meat of the coconut is really food for the developing embryo and is technically called the endosperm. In the young fruit this is a liquid but it gradually becomes firm, and by nine months the meat is at its greatest thickness." (Consider the Coconut, Harry P. Haldt, Natural History, April 1955) The fruit botanically is not a nut but a drupe.



The bluntly 3-angled husk is 3/4 to 1-1/2 inches thick. It does not split open spontaneously as some fruits do. The meat is about 3/8 inch thick. The large central cavity contains a watery or milky liquid often called coconut milk or coconut water. It is one of the largest seeds known, surpassed only by the 1-seeded, 2-lobed fruit of the double-coconut (Lodoicea maldivica), a tall fan palm of the Seychelles islands in the Indian Ocean. L. maldivica produces fruit weighing up to 50 pounds. (Common Trees of Puerto Rico, Handbook 249, Little and Wadswoirth, Forest Service, U.S. Department of Agriculture, 1964)



The coconut palm is medium sized, usually 30 to 60 feet, sometimes as tall as 80 feet. "The slender trunk is enlarged to 16 to 20 inches in diameter at base, often slightly inclined there, and may be leaning as a result of the constant coastal breeze or after partial uprooting by a hurricane. The gray or brown trunk is lightly cracked. At the apex is the relatively broad evergreen growth of alternate, erect, spreading and drooping leaves," known as fronds. (Common Trees of Puerto Rico, Handbook 249, Little and Wadswoirth, Forest Service, U.S. Department of Agriculture, 1964)

Basil (Ocimum basilicum L. and its varieties) is a popular herb known for its flavorful foliage. The fresh or dried leaves add a distinctive flavor to many foods, such as Italian style tomato sauces, pesto sauce and salad dressing. The essential oils and oleo-resins may be extracted from leaves and flowers and used for flavoring in liqueurs and for fragrance in perfumes and soaps.



Varieties - Many types of basil are available, depending on use. For fresh market production, select a basil with good flavor and attractive, dark green or purple foliage. Sweet basil (Ocimum basilicum L.) is the culinary classic. Italian, Lettuce Leaf and Opal are popular sweet basil varieties. Scented basils, such as Lemon, Licorice and Cinnamon basil, are used fresh or dried in potpourri, jellies, honeys, vinegars and baked goods. For production of dried leaves or essential oils, French, American or Egyptian basil may be grown. There are also several ornamental type basils.

Regular rice flour is a fine, powdery flour made from regular white rice. It's used mainly for baked goods. Glutinous or sweet rice flour (such as the Japanese MOCHI) is made from high-starch short-grain rice. It's widely used in Asian cooking to thicken sauces and for some desserts.



To Americans, rice is the most familiar food eaten in grain form. It is commonly served as a side dish in American households, but elsewhere it forms the basis for most meals. In fact, half the world's peoples eat rice as their staple food. In some languages, the word for eat means "eat rice." In China, Japan, and Southeast Asia, for instance, the annual per capita consumption of rice is 200 to 400 pounds; in the United States, the per capita consumption is about 17 pounds. Though rice is grown on every continent except Antarctica, China produces more than 90% of the world's rice crop. The United States, because the domestic demand for rice is relatively low, is a major exporter of this grain (although it accounts for only 2% of the world's rice).



Rice can be classified according to size: long-grain, medium-grain, and short-grain. Long-grain rice accounts for about 75% of the domestic crop. The slender grains are four to five times longer than they are wide. If properly cooked, they will be fluffy and dry, with separate grains. Medium-grain rice is about twice as long as it is wide and cooks up moister and more tender than long-grain. It is popular in some Asian and Latin American cultures, and is the type of rice most commonly processed to make cold cereals. Short-grain rice may be almost oval or round in shape. Of the three types of rice, it has the highest percentage of amylopectin, the starch that makes rice sticky, or clump together, when cooked. Easy to eat with chopsticks, it is ideal for dishes like sushi.



In addition to the size classification, white rices are labeled according to how they've been processed:



Enriched rice: Enriched rice has thiamin, niacin, and iron added after milling to replace some of the nutrients lost when the bran layer is removed. As a result, it is higher in these nutrients than brown rice.



Converted rice: Converted rice has been soaked and steamed under pressure before milling, which forces some of the nutrients into the remaining portion of the grain so that they are not completely lost in the processing. Enriched parboiled rice is similar to regular enriched rice in terms of thiamin, niacin, and iron, but it has more potassium, folate (folic acid), riboflavin, and phosphorous, though not as much as brown rice. Converted rice takes a little longer to cook than regular rice, but the grains will be very fluffy and separate after they have been cooked.



Instant white rice: Instant rice, which actually takes about five minutes to prepare, has been milled and polished, fully cooked, and then dehydrated. It is usually enriched and only slightly less nutritious than regular enriched white rice, but it lacks the satisfying texture of regular rice.



Rices are also labeled according to variety:



Arborio: Arborio is a starchy white rice, with an almost round grain, grown mainly in the Po Valley of Italy. Traditionally used for cooking the Italian dish risotto, it also works well for paella and rice pudding. Arborio absorbs up to five times its weight in liquid as it cooks, which results in grains of a creamy consistency.



Aromatic rices: These are primarily long-grain varieties that have a toasty, nutty fragrance and a flavor reminiscent of popcorn or roasted nuts. Most of these can be found in grocery stores, but a few may be available only at gourmet shops.



Basmati: Basmati, the most famous aromatic rice, is grown in India and Pakistan. It has a nutlike fragrance while cooking and a delicate, almost buttery flavor. Unlike other types of rice, the grains elongate much more than they plump as they cook. Lower in starch than other long-grain types, basmati turns out flaky and separate. Although it is most commonly used in Indian cooking, basmati can also be substituted for regular rice in any favorite recipe. It is fairly expensive compared to domestic rice.



Glutinous rice (sweet rice): Popular in Japan and other Asian countries, this type of short-grain rice is not related to other short-grain rices. Unlike regular table rice, this starchy grain is very sticky and resilient, and turns translucent when cooked. Its cohesive quality makes it suitable for rice dumplings and cakes, such as the Japanese mochi, which is molded into a shape.



Jasmine: Jasmine is a traditional long-grain white rice grown in Thailand. It has a soft texture and is similar in flavor to basmati rice. Jasmine rice is also grown in the United States, and is available in both white or brown forms.



Texmati: Certain types of rice--some sold only under a trade name--have been developed in the United States to approximate the flavor and texture of basmati rice. Texmati is one of these; it was developed to withstand the hot Texas climate (there is also a brown rice version).



Wehani: An American-grown aromatic rice, Wehani has an unusual rust-colored bran that makes it turn mahogany when cooked.



Wild pecan (popcorn rice): Another basmati hybrid, this aromatic rice is tan in color (because not all of the bran has been removed, with a pecan like flavor and firm texture.

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival.

Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise.



A note about water: More and more evidence shows the benifit of being well hydrated.

Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%.



Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

Tapioca, also known as Cassava or Manioc, is a root or tuber extract. The plant is a perennial that grows eight to twelve feet high and the roots can be as much as three feet long and five to ten inches in diameter (Tapioca roots, like potatoes, are a food source in native growing areas where it is boiled, fried or made into flour). Tapioca starch is found in the cells of the tubers. The starch is recovered by wet grinding the washed roots and continuous rewashing, resulting in a pure carbohydrate.