Zacini i zdravlje

Sve o kulinarstvu, o uređenju stana, o modi...

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pitt
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#1 Zacini i zdravlje

Post by pitt »

Odavno je poznato da dosta zacina ima povoljan uticaj na nase zdrvlje. Vecina nas zna za blagodati ruzmarina, basila, oregana, pershuna, celera, itd., al koliko znamo o zacinima koji dolaze sa dalekog istoka? Kinezi, arapi, indijci, japanci, itd. koriste dosta nama relativno nepoznatih zachina za koje oni tvrde da pored ukusa u hrani imaju i pozitivan uticaj na zdravlje i ljepotu. Evo jednog

Indian Spice May Ward Off Disease

Turmeric, an Antioxidant,
Is Studied for Use in Fight
Against Cancer, Alzheimer's
By CHRISTINA S.N. LEWIS
Staff Reporters of THE WALL STREET JOURNAL
August 30, 2005; Page D5


Image
Research suggests that turmeric, an Indian spice, can help prevent disease.


New evidence suggests a common Indian spice is a potent antioxidant that can prevent many diseases. The spice, turmeric, a key ingredient of curry, has been used medicinally for hundreds of years. But scientists are starting to systematically explore the sweeping qualities of the bright-yellow powder.

An increasing body of scholarly research indicates that curcumin, the active ingredient in turmeric, could be used to prevent a range of illnesses, from cancer to skin disorders. Faced with a number of promising laboratory studies and animal trials, scientists are rushing to test curcumin's effectiveness in humans.

The U.S. National Institutes of Health has four clinical trials registered that are recruiting patients to test curcumin for pancreatic cancer, multiple myeloma, Alzheimer's and colorectal cancer.

Curcumin is "definitely on our radar screen," said Niles Frantz, a spokesman for the Alzheimer's Association in the U.S., when asked about a recent Alzheimer's trial.


Curcumin is cheap, widely available and has no known toxicities. Studies have shown that it has anti-inflammatory and cholesterol-lowering properties. And it is a potential Cox-2 inhibitor, the same mechanism targeted by Merck & Co.'s Vioxx painkiller and a promising anticancer sign.

Interest in curcumin was piqued after scientists realized that people living in India had lower rates of certain cancers. Researchers theorized that eating curry, which is liberally spiced with turmeric, could be the explanation. Curcumin isn't related to cumin, a spice commonly associated with Moroccan cooking.

In India, tradition calls for a bride to cover herself with turmeric to prevent wrinkles; some mothers will mix the powder with milk to ease an upset stomach. Johnson & Johnson sells a turmeric Band-Aid in India because the powder is reputed to help heal wounds.

Interest in curcumin appears to be increasing for several reasons. For one thing, alternative medicine has become more acceptable to mainstream doctors.

Also, in 2002, the NIH's National Center for Complementary and Alternative Medicine began actively soliciting grant proposals for preliminary trials in natural therapies, making it easier for researchers to find funding.

Consumers also may be ready to try something new. Several negative studies have affected sales of vitamin E, the most well-regarded antioxidant. Its sales declined about 35% in the past year, according to Grant Ferrier, editor in chief of Nutrition Business Journal.

By contrast, sales of turmeric-related dietary supplements increased 35%, Mr. Ferrier said. But curcumin still represents only $15 million of sales in the U.S., a drop in the bucket compared with the $20.3 billion nutritional-supplement industry.

"From the data that I've seen in the laboratory, curcumin could be very potent in terms of killing tumor cells," said Razelle Kurzrock, an investigator at M.D. Anderson Cancer Center in Houston, who studies curcumin and has applied for a patent on an injectable anticancer curcumin compound.

Research activity has exploded. A search of the U.S. National Library of Medicine reveals that 256 curcumin papers were published in the past year, compared with 94 published studies five years ago.

Though curcumin looks promising, it still has to make the leap from promising data to successful clinical trials. "Something can look very good in the laboratory and still not do much for patients," Dr. Kurzrock said.

Even if science bears out curcumin's effectiveness, this doesn't mean eating more curry necessarily will improve your health, since a lot of curcumin is needed to reap anticancer benefits, doctors say. In the Alzheimer's study at University of California, Los Angeles, for instance, patients were given daily four-gram doses, roughly the equivalent of about 120 curry dinners, according to its lead investigator.

Already, some entrepreneurs are trying to cash in on curcumin's promise.

Last month Pure Prescriptions Inc., an Encinitas, Calif., online retailer specializing in natural substances, launched a curcumin-based supplement, marketing it as an all-purpose antioxidant.

A biotechnology venture called Curry Pharmaceuticals, in Research Triangle Park, N.C., is seeking funding to develop curcumin compounds and to research a curcumin cream to treat psoriasis and other skin disorders. Madalene Heng, a doctor at the Center for Dermatology Care in Thousand Oaks, Calif., already sells such a cream, called Psoria-Gold. Martin Yarnell, a 41-year-old lawyer from Oak Park, Calif., said the product has nearly eliminated his lifelong psoriasis.
Xwoman
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#2

Post by Xwoman »

Imam ja Vedsku vegetarijansku kuharicu brale :D Koštala me 4 kg za 3 mjeseca, no to na stranu. U Indiji se inače koristi mnogo više začina no u našoj kuhinji (e, sad ja otkrila toplu vodu), sem zbog sjajnog ukusa, kažu i zbog zdravlja.

Kurkuma - ima se pazarit i u Merkatoru (začin za rižu, i krompir npr)
Na Baščaršiji ima radnja BADEM gdje ima i nekih totalno ezgotičnih začina (tipa "kardamom" tzv. slatki začin)...

U diskusiju o zdravlju neću ulazit. neki zasigurno jesu ok....Ne smijem to više papat kao regularnu klopu :sad:

Neki put i ja sam ti pleasure provider :P - no samo exotic style :D :D
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flora.sa
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#3

Post by flora.sa »

moram reći, da ne volim lovor... :x :x :x
nikako...
Xwoman
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#4

Post by Xwoman »

flora.sa wrote:moram reći, da ne volim lovor... :x :x :x
nikako...
ja sam isto mislila i tvrdila za anis, no u ovoj vedskoj kombinaciji bilo je mljacccc...pa se sad teroriziram zbog nedozvoljenih oralnih užitaka.....
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morti
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#5

Post by morti »

flora.sa wrote:moram reći, da ne volim lovor... :x :x :x
nikako...
A ja ga nisam ni probo... :-) :D
kalesijski slavuj
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#6

Post by kalesijski slavuj »

flora.sa wrote:moram reći, da ne volim lovor... :x :x :x
nikako...
meni je lovor odvratan, fujjjj
King Kikapu
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#7

Post by King Kikapu »

neki dan sam napravio umak od pavlake sa nanom i harisom. nana i pavlaka hlade, a harisa je jako ljuta pa to daje odlican aromatski kontrast.
a svjezu nanu uvijek koristim kad rostiljam u prirodi da njome premazem meso.
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flora.sa
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#8

Post by flora.sa »

King Kikapu wrote:neki dan sam napravio umak od pavlake sa nanom i harisom. nana i pavlaka hlade, a harisa je jako ljuta pa to daje odlican aromatski kontrast.
a svjezu nanu uvijek koristim kad rostiljam u prirodi da njome premazem meso.
njami...
probala sam harisu kad sam bila u Tunisu, praaaavo, ali praaavo je ljuta... :D ...samo u malim količinama konzumirati...


ah da...

i volim kopar...hajmo sada recepti za hranu u koju se može dodavati kopar!!! :-)
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#9

Post by sunday_morning »

lovor moze biti odvratan ako se ne zna koristiti u dobroj kombinaciji...
znaci dobitna kombinacija je lovor i grasak na pari..ali se dodaje kada je jelo skoro pa gotovo...kada osjetis da je dovoljno otpustio arome, ako treba i izvaditi ga...

lovor i obicni grah...lovor i neke vrste mesa itd.
moje kulinarsko iskustvo (istina vrlo skromno) govori da u biti lovor ide u skoro sva jela gdje ide i biber..znaci dobra su kominacija
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flora.sa
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#10

Post by flora.sa »

sunday_morning wrote:lovor moze biti odvratan ako se ne zna koristiti u dobroj kombinaciji...
znaci dobitna kombinacija je lovor i grasak na pari..ali se dodaje kada je jelo skoro pa gotovo...kada osjetis da je dovoljno otpustio arome, ako treba i izvaditi ga...

lovor i obicni grah...lovor i neke vrste mesa itd.
moje kulinarsko iskustvo (istina vrlo skromno) govori da u biti lovor ide u skoro sva jela gdje ide i biber..znaci dobra su kominacija
upravu u tim kombinacijama mi se zgadio...ne prija mi ni miris...a ne prija mi ni mom želucu... :roll:
kalesijski slavuj
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#11

Post by kalesijski slavuj »

flora.sa wrote:
sunday_morning wrote:lovor moze biti odvratan ako se ne zna koristiti u dobroj kombinaciji...
znaci dobitna kombinacija je lovor i grasak na pari..ali se dodaje kada je jelo skoro pa gotovo...kada osjetis da je dovoljno otpustio arome, ako treba i izvaditi ga...

lovor i obicni grah...lovor i neke vrste mesa itd.
moje kulinarsko iskustvo (istina vrlo skromno) govori da u biti lovor ide u skoro sva jela gdje ide i biber..znaci dobra su kominacija
upravu u tim kombinacijama mi se zgadio...ne prija mi ni miris...a ne prija mi ni mom želucu... :roll:
meni lovor kiselinu stvara! muka mi nemogu zaspati..
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pitt
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#12

Post by pitt »

Neki koje ja volim

Basil
The round, often pointed leaves of the basil plant looks a lot like peppermint to which it is related. Its highly fragrant leaves are used as a seasoning herb for a variety of foods but has become ever popular as the main ingredient in pesto, the mixture of basil, pine nuts and parmesan cheese.

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Cayenne pepper
Hot and spicy, cayenne pepper is available year round adding zest to flavorful dishes around the world and health to those brave enough to risk its fiery heat.

The cayenne pepper is a member of the Capsicum family of vegetables, which are more commonly known as chili peppers. It is known botanically as Capsicum frutenscens. The common name "cayenne" was actually given to this pepper because of its cultivation in a town that bears the same name in French Guiana on the northeast coast of South America.

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Chili Pepper, Red, dried
Like cayenne pepper, red chili peppers are available throughout the year to add zest to flavorful dishes around the world and health to those brave enough to risk their fiery heat.

This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers belong to the family of foods bearing the Latin name Capsicum.

Dill weed, dried
Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year.

Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.

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Ginger
Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market.

Ginger is the underground rhizome of the ginger plant with a firm, striated texture. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young.

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Oregano
The warm, balsamic and aromatic flavor of oregano makes it the perfect addition to Mediterranean and Mexican cuisines. This popular herb whose name means “mountain joy” is available throughout the year.

Oregano is known botanically as Origanum vulgare and is called wild marjoram in many parts of Europe since it is closely related to the herb that we know as sweet marjoram. It is a small shrub with multi-branched stems covered with small grayish-green oval leaves and small white or pink flowers. In Mediterranean climates oregano grows as a perennial plant, but in the harsher climates of North America, they grow as annuals.

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Rosemary
Looking like a small sprig from an evergreen tree the wonderful smell and assertively pine-like fragrance and pungent flavor of rosemary goes a long way to flavor to chicken, lamb, pork, salmon and tuna dishes as well as many soups and sauces. As an evergreen, rosemary is available throughout the year.

Rosemary grows on a small evergreen shrub belonging to the Labiatae family that is related to mint. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside. Its memorable flavor and unique health benefits makes it an indispensable herb for every kitchen.



Sage
The soft, yet sweet savory flavor of sage along with its wonderful health-promoting properties is held in such high esteem that the International Herb Association awarded sage the title of “Herb of the Year” in 2001! Fresh, dried whole or powdered, sage is available throughout the year.

Sage leaves are grayish green in color with a silvery bloom covering. They are lance-shaped and feature prominent veins running throughout. Sage has been held in high regard throughout history both for it culinary and medicinal properties. Its reputation as a panacea is even represented in its scientific name, Salvia officinalis, derived from the Latin word, salvere, which means "to be saved".
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#13

Post by King Kikapu »

ja salatu bez basila ili bosiljka i maslinovog ulja ne priznajem
kalesijski slavuj
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#14

Post by kalesijski slavuj »

King Kikapu wrote:ja salatu bez basila ili bosiljka i maslinovog ulja ne priznajem
fujjjj
Xwoman
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#15

Post by Xwoman »

King Kikapu wrote:ja salatu bez basila ili bosiljka i maslinovog ulja ne priznajem
U zelenu i koja kap limuna
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CiCiban
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#16

Post by CiCiban »

njaooooooo :-) haa aaaaaaaah njam sve
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Bumbar
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#17

Post by Bumbar »

Xwoman wrote:
King Kikapu wrote:ja salatu bez basila ili bosiljka i maslinovog ulja ne priznajem
U zelenu i koja kap limuna
i uz to morska so :D
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Pooll
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#18

Post by Pooll »

Vecinu zacina koje je pitt spomenuo koristim. Inace koristim dosta zacina. Bas sam sa dalekog istoka donjeo Tumeric ali i odlican zacin GARAM MASALA
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U indiji se radi industrijski ali ga vi i sami mozete napraviti, evo recept:

Ingredients:
Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds 5 grams


Takodjer kao opcija moze se dodati kasicia Šafrana ;)

Druga verzija:

Garam Masala which literally means hot (Garam) spice (Masala) is not an spice in itself. It is a spice blend used throughout India and the rest of the Indian Subcontinent.

This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, garam masala must be added in small quantities, or else it will overpower the dish.

Many different kind of Garam Masala is found depending on the region and the personal taste. Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops. The most common way of making Garam Masala is given below.

Ingredient

30 green cardamom pods
15 cloves (laung)
5 black cardamom pods
4 pieces mace
4 pieces cinnamon (2.5 squared cm)(dalchini)
5 tbsp cumin seeds (jeera)
2 tbsp coriander seeds (dhaniya)
1 tbsp fennel seeds (saunf)
1 tsp black peppercorns
1/2 tsp fenugreek seeds (methi)

Preparation

1. Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly. As soon as the aroma from the spices begins, remove the pan from the heat. This step is to release the aromatic oils from the spices.
2. Working with only a small quantity at a time, put the spices in an electric blender to grind it to a fine powder. Remove the cardamom pod skins. Allow to cool.
3. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for a long time.

Takodjer toplo preporucujem stranicu:


Pandjabska, sjevernoindijska kuhinja

Food India


;)
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pitt
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#19

Post by pitt »

Xwoman wrote:
King Kikapu wrote:ja salatu bez basila ili bosiljka i maslinovog ulja ne priznajem
U zelenu i koja kap limuna
Ja obozavam koristit limun (ili lime) za kupus salatu :D:D:D
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pitt
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#20

Post by pitt »

Wasabi ....uz sushi :D:D izgleda kao guacamole ali je ljutkast.

Wasabi is a condiment traditionally served with raw fish (sushi and sashimi) and noodle (soba) dishes in Japan. The ground root-like rhizome pungently flavors many foods in Japanese cuisine and its bright green color adds color contrast, for which Japanese dishes are famous. In the last twenty years, because of low supply of fresh Wasabi rhizomes, substitutes made of mixtures of horseradish, mustard and food coloring have taken the place of freshly prepared Wasabi. Other parts of the Wasabi plant are also used. The leaves and petioles are picked or can be powdered for use as Wasabi flavoring, used now in many foods.

In traditional Japanese cuisine, Wasabi is prepared by grating the fresh rhizome against a rough surface. Some Japanese Sushi Chefs will only use a sharkskin grater. The sharkskin gives grated Wasabi a smooth, soft and aromatic finish.

Many believe that the Wasabi rhizome should be carefully peeled first before grating. It is recommended in either case to scrub the Wasabi rhizome with a soft brush before grating.

The best way to enjoy the full flavor of Fresh Wasabi is to spread a little on the fish and then dip the fish side of the sushi into soy sauce so that the sauce does not touch the Wasabi. Good Fresh Wasabi and Wasabi paste does not just have add spicy hotness, and sweetness but also a gentle fragrance to assist the taste of fresh fish with soy sauce.

Many diners, however, prefer to mix the Wasabi paste with soy sauce, called "Wasabi-joyu," and use this as a dipping sauce for the raw fish, or mix the Wasabi directly into a bowl of noodles.

Tofu topped with soy sauce and Wasabi paste is an example of another traditional food using Wasabi. Wasabi leaves pickled in sake brine or soy sauce are popular accompaniments to white rice. It should be pointed out that a considerable amount of the volatile aroma and taste of the Wasabi paste would be lost when mixed with soy sauce or a heated dish.
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#21

Post by svrco »

King Kikapu wrote:ja salatu bez basila ili bosiljka i maslinovog ulja ne priznajem
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Last edited by svrco on 17/11/2010 00:07, edited 1 time in total.
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pitt
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#22

Post by pitt »

svrco wrote:
King Kikapu wrote:ja salatu bez basila ili bosiljka i maslinovog ulja ne priznajem
covjek po mom ukusu! mora se otici vani i probati i drige kuhinje pa onda sebi reci sta volim i ne volim. kuhinje svijeta a tim ei koristenje zacina za koje mi nismo ni culi a kamoli probali je samo moja mastaria
Ja to obozavam :D Cim sujem da se otvorio neki novi etnicki restoran odmah letim ,......pa sta bog da :D:D Sad sam cuo da se otvorio neki etiopijski restoran pa kontam otici i probat :D
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#23

Post by svrco »

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Last edited by svrco on 17/11/2010 00:07, edited 1 time in total.
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pitt
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#24

Post by pitt »

Pa i vani zavisi,.....jebo talijanski restoran ako mi je kuhar amerikanac :D:D
vecinom manji i porodicni restorani zaposljavaju npr. ljude iz svoje zemlje i po takvim mjestima obicno mozes naci orginalna jela iz tih krajeva :D
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#25

Post by svrco »

pitt wrote:Pa i vani zavisi,.....jebo talijanski restoran ako mi je kuhar amerikanac :D:D
vecinom manji i porodicni restorani zaposljavaju npr. ljude iz svoje zemlje i po takvim mjestima obicno mozes naci orginalna jela iz tih krajeva :D
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Last edited by svrco on 17/11/2010 00:08, edited 1 time in total.
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