Coriander is of the family Apiaceae. It’s called Coriandrum sativum.

Coriander seeds and it’s leaves cilantro is a herb used in cooking. Coriander holds a medicinal value to treat gastric problems, improper digestion, Colic problems. It improves blood circulation. It treats rheumatism, arthritis and helps in toxic elimination.

It plays an important part in Indian cooking and Cilantro is used to make chutneys, it’s added in Biryani and in other dishes as a garnish.

Health benefits

Intake of coriander through food helps to reduce fat content of the blood (hypolipedemic) , it normalizes the glucose level in the body (anti-diabetic)

Studies on coriander had also proved that it normalizes glycemia and brings down the insulin level.

Intake of cilantro juice also helps in inhibiting platelet aggregation and thus it prevents the formation of blood clots abnormally.

It’s also an immuno modulator ie., it regulates the immune function.

It’s also an anti bacterial agent capable of treating and preventing bacterial infections.

It also serves as an antioxidant that limits oxidative damage to the cells.

It’s rich in Vitamin A and C.

Coriander seeds are rich in Vitamin C which helps in WBC aggressiveness.

Vitamin A helps in mucous membrane maintenance in the body. It also resists virus and bacterial infections.

It’s also good for menstrual flow.

Ginger belongs to the family Zingiberaceae. It’s strong, pungent and sour in taste. Freshly ground ginger is widely used in currys. The concern is what difference does it make interms of health benefits if the ginger is fresh or if its ground.

Fresh Ginger Vs ground Ginger

Ginger contains an anti-inflammatory compound called gingerol. In a study, gingerol reduced the symptoms of Osteoarthritis and in another shogoal compounds showed anti-inflammatory and anti-oxidant effects in rheumatic diseases in joints.

So a powdered form is effective for health benefits and it is easy for intake.

These powdered ginger can be added to coffee or tea for direct consumption.

Ginger drink also ease an upset stomach.

Intake of ginger per day by an adult should be 4gms per day. Beyond that can cause heart burn, gas, diarrhea, and irritation around the mouth.

There’s always a difference in coarse and roasted powders in spices.

In making non vegetarian dishes, marinating a meat in coarsely ground powder alters the taste of the dish completely. It’s like using chilly flakes instead of chilly powders.

Marination in coriander

Marinate one kg meat with 1 tsp of turmeric, 2tbsp of coriander powder or coarsely ground seeds , 3tbsp of yoghurt , 1tbsp of ginger garlic paste , lime juice, oil, finely chopped coriander leaves, cardamom 4 pods, cloves 3 , bayleaves 3, two chopped onions. Leave it for overnight marination and pressure cook or slow cook it.

Try the above with coriander powder -coarsely ground seeds and finely ground. It alters the taste completely.

The green, yellow and purple olives remind us where the color comes from. The color varies as the oil ages too. Olive fruits Oleo europea whose extract olive oil is widely used in Mediterranean cuisines.

Olive oil’s richness is defined by the cultivars, altitude, time of harvest and extraction process.

Extra virgin olive oil is characterized by its flavor. Its the first press from the olive. The very rich extract of the olive. The olives change color from green to violet and then to purple.

It’s used as a drizzle on salad dressing and on sauteed vegetables. Flavours are strong and it’s retained only upto a temperature of 420 degree Fahrenheit of heating temperature.

During early periods of extraction of oil the flavor was rich. Less ripe olives are bitter and spicy in flavour. Riper olives has a sweeter sensation in the oil.

Pomace olive oil

It’s a olive oil that is extracted from olive pulp after the first press. It lacks flavor compared to extra virgin olive oil. The oil is extracted using a chemical solvent and it could be used for high heating point such as frying unlike extra virgin olive oil. The smoking point is 140 degrees.

Pomace olive oil relieves the state of hypertension and high blood pressure.It is extracted as like other oils such as corn, soy, sunflower, canola, or cotton seed.

Olive Pomace oil sometimes contain harmful components known as polycyclic aromatic hydrocarbons like benzopyrene which are highly carcinogenic and mutagenic.

Cardamom Elettaria cardamom is a major ingredient in desserts, coffee,tea and in meat curry. It belongs to the family Zingiberaceae. It has a wonderful aroma when diffused in tea or coffee.

It’s crushed and added in desserts or in dishes or consumed as cardamom Powder as a flavouring agent.

Nutrition facts

One tablespoon of cardamom powder contains 80% of manganese.

It also contains Vitamin C, Magnesium, Vitamin K, Pyridoxine, thymine, riboflavin, Vitamin A and Zinc. It has less content of fibre and iron.

Treats hypertension

It brings blood pressure levels down.

It regulates hypertension or high blood pressure condition where the pressure level is persistently in elevated condition.

Studies proves that intake of 1.5 gms twice per day leads to a gradual decrease in the blood pressure in person with hypertension when monitored for three months.

Other benefits

It also treats mouth and throat infection and also ulcers.

Its proved to be anti carcinogenic in property and controls Colo rectal cancer to about 48 percentage.

The anti oxidants in cardamom helps to control cholesterol in blood.

The cardamom oil used in aroma therapy acts as an anti depressant. The oil also controls harmful microbes in the stomach.

Cardamom oil also helps to treat gastro intestinal disorders.

It has anti-asmatic properties.

It controls the sensation of nausea and vomitting.

Treating hiccups

Boiled pods of cardamom in water treats hiccups and sore throat.

Ginger being a rhizome holds a lot of medicinal value.Its leaves, inflorescence, the stem. Its widely used in soups in Asian countries.

Ginger coffee is made out of dried ginger and dried coriander seeds. They are added in a powdered form.

Here’s a recipe

Recipe

Boil the palm jaggery in water in high flame till it dissolves and throw in some cardamom that’s optional. Throw in some coriander and ginger powder based on the quantity of the water. There’s no need of sugar as palm jaggery is a sugar by itself. Its widely called Black coffee as a little of coffee powder is used. It highlights the ginger taste to the maximum so call it ginger coffee.

Let me know in comments down below.How does it tastes.

References

https://www.healthline.com/nutrition/10-healthy-herbs-and-spices

Garlic are categorised based on number of pods in it plus it’s size. The taste of the garlic varies when sauté d in oil and it gives out a wonderful aroma to the dish whether it’s curry or soup.

Here is a recipe that tastes great.

Recipe

Take a pan add coconut oil or seasame oil and sauté the grated coconuts till it’s color turns light brown. Saute the chopped garlic next to it. The garlic should turn chewy and not crisp. The garlic and coconut should be of equal proportion. Add some salt and some chilly flakes and serve. This garlic recipe goes with dosa.

Dosa is like crepe.

The above recipe could prove the taste of the roasted garlic.

To grasp an idea about aromas in cooking, is to understand the right combination of spices and herbs in a cuisine.

There’s always coriander, fennel, cummin, pepper, turmeric powder that goes in a round in each cuisine alternatively. The other spices which makeup the garam masala if thrown in straight as bayleaf,aniseed,cardamom,nutmeg/mace brings in an explosion of taste.

I would lay down a good recipe I tried my hands on

Recipe

Use a good amount of oil and use the spices directly instead of garam masala.The spices need to be maintained in a air tight containers to retain the flavours.Throw in 2 bayleaf, 4 cardamom, few whole pepper corns, 3 aniseed, 3 cloves, 4 cinnamon sticks , 1 tsp cummin seeds and sauté it forawhile.

Add 2 chopped onions, 2tsp of ginger garlic paste and 2 chopped tomatoes.
Sauté it well till the onions are caramelized.
Add salt that would shorten the cooking period.
Add 2tbsp of fennel powder and 2tbsp of pepper powder in equal amount. Sauté it till the raw smell disappears.
Add in the meat, chicken or lamb of half kg.
Sauté well.
Add potatoes if needed.
Add water to the level it covers the meat.

Lid it and pressure cook or slow cook it.
Wait for five or six whistles or open cook it long till the meat tendrises in full flame for 15mins.

It’s a rich recipe. If you want it hot add chilly flakes or chilly/paprika powder.

The highlight of this dish is pepper and fennel combination.