VEGGIE-IT.COM: Herbs and Spices

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TURMERIC

Geek talk: Curcuma longa

But We Talk: Turmeric, Indian Saffron, Curcuma, Jiang Huang (Man), Haridra (Sanskrit), Manjal (Tam), Haldi (Hin)

Description:

Turmeric belongs to a group of plants called Rhizomes. Ginger is another example of a rhizome. In fact, to an untrained eye it is hard to differentiate fresh ginger from turmeric! Of course we are all used to seeing turmeric only as a powder and recognize it’s bright, yellow color. It is a mystical and magical plant that mankind has known for over 4000 years. In Sanskrit alone there are 53 words to describe Turmeric!(i) Its mystique perhaps lies in its versatility. It is one of the few plants used extensively as a spice in cooking, as a beauty aid, a medicinal ingredient and as a dye. In fact Buddhist monks have been reportedly using turmeric as the dye for their robes for 2000 years!(ii) Its magic lies in the fact that in each it is used in minuscule quantities, typically no more than a pinch!

Origin: India

Turmeric grows in India and other tropical parts of South East Asia. This beautiful perennial loves hot weather and has been known to grow as tall at 5-6 feet with very strong roots. These roots have bulbs that help aid in the production of turmeric plants year after year and are known as Rhizomes.

This ‘super’ spice primarily used in cooking both as a flavoring and coloring agent; with its slightly bitter yet sweet undertone taste, sprinkled in curries to enhance their beautiful color and flavor and last but not least now being recognized in medical and pharmaceutical uses.

Kitchen Pharmacy

Turmeric contains an alkaloid called curcumin, a powerful antioxidant. It is Curcumin that is also responsible for the rich yellow color. Incidentally, as an anti-oxidant, (important in fighting free radicals and hence in cancer treatments), it is eight times more potent than Vitamin E(iii) and three times more powerful than Vitamin C(iv). More traditionally it is used to soothe upset stomachs, ease liver problems, as an anti-inflammatory agent and as an antiseptic used to gargle along with salt and hot water.

Nutrition:

References:

[i] http://www.ncbi.nlm.nih.gov/books/NBK92752/#ch13_sec2
[ii] http://www.bioponic.com/pdfs/TurmericAyurveda.pdf

[iii] http://www.fao.org/fileadmin/templates/agns/pdf/jecfa/cta/61/Curcumin.pdf

[iv] http://curcumin-cancer.weebly.com/curcumin-applications.html

PARSLEY

Geek talk: Apio crispum

But we talk: Parsley

Description: Native to the central Mediterrancean region, parsley has a wide-variety of uses in the culinary arts and has enormous health benefits. The two most common types of parsley are curly parsley, which is often used as a garnish to potatoes, fish and even meats, and Italian flat-leaf parsley. Known for adding great flavor to foods parsley is used in some types of salsa and the leaves and root also are used to make parsley tea. Parsley can be used as an herb, spice and a vegetable and is common in cooking throughout the world..

Kitchen Pharmacy: Unbeknwonst to the general public, parsley has tremendous health benefits and is more than your average dinner garnish. Parsley has been shown to be very helpful in inhibiting tumor formation especially in the lungs and it is believed to promote good cardiovascular health as well. In addition, its anti-inflammatory capabalities are perhaps its finest quality and it is believed to be very beneficial in reducing the risk for rheumatoid arthritis.

Nutrition: 10 Springs Contains

Origin: Mediterranean

References:

http://en.wikipedia.org/wiki/Parsley
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100
http://botanical.com/botanical/mgmh/p/parsle09.html

PARSNIPS

Geek talk: Pastinaca sativa

But we talk: Wild parsnip, field parsnip

Description: Parsnips are another root vegetable that bears many similarities to the very popular root veggie carrots. Parsnips, which are typically a light cream color are said to be sweeter in taste than carrots. While often cooked parsnips can be eaten raw as well, although only the root is edible as parsnips produce a sap that is toxic making gardeners handle with care when touching the leaves. Despite the toxic sap parsnips are very easy to grow and its flavor is well-liked and even parsnip wine is very popular in some areas today..

Kitchen Pharmacy: Parsnips have proven to have many health benefits and are believed to hold anti-cancer propoerties, being especially helpful in protecting you against colon cancer and acute lymphoblastic leukemia. In addition they are anti-fungal and have shown to promote good hearth rate and lower blood pressure.

Nutrition: 1 Cup Contains

Origin: Mediterranean

References:

http://en.wikipedia.org/wiki/Parsnip
http://botanical.com/botanical/mgmh/p/parsni12.html
http://www.nutrition-and-you.com/parsnips.html

MINT

Geek talk: Mentha spicata

But we talk: Mentha, Spearmint

Description: While many simply know mint as the big green leaf used to garnsih your mojito or fruits, this healthy and aromatic plant has delicious taste as well. Very popular in Indian cuisine especially lamb dishes, mint is known to add good strong flavor wherever it is used. It has a distinctive vibrant green leaf and the two most popular varieties of mint are spearmint and peppermint. Used as an ingredient in many chewing gums as well as toothpaste and candy, mint is an incredibly versatile vegetable with strong flavor..

Kitchen Pharmacy: Long used as a medicinal herb for digestion problems such as stomach aches and chest pains, mint also has many uses medicinally. Mint is believed to help reduce congestion due to its strong aroma and many say it helps asthmatics. Lastly, mint has even proven to be a quality insect repellent.

Nutrition: 1 Table Spoon of Mint Contains

Origin: Europe

References:

http://en.wikipedia.org/wiki/Mentha
http://www.gardenguides.com/105203-description-mint-plant.htm
http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html

LEMON GRASS

Geek talk: Cymbopogon spreng

But we talk: Lemon grass, barbed wire grass, silky heads, citronella grass, fever grass, tanglad, hierba Luisa, gavati chaha

Description: Native to both India and tropical Asia, lemongrass has become very popular as an herb in Thai cuisine. Lemongrass is known for its lemony scent and flavor and is in fact used as a substitute for lemon flavoring in many teas and soups. It is a stalky plant that intensifies from white to green and is somewhat stringy when eaten. Typically boiled, the leaves and oil of lemongrass are also used to make medicine and soaps..

Kitchen Pharmacy: Lemongrass has proven to have immense uses as a medicine. Just the aroma of lemongrass oil is said to help relieve muscle pain. Lemongrass has proven beneficial in helping numerous digestive problems such as stomachaches and nausea. In addition, lemongrass is believed to help treat the common cold as well exhaustion.

Nutrition: 1 Cup of Chopped Lemon Grass Contains

Origin: India and South Asia

References:

http://thaifood.about.com/od/thaicookingessentials/a/Lemongrass.ht
http://en.wikipedia.org/wiki/Cymbopogon
http://www.webmd.com/vitamins-supplements/ingredientmono-719-LEMONGRASS.aspx?activeIngredientId=719&activeIngredientName=LEMONGRASS

GINGER

Geek talk: Zingiber officinale

But we talk: Jengibre, ancoas, ginger root, zingiber

Description: Known for its fiery kick and strong aroma, this spice has wide-spread use in both foods and medicine. Originating in South Asia and still most popularly used in that areas, ginger can be added to almost any food to give more flavor. In western culture ginger is most commonly seen in ginger ale, gingerbread, or ginger snaps, although it is still used to add flavor to many dishes. Ginger is available year-round and has shown to be incredibly versatile with it being used to produce certain types of liquor as well as producing a very popular ginger tea when steeped. The spice itself is from the underground rhizome of the plant which varies in color but is covered in brownish skin..

Kitchen Pharmacy: Ginger has many medical uses and perhaps most notably has proven to be effective in treating nausea especially from pregnancy. In addition to that ginger is believed to help reduce dizziness as well as the risk for arthritis. It also believed to alleviate gastrointestinal distress and some people believe it can be used to improve your appetite.

Nutrition: 1 Oz Contains

Origin: Southern Asia

References:

http://en.wikipedia.org/wiki/Ginger
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72
http://www.nlm.nih.gov/medlineplus/druginfo/natural/961.html

GARLIC

Geek talk: Allium sativum

But we talk: Stinking rose, rustic treacle, serpet garlic, rocambole

Description: Garlic is a small, but well-known vegetable that certainly packs a punch both with its pungent aroma and vast health benefits. Used as an herb to spice up a wide variety of meals, garlic has been around for over 7,000 years. Native to central Asia and very closely related to onions, leeks and chives, this herb has been both eaten and been used medicinally across the globe throughout its long history. .

Kitchen Pharmacy: Whle it may not thwart off vampires as tales have suggested, garlic certainly does have massive health benefits. Garlic is believed to help prevent colon, rectal and stomach cancer and has even been used to help treat bladder and prostate cancer. It is also believed to promote good heart health by reducing risk for heart disease and heart attack and help stop the clogging of arteries. It has been linked to reducing both blood pressure and cholesterol and is believed to help prevent tick bites and food poisoning. Garlic is even sometimes used to help treat fevers, coughs, headaches, stomachaches, sinus congestion, bronchitis and asthma.

Nutrition: 3 Cloves of Garlic Contains

Origin: Southwestern Asia

References:

http://en.wikipedia.org/wiki/Garlic
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
http://www.nlm.nih.gov/medlineplus/druginfo/natural/300.html

EGG PLANT

Geek talk: Solanum melongena

But we talk: Eggplant (English), Baiṅgana (Hindia), Berenjena (Spanish), kattirikkāy (Tamil)

Description: Also known as “The King of Vegetables” and much to add to people disappointment for considering it as a vegetable, Eggplant or Brinjal is a fruit, specifically a berry. Belonging to the 'Nightshade' or 'Solanaceae' family, Brinjal is closely related to the tomato and potato. [1] It is called “The King of Vegetables” not because of the green crown on its head but owing to the benefits and the nutritional value the fruit provides. [2]

A interesting fact that could pull the smokers to consume Brinjal is that it contains highest level of nicotine of any vegetable. But you need to consume some 20 to 40 pounds of Brinjal to have the amount of nicotine you’d get smoking one cigarette. [3]

From being called as “crazy apple” during the Renaissance Italy to being as the "apple of love" in sixteenth century Spain has been a complete transformation journey for Eggplant. Eggplant also has a rich poetic history, in Japanese a proverb says as “the happiest omen for a New Year is first Mount Fuji, then the falcon, and lastly eggplant”. [4] .

Kitchen Pharmacy:

Eggplant has been found to be useful in the treatment of colon cancer due to the high amount of fiber found within eggplant. [5]
The fiber content of Eggplant is also useful for weigh reduction. [5]
Eggplant is rich in Chlorogenic acid which has a great capacity to fight free radicals, and is also able to lower LDL (bad) cholesterol. [6]
Chlorogenic acid is also antimutagenic, that is it can protect cells from mutating into cancer cells; and it is also antiviral. [6]

Nutrition: 1 Cup Cut Cubes of Egg Plant contains

Origin: India

References:

http://www.indiastudychannel.com/resources/137508-Brinjals-The-King-Vegetables.aspx
http://cooking-up-a-storm-zaayeka.blogspot.in/2008/11/hail-king-of-all-vegetables-brinjal.html
http://indianapublicmedia.org/eartheats/eggplant-facts/
http://mentalfloss.com/article/28596/dietribes-eggplant
http://www.3fatchicks.com/3-health-benefits-of-eggplant/
http://www.livestrong.com/article/19046-nutritional-benefits-eggplant/
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22

ESCAROLE

Geek talk: Cichorium endivia

But we talk: Broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, scarole

Description: A leaf vegetable and a member of the chicory family, escarole is a dark leafy green. Known for its bitter taste, crisp texture and crinkled leaves, a unique feature of escarole is that you can achieve different layers of flavor and color by peeling back layers. As each outer layer is removed the color will become a lighter shade of green and the taste will become less bitter. Best eated spring through summer, escarole is commonly used raw in salads but can also be cooked and will still hold its form..

Kitchen Pharmacy: Escarole is believed to have anti-cancer properties, most helpful in fighting stomach, lung, colon, skin and breast cancer. In addition there is belief that escarole can help prevent macular degeneration and that it boosts DNA repair.

Origin: Europe

References:

http://en.wikipedia.org/wiki/Endive
http://www.specialtyproduce.com/produce/Escarole_533.php
http://www.purplerainvineyard.com/crop-descriptions/chicory-escarole/
http://healthyeating.sfgate.com/benefits-escarole-lettuce-2188.html

CUCUMBER

Geek talk: Cucumis sativus

But we talk: Garden cucumber, khira

Description: Originating in India, behind tomatoes, cabbage, and onions, cucumbers are the fourth most widely cultivated vegetable in the world and come from the same botanical family as melons and squash. A very versatile veggie, the three main varieties of cucumber are the slicing cucumber, pickling cucumber (which are turned into pickles), and the burpless cucumber. Generally grown in warmer climates and requiring lots of sunlight, cucumbers are sprawling and grow from the vine. The slicing cucumber is typically eaten before the cucumber itself is ripe and while it is still green, before the fruit turns yellow and sour. The pickling cucumbers are much smoother and known for their tremendous flavor and ability to store for long periods of time. .

Kitchen Pharmacy: Cucumbers have shown to have great antioxidant and anti-inflammatory benefits and many believed it is beneficial in preventing certain types of cancer though testing in that area is only preliminary.

Nutrition: 1/2 Cup of Sliced Cucumber Contains

Origin: India

References:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=42
http://www.almanac.com/plant/cucumbers
http://en.wikipedia.org/wiki/Cucumbers

DILL

Geek talk: Anethum graveolens

But we talk: Kapor, koper, shepu, lao coriander, shevid

Description: Often used as a spice or herb to add flavor to dishes, dill is the only species within the genus Anethum. Its seeds have great flavor and are used to add to foods such as soups and fishes, are used to flavor salad dressings and have made dill pickles widely popular. The plant itself is similar to that of fennel and grows to roughly 2-2.5 feet high. The seeds are very versatile and have been used for medicinal purposes for hundreds of years. In the middle ages, it was even used as a drug in charms to help thwart witchcraft. Today, oil from dill seeds are used in the manufacturing of soaps. .

Kitchen Pharmacy: Dill has been used as a medicinal herb shortly after its discovery and today it has shown to be very beneficial in preventing bacterial overgrowth as well as preventing bone loss.

Nutrition: 1 Cup of DILL contains

Origin: Southeast Asia and India

References:

http://en.wikipedia.org/wiki/Dill
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=71
http://botanical.com/botanical/mgmh/d/dill--13.html

COLLARD GREENS

Geek talk: Brassica oleracea

But we talk: Couve-galega, courve portuguesa, collards, borekale

Description: Another nutritious cruciferous vegetable and closely related to kale, collard greens are a very common vegetable today. Showing up regularly in "mixed greens" salads, the dark green colored leaves have a mild and somewhat bitter taste. The plant often grows as tall as two feet and is best eaten january through April. .

Kitchen Pharmacy: Collard greens have enormous health benefits and have shown to be beneficial to good heart and bone health and are even thought to support good vision and help prevent cataracts. Collard greens are thought to be one of the most beneficial vegetables to help lower your cholesterol and are believed to help prevent numerous types of cancer such as bladder, breast, colon, lung, prostate and ovarian. In addition they have great anti-inflammatory properties.

Nutrition: 1/2 Cup of chopped Collard Greens Contains

Origin: Mediterranean

References:

http://en.wikipedia.org/wiki/Collard_greens
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=138
http://health.howstuffworks.com/wellness/food-nutrition/natural-foods/natural-weight-loss-food-collard-greens-ga.htm

CELERY

Geek talk: Apium graveolens

But we talk: Celery root, knob celery, leaf celery, stalk celery, celeri, seleri

Description: A long green vegetable known for its crunchy taste, celery is a very popular vegetable today. The plant itself can grow to around 1 meter in height and although the stalk is typically the eaten part the leaves and even seeds are very flavorful and often are used as seasoning in soups and stews. Celery is from the same family of plants as carrots, parsley fennel and caraway and although there are multiple types of celery the most commonly eaten type is pascal celery. Celery can be braised, steamed, boiled and eaten raw which is perhaps most common. It is known as a great weight watching food because the typical process of consuming raw celery will burn more calories than the celery has itself. .

Kitchen Pharmacy: Celery has been shown to be helpful in reducing inflamation as well as lowering blood pressure. In addition, it is believed that celery is helpful in preventing stomach, colon and even bladder cancer. The seeds of celery have also shown to provide enormous health benefits and the leaves are often used a dried herb.

Nutrition: 1 Medium Stalk Celery Contains

Origin: Mediterranean

References:

http://en.wikipedia.org/wiki/Celery
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=14
http://www.food.com/library/celery-216

CHAYOTE

Geek talk: Sechium edule

But we talk: Vegetable pear, gayota, Cayote

Description: Native to Mexico and Central America and deriving from the same family as melons, cucumbers and squas, chayote is known for its green coloring and mild taste. Usually cooked lightly to retain the crisp flavor and rarely eaten raw, chayote is usually prepared with light seasoning to add flavor. While typically the fruit is the eaten part the root, stem, seeds and leaves of chayote are all edible and very healthy. The fruit itself is pear shaped and green in color and it is often used in children's foods, juices, sauces and even pasta dishes. In India, it is not only used as a food but as fodder and in some areas the stems are even used in the manufacturing of baskets and hats. .

Kitchen Pharmacy: Chayote is a very hpertension.ealthy vegetable and has been used as a diuretic, an anti-inflammatory, and has even shown to be beneficial to cardiovascular health. A tea can be made from its leaves and has been used to help dissolve kidney stones and treat arteriosclerosis and hypertension.

Nutrition: 1 Cup of Chopped Chayote Contains

Origin: Central America

References:

http://en.wikipedia.org/wiki/Chayote
http://www.hort.purdue.edu/newcrop/1492/chayote.html

CARROT

Geek talk: Daucus carota

But we talk: White carrot, Karot, Carrot

Description: One of the more popular vegetables today, carrots have become well-liked for there sweet taste and health benefits. While most people only know the typical orange-colored carrots, carrots actually do come in red, purple, white and yellow colors as well. The taproot, which is the commonly eaten part of the vegetable grows underground and is a thin tapered cylindrical shape that can grow up to 10 inches tall. Carrots can be eated in a variety of ways such as raw, boiled, fried and steamed and are commonly seen in many vegetable dishes to add taste.

Kitchen Pharmacy: Carrots are long believed to be very beneficial to overall eyesight. In addition, they are believed to help fight cancer by destroying pre-cancerous cells in tumors. Also, carrots have shown added benefits to blood pressure and controlling of the heart-rate. Growth and development is even believed to be supplemented by a heavy dosage of carrots.

Nutrition: 1 Cup of Raw Chopped Carrot Contains

Origin: Europe and Southwestern Asia

References:

https://en.wikipedia.org/wiki/Carrot
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21
http://www.nutrition-and-you.com/carrots.html

BOK CHOY

Geek talk: Brassica rapa

But we talk: Chinese cabbage, pok choi, celery mustard, onf choy, spoon cabbage, taisai

Description: Often called Chinese white cabbage, Bok choy is a lesser known vegetable that is very low in calories and high in health benefits. Bok Choy can be eaten raw, steamed, boiled, and is also very commonly used in stir-frys. Sometimes used as a substitute for cabbage due to its sweet taste and crispy texture, bok choy has an upright and compact cylindrical shape with a white stem and green leaves. .

Kitchen Pharmacy: Bok choy is believed to help prevent cancer as well as reduce the risk for birth defects. In addition, bok choy is also beneficial to weight-loss and the prevention of macular degeneration.

Nutrition: 1Cup of Boiled Bok Choy

Origin: China

References:

http://en.wikipedia.org/wiki/Chinese_cabbage
http://chinesefood.about.com/od/vegetablesrecipes/a/bokchoy.htm
http://www.livestrong.com/article/5382-need-health-benefits-bok-choy/
http://www.nutrition-and-you.com/bok-choy.html

BITTER GOURD

Geek talk: Momordica charantia

But we talk: calabaza amarga (Spanish), Karela (Hindi), pāhakkai (Tamil), bitter melon

Description: Bitter Gourd as the name suggests is an extremely bitter tasting vegetable which is almost disliked by everyone but the sad part is that it has a great nutritional value which makes it almost necessity for the diabetic patients to consume it. It is a tropical vegetable whose origin is believed to be South-East Asia. It is a fast-growing, trailing or climbing vine with thin stems and tendrils and it requires trellis to support the climbing vine. [1] There are two varieties of this vegetable. The large kind is long, oblong and pale green in color. The other kind is small, little oval and dark green. [2]

This Indian Karela has many therapeutic usages and is widely used in alternative medicines to treat many diseases [3] Bitter melon has been used medicinally in traditional Chinese and African folk medicine for countless generations. [4] .

Kitchen Pharmacy:

Bitter gourd contains a hypoglycemic compound i.e. plant insulin that is very effective in keeping blood sugar levels down. [5]
Bitter gourd contains good amount of beta carotene, which is highlt benficial for mainting and improving one's eyesight. [5]
Bitter melon stimulates easy digestion and peristalsis of food through the bowel until it is excreted from the body. [6]
The vegetable is very low in calories and its pods are rich in phytonutrients like dietary fiber, minerals, vitamins and anti-oxidants. [6]

Nutrition: 1 Cup of Bitter Gourd

Origin: Southeast Asia

References:

http://www.nutrition-and-you.com/bitter-gourd.html
http://www.indo-world.com/bitter_gourd/bitter_gourd_extracts.htm
http://www.fruitvegetables.in/fresh-vegetables.htm
http://www.livestrong.com/article/393699-bitter-melon-facts/#ixzz2U6cGjqEO
http://articles.timesofindia.indiatimes.com/2011-07-29/diet/29825272_1_bitter-taste-karela-vegetable
http://www.nutrition-and-you.com/bitter-gourd.html