Vanilla
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Vanilla is the only fruit-bearing member of the orchid family and is native to Central Mexico. It was first used by the ancient Toltec Indians of Mexico from the tlilxochitl vine, whose pods produce vanilla. Madagascar is currently the world's largest producer of vanilla beans. Vanilla beans contain vanillin, which has strong antioxidant and antibacterial properties and may have anti-cancer effects. Vanilla pods also include numerous other constituents like eugenol, caproic acid, phenols, alcohols, carbonyl compounds, acids, esters, and lactones.
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Bocconcini cheese
Bocconcini cheese is a small, egg-sized mozzarella cheese that originated in Naples, Italy. Traditionally made from water buffalo milk, bocconcini cheese is now commonly produced using a mixture of water buffalo and cow's milk. It has a semi-soft, white texture without a rind and mild flavor, and is best consumed fresh as it is perishable.
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Heart of palm, also known as palm heart, is the edible core harvested from palm tree stems that resembles an artichoke in flavor and texture. It has a crisp texture ideal for salads and stir-fries, and contains beneficial nutrients and fiber that contributes to a healthy diet and fights constipation by improving digestion.
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Poached salmon
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Hazel nut
The hazelnut is a small deciduous tree native to Southern Europe and Turkey. It produces sweet, nutritious kernels that are part of the birch family. Scientifically known as Corylus avellana, hazelnuts can be eaten raw, roasted, salted or sweetened. They have a nutty yet sweet taste and are rich in fiber, vitamins, minerals and phytochemicals that promote health and protect against diseases and cancers.
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Alternative medicine vanilla
Vanilla is traditionally used as an excitant, antioxidant, aphrodisiac, and remedy for fevers, hysteria, and tumors. It comes from vanilla orchids in Mexico. While vanilla is used medicinally and in aromatherapy for its antioxidant and anti-tumor properties, it can also cause allergic reactions and headaches when working with the plant or in some individuals who metabolize its compounds poorly.
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Traditionally, caviar refers to roe from wild sturgeon in the Caspian and Black Seas, including beluga, ossetra, and sevruga caviars. Depending on the country, the term caviar may also describe roe from fish such as salmon, steelhead, trout, lumpfish, and whitefish. Pasteurized caviar has a slightly different texture than traditional caviar as it is less perishable and may not require refrigeration before opening. Pressed caviar is made from damaged or fragile eggs and can be a combination of several different roes. Caviar is an extremely perishable ingredient that must be kept refrigerated until consumption.
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Chives
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Wine leaf
Grape leaves are a staple of Mediterranean cuisine and are rich in vitamins and minerals. They are often canned or bottled, but raw or fresh grape leaves are best consumed after steaming or blanching. A popular Greek dish called dolmas uses grape leaves as a wrapper for rice, onions and meat. Whether freshly picked or canned, grape leaves can provide a wide range of beneficial nutrients, from omega-3 fatty acids and antioxidants to magnesium and calcium. To reap the nutritional and health benefits of grape leaves, incorporate them into delicious rolls filled with rice, meat, or vegetables, or use them in salads.
Poached salmon
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Poached salmon
This recipe calls for poaching salmon with a court bouillon made from fish stock and white wine. A variety of baby vegetables are blanched and arranged with the poached salmon. A creamy herb sauce is made by mixing fish stock, cream, butter and olive oil flavored with parsley and thyme. The salmon and vegetables are plated with the sauce and garnished with parsley.
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Amaranth is an herbal plant known as cholai in Hindi. It has broad leaves and flower heads with many tiny seeds. The leaves come in various colors like white, green, orange, pink, and red. Amaranth grain is nutritious with high fiber, calcium, iron and other vitamins. It contains a nearly complete set of amino acids.
Microgreen
Microgreens are the young versions of edible vegetables and herbs that contain more nutrients and vitamins than their mature counterparts. They come loaded with phytonutrients and antioxidants but require soil, light, and time to grow. Microgreens have been used as garnishes by chefs for years and have gained popularity as a superfood, with their nutritional value depending on the type of plant or herb and containing antioxidants, beta-carotene, iron, calcium, and vitamins C, K, lutein, and zeaxanthin.
Jaggery
Jaggery is a traditional unrefined sugar consumed in Asia that is made from concentrated cane juice without separating the molasses and crystals. It comes in colors ranging from golden brown to dark brown. According to Ayurvedic medicine, jaggery is considered a wholesome sugar that is high in iron and minerals not found in ordinary sugar, and can benefit health by helping treat throat and lung infections.
Hazel nut
The hazelnut is a small deciduous tree native to Southern Europe and Turkey. It produces sweet, nutritious kernels that are part of the birch family. Scientifically known as Corylus avellana, hazelnuts can be eaten raw, roasted, salted or sweetened. They have a nutty yet sweet taste and are rich in fiber, vitamins, minerals and phytochemicals that promote health and protect against diseases and cancers.
Bottle gourd with misto vegetable
Bottle gourds are hollowed out to make cups, which are then filled with a mixture of sautéed vegetables including onions, garlic, bell peppers, zucchini, and tomatoes. The vegetable-stuffed bottle gourd cups are baked for five minutes and served with tomato sauce, garnished with parsley and cherry tomatoes. A variety of vegetables are sautéed with olive oil and herbs to create a filling for hollowed out bottle gourd cups in this simple baked vegetable dish.
Alternative medicine vanilla
Vanilla is traditionally used as an excitant, antioxidant, aphrodisiac, and remedy for fevers, hysteria, and tumors. It comes from vanilla orchids in Mexico. While vanilla is used medicinally and in aromatherapy for its antioxidant and anti-tumor properties, it can also cause allergic reactions and headaches when working with the plant or in some individuals who metabolize its compounds poorly.
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Vanilla
- 1. INGREDIENT OF THE WEEK # 18 VANILLA VANILLA IS THE ONLY FRUIT-BEARING MEMBER OF THE ORCHID FAMILY AND IS NATIVE TO CENTRAL MEXICO. THE ANCIENT TOTEMIC INDIANS OF MEXICO WERE THE FIRST TO LEARN TO USE THE FRUIT OF THE TLILXOCHITL VINE, VANILLA PODS. MADAGASCAR, THE WORLD'S LARGEST PRODUCER OF VANILLA BEANS. VANILLIN CONTAINS STRONG ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES, AND EVEN CANCER OR TUMOR FIGHTING ABILITIES. THE CHIEF CHEMICAL COMPONENT IN THE BEANS IS VANILLIN. THE VANILLA PODS COMPOSE OF NUMEROUS TRACES OF OTHER CONSTITUENTS SUCH AS EUGENIC, CAPROIC ACID, PHENOLS, PHENOL ETHER, ALCOHOLS, CARBONYL COMPOUNDS, ACIDS, ESTER, LACTONES, ALIPHATIC AND AROMATIC CARBOHYDRATES. (CHEF DHEERAJ SINGH)