Choosing Scents - A Matter of Taste

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Have you ever wondered why your are not attracted to everyone you meet? Ayurveda answers that every person has a unique essence - our ojas - that is secreted by glands and is indeed a product of body chemistry.

In this way our taste in mates or friends is not unlike our taste in perfumes.Just as each one of us prefers only a few fragrances out of hundreds on the market , we find ourselves drawn to the essence of certain people and repelled by others. Which ones soothe us and which ones do not depends to a large degree upon our own essential nature , i.e. the characteristic mixture of elements that form us.

The smell of something originates from its taste. According to Ayurveda , there are 6 basic tastes or rasas and six basic smells. Each one has the properties of the elements that make it up.

RASA COMPOSITION PROPERTIES

Sweet Earth + Water Cold , Oily, Heavy
Sour Earth + Fire Hot, Heavy , Oily
Salty Water + Fire Hot,Oily , Heavy
Pungent Fire + Air Hot, Light ,Dry
Bitter Air + Space Cold,Light,Dry
Astringent Air + Earth Cold, Medium

A Taste and its aroma , like water and steam are just the same matter in different form , so they affect your constitution in similar ways. The fire in the food increases Pitta , whether you eat it or smell it , but the food must be digested and absorbed when you eat it , where as the odor molecules reach one's blood stream directly via the air sacs or the blood capillaries or via the olfactory nerves where they stimulate the endocrine system and the hormone production. Aroma therapy is great at such times to ease these temporary short lived feelings. It is quick acting and easy and a perfect adjunct to a daily skin routine.

Here are a few properties that complement a skin type and constitution.

For Dry Skin(Vata) : Sweet , Warm , Calming, Hydrating
For Sensitive Skin(Pitta) : Sweet , Cooling, soothing, Hydrating
For Oily Skin (Kapha) : Pungent, Warming , Stimulating , Hydrating

In total, there about 150 essential oils used in aroma therapy . Here is a list of a few.

They can be used as scents, perfumes, mood oils, aphrodisiac oils or body mists.

Some Sample Recipes for Mood Oils

Calming and Warming 3Drops each neroli and lemon Oil + 2 drops each jasmine
& sandalwood + 1 drop vanilla + 1 oz pure jojoba oil base (Relieves anxiety ; balances Vata)


Calming & Cooling 5 drops each sandalwood & vetiver + 1 drop Jasmine + 1oz
pure jojoba oil base.( Relieves anger ; Balances Pitta)

Stimulating 4 drops bergamot + 3 drops each lavender & basil + 1oz
pure jojoba/almond oil base.(Relieves depression; balances Kapha)

Sedating 6 drops rose + 2 drops each jasmine & Chamomile + 1oz
pure jojoba/almond oil base.(relieves Insomnia ;balances Vata & Pitta)

Grounding and Strengthening 4 drops patchouli + 2 drops each sandalwood & cardamom
+ 1oz pure jojoba/almond oil base (Relieves fear ;balances Vata)

This Post was written by Dee

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Spices- The cornerstones of cuisines - III

This is the final article of this series and yet I feel there is so much more to write!



Nigella , Ground Nutmeg , Peppercorns and Vanilla bean

Nigella : This is commonly known as nutmeg flower, black cumin, roman coriander and fennel flower. Its a popular spice in Tunisia , Turkey , India, Greece and Egypt.They are known as Kalonji in India and are used as a pickling spice. The flavor is said to be nutty and acrid with a faint flavor of oregano. The seeds are said to benefit digestion and are usually dry roasted to enhance the flavor and aroma. They are commonly added to vegetable curries, pulse dishes and sprinkled over rice pilafs.

Nutmeg: The inner seed of the nutmeg tree lying inside the filigree covering of mace is the nutmeg that is widely used to flavor everything from ice cream to cookies. The flavor is sweeter than that of mace and has a fresh warming after taste. Nutmeg is used in treating the digestive system. The oil of small or damaged nutmeg seeds is extracted and used in the cosmetic industry. Nutmeg is its own best storage container and whole spices will keep 3-4 years. Small quantities can be shredded from the whole when needed.

Paprika: Bright red paprika is made from red bell peppers and has more flavor and less heat that cayenne pepper. Its bitterness depends on how much seed is used. Ideally only the dried fruit should be used to make good paprika. The lighter in color the red peppers used, the hotter the spice. It is a common ingredient in cajun seasoning, and can also be used to add a dash of color while garnishing. Paprika doesn't keep very well. It quickly loses color and flavor and should be bought in small quantities. It is also available smoked.

Pepper: Peppercorns don't have to be black. They are available in several colors and all have a slightly different flavor making them indispensable in the kitchen. The white, green and pink peppercorns all come from the same plant. Berries that are picked unripe and green are allowed to dry in the sun to turn them into black pepper. It has a strong and pungent flavor. Berries that ripen on the vine turn red and are sold as pink pepper pickled in brine or freeze dried. They are more aromatic than pungent. If the ripe berries are picked and soaked to get rid of the outer red husk, the inner skinless peppercorn can be dried and sold as white pepper. They are milder in flavor and less aromatic. Peppers contain an oil that helps stimulate the digestion of meat and high protein foods.

Poppy: Poppy seeds are an invaluable extra proving a nutty topping for various pastries and cakes. They can even be tossed on classic Italian dishes like pastas. The Indian poppy is cream in color, brown in Turkey and Slate Gray in Europe. They have been used for their pain relieving properties in ancient Greece, Egypt, Italy, India and the middle east.

Saffron: At various times, Saffron has been more expensive than gold, and it still is the most expensive spice in the world. It is highly rated in the kitchen, where fortunately a little goes a long long way. It is native to Turkey. You can infuse saffron to make a herbal tea that is taken as a warming soothing drink to clear the head. In India, Saffron threads are broken and infused in a little hot water or milk, the strained liquid is the added to the dish to get the required color and flavor.

Sesame: It is a native of India, Indonesia, Africa and China. It is one of the earliest spices known to have been used for both its seed as well as oil. The seeds have a sweet nutty flavor when lightly dry roasted. The oil is extracted and bottled as a flavoring. Black sesame seed and oil are used widely in Chinese cooking.

Star Anise: One of the most instantly recognizable spices, it is easy to see how Star Anise gets its name. The fruit is shaped like a star and tastes like anise seed though it is unrelated to anise seed. Its essential oil also known as oil of anise seed is used to flavor liqueurs such as pastis in Italy, Germany and France. The seed of star anise can be chewed to sweeten the breath. It is a natural diuretic and appetite stimulant. It can be used whole or ground.

Sumac: Not well known in the west, but Sumac is worth tracking down, to give recipes an extra flash of tangy seasoning. When ground it is deep rusty red in color. Sumac is valued for its high tannin content and its astringent flavor. It gives a fruity sour flavor to a dish in the same way as lemon or vinegar. It is taken as a sour drink to relieve mild stomach complaints.

Szechuan pepper: This is a stimulant that works on the spleen and the stomach. It is very warming and is good for relieving the symptoms of cold and flu. It can be used in the same way as pepper, but is much hotter, aromatic and woody. It should be used in smaller quantities. It is an essential ingredient in five spice powder.

Tamarind: If you like lemon or limes, try tamarind. Slightly sharp, it gives an extra edge to a wide range of meals and refreshing drinks. It is also called as an Indian date. The taste can be described as sweet, sour, aromatic and fruity. You can also purchase the sticky pulp as tamarind paste which is the husk without the seeds. It has a souring action greater than either lemon or lime juice. It is also available in a dried and ground form.

Vanilla: Real vanilla is very expensive and the cheaper imitations have been developed. The imitations are far inferior in flavor. True vanilla has a rich mellow sweet aroma with a flavor to match. Indonesia produces around 80% of the worlds supply of Vanilla.

Wasabi: A spice from the creeping root of a Japanese plant, whose name means "mountain hollyhock", it has a strong pungent aroma and strong acrid cleansing flavor. Wasabi belongs to the same family as horseradish, radishes and mustard, all which contain pungent sulphur glycosides. The fresh root is seldom available outside of Japan. However the wasabi powder or paste is available. It is used as a digestive stimulant. It is used as a condiment to go with raw fish and rice sushi, with pickled ginger and dark soy sauce.

Zedoary: Similar to ginger and often combined with pepper, cinnamon and honey, it is highly rated in the perfume industry for its musky undertones and in the kitchen for its flavor. It is a rhizome and is dried to provide a spice resembling ginger. It has a resinous and slightly pungent flavor reminiscent of rosemary. Where the spice is grown, it is used to flavor condiments as an alternative to ginger or turmeric. It is called as Sonthi in India.

Check out my previous posts here and here

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This Post was written by Dee from Ammalu's Kitchen

Spices- The cornerstones of cuisines - II

My previous post has the details of spices from A-C. Here are some more with reference to their origin , remedies etc.



Clockwise: Cumin, fenugreek, curry leaves, mustard and Indian coriander seeds.

Coriander : It is a small annual herb , commonly grown in the Mediterranean and warmer climate , the leaves are known as cilantro and the seeds are called coriander. The seeds have a sweet pungent smell and used to spices up vegetables to meat and also used in cakes, also commonly used in the pumpkin spice mix and vanilla pie filling. The Moroccan seeds are commonly available but the Indian spice is much sweeter and lighter in colour. The seeds are commonly used to treat digestive problems. the crushed seeds are a good addition to lemonade.

Cumin: A native of middle east , most commonly used in turkish , greek and Indian cooking , cumin will grow in any warm , sunny position in rich, well drained , sandy loam. It grows about 2 feet long with slender stems and tiny pink or white flowers. The most common ingredient in the famous Indian spice blends garam masala and tandoori masala , cumin in India comes in 2 varieties white and black. The black variety is difficult to find outside India and has a more subtle flavor.Normally expectant mothers who suffer from nausea are asked to chew cumin seeds and sometimes it does help them feel better.

Curry Leaf: Curry leaves grow only in tropical regions and is not really suited to temperate climates unless it is grown in a greenhouse.The leaves resemble small bay leaves and are used on the stalk. In India and Srilanks , they are used to increase and add a deeper flavor.Great for digestion and commonly used in south Indian spice blends.

Dill Seed : A familiar and much loved herb, dill is also grown for its seeds that are quite strong tasting, pungent and warming, with a taste similar to caraway.Dill is native to southwest and central Asia, commonly used to flavor breads, potato dishes , also as a pickling spice with vinegar . Because the flavor lingers in the mouth, the seeds can be used as a breath freshner, Like dill weed, the seeds can be used as a digestive aid.

Fennel: Fennel is extremely versatile. The crushed seeds can be used for refreshing teas.Its difficult to say where it originated from , but it was well known and much used by the ancient Chinese, Romans , Greeks, Britons, Indians,Egyptians and Persian. Fennel is carminative and used as a diuretic .It is also used commonly for bronchitis as it has expectorant values.

Fenugreek: Fenugreek is grown because it can add nitrogen to soil and often used as cattle fodder in the east. It is a great source of protein and makes it a useful spice in vegetarian and vegan diets.It was recognized in the seventh century BC. In Egypt , it is sold as hilba and used in embalming lotions. The seeds can be infused and used to treat gastric inflammation and digestive disorders.

Galangal: Known by the Arab world, it was introduced to Europe by returning crusaders in the 13th century. In medevial times, it was used in cooking and as an ingredient in perfumes. However it fell out of favor by the 18th century. It is also known as Siamese ginger, the most well known varieties of Galangal are greater Galangal and lesser Galangal. The greater Galangal rhizomes have an orange red skin and pale flesh. Lesser galangal has brown skinned rhizomes with orange flesh. Medicinally it makes a warming digestive and is used to treat gastric upsets. Popular in Malaysia, Thailand and Indonesia and used in curry pastes. To store wrap it in plastic wrap and keep in the pantry or refrigerator for upto a week.

Ginger: Undoubtedly one of the worlds best known spices, it was first mentioned in Chinese herbal medicines 2000 years ago. The flavor is warm, biting, sweet and woody. The young rhizomes of the plant are used for fresh ginger and preserved candied stem ginger. While dried ginger tends to come from older more pungent rhizomes. The flowers of the plant are used in Southeast Asian cuisine. Ginger tea is said to settle the stomach and ease morning sickness.

Juniper: Considered to be a magic plant for warding off evils and evil spirits. It was often burned in rooms occupied by the sick, to fumigate the air and drive out demons. Today the berries of this tree are well known as the spice that flavors gin and other cordials. Juniper goes well with the flavor of purple fruits such as damsons, plums, blackberries and blueberries. The leaves can be used fresh of dried with broiled fish, and the wood and leaves can be used on a barbecue to give a subtle flavor to the meat. In medicine, Juniper is used in the treatment of urinary tract infections and for gout and rheumatism. It can reduce inflammation of the digestive system.

Kaffir Lime: In Sri lanka and Indonesia kaffir Lime is used as an insect repellent and a cleansing hair rinse. IT can be grown as a conservatory plant. This small tree is a sub species of the citrus family called Paepeda. The lime green fruits are not sweet enough to eat on their own, but the bitter rind and the very acidic juice are used in cooking. Like bay leaves, you should discard the leaves of kaffir lime before serving.

Lemon Grass: This comes from Southeast Asia and the leaves when crushed add a delightful fragrance to soaps and perfumes. It is sometimes found under the Indonesian name Sereh. Its rich lemon flavor and fragrance make it a tangy addition to many foods. The bulbous base of the grass stems is most widely used part in the kitchen. Lemon Grass can be taken medicinally as a digestive aid and to relieve feverish complaints.

Licorice: It has a sweet distinctive flavor and is widely used in confectionery and medicines. Its name means sweet root and it was once used as a cooking sweetener because it is said that it has 50 times the sweetening power of ordinary sugar. The root can be chewed or sucked to relive sore throats and ease other cold symptoms. It also has gentle laxative properties and is a popular agent in cough syrups used to disguise other less pleasant tasting ingredients.

Mace: Mace is the bright red shiny fiber that covers the nutmeg seed inside the fruit of the nutmeg tree. The flavor is refined rich and warm. Mace is mainly used as a sweet spice which should be added just before serving. In fact a little mace can be freshly ground and sprinkled over the top of any cooked dish. Medicinally it is used to treat stomach disorders.

Mustard: This is easy to grow and thrives in temperate climates. Mustard has been used for so long that its origins are lost but it probably came from the eastern Mediterranean where it grows as a weed and is used for feeding horses. There are two types of mustard seed - brown and white. The brown ones are more aromatic and tasty while the white ones are larger and hotter. All mustard blends are combinations of these two types of seeds.

More to come , in the last of the series in my next post. Also don't forget to check out the Enspiceopedia at What's for lunch Honey ?

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Are you interested in contributing to The Daily Tiffin? Drop us an email: thedailytiffin@gmail.com. We look forward to hearing your ideas.

This Post was written by Dee from Ammalu's Kitchen

Spices - Corner Stones of a Cuisine

Pungent and hot , sweet and fragrant, and sometimes mellow. Spices are the cornerstones of any cuisine. I couldn't dream of having an pantry devoid of, or with a meager amount of spices. Men have traveled thousands of miles in search of lands known for their rich spices. Countries have opened doors for one another, trading these wonderful nature's gifts to mankind. Each spice is unique it in its appearance, smell, taste, culinary and medicinal use. They are one of mother nature's best gifts bestowed upon us.


As we have grown beyond one pot cooking, spices have become indispensable.They are used to enhance the existing flavors while at the same time aiding in digestion. They complement almost any dish such as salads, soups, casseroles, desserts, cakes, drinks and pickles.

When I decided to write an article such as this, my comprehensive list had about 50 spices both common and lesser known. I intend to publish the list in an alphabetical order so one is not swarmed with too much information.

Some tips to buy -

Check the date of manufacturing, packaging etc. They are best bought in small quantities as their flavors diminish fast and always need to be stored in airtight containers. Avoid buying replacements in glass containers as they are more expensive and less environment friendly. Grind spices in small quantities for blends and make sure they last only a week or two as their flavours diminish fast. A heavy mortar and pestle is great for grinding spices than a lighter one. After you have been bitten by the "spice bug" you might want to look at a spice grinder. Spices are more than culinary delights , they are commonly used for home remedies for treatments you might want to cure at home. Also, we need to keep in mind , that seeing a doctor for treatments that cannot be cured by ourselves is important. Here is a comprehensive spice directory which will tell you about the medicinal uses, culinary benefits etc.


Clockwise : Cayenne pepper , cardamom, amchoor,chilli , cinnamon ,asafoetida (spoon) , cloves, ajwain.

Ajwain - A cousin of Caraway and Cumin, commonly called as lovage or carom and a native of southern India . It is similar to thyme or lovage and can be used instead. Only note that Ajwain is stronger in taste. Boiling crushed ajwain in a water and drinking relieves one of indigestion.

Allspice - A dried fruit of the tea, native to central and south America, can be a great substitute for the wood in the jerk seasoning. It adds a spicy flavor to curries, lamb and shellfish. This can be used the same way as nutmeg, cloves or cinnamon. It is great in pickles, vanilla pies, drinks and mulled wine. Try adding some berries to your pepper mill to add that zest, its flowers can be infused in tea and the leaves are used to make bay rum. Allspice helps in aiding digestion and gas.

Amchoor - Native to India, commonly used in north indian cooking instead of tamarind to inject a sharp , acidic and tart taste. It is made by drying the unripe mango fruit. Unlike vinegar and citrus juice, it is gently acidic .

Anise Seed - Cultivated by the egyptians, used by the romans first, the anise seed has a distinct hint of licorice and is slightly sweet. This piquant spice is used to flavor cakes and confectionary. The oil is used to flavor various liquers and the seeds being mild and sweet can be chewed after a meal to sweeten the breath. This is different from Star Anise

Asafoetida - Little known outside India, commonly used in southern and western indian cuisines and probably one of the most foul smelling plants. This is a resin from the stems of the plant and the sulfurous odor disappears on cooking and it becomes milder and pleasant. It is said be aiding digestion and lessening flatulence like garlic and is commonly used in vegetarian and lentil dishes.

Bell Peppers - Yes they are a spice , it surprised me as well! They have a clearly tangy tasted and hail from tropical america. They are known to have revitalizing and antiseptic qualities and are used to stimulate the digestive system. Their sweet flavor and cheery color make them a "feelgood " food.

Capers - A Mediterranean shrub commonly grown in France, Spain and Italy. They grow wild . The flowers buds and also the fruit borne by the plant can be pickled. Capers are available pickled in vinegar or brine. They need to be stored in a non corrosive jar or in a layer of salt lest they become dry. They are used commonly in North African cooking and medicinally they aid digestion, to increase the appetite, induce a general feeling of well being and vitality, The flower buds can be infused in tea to ease coughs.

Caraway - It has a pungent aroma with a warm, almost citrusy flavor. The seeds help in aiding digestion and stomach cramps, used in making the northern European popular liqueur, kummel, the caraway seeds are common in Jewish, Scandinavian and German cooking.

Cardamom - Now grown mostly in South east Asia and central America, cardamom seed has a mellow fragrant, lemon/camphor smell. It is used to relieve respiratory disorders and settle upset stomachs. Great in coffee, tea, desserts and pies. The pods are best when hard and green and the seeds need to be crushed just before used as once the seeds are powdered , the flavor quickly diminishes.

Cassia - Probably one of the first spices to be used as medicine, Cassia and cinnamon are similar the former is considered to be a poor substitute of the latter and many prefer to use it in mulled wine instead of cinnamon because of the sweet and stronger flavor. In the west, its used to spice cakes and confectionery while in Asia, it is used to season curries and meat. One of the ingredients in the chinese 5 spice mix, it is used in cold remedies and aids in digestion.

Cayenne Pepper - Used all over the world anmade by ginding dry red chilli, it is known to spice up any bland dish and warm up a cold winter day. Cayenne is known to be used in ointments for treatments of lumbago, chilblains and neuralgia.

Celery Seed - cultivated from the wild celery "smallage" celery seeds were used by romans for flavoring their food. They taste bitter and when eaten raw are said to lower blood pressure, rheumatism and stimulate digestion. They are also used to make celery salt used for cocktails etc. The seeds sold for cultivation should not be consumed for medicinal purposes as they are treated with fungicides.

Chili- They seem to come with a warning " beware of the heat" but there are many milder varieties and some are fruity too. They have a strong stimulant effect and they make a warming treatment for colds and have good antibacterial properties. Taking them in excess quantities may result in damaging the mucous membrane and cause in digestive and renal problems. They were first grown in South America and the spanish took them to Europe.

Cinnamon - Most Cinnamon comes from Sri Lanka , this ancient, fragrant inner bark has been a valued spice and has a strong sweet flavor. Medicinally , cinnamon is known to be a strong stimulant for the glandular system and helps relieve symptoms of cold and flu. The best cinnamon is made from the thinnest bark and has the best taste and fragrance. It is best when bought as bark rather than ground.

Cloves - They are dried flower buds of a tree. Cloves were used by the the Chinese in herbal remedies. Traditionally cloves are stuck in an orange and hung as a pomander. An old remedy for toothache is to clamp a clove between your teeth or rub clove oil on the tooth.They are commonly grown in West Indies , Madagascar and Zanzibar.

Above is just the ABC's of spices. D through Z would probably take me another 2 more posts. Stay tuned for the A to Z of Spice.

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This Post was written by Dee from Ammalu's Kitchen

Herbs: More Than Just A Garnish

Herbs have been sought after for their colour, texture and flavour from time unknown. Snipped as garnish, they brighten even the simplest of foods. But herbs are more than just a garnish. Understanding the power of these plants, Indian Ayurvedha, ancient Chinese and Greek medicine have ingeniously used them as medicines for centuries.

Knowingly or unknowingly, common herbs that we use in our everyday cooking have many beneficial properties. Given below are some of the medicinal properties of these unassuming plants.



Basil - Aids digestion. Used to treat digestive ailments, headaches and anxiety. Basil oil has anti-oxidant properties.

Bay - Heals rheumatism, relieves flatulence. Bay oil is used externally for bruises, sprains and skin rashes. Has bactericidal and fungicidal properties.

Cardamom - Digestive aid and stimulant.

Cayenne Pepper - Used for treating sore throat, stomach aches and cramps.

Cinnamon - Has antiseptic and antioxidant properties. Aids digestion and relieves vomiting.

Cloves - Temporary toothache analgesic. Diluted clove oil is used on wounds, cuts and infections for its antiseptic properties.

Coriander - Calms irritating effects on the stomach that certain medicines produce. Seeds soothe upset stomach and aids digestion.

Fennel - A carminative and a mild stimulant. Seeds are used to make ‘gripe water’, which relieves flatulence in babies.

Garlic - Used as a treatment for intestinal worms and parasites. Allicin, the component that gives the strong odor, inhibits various bacteria, fungi and yeast. Has beneficial effects in the treatment of high blood pressure and gastric cancer.

Ginger - Treats indigestion and motion sickness.

Horseradish - A diuretic, used to treat certain kidney conditions.

Lavender - Leaves repel insects. Lavender oil has antiseptic and anti-inflammatory properties. Aids sleep and relaxation.

Mint - Calms upset stomach and menstrual cramps. Excellent carminative and gastric stimulant. The menthol in peppermint stimulates the flow of bile to the stomach and hence digestion.

Oregano - Leaf infusions are used to treat indigestion, cough, headache and to promote menstruation. Oregano oil is used as a toothache remedy.

Parsley - A good source of vitamins A, B, C, E, K, calcium and iron.

Rosemary - Stimulates circulation of blood, increasing memory and concentration. Eases migraines and headaches. Rosemary oil is applied externally on sores, bruises and wounds.

Sage - Sage oil has astringent, antiseptic and irritant properties; hence used for treating sore throats, mouth sores and mouth ulcers.

Thyme - Has antiseptic and antifungal properties. Used in cough medicines and mouthwashes. Soothes gastrointestinal discomforts.

Herbs have other uses in a household.

• Aromatic herb infused oils can be prepared at home effortlessly.
• Herbal teas, known as tisanes, can provide a helpful supplement to the daily diet.
• Treasured for their fragrance, herbs like lavender, lemon verbena and rosemary are used in room sprays, potpourri and fabric fresheners.
• A warm bath with herbs like lavender, chamomile, mint and rosemary has soothing effects.
• Wild animals turn to herbs if they are feeling unwell. Likewise, domesticated animals can also be benefited from herbs for simple ailments.

So next time you look at a herb, take a moment to appreciate its goodness. There is more to it than meets the eye.
Note: This post is intended as a reference only. Consult with your physician before attempting self-treatment.

Reference: Rodale’s Illustrated Encyclopedia of Herbs

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This Post was written by Suganya from Tasty Palettes.

Take Time to Relax...

It happens to everyone at some point or another... the trials and tribulations of life begin to feel as though they are piling up too rapidly. One begins to act in ways that are non-typical - maybe they are more emotional than usual, irritable, depressed, complain of headaches or stomachaches. Perhaps they become prone to sickness, or their muscles become tense. Maybe they over eat or under eat, or cannot sleep.

These are all common symptoms of stress. According to Wikipedia, "stress is the disruption of homeostasis through physical or psychological stimuli." Essentially - our sense of contentment becomes unbalanced, and our bodies respond to these disruptions in different ways.

Stress can be managed in a number of different ways. I find taking time to relax each and everyday is vital in 'staying on top' of the stresses in my life. Here are a few tips to help you relax:

• As Helen has mentioned before regarding exercise, relaxation is another 'appointment' that you should keep with yourself. Try to schedule it in at least once a day. Sometimes only 5-10 minutes is all you need - although I prefer about 15.


• Find a quiet place to relax with minimal distractions. This doesn't have to be within your house - if it's quiet in your yard, or in a park somewhere, that's great.


• Wear comfortable clothing.


• Start by taking deep breaths - the ones that engage your tummy along with your chest. Focus on breathing in for a count of 5, then exhaling for a count of 5. You can close your eyes if it helps you to focus better. Do this for a few minutes.


• You can use guided imagery to help relax, or focused relaxation to tackle tense muscles. Or even better, do both:
  • Next, imagine a warm, safe, peaceful place. This is a place that makes you feel at ease, and is quiet. It can be a real place, or an imaginary one. Once you are there, take time to imagine how things look, smell, feel, and sound like there.
  • Allow any distracting thoughts to gently float away like a balloon, or pass by like scenery, always returning your focus to your safe place. While you are here, nothing else is important enough to pull you away.
  • Next, slowly working from your head down to your feet, sense any tension in your muscles. It may be obvious - like a sore back, but be aware of all types of tension - perhaps in the small muscles around your eyes, mouth, jaw. Or inadvertent heaviness in your chest or stomach.
  • Imagine tension as a slow moving liquid, and allow it to gently seep out of your muscles and skin, into your surroundings. Align this tension release with your slow exhaled breaths.
  
  


• Once you have a bit less muscle tension, go back to imagining your safe place for a few more minutes - taking time to really enjoy and experience it.


• When you wind up your session, count slowly back from 5 -> 1, and with each number, connect more and more with the outside world, noticing sounds and movement.

I hope this helps you to 'stay on top' on any stress that you experience. Do you have stress management or relaxation techniques that help you? If so, feel free to share them in the comments section.

Until next time, I wish you health, happiness, and balance!

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This Post was written by gilly from Humble Pie

Inside the Indian Household - Ginger

Fresh Ginger Root
Image courtesy Royalty Free Images from Getty Images

Ginger has a rich history of culinary and medicinal use, throughout Asia as well as the Roman Empire and then to the European countries colonised by Rome.

This spice is the mainstay of traditional Indian home remedies to treat day to day ills like nausea, common cold, cough, colic, loss of appetite, and rheumatism. It was also applied as a paste to the temples to relieve headache. Practitioners of Chinese herbal medicine traditionally use ginger to expel cold and restore depleted yang.

The botanical name, Zingiber officinale, is said to be derived from its Sanskrit name-‘Singabera’ which means ‘shaped like a horn’.


Buying and storing

In India, fresh ginger is available in most vegetable markets. Select the dry root as against the moist soft root. The former will stay fresh longer.
If the skin is not too tough, the ginger can be washed thoroughly and chopped finely with the skin intact to suit your requirement. The skin can be peeled with a paring knife in case it is very tough.
Whole ginger root can be stored in an airtight container in the refrigerator for a few weeks. However the more tender moist variety doesn't last as long as the slightly tougher drier kinds.

You can grow ginger in your backyard!

Buy fleshy gingers with many buds. Soak them in warm water overnight, and then set them just under the soil surface with the buds facing up. Water lightly at first, then more heavily when growth starts. Expect plants to reach maturity, and a height of 2 to 4 feet, in 10 months to a year. Dig up new, young sprouts that appear in front of the main plants (they form their own tubers), use what you need, and freeze or replant the rest.

Good for you
~Morning sickness experienced in the 1st trimester of pregnancy can be safely relieved by eating fresh ginger root. This natural remedy has no significant side effects or harmful effects on pregnancy.
~Ginger contains a very potent anti-inflammatory substances that have a positive effect on rheumatic and arthritic pains. It has been clinically proven that in patients with painful, swollen knees- ginger reduced both the pain and swelling.
~Gingerol is also seen to selectively destroy the ovarian cancer cells due to its anti-inflammatory effect. Ovarian cancer is often detected very late due to absence of symptoms till the later stages. Regular consumption of ginger could well be the mode of prevention for this hidden cancer.
~Reaching out for a cup of spicy ginger-tea during the rains and cold wintry evenings is nature’s own way of strengthening our immunity.

Ginger is highly concentrated with active substances, so you need very little quantities to benefit from it. Ginger tea made by steeping two 1/2-inch slices of pounded fresh ginger in a cup of hot water, relieves nausea. In arthritic conditions, some people have found relief consuming as little as a 1/4-inch slice of fresh ginger in food, although studies show that patients who consumed more ginger reported quicker and better relief.

Ginger in Ayurveda

~Ayurveda recommends eating a couple of thin slices of ginger before a meal to ensure proper digestion and absorption of nutrients.
~Traditional Ayurvedic texts recommend ginger for joint pains, morning sickness, motion or airsickness
~It is also believed to facilitate better absorption of nutrients and better elimination of wastes.

Cooking with ginger

Indian Ginger tea
This tea is spicy and warming. A cup of this tea can also be had after lunch to facilitate digestion. It is also soothing in colds. This recipe makes 2 cups of tea.

Ingredients
1 ½ cups water
¾ cup milk (whole or skimmed)
½ inch fresh ginger root
2 tsp tea leaves (CTC or any strong tea)
Sugar to taste


Method
Wash the ginger thoroughly and pound it in a mortar-pestle. It can also be grated coarsely.
Place the water and milk in a pan to boil. Add the ginger and tea leaves with the required sugar and bring to a boil. Once it comes to a boil, reduce the heat to a simmer and let the tea simmer for 3-4 minutes so that the essence of ginger gets into the tea.
Strain into tea cups and drink immediately.

Notes
You could also add crushed pepper corns, pounded whole cinnamon, crushed cardamom pods and grated nutmeg to the boiling water to make the traditional Indian 'Masala chai'.

More ideas
1.Add freshly grated ginger with toasted sesame seeds in salad dressings.
2.A Tbsp of finely chopped ginger, sautéed with green chillies and green peas can be mixed with leftover rice to make ginger fried rice.
3.Make herbal tea using ginger slices and tulsi (Holy Basil) or mint leaves steeped in hot water.

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Are you interested in contributing to The Daily Tiffin? Drop us an email: blogmeeta@gmail.com. We look forward to hearing your ideas.

This Post was written by Nandita from Saffron Trail.

Inside the Indian household - Coriander

Coriander leaves - Image courtesy: Getty Images

I thought a series on common Indian household herbs and spices would be fun, things that are used in day to day cooking and how they are good for you. You will also find new ideas and tips to use them in your own kitchens. The series starts with coriander or cilantro.

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The open air markets or bazaars of India are a treat to the five senses. Even modern cities like Bombay, have one such market in each locality and almost all kinds of fresh vegetables, fruits and herbs are sold there. One walk through such a market and the smell that hits you first, is the pungently sweet aroma of fresh coriander. This is one herb that is easily the most popular one in India. It is used as a garnish in almost every savoury or spicy dish in Indian cuisine to add a unique freshness.

Coriander or cilantro as it is known in several parts of the world is the world's oldest known herb. It has been used as early as 5000 BC. The seeds of this plant are a main ingredient in curry powders and garam masala – the Indian mixed spice powder. The seeds when powdered lend the uniquely Indian taste to most gravies and curries without adding any heat. This herb is also widely used in Asian, Caribbean and Mexican cuisines.

This herb invokes mixed reactions from people. Those who are used to it for centuries love its strong aroma and feel their food to be incomplete without a sprinkling of this green wonder. Others who haven't yet got used it, find the smell overwhelming and at times, repulsive. So much so, that there are 'I hate cilantro' clubs. There are theories to propose that genetics has a role to play in a person's like/dislike for coriander. My genes surely dictate that I have an undying love for this fragrant wonder.

Buying and storing

Fresh coriander is awailable in most supermarkets as well ethnic stores. Buying from an ethnic store will ensure fresher produce because of faster turnovers. To store fresh coriander, cut off the thick stems. Store the leaves and delicate stems in an airtight box in the fridge. Coriander stored this way will stay fresh for 4-5 days. Take the required quantity befor use and wash it with plenty of water. Drain, pat dry and chop it as per need.
The seeds being brittle can be easily powdered with a pestle after slight roasting. It is better to powder the seeds as and when required as the readymade powder doesn't retain its freshness for very long.

Good for you

• Coriander is rich in iron, magnesium, manganese and dietary fiber.
• Researchers have isolated a compound from coriander that is twice as effective as an antibiotic that works against salmonella. This proves that coriander is a natural anti-bacterial agent and its liberal use in salads and salsa is well justified.
• The phenols and flavonoids present in coriander are known to fight allergies.
• Ayurveda, the ancient medical science also regards this herb as an excellent natural remedy for enhancing digestion. It also alleviates problems like flatulence, bloating and loss of appetite. Coriander is also an effective detoxifying agent.
• Children under age two, can be given a weak coriander tea to relieve them of colicky pains.
• Coriander oil rubbed on joints is known to relieve arthritic pains.

Cooking with coriander

Recipe I

Masala Chhaas (Digestive yogurt drink with coriander)
This is a popular Indian digestive drink. It is also had as an appetiser before meals. This chhaas is low in calories, yet rich in taste.

Ingredients
1 cup yogurt (preferably homemade or Greek)
3 cups water
¼ cup loosely packed coriander leaves – washed and chopped roughly
Pinch of rock salt or sea salt
Pinch of roasted cumin seeds or powder
Pinch of freshly ground black pepper
Pinch of asafoetida (optional)

Directions
Put all the ingredients together in a blender and spin for 30 seconds until all the ingredients come together.

Note:
This recipe can easily be doubled / multiplied to fill a pitcher. Serve chilled in hot seasons. Make it with water at room temperature for the winters. If you like it spicier, add a finely chopped Asian / Indian green chilli to the ingredients.

Recipe II

Green Chutney / Coriander Pesto
This is one chutney that is stocked in most Indian kitchens to use as a spread in sandwiches or as an accompaniment for most snacks like kabobs and samosas.

Ingredients
3 packed cups coriander leaves (Washed thoroughly, drained) and chopped
2 green chillies (Thai chillies or you can use Jalapenos)
4-5 cloves garlic – skin peeled
3 tbsp roasted peanuts
Pinch of turmeric powder
1 tsp salt
Juice of half a lemon

Directions
1. Put all the ingredients except the lemon juice in a coffee grinder / chutney jar of a Sumeet grinder.
2. Add a few tbsp of water to grind to a very smooth paste.
3. Remove in a jar / bowl and squeeze the lemon juice on the top. This retains the fresh green colour. Check for salt. This will stay for 3-4 days when stored in an air-tight jar in the refrigerator.

Note
Use this chutney as a marinade for fish or chicken before grilling them, for an Indian style grilled fish / chicken.
You can also try this as a spread for Pizzas. Chutney thinned with buttermilk can be used as a dressing for salads.

More ideas
1.Mix finely chopped coriander in the egg mixture for preparing scrambled eggs or omelettes to add a burst of flavour and colour.
2.Garnish pilafs
3.A bunch of coriander added to the hummus ingredients gives a twist to the regular hummus.
4.Coriander seeds and stems can be boiled along with vegetables or chicken to make a flavourful broth.

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Reminder!
Our first event on the Daily Tiffin this month is Show Us Your Lunchbox. Hope you will join us and allow us to peak into your lunch. Deadline April 20th.

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Are you interested in contributing to The Daily Tiffin? Drop us an email: blogmeeta@gmail.com. We look forward to hearing your ideas.


This Post was written by Nandita from Saffron Trail

Grandma's Home Remedies

Photo copyright Meeta Albrecht

Our contributor today is Rakhi Kurup. She wrote to us a while ago sharing a few wonderful remedies for various aches, pains, fever or colds. These remedies come straight from her mum and grandmother and she says "Grandma's medicines do work!"



Tulasi Kashayam

2 Handfuls of tulasi - wash and shred with hands
1 inch ginger - crushed
5 garlic cloves - crushed
little less than 1/2 tsp fenugreek seeds - lightly crush
1/2 tsp cumin seeds - lightly crush
one pinch turmeric
10 to 12 whole peppercorns - crushed
2 coffee mugs of water - must be around 2 and a half cups of water

Boil all these preferably in an earthen vessel (we call it mankalam or manchatti) till the 2 glasses of water reduces to 1 glass. Boiling needs to be done at a low temperature. Filter the above and also extract the juice from the left over (i.e. the tulasi, ginger etc. mix the remains once the concoction is filtered). Just squeeze the left overs with your hand. You can have this 3 times in a day (one glass divided into 3 parts) before meals. To sweeten it( if it is difficult to drink otherwise) you can add a piece of jaggery (sharkara in malayalam).

The above mix works when you have a fever and is also good for cold.

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Tea

I never drink tea. The only time I drink it is when I have cold and a bad throat.

1 tea bag
ginger half inch - crushed
pepper powder . half teaspoon
water - 1 cup


Boil the water with ginger and pepper powder (at medium or low flame). Remove from stove. Strain it and put in the tea bag, add sugar and drink hot. Having this 3 or 4 times a day, makes the throat feel better.

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For colds
I prepare this when I see my kids with a cold. This recipe was given to me by a friend whose husband is a doctor.

Carom seeds - 1 tbsp
garlic - 3 or 4 cloves

Roast carom seeds in an iron pan, make sure you don't burn it. Once the seeds are done, roast the garlic. Allow it to slightly cool. Now take a clean cloth and put the roasted carom seeds and garlic in it. Tie it up. Crush the tied carom seeds and garlic with your hand. Make the child sniff it. My kids hate the smell. I usually make them inhale it when they are sleeping. Don't inhale continuously.


I am sure every one must have a few tips like these not just for sickness but also for acne and face masks. So, share your home remedies with us. A special face mask, a soothing cream for strained muscles. Whatever it is let us know.

Thank you, Rakhi for these wonderful remedies.

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Reminder!
Our first event on the Daily Tiffin this month is Show Us Your Lunchbox. Hope you will join us and allow us to peak into your lunch. Deadline April 20th.

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Are you interested in contributing to The Daily Tiffin? Drop us an email: blogmeeta@gmail.com. We look forward to hearing your ideas.

Healing teas

Our 'Tulsi' plant swaying in the rains

Hi Friends!

Winter is just trying to nudge it's way into Bombay but the stubborn sun just wont let it. Result being, we have bouts of cold and bouts of heat which is confusing the hell out of our body's homeostatis. Every second person I know is down with the flu or cough. I was down too, last week. With hubby out on a business trip and me battling the flu by myself, I nursed my illness with some natural remedies. Since most of the world is facing severe winters, these spicy, herbal teas can be enjoyed even if you aren't down with flu.


Holy basil and ginger tea

Holy basil belongs to same species as Basil, is grown in most Hindu homes in India. While my grandmom will give me spiritual reasons, I'd take the logical reason as to why this tradition came into play. Holy basil has innumerable health benefits. Picking a few leaves and chewing them each day would probably keep one fit and healthy, the herbal way. I too grow this plant at home. It feels good to follow traditions that are good for you as well.

To make this tea, take a few handfuls of washed leaves of Holy basil. Take a piece of ginger, about 1 inch. Wash thoroughly to remove any mud and crush it in a mortar-pestle along with the leaves. In a pot, bring 4 cups of water to boil along with the crushed leaves and ginger. Keep the boiling water at a simmer till reduced to 3 cups. Strain and drink warm.

This makes 3 cups. Had first thing in the morning, this herbal tea is an excellent detoxifying agent. Also removes any phlegm / cough that gets accumulated in your lungs / sinuses in damp weather.

Cinnamon quills - Courtesy: Getty Images

Spice tea

Most of the spices that I use for this tea are used whole. They are easily found in Indian stores around the world. Spices like cinnamon and black pepper can be bought in any supermarket too.

Spices for the tea-
1 long stick cinnamon
1/2 tsp black pepper
2-3 cloves
1 star anise
1 green cardamom
1/2 tsp cumin seeds

On a low flame, lightly roast the spices. Crush them and bring them to boil in 3 cups of water, along with some crushed ginger root. Simmer for around 5-7 minutes until the essences of the spices are out in the water. Strain and drink with a tsp of honey.

You could also add some brandy to the spice tea to make a warming nightcap.

Black pepper is one of the best fat and cough burning spices, according to Ayurveda. Cinnamon and cloves are warming spices which are good for a cold or for resistance in cold weather.

This recipe makes 2 cups of tea.


This Post was written by Nandita from Saffron Trail, India.