V I R U N D H U

Jihva for Garlic: Roundup

Posted by Mathy Kandasamy | Filed under Jihva For Ingredients(JFI), Archives

Pointe-à-Callière’s 18th-Century PubliC Market

Crushing a clove of garlic or chopping an onion is hardly, on first glance, a revolutionary act; done mechanically, without much though, it occurs every day in thousands of kitchens. This routine gesture, however, disguises a process of great importance in the prevention of cancer. Crushing a garlic clove causes important modifications in the vegetable’s chemical composition: allin, a molecule abundantly present in garlic, is transformed by enzyme action into allicin, a very unstable molecule that immediately decomposes into about thirty other compounds. These newly formed molecules have the particularity not only of being extremely unstable (in an olfactory sense) but also, much more importantly of possessing uncommon anti-cancer activity that makes garlic and its cousins important players in cancer prevention.

Studies show that people who regularly consume vegetables from the garlic family have a lowered risk of developing specific types of cancers, in particular those of the digestive system (esophagus, stomach, and colon cancer). Recent research has allowed scientists to identify at least two overall mechanisms by which vegetables from the garlic family play this protective role. In probably the more important model, the odoriferous molecules freed when these vegetables are crushed are able to accelerate the elimination from the body of toxic carcinogenic substances. This accelerated “flushing” lowers the risk of these substances attacking our genetic material (DNA) and causing the multiple mutations that lead to tumor formation. A front-line defense system, like the crucifers, garlic and its relatives maybe thought of as border patrols that work to limit the harm wreaked by the different toxic aggressors we face on a daily basis.

The anti-cancer compounds found in garlic are thus useful as protective shield, but they also have the power to fight the microtumous lying dormant within the body. Certain compounds that form when a garlic family vegetable is chopped up have the ability to stop the growth of cancer cells and, in certain cases, to force them to commit suicide (cell death). Cancer cells have good reason to stay away from garlic.

Garlic Tip:
To maximize the health benefits found in garlic try crushing the whole cloves with the flat of a large knife, ad then waiting ten minutes before chopping them or putting them through the garlic press. In this way, the molecules that occupy different compartments in the clove come into contact with one another and become active. When you need to chop garlic and other vegetables for a recipe, start by crushing the garlic; prepare the other vegetables during the ten-minute waiting period. The cloves don’t need to be peeled before they are crushed; they will be easier to peel afterward.

From: ‘Cooking with food that fight cancer’
by
Richard Beliveau, Ph.D., & Denis Gingras, Ph.D.

I had a different ingredient in mind when I requested Indira to allot me a month to celebrate food. Until recently, I was quite keen to announce that ingredient too. It was something i had loved from childhood. And thought of using JFI to learn more recipes. I was thinking of tamarind! But, even if it is difficult I do have to admit that tamarind is not the ’super good ingredient’. Certainly not in the league of garlic.

Garlic is another love of mine. And unlike in India, garlic was not removed from religious occasions. When curries are made, garlic figured prominently everyday.

I have quoted a few paragraphs from Dr. Richard Beliveau’s book ‘Cooking with food that fight cancer’. I read the book sometime back and since then, I have been wacking the garlic’s head and afterward went around doing other things before paying attention to the lovely ’stinking rose’.

I would like to thank the lovely and fantastic Indira for giving me the opportunity to celebrate one of my favorite ingredients. And I would like to thank you all of you who have graciously participated in the event. I’m going to spend the next few weeks trying out your recipes. Thank you so very much friends.

Now lets feast ourselves.

Mansi from Fun and Food has written about the health benefits of garlic.

Rough n tough (Raw Garlic):

Goat Cheese with Garlic Greens, Parsley and Walnuts ~
from Bee and Jai of Jugalbandi

Lasnichi Chutney ~
from Meera of Enjoy Indian Food

Groundnut chutney ~

&

Groundnut Garlic powder ~
from Srivalli of Cooking 4 all Seasons

Garlic Raitha ~
from Sharadha of Choicest Healthy Recipes for Diabetes and Obesity

Basil Pesto Pasta ~
from Rathna of Asvadha

Garlic Milk ~

&

Date-Garlic ~
from Nangil Girl of Nangil Girl’s Adventures

Preparing Garlic, Four Ways ~
from Indira of Mahanandi

GARLIC IDLI PODI (GUN POWDER)WITH RAW GARLIC ~
from Renuka of Fusion

Garlic chutney and Idli Rava Khichdi ~
from Cham of Spice-club

15 Minute Pasta Salad ~
from Foody Guru of Few Minute Wonders

Toum - Lebanese Garlic Sauce/Mayonnaise ~
from me

Tzatziki, Greek Yogurt Sauce ~
from me

Gentle and fragrant (Cooked Garlic):

Vegetables in garlic butter ~
from Jia of My Kitchen and Beyond

Garlicky potato sev ~
from Shibani of Any one can cook

Easy Garlic Pickle ~
from Madhuram of egglesscooking.com

Paneer Fusion in Garlic Sauce ~
from Roma of Roma’s Space

Poondu(Garlic) Kuzhambu(Sambar) ~
from Sriranjini of To Indulgence…

Garlic Bread and Tomato-Basil Bruchetta ~
from Medhaa from Cook With Love

Lasuni Thecha ~
from Jan of Food with a Pinch of Love

Burnt Garlic and Zucchini Soup ~
from Maya of KonkanWorld

Garlic Aloo Masala Dosa ~
from Nags of For The Cook In Me

Garlic and Mushroom Masala ~
from Sharadha of Choicest Healthy Recipes for Diabetes and Obesity

Pallipalayam Chicken Varuval~
from Sarada of Cilantro

LASOON CHUTNEY (DRY GARLIC CHUTNEY) VADA PAO CHUTNEY ~
from Sukanya of Sukanya’s musings

Poondu milagai podi and Oven roasted Garlicky legumes ~
from Nirmala of Amma’s special

Spicy Herb Garlic Spread ~
from Priya of 365 Days of Pure Vegetarian

Veg balls in Garlic Sauce ~
from Sia of Monsoon Spice

Couscous ~
from Mandira of Ahaar

Lahsuni Naan ~
from Harini of T O N G U E T I C K L E R S……

Carrot&Tomato Soup ~
from Sushma of CookSpot

Broad Beans n Eggplant ~
from Siri of Siri’s Corner

Garlic Infused Ghee ~
from Indira of Mahanandi

Ragi Kudumulu with Garlic Ghee ~
from Indira of Mahanandi

Garlic Stir Fried Prawns ~
from Dee Gee of DG’s Blog

garlic chutney ~
from Vineela of Vineela’s Cuisine

Kadai Paneer ~
from Mythreyee of Paajaka Recipes

Baked Rigatoni with Garlic Marinara ~
from Mansi of Fun and Food

Garlic Pickle ~
from Renuka of Fusion

Garlic Zuchini Soup ~
from Homecooked of Homecooked

Poondu Kuzhambu ~
from Mythreyee of Paajaka Recipes

Garlic Pickle ~
from Pooja of My creative Ideas

Garlic Tamarind Gravy(Poondu Kara-Kuzhambu) ~
from Dhivya of Dhivya’s Cuisine

Stir Fried Beans with Garlic ~
from Dhivya of DK’s Culinery Bazaar

THICK GARLIC CURRY ~
from Lavi of home cook’s recipe’s

Spirali in Basil Pesto ~
Raaga of The Singing Chef

Roasted Garlic ~
from Linda of Out Of The Garden

garlic pepper rice ~
from Kalai of Samaithu Paarkalaam

Garlic Peanut Chutney Pudi ~
from Bhagyashri of Taste Buds

Sindhi Moong Dal ~
from Bhagyashri of Taste Buds

Poondu Rasam ~
from Fazeetha of Fazee’s Home Cooking

Simple rustic Pasta with garlic and broccoli ~
from me

Oven Roasted Fish ~
from me

I would like to once again thank all the participants. And Indira of Mahanandi, the brain behind Jihva for Ingredients.

Hope you guys had as much fun as I had (and not the computer and net problems.. )

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JFI: Garlic - Tzatziki, Greek Yogurt Sauce

Posted by Mathy Kandasamy | Filed under Garlic, Dipping Sauce, Yoghurt, Jihva For Ingredients(JFI), Archives

Yogurt has been used as the base of a sauce everywhere. The flavoring differs from culture to culture. Its uses are very many. Dip, tongue coolant ;), base of a curry, condiment, salad dressing, side dish, traditional sandwich filler (eg. Shawarma).

The yoghurt sauce, I am going to present here today is quite a popular one. Most of you would have consumed it. Tzatziki. Quite a mouthful, I know. But the taste! Ooomf! Tzatziki is quite popular in the Mediteranian region. Almost all the cultures from that region has a variant of this delightful yogurt sauce, all the way from Bulgaria to Iran. Tzatziki is quite similar to the thayir pachadi prepared in South India.

Now what is the one ingredient in Tzatziki that lends the ‘oompf!’?

Yes! Garlic.

Recipe:

1-1/2 cups plain low-fat yogurt
1/2 cup finely chopped cucumber
2 clove garlic, minced
1 teaspoon lemon juice
salt, as per taste
black pepper, as per taste

Traditionally thick Greek yogurt would be used for Tzatziki. Or regular yogurt would be strained in a cheesecloth. But, I prefer to use plain low-fat yogurt without draining out the whey.

The same goes for cucumber. Usually finely chopped cucumber would be mixed with a little salt and would be placed in a colander to draw out the water. I don’t do this either.

If you want, you can follow the above steps.

In a bowl, add all the ingredients and mix nicely. It would not even take you more than 5 minutes to assemble this dish. But, do it atleast 30 minutes before serving. Keep it refrigerated and let the flavors mingle.

I usually use Tzatziki like ‘thayir pachadi’ or raita. In Shawarma. In a quick sandwich. As a salad dressing. As a dip with toasted pita bread. As a summer coolant with water. The possibilities are endless. I would love to know how you use it.

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JFI: Garlic - Toum - Lebanese Garlic Sauce/Mayonnaise

Posted by Mathy Kandasamy | Filed under Garlic, Dipping Sauce, Jihva For Ingredients(JFI), Archives

I am not a big fan of chain enterprises. Hence, most of my friends know my dislike for fast-food and the reasons behind and beyond the food issues. Most of us try to check out small eateries. And when a small pizzeria opened up in my neighbourhood a few years ago, my friends were one of the first people to try their spicy chicken wings. The very next day, quite a few people straggled into check out the new favourite of our friends. And there I tasted a new kind of mayonnaise that was served with the french fries.

Mayonnaise is usually served with the french fries in Northern Europe. But this is not the regular mayonnaise. The store was run by people, originally from the Middle-east. And there was an elusive taste in the mayonnaise which hooked me upuntil the last lick. Now.. I have to really know what this is. When it was my turn to pay the bill, I complimented mayonnaise and was told that it was their traditional recipe. I asked them where they were from and rushed home to google. And that’s how I came in touch with ‘Toum’ - the fabulous Lebanese Garlic Sauce. And if you every have to have mayonnaise, this is the one you should turn to. Especially if you are a garlic lover, like yours truly.

Mayonnaise, Sandwich spread, Shish Touk, Falafel, Tuna Salad, Salad dressing, Potato Salad, Mashed Potatoes. Well, you get the idea.

Recipe:

4 cloves garlic, smashed and then peeled
1/4 cup oil, (more or less). I used Olive Oil.
salt, as per taste
1 lemon, juiced

This recipe does not come with correct measurements. Cooks from the Indian sub-continent are quite familiar with these words. Most of our recipes does not have exact measurements. It’s not like baking a cake. Each cook has his/her own way with the spices. Remember that when gathering ingredients for this recipe. Be a bit more generous. But, dont be suprised if you don’t get to use up all ingredients.

Traditionally, a mortor and wooden pestle were used to make Toum. Read the wikibook recipe. But modern cooks use a Blender. You need a blender and not a food-processor.

First, blend garlic and salt to a nice paste.

Add olive oil in small amounts and blend for a few seconds. for every two time you add the olive oil, add half a teaspoon full of lemon juice and blend away. Mind you, the blender should run only for a few seconds each time.

As you keep alternating between the olive oil and lemon juice, a nice white cloud would start to form. Keep building on it to reach the amount you need.

Taste and add salt if you want.

If for some reason if the sauce did not come together don’t despair. Add a little lemon juice and blend for a few seconds. Or if you feel you should add olive oil. Go ahead. Use your intuition and be bold. The results are worth it.

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JFI: Garlic - Oven Roasted Fish

Posted by Mathy Kandasamy | Filed under Garlic, Fish, Jihva For Ingredients(JFI), Archives

Living in a tropical island has a lot advantages. First among them are fresh sea food. In my native island, the art of buying and cooking fish has been perfected over the years. Some of my relatives are even quite adventerous and attempt to fish themselves.

For those who can read Tamil and are interested in reading novels, I would like to recommend Thamizselvi’s ‘Aarukaattuththurai’(தமிழ்ச்செல்வியின் ஆறுகாட்டுத்துறை). The novel is based on a fishing village on the coast of Tamil Nadu. Brings a vivid picture of the lives of the folks living in that fishing village.

Due to lifestyle changes, fried fish has morphed into oven roasted fish. And lately fish consumption has decreased a little due to concerns over global warming. And the problems of health hazards has prevented regular consumption of fish available closer to home. But, when friends gather together organic salmon is procurred and roasted to perfection.

[Sorry about the photo quality. I always like to pop the fish into the oven at the last minute. And, I always keep forgetting to take pictures. I made do with a picture taken in December. And that picture was shot folks clammering around for a taste].

Recipe:

1 lb salmon fillet, cleaned
1 teaspoon Sri Lankan Chilli powder
4-5 cloves garlic, mashed
3 teaspoon sesame oil
salt, as per taste
1/8 teaspoon turmeric powder
a pinch of black pepper

Combine all the ingredients except the fish. Drag the fish through the combined spice/oil mixture.

Place in an oil coated oven proof dish and bake for 15 minutes at 350 degree C. Cover the dish otherwise the fish would be very dry.

Note: The thickness of the fillet is quite important. Cooking time might vary according to the size of the fillet.

Serve with roasted vegetables, rice and salad.

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JFI: Garlic - Simple rustic Pasta with garlic and brocolli

Posted by Mathy Kandasamy | Filed under Broccoli, Garlic, Pasta, Jihva For Ingredients(JFI), Archives

I was introduced to Pasta when I moved to United States to study. It was part of the ‘welcome party’ where foreign students were introduced to pbj sandwiches and apple pie among other delicious Hawaiian food. Everything was going great until I tasted pasta. Pasta which was drowned in tomato sauce with some browned ground beef. It took me more than a year to go near ‘Italian Food’. Thanks to a Japanese friend of mine, who introduced me to the plain but very flavourable food from Italy, I quickly became a fan of Pasta. Should confess something here. I’m still unable to stomuch plain white Pasta.

The recipe I’m going to share here today is quite rustic and plain. But is full of nutrients and flavor.

Recipe:

1/4 lb pasta
2-3 cloves of garlic, minced
1/4 cup finely chopped brocolli florets
1 teaspoon olive oil
salt
black pepper

In a tall pan boil water and add salt and little oil. Oil is added to keep the pasta from sticking. Once the water boils add the pasta and keep an eye on it. You dont want the pasta to turn to mush. Remember what you do when you cook rice on stovetop. One would pop a grain or two in your mouth. Do the same here. Once the pasta is cooked drain the water and keep it aside. Reserve some water too, you might need it later.

In a skillet, add olive oil and quickly add the minced garlic. Let it cook for about 30 seconds and add the finely chopped brocolli florets. Close the lid. Once the brocolli florets are half-done (this might take about a minute or two), sprinkle a little salt and black pepper.

Add in the pasta and stir nicely to coat the pasta with the flavors of garlic.

Voila, from pantry to stove to plate in less than 10 minutes.

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Jihva for Ingredients - April

Posted by Mathy Kandasamy | Filed under Jihva For Ingredients(JFI), Archives

First of all, I would like to apologize to everybody for having taken so long. It took me more time to pick-up the reins. Thankyou so very much for waiting so patiently.

Note: Since, I am announcing the ingredient only today (March 7). I would like to extend the last date to April 5th. The round-up would be posted on April 7th. Hope it is ok with everybody (esp. the JFI-May organizer).

Now more than ever, people all over the world are interested in fresh healthy ingredients to cook healthy food. And they pickup choice ingredients from all over the world, while ofcourse paying attention to accessing them locally. And they navigate the five oceans to choose their daily menu.

At a time like this, food-blogs help a lot to circumnavigate the world. And events like Indira’s Jihva-for-ingredients act like compasses.

It is my great fortune to have known Indira for the last couple of years. First as a reader and later as a fellow food-blogger. When she announced JFI, I was very excited at the opportunity to learn new recipes for my favorite ingredients. And I have not been disappointed.

So, the when the opportunity presented itself I jumped to grab an opportunity to choose one of my favorite ingredients. Even though circumstances have prevented me from being there on the first of this month, as I would have loved. I’m here with the ingredient of the month. I am also eagerly looking forward to Indira’s announcement for JFI:2008-2009, which have inspired me and a countless number of others in their daily food choices. Thankyou Indira.

After much thought and hair-pulling I’ve selected Allium sativum as the ingredient for JFI-April.

Huh! Allium sativum? Now wait a minute. What is that?

GARLIC

Yes! Yes, that abominable stinking SOB.

One that made Poet Percy Bysshe Shelley to write back home to England, while on a visit to France, “What do you think? Young women of rank eat - you will never guess what - garlick!”

But it induced Alexandre Dumas to write the following line.
“The air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb.”

And made Alice May Brock sing it’s praise.

Tomatoes and oregano make it Italian;
wine and tarragon make it French.
Sour cream makes it Russian;
lemon and cinnamon make it Greek.
Soy sauce makes it Chinese;
garlic makes it good.

Garlic is said to originate from Asia. I’m using the phrase ’said’ because of it’s presence in all the world’s best cuisines. It is used as a flavoring agent in almost all of them.

Garlic was depicted on the Egyptian tombs. When the pyramids were being built the slaves were given a daily ration of garlic. Ancient Greek and Roman soldiers and sailers subsisted on it. It found its favors even during the first world war. Columbus brought garlic with him during his second voyage to America.

Garlic was celebrated in many cultures for it’s stimulating properties. It has been used as an aphrodisiac in Ancient Egypt, Ancient Greece, Rome, Middle-East Asia, China and Japan. But not all cultures welcomed Garlic’s aphrodisiac properties. In India, till date Garlic has been kept out of religious food. It is not consumed by some people due to their religious beliefs. But Garlic finds its place in Indian traditional medicine. Garlic is used in Tamilian Siddha medicine. Malaippoondu (Mountain Garlic) is used in one stage along with other herbs to cure Ovarian Cysts. Ancient people thought of garlic as a magical plant that protected the wearer fro harm. Hence the Transylvanian myth. Garlic has been used from ancient times to cure an assortment of health problems including ear infections, arthritis, to heal battle-wounds, pneumonia, digestive problms, as a diuretic, to treat snake bites, infections, bronchitis and cough, leprosy. I wonder if any other single ingredient could boast such popularity. Gilroy garlic festival anybody?

So, dear fellow foodies lets celebrate the ’stinking rose’ as the Greeks called it in Jihva for Ingredients.

Suggestions:

As the medicinal properties and health benefits of garlic are strongest when eaten raw, I thought to request atleast two posts from you. One post with a recipe featuring raw garlic and another where garlic gets cooked to perfection.

To Participate in JFI-Garlic:

1. Prepare and write about garlic, and post it on your blog in the month of March.

2. Please link to this event announcement.

3. If you do have a picture, please enclose it in 455 x 280 pixel size with your e-mail.

4. If you don’t have a blog, but would like to participate mail me and I would post it here.

5. Please send me an e-mail notifying me of your entry at mathy.jfi@gmail.com

6. Please use “JFI” to denote the subject matter.

7. Please write your name as you would like it to appear on the round-up.

8. The lastdate for JFI-Garlic is April 5, 2008. The round-up will be posted by April 7.

Looking forward to your enthusiastic participation.

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Back

Posted by Mathy Kandasamy | Filed under Archives

I am back. Thankyou for all the comments and mails. Am slowly going through them. Thankyou so very much for your friendship!

Please await the announcement of the JFI for the month of April. I will post it tomorrow.

Thankyou once again for your patience.

(temporary post. would be taken down on wednesday).

with regards,
Mathy

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JFI: Chilies - Bibim Guksu

Posted by Mathy Kandasamy | Filed under Archives

Chilies originally from Central America have travelled all the world and are being enjoyed in quantities great and small. Indians would love to claim Chilies as their own if they could. But they will find worthy opponents in the Koreans. Generally Korean cuisine is considered ‘Hot’. It isn’t so. Chilies are used as condiments and each and every person could adjust to their liking.

Here’s something about the history of chilies in Korean cuisine from ‘The Cambridge World History of Food’

Chilli peppers and tobacco were brought to Korea abou tthe time of the devastating war with Japan known as the Hideyoshi Invasion (1592-8). But today it is impossible to imagine Korean food without chilli peppers which constitute the main reasoning in most Korean dishes, especially kimchee and hot soybean paste.

One of the early names for the plant was “Japanese mustard,” because the Japanase had acquired knowledge of the chilli pepper, and probably its seeds aswell, from Portuguese Catholic priests. King Sonjo (reigned 1597-1608) made numerous requests to Japan and even to China in attempts to obtain the seeds. Unwilling to lose their monopoly, however, the Japanese claimed that the pepper plant could grown only in foreign tropical areas, and that even if seeds could be obtained, they would not necessarily grow in Korea. They also claimed that the foreigners who sold pepper always boiled the seeds so that they would be useless in attempts to grow new plants. The Korean king countered that various other plants and animals that had been brought to Korea from foreign lands had flourished, and after the difficulties in obtaining the seeds had finally been overcome, the pepper plant was easily adapted to Korea.

Some authorities thought that chilli peppers countained a powerful poison, but the new food quickly became widely used as a seasoning and even sold in winehouses, where drinkers added it to liquor for a sensation of hotness. Presumably, given the eager acceptance of chilli peppers, Korean cuisine had not been bland before their arrival. And, in fact, Koreans had previously used a hot spice from China, which was probably similar to the Sicuan peppercorn. The ancients thought that pepper was valuable in the cure of fever, whereas modern admirers of the chilli pepper claim that its active agent stregnthens the stomach, offers protection against dysentery, and prevents the oxidation of fats.

One of my favourite condiments is Gochujang (hot soybean paste) pic. Wikipedia says, “Gochujang is a spicy Korean condiment, made from glutinous rice powder mixed with powdered fermented soybeans, red chili powder, and salt, and fermented, traditionally in the sun. Other grains can be substituted for the glutinous rice, including normal rice, wheat, and barley. A small amount of sweetener, such as sugar, syrup, or honey is also sometimes added. It is a dark, reddish paste with a rich, spicy flavour.”

Today’s recipe would display the classic use of this spicy condiment. And it’s quite appropriate for the season too. Cold Soba noodles, topped with various fresh crunchy vegetables with the hot sauce to provide perfect company. Good for the soul and body.

Recipe: (For one person)

Noodles:
Soba noodles - 50 to 75 grams (I prefer to load up on the vegetables. So keep this to the bare minimum)

Vegetables:
3-4 lettuce leaves - shredded
1/2 a small cucumber - julienned
4-5 baby carrots - julienned
handfull of bean sprouts
1 table spoon kimchi
Note: Any crunchy vegetable could be added to the melee.

Sauce:

1 tablespoon Gochujan
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon honey
1/4 teaspoon powdered jaggery (Earlier, before the foodblog days i used to use brownsugar)
1 teaspoon Korean sesame oil
1 teaspoon roasted sesame seeds

Boil the noodles for about couple of minutes or until they are done. Immiediatly drain and run cold water through them. Some people keep ice cubes in a bowl and dump the noodles in them. You can choose to do that. But drain nicely.

In a small bown combine all the ingredients for sauce. Taste and adjust accordingly.

In a serving bowl, place the noodles. Add the vegetables on top. And serve some sauce on top.

Just before eating, mix well to incorporate the sauce with the vegetables and the noodles.

The lovely tangy taste from the sauce is the perfect anecdote for the hot summer season.

This is my entry for JFI: Chilies being hosted by Nandita of Saffron Trail. JFI is the brainchild of Indira. Thankyou ladies for an event to celebrate our food!

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Ancient Mexicans Ate Spicy Food

Posted by Mathy Kandasamy | Filed under Food related News, Archives

Jennifer Viegas, Discovery News

July 10, 2007 � Mexican cuisine as we know it today goes back at least 1,500 years, according to a new study that looked at 500-1,500 A.D. food preparation ingredients discovered in two Oaxacan caves.

Based on the evidence, the cave’s residents had 122 dried and fresh chiles, along with corn, squash, beans, avocados, agaves, prickly pears, tropical zapote fruit, berries, wild onions and more at their culinary disposal.

Like a well-organized pantry, the chiles had pride of place just to the right of the entrance for one of the caves.

“Chiles may be an acquired taste for Europeans and Americans, but not for the Indians of Mexico,” co-author Kent Flannery, an anthropologist at the University of Michigan, told Discovery News.

He added, “Especially in the early periods, when bland foods like prickly pear cactus, acorns, mesquite pods, etc. were relied upon, plants like chiles and wild onions put some zip into their diet.”

Flannery and Smithsonian researcher Linda Perry analyzed the chile finds, which were unearthed at two dry rock shelter caves � Guil� Naquitz and Silvia’s Cave, northwest of Mitla, Oaxaca. During prehistoric periods, the caves housed family groups, but they later became convenient places for hunters and planters to temporarily camp out.

The findings were published in the Proceedings of the National Academy of Sciences.

Researchers can distinguish wild from domesticated chiles based on seed size, fruit size and starch content. Based on these characteristics, the scientists determined the chiles were all domesticated cultivars, mostly from the species that today gives us jalape�o, Serrano and ancho peppers.

“A couple of the cultivars look quite a bit like Tabasco and cayenne peppers,” Perry told Discovery News.

Old chiles excavated in other Mexican caves suggest peppers first were domesticated around 8,000 years ago, after gourds and squash were domesticated at 8,000 B.C. Wild beans were being collected at 6,000 B.C., then corn at 4,000 B.C. The first tortilla press dates to 500-300 B.C., well before the Oaxacan cave finds.

Chemical analysis of starch granules on the cave chiles yielded residues of common beans, runner beans, corn and a few unidentified starches. While it is not possible to precisely recreate what the ancients were cooking up, Perry said the food probably was “very much like today” with “fresh peppers in salsas” and dried peppers tossed into stews or ground into moles.

Based on the discoveries, the scientists believe the region had a thriving economy centered on multiple crops grown in different environments, with perhaps warm valley tropical fruits obtained at markets or through trade. Other evidence suggests they utilized their bounty in a ritual that involved burning incense and drinking pulque, an alcoholic drink made of fermented agave sap, in bat claw effigy vessels.

Danise Coon, program director of the Chile Pepper Institute at New Mexico State University, told Discovery News that the Oaxacan cave finds “provide great evidence for early cultivation of Mexican vegetables and fruits, especially chiles.”

Coon believes chiles first became popular for medicinal purposes. High in vitamins A and C, chiles also contain the heat-producing alkaloid capsaicin.

“Even today, capsaicin is added to arthritis creams,” she said. “It produces a heat/pain response in the brain that can be even bigger than the individual’s arthritis or muscle soreness.”

She said it is appropriate the evidence for early Mexican foods came from Oaxaca, because the state is still known for its “delicious, traditional and complex cuisine.”

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Waterfall Salad with Watermelon

Posted by Mathy Kandasamy | Filed under Celery, Endive, Carrot, Apple, Vegetarian, Salads, Archives

Whenever I see a Watermelon or consume one, ‘King Solomon’s Mines’ comes to mind. Some of you might have read it as part of English non-detail in school. It’s an adventure story set in Africa. Synopsis

In one scene, the traveling group get stranded in a dessert without any food or water. And they discover melons which save them. And at that time I did not know about any other fruit belonging to the melon family except watermelon. So my friends and I thought about watermelons. And y’all must have done what we did too! Ask pointless questions. We decided to concentrate on the melons. And bombarded the teacher with questions like, ‘what kind of melons?’, ‘could they be watermelons?’. You get the picture.

Here’s the passage from ‘Kings Solomon’s Mines’ from Project Gutenberg. The book could be read here.

By eleven o’clock we were utterly exhausted, and, generally speaking,
in a very bad state indeed. The lava clinker, over which we must drag
ourselves, though smooth compared with some clinker I have heard of,
such as that on the Island of Ascension, for instance, was yet rough
enough to make our feet very sore, and this, together with our other
miseries, had pretty well finished us. A few hundred yards above us
were some large lumps of lava, and towards these we steered with the
intention of lying down beneath their shade. We reached them, and to
our surprise, so far as we had a capacity for surprise left in us, on
a little plateau or ridge close by we saw that the clinker was covered
with a dense green growth. Evidently soil formed of decomposed lava
had rested there, and in due course had become the receptacle of seeds
deposited by birds. But we did not take much further interest in the
green growth, for one cannot live on grass like Nebuchadnezzar. That
requires a special dispensation of Providence and peculiar digestive
organs.

So we sat down under the rocks and groaned, and for one I wished
heartily that we had never started on this fool’s errand. As we were
sitting there I saw Umbopa get up and hobble towards the patch of
green, and a few minutes afterwards, to my great astonishment, I
perceived that usually very dignified individual dancing and shouting
like a maniac, and waving something green. Off we all scrambled
towards him as fast as our wearied limbs would carry us, hoping that
he had found water.

“What is it, Umbopa, son of a fool?” I shouted in Zulu.

“It is food and water, Macumazahn,” and again he waved the green
thing.

Then I saw what he had found. It was a melon. We had hit upon a patch
of wild melons, thousands of them, and dead ripe.

“Melons!” I yelled to Good, who was next me; and in another minute his
false teeth were fixed in one of them.

I think we ate about six each before we had done, and poor fruit as
they were, I doubt if I ever thought anything nicer.

Note: I read the book in high school. And one of the things that stuck to me was this wild melons - which in my mind were watermelons.

What I felt now reading couple of pages was the colonial mentality. Reminded me about Chinua Achebe’s comments in his ‘Home and Exile’. ‘Home and Exile’ contains modified versions of his three lectures. In the Second piece, ‘The Empire Fights Back’, Chinua Achebe talks about African literature written by outsiders and talks about the emerging authentic African literature written by Africans. The final piece rips V.S.Naipaul to pieces. Considering the length of the piece and because it was originally a lecture, Chinua Achebe just touches the surface. All the three pieces could be developed into individual books themselves. Anyways, I was reminded about this book, when I browsed King Solomon’s Mines. Do read if you get a chance.

Now with that out of the way and out of my system, lets get back to this summer salad.

I first saw this salad in ‘Super Salads: Healing salads for mind, body, and soul” by Michael van Straten. I did not have all the ingredients listed like celery seeds, raspberry vinegar and walnut oil. And I was not too keen on going around town looking for these scarcely used ingredients. So substituted with available ingredients and added some more.

Here’s Michael van Straten’s introduction to the salad. This might be of interest.

As you’ll guess from its name, this is another strongly diuretic recipe. It’s great for all women who suffer uncomfortable fluid retention and swelling of ankles, fingers, and breasts around period time. This is also a valuable dish for anyone suffering with arthritis, as the celery and celery seed specifically increase the elimination of uric acid, the chemical that aggravates inflamed joints. Apples are another traditional remedy for joint diseases, and watermelon is a traditional cooling fruit that also has mild eliminative benefits.

Recipe:

2 sweet dessert apples - I used granny smith and red delicious.
1 table spoon apple vinegar
A chunk of watermelon
1 head of endive
2 sticks of celery with leaves
5 baby carrots
1 green bell pepper
1 tablespoon olive oil (Use Walnut oil if you have it)

Wash all the vegetables nicely.

Dice apples and mix vinegar to prevent discoloring and set aside.

Slice endive head into rounds.

Coarsely chop celery including leaves.

Cut watermelon into cubes

Add everything to the apples and mix gently.

Pour in the olive oil and mix again.

A wonderful colorful salad good for a hot summer day.

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