'THE INGREDIENTS ''ORANGE THE HAPPIEST COLOR"

carrot

   The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivarsexist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. 

   The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

   The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). 

   The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.

   The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. 

   Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines

production

    Carrots are one of the ten most economically important vegetable crops in the world. In 2014, world production of carrots (combined with turnips) was 38.8 million tonnes, with China producing 45% of the world total (17.3 million tonnes, table).[46] Other major producers were Uzbekistan and Russia (5% and 4% of world total, respectively), the United States (4%) and Ukraine (2%)

How to Select and Store

   Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. 

   Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery. In addition, if the carrots do not have their tops attached, look at the stem end and ensure that it is not darkly colored as this is also a sign of age. 

   If the green tops are attached, they should be brightly colored, feathery and not wilted. Since the sugars are concentrated in the carrots' core, generally those with larger diameters will have a larger core and therefore be sweeter.

   At WHFoods, we encourage the purchase of certified organically grown foods, and carrots are no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including carrots. 

   In many cases, you may be able to find a local organic grower who sells carrots but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown carrots is very likely to be carrots that display the USDA organic logo.

   Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. 

   To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. Loss of some nutrients in carrots—for example, its vitamin C content—is likely to be slowed down through refrigeration.

   They should be able to keep fresh for about two weeks. Carotenoids in carrots— including beta-carotene—tend to be well-retained if the carrots are properly stored. 

   Carrots should be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it may cause them to become more bitter in taste.

   If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. 

   While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt.

   Here is some background on why we recommend refrigerating carrots. Whenever food is stored, four basic factors affect its nutrient composition: exposure to air, exposure to light, exposure to heat, and length of time in storage. 

   Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration.

Nutrition

   The carrot gets its characteristic, bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein and zeaxanthin. α- and β-carotenes are partly metabolized into vitamin A, providing more than 100% of the Daily Value (DV) per 100 g serving of carrots (right table). 

   Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients (right table).

   Carrots are 88% water, 4.7% sugar, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose and fructose.

   The lutein and zeaxanthin carotenoids characteristic of carrots are studied for their potential roles in vision and eye health

Tips for Preparing and Cooking

   Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them. 

    If they are not organically grown, we recommend peeling them to lower risk of exposure to unwanted pesticides or other contaminants. Depending upon the recipe or your personal preference, carrots can be left whole or julienned, grated, shredded or sliced into sticks or rounds.

   Carrots are delicious eaten raw or cooked. While heating can often damage phytonutrients in vegetables, the beta-carotene as found in carrots has been shown to be surprisingly heat-stable. Still, be careful not to overcook carrots if you want to your carrots to retain their maximum flavor and strong overall nutritional value. 

Description

   The name "carrot" comes from the Greek word "karoton," whose first three letters (kar) are used to designate anything with a horn-like shape. (That horn-like shape, of course, refers to the taproot of the carrot that is the plant part we're most accustomed to consuming in the U.S.). 
   The beta-carotene that is found in carrots was actually named for the carrot itself. Even though U.S. consumers are most familiar with carrots as root vegetables bright orange in color, an amazing variety of colors are found worldwide for this vegetable. 

   Here is a short list of some of the more popular carrot varieties, categorized by color:

• Orange Carrots
• Scarlet Nantes (especially valued for its sweetness)
• Danvers (often raised for processing)
• Camden (often raised for processing)
• Purples Carrots
• Indigo
• Maroon
• Purple Dragon
• Cosmic Purple
• Purple Haze
• Yellow Carrots
• Amarillo
• Sunlite
• Solar Yellow
• Yellowstone
• White Carrots
• Creme De Lite
• White Satin
• Lunar White
• Red Carrots
• Atomic Red
• Supreme Chateney
• Red Samurai

   In science terms, carrots belong to the genus and species of plant known as Daucus carota. This genus/species is part of a much broader plant family traditionally known as the Umbelliferae, but more commonly referred to in research as the Apiaceae family.
   Included alongside of carrots in this plant family are vegetables like parsnips and celery, as well as herbs and spices like caraway, coriander, cyumin, dill, fennel, and parsley.

orange

   The orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. It is also called sweet orange, to distinguish it from the related Citrus × aurantium, referred to as bitter orange. 
   The sweet orange reproduces asexually (apomixis through nucellar embryony); varieties of sweet orange arise through mutations.

   The orange is a hybrid between pomelo (Citrus maxima) and mandarin (Citrus reticulata). It has genes that are ~25% pomelo and ~75% mandarin;however, it is not a simple backcrossed BC1 hybrid, but hybridized over multiple generations. The chloroplast genes, and therefore the maternal line, seem to be pomelo.
   The sweet orange has had its full genome sequenced.[2] Earlier estimates of the percentage of pomelo genes varying from ~50% to 6% have been reported.

   Sweet oranges were mentioned in Chinese literature in 314 BC. As of 1987, orange trees were found to be the most cultivated fruit tree in the world. Orange trees are widely grown in tropical and subtropical climates for their sweet fruit. 
   The fruit of the orange tree can be eaten fresh, or processed for its juice or fragrant peel. As of 2012, sweet oranges accounted for approximately 70% of citrus production.

   In 2014, 70.9 million tonnes of oranges were grown worldwide, with Brazil producing 24% of the world total followed by China and India.

Other varieties of common oranges

• Bali: grown in Bali, Indonesia. Larger than other orange
• Belladonna: grown in Italy
• Berna: grown mainly in Spain
• Biondo Riccio: grown in Italy
• Calabrese or Calabrese Ovale: grown in Italy
• Carvalhal: grown in Portugal
• Castellana: grown in Spain
• Cherry Orange: grown in southern China and Japan
• Clanor: grown in South Africa
• Dom João: grown in Portugal
• Fukuhara: grown in Japan
• Homosassa: grown in Florida
• Jaffa orange: grown in the Middle East
• Jincheng: the most popular orange in China
• Joppa: grown in South Africa and Texas
• Khettmali: grown in Israel and Lebanoni
• Lue Gim Gong: grown in Florida
• Macetera: grown in Spain, it is known for its unique flavor
• Maltaise Blonde: grown in north Africa
• Maltaise Ovale: grown in South Africa and in California
• Marrs: grown in Texas, California and Iran,
• Medan: grown in Medan, Indonesia
• Midsweet: grown in Florida
• Moro Tarocco: grown in Italy
• Mosambi: grown in India and Pakistan
• Narinja: grown in Andhra, South India
• Parson Brown: grown in Florida, Mexico, and Turkey
• Pera: grown in Brazil
• Pera Coroa: grown in Brazil
• Pera Natal: grown in Brazil
• Pera Rio: grown in Brazil
• Pineapple: grown in North and South America and India
• Pontianak: oval-shaped orange grown especially in Pontianak, Indonesia
• Premier: grown in South Africa
• Rhode Red: is a mutation of the Valencia orange, Florida
• Queen: grown in South Africa
• Salustiana: grown in North Africa
• Sathgudi: grown in Tamil Nadu, South India
• Selecta: grown in Australia and Brazil
• Shamouti Masry: grown in Egypt
• Sunstar: grown in Florida
• Tomango: grown in South Africa
• Verna: grown in Algeria, Mexico, Morocco, and Spain
• Vicieda: grown in Algeria, Morocco, and Spain
• Westin: grown in Brazil
• Xã Đoài orange: grown in Vietnam

Health benefits of oranges

   Nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but rich in dietary fiber, pectin. 
   Pectin, by its virtue as a bulk laxative, helps protect the mucosa of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon. 
   By binding to bile acids in the colon, pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon.

   Oranges, like other citrus fruits, are an excellent source of vitamin-C (provides 48.5 mg per 100 g); Vitamin-C is a powerful natural antioxidant. 
   Consumption of foods rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood.

   Orange fruit contains a variety of phytochemicals. Hesperetin, naringin, and naringenin are flavonoids found in citrus fruits. Naringenin is found to have a bioactive effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator. 
   This substance has also been shown to reduce oxidant injury to DNA in-vitro studies. Total antioxidant strength (ORAC) of oranges (navel variety) is 1,819 µmol TE/100 g.

   Oranges also contain very good levels of vitamin-A, and other flavonoid antioxidants such as α and β -carotenes, β -cryptoxanthin, zeaxanthin and lutein. These compounds have been known to have antioxidant properties. 
   Vitamin-A also required for maintaining healthy mucosa and skin and essential for good eyesight. Consumption of natural fruits rich in flavonoids helps human body protect from lung and oral cavity cancers.

   It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that the human body requires them from external sources to replenish.

   Orange fruit also contains some amount of minerals like potassium and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering pressing effects of sodium.

   Citrus fruits, as such have long been valued for their wholesome nutritious and antioxidant properties. It is a scientifically established fact that citrus fruits especially oranges by their abundance of vitamins, antioxidants, and minerals can benefit in many ways. 
   Moreover, it is now an acknowledged fact that the other biologically active, non-nutrient compounds in the citrus fruits such as phytochemical antioxidants, soluble and insoluble dietary fiber helps in cutting down cancer risk, chronic diseases like arthritis, obesity, and coronary heart diseases.

Selection and storage

   Orange fruit season begins from October and lasts until February. Mature fruits harvested from the tree using machines and thus may sustain minor superficial injuries. 
   Such small abrasions on the fruit surfaces, however, do not influence the quality of the fruit.

   In the stores, buy fresh fruits that feature firm, yet yield to gentle pressure but bounce immediately.

   Fresh oranges have bright color, devoid of any wrinkles on the skin, should feel heavy for their size, and impart sweet aroma. Avoid any overtly soften fruits with spots and mold as they tend to perish early.

   Oranges can be kept at room temperature for a week or so. They can keep well for up to two weeks inside the fruit/vegetable compartment of the home refrigerator. 
   Keep them loose in a fruit container and place in a cool place away from excessive humidity as they tend to catch mold infection early. 
   Store freshly squeezed orange juice inside the refrigerator for later use. Store dried orange zest in cool, dry place in an airtight glass container away from moisture.

Tumeric

   Turmeric (/ˈtɜːrmərɪk/) is a rhizomatous herbaceous perennial plant (Curcuma longa) of the ginger family, Zingiberaceae.It is native to Southeast Asia, and requires temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. 
   Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.

   When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. 

   Turmeric powder has a warm, bitter, pepper-like flavor and earthy, mustard-like aroma.

   Although long-used in Ayurvedic medicine to treat various diseases, there is little high-quality clinical evidence for use of turmeric or its main constituent, curcumin, as a therapy.

Description

   The dried powdered spice that many people use in recipes comes from the root (rhizome) portion of the plant Curcuma longa. The unprocessed form of this root bears a strong resemblance to ginger root, and that resemblance is not a coincidence! Turmeric, ginger, and cardamom are plants all belonging to the Zingiberaceae family—also known as the ginger family. 
   You'll sometimes hear turmeric being referred to as Indian saffron since its deep yellow-orange color is similar to that of saffron. You'll also sometimes hear it being referred to as curcuma, after it's best-studied polyphenolic component, namely, curcumin. 

   Turmeric has been used throughout history as a culinary spice, herbal medicine, and fabric dye.Turmeric root has a very interesting taste and aroma. Its flavor is peppery, warm, and bitter while its fragrance is mild yet slightly reminiscent of orange and ginger.

   Consumers in the U.S. are mostly familiar with the dried, powdered form of turmeric and its unique and unforgettable color. When purchased in fresh root form, however, turmeric looks quite similar to ginger root, even though when cut open, its flesh is vibrant orange and dramatically different from the color of cut ginger root.

How to Select and Store

   Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. 
   Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. 
   Just like with other dried spices, try to select organically grown turmeric since this will give you more assurance that the dried, powdered herb has not been irradiated. Since the color of turmeric varies among varieties, it is not a strict criterion for quality.

   We would also note that fresh turmeric root is also becoming more widely available to consumers. You'll usually find this form of turmeric in the produce section, sometimes near the ginger root. Many people report enjoying this form of turmeric in soups, salads, and dressings or marinades. 
   If you bring this form of turmeric home from the grocery, it should be stored in the refrigerator. Be sure not to confuse turmeric with curry. "Curry" is a very generalized name for spice combinations that typically contain turmeric alongside of numerous other spices. 

   Dried turmeric powder should kept in a tightly sealed container in a cool, dark and dry place. And as mentioned earlier, fresh turmeric rhizome (root) should be kept in the refrigerator.

Tips for Preparing and Cooking

   Be careful when using turmeric since its deep color can easily stain. To avoid a lasting stain, quickly wash any area with which it has made contact with soap and water. To prevent staining your hands, you might consider wearing kitchen gloves while handling turmeric.

   If you are able to find turmeric rhizomes in the grocery store, you can make your own fresh turmeric powder by boiling, drying and then grinding it into a fine consistency.

   Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.

    Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake sfouf. 
   In India, turmeric plant leaf is used to prepare special sweet dishes, Patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (chondrõ). 
   Most turmeric is used in the form of rhizome powder. In some regions (especially in Maharashtra, Goa, Konkan, and Kanara), turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor.

   In recipes outside South Asia, turmeric sometimes is used as an agent to impart a golden yellow color.It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a significant ingredient in most commercial curry powders.

   Various Iranian khoresh dishes are started using onions caramelized in oil and turmeric, followed by other ingredients. The Moroccan spice mix ras el hanout typically includes turmeric.

   In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color. It also is used in Nepal for its supposed value in traditional medicine.

   In South Africa, turmeric is used to give boiled white rice a golden color, known as geelrys (yellow rice) traditionally served with bobotie.

   In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mi quang. The powder is used in many other Vietnamese stir-fried and soup dishes.

   In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as rendang, sate padang, and many other varieties.

   In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as the yellow curry and turmeric soup.

   In medieval Europe, turmeric became known as Indian saffron because it was used widely as an alternative to the far more expensive saffronspice.

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