THE INGREDIENTS " THIS CALLED BROWN NOT BURN"
PECAN
The pecan (Carya illinoinensis) is a species of hickory native to
Mexico and the southcentral and southeastern regions of the United
States.
"Pecan" is from an Algonquian word variously referring to pecans, walnuts and hickory nuts,or more broadly to any nut requiring a stone to crack. There are many variant pronunciations, some regional and others not.
"Pecan" is from an Algonquian word variously referring to pecans, walnuts and hickory nuts,or more broadly to any nut requiring a stone to crack. There are many variant pronunciations, some regional and others not.
The most common American pronunciation is /piˈkɑːn/; the most
common British one is /pɪˈkæn/. Unusually, there is little agreement in the
United States, even regionally, as to the "correct" pronunciation.
NUTRITION
In 100 g, pecans provide 691 Calories and over 100% of the Daily Value (DV) for total fat. Pecans are a rich source of dietary fiber(38% DV), manganese (214% DV), magnesium (34% DV), phosphorus (40% DV), zinc (48% DV) and thiamin (57% DV).
In 100 g, pecans provide 691 Calories and over 100% of the Daily Value (DV) for total fat. Pecans are a rich source of dietary fiber(38% DV), manganese (214% DV), magnesium (34% DV), phosphorus (40% DV), zinc (48% DV) and thiamin (57% DV).
Pecans are also a good source (10-19% DV) of protein,
iron, and B vitamins. Their fat content consists mainly of monounsaturated
fatty acids, mainly oleic acid (57% of total fat), and the polyunsaturated
fatty acid linoleic acid (30% of total fat).
BENEFIT
- Cardiovascular Health.
- Digestive Health.
- Helps in Weight Loss.
- Reduces the Risk of Breast Cancer.
- Bone and Teeth Health.
- Anti-inflammatory Benefits.
- Reduces Blood Pressure.
- Reduces the Risk of Stroke.
- Anti-cancer Properties.
- Strengthens the Immune System.
- Prevents Skin Problems.
- Helps Maintain Clear Complexion.
- Anti-aging Benefits
- Stimulates Hair Growth.
- Prevents Hair Loss.
HOW TO STORE
Pecans should be stored in a cool, dry place completely void of moisture. You have a few options when it comes to storage location.
Pecans should be stored in a cool, dry place completely void of moisture. You have a few options when it comes to storage location.
If you want to prolong the life of your pecans to their fullest,
placing them in the freezer will suffice.
Unlike many other perishables, the quality of the pecans will not be affected even if you thaw and refreeze them several times.
Shelled pecans are typically the easiest to store since they take up less space and can be frozen. If the pecans no longer have the shell, however, then it is best to store them in the refrigerator until you're ready to roast, eat or use them to complement meals and desserts.
Storing pecans at room temperature for an extended period should be held in containers that are adequately ventilated.
Whether you freeze, refrigerate or leave at room temperature, all pecans should be stored in an airtight sealed container. This keeps moisture out and prolongs the freshness of the pecans.
Sealed plastic bags are the best for freezing purposes.
Unlike many other perishables, the quality of the pecans will not be affected even if you thaw and refreeze them several times.
Shelled pecans are typically the easiest to store since they take up less space and can be frozen. If the pecans no longer have the shell, however, then it is best to store them in the refrigerator until you're ready to roast, eat or use them to complement meals and desserts.
Storing pecans at room temperature for an extended period should be held in containers that are adequately ventilated.
Whether you freeze, refrigerate or leave at room temperature, all pecans should be stored in an airtight sealed container. This keeps moisture out and prolongs the freshness of the pecans.
Sealed plastic bags are the best for freezing purposes.
When storing them in the refrigerator, it is best to store them in
airtight containers like lids or jars. If you store the pecans outside the
refrigerator, keep them in a cool, dark place such as the pantry.
Sealed bags and containers can be used, but this kind of storing is not recommended for long term storage.
Keep the pecans away from onions and other high-odor foods as they tend to take on the smell of things around them.
Try to eat the pecans that you've removed from the refrigerated storage within a few weeks to ensure they don't lose their texture and crunch.
By storing pecans correctly, you are able to prolong their flavor, texture and freshness. Improper storing, however, can lead to rotting and may even attract unwanted visitors or bugs! Nobody wants to waste precious produce, especially because of a simple mistake.
So follow these tips today and enjoy the wonderful taste and aroma of pecans for months to come.
Sealed bags and containers can be used, but this kind of storing is not recommended for long term storage.
Keep the pecans away from onions and other high-odor foods as they tend to take on the smell of things around them.
Try to eat the pecans that you've removed from the refrigerated storage within a few weeks to ensure they don't lose their texture and crunch.
By storing pecans correctly, you are able to prolong their flavor, texture and freshness. Improper storing, however, can lead to rotting and may even attract unwanted visitors or bugs! Nobody wants to waste precious produce, especially because of a simple mistake.
So follow these tips today and enjoy the wonderful taste and aroma of pecans for months to come.
COOKING USE
Few ways prepare pecans
- Cut costs by using pecans instead of pine nuts in a pesto recipe.
- Combine pecan granules with whole-wheat breadcrumbs and use as a coating for baked fish or poultry.
- Toast pecans and toss them in pasta with fresh basil and a bit of Romano cheese.
- Stir a small amount of pecan butter into stews and soups to add richness and thickness.
- Stir chopped pecans and dried cranberries into reduced-fat cream cheese for a sweet sandwich spread.
- Add pecans to a salad with goat cheese and seasonal fruit.
- Toast pecans, then chop, and sprinkle over oatmeal.
- Make a casual and spicy appetizer. Toss pecan halves with a bit of olive oil, lime juice, and chili powder. Then bake on a cookie sheet for about 12 minutes.
DATES
Phoenix dactylifera, commonly known as date or date palm, is a
flowering plant species in the palm family, Arecaceae, cultivated for its
edible sweet fruit.
Although its place of origin is unknown because of long cultivation, it probably originated from lands around Iraq.
The species is widely cultivated and is naturalized in many tropical and subtropical regions worldwide.
Although its place of origin is unknown because of long cultivation, it probably originated from lands around Iraq.
The species is widely cultivated and is naturalized in many tropical and subtropical regions worldwide.
Date trees typically reach about 21–23 metres (69–75 ft) in
height, growing singly or forming a clump with several stems from a single
root system. The leaves are 4–6 metres (13–20 ft) long, with spines on the
petiole, and pinnate, with about 150 leaflets. The leaflets are 30 cm (12 in)
long and 2 cm (0.79 in) wide. The full span of the crown ranges from 6–10 m
(20–33 ft).
PRODUCTION
Top ten date producers – 2014(tons)
Egypt = 1,227
Iran = 1,056
Saudi Arabia = 934
Iraq = 747
Pakistan = 612
United Arab Emirates = 588
Algeria = 570
Sudan = 482
South Sudan = 330
Oman = 280
Source:Egypt = 1,227
Iran = 1,056
Saudi Arabia = 934
Iraq = 747
Pakistan = 612
United Arab Emirates = 588
Algeria = 570
Sudan = 482
South Sudan = 330
Oman = 280
UN Food & Agriculture Organisation (FAO)
NUTRITIRION
Dates provide a wide range of essential nutrients, and are a very good source of dietary potassium. The sugar content of ripe dates is about 80%; the remainder consists of protein, fiber, and trace elements including boron, cobalt, copper, fluorine, magnesium, manganese, selenium, and zinc.
The glycemic index for three different varieties of dates are 35.5 (khalas), 49.7 (barhi), and 30.5 (bo ma'an). The caffeic acid glycoside 3-O-caffeoylshikimic acid (also known as dactylifric acid) and its isomers, are enzymic browning substratesfound in dates.
BENEFIT
Relieve Constipation
Strengthen Bones
Treat Intestinal Disorders
Treat Anemia
Cure Allergies
Promote Weight Gain
Boost Energy
Maintain Nervous System Health
Promote Heart Health
Treat Sexual Weakness
Prevent Night Blindness
Relieve Intoxication
Treat Diarrhea
Prevent Abdominal Cancer
HOW TO STORAGE
Fresh dates that have been "cured" are partially dried and will last a while. Store them in a sealable container at room temperature for up to two months.
They will continue to dry out, and their sugars will slowly but surely come to the surface, creating white spots that are sugar, not mold.
How to Use Dates
Fresh dates are, to my mind, best eaten just as they are, with a cup of coffee or mug of tea alongside to cut the sweetness. That said, there are many ways to enjoy them.
Add them to salads or to sweeten roast chicken or pork. They are delicious in rich stew-like tagines. Serve them, pitted and stuffed with Parmesan or blue cheese, as simple appetizers. Or, of course, use them in baked goods
Dry or soft dates are eaten out-of-hand, or may be pitted and stuffed with fillings such as almonds, walnuts, pecans, candied orange and lemon peel, tahini, marzipan or cream cheese.
Pitted dates are also referred to as stoned dates. Partially dried pitted dates may be glazed with glucose syrup for use as a snack food.
Dates can also be chopped and used in a range of sweet and savory dishes, from tajines(tagines) in Morocco to puddings, ka'ak (types of Arab cookies) and other dessert items.
Date nut bread, a type of cake, is very popular in the United States, especially around holidays. Dates are also processed into cubes, paste called "'ajwa", spread, date syrup or "honey" called "dibs" or "rub" in Libya, powder (date sugar), vinegar or alcohol.
Vinegar made from dates is a traditional product of the Middle East. Recent innovations include chocolate-covered dates and products such as sparkling date juice, used in some Islamic countries as a non-alcoholic version of champagne, for special occasions and religious times such as Ramadan.
When Muslims break fast in the evening meal of Ramadan, it is traditional to eat a date first.
Fresh dates are, to my mind, best eaten just as they are, with a cup of coffee or mug of tea alongside to cut the sweetness. That said, there are many ways to enjoy them.
Add them to salads or to sweeten roast chicken or pork. They are delicious in rich stew-like tagines. Serve them, pitted and stuffed with Parmesan or blue cheese, as simple appetizers. Or, of course, use them in baked goods
Dry or soft dates are eaten out-of-hand, or may be pitted and stuffed with fillings such as almonds, walnuts, pecans, candied orange and lemon peel, tahini, marzipan or cream cheese.
Pitted dates are also referred to as stoned dates. Partially dried pitted dates may be glazed with glucose syrup for use as a snack food.
Dates can also be chopped and used in a range of sweet and savory dishes, from tajines(tagines) in Morocco to puddings, ka'ak (types of Arab cookies) and other dessert items.
Date nut bread, a type of cake, is very popular in the United States, especially around holidays. Dates are also processed into cubes, paste called "'ajwa", spread, date syrup or "honey" called "dibs" or "rub" in Libya, powder (date sugar), vinegar or alcohol.
Vinegar made from dates is a traditional product of the Middle East. Recent innovations include chocolate-covered dates and products such as sparkling date juice, used in some Islamic countries as a non-alcoholic version of champagne, for special occasions and religious times such as Ramadan.
When Muslims break fast in the evening meal of Ramadan, it is traditional to eat a date first.
Dates can also be dehydrated, ground and mixed with grain to form a
nutritious stockfeed.
In Southeast Spain (where a large date plantation exists including UNESCO protected Palmeral of Elche) dates (usually pitted with fried almond) are served wrapped in bacon and shallow fried.
In Israel date syrup, termed "silan", is used while cooking chicken and also for sweet and desserts, and as a honey substitute. It is also used to make Jallab.
In Southeast Spain (where a large date plantation exists including UNESCO protected Palmeral of Elche) dates (usually pitted with fried almond) are served wrapped in bacon and shallow fried.
In Israel date syrup, termed "silan", is used while cooking chicken and also for sweet and desserts, and as a honey substitute. It is also used to make Jallab.
CINNAMON
Cinnamon (/ˈsɪnəmən/ SIN-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour.
Cinnamomum verum is sometimes considered to be "true cinnamon", but most cinnamon in international commerce is derived from related species, also referred to as "cassia".
Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.
PRODUCTION
In 2014, global production of cinnamon was 213,678 tonnes, with four countries combining for 99% of the world total: Indonesia (43%), China (33%), Vietnam (15%), and Sri Lanka (8%).
In 2014, global production of cinnamon was 213,678 tonnes, with four countries combining for 99% of the world total: Indonesia (43%), China (33%), Vietnam (15%), and Sri Lanka (8%).
NUTRITION
- 10 grams (about 2 teaspoons) of ground cinnamon contain.
- Energy: 103.4 kJ (24.7 kcal)
- Fat: 0.12 g
- Carbohydrates: 8.06 g (of which - fibres: 5.31 g, sugars: 0.2 g)
- Protein: 0.4 g
COOKING USE
Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico, cinnamon is often used in savoury dishes of chicken and lamb.
In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. It is also used in Turkish cuisine for both sweet and savoury dishes. Cinnamon can also be used in picklingand Christmas drinks such as eggnog.
Cinnamon powder has long been an important spice in enhancing the flavor of Persian cuisine, used in a variety of thick soups, drinks, and sweets.
Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico, cinnamon is often used in savoury dishes of chicken and lamb.
In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. It is also used in Turkish cuisine for both sweet and savoury dishes. Cinnamon can also be used in picklingand Christmas drinks such as eggnog.
Cinnamon powder has long been an important spice in enhancing the flavor of Persian cuisine, used in a variety of thick soups, drinks, and sweets.
BENEFIT
- Fungal infections
- Diabetes
- Alzheimer's disease
- HIV
- Multiple Sclerosis
- Lower the negative effects of high fat meals
- Treating and healing chronic wounds
STORAGE
True cinnamon quills or sticks will be curled in a telescopic form,
while cassia quills curl inward from both sides, like a scroll. Small pieces of
the quills are known as quillings.
Ground cinnamon is more difficult to distinguish from ground cassia. True cinnamon is tan in color with a warm, sweet flavor, whereas ground cassia is a reddish brown, usually coarser in texture, with a more bitter, stronger flavor and a more aromatic bouquet.
Ground cinnamon is more difficult to distinguish from ground cassia. True cinnamon is tan in color with a warm, sweet flavor, whereas ground cassia is a reddish brown, usually coarser in texture, with a more bitter, stronger flavor and a more aromatic bouquet.
Store powder or quills (sticks) in an airtight container in a cool,
dark place. It is best to buy small quantities of ground cinnamon as it quickly
becomes stale, losing flavor and aroma.
Grind your own from cinnamon quills using a spice or coffee grinder for best flavor or use whole cinnamon quills.
Grind your own from cinnamon quills using a spice or coffee grinder for best flavor or use whole cinnamon quills.
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