10 Benefits of Apple Cider Vinegar
Do your houseplants look pale and undernourished despite regular feedings Maybe your water is to blame. Nutrients are less available in hard (alkaline) water, but you're sure to have a simple solution at hand. Just a little bit of vinegar, diluted in water, can help make vital nutrients more available to the plants by shifting the water's pH into the neutral range. And because it's loaded with up to 50 trace minerals, vinegar may be just the thing to perk up your plants. Raw, unpasteurized apple cider vinegar, when used with every watering, works especially well to green up sallow houseplants.
Herbalist Susun Weed, author of Wise Woman Herbal and founder of the Wise Woman Center in Woodstock, New York, uses herbal vinegars to boost the mineral count in her diet. Many herbs and weeds are extremely high in minerals, she says. And ordinary apple cider vinegar dissolves the minerals from plant tissues and puts them into a form that your body can assimilate. Many of these plants have excellent nutritive qualities beyond adding minerals to the diet, Susun adds. For example, purslane contains more omega-3 fatty acids than any other known plant.
Overall impact of cubozoans is much greater as stings are not always reported. Carukia barnesi is now recognized as the cause of Irukandji syndrome, which results in severe backache, muscle pains, chest and abdominal pains, headache, localized sweating, and piloerection, as well as nausea and reduced urine output. There is a box jelly antivenom that binds to both C. fleckeri and C. barnesi, and vinegar can inhibit unfired nematocysts from firing (although it stimulates nematocyst firing with other cnidarians).
In England, peppermint is used in savory products, such as sauces for roast lamb, boiled mutton, peas, potatoes, and in teas, chocolate, and vinegar. Middle Easterners use chopped peppermint in many dishes yogurt dressings, dips, salads, vegetables, grilled lamb, poultry, fish, and in teas. Dried leaves are popular in many North African and Middle Eastern cuisines including Turkish and Iranian cooking. They are used in dry blends, meat and fish marinades, and beverages. Mint tea is widely consumed by Arabic cultures.
Green peppercorns, from Amazonas, Brazil, are the unripe tender berries that are picked and air dried or freeze-dried and then packed in brine or wine vinegar to retain their color. across many ethnic cuisines. Peppers are used in marinades or spice mixtures, added during cooking or sprinkled on foods at the meal table to adjust flavor. Cracked black pepper is popular in marinades, salad dressings, and spice blends. Pepper pairs well with garlic, ginger, coconut milk, lemon, vinegar, pork, beef, basil, cilantro, seafood, eggs, creamy sauces, and vegetables, red wine, fermented soybeans, and soy sauce. Black pepper is popular in North American, European, Southeast Asian, and South Indian cooking. In Kerala, it is an essential ingredient in chicken and meat dishes, soups, and fish curries, while white pepper is popular in European, Chinese, Japanese, and Thai cuisines. In Europe, pepper is added during and after cooking to foods including steaks, soups, soup stocks, vinaigrettes,...
Many spices, such as lemongrass, spearmint, basil, and chile peppers, are blended fresh and are used in making sauces and condiments with water, oil, wine, or vinegar. The fresh pureed or paste forms have intense flavors and need to be Whether a dried spice is used ground, granulated, cracked, or whole will depend on its use in specific applications. Many ground spices need to be rehydrated in order to develop their flavor, such as ground mustard that becomes pungent only when water is added. This addition of water triggers an enzyme reaction that releases the spice's aroma. Acidulants, oil, or vinegar are also added to preserve the pungency or intense flavors of the spice in the finished product.
We've polled garden experts from around the country for their favorite fertilizer formulas. Many of these fertilizer mixes, blends, and solutions provide more than the big three nutrients of nitrogen, phosphorus, and potassium. They also include vital mi-cronutrients, plant growth hormones, soil conditioners, and even disease and insect fighters. Some of these time-tested fertilizer formulas include traditional, easy-to-find materials, like fish emulsion and manure. Others make use of more unusual ingredients, like Epsom salts and vinegar. Still others make the most of kitchen and garden wastes, including coffee grounds and weeds.
The venom is neurotoxic, cardiotoxic, and dermonecrotic (causes skin tissue to be damaged). Death can occur extremely rapidly while the victim is still in the water or on the beach. Antivenom is available but must be administered quickly. Vinegar can be used to remove undischarged nematocysts.
Smoking, tarkaring, tumising, or bagharing jalapeno, mustard seeds, ground coriander, or cumin seeds, creates many desirable flavors. In India, spices are tarkared or bargared to obtain a broad spectrum of flavor profiles that enhance, intensify, or simply change flavors. For example, when preparing South Indian dals and sambars, cumin and fenugreek seeds are dry roasted, while mustard seeds are cooked in hot oil until they pop. Saute-ing a whole spice in oil and adding this spice oil mixture to the food, called tarkaring, is a common cooking feature in the Indian kitchen. In bargharing, ground spice is cooked in oil or coated with oil, vinegar, wine, or any other liquid from recipe, to make a thick paste, which is then cooked till fragrant. Then other ingredients are added to create the unique, balanced flavors that characterize South Asian dishes.
How Prepared and Consumed Europeans (Germans, Scandinavians, eastern and central Europeans) and North Americans use the seeds, leaves, or the oils in pickled cucumbers, dill pickles, sauerkraut, potato salad, breads, processed meats, sausages, seafood, salad dressings, soups, flavored vinegars, and stews. The seeds are ground and added as a seasoning to many dishes. Scandinavians love the flavor of dillseed with boiled fish and lamb and in accompanying creamy sauces. Dill seeds pair well with cabbage, onions, bread, vinegar, potatoes, cumin, chili powder, paprika, and turmeric. Dillweed goes well with rice, salads, fish, eggs, mayonnaise, mustard-based sauces, yogurt, sour cream, and mild cheeses. It is usually added toward the end of cooking to retain its flavor.
Savory was introduced to England by the Romans, and it was named by the Anglo-Saxons for its strong spicy taste. Europeans used savory as a substitute for black pepper and so it came to be called pepper herb. It is a popular ingredient for vegetable and legume dishes as it helps with their digestion. In ancient times, it was added with vinegar and used as a seasoning, as well as an aphrodisiac and cough medicine.
How Prepared and Consumed marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the sausage herb and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products. The French add marjoram to bouquet garni and herbes fines for flavoring pork, fish, and lamb dishes.
It pairs well with nuts, grains, legumes, mushrooms, vinegar, and grilled, barbecued, or roasted meats. Iranians rub asafoetida on warmed plates before placing meat on them. Afghans and Persians also eat the stem and the leaves as vegetables, the odor disappearing once they are boiled.
How Prepared and Consumed in Europe, the U.K., and the United States, horseradish is popular in cocktail sauces, prepared mustards, relishes, cured ham, baked beans, salad dressings, roast meats, and seafood. The leaves are used in salads and stews. The British use horseradish as a condiment that enhances the flavor of roast beef. In Austria, it is used with ham and grated apples as a relish. When mixed with ketchup, horseradish becomes a cocktail sauce or dip for seafood, such as shrimp and oysters. It pairs well with tomato, eggs, vinegar, mustard, cheese, soy sauce, scallions, and garlic. It accompanies gefilte at Passover meals. Since the allyl isothiocyanate is not heat resistant, horseradish is usually best served with cold dishes or added after cooking and before serving. Vinegar and other forms of acids are added with horseradish to prevent the pungency from disappearing quickly.
How Prepared and Consumed caraway pairs well with garlic, vinegar, juniper, breads, pork, vegetables, and fruits. It tends to dominate the flavor in foods. It adds a savory sweetness to cakes, crackers, cheeses, applesauce, onion bread, potato soups, and cabbage. In Europe, it is a popular spice used in meats, vegetables, condiments, ice cream, marinade,s and pickling solutions. Germans use caraway abundantly in their cooking to flavor breads, meats, vegetables, cheeses, sauces, sauerbraten, and sauerkraut. It is an indispensable ingredient in rye bread and roast pork. In Dutch foods, it is a popular flavoring for cheese. The British serve tea and seedcake with cinnamon and caraway seeds. Central Europeans coat caraway with sugar or use caraway candies to sweeten their breath after meals. Caraway is the essential flavoring in a European liqueur called kummel, consumed and produced in Germany and Scandinavia. Italians boil chestnuts with caraway before roasting them. Alsatians serve a...
Rubs and glazes provide flavor and texture to a product. Rubs in dry or paste forms containing marinade with flour, sugar, salt, and vinegar can be externally added to chicken, meats, or seafood. These contain spice particulates that give visual appeal. For example, blackened chicken or fish, which are popular Cajun dishes, have unique crunchy coatings from spice rubs. Unacceptable, charred flavors often develop when using spice marinades that contain high tomato solids or high D.E. (dextrose equivalent) maltodextrins. Thus, encapsulated spices are preferred for retaining flavors in processed foods. The earliest marinade was a mixture of salt and spices with vinegar or fruit juices that was added to flavor and preserve meats. Today, marinades typically contain coarsely or finely ground spices (with or without particulates), oil, vinegar or other acid sources, salt, sugar, and alkaline phosphates. A marinade can be either a tumbling or an injection marinade. In a tumbling marinade,...
There is one hard-and-fast rule in making herbal products for both internal and external use Be sure that all of your equipment and ingredients are clean. Sterilize storage containers or wash them well with hot, soapy water. When a recipe calls for cookware, use glass or stainless steel pans. Aluminum can react with some herbs and with ingredients like vinegar.
How Prepared and Consumed the early Romans used anise to flavor a special cake called mustaceum that was served as a dessert to aid digestion. They also mixed anise with vinegar and honey and used the mixture as a tonic to soothe sore throats. This spice tends to be used in sweet foods in Europe, while in Asia, anise is combined with pungent, spicy ingredients for curries and savory applications. Anise goes well with fruits, sugar, fennel, wine, and cinnamon. It is a popular spice in Chinese cooking. Anise leaves and stalk can garnish fruit salads and are sometimes added to fish soups and cream sauces of Europe. They are roasted or sauteed in oil with other spices to enhance stewed vegetables, roasted meats, curries, and tomato sauces.
Vinegar For Your Health
A resource for the many ways you can use Vinegar to improve your health! In today's society of miracle medicine, we often overlook things that have been around hundreds of years! Things like Vinegar!