AMBER, AMBERGRIS, AMBER OIL: BENEFITS AND USES OF AMBER

amber stone

AMBER, (ARABIC, ANBAR)

There are three main types of amber, the fossilized resin that is made into jewellery, ambergris, a product of the sperm whale and liquid amber which is a sap which comes from trees of various species and which is also known as storax.

  All have been used in traditional medicines for centuries, and it is confusing to decipher which is meant in some of the texts devoted to “amber” and “amber products.”

   The most common amber is fossilized resin from a long extinct tree which might have been a pine or an araucaria (the Monkey Puzzle Tree belongs to this family).Often this fossilized resin has insects or bits or tree or other organic matter trapped inside it and these have excited paleontologists as they give them an sight into what the fauna and flora were like in prehistory. (Remember the film “Jurassic Park”?)

   These stones washed up on ancient beaches along with ambergris, and they looked similar so it is understandable that the ancients were confused regarding their genesis. Ambergris is not used now as the sperm whale is an endangered species. However ambergris came to refer to the stone as well as the product of the sperm whale.

amber resin

   Amber, the stone, was regarded as having good luck properties and used to make amulets which could ward off the evil eye. It has been discovered that the succinic acid derived from amber has a positive effect on the human body and has bacterial agents, which may explain why cigarette holders and mouth-pieces for pipes were made from it. It helps boost feelings of well being and promotes a general feeling of good health. Amber can be burned and may be used as incense, although the storax resin would more commonly be found in “amber” products.

   Ambergris is also reputed as having magical qualities and was used in medicines until the sperm whale was endangered and hunting of it was banned. It could also be burned and gave off a wonderful fragrance.

    Liquid amber comes from the Liquidambar trees, and storax is the product of the tree that commonly grows in Turkey, where it is a native species. This is the Liquidambar orientalis tree. Storax resin is produced by these trees in response to the bark being damaged, in much the same way as oud oil is produced. Storax is also a product of the American Sweetgum tree or Liquidambar styraciflua. This has been used in cough medicines and in a syrup for dysentery and diarrhoea. Storax when it first comes from the tree contains free cinnamic acids which are often extracted for use in the perfume industry. If mixed with olive oil storax can help cure ringworm, scabies and other skin diseases. It has been used as a substitute for copaiba (from South America) for treatment of some STDs, such as gonorrhea.

amber resin

   In China and other parts of Asia an aromatic resin is produced from the Liquidambar formosana trees, and this is used as incense and traditional medicine. These trees grow in the wild rather than in plantations, so it is difficult for tappers to harvest the resin from these trees, perhaps in future they will be grown in plantations if the West increases its demand for liquid amber as the resin is known. The resin and oil is highly sought-after and this is reflected in its price. Like oud oil it is more expensive than gold currently.

   The leaves of this tree have been fed to silkworms in China rather than those of the white mulberry tree, and the Chinese use the liquid balsam or resin for infections of the bladder, kidney diseases and fevers.

   It isn’t much used in the West because of the difficulties of harvesting the resin; most of it stays in Asia and the Middle East.

HOW TO MAKE BAKED GOLA KEBAB (BAKED ROUND KEBAB)

BAKED ROUND KEBAB (BAKED GOLA KEBAB)

Ingredients

½ kg ground/minced meat

½ cup natural yoghurt

½ cup oil

125 gr onions chopped, fried and pounded

2 tbsps garam masala

1 tsp ginger root paste

1 tbsp crushed papaya

½ tsp freshly ground black pepper

½ tsp cumin seeds

salt to taste

Method

Put all the ingredients except the yoghurt and oil and pound it together, then mix well. Now add the yoghurt and mix in well with the meat mixture.

Pre-heat the oven to 200 degrees C.

Spread the oil evenly over a baking tray, and make 12 round flat kebabs (like beef burgers or make into meatballs).

Put the tray in the oven and bake for half an hour.

Serve with garlic bread or French fries.

This has Taste and is a Treat.

OUD: OUD OIL: OUD INCENSE: HOW OUD IS PRODUCED

oud resin

OUD OIL FROM AQUILARIA SP. TREES

The tree from which oud comes is known by many names including: - Eagleswood, Aloeswood, Agarwood and Kiara. Its name is oud in Arabic and Urdu, but should not be confused with the stringed instrument rather like an old fashioned lute which has the same name. In Hindi it is known as agar, not to be confused with the seaweed used for a gel instead of gelatine, which we in the West call agar agar. Oud oil is the most expensive oil in the world, and has been for millennia. It is the aloeswood of the Bible, and is little known in the West. The markets for it continue to be in the Middle East, the Indian subcontinent and Japan where it is used in religious and cultural ceremonies as well as in traditional medicine.

   The agarwood trees originate in Pakistan, India, Bhutan, Thailand, Cambodia, Vietnam and Indonesia including Papua New Guinea.

tree infected by fungus

   It is mentioned in the Sanskrit Veda texts and in the chronicle written in the 3^rd century AD by Wa Zhen, “Nan zhou yi wu shi” (“Strange Things from the South”). It is found in the Far East and Asia and is the most luxurious perfume base that money can buy. It takes around 300 years to form, and trade routes for this and other perfumes and incense such as frankincense and myrrh were well-established by 1500 BC.

   In the Middle East and the Indian subcontinent there is a legend which says that oud came from Paradise with Adam. He covered himself with the leaves from the agarwood to shield his nakedness and when he fell from paradise, the leaves were scattered by the wind and fell over Asia and Indian subcontinent where have grown ever since.

 Ibn Sina or Avicenna as he is known in the West improved the distillation process for making Attar of roses and this helped the production of oud oil too. Today oud oil costs more than $27,000 a pound weight, and the agarwood for making incense or incense burners costs $13,000 a kilo for top quality wood. An ounce of standard quality oud oil goes for somewhere around $1000-$1400 US. A miniscule amount of the oil will release its fragrance for 8 hours.

   The oil is reminiscent of amber oil and in her book, “The Complete Incense Book”, Susanne Fischer-Rice describes the perfume in this way: “Agarwood has balsamic ambergris, woody, deep fragrance. To experience the many nuances of this unique substance is like a journey on the road to spiritual perfection”. So it will come as no surprise to you that it is used by Buddhists to prepare for meditation. The oil and incense produced from the wood has also been used as an aphrodisiac for centuries.

   Unfortunately, naturally enough the agarwood tree is endangered because of the value of the oil. Poachers deplete the stocks of agarwood trees and they are listed in the Convention on International Trade in Endangered Species of Wild Fauna and Flora CITES). The Aquilaria malaccensis was put on the list in 1995 and all the other species of Aquilaria were added in 2004.

germinating saplings

   Oud oil is produced in trees which have been infected by a fungus, and is the trees’ response to the fungal attack. In cultivated trees they can be infected through injections by the fungus which speeds up the process of producing the oud oil which has taken 300 years. Because of the endangerment of these trees scientists from around the world have come up with ways of replenishing the world’s stocks. In Thailand people are being encouraged to plant the trees in their gardens and nurseries have produced millions of saplings of agarwood trees to prevent their extinction. They are now grown in plantations which use sustainable methods to extract the oil. In Vietnam there are also programmes to assist the growth of these trees.

   In India, Pakistan and Thailand the agarwood trees still exist in the wild, but they are in inaccessible forests which are dangerous for poachers and traders alike. Growing the trees in plantations and using sustainable methods to extract the oil will help the wild trees’ survival, and hopefully they will not go the way of the long extinct Pinus succinifera from which we get amber.

   Oud oil is used in traditional medicine for a number of purposes, including to help in childbirth. Breathing the smoke from the burning wood will help with respiratory problems, colds, coughs and asthma. The oil has been used to help sufferers of rheumatism, as a stimulant and a tonic combined with other ingredients. It helps lift the spirit and boosts energy levels. However it is so expensive that the price prohibits the treatments. It is used in mosques, sometimes they have the wood as a burner for other incense, and sometimes they burn the wood chips as incense, along with amber and frankincense.

 

SHAHI KEEMA (MINCED/ GROUND MEAT) RECIPE

SHAHI KEEMA (MINCED/GROUND MEAT)

Ingredients

1 kg minced meat without fat

½ cup oil

2 large onions, sliced and fried

2 tsps sesame seeds

2 tsps desiccated coconut

1 tsp fennel seeds (dry fried and ground)

1 tbsp salt

3 tbsp cumin seeds (dry fried and ground)

½ cup fresh papaya pound it with its skin

1 cup chickpea flour (fried in 1 tbsp oil)

2 tbsps garam masala

½ cup natural yoghurt

4 tbsps ginger root paste (pound or blend it)

3 tbsps garlic paste (pounded or blended)

1 tbsp chilli powder

1 tsp turmeric

2 tbsps coriander seeds, dry fried and crushed

Garnishes

Green chillies

Fresh coriander leaves

Lemons

Mint leaves

Method

Put the minced meat in a large bowl and mix the salt and papaya in it. Cover and leave in the fridge for 8 hours or overnight.

Next day: -

Mix all the spices in the yoghurt. Then mix the fried onion slices in the chickpea flour and stir these into the yoghurt mixture mixing all well.

In a large non-stick pan heat the oil and add the minced meat and papaya mixture. Fry well Add ½ a glass of water, stir and cover the pan and cook over a low heat for ½ and hour. Don’t stir it so that the meat will form into tiny lumps.

Remove from the heat and garnish with any or all of the suggested garnishes.

Serve with rice or chapattis or bread of your choice.

This has Taste and is a Treat.