WHAT IS AARHOO? PEACH - DELICIOUS JUICY FRUIT: HEALTH BENEFITS AND USES OF PEACH: HOW TO MAKE BELLINI COCKTAIL

PEACH, AARHOO, PRUNUS PERSICA

Peaches have the Latin name Prunus because they were thought to resemble a plum and Persica because it was thought that they originated in Persia. However we now know that they originated in China where they have been cultivated for thousands of years and where wild peaches still grow. It is thought that they may have grown along the Chinese trade routes of the ancient world as traders threw away the peach kernels (which like almond kernels contain hydrocyanic acid which is toxic). The English word peach comes from the Old French peche. They were called Malus persica in the ancient world, meaning Persian apples. Peaches are members of the rose family of plants as is the strawberry. They are caller Aarhoo (pronounced aru) in Urdu.

  There are different kinds of peach and the white variety so loved by the Italians is a delicious one to use in desserts. Poached in wine with cinnamon they make very tasty ones.

   The peach was known to the ancient Greek physician, Theophrastus in 329 BC and was in the writings of Confucius. In fact it is sacred to the Taoists and is the symbol of longevity. There is a legend from China which talks of a peach tree which belonged to the gods and which grew fruit once every 3,000 years if someone ate the fruit of this tree they were assured of virility and immortality. The peach is a symbol of longevity in China and gifts of peaches or decorative items with the peach motif on them are highly valued.

   Peaches are high in fibre and can be used as part of a weight loss diet, as they can be eaten as snacks and suppress the appetite. There is now the Saturn variety of peaches which is a flat peach, sometimes referred to as the doughnut peach, which has gained in popularity in Britain since 2004 mainly because it can be eaten without being too messy. The flesh doesn’t cling to the stone, and as it is flat, (rather like the flying saucer shape of the popular imagination) you don’t tend to get juice all over you and have to resort to licking parts of your anatomy. These have not been genetically modified as you might be forgiven for supposing, but have been grown in China since the 19^th century.

  Peaches come in a variety of colours as well as shapes and may have white, yellow, red, pink or orange flesh. They are rich in vitamins A and C and also contain some B-complex ones as well as E and K. As for minerals, they are rich in potassium, and also contain iron, phosphorous, magnesium, calcium, selenium, manganese, copper and zinc. They have anti-microbial and antioxidant properties and may inhibit cancerous growth and reduce the risk of certain cancers, although trials are on-going.

  In the Indian subcontinent peaches and leaves and bark are used for a variety of illnesses including anaemia, asthma, gall bladder and kidney stones, bronchitis, constipation, dry coughs, gastritis, high blood pressure and poor digestion.

  Peach leaf tisane is given to get rid of internal parasites and for coughs including whooping cough and it is also supposed to be good for bronchitis as it has expectorant qualities. To make peach leaf tisane, take 1 oz dried peach leaves to 1 pint boiling water. Pour the water over the leaves and allow to steep for 15 minutes, then strain and drink. Flavour with honey if necessary. A tisane can also be made from ½ oz of dried bark to a pint of boiling water as in the leaf tisane. Peach leaves and flowers can be distilled to make cordials and peach wine can be made from the fruit. The leaves and bark have sedative, expectorant and diuretic qualities. In Italy people used to place a peach leaf on a wart and then bury the leaf. It was believed that as the leaf rotted so the wart would drop off.

   You can make an infusion of peach flowers which was reckoned to be good for jaundice, and which has purgative properties.  The best time to harvest the leaves is early summer, while the bark should be stripped from young trees and then sun-dried, taking it in at night before the dew falls.

   The 16^th century English herbalist John Gerard grew peach trees in his garden, and Culpeper recommended the powdered leaves for staunching blood flow from wounds and to close them. He also suggested using the sap from the cut tree mixed with coltsfoot, sweet wine and saffron for “coughs, hoarseness and loss of voice.” He went on to say that this was also good for the lungs as it “clears and strengthens” them and “relieves those who vomit and spit blood.” Finally he recommends that the bruised kernels should be boiled in vinegar “until they become thick and applied to the head, it marvelously causeth the hair to grow again on any bald place or where it is too thin.”

  The recipe below for the Bellini cocktail is the original one first concocted in Harry’s Bar in Venice by Giuseppe Ciprianti who was inspired so it is said, by Bellini’s art. It’s best with white peaches but any variety will do.

BELLINI COCKTAIL

Ingredients

Serves 2

1 white peach, peeled and blended

½ bottle champagne or sparkling white wine

2 peach balls

Method

Put the peach pulp in a champagne flute and add champagne (originally Italian Prosecco was used).

 Put a melon ball in each flute and let it sink to the bottom.

If you want to add a measure of crème de peche and a dash of peach bitters to each flute this will be closer to the Bellini that you will be served in a cocktail bar.

This has Taste and is a Treat.

  

DEVIL'S CLAW - USEFUL HERB: HOW TO USE DEVIL'S CLAW

DEVIL’S CLAW, HARPAGOPHYTUM PROCUMBENS

Devil’s Claw is a native to the Kalahari Desert so stretches through Namibia, Botswana and South Africa, and also grows in Madagascar. The San tribe of the Kalahari is believed to have been the first to recognize the medicinal properties of Devil’s Claw which is still being investigated by medical researchers in the West because of its analgesic (pain-killing) and anti-inflammatory properties.

  Harpago means grappling hook or iron, in Greek, and phytum is plant, procumbens, meaning prostrate describes the way it spreads across the ground as it is a vine-like plant with red, purple or pink trumpet-shaped flowers. These give way to spiny fruits which then produce dark-brown or black seeds. However it is the thick, fleshy secondary roots which have been subject to investigation which is still ongoing. It is related to the little sesame seed.

  Traditionally in African medicine Devil’s Claw has been used as a virtual cure all for such diverse diseases as fevers, malaria, menstrual cramps, the pains of childbirth, TB and other infectious diseases, hypertension, gout, liver disorders, peptic ulcers and other stomach disorders, to stimulate the appetite, lower cholesterol levels, purify the blood as well as for the relief of pain associated with arthritis and rheumatism. In ointments it is used externally to heal wounds, get rid of ulcers, boils and rashes and it is reportedly also used for insect bites.

   The German Commission E has approved its use for dyspepsia, stimulating appetite and resting degenerative disorders of the muscoskeleton.  It is an active ingredient of ¾ of prescriptions for arthritis and rheumatism and has been over-harvested to the point where it is under threat of extinction. In Namibia there is a sustainable project which was established to harvest the root set up in 1999 and seeds have been deposited in the Kew Gardens Millennium Seed Bank, so that it won’t actually become extinct because of irresponsible harvesting. Unfortunately it, like the Himalayan Yew has been discovered by the West and so the market for Devil’s Claw roots has exploded.

  Because of its anti-inflammatory properties it is being investigated as a possible alternative to the nonsteroidal anti-inflammatory drugs (NSAIDs) which have received such bad press because of their adverse side effects. The active ingredients of the root believed to be responsible for its analgesic and anti-inflammatory properties are the glycosides harpagoside and acteoside. Medical research has shown that inflammation is the key pathological factor in such common diseases as Alzheimer’s, osteoporosis, cardio-vascular diseases, diabetes, dementia and other neurodegenerative diseases, which is why such extensive research is being done on Devil’s Claw. However, although researchers have had good results in vitro and in vivo there is much still to be done before they will say whether or not drugs which contain Devil’s Claw can help with the above-mentioned diseases.

Devil's claw Seeds

  It can be brewed into a tisane and drunk to stimulate the appetite and aid digestion, and this can also be applied to skin problems.

  Hopefully our increasing demand for Devil’s Claw will not lead to its extinction from its natural habitat.

WHAT IS ADWANA? TARBOOZ - WHAT IS TARBOOZ? WATERMELON - HISTORY, HEALTH BENEFITS AND USES: WATERMELON AND FETA SALAD RECIPE

WATERMELON, TARBOOZ IN URDU, CITRULLA LANTANA

Watermelons (Tarbooz in Urdu and Adwana in Punjabi) originated in Africa and were discovered growing wild by the famous explorer, Dr Livingstone. They have sustained the Kalahari Bushmen for centuries, supplying them with much needed liquid and nutrition. They are believed to have been cultivated in many different regions in antiquity, including in the Mediterranean region, North Africa and Sardinia as well as the Indian subcontinent.

  In the 16^th and 17^th centuries they were described by European botanists as having yellow, white as well as pink and red flesh. They are members of the Cucurbitaceae family of plants and so are related to pumpkins, gourds such as the ash gourd, (petha), marrow, courgettes and the yellow melon. Today you can buy seedless melons which have been genetically engineered, but in Asia and Greece, watermelon seeds are dried and roasted either with or without salt, as pumpkin seeds are and eaten as snacks. The seeds may be white, green, black, or speckled, and are as varied as the watermelon (actually a vegetable not a fruit) which comes in different shapes (square and heart-shaped for example) and sizes, from small 3 lb watermelons to those weighing a hefty 90 lbs.

  The Moors took them to Spain during the 13^th century, and they traveled through Europe afterwards. Watermelon seeds were found in the tomb of Tutankhamen and were cultivated in Egypt along the river Nile at least as far back as 2,000 BC.

  A tisane made from the cut seeds will purify the system and help to dissolve kidney gravel and stones. You need a tablespoon of powdered or chopped watermelon seeds to a pint of boiling water. Pour the water over the seeds and allow them to steep for 15 minutes. Strain and drink the tisane.

  Watermelons are not only delicious but incredibly beneficial to our health. The red fleshed ones contain lycopene which has potent antioxidant activity and which protects against cancers and heart disease. It is generally known to be found in tomatoes and red carrots, and is what makes fruit and vegetables red. Tomatoes need to be cooked to release the full properties of lycopene, but that in watermelons doesn’t need to be released in this way. However it is best to store them at room temperature in order to get the most out of their potential health benefits. Watermelons are rich in vitamin C and the mineral potassium and contain amino acids including citrulline which is especially rich in yellow and orange fleshed varieties and which helps in healing wounds and cell division.  A watermelon also contains other vitamins including vitamin A, D, E and K and the B-complex vitamins and is particularly high in B6. As for minerals it apart from potassium it contains calcium, copper, iron, phosphorous, manganese, magnesium, selenium, sodium and zinc.

Golden Watermelon

  Mark Twain, (1835-1910) the US writer and humourist (in “Pudd’n Head Wilson”) has this to say of watermelons, “When one has tasted it, he knows what angels eat. It was not a Southern watermelon that Eve ate, we know it because she repented.” There is a Chinese proverb which says,“Pick up a sesame seed, but lose sight of a watermelon” and a Turkish proverb which aptly points out “Two watermelons cannot be carried under one arm.” One of my favourite books is by Richard Brautigan “In Watermelon Sugar” which shows that the watermelon has not gone unnoticed in popular culture through the ages.

  Research has found that men who combine eating watermelon and drinking green tea, or eating pink grapefruit, strawberries, pommelo, tomatoes and other lycopene rich fruits (apricots, papaya, and guava) help reduce the risk of prostate cancer.

  Citrulline is an amino acid which our bodies use to produce another amino acid, arginine which is used by the urea system to remove ammonia from our bodies. This also helps the cells lining our blood vessels to make nitric oxide which relaxes blood vessels and so lowers high blood pressure. Arginine works on the immune system and benefits the heart and circulation. It is a kind of natural Viagra as it relaxes the blood vessels and so helps reduce problems associated wit erectile dysfunction. In other words watermelon is an aphrodisiac for men. The combination of citrulline-arginine may also prove to be helpful to those who are obese and who have Type 2 diabetes. Research is underway to breed a watermelon in which lycopene is more prevalent in the flesh than the rind as is the case in most varieties of watermelon currently. (The rind can be eaten if pickled.) However it is still more concentrated in watermelons than tomatoes. 

  If you buy a whole watermelon, hit it to see if it is ripe. If it has a hollow sound then it is. You can liquidize watermelons to extract the juice and this is delicious, but my favourite way of eating it is with Feta cheese. This may sound weird, but try the Greek recipe below.

WATERMELON AND FETA SALAD

Ingredients

1 watermelon, cut into cubes or scooped out into balls

4 oz Feta cheese, crumbled or sliced

1 cucumber, peeled and sliced (optional)

Simply put the watermelon on a plate and add crumbled or sliced Feta cheese and a cucumber if you want to. You don’t need salt because of the Feta.

This has Taste and is a Treat

WHAT IS COCONUT? NARIAL - HISTORY: MEDICINAL BENEFITS AND USES OF COCONUT: HOW TO MAKE COCONUT CHUTNEY

COCONUTS, NARIAL IN URDU, COCOS NUCIFERUS

The name coconut comes from the Portuguese, cocos, meaning a grimacing face, such as that on a jack o’ lantern made from a turnip or pumpkin, and makes reference to the monkey face of the coconut, with three eyes or indentations in the shell, and the ‘hair.’ Nuciferus means nut-bearing. It is native to the Pacific region and is and has been widely used throughout South Asia as food and medicine, as well as for religious purposes.  Coconut palms are referred to in Indian writings dating back to the 4^th century BC and were in Tamil literature from the 1^st to 4^th century AD. They feature in the Hindu epics, the Ramayana, the Mahabharata and the Puranas, and are sacred to the god Shiva having three eyes as he is often depicted as having. The coconut was adopted into Aryan rituals later, and so scholars believe that they were introduced into northern India later being they were familiar in the south of the country first. The coconut was known as “sriphala” and the fruit of the gods, so it was forbidden to cut the coconut palms. In India the coconut symbolizes absolute usefulness, selfless service, generosity and prosperity. The trees are believed to be able to grant all wishes. It is used in rituals such as marriage ceremonies, and for temple offerings to various deities, and in ceremonies for installing a household deity. The flesh of the coconut is sanctified in these ceremonies and then, being so blessed by the gods (prasad), shared amongst the guests. In fishing communities in southern India coconuts are thrown into the sea to appease the sea gods so that the fishermen have peaceful trips out to sea.

   All the parts of the coconut palm are used, either in medicine, for food or for making decorative items or those that have a domestic purpose. The midrib of the leaves is used to make brooms, while there is a cottage industry in areas where the trees flourish, plaiting the leaves for thatching for homes and sheds and for basket weaving.

  Palm hearts form the tips of the tree are the heaviest of all palm hearts and can weigh up to 12 kilos. The juice is tapped from the coconut flower stalks and given to people suffering from fevers or diarrhoea and dysentery. The seeds, roots and flowers are made into pastes, infusions and ointments for medicinal purposes to treat a variety of ailments and are used for burns and skin irritations among other things.

  The white meat and water from the nut is used for heart problems, dysentery, fevers, to quench thirst, as a diuretic and for urinary tract infections, and as an aphrodisiac. In Ayurvedic medicine the coconut is used to increase sperm count, and to rehydrate the body. To treat diarrhoea in traditional medicine, the oil from the coconut is mixed with other ingredients and rubbed on the stomach to stop diarrhoea. Oil extracted after boiling coconut milk is antiseptic and soothing and used on burns and ringworm as well as to stop itching. Modern medical research has supported these uses of oil. The oil is also applied to the scalp to encourage hair growth and prevent grey hairs appearing.

   Coconut oil is also used in cosmetics as a moisturizer to prevent signs of ageing and to moisturize the skin. Mixed with sugar it is used to exfoliate the skin and remove dead skin cells, thus rejuvenating the complexion.

  The sweet sap( called ‘toddy’ in India)which the tree exudes from its unopened flowering branches tapped is boiled to make gur or jaggery which in turn is converted to a strong alcoholic beverage.

  Shampoo is made with coconut oil which is boiled with lemon juice to take away the smell of coconut and is then mixed with jasmine water. The roots of the palm are traditionally made into toothpaste and frayed to make toothbrushes, rather like walnut tree bark is used in Pakistan’s Punjab province.

   In the Pacific Islands, the coconut palm is called the “Tree of Life” and is a cure-all. Its parts are used to cure STDs such as gonorrhea, and for a multitude of other diseases including earache, flu, malnutrition, scabies, jaundice, menstrual cramps and irregular periods, to kill lice and internal parasites, , to cure TB and diabetes.

  Modern medical research into the benefits of coconut oil and its other products has been extensive and it is believed that the oil is unique, and currently research is underway to investigate its benefits for HIV sufferers and it anti-inflammatory effects. It is believed that it has potent anti-microbial and anti viral properties and so it may be useful to combat the common cold, herpes, flu and a whole host of other diseases. It would seem that it may indeed warrant the name “The Tree of Life.” It has no harmful effects, and has been found to reduce inflammation, improve insulin secretion and aids digestion and the absorption of nutrients by the body.  

  The coconut meat and water supply the body with energy and boost the immune system.

The meat and water from the nut (which is a seed) contain amino acids, vitamins A, C, D, E, and K as well as a number of B-complex ones. As for minerals it is potassium rich, contains iron, calcium, phosphorous, copper, magnesium, and selenium.

   Here in Pakistan we eat a lot of the dried fruit or copra, and put it in desserts such as Carrot Halva. Coconuts are sold on barrows in the bazaar and so is coconut water to quench one’s thirst on blisteringly hot summer days. They are often accompanied by red carrot sticks, which make an eye-catching contrast to the white meat of the coconut.

   Coconut oil can be used in cooking as well as in medicine, and is also used as a body oil. After the oil has been extracted the coconut ‘cake’ or residue is fed to cattle. Coconut shells are used to make decorative items- you’ve probably seen the monkey figures made from the hollow shells, and they are also burned to get charcoal and to make ladles and other household and decorative items. Coconut wood is used to make wall panels, furniture, windows and doors and decorative items. Virtually nothing of the palm goes to waste.

  If you don’t know how to open a coconut you need a hammer and a long nail and should hammer the nail into one or all of the three indentations or eyes which are the shell’s weakest points. Allow the water to drain out over a bowl before you use the hammer to crack then shell to get at the white meat.

   You can buy desiccated coconut in packets, and reconstitute it to make coconut water, but it isn’t as good as the real thing straight from the shell.

   The recipe below is for a “chutney” which is a coconut sauce, and good with steamed rice cakes, or as an accompaniment to chicken or fish dishes.

COCONUT CHUTNEY

Ingredients

½ coconut, white meat grated

 2 green chillies

½ inch piece of ginger root

1 tsp black mustard seeds

1 tbsps urad daal (yellow lentils)

5-6 curry leaves

2 dried red chillies

salt to taste

2 tbsps oil

Method

Put the coconut meat, ginger and green chillies in a grinder and grind.

Heat the oil in a small pan and when it is hot add the mustard seeds, curry leaves, red chillies and the lentils, Fry until the lentils turn brown and the chillies are very red.

Remove from the heat and add the coconut paste and salt.

Serve.

This has Taste and is a Treat.