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.

SUMAC: RHUS CORIANA: HOW TO USE SUMAC: SUMAC DRINK RECIPE

SUMAC, RHUS CORIANA

Sumac grows wild in many parts of the world and has different botanical names depending on the species. Rhus coriana is native to Sicily, Southern Italy and parts of the Middle East, notably Iran, and can also be found in Greece. It has been cultivated for centuries for its bitter astringent taste and has been employed in the tanning industry.

   The name sumac comes from the Aramaic word “summaq” meaning dark red, the colour of the crushed berries. In Greek it is called summaki, and is added to hummus. The colour of crushed sumac is rather similar to that of saffron, and should not be confused with it.

  Sumac berries grow in clusters on bushes and can be used fresh or dried. They are used extensively in Arabic cuisine instead of lemon juice and can often be found in shakers to be sprinkled on yoghurt for kebabs and to flavour rice. It can also be used in salads or cooked with meat in sauces, as Dioscorides recommended in the 1^st century AD. He used it as medicine to treat bowel problems and as a diuretic. In 1597 Gerard the herbalist wrote of it; - “The seed of Sumach eaten in sauces with meat, stoppeth all manner of fluxes in the belly…” and it is still used in traditional medicine to cure such problems, including flatulence.

   There are several sumacs which are native to North America including poison ivy, Rhus toxicodendron which should be avoided as it causes a painful skin rash. Others are Staghorn sumac, Rhus typhina and Rhus aromatica. Native Americans used the berries, dried as food for the winter months and also used the leaves, bark, milky sap and roots in medicine. Not only does it act as a diuretic, but it has antibacterial properties so is good for getting rid of yeast infections such as candida (thrush). It can also help to dry out the sinuses if you have a cold, and improve the circulation of the blood as it has antioxidant properties. This means that it can protect from cardiovascular diseases.

   In ancient Rome and in Italy today, the berries are boiled in water, drained and then pressed to extract the essential oils. These are then mixed with oil or vinegar and stored to be used over salads.

   In traditional medicine sumac has been used to cure nervous tension, tension headaches, and mental fatigue.

  You can find sumac and thyme in labni, a cheese made in the Middle East from yoghurt.

A word of warning: - if you are allergic to mangoes, cashews, or pistachios avoid eating sumac. If you are not sure test it by putting a little of the drink below onto your skin. If a rash doesn’t develop within 15 minutes, you should have no problems.

SUMAC DRINK

Ingredients

10 clusters of sumac berries

1 pint of boiling water

honey to taste

Method

Pour the boiling water over the berries and let them stand for 15 minutes. Squeeze the berries to extract all the juice and strain. Sweeten with honey to taste.

For a drink containing less tannin, soak the berries in cold water overnight.

This is good for stomach complaints.

This has Taste and is a Treat.

WHAT IS KHUS? VETIVER: ENVIRONMENTAL AND HEALTH BENEFITS

VETIVER, KHUS, CHRYSOPOGON ZIZANIOIDES

Vetiver is known as khus in Urdu and is grown for a variety of purpose. It is native to Asia and gets its name from Tamil. In Sri Lanka the oil of vetiver, (Vetiveria zizanoides) is known as the oil of tranquility.

   It is a tall grass plant and the grass is used to make baskets, and other woven hand produced products. It grows in Malaysia, Indonesia, and the Indian subcontinent, Japan, Haiti, China and Thailand. There are several projects in these areas which were initiated to stop soil erosion and to protect the land as well as to provide rural people with a livelihood from making items from the roots and grasses. The roots are valued for the essential oil they produce, which commands a high price in the perfume industry. It is also used in traditional medicines. It is reputed to have calming properties and can be used as a sedative, but it is especially useful for women’s reproductive health as it helps keep menstruation regular and painless. It also helps to promote fertility. In Ayurvedic medicine it is used to relieve the symptoms of arthritis and rheumatism and muscle pains and sprains. It is reputed to have antiseptic, antispasmodic, and vermifuge properties and to help cure insomnia and nervous tension. It is also used to treat fungal growths on the skin, such as ringworm.

   The roots are particularly valuable, not just for the essential oil that can be extracted from them but also because they can be used to construct dwellings and to make blinds and screens as well as handbags and fans. Women in Asia love these fans because they act as insect repellents as well as keeping the user cool.

   While still in the soil the roots help it by absorbing water but maintaining the moisture levels in it and by absorbing toxins from chemical pesticides and fertilizers, so restoring the soil to a more healthy state. They can also be used in insect repellents and in sprays to freshen rooms.

   Just like the prickly pear cactus in Turkey, vetiver can help prevent soil erosion and is planted as a hedge for this purpose now.

   The leaves are used to make handicrafts and as fodder for animals, for strewing on the floor of animal pens and stables, and they are also used as thatching material. They make excellent fibre for making paper and are also used for growing mushrooms and as compost material.

  In some parts of Asia brides are traditionally anointed and blessed with vetiver oil before their wedding ceremonies, and in Russia coats would contain sachets of vetiver to retain body heat. In the Middle Ages vetiver was mixed with lime and rosewood as perfume.

   Today oil of vetiver, which is woody and earthy, as you might expect from a grass root oil, and is mixed with jasmine, lavender, rosewood or geranium for use in aromatherapy.