AMALTAS ( GOLDEN SHOWER TREE) - HISTORY, SIGNIFICANCE AND HEALTH BENEFITS

INDIAN LABURNUM, AMALTAS, CASSIA FISTULA

The Indian laburnum is a spectacular sight when in bloom around April in Pakistan. The blossoms range in colour from yellow to orange and sepia, and are more prolific than those of its cousin the British laburnum which destroys the vegetation under it. This tree is the producer of the national flower of Thailand which is the symbol of Thai royalty. It is also the state flower of Kerala, India, where it is one of the central elements of Vishu the Malayalees New Year festival celebrated in March - April. It is part of the Kani Kannal preparations (meaning lucky sight or gift). Before morning prayers are sung or said the women of the household prepare the lucky sight, which is a large pot (uruli) made of bell-iron, in which is placed the flowers of the Indian laburnum tree, a palm-leaf manuscript (grantha) a gold ornament, coins in a silver cup, new cloth, two halves of a coconut, a cucumber, mangoes and a jackfruit. The pot is placed in front of a mirror and a statue of Krishna, decorated with garlands, with two burning oil lamps on either side with a chair facing it. Members of the family are then led blindfolded into the room so that the first thing they see is the lucky sight of the pot. This sight will bring good fortune for the rest of the year it is believed. The elders present bless the younger members of the family and give them money.

  The tree was much loved by the Mughuls who used to wear the flowers on their wrists as bracelets and it is still a much-loved tree. Its other English name is the Golden Shower tree, but I think I’ll stick to calling it the Indian Laburnum!

   It is one of the most widespread trees on the Indian subcontinent and a member of the Leguminoseae family. This makes it a member of the bean family and a relative of green beans and other trees which have long seed pods, such as the carob and kachnar, or Mountain Orchid tree. The Indian Laburnum is used for many ailments, and all parts are used. Monkeys are particularly fond of the sweet pulp around the seeds and are responsible for spreading the trees. In Hindi it’s called the Monkey Stick tree, Bandarlathi, a reference to the size of the pods which can grow to 90 centimetres long. In Urdu it is called Amlatas, and this tree figures in many romances and was one of the trees planted in the Mughals’ gardens, so there are some of them in the Shalimar gardens in Lahore. It has been planted along the roadsides, making them look wonderful in spring.

 The seeds are poisonous but the flesh isn’t and the blossoms have a delightful pungent smell. The pods start soft and green and then turn brown and black and hard. The pulp from the pods was used to flavour tobacco and is a potent laxative which should not be consumed in large doses. Interestingly, cattle and goats seem to avoid the flowers and leaves of this tree, which is god for the hakims (traditional healers) who harvest all parts for traditional medicinal preparations.  The wood makes good firewood and charcoal and the trunk wood is strong and durable so fence posts and agricultural implements are made from it.

  Traditionally the roots are used to cure skin diseases such as psoriasis and eczema, and the root bark extracts have been tested in clinical trials and this use is borne out. Modern research has also shown that an extract from the tree can protect the liver and trials are underway to see how effective it can be against HIV/AIDS. The pulp around the seeds has one of the highest calcium contents in any fruits, 827milligrams in every 100 grams of dry matter. It is also a good source of other minerals, namely manganese and iron. The pulp also contains amino acids such as lysine and glutamine. The fruit could be an important source of nutrients and energy for us which at present are underused. It has more nutrients than apples, apricots, peaches, pears and oranges.

  The stem bark has potent antioxidant properties as do the leaves and the flowers and pulp to a lesser extent. Extracts of the bark have been used in creams for piles in the West as it seems it is good for the veins and blood flow.

  In traditional medicine in the subcontinent the roots are used for skin diseases, to alleviate burning sensations, and to cure syphilis. The bark is rich in tannins, and so is used for boils, leprosy, ringworm, and colic, to relieve constipation and diarrhea, as well as dyspepsia and heart problems. The leaves are also used for the skin dry coughs, bronchitis and burning sensations; the fruits are used for flatulence, dyspepsia, colic, inflammation and intermittent fevers. The flowers are said to be good for skin diseases, purging the body of toxins, and also as coolants and skin complaints.

  Generally the parts of the tree are used for heart diseases, tumours in the stomach, glands, liver and throat. It is also believed that the tree can cure delirium, convulsions and gravel in the body’s organs.

  Science has found that parts of the tree possess potent antioxidant properties, are antibacterial, antiviral and cholesterol lowering. It also has pain-relieving properties as well as being useful to treat fevers and to reduce blood pressure. However no part can be taken in large doses as they provoke vomiting, nausea and stomach pains and cramps.

  I think I am just content to look at this tree; others such as the neem are as beneficial.

RUSCUS HYPOPHYLLUM - A WONDERFUL PLANT ON EARTH - USES AND BENEFITS

 RUSCUS HYPOPHYLLUM , BROAD LEAFED BUTCHER’S BROOM

 Ruscus hypophyllum is indigenous to Pakistan’s Khyber-Pakhtoonkhwa Province (formerly the North West Frontier Province) as well as to the Canary Isles, Turkey, Sicily, Malta and Gozo, south west Spain, and parts of North Africa. It is closely related to Butcher’s Broom which grows in Britain, and also to asparagus. There are two other Ruscus species which grow in Europe, these being Ruscus hypoglossum (big tongue) and Ruscus aculeata. These plants are used for their green foliage and the novelty value of their berries which appear to grow on their leaves. The truth is that the leaves are not true ones, but are cladodes, which are flattened leaf-like shoots. They have white through to blue flowers which also look as though they are growing on leaves. It is an unusual plant.

  In Pakistan they are not used for their medicinal properties, but are wasted, and this at a time when the West has woken up to the benefits of the ruscogenins found in the rhizomes of the Ruscus genus of plants. They are used for animal fodder and duel, but the rhizomes of the European species of Ruscus are used in herbal medicines because they have anti-inflammatory properties and are vein constrictors. They are useful in the treatment of varicose veins and piles and research is ongoing to discover what other properties they may have.

  So far seven steroidal saponins have been isolated from Ruscus hypophyllum (which means broad or big leaved) rhizomes, plus one known glycoside. It seems that this plant along with the others in this Ruscus group can be of great benefit to us. The cultivation of this plant could help Pakistan’s rural economy if the plants were cultivated for the health market.

BLACKCURRANT ( RIBES NIGRUM): HEALTH BENEFITS AND USES OF BLACKCURRANT: HOW TO MAKE BLACKCURRANT SORBET RECIPE

BLACKCURRANTS, RIBES NIGRUM

Blackcurrants are members of the rose family as are plums, apricots and peaches, and are native to Central and Northern Europe and Asia. In Russia they are used to flavour vodka and in the UK they proved to be especially valuable during the Second World War when citrus fruits were unobtainable. Blackcurrant juice was given free to children to prevent an outbreak of scurvy, and Ribena the popular blackcurrant cordial first went on to the market there in 1936. Blackcurrants have always been popular in Britain and many families grew them in their gardens and allotments. In the US they were banned from most states in the early 1900s as they were host to a disease, “white pine blister rust” which was a threat to the lucrative timber industry. New York State only lifted the ban in 2003, other states did not all follow suit.

  The 16^th century English herbalist, John Gerard, was rather scathing about blackcurrants as he was about coriander, writing that they were “of a stinking and somewhat loathing savour”. They can be steeped in brandy to make a liqueur similar to cherry brandy, and have been used in folk medicine in Britain since the Middle Ages. They have been used to treat urinary problems, and are diuretic, and promote sweating during fevers or hot weather. They are good for sore throats in a gargle which can be made from the fruit or the leaves or a mixture of both. A decoction of the stem bark has been used to stop the build up of calculus around the joints, so the plant is useful to treat arthritis. The juice from the fruit is useful for sore throats and one remedy is to mix blackcurrant juice, a little honey and the juice of a lemon to cure sore throats and help to get rid of the common cold.

  Blackcurrants have very potent antioxidant properties which are known to help prevent heart disease and some cancers as well as other diseases. They contain anthocyanins which are responsible for the dark colour of these berries. These also help to reduce swelling and inflammation and are a natural substitute for such pain relievers as Ibuprofen and aspirin. It is believed that anthocyanins can help ward off Alzheimer’s disease and diabetes, as well as heart disease and cancer. Compared with raspberries, strawberries and blueberries they are the most nutritious and have most potent antioxidant activities, so they really are “superfruits”. They contain 4 times more vitamin C (comparing weight) than an orange, and twice as much potassium as a banana. They contain Gamma Linoleic Acid (GLA) and Monoamine Oxidase Inhibitors (MOI) which are believed to fight depression. Blackcurrants contain some B-complex vitamins and apart from vitamin C also contain vitamins A and E, so like whinberries and carrots, they are good for the eyesight and help to prevent night blindness and macular degeneration. As for minerals they are rich in potassium, iron, and calcium as well as containing phosphorous, manganese, zinc, copper and manganese. They also contain bioflavonoids and so do the leaves in particular myristicin, kaempferol and quercetin. Cassis polysaccharide is also present in the fruit (CAPS) and this is believed to be toxic to cancerous tumour cells. Studies are still underway on their efficacy against cancer. CAPS also reduce the effects of arthritis. 

   The oil from blackcurrant seeds is used for skin disorders when taken internally, and it boosts the immune system. Blackcurrants are good for menopausal symptoms and also for painful menstruation and to reduce PMS / PMT.

  Blackcurrant leaves are useful dried, you should harvest them as the fruit starts to appear, and used in tisanes with the dried fruit or alone. The tisane is rather like green tea and has potent antioxidant properties. It is a useful diuretic and can promote sweating as well as lowering blood pressure. You can also use the tisane on cuts which have been slow to heal or make a poultice with the leaves by bruising them and placing in a pan with a little water, then putting them in a muslin cloth and onto wounds to cleanse them. The tisane can also be used a s a gargle for sore throats or for sore mouths, as it can stop bleeding gums and is useful for oral hygiene. It is believed that and infusion of the leaves and dried berries increases the secretion of cortisol in the adrenal glands, which is useful in stress-related illnesses. You can use the leaves either dried or fresh, and need 2 tsps of fresh or 1 tsp dried leaves chopped, and let them steep for 20 minutes in 250 mls boiling water. You can sweeten with honey to taste if you wish, or add fruit to the infusion. If you use dried fruit and leaves you should put 1 tsp of dried blackcurrants and 2 tsps dried chopped leaves into a pan with 250 mls water and slowly bring this to the boil. When it boils, leave it to steep for ½ an hour before straining and drinking.

  For a healthy, refreshing summer drink, blend 20 gr each of blackberries, blueberries, raspberries and cherries together with 100 mls red grape juice.

  You can make jam or blackcurrant jelly with blackcurrants, but this is a good recipe for a cooling summer dessert. It takes time, as it needs to freeze, so start it the day before you want to serve it.

BLACKCURRANT SORBET

Ingredients

9 ozs fresh blackcurrants, trimmed

4 ozs sugar ½ pint water plus 2 tbsps extra

2 tsps lemon juice

½ tsp gelatine

1 egg white, whisked to stiff peaks

Method

Put the sugar in a pan with ½ pint of water and heat slowly until the sugar has dissolved. Then boil for 10 minutes to make a sugar syrup. Remove the pan from the heat and leave to cool.

Put the blackcurrants into a pan with the lemon juice and heat gently for 10 minutes until the fruit has softened.

Cool a little then purée. Strain through a sieve.

Sprinkle the gelatine over 2 tbsps of water in a heatproof bowl and leave for about 5 minutes until it gets spongy. Then place the bowl in a pan of gently simmering water and heat for 1-2 mins stirring occasionally until the gelatine dissolves.

Blackcurrant Plant

Stir the gelatine into the cooled sugar syrup. Then stir this into the blackcurrant purée and mix well.

Turn the mixture into a rigid container and put into the freezer, uncovered for 3 hours until the mixture around the sides has started to set.

Remove from the freezer and break up with a fork. Whisk the egg white to stiff peaks and fold into the blackcurrant mixture with a metal spoon.

Cover the container and leave to freeze overnight.

Remove it from the freezer about 30 minutes before you want to serve the sorbet so that it is easy to scoop out and put into individual glasses or bowls.

This has Taste and is a Treat.

RASPBERRY RED RASPBERRY - INFORMATION: MEDICINAL BENEFITS AND USES OF RASPBERRY: EASY RASPBERRY CHEESE CAKE RECIPE

RED RASPBERRIES, RUBUS IDAEA

Raspberries are a member of the rose family along with plums, apricots, etc. They are composed of little seed-bearing fruits which make up the whole raspberry which has a hollow centre. The Latin name Rubus means bramble and Idaea is Mount Ida, so presumably these grew wild on Mount Ida on the Greek island of Crete. Mount Ida is said in Greek mythology to have been the birthplace of Zeus. Raspberries are mentioned by Dioscorides in 1 AD in his “Materia Medica”. There are native species of the red raspberry in Europe although it is not actually clear how the wild raspberry got to Britain. It seems that animals in prehistoric times took the seeds, unwittingly of course, from Eastern Asia where it is thought that they originated, across the land bridge on the Bering Straits. Wild raspberries differ in size from the cultivated ones as they are smaller and a little more tart. Raspberries contain vitamins C, and B2 and 3, as well as Omega-3 fatty acid, bioflavonoids quercetin and kaempferol and minerals magnesium, potassium and manganese among others. They also contain ellagic acid which is a common dietary supplement often obtained from the red raspberry because this fruit has potent antioxidant properties. Red Raspberries also contain the anthocyanins cyanidin-3-glucodylrutinoside and cyaniding-3 rutinoside which give the raspberry the rich red colour. These substances have antioxidant properties as well as anti-microbial ones. Raspberries can help with Irritable Bowel Syndrome (IBS) and help to prevent Candida albucans infections. In lab animal experiments it has been shown that raspberries’ constituents can help to prevent cancer, notably cancer of the colon. They have 50 % higher antioxidant properties than strawberries, three times those of kiwi fruit and 10 times that of tomatoes according to Dutch research. Their vitamin C content is halved when they are frozen, however so to get the best out of raspberries eat them fresh.

  The first written documents we have of raspberries being cultivated in Europe dates back to 1548 and they only began to be cultivated more extensively in the 19^th century when loganberries and boysenberries were developed as hybrids from the raspberry and the blackberry. The English herbalist writing in the 16^th century, John Gerard, calls them Hindberry (from the Saxon Hindbeer) and Raspis. In the 1700s people were making vinegar, wines, sauces and desserts from these fruit, and the red raspberry was taken to North America by British immigrants. The black raspberry is indigenous to North America, as the yellow Himalayan raspberry is indigenous to Asia.

  Raspberry syrup can dissolve tartar on the teeth and raspberries were once used for their dye. They have astringent qualities and are useful in cases of mild diarrhoea. You can make raspberry wine with them and this is a very light, tasty fruit wine. Raspberry vinegar used to be given for chest complaints, and it is easy to make. You need 2 pounds of raspberries to 1 pint of white wine vinegar, and leave for a few weeks, then simply strain out the fruit, or you can leave in some fruit so that the flavour intensifies. It is delicious on green salads.

  Raspberry leaves make a wonderful tisane which strengthens the uterus and is useful to prevent miscarriages. It has also been used to ease labour pains and to help with contractions. In fact raspberry leaf tea is useful for women in general as it helps reduce excessive blood flow during menstruation as well as easing cramps. The leaves contain vitamins A, C, D, E and some B-complex ones, as well as minerals and other compounds which are beneficial for our overall health. The tisane can be made with 1 ounce of dried leaves from the red raspberry canes to 1 pint of boiling water. Let the leaves steep for 15 minutes, then strain and drink a cup of the tea. You can do this 3 times a day. This tisane can also be used as a douche for vaginal infections and is considered a general tonic and antiseptic for wounds. It will also reduce the body temperature. You may need to put honey into this tisane to taste. It can help with cystitis, menopausal symptoms, mild diarrhoea, colds and fevers and an infusion of the leaves and the flowers of red clover is said to promote both male and female fertility.

  To “blow a raspberry” is to make a farting noise with your mouth and this was commonly done at music halls when people didn’t appreciate an act. That is this fruit’s contribution to the English language.

EASY RASPBERRY CHEESECAKE

Ingredients

Base

8 oz wheat biscuits such as digestives, crushed

50 gr melted butter

Filling

175 gr of vanilla sugar (see rhubarb) or the same weight of sugar and a few drops of vanilla extract or a vanilla pod

600 gr cream cheese

2 eggs

1 egg yolk

145 ml soured cream, or single cream with a few drops of lemon juice mixed into it

300 gr fresh raspberries, hulled and washed

1 tbsp icing sugar

Method

Preheat the oven to Gas Mark 4 or 180°C and grease a loose bottom cake tin or a quiche dish.

Mix the biscuit crumbs with the melted butter and press this mixture into the base and sides of the tin.

Beat the cream cheese with the flour, sugar, vanilla extract if using, eggs, yolk and soured cream until the mixture is light and fluffy. Stir in half the raspberries and pour the mixture into the biscuit base and bake for 40 minutes or until the filling is set but a little wobbly in the centre.

Leave to cool.

Put the rest of the fruit into a pan with the icing sugar and the vanilla pod if using. Heat until juicy and mash with a fork. Then sieve the raspberries onto the top of the cheesecake and decorate with fresh raspberries if you wish to. Alternatively just serve with fresh raspberries. If any of the raspberry sauce is left add this to the individual dishes.

This has Taste and is a Treat.