Soma
Sacred Earth => Food [Public] => Topic started by: Michael on November 28, 2014, 08:46:27 PM
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Most think my tastes are very weird, and perhaps they are, but they are still delights to me. Truth is, I love strong flavours - the more unusual the better. For example, I love the taste of raw chilli and olives in the mouth together.
Anyway, here are a few of my specialities.
Current favourite drink for a hot day:
- About a half-shot of Swedish Bitters (you need to get the ones which include camphor in their ingredients - some brands dropped this out to lift their sales).
- About one-sixth of a teaspoon of Jaljira. There are two brands of Jaljira, and one is Everest which I am using currently (the other name I forget, which I haven't tried but have in the pantry).Very few people outside of Indians have heard of Jaljira, but ask an Indian (older ones), and they will know immediately what you mean. It is a powdered mix, which of itself can be put in lime and soda water. Ingredients: Salt, Dried mango, Mint Leaf, Cumin, Black Salt (Oh my God, you have to try Black Salt! - like eating desiccated sulphured sewage... yum yum! Julie always complains when I open anything with Black Salt included), Chilli, Black Pepper, Dry Ginger, Asafoetida and Malic Acid.
- Mix this together in the bottom of a large glass, then slowly - very slowly - pour in cold sparkling mineral water. The Swedish Bitters itself will create a very handsome froth head, and on it's own with the mineral water is a fine substitute for beer. But with the Jaljira (or Jaljeera) the froth explodes. In a fine Indian restaurant in Mangalore, I added too much Jaljira to my lime soda, which caused it to overflow all over the table - terrible embarrassment. I had to cover it with the place cloth, but the ever-so-finely-dressed waiters saw immediately what a pig I'd been. Luckily their food was too expensive for us, so we never went back. Thus, pour the mineral water in in batches, as you await the froth to subside - be patient. The result is a great taste delight - for me anyway.
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would have to try that one
i had a wife who grew up in india for a short while when i was younger
i did love trying all the different foods and flavors
australian food seemed so bland in contrast
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For example, I love the taste of raw chilli and olives in the mouth together.
My brother wanted me to get "Spanish Olives stuffed with Jalapeno"... not for me.
Garlic, or pimento, or almonds, yep. Or even a strong olive, like a kalamata, with feta.
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I like Tabasco in my chili. A lot of it. It is delicious. :)
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Most think my tastes are very weird, and perhaps they are, but they are still delights to me. Truth is, I love strong flavours - the more unusual the better. For example, I love the taste of raw chilli and olives in the mouth together.
Anyway, here are a few of my specialities.
Current favourite drink for a hot day:
- About a half-shot of Swedish Bitters (you need to get the ones which include camphor in their ingredients - some brands dropped this out to lift their sales).
Swedish Bitters - what is that? can you plese give som more info, as brands7labels or ingredients.
for instance I do not recognize the use of camphor[/list]
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I currently use this product: Hilde Hemmes Swedish Bitters
This is what's in them in general: http://en.wikipedia.org/wiki/Swedish_bitters
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Well, this is a typical name flaw/fraud. As we in sweden says Wienerbrot to what they in Austria (Wienna) label Copenhagers.
This Swedish Bitter that you use has nothing to do with Sweden, as far as I can see.
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Just as Apple Pie is not American.
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Well they refer to some Swedish doctors from the 18th century that invented the Formula. If you should by that mix in Sweden you'll get a product that is made in any other country but Sweden.
From Wiki:
Swedish bitters is a Bitter and a traditional herbal tonic,[citation needed] said to have been formulated in a similar way by Paracelsus and rediscovered by 18th century Swedish medics Dr. Klaus Samst and Dr. Urban Hjärne.[1] In modern times Swedish bitters has been popularised by Maria Treben, an Austrian herbalist.[1] The tonic is claimed to cure a large number of ailments and help digestion. However, these claims are presented with little in the way of scientific evidence to support them.
The alcoholic Swedish bitters is reported as having a similar flavour to Angostura bitters, though perhaps a little drier. Nowadays is more common to prepare Swedish bitters from a dry herbs mixture [2]
The following herbs are added to alcohol to make Swedish Bitters:
aloe as active ingredient
water extract of the following herbs: angelica root (angelica archangelica)
carline thistle root (carlina acaulis)
camphor (cinnamomum camphora)
manna (fraxinus ornus)
myrrh
rhubarb root (rheum palmatum)
saffron
senna (senna alexandrina)
theriac venetian (theriac)
zedoary root (curcuma zedoaria)
There are variations on this recipe and herbal shops supply alcoholic[3] and non-alcoholic versions of the drink.
Some Swedish Bitters that are sold might have up to 22 different ingredients. One of these Swedish Bitters is produced in Germany as a dry mix by Stefan Zwerenz,
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"Swedish Bitters" is just a brand name Jahn, in the same way that Swisse Vitamins is not from Switzerland. But in the case of Swedish Bitters, there is at least an echo from Sweden, but I'd say that is probably accidental - who knows if the ingredients are similar. I've never felt it was connected to Sweden.
I've been using Swedish Bitters for about thirty years now (at least it seems like that long), and have tried a few different brands. I expect there is a benefit, but it's the flavour I love. I've mixed it with carbonated mineral or plane water, as a refreshing substitute for beer. It really hits the spot!
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Chandan.
This is one of the words Indians use to describe a particularly enjoyable custom they have of after-dinner mouth fresheners. Across the country, there are many varieties. I have been collecting versions for many years, and always take a keen eye to any new ones I see on Indian grocery expeditions.
The basic type is aniseed or fennel seeds coated in a variety of flavoured sugar mixes. of these, the white ones are best. But often they will mix in other seeds, and small chunks of dried fruit. Some of these are better than others.
Recently in Australia I have found a new product line called Lata's Kitchen. May or may not be the same as these links (probably not as Lata is a common name):
http://lataskitchen.blogspot.com.au/
https://www.facebook.com/lataskitchen
Anyway, they make the most unusual and delicious chandans - some are immediately tasty, while others are outrageously weird flavours. I have one at present called Heeng Goli: Sugar, Tamirand Pulp, Spices, Cumin, Black Salt - pity they don't give the full list.
Another I obtained on our last excursion in Canberra is from Calcutta. Also Lata's Kitchen: Dry Dates, Roasted Fennel, Roasted Rose petals, Sugar, Cardamom, Menthol.
But my prise find comes from a small shop in Varanasi. I discovered his home mix chandan many years ago, so this time brought back two larger tins. A pinch of this stuff explodes in your mouth with the most wonderfully tantalising stimulation. Unfortunately I don't know what's in it, but I cherish it while it lasts.
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Yes, Ellen and Vicki mentioned the chilli issue. So many people in Western countries dislike chilli, although a pinch of it has become commonplace in so much cooking. In Asia at least, chilli is in everything, and the population grow up on it from childhood.
Tabasco is not my favourite chilli, that is the sauce by that name - I have not tasted any chillies actually called tabasco. I used to love it, but soon found the flavour too dominating, and strangely sweet. For a sauce-from-a-bottle, I prefer chilli without too much flavour, because I tend to add that to dishes where there is already plenty of flavour.
My favourite chilli is plane fresh chillies. I like them not too hot, like the small hot ones popular in supermarkets. I want to enjoy the eating as well as the heat. In India I would always bring my own chillies, as rarely can Westerners get hot food in India these days. A bite of chilli then a mouth of whatever dish - yum.
My second favourite style of chilli is in pickles - I'll get on to that next.
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Ha!
I
Will try that bite
Of
Chilli then bite
Of
Dish
Now thanks
Yesterday i tried to cook fish with chilli
Except usually i
Make it with coconut milk and i had ran out
So i tried it with oil and it was not great
i have chillis growing and hanging up too
they are really easy and hardy to grow here