Secret Of Nutmeg

Nutmeg refers to a number of species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. The nutmeg tree is important for two spices derived from the fruit, nutmeg and mace.^[1]

Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or arillus of the seed. This is the only tropical fruit that is the source of two different spices.

Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below).

The outer surface of the nutmeg bruises easily.

The pericarp (fruit/pod) is used in Grenada to make a jam called "Morne Delice". In Indonesia, the fruit is also made into jam, called selei buah pala, or sliced finely, cooked and crystallised to make a fragrant candy called manisan pala ("nutmeg sweets").

The Common or Fragrant Nutmeg, Myristica fragrans, native to the Banda Islands of Indonesia, is also grown in Penang Island in Malaysia and the Caribbean, especially in Grenada. It also grows in Kerala, a state in the south part of India. Other species of nutmeg include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India, called Jaiphal in Hindi; both are used as adulterants of M. fragrans products.

Historically, there is some evidence that Roman priests may have burned nutmeg as incense. It is known to have been used as a prized and costly spice in medieval cuisine. In some monasteries monks were allowed to sprinkle nutmeg on their pease pudding. During Elizabethan times it was believed that nutmeg could ward off the plague, and it was traded by Arabs during the Middle Ages. Following the 17th century, nutmeg was much in demand, so much so that takeovers from larger countries threatened the small islands where it was originally grown. Currently Indonesia and Grenada dominate production and exports of both nutmeg and mace.

As is true of so many popular foods, there is a downside. Nutmeg was first brought to Europe from the Banda Islands by Portuguese sailors in 1512, and soon was regarded as a cureall and tonic. Its hallucinogenic properties were also soon discovered. The key components of nutmeg are volatile oil (including borneol, eugenol, myristine, and butyrin). Myristicin is the constiuent most responsible for its toxicity and hallucinogenic action, and safrole in isolation and in high doses is carcinogenic. On the other hand, clinical trials have successfully treated Crohn's disease with nutmeg.

A most historically interesting spice, nutmeg has long been alleged to have aphrodisiacal powers, giving rise to a lot of love potions. At the height of its value in Europe, nutmeg was carried around by ladies and gents as a demonstration of wealth. Diners would flourish tiny graters and grate their own in fancy restaurants. As a result, personal nutmeg graters became quite fashionable, resulting in intricate designs and shapes made of precious metals.

Nutmeg is not used medicinally very much in the west now, because of its potential toxicity. It is mainly used in culinary dishes here and that is fine with me. The Chinese use it to warm the stomach and to regulate energy. In India, nutmeg is ground into a paste and applied directly to areas of eczema and ringworm.

Large doses of nutmeg, as much as 12 twelve spoons a day is indeed fatal, and this proved to be a problem in some countries before the use of it became regulated. There is no indication that a mere sprinkling of it in foods is harmful. As a seasoning, it is a flavorful addition to many foods, and is best grated fresh. In Indian cuisine, nutmeg powder is used almost exclusively in sweet dishes. Ground nutmeg is also smoked in India. In Middle Eastern cuisine, nutmeg powder is often used as a spice for savory dishes. The same is true for Greece and Cyprus. In Europe, nutmeg is used especially in potato dishes and in processed meat products. It is also used in soups, sauces, and baked goods. In Dutch cuisine, it is added to vegetable dishes like Brussels sprouts, cauliflower and string beans. The Japanese variety of curry powder includes nutmeg as an ingredient. It is also used in mulled cider, mulled wine, and eggnog. In the Caribbean, it is usually sprinkled on top of any rum drink.

That is a lot of history about one little spice, one relatively small tree. Much ado about nothing, perhaps. But as we prepare for the holidays, I'll bet nutmeg is often used in many of our homes. I had no idea there was a downside to nutmeg. To me it is a delightfully tasty spice, and one I associate with those weekend mornings many years ago in the Appalachian mountains. It is good to know that ground nutmeg in our dishes is not likely to hurt us, but will only enhance what we already enjoy eating or drinking.

Bananas to resist GFC impact

Bananas are expected to resist the impact of the global financial crisis more than other agricultural commodities, the UN’s Food and Agriculture Organization has said in a report.The UN agency predicts banana imports to decline slightly to 13.8 million tonnes in 2009, about 3.3% less than 2007. Banana imports by developed countries fell by 4.1%, 5.5% and 3.2% respectively.

Developing countries on the other hand will continue to register an increase in demand for the fruit, with imports predicted to rise 2.5% to 2.33 million tonnes, driven largely by China. If the recession bottoms out by the end of 2009, then the demand for bananas will increase by up to 7.8% and tropical fruits by about 2% in 2010, FAO said.

The main reason the demand in bananas is expected to resist the recession is because the fruit is deemed by consumers to be a necessity and is therefore less sensitive to changes in income and price. In addition, the share of household income that is expended on fruit purchases is small.

Upward trend

“With steady growth in populations and income, and rising awareness about the positive nutritional value of fruit, global banana and tropical fruit consumption is likely to continue its upward trend in the next few decades,” the FAO report said.

The combined trade in banana and tropical fruit now accounts for nearly 40 per cent of the global fruit market. The FAO report, which also examines how the banana market fared in earlier economic recessions, is to be presented to international banana and tropical fruit experts and policy makers.

They will meet at the Joint Meeting of the Fourth Session of the Sub-Group on Bananas and Fifth Session of the Sub-Group on Tropical Fruit in Rome from 9 - 11 December 2009.

Disease wipes off $4 billion

In a separate report to be delivered to the meeting, FAO is calling for more resources to go towards creating a global map of banana and plantain diseases, warning that the cumulative production damage caused by disease could mount to over $4 billion by 2010, impacting primarily on the incomes of smallholders.

Banana Bunchy Top Disease and Banana Bacterial Wilt threaten the food security of 70 million people in 15 countries in sub-Saharan Africa who depend on bananas for their livelihood and food supply. Two other diseases, Black Leaf Streak and Fusarium Wilt are also spreading.

“All four diseases…merit far greater investment in public awareness, basic and applied research and farmer training and production services to growers,” said FAO in its report.

However, limited resources to address multiple problems have been the major constraint.

Buah Tarap

Buah Tarap (pronounced is Sarawak as Buah Terap) season is here. This is one of the most delicious of all the tropical fruits and is also a beautiful exotic tree. It has lobed leaves, as large as 2-4 foot long and 1 foot broad, similar to the Breadfruit’s, but a little less  lobed. In a wild, it is found extensively in Brunei Darussalam and parts of Sabah and Sarawak and of course right here at The Kebun.

The fruit does not fall to the ground when ripe, only when it is over ripe and rotting. It may be harvested while still hard, and left to ripen until soft. The ripe fruit is opened by cutting the rind around or just twisting and gently pulling the halves complete the operation. The inside of the fruit is somewhat similar to the Jackfruit but the color is whitish. The core is relatively large, but there are fewer “rags” and less non-edible parts. Arils are white and the size of a small grape, each containing a 1/2″ seed. Once opened, the fruit should be consumed quickly (in a few hours), as it loses flavor rapidly and fruit oxidizes.

To open the fruit, just press your thumb into the soft skin and pry the pieces away and you’ll be greeted by a nicely arranged array of white sacs that looks like pale miniature Cempedaks. They will be wrapped in yellow tendrils extending from the husk and stuck to the main stem of the fruit found in the center. To eat, just twist the fruit and pop it into your mouth and the center of the fruit consists of a single oval shape brown seed. A single Tarap can hold as much as 150 to 200 little sacs within but the size of the fruits will vary from tree to tree.

Mangosteen For Flawless Skin

To be considered beautiful, a clear skin is a pre-requisite. Sadly, not everyone is born with flawlessly radiant skin. Bumps, scales, rashes, and the like, can be an ugly sight to ruin your self-image. Battling with skin problems can get frustrating and be a source of insecurity for most people. Genetics, environment, habits and diet all play a role.

A flawless complexion is a reflection of a healthy body. The toxins circulating in your blood could leave you with a dull complexion and a range of diseases. So how do you start your journey to a clearer skin?

Let Mangosteen Put You a Step Closer to your Goal

Mangosteen is a tropical fruit found mostly in Southeast Asia. It is round in shape, with purple covering when ripe, sweet white pulp, and seeds within the pulp. The medicinal properties are found richly in the pericarp or rind, with lower concentrations in the pulp. The fruits are harvested only twice a year.

To benefit from the maximum health benefits of the fruit, the pericarp part is grounded and packaged into a pill form. There is also a juice form that utilizes both the pericarp and the rest of the fruit, but it is mixed with other fruits to improve the taste, and comes out more expensive than the solid form.

Since ages ago, the fruit’s pericarp has been used as a tincture for treating skin disorders. Rind decoctions have been applied externally as an astringent. Lately, its antimicrobial actions have been found to be effective against the progression of acne. Its activity against methicillin- resistant Staphylococcus aureus is worth mentioning.

Mangosteen has anti-inflammatory effects derived from its xanthone extracts called garcinol and mangostin. Xanthones are phytonutrients know to exhibit strong anti-oxidant effects. They are highly concentrated on the pericarp. Garcinol and mangostin are found to exhibit anti-inflammatory properties by inhibiting cyclo-oxygenase enzymes and carcinogens (cancer- causing substances). Anti-viral and anti-fungal properties were also observed from the Xanthones.

The anti-oxidant effects from mangosteen prove to be beneficial in keeping the skin Healthy.

Mangosteen Juice vs. Capsule

There are 2 preparations of mangosteen: the juice form and the solid or capsule form. The juice form uses the whole fruit and has pleasant taste. Other fruit juices are added, to improve the taste. The capsule form utilizes the pericarp of mangosteen, which contains the highest concentration of xanthones.

To extend its shelf life, the juice form uses preservatives including sodium benzoate, which is converted to benzene. Benzene has been linked to diseases such as leukemia. Futhermore, the juice form undergoes the process of pasteurization, destroying the inherent medicinal benefits that you are after.

The capsule form contains 100% mangosteen, has no preservatives, and cheaper than the juice form. It doesn’t go through processes that increases production cost and destroy the health benefits of mangosteen.

Some Skin Disorders Effectively Treated With Mangosteen

More and more skin disorders are being discovered to be responsive to mangosteen treatments. The list is endless, but here are some of the more popular uses of the fruit extract and how mangosteen addresses their respective problems:

Acne

Teen-agers are the most commonly affected population of this skin disorder. It is caused by the blockage of pores and overproduction of sebum. It manifests with bumpy skin lesions also known as zits. It becomes reddish, enlarged, and may contain pus when inflamed.

Several factors are linked to acne:

• Hormones
• Genetic History
• Stress
• Accumulation of Dead Skin Cells
• Hyperactive sebaceous (oil) glands
• Bacteria, particularly Propionebacterium acnes
• Use of steroids
• Exposure to certain chemical compounds

Diet has been implicated, yet no adequate studies prove its relationship with acne.

Treatments for acne are available, ranging from topical creams to oral antibiotics and retinoids, to intralesional steroid injection. The increasing resistance of microorganisms against antibiotics poses a challenge for effective management of acne. Retinoids, on the other hand, cause defects in the fetus when taken by a pregnant woman. These drawbacks make more people turn to natural ways of healing.

Mangosteen has been found to have anti-bacterial properties against acne-causing P. acnes and S. epidermides. Its anti-inflammatory action soothes the irritation and prevents further growth of the pimple.

The strong anti-oxidants in xanthones are your army against environmental stressors and toxic build-up in the body that can aggravate acne. Stress, whether physical or mental, invites free radicals in the body. By taking anti-oxidants, the free radicals are prevented from causing havoc to the skin.

Eczema

Eczema is a persistent skin condition characterized by dryness, rashes, redness, and itchiness, formation of blisters, oozing, cracking or bleeding, often found on the flexor aspect of joints.

The most common type of eczema is atopic or allergic in origin. Foods that were found to trigger it were eggs, peanuts, chocolate, wheat, cow’s milk, chicken and potato. Emotional stress, rough clothing, chemical irritants, bacterial infection and environmental changes all cause a flare-up. The bacteria Staphylococcus aureus complicates eczema by infecting the areas that resulted to abrasions after scratching.

Eczema is inherited but not contagious. It cannot be cured, only controlled. The symptoms are annoying and it can be a stubborn disorder to treat. You may have tried all the topical creams, steroids, and immunosuppressants available in the market, to no avail.

A number of patients attest to the efficacy of using mangosteen for eczema. Traditionally, the rind of the fruit has been used to treat skin disorders including eczema. The anti-inflammatory nature of mangosteen accounts for the improvement of symptoms. When taken constantly, your body starts to heal and rids off the toxins aggravating the condition.

The antibacterial power of mangosteen against Staphylococcus aureus is of value in preventing flare-ups and complications.

Psoriasis

Psoriasis is an inflammatory skin condition affecting men and women equally. It occurs when the autoimmune system of your body gets messed up. The plaque type makes up for 80% of psoriasis cases. It is commonly symmetrical and found on the elbows, knees, buttocks, and scalp. The affected skin is red and scaly, which cracks and bleeds. The itchiness that comes along with it disrupts a good night’s sleep.

The exact cause why one suffers from it is still not well established. Genes and faulty signals in the immune system are believed to be among the culprits. It is an old skin problem that dates back to 35 AD. To this day, no cure has been found.

Not everyone with a family history of psoriasis develop it. There has to be provoking factors to precipitate the disease process, such as: Injury to the skin, pharyngitis caused by Streptococcus, emotional stress, and drugs including antimalarials, beta-blockers, lithium, and NSAIDs.

Despite that there is no cure to it, there are treatment options that can clear it for a period of time. Topical creams, light therapy and systemic medications are among the choices.

The topical creams may get messy and stain clothings. For light therapy, you need to keep coming back to the doctor’s office for several weeks. Most of the systemic medications have serious side effects, that they have to be combined or rotated with other treatments to lessen the side effects.

If you’d rather not deal with the drawbacks of the said treatment options, you can always try mangosteen supplements. Like eczema, the anti-oxidant and anti-inflammatory properties of mangosteen take care of flushing out the harmful substances that contribute to the disease process, while keeping the body at its optimum health.

US: National Mango Board’s Foodservice Efforts Serve Up Success

The National Mango Board’s (NMB) strategic foodservice efforts are playing an important role in moving mangos from the produce aisles to restaurant tables. Since 2007, the number of menu items with mango increased by more than 20 percent, and based on current trends, the fruit made the list of the top eight “Fruit Ingredients on the Move,” according to a 2009 Mintel Menu Insights report.

NMB is playing a strong role in the fruit’s success with year-round efforts to raise awareness and promote education about mangos at the foodservice level. Programs in 2009 include a sponsorship of the 12th Annual World of Flavor conference this month at the Culinary Institute of America in California. The NMB partnered with Sodexo on a limited-time-offer promotion earlier this year, sponsored The Flavor Experience this past summer and participated in the International Foodservice Editorial Council Annual Conference in October. The NMB’s participation with IFEC deepened last month when NMB marketing manager, Megan McKenna, was elected to serve as an IFEC board member for a three year term.

“The NMB’s foodservice program works on many different levels, including media outreach, event sponsorship and menu development in order to maximize exposure for mangos on a limited budget,” said Wendy McManus, marketing director for the NMB. “The foodservice industry is the gatekeeper for what many consumers add to their shopping lists each week, so forming these connections in foodservice can have a major impact on the mango industry.”

The NMB engaged in a limited time offer summer promotion with Sodexo where six mango dishes were featured at 2000 locations. During the promotion, mangos were featured in their Tropical Fruit Salad Cup, Mango Chicken Chop Salad, Mango and Avocado Chicken Ciabatta, Thai Shrimp and California Avocado Salad, Grilled Fish Tacos and Mango Shrimp Salad Croissant. To promote these mango dishes Sodexo created promotional point of sale materials for each dish featuring a recipe description, photography, nutritional information and the NMB logo.

Grilled Fish Tacos signage for Sodexo promotion featuring fresh mangos and the NMB logo

In August, the NMB sponsored The Flavor Experience in San Diego, CA, where mangos were featured in eight of the dishes offered to attendees during the three day conference; from parfaits and custards to pastas, salads and kabobs. The NMB showcased mangos with chefs and foodservice operators and identified restaurant chains who showed an interest in adding fresh mangos to their menus. In addition, Chef Robert Danhi’s toolbox session focused on fresh mangos and their versatility in texture and taste on the menu during all levels of ripeness.

The NMB attended the International Foodservice Editorial Council (IFEC) Annual Conference in October in which representatives of the NMB met with 20 foodservice media editors in fast-paced 10 minute sessions to talk about editorial opportunities for the upcoming year. The NMB also donated a case of fresh mangos to the silent auction and sponsored the Chef Showcase, an event in which local chefs were paired with specific products to create foodservice-oriented dishes. The NMB’s partner chef, Paul McCabe from Kitchen 1540 in San Diego, created a Smoked Coriander Rubbed Lamb Loin with Mango Kosho, Hon Shimeji, Green Mango Slaw and also had a Mango Pate De Fruits.

The NMB’s online foodservice section, www.mango.org/foodservice, is updated consistently to meet the needs of the industry. Visitors will find information on mango varieties and availability, how to select, cut and store, foodservice recipes, a crop forecast and even where to find suppliers.

The NMB’s 2009 foodservice program is already surpassing results from 2008, with more than 3.2 million impressions to date for an advertising equivalency of almost $125,000. Continued foodservice efforts in addition to consumer, trade and retail programs in 2010 will more thoroughly integrate mangos into the U.S. market and make them a top fruit of choice in households across the country.

For more information visit: www.mango.org

Malaysian Culture

Our Culture
Malaysian culture or Malaya culture is a mixture of Malay, Chinese, Indian, and various indigenous tribes dating back to more than fifteen hundred years ago from a Kedah kingdom in Lembah Bujang with traders from China and India. Other cultures in the past that influenced heavily on the culture of Malaya include the Persian, Arab and European.

Cultures have been meeting and mixing in Malaysia since the very beginning of its history. More than fifteen hundred years ago a Malay kingdom in Bujang Valley welcomed traders from China and India. With the arrival of gold and silks, Buddhism and Hinduism also came to Malaysia. A thousand years later, Arab traders arrived in Malacca and brought with them the principles and practices of Islam. By the time the Portuguese arrived in Malaysia, the empire that they encountered was more cosmopolitan than their own.

Malaysia's cultural mosaic is marked by many different cultures, but several in particular have had especially lasting influence on the country. Chief among these is the ancient Malay culture, and the cultures of Malaysia's two most prominent trading partners throughout history--the Chinese, and the Indians. These three groups are joined by a dizzying array of indigenous tribes, many of which live in the forests and coastal areas of Borneo. Although each of these cultures has vigorously maintained its traditions and community structures, they have also blended together to create contemporary Malaysia's uniquely diverse heritage.

Malaysia is a friendly, beautiful, culturally rich country and one that’s extremely good value for money to travel in. It’s modern enough to be comfortable yet full of natural beauty to be mesmerized.

Culture and Art: The mix of cultural influences in Malaysia is the result of centuries of immigration and trade with the outside world, particularly with Arab nations, China, and India, however each culture remained largely intact; that is, none have truly been homogenized. Traditional temples and churches exist side by side with mosques.

Special activities: Malaysia also offers some very special activities, and if you make room for one or two of them, they will enhance your trip immeasurably. You can choose to spelunk in the world’s largest single cave chamber in Sarawak’s extraordinary Gunung Mulu National Park, or a diving trip in the tropical waters off both Peninsular Malaysia and Borneo where you can find some of the world’s best scuba diving sites. A visit to the rain forest of Malaysia should be high on the list for anyone who has an affinity for nature, and it should be: the Malaysian rain forest is unique in the world, and the oldest on the planet.

Cuisine: Malaysia is a fabulous place to enjoy the art of eating and drinking. Malaysian Food is a multicultural fusion of Malay, Indians, Chinese and a bit of Peranakan, and this create a unique food that’s not only colorful, spicy and eclectic, but also downright tasty.

Come enjoy Malaysia with me, you can really see, feel, touch, smell and taste the hidden treasures of Malaysia. With so much to see and so much to do, one will never complain about feeling bored here. So, what are you waiting for? Come and visit Malaysia!

Malaysian Cuisine

Tropical Malaysian Cuisine



Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.



Malaysian Food is not one particular distinction of food but a culinary diversity originating from it's multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya and the Indigenous peoples of Borneo. A brief look into the past and how this multi-ethnic country came to be, is essential in order to comprehend how such a cosmic array of food, has now come to be known all over the world as 'Malaysian Food'. Presented here are some of the various delicious and popular dishes from this rainbow of gastronomic spectrum, with pictures and detailed recipes, from each unique ethnic kitchen.
Malaysia is in Southeast Asia. Geographic coordinates: 2 30 N, 112 30 E. The size of Malaysia is slightly larger than the state of New Mexico, USA. Malaysia consists of two parts: West Malaysia, also called Peninsular Malaysia or Malaya; and East Malaysia. The two parts are 403 miles [650km] apart and are separated by the South China Sea.

West Malaysia is bordered on the north by Thailand, on the east by the South China Sea, on the south by Singapore [separated by the narrow Johore Straits], and on the west by the Straits of Malacca and the Andaman Sea. There are 11 states and two federal territories in West Malaysia.

East Malaysia is bordered on the north by the South China Sea and the Sulu Sea, on the east by the Celebes Sea, and on the south and west by Kalimantan - the Indonesian part of Borneo. There are 2 states and one federal territory in East Malaysia. Along the coast within Sarawak is the independent nation of Brunei.

Malaysia's climate allows for fruits to be grown all year round. Most tropical fruits are either grown in Malaysia or imported from neighbouring countries. The demand for fruits is generally quite high. Some notable fruits include:
The durian, a fruit with a spiky outer shell and a characteristic odour is a local tropical fruit that is notable because it provokes strong emotions either of loving it or hating it. It is also known as the "King of the Fruits".
The rambutan also has a distinctive appearance, being red or yellow in colour (when ripe) and having fleshy pliable spines or 'hairs' on its outer skin.
The mangosteen, often called the "Queen of the Fruits".
The lychee, which has a bumpy red skin and sweet, sometimes made with tea to make it sweet. they are sold all year round.
The mango, a refreshing fruit
The longan, which name translates to 'Dragon Eye' in Chinese, and is called mata kucing in Malay (literally 'cat's eye') and it's similar to lychee

Papaya

The papaya is a fruit with its origins in South America. But it has grown well in this region and is considered almost native. This fruit is noted for its flavor and the flesh is usually orange to reddish in color. The fruit can be eaten fresh or chilled. Just add a squeeze of lime or lemon for added taste.

Rambutan

The rambutan season takes place twice a year. The egg-shaped fruit has a reddish-yellowish color, or a combination of colors, as its outer skin. The skin and seed are discarded, but the flesh is usually white, sweet, and juicy.

Pineapple

The pineapple is known as nanas locally. There are two pineapple commercial varieties in the country. For canning, they are known as "nanas merah" (red pineapple) or "nanas hijau" (green pineapple). For eating raw, the nanas Sarawak (Sarawak pineapple) and nanas Moris (Moris pineapple) is used. The nanas Sarawak is usually minimum in size with pale yellow flesh. The nanas Moris is usually smaller with a bright yellow flesh.

Mangosteen

The mangosteen is considered to be a choice tropical fruit and like the durian, native to Malaysia. While the durian is seen as " heaty" for the body, the mangosteen is "cooling". Shaped like round berries, the size of tennis balls, it has a thick fibrous outer layer that is usually maroon in color. It is easy to open by merely pressing between the palms.

Durian

Durian is often called the "king of fruits" by those who love it.For instance, it has a smell that can be "over-powering" to those newly introduced to it. It has a thorny appearance and could hurt if you allowed it to fall on your feet! It is even quite difficult getting at the fruit inside. Good durians have pulp that are neither watery nor hard to touch. It is kind of the in-between that is considered most delicious.