The Power of Black Pepper: Aroma and Culinary Magic
Aroma: Black pepper has a pungent, sharp,
and spicy aroma that is instantly recognizable. The scent can be described as
woody, piney, and slightly floral, with a hint of citrus.
Role in Cooking: Black pepper is a versatile spice
used globally to enhance the flavor of various dishes. It adds depth and a mild
heat to both savory and sweet dishes. It is often used in:
Seasoning meats, fish, and
vegetables.
Flavoring soups, stews, and
sauces.
Enhancing salad dressings and
marinades.
Adding a spicy kick to baked
goods and desserts.
Location of Growing: Black pepper is native to the
Malabar Coast of India but is now widely cultivated in tropical regions around
the world. Major producers include:
India
Vietnam (the largest producer
and exporter)
Indonesia
Brazil
Sri Lanka
Health Benefits: Black pepper offers several health
benefits:
Digestive Health: Stimulates the secretion of
digestive enzymes, promoting better digestion and reducing gas.
Antioxidant Properties: Contains piperine, which has
antioxidant properties that help neutralize harmful free radicals.
Anti-inflammatory Effects: Piperine also has
anti-inflammatory properties, which can help reduce inflammation and pain.
Enhanced Nutrient Absorption: Increases the bioavailability
of certain nutrients, such as curcumin (found in turmeric), vitamins, and
minerals.
Weight Management: May help in weight loss by
boosting metabolism.
Storage:
Whole Peppercorns: Store in an airtight container
in a cool, dark place to maintain their flavor and potency for up to a
year.
Ground Pepper: Also store in an airtight
container, but it tends to lose its flavor faster than whole peppercorns,
usually within a few months.
Nutrition: Black pepper is low in calories but
rich in vitamins and minerals. A teaspoon of black pepper contains:
Calories: 6
Carbohydrates: 1.4 grams
Fiber: 0.6 grams
Protein: 0.2 grams
Small amounts of vitamins C, K,
and E, as well as calcium, iron, magnesium, and potassium.
Interesting Facts:
Historical Value: Black pepper, often referred
to as "black gold," was once used as a form of currency and was
highly prized in ancient trade.
Culinary Staple: Black pepper is the most
traded spice in the world and is found on nearly every dining table, often
paired with salt.
Medicinal Use: In traditional medicine, black
pepper has been used to treat a variety of ailments, including respiratory
issues, infections, and digestive disorders.
Piperine Content: The compound piperine,
responsible for black pepper's spiciness, is also used in various health
supplements to enhance nutrient absorption.
Summary
Black pepper (Piper nigrum) is a
widely used spice known for its pungent aroma and versatile role in cooking. It
is grown primarily in tropical regions like India, Vietnam, and Indonesia. With
numerous health benefits, including aiding digestion and providing
anti-inflammatory properties, black pepper is both a culinary and medicinal
staple. Store it properly to retain its flavor, and enjoy the nutritional boost
it offers in your daily diet.
Every year I look forward to our Mango tree harvest. Family and friends come together to help pick the mangoes.
After gathering the mangoes, I plan for new and old recipes. My family's favorite is the mango oatmeal muffins.
Nutrition Profile
Mangoes are not only delicious but also contain essential nutrients. The nutritional value of mangoes can vary slightly depending on the variety and ripeness of the fruit, but in general, they are a rich source of Vitamin C, folate, and water.
Ingredients. 3 cups frozen watermelon chunks 1 cup sliced fresh strawberries 1/2 cup rum (can be omitted or reduced to taste) Juice of 1 lime 3 tablespoons agave syrup Ice if needed Watermelon wedges for decoration
Directions. 1. Combine all ingredients in a blender, process until smooth. If you like your cocktails thick and slushy, add ice to get the right consistency. If you prefer your cocktail less slushy, skip the ice.
Nutrient Analysis Services Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 30 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian Nutritionist. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN, FAND at recipenews@gmail.com
National Hot Dog and Sausage Council How It's Made - Hot Dogs U.S. Laws Regulating Hot Dogs Food Safety Hot Dogs and Nutrition Hot Dogs and Sodium Nitrate Choking risk Commercials Then and Now
The U.S. Chamber of Commerce designated July as National Hot Dog Month in 1957. The National Hot Dog and Sausage Council (http://www.hot-dog.org) is an organization created in 1994 by the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and suppliers of equipment, ingredients, and services. The Council conducts scientific research and informs consumers and media on quality, safety, nutrition, and preparation of hot dogs and sausages.
What's In A Hot Dog by Joy Bauer
How It's Made - Hot Dogs
U.S. Laws Regulating Hot Dogs
A hot dog, frankfurter, or wiener is a cooked sausage. It can be made from beef, pork, veal, turkey, chicken, or a combination of these, and the label must state the type of meat and other ingredients used. Federal Standards of Identity.
1. Hot dogs may not contain more than 30% fat or no more than 10% water.
2. Beef or all-beef: Only beef with no soybean protein or dry milk solid fillers added.
3. Kosher: All beef, usually heavily seasoned.
4. Frankfurter may contain up to 3.5 percent fillers from a combination of meats.
5. Turkey or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.
6. If a variety of meats, cereal, or soy fillers are used, the product name must be changed to "links," or the presence must be declared on the label. Hot dogs can contain 15% byproducts, such as heart, kidney, liver, or other organs. But they must be labeled.
7. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used but must be shown in the ingredients statement on the product's label by its common name.
8. The label must say so if a hot dog has a casing or a thin skin and it is different from the meat used in the hot dog. For example, if a chicken hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this
9. The ingredients statement must list all ingredients in the product in order of predominance, from highest to lowest amounts.
10. To protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as food. It is not permitted in hot dogs or any other processed product. (Mechanically separated meat is a process whereby meat is separated from the bone by scraping, shaving, or pressing the meat from the bone without crushing, breaking, or grinding the bone.)
11. Mechanically separated pork is permitted and must be labeled as "mechanically separated pork" in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.
12. Hot dogs can contain any mechanically separated chicken or turkey.
A vegetarian hot dog is a hot dog produced completely from non-meat products. Vegetarian hot dogs are usually made from soy protein, but some contain egg whites (not acceptable to vegans). There are also vegetarian hot dogs made from tofu.
Food Safety 1. Hot dogs should be reheated until steaming hot before eating due to the threat of listeriosis.
2. If there is no product date, hot dogs can be safely stored in the refrigerator in the unopened package for 2 weeks; once opened, only 1 week.
3. Frozen hot dogs maintain their quality for about 1 or 2 months.
4. Do not leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature exceeds 90 °F.
Hot Dogs and Nutrition The traditional hot dog is high in fat and salt and contains very little fiber. Yet Americans typically consume 7 billion hot dogs during Hot Dog Season, which runs from Memorial Day to Labor Day.
Below is a list of hot dogs: beef, pork, turkey, low-fat, no-fat, and vegetarian. Moderation, individual needs, and preferences are key to planning your meals. If you eat hot dogs more than once a week, it might be wise to choose a lower-fat variety. The analysis provided is based on 2 ounces cooked. It is important to read the label and check the portion size. Some of the hot dogs listed below were rounded up to 2 ounces in order to show a comparison of equal weight.
Hot Dogs and Sodium Nitrate/Nitrite
Many brands of hot dogs contain sodium nitrite and nitrate. Nitrite and nitrate are used as food preservatives and flavor enhancers, prevent spoilage, and help prevent botulism. They occur naturally in some vegetables, fruits, grains, spices, and water. In the 1970s, several studies linked nitrite consumption with cancer in laboratory rats. As a result, the FDA and the USDA commissioned a comprehensive review of sodium nitrite's role as a food additive. The National Academy of Sciences (NAS) results stated that nitrite does not cause cancer, although exposure to high nitrate levels in certain populations may be associated with cancers. The NAS recommended reducing people's exposure to both nitrates and nitrites as much as possible without endangering the protection against botulism.
The meat industry has substantially changed in the past 20 years to address concerns about nitrite in cured meats. It reduced the use of nitrite in the processing of cured meats and now averages one-tenth of what the regulations allow.
A Consumer Report analysis found that the nitrates and nitrites in all the hot dogs tested were well below the maximum level for the additives established by the USDA. A hot dog labeled uncured cannot add nitrates or nitrites, but that does not necessarily mean the product is free of them. The three uncured hot dogs tested contained nitrites and nitrates because the compounds occur naturally in spices and other natural ingredients added during processing.
As I reviewed the literature, it was clear the controversy over nitrites causing cancer still exists today. The American Institute for Cancer Research report found that consuming one 50-gram serving of processed meat (about one hot dog) every day increases the risk of colorectal cancer by 20 percent. According to the AICR, the average risk of colorectal cancer is 5.8 percent, but 7 percent when a hot dog is consumed daily over years.
Choking Risk
Hot dogs present a significant choking risk, especially for children under 14 years of age. Seventeen percent of all food-related asphyxiations are caused by hot dogs. It is suggested the size, shape, and texture of hot dogs be modified to reduce the risk of choking. Pediatric emergency doctors note that a wedged hot dog is almost impossible to dislodge from a child's windpipe. To serve hot dogs safely for children, one should slice the hot dog into bite-size pieces. For adults, slicing hot dogs down the middle length is recommended.
Commercials Then and Now
Hebrew National Hotdog Commercial
1978 commercial for Oscar Mayer Hot Dog Wieners. Hot diggity!
The time has come to harvest our mango tree. This year, I was joined by my sister, great-nephew, and two dear friends, making the experience even more enjoyable. It's truly a special time of year for me as I revel in the joy of harvesting and delve into the excitement of exploring new recipes featuring these delicious fruits.
Below, I feature a Mango Oatmeal Muffin. Whether enjoyed as a breakfast on the go, a delightful afternoon snack, or a sweet treat after dinner, the Mango Oatmeal Muffin will captivate your taste buds. Its amazing flavor and texture make it an irresistible choice for mango enthusiasts and muffin lovers alike.
Mango Oatmeal Muffins
Serves:12
Ingredients: 1.5 cups mango or frozen mango, thawed ¼ cup brown sugar 2 eggs ½ cup canola oil 1.5 cups whole wheat flour 1 tsp baking soda 1 tsp baking powder 1/3 cup oats 1 tsp cinnamon ¼ tsp salt
Directions:
1. Preheat the oven to 375 F.
2. Whisk together two eggs, brown sugar, and oil in a medium bowl.
3. Next, add softened mango and mash with a fork to combine with wet ingredients.
4. In a separate bowl, stir all dry ingredients (flour, oats, baking soda, baking powder, cinnamon, and salt).
5. Then, add the dry ingredients to the wet ingredients and stir to combine, forming a batter.
6. Fill non-stick muffin tins 2/3 full with batter.
7. Bake for 15 to 20 minutes. Use a toothpick to insert into the muffin to check doneness; if the toothpick comes out clean, they’re ready.
Horseradish is a perennial plant with mustard, wasabi, broccoli, and cabbage. It grows up to 4.9 feet (1.5 meters) tall and is cultivated primarily for its large, white, tapered root.
The intact horseradish root has hardly any scent. When cut or grated, enzymes break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), irritating the sinuses' mucous membranes and eyes. Grated horseradish should be used immediately or preserved in vinegar for the best flavor. Once exposed to air or heat, it will lose its pungency, darken in color, and become unpleasantly bitter-tasting.
Growing Horseradish
Nutrition:The fresh plant contains an average 79 mg of vitamin C per 100 g of raw horseradish.
Culinary Use Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy beige in color. It will keep refrigerated for months but eventually darken, indicating it is losing flavor and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor of the root.
Horseradish sauce made from grated horseradish root and vinegar is a popular condiment; used with roast beef and other dishes, including sandwiches or salads. In the USA, the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce and is used as a sauce or sandwich spread.
Recipes
Baked Salmon with Horseradish Sauce
Number of Servings: 2
Ingredients:
2, 5 oz Salmon filets
2 Tbs. Lemon Juice
1 Tbs. Worchester Sauce
1 Tbs. Mayonnaise, light
1 Tsp. Horseradish
Paprika
Directions: Preheat oven to 400 degrees F. Rinse filets and pat dry. In baking dish, combine lemon juice and Worchester sauce. Add salmon and coat both sides with the mixture. Combine mayonnaise and horseradish, mix well, and spread over top of salmon filets. Sprinkle paprika over filets. Cover the dish with foil. Bake in 400 degrees F oven for eight minutes. Uncover and continue baking for 3 more minutes.
More evidence is needed to rate the effectiveness of horseradish for the following medical uses: Urinary tract problems, Fluid retention (edema), Cough, Bronchitis, Achy joints and muscles, Gout, Gallbladder disorders, Sciatic nerve pain, Colic, and Intestinal worms in children.
Side Effects, Precautions and Warnings
Mustard oil is extremely irritating to the lining of the mouth, throat, nose, digestive system, and urinary tract. Horseradish can cause side effects including stomach upset, bloody vomiting, and diarrhea. It may also slow down the activity of the thyroid gland.
When used on the skin, horseradish is possibly safe, but in large quantities may cause skin irritation and allergic reactions.
Horseradish is unsafe in children less than 4 years old. In young children, it may cause digestive tract problems.
Horseradish in large amounts is unsafe when pregnant and breastfeeding. The mustard oil in Horseradish can be toxic and irritating. Horseradish tincture should not be used regularly or in large amounts because it might cause a miscarriage.
Horseradish is not recommended for any of the following conditions: stomach or intestinal ulcers, inflammatory bowel disease, infections, or other digestive tract conditions.
Horseradish may worsen hypothyroidism.
There is a concern horseradish might increase urine flow. This could be a problem for people with kidney disorders.
Preheat oven to 400 degrees F° (200° degrees C). Use a non-stick baking sheet or spray lightly with cooking spray.
Arrange potato strips in a single layer on the baking sheet, skin sides down. Spray with cooking spray and sprinkle with thyme and salt and pepper to taste.
Bake 25 minutes in the preheated oven, or until golden brown.
Celebrate the occasion of Make Your Own Sundae Day by hosting an Ice Cream Sundae Party. Take the opportunity to indulge in your favorite ice cream, ice milk, or frozen yogurt while also exploring some delicious and healthy toppings. Here's a selection of wholesome toppings to choose from:
Fresh Fruit Medley: Slice up various colorful fruits such as strawberries, blueberries, raspberries, bananas, and kiwis to add a burst of natural sweetness and vitamins to your sundae.
Crunchy Granola: Sprinkle some crunchy granola over your ice cream to add a delightful texture and a hint of whole grains.
Chopped Nuts: Opt for heart-healthy nuts like almonds, walnuts, or pistachios that provide a satisfying crunch and a dose of healthy fats.
Shredded Coconut: Add a tropical twist to your sundae with a sprinkling of shredded coconut, rich in fiber and medium-chain triglycerides.
Dark Chocolate Shavings: Indulge your chocolate cravings with a small handful of dark chocolate shavings. Dark chocolate contains antioxidants and may have various health benefits.
Chia Seeds: Boost the nutritional value of your sundae by adding chia seeds, which are packed with omega-3 fatty acids, fiber, and protein.
Greek Yogurt Drizzle: Swap out traditional whipped cream for a dollop of creamy Greek yogurt, which adds a tangy twist and some extra protein.
Cinnamon Sprinkle: Sprinkle a pinch of cinnamon over your sundae for added flavor.
Dried Fruit: Experiment with dried fruits like raisins, cranberries, or apricots.
By incorporating these healthier toppings into your ice cream sundae bar, you can enjoy a balance between indulgence and nourishment, making it a delightful treat for everyone at the party.
Frozen Vanilla Greek Yogurt with a Variety of Fruits
Ingredients 1/2 cup (102 g) Frozen Vanilla Greek Yogurt Variety of Fresh Fruits. 1 Tablespoon of each: Orange, Strawberries, Blueberries, Kiwi, Raspberries, & Mango
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