Celery and it’s Allergic Effects

The scientific (binomial) name for celery is Apium graveolens.

The word celery has French origin. In North America it is commonly referred as pascal celery whereas it is called Ajmud in South Asia. This vegetable is commonly used around the world but it can be allergenic as well since some people can have extremely allergic to it.

Celery seeds can be used as flavouring or spice, either as whole seeds or ground and mixed with salt, as celery salt

Medical Benefits

The green leaves, stem and the bulbous root of celery are all extremely rich & makes celery a very important medicinal plant.It is a weight loss diet as it is a rich source of low calorie dietary fiber. It is also a good source of calcium. It is said that 100 gms of celery contains only 14 calories. Celery is also used in aromatherapy.. Celery leaves has high content of vitamin A, whilst the stems are an excellent source of vitamins B1, B2, B6 and C with rich supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and plenty essential amino acids.

Aamchur/Amchoor powder and its culinary uses

The word Amchoor or Aamchur has two parts. Aam is the hindi word for mango and chur means powder. Hence as the name suggests, Amchur is the dried or powdered mango.

Aamchur also known as Amchoor powder is a well known Indian spice. It is prepared by drying up unripe green mangoes hence sometimes also called mango powder or sour mango powder.

Use of Amchoor gives a sour taste to food. It is extensively used in making curries, sauces and pickles.

Nutritional Facts and Benefits of Ginger

Ginger is among the most commonly used spices around the world. It has lots of medicinal benefits and is an essential ingredient of alternative medication. The word ginger has its roots from the French word gingembre. Ginger is an also an essential part of Chinese, Korean, Japanese and many South Asian foods for flavoring dishes.

It’s plant is called Zingiber officinal. Cultivation of ginger first started in south Asia. Mostly ginger is added in lots of dishes during cooking. It produces a very fresh juicy fragrance and taste. In Hindi, ginger is called adrak. Ginger is sometimes added in making tea and juices as well. Pickled Ginger is also used in south Asian countries alongwith the main course. It is also a part of vegetable salads around the world. Ginger is used in a variety of ways (raw, crushed, sliced, and powdered) in salads, beverages, food

Medicinal Benefits

Ginger is a very good antioxidant and antiseptic. Ginger tea is commonly used in many countries of the world as a main beverage after having meal due to its digestive properties. Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting. Ginger is also believed to be beneficial in treating inflammation and cold. Also ginger is believed to be beneficial in headaches and migraines.

Nutritional composition of Ginger

A 100g piece of ginger has following nutritional values:

• Cholesterol: 0
• Protein: 1.82
• Calories : 80
• Carbohydrates: 17.77
• Fibers: 2
• Fat: 0.75