BAY LEAF তেজপাতা

Bay leaf, most commonly known as “Tejpatta” in Hindi, ‘Masala Aku‘ in Telugu, ‘Birinji Ilai‘ in Tamil, ‘Karuvaela‘ in Malayalam, ‘Paththa‘ in Kannada, ‘Tej Patha‘ in Bengali, ‘Tamal Patr‘ in Gujarati, ‘Tamal Patra‘ in Marathi, ‘Tezpatta‘ in Punjabi. Bay leaf is an aromatic leaf from the evergreen bay laurel tree, native to the Mediterranean. It is most widely used in cooking and preparing perfumes. The Indian bay leaf is basically a three veined leaf which is elliptical, pointed, smooth and tough.

Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking. These include:

Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

California bay leaf – the leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but has a stronger flavor.

Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) is somewhat

similar in appearance to the leaves of bay laurel, but is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.

Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum, Myrtaceae) is not commonly found outside of Indonesia; this herb is applied to meat and, less often vegetables.[2]

West Indian bay leaf, the leaf of the West Indian bay tree (Pimenta racemosa, Myrtaceae), used culinarily and to produce the cologne called bay rum.

Mexican bay leaf (Litsea glaucescens, Lauraceae).

The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, and terpineol, contains lauric acid also.

Nutrition Facts

Bay leaf

Amount Per 1 tbsp, crumbled (1.8 g)

Calories                                         6

% Daily Value*

Total Fat                                0.2 g    0%

Saturated fat                           0 g      0%

Polyunsaturated fat                0 g     

Monounsaturated fat             0 g    

Cholesterol                           0 mg    0%

Sodium                                  0 mg   0%

Potassium                             10 mg            0%

Total Carbohydrate              1.3 g     0%

Dietary fiber                        0.5 g     2%

Protein                                  0.1 g   0%

Vitamin A      2%      Vitamin C      1%

Calcium         1%      Iron    4%

Vitamin D     0%      Vitamin B-6  0%

Vitamin B-12           0%      Magnesium  0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Health Benefits Of Bay Leaves

Digestive Health: Bay leaves have a very strong effect on the gastrointestinal system, both stimulating urination as a diuretic, which decreases the toxicity of the body, but also stimulating vomiting (as an emetic) when something toxic has been consumed. Furthermore, the organic compounds found in bay leaves are very effective for settling upset stomachs, soothing irritable bowel syndrome, or even lessening the symptoms of Celiac’s disease. Some of the more complex proteins in our modern diet can be difficult to digest, but the unique enzymes found in bay leaves help to facilitate efficient digestion and nutrient intake.

Respiratory Conditions: When the essential oil of bay leaves is extracted, it can be mixed into a salve and applied to the chest to help alleviate various respiratory

conditions. This can also be achieved with a poultice made of the leaves. Spread it on the chest and allow it to remain overnight. Inhaling the vapors has a similar effect to aromatherapy and can loosen up phlegm and eliminate dangerous bacteria that may be trapped in your respiratory tracts thanks to its natural antibacterial quality.

Hair Health: If you want to improve the health of your hair follicles and eliminate dandruff, steep bay leaves in water and then rub that on your scalp after shampooing. The chemicals and volatile ingredients in bay leaves can help to eliminate dry skin and dandruff.

Anti-Inflammatory Activity: One of the most important benefits of bay leaves is their ability to reduce inflammation throughout the body. Bay leaves contain a rather unique phytonutrient, called parthenolide, which can quickly reduce inflammation and irritation when topically applied to affected areas, such as sore joints or areas affected by arthritis. This effect can also be achieved through normal consumption of bay leaf spice.

Heart Health: Caffeic acid and rutin are both important organic compounds found in bay leaf that greatly boost heart health. Rutin strengthens capillary walls in the heart and the body’s extremities, while caffeic acid can help eliminate “bad” cholesterol from the cardiovascular system.

Cancer Prevention: The unique combination of antioxidants and organic compounds

in bay leaves, including phytonutrients, catechins, linalool, and parthenolide, helps to protect the body from the effects of free radicals. Free radicals can cause healthy cells to mutate into cancerous cells, which bay leaves are particularly adept at preventing.

Anxiety and Stress: One of the least commonly known benefits of bay leaves is their naturally soothing quality. Linalool is often associated with thyme and basil, but it is also present in bay leaves and can help to lower the level of stress hormones in the body, especially when used in aromatherapy. Excess stress hormones can be dangerous for long-term health, so bay leaves can help you calm down and remain relaxed even in your most high-anxiety moments.

Diabetes Management: Bay leaves have been directly connected with improved insulin receptor function and regulated blood sugar levels. For patients at risk of developing diabetes or for those who have already developed the condition, regular consumption of bay leaves can significantly lower the chances of diabetic episodes.

1. Treatment of Diabetes:

Bay leaves have been found to be effective in treating type 2 diabetes as they cause reduction in blood glucose, cholesterol and triglyceride levels. To get maximum results, these leaves can be powdered and consumed for 30 days. This will cause a drop in sugar levels in the body as well as regulate the functioning of your heart. This is because the antioxidants in bay leaf enable the body to process insulin more efficiently, thus making it a good choice for diabetics and people with insulin resistance.

2. Good for Digestion:

Bay leaves are good for promoting digestion and can treat digestive disorders such as heartburn and flatulence. Drinking a concoction of bay leaf tea with hot water can alleviate common digestive disorders like constipation, acid reflux and irregular bowel movements. It contains enzymes that enable the breakdown of proteins, thus making it an excellent spice for non-vegetarian diets. In case of indigestion and bloating, you can take 5 grams of bay leaves, add a piece of ginger and boil this in 200 mil of water till ¼ water remains. Add some honey and consume this twice a day for relief. It also acts as an appetite stimulant if you are recovering from illness.

3. Cardiovascular Benefits:

The powerful phytonutrients in bay leaf provide protection against cardiovascular diseases such as heart attacks and strokes. They contain valuable compounds such as rutin, salicylates, caffeic acid and phytonutrients which boost heart health and improve heart function. In case of heart disease and anxiety, boil 3 grams of bay leaves and 3-4 grams of wild rose flowers in 300 ml water till only 75 ml remains. Strain and drink this concoction for relief.

4. Treatment of Cold and Infection:

Bay leaves are effective in fighting the symptoms of cold, flu and infections. In case of respiratory problems, boil water and add 2 to 3 bay leaves. Allow it to steam for 10 minutes. Soak a cloth in this water and place it on your chest to alleviate flu, cold and cough. Bay leaf tea is effective in reducing fever. In case of repeated sneezing, boil some bay leaves in 200 ml water till ¼ remains. Strain and drink this concoction.

5. Relieves Pain:

The oil extracted from bay leaf has anti-

inflammatory properties which can ease the pain resulting from sprains, strains, arthritis, rheumatism as well as general pains and aches. Massaging your temples with bay leaf oil helps to relieve migraines and headaches. It also boosts circulation and promotes a feeling of well-being. In case of joint pain, you can make a poultice of ground bay leaves and castor leaves, and tie it around the inflamed joints to reduce pain and swelling. In case of headache, you can boil a few bay leaves in water for a few minutes. Strain and drink this concoction while it is still hot. You can apply a paste of bay leaves on your forehead to get relief from severe headache.

6. Anti-cancer Properties:

Bay leaf contains caffeic acid, quercetin, euganol and catechins all of which possess chemo-protective properties which provide resistance against different types of cancer. They also contain a phytonutrient called parthenolide which has shown to specifically restrain the proliferation of cervical cancer cells.

7. Beneficial during Periconception Period:

Being rich in folic acid, bay leaves are extremely beneficial during the periconception period (3 months before and after pregnancy).By providing sufficient folic acid content to the child; they prevent birth defects in the child. These leaves also have the property of inducing pregnancy.

8. Treatment of Menstrual Problems:

Bay leaves, when taken orally, can induce regular and normal menstruation. They also have the property of curing vaginal discharge.

9. Induces Sleep:

Consuming bay leaves at bedtime helps to induce proper sleep. For this purpose, mix a few drops of the bay leaf extract with water and consume it.

10. Treatment of Nosebleed:

In case of nosebleed, crush 2 to 3 fresh or dry bay leaves. Boil them in 200 ml water till 100 ml remains. Strain and drink this concoction for relief.

11. Clean Teeth:

To get sparkling white teeth, brush them with powdered bay leaves once in 3 days.

12. Insect Repellent:

Bay leaves are a great insect repellent as they contain lauric acid. A dish of bay leaves will ward off insects. A paste made from crushed leaves and little oil relieves stings and bites when applied topically.

13. Treatment of Kidney Problems:

Bay leaves help in treating kidney infections and even kidney stones. For this purpose, boil 5 grams bay leaves in 200 ml water till 50 ml water remains. Strain and drink this twice daily. This will stop the formation of kidney stones.

Bay Leaf Skin Benefits:

Being rich in vitamins, minerals and antioxidants, bay leaf offers various benefits to your skin and has been used in herbal medicine for this purpose. Some of its skin benefits are as follows.

14. Relieves Stressed Skin:

Bay leaf helps to de-stress your skin, thus preventing the occurrence of wrinkles and skin outbreaks. For this purpose, boil 5 dried bay leaves with 2 cups of water, keeping the container covered. Then remove the lid and let it boil for about 2 minutes. Now pour the brew into a large bowl and covering your head with a towel, inhale this steam.

15. Healing Qualities:

Bay leaf has excellent healing properties. It was often used by herbal practitioners for

treating snakebite, insect stings and relieving cuts and bruises. Bay leaf oil has antifungal and anti-bacterial properties which can cure skin infections. It is applied topically to heal cuts, bruises and insect bites.

[Read:Top 25 Calcium Rich Foods]

Bay Leaf Hair Benefits:

The nutritional value of bay leaves makes them beneficial for hair health. It has the following benefits for your hair.

16. Treatment of Dandruff and Hair Loss:

A rinse made from infused bay leaves is effective in treating dandruff. Bay leaf tea is

considered a great remedy for hair loss. Bay leaf oil is a tonic for hair that effectively combats dandruff and hair loss.

17. Treatment of Head Lice:

For getting rid of head lice, boil about 50 grams of crushed bay leaves in 400 ml water until 100 ml water remains. Strain out the water and apply this on the hair roots. Leave it for 3 to 4 hours and wash off. This will remove the head lice effectively. Adding bhringraj to the bay leaves before boiling will make your hair black, lustrous and healthy.

Cinnamon Bay Leaf Tea

A simple soothing bay leaf tea to boost immune function.

Ingredients

4-5 dried bay leaves

1 cinnamon stick (or 1 tsp ground cinnamon)

1 liter of water

Make It Like So

Add leaves and cinnamon to the water and simmer for about 20 minutes. For a weaker brew, chop up the fresh or dry leaves, pour hot water over and allow them to steep.

Cinnamon (দারচিনী)

Spice

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term "cinnamon" also refers to its mid-brown colour.

Cinnamon was a precious spice in the west during 14th -15th centuries and its’ primary use was to preserve meat and to retard the growth of bacteria.   The quest for cinnamon was a major factor which led to exploration of the world in 15th century. By that time the real cinnamon was produced in only one place, namely in Ceylon or Sri Lanka. Anyone who had the control of the supply flow would have made profits immensely. Portuguese traders made their way to Ceylon in the 15th century, enslaved the natives and had the control of the trade from Arabs. Soon the Dutch displaced the Portuguese and gained the control of the cinnamon monopoly. It was the Dutch who took a massive effort to boost the production by domestication of crop and expanding extent in the areas they had the control. Because of that effort cinnamon cultivations were

moved to Western and Southern coastal belts of the island. Since 1815 the British took the control of the island and cinnamon trade too was moved to their hands. By this time the relative importance of spices in the world market had been declining due to the emerging plantation crop sector of tea and rubber, which restricted the further expansion of cinnamon.

Cinnamon bark is largely available in the form of quills. Quills are made by rolling the pealed bark and join several of them together to get a pipe like structure in the required length. Other than that pieces of bark are available as chips, quillings or featherings. Cinnamon is unique plant which has essential oil in leaves, bark and roots but chemical composition of them are completely different from each other. Essential oils are produced from both bark and leaves; major chemical in bark oil is Cinnamaldehyde and in leaf oil Euginol. Cinnamon is also available in pure ground form or as n ingredient in curry mixtures and pelleted form too.
Cinnamon is mostly used in cooking and baking. Cinnamon is a versatile spice which can be added to any food item such as salads, confectionaries, beverages, soups, stews and sauces. Cinnamon drink made by immersing pieces of bark in hot water is popular among Latin American countries. Cinnamon flavored tea is becoming popular. It is also used as a common ingredient in Chinese ad Aurvedic medicine. Cinnamon leaf and bark oils are used to flavor food products, in perfumery industry and in pharmaceutical industry.

Nutrition Facts Cinnamon

Amount Per 1 tbsp (7.8 g)

Calories                                                19

% Daily Value*

Total Fat                                               0.1 g       0%

Saturated fat                                         0 g          0%

Polyunsaturated fat                              0 g        

Monounsaturated fat                           0 g         

Trans fat                                              0 g         

Cholesterol                                         0 mg      0%

Sodium                                                 1 mg      0%

Potassium                                           34 mg    0%

Total Carbohydrate                             6 g         2%

Dietary fiber                                       4.1 g       16%

Sugar                                                    0.2 g      

Protein                                                 0.3 g      0%

Vitamin A            0%          Vitamin C             0%

Calcium 7%          Iron        3%

Vitamin D            0%          Vitamin B-6         0%

Vitamin B-12      0%          Magnesium        1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Here are 10 health reasons to love this super spice:

1.    Cinnamon may help treat Type 2 diabetes.

Numerous studies show that cinnamon regulates blood sugar, making it a great choice for diabetics and hypoglycemics alike. That’s also great news for anyone who wants stable energy levels and moods.

 While it’s true that there’s no cure for Type 2 diabetes, cinnamon can be an effective tool in managing the disease.

According to Lori Kenyon Farley, a Certified Nutrition Consultant specializing in wellness, fitness and anti-aging and one of the experts behind Project Juice, cinnamon can help manage this disease in two different ways. “It can reduce blood pressure and have a positive effect on blood markers for those with Type 2 diabetes,” she explains. Cinnamon can also reduce insulin resistance, which, Farley explains, “has been shown to lower fasting blood sugar levels by up to 29%, which can reduce the instance of Type 2 diabetes.”

Shane Ellison, MS, a medicinal chemist and founder of the Sugar Detox, explains how exactly this works. “(Cinnamon) works directly on the muscle cells to force them to remove sugar from the bloodstream, where it is converted to energy,” he says. “It’s even shown to work better than most prescription meds.”

The key is in increasing insulin sensitivity in the body, a sensitivity that, while present at birth for those without type 1 diabetes, slowly decreases as we age and consume more sugar. As a result, sugar floats around in the blood, causing diabetes and other health problems. “Cinnamon, which is completely non-toxic, repairs the receptors so they are once again responsive to insulin,” Ellison explains. “In time, sugar levels normalize due to an increase in insulin sensitivity.”

Add to this the fact that cinnamon has a naturally sweet taste that is devoid of sugar, making it a great addition to foods like plain yogurt as a dessert or snack, and you’ll soon see why we suggest it as a staple for the pantries of those with Type 2 diabetes.

2.      It reduces LDL cholesterol levels.

LDL is also known as the harmful cholesterol. Reducing it may help reduce the risk of

cardiovascular disease. Even if you do not suffer from diabetes, you may want to include cinnamon in your diet for many of the same reasons as those who do.

As Carina Parikh, MScN, MSiMR, the holistic nutritionist for Kate Naumes ND Holistic Wellness in Dallas explains, the positive impact on Type 2 diabetes symptoms is due to a number of factors, notably “improving serum glucose, lowering fasting blood glucose, and reducing triglycerides, LDL cholesterol, and total cholesterol.” These are all benefits that can help even those not suffering from diabetes, including those with hereditary cholesterol worries or problems.

“(Cinnamon) also raises HDL (the “good”) cholesterol,” she explains. HDL cholesterol helps remove LDL cholesterol from the body.

And that’s not all. “Regular intake of cinnamon may also help to mitigate the effects of high-fat meals by slowing the increase in blood sugar post-meal,” says Parikh. This means that when cinnamon is added to your diet, the effects of occasional high-fat choices may not be quite as detrimental to your health as they would otherwise be.

3. Cinnamon has antifungal, antibacterial, and even antiviral properties.

It has natural anti-infectious compounds. In some studies, cinnamon has been effective against ulcer-causing H. pylori bacteria and other pathogens. However, there have been mixed results in other studies, so more research is needed. Cinnamon has been proven to fight fungal, bacterial, and viral elements in foods, thus preventing spoilage. It’s no surprise that in the Middle Ages, when food spoilage was far more frequent due to lack of refrigeration, many recipes, both sweet and savory, were flavored with the spice.

But these properties of cinnamon do not extend merely to the foods cinnamon seasons. Consumers of cinnamon can benefit from these properties as well, according to our experts, who say cinnamon can be used as part of a treatment for anything from lung problems to the common cold.

Denise Baron, a wellness educator and director of Ayurveda for Modern Living explains that cinnamon can help with all sorts of lung congestion issues. “It helps clear up mucus and encourages circulation,” she explains, thus lending its powers to everything from a simple seasonal cough to bronchitis, when used in tandem with other remedies.

But perhaps the most surprising use of cinnamon is in combatting viruses, and not just the common cold. “Research shows that cinnamon extract may help fight the HIV virus by preventing the virus from entering cells,” says Parikh. “Therefore, cinnamon extract could potentially contribute to the management of HIV.”

4. It may reduce pain linked to arthritis.

Cinnamon has been shown in studies at the Department of Internal Medicine, Kangnam Korean Hospital, to reduce cytokines linked to arthritic pain.

5.  Cinnamon may have anti-carcinogenic properties.

Many superfoods are attributed with anti-carcinogenic properties, but it’s important not to jump from super food to super power. Parikh explains why it’s important not to get carried away.

“Evidence suggests that cinnamon may have anti-carcinogenic effects as well, although the research thus far is limited to animal studies,” she says. “These experiments demonstrate that cinnamon extract slows the growth of cancer cells and induces cancerous cell death.”

If these properties do extend to humans, then cinnamon may in fact be able to slow growth and kill cancerous cells. And even if these properties do not extend to a cure or treatment for cancer in humans, other characteristics of cinnamon, including the presence of antioxidants and free radicals, can contribute to its possible anti-carcinogenic effects.

Research at the University of Texas, published in the journal Nutrition and Cancer, shows that cinnamon may reduce the proliferation of cancer cells, holding promise for cancer prevention and sufferers of the disease.

6. It is a natural food preservative.

7. Cinnamon has anti-inflammatory properties.

Consumption of cinnamon can reduce both systemic and specific inflammation. The former is particularly important in the Western world, according to Parekh.

She says that in the West, “Systemic inflammation is a prominent problem that has led to the rise in chronic disease.” By adding cinnamon to a regular diet, this systemic inflammation can be reduced significantly.”

Specific inflammation reduction means that consumption of cinnamon can help treat certain types of pain and headaches, as well as arthritis pain. It plays a double role in this particular type of pain, according to Baron, as cinnamon can also boost circulation. “With circulation problems such as Raynaud’s syndrome or arthritis, this helps stimulate and push circulation to the joints,” she explains.

It contains fiber, calcium, iron, and manganese—albeit small amounts to the typical dose of ground cinnamon.

8.  It’s been proven effective for menstrual pain and infertility. 

Cinnamon contains a natural chemical called cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women, helping to balance hormones.

9. Cinnamon can help treat the symptoms of Alzheimer’s and Parkinson’s.

Cinnamon holds promise for various neurodegenerative diseases, including: Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, brain tumor, and

meningitis, according to research at the Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas.  Their research shows that cinnamon reduces chronic inflammation linked with these neurological disorders. Alzheimer’s and Parkinson’s diseases are two neurological conditions that, for the moment, are incurable. An enormous part of treating these diseases is therefore in symptom management, and this can be boosted with the addition of cinnamon to a regular regime.

“Cinnamon has been shown to help neurons and improve motor function in those suffering from Alzheimer’s or Parkinson’s,” explains Farley. These contributions can help sufferers of these two diseases continue their regular routines with far less impediment.

10 Cinnamon can help manage PCOS.

Polycystic ovarian syndrome is a problem with numerous symptoms that need to be managed, and cinnamon can be a key element of this management due to a number of characteristics.

First would be the management of insulin resistance in women with PCOS, which can contribute to weight gain. “A recent pilot study found that cinnamon reduced insulin resistance in women with PCOS,” explains Parekh, extending cinnamon’s recommended consumption from diabetes sufferers to anyone with an insulin resistance problem.

“Cinnamon can also help mitigate heavy menstrual bleeding associated with common conditions of female health, such as endometriosis, menorrhagia, and uterine fibroids.”

Not a health benefit, but a great reason to love cinnamon—it’s versatile. It works with sweet and savory dishes alike. Consider that many curries and savory Moroccan dishes include cinnamon. It’s not just for apples anymore!

Cinnamon and Honey Recipe

The cinnamon and honey combination is popularly used for:

1) Improving body metabolism

2) Weight Reduction

3) Lowering Cholesterol level.

4) Type II diabetes or pre-diabetic condition, regulating blood sugar levels.

MIRACULOUS WEIGHT LOSS CINNAMON DRINK

Instructions:

1. Dissolve a teaspoon of cinnamon powder (or ground cinnamon) in a cup of boiling water.

2. Stir and cover to let the cinnamon steep for 20 to 30 minutes. (Shorten the waiting time

 if you prefer a thinner drink.)

3.Filter away any big particles and add a teaspoon of honey. (The cinnamon residue can also

be consumed, but removing it helps to make a much more palatable cleansing drink.

Downing a cup of spicy, chalky suspension with an empty stomach first thing in the

morning is not an easy feat for all. But if you don't mind drinking with the residue at all, reduce

the amount of ground cinnamon and use just half a teaspoon of it.)

4.Take it in the morning with an empty stomach about half an hour before breakfast. Repeat for a few weeks to see results.

Apple Cinnamon Water Detox Drink Recipe

Ingredients:

1 apple thinly cut, better to take a fragrant variety.

1 stick of cinnamon

apple slices

Preparation:

place in a jar and fill it with clean water. Place in the refrigerator for 1-2 hours.
The combination of apple and cinnamon improves metabolism, reduces the weight

 by the withdrawal of excess fluid from the body.

A Powerful Drink Which Melts The Pounds Away

This detoxifying, energetic drink stimulates the metabolism, helps with weight loss and

gives energy. The best thing about it is that you can prepare it in only a few minutes.

Ingredients:

2 apples

2 cinnamon sticks

1 l water

Preparation and consummation:

After washing the apples, cut them in slices. Put the slices in a glass bottle, together

with the cinnamon sticks. Fill the bottle with water and leave it in the refrigerator during

 the night. You will have your ideal drink in the morning.

Drink the water during the day, and then fill it with fresh water on the following evening.

Repeat this for three days. On the fourth day use new apples and cinnamon. The ideal

detoxification doesn’t last for more than 35 days, after which you can have a 10-day break,

and repeat the process again.

Drink Banana and Cinnamon

This common spice is abundant in health benefits. Apart from its nice flavor and aroma, it also helps your body to relax. Plus, it’s highly beneficial for your digestion.

Ingredients:

1l water,

1 banana,

a pinch of cinnamon.

Directions:

Cut off the banana ends and boil them into 1l water. Simmer for 10 minutes.

Strain the liquid into a teacup or mug.

Add the cinnamon to improve the taste and boost the health benefits.

Drink one hour before bedtime.

chili pepper / কাঁচা মরিচ

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli [ˈt͡ʃiːli]) is the fruit of plants from the genus Capsicum, members of the nightshade family,

Solanaceae. In Australia, Britain, India, Ireland, New Zealand, Bangladesh, South Africa and in other Asian countries, it is usually known simply as chilli.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas.[3] After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine. Chilies were brought to Asia by Portuguese navigators during the 16th century.

Peppers (Capsicum annuum) are divided into two major groups -- sweet peppers and hot peppers. Sweet peppers have thick, juicy walls and a sweet flavor, while hot peppers have thinner walls and a spicy, pungent flavor. This flavor is caused by the alkaloid capsaicin, which is produced in the fruit's membranes. Botanically, there is no difference between jalapenos and chili peppers.

Peppers (Capsicum annuum) are divided into two major groups -- sweet peppers and hot peppers. Sweet peppers have thick, juicy walls and a sweet flavor, while hot peppers have thinner walls and a spicy, pungent flavor. This flavor is caused by the alkaloid capsaicin, which is produced in the fruit's membranes. Botanically, there is no difference between jalapenos and chili peppers. However, home cooks will tell you there are decided differences in taste, size and culinary use.

The Name

The green chili group includes all green peppers that are hot, including "Anaheim" (Capsicum annuum "Anaheim"), "Jalapeno" (Capsicum annuum "Jalapeno") and "Cayenne" (Capsicum annuum "Cayenne"). Technically, there is no difference between a green chili and a jalapeno. However, many chili fans are referring to the large, mild New Mexico peppers, such as "Anaheim" when they use the term green chili. These chiles are used to make green chili and canned chiles. Because these chiles are so mild, they can be used in large amounts in recipes. Jalapenos have more heat and they are often used as a condiment, rather than a main ingredient.

Heat

A major difference between green chiles and jalapenos is their heat. Heat varies,

depending on the chili variety, weather and growing conditions, but in general, jalapenos are significantly hotter than green chiles. The Scoville heat scale measures the levels of capsaicinoids in a pepper, providing a scientific measurement of chili heat. Jalapenos have between 2,500 and 5,000 Scoville units, and measure a 5 out of 10 in heat. "Anaheim" chilis rate only 2 or 3 on the scale. Jalapenos aren't the hottest chiles by a long shot, though. The "Habanero" (Capsicum annuum "Habanero") pepper has up to 300,000 Scoville units and rates a 10 on the heat scale.

Size

Another difference between traditional green chiles, such as "Anaheim" and "NuMex Big Jim" (Capsicum annuum "NuMex Big Jim") and "Jalapeno" peppers is their size. Green chiles are large, growing to 6 inches long, with a blocky shape that narrows at the end. "Jalapenos" are very small, rarely growing longer than 3 inches. They have a more uniformly narrow shape.

Color

Green chiles are usually allowed to remain on the vine until they begin to turn at least partially red. In some cases, they are allowed to remain on the vine until they're completely red or even dried. Jalapenos are generally harvested when they are green and firm, although they sometimes ripen to red. Commercial crops of green chiles are harvested by hand; jalapenos are usually machine harvested.

Use

Green chiles are usually roasted before use. This roasting blackens the skin, which is then removed, and imparts a smoky flavor to the chili. Jalapenos can be roasted, but they're often minced fresh and tossed into salsas and sauces or pickled.

Amount Per 100 grams of green chili pepper

Calories 40

% Daily Value*

Total Fat                                            0.4 g                           0%

Saturated fat                                   0 g                              0%

Polyunsaturated fat                      0.2 g  

Monounsaturated fat                   0 g    

Cholesterol                                      0 mg                           0%

Sodium                                               9 mg                          0%

Potassium                                         322 mg                      9%

Total Carbohydrate                       9 g                              3%

Dietary fiber                                    1.5 g                           6%

Sugar                                                             5 g     

Protein                                              1.9 g                           3%

Vitamin A      19%    Vitamin C      239%

Calcium         1%      Iron    5%

Vitamin D     0%      Vitamin B-6  25%

Vitamin B-12           0%      Magnesium  5%

*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Naga Morich of Bangladesh

The Naga Chili, closely related to the Bhut jolokia, is a chilli pepper cultivated in Bangladesh and North East India. It is mostly very similar to Bhut Jolokia, or Ghost Chilli. In the UK it is called Dorset Naga which is originally from Bangladesh. It is one of the hottest known chilli peppers.

Red Savina

For many years, due largely to its Guinness World Record status, the Red

Savina, a Habanero type that had been subject to selective breeding by Frank Garcia, was held by most people as the hottest chili in the world. It had a Scoville heat rating of around half a million SHU, though more recent testing shows it to be closer to 300,000 SHU. There were other hot peppers of course, but a hot pepper was a hot pepper, nobody really cared too much whether one pepper was hotter than another. Then things started to change.

Dorset Naga

The first pepper to publicly challenge the Red Savina was the so called Dorset Naga. The people who introduced the pepper to the world, and took the newspaper headlines, were Joy and Michael Michaud, growers on the Dorset coast of England. They came

across a pepper called the Naga Morich, already well known to England's Bangladeshi community. From the Naga Morich they repeatedly took the seeds from the best plants and pods and after a number of years were happy with the result, and named it the Dorset Naga. The full story of how the Dorest Naga was born is on their website, but as for the how hot the pepper was, Scoville heat testing in the USA revealed a range of heat levels, the highest at the time was 876,000, enough to make it significantly hotter than the Red Savina.

The Dorset Naga was not without controversy. While the Michaud's claimed their breeding was enough to make this a new pepper, some people suggested that without any crossing of varieties, the pepper was no different to the original Naga Morich. If you select seeds from the fattest fruit, or the bushiest plant, you are promoting certain genetic characteristics, but are you creating a new variety?

A.    Bhut Jolokia

Next up were a couple of peppers called Bhut Jolokia and Bih Jolokia. The person who laid claim to the hotter of these two peppers, the Bhut, was Dr Paul Bosland of New

Mexico State University's Chile Pepper Institute. The difference with Dr Bosland is that he did not claim to have created the pepper. He suggested that the Bhut Jolokia is a naturally occurring hybrid, from the Assam region of India. They collected samples and undertook field trials, and it was from these trials that the first pepper to officially challenge the Red Savina took the Guinness World Record with a heat rating of 1,001,304 SHU. At around the same time, an export company in India called Frontal Agritech measured what they were calling the Naga Jolokia at 1,041,427 SHU. The name they chose did nothing to quell the debate raging as to whether the Naga Morich and the Bhut Jolokia were different peppers. Their conclusions were that these two, and the many other similar names, all refer to the same pepper.

B.    Naga Viper

2010 saw the arrival of the Naga Viper, the latest variation of the Naga family and the latest chili pepper to claim the crown of the world's hottest. Measured by Warwick University at 1,359,000 SHU, this pepper is claimed to be a cross between a some of earlier peppers, Trinidad Scorpion, 7 Pod, Naga Morich and Bhut Jolokia, depending upon who you listen to. The grower, Gerald Fowler of Cumbria, England says that he spent more than two years developing the new pepper.

C.    Capsicum annuum ‘Black Pearl’

Hot pepper plants (Capsicum annuum cvs.) are one of my passions. They are not only one of the world’s healthiest vegetables (chock-full of beta-carotene and vitamin C and known for their pain-relieving properties) but also very ornamental in a mixed border or patio container. Some of my past favorites have been ‘Trifetti’ for its variegated leaves, and ‘Medusa’ and ‘Nosegay’ for their multicolored, miniature fruit. This year, laurels go to the exciting, miniature-fruiting cultivar ‘Black Pearl’.

D.     “Black Prince”

The colorful fruits of the cone pepper ‘Black Prince’ are grown for their ornamental appeal as well as their hot taste. The plants are compact and the peppers small erect, conical and appear singly, not in clusters. The spicy hot fruit is purple-black turning red when mature. Ornamental peppers are generally edible, but care must be taken with plants grown at nurseries for ornamental purposes; they may have been treated with

pesticides or other chemicals not suitable for edible plants. Cone pepper fruits are often hot and those of ‘Black Prince’ are very hot, young fruits are sharper and mature are sweeter in taste. Their heat is produced by a chemical called capsaicin measured in Scoville units against the Scoville scale. The purer the capsaicin, the hotter the pepper and the higher the Scoville rating. Most of the heat comes from the pithy ribs, inner lining and seeds of the pepper, so keep this in mind when cooking with them.

E.      Carolina Reaper

As of August, 2013, Guinness World Records stated that Smokin’ Ed’s Carolina

Reaper® is officially the world’s hottest chile pepper.

SHAPE: So the look of these fruits kinda tends to be all over the place. Most images you will see of the Carolina Reaper have the distinctive lobes and the stinger tail. But some Reapers do look more like a Ghost Pepper. Check out the photos below of various Carolina Reapers. And here's the big gun we've all been waiting for: Smokin Ed's 'Carolina Reaper', grown by The PuckerButt Pepper Company (USA), has been recognized as the hottest pepper in all the world by The Guinness Book of World Records. With a Scoville heat index of 1,569,300 recorded in

2012, all we can say is -- watch out. This is it. The big one. The grand emperor of spicy peppers. The Carolina Reaper claimed its crown in November of 2013 as the spiciest pepper of all time, blowing the Moruga Scorpion’s measly 2 million SHU away by over 200,000 units. And it’s one nasty-looking pepper, fully equipped with the texture and scorpion tail of the Trinidadian heavyweights, though it lacks the natural heritage of the Moruga Scorpion. The Reaper was

engineered in South Carolina by Ed Currie, owner of PuckerButt Pepper Co. They have a whole line of Reaper-based merch available on their website, if you’re brave. Personally, I like the taste of food, so I have to pass. What can I say? I fear the Reaper.

TASTE: Typically superhots have chemical undertones, as if you can actually taste the capsaicin. The Carolina Reaper has a sweet and fruity flavor, right before the heat kicks in. The Puckerbutt Pepper Company wants their peppers to not only challenge the taste buds but to also enhance the flavor of food. There’s a lot more flavor to the Carolina Reaper then you’ll find in most extremely hot peppers. With that being said, this still is an extremely hot pepper. Eating it raw is not really advised.

F.      Bell peppers

Bell peppers, which can be red, yellow, green or orange, aren't hot peppers. They are very common sweet peppers. Since this type of pepper has no heat, its Scoville heat index is 0. You can cook bell peppers in a variety of ways, however don't expect this type of pepper to add spice to your food.

G.     Cherry pepper

Also known as pimento peppers, cherry

peppers are heart-shaped and about 4 inches long and 4 inches wide. These peppers are actually very mild, scoring about a 500 on the Scoville heat index. Cherry peppers are perhaps best known to be the red filling that can typically be found inside olives.

H.     Anaheim pepper

Another mild type of pepper is the Anaheim pepper. This pepper is usually maroon in color and has a long, skinny body. While the Anaheim pepper usually has a Scoville heat index of around 1,000, some varieties can have a rating as high as 5,000. Relative to the rest of this list, this pepper is not very hot.

I.        Jalapeno Pepper

The jalapeño is one of the most common types of peppers in the U.S. Many people like it because it's spicy yet not overwhelming. Jalapeños are usually either red or green and about 2 to 3 inches long. Their Scoville heat index is around 5,000, however they can range anywhere from 2,000 to 8,000. When used sparingly, they add just the right amount of spicy flavor to most Mexican dishes. Many people also deep-fry jalapeños stuffed with cheese for a tasty appetizer.

J.        Serrano pepper

The serrano pepper is similar to the jalapeño in its look, but this pepper is much hotter. On the Scoville heat index, the serrano pepper can be between 10,000 and 25,000. This pepper is usually small (around 2 inches) and green in color. As a rule of thumb, the smaller the serrano pepper, the hotter it will taste.

K.      Cayenne pepper

The cayenne pepper is another hot pepper (between 25,000 and 50,000 on the Scoville heat index) that is popular with those looking to add heat to food. Red in color, the cayenne pepper is generally dried and used in powder form. Additionally, this pepper has been used in natural medicines for hundreds of years due to reported healing attributes.

L.       Tabasco pepper

As you may have guessed, the tabasco pepper is used to make Tabasco sauce. If you've ever tasted how hot Tabasco sauce is, you won't be surprised to learn that the tabasco pepper has a Scoville heat index of between 30,000 and 60,000. The actual pepper is less than 2 inches long and can be green, red, yellow or orange in color.

M.  Thai pepper

Grown in Thailand and neighboring countries, the Thai pepper can be classified as "very hot." With a Scoville heat index of between 50,000 and 100,000, these peppers are sure to leave your taste buds wanting relief. The Thai pepper is one of the smallest peppers, measuring in at less than an inch. It's used in many spicy Thai dishes at restaurants in the U.S.

N.    Rocoto Pepper

While rocoto peppers look somewhat like bell peppers, it can be dangerous to get the two mixed up. While bell peppers aren't hot at all, the rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville heat index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.

O.    Habanero chili pepper

Of hot peppers that are commonly used, the habanero chili is recognized as the hottest. This pepper, which can be any color from green to yellow to pink, is usually only around 3 centimeters in length. However, do not let the small size fool you — the habanero chili can pack a punch! The Scoville heat index for the habanero chili can range from 150,000 to 350,000.

P.      Ghost pepper

Also known as Naga Jolokia, this pepper is close to being the hottest pepper in the world. The Guinness Book of World Records recognized the ghost pepper in 2006 after reports surfaced that this pepper has a Scoville heat index of over 1,000,000. If you get your hands on a ghost pepper, be sure to be extremely careful, because one seed from this pepper will have your mouth burning for up to 30 minutes. There’s not much to be said here that hasn’t already been covered in the section about the Chocolate Ghost Pepper. The standard red variant of this pepper is much easier to find than the chocolate and is the fuel for restaurant challenges and idiotic YouTube videos worldwide. Fun fact: The Ghost Pepper is an inter-species hybrid between the species containing all of the habanero cultivars and the species containing the Tabasco pepper (of taco-sauce fame).

Q.    White Habanero (100,000-350,000 SHU)

The first of many varieties of the famed habanero to make the cut, the white is

particularly rare and difficult to cultivate. These peppers grow on tiny bushes, but each one produces an exceptionally high yield. There’s some debate about whether they originated in Peru or Mexico (some people go so far as to differentiate between Peruvian White Habaneros and Yucatan White Habaneros), but regardless of their origins, these peppers can be found lending heat to traditional Mexican stews and salsas. Their influence has even extended out into the Caribbean, where they’re employed in sauces and marinades. P. White Habanero (100,000-350,000 SHU)

R.      Madame Jeanette (225,000 SHU)

The Madame Jeanette hails from Suriname and is a lovely smooth, yellow pod that packs a surprising punch. Named for a prostitute from Paramaribo, it has neither fruity nor floral undertones — it’s just hot. The Madame Jeanette can commonly be found in traditional Suriname and Antillean cuisine, often tossed into dishes whole to add spice to every bite.

Here are 11 health Benefits of the Indian Green Chilli:

Green Chillies are rich in anti-oxidants and act as janitors in our body. They protect the body against free radicals by acting as natural scavengers, can reduce the risk of cancer and can also slow down the aging process.

The Vitamin C present in Indian Green Chillies helps in opening up our nostrils and smoothing our respiratory system. It also helps in building a strong immunity against diseases and infections.

Having spicy food can actually give us a great skin! Indian Green Chillies are rich in Vitamin E that has the ability to produce some natural oils for a glowing skin.

This has to be the ultimate benefit – Indian Green Chillies come with ZERO Calories. That means you can consume Green Chillies even when on a diet.

Indian Green Chilli is that much more important for men as it helps prevent the body from Prostate Cancer – a very common Cancer among men.

Indian Green Chilli can help balance the Blood Sugar Levels, which means it’s a must-have in a Diabetic’s daily diet.

Green Chillies are excellent for digestion, all thanks to the rich fibres that they possess. Contrary to popular perception, Green Chillies are actually good for our digestive system.

While one may think that spicy foods spoil the mood, the truth is exactly the opposite. Indian Green Chillies release Endorphins into the brain that keeps us happy and upbeat.

Indian Green Chillies are especially beneficial for smokers, as they have the capacity to fight Lung Cancer and even reduce the risk of it. Though this is yet to be scientifically proven, experts believe that regular consumption of Green Chillies can actually keep lung diseases at bay.

Green Chillies can help treat skin infections thanks to their anti-bacterial properties. Regular consumption of Green Chillies can reduce and prevent different kinds of infections in our body.

Being a natural source of Iron, Green Chillies are great for people suffering from iron-deficiency, especially Indian women.

Recipes:

Red Hot Chili Sauce

Ingredients

20 tabasco or serrano chiles, stemmed and

cut crosswise into 1/8-inch slices, or 12 very

ripe red jalapenos (about 10 ounces)

1 1/2 tablespoons minced garlic

3/4 cup thinly sliced onions

3/4 teaspoon salt

1 teaspoon vegetable oil

2 cups water

1 cup distilled white vinegar

Directions

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

Habanero Hot Sauce

Ingredients

1 tablespoon olive oil

1 cup chopped carrots

1/2 cup chopped onion

4 cloves garlic, minced

5 habanero peppers

1/4 cup water

1/4 cup lime juice

1/4 cup white vinegar

1 tomato salt

 ground black pepper to taste

Directions

Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.

Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.

Green Chilli Sauce Recipe

Ingredients:

Green Chillies - 25 to 30 chopped

Onion - 1 medium size chopped

Garlic - 6 to 8 fat cloves cut into pieces

Water - 1.5 cup

Sugar - 1 tblspn

Salt to taste

Vinegar - 4 tblsp

Oil - 1 tsp

Method:

Heat 1 tsp oil in a pan, add in onions, chillies and garlic. Saute them for couple of mins.

Add in salt, sugar and water, cover and cook this for 15 mins.

Now let the mix cool down.

Take it in a blender and add in vinegar, puree smoothly.

Pour this in a air tight container and keep in fridge.

This can be stored for over a month in fridge.

Bhut Hurt Ghost Pepper Hot Sauce

Ingredients

ghost pepper hot sauce

Bhut Hurt Death Sauce

11 ghost peppers

1 whole onion

1 bulb fresh garlic

4 large carrots

2 c. apple cider vinegar

water

salt & pepper

Instructions

Set aside 2 ghost peppers for food processing.

Fire roast remaining 9 peppers over open flame

open all windows and doors

put on rubber gloves and breathing mask

Place roasted peppers in large saute pan

dice onion and garlic, add to peppers

Add a touch of water, begin to cook over medium low heat

Puree remaining 2 peppers in food processor and add to mixture on stove

puree carrots and add to mixture on stove.

Add vinegar & season with salt and pepper.

Vacate premisis for 30 minutes

Return, remove from heat, store in air tight containers, and try not to kill yourself doing so.