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Hi Ackee!

Im Ackee

Ackee is the national fruit of Jamaica and is borne in clusters on an evergreen tree. Its name is derived from the West African Akye fufo. The tree is not endemic to the West Indies but was introduced from West Africa during the 18th century. The plant was named Blighia sapida in honour of Captain William Bligh who in 1793 took samples to Kew Gardens in South London. Ackee trees are found across the island of Jamaica but the main producing areas are located in Clarendon and St Elizabeth. There are two bearing seasons: between January to March and June to August.

The fruit turns red on reaching maturity and splits open with continued exposure to the sun. Traditionally it is at this time that the ackees are harvested and the edible portion (the arilli) removed and cleaned in preparation for cooking. This delicacy is enjoyed by many at breakfast or as an entree. The canned product is exported to ethnic markets worldwide and continues to be enjoyed by both visitors to the island and Jamaicans residing overseas.

Nutritional value:

Ripe Ackee

According to CFNI’s “Food Composition Tables for the English-speaking Caribbean” (1998) the contents of a 100g serving of “Ackee, canned, drained” are as follows:

1. Water (76.7 g)
2. Energy (625 kJ or 151 kcal)
3. Protein (2.9 g)
4. Fat (15.2 g)
5. Total carbohydrate (0.8 g)
6. Dietary fibre (2.7 g)
7. Calcium (35 mg)
8. Iron (0.7 mg)
9. Potassium (270 mg)
10. Sodium (240 mg)
11. Zinc (1 mg)
12. Vitamin A – thiamin (0.03 mg)
13. Riboflavin (0.07 mg)
14. Niacin (1.1 mg)
15. Total folacin (41 microgram)
16. Vitamin C (30 mg).

How to consume?

Splited one

The fruit of the Ackee is not edible in its entirety. Only the inner, fleshy yellow aril can be consumed.
An aril is any specialized outgrowth from the funiculus that covers or is attached to the seed. It is sometimes applied to any appendage or thickening of the seed coat in flowering plants, such as the edible parts of the mangosteen and pomegranate fruit, or the mace of the nutmeg seeds are consumed. The shiny black seeds at the tips of the arils, and the bright red pod enclosing 3 or 4 arils are discarded. Ackees must be harvested, prepared and cooked properly. Ackee pods should be allowed to ripen and open naturally on the tree before picking. Prior to cooking, the ackee arils must be cleaned, washed, boiled and the water discarded: raw ackees and the inner red tissue of the ripe ackee arils contain potent alkaloid toxins Hypoglycin

Ackee is one of the most preferred choices of food in Jamaica for many reasons. Even though ackee is regarded as a fruit, Jamaicans often consider it to be a kind of meat that can be served with a staple or carbohydrate. A lot of people prepare ackee because of its taste, while many also make it a part of their meals because it grows on a tree, which means that it is costless. Majority of Jamaica’s population enjoys the taste of ackee and a meal prepared with ackee is highly regarded as cheap, yet delicious. Jamaicans prepare ackee differently and some even add their own special ingredients. Ackee can be prepared with a variety of meat kinds, some of which include sardine, corned pork, chicken back,red herring, salt mackerel and the most popular, ackee and salt fish.

Ackee Fruit Food poisoning: Unripe ackee fruit contains a chemical called hypoglycin A and B which affect the central nervous system and fatty acid oxidation. Eating the unripe fruit can cause symptoms that occur in as little as two hours but are generally 6 to 48 hours.

Jamaican vomiting sickness is an acute illness caused by the toxin hypoglycin A, which is present in unripened fruit of the ackee tree. Hypoglycin A is present in the unripe arilli at levels of over 1000 ppm, which falls to less than 0.1 ppm in the fully ripened aril. Though it may be poisonous when improperly prepared, ackee has high nutritional value and is rich in essential fatty acid. Hypoglycaemia or hypoglycemia is the medical term for a Pathology state produced by a lower than normal level of Blood glucose. The term hypoglycemia literally means “under-sweet blood” known as Jamaican vomiting sickness

Other Uses:

Fruit: In West Africa, the green fruits, which produce lather in water, are used for laundering. Crushed fruits are employed as fish poison. The seeds, because of their oil content, and the jacket because of its potash content, are burned and the ashes used in making soap.

Flowers: In Cuba an extract of the flowers is appreciated as cologne.

Bark: On the Gold Coast, a mixture of the pulverized bark and ground hot peppers is rubbed on the body as a stimulant.

Wood: The sapwood is white or light greenish-brown. The heartwood is reddish-brown, hard, coarse-grained, durable, and immune to termites. It is used locally for construction and pilings and has been recommended for railway sleepers. It is also fashioned into oars, paddles and casks.

Medicinal Uses: In Brazil, repeated small doses of an aqueous extract of the seed have been administered to expel parasites. The treatment is followed by a saline or oily purative. Cubans blend the ripe arils with sugar and cinnamon and give the mixture as a febrifuge and as a treatment for dysentery. On the Ivory Coast, the bark is mixed with pungent spices in an ointment applied to relieve pain. The crushed new foliage is applied on the forehead to relieve severe headache. The leaves, crushed with salt, are poulticed on ulcers. The leaf juice is employed as eye drops in ophthalmia and conjunctivitis. In Colombia, the leaves and bark are considered stomachic. Various preparations are made for treatment of epilepsy and yellow fever.

“Pack the world in with a fistful of Almonds”

Hi everybody! My name is Almond. My native is the Mediterranean climate region of the Middle East, eastward as far as Pakistan. I was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California. People call me Baadaam in Persian, Hindi, Punjabi, Tamil, Telugu, Kannada, Marathi, Gujarati, Turkish, Urdu and Kashmiri. In German almond is called “Mandel”, as well as “Almond”.

I was biologically named as Prunus dulcis. There are two forms of the plant, one (often with white flowers) producing sweet almonds, and the other (often with pink flowers) producing bitter almonds.

Do you know my nutritional value?

In 100 gms I have

1. Calories – 578
2. Total Carbohydrates – 20g
3. Dietary Fiber – 12g
4. Sugars – 5g
5. Protein – 21g

Vitamins

1. Vitamin A – 5 IU
2. Beta Carotene – 3 mcg
3. Lutein + Zeaxanthin – 1 mcg
4. Vitamin E – 25.87 mg
5. Thiamin – 0.241 mg
6. Riboflavin – 0.811 mg
7. Niacin – 3.925 mg
8. Vitamin B6 – 0.131 mg
9. Folate – 29 mcg
10. Food Folate – 29 5.6 mcg
11. Dietary Folate Equivalents – 29 mcg
12. Pantothenic Acid – 0.349 mcg

Minerals

1. Calcium – 248 mg
2. Iron – 4.3 mg
3. Magnesium – 275 mg
4. Phosphorus – 474 mg
5. Potassium – 728 mg
6. Sodium – 1 mg
7. Zinc – 3.36 mg
8. Copper – 1.11 mg
9. Manganese – 2.535 mg
10. Selenium – 2.8 mcg

Fats

1. Total Fat – 50.64 mg
2. Saturated Fat – 3.881 mg
3. Monounsaturated Fat – 32.155
4. Polyunsaturated Fat – 12.214

How to Select and Store me?

Im Almond!

I was commonly sold shelled, i.e. after the shells are removed, or unshelled, i.e. with the shells still attached. Blanched almonds are shelled almonds that have been treated with hot water to soften the seed coat, which is then removed to reveal the white embryo

So buy,

• Almonds that are still in their shells have the longest shelf life. If purchasing these, look for shells that are not split, moldy or stained. Shelled almonds that are stored in a hermetically sealed container will last longer than those that are sold in bulk bins since they are less exposed to heat, air and humidity. If purchasing almonds in bulk bins make sure that the store has a quick turnover of inventory and that the bulk containers are sealed well in order to ensure maximum freshness. Look for almonds that are uniform in color and not limp or shriveled. In addition, smell the almonds. They should smell sweet and nutty; if their odor is sharp or bitter, they are rancid.
• If you want almonds with a roasted flavor and texture, choose those that have been “dry roasted” as they are not cooked in oil like their regular roasted counterparts. Yet, even when purchasing “dry roasted” almonds, it is important to read the label to be sure that no additional ingredients such as sugar, corn syrup or preservatives have been added.
• Since almonds have a high fat content, it is important to store them properly in order to protect them from becoming rancid. Store shelled almonds in a tightly sealed container, in a cool dry place away from exposure to sunlight. Keeping them cold will further protect them from rancidity and prolong their freshness. Refrigerated almonds will keep for several months, while if stored in the freezer, almonds can be kept for up to a year. Shelled almond pieces will become rancid quickly. Almonds still in the shell have the longest shelf life.

How to Enjoy?

• In addition to being eaten raw, I will be a wonderful addition to variety of recipes from salads to baked goods.
• Add a punch to plain yogurt by mixing in some chopped almonds and dried fruit.
• Enhance a healthy sauté of curried vegetables with sliced almonds.
• Add some almond butter to a breakfast shake to boost its taste and protein content.
• Almonds and apple slices make a wonderfully simple, on-the-go power snack.
• Make a delightful cold rice salad with almonds, fresh garden peas and currants.
• Add sliced almonds to chicken salad.

Cooking tips:

• Whole shelled almonds can be chopped by hand or can be placed in a food processor. If using a food processor, it is best to pulse on and off a few times, instead of running the blade constantly, as this will help ensure that you end up with chopped almonds rather than almond butter.
• If you want to remove the almonds’ skin, blanch them for a few of minutes until you notice the skin beginning to swell. Drain them and then rinse under cold water. Pinch the cooled almonds between your thumb and index finger, and the skin should slide right off the almond meat.
• To roast almonds at home, do so gently–in a 160-170°F (about 75°C) oven for 15-20 minutes–to preserve the healthy oils.

Almond oil -is extracted from me. This colorless as well as odorless oil imparts a glow to the skin and it also restores the moisture balance of the body. Thus this oil is also used to make creams, moisturizers and soaps, which are easily available in the markets as well as in the shops. This oil is rich in linoleic (polyunsaturated fatty acid) and oleic (monounsaturated fatty acid). It is also rich in fats, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D and Vitamin E. Note: Always store your almond oil in a dark place.

Beauty tips:
Skin:

• It is suitable for all skin types.
• This oil can be used as carrier oil as far as massage therapy or aromatherapy is concerned.
• It nourishes as well as softens the skin and makes it smooth.
• It also acts as a great moisturizing agent.
• Helps to get rid of dark circles.
• Prevents itching, irritation and inflammation of skin.

Hair:

• In order to nourish your hair and to give it a soft and shiny look, you can use this oil.
• Gives your hair a thicker look.
• Prevents loss of hair.

Face:

• You can do a fairness massage easily at the privacy of your home. Soak four almonds overnight. In the morning remove their skin and grind them fine. Make a paste by adding one teaspoon of gram flour, one teaspoon of milk and four drops of limejuice. A regular massage with this paste will assure a long lasting fairness to you.
• You can make a fine paste of grinded almonds and rose water. A regular application of this paste on the face and neck will bring a natural fairness.

Lips:

• You can make Lip Gloss at home. Take 1 tablespoon almond oil, 10 fresh cranberries, 1 teaspoon honey and 1 teaspoon petroleum jelly. Mix all the ingredients and then place them in a microwave or heat-resistant container. Heat in the microwave or a water bath until the mixture just begins to boil (1-2 minutes in the microwave). Stir well and gently mash the berries. Let the mixture stand for at least 5 minutes. Strain the mixture through a fine sieve to remove all pieces of cranberry. Stir and allow cooling completely. When cool, spoon into a clean container. To use spread a small amount onto your lips.