Why That Bottle of Spicy Mustard Sauce Deserves a Spot in your Pantry. (Jeric James)

Mention the word mustard and the image of a deli-hotdog sandwich immediately pops up into mind. It wasn't exactly a favorite condiment in the house, no thanks to its pungent and tangy taste. But as you learn things along the way, it came to my attention that mustard seeds are known to be very healthy for the human body. Hence, the oils or sauces made from these seeds may have several therapeutic health benefits.

Gourmet mustards, as they are famously marketed, are made from the seeds of a mustard plant which is a vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types commonly used for culinary purposes namely:

* Black Mustard (brassica nigra) - a round hard seed, smaller and much more pungent.
* White Mustard (brassica alba) - milder than their black counterpart, usually yellow in color, and are the ones used to make American yellow mustard.
* Brown Mustard (brassica juncea) - dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard.

This incredible condiment can be used in its whole seed form, as a ground powder or grinding it into a smooth paste. To make flavors interesting, people came up with spices to add into its paste such as pepper, garlic, and paprika, along with a dash of salt. Research has it that there is no part of the mustard plant that cannot be utilized. Although less preferred than its most popular counterparts like ketchup, mayo and butter, the mustard has proven to be versatile in the kitchen.

Many supermarket shelves now carry lines of prepared mustard ranging from the mild yellow variety (favorite for hotdogs) to Dijon and Bordeaux mustards which derive their distinct flavors from the French wines they are made with. There are also hot mustards which are peppery and brown such as English, Dusseldorf, German and Bahamian. American horseradish mustard is also particularly spicy.

I've gathered several good reasons worth looking into why that bottled spicy mustard sauce, or any gourmet mustard for that matter, deserves a spot in your pantry for future culinary endeavors:

1. It is an excellent source of magnesium, which helps lower blood pressure and migraine attacks.
2. Its seeds contain phytonutrients that help prevent the risk of developing gastrointestinal cancer. It is also good for the overall health of the digestive tract.
3. It has the capacity to increase the body's metabolic rate that is not only beneficial for the body, but also eases the process of digestion. A good choice for condiment for weight watchers.
4. Some studies have shown that the anti-inflammatory compounds in yellow mustard are able to prevent Alzheimer's disease.
5. It is also a great source of calcium, phosphorous, manganese and iron. As such, it is a valuable source of several nutrients that are essential for a well-functioning body.

Whether it's easy healthy recipes for dinner or any meal of the day that you're preparing, including this particular ingredient should be a breeze. You can rub bottled mustard on meats before roasting, or bake some chicken breast marinated in it with white wine for some added flavor. It can also double as a dip for your favorite snacks, including vegetables and whole grain pretzels. Mustard seeds, on the other hand, are sprinkled over salads and can even be roasted on a dry skillet for nuttier texture. With a growing market for gourmet mustard these days, it's still best to exercise caution and avoid those with high preservatives and sodium content. Use it in moderation according to your taste. After all, they are meant to enhance and not overpower the flavor of your food.

Jeric James is an IT consultant in the US who loves to experiment with recipes in his kitchen during his free time. For more choices on the best bottled condiments that suit your taste buds, check out Easy Healthy Recipes for Dinner, a family-owned corporation based in Oregon.

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Why That Bottle of Spicy Mustard Sauce Deserves a Spot in your Pantry. (Jeric James)

Mention the word mustard and the image of a deli-hotdog sandwich immediately pops up into mind. It wasn't exactly a favorite condiment in the house, no thanks to its pungent and tangy taste. But as you learn things along the way, it came to my attention that mustard seeds are known to be very healthy for the human body. Hence, the oils or sauces made from these seeds may have several therapeutic health benefits.

Gourmet mustards, as they are famously marketed, are made from the seeds of a mustard plant which is a vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are three principal types commonly used for culinary purposes namely:

* Black Mustard (brassica nigra) - a round hard seed, smaller and much more pungent.
* White Mustard (brassica alba) - milder than their black counterpart, usually yellow in color, and are the ones used to make American yellow mustard.
* Brown Mustard (brassica juncea) - dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard.

This incredible condiment can be used in its whole seed form, as a ground powder or grinding it into a smooth paste. To make flavors interesting, people came up with spices to add into its paste such as pepper, garlic, and paprika, along with a dash of salt. Research has it that there is no part of the mustard plant that cannot be utilized. Although less preferred than its most popular counterparts like ketchup, mayo and butter, the mustard has proven to be versatile in the kitchen.

Many supermarket shelves now carry lines of prepared mustard ranging from the mild yellow variety (favorite for hotdogs) to Dijon and Bordeaux mustards which derive their distinct flavors from the French wines they are made with. There are also hot mustards which are peppery and brown such as English, Dusseldorf, German and Bahamian. American horseradish mustard is also particularly spicy.

I've gathered several good reasons worth looking into why that bottled spicy mustard sauce, or any gourmet mustard for that matter, deserves a spot in your pantry for future culinary endeavors:

1. It is an excellent source of magnesium, which helps lower blood pressure and migraine attacks.
2. Its seeds contain phytonutrients that help prevent the risk of developing gastrointestinal cancer. It is also good for the overall health of the digestive tract.
3. It has the capacity to increase the body's metabolic rate that is not only beneficial for the body, but also eases the process of digestion. A good choice for condiment for weight watchers.
4. Some studies have shown that the anti-inflammatory compounds in yellow mustard are able to prevent Alzheimer's disease.
5. It is also a great source of calcium, phosphorous, manganese and iron. As such, it is a valuable source of several nutrients that are essential for a well-functioning body.

Whether it's easy healthy recipes for dinner or any meal of the day that you're preparing, including this particular ingredient should be a breeze. You can rub bottled mustard on meats before roasting, or bake some chicken breast marinated in it with white wine for some added flavor. It can also double as a dip for your favorite snacks, including vegetables and whole grain pretzels. Mustard seeds, on the other hand, are sprinkled over salads and can even be roasted on a dry skillet for nuttier texture. With a growing market for gourmet mustard these days, it's still best to exercise caution and avoid those with high preservatives and sodium content. Use it in moderation according to your taste. After all, they are meant to enhance and not overpower the flavor of your food.

Jeric James is an IT consultant in the US who loves to experiment with recipes in his kitchen during his free time. For more choices on the best bottled condiments that suit your taste buds, check out Easy Healthy Recipes for Dinner, a family-owned corporation based in Oregon.

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Spicy and stuffed slowly roasted chicken - Indian style By Bogdana Ivanova

Want to make a change this Christmas or holiday season? Try the Indian-style slowly roasted chicken and leave your family wanting more. Here is a spicy, Bollywood twist to your regular chicken recipe which is complete with all spicy goodness of the eastern cuisine. You can make your own changes to the amount of spices if you don?t like too much of it. You can follow the recipe with your choice of herbs and spices instead of the heavy Indian ?Garam Masala?. But if you are a fan of spicy food, look no further. High on spice and taste, this recipe for slowly roasted chicken is different from the usual recipes as it has a delicious curry stuffing inside. The double spice factor is sure to tickle your taste buds and give your loved ones a truly amazing treat.

Ingredients:
A small whole chicken washed and dried with a paper towel.
For the marinade:
Ginger garlic paste ? 2 tablespoons
Chili powder ? 1 tsp
Soya sauce ? 1 tablespoon
Pepper ? 2 tsp
Garam Masala powder (Dry roast spices like cloves, cardamom, pepper and fennel seeds and ground them into a fine powder) ? 1 tsp
Lemon juice ? 2 tablespoons
Oil ? 3 tablespoons

Salt to taste

Directions for making the slowly roasted chicken:
Mix all the marinating ingredients and make a fine paste. Make small cuts on the chicken surface using a sharp knife. Now take the marinade and rub it nicely onto the chicken, inside the cavity as well as out. Wrap the chicken in a plastic wrap and leave it in the fridge for a night or minimum 5 hours.

For the filling:
Large onions, thinly sliced ? 2
Ginger garlic paste ? a teaspoon
Paprika powder ? a pinch
Tomato, finely chopped ? 1
Cilantro ? a few sprigs
De-shelled hard-boiled eggs ? 2
Salt and pepper, to taste
Oil ? 1 tablespoon
Directions for the stuffing:
Heat a pan and add oil. Once the oil is heated, add the onions, the ginger garlic paste and saut?. Once the mixture gets nice and brown, add the paprika powder, salt and pepper. Now add the tomato and make a fine paste. Halve the hard-boiled eggs in the mix too. Add these to the mixture without breaking. Add chopped cilantro and keep aside. This is the stuffing.

Baking the slowly roasted chicken:
Remove the chicken from the fridge, place it on a roasting tray; drizzle with a bit of oil. Now place the made filling inside the chicken cavity. Sprinkle a bit of salt and pepper on top of the chicken. Preheat the oven to 150?C/300?F. Place the chicken into the oven and bake for 3 hours till the chicken is golden brown and oozing juices. Make a cut with a knife and see if it is done.

Heavenly smells will waft in your kitchen to announce that the chicken is getting roasted to perfection. Now take the chicken out of the oven, carve it using a sharp knife, and place it on a plate with the stuffing. You can make a basic salad with onions, tomato and cucumber and serve it with the slowly roasted chicken.

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Peppercorns - Your Spicy Companions (Abbott Adison)

If you are looking to add spice to your life, you cannot possibly overlook the king of spices. Peppercorns have always been in demand all around the world, proving to be just the right companions for many kinds of cuisine. So, if you would want to make your kitchen look even more interesting and your cuisine much more palatable, you could not possibly do away with the tantalising peppercorns.

There is so much more to peppercorns than what the casual observer may know or may have had the opportunity to take note of. And there is so much variety to them that it would help to know which ones you are looking for. There are different kinds of peppercorns based on the way that they are processed. Green peppercorns, for instance, could have been freeze-dried, air-dried, or may have been preserved in brine solution. It depends on the kind of peppercorns that are required for your purposes, but in general, people tend to prefer air-dried peppercorns to the others.

That is not to under-estimate the value of the freeze-dried ones though - if you are looking for peppercorns that look and feel the best, in terms of appearance as well as in terms of flavour, you must be considering the freeze-dried ones. These peppercorns have been the preferred lot in terms of freshness and their strength of essence, though they may turn out to be more expensive than their air-dried counterparts.

Peppercorns also tend to come from different sources and from various countries. Some of the most famous peppercorns that are in demand along most places in the world are the Malabar peppercorns - these are peppercorns that have had their origins in India along the south western coast. They are found to be rich in fragrance and high on freshness and are often quite pungent for the unsuspecting.

For people who would want their peppercorns to be of a milder variety, it would be a good idea to choose the Madagascar varieties, which are known to be less pungent and are good options when it comes to using as accompaniments for meat and meat products. If you would want to see how peppercorns would be when they are moderate, smoky, and smaller in size, you should try out the Lampong black peppercorns that are products of Indonesia. With their mild aroma, these peppercorns prove to be the right choices for everyday use.

Whatever your options are and whatever tastes you cherish, ensure that you never run out of the most wanted spice around the world - peppercorns.

Visit our website if you would like more information about lampong peppercorns.

Also read my Blog : http://abbottadison.wordpress.com/2013/05/07/peppercorns-your-spicy-companions/.

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Indian Delicacies - A Definition of Tasty & Spicy Food (India Network)

Indian food comprises of various types of cuisines from India as well as neighboring places in the sub continent. Ample amount of green vegetables, fresh fruits, fiery spices, and exotic herbs are used to create aristocratic Indian delicacies. There has been a boom in number of Indian restaurants coming up in the food market. Many popular Indian restaurants these days are generation old establishments or family-owned Indian food chains. Are you new to Indian delicacies? Are you looking to eat best delicacies that make up the perfect Indian food platter? If yes, it is very important to know what type of cuisine to order. Novelty in Indian delicacies is one of the most appreciated aspects about the food in the country. Food from Southern parts and that from the Northern parts of the country are vastly different, which proves as a vital point that makes the Indian delicacies a focal point of discussions. South Indian cuisine is more of chilly and coconut ingredients & exotic oils, with the majority gracing absence of non vegetarian food, while north Indian delicacies frequently have non vegetarian items and are fiery with add ons of spices and gravy made up of exotic herbs. Such delicacies are a result of religious beliefs among the two different regions of the country. But the effulgent part of such a difference is that people from both the regions, respect the cooking patterns of all the regions and take pride in eating them and promoting them, whenever the chance comes up.

There has been a steep rise in the use of modern methods of microwave cooking. This has resulted in the process of cooking food items becoming hassle free. There are many regions in the country that follow the convential and traditional measures of Indian cookery. Scores of people in metropolitan cities and in developing towns cater to microwave recipes which help in bringing out a special taste. Thanks to some chefs with expertise and cooking connoisseurs, people in India are getting acclimatized to the art of microwave cooking, along with putting inputs from Indian culture and traditions. But the fact which is the talking point & still remains undeterred is the way Indian recipes are respected and get good in quality and repute amongst the world every day. The daily life of an Indian individual is never complete without a proper dose of Indian food. This has always been regarded as the essence of the Indian cuisine.

So now let us discuss one such recipe which oozes out the distinguished Indian flavor of the Indian recipe. India Food Network is a site that provides amazing yet quick to cook recipes at a single click. Do you have a knack of cooking spicy delicious Indian cuisine? So what are you waiting for? Log on to India Food Network and enjoy your favorite Indian cuisines now.

Aloo Gobi Methi Tuk (Crispy potatoes with cauliflower & Methi leaves)

Ingredients:
* 2 medium potatoes
* 1 1/2 cups cauliflower florets
* 1 tsp cumin seeds (jeera)
* 1/4 tsp asafoetida (hing)
* 1 1/2 tsp ginger-green chilli paste
* 1 cup finely chopped fenugreek (methi) leaves
* 2 tsp chaat masala
* 1 tbsp oil
* Salt to taste
Other ingredients:
* Oil for deep-frying

Method
* Cut the potatoes into thick wedges (lengthwise) with the skin on.
* Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.
* Heat the oil in a non-stick pan; add the cumin seeds and asafoetida and heat.
* When the seeds crackle, add the ginger-green chilli paste and saut? for 1 minute.
* Add the fenugreek leaves and saut? till the leaves are crisp and lightly browned.
* Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.
* Serve hot.

Tips
An easy way to make a simple version of chaat masala at home is to mix equal parts of black salt, roasted jeera powder and amchur powder.

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