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Khayal · **Re: *!* Natural Remedies Of Arabia *!* -** 01-30-2007

Arabic: Karawya, Karawiya Carum carvi; Umbelliferae/Apiaceae (Parsley Family)
Some botanists say that caraway is the world’s oldest known herb. It is mentioned in the Bible and other ancient texts, and has been found in European archeological excavations dating back 8000 years. In the spice markets of Arabia, caraway can be found alongside her sister spices of anise (yansoon), fennel (shamr) and cumin (kamun). You need only ask for karawiya (from which we get the English word caraway) to take some home. Caraway is grown throughout Europe, the Mediterranean area, North Africa, Asia and North America.

Did you know?

Caraway seed is the spice which gives rye bread its characteristic flavor.
Caraway is important in Tunisian cuisine and is sometimes an ingredient of harissa, a fiery North African condiment made from dried hot peppers.
Caraway leaves may be used as a herb in salads and as a garnish, while its seeds may be used as a spice in breads, cheese spreads, pastas and vegetable and fruit dishes.
Dioscorides, a Greek physician in the first century, recommended oil of caraway be rubbed into skin to improve a pale girl’s complexion.
Caraway is a biennial. It grows as a small green plant the first year and then up to 60 centimeters (2') tall the second year, producing small white and apple-green flowers and fruit. The fruit, commonly called seeds, can be separated from the plant when ripe and then dried in the sun.
Most experts believe the word caraway comes originally from the Greek word karon, which means cumin! Caraway and cumin seeds are very similar in appearance. Arabic borrowed the word as karawiya, which medieval Latin transformed into carui or carvi (as in Carum carvi).

Arabic: Hal, Hail;
Other English: Cardamom, Lesser Cardamom, Small Cardamom, Malabar Cardamom Elettaria cardamomum; Zingiberaceae (Ginger Family)
Imagine an ancient trade caravan moving slowly up the Frankincense Trail in western Arabia toward the Mediterranean. The spices and aromatics burdening the camels could be from Yemen, East Africa, India or distant China. Although anticipating lucrative exchanges with merchants of the Mediterranean, caravaners also stop in villages along the way where both villagers and Bedouins are eager to barter. Exchanging goat meat, fresh produce or woven baskets, the local tradesmen obtain the cardamom necessary to flavor traditional Arabic coffee.
Native to India and Sri Lanka, cardamom is a well-loved spice in the Arabian Peninsula. Arab coffee is heavily flavored with it. In fact, cardamom is a valuable ingredient in Middle Eastern cuisine: in beverages, sweets, pastries and main dishes.
How to use: 1) Bruise cardamom pods until partially open; remove cardamom seeds from their pods; gently bruise seeds or dry-fry over gentle heat to release their flavor; or 2) Grind seeds into powder.
In the kitchen: Cardamom is a vital ingredient in Arabian coffee making. Its flavor can be added to the beverage by grinding cardamom pods and adding the powdered cardamom to already brewed coffee. Cloves, saffron, sugar, nakhwa (See page 19.) or rose water are also sometimes added for flavor. “Sweet coffee,” which doesn’t contain any coffee at all, is a traditional drink from the Hijaz. It is a wonderful, warm beverage with a pleasant cardamom flavor. It is served on special occasions such as graduation day, which is the day students receive their grade cards.
Remedies across Arabia: A member of the ginger family, cardamom is a carminative and a stimulant. It warms the body and helps relieve indigestion and gas.
Did you know?

Cardamom is one of the most expensive spices in the world. This is because each individual fruit pod containing the desired seed spice must be harvested from its flower stalk by hand. Flower stalks must be carefully examined and re-examined as the fruit pods develop at different rates. Harvested while still green and firm, the pods are then dried and sold.
About 1000 years ago, the Vikings discovered cardamom in their explorations and conquests around the Mediterranean. They introduced this spice to Scandinavia, where it is still used extensively in baking spiced cakes and breads.
Cardamom was one of the most popular Oriental spices in ancient Roman cuisine.
Ground cardamom can soften a plastic spoon left in it for several days.

LINDA LEBLING
Arabic: Babunaj, Babunij;
Other English: Chamomile
German Chamomile: Matricaria recutita, Matricaria chamomilla
Saudi Chamomile: Matricaria aurea; Asteraceae (Aster Family)
One thing every Bedouin, villager and city dweller can tell you is that camomile tea is relaxing and aids digestion. Along with this fact comes the widespread belief that the best babunaj comes from the north. As a result, packaged herbal teas from Syria and Jordan are popular supermarket items. These medicinal teas feature camomile but may also contain coriander, black seed, anise, rose, lemon balm, hibiscus, thyme or sage.
How to use: Use the flower heads to brew a medicinal tea.
In the kitchen: Many families keep camomile readily available. To make camomile tea, boil water and then pour one cup of the water over four teaspoons of dried flowers. Infuse for five to 10 minutes and then strain. Add honey for a sweeter taste and drink the tea warm.
Remedies across Arabia: Camomile is a valued nervine, carminative and general tonic. Camomile tea is well-known for settling the stomach and aiding digestion after a meal. It is also relaxing and can help promote sleep
Did you know?

In 1656, John Parkinson wrote, “Camomill is put to divers and sundry uses, both for pleasure and profit, both for the sick and the sound, in bathing to comfort and strengthen the sound and to ease pains in the diseased.”
Al-Kindi used camomile in a strong dressing for the spleen and in an application to relax the liver and stomach.
Camomile tea is used in the Levant to strengthen a mother after childbirth.
Camomile is used in perfumes, soaps, bath oils, skin-care products and in shampoos to add luster to blonde hair.
With a reputation as a mild bleach, camomile has been used to lighten blonde hair by pouring two cups of boiling water over a handful of camomile flowers and infusing for 30 minutes. After shampooing the hair, rinse several times with this camomile infusion while it is still warm. It is a very pleasant hair rinse.

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Khayal a ThOuGhT Status: Offline Posts: 5,556 Reputation: 23002 Rep Power: 63 Join Date: May 2005 Location: In Thoughts! Way of Life: Muslim	*Re: !* Natural Remedies Of Arabia ! - 01-30-2007 Arabic: Karawya, Karawiya Carum carvi; Umbelliferae/Apiaceae (Parsley Family)** Some botanists say that caraway is the world’s oldest known herb. It is mentioned in the Bible and other ancient texts, and has been found in European archeological excavations dating back 8000 years. In the spice markets of Arabia, caraway can be found alongside her sister spices of anise (yansoon), fennel (shamr) and cumin (kamun). You need only ask for karawiya (from which we get the English word caraway) to take some home. Caraway is grown throughout Europe, the Mediterranean area, North Africa, Asia and North America. Did you know? Caraway seed is the spice which gives rye bread its characteristic flavor. Caraway is important in Tunisian cuisine and is sometimes an ingredient of harissa, a fiery North African condiment made from dried hot peppers. Caraway leaves may be used as a herb in salads and as a garnish, while its seeds may be used as a spice in breads, cheese spreads, pastas and vegetable and fruit dishes. Dioscorides, a Greek physician in the first century, recommended oil of caraway be rubbed into skin to improve a pale girl’s complexion. Caraway is a biennial. It grows as a small green plant the first year and then up to 60 centimeters (2') tall the second year, producing small white and apple-green flowers and fruit. The fruit, commonly called seeds, can be separated from the plant when ripe and then dried in the sun. Most experts believe the word caraway comes originally from the Greek word karon, which means cumin! Caraway and cumin seeds are very similar in appearance. Arabic borrowed the word as karawiya, which medieval Latin transformed into carui or carvi (as in Carum carvi). Arabic: Hal, Hail; Other English: Cardamom, Lesser Cardamom, Small Cardamom, Malabar Cardamom Elettaria cardamomum; Zingiberaceae (Ginger Family) Imagine an ancient trade caravan moving slowly up the Frankincense Trail in western Arabia toward the Mediterranean. The spices and aromatics burdening the camels could be from Yemen, East Africa, India or distant China. Although anticipating lucrative exchanges with merchants of the Mediterranean, caravaners also stop in villages along the way where both villagers and Bedouins are eager to barter. Exchanging goat meat, fresh produce or woven baskets, the local tradesmen obtain the cardamom necessary to flavor traditional Arabic coffee. Native to India and Sri Lanka, cardamom is a well-loved spice in the Arabian Peninsula. Arab coffee is heavily flavored with it. In fact, cardamom is a valuable ingredient in Middle Eastern cuisine: in beverages, sweets, pastries and main dishes. How to use: 1) Bruise cardamom pods until partially open; remove cardamom seeds from their pods; gently bruise seeds or dry-fry over gentle heat to release their flavor; or 2) Grind seeds into powder. In the kitchen: Cardamom is a vital ingredient in Arabian coffee making. Its flavor can be added to the beverage by grinding cardamom pods and adding the powdered cardamom to already brewed coffee. Cloves, saffron, sugar, nakhwa (See page 19.) or rose water are also sometimes added for flavor. “Sweet coffee,” which doesn’t contain any coffee at all, is a traditional drink from the Hijaz. It is a wonderful, warm beverage with a pleasant cardamom flavor. It is served on special occasions such as graduation day, which is the day students receive their grade cards. Remedies across Arabia: A member of the ginger family, cardamom is a carminative and a stimulant. It warms the body and helps relieve indigestion and gas. Did you know? Cardamom is one of the most expensive spices in the world. This is because each individual fruit pod containing the desired seed spice must be harvested from its flower stalk by hand. Flower stalks must be carefully examined and re-examined as the fruit pods develop at different rates. Harvested while still green and firm, the pods are then dried and sold. About 1000 years ago, the Vikings discovered cardamom in their explorations and conquests around the Mediterranean. They introduced this spice to Scandinavia, where it is still used extensively in baking spiced cakes and breads. Cardamom was one of the most popular Oriental spices in ancient Roman cuisine. Ground cardamom can soften a plastic spoon left in it for several days. LINDA LEBLING Arabic: Babunaj, Babunij; Other English: Chamomile German Chamomile: Matricaria recutita, Matricaria chamomilla Saudi Chamomile: Matricaria aurea; Asteraceae (Aster Family) One thing every Bedouin, villager and city dweller can tell you is that camomile tea is relaxing and aids digestion. Along with this fact comes the widespread belief that the best babunaj comes from the north. As a result, packaged herbal teas from Syria and Jordan are popular supermarket items. These medicinal teas feature camomile but may also contain coriander, black seed, anise, rose, lemon balm, hibiscus, thyme or sage. How to use: Use the flower heads to brew a medicinal tea. In the kitchen: Many families keep camomile readily available. To make camomile tea, boil water and then pour one cup of the water over four teaspoons of dried flowers. Infuse for five to 10 minutes and then strain. Add honey for a sweeter taste and drink the tea warm. Remedies across Arabia: Camomile is a valued nervine, carminative and general tonic. Camomile tea is well-known for settling the stomach and aiding digestion after a meal. It is also relaxing and can help promote sleep Did you know? In 1656, John Parkinson wrote, “Camomill is put to divers and sundry uses, both for pleasure and profit, both for the sick and the sound, in bathing to comfort and strengthen the sound and to ease pains in the diseased.” Al-Kindi used camomile in a strong dressing for the spleen and in an application to relax the liver and stomach. Camomile tea is used in the Levant to strengthen a mother after childbirth. Camomile is used in perfumes, soaps, bath oils, skin-care products and in shampoos to add luster to blonde hair. With a reputation as a mild bleach, camomile has been used to lighten blonde hair by pouring two cups of boiling water over a handful of camomile flowers and infusing for 30 minutes. After shampooing the hair, rinse several times with this camomile infusion while it is still warm. It is a very pleasant hair rinse. __________________ *Even a Smile is charity!* .