Mayil

How spices changed the ancient world

Mayil Spices — Fri, 13 Aug 2021 07:43:39 +0000

The world’s insatiable appetite for spices sparked trade routes that now span the globe. Nearly 2,500 years ago, Arab traders told stories of the ferocious cinnamon bird, or cinnamologus. This large bird made its nest from delicate cinnamon sticks, the traders said. One way to get the cinnamon was to bait the cinnamologus with large chunks of meat. The birds would fly down from their nests, snatch up the meat, and fly back. The precarious cinnamon nests would collapse when the bird returned weighted with its catch. Then quick-witted traders could gather up the fallen cinnamon and take it to market. As enticing as the tale is, the fabled cinnamologus never existed. The story was most likely invented to ward off curious competitors from attempting to seek out the source of the spice. For many years, the ancient Greeks and Romans were fooled. It might seem odd that something as seemingly inconsequential as a spice – a food flavouring or something to burn to add aroma to the air – would need such jealous guarding with elaborate tall tales. But the world’s demand for spices grew throughout the Roman era and into the medieval period, defining economies from India to… Read More

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Chili Oil

Mayil Spices — Fri, 13 Aug 2021 07:38:38 +0000

Here is an amazing topping to your bowl of noodles , Pizza, Salad or simply over your fried eggs at breakfast. Ingredients: 2 cups of Olive Oil or Sunflower oil 1 1/2 Tbsp Mayil chili flakes Add 2 cups of oil to 1 & 1/2 Tbsp of Mayil chili flakes and let simmer in a saucepan until bubbling. Turn off heat. Let cool and then strain through a cheesecloth until oil is clear. Pour into sterilized bottle and serve.

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How a full spice cabinet can keep you healthy

Mayil Spices — Tue, 10 Aug 2021 21:14:28 +0000

Spices and herbs add delicious variety to the foods we eat. But spices and herbs are much more than flavor enhancers — they are nutritional powerhouses. After all, spices and herbs come from plants, which means they are sources of plant phytonutrients. Many phytonutrients have antioxidant, anti-inflammatory or even anti-cancer properties, and in the case of spices, these phytonutrients can be very concentrated. So spices do more than perk up the flavor of your food — they put a natural pharmacy in your kitchen. For some Americans, one perceived impediment to cooking with spices is the dislike of spicy food, even though spices are not spicy hot, per se. Spices can make food richly flavorful and aromatic, but they make it hot only if you add fresh, powdered or flaked chile peppers. That heat comes with a few benefits — spicy hot food reduces the need for salt, plus it helps the body sweat and potentially remove toxins. The anti-inflammatory spice drawer A handful of spices have enjoyed an elevated status, thanks to their potential to help decrease inflammation in the body: cinnamon, garlic, ginger and turmeric. None of these is a magic bullet, of course, but because they also… Read More

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Masala Chai

Mayil Spices — Sun, 08 Aug 2021 20:36:43 +0000

This traditional Indian drink is reaching out, to corners of the globe as people are discovering the warmth of an amazing Chai ( Tea). What makes an authentic Masala Chai is the use of freshly ground whole spices. Lightly roast dried ginger, cardamom, cinnamon, cloves, star anise. Set to cool before grinding to powder. Mix the spice blend to the to boiling water before adding dried tea leaves and sugar. Add milk and let to boil until thickens. Beat the cold or enjoy the rain with a cup of hot Masala Chai

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Spiced Rum

Mayil Spices — Sun, 08 Aug 2021 20:34:56 +0000

Spices are known to be the best companions of Rum. If you fancy a drink try making your own spiced rum. Tweak the flavor profile and enjoy your very own creation. Here is a simple recipe which will leave a long lasting taste on your buds. INGREDIENTS: 1 (750-mL) bottle Rum 1 Vanilla bean 1 (4-inch) slice Orange peel, white pith removed 1 Cinnamon stick 10 dried grapes 4 Cloves 1 pinch Ground nutmeg 1 slice Fresh ginger, about the size of a quarter Preparation Add all the ingredients to a wide-mouthed, airtight container and seal. Let stand for two days and taste. If you want a bit more flavor, leave it be for a third day. Strain the spices out and rebottle the liquid. How should you drink your spiced rum when it’s done? Forget the cola. It’s winter; try making a hot Teatime Toddy with it.

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