Catnip (aka "Kitty Crack")

As a faithful cat owner (aka "employee"), I dedicate this entry to all our little feline companions, who can also appreciate the wide world of herbs. 

What exactly is Catnip?

Catnip plants (Nepeta cataria and other Nepeta species) are members of the mint family and contain volatile oils, sterols, acids and tannins. These herbs are native to Europe, Asia and Africa, and were brought to North America by settlers. Nowadays, the plant is popular in herb gardens, especially of cat owners, and can be found growing in the wild as a weed.

An open bag is an empty bag...

Have you ever seen a cat under the effects of catnip?
No? Grab your popcorn--it's an entertaining show! Watch as it magically transforms your lazy kitty couch potato into a flipped-out ball of ecstasy.

Shortly after exposure to the dry or fresh leaves, they enter a temporary euphoric state in which they rub their heads and body on the herb or jump, roll around, vocalize wildly and drool. This response lasts for about 10 minutes, after which the cat seems to enter a buzzed stupor or "afterglow" and becomes temporarily immune to catnip's effects for roughly 30 minutes. Response to catnip is hereditary; about 70 to 80 percent of cats exhibit this strange behavior in the plant's presence. It tends to only affect cats that have reached sexual maturity (around six months old). Despite the wild "psychedelic" reaction it may induce, catnip is considered to be nonaddictive and completely harmless to our feline companions. 

How does it work its magic?     

Cats get high off catnip by inhaling the nepetalactone in the plant - a chemical which binds to receptors inside a cat's nose and stimulates sensory neurons in the brain. This appears to alter activity in several brain areas: the olfactory bulb, the amygdala and the hypothalamus, which plays a part in regulating emotional response. However, nepetalactone isn't the only chemical that triggers this reaction in cats. Others include actinidine and iridomyrcin, which are both found naturally in other plants. Tigers, lions and other large cats are also susceptible to these chemicals. 

So, why doesn't it have the same effect on us?

Our olfactory systems and brains are structured differently from those of cats. However, humans have been using catnip since the 1600's for other reasons. Europeans used the plant as a mild sedative by brewing tea with its leaves, smoking them or chewing them. It has also been said to cure flatulence, hives and toothaches. In the 1960's some users claimed it could be smoked as a substitute for marijuana and altered their state of consciousness, but scientists later determined it was just a placebo effect. 

Catnip oil can be used as a natural insect repellent and can be quite effective against termites and fleas. Concentrated nepetalactone is 10 times more powerful than DEET, the most widely used chemical repellent. 
Nowadays, catnip is primary grown for the benefit of our feline friends. 

Is your kitty a fan of the herb? Why not try growing it at home?

Growing Catnip

More Catnip Tips

                      

Time for an intervention...

Za'atar: Jewel of Middle Eastern Cuisine

Many years ago, while working in the kitchen of a family-owned Lebanese restaurant in Portland, Oregon, I would watch the owner as he whipped up a heavenly flatbread that was sprinkled generously with a strange mix of spices, before being baked in the wood oven. He kept this aromatic blend in a cherished ceramic pot in the kitchen and told me that in his country it was known as "Za'atar".

What exactly is Za'atar? 
Za'atar (Arabic: زَعْتَر‎ , also known as zaatar, za'tar, zatar, zatr, zattr, zahatar, 
zaktar or satar, is a generic name for a family of related Middle Eastern herbs. These include Origanum (oregano), Calamintha (basil thyme), Thymus (thyme), and 
Satureja (savory). 


Za'atar is also the name for a condiment made from the dried herb(s), mixed with sesame  seeds,  dried sumac, and often salt, as well as other spices. Both the herb and spice mixture are popular throughout the Middle East, including Armenia, Iran, Palestine, Egypt, Israel, Jordan, Libya, Lebanon, Syria, Tunisia, Turkey and Morocco. In many families, unique blends are passed down from mother to daughter.

Will the real Za'atar please stand up?

Each country has its own unique blend that can vary widely in taste and color. Dried sumac, which has a tangy lemon flavor and deep red color, is especially common in Jordanian za'atar blends. Syrian za'atar is usally brownish in color, due to pepper and cumin. Lebanese may add dried orange zest for breakfast dishes, while Israeli blends may include dried dill. My personal favorite blend includes plenty of thyme, sumac and sesame seeds for a tangy, nutty taste.  

Healing properties

Like many spice mixtures in the Arab World, za'atar is high in anti-oxidants, which help prevent cancer and heart disease, among other illnesses. In the 12th century, the Spanish Jewish philosopher Maimonides is said to have prescribed it to his patients to treat a variety of ailments. Modern studies have concluded that he had good reason for this. Sumac is full of flavonoids, and thyme and oregano are packed with thymol (an essential oil), which has antioxidant, anticeptic and fungicide properties. 

Besides the health benefits, it is an extremely versatile condiment and can be sprinkled on just about any savory dish, including bread, hummus and other dips, meat marinades, soups, stews, etc. 

Za'atar's uses are practically limitless and as flexible as its ingredients!

So, why not experiment with this versatile spice blend into your kitchen?

Here are some ideas to get you started...

Make your own Za'atar blend:

Homemade Za'atar Recipe

Tasty recipes:

Za'atar Popcorn

Za'atar Kale Chips

Eggplant Caviar with Za'atar Flatbread

Manakish Za'atar

Za'atar and Pomegranate Roasted Chicken

Chickpea Za'atar Salad

 !  بالهنا والشفا

Glühwein & Other Mulled Winter Drinks

HAPPY NEW YEAR, FELLOW SPICE-LOVERS!!

There's nothing quite like a mug of hot spiced wine to warm the belly on a cold winter's day. This year I had the wonderful opportunity to partake in the Hamburg Christmas Market festivities and indulge in one of my favorite winter holiday traditions...mulled wine! I was amazed by the wide variety of this hot beverage available amidst the market labyrinths (not to mention the tasty culinary selection to accompany them) 

So, as any connoiseur would do, I made it my mission to try them all!   

Prost! - ein Toast!

What exactly is Glühwein?

Glühwein (translating to, "glow-wine," due to the hot irons once used for mulling) is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star aniseed, citrus fruits, sugar and ocasionally cardamom and vanilla pods. If you fancy a lighter flavor, white wine can also be used to make Weißer Glühwein (white mulled wine). 

These mulled wines are sometimes drunk mit Schuss (with a shot), which means that rum or some other liquor has been added. For me, the extra shot was overkill--and especially precarious if you're on an extended glühwein crawl.  

Glühwein Recipe #1 

Glühwein Recipe #2

Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in some parts of Germany. Heidelbeerpunsch (mulled blueberry wine) was my personal favorite. Another tasty option is Apfelpunsch (spiced apple cider), with an added shot or rum for those who want a punch to their punsch. If you need a break from the booze, but are still craving a hot drink, there is always the non-alcoholic Kinderpunsch ("kiddie punch") option.

Feuerzangenbowle (translating to "fire tong punch") is another popular variant of traditional Glühwein in Germany, and is shown in the photos below. It shares the same recipe, but for this drink a rum-soaked sugarloaf is set on fire and allowed to drip into the giant copper pots which hold the brew. The result is divine!

                                 The dramatic Feuerzangenbowle in the making 

Although mulled wines are the most popular choice, one must not forget the tasty Eierpunsch (egg punch), which is made with egg yolks, sugar, white wine and vanilla. Sometimes whipped cream or custard is added to make it frothier.

A typical recipe of Eierpunsch with white wine to serve 3-4 persons would be:

• 1 bottle of white wine (750 ml)
• 4 eggs (or 8 egg yolks)
• 5 tablespoons of sugar
• one packet of vanilla sugar (equivalent of 2 tsp sugar and 1 tsp vanilla extract)
• Pinch of cinnamon
• 4 cloves
• 250 ml of strong tea
• lemon or lemon juice

Prepare the 250 ml of tea and allow to cool. Whisk the 5 tablespoons of sugar into the eggs (or egg yolks) and add a little cold white wine and then beat vigorously. Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves, lemon juice and the cooled tea. It is also optional to add 50ml of dark rum to the mixture. Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly. Before it comes to a boil, remove from the heat. The mixture should be foaming on top. Remove the four cloves. Serve hot and foamy in a mug with whipped cream on top and a ginger cookie. (This recipe can also be made with red wine. However, do not add the 250 ml of tea to the mixture. This will also affect the number of servings too.)

                        A typical hot drink menu at one of the many market stalls I visited

I wish you all a fruitful and spicy 2014, and recommend that you do your own mulled wine tasting in one of the many traditional German Christmas Markets next holiday season!!