Wasabi: The Paste with the Punch

Every sushi lover is familiar with that momentary eye-watering sizzle, comparable to a Mt.Fuji eruption in your nasal passages, followed by the euphoric endorphin rush that wasabi produces. Over the years I've heard many stories surrounding this enigmatic Asian rhizome and decided to investigate the matter further to appease my own curiosity and get the record straight.

What is REAL Wasabi?

True wasabi (Wasabia Japonica) is a plant that belongs to the Brassica family, which includes broccoli, mustard, cabbage and horseradish. Originally from the mountains of Japan, where it grows in the mountain streams in specially built centuries-old growing beds, it demands the highest environmental conditions. It is for this reason that the production of high quality water-grown wasabi has been decreasing throughout the world as the environment becomes more polluted. Acid rain in Japan and Asia are the main causes of the decline in the growing areas in that region. The last wasabi growing bed to have been built in Japan is reputed to be at least 200 years old.

The growing of wasabi is difficult, and is done by just a few families in Japan. As pollution degrades the growing environment, together with the fact that young people do not want to work in the inhospitable high mountain conditions, the number of families growing wasabi using the traditional methods has dropped dramatically. Even close to the source, it is rare to find fresh wasabi. When the fragile roots are available, they're expensive and sold only in gourmet stores packed in water-filled tubes.

Most spicy-food lovers must settle for reconstituted wasabi made from a powder of the dried root. The powder is mixed with a few drops of water to make a malleable paste. Although much of its fragrance is lost in drying, the spiciness isn't affected. Powdered wasabi can still bring tears to your eyes (its nickname in sushi-speak is namida or ''tears.'') Some wasabi devotees buy the condiment conveniently premixed in tubes, similar to toothpaste. The pastes tend to be much milder than powders. Both are widely available in Oriental markets and  even regular grocery stores, due to its increasing popularity.

According to Yoshi Newton, Owner of Ichiban Japanese Restaurant, wasabi is best made about 10 minutes before it is served. Ichiban's sushi chef prepares wasabi twice a day. When kept tightly covered and refrigerated, wasabi keeps its kick for five to six hours.

Are You Sure You're Getting the Real Thing?

What about that little dollop of green stuff on your plate of sushi–are you sure it's really wasabi? It's probably not. Restaurants commonly use a substitute mixture of regular horseradish powder, mustard powder, cornstarch and artificial color. It's cheaper than wasabi, but tastes nothing like the real thing.

If you make your own Japanese dishes and use wasabi paste from a tube, check the package to see if there's a grade shown. Prepared wasabi from Japan comes in three grades–Grade 1 means it's 100 percent wasabi. Grade 2 has about 25 percent wasabi. and Grade 3 has no real wasabi at all. Grade 1 is hard to find outside of Japan.

Could You Grow Your Own?

Bona fide wasabi is not easy obtain, as this plant is a rare and difficult plant to grow. Aside from its native Japan, it has been coaxed into cultivation in Taiwan. New Zealand, and parts of the United States (like Oregon), where conditions satisfy wasabi's demand for a cool, wet climate.

The best way to grow wasabi is by water cultivation, typically in gravelly beds along streams. The beds are irrigated by the flowing water, which keeps the roots flooded, but well-aerated. Soil cultivation doesn't produce a particularly good quality rhizome, and hydroponics has not been successful. Wasabi plants take two to three years to reach maturity, or longer if growing conditions are not optimal.

The Health Benefits

For centuries, authentic wasabi (Wasabia japonica) has been used in Asia for a number of health reasons. It is only in the last decade that these health benefits have been investigated in the West. 

Here are some benefits associated with real wasabi:

Kills harmful food borne bacteria
Reduces blood pressure
Kills cancer cells
Improves bone strength
Improves liver function
Detoxifies the body
Naturally anti-viral, anti-microbial, anti-bacterial
Stimulates the immune system

The most common way of consuming wasabi is by eating it. Unfortunately, the green-colored horseradish blends that you find at most restaurants and Asian shops do NOT produce the same health benefits. If the label does not say 100% Pure Wasabia japonica, then you can be sure that you are eating the following ingredients (yes, even if they are not on the label):

- European Horseradish (Armoracia rusticana)
- FDA Colors – Yellow #5  and Blue #1 
- Mustard powder
- Tumeric powder
- Chilli powder (sometimes).

In 2009 an organization, the “World Wasabi Council” was formed by Wasabia japonica growers and manufacturers with the sole purpose of carrying out independent scientific tests to ensure that products that carry the “Authentic Wasabi” logo do not contain any European horseradish and/or artifical colorings. 

This is a major departure from the general accepted notion that food manufacturers can do what they like with the food that we put in our bodies. In this day and age there has been a major change of view. Now more and more consumers want to eat food that is actually good for them, as well as being tasty. It is expected that within the next couple of decades all food suppliers will be required to certify what they claim is in their food is actually there, and is not just a “look-and-taste-alike” product. 

In the meantime, if you want to be sure that you're accompanying your sushi dishes with the real thing, look for this logo:

And if you're still in the mood for dessert ...

7 Medicinal Herbs and Spices to Lower Blood Pressure

High blood pressure is an epidemic that is currently sweeping across America and the industrialized world. The fast lifestyle of fast food, soda and stress is starting to catch up with us, so much so that an estimated one in every three Americans has high blood pressure. This puts them at risk of heart disease, stroke and even kidney disease. Moreover, this condition is costing the country 93.5 billion dollars in health care services.

Putting too much faith in the medical establishment to find a cure for your high blood pressure may no longer be advisable in the least. The number of prescription drugs on the market and the cascade of variations suggest that a cure for blood pressure is not in the offing anytime soon.

Despite all the consequences associated with high blood pressure, it is still a condition that is preventable and easily managed. Observing a healthy balanced diet and enjoying an active, healthy lifestyle can help avoid the risk of high blood pressure as well as reduce one that is already elevated.
                                                                                                
High blood pressure - A package of woe    

There is no one identifiable cause for high blood pressure. A combination of factors like stress, alcohol, smoking, weight and lack of physical activity seem to have to come together to produce this problem, which is further compounded by family history and age.

Although it is a condition that if left unattended could gravitate to something worse, high blood pressure is not a disease. Taking proactive measures in preventing heart diseases, stroke and even kidney disease by managing your blood pressure may be the best decision you can make today.

While the idea of drug-free high blood pressure management through the use of herbs and spices has slowly been gaining ground, it is still treated with skepticism by the medical establishment. The reliance on prescription drugs, however, has not in any way shown that high blood pressure could be cured through this manner. There are still reports by patients who are currently using drugs to manage their high blood pressure that their condition has not shown any improvement, nor their quality of life. Instead, they have to deal with side effects and drugs that are expensive to maintain.

Spice up your life

In a published study featured in the Journal of Medicine, it was revealed that common spices can protect from heart disease and the deterioration brought about by aging. In the said study, researchers discovered a connection between the phenol content of certain herbs and spices and their capacity to prevent glycation and formation of AGE compounds that are responsible for premature aging and heart disease.

As a way to manage your blood pressure, herbs and spices are a fantastic way to increase the medicinal value of your food. Below are some herbs and spices you may have been enjoying with no idea as to their value:


1. Garlic - Garlic contains allicin, a substance which has antibacterial, antioxidant, lipid lowering and anti-hypertension properties. In a pilot study made at Clinical Research Center of New Orleans on whether garlic could lower blood pressure, nine patients with severe hypertension were given a garlic preparation containing 1.3 % allicin. Sitting blood pressure fell with a significant decrease in diastolic blood pressure only five to 14 hours after the dose. Moreover, it was proven in a 2009 study that fresh garlic has more potent cardio-protective properties than processed garlic.

2. Cinnamon - Cinnamon not only prevents heart disease, it can also prevent diabetes. The Center for Applied Health Sciences in Ohio conducted a study of 22 subjects, half of which were given a 250mg of water soluble cinnamon daily while the other half were given placebo. It was discovered that those who drank cinnamon had a 13 to 23 percent increase in antioxidants connected with lowering blood sugar levels.

3. Onions - Onions contain quercetin, an antioxidant flavonol found to prevent heart disease and stroke. In a research study published in the Journal of Nutrition, subjects with hypertension experienced a decrease in their blood pressure by 7mmHg systolic and 5 mmHg diastolic as opposed to those who were taking placebo.

4. Olives - This herb is a significant part of the Mediterranean diet, recognized to be one of the healthiest in the world. Oil made from olives has been found to reduce blood pressure. In a study conducted on the importance of olive oil, Dr. L. Aldo Ferrara, Associate Professor at the Frederico II University of Naples in Italy discovered that the daily use of 40 grams of olive oil reduced the dosage of blood pressure medication in hypertensive patients by about 50 percent. Polyphenols in extra-virgin olive oil was credited for the significant reduction of blood pressure.

5. Oregano - This herb contains the compound carvacrol which has been proven to be effective against blood pressure. In a study conducted on animal subjects, by researchers from Eskisehir Osmangazi University in Turkey, carvacrol was found to reduce heart rate, mean arterial pressure as well as the systolic and diastolic blood pressures.

6. Hawthorn - This herb has been traditionally used to treat high blood pressure. In one study conducted in Reading, UK, 79 type-2 diabetic patients were randomized to receive 1200 mg of hawthorn extract while another group received medication for high blood pressure. Results revealed that patients taking hawthorn by the end of the 16th week showed a reduction in their mean diastolic pressure.

7. Cardamom- In one study published in the Indian Journal of Biochemistry and Biophysics, 20 subjects newly diagnosed with primary hypertension were administered 3 g of cardamom powder. After the end of the 3 months, all the subjects experienced feelings of well-being without any side effects. Moreover, the study was able to demonstrate that blood pressure was effectively reduced. It also improved antioxidant status while breaking down blood clots without significantly altering blood lipids and fibrinogen levels.

Taking advantage of the antioxidant and anti-inflammatory effects of spices and herbs is an excellent way to boost your body's health. Herbs have low calorie content, increase the medicinal value of your food and allow you to use natural forms of lowering blood pressure. Mix them up with your soups, salads, fish and meat and vegetable dishes. It's a healthier and cheaper alternative to keeping bottles of prescription drugs and synthetic supplements.

Thursday, April 26, 2012 
by Aurora Geib (for Natural News.com)

22 Surprising Uses for Tumeric

Along with its anti-inflammatory benefits, this antioxidant-rich staple from the spice rack can be used for everything from dying Easter eggs to whitening teeth.

written by Melissa Breyer (for Mother Nature Network)

Tue, Mar 19 2013 

One of the most fetching culinary spices, turmeric has an intense golden hue. The major ingredient in Indian curries, turmeric is the component responsible for curry’s dizzying color; it’s also commonly used to imbue mustard with its radiant glow.

We’re commonly reminded to eat colorful plant foods because their pigments, which are associated with antioxidants — the wonder nutrients that experts believe protect and repair cells from damage caused by free radicals and that also have important anti-inflammatory properties. Turmeric’s intense color makes it a front-runner in this group of foods; curcumin, a compound found only in turmeric, appears to be the magic ingredient.

A cousin of ginger, this rhizome has a long history of use in herbal remedies, particularly in China, India and Indonesia. Many current studies are looking into turmeric to treat a whole host of health problems, and turmeric has ample other uses as well, as evidenced in the following applications.

1. Brighten your pearly whites

Former Miss USA Susie Castillo swears by her recipe for homemade toothpaste, which includes turmeric powder. Although turmeric is known for its staining prowess, it is commonly (if not counter-intuitively) used to whiten teeth – presumably it’s not in contact with the enamel long enough to change the color. Here’s how to make your own version, and you can also sprinkle some on your commercial or other homemade toothpaste and brush as usual.

2. Customize foundation

Ashy makeup makes a bad match for luminous skin. Actor Thandie Newton tackles the problem by adding turmeric to tinted moisturizer to achieve a perfect glow that matches her skin tone. And in fact, women in India often use turmeric in face creams and body scrubs to boost the glow factor; sprinkle in a bit at a time until you have the proper tone.

3. Spice up your soap

If you make homemade soap, adding several teaspoons of turmeric to it will not only dial up its color, but will boost its skin-friendly benefits as well.

4. Save your scalp

Many swear by a combination of olive oil and turmeric to deter dandruff and to improve the overall condition of the scalp. Make a mix of turmeric and the oil of your choice (jojoba or coconut oil would be nice), massage into your scalp and leave on for 15 minutes, then shampoo and style as usual.

5. Embellish temporary tattoos

Use turmeric to create golden Mehndi, the temporary tattoos made with henna, or to add a pretty second color to an extant henna tattoo.

6. Diminish sprain strain

A traditional homeopathic sprain treatment involves making a paste using one part salt and two parts turmeric and enough water to make it spreadable. Apply to the affected joint and wrap in an old cloth that you don’t mind staining. Leave on for 20 minutes to an hour, once a day. (Don’t do this on body parts that can be seen; you don’t want a temporary yellow tinge!) Also of note: the University of Maryland Medical Center suggests taking turmeric to help reduce sprain swelling and makes the effect of bromelain (an anti-inflammatory derived from pineapple enzymes) stronger. Take 250 to 500 milligrams (mg) each of turmeric and bromelain, three times a day between meals.

7. Help tame swimmer’s ear

Natural remedy aficionados recommend using warmed garlic oil to help push the water out of ears affected by swimming; adding turmeric to the mix is said to help as well. See home remedies for swimmer’s ear for more.

8. Soothe a sick stomach

Turmeric has long used to quell bellies that aren’t behaving properly. The National Institutes of Health (NIH) recommends 500 mg of turmeric four times daily to treat an upset stomach.

9. Ease achy arthritis

For osteoarthritis, NIH recommends 500 mg twice daily of a specific turmeric extract (like Meriva, Indena); 500 mg four times daily of a non-commercial product has also been used. For rheumatoid arthritis, they note that 500mg twice daily of a specific formulation of curcumin (like BCM-95, Arjuna Natural Extracts, India) can be used.

10. Love your liver

According to early experimental research at the Medical University Graz in Austria, the curcumin in turmeric may delay liver damage that can eventually lead to cirrhosis.

11. Inhibit skin cancer

Turmeric seems to hold much promise for skin treatments, as well as possibly inhibiting certain forms of cancer. Among other studies, researchers at the University of Texas note that curcumin inhibits the growth of melanoma and may also impede the spread of breast cancer to the lungs.

12. Battle other forms of cancer

The American Cancer Society says that laboratory studies have shown that curcumin interferes with several important molecular pathways involved in cancer development, growth and spread. Researchers have reported that curcumin can kill cancer cells in laboratory dishes and also slows the growth of the surviving cells. Human studies of curcumin in cancer prevention and treatment are in the early stages.

13. Minimize Alzheimer’s symptoms

A clinical trial using curcumin extract published in the Journal of Neurochemistry found a30 percent decrease in the size of Alzheimer's-associated brain plaque in treated mice — in only one week. 

14. Make longevity tea

Dr. Andrew Weil notes that people in Okinawa, the Japanese island nation with the world's longest average life span, drink turmeric tea daily. To make your own, boil four cups of water, add one teaspoon of ground turmeric, allow to simmer for 10 minutes, strain, and add ginger and/or honey to taste.

15. Use as dye for spicy tie-dyed tees

Yes, turmeric stains fabric … which means that it's an awesome fabric dye. Add three tablespoons of turmeric to a pot of boiling water, let it simmer for a while, and your dye bath is ready. (See more at this photo tutorial.)

16. Make marigold-colored play dough

Homemade play dough is as much fun to make as it is to play with once it’s made. And coloring it is especially fun. This recipe instructs on how to make it from scratch, and also how to turn it into a rainbow of colors using, among other natural ingredients, turmeric. (Bonus tip: You can scent homemade play dough with vanilla or peppermint extract.)

17. Naturally dye Easter eggs

There’s something magical about mashing up natural dyestuffs in bowls and watching hard-boiled eggs transform into the jewel-like colors found in nature rather than in the lab. Beet juice, onion skin, blueberries, and of course, turmeric all do a bang-up job of the task. Get the how-to here: Eco Easter eggs.

18. Make meat safer

Kansas State University researchers discovered that adding turmeric to meat can reduce the levels of heterocyclic amines (HCAs) by up to 40 percent. HCAs form on chicken and meat when cooked over high heat, like in grilling. Consumption of HCAs is linked to higher rates of cancer.

19. Enliven bland food

While Frito-Lay may rely on Yellow 6 and Red 40 to enhance its preternaturally vivid snacks like Cheetos and Nacho Cheese Doritos, you can skip the nasty artificial colors and add a dash of turmeric to brighten up otherwise insipid-looking food. Whimsical cooks and moms alike can benefit from adding it to eggs, mashed potatoes, soups, cauliflower, or anywhere else a bit of vibrancy is desired.

20. Blend your own curry powder

If there’s one thing turmeric is famous for, it’s the starring role in Indian curry. (There comes a point in every young Western cook’s life when they realize that curry isn’t one single spice, but a blend of many.) Making your own curry blend is simple and tastes remarkably bright and fresh; and you can customize it to reflect your personal taste. A good place to start is here.

21. Make delicious dishes

No “uses for turmeric” article would be complete without reminding the reader of all the wonderful food that can be made with turmeric, even if it may not be the most surprising use on the list. Therefore, see: 5 dishes infused with curry.

22. And last but not least, bake a cake!

Turmeric cake? Indeed. This Lebanese dessert is not too sweet and has an odd little earthy kick to it compliments of the turmeric. Find a basic recipe here and a vegan recipe here.

Note: Turmeric can be taken in powder or pill form, but use with caution and consult with your doctor first. It’s strong stuff. According to the National Institutes of Health, it is unsafe during pregnancy, can make gallbladder problems worse, can make stomach problems such as GERD (or Gastroesophageal Reflux Disease) worse, and can slow blood clotting and might cause extra bleeding during and after surgery.

Mandrake: Magical Roots in History

Though this plant is unfit for consumption, it deserves special mention.

Shrouded in mystery and lore, Mandrake, one of the most important magical plants of the Middle Ages, has been all but forgotten. The myths and tales that have followed this notorious human-shaped root through the Ages have been dispelled. However, recent films, such as "Pan's Labyrinth" and "Harry Potter" have brought it back into the limelight once again.

The Greek name from which the word mandrake stems is 'Mandragora', which simply implies that it is a plant which is harmful to cattle. Some of its infamous nicknames include Satan's Apple and Love Apple, due to its sweet apple-scented fruits.  It is in the same botanical family as the the edible tomato, potato and eggplant (deadly nightshade) and originates in the eastern Mediterranean region. It can be found throughout southern Europe, the Middle East and northern Africa. Mandrake Mythology  Mandrake has long been used in magic rituals. It's said to be a key ingredient in love magic and a bringer of luck if worn in an amulet. It is still used today in contemporary pagan traditions such as Wicca.  It contains hallucinogenic alkaloids and the roots have bifurcations, or divisions, which can cause them to resemble human figures. According to legend, when the root is dug up it screams and kills all who hear it. Literature includes complex directions for harvesting a mandrake root in relative safety.

Josephus (c. AD 37 – c. 100) gives the following directions for pulling it up:

A furrow must be dug around the root until its lower part is exposed, then a dog is tied to it, after which the person tying the dog must get away. The dog then tries to follow him, and so easily pulls up the root, but dies suddenly instead of his master. After this, the root can be handled without fear. 

The Doctrine of Signatures

• 
  The Doctrine of Signatures is a philosophy of medicinal plant use embraced until the 17th century, dictating that plants are used to treat problems based on the part of the human body the plant resembles. For example, the idea that walnuts, which resemble the brain, help improve memory (and has been proven). Since the mandrake root resembles a human body, it was considered useful for curing sterility and many other diseases. 

  
  

  
  
  Medieval Medicinal Uses 

  
  

  Today it is not used medicinally, but Mandrake was known to have narcotic properties and was often used as an anaesthetic for surgical procedures. The ancients were well aware of the fact that this powerful little plant could be dangerous if taken in excessive quantities and that the sleep it helped to induce could become a permanent state of being. However, since in those days safe and effective anaesthetics were not so easy to come by they felt compelled to experiment with the most promising plants they knew. 

Mandrake, along with Poppy, Thornapple, Henbane and Belladonna, produced positive results if one could get the dosage just right. The preferred method of administration was to make a concoction of some or all of these plants and let the patient inhale the vapors via a sponge, which if done properly, would induce a profound sleep so the surgeon could go about his business of cutting and sawing off limbs. Thank goodness for modern medicine!



Interested in growing your very own Mandrake plant?

Visit Hermione's Garden


Mandrake potting scene from "Harry Potter: Chamber of Secrets"

Saffron: Threads of Gold

A Spanish Flavor 

Having lived in Spain for over a decade, one locally-produced spice that I've become accustomed to seeing on the store shelves is "azafrán", which is derived from the Persian word  za'ferân. Spaniards aren't known for enjoying strongly spiced foods, but the mild metallic honey-like flavor of saffron is a mandatory ingredient in a true paella and other traditional dishes. The luminous golden color and aroma it exudes makes them especially tempting.

Why is it so expensive?   

Saffron is the most expensive spice in the world. 
Fortunately, only a small amount needs to be added to a dish to appreciate its color and aroma. Derived from the dried stigmas of the purple saffron crocus flower (Crocus sativus), it takes between 50,000 and 100,000 flowers to make just one pound of saffron (about 70,000 and 200,000 strands), depending on the variety. 
Moreover, the flowers have to be individually hand-picked in the autumn when fully open. In Kashmir, during the harvest, thousands of growers must work continuously in relays over the span of one or two weeks throughout both day and night.

The traditional method of drying involves spreading the fresh stigmas over screens of fine mesh, which are then baked over hot coals or wood or in oven-heated rooms for 10–12 hours. Afterwards, the dried spice is preferably sealed in airtight glass containers. Bulk quantities of lower-grade saffron can reach upwards of US$500 per pound; retail costs for small amounts may exceed ten times that rate. In Western countries the average retail price is US$1,000 per pound.

How to spot a fake?

Due to the handsome prices it demands, there are many adulterated and fake products being dyed to imitate saffron. To determine whether or not what you have bought is fake or adulterated immerse a bit of the product in warm water or milk. If the liquid colors immediately, then the saffron is fake. Genuine saffron must soak in either warm water or milk for at least 10 to 15 minutes before its deep red-gold color and the saffron aroma begin to develop.

Saffron's Uses

Records detailing the use of saffron go back to ancient Egypt and Rome where it was used as a dye, in perfumes, as a drug, as well as for culinary purposes. It reached China in the 7th century and spread through Europe in the Middle Ages. Saffron is still used to dye Buddhist monks' robes today (see photo).

Nowadays, most saffron is imported from Iran and Spain, which are recognized as producing the best quality, but it can also be found in Egypt, Kashmir, Morocco and Turkey. Varieties from Spain, including  "Spanish Superior" and "Creme", are generally mellower in color, flavor and aroma. The Italian varieties are slightly more potent than Spanish, and the most intense varieties   are Iranian.                                                                                              

                                                                                                                       

Documentation has been found of saffron's use over the span of 4,000 years in the treatment of some 90 illnesses. Saffron-based pigments have also been discovered in 50,000 year-old depictions of prehistoric places in northwest Iran. The Sumerians used wild-growing saffron in their remedies and magical potions. Saffron threads would be scattered across beds and mixed into hot teas as a curative for bouts of melancholy. During his Asian campaigns, Alexander the Great used Persian saffron in his infusions, rice, and baths as a curative for battle wounds. 

As far as its culinary uses, saffron is widely used in Indian, Persian, European, Arab and Turkish cuisines - ranging from the Milanese risotto of Italy to the bouillabaisse of France to the biryani in South Asia.

Some Healing Benefits

Saffron has a long medicinal history as part of traditional healing; several modern research studies have hinted that the spice has possible anti-carcinogenic (cancer-suppressing) and antioxidant-like properties.  It can also be used as an appetite suppressant for weight loss, for treatment of depression and to decrease PMS symptoms.

It has also been reported to stop blindness and treat eye disease.

See article:  http://www.news-medical.net/news/2009/05/17/Saffron-could-stopping-blindness-and-cure-eye-disease.aspx

Want to experiment with this versatile uplifting spice? 
Check out these recipes:

Healthy saffron recipes

Khoudenjal (aka "Moroccan Viagra")

Khoudenjal or " Moroccan Viagra" is sold outside mosques, and specifically Djmaa El Fna (the main square), in Marrakech. The medicinal qualities of this drink have been proven. However, its aphrodisiacal properties are still up for debate.

A recent excursion to Marrakech inspired me to investigate a delicious spicy potion that can be found in the midst of the bustling Djmaa el Fna - a square whose name roughly translates to "Assembly of the Dead". Dubbed "Moroccan Viagra" or "Poor Viagra" by the locals, one can easily imagine the intended purposed of this potent tea formally known as Khoudenjal.

The seller boils the spice blend with water in a large copper pot (see photo). The infusion is served piping hot in a glass, and often accompanied with a scoop or two of a sweet dry pudding, covered with toasted sesame seeds, with an equally strong, spicy taste. 


Khoudenjal is a sweet infusion made of lesser galangal (Alpinia officinarum), along with a handful of other flavorful spices, which include cinnamon, ginger, clove, nutmeg, cardamom, mace, black pepper and star anise. 

Galangal is a medicinal plant imported from Asia and is closely related to ginger. The rhizome resembles ginger, but is more slender and darker in color. These two roots have a similar scent and flavor and have been used similarly for medicinal purposes. In regards to its medicinal qualities, it fights against fungi and helps eliminate gas and nausea. 

This spice was well-known in European medieval cooking. Considering the fact that galangal was first introduced to Europe about a thousand years ago, it is extremely surprising how little it is known today. The word galangal is probably derived from the Arabic translation of its Chinese name, liang-tiang, which means “mild ginger”. 

Arab traders first brought it back from Southeast Asia, but it wasn't until about 200 years ago that it was botanically identified.

Galangal has also long been regarded as an aphrodisiac and stimulant that was used for men and horses to make them "spunkier". Having almost sunk into oblivion from its previous eminent position, this rhizome has recently made a come back, via the backdoor of Chinese and Asian eateries that have sprung up in all parts of Europe and North America over past three decades. And thus, these days it is more commonly known and used as a spice than as a medicine. 

So, is Khoudenjal really an aphrodisiac? 

A study by the Moroccan Association for Protection and Guidance of Consumers (AMPOC) refuted this claim. Bouazza Kherrati, President of the association, said that "vendors of Khoudenjal are wrong to attribute aphrodisiac properties and call it a natural "Viagra". No scientific study has determined that finding. And if the consumer feels that this product stimulates sexual desire in him, this is because the vendor has added Viagra or other chemicals to his magic potion." 

Personally, I didn't experience these aphrodisiacal effects, but its intoxicating spicy warmth on a cool night was just as satisfying :)

    Toasting to Mohammed's fine blend at Chez Mohammed (stall #71)

In spice heaven at a local shop in the medina (old city)