Spices....know it all

TAMARIND


Culinary Uses


Usually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavour is more authentic than vinegar or lemon juice. It may be used to flavour pulse dishes, rice dishes, or as an ingredient in sauces and side dishes for pork, fowl and fish. Tamarind contains pectin which is used in the manufacturing process of commercially produced jams, so it is a natural ingredient in many jams, jellies, fruit drinks, and is vital to Worcestershire sauce. In India, the ground seed is used in cakes. A refreshing drink made from tamarind syrup and resembling lemonade is quite popular in the Middle East.

Attributed Medicinal Properties


Tamarind is considered a mild laxative and digestive. It is used to treat bronchial disorders and gargling with tamarind water is recommended for a sore throat. It is antiseptic, used in eye-baths and for the treatment of ulcers. Being highly acidic, it is a refrigerant (cooling in the heat) and febrifuge (for fighting fevers). The Ananga Ranga suggests consuming tamarind for enhancing a woman’s sexual enjoyment.

Plant Description and Cultivation


The tamarind tree is a tropical evergreen which grows to a height of 20m (aprox 70ft). It has a thick grey bark; the small oval leaves are pale green. Small clusters of yellow flowers with red stripes bloom in May and fruits in October to November. The brown curved pods are brittle, irregular and bulbous; up to 10 cm (4”). The tree grows best in semi-arid tropical regions and is propagated by seed or cuttings. Little attention is required though in some areas, like Africa and the West Indies, insects are a problem, leaving India to export several thousand tons each year around the world.


Other Names
Indian Date, Tamarindo
French: tamarin
German: Tamarine
Italian: tamarindo
Spanish: tamarindo
Indian: imli, imlee, amyli (dried)
Indonesian: asam
Lao: mal kham
Malay: asam
Sinhalese: syambala
Tamil: pulee, puli
Thai: makahm


 


ALLSPICE Pimenta dioica


syn: Pimenta officinalis, Eugenia pimenta


Fam: Myrataceae

Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. In much of the world, allspice is called pimento because the Spanish mistook the fruit for black pepper, which the Spanish called pimienta. This is especially confusing since the Spanish had already called chillies pimientos. Lets also thank the Spanish for centuries of linguistic confusion created by naming all the natives they met ‘Indians’.


Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South and Central America where it grows wild. Unfortunately the wild trees were cut down to harvest the berries and few remain today. There are plantations in Mexico and parts of Central America but the finest allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries.


Allspice was used by the Mayans as an embalming agent and by other South American Indians to flavour chocolate. The name ‘Jamaica’ comes from Xamayca, meaning ‘land of wood and water’ in the language of the Arawaks. These natives used allspice to help cure and preserve meats, sometimes animals, sometimes their enemies. The allspice cured meat was known in Arawak as boucan and so later Europeans who cured meat this way came to be known as boucaniers, which ultimately became ‘buccaneers’.


The spice was imported to Europe soon after the discovery of the new world. There were several attempts made to transplant it to spice producing regions of the east, but these trees produced little fruit. Despite its rich fragrance and a strong flavour resembling other more coveted spices, allspice never had the same caché in Europe as cinnamon or pepper. The English started making regular shipments to England in 1737, but by that time the lust for spices been eclipsed by other New-World products like sugar and coffee. It was quite popular in England though, where it came to be known as ‘English Spice”.


In the Napoleonic war of 1812, Russian soldiers put allspice in their boots to keep their feet warm and the resultant improvement in odours is carried into today’s cosmetic industries, where pimento oil is usually associated with men’s toiletries (especially products with the word ‘spice’ on the label).


Culinary Uses



Jerked meats like pork, chicken and kid reflect the Spanish/Jamaican background of Allspice. It is a particularly popular spice in European cooking, an important ingredient in many marinades, pickling and mulling spices. Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef. Traditionally, allspice has been used in cakes, fruit pies, puddings ice cream and pumpkin pie. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes. It is also used in liqueurs, notably Benedictine and Chartreuse.


Allspice can be used as a substitute, measure, for measure, for cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.

Attributed Medicinal Properties


Because of its eugenol content, allspice has attributes similar to clove. It is a digestive and carminative. The oil is classed as rubefacient, meaning that it irritates the skin and expands the blood vessels, increasing the flow of blood to make the skin feel warmer. The tannins in allspice provide a mild anesthetic that, with its warming effect, make it a popular home remedy for arthritis and sore muscles, used either as a poultice or in hot baths.
Plant Description and Cultivation


A tropical evergreen tree, growing 7 -13m (22-43 ft) in height. It has smooth grey bark, with elliptic, glossy leaves, dark green and glossy, up to 15 cm (6 in) long. It has small white flowers appearing in mid summer followed by green berries that turn purple when ripe. Trees are planted about 10m (30 ft ) apart, allowing room for a full canopy of fruit-bearing branches. Fruit starts to develop after about five years, and becomes full-bearing after twenty years.


These plantations are not called orchards, but ‘walks” and in the summer, when whole trees are blanketed in aromatic flowers, the ‘pimento walk’ was a stroll through the grounds. The botanist Patrick Browne wrote in 1755: “nothing can be more delicious than the odour of these walks, when the trees are in bloom, as well as other times; the friction of the leaves and small branches even in a gentle breeze diffusing a most exhilarating scent.


Berries are picked when they have reached full size, but before they can ripen. The height of the trees makes mechanizing the process difficult, so hand picking or pulling off branches is still common. Berries are then ‘sweat’ for a few days, then they are spread out on a concrete platform called a ‘barbeque’ where they are dried. Leaves from the male trees are also harvested for eugenol oil.

Other Names


English Spice, Jamaica Pepper, Clove Pepper, Myrtle Pepper, Pimenta, Pimento
French: pimenta, tout-épice
German: Jamikapfefer
Italian: pimento
Spanish: pimiento de Jamaica
Indian: kabab cheene, seetful


FERULA ASAFOETIDA



Fam: Umbelliferae

Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odour. Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages. It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.

Spice Description


Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.


Bouquet: a pungent smell of rotting onions or sulfur. The smell dissipates with cooking.


Flavour: on its own, extremely unpleasant, like concentrated rotten garlic. When cooked, it adds an onion-like flavour.
Culinary Uses



Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it does not grow there. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.
Attributed Medicinal Properties


Asafoetida is known as an antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough. Its vile smell has led to many unusual medical claims, mostly stemming from the belief that it’s foetid odour would act as a deterrent to germs. In several European countries a small piece of the resin would be tied on a string and hung around childrens necks to protect from disease. The shock of the sulfurous smell was once thought to calm hysteria and in the days of the American Wild West it was included in a mixture with other strong spices as a cure for alcoholism.
Plant Description and Cultivation


Asafoetida is grown chiefly in Iran and Afghanistan from where it is exported to the rest of the world. In India it is cultivated in Kashmir. It is a perennial fennel that grows wild to 3.6 metres (12 ft) high, in large natural forests where little else grows. It bears fine leaves and yellow flowers. The roots are thick and pulpy and also yield a similar resin to that of the stems. All parts of the plant have the distinctive fetid smell. In March and April, just before flowering, the stalks are cut close to the root. A milky liquid oozes out, which dries to form a resin. This is collected and a fresh cut is made. This procedure lasts for about three months from the first incision, by which time the plant has yielded up to two pounds of resin and the root has dried up.

Other Names


Asafetida, Assafetida, Assafoetida, Devil’s Dung, Devil’s Durt, Food of the Gods (Persian), Laser (Roman), Stinking Gum
French: assa foetida, ferulr perisque
German: Asafotida, Stinkender Asant
Italian: assafetida
Spanish: asafetida
Afghan: kama-i-anguza
Indian: hing, hingu, heeng
Tamil: perunkaya


BASIL


Ocimum basilicum

Fam: Lamiaceae (mint family)
According to the 17th century botanist Tournefort, "A certain Gentleman of Siena was wont to take the powder of the dry herb and snuff it up his nose; but in a short time he turned mad and died; and his head being opened by surgeons, there was found a nest of scorpions in his brain" In keeping with this view of the herb, some believe its name was derived from that of the legendary basilisk, a mythical serpent who could kill with a glance or a breath.
A contrary theory is that the word Basil is derived from the Greek 'basiikon phyton' which means 'kingly herb'. It had been considered "royale" to the French. In India the people worship basil more highly than kings; it is regarded as a sacred herb dedicated to the gods Vishnu and Krishna. In India, Basil was held in such high esteem that it was used in courts to swear upon, and next to the Lotus it was considered one of the most sacred plants. This plant was used as an embalming herb in Ancient Egypt. In some parts of Mexico, Basil is carried in one's pocket to attract money and to keep a lover faithful.
For the ancient Greeks and Romans the herb was a symbol of malice and lunacy. They believed that to successfully grow basil, one had to yell and curse angrily while sowing the seeds. In French, semer le basilic, "sowing basil," means "raving".
Basil certainly seems to be a herb that no-one felt indifferently about. Pliny, the celebrated first century AD Roman scholar, considered it to be an aphrodisiac and it was given to horses during the mating season. In Italy, basil symbolized love; when a lady left a pot of it in her window it was a signal that her lover was welcome. Leave it to the Italians to intermingle food and love. In Romania, a young man was considered to be engaged if he accepted a sprig of basil from a young lady.
Basil has traditionally been given as a good-luck present to new homeowners. This is possibly why a modern custom has developed which maintains that basil will attract customers to a place of business if a sprig of the herb is placed in the cash register.

Spice Description

There are many different types of basil, however the succulent, large-leaved, sweet basil is by far the most popular variety for culinary use. Basil's refreshing, clove and anise-like aroma conjures p memories of summer, hardly surprising when one considers how this warmthloving annual thrives in the heat and expires with the first chills of winter. Sweet basil plants grow to around 20 in. (50 cm) high and even more in ideal conditions. The stems are tough, grooved and square with dark-green, oval, crinkly leaves from 1 in. (30 mm) to 4 in. (100 mm) long. The tiny, white, long-stamened flowers should be nipped off to prevent the plant from going to seed and finishing its life cycle. This will also encourage thicker foliage and hence more abundant harvests for the basil-loving cook.
The taste of sweet basil is far less pungent than the permeating, heady aroma of the freshly picked leaves would suggest, thus large quantities can be used with safety. Dried sweet basil leaves are quite different from the fresh, and although the fragrant, fresh-smelling top notes disappear upon drying, a concentration of volatile oils in the cells of the dehydrated leaves give a pungent clove and allspice bouquet. This is matched by a faint rninty, peppery flavor that is ideal for long, slow cooking.
Other varieties of basil are bush basil which has small leaves 1/3 -1/2 in. (10-15 mm) long. It grows to about 6 in. (150 mm) high and the foliage has a less pungent aroma and lower flavor-strength than sweet basil. The two types of purple basil, serrated leaved 'purple ruffle' and the smoother 'dark opal basil' mainly grown for decorative purposes, have a mild pleasing flavor and look attractive in salads and as a garnish. 'Hairy basil' or 'Thai basil' has slender oval leaves with deep serrations on the edges and a more camphorous aroma than sweet basil. Although the seeds of this variety (referred to as subja in India) have no distinct flavor, they swell and become gelatinous in water and are used in Indian and Asian sweets, drinks and as an appetite suppressant.
Holy basil or tulsi as it is called in India, has mauve-pink flowers, is perennial and is lightly lemon scented. Cinnamon basil has a distinct cinnamon aroma, with long, erect flower heads. It is also an attractive plant and its leaves complement Asian dishes. The perennial camphor basil (O. kilimanscharicum) is not used in cooking, but its distinctive camphorous aroma makes it a pleasant decorative herb to have in the garden.

Culinary Uses


Basil's pervading, clove-like aroma makes it such an ideal complement to tomatoes that it is often referred to as 'the tomato herb'. It is interesting to note how flavors across the herb and spice spectrum can have similar attributes, and it is often these degrees of commonality that give us an indication of the breadth of uses they can encompass. Cloves also happen to go well with tomatoes and there are many commercially made tomato sauces and canned foods such as Scandinavian herrings with tomato, that contain either cloves or the very clove-tasting spice, allspice.
Basil also complements other vegetables such as eggplant, zucchini, squash and spinach. When added within the last half an hour of cooking, basil enhances the flavor of vegetable and legume (split peas, lentil) soups. Most salads, especially those with tomato, benefit greatly from the addition of fresh basil.
Basil goes well with poultry when used in stuffing, is included in soups and stews and added to sauces and gravies. Fish brushed with olive oil, dusted with freshly ground black pepper, wrapped in foil with a few basil leaves and barbecued, is a simple and effective way to enjoy this versatile herb. Basil is used in pâtés and terrines, where its volatile notes will help counteract the richness of liver and game. A tasty vinegar to have on hand for making salad dressings is made by placing a dozen or more fresh, washed basil leaves in a bottle of white wine vinegar and leaving it for a few weeks.
There are countless species of basil - Richters' catalogue lists 37 - but the enduring winner in the kitchen is Sweet Basil (Ocimum basilicum), with its close relative Genovese Basil being preferred for pesto. Pesto, the ultimate basil experience, is made from basil, parmesan cheese, pine nuts, garlic, salt and oil and is one of the most effective ways to store and use basil. Pesto can be the basis of a quick meal when tossed through freshly cooked pasta and is an excellent spread on fresh crusty bread, topped with slices of fresh tomato and washed down with a glass of good Shiraz.
The lemon basils, with their citrus tang, are excellent for desserts, soups, tea, lemonade and for cooking with fish and chicken.
Asian cultures have their own species and uses of basil. Fancy purple or opal basil adds herbaceous character to stir-fries and stocks all over Thailand. A chiffonade of fresh leaves can perk up Asian soups, and frequently flowering buds that show particular pungency are used to impart impressively strong herbal character. With the Asian affinity for unusual textures, there is even a coconut-based drink with black basil seeds for a slight peppery kick.
Cinnamon Basil does not cook well, but contributes an interesting piquancy to stewed tomatoes. Thai basil, with its pronounced anise-licorice aroma and flavoury is excellent with green curries and stir-fry dishes.
Basil leaves are best used whole or torn; most cooks advising against cutting the leaves with a knife, as this tends to dissipate the aroma. To make dried basil taste a little closer to fresh when putting on grilled tomatoes, zucchini or eggplant, mix 1 tsp (5 mL) of basil with 1/2 tsp (2 mL) each of lemon juice, water and oil and 1/8 tsp (0.5 mL) of ground cloves. Let stand for a few minutes, then spread onto halved tomatoes or slices of eggplant before grilling.

Attributed Medicinal Properties

In the first century A.D., Roman naturalist Pliny reported that Basil relieves flatulence, which had been subsequently proven true. In the Far East, the herb had been used as a cough medicine, and in Africa, it has been used to expel worms. American colonists considered Basil the essential ingredient in a snuff used to ease headaches.

The above ground portion of this plant is used medicinally. Primary chemical constituents of Basil include essential oil (estragol, eugenol, lineol, linalol), caffeic acid, tannins, beta carotene, and vitamin C. Basil is aromatic, and carminative. It will help to expel flatulence, and ease griping pains in the abdomen. The essential oil obtained from this plant contains camphor.
Medicinally, Basil has also been used for various topical applications - as a poultice or salve for insect bites, acne and ringworm; as a gargle or mouthwash for thrush; as a bath herb for increased energy; and as an eyewash for tired eyes. The essential oil of Basil is added to massage oils for sore muscles. And the dried herb was burned as an antiseptic incense. Having a pot of Basil on the table also helps to repel flies & mosquitoes. The juice can be applied to fungal infections. Basil is antispasmodic, carminative, galactagogue, and stomachic. It had been sometimes used for whooping cough.

Plant Description and Cultivation

Some species of basil will grow as perennials in the tropics, but it is always grown as an annual in temperate zones. Very sensitive to cold, basil is best grown from seed indoors, in pots and only transplanted to the herb garden after all risk of frost is long past and the soil temperature has reached at least 50ºF.
Basil likes full sun in well-drained soil that contains well-rotted manure or good compost, but unlike other herbs it can't tolerate drought. Mulching will help maintain soil moisture, but be careful not to mulch until the soil is warm. Once flourishing, cut every stem of the herb back to the second set of leaves and don't allow it to flower. You will be rewarded with ongoing basil all summer.
Other Names
Arabic: raihan
Chinese: lo-le
Dutch: basil icum
French: basilic
German: basilïenkraut
Indian: sabzah,tulsi,gulal tulsi
Indonesian: selasih, kemangi
Italian: basilico
Japanese: meboki
Malay: selaseh, kemangi
Phillipino: belanoi, sulasi
Portuguese: man jericao
Russian: Bazilik
Spanish: albahaca
Sri Lanka: suwenda-tala, maduru-tala
Swedish: basilkort
Thai: horopa, manghk, krapow, bai horapa
Vietnamese: rau que


NIGELLA


Nigella sativa

Fam: Ranunculaceae
Nigella has been used since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the Romans. The seeds are known to repel certain insects and can be used like moth balls. The name nigella derives from the Latin nigellus, or niger, meaning black.

Spice Description

Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are roughly triangulate, 1 1/2 - 3 mm (1/16 to 1/8 in ) long. They are similar to onion seeds.

Bouquet: The seeds have little bouquet, though when they are rubbed they give off an aroma reminiscent of oregano.

Flavour: Slightly bitter and peppery with a crunchy texture.

Culinary Uses


Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East nigella is added to bread dough.

Attributed Medicinal Properties

Nigella is used in Indian medicine as a carminative and stimulant and is used against indigestion and bowel complaints. In India it is used to induce post-natal uterine contraction and promote lactation. The seed yields a volatile oil containing melanthin, nigilline, damascene and tannin. Melanthin is toxic in large dosages and Niugelline is paralytic, so this spice must be used in moderation.
Plant Description and Cultivation

An herbaceous annual of the buttercup family, about 60 cm (2 ft) high. The gray--green leaves are wispy and threadlike. Flowers are have five petals bout 2.5 cm wide (1 in), white with blue veins and appearing between June and September. They yield a seed capsule with five compartments each topped by a spike. The compartments open when dried to disperse the seeds. Nigella is native to western Asia where it grows both wild and cultivated. India, Egypt and the Middle East also cultivate it.

Other Names
Black Caraway, Black Cumin, Black Seed, Damascena, Devil in-the-bush, Fennel flower, Melanthion, Nutmeg Flower, Roman Coriander, Wild Onion Seed
French: cheveux de Venus, nigell, poivrette
German: Scharzkummel (black caraway)
Italian: nigella
Spanish: neguilla
Indian: kala zeera (lit, ‘black cumin’), kalonji, krishnajiraka

GALANGAL


Greater : Languas galangal, syn Alpinia galanga

Lesser: Languas officinarum, syn Alpina officinarum

Kaempferia: Kaempferia galanga, Kaempferia pandurata

Greater galangal is native to Java. It is widely used in Indonesia and Malaysia as a food flavouring and spice. Lesser galangal is native to China, growing mainly on the southeast coast. It is also grown in India and the rest of South East Asia. Although barely used in Europe today, both galangals were formerly imported in great quantity, as medicine and spice. Galangal was known to the ancient Indians, and has been in the West since the Middle Ages. Its stimulant and tonic properties are recognized by the Arabs who ginger up their horses with it, and by the Tartars, who take it in tea. In the East, it is taken powdered as a snuff, and is used in perfumery and in brewing.

Spice Description

The galangals are fascinating ginger-like spices used in South East Asia.

Greater Galangal (laos): Used as a flavouring throughout Indonesia, Malaysia and parts of India. Orangey-brown skin with pale yellow or white interior. The rhizomes are longer than lesser galangal. Available as slices, 3mm (1/8 in) thick or powder.

Bouquet: Gingery and camphorous

Flavour: Pungent but less so than lesser galangal.

Hotness Scale: 5

Lesser Galangal (kencur): Used as a flavouring in Indochina and Indonesia but not in Chinese cooking. The 8 x 2cm (3 x 3/4in) rhizome has a red-brown interior. The texture is fibrous. Available as slices or powder.

Bouquet: Aromatic and gingery

Flavour: Aromatic and pungent, peppery and gingerlike.

Heat Scale: 6

Kaempferia Galangal: Used as a flavouring in South East Asia. Often identified as greater galangal. Red skin and white interior.

Bouquet: Sweet and sickly with pungent undertones.

Flavour: Like Bouquet but much stronger.

Heat Scale: 5
Culinary Uses


The use of greater galangal is confined to local Indonesian dishes such as curries. Although known in Europe since the Middle Ages, galangal is now used only in Far Eastern cookery from Indonesia, IndoChina, Malaya, Singapore and Thailand. Like ginger, galangal is a ‘de-fisher’ and so appears frequently in fish and shellfish recipes often with garlic, ginger, chilli and lemon or tamarind. Laos powder is more important than kencur and, as well as with fish, is used in a wide variety of dishes such as sauces, soups, satays and sambals, chicken, meat and vegetable curries. Although used in the often searingly hot Indonesian cookery, laos powder enhances dishes such as chicken delicately spiced with fennel and lemon grass and gently cooked in coconut milk. However, these mild dishes are usually accompanied by vegetable or fish sambals fiery with chili. ‘A Cook they hadde with hem for the nones To boille the chiknes with the Marybones and poudre Marchant tart and galyngale’ (Chaucer, 1386)
Attributed Medicinal Properties

Resembling ginger in its effects, galangal is an aromatic stimulant, carminative and stomachic. It is used against nausea, flatulence, dyspepsia, rheumatism, catarrh and enteritis. It also possesses tonic and antibacterial qualities and is used for these properties in veterinary and homeopathic medicine. In India it is used as a body deodorizer and halitosis remedy. Both galangals have been used in Europe and Asia as an aphrodisiac for centuries. Gerard (1597) says: ‘they conduce to venery, and heate the too cold reines (loins)’.
Plant Description and Cultivation

Greater galangal: a tropical herbaceous plant of the ginger family reaching to about 2m (6 1/2ft). The blade-like leaves are long and wide, 50 x 9cm (18 x 31/2in); the flowers are greenish white with a dark-red veined tip. The fruits are red berries. The rhizomes are orange to brown and ringed at intervals by the yellowish remnants of atrophied leaf bases.

Lesser galangal: smaller than the greater as the name implies. The leaves are long and slender, roughly half the dimensions of the greater. The whole plant, rarely more than 1m (3 1/4ft) high, vaguely resembles an iris. The flowers are small, white with red streaks. The rhizomes are reddish brown, about 2cm (3/4in) in diameter. They are more pungent than the greater and are similarly ringed.

Kaempferia galangal: The rhizomes are reddish with a white interior. The plant is similar in appearance to lesser galangal.

Galangal is widely cultivated in South East Asia in a similar manner to ginger.

Other names

Galanga, Galengale, Galingale, Garingal

Greater: Big Galangal, Galangal Major, Java Galangal, Kaempferia, Siamese Ginger

Lesser: Aromatic Ginger, China Root, Chinese Ginger, Colic Root, East Indian Catarrh Root, East Indian Root, Gargaut, India Root, Siamese Ginger.
Greater
French: grand galanga
German: Galanga
Italian: galanga
Spanish: galanga
Arabic: khalanjan
Chinese: kaoliang-chiang, ko-liang-kiang
Indian: barakalinjan, kulanjan
Indonesian: laos
Lao: kha
Malay: languas, lenguas
Thai: kha

Lesser
French: galanga de la Chine, galanga vrai, petit galanga
Chinese: sa leung geung, sha geung fun
Malay: kunchor, zedoary
Sinhalese: ingurupiayati
Thai: krachai




MINT
Mentha spp

Fam: Labiata

Mint has been used for many centuries. The name comes from the Greek legend of the nymph Minthe, who attracted the attention of Hades. Hades’ wife, the jealous Persephone, attacked Minthe and was in the process of trampling her to death when Hades turned her into the herb (and was ever sacred to him). A symbol of hospitality and wisdom, “the very smell of it reanimates the spirit”, Pliny tells us. Ancient Hebrews scattered mint on their synagogue floors so that each footstep would raise its fragrance. Ancient Greeks and Romans rubbed tables with mint before their guests arrive. The Romans brought mint and mint sauce to Britain. The pilgrims brought mint to the United States aboard the Mayflower. The Japanese have distilled peppermint oil for several centuries and the oil is further treated to produce menthol. The smell of mint is known to keep mice away and pennyroyal is also regarded as an effective insecticidal against fleas and aphids.
Spice Description

The leaves of several species (there are over 40 varieties) of the plant Mentha, the commonest in culinary use being spearmint (mentha spicata or crispa). Pennyroyal (mentha pulegium) is also used in the kitchen and peppermint (mentha piperita) is cultivated for its oil. There are many varieties of mint in cultivation, each with a distinctive bouquet and flavour, but here we will describe only the three mentioned above. Spearmint and peppermint leaves are deep green, long , pointed and crinkled. Pennyroyal has small oval leaves, greyish in colour.

Bouquet: Spearmint and peppermint: aromatic and fresh

Pennyroyal: aromatic, pungent and acrid

Flavour: Spearmint is generally a sweet flavour imparting a cool sensation to the mouth. Peppermint has a stronger menthol taste. Pennyroyal is strong with a medicinal flavour.

Hotness Scale: 0-2

Culinary Uses


For most culinary purposes spearmint is the preferred variety. Mint combines well with many vegetables such as new potatoes, tomatoes, carrots and peas. A few chopped leaves give refreshment to green salads and salad dressings. Pennyroyal is used to season haggis and black puddings. Peppermint is more commonly used in desserts, adding fresh flavour to fruits, ices and sherberts. Spearmint is popular in the Balkans and Middle East, where it is used both fresh and dried with grilled meats, stuffed vegetables and rice and is an essential ingredient of dolmas, stuffed vine leaves. Dried mint is sprinkled over hummus and other pulse and grain dishes. Yogurt dressings, dips and soups often include mint. In India fresh mint chutney is served with birianis. American mint julep is a southern classic and a glass of English Pimms #1 must always be served with a sprig of mint. Mint tea is enjoyed copiously by Moslem Arabs. Peppermint is used to flavour toothpaste, chewing gum and liqueurs such as creme de menthe.
Attributed Medicinal Properties

Mint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. Peppermint has the highest concentrations of menthol, while preparations of spearmint are often given to children. Mint is a general pick-me-up, good for colds, flu and fevers. Herbalists tell us it helps digestion, rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments. There are also claims that a glass of creme de menthe helps with motion sickness.

Plant Description and Cultivation

Native to the Mediterranean, mint is now grown virtually worldwide. Spearmint is a herbaceous perennial growing as high as 1m (3 ft) with gray-green leaves and tiered clusters of small blue or purple flowers in spikes. Peppermint is a hybrid of spearmint with spikes of mauve flowers and red tinged leaves. Pennyroyal is a smaller plant with pink flowers. Mints thrive in cool and moist places but will grow virtually anywhere. Propagate by division, or transplant the underground runners. Mint can be very invasive in a garden. To dry, hang sprigs in bunches in a warm airy place.

Other Names

Spearmint: Fish Mint, Garden Mint, Green Mint, Lamb Mint, Mackerel Mint, Peamint, Sage of Bethlehem, Spire MintFrench: menthe verte
German: Grune Minze
Italia: menta verde
Spanish: menta verde
Greek: dhiozmos, menda
Indian: podina, pudeena, pudina
Japanese: hakka
Lao: pak hom ho
Malay: daun kesom
Sinhalese: meenchi
Peppermint: Balm Mint, Brandy Mint, Curled Mint, Lamb Mint
French: menthe anglaise, menthe poivrée
German: Pfefferminze
Italian: menta peprina
Spanish: menta peperita

Wine Reduces Leg Arterial Disease

A couple of glass of wine a day may be good for circulation in the legs, according to a study published in the Jan. 1 issue of the American Journal of Epidemiology .

According to the research, those who consumed moderate amounts of alcohol showed a lower risk than non-drinkers of developing lower extremity arterial disease (LEAD), a condition in which the blood vessels in the leg become damaged.
Several previous studies have already shown that light to moderate drinkers have lower risks of heart disease than non-drinkers. But not much has been done to study the effect of alcohol consumption and LEAD.

In people suffering with LEAD, the inner lining of the arterial blood vessels in the legs becomes damaged, potentially leading to a build-up of cholesterol, which can impede blood flow and harden the tissue, creating atherosclerosis. As LEAD progresses, the blocked arteries can cause discomfort, cramps or pain in the hips, thighs or calves, especially while exercising.
'LEAD affects about 10 to 15 percent of older adults and is increasingly recognized to have consequences beyond the classic pain with walking,' says alcohol-and-health researcher Dr. Kenneth Mukamal, M.D., of Beth Israel Deaconess Medical Centre in Boston, who led the study.
Data relating to 5,635 participants who took part in an earlier Cardiovascular Health Study, conducted from 1989 to 1999 examining Medicare-eligible adults living in four different U.S. areas was pulled out.

The subjects had reported their weekly drinking habits, and were classified as consuming less than one drink per week, one to 13 per week or 14 or more drinks per week. During the course of the study, the volunteers underwent leg-artery examinations by clinicians using a standard test that measures blood pressure at the ankle both before and after a five-minute treadmill workout.
A total of 172 cases of LEAD were documented during the study. Mukamal and his team then compared those cases to the drinking habits of the study's participants.
The researchers found that those who drank one to 13 servings of alcohol per week were 44 percent less likely to develop LEAD than non-drinkers. Those who drank less than one drink per week or 14 drinks per week or more showed a similar LEAD risk as non-drinkers.
Dr. Curt Ellison, professor of medicine and public health at Boston University Medical School, who first gained prominence when he appeared on '60 Minutes' with Prof Serge Renaud when 'The French Paradox' was coined, is not surprised with the results. He has been involved in several studies which have demonstrated the positive benefits for heart with moderate wine drinking. Talking of the latest Mukamal study he said, "These findings support many other papers suggesting that moderate alcohol intake may lower the risk of vascular disease at sites other than the heart and the brain."

Wonders of Maqui Berry

What Is Maqui Berry?

The Maqui Super Berry is a recently discovered berry that was found in the jungles of South America. It’s packed full of benefits and it’s benefits are truly incredible. Unlike any other fruit in the entire world, Maqui is an incredible blend of everything that is healthy for you and your body!


It’s packed full of anti-oxidants which help you boost up your metabolism, clear up your skin, speed up digestion, strengthen your bones and joints, and so much more. It lies in the depths of Patagonia, in the extreme Mountainous terrain of Chile where it has been used for decades as an ailment that brings benefits to anybody who takes it. It has been said that by taking doses every day of the Maqui super berry, that you are doing something quite incredible for yourself. It’s so strong that it helps your heart’s health, promotes a clearer thought process, and even decrease the risk of getting cancer and diabetes.

The Maqui Super Berry is much stronger than the Acai, Goji, and Pomegranate Berries because it comes loaded with more benefits and anti-oxidants than all of them combined. Do something for yourself and try out the Maqui super berry and you can finally start living a much healthier life!


History of Maqui Berry

If you have not heard of the Maqui Berry, then you are certainly not alone. This amazing secret has so far only been discovered by a few people, and they want to keep it that way. Why? Because, it is quite possibly the greatest weight loss and wellness secret to hit the United States EVER!! If you read our other article, you have a feel for what Maqui Berry is, but you may not know all that much about it.

The Maqui Berry is something known as the Patagonia Superfruit. Any type of super food means that it is loaded with antioxidants and other wellness supplements that do amazing things for you’re body. Patagonia, where the Maqui Berry is found is actually one of the cleanest places on Earth, which makes it such an ideal condition for growing this super berry. It has been a staple in the diet of the Mapuche Indians, who consistenly have one of the longest life spans of any ethnic or world group alive today.
The antioxidant level is what really does the trick. These levels are measured on a scale called the ORAC. It combines a bunch of different data, and can tell you exactly which foods are the best for you in terms of antioxidant content. The previous winner was something called the acai berry, which is found in the Amazon Rainforest. It has an outstanding ORAC rating of 300. That is 3 times what the nornal level is. Well, Maqui Berry came along and completely blew that out of the water. An ORAC rating of 945 makes Maqui Berry the highest antioxiant content food in the world today.


The history of the Maqui Berry is one that seems to follow many of the superfoods that have hit the market in recent years. Most have long been a staple of a certain people buried in a jungle somewhere. The Maqui Berry is no exception to this rule.
The Mapuche Indians have existed all throughout the Americas for hundreds of years. They are the only group of native americans that have no been conquered by one of the large groups of Indians such as the Mayans or Incas. This has long been attributed to the fact that they were much stronger and more healthy then many of their counterparts. We now know this can be attributed to drinking the Maqui Berry many times a day.
The Maqui Berry was viewed as a strong symbol of health, strength, and thought to have healing powers by the Mapuche Indians. They increased warmth during the winter, and strength and stamina during the hunting season. As you know, on top of all this, the antioxiant content is completely through the roof, which makes it the best known supplement for your body. This is probably the reason this single group of Indians also had such a long lifespan.
In conclusion, the Maqui Berry story does not differ greatly from many of the other super fruit stories, but it is still a great story that explains a lot.


Does Maqui Berry Really Works?
 
As much as many of you would probably like to give Maqui Berry a try, you most likely are suspicious just like anyone should be. Will this supplement really work? Will I really lose the weight I want? It can be hard to commit to something, even if it is just a free trial without knowing the outcome ahead of time. Thankfully, studies have been done on the effects of Maqui Berry which prove what scientists have been saying all along.
 
Maqui Berry is a small berry that comes from the Patagonia region. It has the highest antioxidant content of any other known food in the entire world! To find out just how effective the Maqui Berry really is, a study was recently done at the University of Texas in Austin. The study was to consist of 500 different test subjects so that the results would be much more accurate. The breakdown was 250 men and 250 women who all said that they would like to lose somewhere between 10 and 40 pounds.


Over a six month long period, the subjects were split into 3 different groups. One group was give two doses of Maqui Berry a day. One group was given 2 doses of acai berry (the second highest antioxidant food in the world) a day. The final group was put on a strict diet and exercise program that was monitored be personal trainers and dietitians alike.
At the six month mark, the results were astounding. Those who were given the acai berry and the strict regiment had lost weight and felt much better. However, those given Maqui Berry had lost almost 400% of the weight that the other two groups had lost, and almost all was pure fat. They had softer skin and healthier nails and hair. 80% claimed that energy levels were through the roof, and they had a better sense of well being.

Applicants were brought back 6 months later for a follow up and 92% of those that had tried Maqui Berry had managed to keep all the weight off. Only 46% of the other two groups kept all the weight off. In conclusion, Maqui Berry checks out as the greatest weight loss supplement to hit the market possibly ever.

my angel

Tamil song Lyrics

Tamil Movie: Vamanan



Tamil Song: Oru Devathai Paarkum

Oru Devathai Paarkum Neramithu

Miga Aruginil Irunthum Thuuramithu

Ithayamey Oh Ivalidam Oh Uruguthey Oh..

Intha Kathal Ninaivugal Thangathey

Athu Thungum Pothilum Thunggathey

Paarkathey Oh Endralumoh Ketkathey Oh..



Ennai Enna Seiythai Penney

Neram Kaalam Marantheney

Kaalgal Irandum Tharaiyil Irunthum

Vaanil Parakiren


Enna Aagiren Engu Pogiren

Vazhigal Therinthum Tholaithu Pogiren

Kathal Endral Oh Pollathathu Purigindrathu Oh..

Kangal Irukkum Karanam Enna, Ennai Naaney Ketteney

Unathu Azhagai Kanathaney, Kangal Vazhuthey

Marana Nerathil Un Madiyil Orathil

Idamum Kidaithal Iranthum Vazhuven

Un Pathathil Mudigindrathey En Saalaigal Oh..

Intha Kathal Ninaivugal Thangathey

Athu Thungum Pothilum Thunggathey

Oru Dhevathai Paarkum Neramithu

Miga Aruginil Irunthum Thuuramithu



Tamil Movie: Siva Manasula Sakthi


Tamil Song: Orukkal Orukkannaadi


Orukkal Orukkannaadi, Udaiyaamal Modhikkondaal Kaadhal

Oru Sol Sila Mounangal, Peasaamal Peasikkondaal Kaadhal

Kangal Rendaal.., Kaadhal Vandhaal.. O O..

Kanneer Mattum Thunaiyaagumey..

Orukkal Orukkannaadi, Udaiyaamal Modhikkondaal Kaadhal

Oru Sol Sila Mounangal, Peasaamal Peasikkondaal Kaadhal



Thimirukku Maruppeyar Nee Thaaney

Thinam Thinam Munnaal Irundheaney

Marandhida Mattum Marandheaney

Theeyena Purindhum Adi Naaney

Thirumbavum Unnaiththoda Vandheaney

Therindhey Sugamaai Erindheaney

Kadum Vishaththinai Eduththukkudithaalum

Adikkonja Nearam Kazhiththey Uyirppogum

Indhakkaadhaliley Udaney Uyirppogum

Kaadhal Endraal Penney Sithravadhai Thaaney..

Orukkal Orukkannaadi, Udaiyaamal Modhikkondaal Kaadhal

Oru Sol Sila Mounangal, Peasaamal Peasikkondaal Kaadhal



Un Mugam Paarththey Naan Ezhuvean

Un Kural Keattaal Naan Arivean

Un Nizhaludaney Naan Varuvean

Punnagai Seidhaal Uyir Vaazhvean

Purakkaniththaal Naan Ennaavean

Penney Engey Naan Povean

Un Udhattukkul Irukkum Oru Vaarththai

Adhai Sollivittaal Thodangum En Vaazhkkai

Oru Mounaththil Irukkum Ennavaligal

Kaadhal Endraal Mella Saadhal Endru Sollum, Ullaayiley Ullaayiley..

Orukkal Orukkannaadi, Udaiyaamal Modhikkondaal Kaadhal

Oru Sol Sila Mounangal, Peasaamal Peasikkondaal Kaadhal

Kangal Rendaal.., Kaadhal Vandhaal.. O O..

Kanneer Mattum Thunaiyaagumey..

Orukkal Orukkannaadi, Udaiyaamal Modhikkondaal Kaadhal

Oru Sol Sila Mounangal, Peasaamal Peasikkondaal Kaadhal





Tamil Movie: Vaaranam Aayiram


Tamil Song: Annal Mele Pani Thuli


(Annal Mele Pani Thuli, Alaipayum Oru Kili

Maram Thaedum Mazhai Thuli, Ivaithaane Ival Ini

Imai Irandum Thani Thani, Urakangal Urai Pani

Aetharkaaga Tadai Ini...) - 2



Yenda Kaatrin Alavalil Malar Ithazhgal Virinthidumo

Yenden Theva Vinadiyil Mana Araigal Thirandidumo

Oru Siruvali Iranthathuvae Ithayathilae Ithayathilae

Unathu Iru Vizhi Thadaviyathaal Amizhthuvitten Mayakathile

Uthiradume Udalin Thirai, Adu Thaan Ini Nilavin Karai Karai

Annal Mele Pani Thuli, Alaipayum Oru Kili

Maram Thaedum Mazhai Thuli, Ivaithaane Ival Ini

Imai Irandum Thani Thani, Urakangal Urai Pani

Aetharkaaga Tadai Ini...



Santhithoaeme Kanaakanil Silamurayaa Palamurayaa

Anthi Vaanil Ulaavinoom Athu Unnaku Ninaivillaya

Iru Karaikalai Udaithidave Perugiduma Kadal Alaiyae

Iru Iru Uyir Thathalikayil Vazhi Solluma Kalangaraiyae

Unathalaigal Ennai Aadika

Karai Saervathum Kanaavil Nighazhthida

Annal Mele Pani Thuli, Alaipayum Oru Kili

Maram Thaedum Mazhai Thuli, Ivaithaane Ival Ini

Imai Irandum Thani Thani, Urakangal Urai Pani

Aetharkaaga Tadai Ini...



Tamil Movie: Vaaranam Aayiram


Tamil Song: Nenjukkul Peidhidum Maamazhai



Nenjukkul Paeithidum Maamazhai

Neerukkul Mulkidum Thaamarai

Sarrendru Maaruthu Vaanizhai

Pennae Un Mel Pizhai…

Nillaamal Veesidum Peralai

Nenjukkul Ninthidum Tharaghai

Ponvannam Sudiya Kaarighai

Pennae Nee Kaanchanai…

Hoo Shanthi Shanthi Hoo Shanthi

En Uyirai Uyirai Nee Yenthi

Yehn Sendraai Sendraai Ennai Thaandi

Eni Nee Than Enthan Anthaathi..

Nenjukkul Paeithidum Maamazhai

Neerukkul Mulkidum Thaamarai

Sarrendru Maaruthu Vaanizhai

Pennae Un Mel Pizhai…



Yetho Ondru, Ennai Irkka

Mookkin Nooni, Marmam Serkka

Kalla Thanam Yethum Illa, Punnagaiyo Bogham Illa

Nee Nindra Idam Endraal, Kilai Yeri Poghatho

Nee Sellum Vazhiyellam, Pani Katti Aaghatho

Ennodu Vaa, Veedu Varaikkum

En Veetai Paar, Ennai Pidikkum!

Ival Yaaro Yaaro Theriyaathae

Ival Pinnal Nenjai Poghathae

Iru Pooiyo Maeiyo Theriyaathae

Ival Pinnal Nenjai Poghathae… (Poghaathae...)

Nenjukkul Paeithidum Maamazhai

Neerukkul Mulkidum Thaamarai

Sarrendru Maaruthu Vaanizhai

Pennae Un Mel Pizhai… Hoho

Nillaamal Veesidum Peralai

Nenjukkul Ninthidum Tharaghai

Ponvannam Sudiya Kaarighai

Pennae Nee Kaanchanai…



Thukkangalai Thukki Sendraai (Thukki Sendraai)

Yekkangali Thuvi Sendraai

Unnai Thaandi Poghum Pothu (Poghum Pothu)

Veesum Kaatrin Veechuvaen!

Nillendru Nee Sonnaal, En Kaalam Nagarathae

Nee Sudum Poovellam, Oru Pothum Uthiraathae

Kaathal Yenae Kekkavillai

Kekkathathu Kaathil Illai!

En Jeevan Jeevan Neethanae

Ennathonrum Neram Idhu Thaanae

Nee Illai Illai Endraalae

En Nenjam Nenjam Thaanghathae…

Nenjukkul Paeithidum Maamazhai

Neerukkul Mulkidum Thaamarai

Sarrendru Maaruthu Vaanizhai

Pennae Un Mel Pizhai...

Nillaamal Veesidum Peralai

Nenjukkul Ninthidum Tharaghai

Ponvannam Sudiya Kaarighai

Pennae Nee Kaachchanai...

Hoo Shanthi Shanthi Hoo Shanthi

En Uyirai Uyirai Nee Yenthi

Yehn Sendraai Sendraai Ennai Thandi

Eni Nee Than Enthan Anthaathi



Tamil Movie: Subramaniyapuram


Tamil Song: Kangal Irandal Un Kangal Irandal


(Kangal Irandaal Un Kangal Irandaal

Ennai Katti Izhuthai Izhuthai Podhadhene

Chinna Sirippil Oru Kalla Sirippil

Ennai Thalli Vittu Thalli Vittu Odi Maraithai) - 2

Pesa Enni Sila Naal, Arigil Varuven

Pinbu Parvai Podhum Enanaal

Ninaipen Naguzhvene Maatri

Kangal Ezhudhum Iru Kangal Ezhudhum

Oru Vanna Kavidhai Kaadhal Daana

Oru Varthai Illaye Idhil Osai Illaye

Idhai Irulilum Padithida Mudigiradhe



Iruvum Alladha Pagalum Alladha

Pozhudhugal Unnodu Kazhiyuma

Thodavum Koodatha Padavum Koodatha

Idaiveli Appodhu Kuraiyuma

Madiyinil Saindhida Thudikudhe

Marupuram Thaanavam Thadukudhe

Idhu Varai Yaaridamum Solladha Kadhai

Kangal Irandaal Un Kangal Irandaal

Ennai Katti Izhuthai Izhuthai Podhadhene

Chinna Sirippil Oru Kalla Sirippil

Ennai Thalli Vittu Thalli Vittu Odi Maraithai



Karaigal Andaatha Kaatrum Theendatha

Manadhukkul Eppodho Nuzhaindhitai

Udalum Alladha Uruvam Kolladha

Kadavulai Pol Vandhu Kalandhitai

Unnai Indri Ver Oru Ninaivilla

Ini Indha Vonuyir Enadhillai

Thadaiyilai Saavilume Unnoda Vaazha

Kangal Ezhudhum Iru Kangal Ezhudhum

Oru Vanna Kavidhai Kaadhal Daana

Oru Varthai Illaye Idhil Osai Illaye

Idhai Irulilum Padithida Mudigiradhe

Pesa Enni Sila Naal, Arigil Varuven

Pinbu Parvai Podhum Enanaal

Ninaipen Naguzhvene Maatri

Kangal Irandaal Un Kangal Irandaal

Ennai Katti Izhuthai Izhuthai Podhadhene

Chinna Sirippil Oru Kalla Sirippil

Ennai Thalli Vittu Thalli Vittu Odi Maraithai



Tamil Movie: Yaaradi Nee Mohini


Tamil Song: Yengeyo Partha Mayakkam


Yengaeyo Paarththa Mayakkam

Eppotho Vaazhntha Nerukkam

Devathai Indha Saalai Ooram

Varuvathu Enna Maayam Maayam

Kann Thiranthu Ival Paarkum Pothu

Kadavulai Indru Nambum Manathu

Innum Kangal Thirakkatha Selvam

Oru Kodi Poo Pokkum Vekkam

Aan Manathai Alikkavantha Saabham..

Arivai Mayakkum Maaya Thaagam

Ivalai Paartha Inbam Pothum

Varunthu Paarka Nenjam Yenghum



Kanavugalil Vaazhntha Naalai

Kaan Ethirae Paarkiraen

Kathaigalilae Kedda Penna

Thirumbhi Thirumbhi Paarkiraen

Anghum Inghum Oodum Kaalgal

Asaiyamaruthu Venduthae

Indha Idaththil Innum Nirkka

Idhayam Kooda Yenguthae..

Yennaanotho…Yethaanaanotho..

Kannaadi Pol Udainthidum Manathu

Kavithai Ondru Paarthu Pogha

Kangal Kalangi Naanum Yengha

Malaiyin Saaral Ennai Thakka

Vizhigal Ellam Kelvi Kekka...

Yengaeyo Paarththa Mayakkam

Eppotho Vaazhntha Nerukkam

Devathai Indha Saalai Ooram

Varuvathu Enna Maayam Maayam

Kann Thiranthu Ival Paarkum Pothu

Kadavulai Indru Nambum Manathu



Aathi Anthamum Marunthu

Un Arugil Karainthu Naan Ponaen

Aangal Vekka Padum Tharunam

Unnai Paarththa Pinbu Naan Kandu Kondaen

Idi Vizhuntha Veeddil Indru

Poochchedigal Pookirathae

Ival Thaanae Unthan Paathi

Kadavul Pathil Kekkurathae

Viyanthu Viyanthu Udainthu Udainthu

Sarinthu Sarinthu Mirundu Mirundu

Indha Nimidam Meendum Piranthu

Unakkul Kalanthu, Tholainthu Tholainthu..



Tamil Movie: Sarvam


Tamil Song: Siragugal Vanthathu


Siragugal vanthathu yengo sella

Iravugal theerthathu kannil mella

Ninaivugal yenguthu unnai kaanaveeeeee



Kanavugal ponguthu yethele alla

Valigalum serdhathu ulle kella

Sugangalum kooduthu unnai theydiyeeeee



Unnai unnai thaandi sella

Konja kaalam konja thooram konja neram kooda yennal aahumoo



Unnai unnai thedi thaane

Intha yaekam intha paathai intha payanam intha vazhkai aanathoo



Kanavugal ponguthu yethele alla

Valigalum serdhathu ulle kella

Sugangalum kooduthu unnai theydiyeeeee



Ohhhh ohhhhhhh ohhhh ohhhhhhh ...



Nadhiye ne yengae endru karaikal thedak koodaathaa

Nilave ne yengae endru mugilhal thedak koodaathaa



Ohhhhhh



Mazhlai iravinil kuyilin geetham thodipathaaai yaar arivaar

Kadal nodiyyin kidakkum palarain kanavugal yaar arrivar



Alzahe nee yengi irukkiraai vazhithaal anbe nee angi irukiraaai

Uyire nee yennna sei kiraai uyirin ulle vanthu selkiraai



Anbe yenthan nenjam yenge poovin ulle nilavin meyle

Theeyin kile kariku veliye illayeee....



Unnthan kannil unnthan moochil unnthan iravil unnthan nenjil

Unnthan kaiyil unnthan uyiril ulla vazhiyeee...



Ohhhhhhhhhhhhhhh ...



Yenake nan sumaiyaai maari yennai sumanthu vantheyne

Unnakke nan nillalai maaari unnai theydi vantheyne



Vizhi ninaikira neram paarthu immai vilahi vidaathu

Uyir thudithidum munnney yenthen uyir othukki vidaathu



Ulaham oru pulli yaahuthey

Nenjam yengo mithanthu poguthey

Uyiril oru poo vedikkuthey

Suhamo vazhiyo ellai meeruthey



Siragugal vanthathu yengo sella

Iravugal theerthathu kannil mella

Ninaivugal yenguthu unnai kaanaveeeeee



Oru immai yengilum thenil moolga

Maru immai maathiram vazhiyil noga

Yidayinil yeppadi kanavum kaanumoooo



Unnai unnai thaandi sella

Konja kaalam konja thooram konja neram kooda yennal aahumaa



Unnai unnai thedi thaane

Intha yaekam intha paathai intha payanam intha vazhkai aanathoo



Movie Name: Thulluvadho Elamai (2001)


Singer: Bombay Jayashree, Unni Krishnan



(Brief Instrumental)

MALE:

Theenda theenda,

Paarvai paartthu,

FEMALE:

Yenathu oothadugal,

Oonthan maarbil,

Pogum oorvalangal,

(Female Vocalizing)

MALE:

CHORUS 1:

Theenda theenda,

Malarnthathaena?

Paarvai paartthu,

Kalanthathaena?

FEMALE:

CHORUS 2:

Yenathu oothadugal,

Oonthan maarbil,

Pogum oorvalangal,

Nagangal keeriyae,

Moothugil engum,

Nooru oviyangal,

MALE:

CHORUS 3:

Engu thuvangi?

Engu mudikka?

Yethanai viduthu?

Yethanai edukka?

Yenna saeya?

Aethu saeya?

Oorasa oorasa...

FEMALE:

CHORUS 1

CHORUS 1

(Instrumental)

Kaadhal thee eriya,

Kannil neer valiya,

Naan nindraen,

Arugil nindraen,

MALE:

Mella nammathu kaal viral,

Ondrai ondru theendida,

Unn kaadhu nunniyin oramaay,

Konjam konjam koosida,

FEMALE:

Unnai kalanthuvida,

Yen ullam thavithida,

Kaalgal bhoomiyudan,

Kallaagi kidanthida,

Vaarthai oothadugalil,

Valukki vilunthida,

Oonakkul yenakkul,

Neruppu erinthida,

FEMALE / MALE (f1, m15):

CHORUS 1

CHORUS 1

(Instrumental)

MALE:

Kaattru kalaithuvidum,

Kaesam thallivida,

Viral theenda,

Thee theenda,

Yennai thalli viduvathupole,

Unnmaiyaaga theendugiraal,

Kanngal vilthu paarthuthaan,

Kanavugal nadanthatharigiroam,

FEMALE:

Sattru munbu varai,

Jollitha vennilaa,

Maega porvaiyil,

Olinthu konda,

Kangal oaram neer,

Thulithu nindrathu,

Aditha kaattru,

Thodaithu sendrathu,

CHORUS 1

CHORUS 2

MALE:

CHORUS 3

Theenda theenda,

Paarvai paartthu...

Everything I know about women . . .

Our correspondent learnt from his two-year-old niece – from not making her cry to the art of gift giving

By Tad Safran

As a single man in my mid-thirties, I’ve spent 20 years trying to understand women, with mixed results. It wasn’t until six months ago, however, that I was given a clear insight into how the female mind works.

It came in the form of Lou-Lou, my two-year-old niece. I know, as a grown-up, that the onus is on me to teach her useful stuff rather than the other way around, but in this case, the instruction was mutual. I taught her how to wink, blow raspberries, burp and count to 10, sort of. “One, two, three, seven, nine, ten”, which is good enough for me, as, personally, I’ve always thought the numbers four, five, six and eight were overrated.

In return, I learnt more about women in two months than I had gleaned on my own in two decades. This does not mean, by the way, that I think women are like two-year-olds and should be treated as such. I love my niece. I respect my niece. I’d dive on an unexploded grenade for my niece, and not just to amuse her. I would only dive on it if there was real danger of it exploding and hurting her. Women are all individuals and I’m making generalizations, but in the two-year-old Lou-Lou is the undiluted, unaffected essence – the “id” – of womanhood. Here’s what I’ve learnt.

1 Ignore them

1If I come into a room and bounce up to Lou-Lou like a clown, trying to amuse and entertain, she blanks me completely. It’s as if I don’t exist. If I walk straight past her, however, I guarantee she will call out my name and want to play with me.

2 Bribe them

Gifts work. Preferably something noisy or sparkly. With Lou-Lou, that means stuffed animals that sing or sequined hair grips. With grown women, I suppose that equates to, say, cars and jewellery.

3 Compliment them

I’ve mistakenly always held that compliments are like diamonds: valuable only for their scarcity. Flood the market and they lose all value. Not so. Lou-Lou poos in her nappy, everyone cheers – as if she just came up with a workable solution to world hunger – and she beams like a lighthouse. The same works with grown women, although, of course, only the general principle applies rather than the specific example given here. (I learnt this one the hard way.)

4 Listen to them

I’ve spent my life trying to preempt what women want. I needn’t have bothered. If I just pay attention, Lou-Lou will tell me exactly what she wants: eat, dance, doll, jump, run, sing, play, read. Then all I have to do is organise it. How much simpler my life would have been if I had listened and acted accordingly.

5 Apologise

It doesn’t matter what you’ve done. It doesn’t matter if you don’t even know what you’ve done. I might have slighted Lou-Lou by putting the wrong doll in the pram. What seems to you or me like a minor infraction is, to her, on a par with genocide. The best policy is to throw yourself on her mercy and beg forgiveness. But you must sound sincere. You don’t have to be sincere, just sound sincere. This is so elementary, yet how many men ignore this advice?

6 Let them do it

Whatever “it” is. No matter how ridiculous it may seem to you, let her do it. When Lou-Lou gets an idea into her mind, there’s no talking her out of it. In fact, be supportive, encourage her even. Then sit back and hope she discovers for herself that it was a stupid idea. The downside is that she might decide it was an excellent idea. One day, I found myself playing dolls’ tea party for two whole hours and drank so many cups of imaginary tea, I was imaginary peeing all afternoon.

7 Don't tell them what to do

The best way to guarantee that she doesn’t do what I want is by telling her to do it. The clever thing is to make it seem like her idea – and make it seem fun. One of my proudest moments was convincing Lou-Lou that watching the rugby World Cup final would be more fun than playing in the sandpit.

8 Don't complain to them

This is a tricky one. What I mean by this is, don’t burden her with your petty problems. When I complain to Lou-Lou about a bad meeting or a sore back, she couldn’t care less, but if there’s genuinely something wrong, she will instinctively sense it and, with one hug, pick me up more than I thought possible.

9 Don't argue

There’s simply no point. You will never win, and if you do win, it will be a hollow victory because of the mood she’ll be in for a long time afterwards. Quite frankly, who needs the aggro? This leads to my final and most important point:

10 Don't make them cry

There is nothing more distressing than watching Lou-Lou’s enormous, innocent brown eyes overflow with tears, while her mouth becomes a gaping, drooling, mournful air-raid siren that pierces through to the core of my heart. I’m utterly defenseless when she cries. And there’s no known antidote. Food? Monkey impressions? A pony? Stabbing myself in the eye with a chopstick? I will agree to anything to stop her crying – and doesn’t she.

What Love Is......


( Originally Published 1892 )

Love is the essence of every existing thing: the root of life! the recompense for death.

It is the all creative spark, the vital force of the universe. There is power to achieve in the mere utterance of the word—Love. I think God said: "I love the earth," and lo! the earth sprang into being. Love is the natural element of all things. The illimitable oceans of space are composed of the waters of Love. Whoever loves most widely and warmly is most in harmony with the universe. Love is the key to success. To love your work is to excel in it. To love observingly and nobly any worthy object or aim is to eventually obtain and attain it.

Love is at once an ecstasy and an agony. It is the bridge whereon we are compelled to walk continually to and fro, between heaven and hell, but ever back to heaven.

When the bridge breaks or its timbers rot away, then are we precipitated into hell, and unable to find the door of heaven again; for the only way to go is over the bridge of Love.

He who loves greatly hates feebly. All strong emotions proceed' from and derive their strength from Love. if Love uses his own force there is nothing left for Hate. It is only when Love grows indolent and sleeps, that Hate is enabled to steal his garments of strength and sallies forth to do evil. But even then he has not his elder and divine brother's power; for he was sired by man, and Love was fathered by God.

God espoused Nothing, and said, I love, and Love was born to rule the universe. Afterward Nothing conceived by man and bore a misshapen creature, called Hate; but at one glance from the divine eyes of his nobly born brother, he falls vanquished at the feet of Love.

To love is to become wise with the wisdom of ages, yet to become as a little child in humility and subjection.

To love enables us to lead an army into the jaws of death, and to serve as a menial at the feet of one so loved.

To love is to know happiness but not contentment, rapture but not peace, exhilaration but not satisfaction ; for contentment means inertia, peace means stagnation, and satisfaction means satiety, and these three cannot exist where Love is. Love and action are co-existent, and there is no repose where Love is, but there is rest even in its rest lessness, ecstasy in its misery, hope in its fear, joy in its sorrow, and sweet in its bitter.

How Men Like To Be Loved

( Originally Published 1892 )



A cynical Frenchman has said, "The woman whom we love is only dangerous, but the woman who loves us is terrible," to which a greater cynic added, "Fortunately she never loves us."

This was more witty than true, for every woman loves, has loved or expects to love some man.

Man has a horror of being loved with a mercenary motive. So great is this horror to-day that it amounts to morbid expectancy. Nine young men out of ten speak of a wife as a possession only to be purchased. But if a man had never been niggardly, woman would never have become mercenary. And mercenary women are few.

Men are far more stereotyped in mind than women. Therefore their ideas regarding the grand passion are more uniform.

While almost every woman likes a dramatic element in a man's love for her, the normal man has a dread of the dramatically disposed woman, especially in the role of a wife. This is the reason we find so many phlegmatic women who are wives. Intensity worries a man unless it is kept well under check, and the tragic he finds insupportable in daily life.

Less romantic than women by nature and with less idealism, yet somewhere in his heart every man hides a dream of that earthly trinity—father, mother and child—in which he imagines himself the chief element.

Sooner or later, to greater or less degree, every man passes through the romantic phase.

Unfortunately for women, his idea of a sweetheart is essentially different from his requirements for a wife later in life.

The average young bachelor is attracted by the girl whom other men admire. He likes to carry off the belle of the season before the eyes of rivals. He is amused by her caprices, flattered by het jealous exactions, and grateful for the least expression of her regard for him. He is lavish with compliments and praise. But sentiment in man—the average man—springs wholly from unappeased appetites. The coveted, but unpossessed woman, can manifest her love for him in almost any manner, and it will be agreeable and pleasing.

Whether she is coy, shrinking, coquettish or playful, demonstrative or reserved, his imagination will surround her with every charm. A man's imagination is the flower of his passions. When those passions are calmed, the flower fades. Once let him possess the object of his desire, and his ideas become entirely changed. He grows critical and discriminating and truly masculine in his ideas of how he wishes to be loved.

We all know the story of the man who compared his courtship to a mad race after a railroad train, and his married life to the calm possession of a seat with the morning paper at hand. He no longer shouted and gesticulated, but he enjoyed what he had won none the less for that.

It was a very quick witted husband who thought of this little simile to explain his lack of sentiment, but there are very few wives who are satisfied to be considered in the light of a railway compartment, for the soul of the wife has all the romantic feelings which the soul of the sweetheart held. It is only the exceptional man (God bless him and increase him! ) who can feel sentiment and romance after possession is an established fact. Unhappily for both sexes, sentiment is just as much a part of woman's nature after she surrenders herself as before.

A well timed compliment, a tender caress given unasked, would avert many a co-respondent case if husband's were wiser.

After marriage a man likes to be loved practically.

All the affection and demonstrations of love possible cannot render him happy if his dinner is not well cooked and if his home is disorderly! Grant him the background of comfort and he will be contented to accept the love as a matter of course.

Grant a woman all the comfort life may offer, yet she is not happy without the background of expressed love.

When men and women both learn to realize this inborn difference in each other's natures and to respect it, marriage will cease to be a failure.

In this, I think, women are ready to make their part of the concession more cheerfully than are the men. Women who loathe housework and who possess no natural taste for it become excellent housekeepers and careful, thrifty managers, because they realize the importance of these matters in relation to the husband's comfort.

But how few men cultivate sentiment, although knowing it so dear to the wife.

Man is forever talking eloquently of woman's sensitive, refined nature, which unfits her for public careers. Yet this very sensitiveness he crucifies in private life by ignoring her need of a different heart diet than the one which he requires.

Wives throng the cooking schools, hoping to make their husband's happier thereby. Why not start a school of sentiment wherein husbands should be coached in paying graceful compliments and showing delicate attentions, so dear to their wives.

A man likes to be loved cheerfully. A morbid passion bores him inexpressibly, no matter how loyal it may be.

He likes tact rather than inopportune expression of affection. He likes to be loved in private, but to be treated with dignity in public. Nearly all women are flattered and pleased if the man they adore exhibits his love before the whole world.

If he defies a convention for their sake, they feel it a tribute to their worth and charm.

I have found this to be true of the most dignified and correct woman. But I have yet to see the man who is not averse to having the woman he loves provoke the least comment in public. He seems. to feel that something is lost to him if the public observes his happiness, however legitimate and commendable it may be.

The woman who is demonstrative when he wants to read, and who contradicts him before people an hour later, does not know how to make a man happy. He is better satisfied to have her show deference to his opinions and suppress her demonstrations if she must choose.

A man likes a woman to show her love in occult ways, to consult his tastes, to agree with him in his most cherished opinions, to follow his counsel and to ask his advice. He will not question her love if she does this. But a woman needs to be told in words how dear she is, no matter what other proofs a man may give.

Yet few men live who do not appreciate a little well timed expression of love, and every man is made happier and stronger by praise and appreciation of the woman nearest to his heart.

The strongest man needs sympathy and is made better by it, though he may not confess it. The tendency of the age is to give all the sympathy to woman, the tendency of woman is to demand all the sympathy. But not until woman sympathizes with man in his battle with the world and himself, and not until man sympathizes with woman in her soul hunger, will the world attain to its best.

It is a queer fact that while women are without doubt the most lovable objects in the world, yet on man is lavished the greatest and most enduring passions.

A great many women go through life without ever having been loved by any man.

I doubt if any man ever reached old age without having been adored by some women.


How Women Like To Be Loved

( Originally Published 1892 )


Poets and orators speak of a woman as a love-craving being, who lives almost wholly in her affections.

Real life proves her to be many-sided and variable in her ideas of how men should express their love for her.

Every woman needs love as every plant needs light and heat; yet there are plants which thrive better in shaded nooks than in the broad sunlight, and there are other plants which bloom their brightest in the artificial warmth of the hot-house.

There is a large percentage of highly cultivated, mentally emotional women, who live in the imagination so far as sentiment is concerned, and who find little but discontent and disappointment in the realm of the real.

They are excellent friends and devoted mothers, but they neither give nor receive positive happiness as sweethearts or wives. They shrink from demonstrative love, and the actual seems coarse and common to them through comparison with the ideal. They enjoy a lover's letters better than his society, and they are more devoted nurses to a husband in sickness, than companions to him in health.

They are faithful to every duty, but they are forever dreaming of a more spiritual and romantic love than they have known, and a veil of sadness and disappointment hangs between them and happiness.

There is another order of woman to whom admiration is far more gratifying than love. The flattery of a crowd of admirers gives her more lasting delight than the sincere love of one undemonstrative heart. The most earnest expressions of affection would not afford her happiness unless other people heard them and recognized them as tributes to her powers of fascination. She finds more pleasure in a ball-room with a score of men paying her empty compliments, than . in her boudoir, listening to the conversation of the man who loves her.

There are women who demand a combination of both valet and maid in the attentions of a lover, and there are other women to whom this manner of expressing devotion is odious.

"You should see Julie's husband," said Julie's friend to Annie one day in my hearing. "He is the most adoring lover I ever saw. He does not allow Julie to do a single thing for herself. He looks after the servants, does all the marketing, takes care of Julie's gloves, laces and ribbons, keeps them all in order, even hangs up her hat and wrap when she comes in from a promenade. I think such devotion just lovely!"

"I am sure I should not want a man to show his devotion to me in that sort of fashion," retorted Annie. "I should feel as though I had married my butler and, forgetting myself, would be talking to him about his wages and his 'day off.' My ideal of a lover would be terribly lowered were a man to take care of my ribbons and laces and wait upon me generally."

"I don't understand you," said Julie's friend.

"Well, then, to be more explicit," continued Annie, "I could not love a man unless I felt like serving him. Every attractive woman finds scores of men who are ready to play page and courtier to her in boudoir and ball-room—all that is very well. But it is rarely that she finds among these one whom she respects and loves enough to wish to serve. I could not be happy with a man unless 1 felt this sort of love for him."

"I should never wish to feel like serving any man," replied Julie's friend.

"Then you would never wish to love according to my idea of the passion," responded Annie. "It is all a matter of temperament—most women desire rather to be loved than to love—but I should not respect a man enough to be happy in his love unless he were able to create in me as great a love as he gave, and he could not do this if he acted as a valet towards me. He must be my king, not my servant."

There are more Julies than Annies in the world, perhaps because there are more pages than kings among men.

There is another type of woman who guages a man's love toward her by the amount of money he expends upon her. Gold blinds her eyes to his moral and mental deficiencies, and she flaunts her jewels and fine dresses in the eyes of less splendidly attired wives, seemingly content with her lot.

In her husband's presence she speaks of his extravagance where she is concerned, and reproaches him for it with smiling approval in face and voice. She seems utterly indifferent to, or unconscious of, the fact that a lavish expenditure of money does not always indicate an equal outgo of affection.

More prudent and loyal husbands she designates as misers, and frankly confesses that she could not live with a man who did not consider her comfort and pleasure before all other things.

It is not infrequently the case that the bank officer who is "short" in his accounts possesses a wife of this kind. Such women add materially to the population of Canada.

Analogous to her is the woman who measures a man's affection for her by the selfishness and incivility he exhibits towards all others.

"My husband used fairly to snub people to get them out of the house so that he could have me all to himself," a professedly religious woman once said to me with great gusto. "His relatives were all furious because of his absorbing love for me and his consequent indifference to them," and she laughed with delight at the recollection of how very unhappy this man had made every one but herself.

I have met a great many women of this type, and over and over have heard them, relate with pride and exultation the selfish and unkind acts which love for them had prompted men to commit.

Such women invariably express surprise when any wife of their acquaintance permits her husband to show liberality and affection towards relatives, and are quick to intimate that the husband who is thoughtful of others does not really love his wife.

Now and then I hear a woman speak of a man's love for her as something which should make him incapable of an unkind or selfish action--something which should render him generous and full of charity and goodness to all the world—but only now and then! Women who are the soul of benevolence and kindness in all other things seem devoid of humanity in this respect.

There are women whom too much love renders exacting and incapable of self-sacrifice, as too much broad sunlight deprives some flowers of their perfume.

"Just think," said a woman to me recently—one who had been a petted daughter and a worshiped wife. "Just think, my husband was foolish enough to expose himself and take cold, and I had to give up my room and be broken of my rest in consequence!" Not a word of sympathy for the sick man, only angry resentment at the inconvenience she had been caused.

Perhaps the most unfortunate type of woman is she who, from natural tendency or acquired habit, finds excitement and adventure a necessary element in man's love.

Unless her lover is in a constant state of jealous despair or vehement protestation, there is no pleasure for her in being loved. The quiet domestic thle is worse than purgatory to her.

The man who shows a calm security and a happy content in her presence, destroys her interest in life. The salt of love is without savor to her taste unless seasoned with the tragic.

With her, marriage is always a failure, and advancing years hold nothing for her.

After her beauty begins to wane she can feast only on that worst of all dead sea fruit, the recollections of dramatic love scenes with men long since dead, or grown into happy fathers—or grandfathers. She suffers the agonies of death in witnessing the triumphs of younger women, and becomes bitter or grotesque in her attitude towards the male sex as she grows old, and blames Providence and mankind for the misery which she has brought upon herself.

In spite of the existence of all these various types, the majority of women in the civilized world are content to feed their hungry hearts on crumbs of affection, and to lavish on their children or their church the love which, like Noah's dove, has gone forth in search of a resting place and flown back_ weary and disappointed, to the ark in their bosoms_

While many women abuse the love that is lay. ished upon them, the average woman lives upon kind look, a tender tone and an occasional care less and repays these with the devotion of a lifetime.