commit: e4505d3985a6abe2647d0fd87e92297be419f986
parent ba7722e166ff3244624153bbb2625b6fe01ef7d0
Author: Rekka <rekkabell@gmail.com>
Date: Thu, 12 Dec 2019 10:37:24 -0500
New ingredient descriptions and images
-Added cayenne pepper, cocoa beans, vanilla and peppermint
Diffstat:
7 files changed, 52 insertions(+), 17 deletions(-)
diff --git a/media/ingredients/cayenne.pepper.png b/media/ingredients/cayenne.pepper.png
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diff --git a/media/ingredients/cayenne.pepper.png b/media/ingredients/cayenne.pepper.powder.png
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diff --git a/media/ingredients/cocoa.beans.png b/media/ingredients/cocoa.beans.png
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diff --git a/media/ingredients/fresh.mint.png b/media/ingredients/peppermint.png
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diff --git a/media/ingredients/vanilla.png b/media/ingredients/vanilla.png
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diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl
@@ -257,6 +257,7 @@ Chia seeds
~ ROOT VEGETABLES
Nagaimo
+ PARENT : Potatoes
BREF : Nagaimo is a Chinese yam, the only species that can be consumed raw. It has a bland flavor, and is primarily consumed due to the resulting {*mucilaginous*} texture when sliced or grated.
LONG
& When preparing nagaimo for consumption, gloves should be used because it can cause skin irritation. Nagaimo should be peeled and brieftly soaked in a vinegar-water solution to neutralize the {*oxalate crystals*} found in their skin, then, it can be cut into slices or grated. Grated nagaimo develops a {*mucilaginous*} texture, which can be added to dips for soba noodles, or to {{okonomiyaki|okonomiyaki}}.
@@ -568,31 +569,64 @@ Wasabi Powder
& Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.
& {*How to make wasabi paste:*} To make wasabi paste, mix 1:1 quantity of wasabi powder and water, mix well. The texture should be a bit dry. Cover wasabi and allow to sit for 15 min to allow the enzymes to work, doing this helps bring out the full flavors of the wasabi.
Sichuan peppercorns
- BREF : Sichuan peppercorns are a numbing pepper, and are not to be confused with {{black peppeercorns}}.
+ BREF : Sichuan pepper, or {*花椒*}, comes from the seeds of species of trees in the genus {*Zanthoxylum*}. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as {*málà 麻辣 "numb-spiciness"*}.
+ LONG
+ & When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.
Coriander
+ BREF : Coriander, also known as {*Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of {*vitamin A*}, {*vitamin C*}. The seeds have a lower count of vitamins but still provide some amounts of {*calcium*} and {*iron*}.
+ LONG
+ & For 3-21% of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is {{OR6A2|https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590}}, a gene involved in sensing smells.
Mint
COLOR : #006633
- BREF : Oil derived from {{fresh mint}} can be used as a friendly insecticide.
-Fresh Mint
+ BREF : Mint, or {*Mentha*}, is a genus of plants in the family {*Lamiaceae*}. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint.
+ LONG
+ & Mint oil is also used as an environmentally-friendly {{insecticide|https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html}}.
+Peppermint
PARENT : Mint
-Cocoa
+ BREF : Peppermint, or {*Mentha balsamea*}, is a hybrid mint, a cross between watermint and spearmint.
+ LONG
+ & Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.
+Cocoa Beans
+ BREF : Cocoa beans (also called cacao) are the dried and fermented seed of {*Theobroma cacao*}. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50%) as cocoa butter. The three main varieties of cocoa plant are {*Forastero*} (most common), {*Criollo*} (rarer, a delicacy), and {*Trinitario*}.
+ LONG
+ & Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant {*theobromine*}, a compound similar to {{caffeine|#coffee}}.
Cocoa Powder
- PARENT : Cocoa
+ PARENT : Cocoa Beans
+ WARN
+ & Cocoa powders may contain cadmium, a toxic heavy metal and probable carcinogen, found naturally in high levels in the soil of some regions of cocoa producing countries. The European Union has imposed a {{limit|https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32014R0488&from=EN}} (starting on 1 January 2019) for cadmium in cocoa powder of 0.6 µg per gram of cocoa powder. Refer to the recommendated servings on the label.
+ BREF : Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are {*Dutch processed*} and {*Broma processed*}. Cocoa powder a source of {*calcium*} and {*zinc*}.
+ LONG
+ & Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see {{ref|https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT}}).
+ & The {*Broma process*} consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The {*Dutch process*} differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.
Cayenne Pepper
-Cayenne Powder
+ BREF : Cayenne pepper is a type of {*Capsicum annuum*}, a moderately hot chili pepper.
+Cayenne Pepper Powder
PARENT : Cayenne Pepper
-Anise
-Anise Seeds
+ BREF : Cayenne peppers are generally dried and ground to make cayenne powder, although it may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds.
+Anise seeds
+ BREF : Anise, also called aniseed or {*Pimpinella*}, is a spice with a flavor similar to star anise, fennel and liquorice. Anise is sweet and very aromatic.
+ LONG
+ & It's often used to flavor foods and drinks. The seeds, whole or ground, are used for preparation of teas and tisanes.
Nutritional yeast
COLOR : #FFD800
BREF : Nutritional yeast is a deactivated yeast, a strain of {{Saccharomyces cerevisiae|https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae}}. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of {*vitamin B12*}.
LONG
& Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.
Vanilla
+ BREF : Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor.
+ LONG
+ & Three major species of vanilla currently are grown globally: {*V. planifolia*} (being the most common), {*V. tahitensis*} and {*V. pompona*}. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.
+ & Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.
Vanilla Extract
+ PARENT : Vanilla
+ BREF : Vanilla extract is used a cheap alternatives to using fresh beans. It's available in alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35% alcohol.
+ LONG
+ & To make your own, you need vanilla beans, 35% alcohol (like vodka) and a jar. Use 6 vanilla beans per 8 ounces of alcohol. Cut your vanilla bean pods in half along their length with scissors or a knife, put the sliced beans in a jar and cover with alcohol. If beans are too tall, cut in half. Put a lid on and shake, then store in a cool dark place (shake every week). Soak beans for at least 2 months, or more.
Nutmeg
COLOR : #875A2C
- BREF : If consumed in high doses, raw nutmeg has psychoactive effects.
+ BREF : Nutmeg is the seed or ground spice of some species of the genus {*Myristica*}. The plant is cultivated for two spices derived from the fruit: nutmeg (seed) and seed (mace). Nutmeg has a sweet flavor, and is used in a variety of dishes.
+ WARN
+ & If consumed in high doses, raw nutmeg has {{psychoactive effects|https://www.drugs.com/npp/nutmeg.html}}. Consumption of nutmeg at 1 to 2 mg/kg body weight was reported to induce CNS effects. Toxic overdose occurred at a 5 g dose.
Thyme
COLOR : #006633
BREF : Thyme keeps its flavour better when dried than other herbs.
@@ -889,9 +923,10 @@ Sesame oil
& Light sesame oil has a high smoking point and is suitable for deep-frying, while darker varieties are used for stir-frying or sauteing food. Sesame oil is sometimes mixed into very hot and spicy food to help neutralize the heat.
& Sesame oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.
Peppermint oil
- BREF : Peppermint oil is made from peppermint leaves, obtained by extracting the oils from dried or fresh leaves and the flowering tops of the plant using alcohol.
+ PARENT : Peppermint
+ BREF : Peppermint oil is made from peppermint leaves, obtained by extracting the oils from dried or fresh leaves and the flowering tops of the plant using alcohol. It has a high concentration of natural pesticides, known to repel pest insects.
LONG
- & Peppermint oil is used as an insect repellent against ants, flying insects and spiders. Peppermint oil is a stronger ingredient than peppermint extract, often used in candy-making.
+ & Peppermint oil and leaves have a {{cooling effect|https://nccih.nih.gov/health/peppermintoil}} when used topically for muscle pain, nerve pain, relief from itching, or as a fragrance. Peppermint oil is a stronger ingredient than peppermint extract, often used in candy-making.
Fresh dill
BREF : Dill is an herb, a wispy fern-like plant. This herb is a cross of {{lemon}}, parsley and {{anise}}.
LONG
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -1223,10 +1223,10 @@ CHILI POMEGRANATE BROWNIES
- Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a purée.
- Put {_3 tbsp_} of {{ground flax seeds}} in a bowl with {_9 tbsp_} of {{water}}, let thicken for {#5 minutes#}. Set aside.
- Put {_5 tbsp_} of {{coconut oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{coconut oil}} is melted, and all is well mixed.
- - Stir in the flax 'egg', as well as the {_2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{cayenne powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick.
+ - Stir in the flax 'egg', as well as the {_2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{cayenne pepper powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick.
- Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for {#25 minutes#}, or until knife comes out clean. Let cool. {_Cut in 24 small squares_}.
Syrup
- - Pour {_2 cups_} of {{unsweetened pomegranate juice}} into a pot with {_1 tsp_} {{chili pepper flakes}} and {_1 tsp_} {{cayenne powder}}. Bring to a boil, lower to medium-high heat and leave for up to {#1h#} or until liquid has been reduced to {_1 cup_}.
+ - Pour {_2 cups_} of {{unsweetened pomegranate juice}} into a pot with {_1 tsp_} {{chili pepper flakes}} and {_1 tsp_} {{cayenne pepper powder}}. Bring to a boil, lower to medium-high heat and leave for up to {#1h#} or until liquid has been reduced to {_1 cup_}.
- Let cool, the syrup will thicken when cooled.
- Top brownies with fresh {{pomegranate seeds}}, and drizzle with the chili-infused syrup!
INGR
@@ -1240,12 +1240,12 @@ CHILI POMEGRANATE BROWNIES
Sea salt : 1/4 tsp
All purpose flour : 1/2 cup
Chili pepper flakes : 2 tbsp
- Cayenne powder : 1 tsp
+ Cayenne pepper powder : 1 tsp
Syrup
Pomegranate juice : 2 cups
Sugar : 3/4 cup
Chili pepper flakes : 1 tsp
- Cayenne powder : 1 tsp
+ Cayenne pepper powder : 1 tsp
Topping
Pomegranate seeds : 1 cup
@@ -1847,7 +1847,7 @@ CHICKPEA SALAD SANDWICH
- See the {{recipe|#homemade veganaise}}.
Main
- Cook {_3/4 cup_} of dried {{chickpeas}} (see {{instructions|#chickpeas}}), or use 1 can (15oz).
- - Mix the cooked {{chickpeas}} with {_3-4 tbsp_} of {{venagaise|#homemade veganaise}}, {_1 tbsp_} {{dijon mustard}}, {_1/2 tsp_} {{bull kelp powder}}, {_2 stalks_} of chopped {{scallions}} and {_1/4 tsp_} of {{cayenne powder}}.
+ - Mix the cooked {{chickpeas}} with {_3-4 tbsp_} of {{venagaise|#homemade veganaise}}, {_1 tbsp_} {{dijon mustard}}, {_1/2 tsp_} {{bull kelp powder}}, {_2 stalks_} of chopped {{scallions}} and {_1/4 tsp_} of {{cayenne pepper powder}}.
- Season with {{black pepper}} and {{shichimi togarashi}}, and serve over toasted bread.
INGR
Main
@@ -1856,7 +1856,7 @@ CHICKPEA SALAD SANDWICH
Dijon mustard : 1 tbsp
Bull kelp powder : 1 tsp
Scallions : 2 stalks
- Cayenne powder : 1/4 tsp
+ Cayenne pepper powder : 1/4 tsp
Sea salt : 1/4 tsp
Black pepper : 1/4 tsp
Shichimi togarashi : To taste
