Iron Orange Dot
Herbal Beverages – Mandarin – Makaan
King Mandarin orange, tangerine
Scientific name: Citrus reticulata Blanco
Family Rutaceae
Other names: keema Sompo, Sompo krad, Somkaew Boran, Somsangthong, Som Som Tranganoo Jantaboon (toe Krung) Somchiengtung, Majook, Makhang, (the part of north) Mabaang, Makiew (Chiang Mai) Leemayeubo, Leenajeena (malaise – The southern part).
botanical characteristics:
A small box – Business perennial with branches in abundance.
LeavesThe leaves of a plant are orange as a compound with glowing skin. The fresh leaves have a unique smell.
Flowers single or clustered flowers are white with aromas and easily falling branches.
Round fruit, a fruit plate rather in the form of glowing skin green when young. The skin turns yellow when ripe.
Use:
Since foods are oranges edible fruit that, when the host, and makes juice.
value of food is composed of an orange from vitamins C, A, B, iron, calcium, phosphorus and many kinds organic acids. In the edible part 100 grams, an orange, with 4,000 IU of vitamin A. A touch of sweet orange oil evaporates and vitamin C.
As the crust is medicineThe extact tingeriodine do for flavoring and medicine to relieve the chest and stomach upset and ingredient Ya – MDL (a medicine to treat dizziness). Orange juice provides vitamin C to prevent scurvy, to cure cough and dissolve phlegm.
Can Nam Som (orange juice):
IngredientsOranges
lime juice
Syrup
Powdered salt
Crushed ice
Makaan (tamarind)
Scientific name: Tamarindus indica Linn.
Family: Makaam, Makaan Thailand (Central) Ampial (Surin) Taloob (Nakrornsritammaraj) Maakkang (Shan-Mae Hongsorn) Samawgale (Karen-Mae Hongsorn) gadaan Makaam, Makaan Keemaew
botanical characteristics:
Trunk medium / large tree companies survive, about 60 meters high. The branches are growing on top of the tree. The bark is light brown with openings in the skin.
The leaves of a tamarind tree leaves are disposed in pairs consisting of central vein module of about 10 to 18 couples. The leaves'tips and the bases are colored green and a small round.
Flowers about 10-15 flowers in a cluster at the tip of the branches. The petals are yellow scattered red dots in the center. The flowers produce a bitter taste.
FruitThe tamarind is fragile, brown with gray to full maturity. Interior of the flesh seeds are rather round shape.
Use:
As the leaves and flowers with a bitter taste used foodsYong Cooking Tom yam (sour soup) and Tom kloang (a kind of dried fish sour soup, onion-flavored leaves tamrind principal). The young, the pods makaam namprig main ingredients are safe (tamarind Souce pepper). RIP completely pods as acid, tangy flavor to the Kaeng som (Kaeng soup based on fresh tamarind paste) and Kaeng kua (a kind of based curry bitter taste of tamarind paste).
The nutritional value of mature tamarind fruit pulp is high organic acid, calcium, phosphorus, some vitamin C and A, as well as gum, pectin and others. Tamarind seeds with high content of mucilage, fat, carbohydrates, and other fixed oil semidrying.
Like the leaves of mulberry fully Medicine used to treat the problem of cough, dysentery and get rid of mucus in the colon. The meat is used as laxative to treat constipation cough and phlegm and. Fully grown seeds are laxative to help get rid of parasitic worms embedded in the abdomen child.
Nam Makaam (juice Makaam):
Fresh ingredients, meat, tamarind, granulated sugar, powdered salt, fresh water
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