What is fennel?

Fennel is one of nine herbs that are considered to have miracles in Anglo-Saxon. It can live from the lowlands to an altitude of 1,800 m above sea level, but will grow better in the highlands.

Fennel comes from the eastern Mediterranean region (Italy to the east by Syria). It has the form of herbs that smell nice, bright green, upright, and can reach two meters in height. The leaves grow to 40 centimeters long, ribbon-shaped, with the last segment in the form of hair, approximately 0.5 mm wide.

Benefits of Fennel

There are many useful substances contained in such fennel essential oils, anetol, anisat acid, fenkon, pinene, anisaldehid, serposterin, etc..

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Some of the benefits of fennel are:

A. As seasoning that can improve the flavor dishes, is also often used utuk mixed salad and substitute celery for the soup.

2. It can help to facilitate and increase breastfeeding.

3. It can help relieve menstrual pain, improving menstrual, and cope with irregular menstruation.

4. Fennel seed can be distilled into fennel oil that can be used to warm babies and children.

5. As an anti-inflammatory, diuretic and antimicrobial.

6. As an herbal medicine that can cope with various kinds of diseases such as abdominal bloating, nausea, diarrhea, jaundice, loss of appetite, coughing, asthma, hernia, insomnia, kidney stones, arthritis, and even to improve vision.


What is garlic?

Garlic (Allium sativum) is a herbaceous plant that is widely used as a spice in cooking. This plant is widely grown in the fields in the mountainous area that gets enough sunlight.

Garlic has been known to humans since about 4000 years ago. In a papyrus dates to 1500 BC found records that the Egyptians believed that garlic has a 22 benefit to treating disease. No wonder if the garlic found in the tomb of King Tutankhamun of Egypt, and consumed by the builders of the pyramids to increase stamina and prevent disease.

In the past, the Greeks and Romans used garlic to treat leprosy and asthma, as well as dispel the scorpion. While in Lebanon recipes, garlic has long used as a recipe for diet.

Benefits of Garlic

Garlic, among others, believed to have benefits as lowering cholesterol levels. Ajoene substance contained in garlic, which is a compound that is anti-cholesterol and help prevent blood clots.

Garlic can also help prevent cancer as evidenced by research conducted by the University of Minnesota. The study showed that the risk of cancer in old age is reduced by 50 percent when eating garlic regularly. No wonder the current food supplement of garlic is also very salable in the market.

Garlic is known to have a content of more than 100 species of naturally occurring chemicals that can cure various diseases. Garlic contains vitamins A, B, C, calcium, potassium, iron, antioxidants, carotenoids, selenium, and various other active ingredients.

The most important elements of healing in garlic is an amino acid alisin. Alisin able to prevent the accumulation of platelets in the arterial wall that usually cause blockage and eventually lead to stroke or heart attack.

Chemical Content of Garlic

Garlic contains volatile oil, which is anti bacterial and antiseptic. Allicin and aliin related to the anti-cholesterol. This power can prevent coronary heart disease, high blood pressure and others. Stem tubers contain substances such as calcium, saltivine, diallysulfide, alilpropil-disulfide, sulfur, protein, fat, phosphorus, iron, vitamin A, B1 and C.


What is turmeric?

Turmeric is an herbal plant that spread throughout the tropics, especially in South and Southeast Asia region. Turmeric plant grows wild around the fertile and forest / garden. Turmeric is thought to have originated from India and had spread to Southeast Asia, Australia to Africa.

This plant is widely cultivated in South Asia especially in India, South China, Taiwan, Indonesia (Java), and the Philippines.

Turmeric is included in the ginger family, Zingiberaceae. Turmeric has a local name in each country, such as Turmeric (UK), turmeric (Netherlands), Turmeric (Indonesia and Malaysia), Kunir (Java), Koneng (Sunda), Konyet (Madura).

Benefits of Turmeric

Turmeric is widely used as potent herbs for soothing, clean, dry, relieves itching, and tingling heal.

The main benefits of turmeric plants, namely: as an ingredient of traditional medicine, industrial raw materials of traditional medicine and cosmetics, spices. In addition, the rhizome of turmeric plant is also useful as an anti-inflammatory, anti oxidant, anti-microbial, cancer prevention, anti-tumor, reduce blood fat levels and cholesterol, as well as a blood purifier.

Turmeric extracts can be used as a dietary supplement in capsule form. Curcumin and essential oil contained in turmeric works for the treatment of hepatitis, antioxidants, digestive disorders, anti-microbial, anti cholesterol, anti-HIV, anti-tumor (induces apostosis), inhibiting the progression of breast tumor cells, inhibits tumor cell ploriferasi the colon, anti-invasion , anti-rheumatoid arthritis (arthritis), diabetes mellitus, typhoid fever, appendicitis, dysentery, leucorrhoea, menstruation is not smooth, stomach pains during menstruation, facilitate breastfeeding, tonsils, mucous stools, morbili.


Chemical content of Turmeric

Turmeric contains medicinal compounds, called curcuminoid consisting of curcumin, desmetoksikumin as much as 10%, 1-5% bisdesmetoksikurkumin and other beneficial substances such as essential oils are composed of sesquiterpene ketones, turmeron, tumeon 60%, 25% Zingiberen, felandren, sabinen, borneol and sineil.

Turmeric also contains as much as 1-3% fat, carbohydrates as much as 3%, protein 30%, 8% starch, 45-55% of vitamin C and mineral salts such as iron, phosphorus, and calcium.



What is Ginger?

Ginger is a spice that is very popular. Ginger rhizome is often used as a medicine than as a spice in cooking. It has a distinctive flavor, crisp, and spicy as it contains compounds called ketones zingeron. Ginger has been existed since ancient times, and for many years been used as a natural remedy that can cure various diseases.

The origins of ginger is uncertain. However, it is thought to have originated from India and then taken to China, Southeast Asia to the Middle East.

Ginger can only flourish in the tropics, such as Southeast Asia, Brazil, and Africa. Largest producer of ginger in the world are Brazil and Ecuador.

Ginger thrives at an altitude of 0 to 1500 meters above sea level, except for the type of ginger elephant in height from 500 to 950 meters.

Ginger requires rainfall 2500 to 3000 mm per year, 80% humidity and moist soil with a pH of 5.5 to 7.0 and the high nutrients in order to grow optimally. Land used for cultivation of ginger should not be inundated.

Types of Ginger

There are three types of ginger are popular on the market:

1. Elephant ginger / rhino ginger
Ginger is the type most favored in the international market because of its big, fat, and it’s not too spicy.

2. Yellow ginger
Yellow ginger is widely used as a cooking spice, particularly for local consumption. Its flavor and aroma is quite sharp. Its rhizome size medium and has a yellow color.

3. Red ginger
Red Ginger has a high content of volatile oil and the spicy flavor, making it suitable for pharmaceutical basic ingredients and herbs. Red ginger rhizome has the smallest size and has a red skin, fibers greater than ordinary ginger.


Benefits of Ginger

Here are some of the benefits of ginger for our health:

1. Eliminate nausea during motion sickness.
2. Treating low back pain and back.
3. Treat rheumatism.
4. Treat stomach cramps.
5. Lowering cholesterol.
6. Relieve flatulence.
7. Cope with bad breath.
8. Lowering blood pressure.
9. Treating colds and nasal congestion.
10. Treating thrush etc..

Ginger advantage is that no side effects. Because it is a natural substance that is safe for consumption in the body. So that ginger can be durable and long lasting, you should choose a subtle ginger, no wrinkles and not moldy. Then peel it first, save it in plastic and place in freezer. In this way the ginger can last a long time and can be used anytime when needed.

Ginger ale is very popular in western countries. While China and Japan really like the pickled ginger. Society of China, Europe and Japan are also very fond of ginger syrup.

What about in your country?


What is the spices and herbs?

According to Webster’s Dictionary, the spice is the variety of vegetables which has a special aroma that is used in cooking in order to embellish and give flavor; also be interpreted as the seasoning of the vegetables in the form of powder or liquid (condiment).

While the herb is defined as the dried leaves of aromatic plants are used to give flavor and aroma to food, and sometimes also provide color.

Based on the origin of the plants, spices and herbs can be classified as follows:

1. Rhizomes, such as ginger, galangal, and turmeric.

2. Stem bark, as in cinnamon

3. Bulbs, such as galangal

4. Roots, such as the horseradish

5. Leaves, as in pandan leaves, mint, oregano, basil, parsley, cilantro, celery

6. Flower buds, as in cloves

7. Tuber roots, such as garlic and onions

8. Seeds, such as cumin, white mustard, cardamom, sesame

9. The core / seeds of fruit, such as nutmeg

10. Fruit, such as the acid, paprika, pepper, black pepper, cardamom, coriander, star anise

There are different types of food with a variety of flavors as well. When considered in more detail, spices and herbs into one of the factors that affect the flavor and uniqueness of the food. Spices and herbs are very attached to the culinary cuisine in each region across the world.

Ability of spices or herbs inhibit microbial spoilage and even kill pathogens present in food can increase the shelf life and safety of food products.

Spices and herbs not only enhance the flavor of food or beverages, but also works for health. Spices and herbs contain many bioactive compounds that serve as antimikrobia, antioxidant, antidiabetic, antitumor, and other functions that are beneficial for maintaining good health. Therefore, the spices and herbs has been developed for herbal medicine because it is believed to have no harmful side effects.

Benefits of Spices and Herbs

Leaves (fresh or dried), stems, bark and roots (rhizomes) of spices and herbs used for seasoning food and drinks.

In addition, spices and herbs are also known to have nutritional value, antioxidants, anti-microbial and as medicine.

Because of its potential, the herbal leaves are often used as a garnish on a variety of foods. Essential oils are extracted from the stems, leaves and flowers can be used as an ingredient in cosmetics, perfumes and toilet deodorizers. The oil can also be used as a flavoring various kinds of drinks and as a pharmaceutical ingredient.

Here are some benefits of spices and herbs:

1. Flavoring: Parsley, cinnamon, allspice, mint, cumin, marjoram, star anise, nutmeg, vanilla, cardamom, celery.

2. Deodorizing: garlic, bay leaves, cloves, oregano, onion, cilantro.

3. Gives pungent flavors: garlic, bay leaves, oregano, onion, coriander ginger, pepper, mustard.

4. Coloring: Paprika, turmeric, saffron.

In addition, volatile compounds present in spices and herbs serve to give a specific flavor commonly used by cosmetic and perfume industries. Similarly, the oleoresin, which is a mixture of oil with the sap of the plant that is widely used by the industry of cosmetics, perfumes and pharmaceuticals.

Herbs and spices are known as antioxidants and antimicrobials. As an antioxidant, spices and herbs can prevent or slow the oxidation reaction.

While antimicrobial, spices and herbs are capable of killing or inhibiting the growth of microorganisms. Application of spices and herbs as antioxidants and antimicrobial done a lot of food products, primarily to prevent damage and prolong the shelf life of food products.

Spices and herbs also have farmaceutika nature, which has a function as drugs. In many countries in Asia, the use of spices and herbs as a traditional medicine have been done for long time ago.

Spices or herbs that can give color to food products making them widely used in various food processing, especially for natural dyes. Color resulting from the addition of herbs and spices because of their pigment content.


Benefits of Spices for Health

Spices are widely known as a food flavoring. In addition, the spice also has health benefits. This is a natural way to maintain a healthy body.

Several types of herbs to cleanse the body to remove toxins in it.

Here are some herbs that are commonly encountered in everyday dishes and beneficial for your health, as reported by Boldsky.

Cayenne Pepper

Cayenne pepper has a function as an antiseptic. You can eat them to remove toxins from the body.

Cayenne pepper also contains antioxidants. Cayenne can protect the body from gastroenteritis or other gastrointestinal infections. Among other benefits, cayenne pepper can also improve digestion and cure diarrhea.


This is one of nutritious herbs for heart patients. Forget the strong smell of this spice. Antioxidant and antifungal properties make it a powerful antiseptic. In addition to cleaning the inside of the body, garlic also protect the gastrointestinal tract from cancer and other diseases.


Turmeric can give a yellow color to foods. In addition, turmeric is also used to improve skin tone. Turmeric is an herb that can be used to cleanse the body by flushing toxins.
Turmeric reduce inflammation, improve digestion, fight fungal and viral infections, and contains anti-inflammatory.

image: Boldsky


Ginger is useful to cleanse the body. Ginger has anti-inflammatory, antacid and laxative compounds. A piece of ginger can be used to treat indigestion, stomach ulcers and other stomach infections. You can also add it to your cup of tea to relieve headaches, digestive disorders, as well as treat a cough and cold.

Red chili powder

Red chili powder can bring on hot flashes. It is useful to detoxify the body.


Cinnamon has astringent and antimicrobial component to cleanse the body and supporting a weak digestive system. Cinnamon also controls blood sugar levels.


Benefits of Garlic for Health

Garlic is one of the spices that recognized its benefits. Various studies conducted since the late 19th century to determine the efficacy and benefits behind the stinging smell of garlic.

PW Semmler, a German scientist, was the first to do so. He examined where the acrid smell of garlic comes from. According to him, the sharp smell of garlic comes as dialil disulfide.

In 1944, CV Cavallito was also doing similar research. Apparently, in addition to dialil disulfide, there is other substance in garlic, allisin. Both of these substances are the origin of the efficacy of garlic.

Allicin contain antibiotics. However, antibiotic substances can only come out after either crushed garlic with chopped or pureed. The more crushed garlic, the ore antibiotics subtances are getting out.

Allicin also serves as an anti-fungal agent that can treat skin fungus. But do not put too much garlic on the skin, because for some people who are sensitive, it can cause the skin to 'burn'.

Garlic is a predicate as a miracle herbal medicine, because it contained a variety of benefits. Every 100 grams of garlic, contained 71 grams of water, 23.1 grams carbohydrate; 4.5 grams of protein, 0.20 grams of fat; 0.22 milligrams of vitamin B1, 15 milligrams of vitamin C; 134 milligrams of phosphorus; 42 milligrams of calcium; and 1 milligram of iron.

A number of studies suggest that the content of sulfur compound, allicin and diallyl sulphides in garlic makes its potential as a drug, as well as a natural antibiotic and antioxidant.

Hydrogen sulfide which is a result of reaction between the compound allicin in garlic with red blood cells in the human body could relaxes the blood vessels and keeps blood flowing easily.

However, excessive use is not recommended, because it can have side effects such as a substance anticoagulation (thinning) in the blood, causing irritation, damage to the digestive tract.

Garlic is also beneficial for pregnant women. A study by a team from the Academic Department of Obstertrics & Gynaecology, Chelsea & Westminster Hospital in London showed that consumption of garlic during pregnancy can reduce the risk of pregnancy complications as well as help raise the baby weight.

Garlic also helps strengthen stamina. Researchers from Brigham Young University in Utah reported that garlic extract can fight the virus that causes flu, fungus and bacteria.

Some researches also suggested that people who regularly consumed garlic had lower risk of stomach and colon cancer. Cholesterol and fat on the body are also lower.

Vanilla Cultivation

Vanilla is a kind of orchid plants. More than 20,000 varieties of orchids, vanilla is the only one that produces something edible.

This plant is a species of vines that require some sort of buffer, and a little shade. Vanilla plant is usually spread on trees in tropical wet forests in the lowlands.

In Mexico, traditional plantations using indigenous plants such as pichoco as a buffer. But recently, the orange tree is quite successful to be used as a buffer of vanilla plants.

Vanilla produces greenish yellow flowers that look like waxy and grow in clusters. Each flower only blooms for a few hours one day a year only.

The Indians Totonak known as people who are very carefully pollinate the vanilla plants.

They only pollinate a few flowers in each cluster, so that the plant's energy is not depleted, which can weaken it and make it easy to crop pests.

In like manner do the Indians, the results are very good, a long green fruit with very small seeds. The fruit are harvested by hand, from six to nine months later, before completely cooked.


Where Does Vanilla Come From?

Vanilla plant is known by the Aztecs as tlilxochitl. Tlilxochitl means black flower that matches the color of its fruit after processing. Aztecs used vanilla to flavor drinks made from cacao known by the name of chocolate.

Montezuma, the Aztec emperor of Mexico, is said to serve drinks to the conqueror of Spain, Hernan Cortes in 1520. Cortes then introduced the cocoa and vanilla beans to Europe.

Hot chocolate with a vanilla flavor was very popular in Europe. In 1602, Hugh Morgan, apothecary Queen Elizabeth I suggested the use of vanilla to add flavor or aroma. Vanilla is used in alcoholic beverages, tobacco and perfume in the 1700s.

However, long before the advent of the Aztec empire, the Indians Totonak from Veracruz, Mexico, has been planting, harvesting and processing of fruit vanilla. Therefore, it may be said vanilla is a native plant of Central America.

Vanilla plants were taken to Europe for cultivation in the early 1800's. After that, the vanilla was brought to the islands in the Indian Ocean.

But the efforts of the horticulturist to produce the fruit of this plant was largely unsuccessful, because there was no natural pollinators, bees of the genus Melipona.

Then, Mexico had practically monopolized the trade of vanilla from the 16th century until the 19th century. In 1841, Edmond Albius, a man who had been slaves in the French island of Reunion, perfected a practical method for pollinating flowers by hand, so the plants can bear fruit.

Since then, the commercial cultivation of these plants growing in European countries. The islands of the former French colonies, such as Reunion, Comoro and Madagascar, known as the largest producer of vanilla in the world until now.