It is always great when you find an ingredient that you really love cooking with and with me, that ingredient is vanilla. Having a really good quality vanilla to use in your kitchen, whether it is in the form of vanilla powder or in the form of pure vanilla extract, is essential; unfortunately, it can also be very expensive.

One of the methods that you can use to control this expense is to learn to make your very own authentic vanilla extract. If you learn to make your own extracts and use the very best possible quality beans, like Bourbon Madagascar Vanilla Beans – you will end up with your very own great vanilla product. Your pure vanilla extract will be absolutely free of all the artificial colors and chemicals that might be found in store bought products or even in the high quality authentic vanilla powders.

If you enjoy the process of making your extract with whole vanilla beans then you can always make lots of bottles of it whenever you have the time and then give them to your friends and family as great gifts that will be wonderfully infused with Bourbon Madagascar Vanilla Beans. They make excellent gifts and best of all, last for ages.

Now, on to the details about how to make up your own extract. Firstly, you need to transfer the vanilla flavor and aromas of the beans into alcohol. Normally people will use vodka, however, you can also use brandy or even rum, the choice is yours. The reason that vodka is often chosen is because it has the most neutral flavor and also it does not ruin the beautiful taste of the Bourbon Madagascar Vanilla Beans or whichever beans you choose to make your extract with. If you choose to use different liquor other than vodka, do be aware that other flavors from the liquors may be contributed. I just always tend to stick to vodka because I always have a bottle in the house! Now to sum up the entire process in a very speedy manner, you must firstly get your whole vanilla beans, chop them and then mix them with the alcohol and water, age it and then you filter out whatever solids there might be.

In lengthier terms; you must remove about 1/2 a cup of vodka from the bottle in order to make room for your Bourbon Madagascar Vanilla Beans, then using a sharp knife and chopping surface, you must split each of the vanilla beans lengthwise along an entire side. Then take a dull knife, for instance a butter knife, and scrape the seeds from inside.

A blunt knife will ensure that you are able to harvest the seeds without damaging the skin of the Bourbon Madagascar Vanilla Beans any more than you might have already. You can then place the beans into the vodka, seal the top and give it a good shake. You should then store the bottled vanilla extract for around 2-3 months. It is best to do so in a cool, dark room, away from sunlight.

To ensure that your own pure vanilla extract is forming well, it is recommended to give the bottle a shake about once a week or so. You do this to agitate the vanilla beans and speed up the flavor extraction process.

By now you will want to know when you can use the extract made from the flavorsome Bourbon Madagascar Vanilla Beans – well the answer is you can use it after about 1 month, although the extraction of flavor will continue for up to 6 months, and your extract will also continue to age, just like a fine wine.

I guarantee that after giving your extract a smell week after week, the smell will make your mouth water and you may even consider bathing in the stuff it smells so good!After about 6 months though it is probably a good idea to filter out the beans as they will have aged and you do not want them to go stale and ruin the taste of your extract. You can always add more vanilla beans anyway. Please remember that you shouldn’t be throwing away those beans you have just removed from the extract…grind them up and make them into a vanilla powder.

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Chicken soup is nutritious and delicious, and many families consider chicken soup as a tonic to share. At the same time, when there is a patient at home, we tend to boil a pot of chicken soup as a tonic. But not all people are suitable for drinking chicken soup, because the nutrients contained within chicken soup are small molecule protein, fat and salt and so on in a small amount of dissolved water soluble and dissolved from chicken fat, chicken skin, chicken and chicken bone.

Chicken soup contains only 7% of the protein, while the soup of chicken fat is mostly saturated fatty acids. So if you belong to the following case, you are not eligible for a chicken soup.

First, if you are the people that have hyperacidity, you cannot drink chicken soup. As chicken soup has the effect to stimulate gastric acid secretion. Therefore, people with ulcers, hyperacidity, or bleeding of the patient, in general they should not drink chicken soup.

Second, if you have biliary tract diseases, you are also suitable for drinking chicken soup. For the people with cholecystitis and cholelithiasis often made, they should not much drink chicken soup, because the fat digestion in chicken soup need the bile involved in, after eating chicken soup, it will stimulate gallbladder contraction, which can lead to cholecystitis attack.

Third, if you have hypertension, you should pay attention to it. If the people with hypertension drink chicken soup, in addition to causing atherosclerosis, it will also make the blood pressure continues to rise and is difficult to lower.

Fourth, if you have hyperlipidemia, you are also not suitable for chicken soup. After the fat in chicken is absorbed, it will lead to further increase cholesterol. And if the cholesterol is too high, it will deposit in the vascular intima, causing diseases such as coronary artery disease.

Fifth, for the people with renal dysfunction, the chicken soup is also not suitable. Because chicken soup contains a number of small molecules, proteins, and the people suffering from acute nephritis, or acute and chronic renal insufficiency or patients with uremia, as the patients’ renal liver cannot in time treat the decomposition products of the protein, if they drink too much chicken soup, it will cause high azotemia, and worsen the illness.

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Indian food is known for its richness and is amongst the tastiest and most varied cuisines in the world. The flavor and aroma of Indian food is conspicuous by its presence and you can find an Indian restaurant in almost any part of the world.

Indian cuisines are divided into four based on the four geographic regions and each of them have distinct characteristics. The four Indian cuisines are South, North, West and East Indian cuisines. In this article we will take a brief gander on each of these cuisines.

Let’s begin with north Indian cuisines. North India is known to have extreme climates and has abundant supply of vegetables and fruits. The food and culture in North India has been partially influenced by Central Asia. Nuts and dried food are used a lot and there is always a generous sprinkling of cream, yoghurt and ghee in the sweet North Indian dishes. The region is rich in vegetable and consequently there are plenty of vegetarian dishes in North India. Rice is not consumed in this region as much as it is in other parts of India. Bread, naans, rothis, parathas and kulchas are more prevalent. Coriander, red chillies, garam masala and turmeric are the widely used spices here. Some of the popular North Indian cuisines are Punjabi Chole, Tandoori Chicken, Lassi Patial and Dal Makhani. Southern India has a hot and humid climate and with many of the regions being coastal, there is plenty of rainfall during monsoons. This coupled with a fertile soil helps in producing abundant fruits and vegetables. Rice is the staple food in this region with bread and rothis being supplementary. Rasam and Sambhar are the two most popular soups that are mixed in rice and they form the integral part of any meal in South India. The South Indian recipes in some southern regions like Andhra Pradesh tends to be very pungent and spicy. Chillies, curry leaves, mustard and tamarind are the preferred spices. Some examples of the common south Indian snacks include dosa, vada, idli and payasam. Dosa is the Indian version of a thin pancake and is made from rice and black lentils. It is rich in carbohydrates and proteins and is generally eaten for breakfast. Idli is the thicker version of Indian pancake made from a batter of rice and fermented black lentils. Both idli and dosa are served with soups like sambhar and chutney.

The East Indian Cuisines are somewhat influenced by the Chinese and Mongolians. East India is known for its sweet dishes and the number of dessert recipes in this region is huge. People here like to steam and fry their food and the staple food is rice. Milk and yoghurt are used in abundance while the spices used are similar to that used in South India. Sandesh, Momos and Thukpa are popular vegeterian dishes in this region.

West India has a dry and hot weather and the variety of vegetables is limited, but that does not limit the varieties of cuisines, which are plenty. Rajasthani dishes are spicy while Gujurat is renowned for its delicious sweet dishes. Staple food in this region depends on the cuisines and both rice and bread/rothis are consumed equally well.

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