View allAll Photos Tagged Schezwan,
The ONLY Chinese food that I will ever eat will be with Randy and Libby. This was in Oakland at a Schezwan place that they love, and was truly spicy and authentic. We were very Gratefule.
Chicken Lollipop is one of most famous foods you can find in India. Spicy and delicious, this appetizer is a big hit! The Indian-Chinese fusion cuisine has a plethora of mouth-watering dishes like Chick Lollipop, Schezwan Fried Rice/Noodles, Manchurian. My mouth is watering as we speak!
We ate our Indian-Chinese lunch at a restaurant called Sharanyam which is opposite to Magarpatta City gate near Hadapsar, Pune.
Recipe Link: asmallbite.com/schezwan-sauce-recipe-schezwan-chutney-rec...
Schezwan Sauce recipe / Schezwan chutney recipe with step by step pictorial and lots of tips . It is infact a very simple recipe like our regular homemade condiments like sambar powder, Idli milagai powder etc which can be made in bulk and used whenever required.
Good Morning Friends
Let me introduce you to #EastIndian Peter Pereira he had a magazine stall that belonged to Eruch Irani of Casbah resto bar ..#Bandra Hill Road .
The magazine stall was at the entrance of Sona Market I was working at Versova a fashion store those days the store was catering to Bollywood.
Every night after work I sat at Casbah I drank only beer .
Some days I drank in the daytime ..and I would see Peter he liked me a lot but his main interest was I give up boozing .
I did and I am grateful to people wellwishers like Peter and Eruch Irani who too would tell me to stop drinking .
It's been a long time and yesterday I met a friend at a bar he called me out I walked in he is a very dear friend he offered me gin but I politely refused he knows I don't drink I had a soda with salt and pepper he called it masala soda .The people in the bar know me very well I once used to drink here .
Well back to Peter time passed Peter gave back his magazine stall to Eruch and began making Schezwan suace at home and selling it at a shop at Bandra Bazar .He has aged he can barely walk his body shakes but he has never forgotten me .
He has a beautiful home at Waroda Road I have not met him since a very long time .
This was shot two years back .
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
Recipe Link: asmallbite.com/veg-schezwan-fried-rice-recipe/
Veg Schezwan Fried Rice recipe with step by step pics, a mildly spicy, hot, flavourful and vibrant main course rice variety from the Indo - Chinese Cuisine. I used homemade schezwan sauce (click here), but you can use store bought ones also. You can add mushroom, paneer and even baby corn to make the dish more kids friendly and interesting. I used spring onion which lends the original Chinese flavour but if you don't have spring onions in hand, go ahead with regular onions.
Nhãn : (chữ Hán: 龙眼/龍眼; âm Quảng Đông long-ngan; âm Hán Việt: "long nhãn"; nghĩa là "mắt rồng" vì hạt có màu đen bóng) là loài cây nhiệt đới lâu năm thuộc họ Bồ hòn (Sapindaceae), có nguồn gốc miền nam Trung Quốc. Loài này còn được gọi là quế viên (桂圆) trong tiếng Trung, lengkeng trong tiếng Indonesia, mata kucing trong tiếng Mã Lai.
Mô tả
Cây cao 5-10 m. Vỏ cây xù xì, có màu xám. Thân nhiều cành, lá um tùm xanh tươi quanh năm. Lá kép hình lông chim, mọc so le, gồm 5 đến 9 lá chét hẹp, dài 7-20 cm, rộng 2,5-5 cm. Mùa xuân vào các tháng 2, 3, 4 ra hoa màu vàng nhạt, mọc thành chùm ở đầu cành hay kẽ lá, đài 5-6 răng, tràng 5-6, nhị 6-10, bầu 2-3 ô. Quả tròn có vỏ ngoài màu vàng xám, hầu như nhẵn. Hạt đen nhánh, có áo hạt màu trắng bao bọc. Mùa quả là vào khoảng tháng 7-8. Cây nhẫn tương đối chịu rét hơn so với các cây cùng họ như vải, đồng thời cũng ít kén đất hơn.
Phân bố
Nhãn được trồng nhiều ở miền Nam Trung Quốc, Thái Lan, Ấn Độ, Indonesia, Việt Nam. Tại Việt Nam, nhãn lồng Hưng Yên là đặc sản nổi tiếng.
Các giống
Có nhiều giống: nhãn trơ cùi cùi rất mỏng, nhãn nước nhiều nước. Ngoài ra, còn có các giống nhãn nổi tiếng sau:
Nhãn xuồng cơm vàng
“Giống nhãn xuồng cơm vàng là giống có nguồn gốc ở Thành phố Vũng Tàu, tỉnh Bà Rịa-Vũng Tàu, được trồng bằng hạt, cơm dày, màu hanh vàng, ráo, dòn, rất ngọt, được thị trường ưa chuộng. Đặc điểm dễ nhận diện là quả có dạng hình xuồng. Quả chưa chín gần cuống có màu đỏ, quả chín vỏ quả có màu vàng da bò. Xuồng cơm vàng thích hợp trên vùng đất cát; nếu trồng trên đất thịt hoặc sét nhẹ nên ghép trên gốc ghép là giống tiêu da bò” (Tiêu chuẩn cây trồng Việt Nam).
Nhãn lồng Hưng Yên
Cây nhãn tổ hiện vẫn còn ở xã Hồng Nam. Tên "nhãn lồng" bắt nguồn từ việc khi nhãn chín phải dùng lồng bằng tre, nứa giữ cho chim, dơi khỏi ăn. Nhãn Hưng Yên có quả to, vỏ gai và dày, vàng sậm. Cùi nhãn dày và khô, mọng nước, hạt nhỏ. Vị thơm ngọt như đường phèn. Đáy quả có hai dẻ cùi lồng xếp rất khít.
Nhãn Da bò có một thời là cây trồng chủ yếu có giá trị kinh tế cao ở Cai Lậy Tiền Giang, Nhãn da bò có vò màu vàng sậm đôi khi lốm đốm những chấm nâu, nhãn Da bò dày cơm, vị rất ngọt khi chín có mùi rất thơm giống nhãn lồng Hưng yên nhưng trái to hơn và không tròn mà hơi dài ra theo chiều ngang. Nhãn da bò thích hợp với đất cát giồng ở các xã Nhị Mỹ, Nhị Quí, Phú Quí..(Cai Lậy)
Nhãn tiêu quế
Có tên khác là "nhãn quế", có nguồn gốc từ Huế. Quả nhỏ, vỏ mỏng, nhẵn và có màu nâu sáng vàng. Cơm nhãn dai, thường được sấy khô hoặc lấy cơm (miền Bắc gọi là cùi) làm nhãn nhục
Sử dụng
Cùi nhãn khô hay long nhãn nhục (Arillus Longanae) dẻo, có màu nâu hoặc nâu đen, được dùng làm thực phẩm đồng thời là một vị thuốc thường được dùng trong Đông y chữa các chứng bệnh hay quên, thần kinh kém, suy nhược, hay hoảng hốt, khó ngủ. Trong tiếng Trung, cùi nhãn khô được gọi là viên nhục (圓肉), nghĩa là "cục thịt tròn". Hạt nhãn được dùng để chữa các chứng chốc lở, gội đầu, đứt tay, chân.
Ngoài ra long nhãn nhục cũng được dùng trong chế biến một số món chè.
Nhóm nghiên cứu thuộc khoa công nghệ sinh học, trường đại học Mở TP.HCM vừa bào chế thành công chế phẩm trị phỏng từ vỏ cây nhãn. Bằng phương pháp trích ly vỏ cây nhãn thông qua dung môi ethanol, nhóm nghiên cứu đã thu nhận được chất cao khô màu nâu đỏ, đạt các chỉ tiêu cảm quan, độ ẩm, độ vô trùng theo tiêu chuẩn dược điển Việt Nam 3. Cao khô vỏ nhãn đã được bào chế thành các chế phẩm trị phỏng dạng pommade (6%) và dầu thoa (1,5%). Kết quả thử nghiệm trên chuột, có so sánh tác dụng với sản phẩm trị phỏng đang bán trên thị trường là dầu mù u, cho thấy tác dụng của cao vỏ nhãn khá tốt, đặc biệt rút được thời gian lành bệnh xuống còn 20 ngày thay vì 30 ngày như sản phẩm đối chứng. Tính kháng khuẩn đối với một số vi khuẩn có khả năng gây nhiễm trùng vết phỏng cũng cao hơn so với dầu mù u.
www.baomoi.com/Thuoc-tri-phong-tu-vo-cay-nhan/82/3462489.epi
Euphoria longan Steud, Euphoria longana Lam, Nephelium longana Cambess. This name is a synonym of Dimocarpus longan Lour..
Closely allied to the glamorous lychee, in the family Sapindaceae, the longan, or lungan, also known as dragon's eye or eyeball, and as mamoncillo chino in Cuba, has been referred to as the "little brother of the lychee", or li-chihnu, "slave of the lychee". Botanically, it is placed in a separate genus, and is currently designated Dimocarpus longan Lour. (syns. Euphoria longan Steud.; E. longana Lam.; Nephelium longana Cambess.). According to the esteemed scholar, Prof. G. Weidman Groff, the longan is less important to the Chinese as an edible fruit, more widely used than the lychee in Oriental medicine.
Description
The longan tree is handsome, erect, to 30 or 40 ft (9-12 m) in height and to 45 ft (14 m) in width, with rough-barked trunk to 2 1/2 ft (76.2 cm) thick and long, spreading, slightly drooping, heavily foliaged branches. The evergreen, alternate, paripinnate leaves have 4 to 10 opposite leaflets, elliptic, ovate-oblong or lanceolate, blunt-tipped; 4 to 8 in (10-20 cm) long and 1 3/8 to 2 in (3.5-5 cm) wide; leathery, wavy, glossy-green on the upper surface, minutely hairy and grayish-green beneath. New growth is wine-colored and showy. The pale-yellow, 5- to 6-petalled, hairy-stalked flowers, larger than those of the lychee, are borne in upright terminal panicles, male and female mingled. The fruits, in drooping clusters, are globose, 1/2 to 1 in (1.25-2.5 cm) in diameter, with thin, brittle, yellow-brown to light reddish-brown rind, more or less rough (pebbled), the protuberances much less prominent than those of the lychee. The flesh (aril) is mucilaginous, whitish, translucent, somewhat musky, sweet, but not as sweet as that of the lychee and with less "bouquet". The seed is round, jet-black, shining, with a circular white spot at the base, giving it the aspect of an eye.
Origin and Distribution
The longan is native to southern China, in the provinces of Kwangtung, Kwangsi, Schezwan and Fukien, between elevations of 500 and 1,500 ft (150-450 m). Groff wrote: "The lungan, not so highly prized as the lychee, is nevertheless usually found contiguous to it .... It thrives much better on higher ground than the lychee and endures more frost. It is rarely found growing along the dykes of streams as is the lychee but does especially well on high ground near ponds .... The lungan is more seldom grown under orchard conditions than is the lychee. There is not so large a demand for the fruit and the trees therefore more scattered although one often finds attractive groups of lungan." Groff says that the longan was introduced into India in 1798 but, in Indian literature, it is averred that the longan is native not only to China but also to southwestern India and the forests of upper Assam and the Garo hills, and is cultivated in Bengal and elsewhere as an ornamental and shade tree. It is commonly grown in former Indochina (Thailand, Cambodia, Laos and Vietnam and in Taiwan). The tree grows but does not fruit in Malaya and the Philippines. There are many of the trees in Reúnion and Mauritius.
The longan was introduced into Florida from southern China by the United States Department of Agriculture in 1903 and has flourished in a few locations but never became popular. There was a young tree growing at the Agricultural Station in Bermuda in 1913. A tree planted at the Federal Experiment Station in Mayaguez, Puerto Rico, was 10 ft (3 m) high in 1926, 23 ft (7 m) in 1929. A longan tree flourished in the Atkins Garden in Cuba and seedlings were distributed but found to fruit irregularly and came to be valued mostly for their shade and ornamental quality. In Hawaii, the longan was found to grow faster and more vigorously than the lychee but the fruit is regarded there as less flavorful than the lychee.
Varieties
It seems that the type of longan originally brought to the New World was not one of the best, having aroused so little interest in the fruit. Groff stated that the leading variety of Fukien was the round-fruited 'Shih hsía', the "Stone Gorge Lungan" from P'ing Chou. There were 2 types, one, 'Hei ho shih hsia', black-seeded, and 'Chin ch' i ho shih hsia', brown-seeded. This variety did not excel in size but the flesh was crisp, sweeter than in other varieties, the seed small and the dried flesh, after soaking in water, was restored almost to fresh condition.
None of the other 4 varieties described by Groff has any great merit.
'Wu Yuan' ("black ball") has small, sour fruit used for canning. The tree is vigorous and seedlings are valued as rootstocks. 'Kao Yuan' is believed to be a slightly better type of this variety and is widely canned.
'Tsao ho' ('Early Rice') is the earliest variety and a form called 'Ch'i chin tsao ho' precedes it by 2 weeks. In quality, both are inferior to 'Wu Yuan'.
'She p' i' ('Snake skin') has the largest fruit, as big as a small lychee and slightly elongated. The skin is rough, the seed large, some of the juice is between the rind and the flesh, and the quality is low. Its only advantage is that it is very late in season.
'Hua Kioh' ('Flower Skin'), slightly elongated, has thin, nearly tasteless flesh, some of the juice is between the rind and the flesh, and the overall quality is poor. It is seldom propagated vegetatively.
There are no "chicken- tongue" (aborted seed) varieties in China.
There are 2 improved cultivars grown extensively in Taiwan–'Fukien Lungan' ('Fukugan') was introduced from Fukien Province in mainland China. The other, very similar and possibly a mutant of 'Fukien', is 'Lungan Late', which matures a month later than 'Fukien'.
In 1954, William Whitman of Miami introduced a superior variety of longan, the 'Kohala', from Hawaii. It began to bear in 1958. The fruit is large for the species, the seed is small, and the flesh is aromatic, sweet and spicy. The tree produces fairly good crops in midsummer. One hundred or more air-layers have been brought by air from Hawaii and planted at various locations in southern Florida and in the Bahamas. A seedling planting and selection program was started in 1962 at the USDA Subtropical Horticulture Research Unit, Miami. The plants were all open-pollinated seedlings of the canning variety, 'Wu Yuan', brought in from Canton in 1930 as P.I. #89409. Some set fruit in 1966 and 1967 but more of them in 1968. Evaluation of these and other acquisitions continues. Included in the study are M-17886, 'Chom Poo Nuch', and M-17887, 'E-Haw'.
Climate
Professor Groff wrote that "the lungan . . . is found growing at higher latitudes and higher altitudes than the lychee." Also: "On the higher elevations of the mountainous regions which are subject to frost the lychee is seldom grown. The longan appears in these regions more often but it, too, cannot stand heavy frosts." The longan's range in Florida extends north to Tampa on the west coast and to Merritt Island on the east coast. Still, small trees suffer leaf-and twig-damage if the temperature falls to 31º or 30º F (-0.56º--l.11º C) and are killed at just a few degrees lower. Larger trees show leaf injury at 27º to 28º F (-2.78º--2.22º C), small branch injury at 25º to 26º F (-3-89º--3.33º C), large branch and trunk symptoms at 24º F (-4.44º C) and sometimes fail to recover.
On the other hand, after a long period of cool weather over the 3 winter months, with no frost, longan trees bloom well. Blooming is poor after a warm winter.
Soil
The longan thrives best on a rich sandy loam and nearly as well on moderately acid, somewhat organic, sand. It also grows to a large size and bears heavily in oolitic limestone. In organic muck soils, blooming and fruiting are deficient.
Propagation
Most longan trees have been grown from seed. The seeds lose viability quickly. After drying in the shade for 4 day, they should be planted without delay, but no more than 3/4 in (2 cm) deep, otherwise they may send up more than one sprout. Germination takes place within a week or 10 days. The seedlings are transplanted to shaded nursery rows the following spring and set in the field 2-3 years later during winter dormancy.
In Kwangtung Province, when vegetative propagation is undertaken, it is mostly by means of inarching, nearly always onto 'Wu Yuan' trees 3-5 years old and 5 to 6 ft (1.5-1.8 m) high. The union is made no less than 4 ft (1.2 m) from the ground because it is most convenient. Nevertheless, the point of attachment remains weak and needs to be braced with bamboo to avoid breaking in high winds.
Grafting is uncommon and when it is done, it is a sandwich graft on longan rootstock, 3 or 4 grafts being made successively, one onto the beheaded top of the preceding one, in the belief that it makes the graft wind-resistant and that it induces better size and quality in the fruit.
Conventional modes of grafting have not been successful in Florida, but whip-grafting has given 80% success in Taiwan. Air-layering is frequently done in Fukien Province and was found a feasible means of distributing the 'Kohala' from Hawaii. Air-layers bear in 2 to 3 years after planting. A tree can be converted to a preferred cultivar by cutting it drastically back and veneer-grafting the new shoots.
Culture
In China, if the longan is raised on the lowlands it is always put on the edges of raised beds. On high ground, the trees are placed in pre-enriched holes on the surface. The trees are fertilized after the fruit harvest and during the blooming season, at which time the proportion of nitrogen is reduced. Fresh, rich soil is added around the base of the trees year after year. The longan needs an adequate supply of water and can even stand brief flooding, but not prolonged drought. Irrigation is necessary in dry periods.
An important operation is the pruning of many flower-bearing twigs–3/4 of the flower spikes in the cluster being removed. Later, the fruit clusters are also thinned, in order to increase the size and quality of the fruits.
Generally, the trees are planted too close together, seriously inhibiting productivity when they become overcrowded. In China, full-grown trees given sufficient room–at least 40 ft (12 m) apart–may yield 400 to 500 lbs (180-225 kg) in good years. Crops in Florida from trees 20 ft (6 m) tall and broad, have varied from light–50-100 lbs (22.5-45 kg)–to medium–150-250 lbs (68-113 kg), and heavy–300-500 lbs (135-225 kg). Rarely such trees may produce 600-700 lbs (272-317 kg). Larger trees have larger crops but if the trees become too tall harvesting is too difficult, and they should be topped. Harvesters, working manually from ladders, or using pruning poles cut the entire cluster of fruit with leaves attached.
A serious problem with the longan is its irregular bearing–often one good year followed by 1 or 2 poor years. Another handicap is the ripening season–early to mid-August in China, which is the time of typhoons; August and September in Florida which is during the hurricane season. Rain is a major nuisance in harvesting and in conveying the fruit to market or to drying sheds or processing plants.
Keeping Quality
At room temperature, longans remain in good condition for several days. Because of the firmer rind, the fruit is less perishable than the lychee.
Preliminary tests in Florida indicate that the fruit can be frozen and will not break down as quickly as the lychee when thawed.
Pests and Diseases
The longan is relatively free of pests and diseases. At times, there may be signs of mineral deficiency which can be readily corrected by supplying minor elements in the fertilization program.
Food Uses
Longans are much eaten fresh, out-of-hand, but some have maintained that the fruit is improved by cooking. In China, the majority are canned in sirup or dried. The canned fruits were regularly shipped from Shanghai to the United States in the past. Today, they are exported from Hong Kong and Taiwan.
For drying, the fruits are first heated to shrink the flesh and facilitate peeling of the rind. Then the seeds are removed and the flesh dried over a slow fire. The dried product is black, leathery and smoky in flavor and is mainly used to prepare an infusion drunk for refreshment.
A liqueur is made by macerating the longan flesh in alcohol.
Food Value Per 100 g of Edible Portion
FreshDried
Calories61286
Moisture82.4 g17.6 g
Protein1.0 g4.9 g
Fat0.1 g0.4 g
Carbohydrates15.8 g74.0 g
Fiber0.4 g2.0 g
Ash0.7 g3.1 g
Calcium10 mg45 mg
Phosphorus42 mg196 mg
Iron1.2 mg5.4 mg
Thiamine0.04 mg
Ascorbic Acid6 mg (possibly)28 mg
Other Uses
Seeds and rind: The seeds, because of their saponin content, are used like soapberries (Sapindus saponaria L.) for shampooing the hair. The seeds and the rind are burned for fuel and are part of the payment of the Chinese women who attend to the drying operation.
Wood: While the tree is not often cut for timber, the wood is used for posts, agricultural implements, furniture and construction. The heartwood is red, hard, and takes a fine polish. It is not highly valued for fuel.
Medicinal Uses: The flesh of the fruit is administered as a stomachic, febrifuge and vermifuge, and is regarded as an antidote for poison. A decoction of the dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis. In both North and South Vietnam, the "eye" of the longan seed is pressed against a snakebite in the belief that it will absorb the venom.
Leaves and flowers are sold in Chinese herb markets but are not a part of ancient traditional medicine. The leaves contain quercetin and quercitrin. Burkill says that the dried flowers are exported to Malaysia for medicinal purposes. The seeds are administered to counteract heavy sweating and the pulverized kernel, which contains saponin, tannin and fat, serves as a styptic.
www.hort.purdue.edu/newcrop/morton/longan.html
Full publication details for this name can be found in IPNI: urn:lsid:ipni.org:names:783109-1.
NHÃN GIỒNG QUÊ TÔI
Quê tôi có nhãn Da Bò
Hương thơm vị ngọt trái to nhất vùng
Đi đâu nhãn cũng theo cùng
Dọc đường cái, nhãn đứng vươn tay xoè
Tàn cây là chiếc lọng che
Chân đi cát bủn mà nghe nao lòng
Cát vàng từ ngõ vào trong
Góp thêm hương vị nhãn giồng quê tôi
Ra giêng bơm tưới xong xuôi
Nhãn mau thay lá cho rồi trổ hoa
Tháng Bảy hương nhãn bay xa
Khắp vùng nhãn chín nhà nhà rộn vui
Đường quê nhộn nhịp gấp đôi
Nhãn đi khắp chốn quê tôi đổi đời.
Nhãn ơi, mấy chục năm rồi,
Nuôi tôi ăn học, cho tôi có ngày...
Về Nhị Quí mấy năm nay
Nhìn cây nhãn "chết" đắng cay một niềm.
Ngô Duy Thượng
Xóm Dầu, Mỹ Tho
Nhãn : (chữ Hán: 龙眼/龍眼; âm Quảng Đông long-ngan; âm Hán Việt: "long nhãn"; nghĩa là "mắt rồng" vì hạt có màu đen bóng) là loài cây nhiệt đới lâu năm thuộc họ Bồ hòn (Sapindaceae), có nguồn gốc miền nam Trung Quốc. Loài này còn được gọi là quế viên (桂圆) trong tiếng Trung, lengkeng trong tiếng Indonesia, mata kucing trong tiếng Mã Lai.
Mô tả
Cây cao 5-10 m. Vỏ cây xù xì, có màu xám. Thân nhiều cành, lá um tùm xanh tươi quanh năm. Lá kép hình lông chim, mọc so le, gồm 5 đến 9 lá chét hẹp, dài 7-20 cm, rộng 2,5-5 cm. Mùa xuân vào các tháng 2, 3, 4 ra hoa màu vàng nhạt, mọc thành chùm ở đầu cành hay kẽ lá, đài 5-6 răng, tràng 5-6, nhị 6-10, bầu 2-3 ô. Quả tròn có vỏ ngoài màu vàng xám, hầu như nhẵn. Hạt đen nhánh, có áo hạt màu trắng bao bọc. Mùa quả là vào khoảng tháng 7-8. Cây nhẫn tương đối chịu rét hơn so với các cây cùng họ như vải, đồng thời cũng ít kén đất hơn.
Phân bố
Nhãn được trồng nhiều ở miền Nam Trung Quốc, Thái Lan, Ấn Độ, Indonesia, Việt Nam. Tại Việt Nam, nhãn lồng Hưng Yên là đặc sản nổi tiếng.
Các giống
Có nhiều giống: nhãn trơ cùi cùi rất mỏng, nhãn nước nhiều nước. Ngoài ra, còn có các giống nhãn nổi tiếng sau:
Nhãn xuồng cơm vàng
“Giống nhãn xuồng cơm vàng là giống có nguồn gốc ở Thành phố Vũng Tàu, tỉnh Bà Rịa-Vũng Tàu, được trồng bằng hạt, cơm dày, màu hanh vàng, ráo, dòn, rất ngọt, được thị trường ưa chuộng. Đặc điểm dễ nhận diện là quả có dạng hình xuồng. Quả chưa chín gần cuống có màu đỏ, quả chín vỏ quả có màu vàng da bò. Xuồng cơm vàng thích hợp trên vùng đất cát; nếu trồng trên đất thịt hoặc sét nhẹ nên ghép trên gốc ghép là giống tiêu da bò” (Tiêu chuẩn cây trồng Việt Nam).
Nhãn lồng Hưng Yên
Cây nhãn tổ hiện vẫn còn ở xã Hồng Nam. Tên "nhãn lồng" bắt nguồn từ việc khi nhãn chín phải dùng lồng bằng tre, nứa giữ cho chim, dơi khỏi ăn. Nhãn Hưng Yên có quả to, vỏ gai và dày, vàng sậm. Cùi nhãn dày và khô, mọng nước, hạt nhỏ. Vị thơm ngọt như đường phèn. Đáy quả có hai dẻ cùi lồng xếp rất khít.
Nhãn Da bò có một thời là cây trồng chủ yếu có giá trị kinh tế cao ở Cai Lậy Tiền Giang, Nhãn da bò có vò màu vàng sậm đôi khi lốm đốm những chấm nâu, nhãn Da bò dày cơm, vị rất ngọt khi chín có mùi rất thơm giống nhãn lồng Hưng yên nhưng trái to hơn và không tròn mà hơi dài ra theo chiều ngang. Nhãn da bò thích hợp với đất cát giồng ở các xã Nhị Mỹ, Nhị Quí, Phú Quí..(Cai Lậy)
Nhãn tiêu quế
Có tên khác là "nhãn quế", có nguồn gốc từ Huế. Quả nhỏ, vỏ mỏng, nhẵn và có màu nâu sáng vàng. Cơm nhãn dai, thường được sấy khô hoặc lấy cơm (miền Bắc gọi là cùi) làm nhãn nhục
Sử dụng
Cùi nhãn khô hay long nhãn nhục (Arillus Longanae) dẻo, có màu nâu hoặc nâu đen, được dùng làm thực phẩm đồng thời là một vị thuốc thường được dùng trong Đông y chữa các chứng bệnh hay quên, thần kinh kém, suy nhược, hay hoảng hốt, khó ngủ. Trong tiếng Trung, cùi nhãn khô được gọi là viên nhục (圓肉), nghĩa là "cục thịt tròn". Hạt nhãn được dùng để chữa các chứng chốc lở, gội đầu, đứt tay, chân.
Ngoài ra long nhãn nhục cũng được dùng trong chế biến một số món chè.
Nhóm nghiên cứu thuộc khoa công nghệ sinh học, trường đại học Mở TP.HCM vừa bào chế thành công chế phẩm trị phỏng từ vỏ cây nhãn. Bằng phương pháp trích ly vỏ cây nhãn thông qua dung môi ethanol, nhóm nghiên cứu đã thu nhận được chất cao khô màu nâu đỏ, đạt các chỉ tiêu cảm quan, độ ẩm, độ vô trùng theo tiêu chuẩn dược điển Việt Nam 3. Cao khô vỏ nhãn đã được bào chế thành các chế phẩm trị phỏng dạng pommade (6%) và dầu thoa (1,5%). Kết quả thử nghiệm trên chuột, có so sánh tác dụng với sản phẩm trị phỏng đang bán trên thị trường là dầu mù u, cho thấy tác dụng của cao vỏ nhãn khá tốt, đặc biệt rút được thời gian lành bệnh xuống còn 20 ngày thay vì 30 ngày như sản phẩm đối chứng. Tính kháng khuẩn đối với một số vi khuẩn có khả năng gây nhiễm trùng vết phỏng cũng cao hơn so với dầu mù u.
www.baomoi.com/Thuoc-tri-phong-tu-vo-cay-nhan/82/3462489.epi
Euphoria longan Steud, Euphoria longana Lam, Nephelium longana Cambess. This name is a synonym of Dimocarpus longan Lour..
Closely allied to the glamorous lychee, in the family Sapindaceae, the longan, or lungan, also known as dragon's eye or eyeball, and as mamoncillo chino in Cuba, has been referred to as the "little brother of the lychee", or li-chihnu, "slave of the lychee". Botanically, it is placed in a separate genus, and is currently designated Dimocarpus longan Lour. (syns. Euphoria longan Steud.; E. longana Lam.; Nephelium longana Cambess.). According to the esteemed scholar, Prof. G. Weidman Groff, the longan is less important to the Chinese as an edible fruit, more widely used than the lychee in Oriental medicine.
Description
The longan tree is handsome, erect, to 30 or 40 ft (9-12 m) in height and to 45 ft (14 m) in width, with rough-barked trunk to 2 1/2 ft (76.2 cm) thick and long, spreading, slightly drooping, heavily foliaged branches. The evergreen, alternate, paripinnate leaves have 4 to 10 opposite leaflets, elliptic, ovate-oblong or lanceolate, blunt-tipped; 4 to 8 in (10-20 cm) long and 1 3/8 to 2 in (3.5-5 cm) wide; leathery, wavy, glossy-green on the upper surface, minutely hairy and grayish-green beneath. New growth is wine-colored and showy. The pale-yellow, 5- to 6-petalled, hairy-stalked flowers, larger than those of the lychee, are borne in upright terminal panicles, male and female mingled. The fruits, in drooping clusters, are globose, 1/2 to 1 in (1.25-2.5 cm) in diameter, with thin, brittle, yellow-brown to light reddish-brown rind, more or less rough (pebbled), the protuberances much less prominent than those of the lychee. The flesh (aril) is mucilaginous, whitish, translucent, somewhat musky, sweet, but not as sweet as that of the lychee and with less "bouquet". The seed is round, jet-black, shining, with a circular white spot at the base, giving it the aspect of an eye.
Origin and Distribution
The longan is native to southern China, in the provinces of Kwangtung, Kwangsi, Schezwan and Fukien, between elevations of 500 and 1,500 ft (150-450 m). Groff wrote: "The lungan, not so highly prized as the lychee, is nevertheless usually found contiguous to it .... It thrives much better on higher ground than the lychee and endures more frost. It is rarely found growing along the dykes of streams as is the lychee but does especially well on high ground near ponds .... The lungan is more seldom grown under orchard conditions than is the lychee. There is not so large a demand for the fruit and the trees therefore more scattered although one often finds attractive groups of lungan." Groff says that the longan was introduced into India in 1798 but, in Indian literature, it is averred that the longan is native not only to China but also to southwestern India and the forests of upper Assam and the Garo hills, and is cultivated in Bengal and elsewhere as an ornamental and shade tree. It is commonly grown in former Indochina (Thailand, Cambodia, Laos and Vietnam and in Taiwan). The tree grows but does not fruit in Malaya and the Philippines. There are many of the trees in Reúnion and Mauritius.
The longan was introduced into Florida from southern China by the United States Department of Agriculture in 1903 and has flourished in a few locations but never became popular. There was a young tree growing at the Agricultural Station in Bermuda in 1913. A tree planted at the Federal Experiment Station in Mayaguez, Puerto Rico, was 10 ft (3 m) high in 1926, 23 ft (7 m) in 1929. A longan tree flourished in the Atkins Garden in Cuba and seedlings were distributed but found to fruit irregularly and came to be valued mostly for their shade and ornamental quality. In Hawaii, the longan was found to grow faster and more vigorously than the lychee but the fruit is regarded there as less flavorful than the lychee.
Varieties
It seems that the type of longan originally brought to the New World was not one of the best, having aroused so little interest in the fruit. Groff stated that the leading variety of Fukien was the round-fruited 'Shih hsía', the "Stone Gorge Lungan" from P'ing Chou. There were 2 types, one, 'Hei ho shih hsia', black-seeded, and 'Chin ch' i ho shih hsia', brown-seeded. This variety did not excel in size but the flesh was crisp, sweeter than in other varieties, the seed small and the dried flesh, after soaking in water, was restored almost to fresh condition.
None of the other 4 varieties described by Groff has any great merit.
'Wu Yuan' ("black ball") has small, sour fruit used for canning. The tree is vigorous and seedlings are valued as rootstocks. 'Kao Yuan' is believed to be a slightly better type of this variety and is widely canned.
'Tsao ho' ('Early Rice') is the earliest variety and a form called 'Ch'i chin tsao ho' precedes it by 2 weeks. In quality, both are inferior to 'Wu Yuan'.
'She p' i' ('Snake skin') has the largest fruit, as big as a small lychee and slightly elongated. The skin is rough, the seed large, some of the juice is between the rind and the flesh, and the quality is low. Its only advantage is that it is very late in season.
'Hua Kioh' ('Flower Skin'), slightly elongated, has thin, nearly tasteless flesh, some of the juice is between the rind and the flesh, and the overall quality is poor. It is seldom propagated vegetatively.
There are no "chicken- tongue" (aborted seed) varieties in China.
There are 2 improved cultivars grown extensively in Taiwan–'Fukien Lungan' ('Fukugan') was introduced from Fukien Province in mainland China. The other, very similar and possibly a mutant of 'Fukien', is 'Lungan Late', which matures a month later than 'Fukien'.
In 1954, William Whitman of Miami introduced a superior variety of longan, the 'Kohala', from Hawaii. It began to bear in 1958. The fruit is large for the species, the seed is small, and the flesh is aromatic, sweet and spicy. The tree produces fairly good crops in midsummer. One hundred or more air-layers have been brought by air from Hawaii and planted at various locations in southern Florida and in the Bahamas. A seedling planting and selection program was started in 1962 at the USDA Subtropical Horticulture Research Unit, Miami. The plants were all open-pollinated seedlings of the canning variety, 'Wu Yuan', brought in from Canton in 1930 as P.I. #89409. Some set fruit in 1966 and 1967 but more of them in 1968. Evaluation of these and other acquisitions continues. Included in the study are M-17886, 'Chom Poo Nuch', and M-17887, 'E-Haw'.
Climate
Professor Groff wrote that "the lungan . . . is found growing at higher latitudes and higher altitudes than the lychee." Also: "On the higher elevations of the mountainous regions which are subject to frost the lychee is seldom grown. The longan appears in these regions more often but it, too, cannot stand heavy frosts." The longan's range in Florida extends north to Tampa on the west coast and to Merritt Island on the east coast. Still, small trees suffer leaf-and twig-damage if the temperature falls to 31º or 30º F (-0.56º--l.11º C) and are killed at just a few degrees lower. Larger trees show leaf injury at 27º to 28º F (-2.78º--2.22º C), small branch injury at 25º to 26º F (-3-89º--3.33º C), large branch and trunk symptoms at 24º F (-4.44º C) and sometimes fail to recover.
On the other hand, after a long period of cool weather over the 3 winter months, with no frost, longan trees bloom well. Blooming is poor after a warm winter.
Soil
The longan thrives best on a rich sandy loam and nearly as well on moderately acid, somewhat organic, sand. It also grows to a large size and bears heavily in oolitic limestone. In organic muck soils, blooming and fruiting are deficient.
Propagation
Most longan trees have been grown from seed. The seeds lose viability quickly. After drying in the shade for 4 day, they should be planted without delay, but no more than 3/4 in (2 cm) deep, otherwise they may send up more than one sprout. Germination takes place within a week or 10 days. The seedlings are transplanted to shaded nursery rows the following spring and set in the field 2-3 years later during winter dormancy.
In Kwangtung Province, when vegetative propagation is undertaken, it is mostly by means of inarching, nearly always onto 'Wu Yuan' trees 3-5 years old and 5 to 6 ft (1.5-1.8 m) high. The union is made no less than 4 ft (1.2 m) from the ground because it is most convenient. Nevertheless, the point of attachment remains weak and needs to be braced with bamboo to avoid breaking in high winds.
Grafting is uncommon and when it is done, it is a sandwich graft on longan rootstock, 3 or 4 grafts being made successively, one onto the beheaded top of the preceding one, in the belief that it makes the graft wind-resistant and that it induces better size and quality in the fruit.
Conventional modes of grafting have not been successful in Florida, but whip-grafting has given 80% success in Taiwan. Air-layering is frequently done in Fukien Province and was found a feasible means of distributing the 'Kohala' from Hawaii. Air-layers bear in 2 to 3 years after planting. A tree can be converted to a preferred cultivar by cutting it drastically back and veneer-grafting the new shoots.
Culture
In China, if the longan is raised on the lowlands it is always put on the edges of raised beds. On high ground, the trees are placed in pre-enriched holes on the surface. The trees are fertilized after the fruit harvest and during the blooming season, at which time the proportion of nitrogen is reduced. Fresh, rich soil is added around the base of the trees year after year. The longan needs an adequate supply of water and can even stand brief flooding, but not prolonged drought. Irrigation is necessary in dry periods.
An important operation is the pruning of many flower-bearing twigs–3/4 of the flower spikes in the cluster being removed. Later, the fruit clusters are also thinned, in order to increase the size and quality of the fruits.
Generally, the trees are planted too close together, seriously inhibiting productivity when they become overcrowded. In China, full-grown trees given sufficient room–at least 40 ft (12 m) apart–may yield 400 to 500 lbs (180-225 kg) in good years. Crops in Florida from trees 20 ft (6 m) tall and broad, have varied from light–50-100 lbs (22.5-45 kg)–to medium–150-250 lbs (68-113 kg), and heavy–300-500 lbs (135-225 kg). Rarely such trees may produce 600-700 lbs (272-317 kg). Larger trees have larger crops but if the trees become too tall harvesting is too difficult, and they should be topped. Harvesters, working manually from ladders, or using pruning poles cut the entire cluster of fruit with leaves attached.
A serious problem with the longan is its irregular bearing–often one good year followed by 1 or 2 poor years. Another handicap is the ripening season–early to mid-August in China, which is the time of typhoons; August and September in Florida which is during the hurricane season. Rain is a major nuisance in harvesting and in conveying the fruit to market or to drying sheds or processing plants.
Keeping Quality
At room temperature, longans remain in good condition for several days. Because of the firmer rind, the fruit is less perishable than the lychee.
Preliminary tests in Florida indicate that the fruit can be frozen and will not break down as quickly as the lychee when thawed.
Pests and Diseases
The longan is relatively free of pests and diseases. At times, there may be signs of mineral deficiency which can be readily corrected by supplying minor elements in the fertilization program.
Food Uses
Longans are much eaten fresh, out-of-hand, but some have maintained that the fruit is improved by cooking. In China, the majority are canned in sirup or dried. The canned fruits were regularly shipped from Shanghai to the United States in the past. Today, they are exported from Hong Kong and Taiwan.
For drying, the fruits are first heated to shrink the flesh and facilitate peeling of the rind. Then the seeds are removed and the flesh dried over a slow fire. The dried product is black, leathery and smoky in flavor and is mainly used to prepare an infusion drunk for refreshment.
A liqueur is made by macerating the longan flesh in alcohol.
Food Value Per 100 g of Edible Portion
FreshDried
Calories61286
Moisture82.4 g17.6 g
Protein1.0 g4.9 g
Fat0.1 g0.4 g
Carbohydrates15.8 g74.0 g
Fiber0.4 g2.0 g
Ash0.7 g3.1 g
Calcium10 mg45 mg
Phosphorus42 mg196 mg
Iron1.2 mg5.4 mg
Thiamine0.04 mg
Ascorbic Acid6 mg (possibly)28 mg
Other Uses
Seeds and rind: The seeds, because of their saponin content, are used like soapberries (Sapindus saponaria L.) for shampooing the hair. The seeds and the rind are burned for fuel and are part of the payment of the Chinese women who attend to the drying operation.
Wood: While the tree is not often cut for timber, the wood is used for posts, agricultural implements, furniture and construction. The heartwood is red, hard, and takes a fine polish. It is not highly valued for fuel.
Medicinal Uses: The flesh of the fruit is administered as a stomachic, febrifuge and vermifuge, and is regarded as an antidote for poison. A decoction of the dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis. In both North and South Vietnam, the "eye" of the longan seed is pressed against a snakebite in the belief that it will absorb the venom.
Leaves and flowers are sold in Chinese herb markets but are not a part of ancient traditional medicine. The leaves contain quercetin and quercitrin. Burkill says that the dried flowers are exported to Malaysia for medicinal purposes. The seeds are administered to counteract heavy sweating and the pulverized kernel, which contains saponin, tannin and fat, serves as a styptic.
www.hort.purdue.edu/newcrop/morton/longan.html
Full publication details for this name can be found in IPNI: urn:lsid:ipni.org:names:783109-1.
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Nhãn : Dimocarpus longan thuộc họ Bồ Hòn Sapindaceae
Nhãn (danh pháp khoa học: Dimocarpus longan) (chữ Hán: 龙眼/龍眼; âm Quảng Đông long-ngan; âm Hán Việt: "long nhãn"; nghĩa là "mắt rồng" vì hạt có màu đen bóng) là loài cây nhiệt đới lâu năm thuộc họ Bồ hòn (Sapindaceae), có nguồn gốc miền nam Trung Quốc. Loài này còn được gọi là quế viên (桂圆) trong tiếng Trung, lengkeng trong tiếng Indonesia, mata kucing trong tiếng Mã Lai.
Mô tả
Cây cao 5-10 m. Vỏ cây xù xì, có màu xám. Thân nhiều cành, lá um tùm xanh tươi quanh năm. Lá kép hình lông chim, mọc so le, gồm 5 đến 9 lá chét hẹp, dài 7-20 cm, rộng 2,5-5 cm. Mùa xuân vào các tháng 2, 3, 4 ra hoa màu vàng nhạt, mọc thành chùm ở đầu cành hay kẽ lá, đài 5-6 răng, tràng 5-6, nhị 6-10, bầu 2-3 ô. Quả tròn có vỏ ngoài màu vàng xám, hầu như nhẵn. Hạt đen nhánh, có áo hạt màu trắng bao bọc. Mùa quả là vào khoảng tháng 7-8. Cây nhẫn tương đối chịu rét hơn so với các cây cùng họ như vải, đồng thời cũng ít kén đất hơn.
Phân bố
Nhãn được trồng nhiều ở miền Nam Trung Quốc, Thái Lan, Ấn Độ, Indonesia, Việt Nam. Tại Việt Nam, nhãn lồng Hưng Yên là đặc sản nổi tiếng.
Các giống
Có nhiều giống: nhãn trơ cùi cùi rất mỏng, nhãn nước nhiều nước. Ngoài ra, còn có các giống nhãn nổi tiếng sau:
Nhãn xuồng cơm vàng
“Giống nhãn xuồng cơm vàng là giống có nguồn gốc ở Thành phố Vũng Tàu, tỉnh Bà Rịa-Vũng Tàu, được trồng bằng hạt, cơm dày, màu hanh vàng, ráo, dòn, rất ngọt, được thị trường ưa chuộng. Đặc điểm dễ nhận diện là quả có dạng hình xuồng. Quả chưa chín gần cuống có màu đỏ, quả chín vỏ quả có màu vàng da bò. Xuồng cơm vàng thích hợp trên vùng đất cát; nếu trồng trên đất thịt hoặc sét nhẹ nên ghép trên gốc ghép là giống tiêu da bò” (Tiêu chuẩn cây trồng Việt Nam).
Nhãn lồng Hưng Yên
Cây nhãn tổ hiện vẫn còn ở xã Hồng Nam. Tên "nhãn lồng" bắt nguồn từ việc khi nhãn chín phải dùng lồng bằng tre, nứa giữ cho chim, dơi khỏi ăn. Nhãn Hưng Yên có quả to, vỏ gai và dày, vàng sậm. Cùi nhãn dày và khô, mọng nước, hạt nhỏ. Vị thơm ngọt như đường phèn. Đáy quả có hai dẻ cùi lồng xếp rất khít.
Nhãn Da bò có một thời là cây trồng chủ yếu có giá trị kinh tế cao ở Cai Lậy Tiền Giang, Nhãn da bò có vò màu vàng sậm đôi khi lốm đốm những chấm nâu, nhãn Da bò dày cơm, vị rất ngọt khi chín có mùi rất thơm giống nhãn lồng Hưng yên nhưng trái to hơn và không tròn mà hơi dài ra theo chiều ngang. Nhãn da bò thích hợp với đất cát giồng ở các xã Nhị Mỹ, Nhị Quí, Phú Quí..(Cai Lậy)
Nhãn tiêu quế
Có tên khác là "nhãn quế", có nguồn gốc từ Huế. Quả nhỏ, vỏ mỏng, nhẵn và có màu nâu sáng vàng. Cơm nhãn dai, thường được sấy khô hoặc lấy cơm (miền Bắc gọi là cùi) làm nhãn nhục
Sử dụng
Cùi nhãn khô hay long nhãn nhục (Arillus Longanae) dẻo, có màu nâu hoặc nâu đen, được dùng làm thực phẩm đồng thời là một vị thuốc thường được dùng trong Đông y chữa các chứng bệnh hay quên, thần kinh kém, suy nhược, hay hoảng hốt, khó ngủ. Trong tiếng Trung, cùi nhãn khô được gọi là viên nhục (圓肉), nghĩa là "cục thịt tròn". Hạt nhãn được dùng để chữa các chứng chốc lở, gội đầu, đứt tay, chân.
Ngoài ra long nhãn nhục cũng được dùng trong chế biến một số món chè.
Nhóm nghiên cứu thuộc khoa công nghệ sinh học, trường đại học Mở TP.HCM vừa bào chế thành công chế phẩm trị phỏng từ vỏ cây nhãn. Bằng phương pháp trích ly vỏ cây nhãn thông qua dung môi ethanol, nhóm nghiên cứu đã thu nhận được chất cao khô màu nâu đỏ, đạt các chỉ tiêu cảm quan, độ ẩm, độ vô trùng theo tiêu chuẩn dược điển Việt Nam 3. Cao khô vỏ nhãn đã được bào chế thành các chế phẩm trị phỏng dạng pommade (6%) và dầu thoa (1,5%). Kết quả thử nghiệm trên chuột, có so sánh tác dụng với sản phẩm trị phỏng đang bán trên thị trường là dầu mù u, cho thấy tác dụng của cao vỏ nhãn khá tốt, đặc biệt rút được thời gian lành bệnh xuống còn 20 ngày thay vì 30 ngày như sản phẩm đối chứng. Tính kháng khuẩn đối với một số vi khuẩn có khả năng gây nhiễm trùng vết phỏng cũng cao hơn so với dầu mù u.
www.baomoi.com/Thuoc-tri-phong-tu-vo-cay-nhan/82/3462489.epi
Euphoria longan Steud, Euphoria longana Lam, Nephelium longana Cambess. This name is a synonym of Dimocarpus longan Lour..
Closely allied to the glamorous lychee, in the family Sapindaceae, the longan, or lungan, also known as dragon's eye or eyeball, and as mamoncillo chino in Cuba, has been referred to as the "little brother of the lychee", or li-chihnu, "slave of the lychee". Botanically, it is placed in a separate genus, and is currently designated Dimocarpus longan Lour. (syns. Euphoria longan Steud.; E. longana Lam.; Nephelium longana Cambess.). According to the esteemed scholar, Prof. G. Weidman Groff, the longan is less important to the Chinese as an edible fruit, more widely used than the lychee in Oriental medicine.
Description
The longan tree is handsome, erect, to 30 or 40 ft (9-12 m) in height and to 45 ft (14 m) in width, with rough-barked trunk to 2 1/2 ft (76.2 cm) thick and long, spreading, slightly drooping, heavily foliaged branches. The evergreen, alternate, paripinnate leaves have 4 to 10 opposite leaflets, elliptic, ovate-oblong or lanceolate, blunt-tipped; 4 to 8 in (10-20 cm) long and 1 3/8 to 2 in (3.5-5 cm) wide; leathery, wavy, glossy-green on the upper surface, minutely hairy and grayish-green beneath. New growth is wine-colored and showy. The pale-yellow, 5- to 6-petalled, hairy-stalked flowers, larger than those of the lychee, are borne in upright terminal panicles, male and female mingled. The fruits, in drooping clusters, are globose, 1/2 to 1 in (1.25-2.5 cm) in diameter, with thin, brittle, yellow-brown to light reddish-brown rind, more or less rough (pebbled), the protuberances much less prominent than those of the lychee. The flesh (aril) is mucilaginous, whitish, translucent, somewhat musky, sweet, but not as sweet as that of the lychee and with less "bouquet". The seed is round, jet-black, shining, with a circular white spot at the base, giving it the aspect of an eye.
Origin and Distribution
The longan is native to southern China, in the provinces of Kwangtung, Kwangsi, Schezwan and Fukien, between elevations of 500 and 1,500 ft (150-450 m). Groff wrote: "The lungan, not so highly prized as the lychee, is nevertheless usually found contiguous to it .... It thrives much better on higher ground than the lychee and endures more frost. It is rarely found growing along the dykes of streams as is the lychee but does especially well on high ground near ponds .... The lungan is more seldom grown under orchard conditions than is the lychee. There is not so large a demand for the fruit and the trees therefore more scattered although one often finds attractive groups of lungan." Groff says that the longan was introduced into India in 1798 but, in Indian literature, it is averred that the longan is native not only to China but also to southwestern India and the forests of upper Assam and the Garo hills, and is cultivated in Bengal and elsewhere as an ornamental and shade tree. It is commonly grown in former Indochina (Thailand, Cambodia, Laos and Vietnam and in Taiwan). The tree grows but does not fruit in Malaya and the Philippines. There are many of the trees in Reúnion and Mauritius.
The longan was introduced into Florida from southern China by the United States Department of Agriculture in 1903 and has flourished in a few locations but never became popular. There was a young tree growing at the Agricultural Station in Bermuda in 1913. A tree planted at the Federal Experiment Station in Mayaguez, Puerto Rico, was 10 ft (3 m) high in 1926, 23 ft (7 m) in 1929. A longan tree flourished in the Atkins Garden in Cuba and seedlings were distributed but found to fruit irregularly and came to be valued mostly for their shade and ornamental quality. In Hawaii, the longan was found to grow faster and more vigorously than the lychee but the fruit is regarded there as less flavorful than the lychee.
Varieties
It seems that the type of longan originally brought to the New World was not one of the best, having aroused so little interest in the fruit. Groff stated that the leading variety of Fukien was the round-fruited 'Shih hsía', the "Stone Gorge Lungan" from P'ing Chou. There were 2 types, one, 'Hei ho shih hsia', black-seeded, and 'Chin ch' i ho shih hsia', brown-seeded. This variety did not excel in size but the flesh was crisp, sweeter than in other varieties, the seed small and the dried flesh, after soaking in water, was restored almost to fresh condition.
None of the other 4 varieties described by Groff has any great merit.
'Wu Yuan' ("black ball") has small, sour fruit used for canning. The tree is vigorous and seedlings are valued as rootstocks. 'Kao Yuan' is believed to be a slightly better type of this variety and is widely canned.
'Tsao ho' ('Early Rice') is the earliest variety and a form called 'Ch'i chin tsao ho' precedes it by 2 weeks. In quality, both are inferior to 'Wu Yuan'.
'She p' i' ('Snake skin') has the largest fruit, as big as a small lychee and slightly elongated. The skin is rough, the seed large, some of the juice is between the rind and the flesh, and the quality is low. Its only advantage is that it is very late in season.
'Hua Kioh' ('Flower Skin'), slightly elongated, has thin, nearly tasteless flesh, some of the juice is between the rind and the flesh, and the overall quality is poor. It is seldom propagated vegetatively.
There are no "chicken- tongue" (aborted seed) varieties in China.
There are 2 improved cultivars grown extensively in Taiwan–'Fukien Lungan' ('Fukugan') was introduced from Fukien Province in mainland China. The other, very similar and possibly a mutant of 'Fukien', is 'Lungan Late', which matures a month later than 'Fukien'.
In 1954, William Whitman of Miami introduced a superior variety of longan, the 'Kohala', from Hawaii. It began to bear in 1958. The fruit is large for the species, the seed is small, and the flesh is aromatic, sweet and spicy. The tree produces fairly good crops in midsummer. One hundred or more air-layers have been brought by air from Hawaii and planted at various locations in southern Florida and in the Bahamas. A seedling planting and selection program was started in 1962 at the USDA Subtropical Horticulture Research Unit, Miami. The plants were all open-pollinated seedlings of the canning variety, 'Wu Yuan', brought in from Canton in 1930 as P.I. #89409. Some set fruit in 1966 and 1967 but more of them in 1968. Evaluation of these and other acquisitions continues. Included in the study are M-17886, 'Chom Poo Nuch', and M-17887, 'E-Haw'.
Climate
Professor Groff wrote that "the lungan . . . is found growing at higher latitudes and higher altitudes than the lychee." Also: "On the higher elevations of the mountainous regions which are subject to frost the lychee is seldom grown. The longan appears in these regions more often but it, too, cannot stand heavy frosts." The longan's range in Florida extends north to Tampa on the west coast and to Merritt Island on the east coast. Still, small trees suffer leaf-and twig-damage if the temperature falls to 31º or 30º F (-0.56º--l.11º C) and are killed at just a few degrees lower. Larger trees show leaf injury at 27º to 28º F (-2.78º--2.22º C), small branch injury at 25º to 26º F (-3-89º--3.33º C), large branch and trunk symptoms at 24º F (-4.44º C) and sometimes fail to recover.
On the other hand, after a long period of cool weather over the 3 winter months, with no frost, longan trees bloom well. Blooming is poor after a warm winter.
Soil
The longan thrives best on a rich sandy loam and nearly as well on moderately acid, somewhat organic, sand. It also grows to a large size and bears heavily in oolitic limestone. In organic muck soils, blooming and fruiting are deficient.
Propagation
Most longan trees have been grown from seed. The seeds lose viability quickly. After drying in the shade for 4 day, they should be planted without delay, but no more than 3/4 in (2 cm) deep, otherwise they may send up more than one sprout. Germination takes place within a week or 10 days. The seedlings are transplanted to shaded nursery rows the following spring and set in the field 2-3 years later during winter dormancy.
In Kwangtung Province, when vegetative propagation is undertaken, it is mostly by means of inarching, nearly always onto 'Wu Yuan' trees 3-5 years old and 5 to 6 ft (1.5-1.8 m) high. The union is made no less than 4 ft (1.2 m) from the ground because it is most convenient. Nevertheless, the point of attachment remains weak and needs to be braced with bamboo to avoid breaking in high winds.
Grafting is uncommon and when it is done, it is a sandwich graft on longan rootstock, 3 or 4 grafts being made successively, one onto the beheaded top of the preceding one, in the belief that it makes the graft wind-resistant and that it induces better size and quality in the fruit.
Conventional modes of grafting have not been successful in Florida, but whip-grafting has given 80% success in Taiwan. Air-layering is frequently done in Fukien Province and was found a feasible means of distributing the 'Kohala' from Hawaii. Air-layers bear in 2 to 3 years after planting. A tree can be converted to a preferred cultivar by cutting it drastically back and veneer-grafting the new shoots.
Culture
In China, if the longan is raised on the lowlands it is always put on the edges of raised beds. On high ground, the trees are placed in pre-enriched holes on the surface. The trees are fertilized after the fruit harvest and during the blooming season, at which time the proportion of nitrogen is reduced. Fresh, rich soil is added around the base of the trees year after year. The longan needs an adequate supply of water and can even stand brief flooding, but not prolonged drought. Irrigation is necessary in dry periods.
An important operation is the pruning of many flower-bearing twigs–3/4 of the flower spikes in the cluster being removed. Later, the fruit clusters are also thinned, in order to increase the size and quality of the fruits.
Generally, the trees are planted too close together, seriously inhibiting productivity when they become overcrowded. In China, full-grown trees given sufficient room–at least 40 ft (12 m) apart–may yield 400 to 500 lbs (180-225 kg) in good years. Crops in Florida from trees 20 ft (6 m) tall and broad, have varied from light–50-100 lbs (22.5-45 kg)–to medium–150-250 lbs (68-113 kg), and heavy–300-500 lbs (135-225 kg). Rarely such trees may produce 600-700 lbs (272-317 kg). Larger trees have larger crops but if the trees become too tall harvesting is too difficult, and they should be topped. Harvesters, working manually from ladders, or using pruning poles cut the entire cluster of fruit with leaves attached.
A serious problem with the longan is its irregular bearing–often one good year followed by 1 or 2 poor years. Another handicap is the ripening season–early to mid-August in China, which is the time of typhoons; August and September in Florida which is during the hurricane season. Rain is a major nuisance in harvesting and in conveying the fruit to market or to drying sheds or processing plants.
Keeping Quality
At room temperature, longans remain in good condition for several days. Because of the firmer rind, the fruit is less perishable than the lychee.
Preliminary tests in Florida indicate that the fruit can be frozen and will not break down as quickly as the lychee when thawed.
Pests and Diseases
The longan is relatively free of pests and diseases. At times, there may be signs of mineral deficiency which can be readily corrected by supplying minor elements in the fertilization program.
Food Uses
Longans are much eaten fresh, out-of-hand, but some have maintained that the fruit is improved by cooking. In China, the majority are canned in sirup or dried. The canned fruits were regularly shipped from Shanghai to the United States in the past. Today, they are exported from Hong Kong and Taiwan.
For drying, the fruits are first heated to shrink the flesh and facilitate peeling of the rind. Then the seeds are removed and the flesh dried over a slow fire. The dried product is black, leathery and smoky in flavor and is mainly used to prepare an infusion drunk for refreshment.
A liqueur is made by macerating the longan flesh in alcohol.
Food Value Per 100 g of Edible Portion
FreshDried
Calories61286
Moisture82.4 g17.6 g
Protein1.0 g4.9 g
Fat0.1 g0.4 g
Carbohydrates15.8 g74.0 g
Fiber0.4 g2.0 g
Ash0.7 g3.1 g
Calcium10 mg45 mg
Phosphorus42 mg196 mg
Iron1.2 mg5.4 mg
Thiamine0.04 mg
Ascorbic Acid6 mg (possibly)28 mg
Other Uses
Seeds and rind: The seeds, because of their saponin content, are used like soapberries (Sapindus saponaria L.) for shampooing the hair. The seeds and the rind are burned for fuel and are part of the payment of the Chinese women who attend to the drying operation.
Wood: While the tree is not often cut for timber, the wood is used for posts, agricultural implements, furniture and construction. The heartwood is red, hard, and takes a fine polish. It is not highly valued for fuel.
Medicinal Uses: The flesh of the fruit is administered as a stomachic, febrifuge and vermifuge, and is regarded as an antidote for poison. A decoction of the dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis. In both North and South Vietnam, the "eye" of the longan seed is pressed against a snakebite in the belief that it will absorb the venom.
Leaves and flowers are sold in Chinese herb markets but are not a part of ancient traditional medicine. The leaves contain quercetin and quercitrin. Burkill says that the dried flowers are exported to Malaysia for medicinal purposes. The seeds are administered to counteract heavy sweating and the pulverized kernel, which contains saponin, tannin and fat, serves as a styptic.
www.hort.purdue.edu/newcrop/morton/longan.html
Full publication details for this name can be found in IPNI: urn:lsid:ipni.org:names:783109-1.
Nhãn : Dimocarpus longan thuộc họ Bồ Hòn Sapindaceae
Nhãn (danh pháp khoa học: Dimocarpus longan) (chữ Hán: 龙眼/龍眼; âm Quảng Đông long-ngan; âm Hán Việt: "long nhãn"; nghĩa là "mắt rồng" vì hạt có màu đen bóng) là loài cây nhiệt đới lâu năm thuộc họ Bồ hòn (Sapindaceae), có nguồn gốc miền nam Trung Quốc. Loài này còn được gọi là quế viên (桂圆) trong tiếng Trung, lengkeng trong tiếng Indonesia, mata kucing trong tiếng Mã Lai.
Mô tả
Cây cao 5-10 m. Vỏ cây xù xì, có màu xám. Thân nhiều cành, lá um tùm xanh tươi quanh năm. Lá kép hình lông chim, mọc so le, gồm 5 đến 9 lá chét hẹp, dài 7-20 cm, rộng 2,5-5 cm. Mùa xuân vào các tháng 2, 3, 4 ra hoa màu vàng nhạt, mọc thành chùm ở đầu cành hay kẽ lá, đài 5-6 răng, tràng 5-6, nhị 6-10, bầu 2-3 ô. Quả tròn có vỏ ngoài màu vàng xám, hầu như nhẵn. Hạt đen nhánh, có áo hạt màu trắng bao bọc. Mùa quả là vào khoảng tháng 7-8. Cây nhẫn tương đối chịu rét hơn so với các cây cùng họ như vải, đồng thời cũng ít kén đất hơn.
Phân bố
Nhãn được trồng nhiều ở miền Nam Trung Quốc, Thái Lan, Ấn Độ, Indonesia, Việt Nam. Tại Việt Nam, nhãn lồng Hưng Yên là đặc sản nổi tiếng.
Các giống
Có nhiều giống: nhãn trơ cùi cùi rất mỏng, nhãn nước nhiều nước. Ngoài ra, còn có các giống nhãn nổi tiếng sau:
Nhãn xuồng cơm vàng
“Giống nhãn xuồng cơm vàng là giống có nguồn gốc ở Thành phố Vũng Tàu, tỉnh Bà Rịa-Vũng Tàu, được trồng bằng hạt, cơm dày, màu hanh vàng, ráo, dòn, rất ngọt, được thị trường ưa chuộng. Đặc điểm dễ nhận diện là quả có dạng hình xuồng. Quả chưa chín gần cuống có màu đỏ, quả chín vỏ quả có màu vàng da bò. Xuồng cơm vàng thích hợp trên vùng đất cát; nếu trồng trên đất thịt hoặc sét nhẹ nên ghép trên gốc ghép là giống tiêu da bò” (Tiêu chuẩn cây trồng Việt Nam).
Nhãn lồng Hưng Yên
Cây nhãn tổ hiện vẫn còn ở xã Hồng Nam. Tên "nhãn lồng" bắt nguồn từ việc khi nhãn chín phải dùng lồng bằng tre, nứa giữ cho chim, dơi khỏi ăn. Nhãn Hưng Yên có quả to, vỏ gai và dày, vàng sậm. Cùi nhãn dày và khô, mọng nước, hạt nhỏ. Vị thơm ngọt như đường phèn. Đáy quả có hai dẻ cùi lồng xếp rất khít.
Nhãn Da bò có một thời là cây trồng chủ yếu có giá trị kinh tế cao ở Cai Lậy Tiền Giang, Nhãn da bò có vò màu vàng sậm đôi khi lốm đốm những chấm nâu, nhãn Da bò dày cơm, vị rất ngọt khi chín có mùi rất thơm giống nhãn lồng Hưng yên nhưng trái to hơn và không tròn mà hơi dài ra theo chiều ngang. Nhãn da bò thích hợp với đất cát giồng ở các xã Nhị Mỹ, Nhị Quí, Phú Quí..(Cai Lậy)
Nhãn tiêu quế
Có tên khác là "nhãn quế", có nguồn gốc từ Huế. Quả nhỏ, vỏ mỏng, nhẵn và có màu nâu sáng vàng. Cơm nhãn dai, thường được sấy khô hoặc lấy cơm (miền Bắc gọi là cùi) làm nhãn nhục
Sử dụng
Cùi nhãn khô hay long nhãn nhục (Arillus Longanae) dẻo, có màu nâu hoặc nâu đen, được dùng làm thực phẩm đồng thời là một vị thuốc thường được dùng trong Đông y chữa các chứng bệnh hay quên, thần kinh kém, suy nhược, hay hoảng hốt, khó ngủ. Trong tiếng Trung, cùi nhãn khô được gọi là viên nhục (圓肉), nghĩa là "cục thịt tròn". Hạt nhãn được dùng để chữa các chứng chốc lở, gội đầu, đứt tay, chân.
Ngoài ra long nhãn nhục cũng được dùng trong chế biến một số món chè.
Nhóm nghiên cứu thuộc khoa công nghệ sinh học, trường đại học Mở TP.HCM vừa bào chế thành công chế phẩm trị phỏng từ vỏ cây nhãn. Bằng phương pháp trích ly vỏ cây nhãn thông qua dung môi ethanol, nhóm nghiên cứu đã thu nhận được chất cao khô màu nâu đỏ, đạt các chỉ tiêu cảm quan, độ ẩm, độ vô trùng theo tiêu chuẩn dược điển Việt Nam 3. Cao khô vỏ nhãn đã được bào chế thành các chế phẩm trị phỏng dạng pommade (6%) và dầu thoa (1,5%). Kết quả thử nghiệm trên chuột, có so sánh tác dụng với sản phẩm trị phỏng đang bán trên thị trường là dầu mù u, cho thấy tác dụng của cao vỏ nhãn khá tốt, đặc biệt rút được thời gian lành bệnh xuống còn 20 ngày thay vì 30 ngày như sản phẩm đối chứng. Tính kháng khuẩn đối với một số vi khuẩn có khả năng gây nhiễm trùng vết phỏng cũng cao hơn so với dầu mù u.
www.baomoi.com/Thuoc-tri-phong-tu-vo-cay-nhan/82/3462489.epi
Euphoria longan Steud, Euphoria longana Lam, Nephelium longana Cambess. This name is a synonym of Dimocarpus longan Lour..
Closely allied to the glamorous lychee, in the family Sapindaceae, the longan, or lungan, also known as dragon's eye or eyeball, and as mamoncillo chino in Cuba, has been referred to as the "little brother of the lychee", or li-chihnu, "slave of the lychee". Botanically, it is placed in a separate genus, and is currently designated Dimocarpus longan Lour. (syns. Euphoria longan Steud.; E. longana Lam.; Nephelium longana Cambess.). According to the esteemed scholar, Prof. G. Weidman Groff, the longan is less important to the Chinese as an edible fruit, more widely used than the lychee in Oriental medicine.
Description
The longan tree is handsome, erect, to 30 or 40 ft (9-12 m) in height and to 45 ft (14 m) in width, with rough-barked trunk to 2 1/2 ft (76.2 cm) thick and long, spreading, slightly drooping, heavily foliaged branches. The evergreen, alternate, paripinnate leaves have 4 to 10 opposite leaflets, elliptic, ovate-oblong or lanceolate, blunt-tipped; 4 to 8 in (10-20 cm) long and 1 3/8 to 2 in (3.5-5 cm) wide; leathery, wavy, glossy-green on the upper surface, minutely hairy and grayish-green beneath. New growth is wine-colored and showy. The pale-yellow, 5- to 6-petalled, hairy-stalked flowers, larger than those of the lychee, are borne in upright terminal panicles, male and female mingled. The fruits, in drooping clusters, are globose, 1/2 to 1 in (1.25-2.5 cm) in diameter, with thin, brittle, yellow-brown to light reddish-brown rind, more or less rough (pebbled), the protuberances much less prominent than those of the lychee. The flesh (aril) is mucilaginous, whitish, translucent, somewhat musky, sweet, but not as sweet as that of the lychee and with less "bouquet". The seed is round, jet-black, shining, with a circular white spot at the base, giving it the aspect of an eye.
Origin and Distribution
The longan is native to southern China, in the provinces of Kwangtung, Kwangsi, Schezwan and Fukien, between elevations of 500 and 1,500 ft (150-450 m). Groff wrote: "The lungan, not so highly prized as the lychee, is nevertheless usually found contiguous to it .... It thrives much better on higher ground than the lychee and endures more frost. It is rarely found growing along the dykes of streams as is the lychee but does especially well on high ground near ponds .... The lungan is more seldom grown under orchard conditions than is the lychee. There is not so large a demand for the fruit and the trees therefore more scattered although one often finds attractive groups of lungan." Groff says that the longan was introduced into India in 1798 but, in Indian literature, it is averred that the longan is native not only to China but also to southwestern India and the forests of upper Assam and the Garo hills, and is cultivated in Bengal and elsewhere as an ornamental and shade tree. It is commonly grown in former Indochina (Thailand, Cambodia, Laos and Vietnam and in Taiwan). The tree grows but does not fruit in Malaya and the Philippines. There are many of the trees in Reúnion and Mauritius.
The longan was introduced into Florida from southern China by the United States Department of Agriculture in 1903 and has flourished in a few locations but never became popular. There was a young tree growing at the Agricultural Station in Bermuda in 1913. A tree planted at the Federal Experiment Station in Mayaguez, Puerto Rico, was 10 ft (3 m) high in 1926, 23 ft (7 m) in 1929. A longan tree flourished in the Atkins Garden in Cuba and seedlings were distributed but found to fruit irregularly and came to be valued mostly for their shade and ornamental quality. In Hawaii, the longan was found to grow faster and more vigorously than the lychee but the fruit is regarded there as less flavorful than the lychee.
Varieties
It seems that the type of longan originally brought to the New World was not one of the best, having aroused so little interest in the fruit. Groff stated that the leading variety of Fukien was the round-fruited 'Shih hsía', the "Stone Gorge Lungan" from P'ing Chou. There were 2 types, one, 'Hei ho shih hsia', black-seeded, and 'Chin ch' i ho shih hsia', brown-seeded. This variety did not excel in size but the flesh was crisp, sweeter than in other varieties, the seed small and the dried flesh, after soaking in water, was restored almost to fresh condition.
None of the other 4 varieties described by Groff has any great merit.
'Wu Yuan' ("black ball") has small, sour fruit used for canning. The tree is vigorous and seedlings are valued as rootstocks. 'Kao Yuan' is believed to be a slightly better type of this variety and is widely canned.
'Tsao ho' ('Early Rice') is the earliest variety and a form called 'Ch'i chin tsao ho' precedes it by 2 weeks. In quality, both are inferior to 'Wu Yuan'.
'She p' i' ('Snake skin') has the largest fruit, as big as a small lychee and slightly elongated. The skin is rough, the seed large, some of the juice is between the rind and the flesh, and the quality is low. Its only advantage is that it is very late in season.
'Hua Kioh' ('Flower Skin'), slightly elongated, has thin, nearly tasteless flesh, some of the juice is between the rind and the flesh, and the overall quality is poor. It is seldom propagated vegetatively.
There are no "chicken- tongue" (aborted seed) varieties in China.
There are 2 improved cultivars grown extensively in Taiwan–'Fukien Lungan' ('Fukugan') was introduced from Fukien Province in mainland China. The other, very similar and possibly a mutant of 'Fukien', is 'Lungan Late', which matures a month later than 'Fukien'.
In 1954, William Whitman of Miami introduced a superior variety of longan, the 'Kohala', from Hawaii. It began to bear in 1958. The fruit is large for the species, the seed is small, and the flesh is aromatic, sweet and spicy. The tree produces fairly good crops in midsummer. One hundred or more air-layers have been brought by air from Hawaii and planted at various locations in southern Florida and in the Bahamas. A seedling planting and selection program was started in 1962 at the USDA Subtropical Horticulture Research Unit, Miami. The plants were all open-pollinated seedlings of the canning variety, 'Wu Yuan', brought in from Canton in 1930 as P.I. #89409. Some set fruit in 1966 and 1967 but more of them in 1968. Evaluation of these and other acquisitions continues. Included in the study are M-17886, 'Chom Poo Nuch', and M-17887, 'E-Haw'.
Climate
Professor Groff wrote that "the lungan . . . is found growing at higher latitudes and higher altitudes than the lychee." Also: "On the higher elevations of the mountainous regions which are subject to frost the lychee is seldom grown. The longan appears in these regions more often but it, too, cannot stand heavy frosts." The longan's range in Florida extends north to Tampa on the west coast and to Merritt Island on the east coast. Still, small trees suffer leaf-and twig-damage if the temperature falls to 31º or 30º F (-0.56º--l.11º C) and are killed at just a few degrees lower. Larger trees show leaf injury at 27º to 28º F (-2.78º--2.22º C), small branch injury at 25º to 26º F (-3-89º--3.33º C), large branch and trunk symptoms at 24º F (-4.44º C) and sometimes fail to recover.
On the other hand, after a long period of cool weather over the 3 winter months, with no frost, longan trees bloom well. Blooming is poor after a warm winter.
Soil
The longan thrives best on a rich sandy loam and nearly as well on moderately acid, somewhat organic, sand. It also grows to a large size and bears heavily in oolitic limestone. In organic muck soils, blooming and fruiting are deficient.
Propagation
Most longan trees have been grown from seed. The seeds lose viability quickly. After drying in the shade for 4 day, they should be planted without delay, but no more than 3/4 in (2 cm) deep, otherwise they may send up more than one sprout. Germination takes place within a week or 10 days. The seedlings are transplanted to shaded nursery rows the following spring and set in the field 2-3 years later during winter dormancy.
In Kwangtung Province, when vegetative propagation is undertaken, it is mostly by means of inarching, nearly always onto 'Wu Yuan' trees 3-5 years old and 5 to 6 ft (1.5-1.8 m) high. The union is made no less than 4 ft (1.2 m) from the ground because it is most convenient. Nevertheless, the point of attachment remains weak and needs to be braced with bamboo to avoid breaking in high winds.
Grafting is uncommon and when it is done, it is a sandwich graft on longan rootstock, 3 or 4 grafts being made successively, one onto the beheaded top of the preceding one, in the belief that it makes the graft wind-resistant and that it induces better size and quality in the fruit.
Conventional modes of grafting have not been successful in Florida, but whip-grafting has given 80% success in Taiwan. Air-layering is frequently done in Fukien Province and was found a feasible means of distributing the 'Kohala' from Hawaii. Air-layers bear in 2 to 3 years after planting. A tree can be converted to a preferred cultivar by cutting it drastically back and veneer-grafting the new shoots.
Culture
In China, if the longan is raised on the lowlands it is always put on the edges of raised beds. On high ground, the trees are placed in pre-enriched holes on the surface. The trees are fertilized after the fruit harvest and during the blooming season, at which time the proportion of nitrogen is reduced. Fresh, rich soil is added around the base of the trees year after year. The longan needs an adequate supply of water and can even stand brief flooding, but not prolonged drought. Irrigation is necessary in dry periods.
An important operation is the pruning of many flower-bearing twigs–3/4 of the flower spikes in the cluster being removed. Later, the fruit clusters are also thinned, in order to increase the size and quality of the fruits.
Generally, the trees are planted too close together, seriously inhibiting productivity when they become overcrowded. In China, full-grown trees given sufficient room–at least 40 ft (12 m) apart–may yield 400 to 500 lbs (180-225 kg) in good years. Crops in Florida from trees 20 ft (6 m) tall and broad, have varied from light–50-100 lbs (22.5-45 kg)–to medium–150-250 lbs (68-113 kg), and heavy–300-500 lbs (135-225 kg). Rarely such trees may produce 600-700 lbs (272-317 kg). Larger trees have larger crops but if the trees become too tall harvesting is too difficult, and they should be topped. Harvesters, working manually from ladders, or using pruning poles cut the entire cluster of fruit with leaves attached.
A serious problem with the longan is its irregular bearing–often one good year followed by 1 or 2 poor years. Another handicap is the ripening season–early to mid-August in China, which is the time of typhoons; August and September in Florida which is during the hurricane season. Rain is a major nuisance in harvesting and in conveying the fruit to market or to drying sheds or processing plants.
Keeping Quality
At room temperature, longans remain in good condition for several days. Because of the firmer rind, the fruit is less perishable than the lychee.
Preliminary tests in Florida indicate that the fruit can be frozen and will not break down as quickly as the lychee when thawed.
Pests and Diseases
The longan is relatively free of pests and diseases. At times, there may be signs of mineral deficiency which can be readily corrected by supplying minor elements in the fertilization program.
Food Uses
Longans are much eaten fresh, out-of-hand, but some have maintained that the fruit is improved by cooking. In China, the majority are canned in sirup or dried. The canned fruits were regularly shipped from Shanghai to the United States in the past. Today, they are exported from Hong Kong and Taiwan.
For drying, the fruits are first heated to shrink the flesh and facilitate peeling of the rind. Then the seeds are removed and the flesh dried over a slow fire. The dried product is black, leathery and smoky in flavor and is mainly used to prepare an infusion drunk for refreshment.
A liqueur is made by macerating the longan flesh in alcohol.
Food Value Per 100 g of Edible Portion
FreshDried
Calories61286
Moisture82.4 g17.6 g
Protein1.0 g4.9 g
Fat0.1 g0.4 g
Carbohydrates15.8 g74.0 g
Fiber0.4 g2.0 g
Ash0.7 g3.1 g
Calcium10 mg45 mg
Phosphorus42 mg196 mg
Iron1.2 mg5.4 mg
Thiamine0.04 mg
Ascorbic Acid6 mg (possibly)28 mg
Other Uses
Seeds and rind: The seeds, because of their saponin content, are used like soapberries (Sapindus saponaria L.) for shampooing the hair. The seeds and the rind are burned for fuel and are part of the payment of the Chinese women who attend to the drying operation.
Wood: While the tree is not often cut for timber, the wood is used for posts, agricultural implements, furniture and construction. The heartwood is red, hard, and takes a fine polish. It is not highly valued for fuel.
Medicinal Uses: The flesh of the fruit is administered as a stomachic, febrifuge and vermifuge, and is regarded as an antidote for poison. A decoction of the dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis. In both North and South Vietnam, the "eye" of the longan seed is pressed against a snakebite in the belief that it will absorb the venom.
Leaves and flowers are sold in Chinese herb markets but are not a part of ancient traditional medicine. The leaves contain quercetin and quercitrin. Burkill says that the dried flowers are exported to Malaysia for medicinal purposes. The seeds are administered to counteract heavy sweating and the pulverized kernel, which contains saponin, tannin and fat, serves as a styptic.
www.hort.purdue.edu/newcrop/morton/longan.html
Full publication details for this name can be found in IPNI: urn:lsid:ipni.org:names:783109-1.
Nhãn : Dimocarpus longan thuộc họ Bồ Hòn Sapindaceae
Nhãn (danh pháp khoa học: Dimocarpus longan) (chữ Hán: 龙眼/龍眼; âm Quảng Đông long-ngan; âm Hán Việt: "long nhãn"; nghĩa là "mắt rồng" vì hạt có màu đen bóng) là loài cây nhiệt đới lâu năm thuộc họ Bồ hòn (Sapindaceae), có nguồn gốc miền nam Trung Quốc. Loài này còn được gọi là quế viên (桂圆) trong tiếng Trung, lengkeng trong tiếng Indonesia, mata kucing trong tiếng Mã Lai.
Mô tả
Cây cao 5-10 m. Vỏ cây xù xì, có màu xám. Thân nhiều cành, lá um tùm xanh tươi quanh năm. Lá kép hình lông chim, mọc so le, gồm 5 đến 9 lá chét hẹp, dài 7-20 cm, rộng 2,5-5 cm. Mùa xuân vào các tháng 2, 3, 4 ra hoa màu vàng nhạt, mọc thành chùm ở đầu cành hay kẽ lá, đài 5-6 răng, tràng 5-6, nhị 6-10, bầu 2-3 ô. Quả tròn có vỏ ngoài màu vàng xám, hầu như nhẵn. Hạt đen nhánh, có áo hạt màu trắng bao bọc. Mùa quả là vào khoảng tháng 7-8. Cây nhẫn tương đối chịu rét hơn so với các cây cùng họ như vải, đồng thời cũng ít kén đất hơn.
Phân bố
Nhãn được trồng nhiều ở miền Nam Trung Quốc, Thái Lan, Ấn Độ, Indonesia, Việt Nam. Tại Việt Nam, nhãn lồng Hưng Yên là đặc sản nổi tiếng.
Các giống
Có nhiều giống: nhãn trơ cùi cùi rất mỏng, nhãn nước nhiều nước. Ngoài ra, còn có các giống nhãn nổi tiếng sau:
Nhãn xuồng cơm vàng
“Giống nhãn xuồng cơm vàng là giống có nguồn gốc ở Thành phố Vũng Tàu, tỉnh Bà Rịa-Vũng Tàu, được trồng bằng hạt, cơm dày, màu hanh vàng, ráo, dòn, rất ngọt, được thị trường ưa chuộng. Đặc điểm dễ nhận diện là quả có dạng hình xuồng. Quả chưa chín gần cuống có màu đỏ, quả chín vỏ quả có màu vàng da bò. Xuồng cơm vàng thích hợp trên vùng đất cát; nếu trồng trên đất thịt hoặc sét nhẹ nên ghép trên gốc ghép là giống tiêu da bò” (Tiêu chuẩn cây trồng Việt Nam).
Nhãn lồng Hưng Yên
Cây nhãn tổ hiện vẫn còn ở xã Hồng Nam. Tên "nhãn lồng" bắt nguồn từ việc khi nhãn chín phải dùng lồng bằng tre, nứa giữ cho chim, dơi khỏi ăn. Nhãn Hưng Yên có quả to, vỏ gai và dày, vàng sậm. Cùi nhãn dày và khô, mọng nước, hạt nhỏ. Vị thơm ngọt như đường phèn. Đáy quả có hai dẻ cùi lồng xếp rất khít.
Nhãn Da bò có một thời là cây trồng chủ yếu có giá trị kinh tế cao ở Cai Lậy Tiền Giang, Nhãn da bò có vò màu vàng sậm đôi khi lốm đốm những chấm nâu, nhãn Da bò dày cơm, vị rất ngọt khi chín có mùi rất thơm giống nhãn lồng Hưng yên nhưng trái to hơn và không tròn mà hơi dài ra theo chiều ngang. Nhãn da bò thích hợp với đất cát giồng ở các xã Nhị Mỹ, Nhị Quí, Phú Quí..(Cai Lậy)
Nhãn tiêu quế
Có tên khác là "nhãn quế", có nguồn gốc từ Huế. Quả nhỏ, vỏ mỏng, nhẵn và có màu nâu sáng vàng. Cơm nhãn dai, thường được sấy khô hoặc lấy cơm (miền Bắc gọi là cùi) làm nhãn nhục
Sử dụng
Cùi nhãn khô hay long nhãn nhục (Arillus Longanae) dẻo, có màu nâu hoặc nâu đen, được dùng làm thực phẩm đồng thời là một vị thuốc thường được dùng trong Đông y chữa các chứng bệnh hay quên, thần kinh kém, suy nhược, hay hoảng hốt, khó ngủ. Trong tiếng Trung, cùi nhãn khô được gọi là viên nhục (圓肉), nghĩa là "cục thịt tròn". Hạt nhãn được dùng để chữa các chứng chốc lở, gội đầu, đứt tay, chân.
Ngoài ra long nhãn nhục cũng được dùng trong chế biến một số món chè.
Nhóm nghiên cứu thuộc khoa công nghệ sinh học, trường đại học Mở TP.HCM vừa bào chế thành công chế phẩm trị phỏng từ vỏ cây nhãn. Bằng phương pháp trích ly vỏ cây nhãn thông qua dung môi ethanol, nhóm nghiên cứu đã thu nhận được chất cao khô màu nâu đỏ, đạt các chỉ tiêu cảm quan, độ ẩm, độ vô trùng theo tiêu chuẩn dược điển Việt Nam 3. Cao khô vỏ nhãn đã được bào chế thành các chế phẩm trị phỏng dạng pommade (6%) và dầu thoa (1,5%). Kết quả thử nghiệm trên chuột, có so sánh tác dụng với sản phẩm trị phỏng đang bán trên thị trường là dầu mù u, cho thấy tác dụng của cao vỏ nhãn khá tốt, đặc biệt rút được thời gian lành bệnh xuống còn 20 ngày thay vì 30 ngày như sản phẩm đối chứng. Tính kháng khuẩn đối với một số vi khuẩn có khả năng gây nhiễm trùng vết phỏng cũng cao hơn so với dầu mù u.
www.baomoi.com/Thuoc-tri-phong-tu-vo-cay-nhan/82/3462489.epi
Euphoria longan Steud, Euphoria longana Lam, Nephelium longana Cambess. This name is a synonym of Dimocarpus longan Lour..
Closely allied to the glamorous lychee, in the family Sapindaceae, the longan, or lungan, also known as dragon's eye or eyeball, and as mamoncillo chino in Cuba, has been referred to as the "little brother of the lychee", or li-chihnu, "slave of the lychee". Botanically, it is placed in a separate genus, and is currently designated Dimocarpus longan Lour. (syns. Euphoria longan Steud.; E. longana Lam.; Nephelium longana Cambess.). According to the esteemed scholar, Prof. G. Weidman Groff, the longan is less important to the Chinese as an edible fruit, more widely used than the lychee in Oriental medicine.
Description
The longan tree is handsome, erect, to 30 or 40 ft (9-12 m) in height and to 45 ft (14 m) in width, with rough-barked trunk to 2 1/2 ft (76.2 cm) thick and long, spreading, slightly drooping, heavily foliaged branches. The evergreen, alternate, paripinnate leaves have 4 to 10 opposite leaflets, elliptic, ovate-oblong or lanceolate, blunt-tipped; 4 to 8 in (10-20 cm) long and 1 3/8 to 2 in (3.5-5 cm) wide; leathery, wavy, glossy-green on the upper surface, minutely hairy and grayish-green beneath. New growth is wine-colored and showy. The pale-yellow, 5- to 6-petalled, hairy-stalked flowers, larger than those of the lychee, are borne in upright terminal panicles, male and female mingled. The fruits, in drooping clusters, are globose, 1/2 to 1 in (1.25-2.5 cm) in diameter, with thin, brittle, yellow-brown to light reddish-brown rind, more or less rough (pebbled), the protuberances much less prominent than those of the lychee. The flesh (aril) is mucilaginous, whitish, translucent, somewhat musky, sweet, but not as sweet as that of the lychee and with less "bouquet". The seed is round, jet-black, shining, with a circular white spot at the base, giving it the aspect of an eye.
Origin and Distribution
The longan is native to southern China, in the provinces of Kwangtung, Kwangsi, Schezwan and Fukien, between elevations of 500 and 1,500 ft (150-450 m). Groff wrote: "The lungan, not so highly prized as the lychee, is nevertheless usually found contiguous to it .... It thrives much better on higher ground than the lychee and endures more frost. It is rarely found growing along the dykes of streams as is the lychee but does especially well on high ground near ponds .... The lungan is more seldom grown under orchard conditions than is the lychee. There is not so large a demand for the fruit and the trees therefore more scattered although one often finds attractive groups of lungan." Groff says that the longan was introduced into India in 1798 but, in Indian literature, it is averred that the longan is native not only to China but also to southwestern India and the forests of upper Assam and the Garo hills, and is cultivated in Bengal and elsewhere as an ornamental and shade tree. It is commonly grown in former Indochina (Thailand, Cambodia, Laos and Vietnam and in Taiwan). The tree grows but does not fruit in Malaya and the Philippines. There are many of the trees in Reúnion and Mauritius.
The longan was introduced into Florida from southern China by the United States Department of Agriculture in 1903 and has flourished in a few locations but never became popular. There was a young tree growing at the Agricultural Station in Bermuda in 1913. A tree planted at the Federal Experiment Station in Mayaguez, Puerto Rico, was 10 ft (3 m) high in 1926, 23 ft (7 m) in 1929. A longan tree flourished in the Atkins Garden in Cuba and seedlings were distributed but found to fruit irregularly and came to be valued mostly for their shade and ornamental quality. In Hawaii, the longan was found to grow faster and more vigorously than the lychee but the fruit is regarded there as less flavorful than the lychee.
Varieties
It seems that the type of longan originally brought to the New World was not one of the best, having aroused so little interest in the fruit. Groff stated that the leading variety of Fukien was the round-fruited 'Shih hsía', the "Stone Gorge Lungan" from P'ing Chou. There were 2 types, one, 'Hei ho shih hsia', black-seeded, and 'Chin ch' i ho shih hsia', brown-seeded. This variety did not excel in size but the flesh was crisp, sweeter than in other varieties, the seed small and the dried flesh, after soaking in water, was restored almost to fresh condition.
None of the other 4 varieties described by Groff has any great merit.
'Wu Yuan' ("black ball") has small, sour fruit used for canning. The tree is vigorous and seedlings are valued as rootstocks. 'Kao Yuan' is believed to be a slightly better type of this variety and is widely canned.
'Tsao ho' ('Early Rice') is the earliest variety and a form called 'Ch'i chin tsao ho' precedes it by 2 weeks. In quality, both are inferior to 'Wu Yuan'.
'She p' i' ('Snake skin') has the largest fruit, as big as a small lychee and slightly elongated. The skin is rough, the seed large, some of the juice is between the rind and the flesh, and the quality is low. Its only advantage is that it is very late in season.
'Hua Kioh' ('Flower Skin'), slightly elongated, has thin, nearly tasteless flesh, some of the juice is between the rind and the flesh, and the overall quality is poor. It is seldom propagated vegetatively.
There are no "chicken- tongue" (aborted seed) varieties in China.
There are 2 improved cultivars grown extensively in Taiwan–'Fukien Lungan' ('Fukugan') was introduced from Fukien Province in mainland China. The other, very similar and possibly a mutant of 'Fukien', is 'Lungan Late', which matures a month later than 'Fukien'.
In 1954, William Whitman of Miami introduced a superior variety of longan, the 'Kohala', from Hawaii. It began to bear in 1958. The fruit is large for the species, the seed is small, and the flesh is aromatic, sweet and spicy. The tree produces fairly good crops in midsummer. One hundred or more air-layers have been brought by air from Hawaii and planted at various locations in southern Florida and in the Bahamas. A seedling planting and selection program was started in 1962 at the USDA Subtropical Horticulture Research Unit, Miami. The plants were all open-pollinated seedlings of the canning variety, 'Wu Yuan', brought in from Canton in 1930 as P.I. #89409. Some set fruit in 1966 and 1967 but more of them in 1968. Evaluation of these and other acquisitions continues. Included in the study are M-17886, 'Chom Poo Nuch', and M-17887, 'E-Haw'.
Climate
Professor Groff wrote that "the lungan . . . is found growing at higher latitudes and higher altitudes than the lychee." Also: "On the higher elevations of the mountainous regions which are subject to frost the lychee is seldom grown. The longan appears in these regions more often but it, too, cannot stand heavy frosts." The longan's range in Florida extends north to Tampa on the west coast and to Merritt Island on the east coast. Still, small trees suffer leaf-and twig-damage if the temperature falls to 31º or 30º F (-0.56º--l.11º C) and are killed at just a few degrees lower. Larger trees show leaf injury at 27º to 28º F (-2.78º--2.22º C), small branch injury at 25º to 26º F (-3-89º--3.33º C), large branch and trunk symptoms at 24º F (-4.44º C) and sometimes fail to recover.
On the other hand, after a long period of cool weather over the 3 winter months, with no frost, longan trees bloom well. Blooming is poor after a warm winter.
Soil
The longan thrives best on a rich sandy loam and nearly as well on moderately acid, somewhat organic, sand. It also grows to a large size and bears heavily in oolitic limestone. In organic muck soils, blooming and fruiting are deficient.
Propagation
Most longan trees have been grown from seed. The seeds lose viability quickly. After drying in the shade for 4 day, they should be planted without delay, but no more than 3/4 in (2 cm) deep, otherwise they may send up more than one sprout. Germination takes place within a week or 10 days. The seedlings are transplanted to shaded nursery rows the following spring and set in the field 2-3 years later during winter dormancy.
In Kwangtung Province, when vegetative propagation is undertaken, it is mostly by means of inarching, nearly always onto 'Wu Yuan' trees 3-5 years old and 5 to 6 ft (1.5-1.8 m) high. The union is made no less than 4 ft (1.2 m) from the ground because it is most convenient. Nevertheless, the point of attachment remains weak and needs to be braced with bamboo to avoid breaking in high winds.
Grafting is uncommon and when it is done, it is a sandwich graft on longan rootstock, 3 or 4 grafts being made successively, one onto the beheaded top of the preceding one, in the belief that it makes the graft wind-resistant and that it induces better size and quality in the fruit.
Conventional modes of grafting have not been successful in Florida, but whip-grafting has given 80% success in Taiwan. Air-layering is frequently done in Fukien Province and was found a feasible means of distributing the 'Kohala' from Hawaii. Air-layers bear in 2 to 3 years after planting. A tree can be converted to a preferred cultivar by cutting it drastically back and veneer-grafting the new shoots.
Culture
In China, if the longan is raised on the lowlands it is always put on the edges of raised beds. On high ground, the trees are placed in pre-enriched holes on the surface. The trees are fertilized after the fruit harvest and during the blooming season, at which time the proportion of nitrogen is reduced. Fresh, rich soil is added around the base of the trees year after year. The longan needs an adequate supply of water and can even stand brief flooding, but not prolonged drought. Irrigation is necessary in dry periods.
An important operation is the pruning of many flower-bearing twigs–3/4 of the flower spikes in the cluster being removed. Later, the fruit clusters are also thinned, in order to increase the size and quality of the fruits.
Generally, the trees are planted too close together, seriously inhibiting productivity when they become overcrowded. In China, full-grown trees given sufficient room–at least 40 ft (12 m) apart–may yield 400 to 500 lbs (180-225 kg) in good years. Crops in Florida from trees 20 ft (6 m) tall and broad, have varied from light–50-100 lbs (22.5-45 kg)–to medium–150-250 lbs (68-113 kg), and heavy–300-500 lbs (135-225 kg). Rarely such trees may produce 600-700 lbs (272-317 kg). Larger trees have larger crops but if the trees become too tall harvesting is too difficult, and they should be topped. Harvesters, working manually from ladders, or using pruning poles cut the entire cluster of fruit with leaves attached.
A serious problem with the longan is its irregular bearing–often one good year followed by 1 or 2 poor years. Another handicap is the ripening season–early to mid-August in China, which is the time of typhoons; August and September in Florida which is during the hurricane season. Rain is a major nuisance in harvesting and in conveying the fruit to market or to drying sheds or processing plants.
Keeping Quality
At room temperature, longans remain in good condition for several days. Because of the firmer rind, the fruit is less perishable than the lychee.
Preliminary tests in Florida indicate that the fruit can be frozen and will not break down as quickly as the lychee when thawed.
Pests and Diseases
The longan is relatively free of pests and diseases. At times, there may be signs of mineral deficiency which can be readily corrected by supplying minor elements in the fertilization program.
Food Uses
Longans are much eaten fresh, out-of-hand, but some have maintained that the fruit is improved by cooking. In China, the majority are canned in sirup or dried. The canned fruits were regularly shipped from Shanghai to the United States in the past. Today, they are exported from Hong Kong and Taiwan.
For drying, the fruits are first heated to shrink the flesh and facilitate peeling of the rind. Then the seeds are removed and the flesh dried over a slow fire. The dried product is black, leathery and smoky in flavor and is mainly used to prepare an infusion drunk for refreshment.
A liqueur is made by macerating the longan flesh in alcohol.
Food Value Per 100 g of Edible Portion
FreshDried
Calories61286
Moisture82.4 g17.6 g
Protein1.0 g4.9 g
Fat0.1 g0.4 g
Carbohydrates15.8 g74.0 g
Fiber0.4 g2.0 g
Ash0.7 g3.1 g
Calcium10 mg45 mg
Phosphorus42 mg196 mg
Iron1.2 mg5.4 mg
Thiamine0.04 mg
Ascorbic Acid6 mg (possibly)28 mg
Other Uses
Seeds and rind: The seeds, because of their saponin content, are used like soapberries (Sapindus saponaria L.) for shampooing the hair. The seeds and the rind are burned for fuel and are part of the payment of the Chinese women who attend to the drying operation.
Wood: While the tree is not often cut for timber, the wood is used for posts, agricultural implements, furniture and construction. The heartwood is red, hard, and takes a fine polish. It is not highly valued for fuel.
Medicinal Uses: The flesh of the fruit is administered as a stomachic, febrifuge and vermifuge, and is regarded as an antidote for poison. A decoction of the dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis. In both North and South Vietnam, the "eye" of the longan seed is pressed against a snakebite in the belief that it will absorb the venom.
Leaves and flowers are sold in Chinese herb markets but are not a part of ancient traditional medicine. The leaves contain quercetin and quercitrin. Burkill says that the dried flowers are exported to Malaysia for medicinal purposes. The seeds are administered to counteract heavy sweating and the pulverized kernel, which contains saponin, tannin and fat, serves as a styptic.
www.hort.purdue.edu/newcrop/morton/longan.html
Full publication details for this name can be found in IPNI: urn:lsid:ipni.org:names:783109-1.
Nhãn : Dimocarpus longan thuộc họ Bồ Hòn Sapindaceae
Nhãn (danh pháp khoa học: Dimocarpus longan) (chữ Hán: 龙眼/龍眼; âm Quảng Đông long-ngan; âm Hán Việt: "long nhãn"; nghĩa là "mắt rồng" vì hạt có màu đen bóng) là loài cây nhiệt đới lâu năm thuộc họ Bồ hòn (Sapindaceae), có nguồn gốc miền nam Trung Quốc. Loài này còn được gọi là quế viên (桂圆) trong tiếng Trung, lengkeng trong tiếng Indonesia, mata kucing trong tiếng Mã Lai.
Mô tả
Cây cao 5-10 m. Vỏ cây xù xì, có màu xám. Thân nhiều cành, lá um tùm xanh tươi quanh năm. Lá kép hình lông chim, mọc so le, gồm 5 đến 9 lá chét hẹp, dài 7-20 cm, rộng 2,5-5 cm. Mùa xuân vào các tháng 2, 3, 4 ra hoa màu vàng nhạt, mọc thành chùm ở đầu cành hay kẽ lá, đài 5-6 răng, tràng 5-6, nhị 6-10, bầu 2-3 ô. Quả tròn có vỏ ngoài màu vàng xám, hầu như nhẵn. Hạt đen nhánh, có áo hạt màu trắng bao bọc. Mùa quả là vào khoảng tháng 7-8. Cây nhẫn tương đối chịu rét hơn so với các cây cùng họ như vải, đồng thời cũng ít kén đất hơn.
Phân bố
Nhãn được trồng nhiều ở miền Nam Trung Quốc, Thái Lan, Ấn Độ, Indonesia, Việt Nam. Tại Việt Nam, nhãn lồng Hưng Yên là đặc sản nổi tiếng.
Các giống
Có nhiều giống: nhãn trơ cùi cùi rất mỏng, nhãn nước nhiều nước. Ngoài ra, còn có các giống nhãn nổi tiếng sau:
Nhãn xuồng cơm vàng
“Giống nhãn xuồng cơm vàng là giống có nguồn gốc ở Thành phố Vũng Tàu, tỉnh Bà Rịa-Vũng Tàu, được trồng bằng hạt, cơm dày, màu hanh vàng, ráo, dòn, rất ngọt, được thị trường ưa chuộng. Đặc điểm dễ nhận diện là quả có dạng hình xuồng. Quả chưa chín gần cuống có màu đỏ, quả chín vỏ quả có màu vàng da bò. Xuồng cơm vàng thích hợp trên vùng đất cát; nếu trồng trên đất thịt hoặc sét nhẹ nên ghép trên gốc ghép là giống tiêu da bò” (Tiêu chuẩn cây trồng Việt Nam).
Nhãn lồng Hưng Yên
Cây nhãn tổ hiện vẫn còn ở xã Hồng Nam. Tên "nhãn lồng" bắt nguồn từ việc khi nhãn chín phải dùng lồng bằng tre, nứa giữ cho chim, dơi khỏi ăn. Nhãn Hưng Yên có quả to, vỏ gai và dày, vàng sậm. Cùi nhãn dày và khô, mọng nước, hạt nhỏ. Vị thơm ngọt như đường phèn. Đáy quả có hai dẻ cùi lồng xếp rất khít.
Nhãn Da bò có một thời là cây trồng chủ yếu có giá trị kinh tế cao ở Cai Lậy Tiền Giang, Nhãn da bò có vò màu vàng sậm đôi khi lốm đốm những chấm nâu, nhãn Da bò dày cơm, vị rất ngọt khi chín có mùi rất thơm giống nhãn lồng Hưng yên nhưng trái to hơn và không tròn mà hơi dài ra theo chiều ngang. Nhãn da bò thích hợp với đất cát giồng ở các xã Nhị Mỹ, Nhị Quí, Phú Quí..(Cai Lậy)
Nhãn tiêu quế
Có tên khác là "nhãn quế", có nguồn gốc từ Huế. Quả nhỏ, vỏ mỏng, nhẵn và có màu nâu sáng vàng. Cơm nhãn dai, thường được sấy khô hoặc lấy cơm (miền Bắc gọi là cùi) làm nhãn nhục
Sử dụng
Cùi nhãn khô hay long nhãn nhục (Arillus Longanae) dẻo, có màu nâu hoặc nâu đen, được dùng làm thực phẩm đồng thời là một vị thuốc thường được dùng trong Đông y chữa các chứng bệnh hay quên, thần kinh kém, suy nhược, hay hoảng hốt, khó ngủ. Trong tiếng Trung, cùi nhãn khô được gọi là viên nhục (圓肉), nghĩa là "cục thịt tròn". Hạt nhãn được dùng để chữa các chứng chốc lở, gội đầu, đứt tay, chân.
Ngoài ra long nhãn nhục cũng được dùng trong chế biến một số món chè.
Nhóm nghiên cứu thuộc khoa công nghệ sinh học, trường đại học Mở TP.HCM vừa bào chế thành công chế phẩm trị phỏng từ vỏ cây nhãn. Bằng phương pháp trích ly vỏ cây nhãn thông qua dung môi ethanol, nhóm nghiên cứu đã thu nhận được chất cao khô màu nâu đỏ, đạt các chỉ tiêu cảm quan, độ ẩm, độ vô trùng theo tiêu chuẩn dược điển Việt Nam 3. Cao khô vỏ nhãn đã được bào chế thành các chế phẩm trị phỏng dạng pommade (6%) và dầu thoa (1,5%). Kết quả thử nghiệm trên chuột, có so sánh tác dụng với sản phẩm trị phỏng đang bán trên thị trường là dầu mù u, cho thấy tác dụng của cao vỏ nhãn khá tốt, đặc biệt rút được thời gian lành bệnh xuống còn 20 ngày thay vì 30 ngày như sản phẩm đối chứng. Tính kháng khuẩn đối với một số vi khuẩn có khả năng gây nhiễm trùng vết phỏng cũng cao hơn so với dầu mù u.
www.baomoi.com/Thuoc-tri-phong-tu-vo-cay-nhan/82/3462489.epi
Euphoria longan Steud, Euphoria longana Lam, Nephelium longana Cambess. This name is a synonym of Dimocarpus longan Lour..
Closely allied to the glamorous lychee, in the family Sapindaceae, the longan, or lungan, also known as dragon's eye or eyeball, and as mamoncillo chino in Cuba, has been referred to as the "little brother of the lychee", or li-chihnu, "slave of the lychee". Botanically, it is placed in a separate genus, and is currently designated Dimocarpus longan Lour. (syns. Euphoria longan Steud.; E. longana Lam.; Nephelium longana Cambess.). According to the esteemed scholar, Prof. G. Weidman Groff, the longan is less important to the Chinese as an edible fruit, more widely used than the lychee in Oriental medicine.
Description
The longan tree is handsome, erect, to 30 or 40 ft (9-12 m) in height and to 45 ft (14 m) in width, with rough-barked trunk to 2 1/2 ft (76.2 cm) thick and long, spreading, slightly drooping, heavily foliaged branches. The evergreen, alternate, paripinnate leaves have 4 to 10 opposite leaflets, elliptic, ovate-oblong or lanceolate, blunt-tipped; 4 to 8 in (10-20 cm) long and 1 3/8 to 2 in (3.5-5 cm) wide; leathery, wavy, glossy-green on the upper surface, minutely hairy and grayish-green beneath. New growth is wine-colored and showy. The pale-yellow, 5- to 6-petalled, hairy-stalked flowers, larger than those of the lychee, are borne in upright terminal panicles, male and female mingled. The fruits, in drooping clusters, are globose, 1/2 to 1 in (1.25-2.5 cm) in diameter, with thin, brittle, yellow-brown to light reddish-brown rind, more or less rough (pebbled), the protuberances much less prominent than those of the lychee. The flesh (aril) is mucilaginous, whitish, translucent, somewhat musky, sweet, but not as sweet as that of the lychee and with less "bouquet". The seed is round, jet-black, shining, with a circular white spot at the base, giving it the aspect of an eye.
Origin and Distribution
The longan is native to southern China, in the provinces of Kwangtung, Kwangsi, Schezwan and Fukien, between elevations of 500 and 1,500 ft (150-450 m). Groff wrote: "The lungan, not so highly prized as the lychee, is nevertheless usually found contiguous to it .... It thrives much better on higher ground than the lychee and endures more frost. It is rarely found growing along the dykes of streams as is the lychee but does especially well on high ground near ponds .... The lungan is more seldom grown under orchard conditions than is the lychee. There is not so large a demand for the fruit and the trees therefore more scattered although one often finds attractive groups of lungan." Groff says that the longan was introduced into India in 1798 but, in Indian literature, it is averred that the longan is native not only to China but also to southwestern India and the forests of upper Assam and the Garo hills, and is cultivated in Bengal and elsewhere as an ornamental and shade tree. It is commonly grown in former Indochina (Thailand, Cambodia, Laos and Vietnam and in Taiwan). The tree grows but does not fruit in Malaya and the Philippines. There are many of the trees in Reúnion and Mauritius.
The longan was introduced into Florida from southern China by the United States Department of Agriculture in 1903 and has flourished in a few locations but never became popular. There was a young tree growing at the Agricultural Station in Bermuda in 1913. A tree planted at the Federal Experiment Station in Mayaguez, Puerto Rico, was 10 ft (3 m) high in 1926, 23 ft (7 m) in 1929. A longan tree flourished in the Atkins Garden in Cuba and seedlings were distributed but found to fruit irregularly and came to be valued mostly for their shade and ornamental quality. In Hawaii, the longan was found to grow faster and more vigorously than the lychee but the fruit is regarded there as less flavorful than the lychee.
Varieties
It seems that the type of longan originally brought to the New World was not one of the best, having aroused so little interest in the fruit. Groff stated that the leading variety of Fukien was the round-fruited 'Shih hsía', the "Stone Gorge Lungan" from P'ing Chou. There were 2 types, one, 'Hei ho shih hsia', black-seeded, and 'Chin ch' i ho shih hsia', brown-seeded. This variety did not excel in size but the flesh was crisp, sweeter than in other varieties, the seed small and the dried flesh, after soaking in water, was restored almost to fresh condition.
None of the other 4 varieties described by Groff has any great merit.
'Wu Yuan' ("black ball") has small, sour fruit used for canning. The tree is vigorous and seedlings are valued as rootstocks. 'Kao Yuan' is believed to be a slightly better type of this variety and is widely canned.
'Tsao ho' ('Early Rice') is the earliest variety and a form called 'Ch'i chin tsao ho' precedes it by 2 weeks. In quality, both are inferior to 'Wu Yuan'.
'She p' i' ('Snake skin') has the largest fruit, as big as a small lychee and slightly elongated. The skin is rough, the seed large, some of the juice is between the rind and the flesh, and the quality is low. Its only advantage is that it is very late in season.
'Hua Kioh' ('Flower Skin'), slightly elongated, has thin, nearly tasteless flesh, some of the juice is between the rind and the flesh, and the overall quality is poor. It is seldom propagated vegetatively.
There are no "chicken- tongue" (aborted seed) varieties in China.
There are 2 improved cultivars grown extensively in Taiwan–'Fukien Lungan' ('Fukugan') was introduced from Fukien Province in mainland China. The other, very similar and possibly a mutant of 'Fukien', is 'Lungan Late', which matures a month later than 'Fukien'.
In 1954, William Whitman of Miami introduced a superior variety of longan, the 'Kohala', from Hawaii. It began to bear in 1958. The fruit is large for the species, the seed is small, and the flesh is aromatic, sweet and spicy. The tree produces fairly good crops in midsummer. One hundred or more air-layers have been brought by air from Hawaii and planted at various locations in southern Florida and in the Bahamas. A seedling planting and selection program was started in 1962 at the USDA Subtropical Horticulture Research Unit, Miami. The plants were all open-pollinated seedlings of the canning variety, 'Wu Yuan', brought in from Canton in 1930 as P.I. #89409. Some set fruit in 1966 and 1967 but more of them in 1968. Evaluation of these and other acquisitions continues. Included in the study are M-17886, 'Chom Poo Nuch', and M-17887, 'E-Haw'.
Climate
Professor Groff wrote that "the lungan . . . is found growing at higher latitudes and higher altitudes than the lychee." Also: "On the higher elevations of the mountainous regions which are subject to frost the lychee is seldom grown. The longan appears in these regions more often but it, too, cannot stand heavy frosts." The longan's range in Florida extends north to Tampa on the west coast and to Merritt Island on the east coast. Still, small trees suffer leaf-and twig-damage if the temperature falls to 31º or 30º F (-0.56º--l.11º C) and are killed at just a few degrees lower. Larger trees show leaf injury at 27º to 28º F (-2.78º--2.22º C), small branch injury at 25º to 26º F (-3-89º--3.33º C), large branch and trunk symptoms at 24º F (-4.44º C) and sometimes fail to recover.
On the other hand, after a long period of cool weather over the 3 winter months, with no frost, longan trees bloom well. Blooming is poor after a warm winter.
Soil
The longan thrives best on a rich sandy loam and nearly as well on moderately acid, somewhat organic, sand. It also grows to a large size and bears heavily in oolitic limestone. In organic muck soils, blooming and fruiting are deficient.
Propagation
Most longan trees have been grown from seed. The seeds lose viability quickly. After drying in the shade for 4 day, they should be planted without delay, but no more than 3/4 in (2 cm) deep, otherwise they may send up more than one sprout. Germination takes place within a week or 10 days. The seedlings are transplanted to shaded nursery rows the following spring and set in the field 2-3 years later during winter dormancy.
In Kwangtung Province, when vegetative propagation is undertaken, it is mostly by means of inarching, nearly always onto 'Wu Yuan' trees 3-5 years old and 5 to 6 ft (1.5-1.8 m) high. The union is made no less than 4 ft (1.2 m) from the ground because it is most convenient. Nevertheless, the point of attachment remains weak and needs to be braced with bamboo to avoid breaking in high winds.
Grafting is uncommon and when it is done, it is a sandwich graft on longan rootstock, 3 or 4 grafts being made successively, one onto the beheaded top of the preceding one, in the belief that it makes the graft wind-resistant and that it induces better size and quality in the fruit.
Conventional modes of grafting have not been successful in Florida, but whip-grafting has given 80% success in Taiwan. Air-layering is frequently done in Fukien Province and was found a feasible means of distributing the 'Kohala' from Hawaii. Air-layers bear in 2 to 3 years after planting. A tree can be converted to a preferred cultivar by cutting it drastically back and veneer-grafting the new shoots.
Culture
In China, if the longan is raised on the lowlands it is always put on the edges of raised beds. On high ground, the trees are placed in pre-enriched holes on the surface. The trees are fertilized after the fruit harvest and during the blooming season, at which time the proportion of nitrogen is reduced. Fresh, rich soil is added around the base of the trees year after year. The longan needs an adequate supply of water and can even stand brief flooding, but not prolonged drought. Irrigation is necessary in dry periods.
An important operation is the pruning of many flower-bearing twigs–3/4 of the flower spikes in the cluster being removed. Later, the fruit clusters are also thinned, in order to increase the size and quality of the fruits.
Generally, the trees are planted too close together, seriously inhibiting productivity when they become overcrowded. In China, full-grown trees given sufficient room–at least 40 ft (12 m) apart–may yield 400 to 500 lbs (180-225 kg) in good years. Crops in Florida from trees 20 ft (6 m) tall and broad, have varied from light–50-100 lbs (22.5-45 kg)–to medium–150-250 lbs (68-113 kg), and heavy–300-500 lbs (135-225 kg). Rarely such trees may produce 600-700 lbs (272-317 kg). Larger trees have larger crops but if the trees become too tall harvesting is too difficult, and they should be topped. Harvesters, working manually from ladders, or using pruning poles cut the entire cluster of fruit with leaves attached.
A serious problem with the longan is its irregular bearing–often one good year followed by 1 or 2 poor years. Another handicap is the ripening season–early to mid-August in China, which is the time of typhoons; August and September in Florida which is during the hurricane season. Rain is a major nuisance in harvesting and in conveying the fruit to market or to drying sheds or processing plants.
Keeping Quality
At room temperature, longans remain in good condition for several days. Because of the firmer rind, the fruit is less perishable than the lychee.
Preliminary tests in Florida indicate that the fruit can be frozen and will not break down as quickly as the lychee when thawed.
Pests and Diseases
The longan is relatively free of pests and diseases. At times, there may be signs of mineral deficiency which can be readily corrected by supplying minor elements in the fertilization program.
Food Uses
Longans are much eaten fresh, out-of-hand, but some have maintained that the fruit is improved by cooking. In China, the majority are canned in sirup or dried. The canned fruits were regularly shipped from Shanghai to the United States in the past. Today, they are exported from Hong Kong and Taiwan.
For drying, the fruits are first heated to shrink the flesh and facilitate peeling of the rind. Then the seeds are removed and the flesh dried over a slow fire. The dried product is black, leathery and smoky in flavor and is mainly used to prepare an infusion drunk for refreshment.
A liqueur is made by macerating the longan flesh in alcohol.
Food Value Per 100 g of Edible Portion
FreshDried
Calories61286
Moisture82.4 g17.6 g
Protein1.0 g4.9 g
Fat0.1 g0.4 g
Carbohydrates15.8 g74.0 g
Fiber0.4 g2.0 g
Ash0.7 g3.1 g
Calcium10 mg45 mg
Phosphorus42 mg196 mg
Iron1.2 mg5.4 mg
Thiamine0.04 mg
Ascorbic Acid6 mg (possibly)28 mg
Other Uses
Seeds and rind: The seeds, because of their saponin content, are used like soapberries (Sapindus saponaria L.) for shampooing the hair. The seeds and the rind are burned for fuel and are part of the payment of the Chinese women who attend to the drying operation.
Wood: While the tree is not often cut for timber, the wood is used for posts, agricultural implements, furniture and construction. The heartwood is red, hard, and takes a fine polish. It is not highly valued for fuel.
Medicinal Uses: The flesh of the fruit is administered as a stomachic, febrifuge and vermifuge, and is regarded as an antidote for poison. A decoction of the dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis. In both North and South Vietnam, the "eye" of the longan seed is pressed against a snakebite in the belief that it will absorb the venom.
Leaves and flowers are sold in Chinese herb markets but are not a part of ancient traditional medicine. The leaves contain quercetin and quercitrin. Burkill says that the dried flowers are exported to Malaysia for medicinal purposes. The seeds are administered to counteract heavy sweating and the pulverized kernel, which contains saponin, tannin and fat, serves as a styptic.
www.hort.purdue.edu/newcrop/morton/longan.html
Full publication details for this name can be found in IPNI: urn:lsid:ipni.org:names:783109-1.
Nhãn : Dimocarpus longan thuộc họ Bồ Hòn Sapindaceae
Nhãn (danh pháp khoa học: Dimocarpus longan) (chữ Hán: 龙眼/龍眼; âm Quảng Đông long-ngan; âm Hán Việt: "long nhãn"; nghĩa là "mắt rồng" vì hạt có màu đen bóng) là loài cây nhiệt đới lâu năm thuộc họ Bồ hòn (Sapindaceae), có nguồn gốc miền nam Trung Quốc. Loài này còn được gọi là quế viên (桂圆) trong tiếng Trung, lengkeng trong tiếng Indonesia, mata kucing trong tiếng Mã Lai.
Mô tả
Cây cao 5-10 m. Vỏ cây xù xì, có màu xám. Thân nhiều cành, lá um tùm xanh tươi quanh năm. Lá kép hình lông chim, mọc so le, gồm 5 đến 9 lá chét hẹp, dài 7-20 cm, rộng 2,5-5 cm. Mùa xuân vào các tháng 2, 3, 4 ra hoa màu vàng nhạt, mọc thành chùm ở đầu cành hay kẽ lá, đài 5-6 răng, tràng 5-6, nhị 6-10, bầu 2-3 ô. Quả tròn có vỏ ngoài màu vàng xám, hầu như nhẵn. Hạt đen nhánh, có áo hạt màu trắng bao bọc. Mùa quả là vào khoảng tháng 7-8. Cây nhẫn tương đối chịu rét hơn so với các cây cùng họ như vải, đồng thời cũng ít kén đất hơn.
Phân bố
Nhãn được trồng nhiều ở miền Nam Trung Quốc, Thái Lan, Ấn Độ, Indonesia, Việt Nam. Tại Việt Nam, nhãn lồng Hưng Yên là đặc sản nổi tiếng.
Các giống
Có nhiều giống: nhãn trơ cùi cùi rất mỏng, nhãn nước nhiều nước. Ngoài ra, còn có các giống nhãn nổi tiếng sau:
Nhãn xuồng cơm vàng
“Giống nhãn xuồng cơm vàng là giống có nguồn gốc ở Thành phố Vũng Tàu, tỉnh Bà Rịa-Vũng Tàu, được trồng bằng hạt, cơm dày, màu hanh vàng, ráo, dòn, rất ngọt, được thị trường ưa chuộng. Đặc điểm dễ nhận diện là quả có dạng hình xuồng. Quả chưa chín gần cuống có màu đỏ, quả chín vỏ quả có màu vàng da bò. Xuồng cơm vàng thích hợp trên vùng đất cát; nếu trồng trên đất thịt hoặc sét nhẹ nên ghép trên gốc ghép là giống tiêu da bò” (Tiêu chuẩn cây trồng Việt Nam).
Nhãn lồng Hưng Yên
Cây nhãn tổ hiện vẫn còn ở xã Hồng Nam. Tên "nhãn lồng" bắt nguồn từ việc khi nhãn chín phải dùng lồng bằng tre, nứa giữ cho chim, dơi khỏi ăn. Nhãn Hưng Yên có quả to, vỏ gai và dày, vàng sậm. Cùi nhãn dày và khô, mọng nước, hạt nhỏ. Vị thơm ngọt như đường phèn. Đáy quả có hai dẻ cùi lồng xếp rất khít.
Nhãn Da bò có một thời là cây trồng chủ yếu có giá trị kinh tế cao ở Cai Lậy Tiền Giang, Nhãn da bò có vò màu vàng sậm đôi khi lốm đốm những chấm nâu, nhãn Da bò dày cơm, vị rất ngọt khi chín có mùi rất thơm giống nhãn lồng Hưng yên nhưng trái to hơn và không tròn mà hơi dài ra theo chiều ngang. Nhãn da bò thích hợp với đất cát giồng ở các xã Nhị Mỹ, Nhị Quí, Phú Quí..(Cai Lậy)
Nhãn tiêu quế
Có tên khác là "nhãn quế", có nguồn gốc từ Huế. Quả nhỏ, vỏ mỏng, nhẵn và có màu nâu sáng vàng. Cơm nhãn dai, thường được sấy khô hoặc lấy cơm (miền Bắc gọi là cùi) làm nhãn nhục
Sử dụng
Cùi nhãn khô hay long nhãn nhục (Arillus Longanae) dẻo, có màu nâu hoặc nâu đen, được dùng làm thực phẩm đồng thời là một vị thuốc thường được dùng trong Đông y chữa các chứng bệnh hay quên, thần kinh kém, suy nhược, hay hoảng hốt, khó ngủ. Trong tiếng Trung, cùi nhãn khô được gọi là viên nhục (圓肉), nghĩa là "cục thịt tròn". Hạt nhãn được dùng để chữa các chứng chốc lở, gội đầu, đứt tay, chân.
Ngoài ra long nhãn nhục cũng được dùng trong chế biến một số món chè.
Nhóm nghiên cứu thuộc khoa công nghệ sinh học, trường đại học Mở TP.HCM vừa bào chế thành công chế phẩm trị phỏng từ vỏ cây nhãn. Bằng phương pháp trích ly vỏ cây nhãn thông qua dung môi ethanol, nhóm nghiên cứu đã thu nhận được chất cao khô màu nâu đỏ, đạt các chỉ tiêu cảm quan, độ ẩm, độ vô trùng theo tiêu chuẩn dược điển Việt Nam 3. Cao khô vỏ nhãn đã được bào chế thành các chế phẩm trị phỏng dạng pommade (6%) và dầu thoa (1,5%). Kết quả thử nghiệm trên chuột, có so sánh tác dụng với sản phẩm trị phỏng đang bán trên thị trường là dầu mù u, cho thấy tác dụng của cao vỏ nhãn khá tốt, đặc biệt rút được thời gian lành bệnh xuống còn 20 ngày thay vì 30 ngày như sản phẩm đối chứng. Tính kháng khuẩn đối với một số vi khuẩn có khả năng gây nhiễm trùng vết phỏng cũng cao hơn so với dầu mù u.
www.baomoi.com/Thuoc-tri-phong-tu-vo-cay-nhan/82/3462489.epi
Euphoria longan Steud, Euphoria longana Lam, Nephelium longana Cambess. This name is a synonym of Dimocarpus longan Lour..
Closely allied to the glamorous lychee, in the family Sapindaceae, the longan, or lungan, also known as dragon's eye or eyeball, and as mamoncillo chino in Cuba, has been referred to as the "little brother of the lychee", or li-chihnu, "slave of the lychee". Botanically, it is placed in a separate genus, and is currently designated Dimocarpus longan Lour. (syns. Euphoria longan Steud.; E. longana Lam.; Nephelium longana Cambess.). According to the esteemed scholar, Prof. G. Weidman Groff, the longan is less important to the Chinese as an edible fruit, more widely used than the lychee in Oriental medicine.
Description
The longan tree is handsome, erect, to 30 or 40 ft (9-12 m) in height and to 45 ft (14 m) in width, with rough-barked trunk to 2 1/2 ft (76.2 cm) thick and long, spreading, slightly drooping, heavily foliaged branches. The evergreen, alternate, paripinnate leaves have 4 to 10 opposite leaflets, elliptic, ovate-oblong or lanceolate, blunt-tipped; 4 to 8 in (10-20 cm) long and 1 3/8 to 2 in (3.5-5 cm) wide; leathery, wavy, glossy-green on the upper surface, minutely hairy and grayish-green beneath. New growth is wine-colored and showy. The pale-yellow, 5- to 6-petalled, hairy-stalked flowers, larger than those of the lychee, are borne in upright terminal panicles, male and female mingled. The fruits, in drooping clusters, are globose, 1/2 to 1 in (1.25-2.5 cm) in diameter, with thin, brittle, yellow-brown to light reddish-brown rind, more or less rough (pebbled), the protuberances much less prominent than those of the lychee. The flesh (aril) is mucilaginous, whitish, translucent, somewhat musky, sweet, but not as sweet as that of the lychee and with less "bouquet". The seed is round, jet-black, shining, with a circular white spot at the base, giving it the aspect of an eye.
Origin and Distribution
The longan is native to southern China, in the provinces of Kwangtung, Kwangsi, Schezwan and Fukien, between elevations of 500 and 1,500 ft (150-450 m). Groff wrote: "The lungan, not so highly prized as the lychee, is nevertheless usually found contiguous to it .... It thrives much better on higher ground than the lychee and endures more frost. It is rarely found growing along the dykes of streams as is the lychee but does especially well on high ground near ponds .... The lungan is more seldom grown under orchard conditions than is the lychee. There is not so large a demand for the fruit and the trees therefore more scattered although one often finds attractive groups of lungan." Groff says that the longan was introduced into India in 1798 but, in Indian literature, it is averred that the longan is native not only to China but also to southwestern India and the forests of upper Assam and the Garo hills, and is cultivated in Bengal and elsewhere as an ornamental and shade tree. It is commonly grown in former Indochina (Thailand, Cambodia, Laos and Vietnam and in Taiwan). The tree grows but does not fruit in Malaya and the Philippines. There are many of the trees in Reúnion and Mauritius.
The longan was introduced into Florida from southern China by the United States Department of Agriculture in 1903 and has flourished in a few locations but never became popular. There was a young tree growing at the Agricultural Station in Bermuda in 1913. A tree planted at the Federal Experiment Station in Mayaguez, Puerto Rico, was 10 ft (3 m) high in 1926, 23 ft (7 m) in 1929. A longan tree flourished in the Atkins Garden in Cuba and seedlings were distributed but found to fruit irregularly and came to be valued mostly for their shade and ornamental quality. In Hawaii, the longan was found to grow faster and more vigorously than the lychee but the fruit is regarded there as less flavorful than the lychee.
Varieties
It seems that the type of longan originally brought to the New World was not one of the best, having aroused so little interest in the fruit. Groff stated that the leading variety of Fukien was the round-fruited 'Shih hsía', the "Stone Gorge Lungan" from P'ing Chou. There were 2 types, one, 'Hei ho shih hsia', black-seeded, and 'Chin ch' i ho shih hsia', brown-seeded. This variety did not excel in size but the flesh was crisp, sweeter than in other varieties, the seed small and the dried flesh, after soaking in water, was restored almost to fresh condition.
None of the other 4 varieties described by Groff has any great merit.
'Wu Yuan' ("black ball") has small, sour fruit used for canning. The tree is vigorous and seedlings are valued as rootstocks. 'Kao Yuan' is believed to be a slightly better type of this variety and is widely canned.
'Tsao ho' ('Early Rice') is the earliest variety and a form called 'Ch'i chin tsao ho' precedes it by 2 weeks. In quality, both are inferior to 'Wu Yuan'.
'She p' i' ('Snake skin') has the largest fruit, as big as a small lychee and slightly elongated. The skin is rough, the seed large, some of the juice is between the rind and the flesh, and the quality is low. Its only advantage is that it is very late in season.
'Hua Kioh' ('Flower Skin'), slightly elongated, has thin, nearly tasteless flesh, some of the juice is between the rind and the flesh, and the overall quality is poor. It is seldom propagated vegetatively.
There are no "chicken- tongue" (aborted seed) varieties in China.
There are 2 improved cultivars grown extensively in Taiwan–'Fukien Lungan' ('Fukugan') was introduced from Fukien Province in mainland China. The other, very similar and possibly a mutant of 'Fukien', is 'Lungan Late', which matures a month later than 'Fukien'.
In 1954, William Whitman of Miami introduced a superior variety of longan, the 'Kohala', from Hawaii. It began to bear in 1958. The fruit is large for the species, the seed is small, and the flesh is aromatic, sweet and spicy. The tree produces fairly good crops in midsummer. One hundred or more air-layers have been brought by air from Hawaii and planted at various locations in southern Florida and in the Bahamas. A seedling planting and selection program was started in 1962 at the USDA Subtropical Horticulture Research Unit, Miami. The plants were all open-pollinated seedlings of the canning variety, 'Wu Yuan', brought in from Canton in 1930 as P.I. #89409. Some set fruit in 1966 and 1967 but more of them in 1968. Evaluation of these and other acquisitions continues. Included in the study are M-17886, 'Chom Poo Nuch', and M-17887, 'E-Haw'.
Climate
Professor Groff wrote that "the lungan . . . is found growing at higher latitudes and higher altitudes than the lychee." Also: "On the higher elevations of the mountainous regions which are subject to frost the lychee is seldom grown. The longan appears in these regions more often but it, too, cannot stand heavy frosts." The longan's range in Florida extends north to Tampa on the west coast and to Merritt Island on the east coast. Still, small trees suffer leaf-and twig-damage if the temperature falls to 31º or 30º F (-0.56º--l.11º C) and are killed at just a few degrees lower. Larger trees show leaf injury at 27º to 28º F (-2.78º--2.22º C), small branch injury at 25º to 26º F (-3-89º--3.33º C), large branch and trunk symptoms at 24º F (-4.44º C) and sometimes fail to recover.
On the other hand, after a long period of cool weather over the 3 winter months, with no frost, longan trees bloom well. Blooming is poor after a warm winter.
Soil
The longan thrives best on a rich sandy loam and nearly as well on moderately acid, somewhat organic, sand. It also grows to a large size and bears heavily in oolitic limestone. In organic muck soils, blooming and fruiting are deficient.
Propagation
Most longan trees have been grown from seed. The seeds lose viability quickly. After drying in the shade for 4 day, they should be planted without delay, but no more than 3/4 in (2 cm) deep, otherwise they may send up more than one sprout. Germination takes place within a week or 10 days. The seedlings are transplanted to shaded nursery rows the following spring and set in the field 2-3 years later during winter dormancy.
In Kwangtung Province, when vegetative propagation is undertaken, it is mostly by means of inarching, nearly always onto 'Wu Yuan' trees 3-5 years old and 5 to 6 ft (1.5-1.8 m) high. The union is made no less than 4 ft (1.2 m) from the ground because it is most convenient. Nevertheless, the point of attachment remains weak and needs to be braced with bamboo to avoid breaking in high winds.
Grafting is uncommon and when it is done, it is a sandwich graft on longan rootstock, 3 or 4 grafts being made successively, one onto the beheaded top of the preceding one, in the belief that it makes the graft wind-resistant and that it induces better size and quality in the fruit.
Conventional modes of grafting have not been successful in Florida, but whip-grafting has given 80% success in Taiwan. Air-layering is frequently done in Fukien Province and was found a feasible means of distributing the 'Kohala' from Hawaii. Air-layers bear in 2 to 3 years after planting. A tree can be converted to a preferred cultivar by cutting it drastically back and veneer-grafting the new shoots.
Culture
In China, if the longan is raised on the lowlands it is always put on the edges of raised beds. On high ground, the trees are placed in pre-enriched holes on the surface. The trees are fertilized after the fruit harvest and during the blooming season, at which time the proportion of nitrogen is reduced. Fresh, rich soil is added around the base of the trees year after year. The longan needs an adequate supply of water and can even stand brief flooding, but not prolonged drought. Irrigation is necessary in dry periods.
An important operation is the pruning of many flower-bearing twigs–3/4 of the flower spikes in the cluster being removed. Later, the fruit clusters are also thinned, in order to increase the size and quality of the fruits.
Generally, the trees are planted too close together, seriously inhibiting productivity when they become overcrowded. In China, full-grown trees given sufficient room–at least 40 ft (12 m) apart–may yield 400 to 500 lbs (180-225 kg) in good years. Crops in Florida from trees 20 ft (6 m) tall and broad, have varied from light–50-100 lbs (22.5-45 kg)–to medium–150-250 lbs (68-113 kg), and heavy–300-500 lbs (135-225 kg). Rarely such trees may produce 600-700 lbs (272-317 kg). Larger trees have larger crops but if the trees become too tall harvesting is too difficult, and they should be topped. Harvesters, working manually from ladders, or using pruning poles cut the entire cluster of fruit with leaves attached.
A serious problem with the longan is its irregular bearing–often one good year followed by 1 or 2 poor years. Another handicap is the ripening season–early to mid-August in China, which is the time of typhoons; August and September in Florida which is during the hurricane season. Rain is a major nuisance in harvesting and in conveying the fruit to market or to drying sheds or processing plants.
Keeping Quality
At room temperature, longans remain in good condition for several days. Because of the firmer rind, the fruit is less perishable than the lychee.
Preliminary tests in Florida indicate that the fruit can be frozen and will not break down as quickly as the lychee when thawed.
Pests and Diseases
The longan is relatively free of pests and diseases. At times, there may be signs of mineral deficiency which can be readily corrected by supplying minor elements in the fertilization program.
Food Uses
Longans are much eaten fresh, out-of-hand, but some have maintained that the fruit is improved by cooking. In China, the majority are canned in sirup or dried. The canned fruits were regularly shipped from Shanghai to the United States in the past. Today, they are exported from Hong Kong and Taiwan.
For drying, the fruits are first heated to shrink the flesh and facilitate peeling of the rind. Then the seeds are removed and the flesh dried over a slow fire. The dried product is black, leathery and smoky in flavor and is mainly used to prepare an infusion drunk for refreshment.
A liqueur is made by macerating the longan flesh in alcohol.
Food Value Per 100 g of Edible Portion
FreshDried
Calories61286
Moisture82.4 g17.6 g
Protein1.0 g4.9 g
Fat0.1 g0.4 g
Carbohydrates15.8 g74.0 g
Fiber0.4 g2.0 g
Ash0.7 g3.1 g
Calcium10 mg45 mg
Phosphorus42 mg196 mg
Iron1.2 mg5.4 mg
Thiamine0.04 mg
Ascorbic Acid6 mg (possibly)28 mg
Other Uses
Seeds and rind: The seeds, because of their saponin content, are used like soapberries (Sapindus saponaria L.) for shampooing the hair. The seeds and the rind are burned for fuel and are part of the payment of the Chinese women who attend to the drying operation.
Wood: While the tree is not often cut for timber, the wood is used for posts, agricultural implements, furniture and construction. The heartwood is red, hard, and takes a fine polish. It is not highly valued for fuel.
Medicinal Uses: The flesh of the fruit is administered as a stomachic, febrifuge and vermifuge, and is regarded as an antidote for poison. A decoction of the dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis. In both North and South Vietnam, the "eye" of the longan seed is pressed against a snakebite in the belief that it will absorb the venom.
Leaves and flowers are sold in Chinese herb markets but are not a part of ancient traditional medicine. The leaves contain quercetin and quercitrin. Burkill says that the dried flowers are exported to Malaysia for medicinal purposes. The seeds are administered to counteract heavy sweating and the pulverized kernel, which contains saponin, tannin and fat, serves as a styptic.
www.hort.purdue.edu/newcrop/morton/longan.html
Full publication details for this name can be found in IPNI: urn:lsid:ipni.org:names:783109-1.
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Let me tell you about Peter Pereira he had a book magazine stall in the 90 s at Sona Shopping centre next to Casbah my earliest drinking hole on Bandra Hill Road ..Those days Peter would urge me to stop drinking I did after some time became a teetotaler ..time passed and I would meet Peter at Bazar Road he was selling home made Schezwan sauce bottle to a few shops .
I have not seen him since the pandemic he is a East Indian.integral part of my Bandra stories Eruch Irani is the owner of old Casbah a great friend .
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Forgive Me Father For I Have Sinned
Valentine's Day in Toronto. I don't usually pray but after two rounds of Mala Schezwan Spicy Spam on toast I had to do something to get rid of the pain in my gut! Didn't work. There is no God.
btw - Mala Spam a big treat in Hawaii, in Toronto it is truly a mystery meat!
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Right next door to that shop selling the famous Guilin chilly paste was another one selling the same thing. This store has more aggressive signage though. Guilin chili sauce, also known as the Guilin Sambo has a history dating back to over one hundred years. The Guilin and Guanxi area are famous for hot red chilly peppers due to their climate, which make them very amenable to growing of this vegetable.Chilly sauce aside, other famous dishes from the area are Guilin rice noodles, Yangshuo beer fish, Li River fish soup and many others. Not to mention the famous LiQ or Liquan beer. (Guilin, China, May 2017)
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
It turned out good, but not exactly as I wanted.
The schezwan sauce was not good, it spoiled the whole thing :| dumped the sauce bottle in the trash can pronto.
Rest everything was fine, just that we forgot to add pepper :P
P.S: The egg on top of rice is not part of the fried rice
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
When I went to Tibet in 1986, it was the first year the Chinese had opened Tibet to tourism. Unless you were traveling from within the country, the only way to get the travel permit was as part of a group. We flew from Chengdu, Schezwan into Lhasa on a WWII vintage Mosckva plane. There were no seat belts and the stewardesses sat on little stools at the back of the plane, sliding back and forth along the metal floor with the movement of the flight. There was a full sized refrigerator about 5' tall back there too and it slid back and forth, with the stewardesses attempting to hold it back. We got all the way to Lhasa (an hour or more as I recall) and circled until we were in danger of running out of fuel, turned around and went back to Chengdu; it was too cloudy to land. There we waited for the skies to clear and give us another chance. All kinds of people were on the flight- rather like a local Mexican bus. When we started, there was one man carrying four live chickens by the feet. By our second flight attempt, the chickens were much quieter.... We did make it on the second attempt. The "airport" consisted of a two sided open roofed eastern style toilet: one side for men and one for women. One of our group who had been a flyer during the war told us afterwards that he hadn't wanted to tell us, but the plane was one of the worst - even during the war!!
As per a newspaper review the Dosa Plaza sells over a hundred varieties of Dosa including " American Chopsuey Dosa, Schezwan Dosa, American Delight Dosa, Chinese Delight Dosa, Palak Schezwan Dosa, Paneer Salad Dosa, Mexican Roast Dosa and many more, apart from the standard Sada Dosa and Masala Dosa."
Haven't tried the food there. But 100+ varieties of Dosa sure sounds interesting.
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Chicken lollipop is an hors d'œuvre that is made from the middle (and sometimes inner) segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated in a spicy red batter and deep fried. It is also a popular item in Indian Chinese cuisine, served with Schezwan sauce.
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA
Indian Chinese Sauces - Sarawan Spices.jpg
Yes, Indians love Chinese food, but they like their Chinese food to be full-flavoured! Hence the Schezwan (Sichuan) and Manchurian flavours.
An Indian supermarket packed full of beans, flours, spices and frozen food items, and if you'd rather someone else do the cooking, pop into the cafe down the road. If that's not enough, they also have a halal butcher on Dunstan St!
Sarawan Spices & Videos
337 Clayton Rd, Clayton, Victoria, Australia
(03) 9544 6766
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in all southern Indian states Tamil Nadu, Andhra Pradesh, Karnataka and Kerala, as well as being popular in other countries like Sri Lanka, Malaysia and Singapore.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosai, with somewhat lower nutritional benefits.
PREPARATION
A mixture of rice and urad dal or ulundu that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to sit overnight and ferment (adding a pinch of yeast helps). After the overnight fermentation, save some of the batter (in the refrigerator) as a starter culture for the next batch (since it is a sourdough culture, and acid, it should keep about a week). Sometimes a few fenugreek seeds are added to the rice-urad mixture. The rice can be uncooked or parboiled. The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosai, or semolina for a rava dosai.
A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosai is served hot, either folded in half or rolled like a wrap. It is also served usually with aloo curry, chutney, or sambar.
SERVING
Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:
- Sambar
- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)
- Dry chutney: a powder of spices and desiccated coconut
- Indian pickles
VARIATIONS
Though dosa typically refers to the version made with rice and lentils, many other versions exist, often specific to an Indian region. Some variations include egg dosa, which is spread with an omelette, and cheese dosa, which is stuffed with cheese.
MASALA DOSA
A masala dose is a south Indian delicacy made by stuffing a dose with a lightly cooked filling of potatoes, fried onions and spices. The dose is wrapped around an onion and potato curry or masala.
It is listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.
- Mysore masala dose (Kannada: ಮೈಸೂರು ಮಸಾಲೆ ದೋಸೆ ): masala dose with coconut and onion chutneys spread inside along with the potato stuffing
- Vegetable masala dose: instead of potatoes, peas and other vegetables are mashed to make the stuffing
- Rava masala dosa: rava (semolina), especially the Bombay rava, is used instead of rice
- Chinese masala dosa: noodles and other Chinese ingredients like schezwan sauce are added
- Paneer chilli dosa: stuffed with sautéed cottage cheese (paneer) and capsicum
- Keerai Masala dosa: coated with a thin layer of puréed spinach, and filled with the traditional potato/onion mixture
- Egg Masala dosa: one or two fried eggs served on top
- Davanagere benne masala dose (Kannada: ದಾವಣಗೆರೆ ಬೆಣ್ಣೆ ಮಸಾಲೆ ದೋಸೆ ): named after Davanagere in Karnataka, this is prepared by adding liberal doses of butter and also a potato filling.
- Set Masala dose: or simply set masale contains two smaller masala dose. Sometimes one of them is filled with vegetable korma/kurma and the other one with the usual potato-onion mix.
WIKIPEDIA