Uzbek national cuisine is characterized by the extensive use of meat. Traditionally the Uzbeks prefer mutton, beef consume rarely, horse meat for cooking some foods (cooked sausages, etc.), even less. Fish is little used, mainly the population living in coastal areas.
The characteristic feature of modern Uzbek national dishes – use for cooking a variety of vegetables: carrots, pumpkins, potatoes, tomatoes, turnips, etc. Although potatoes, cabbage, tomatoes, eggplant began to be cultivated in Uzbekistan since the end of the XIX century, now in the Republic of these vegetables are grown and eaten everywhere. Wide application in Uzbek cuisine found various herbs, both cultivated and wild.
Such spices as coriander, mint, Basil, red pepper and others are added to foods in considerable doses.
The larger portion of Uzbek Continue reading
Why cinnamon is one of the most important spices?
People suffering from arthritis can every morning and evening, take 1 Cup of warm water with 2 spoons of honey and 1 small tsp of cinnamon.
Regular intake cure even chronic arthritis.
In recent studies led by the Copenhagen University, it was found that when the doctors prescribed their patients a mixture of 1 tbsp of honey and 1/2 tsp of cinnamon powder before Breakfast, after a week, the 73 patients from 200 completely took the pain, and within a month the majority of patients who could not walk or move around because of arthritis, was able to walk without feeling pain.
2 table. spoons of honey and 3 teaspoons of cinnamon powder mixed with 2 cups of warm water,
decrease the level of cholesterol in the blood by 10% within 2 hours.
As for those who suffer from arthritis, receiving the mixture 3 times a day leads to normal cholesterol even chronic patients.
In the same journal mentioned that people who are daily Continue reading
Green tea is one of the most popular beverages in the world. And if you hear as the Chinese say about tea, then you know that they have in mind is green tea of different varieties.
Green tea is processed in such a way as to preserve the natural nutrients found in fresh leaves.
Green tea leaves are collected, further podvjalivajutsja outdoors, and after they begin to wither, the leaves are dried with hot air. They are fermented. After which they are twisted, that is an indicator of the various characteristics for each individual grade.
Green teas are divided by size of the leaves into two categories: leaf and broken (cut). Further complexity distinguish them on the torsion leaves.
There subscreen teas. They are close to natural and leaves almost no curl. They look like regular grass, but much whiter. They are twisted along the axis of the tube and across Continue reading