Marlboro is a brand of tobacco cigarettes jointly owned by the U.S. Altria and Philip Morris International in the world.

The Marlboro brand name comes from the address (Marlborough Street) of an old factory in London.

Distributed in 180 countries, in 2010 it was the mark of top-selling cigarette in the world.

The beginnings of Marlboro.

An explanation of the origin of the brand is the simplified name of the county of Marlborough in Britain in the late nineteenth century, where lived a certain Philip Morris, tobacco dealer in London.

When the Marlboro brand was born in 1926, it targets a female audience. One end of the cigarette is red, which makes the traces of lipstick invisible, and each ad is accompanied by a beauty tip.

At that time, Marlboro is placed 15th in the ranking of the best selling cigarettes in the United States.

Mutation of marlboro

In 1954, Philip Morris decided to reposition the brand Marlboro and modify the product.

Among the major changes to the product include: a stronger tobacco blend, a new filter – faux cork, as found still today – and the arrival of a new package known as flip-top box.

At the same time, Leo Burnett – Chicago advertising – was given the new Marlboro advertising. It is he who will make the Marlboro cigarette brand most sold in the world.

Before focusing on the image of the cowboy, the Marlboro communication stages a series of manly men, the cowboy is one of them.

The Marlboro Man.

In the early sixties, it was decided to focus the campaign on the cowboy only. The idea of ​​using a cowboy as an icon is the idea of ​​Burnett. To support the image of the cowboy, the agency decides to give him an environment: Marlboro Country.

The commercial implications are amplified and Marlboro climbed the ranks to eventually become in 1972 the brand of cigarettes sold in the world: over 300 billion cigarettes sold in 2009, the brand exceeds the combined volume of its three closest competitors .

The broadcast advertising icon in the world, the cowboy, has come to symbolize the brand under the name of Marlboro Marlboro Man. Two of the three players representing this icon to advertisements are, Wayne McLaren and David McLean.

Marlboro and motorsport.

Marlboro is one of many sponsors of the Ferrari racing team, as well as for Ducati motorcycles. Last cigarette brand to sponsor an F1 team, the brand has since withdrawn its 2008 car logos and replace them with a barcode unmarked, in response to legislation becoming more stringent.

In 2010, medical experts believe that the barcode on the bonnet of the car subliminally evokes Ferrari Marlboro. The bar code is immediately removed from the livery for the 2010 Spanish Grand Prix. In 2011, Ferrari modifies its logo, which has a resemblance with the avowed non-packet of Marlboro cigarettes.

Marlboro in the movie.

The cigarette brand appears in many films and series with varying degrees of discretion as Prison Break, Malcolm, Midnight Run, Midnight Cowboy, The Tenant, Apocalypse Now, Babylon AD, Forrest Gump, Gomorrah, Carlos, and the Law Order, Californication, Ong-Bak, Terminator 3, Tropic Thunder, a Clockwork Orange, Shining, Mad Men, Full Metal Jacket, Eyes Wide Shut, the Last Boyscout, Scent of a Woman or flight above a nest cuckoo.

In the X Files, “the Cigarette Smoking Man” smokes cigarettes Morley, a fictional brand of cigarettes that follow almost identically the design of Marlboro pack. This fictitious brand is used in hundreds of films.

The actor Don Johnson interprets a personification of the brand under the name Robert “Marlboro” Lee Anderson in the movie Harley Davidson and the Marlboro Man.

Thank you to read this post about marlboro.

Tobacco is a psychoactive product manufactured made ​​from dried leaves of tobacco plants common (Nicotiana tabacum)
a species native to Central America belonging to the botanical genus Nicotiana (family: Solanaceae).

Tobacco use has become widespread throughout the world following the discovery of America. Its marketing is often a state monopoly and its sale usually subject to heavy taxes.

Tobacco cultivation.

The seed is sown in nurseries or seed floating at the beginning of March and then transplanted to the field in mid-May. The plant reaches a 80 m in early summer when flowering begins. The flower is cut so that the leaves develop (twenty per foot).

The first discolorations indicate the time of harvest (July / August), which requires a large workforce and attentive. The tobacco leaves are dried in hot air dryers in traditional or glasshouse. The leaves are sorted in the fall and summer.

Drying with hot air for one week and requires about 20 kg of dry wood for 1 kg of tobacco. The method of drying with hot air is ranked first by its utilization rate to about 6 tons of 10 tobacco treated by this process. This drying causes so significant deforestation.

In the northern part of Africa is over 140 000 hectares of indigenous woodlands disappear annually to supply fuel wood for tobacco curing, which corresponds to 12% of the overall annual deforestation in the region.

Tobacco marketing.

Extensive consumption of tobacco in the world has led to the formation of powerful industry majors.

The world’s largest producer of tobacco monopoly China National Tobacco Corporation.

Over 70% of the market outside China is made by four multinationals in various brands. These are, in descending order of sales:

the U.S. Philip Morris (Bond Street, Chesterfield, L & M, Marlboro, Philip Morris …);
Britain’s British American Tobacco (Dunhill, Kent, Lucky Strike, Winfield, Vogue …);
Japanese Japan Tobacco (Benson & Hedges, Camel, Mild Seven, Silk Cut, Winston …);
Britain’s Imperial Tobacco (Davidoff, Fortuna, JPS, News, West … and the old French brands Gauloises and Gitanes, and all major brands of rolling tobacco and cigarette paper: Amsterdamer, Drum, Rizla + …).

The market for Western developed countries having reached a plateau, the marketing efforts of tobacco companies focus on developing countries.

Origin of tobacco.

Tobacco cultivation originated in America, there are over 500 years. When Columbus found the Indians, they roll to cure tobacco leaves to get some kind of big cigar they call “tabaco.”

In their pipes also burns a mixture of several herbs including tobacco.

At the same time, such as tobacco does not exist in Europe, the Romans and Greeks, who smoked a pipe, use the leaves of other plants such as pear. Various studies have also postulated the use of nicotine in ancient Egypt, but without reaching a clear conclusion about its origin.

Virginia World largest producer of tobacco in the 18′s

The Virginia planters began importing slaves by the Royal Company of Africa, created in 1672. In thirty years, French imports more than tripled, from 20% to 70% of domestic consumption of tobacco.

Virginia alone accounts for 60% of French imports. In exchange, the English monarchy is trying to prevent raids by English buccaneers on French sugar islands.

This policy, however, suffered a setback at the end of the century when taxes on tobacco exports increased by 150% English. In 70 years they quadrupled, but still without disturbing the already gained dominance in the market. The Port of London, which has the monopoly on imports since 1624, has the means to make this sector competitive.

By the mid-18th century, Virginia controls most of the world market. The other major producer is the neighboring colony of Maryland, also supported by the Stuart dynasty.

To control the flow, the cultivation of tobacco is prohibited from 1719 throughout France, with convictions that can lead to the death penalty. Exceptions: Franche-Comte, Flanders and Alsace. It remained so until 1791.

In 1809, Louis-Nicolas Vauquelin, professor of chemistry at the School of Medicine of Paris, an active ingredient isolated nitrogen in tobacco leaves. Nicotine, in turn, will be identified several years later.

The cigarette is introduced in France around 1825.

Thank you to read this article about tobacco.

Cohiba is a name that covers two famous brands of cigars, one produced in Cuba for Habanos SA, the Cuban state company in the field of tobacco, and the other in the Dominican Republic for General Cigars. The name originates from the word used by the Taino Indians to designate tobacco. The Cohibas Cuban tobacco use a high quality which has undergone a triple fermentation process unique to this brand.

Cohiba was originally a private brand for producing high quality cigars for Fidel Castro and senior government and the Cuban Communist Party members. These cigars were also often used as gifts to diplomats, and a cult was gradually introduced around this mark. Placing on the public market this brand has made ​​in 1982.

Cuban Cohiba

The Cohibas Cuban tobacco use among the best that can be found in Cuba. The tobacco used in their manufacture is selected from the best Vegas Finas de Primera (tobacco fields of the highest quality) to San Luis and San Juan y Martinez, who are parts of the Vuelta Abajo region which is located in the province Pinar del Rio.

The tobacco used for Cohiba cigars is unique among Cuban brands in that it undergoes a third fermentation in barrels, which is supposed to give a softer flavor than other cigars.

Initially, all Cohibas were made ​​at the plant of El Laguito, which was originally a villa on the outskirts of Havana. Subsequently, the production of certain cigars brand was moved to other plants.

The flavor of these cigars is medium to full bodied.

Cohiba dominicain.

With the nationalization of the tobacco industry at the same time as other companies after the Cuban Revolution, many cigar makers fled the island and began to grow tobacco from Cuban seed tobacco in the Dominican Republic and Honduras, and taking with them the names of the brands of their cigars.

Because of the precarious legal situation created by the communist government of Cuba and the U.S. embargo against all the goods from Cuba, many brand names are used both by cigars (and rums) and Cuban non-Cuban, although non-Cuban cigar varieties like Hoyo de Monterrey or Montecristo can not usually be sold under these names in other markets than the United States, insofar as these markets consider that it is Cuba who has rights to use such marks.

To overcome this, most non-Cuban cigar manufacturers simply produce their cigars under different names for the relevant markets, and continue to use the same names as the Cuban brands for the U.S. market.

However, there was a heated debate between Habanos SA and other cigar manufacturers about the use of brand names established after the Cuban revolution on the U.S. market.

Cohiba is one of those brands.

In the 1990s, General Cigar Company, Inc.. a cigar manufacturer based in the United States began selling a cigar dominicain United States, and under the name Cohiba.

History of Cohiba.

History Cohiba began when Fidel Castro noticed that one of his bodyguards called Bienvenido “Chicho” Perez was smoking a cigar “very good and very aromatic.” When Castro asked him what brand was this vitola, the bodyguard said she was rolled by a friend who gave him some of these cigars.

The man in question was a cigar roller named Eduardo Rivera, who worked at the La Corona factory in Havana. Castro hired Rivera to roll cigars for his own consumption and did create with five other riders in an old villa’s diplomatic suburb of Havana was called El Laguito (the small lake in Spanish).

Later, this plant became the first to own a team composed entirely of cigarette makers. Safety at the plant was very taken seriously, and only workers and officials of the regime could enter the most critical areas of the plant.

These cigars were reserved for Fidel Castro and senior figures from the Cuban government, and were often used as a present to foreign dignitaries. Moreover, given the rumors of assassination attempts on Fidel Castro by the CIA, it is not surprising that Castro’s decision to smoke only cigars produced in extremely safe, especially as a means that the CIA was planning to eliminate Castro was according to some rumors an explosive cigar. It is said that Castro himself particularly appreciates the long, thin cigars rolled for him, and gave birth to Lancero and Corona Especial.

Castro decided to make his personal cigars a luxury cigar brand for public consumption during the World Cup football 1982, Spain. At its launch at that time, the range consisted of three modules: the Panetela, the Corona Especial and Lancero. In 1989, three additional modules were placed on the market: the Robusto, and the Exquisito Espléndido. This total of six modules is called Línea Clásica.

In 1992, Habanos SA launched the first cigarette brand that calls the Línea 1492, honoring Christopher Columbus and his travels in America. Each cigar has received the name of a century since the discovery of America by Christopher Columbus.

It was thus initially the Siglo I, Siglo II, Siglo III, Siglo Siglo IV and V with an added Siglo VI in 2002. There are rumors that the Línea 1492 was originally intended to replace the range of the Davidoff brand who had left Cuba for the Dominican Republic (each of the first five Siglos corresponded to a size range of Davidoff.

Apart from the usual production, Habanos SA regularly produces limited edition cigars, for events like the Festival of Havana that occurs each year, and the version “Edición Limitada” certain modules, then wrapped in a cloak of leaves aged . Since 2007, Habanos SA produced a new series of three cigars wrapped in leaves Cohibas Maduros (dark leaves).

Cohiba also produces two machine-made cigarillos: the Mini and the Club.

Habanos SA has also used the name Cohiba for other products as cigars, producing Cohiba cigarettes since 1987 and Extra Cohiba Cognac since 1999.

At the end of 2006, had produced three Cohiba Cohibas Edición Limitada different: the Pirámide launched in 2001 and then made again in 2006, the Double Corona in 2003 and the Sublime in 2004.

Enjoy to smoke a cigars Cohiba

Papaya

This fruit comes from tropical America and quickly spread across America, Asia, India and Africa.

This is a very strong result that supports long journeys and whose seeds can easily germinate. The Indians have always used papaya to tenderize meat by marinating the fruit pulp.

Papaya contains papain, which has the effect of dissolving the fibers. This fruit has the appearance of an elongated melon with green skin, it’s about 500 grams.

The papaya pulp is orange and juicy with a delicate fragrance.

The benefits of papaya:

Very high in vitamin C, papaya contains 64 mg per 100 grams.
This rate is much higher than that of citrus.

In addition papaya contains a large amount of carotene and vitamin B. What makes this exceptional fruit for health. It is becoming low in calories, 33 calories per 100 grams.

It is delicious, perfect to keep our line and stay healthy, so we hesitate to consume.

The story of papaya:

Papain contained in papaya pulp is used in industry, in order to clarify the beer or other drinks.
But also in the composition of chewing gum or some sauces.

Papaya recipe

Papaya gratin:

Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

- 1 large green papaya
- 1 tablespoon vinegar
- 1 / 2 cup of milk
- 1 tablespoon butter
- 1 egg
- 2 tablespoons of grated cheese
- 2 tablespoons bread crumbs
- salt

Preparation:

Choose a ripe papaya almost, but still green. The peel, cut into pieces and wash it after removing the seeds. The cook for 15 minutes in boiling salted water and vinegar. Drain thoroughly and mash.

Add this puree to the boiling milk, butter and beaten egg.

Sprinkle with grated cheese and breadcrumbs, then move to a hot oven for 10 minutes.
Serve hot this recipe of papaya.

Royal jelly

It is generally advisable to make a cure of royal jelly at every change of season.

Royal jelly is often equated with honey because its consistency is close enough.

However, its taste and its effects are not comparable.
Pale yellow with golden reflections
its flavor is slightly sweet and acid.

It can be seen as a noble kind of food because the royal jelly is the food subsidiary of the queen bee.

The latter also lives 40 times longer than other bees, it is sobering …

The origins of royal jelly:

royal jelly from beehives, the harvesting technique is very specific against. Only special beekeeping can go there.

You should know that a hive can not produce more than 500 grams of royal jelly per year, so it’s a rare product to be consumed in small quantities. Care must be taken to keep the product cold in our fridge to keep its nutritional qualities.

The cure royal jelly:

it does not exceed one month and royal jelly should be consumed in the morning on an empty stomach, one gram is enough! The ideal is to make this treatment twice a year, when the seasons change to strengthen its defenses.

Royal jelly is a source of strength that will allow re-energize and revitalize the body.

We advise you to buy directly from natural royal jelly beekeepers organic or in specialized shops. Treatments capsules or ampoules do not contain exactly the same virtues.

The benefits of royal jelly:

Royal Jelly is a concentrate of vital elements. It is rich in B vitamins (B3, B5, B8, B9) and minerals (leather, phosphorus, iron), which are difficult in other foods.

It also consists of elements that contain antibacterial principles. All its virtues can strengthen the body’s natural defenses and contribute to the proper functioning of nerve cells.

In addition to its qualities essential to our health, royal jelly is also an asset beauty. Due to its composition rich in nutrients (carbohydrates, fats, minerals and vitamins), royal jelly is for revitalizing the skin.

The cure can be made ​​in order to rebalance and rejuvenate our skin. True cosmetic product, it will enable us to restore shine and softness to skin.

To summarize the royal jelly:

It is a magical product that can help us cope with everyday life:

- It is ideal for athletes, because it improves physical performance and increases endurance.
- It is ideal for students because it increases mental performance by increasing alertness and memory.
- It is ideal for children because it improves the growth and helps strengthen the immune system.
- It is ideal for adults, because it increases resistance to stress by decreasing the rate of emotionality.

Thank you to read this post about royal jelly.

Kaki fruit

It can be used for making fruit salad
or just eat it for dessert.

Visually the kaki looks like a large tomato, orange
taste in the mouth may be surprised.

The kaki is a climacteric fruit whose ripening can be controlled after picking
but it is best harvested when fully ripe, almost overripe.

The kaki left to the ambient air will continue to ripen naturally.
Like the banana, you can put it in a paper bag to speed ripening
or put together with apples in a plastic container covered with a non-perforated paper.

Once mature, it is possible to store in the refrigerator where
it will keep several days. It withstands freezing.

Origins of kaki:

kaki is the fruit of the persimmon tree, which can reach 15 feet high, native to eastern China.

Its fruit is about 10 cm in diameter and its color is orange. He was then cultivated in Japan where he became the national fruit, there are also over 800 varieties of persimmon.

This is the nineteenth century the kaki arrived in Europe, is based in Toulon and has a quick success.

Benefits of persimmon or kaki:

it is rich in sugar and contains 66 calories per 100 grams.
He is one of the most energetic fruit with bananas and grapes.

It also contains a large amount of vitamin C and pectin.
It also contains potassium, essential for muscle contraction.

How to choose a kaki:

you have to eat very ripe, because it is sweet and astringent side loses.
Rough appearance of the language is justified by its capacity diminishes tannin maturity.

The amount of sugar and pectin also increases with the maturity of the kaki
which makes it even more delicious.

If the kaki is not soft enough just to place it at room temperature
and wait a few days it becomes a little more mature.

It is eaten usually by cutting it in half and sipping pulpy and juicy flesh with a spoon.

Recipe of Kaki jam

Preparation time: 40 minutes
Cooking time: 10 minutes
Standby: 6 hours

INGREDIENTS:

2 kg of kaki pulp
2 kg of sugar jam Special
2 vanilla beans
Juice of 1 lemon

PREPARATION:

Take the pulp of the kaki.
Be careful not to scrape too much skin to prevent your jam is bitter.

Mix the pulp of the kaki in a bowl with the lemon juice, and pour the sugar.
Stir, add the vanilla bean, split and let marinate one hour.

Put into a large pot and bring to boil.
Cook at a rolling boil, stirring, for 7 min.

Put the jam in jars, previously boiled and dried.
Close the jars immediately and return them for about twenty minutes.

Enjoy the jam kaki.

The passion fruit

But this fruit is full of benefits essential to our health.

Description:

It is a vigorous vine, woody at base, developing stems about 6 feet long.
The evergreen leaves are membranous, deeply lobed and serrulate-glandulée margin.

The inflorescence is a cyme which reduced the central flower abortion, the stalk of a flower side gives a spin and the other flower is developing normally.

The pedicel 4 to 5 cm in length is:
3 large green bracts,
5 green sepals on the outside,
5 white petals,
a wreath of purple and white filaments,
column 1 to 2 cm high (the androgynophore) for
completed by the five stamens the anthers turned down
and an ovary obovoid 8 mm in height topped by three or four white styles, united at the base.

The flower as a whole made ​​of 4 to 7 cm in diameter.
The pasion fruit is a purple berry maturity of 3 to 4 cm in diameter, deep purple, with many black seeds, surrounded by an edible aril. It is edible and sweet flavor, shape flavicarpa is larger, yellow in color and taste more acidic.

The origin of the passion fruit:

The passion fruit is oval, her skin is yellow, coral or brown depending on the variety. Inside there is a juicy and flavorful. The appearance of the pulp is slightly gelatinous brown seeds with small crunchy to the bite.

It comes from Brazil, but is now also cultivated elsewhere as in Central America, Asia, Africa or the Caribbean. There are about 400 species of this treasure taste.

The benefits of passion fruit:

The passion fruit provides 62 calories per 100 grams, so it is a medium energy fruit. He brings a smaller amount of carbohydrates, compared to many other fruits.

But his taste remains sweet, because it consists mainly of fructose, which has a strong sweetness.

The passion fruit has a high fiber content (more than the average for other fruits) which helps to improve digestion. It also provides many minerals such as potassium, magnesium, iron.

About its intake of vitamins, the passion fruit contains high levels of vitamin C and also vitamin A and B.

Recipe of passion fruit

Lime and passion fruit pie.

Ingredients for 8 people:

for the pastry:

180g flour
90g salted butter
30g caster sugar
1 egg yolk
2 ounces of water

For the filling:

140g salted butter
240g of sugar
60g cornflour
3 eggs
3 limes
8 passion fruit (in keeping two for decoration)
18 cl water.

Prepare the pastry:

in a bowl place the flour, dig a well and remove the salted butter cut into pieces, sugar, egg yolk, water and salt. Mix with your fingertips. Let stand 1 hour pie cool.

Preheat oven to 180 degrees. Spread the batter into your pan and prick with a fork. Place a baking paper and cover with ceramic balls or (other). Bake for 15 to 20 minutes.

The filling:

Wash and remove the zest of limes. The press and keep the juice. Cut the passion fruit, remove the pulp and seeds. In a saucepan, combine water, sugar, cornstarch, eggs, zest and juice of lime, pulp and seeds of passion fruit.

Mix well and bring to a boil while stirring small. The mixture will thicken. Remove from heat, pass through a sieve to remove seeds of passion fruit because when cooked they crack under the tooth that is unpleasant. Add to finish the salted butter cut into small pieces. Mix well.

Put the cream inside the pie, and after the pulp of both passion fruit and some lemon zest.

Enjoy this pie with lime and passion fruit.

Elver

With up to 2900 fry per kilogram
the larva of the eel measuring 7 mm when it leaves the Sargasso Sea
to 400 meters above the 6000 fund or 7000 meters.

At hatching, in March-April, the leptocephali larvae (from the Greek leptos “thin” and kephale “head”, a term specific to the larva of the eel and conger) measure 7 millimeters and 65 millimeters three years later, when they begin their migration to the coasts of Europe, they reach only 8 to 9 months later, driven by currents like the Gulf Stream.

Become elver, like adults, but colorless and shorter, they invade the estuaries of the Bay of Biscay. The fishing begins in mid-October as they rise in fresh and continues until mid-April.

Glass eels are attracted at night by lamps and captured against the tide with large screens (a 20 meter wide), the “piballou” Charentais. Each boat can not use more than two.

Elver culinary uses

In Spain it was traditional in the gastronomy of Biscay and Guipuzcoa, but its popularity has spread to other parts of the territory. In much of Spain and southwestern France, glass eels is considered a very fine dishes when lightly fried and served in the pot.

With a price of 1,000 euros per kilo paid to fishermen in 2004, fishing pressure is very strong on this species which is still not known to breed in captivity.

The most famous dish is the Bilbaina Angula (elver to Bilbaina) served in an earthenware casserole with garlic and Guindillas (local variety of chili) smoke. It is also known in French cuisine in the area of ​​Nantes, La Rochelle and Bordeaux.

Elver (angulation in Castilian) are usually marketed cooked. Live they are transparent. They are found usually vacuum-packed. Elver generally bought already cooked, usually vacuum-packed. In this case they have a white or slightly black. Time spent in rivers is fundamental.

The black spent more time and are generally less valued. In the case of living, it usually kills them with a cold decoction of tobacco leaves, then they are washed (especially to remove the slime) and are cooked in a brine in which they acquire the usual white.

They can also be added to salads or as an accompaniment to fish dishes, shellfish or crustaceans. In Nantes region in the 1950s, when bleached, elver accompanied by a lightly oiled based dressing of wine vinegar was used as input during family meals.

Elver recipe

Recipe for fried elver.

Ingredients (serves 4):

750 g of elver
100 g butter
2 cloves garlic
5 sprigs of parsley
Freshly ground pepper
salt
1 or 2 lemons

Elver Preparation.

Carefully wash the elver, drain, dry them in a cloth.

In a skillet, cook the butter over low heat and throw in the elver, turning sharply.
Sprinkle with chopped parsley and winged
salt and pepper and mix with the elver.
These are very white when cooked.

Serve hot with lemon wedges.

Enjoy this recipe of elver.

Eel from Reunion island

It is a highly migratory, and specifically a migratory diadromous thalassotoque said
going up by watershed catadromous migration
although in reality (as in other species of eel of the northern hemisphere)
a small number of individuals will make their entire growth cycle at sea
lagoon, salt or saltwater estuary.

Genetic studies have shown that in 2006 cases of natural hybridization with the American eel are available with up to 15.5% of hybrids in Icelandic populations of eels, and values ​​ranging from 6.7% to 100% depending on the stages of life and places.

The eel was considered particularly hardy and resistant, including its ability to breathe the air, but is still in sharp decline since the 1980s and even now considered endangered in Europe as in North America or Japan.

Gastronomy and eel.

These eels were popular in the cuisine, including smoked, but various studies show that they are often highly contaminated with PCBs and other pollutants.

Their consumption is not forbidden, but several countries have recommended that pregnant women and children not to eat (Germany and Luxembourg, France).

Eel recipe from reunion island

Cari eel:

Serve 5 people – Ingredients:

1.5 kg of eel
6 onions
6 cloves of garlic
8 small ripe tomatoes,
1 piece of ginger (or powdered)
1 / 2 teaspoon saffron (or turmeric)
pepper, salt, oil

Boil the water,
soak as soon as they retract (form a circle) remove them.
With the blade
a knife, remove the glue that covers the white eel and (re-temper in the water
warm if necessary) remove the first black skin.
Be careful not to do from the skin of
below, this is very important.

Cari eel preparation:

Slice the onions and
tomatoes.
Mash together the salt, ginger, chilies, garlic.
cut the eels
into slices of about 5 cm (discard the head).
3c Heat cooking oil.
Brown
onions for about 2 minutes.
Add the crushed mixture, stir.
Add tomatoes,
saffron, and mix well.
Add a glass of water, cover and leave for 10 minutes over
medium, then add the pieces of eel and mix gently.
return
Carefully slice after 5 min.
Cook over medium heat for 15 min
sure that the dish does not dry.

Enjoy this recipe of cari eel.

pepper, green pepper, black pepper, gray pepper

The species Piper nigrum product, depending on the stage of the crop and the type of preparation, green pepper, white or black.
Green pepper is obtained by the conservation of wet immature berries;
White pepper consists of ripe berries pericarp has been removed;
black pepper is made from berries almost reached maturity, fermented and dried.

pepper, red pepper, bay reached full maturity;
pepper gray ground black pepper, that’s why we found only dust. It is the mixture of black pericarp and white heart that gives this particular gray.

The species Piper longum Long pepper product, widely used in antiquity and the Middle Ages, but almost forgotten today. The Piper cubeba product cubeb pepper, a grain round little tail, hence its name “pepper-tailed.”

Buying Tips of pepper:

Buy a quality grains pepper (ground pepper, taste evaporates) and packaged in a sealed package. As with other spices, best buy in small quantities to maintain freshness.

Tips for use:

More will be finely ground pepper and it will be spicy. If you choose to use a mortar, crushed peppercorns release more aromas. Avoid cooking pepper. Sprinkle the meat after cooking. For dessert, choose a syrup infused with pepper for example.

What pepper?

Peppercorns come from a giant liana of the family Piperaceae. There are different colors of pepper:
- Green: It is picked before maturity
- White: It is picked when mature but soaked several days in water and then dried in the sun
- Black: It is picked when ripe and then dried in the sun
- Red: it is picked when ripe and then placed in the dark.
- Grey: These are pepper powder mixed (white and black) of average quality

What are the false peppers?

These peppers are not false from the family of Piperaceae. Among them is the Jamaica pepper, Guinea pepper, Sichuan pepper, pink pepper, cayenne pepper …

Good to know: the Sichuan pepper in the composition of the mixture five-spice (with star anise, cinnamon, clove and fennel)

ZOOM on a few pepper:

- The Sarawak white pepper
Discreet in a clear sauce, the pepper grown on the island of Borneo, is subtle and delicate. To test it on grilled fish.
- The pepper smoked Penja
Smoked beechwood, the pepper comes from the volcanic soils of Cameroon. To taste with red meat.
- The long pepper from India
Less pungent than his comrade round, this pepper is like a grater nutmeg. It gives off a slight aroma of cinnamon and blends perfectly with desserts (strawberries, pears, peaches …)
- The cubed or “pepper Indonesians”
Recognizable by its short tail, the pepper is cool and powerful. It revives such a fried vegetables.

Recipe for pear with pepper.

Serves 4 – Ingredients:

4 pears
200 g of sugar
20 cl dry white wine
1 small lemon
A long pepper

Preparation:

In a saucepan, pour 50 ounces of water, white wine and sugar.
Grate the long pepper.
Bring to boil and dip the peeled pears and cook about 6 minutes.
They must stay a little firm. Cool pears in syrup off the heat.
Serve by pouring a little syrup over pears pepper.