I like it in small amounts in sushi, plus in a few other dishes (like my “undead raising” lamen. It gets wasabi, black pepper, red pepper and ginger. If whatever you have ends killing you, don’t worry - the mix will make your body move again!)
Now the question is, has anyone here actually had wasabi?
But here’s the rub: That tangy paste served up at nearly all sushi bars — even the ones in Japan — is almost certainly an impostor. Far more common than the real thing is a convincing fraud, usually made of ordinary white horseradish, dyed green.
Japan doesn’t even produce enough to fulfill their own demand, I’m almost certain all Wasabi I’ve ever had was fake.
Do you have a preference for type of olive oil, you use for it? There’s so much variance in olive oil flavor profiles, and I tend to like more peppery varieties. But I imagine that might not be the best here, though with the anise and cinnamon… maybe it would.
So, while in think there are certainly fair criticisms to be made of allowing patents on plants, the paper you linked is kind of just low quality fear mongering. It’s heavy one scare tactics and light on facts. I wouldn’t let anything in this paper keep you up at night without verifying it through a more reputable source.
To try to answer your questions though;
I really don’t understand why you think it wouldn’t be. There are some sources recommending that boliological waste made up of the GMOs themselves be sterilized before leaving lab conditions but if you eat a GMO and it passes through your digestive track there will be few if any living GMO cells remaining. Particularly in the case of peppers, mammals’ digestive tracts will destroy pepper seeds. That’s why they’re spicy, it’s ironically a defense mechanism to keep us mammals from eating them.
At any rate, 1is kind of a moot point because the paper you linked clearly states that wild peppers were cross bred with commercial peppers. That’s very traditional plant breeding, no mention of GMOs. Given the blatant fear mongering in the rest of the paper, I’d be floored if they missed a chance to scare people about GMOs in these peppers. So unless the peppers you’re asking about are different from the ones in the paper, I’d say they’re definitely not GMOs. Also, I don’t believe there are any GMO peppers on the market at present.
The short version is this. A company, let’s say Pioneer seed, patents a breed of corn that has, let’s say increased stalk strength for windstorm prone areas. A farmer buys and plants those seeds, sells the resulting crop. The only difference from heirloom seeds is that the farmer is legally prohibited from using that crop as seed corn and selling that crop.
So in principle, there isn’t really an impact on society from patented seeds. In practice, some of the patent holders have been overly aggressive with there enforcement. IMHO, this is a patent enforcement issue not an issue with the parents themselves. I don’t know about Europe but I know that here in the US there is a problem with dubious patents being approved and enforced but again, that’s patents as a whole not just seed patents. At this point I’d be more worried about what happens without seed patents. Nobody is going develop seeds except universitys which (at least here in the US) are criminally underfunded. Effectively, our crop technology would stagnant without serious increases in public University funding which I’m a huge supporter of but sadly, can’t imagine happening in my lifetime.
I hope I’m not coming off as an asshole here. Just trying to answer your questions honestly.
But if I take unconsumed food from my plate and use it for compost or just dispose it in garden? Is that a patent use legal issue? Should laws protect us from unwanted GMO patents? For example, if I have a field and field next to mine is growing GMO, why I would be in danger of legal issues? I should get protection for using my land for growing what I need.
If it is only crossing and breeding, how that can be patented? How can you prove that I didn’t use protected patents?
Get as many different kinds of curry-powder as you can find,
& then simply try whichever of those smell good for you.
You choose the ingredients, otherwise.
It may well be that cumin’s bad for your Ayurvedic type, your specific metabolism.
Whatever metabolism I’m in now, I hate seafood, yet I have kombu, and can’t stand Japanese Soy Sauce ( too seafood-like ),
yet I loved Japanese Soy Sauce on lots of stuff, until a couple of years ago.
1 time my metabolism changes such that orange-juice went from being wonderful to being aweful, in about 2 days.
Read Frawley’s “Ayurvedic Healing”, & do the experiment of trying alternate-pairs of dishes, where 1 of each pair is
ingredients that are pacifying for your metabolism-type
& the other of the pair is
ingredients that are aggravating for your metabolism-type
The ingredients-lists in that book are the ONLY all-correct lists I’ve ever encountered.
( all those who claim that the existence of charlatains in Ayurveda “proves” that Ayurveda, itself, is bogus, …
… well, notice that they SIMULTANEOUSLY say that the existence of mega-Ivermectin-for-Covid charlatain M.D.'s do not falsify the validity of Western Medicine.
The “logic” that “the existence of some charlatains” somehow falsifies a system they don’t honestly represent, is, itself, false, in BOTH cases, equally.
WHEN one sticks to the objectively-validatable ingredients-lists in Frawley’s “Ayurvedic Healing”, THEN one gets consistently correct results.
Evidence-based knowing.
To understand the different metabolisms better, add & read Frawley & Kozak’s “Yoga For Your TYPE” book.
Vasant Lad seems trustworthy, too,
and “PaleoVedic Diet” is generally right, but that damn Ajwain, I won’t ever put more than 1 single seed in any person’s food, because the terpenes in 'em are too strong.
For terpenes, instead of Ajwain, now I use a couple of pine-needles per day.
A bit odd, but they do seem to help my health.
& if terpenes, in the right dosage, are good for one’s health, then this should be good.
Some American Indians used to prevent scurvy with eating 'em or brewing 'em as a drink, apparently. )
PS: Indian cooking is insanely diverse.
You could probably cook a different recipe every day, for the next 500 years, without repeating one of 'em.
Look at the cookbooks…
PPS: the best cookbooks in the world are usually the America’s Test Kitchen cookbooks, but they won’t do the experiment for Ayurvedically-appropriate-ingredients-for-a-specific-person’s-metabolism, and they don’t have an Indian cookbook, that I know-of.
Anyways, you do the experiments, & you discover what you discover!
Pakora are fried veggies, samosa is pastry, paneer is cheese, naan is bread. You can eat any of those with rice and sauce, but you can also have them without. Indian food has a lot of variation on flavours, texture, visuals, as expected from any cuisine with such a rich history.
Can you recommend something from Indian culture that isn’t what I have described above?
No because “overkill on spices, sauce and rice” is subjective. If “it’s always the same flavor” then either 1) you’re keep ordering the same stuff 2) the restaurants you’ve been to do lowest cost easy menus 3) it’s not the same flavor but it looks like so to you because you’re not used to it.
Next time ask the server for “solid food, no liquids” instead.
Saag/palak paneer is again, a sauce based dish but a lot more milder. Chana masala is also low on spice. Tandoori chicken is not sauce-based, but personally I don’t get too excited about it. Biryani is again no sauce. The last order I had did have a lot of spice, but historically these have been milder than other Indian dishes for me. Certain types of dosas might be up your alley too. This is coming from someone not well versed in Indian food, so I am sure there are more.
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