this and that, from here and there

[ilong4you]

King of fruits

Varieties in the picture

1. Malgoba or malgova

2. Alphanso

3. Malika

4. Nilam

5. Romani

6. Banganpalli

From Srinivaspur, Kolar District, Karnataka, India.

[ilong4you]

Nutmeg, known botanically as Myristica fragrans, is one of the world’s most evocative spices—fragrant, warm, and slightly sweet. Though native to the Banda Islands of Indonesia, nutmeg has found a deep and lasting home in India, where it plays a quiet but significant role in cuisine, medicine, and cultural practice.

Nutmeg reached Indian shores through ancient maritime trade routes that linked Southeast Asia with the Malabar Coast. Long before European colonization, Indian traders were already part of a vibrant spice network across the Indian Ocean. Later, during the colonial era, powers such as the Portuguese Empire, Dutch East India Company, and British East India Company fought fiercely for control over spices like nutmeg, recognizing their immense economic value. Although India was not the original source of nutmeg, it became an important center for its cultivation and consumption.

In modern India, nutmeg is primarily grown in the southern states, especially Kerala, Karnataka, and parts of Tamil Nadu. The humid tropical climate of these regions closely mirrors the spice’s native environment, making them ideal for cultivation. Nutmeg trees thrive in shaded plantations, often alongside crops like pepper, cardamom, and cloves, contributing to India’s reputation as a global spice hub.

Culinarily, nutmeg occupies a distinctive place in Indian kitchens. Unlike more dominant spices such as cumin or turmeric, nutmeg is used sparingly, almost reverently. A pinch of grated nutmeg can transform a dish, adding depth to both sweet and savory preparations. In North Indian cuisine, it appears in rich gravies and Mughlai dishes, enhancing complexity without overpowering other flavors. In South India, it may be used in certain spice blends or festive sweets. Nutmeg is also a key component in garam masala in some regional variations, lending warmth and subtle sweetness.

Beyond the kitchen, nutmeg holds an esteemed place in traditional Indian medicine, particularly in Ayurveda. It is believed to aid digestion, improve sleep, and calm the nervous system. Nutmeg paste is sometimes applied externally for its soothing properties, while small quantities are consumed internally to address ailments like indigestion or insomnia. However, Ayurveda also emphasizes moderation, as excessive consumption of nutmeg can have toxic effects—a reminder of the delicate balance inherent in traditional practices.

Culturally, nutmeg has symbolic associations with warmth and well-being. It is often included in home remedies passed down through generations, especially in households that value natural healing methods. In some traditions, it is even used in rituals or as part of offerings, reflecting its historical status as a precious and valued commodity.

Today, India stands as both a consumer and producer of nutmeg, integrated into global spice markets while maintaining its unique local uses. The journey of nutmeg—from distant Indonesian islands to Indian farms and kitchens—illustrates the interconnectedness of cultures through trade, taste, and tradition. Its story is not just about a spice, but about how India has absorbed, adapted, and elevated influences from across the world into its own rich tapestry of life.

[perfectday1972]

via togamin211

[l-will-see-your-face]

【album 1679】

[ilong4you]

12th Century AD circa Mahadeva Temple at Itagi, Koppal District, Karnataka, India built during the reign of Western Chalukyas or also known Kalyani Chalukyas.

https://www.google.com/maps/search/?query=Itagi+Shri+Mahadeva+Temple&query_place_id=ChIJxbQLpZVOuDsRwI5q6EzjSdI&api=1&hl=en

📍 Itagi Shri Mahadeva Temple

01, Mandaligeri Road, Bannikoppa, Itagi

[l-will-see-your-face]

【album 908】

[ilong4you]

Srinivaspur: The Mango Capital of India

Nestled in Karnataka’s Kolar district, Srinivaspur is not just another small town—it is celebrated as the “land of mangoes” and is widely recognized as the mango heartland of Asia. With its unique climate and fertile soil, Srinivaspur has become synonymous with mango cultivation, producing some of the finest and most sought-after varieties in the country.

Why Srinivaspur Stands Out

• Asia’s Largest Mango-Producing Region: Srinivaspur alone accounts for over 22,000 hectares of mango orchards, making it the largest mango-producing taluk in South India and a key contributor to Karnataka’s status as a mango powerhouse.

• Perfect Climate: The region’s climate is particularly favorable for mango cultivation, resulting in fruits that are not only abundant but also of export quality.

The Mangoes of Srinivaspur

Srinivaspur is known for its diverse range of mango varieties, including:

• Totapuri: The most widely grown variety, prized for its high pulp yield and used extensively in juice and pulp industries.

• Imam Pasand, Mallika, Badami (Alphonso), Banganapalli, Neelam, Langra, Malgova, Kesar, Dasheri, Raspuri, and more: Each variety offers distinct flavors, textures, and aromas, catering to every mango lover’s palate.

Tradition Meets Modernity

Mango farming in Srinivaspur is deeply rooted in tradition, with practices passed down through generations. Today, many farms have embraced organic methods, shunning chemicals and artificial ripening agents to deliver pure, naturally ripened mangoes.

• Natural Ripening: Mangoes are harvested raw and allowed to mature on haystacks, ensuring they ripen naturally and develop their signature flavor.

• Direct-to-Consumer: With the rise of online platforms, consumers in Bengaluru and beyond can now order Srinivaspur mangoes directly from the farm, guaranteeing freshness and supporting local farmers.

The Economic and Cultural Impact

• A Way of Life: Mango cultivation is the backbone of Srinivaspur’s economy, involving thousands of farmers and workers.

• Market Dynamics: The Srinivaspur mango market is a bustling hub, with hundreds of trucks transporting mangoes to states across India, especially during the peak season from April to July.

• Challenges: Despite its prominence, the region faces challenges such as fluctuating market prices, lack of local processing industries, and unpredictable weather impacting yields. Farmers often rely on middlemen and face difficulties in getting fair prices for their produce.

Visiting Srinivaspur

If you’re a mango enthusiast, a visit to Srinivaspur during the harvest season is a sensory delight. The town comes alive with the aroma of ripe mangoes, and local markets overflow with a rainbow of varieties. Some farms even offer pick-your-own experiences, allowing visitors to handpick mangoes straight from the orchard.

The Legacy Continues

Srinivaspur’s mangoes are more than just fruit—they are a symbol of the region’s heritage, resilience, and passion for excellence. Whether enjoyed fresh, in desserts, or as juice, a Srinivaspur mango delivers a taste of tradition and the promise of quality that has made this small town a giant in the world of mangoes.

Next time you savor a juicy mango, there’s a good chance it began its journey in the sun-drenched orchards of Srinivaspur—the true mango capital of India.

[fromtheashes76-2]

[thecollectibles]

Mermay 2025 by Paul Briggs

[sinbad2021]

[najia-cooks]

Wood sorrel soup with green peppercorn and mint

The wood sorrels—sometimes called sourgrasses—are a group of extremely widely distributed edible weeds in the genus Oxalis. As their name suggests, wood sorrels have a distinctly tart flavor due to the presence of oxalic acid. The seed pods of the wood sorrels are crisp and quite sour, and are therefore sometimes called fairy pickles. Wood sorrel is a commonly foraged green which grows well in disturbed areas, woodland, lawns, and gardens; it may be used as a pot herb or a salad green, or be brewed into tea.

This recipe is for a blended soup similar to schav (Yiddish): an eastern European soup made with common sorrel (Rumex acetosa), vegetables, and smetana (sour cream)—and to potage crème d'oseille: a French soup made with sorrel or other sour, foraged greens; broth; eggs; and cream. In my version of this soup, the bright, lemony sourness of wood sorrel is deepened with garlic, tempered with a non-dairy milk, and complemented by the fresh, earthy, citrusy notes of green peppercorn. A garnish of chiffonaded mint or green onion adds some herbacious sharpness that plays well against the fresh wood sorrel.

Recipe under the cut!

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Ingredients:

50g (1 cup packed) wood sorrel

1 small sweet onion

3 cloves garlic, crushed

Margarine, to fry

Salt to taste

1 tsp ground green peppercorns

2 cups vegetable stock

1/3 to 1/2 cup non-dairy milk, to taste

1 Tbsp flour

Mint or green onion, to garnish

Instructions:

Wash wood sorrel in a bowl of water, then draw the plants out to allow dirt to sink to the bottom. Include leaves, stems, seed pods, and flowers.

In a large soup pot, melt margarine on medium-high. Fry onion, garlic, a pinch of salt, and half the green pepper until the onion is golden brown.

Add sorrel and heat until thoroughly wilted.

Add stock and simmer 10 minutes. Blend with an immersion blender.

Whisk flour into 1/3 cup non-dairy milk; add the mixture to the pot and whisk. Taste and add another splash of milk if the soup remains too sour.

Add remaining green pepper and salt to taste. Simmer another 3 minutes or so.

Garnish. Serve hot or cold.

Identifying wood sorrels

Besides common yellow wood sorrel (Oxalis stricta), procumbent yellow sorrel (O. corniculata), or slender yellow wood sorrel (O. dillenii), will also work.

All three species have leaves which are alternate (one leaf per node), trifoliate (three leaflets per leaf), and petiolate (attached to the stem by a leafstalk, rather than directly); have heart-shaped leaflets; and have yellow, five-petalled flowers. Leaflets open in the sun and close (folding downwards) at night.

O. stricta plants grow upright when very young, but are afterwards recumbent; each plant has only one root, so the stems are not truly creeping (sending down new roots at the nodes). Stems may have small hairs spreading away from the center. Flowers appear in branched clusters, usually from 5 to 7 per inflorescence. Pedicels (seed pods) are erect.

O. stricta roots once; if young and light, it is upright. If mature and heavy enough, it will lie recumbent along the rest of its length without rooting again.

O. corniculata plants are prostrate, spreading via overground stolons which root into the ground again at the nodes. Pedicels are deflexed (hanging down) or horizontal.

O. corniculata spreads along the ground; if you try to pull up a mature plant, you will note it is rooted at more than one point (if soil is available).

O. dillenii is sometimes considered a type of O. stricta. Plants are erect and may reach over a foot in height. Flowers usually appear in 2s, but there may be as many as 6 per infloresence. Stems have appressed (lying flat against the stem surface) hairs. Pedicels are reflexed (bent).

O. dillenii, upright with hairy stems and seed pods whose peduncles have a sharp bend in them, like an elbow. Leaves sometimes slightly reddish.

[beammeupplease]

René Gruau.

[malusokay]

How to Have a Love Life (from someone who actually has one)

Step 1. Set Your Standards

Because if you don’t, the universe will send you men who text “wanna hang?” at 11:52 p.m.

Know what you want, even if it’s irrational. Tall, plays piano, Catholic guilt, looks good in black. Whatever. You’re allowed.

No chemistry? No deal. A good résumé means nothing if you feel nothing. You're trying to find love, you should feel something. A spark, a shiver, or a silly smile when he texts.

He should be a bit obsessed. Not restraining order obsessed, but “sent you a poem at midnight” obsessed.

“Busy” is a myth. If he wants to, he will. If he doesn’t, he won’t. There’s no mystery.

Step 2. Prepare Yourself

Not in a “fix yourself” way. In a “become so hot and self-possessed he can’t think straight” way.

Update your social media. Post hot pics, read pretentious books, quote Sappho. Let them suffer.

Romanticise your routines. The skincare, the gym, the getting ready playlist, it’s part of the charm.

Don’t try to be chill. Be passionate, a little dramatic, slightly impossible to forget. (we hate nonchalant here.)

Have a life. Not to impress him. To survive him. Join a class, go dancing, make art. Text your friends more than you text him. You need something to come home to if it falls apart.

Step 3. How to Actually Meet Guys

Yes, unfortunately, you do have to leave the house (or at least open your DMs).

Be online strategically. The story with the books, the wine glass, the dangerous neckline? Essential.

Go places alone. Cafés, galleries, vintage bookstores. Hot people live in those.

Talk first. Say something weird. Say something dry. Say anything at all. Most guys are just relieved. He won't think you're weird, and if he does, that's useful data. You don't want someone who's scared of a girl with opinions and a personality.

Mutual friends? Ask. Being set up is underrated. Just make sure it’s not someone who still says “epic.”

Step 4. Surviving the Talking Stage

Also known as: limbo, hell, emotional roulette.

Keep texting fun. You’re not here to conduct an interview.

Match his energy, then go slightly colder. Mystery keeps the plot alive.

Don’t over-invest. He’s cute, not a life plan. Don't build an entire narrative off a playlist and three emojis.

Pull back if needed. You’re not being “too much.” You’re being someone who doesn’t beg.

Step 5. Dating 101

Congratulations. You’ve made it to the main event. Don’t panic now.

Look stunning, obviously. Even if you’re just getting coffee. Especially then.

Ask good questions. The goal is connection and psychological evaluation.

Stay unpredictable. Be kind, funny, engaging, but also allow for some silent moments. It shouldn't feel awkward.

Know when to walk away. If it’s not fun, not flirty, and not fulfilling, you can go.

Step 6. Debrief & Detox

Even CIA operatives get to talk to someone after a mission.

Tell your friends everything. Especially the ridiculous parts. Especially the unhinged texts. Your group chat is sacred.

Let them reality-check you. They love you. They see the red flags when you’re busy romanticising the beige.

Don’t skip the closure. Even if the ending was awkward or slow-fade. Name it, process it, laugh about it. Then leave it.

Step 7. If It Works Out

Not every story ends in disaster. Sometimes it actually gets good.

Stay a little delusional. You still get to romanticise it all. That’s half the fun.

Keep your identity. Don’t fold into each other like laundry. Stay weird. Keep your rituals. Be your own person with someone.

Let yourself be happy. Not suspicious. Not waiting for it to crash. Just happy. Let it feel real. You don't have to apologise for being loved. You don't have to brace for impact. allow yourself to enjoy.

Still debrief with your friends. Even in love. Especially in love. They were there before, and they’ll be there after—if it ever comes to that.

And if none of this works? Post a blurry photo in your favourite outfit, listen to Norman Fucking Rockwell, and disappear for 48 hours.

lots of love (literally) to all of you and if anyone has a question or request feel free to submit it here -> <3

also, my insta hehehe

[tilbageidanmark]

By street photographer Shirley Baker

[thecollectibles]

Mermay 2025 by Paul Briggs

[ilong4you]

Mango ginger (Curcuma amada) is a unique spice belonging to the ginger family (Zingiberaceae) and closely related to turmeric. Its rhizomes resemble common ginger but have a distinct raw mango flavor instead of pungency.

Widely used in Indian cuisine, mango ginger is a key ingredient in pickles, chutneys, sauces, and salads.

Beyond its culinary uses, mango ginger is valued for its medicinal properties. It exhibits antioxidant, antibacterial, antifungal, and anti-inflammatory activities, making it beneficial for treating digestive issues, respiratory conditions like bronchitis and asthma, and skin problems such as acne and itching. It contains an enzyme called enterokinase that aids protein digestion and improves appetite.

Ayurveda recognizes mango ginger for balancing all three doshas (vata, pitta, kapha) and using it to reduce joint swelling from arthritis and injuries due to its anti-inflammatory effects. It is also applied topically to treat dandruff and lice.

Phytochemically, mango ginger contains compounds like difurocumenonol and amadannulen with strong antioxidant and antimicrobial properties, and its starch content resembles that of turmeric and ginger. Recent studies suggest potential benefits in managing obesity, diabetes, and liver fat accumulation.

Shot at a place called Paithalmala in Kerala, India

[remanence-of-love]