Description of a subtropical plant where the prickly chili-bukha is widespread. Composition and calorie content, useful properties of fruits. Who shouldn't use them. Culinary recipes. In addition, the components of the prickly chilibuha have the ability to inhibit and stop the division of cancer cells. They also enable people to fight drug and alcohol addiction.
Contraindications and harm of emetic
The use of prickly chilibuhi should be approached with extreme caution. The fruits include ingredients that can provoke a strong allergic reaction.
The prickly chillibukh can cause serious harm in the following situations:
- Individual fruit intolerance … There is a rash, red spots, itching, burning and flaking of the skin. The body temperature begins to rise, a stuffy nose, a headache, and swelling of the mucous membranes. Stool problems appear.
- Bronchial asthma … Spasms of small bronchi, as a result, coughing, wheezing, shortness of breath occur. The flow of air during breathing is impaired, and there is a feeling of tightness in the chest. Cyanosis of the skin is observed.
- Hypertonic disease … A feeling of throbbing in the head, chills, anxiety, facial flushing, nosebleeds and decreased visual acuity. In addition, "flies" flash before the eyes.
- Atherosclerosis … Violent noise in the head, pressing pain in the chest and left forearm. At the same time, breathing is disturbed and general weakness is felt.
- Angina pectoris … The components of the fruit can increase heart rate, increase blood pressure, and trigger panic attacks. There is a constricting pain behind the sternum.
- Hepatitis … Headaches appear, the temperature rises, appetite disappears, bilirubin increases, and the color of urine darkens.
- Acute and chronic nephritis … The volume of urine decreases, there is a constant feeling of thirst, frequent headaches and general malaise. Swelling and diarrhea also appear.
- Hyperkinesis … The chemical composition of the fruit provokes tremors of the limbs, nervous tics, arrhythmic fascicular twitching, uncontrolled closing of the jaws or opening of the mouth.
- Tendency to seizure … Possible involuntary urination, defecation, impaired breathing and local neurological symptoms, tension of the occipital and facial muscles.
- Basedow's disease … Fatigue, sleep disturbances, increased tendon reflexes, sweating and heart palpitations. Peripheral edema and chronic heart failure also occur.
- Pregnancy and lactation … It is not known how the chemical composition of the fruit will affect the development of the child, so it is not worth the risk. He is likely to have an allergic reaction.
As can be seen from the detailed list of contraindications, you should be more careful with prickly chilibuha. And even better, if you visit a qualified specialist's office and determine how the chemical composition of the fetus will affect the body.
It is not recommended to consume more than 30 grams of chilibuha prickly pulp at a time, as it can cause nausea, accompanied by vomiting, convulsions, dizziness and even loss of consciousness.
How do you eat the fruits of chilibuhi prickly?
The local population often uses the ripe fruits of the plant. Seeds are not added to food, as they include poisonous strychnine.
The pulp of the fruit is used in the confectionery industry. It can also be dried, preserved in the form of jam and preserves.
In order to increase the appetite of patients, a tincture is made from prickly chilibuha. It should be taken in drops as the solution is very concentrated. Sometimes injections are used. Freshly squeezed juices are made from prickly chilibuha, compotes and alcoholic drinks are brewed. It can also be consumed unprocessed. The fruits are excellent thirst quenchers.
Monkey orange recipes
Chilibukha prickly harmonizes perfectly with other sweet and sour fruits. It is often added to fermented milk products. The flavor of the fruit can be enhanced with cinnamon, lemon balm, vanilla, ginger, cardamom, nutmeg, star anise, coriander, cloves and black pepper. The fruits are part of the traditional dishes of North and South Africa.
Below are some interesting and unusual recipes with barbed chilibuha:
- Lemon cakes … Preheat the oven to 200 degrees. Rub the lemon zest on a fine grater. Then it is cut and the juice is squeezed out of half. 150 grams of flour is combined with 2 teaspoons of sugar and a pinch of chopped sea salt. Then add 70 grams of softened butter, chicken egg and zest. Grind the dough into crumbs. Then it is evenly distributed over the baking dish and placed in the oven for 10 minutes. Beat 20 grams of barbed chili-bukha pulp with a blender with 2 chicken eggs and 4 tablespoons of sugar. Then add 100 grams of coconut flakes, lemon juice, 4 tablespoons of flour and a teaspoon of baking powder. Stir until smooth. Then a layer of filling is spread on the baked dough, the oven temperature is lowered to 185 degrees. Bake for half an hour. The finished cakes are cut into cubes and sprinkled with powdered sugar.
- Tropical smoothie … 2 bananas, peeled and cut into slices. Add to the blender bowl 30 grams of prickly chilibuha pulp, 225 ml of coconut milk, 125 ml of vanilla yogurt and a tablespoon of honey. Beat until smooth. Poured into glass glasses, sprinkled with coconut and served.
- Cake "Pavlova" … The oven is preheated to 160 degrees. In a container with a mixer, beat 4 proteins with a pinch of salt. Continue until a thick foam forms and the sugar dissolves. Then add 2 teaspoons of corn flour and a teaspoon of vinegar. The contents are spread on a baking sheet and baked for about an hour, until the meringue hardens. Next, the dessert is allowed to cool. Whisk 500 ml of cream and spread it over the cake. Before serving, the dessert is decorated with prickly chilibuhi pulp and strawberries.
- Cottage cheese casserole … In a container, combine 250 grams of soft fat-free cottage cheese and 300 grams of crumbly. Then add a chicken egg and 4 tablespoons of sugar. Strain 20 grams of barbed chilibuha pulp into a separate plate. 2 tablespoons of starch are diluted in it and poured into the curd mass. The dough is laid out in a baking dish, sprinkled with walnuts and baked at 200 degrees for about 30-40 minutes. The prepared casserole is poured with whipped cream and garnished with slices of prickly chilibuhi.
- Punch … 300 ml of white rum is combined with 20 grams of prickly chilibuha pulp and 150 ml of orange juice. Cover with cling film and place in the refrigerator for an hour. Ice cubes are thrown into tall glasses and poured in a 1: 1 ratio of lemonade and a mixture with rum. Decorated with mint petals and orange slices.
To make a chocolate meringue cake, preheat the oven to 180 degrees. 130 grams of 70% dark chocolate is melted in a water bath with 26 grams of butter. Beat 5 separated egg whites with a mixer with a pinch of salt. And the yolks are whipped white with 260 grams of sugar. Then melted chocolate and 78 grams of coconut are poured into them. Alternately, begin to add 78 grams of flour combined with 2 teaspoons of baking powder and whipped egg whites.
The dough is kneaded until smooth. Then it is laid out in a baking dish and baked for half an hour. Cut the prepared biscuit into 3 parts. Next, set 125 degrees in the oven.
Beat 5 whites and gradually add vanilla sugar. Continue the process until white stable peaks appear. Next, the cream is placed in a pastry bag and deposited on a baking sheet in a spiral. Bake for about an hour.
Meanwhile, a Kurd is being prepared. 30 grams of the pulp of the prickly chilibuha are rubbed through a strainer. Add 100 grams of sugar, a tablespoon of starch and two tablespoons of cold water to the resulting juice. The mixture is put on a small fire, kneaded thoroughly until thickened. Then remove from heat, add a chicken egg and return to the stove again. Cook for about 3 minutes. Next, 117 grams of butter is added to the Kurd and kneaded thoroughly. The resulting cream is covered with cling film, allowed to cool slightly and placed in the refrigerator.
After that, chilibukha prickly is mixed with 70 grams of sugar, brought to a boil and sugar dissolves. The oven is heated to 170 degrees. Beat 4 squirrels with a pinch of salt and gradually add sugar. 90 grams of dark chocolate is melted in a water bath with 42 grams of butter. Allow the mixture to cool. Then add the yolks, protein cream and mix until smooth. Spread in a thin layer on a baking sheet. Bake for 10 minutes. The biscuit is left to dry for several hours. After that, it is rubbed on a coarse grater to be used later for dusting the dessert.
And, finally, the final phase of the cake assembly. The bottom cake is placed on a dish, poured with prickly chilibuha syrup and covered with a layer of Kurd. Next comes a layer of meringue, then cream again. This sequence is repeated. Cover with a chocolate crust and pour over the syrup. Grease the top of the cake and sides with whipped cream and sprinkle with cooked biscuit crumbs. The cake is served with tea or cocoa.
Interesting facts about the barbed chilibuch
Chilibuha prickly is also called monkey orange, as baboons and macaques often feed on its fruits. And the leaves of the tree are included in the diet of antelope (wildebeest, impala, cannes) and elephants.
Strychnine is an indole alkaloid that was first isolated by the French pharmacists Cavent and Peletier from the seeds of the prickly chilibuha in 1818. It belongs to extremely dangerous substances and was even used earlier as a means of deratization. A few milligrams of it can make breathing difficult and cause muscle tension, and a couple dozen - death. This alkaloid is 2 times more toxic than potassium cyanide. It is one of the most bitter ingredients known to man. This is felt even with a ratio of 1: 1,000,000 to water. Microscopic ingestion of strychnine into the gastrointestinal tract provokes a gag reflex. So it is almost impossible to poison them. Hence another, not very appetizing name for chilibuhi - vomit.
Oddly enough, but the poison of chilibuha prickly is not toxic to newborn babies.
Now the plant is added to drugs that facilitate the conduction of excitation in the interneuronal synapses of the spinal cord.
Seeds of prickly chilibuha are harvested for medicinal purposes. They are harvested when they are fully ripe (mid-autumn). Immature or rotten ones are thrown away immediately. The seeds are extracted from the pulp by boiling for a long time. Then dried at 60 degrees. A quality product acquires a silky-shiny surface and a yellow-gray color. It is stored for no more than 2 years in a dry and warm place. Several thousand years ago, the locals of Malaysia mixed chilibuhi juice with other poisonous plants and thus poisoned their enemies. In addition, the leaves of the tree were used by shamans and healers for various rituals. They were supposed to be endowed with magical powers.
In Vietnam and India, before the battle, warriors dipped their arrows into the poison of the prickly chilibuhi. Wounds inflicted, even minor ones, quickly killed opponents.
Criminals on the island of Java were killed by a sophisticated method. They were wounded with a dagger soaked in the poison of chilibuhi and waited for them to die in terrible agony.
To prepare the poison of the vural, the seeds, branches and roots of the prickly chilibuha, as well as the poisonous strychnos were boiled in a pot of water. At the final stage, scorpions' tails were thrown and snake venom was added. Willingness was confirmed by fainting or even the death of the cook, who inhaled the vapors of the mixture. If this did not happen, then she was severely punished for a poor-quality recipe.
European pharmacists learned about the medicinal properties of prickly chilibuha only in the 16th century.
Strong wood is used in joinery work. It is used to make handles for tools, poles for dwellings and weapons. The canvases are decorated with various carved patterns and paintings.
The fruit is pitted, dried and used as a box for musical instruments (such as marimba).
Watch a video about the barbed chilibuch:
Store the fruits of prickly chilibuha in the refrigerator. They can also be frozen for a long time. When choosing fruits, you should pay attention to the surface. It should not have cracks, dark spots and putrefactive changes.
