Two
days back, a relative has arrived from hometown. Our guest being very courteous
by nature, he brought us some YORKHUNG(
Zanthoxylum
alatum) and SANTU-TERO (Litsea cubeba) literally
tree pepper in tanii.There may be little variation YORKHUNG/YORKHANG and SANTU/SANII-TERO. Out of my curiosity,
I browsed internet to collect more information on Yorkhung and Santu tero. It
was unbelievable, that the simple herb found in back home has such an international
market value. From various sources I came to learn that these simple seasonal
herbs have got many medicinal properties which our forefathers might have never
ever learnt. We only use these herbs in our traditional delicacies, that too
SEASONAL. These herbs are mostly harvested during April to June.
YORKHUNG(
Zanthoxylum alatum)
Wikipedia
describes YORKHUNG as herb –which has a unique aroma, and flavour that is
not hot or pungent like black, white or chili peppers. Instead, it has slight
lemony overtones and creates a tingly numbness in the mouth that sets the stage
for hot spices. According to Harold
McGee in On Food
and Cooking, second
edition, p429 they are not simply pungent; "they produce a strange
tingling, buzzing, numbing sensation that is something like the effect of carbonated
drinks or of a mild electrical current (touching the terminals of a nine-volt
battery to the tongue). Sanshools appear to act on several different kinds of
nerve endings at once to induce sensitivity to touch and cold in nerves that
are ordinarily nonsensitive. So theoretically may cause a kind of general
neurological confusion."
 |
| YORKHUNG( Zanthoxylum alatum) |
Above described
tingling sensation of YORKHUNG
is
called as hardo in Tanii, literally YORKHUNG’s running effect on the nerves
of one’s tongue. That’s why in Tanii, it is always adviced to take care
while consuming delicacies made out of YORKHUNG.
If consumer is not careful enough he/she may be ended up with AARI-AHA (difficult to breath). Taniis use this herb in delicacies
like- YORKHUNG-pillaha, YORKHUNG &
Hikhu chutney, PIKKE etc. It can be preserved for future used in dry form;
the best way is to store grinded dried YORKHUNG
in airtight container.
 |
| Dried YORKHUNG |
This herb is widely used by Orientals in their cuisines
and delicacies; its name varies from place to place:
Japanese -sanshō
Konkani - tephal
Nepali- timur
Tibetan- yer
ma
Bhutan - thingay
Korean- sancho
Sanskrit-Tejpal
English –Toothache
tree
Some unknown facts about
YORKHUNG
From various sources of internet, YORKHUNG
is a deciduous Shrub
growing up to 13ft of height. The flowers are dioeciously (individual
flowers are either male or female, but only one sex is to be found on any one
plant so both male and female plants must be grown if seed is required). That
mean the plant is not self-fertile.
 |
| YORKHUNG Shrub (Source-Wikipedia) |
The plant prefers light (sandy), medium (loamy) and heavy (clay) soils and
requires well-drained soil. The plant prefers acid, neutral and basic
(alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It
requires moist soil.
YORKHUNG has also got medicinal values to cure certain ailment and diseases like Asthma,
Bronchitis, cholera fever, Fibrositis, indigestion, rheumatism, skin
diseases, toothache etc.
- The seeds and the bark are used as an aromatic tonic in the treatment of fevers, dyspepsia and cholera fever
- The fruits, branches and thorns are considered to be carminative (controls gas formation in stomach)
- Toothbrushes are made from the branches or twigs
- The fruit contains 1.5% essential oil and it can purify water
SANTU
TERO literally pepper tree( Litsea cubeba)
 |
| SANTU TERO ( Litsea cubeba) |
If you follow this link http://www.aromatherapylifestyle.com/2009/02/litsea-cubeba-essential-oil/ one researcher named Geoth Lyth has mentioned
various medicinal properties of the santu tero. Also, other researchers from
China and Japan confirmed that SANTU TERO have carcinostatic and antitumoural
properties and have potential to treat cancer and tumours. Apart from it
numerous of medicinal properties, it is used for seasoning many Asian culinary.
It is even used in making particular flavor of pastry too. Those are the all good properties of SANTU TERO.
In Tanii, this herb is used as seasoning varieties of vegetarian and non-vegetarian food, makes chutney etc. Many other people, mostly Orientals used the same in their culinary, making aromatic oil and also used as flavours for pastries.
Some unknown facts
- Fresh SANTU TERO can make you sleepy-if consumed in large quantity.
- Both SANTU TERO and YORKHUNG are found in two form. One type is believed to be in its origin form while another is know as "Nema" bo SANTU TERO-its scent is bad, nearly smelling like PARO PAI. And about Yorkhung-its variety is same as of above mentioned. Original one is known as Yorkhung-Yorje and other type is called as SIITII-Yorkhung (Literally elephant Yorkhung, due to its larger size).
When I browsed further,
I came across this sell ad from ebay.
100% Pure Litsea cubeba Essential Oil,
Price- $11.59
Last but not the least, from various sources, I have already seen that these two herbs-YORKHUNG AND SANTU-TERO are of economical importance, now one question is coming repeatedly in my mind-can we Tanii in particular and Arunachalee in general think about cultivating these herbs? As per the climatic and soil condition requirements,Arunachal seems to be suitable in the both. I heard about the existing of some YORKHUNG trees somewhere at NENCHALYAN. And also seen local people of POTIN area cultivating SANTU-TERO in large scale. Although marketing of products could be little problematic ( due to lack of proper transportation system and storage facilities), otherwise cultivation of such herbs can earn good return to a cultivators. |
No comments:
Post a Comment