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Muzhegon flower: folk signs

Muzhegon is a flower, signs of which say that it has the ability to influence women's happiness. Some of the plants prevent a girl from having a soul mate, others drive out an existing spouse. This property is attributed to several types of plants, so it is advisable for a woman who wants to have a husband to know them and not keep them at home.

It is customary to attribute many mystical properties to houseplants.

What does a muzhegon look like?

The properties of muzhegon are attributed to vines. It is also believed that a young woman should not grow cacti, otherwise she will not get married. A cactus in the house of an already married couple means the husband’s alcoholism. They are credited with the ability to drive out husbands and different types ivy. This belief also comes from Ancient Greece. At first, this flower was considered to attract men, but Hera, the wife of Zeus, who did not like ivy, changed her opinion about it.

Ivy is considered one of the muzhegon plants.

A feature of the muzhegon plant is not only creeping and long shoots, but also an alternate rather than paired arrangement of leaves. Unmarried girls are not recommended to keep Uzambara violets at home, they interfere with happiness, however, ladies who have a husband can grow violets to preserve the family.

Similar signs are taken into account by many women to this day, although if you really like the plant and suit your zodiac sign, then there is nothing wrong with keeping it at home. Return to contents

The most common muzhegons

The following list will help you find out indoor flowers who are muzhegons. These are the most common plants to which such negative characteristics are attributed.

According to signs, the monstera provokes quarrels in the house.

1. Scindapsus. It is considered the main muzhigon plant. It has long creeping shoots and leaves that are shaped like a heart, and according to another version, a male organ. There are varieties with dark green leaves, as well as variegated ones with spots of yellow or white. It is believed that the flower takes strength from a man. Scindapsus is unpretentious in care; it is often used for decoration. government agencies, but this vine is also found in houses. For rapid growth, it requires support; a rope stretched along the wall or a lattice installed will do.
2. Monstera. A powerful vine with incredibly beautiful large leaves. It is not recommended to keep a monstera at home at all; it is believed that this flower is capable of taking energy. Some signs suggest that this vine is the cause of quarrels in the house.
3. Chinese rose. beautiful bush With bright colors. It can easily grow at home and will not affect its atmosphere, if you do not scold your husband for accidentally breaking branches.
4. Ivy. Wax ivy is dangerous, but ordinary ivy can also cause discord in the family. Wax represents beautiful plant with dense leaves and fragrant flowers. Its shoots are fragile, the plant needs spraying. Heder ivy, which has small variegated leaves, often grows in homes. It needs support, but can grow in hanging planters. It clings to the support using aerial roots. In addition to the properties associated with omens, ivy is poisonous; this is important to consider if there are children and pets in the apartment.

Cissus, some types of palm trees, Dieffenbachia are also considered indoor flowers. Dried bouquets should not be kept in the house either.

Vanilla is a genus perennial vines of the Orchidaceae family, the capsule fruits of which are also called vanilla and are used as an aromatic spice. The plant is native to Central America and Mexico, but in modern world More than half of the world's spice production comes from Madagascar, as well as Indonesia and China. In ancient times, vanilla fruits were used as money, and the Aztecs collected taxes with them. From the mid-16th century, the spice became known in Spain, Italy, Austria, and in the rest of Europe from the beginning of the 19th century.

Vanilla is still one of the most expensive spices on the world market. This is due to the long technological process processing, and the complexity of growing fruits. An artificial substitute for a natural product, vanillin, was created as a budget alternative. Real vanilla has high cost and is used for cooking only expensive types chocolate, desserts and luxury perfumes. Product High Quality retains its aroma for more than 30 years and its consumption for aromatizing the product is negligible due to its strong, rich aroma. For example, to flavor 1 kg of regular sugar, just place it in closed jar with 1 cm of vanilla pod - you get natural vanilla sugar with a persistent aroma for sprinkling baked goods and making desserts.

Calorie content

The calorie content of 100 g of ready-to-eat vanilla beans is approximately 287 kcal. If the spice is used as part of sugar or powdered sugar, then, of course, the calorie content of such a mixture is the calorie content of sugar (399 kcal).

Nutritional value per 100 grams

100 grams of vanilla boxes (or pods, as they are commonly called) contain 1.2 g of protein, 0.1 g of fat, and 12.6 g of carbohydrates. Small amounts contain B vitamins, vitamin A, as well as some micro- and macroelements (potassium, calcium, magnesium, iron, zinc).

Since vanilla is used in negligible quantities, it the nutritional value does not play a special role in nutrition. Its unique aroma comes first. The aromatic substance that gives the spice its characteristic smell, the aldehyde vanillin, is contained in an amount of 1.5–3%, depending on the variety and technology of preparation of the fruit.

Beneficial features

1. Vanilla is known not only among cooks and healers - even poets praise its aroma. Vanilla scent has a calming effect on nervous system, causing a feeling of security, comfort and coziness.
2. Eating vanilla effectively relieves spastic pain in colitis, intestinal colic, and inflammatory diseases of the large intestine, as it has a calming, carminative, and regenerative effect.
3. Vanilla normalizes the acidity of gastric juice, which makes it useful in the treatment of gastritis and other pathologies of the gastrointestinal tract.
4. Known beneficial influence vanilla for various types of hormonal disorders.
5. This exquisite spice (when consumed regularly in small doses) stabilizes blood sugar levels.
6. Addition to the diet is recommended for women with cycle disorders, severe premenstrual syndrome, increased nervous excitability, depressive and asthenic conditions.
7. Vanilla increases appetite and gastric secretory function, improves sleep, neutralizes the effects of harmful substances on the body, including alcohol.
8. With regular consumption of natural vanilla, a persistent aversion to alcoholic beverages develops. This has long been used by representatives traditional medicine in the treatment of alcohol dependence and had a lasting positive effect.
9. The psycho-emotional effects of the spice are widely known. Natural vanilla is a strong aphrodisiac that awakens libido in both men and women. For this purpose, it is added to massage creams, aromatic baths, perfumes and other perfume products.
10. In addition, vanilla will help make the skin smoother, more elastic, and eliminate fine wrinkles and acne.

Considering that vanilla has a very strong aroma, it should be used with caution for pregnant women and small children (under 7-8 years old), as well as for those with individual intolerance.

Until now, to this day, to this day, today, now, until now, until now, until now, to this day, to this day, to this day, bringing, hitherto, still, and now, as before, everything, hitherto Dictionary of Russian synonyms. to this day called... Synonym dictionary

To this day- Razg. Until now. I spent minutes asking myself: is it worth talking about this? And with renewed confidence I answer myself: for this is a tenacious, vile truth, it has not died out to this day (M. Gorky. Childhood) ... Phrasebook Russian literary language

to this day- to this day (until now) ... Together. Apart. Hyphenated.

to this day- every day... Russian spelling dictionary

to this day- (still) … Spelling dictionary of the Russian language

And this day is not without tomorrow. See COSHIN VANITY... IN AND. Dahl. Proverbs of the Russian people

Cm … Synonym dictionary

Dictionary Ushakova

1. THIS, this, this (declension see §69), place. decree. (bookish obsolete, rhetorician, official, now ironic). This. This time. To this day. Until now. Until now. Until now. Until now (meaning until the present time it has been preserved in general use,... ... Ushakov's Explanatory Dictionary

Books

• To be a person Strokes to the portrait of a contemporary from whom from childhood to this day I learned and continue to learn life, Yakhnin E. Category: Biographies of scientists
• Strokes to the portrait of a contemporary, from whom from childhood to this day I studied and continue to learn life, Yakhnin Evgeniy Davydovich, The book is intended for a wide range of readers interested in the life of Russia in the last century. They will meet scientists, military men, artists, doctors, teachers, historians and others... Category: Memoirs Publisher:

Vanilla

Fruits (pods) climbing plant(lianas) of the orchid family. There are two botanical species Vanillas that are used in cultivation to obtain spices are Vanilla planifolia and Vanilla rotropa. The first produces several cultivated varieties of vanilla best quality, with long pods of 20-25 cm, the second - short pods of lower quality.
Homeland - Mexico and Central America. This spice is cultivated in many Caribbean countries (Jamaica, Haiti, Guadeloupe, Martinique), in the tropical part South America(especially in the Guianas), Ceylon, Malaysia, Madagascar, Reunion, Seychelles, Comoros, Mauritius and Polynesia - Tahiti and Hawaii. The main production of vanilla is currently concentrated on the islands of Reunion and Madagascar (50 percent of world production).
Before turning into a spice, vanilla pods undergo a rather lengthy processing: they are picked immature, when they are odorless, immersed for 20 seconds in hot water(80-85°C), then fermented for a week in wool blankets at a temperature of 60°C, as a result of which the pods acquire aroma and Brown color; after this, from one to several months, the vanilla is dried on outdoors, in the shade, until it appears on the pods white coating. It is clear that during processing the quality of vanilla can be improved or deteriorated, therefore in international trade it is customary to distinguish eight varieties of vanilla, taking into account all combinations of its natural and acquired qualities (exquisite long, beautiful long, quite fine, good, beautiful short, etc.) .
The capriciousness of vanilla as a crop, the need for its artificial pollination, as a result of which only 50% of flowers produce pods, as well as the duration of its processing have led to the fact that vanilla to this day remains one of the most expensive spices on the world market. The high cost of vanilla has prompted a number of countries to produce its artificial substitute - vanillin. However, this replacement is far from complete, since the delicate aroma of real vanilla depends not only on the presence of chemically pure vanillin, but also on a number of additional substances. Thus, often fruits containing less vanillin smell more pleasant and stronger than fruits with a high percentage of vanillin. Apparently, the subtlety and persistence of the aroma of real vanilla is not associated with vanillin, but with a very aromatic oily substance contained in vanilla, the composition of which has not yet been studied.

,

Finished vanilla pods (sticks), usually 10 to 20 centimeters long, should be soft, elastic, slightly curled, oily to the touch, dark brown, sometimes even black-brown in color. Pods the best varieties covered with a coating of whitish crystals. Light-colored and open, cracked or brittle hard sticks mean that the vanilla is of poor quality, it is half-exhausted due to improper preparation or storage. The persistence of the scent of the best varieties of real vanilla is amazing. There are cases when vanilla fruits completely retained their aroma (with proper storage) 36 years after manufacture. At the same time, poor varieties of vanilla quickly break down and lose their aroma, especially in unfavorable environments. Some varieties of vanilla smell not of vanillin, but of heliotrope, since the aroma carrier in them is piperonal (heliotropin). These varieties are considered less valuable in trade
Vanilla is the youngest of the classic spices. True, in Spain, Italy, Austria it became known from the middle of the 16th century, but in other European countries much later - in early XIX centuries, and was initially used only in an extremely narrow, refined circle. This is a true “aristocrat” even among classic spices. In addition, the range of use of vanilla is limited to confectionery and sweet dishes, and here, too, vanilla occupies a privileged position as a spice used to flavor the most expensive confectionery products: chocolate and cocoa-containing products, biscuits and sponge dough products, creams, fillings, nut cookies . Vanilla is also used to make liqueurs.
Vanilla is much less often introduced into other sweet dishes (compotes, jellies, mousses, soufflés, parfaits, puddings, curd spreads, some types of jams), but their aromatic qualities are significantly improved. In all of the above cases, they usually use vanillin rather than real vanilla.

Vanilla is introduced into the product either immediately before heat treatment (in dough), or (more often) immediately after it, into a dish that has not yet cooled (in puddings, soufflés, compotes, jam, etc.), and into cold dishes (for example, curd pastes) - after their preparation. Biscuits and cakes are soaked in vanilla syrup after baking. The method of adding vanilla to the product is as follows.
Part of the vanilla stick is thoroughly ground in a porcelain mortar with powdered sugar, gradually adding sugar until all the vanilla is ground, and then this vanilla sugar is mixed into the cream, paste or sprinkled on the finished product (dish).

The standards for vanilla consumption are relatively small: from 1/20 of a stick or more per serving or 1/4 of a stick per kilogram of products put into the dough.
To prepare vanilla sugar, one vanilla stick is enough for 0.5 kilograms of sugar.
For sprinkling some confectionery products, you can prepare vanilla sugar of a lower concentration, for which you just need to store vanilla sticks along with powdered sugar in one jar: the sugar will be saturated with a fairly strong smell of vanilla.

. V.V. Pokhlebkin. 2005.

See what "Vanilla" is in other dictionaries:

Vanilla ... Wikipedia

- (from Spanish vanilla pod). A natural spice with a subtle, delicate aroma, used in confectionery. The homeland of vanilla is Mexico. Vanilla was first brought to Europe at the beginning of the 16th century. Originally used exclusively for... Culinary dictionary

- (French vanille, from Spanish vanilla pod). Spicy American fruit; so named because the seeds of this plant are enclosed in small pods. Dictionary foreign words, included in the Russian language. Chudinov A.N., 1910. VANILLA fragrant... ... Dictionary of foreign words of the Russian language

VANILLA- the fruit of a tropical plant of the same name; has the appearance of a pod box. Inside the pod there is a very aromatic brown mass of small seeds (vanillin). In addition to vanillin, vanilla also contains other aromatic substances. So that vanilla doesn’t... ... Concise Encyclopedia household

vanilla- and, f. vanille f., it. vaniglia, German Vanille Spanish vanilla. 1. A tropical plant, as well as a fruit (pod) and an odorous substance extracted from it, used in cooking. Sl. 18. Chocolate is a composition made from a nut, as it is called, which grows... Historical Dictionary of Gallicisms of the Russian Language

Vanilla- Vanilla: on the left is a part of the stem with an inflorescence, a leaf and an aerial root; on the right are stems with fruits entwined around a support. VANILLA, a genus of evergreen vines (orchid family). Terrestrial or epiphytes (settled on the trunks and branches of other plants),... ... Illustrated Encyclopedic Dictionary

vanilla- odorous: a general form; b flowering branch; in fruits. vanilla (Vanilla), a genus of terrestrial or epiphytic plants (lianas) of the orchid family. About 100 species, in the tropics of both hemispheres, of which in Latin America about 50. More Aztecs... ... Encyclopedic reference book "Latin America"

vanilla- Vanilla. vanilla (Vanilla), a genus of evergreen vines of the orchid family. Plants with fleshy, elongated oval leaves and greenish-white flowers. Fruit pod, length 15 25 8. About 100 species in the tropical forests of both... ... Encyclopedic reference book "Africa"

A genus of plants in the orchid family. Terrestrial or epiphytic vines. OK. 100 species, in the tropics; Several species are cultivated there for their fruits containing vanillin... Big Encyclopedic Dictionary

VANILLA, vanilla, many. no, female (French vanille). 1. South American plant (bot.). 2. Dried aromatic pod of this plant, used. like a spice. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary

VANILLA, and, female A tropical plant related to the orchid, as well as its fruits (pods), used. as a spice and in perfumery. | adj. vanilla, oh, oh. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary

Books

• Vanilla, Nedzhma, She who calls herself Nedzhma (her real name will always be shrouded in mystery), talks about what is required to remain silent in her society. Nedzhma writes about sensual love. With her help… Category: Fiction and related topics Series: Publisher:

TUSPAN, July 17 - RIA Novosti, Elena Kargina. Tropical forest near the city of Tuxpan in the state of Veracruz on the Gulf Coast. The thermometer shows 30 degrees Celsius and almost 90 percent humidity. Practically ideal conditions for growing one of the most expensive spices in the world - vanilla.

“To grow vanilla, you need three things: warmth, moisture and love,” laughs David Cabrera, director of The Mexican vanilla plantation. Under natural conditions, you still need a tree: in fact, vanilla is a vine from the orchid family, and the so-called guardian trees provide it with the necessary shade and Greenhouse effect. “In Veracruz, we most often use citrus fruits or trees called pichoco or acahual for this purpose, but lychee or mango, for example, are not suitable,” explains Cabrera.

However, you can do without companion trees. The plantation grows trial "beds" of vanilla using the hydroponics method. Vanilla is located on the rods not vertically, as in nature, but horizontally - this is more convenient for harvesting. New method should not only simplify the process of growing vanilla, but also increase the productivity of the plantation.

“On the world market, a kilogram of vanilla now costs about $600, and buyers are willing to pay. The problem with Mexican vanilla companies is that they produce too little of it here,” Cabrera complains.

Aztec delicacy

But Mexico is the birthplace of vanilla and has been used here since ancient times. Even before the arrival of the Spaniards, the Totonacs, Aztecs and Mayans added vanilla to a chocolate drink (which was available only to the nobility) and used it as a means of payment, including taxes. They called it xahanat - “black flower”.

They say that he the last Emperor Aztec Montezuma treated Cortez to hot chocolate with vanilla, served in golden goblets. It is not known what impressed the Spaniards more, but it was Cortez’s people who introduced Europe to this spice, which then cost fabulous money. From Spain, vanilla came to France, England, and then throughout Europe, including Russia.

For almost three hundred years, the only vanilla exporting country was Mexico. All attempts to grow it in other places ended in failure, since only in Mexico were there endemic bees and hummingbirds that pollinate this plant. It is believed that it was only in the mid-nineteenth century that the method of pollinating vanilla by hand was discovered almost by accident by a twelve-year-old slave boy living on Reunion Island.

Since then, Mexico has lost its leading position in the volume of vanilla cultivation - now its main supplier in the world is Madagascar, and the largest consumer is the United States.

"Vanilla Wedding"

However, Mexican vanilla is still considered the best, largely due to its sweetish spicy aroma with notes of tobacco and leather. The country produces 450-500 tons of vanilla per year, 80% of which is exported. The main regions of Mexico where this plant is grown are the states of Veracruz and Puebla.

Vanilla is usually planted in the spring. It grows very quickly and can add up to 1 meter per month, and in the third year of life, in March-May, the vine begins to bloom. These large yellowish flowers with a sweet scent bloom for only one day, so it is very important to pollinate them on time. Despite the presence of bees and hummingbirds, Mexican vanilla plantations today also rely on hand pollination, a rather complex process.

“Workers who pollinate vanilla must prepare for this: do not engage in sexual relations on the eve of work, wear white, festive clothes, and be in a festive mood. Pollinating vanilla is a special event,” says Cabrera.

This process is sometimes called a "vanilla wedding." Vanilla is a hermaphrodite plant, and in order to pollinate it, workers must use a special stick to remove the membrane between the “female” and “male” parts of the flower.

Flowers bloom early in the morning and wither in the evening, and in order to avoid overheating and dehydration, you need to have time to pollinate the plant between 6 and 11 am. An experienced worker manages to process 1000-1500 flowers per day. As a rule, women do the pollination.

Over the next seven to nine months, a vanilla pod with small black seeds grows - the main treasure of this plant. Its length is 15-30 centimeters in length, and its weight is about 20 grams. When the pod has become sufficiently hard, but is still green, it is collected - also by hand.

And then the real magic begins. The green vanilla pod does not have its own special smell and does not impart flavor to products. Therefore, according to the director of the plantation, now the main part of the work begins - to properly dry the vanilla. As Cabrera clarified, it is first dried at a temperature of 60 degrees for two to three days, then the liquid remaining in the plant is gradually removed over three months at a temperature of 40 degrees. For the next few months, the vanilla is stored in a dark room, constantly checking the humidity level, which should be below 27%. Vanilla, like good wine, needs to sit before it begins to generously share its aroma and taste.

Natural vs synthetic

“Our vanilla is bought by chefs of the most famous restaurants in Mexico, manufacturers of expensive chocolate, hotels, and we also sell it to stores in the form of dried pods and essence,” notes Cabrera. The company operates not only in Mexico, but also supplies products to the USA, European countries, and even Asia. For example, one Japanese perfumer buys only one kilogram of vanilla here - but every year. Yes, it’s not much, but it’s enough for him to produce his perfume, says the agency’s interlocutor.

Several years ago, the company participated in a specialized exhibition in Russia, hoping to enter the Russian market.

“We would like to sell our vanilla in Russia, but so far we have not succeeded. It is too difficult. Therefore, we are still looking at closer markets,” Cabrera explained.

The demand for vanilla in the world is constantly increasing, and with it new records and prices for this spice are being set - thanks to the tropical cyclone that hit Madagascar and the increase in demand from world giants Food Industry, including Nestle and Hershey. Meanwhile, according to Mexican experts, about 99% of vanilla flavors used in the world are synthetic. This means that they are noticeably different from natural ones - scientists from no country have yet managed to achieve complete identity of the aroma.

Meanwhile, Mexican experts are sounding the alarm: too many factors have a negative impact on the cultivation of the “Mexican orchid”. This includes climate change (rising temperatures prevent fruits from developing), heavy rains that destroy crops, insufficient support state, the reluctance of young people who prefer to leave for big cities, do this traditional look activities. Where the Totonacs grew vanilla for centuries, they now prefer another “gold”: all attention is paid to oil production, and agriculture has faded into the background. Much cheaper synthetic vanillin has appeared - surprisingly, in Mexican supermarkets it is found almost more often than natural vanillin, and costs several times less, although it bears a very vague resemblance to real vanilla extract.

However, in last years in Mexico, as in the rest of the world, everything more people prefer to buy natural products, organic stores are never empty, despite the prices. And this means that Mexican vanilla there is every chance to take its rightful place in world cooking, perfumery and cosmetology.