History of Jamaican Coffee

Written by Randy Wilson

The history of Jamaican coffee begins half a world away in France in 1723 when King Louis XV sent three coffee plants torepparttar French colony of Martinique, some 1200 miles torepparttar 144779 SW of Jamaica. Five years later in 1728repparttar 144780 governor of Jamaica, Sir Nicholas Lawes, received one coffee plant as a gift fromrepparttar 144781 Governor of Martinique. The plant took root with vigor and only nine years later, in 1737, coffee exportation began with an initial shipment of 83,000 lbs. The Jamaican coffee industry was born.

Coffee plants thrive inrepparttar 144782 naturally potash, nitrogen and phosphoric acid rich soil of Jamaica. Coffee trees prefer high altitudes and are perfectly suited forrepparttar 144783 mountain slopes that are otherwise unsuitable forrepparttar 144784 other agricultural endeavors such as sugar cane, banana, cocoa and citrus, none of which, interestingly, are native torepparttar 144785 island yet vital torepparttar 144786 economy of Jamaica.

Coffee is grown in all parts ofrepparttar 144787 island and at all elevations, however,repparttar 144788 finest Jamaican coffee comes from an area onrepparttar 144789 eastern side ofrepparttar 144790 island, just north of Kingston inrepparttar 144791 Blue Mountains known, appropriately enough, asrepparttar 144792 Blue Mountain Region. Coffee grown outsiderepparttar 144793 Blue Mountain Region is referred to as Jamaican High Mountain, which is comparable in body and balance but tends to be a bit more acidic torepparttar 144794 refined tastes ofrepparttar 144795 connoisseur. Lower grown coffees are referred to as Blue Mountain Valley coffees, they are medium bodied, delicate to bland in flavor and rather rich in acid.

Many Jamaican coffee brands claim their product is Jamaican Blue Mountain but in fact may be a Jamaican High Mountain or even a Blue Mountain Valley variety and is only milled withinrepparttar 144796 boundaries ofrepparttar 144797 Blue Mountain Region.

How to Cook without Water

Written by Helen Porter,

At simplyKitchenware.com , we are often asked aboutrepparttar problem of cooking without water. Nobody likesrepparttar 144711 smell of burning food, andrepparttar 144712 most obvious response torepparttar 144713 pan drying out is simply to add more water. However, this is not alwaysrepparttar 144714 best solution. Over hydrating your ingredients is actuallyrepparttar 144715 fastest way to diluterepparttar 144716 taste - and bland food is a dish best not served at all, not to mention you run a real risk of damaging your expensive cookware!

The solution? At www.simplykitchenware.com ,repparttar 144717 answer to this question is broken down into several steps you should follow if you want to cook without water, without either ruining your ingredients or damagingrepparttar 144718 pan.

Always userepparttar 144719 right pan Selectrepparttar 144720 utensilrepparttar 144721 food will most nearly fill, as air pockets - created by using pans too large forrepparttar 144722 food quantity will destroy vitamins - dry out food and possibly burn and damage your pan. Our recommendation : Never use more than 2/3 ofrepparttar 144723 pan capacity.

Rinse prepared food and vegetables This is important for two reasons. First of all it removes harmful chemicals and secondly it allows enough water to cling torepparttar 144724 food to mix withrepparttar 144725 natural juices, which will help to getrepparttar 144726 waterless nutritional cooking process started.

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