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  Edible Nuts of the World  | Nutritional Facts

Kola Nuts

Sterculiaceae is the genus

of 125 African trees called the Cola Family growing wild.  The trees are not cultivated, but they are important to millions of people all over the world

 

The most important nut crop in Africa next to the oil palm is the COLA NUT.  There is a world-wide demand for them to chew, like chewing gum.   They can also be eaten.

The fresh nut acts as a masticatory.   it tastes bitter.  Then after eating it a sense of well-being spreads through the body and a sweet taste is in the mouth.  This makes and food or beverage taste sweet.   The effect is physiological.  Caffine is present in the nut and stimulates the body like coffee does.  As the nut dries, the kolanin is acted upon by an enzyme and gives rise to formation of kola-red - a compound similar to phlobaphene.  This is another stimulant.  Older nuts lose the stimulant value of the kolanin and habitual users only seek fresh nuts.

Heritiera littoralis

A low growing tree found in the warmer coasts of the Indian and Pacific Oceans.   The seeds are eaten with fish but a slightly poisinous so they must first be treated with soaking in cold water.

pterygota

A tree found in India and Burma.  The seeds are rumored to be eaten as a substitute for opium, but this is not confirmed.

      

 

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Chocolate Caramels

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2-1/2 cups sugar
1 cup corn syrup
1 cup water
1 cup light cream
1 cup butter 2 sticks)
3 squares unsweetened chocolate
1-1/2 oz piece parafin cut into small pieces (1-1/2" squares)

Combine all ingredients into a 4 quart heavy saucepan.  Stir and cook over medium heat until sugar is dissolved and butter and parafin are melted.  reduce heat to low, stir occasionally, until mixture reaches 240 degrees. (about 40 minutes)

Continue stirring continuously and vigorously to prevent scourching, to a firm ball stage. (248 degrees).  (another 20 minutes)

Remove from heat and pour into a lightly buttered 9" square pan.   When candy gets firm, mark into 3/4" strips with a knife.  When candy is cool and firm (about 3 hours) cut into strips, remove strips from pan, and cut into squares.  wrap individually with waxed paper.  Makes about 120 caramels or 2-1/2 pounds.

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Little known facts

Caramel and Butterscotch are made in similar ways to toffee, as is fudge. The difference is in the degree of boiling temperature and the ways in which they are cooled. This whole process uses high-heat to convert sugar. Crystallization, graininess, and whether it is brittle or smooth are simply variations of this process.

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