ONE DEAD CHILLED.

 

Picture by: Maria de la Luz Morales.

By: Maria de la Luz Morales


One of the Mexican traditions that I like and that just happened recently, is the day of the dead, by the dazzling colors that gives the confetti to the altars that are placed in most Mexican homes, that smell so delicious orange and cinnamon to spread the bakeries to get their furnaces that exquisite pan de muerto, sprinkled with sugar or sesame and almost always accompanied with a thick chocolate champurrado as they usually do grannies.

Also it is very exciting to decorate your gift or at least in my case, I still find a nice ritual, placing candles, fruits, sweets and food that my deceased relatives come to try the 1 and 2 November and as icing on the cake These altars are flavored with marigold flowers and incense that is used to clean the space where the offering will be placed.
In various places of entertainment are held these days, workshops, contests catrinas, literary skulls and pan de muerto fairs and chocolate, as is the case in the Coyoacán.

So for the second year is fair attended culinary delights in the company of a group of friends. With a firm idea of ​​buying a mug of gruel and bread dough died, we got to the garden this year hidalgo where placed great popular festival of that is done in this delegation.
Walking through the halls of the posts, not only tasted bread, but also rich in re cochinita tamales in banana leaves, accompanied by onions and chile abanero dwelling, plus skulls buy us chocolate and coconut candy.

When we think that all positions had the same kind of food, we were surprised to see a sign saying “The time to enjoy sweet iced cempasúchitl …”, my friends and I turned to see unbelievers and for anyone else to tell us know, decided to try it.

I could order ice cream in waffle or a pancake. Its flavor is slightly bitter, but not unpleasant, when you’re tasting is like you’re chewing flower petals on this unique Mexican flavor we perceive when we passed a bunch of marigolds, you can feel on your palate.

I never thought that is ornamental flower, also could be edible, so I gave myself the task of investigating a bit of it.
In the digital library of traditional Mexican medicine, found that the meaning of this flower in Nahuatl is “twenty flower petals” but also in the markets is known as “flower of the dead”. Its color is composed of shades of yellow and orange.

Originally from Mexico, live in warm climates, semi, dry and mild, grows to 60 cm to 1 m in height and is very aromatic.
The states in which the harvest are marigold: Puebla, State of Mexico, Michoacán, Guerrero, Oaxaca, San Luis Potosi, Hidalgo, Morelos, Tlaxcala, and the Federal District. As the state of Puebla which produces 70 percent of the flower of the whole country.
Besides its ornamental use to decorate the altars and the tombs of the dead, in ancient times was also used for medicinal purposes and food.

In certain states varied use for whatever ails you, plus they were only used in some branches of the flower and its petals only used other, which could be boiled to make a tea or be fried to administer orally or local .
Diseases that can heal are varied digestive disorders, fever, cough, cold, flu, bronchitis, inflammation of the stomach, coldness in menstruation, menstrual cramps, headache, among some others. As well as the late nineteenth century was considered an aphrodisiac.

Today is also used for cooking and panela cheese crypts or pancakes marigold marigold flower.
Whenever I go to use them for cooking must be washed and disinfected, and above all be sure they are free of pesticides.
Now they know if they vary slightly in their stews or desserts can use this fragrant flower for cooking and also to alleviate illness, but before consulting a specialist to see if they can use it.

So the next time you meet with a sign saying marigold cream, do not be afraid to try and cheer.

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