Skip to main content

Featured post

Fermented Hot Sauces: Culturing chili peppers for unique flavor profiles. Making your own fermented hot sauce is a journey that turns your kitchen into a flavor laboratory. It’s a process that blends the patience of a gardener with the precision of a chef and just a hint of "mad scientist" curiosity. Unlike the mass-produced hot sauces you find on grocery store shelves—which often rely on a heavy-handed pour of white vinegar for preservation—fermented sauces derive their signature tang and complexity from a natural biological process known as Lacto-fermentation. This is the same ancient alchemy that gives us the distinctive sour snap of a real deli pickle, the airy tang of sourdough bread, and the pungent, savory fire of traditional Korean kimchi. When you ferment a chili pepper, you aren’t just making it last longer; you are fundamentally transforming its DNA. It creates a depth of flavor often described as "the funk"—a profile that is savory, rounded, and surprisingly smooth. If you’ve ever wondered why Tabasco or Sriracha have that unmistakable back-of-the-throat depth, you’ve already experienced the power of fermentation. In this guide, we are going to walk through every step of the process, ensuring you have the confidence to start your first jar today and the intuition to experiment with your own signature blends for years to come. The Philosophy of the Funk: Why Ferment? Before we start chopping, we need to understand the science behind the magic. Why do we submerge peppers in saltwater and leave them in a dark cupboard for weeks? It all comes down to a microscopic battlefield. When you create a saltwater brine, you are establishing an environment where "bad" bacteria—the kind that cause food to rot or mold—cannot survive. However, there is a specific group of beneficial bacteria, primarily from the Lactobacillus genus, that absolutely thrive in salty conditions. These little allies go to work immediately. They consume the natural sugars found in the flesh of the peppers and convert them into lactic acid. This acid acts as a natural preservative, lowering the pH of the mixture until it becomes an environment where no harmful pathogens can grow. But the real benefit for us is the flavor. Lactic acid is "softer" on the palate than the acetic acid found in store-bought vinegar. It rounds out the sharp, stinging heat of a raw pepper, replacing it with an "umami" richness and a complex acidity that lingers on the tongue. In short, fermentation makes a pepper not just "hot," but alive. Phase 1: Designing Your Flavor Blueprint The beauty of hot sauce is its versatility. You can keep it minimalist with just peppers and salt, or you can build a complex profile using fruits, spices, and aromatics. Think of your sauce as a symphony: you need a melody (the heat), a harmony (the aromatics), and a rhythm (the salt). 1. The Peppers (The Melody) Your choice of pepper dictates the soul of the sauce. * For Extreme Heat: If you’re a "chili-head," you might reach for the Carolina Reaper, Ghost Pepper, or Trinidad Scorpion. These are incredibly potent but low in sugar, meaning they ferment slowly. * The Caribbean Classic: Habaneros and Scotch Bonnets are favorites for a reason. They have a natural tropical fruitiness (notes of apricot and citrus) that pairs perfectly with the sour notes of fermentation. * The Workhorses: For your first batch, Fresnos or Jalapeños are ideal. Fresnos turn a beautiful, vibrant red and have a high sugar content, which gets the fermentation bubbling quickly. * The Bulkers: If you want a sauce you can pour generously without burning your taste buds off, mix your hot peppers with red bell peppers or sweet Italian frying peppers. This adds "body" and extra sugar for the bacteria. 2. The Aromatics (The Harmony) This is where you make the sauce your own. * Garlic: Essential for almost any savory sauce. During fermentation, garlic loses its sharp "bite" and becomes buttery, mellow, and incredibly fragrant. * Onions or Shallots: These provide a savory sweetness and help give the final blended sauce a thicker, heartier consistency. * Fruit: Adding mango, pineapple, peaches, or even blueberries can create a stunning sweet-and-sour profile. Because fruit is high in sugar, it will make your fermentation much more active and bubbly. * Spices: Stick to whole spices during the ferment. Black peppercorns, cumin seeds, coriander, or even a cinnamon stick can add layers of mystery to your sauce. Avoid powders at this stage, as they can make the brine muddy. 3. The Brine (The Magic Liquid) You need two things: non-iodized salt and filtered water. * Salt: Use Sea Salt, Himalayan Pink Salt, or Kosher Salt. Avoid standard table salt, as the iodine and anti-caking agents can inhibit the growth of good bacteria or turn your brine a murky, unappealing color. * Water: Chlorine in tap water is designed to kill bacteria—exactly what we are trying to grow! Use filtered water or spring water. If you only have tap water, boil it and let it sit uncovered for 24 hours to let the chlorine dissipate before using it. Phase 2: The Setup You don't need a professional laboratory, but you do need a "closed system." Oxygen is the enemy of fermentation. If your peppers are exposed to the air, mold will grow. Here is your essential kit: * Glass Jars: Wide-mouth Mason jars are the gold standard. They are non-reactive, easy to clean, and inexpensive. * Weights: You need something to keep the peppers submerged under the brine. You can buy glass fermentation weights, or use a "heirloom" method: a clean, heavy cabbage leaf tucked over the peppers, or a small zip-top bag filled with a little extra brine (in case it leaks) to weigh everything down. * Airlocks: These are ingenious little devices that fit on the lid. They allow the CO_{2} produced by the bacteria to escape without letting any oxygen back in. If you don't have one, you’ll just need to "burp" your jar daily by slightly loosening the lid to release pressure. Phase 3: The Step-by-Step Process Step 1: Preparation Wash your peppers and remove the stems. You can leave the seeds in for extra heat or scrape them out for a smoother, milder sauce. Chop the peppers roughly. There’s no need for precision here because everything will eventually be blended. Slice your onions and smash your garlic cloves to release their oils. Step 2: Packing the Jar Toss your peppers and aromatics together in a bowl, then pack them into your jar. Pack them tight! You want to minimize the amount of air trapped between the pieces. Leave about two inches of "headspace" at the top of the jar, as the mixture will likely expand and bubble once the fermentation gets going. Step 3: Mixing the Brine For peppers, a 3% brine is the sweet spot. It’s salty enough to keep the "bad guys" out but gentle enough for the Lactobacillus to thrive. * The Quick Measure: Dissolve about 1 tablespoon of sea salt into 2 cups of filtered water. Stir until the water is clear. * The Pro Method: If you have a kitchen scale, weigh your water in grams and multiply by 0.03 to get the exact amount of salt needed. Pour the brine over the peppers until they are completely covered. Step 4: Submerging Place your weight on top of the pepper mixture. Ensure that no small seeds or bits of onion are floating to the surface. If they are, fish them out with a clean spoon. If it touches the air, it can grow mold. Seal your jar with your airlock or lid. Phase 4: The Wait (The Hardest Part) Place your jar in a relatively cool, dark spot—a kitchen cupboard away from the stove is perfect. Now, the bacteria take over. * Days 1–4 (The Active Phase): You will start to see tiny bubbles rising to the top. The brine might become cloudy. This is a fantastic sign! It means the colony is healthy and active. If you aren't using an airlock, remember to "burp" the jar once a day. * Days 5–14 (The Flavor Phase): The bubbling will slow down. The bright colors of the peppers will begin to dull slightly into a more "pickled" look. The aroma will change from "raw vegetable" to "tangy, sour, and spicy." * The Sweet Spot: You can ferment for a week or for several months. For a first-timer, two to three weeks provides a perfect balance of complex "funk" and bright pepper flavor. Phase 5: Blending and Finishing Once you’re happy with the smell and the level of tang, it’s time to turn those pickled peppers into a gourmet sauce. * Strain: Pour the contents of the jar through a colander over a bowl. Do not discard the brine! This liquid is "liquid gold"—it is packed with probiotics and incredible flavor. * Blend: Put the fermented solids into a high-powered blender. Add about half a cup of the reserved brine to get things moving. * The Acid Kick: While the fermentation created lactic acid, adding a splash of apple cider vinegar or white vinegar now can provide a sharp "front-end" acidity that brightens the whole sauce. * The Texture: For a professional, "shelf-stable" feel that doesn't separate in the bottle, you can add a tiny pinch (about 1/8th of a teaspoon) of xanthan gum while blending. It’s a natural thickener that gives the sauce a silky, velvety mouthfeel. Phase 6: Storage and Safety You now have a "live" sauce. Because it contains active cultures, it will continue to slowly ferment. * The Raw Route: If you want the health benefits of probiotics, bottle the sauce and keep it in the refrigerator. The cold will "sleep" the bacteria. It will stay good for up to a year. * The Pasteurized Route: If you want to give the sauce as a gift or keep it in the pantry, you must stop the fermentation. Simmer the blended sauce on the stove at 180°F for about 10 minutes. This kills the bacteria, making the sauce shelf-stable and preventing "bottle explosions" from pressure build-up. Troubleshooting the "Funk" * Cloudy Brine: This is normal and expected! It’s a sign of successful bacterial growth. * White Film (Kahm Yeast): If you see a thin, white, spiderweb-like film on the surface, don’t panic. This is Kahm yeast. It’s harmless, but it can affect the flavor if left too long. Scrape it off and keep going. * Fuzzy Mold: If you see actual "fuzzy" mold (blue, green, or black), it means oxygen got into the jar. Unfortunately, you should toss the batch and start over. Safety first! * The Smell Test: A healthy ferment should smell sour, like a pickle. If it smells like sulfur, rotten eggs, or putrid trash, something went wrong. Trust your nose! Making fermented hot sauce is an addictive hobby. You’ll find that every batch is a little different depending on the season and the peppers you choose. It’s a way to capture the heat of summer and enjoy it all winter long. Would you like me to suggest a specific recipe blueprint to get you started, such as a "Garlic-Heavy Habanero" or a "Smoky Chipotle-Lime" ferment?

Inherent Powers of Civil Courts

Inherent Powers of Civil Courts 

Question: Civil courts should invoke inherent powers in order to for the ends of justice or to prevent abuse of the process of the Court- do you agree with this statement? Answer with relevant law and example.

Answer:

Application of inherent power

I agree with the statement that-Civil courts should invoke inherent powers in order to for the ends of justice or prevent abuse of the process of the Court. Because, there is a principle - actus curiae neminem gravabit meaning 'any act of court cannot infringe any legal right of any person'. Based on such principle, it has been held that if any party is aggrieved by any process of the court, he must have a relief. In the same way, any party of the suit may be guilty the abuse of the process of the court, for example, any party may obtain any advantage by fraud. Inherent power of the court means the application of special jurisdiction of court to conduct its judicial proceedings equitably. Courts use their inherent power only for ensuring justice. According to section 151 of the Code, inherent power can be used in 2 cases-

1. Exercise of inherent power in the interest of justice

2. To prevent abuse of the process of the court.

Exercise of inherent power in the interest of justice:

Every civil court may exercise inherent power in the interest of justice under section 151. The matter is discussed briefly-

To adjourn the case:

In case it is not possible to stay the case filed on the same subject-matter under Section 10 of the Code of Civil Procedure, then the subsequent case can be adjourned under Section 151.

Granting temporary injunction:

When it is not possible to grant a temporary injunction in accordance with Rule 1 or 2 of Order 39 of the Code of Civil Procedure, a temporary injunction can be granted by exercising inherent powers.

Set aside an exparte decree:

If the plaintiff has fraudulently obtained an exparte decree, then the respondent can apply under section 151 to set aside the decree.

Restitution:

If a suit is to be dismissed by the court, an order cannot be made under section 144 for restitution. In such case the court may order the restitution by exercising the powers vested in it under section 151.

In case of hearing:

The court decides whether two of the suits or appeals will be heard together or separately.

Every case must end:

The principle of justice is to complete the judicial process of each case. But in many cases when the decision is complicated by the law or due to legal ambiguity, the court can dispose of the case by exercising its inherent power.

To amend or cancel own decision:

In addition to the provisions of section 152 of the Code of Civil Procedure, the court may also cancel or amend its own order under section 151.

To prevent abuse of the process of the court:

Section 151 of the Code of Civil Procedure, 1908, has adopted provisions relating to the inherent power of the court and its interpretation. This section states that- nothing in this Code shall be deemed to limit or otherwise affect the inherent power of the Court to make such orders as may be necessary for the ends of justice or to prevent abuse of the process of the Court.

Courts have been created for the noble purpose of establishing a justice. It is pertinent to note that all possible rules relating to the manner in which civil cases are to be conducted and adjudicated have been incorporated in the Code of Civil Procedure. But in reality, there are situations that lawmakers could not even think of when making laws. For all these reasons, the section states that the court may, in its own discretion, make any order for justice. After all, lawmakers were probably aware of the flaws and limitations of the Code of Civil Procedure. That is why the court has been given inherent powers under Section 151 of the Code of Civil Procedure so that the court can administer justice. So, we can say that section 151 of the Code of Civil Procedure has given a huge power to the court. The court has the power to make any order as per its inherent power to administer justice or to prevent abuse of power.

Question: If a suit is dismissed for the absence of the plaintiff, can the court set aside such order by invoking the inherent power of the court? Discuss.

Answer:

If a suit is dismissed due to the absence of the plaintiff, the dismissal order can be set aside by exercising the inherent power of the court. However, the general rule of application of inherent power is that if there is a clear provision for remedy in the Code of Civil Procedure, no remedy can be given under Section 151. However, to save the party from unnecessary waste of time, it would be fair to give remedy under section 151.

If a case is dismissed under Rule 8 of Order-9 due to the absence of the plaintiff, the plaintiff has to apply within 30 days as per Rule 9 of Order-9 for setting aside of the said dismissal order and reinstatement of the original case. However, if any party for any reason fails to apply for reinstatement of the case in time, the plaintiff may apply later under section 151, and the court may grant it for the ends of justice. In Abdul Quddus (MD) vs. Md. Mobarak Hossain, 51 DLR (AD) (1999) 54, the case is dismissed for the absence of the plaintiff. The plaintiff files an application for setting aside the dismissal order explaining the reason of absence. The Appellate Division decides to give relief under section 151 of the Code of Civil Procedure.

Question: How the principle 'Audi alteram partem' is reflected in the Code of Civil Procedure? Answer with the relevant provisions of law.


Answer:

'Audi alteram partem' is a Latin phrase meaning "listen to the other side", "let the other side be heard as well". It is the principle that no person should be judged without a fair hearing in which each party is given the opportunity to respond to the evidence against them. That is, no person can be tried without a hearing. If a trial is held without a hearing, it would be contrary to justice. This provision has been highlighted in various sections and orders of the Code of Civil Procedure. The following are some of the provisions discussed-

Summons to the Defendant:

After properly filing a case under Section 27 of the Code of Civil Procedure, the defendant has to be informed by issuing a summons that a case has been issued against him and he has to defend himself in his case.

Summons to witnesses:

According to Section 31 of the Code of Civil Procedure, witnesses are summoned for giving testimony.

Notice in case of arrest and seizure before judgment:

In case of arrest of a defendant under Order-38 or seizure of his property, the court shall give him first notice to show cause.

In case of setting aside of dismissal order:

If the plaintiff files a miscellaneous case seeking setting aside of the dismissal order as per Rule-9 of Order-9, the court will also give notice to the respondent and give him a chance to be heard.

In case of setting aside of exparte decree:

If the respondent files a miscellaneous case seeking setting aside of exparte decree of the case as per Rule-13 of Order-9, the court will also give notice to the plaintiff and give him opportunity to be heard. From this discussion we can say that the principle of audi alteram partem has been reflected in various sections and rules of civil procedure.

Question: What do you understand by the cost of the suit? When a court can order the payment of compensation costs and up to what amount.

Answer:

Cost of the suit:

Generally, the cost which the court has ordered to be paid at different times is the cost of the case. The party that wins the case gets the cost of the case. These expenses are ordered to compensate for the expenses incurred in the case. The court orders who will get the cost of the case.

According to section 35 of the Code of Civil Procedure-

The terms and conditions as may be determined and the costs and incidental costs of the case subject to the provisions of any law currently in force will depend on the will of the court. When a court orders that no costs be incurred as a result of a lawsuit, the court will state its reasons in writing. The court may order payment of interest not exceeding 6% per annum on the cost of the case and this interest will be added to the cost and will be recoverable as usual.

When a court may order payment of the cost of compensation and to what extent:

(1) If in any suit or other proceeding, including an execution proceeding, not being an appeal, any party objects to the claim or defence on the ground that the claim or defence, or any part of it, is false or vexatious, and if, thereafter, such claim or defence is disallowed, in whole or in part, the Court shall, after recording its reasons for holding such claim or defence to be false or vexatious, make an order for the payment to the objector, such cost by way of compensation which may, without exceeding the limit of the Court's pecuniary jurisdiction, extend upto 20,000/- (twenty thousand) taka.

(2) No person against whom an order has been made under this section shall, by reason thereof, be exempted from any criminal liability in respect of any claim or defence made by him.

(3) The amount of any cost awarded under this section in respect of a false or vexatious claim or defence shall be taken into account in any subsequent suit for damages or compensation in respect of such claim or defence.

YouTube video on Inherent Powers of Civil Courts 

Tags

Popular Posts

Write a paragraph on environment pollution পরিবেশ দূষণ

Write a paragraph on environment pollution (পরিবেশ দূষণ) Environment Pollution Environment pollution means the pollution of air, water, sound, odour, soil and other elements of it. We need safe and clean environment. Pollution of it has tremendous bad effects. Any sort of pollution may bring the doom of life. At present, our environment is being polluted at an alarming rate, Air, the most important element of environment is polluted by smoke from railway engines and power-houses, or the burning of coal and oil or the making of bricks. Water, another vital element is being polluted by the use of chemicals and insecticides or oil seeping from damaged super tankers or by industrial discharge. Sound pollution is caused by the use of microphones and loud speakers. All these pollutions may wipe out our existence from the earth. The destruction of forest also causes environment imbalance that makes the wild animals wipe out. So, it is our moral duty to prevent environment pollution. We must ...
Read more

HSC English First Paper English For Today Unit 3 Lesson 4

HSC English First Paper English For Today Unit 3 Lesson 4 Khona The mythical story of Khona is deeply rooted in Bangla folklore. Khona, originally named Lila, an incredible woman with a gift for predicting weather and understanding the ways of farming. Her wisdom was shared through memorable rhyming verses known as “Khona's Words" or "Khonar Bochon." These sayings, though simple and easy to remember, were filled with practical advice for farmers. Khona used her knowledge to help the peasants, but her actions often challenged the ruling class. The rulers, not pleased with her defiance, punished her cruelly by cutting out her tongue. Thus she became known as Khona, which means “someone who cannot speak." Despite this harsh punishment, her wisdom lived on through her sayings, which have been passed down for over 1500 years. There are many versions of Khona's story. One retelling goes like this: in the kingdom of Deyulnagar, there was a royal astrologer n...
Read more

HSC English First Paper English For Today Unit 1 Lesson 3

HSC English First Paper English For Today Unit 1 Lesson 3 Children in School  The New School Part-I: Reading Test  When she saw the gate of the new school, Totto-chan stopped. The gate of the school she used to go to had fine concrete pillars with the name of the school in large characters. But the gate of this new school simply consisted of two rather short posts that still had twigs and leaves on them. "This gate's growing." said Totto-chan. "It'll probably go on growing till it's taller than the telephone poles! The two "gateposts" were clearly trees with roots. When she got closer, she had to put her head to one side to read the name of the school because the wind had blown the sign askew. "To-mo-e Ga-ku-en." Totto-chan was about to ask Mother what "Tomoe" meant, when she caught a glimpse of something that made her think she must be dreaming. She squatted down and peered through the shrubbery to get a better look, and ...
Read more