Paje by Night
Paje, Zanzibar Island, Paje, Zanzibar, Tanzania
+255 748 408940
http://www.pajebynight.net
Paje, Zanzibar Island, Paje, Zanzibar, Tanzania
+255 748 408940
http://www.pajebynight.net
General and in-room facilities and services available at Paje by Night
lobby bar
restaurant
summer garden
summer terrace/patio
laundry/washing services
luggage storage
24-hour reception desk
garage places on site
quiet surroundings
credit/debit cards accepted
en-suite/private bathroom
Some excerpts from the website of Paje by Night that might be useful
Standard Plus bungalows. A tropical banda made of coral stone, wood and the makuti thatched roof. Downstairs a unique room dived by a huge mosquito net hosts 2 twin beds and a cusceons corner. Always downstairs there's the bathroom provided with hot water. At the first floor a double queen bed is placed under the makuti roof and the room give access to the terrace, ideal place to contemplate the luminous starry nights. The bungalow can host up to 4 pax. These are the new standard rooms, newly restored and enlarged. They all have wood floor, en-suite bathroom with hot water, ceiling fan and a particular mosquito net open during the day to enjoy the room and closing at night all around the bed area. A bow window is also the desk. Even if not so wide it's a very comfortable room showing care for details. These bungalow are particularly spacious, furnished with king size double beds and huge mosquito nets. Rooms are comfortable, all with hot water en-suite bathroom, ceiling and floor fans. They can be double or triple room. Paje by Night Hotel is our little resort and guesthouse offering lodging and accommodations in bungalows in one of the most pristine and desolated tropical beaches of the island, on the south east coast of Zanzibar. A very short path from the beach will take you to the bungalows which are divided into king size bungalow, standard Plus bungalow and jungle bungalows. The king size bungalows are very spacious and bright, with king size beds and en suite bathroom. Rooms are very confortable. They are provided with hot water. The standard Plus bungalows are less spacious than the king size ones therefore less expensive but still confortable and nice with wooden floor. They all have en suite bathroom with hot water. The spacious and newly restored Family bungalow is composed by 2 double rooms each one with en suite bathroom with hot water. It's the ideal option for families or friends' group. The Jungle bungalows are the last born, totally african and in their own way veryy romantic, are built of coral stone, wood and makuti. A queen bed and the stars watching terrace at the first floor and a double bedroom with a cusceons corner at the ground floor, along with the bathroom. The morning breakfast is fresh, based on tropical fruits, fresh squeezed juices, home-made preserves, daily baked cakes or muffins and bread, tea, coffee and omelettes. We are happy to offer our guests accomodation and lodging at the hotel on a Bed and Breakfast basis or half board and full board solutions including lunch and dinner at our restaurant with menu a la carte serving excellent meals at reasonable prices. Paje by Night Hotel Bungalows, Paje, Zanzibar east coast, Tanzania. P.O. BOX 0000 Tel. 00255 (0)777 460710 info@pajebynight.net
Spice tour Paje by Night Hotel tours and activities 2005 Zanzibar has earned its reputation over the centuries as the spice island. Visiting a spice plantation is a fan and informative tour as you will see all types of orietal spices from cloves to black pepper, cinnamon, cardamom, ginger, nutmerig, saffron... along with a fashinating variety of fruits, like the curious and appropriately named Yoghurt Fruit or the unique tasting Jack Fruit. The visit to the spices plantation includes local lunch, visit to the persian baths and to the beach. Us$ 30. Clove Eugenia caryophyllus Clove is the most important spice in Zanzibar export, cultived in Unguja as well as in Pemba. Every single tree is counted in a census. It is native to north Moluccas, Indonesia and cultivated also in Brazil, West Indies, Mauritius, Madagascar, India, Sri Lanka. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices and to flavour the tea's water. Medicinal Properties: Cloves contain an oil composed mostly of Eugenol, a very strong antiseptic. Compounded with zinc oxide, it has been used in dentistry as a temporary tooth filling. It is a strong stimulant and carminative also used to treat nausea, indigestion and dyspepsia. Cardamom Elettaria cardamomum Cardamom is one of the world's ancient spices. Native to India, is today cultivated also in Tanzania, Zanzibar, Sri Lanka, Guatemala, Indo China. Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, only Elettaria cardamomum is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The latest variety contains higher levels of cineol and limonene and hence is more aromatic. Cardamom is used mainly in the Near and Far East. It features in curries, in pilaus rice dishes and gives character to pulse dishes. It is often included in Indian sweet dishes and drinks and used by arabs to flavour the turkish coffee, served with an elaborate ritual. Medicinal Properties: stimulant and carminative. It is used since ancient time as a digestive. A medicinal cordial can be made by macerating seeds in hot water. Cinnamon Cinnamomum zeylanicum Cinnamon is the inner bark of a tropical evergreen tree. There are many different species but the two main varieties are Cinnamomum cassia and Cinnamomum zeylanicum. The latest one, zeylanicum, is also known as Ceylon cinnamon (from its latin name source zeylanicum) or true cinnamon which has a lighter colour and a sweeter, more delicate flavour than cassia. Cassia and cinnamon have similar uses, but since it is more delicate, cinnamon is used more in dessert dishes. IIt is common in many Middle Eastern and North African dishes, in flavouring lamb tagines or stuffed aubergines. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines, creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea. Medicinal Properties: mildly carminative and used to treat nausea, flatulence, diarrhea. The essential oil has anti-fungal and anti-bacterial properties. Cumin Cuminum cyminum Cumin is native to Levant and Upper Egypt. It now grows in most hot countries, especially India, North Africa, China and Americas. It is mostly used where highly spiced foods are preferred as an ingredient of curries powders and spice mixtures. Mexicans use it in chili sauces, portuguese to spices sausages, dutch and german to spice and smoke cheese. The spice is especially associated with Morocco as it features as ingredient of its national dish, the couscous. Zeera pani is a refreshing and appetising indian drink made from cumin and tamarind water. Cumin together with caraway flavours Kummel, the famous German liquer. Historically, Cumin was known to the Egyptians five millennia ago. Romans and Greeks used it medicinally and cosmetically to induce a pallid complexion. Medicinal Properties:cumin is stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic. It is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic. In the West, it is now used mainly in veterinary medicine, as a carminative, but it remains a traditional herbal remedy in the East: to stimulate appetite, to increase lactation and reduce nausea in pregnancy, to relief swelling of the breast or of testicles or hiccups if smoked in a pipe with ghee. Ginger Zingiber officinale Ginger is native to India and China.It has been important in Chinese medicine for many centuries and mentioned in Confucius writings. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spice known in Western Europe, used since the IX century. It became so popular in Europe that it was included in every table setting, like salt and pepper. A common article of medieval and Renaissance trade, it was one of the spices used against the plague. In English pubs and taverns in the IXX century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer: the origin of ginger ale. Medicinal Properties:ginger is a known diaphoretic, meaning it causing one to sweat. It was recorded that Henry VIII instructed the mayor of London to use ginger's diaphoretic qualities as a plaque medicine. It is also carminative, which means that it helps break up intestinal gas. It has been used as a remedy for congestion in the form of a compress for either the sinuses or the chest. It is often used as an adjunct to other remedies for general tonic or stimulant purposes, or as purgative to prevent griping. In the kama sutra it is described as an aphrodisiac. Lemon Grass Cymbopogon ciatrus Lemon Grass is a tall tropical grass with long thick leaves. The fresh stalks and leaves have a clean lemonlike odour because they contain an oil which is also present in lemon peel. Culinary Uses Lemon grass features in Indonesian, Malaysian, Sri Lankan and Indian cooking and is widely used to savour dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood. The stems are also used in teas or in flavouring marinades. medicinal properties:the grass is considered a diuretic, tonic and stimulant. It promotes good digestion and a preparation of lemon grass with pepper has been used for relief of menstrual troubles and nausea. It induces perspiration, to cool the body and reduce a fever. It is well known as a mild insect repellent (citronella) and the essential oil is used in perfumery. Saffron Crocus sativus Coming from the dried stigmas of the saffron crocus, it takes 75.000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world's most expensive spice. Native to the Mediterranean, saffron is now imported primarily from Spain, where Moslems introduced it in the IXX century along with rice and sugar. Valencia coup is generally considered the best, though Kashmir now rivals this reputation. Saffron is also cultivated in India, Turkey, China and Iran. The name comes from the Arabic word zafaran meaning yellow. Its colouring properties are known since the dawn of civilization and it has been used in both cooking and textile for millennia. In India its colour is considered the epitome of beauty and is the official colour of Buddhist priests. In the imperial Rome it was used to scent baths and public halls. In middle age it was mixed with ink and used in the writing of prayers and magic formulae. Saffron appears in Moorish, Asian and Mediterranean cuisines. It flavour and colour festive pilaus dishes in India, in Italy its a basic ingredient of r...
Spice tour Paje by Night Hotel tours and activities 2005 Zanzibar has earned its reputation over the centuries as the spice island. Visiting a spice plantation is a fan and informative tour as you will see all types of orietal spices from cloves to black pepper, cinnamon, cardamom, ginger, nutmerig, saffron... along with a fashinating variety of fruits, like the curious and appropriately named Yoghurt Fruit or the unique tasting Jack Fruit. The visit to the spices plantation includes local lunch, visit to the persian baths and to the beach. Us$ 30. Clove Eugenia caryophyllus Clove is the most important spice in Zanzibar export, cultived in Unguja as well as in Pemba. Every single tree is counted in a census. It is native to north Moluccas, Indonesia and cultivated also in Brazil, West Indies, Mauritius, Madagascar, India, Sri Lanka. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices and to flavour the tea's water. Medicinal Properties: Cloves contain an oil composed mostly of Eugenol, a very strong antiseptic. Compounded with zinc oxide, it has been used in dentistry as a temporary tooth filling. It is a strong stimulant and carminative also used to treat nausea, indigestion and dyspepsia. Cardamom Elettaria cardamomum Cardamom is one of the world's ancient spices. Native to India, is today cultivated also in Tanzania, Zanzibar, Sri Lanka, Guatemala, Indo China. Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, only Elettaria cardamomum is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The latest variety contains higher levels of cineol and limonene and hence is more aromatic. Cardamom is used mainly in the Near and Far East. It features in curries, in pilaus rice dishes and gives character to pulse dishes. It is often included in Indian sweet dishes and drinks and used by arabs to flavour the turkish coffee, served with an elaborate ritual. Medicinal Properties: stimulant and carminative. It is used since ancient time as a digestive. A medicinal cordial can be made by macerating seeds in hot water. Cinnamon Cinnamomum zeylanicum Cinnamon is the inner bark of a tropical evergreen tree. There are many different species but the two main varieties are Cinnamomum cassia and Cinnamomum zeylanicum. The latest one, zeylanicum, is also known as Ceylon cinnamon (from its latin name source zeylanicum) or true cinnamon which has a lighter colour and a sweeter, more delicate flavour than cassia. Cassia and cinnamon have similar uses, but since it is more delicate, cinnamon is used more in dessert dishes. IIt is common in many Middle Eastern and North African dishes, in flavouring lamb tagines or stuffed aubergines. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines, creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea. Medicinal Properties: mildly carminative and used to treat nausea, flatulence, diarrhea. The essential oil has anti-fungal and anti-bacterial properties. Cumin Cuminum cyminum Cumin is native to Levant and Upper Egypt. It now grows in most hot countries, especially India, North Africa, China and Americas. It is mostly used where highly spiced foods are preferred as an ingredient of curries powders and spice mixtures. Mexicans use it in chili sauces, portuguese to spices sausages, dutch and german to spice and smoke cheese. The spice is especially associated with Morocco as it features as ingredient of its national dish, the couscous. Zeera pani is a refreshing and appetising indian drink made from cumin and tamarind water. Cumin together with caraway flavours Kummel, the famous German liquer. Historically, Cumin was known to the Egyptians five millennia ago. Romans and Greeks used it medicinally and cosmetically to induce a pallid complexion. Medicinal Properties:cumin is stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic. It is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic. In the West, it is now used mainly in veterinary medicine, as a carminative, but it remains a traditional herbal remedy in the East: to stimulate appetite, to increase lactation and reduce nausea in pregnancy, to relief swelling of the breast or of testicles or hiccups if smoked in a pipe with ghee. Ginger Zingiber officinale Ginger is native to India and China.It has been important in Chinese medicine for many centuries and mentioned in Confucius writings. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spice known in Western Europe, used since the IX century. It became so popular in Europe that it was included in every table setting, like salt and pepper. A common article of medieval and Renaissance trade, it was one of the spices used against the plague. In English pubs and taverns in the IXX century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer: the origin of ginger ale. Medicinal Properties:ginger is a known diaphoretic, meaning it causing one to sweat. It was recorded that Henry VIII instructed the mayor of London to use ginger's diaphoretic qualities as a plaque medicine. It is also carminative, which means that it helps break up intestinal gas. It has been used as a remedy for congestion in the form of a compress for either the sinuses or the chest. It is often used as an adjunct to other remedies for general tonic or stimulant purposes, or as purgative to prevent griping. In the kama sutra it is described as an aphrodisiac. Lemon Grass Cymbopogon ciatrus Lemon Grass is a tall tropical grass with long thick leaves. The fresh stalks and leaves have a clean lemonlike odour because they contain an oil which is also present in lemon peel. Culinary Uses Lemon grass features in Indonesian, Malaysian, Sri Lankan and Indian cooking and is widely used to savour dishes and meat, poultry, seafood and vegetable curries. It harmonizes well with coconut milk, especially with chicken or seafood. The stems are also used in teas or in flavouring marinades. medicinal properties:the grass is considered a diuretic, tonic and stimulant. It promotes good digestion and a preparation of lemon grass with pepper has been used for relief of menstrual troubles and nausea. It induces perspiration, to cool the body and reduce a fever. It is well known as a mild insect repellent (citronella) and the essential oil is used in perfumery. Saffron Crocus sativus Coming from the dried stigmas of the saffron crocus, it takes 75.000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world's most expensive spice. Native to the Mediterranean, saffron is now imported primarily from Spain, where Moslems introduced it in the IXX century along with rice and sugar. Valencia coup is generally considered the best, though Kashmir now rivals this reputation. Saffron is also cultivated in India, Turkey, China and Iran. The name comes from the Arabic word zafaran meaning yellow. Its colouring properties are known since the dawn of civilization and it has been used in both cooking and textile for millennia. In India its colour is considered the epitome of beauty and is the official colour of Buddhist priests. In the imperial Rome it was used to scent baths and public halls. In middle age it was mixed with ink and used in the writing of prayers and magic formulae. Saffron appears in Moorish, Asian and Mediterranean cuisines. It flavour and colour festive pilaus dishes in India, in Italy its a basic ingredient of r...
