The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.

A plant genus of the family ZINGIBERACEAE that contains CURCUMIN and curcuminoids.

A yellow-orange dye obtained from tumeric, the powdered root of CURCUMA longa. It is used in the preparation of curcuma paper and the detection of boron. Curcumin appears to possess a spectrum of pharmacological properties, due primarily to its inhibitory effects on metabolic enzymes.

A species of ORTHOPOXVIRUS causing infections in humans. No infections have been reported since 1977 and the virus is now believed to be virtually extinct.

A plant species in the PIPERACEAE plant family. It is a common spice on foods and is used medicinally to increase gastrointestinal assimilation of other supplements and drugs. Piperine is a key component. Black pepper is picked unripe and heaped for a few days to ferment. White Pepper is the ripe fruit dehulled by maceration in water.

A plant genus, in the IRIDACEAE family, known as a source of Saffron.

Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.

Drugs designed and synthesized, often for illegal street use, by modification of existing drug structures (e.g., amphetamines). Of special interest are MPTP (a reverse ester of meperidine), MDA (3,4-methylenedioxyamphetamine), and MDMA (3,4-methylenedioxymethamphetamine). Many drugs act on the aminergic system, the physiologically active biogenic amines.

Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard.

A genus in the family Myrtaceae sometimes known as "stoppers" in FOLK MEDICINE. Many species of the genus SYZYGIUM have synonymous names that begin with the Eugenia genus name.

A plant genus of the family ZINGIBERACEAE, order Zingiberales, subclass Zingiberidae. Elettaria cardamomum (L.) Maton is the source of Cardamom used in SPICES.

A plant genus of the family LAMIACEAE that is the source of a familiar food seasoning.

A plant genus of the family FABACEAE.

A cinnamate derivative of the shikamate pathway found in CLOVE OIL and other PLANTS.

A common spice from fruit of PIPER NIGRUM. Black pepper is picked unripe and heaped for a few days to ferment. White Pepper is the ripe fruit dehulled by maceration in water. Piperine is a key component used medicinally to increase gastrointestinal assimilation of other supplements and drugs.

A plant genus of the family APIACEAE. The seed is used in SPICES.

Phenolic benzoic acid esters.

The tree which is known for its bark which is sold as cinnamon. The oil contains about 65-80% cinnamaldehyde and 10% EUGENOL and many TERPENES.

A plant genus of the family APIACEAE. The leaves are the source of cilantro and the seeds are the source of coriander, both of which are used in SPICES.

A plant species in the MYRISTICACEAE family. The seed is used as a spice and used for antimicrobial and psychoactive effects. Myristicin, SAFROLE, and methyleugenol are key components.