Spices: The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.Curcuma: A plant genus of the family ZINGIBERACEAE that contains CURCUMIN and curcuminoids.Curcumin: 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.Variola virus: 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.Piper nigrum: 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.Crocus: A plant genus, in the IRIDACEAE family, known as a source of Saffron.Condiments: Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.Designer Drugs: 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.Plant Extracts: 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.Eugenia: 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.Elettaria: A plant genus of the family ZINGIBERACEAE, order Zingiberales, subclass Zingiberidae. Elettaria cardamomum (L.) Maton is the source of Cardamom used in SPICES.Origanum: A plant genus of the family LAMIACEAE that is the source of a familiar food seasoning.Trigonella: A plant genus of the family FABACEAE.Eugenol: A cinnamate derivative of the shikamate pathway found in CLOVE OIL and other PLANTS.Black Pepper: 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.Cuminum: A plant genus of the family APIACEAE. The seed is used in SPICES.Depsides: Phenolic benzoic acid esters.Cinnamomum zeylanicum: 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.Coriandrum: 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.Myristica fragrans: 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.

*  Indian Spices - Black Cumin Seed 100% Export Oriented Unit from Jaipur

Export Oriented Unit of Indian Spices - Black Cumin Seed, Celery Seeds, Turmeric Finger and Fenugreek Seed offered by Apex ... Fenugreek was, and re-mains, a food and a spice commonly eaten in many parts of the world. Fenugreek grown in the Indian states ... DRY GINGER RHIZOME Zingiber officinale Organic Ginger Dry Ginger is herb that grows mainly in Asia is used as a spice in ... Fenugreek Seeds have been used for centuries as a culinary spice and their extracts as flavorings. Fenugreek Seeds have a long ...

*  Top 24 Spices and herbs High in Vitamin K - Diet and Fitness Today

... top 24 sources of Vitamin K in spices and herbs. The 24 spices and herbs range from 1714.5ug to 0ug per 100g, for Vitamin K ... 7. Spices, pepper, red or cayenne 80.3ug. 8. Spices, cinnamon, ground 31.2ug. 9. Spices, pumpkin pie spice 28.4ug. 10. Spices, ... 1. Spices, sage, ground 1714.5ug. 2. Spices, poultry seasoning 805.4ug. 3. Basil, fresh 414.8ug. 4. Spices, pepper, black 163.7 ... The top spices and herb is Spices, sage, ground with the highest vitamin k content, which in 100g contains 1714.5 ug of vitamin ...

*  The Health Benefits of Cinnamon, Nutmeg and Other Favorite Holiday Spices 12/13/03

Find out some of the health-promoting properties of flavorful holiday spices like cinnamon, nutmeg, peppermint and ginger. ... Your favorite holiday spices are not only great tasting--they re also full of medicinal and healing properties. ... But don't let this discourage you from taking advantage of all that spices have to offer. Spices used with the above advice in ... Please use care when choosing your spices, as in the United States over 65 million pounds of spices, herbs and dry ingredients ...

*  Why Do Some Spicy Foods Cause Diarrhea? (with Pictures) | eHow

Some people have an allergic reaction to certain hot peppers and spices, which is why they experience diarrhea with some spicy ...

*  Just one teaspoon of this spice boosts weight loss by 50%

... 67,603Readers Blog Food and Health December 2, 2015. Readers: 11528 ... The peppery spice cumin appeared in the Bible as a seasoning for soup and breads. The seeds were paid to priests. And in ... Effect of spices on lipid metabolism in 1,2-dimethylhydrazine-induced rat colon carcinogenesis. J Med Food. 2006;9(2):237-45. ... Researchers in Iran wanted to know the effect of this ancient spice on body composition as well as blood fat levels. ...

*  Sugar & Spice - Wikipedia

Sugar & Spice è il quinto album discografico della cantante statunitense Mýa, pubblicato nel dicembre 2008 in Giappone. Must Be ... EN) Sugar & Spice, su MusicBrainz, MetaBrainz Foundation.. ...


Indian spices are known for their flavour both in the domestic and international market. Export of spices contributes to ... Each state of India has been bestowed with some spices. ... The king of spices and cardamom the queen of spices. Thus it ... a total of 52 spices are brought under the purview of Spices Board. However 109 spices are notified in the ISO list. Spice ... i) Major spices: black pepper, cardamoms (small & large), chillies, ginger, and turmeric, (ii) Seed spices: coriander, celery, ...

*  Spice World (film) - Wikipedia

"Spice World". Chicago Sun-Times.. *^ Janet Maslin (23 January 1998). "'Spice World': Hits and Hairdos on the Spice Rack". The ... "Spice World (1998)". Rotten Tomatoes. Flixster. Retrieved 23 October 2015.. *^ "Spice World Reviews". Metacritic. CBS ... Official toy versions of the Spice Bus were produced upon the release of the movie.[8] On 18 July 2014, the actual Spice Bus ... a b Spice Girls Official. Biography. 19 Management Entertainment.. *^ Bob Spiers and Stacey Adair, Joking Apart, Series 2 ...

*  Pumpkin Spice from Culinary Teas - Tea Review Blog

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*  Antioxidant Rich Spices - Slideshow

Antioxidant activities of spices are mainly attributed to the bioactive compounds present in them. The highly reactive ... Spices and Herbs - Age old healers For centuries, spices have been used as natural remedies. Spices are aromatic substances ... Top Ten Health Problems You can Solve with Herbs and Spices. Naturally available spices and herbs can help treat plenty of ... Herbs and Spices can Fight Diabetes. Herbs and spices may protect against the consequences of high blood sugar, according to a ...

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*  Prescription 2016: Supplement with Spices

Study 3 - Spices for Prevention and Treatment of Cancer … (link) Study 4 - Sauces, Spices, and Condiments: Definitions, ... Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts ... Study 15 - Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs … (link) ... Culinary herbs and spices are an important part of human nutrition in all the cultures of the world. There is a growing amount ...

*  Mace spice nutrition facts and health benefits

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*  Why Does Spicy Food Taste Hot? | WIRED

argue that the beneficial effects are too small to explain the great human love of chili-spiced food. "I don't think they have ...

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*  spice : NPR


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*  Spice - Wikipedia

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*  Urban Dictionary: mullin spices

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urbandictionary.com/define.php?term=mullin spices

Curry: Curry (, plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies.Curcuma comosa: Curcuma comosa is a species of flowering plant in the ginger family. It is native to much of Asia, including Thailand, Indonesia, and Malaysia.Stephens Cur: The Stephens Cur (aka Stephens' Stock Cur), is a scent hound that belongs to the Cur dog breed. They were originally bred by the Stephens family in southeastern Kentucky.AlastrimCrocus ligusticus: Crocus ligusticus is a herbaceous perennial plant belonging to the genus Crocus of the Iridaceae family. The Genus nane Crocus is a Chaldean name meaning "saffron", while the specific Latin name ligusticus, meaning ligurian, refers to the distribution area of this species.Black vinegar: Black vinegar is an inky-black vinegar aged for a rich, mellow, malty, woody, and smoky flavor. It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang, it became known as Chinkiang vinegar.Bath salts (drug): Bath salts is a term used in North America to describe a number of recreational designer drugs. The name derives from instances in which the drugs were sold disguised as true bath salts.PhytomedicineEugenia Zukerman: Eugenia Rich Zukerman (born September 25, 1944, Cambridge, MA) is an American flutist, writer, and journalist. An internationally renowned flute virtuoso, Mrs Zukerman has been performing with major orchestras and at major music festivals internationally for more than three decades.Cardamom: Cardamom (), sometimes called cardamon (mostly in the UK), is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, the largest producer until the late 20th century; Bangladesh, Bhutan, Indonesia, Nepal, and Pakistan.Origanum onites: Origanum onites, the Cretan oregano, Turkish oregano, pot marjoram or rίgani in Greek (Ελληνική ρίγανη), is a plant species in the genus Origanum found in Sicily, Greece and Turkey. It has similar flavors as oregano.YamogeninMethyl eugenolAnastasia Again!: Anastasia Again! (1981) is a young-adult novel by Lois Lowry.Cummins M Series engineDepside: A depside is a type of polyphenolic compound composed of two or more monocyclic aromatic units linked by an ester bond. Depsides are most often found in lichens, but have also been isolated from higher plants, including species of the Ericaceae, Lamiaceae, Papaveraceae and Myrtaceae.Archips seditiosa: Archips seditiosa is a moth of the Tortricidae family. It is found in western Malaysia and Java.Porophyllum ruderale: Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for seasoning food. The taste has been described as "somewhere between arugula, cilantro and rue.Macelignan

(1/85) Microbial quality of oysters sold in Western Trinidad and potential health risk to consumers.

The prevalence and characteristics of Escherichia coli and Salmonella spp. as well as counts of E. coli in raw oysters, condiments/spices, and raw oyster cocktails sampled from 72 vendors across Western Trinidad were determined. The microbial quality of the water used in the preparation of raw oysters was also investigated. Of 200 samples each of raw oysters, condiments/spices and oyster cocktails tested, 154 (77.0%), 89 (44.5%) and 154 (77.0%) respectively yielded E. coli. The differences were statistically significant (P = < 0.001; chi square = 62.91). The mean E. coli count per g in the ready-to-eat oyster cocktail ranged from 1.5 x 10(3) +/- 2.7 x 10(3) in Couva to 8.7x10(6) +/- 4.9x10(7) in San Fernando. One hundred and forty-six (73.0%) oyster cocktails contaminated with E. coli had counts that exceeded the recommended standard of 16 per g. Of a total of 590 E. coli isolates from various sources tested, 24 (4.1%), 20 (3.4%) and 69 (11.7%) were mucoid, haemolytic and non-sorbitol fermenters respectively. Twelve (2.0%) isolates of E. coli were O157 strains, while 92 (46.0%) of 200 E. coli isolates tested belonged to enteropathogenic serogroups. Ninety (45.0%) and 73 (36.5%) of 200 water samples contained total coliforms and faecal coliforms respectively, with counts that exceeded 2.2 coliforms per 100 ml. Salmonella spp. were isolated from 7 (3.5%), 1 (0.5%) and 2 (1.0%) of 200 samples each, of raw oysters, condiments/spices and oyster cocktails respectively. Oysters pose a health risk to consumers in Trinidad, particularly from colibacillosis and salmonellosis, and the need for increased public awareness of this hazard cannot be over-emphasized.  (+info)

(2/85) Curcumin-containing diet inhibits diethylnitrosamine-induced murine hepatocarcinogenesis.

Curcumin has been widely used as a spice and coloring agent in foods. Recently, curcumin was found to possess chemopreventive effects against skin cancer, forestomach cancer, colon cancer and oral cancer in mice. Clinical trials of curcumin for prevention of human cancers are currently ongoing. In this study, we examine the chemopreventive effect of curcumin on murine hepatocarcinogenesis. C3H/HeN mice were injected i.p. with N-diethylnitrosamine (DEN) at the age of 5 weeks. The curcumin group started eating 0.2% curcumin-containing diet 4 days before DEN injection until death. The mice were then serially killed at the scheduled times to examine the development of hepatocellular carcinoma (HCC) and changes in intermediate biological markers. At the age of 42 weeks, the curcumin group, as compared with the control group (DEN alone), had an 81% reduction in multiplicity (0.5 versus 2.57) and a 62% reduction in incidence (38 versus 100%) of development of HCC. A series of intermediate biological markers were examined by western blot. While hepatic tissues obtained from the DEN-treated mice showed a remarkable increase in the levels of p21(ras), PCNA and CDC2 proteins, eating a curcumin-containing diet reversed the levels to normal values. These results indicate that curcumin effectively inhibits DEN-induced hepatocarcinogenesis in the mouse. The underlying mechanisms of the phenomenon and the feasibility of using curcumin in the chemoprevention of human HCC should be further explored.  (+info)

(3/85) Alpha-glucosidase inhibitors from clove (Syzgium aromaticum).

The ellagitannins, casuarictin and eugeniin, were isolated as rat intestinal maltase inhibitors from methanol extracts of clove (Syzgium aromaticum). Eugeniin showed inhibitory activity with an IC50 value of 10(-3) M. A structure-activity relationship study among the isolates and their related compound, penta-O-galloyl-beta-D-glucose, indicates that an increasing number of galloyl units in the molecule might lead to an increase in the inhibitory activity. Eugeniin also inhibited maltase activity toward the human intestinal epithelial cell line, Caco-2.  (+info)

(4/85) The curry spice curcumin reduces oxidative damage and amyloid pathology in an Alzheimer transgenic mouse.

Inflammation in Alzheimer's disease (AD) patients is characterized by increased cytokines and activated microglia. Epidemiological studies suggest reduced AD risk associates with long-term use of nonsteroidal anti-inflammatory drugs (NSAIDs). Whereas chronic ibuprofen suppressed inflammation and plaque-related pathology in an Alzheimer transgenic APPSw mouse model (Tg2576), excessive use of NSAIDs targeting cyclooxygenase I can cause gastrointestinal, liver, and renal toxicity. One alternative NSAID is curcumin, derived from the curry spice turmeric. Curcumin has an extensive history as a food additive and herbal medicine in India and is also a potent polyphenolic antioxidant. To evaluate whether it could affect Alzheimer-like pathology in the APPSw mice, we tested a low (160 ppm) and a high dose of dietary curcumin (5000 ppm) on inflammation, oxidative damage, and plaque pathology. Low and high doses of curcumin significantly lowered oxidized proteins and interleukin-1beta, a proinflammatory cytokine elevated in the brains of these mice. With low-dose but not high-dose curcumin treatment, the astrocytic marker GFAP was reduced, and insoluble beta-amyloid (Abeta), soluble Abeta, and plaque burden were significantly decreased by 43-50%. However, levels of amyloid precursor (APP) in the membrane fraction were not reduced. Microgliosis was also suppressed in neuronal layers but not adjacent to plaques. In view of its efficacy and apparent low toxicity, this Indian spice component shows promise for the prevention of Alzheimer's disease.  (+info)

(5/85) Effects of seasoning and heating device on mutagenicity and heterocyclic amines in cooked beef.

Pan-roasted beef showed a lower mutagenicity after various degrees of cooking than charcoaled one. The high mutagenicity of charcoaled beef was due to the formation of more heterocyclic amines, especially AalphaC (2-amino-9H-pyrido- [2,3-b]indole) and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) because of rapid and direct heating on the surface of the meat at a high temperature. Seasoning decreased mutagenicity of pan-roasted beef except the very well done sample with unchanged heterocyclic amine contents, but increased mutagenicity of charcoaled beef with decreased levels of AalphaC and PhIP, probably due to the change of heterocyclic amine precursors or alternatively to the occurrence of other mutagens.  (+info)

(6/85) Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.

The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retention of d-limonene and ethyl n-hexanoate in cooked rice was correlated in each case with the flavor amount of spray-dried powder added.  (+info)

(7/85) Determination of antioxidant activity of herbs by ESR.

Water extracts of 32 herbs that are constituents of curry and curry powder were screened for superoxide anion radical (O2.-) scavenging activity. Among the screened samples, only clove, allspice, and basil were shown to decrease DMPO-O2.- adduct yields by more than 50% at 0.25 mg/mL as measured by an ESR spin trapping technique based on the HPX-XOD reaction. To study the mechanism of the O2.- scavenging activity, Km values were obtained from a Lineweaver-Burk plot for XOD in the presence of different concentrations of HPX, and the IC50 values at different DMPO concentrations were compared. Clove and basil directly eliminated O2.- like superoxide dismutase (SOD), whereas allspice reduced the amount of O2.- by inhibition of formation of O2.-.  (+info)

(8/85) Polyphenols from some foodstuffs as inhibitors of ovalbumin permeation through caco-2 cell monolayers.

Some spices showed high inhibitory activity against ovalbumin permeation through Caco-2 cell monolayers. Pimentol from allspice, rosmarinic acid and luteolin-7-O-beta-glucuronide from thyme, quercetin-3-O-beta-glucuronide from coriander and rutin from tarragon were identified as the active principles. A structure-activity relationship study among the active isolates and their related compounds indicated that the presence of a catechol structure played an important role in the inhibitory activity of each compound.  (+info)


  • If trying to convert whole pods to the ground spice in a recipe, use the approximation that 10 whole pods is equal to 1.5 teaspoons of ground cardamom. (gourmetfoodworld.com)