Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
https://goo.gl/tPVrSj
https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Cultivation, Growing, Processing and Extraction of Spice and CondimentsAjjay Kumar Gupta
Cultivation, Growing, Processing and Extraction of Spice and Condiments (Ajowan Or Bishop Weed, Allspice Or Pimenta, Amchur, Anardana, Pepper Black, White And Green, Pepper, Long, Peppermint, Poppy Seed, Rosemary, Saffron, Sage, Savory, Shallot, Spearmint, Star-Anise, Sweet Flag Or Calamus, Tamarind, Tarragon, Thyme, Turmeric, Vanilla)
Spices and Condiments are important high value commodities traded internationally for many centuries. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry.
See more
https://goo.gl/R1rv9k
https://goo.gl/gRhM4U
https://goo.gl/7xhMWz
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website : www.entrepreneurindia.co , www.niir.org
Tags
Agro Based Small Scale Industries Projects, Agro-processing of spices, book on spices, Cultivation of spices and condiments, Cultivation of various Spices in India, Extraction of Oleoresins & Essential Oils, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, How to extract oil from spices, How to grow spices from seeds, How to Process Spice, How to Start a Food Production Business, How to Start a Spices Production Business, How to Start Spices Processing Industry in India, How to Start Food Processing Industry in India, Importance of spices in our life, Most Profitable Food Processing Business Ideas, Most Profitable Spices Processing Business Ideas, new small scale ideas in Spices processing industry, Processing of spices and condiments, Processing of Spices and Plantation Crops, Production Technology of Spices, Profitable Spices to Grow, Small Scale Food Processing Projects, Small-scale spice processing, Spice production process, Spices and condiments and their uses, Spices and condiments pdf, Spices and Condiments: processing grading and Value added products, Spices Processing Industry in India, Starting a Food or Beverage Processing Business, Starting a Spices Processing Business, Steam Distillation of Spices
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Chemical treatment - Disinfection of food commodityVikas Tiwari
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage.
Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Running head: THE BLACK PEPPER 1
THE BLACK PEPPER 5
The Black Pepper
Taijin Wang
Joel Tannenbaum
Commodity Essay (Draft)
11/15/2015
Introduction
The black pepper is a flower producing plant primarily cultivated for its fruits. The fruits are dried and then used as a spice and for the seasoning of food. The dried fruits are commonly known as peppercorns. The pepper plant is a vine that can grow up to a maximum of four meters by winding itself around poles, trees, or even trellises. Before drying, the peppercorn is called a drupe. It grows well is a soil that is slightly moist. Besides, the soil should not be susceptible to a lot of flooding. Most of the black pepper that we use in the different parts of the world originate from the South East Asian communities.
The use of the black pepper has been present in the Indian cooking since two thousand BC. Though there is widespread evidence that the same plant was also grown in Thailand and Malaysia, the major source of the plant was from the Malabar Coast of India. The region is the current state of Kerala. Also, the history of black pepper has a close correlation with what the ancient Romans referred to as the long paper (Nunn, 2009). Without taking a keen interest in their differences, the Romans referred to the plants as generally ‘piper.'
Both the long and the black pepper were also known to the Greece as early as the fourth century. It was a rare and expensive commodity that only the rich would access. The two commodities were just obtained from India. The Indians grew the long paper in the North Western parts of the country while the black pepper originated from the further south. With the long distance from the south and the postulated spiciness of the long paper, the black pepper became less popular at that time.
Black pepper as a commodity
The peppercorn was first deemed as a commodity in the Coast of Malabar. It was a top-notch trade good that was high valuation regarding its monetary value. The most common term used at that particular time was the black gold. At the edge of the 16th century, the black pepper acquired a lot of recognition in many societies. It was predominantly grown in the regions of Java, Sunda, Sumatra, and Madagascar. There were also some regions in the South East Asia that cultivated the plant. Most of the named regions traded the commodity with China or consumed the product locally. For the commodities that got traded in the Middle East, the port of Malabar acted as a resting destination on one’s way to Europe through the Indian Ocean.
Influence of the Human Diet
The black pepper has its primary use as a spice and a food additive. Most people use other substances because of their sweetness. In the case of peppercorns, its desirable quality i.
Cultivation, Growing, Processing and Extraction of Spice and CondimentsAjjay Kumar Gupta
Cultivation, Growing, Processing and Extraction of Spice and Condiments (Ajowan Or Bishop Weed, Allspice Or Pimenta, Amchur, Anardana, Pepper Black, White And Green, Pepper, Long, Peppermint, Poppy Seed, Rosemary, Saffron, Sage, Savory, Shallot, Spearmint, Star-Anise, Sweet Flag Or Calamus, Tamarind, Tarragon, Thyme, Turmeric, Vanilla)
Spices and Condiments are important high value commodities traded internationally for many centuries. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry.
See more
https://goo.gl/R1rv9k
https://goo.gl/gRhM4U
https://goo.gl/7xhMWz
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website : www.entrepreneurindia.co , www.niir.org
Tags
Agro Based Small Scale Industries Projects, Agro-processing of spices, book on spices, Cultivation of spices and condiments, Cultivation of various Spices in India, Extraction of Oleoresins & Essential Oils, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, How to extract oil from spices, How to grow spices from seeds, How to Process Spice, How to Start a Food Production Business, How to Start a Spices Production Business, How to Start Spices Processing Industry in India, How to Start Food Processing Industry in India, Importance of spices in our life, Most Profitable Food Processing Business Ideas, Most Profitable Spices Processing Business Ideas, new small scale ideas in Spices processing industry, Processing of spices and condiments, Processing of Spices and Plantation Crops, Production Technology of Spices, Profitable Spices to Grow, Small Scale Food Processing Projects, Small-scale spice processing, Spice production process, Spices and condiments and their uses, Spices and condiments pdf, Spices and Condiments: processing grading and Value added products, Spices Processing Industry in India, Starting a Food or Beverage Processing Business, Starting a Spices Processing Business, Steam Distillation of Spices
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Chemical treatment - Disinfection of food commodityVikas Tiwari
Succulent nature of fruits and vegetables make them easily invaded by these organisms. The common pathogens causing rots in fruits and vegetables are fungi such as Alternaria, Botrytis, Diplodia, Phomopsis, Rhizopus, Pencillium and Fusarium and among bacteria, Erwinia and Pseudomonas cause extensive damage.
Losses from post-harvest disease in fresh produce can be both quantitative and qualitative. Loss in quantity occurs where deep penetration of decay makes the infected produce unusable. Loss in quality occurs when the disease affects only the surface of produce causing skin blemishes that can lower the commercial value of a crop.
This Presentation deals with the Definition, History, Ingredients, Properties and Classification of the Candies. Classification includes Hard Boiled Candies and Soft Candies.
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Running head: THE BLACK PEPPER 1
THE BLACK PEPPER 5
The Black Pepper
Taijin Wang
Joel Tannenbaum
Commodity Essay (Draft)
11/15/2015
Introduction
The black pepper is a flower producing plant primarily cultivated for its fruits. The fruits are dried and then used as a spice and for the seasoning of food. The dried fruits are commonly known as peppercorns. The pepper plant is a vine that can grow up to a maximum of four meters by winding itself around poles, trees, or even trellises. Before drying, the peppercorn is called a drupe. It grows well is a soil that is slightly moist. Besides, the soil should not be susceptible to a lot of flooding. Most of the black pepper that we use in the different parts of the world originate from the South East Asian communities.
The use of the black pepper has been present in the Indian cooking since two thousand BC. Though there is widespread evidence that the same plant was also grown in Thailand and Malaysia, the major source of the plant was from the Malabar Coast of India. The region is the current state of Kerala. Also, the history of black pepper has a close correlation with what the ancient Romans referred to as the long paper (Nunn, 2009). Without taking a keen interest in their differences, the Romans referred to the plants as generally ‘piper.'
Both the long and the black pepper were also known to the Greece as early as the fourth century. It was a rare and expensive commodity that only the rich would access. The two commodities were just obtained from India. The Indians grew the long paper in the North Western parts of the country while the black pepper originated from the further south. With the long distance from the south and the postulated spiciness of the long paper, the black pepper became less popular at that time.
Black pepper as a commodity
The peppercorn was first deemed as a commodity in the Coast of Malabar. It was a top-notch trade good that was high valuation regarding its monetary value. The most common term used at that particular time was the black gold. At the edge of the 16th century, the black pepper acquired a lot of recognition in many societies. It was predominantly grown in the regions of Java, Sunda, Sumatra, and Madagascar. There were also some regions in the South East Asia that cultivated the plant. Most of the named regions traded the commodity with China or consumed the product locally. For the commodities that got traded in the Middle East, the port of Malabar acted as a resting destination on one’s way to Europe through the Indian Ocean.
Influence of the Human Diet
The black pepper has its primary use as a spice and a food additive. Most people use other substances because of their sweetness. In the case of peppercorns, its desirable quality i.
Total eight Vavilovian centers of origin for crop plants. This regions includes all cultivated vegetables crops. Domesticated plants differ from their wild progenitors in several morphophysiological traits, most of which are
associated with seed retention, dormancy and germination, growth habit, size, colour, and/or edibility of economically
important organs. Crop wild relatives includes crop ancestors as well as other species more or less closely related to crops. they may be from different gene pools.They are a critical source of genes for resistance to diseases, pests and stresses such as drought and extreme temperatures
This presentation outlines the historical, influences that came to shape our modern idea of cuisine along with the science that is helping us to understand how our sense of taste works.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...
Spice
1. Spice 1
Spice
For the sensation of eating spicy-hot foods, see pungency. For other uses, see Spice (disambiguation).
A group of Indian spices and herbs in bowls
An assortment of spices used in
Indian cuisine
Spice market, Marakesh
A spice is a dried seed, fruit, root, bark, or vegetable substance
primarily used for flavoring, coloring or preserving food. Sometimes a
spice is used to hide other flavors.
Spices are distinguished from herbs, which are parts of leafy green
plants also used for flavoring or as garnish.
Many spices have antimicrobial properties. This may explain why
spices are more commonly used in warmer climates, which have more
infectious disease, and why use of spices is especially prominent in
meat, which is particularly susceptible to spoiling.
A spice may have other uses, including medicinal, religious ritual,
cosmetics or perfume production, or as a vegetable. For example,
turmeric roots are consumed as a vegetableWikipedia:Citation needed
and garlic as an antibiotic.
History
Main article: Spice trade
2. Spice 2
Spices and herbs at a grocery shop in Goa, India
Early history
The spice trade developed throughout South Asia and Middle East in
around 2000 BCE with cinnamon and pepper, and in East Asia with
herbs and pepper. The Egyptians used herbs for embalming and their
demand for exotic herbs helped stimulate world trade. The word spice
comes from the Old French word espice, which became epice, and
which came from the Latin root spec, the noun referring to
"appearance, sort, kind": species has the same root. By 1000 BCE,
medical systems based upon herbs could be found in China, Korea, and
India. Early uses were connected with magic, medicine, religion,
preservation.[1]
Spices at central market in Agadir, Morocco
tradition, and Archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the
Mesopotamian site of Terqa, in modern-day Syria.[2] The ancient Indian epic Ramayana mentions cloves. The
Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them.Wikipedia:Citation needed
In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of
Solomon, the male speaker compares his beloved to many forms of spices. Generally, early Egyptian, Chinese,
Indian, and Mesopotamian sources do not refer to known spices.Wikipedia:Citation needed
Historians believe that nutmeg, which originates from the Banda Islands in South Asia, was introduced to Europe in
the 6th century BCE.[3]
Indonesian merchants traveled around China, India, the Middle East, and the east coast of Africa. Arab merchants
facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being
the main trading center for spices. The most important discovery prior to the European spice trade were the monsoon
winds (40 CE). Sailing from Eastern spice growers to Western European consumers gradually replaced the
land-locked spice routes once facilitated by the Middle East Arab caravans.
3. Spice 3
Middle Ages
Spices were among the most demanded and expensive products
available in Europe in the Middle Ages,[4] the most common being
black pepper, cinnamon (and the cheaper alternative cassia), cumin,
nutmeg, ginger and cloves. Given medieval medicine's main theory of
humorism, spices and herbs were indispensable to balance "humors" in
food, a daily basis for good health at a time of recurrent pandemics.
Spices were all imported from plantations in Asia and Africa, which
made them expensive. From the 8th until the 15th century, the
"The Mullus" Harvesting pepper. Illustration
Republic of Venice had the monopoly on spice trade with the Middle
from a French edition of The Travels of Marco
Polo.
East, and along with it the neighboring Italian city-states. The trade
made the region rich. It has been estimated that around 1,000 tons of
pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late
Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people. The
most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen
into obscurity in European cuisine include grains of paradise, a relative of cardamom which most replaced pepper in
late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb.
Early modern period
The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco
da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for
spices. At around the same time, Christopher Columbus returned from the New World, he described to investors new
spices available there.Wikipedia:Citation needed
Another source of competition in the spice trade during the 15th and 16th century was the Ragusans from the
maritime republic of Dubrovnik in southern Croatia.[5]
The military prowess of Afonso de Albuquerque (1453–1515) allowed the Portuguese to take control of the sea
routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian
Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in
1511. The Portuguese could now trade directly with Siam, China, and the Maluku Islands. The Silk Road
complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including
many spices.Wikipedia:Citation needed
With the discovery of the New World came new spices, including allspice, bell and chili peppers, vanilla, and
chocolate. This development kept the spice trade, with America as a late comer with its new seasonings, profitable
well into the 19th century.Wikipedia:Citation needed
4. Spice 4
Classification and types
Culinary herbs and spices
Main article: List of culinary herbs and spices
Botanical basis
• Dried fruits or seeds, such as fennel, mustard, and black pepper
• Arils, such as mace
• Barks, such as cinnamon and cassia
• Dried flower buds, such as cloves
• Stigmas, such as saffron
• Roots and rhizomes, such as turmeric, ginger and galingale
• Resins, such as asafoetida
Common spice mixtures
• Advieh (Iran)
• Baharat (Arab world, and the Middle East in general)
• Berbere (Ethiopia and Eritrea)
• Bumbu (Indonesia)
• Chaat masala (India and Pakistan)
• Chili powder
• Curry powder
• Five-spice powder (China)
• Garam masala (South Asia)
• Harissa (North Africa)
• Hawaij (Yemen)
• Jerk spice (Jamaica)
• Khmeli suneli (Georgia, former U.S.S.R.)
• Masala (a generic name for any blend of spices used in South Asia)
• Mixed spice (United Kingdom)
• Old Bay Seasoning (United States)
• Panch phoron (India and Bangladesh)
• Pumpkin pie spice (United States)
• Quatre épices (France)
• Ras el hanout (North Africa)
• Shichimi togarashi (Japan)
• Vegeta (Croatia)
• Za'atar (Middle East)
• Sharena sol (literally "colorful salt", Bulgaria) - contains summer savory, paprika, fenugreek and salt.
The Gato Negro café and spice shop (Buenos
Aires, Argentina)
5. Spice 5
Handling spices
A spice may be available in several forms: fresh, whole dried, or
pre-ground dried. Generally, spices are dried.[6] A whole dried spice
has the longest shelf life, so it can be purchased and stored in larger
amounts, making it cheaper on a per-serving basis. Some spices are not
always available either fresh or whole, for example turmeric, and must
commonly, be purchased in ground form. Small seeds, such as fennel
and mustard seeds, are often used both whole and in powder form.
The flavor of a spice is derived in part from compounds (volatile oils)
that oxidize or evaporate when exposed to air. Grinding a spice greatly
A typical home's kitchen shelf of spices as would
increases its surface area and so increases the rates of oxidation and
be seen in the United States or Canada.
evaporation. Thus, flavor is maximized by storing a spice whole and
grinding when needed. The shelf life of a whole dry spice is roughly two years; of a ground spice roughly six
months.[7] The "flavor life" of a ground spice can be much shorter.[8] Ground spices are better stored away from
light.[9]
To grind a whole spice, the classic tool is mortar and pestle. Less labor-intensive tools are more common now: a
microplane or fine grater can be used to grind small amounts; a coffee grinder[10] is useful for larger amounts. A
frequently used spice such as black pepper may merit storage in its own hand grinder or mill.
Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors from
a spice take time to infuse into the food so spices are added early in preparation.[11]
Salmonella contamination
A study by the Food and Drug Administration of shipments of spices to the United States during fiscal years
2007-2009 showed about 7% of the shipments were contaminated by Salmonella bacteria, some of it antibiotic
resistant. As most spices are cooked before being served salmonella contamination often has no effect, but some
spices, particularly pepper, are often eaten raw and present at table for convenient use. Shipments from Mexico and
India, a major producer, were the most frequently contaminated.
Nutrition
Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food,
even though many spices, especially those made from seeds, contain high portions of fat, protein, and carbohydrate
by weight. Many spices, however, can contribute significant portions of micronutrients to the diet. For example, a
teaspoon of paprika contains about 1133 IU of Vitamin A, which is over 20% of the recommended daily allowance
specified by the US FDA.[12] When used in larger quantity, spices can also contribute a substantial amount of
minerals, including iron, magnesium, calcium, and many others, to the diet.
Most herbs and spices have substantial antioxidant activity, owing primarily to phenolic compounds, especially
flavonoids, which influence nutrition through many pathways, including affecting the absorption of other nutrients.
One study found cumin and fresh ginger to be highest in antioxidant activity. These antioxidants also can act as
natural preservatives, preventing or slowing the spoilage of food, leading to a higher nutritional content in stored
food.
6. Spice 6
Production
India contributes 70% of global spice production.
Top Spice Producing Countries
(in metric tonnes)
Rank Country 2010 2011
1 India 1,474,900 1,525,000
2 Bangladesh 128,517 139,775
3 Turkey 107,000 113,783
4 China 90,000 95,890
5 Pakistan 53,647 53,620
6 Iran 18,028 21,307
7 Nepal 20,360 20,905
8 Colombia 16,998 19,378
9 Ethiopia 27,122 17,905
10 Sri Lanka 8,293 8,437
— World 1,995,523 2,063,472
Source: UN Food & Agriculture Organization
Standardization
The International Organization for Standardization addresses spices and condiments, along with related food
additives, as part of the International Classification for Standards 67.220 series.[13]
Research
The Indian Institute of Spices Research in Kozhikode, Kerala, is devoted exclusively to researching all aspects of
spice crops: black pepper, cardamom, ginger, turmeric, cinnamon, clove, nutmeg, garcinia, vanilla, etc.
Notes
[1] A Busy Cook's Guide to Spices by Linda Murdock (p.14)
[2] Buccellati et Buccellati (1983)
[3] Burkill (1966)
[4] Comme le précise l'historien français Jacques Heers, « contrairement à ce que disent nos livres, qui insistent tellement sur les condiments,
[les] soieries valaient bien plus que les épices elles-mêmes : pour le même poids, la soie coûtait au moins dix fois plus que le poivre » dans
Jacques Heers, Perrin, 2008, p. 62.
[5] Encyclopedia of Jewish Food, page 453, Gil Marks, John Wiley & Sons, 2010. ISBN 9780470391303
[6] A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf
life.
[7] Spice Capades
[8] Nutmeg, in particular, suffers from grinding and the flavor will degrade noticeably in a matter of days.
[9] Light aids oxidation processes.
[10] Other types of coffee grinders, such as a burr mill, can grind spices just as well as coffee beans.
[11] Spice Capades This contrasts to herbs which are usually added late in preparation.
[12] USDA National Nutrient Database: Nutrient data for 02028, Spices, paprika (http:/ / ndb. nal. usda. gov/ ndb/ foods/ show/
247?qlookup=paprika& fg=& format=& man=& lfacet=& max=25& new=1), Retrieved Aug. 26, 2012
[13] International Organization for Standardization
7. Spice 7
Sources
• International Organization for Standardization (2009). "67.220: Spices and condiments. Food additives" (http:/ /
www. iso. org/ iso/ iso_catalogue/ catalogue_ics/ catalogue_ics_browse. htm?ICS1=67& ICS2=220&
development=on). Retrieved 2009-04-23.
• Host: Alton Brown (14 January 2004). "Spice Capades". Good Eats. Season 7. Episode 14. Food Network.
Further reading
Books
• Corn, Charles. Scents of Eden: A History of the Spice Trade. New York: Kodansha, 1999.
• Czarra, Fred (2009). Spices: A Global History. Reaktion Books. p. 128. ISBN 978-1-86189-426-7.
• Dalby, Andrew. Dangerous Tastes: The Story of Spices. Berkeley: University of California Press, 2002.
• Freedman, Paul. Out of the East: Spices and the Medieval Imagination. New Haven: Yale UP, 2008.
• Keay, John. The Spice Route: A History. Berkeley: U of California P, 2006.
• Krondl, Michael. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. New York:
Ballantine Books, 2007.
• Miller, J. Innes. The Spice Trade of the Roman Empire. Oxford: Oxford UP, 1969.
• Morton, Timothy. Poetics of Spice: Romantic Consumerism and the Exotic. Cambridge UP, 2000.
• Turner, Jack (2004). Spice: The History of a Temptation. Knopf. ISBN 0-375-40721-9.
Articles
• "Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot" (http:/ / www. sciencedaily. com/ releases/
1998/ 03/ 980305053307. htm). ScienceDaily. March 5, 1998. Retrieved 2008-12-20. "...Garlic, onion, allspice
and oregano, for example, were found to be the best all-around bacteria killers (they kill everything)"
• Sallam, Kh.I.; Ishioroshi, M; Samejimab, K. (December 2004). "Antioxidant and antimicrobial effects of garlic in
chicken sausage" (http:/ / www. ncbi. nlm. nih. gov/ pmc/ articles/ PMC1805705). Lebensm. Wiss. Technol. 37
(8): 849–855. doi: 10.1016/j.lwt.2004.04.001 (http:/ / dx. doi. org/ 10. 1016/ j. lwt. 2004. 04. 001). PMC 1805705
(http:/ / www. ncbi. nlm. nih. gov/ pmc/ articles/ PMC1805705). PMID 17330154 (http:/ / www. ncbi. nlm. nih.
gov/ pubmed/ 17330154).
• Billing, Jennifer; Sherman, Paul W. (March 1998). "Antimicrobial Functions of Spices: Why Some Like it Hot".
The Quarterly Review of Biology 73 (1): 3–49. doi: 10.1086/420058 (http:/ / dx. doi. org/ 10. 1086/ 420058).
PMID 9586227 (http:/ / www. ncbi. nlm. nih. gov/ pubmed/ 9586227).
• "Common Kitchen Spices Kill E. Coli O157:H7" (http:/ / www. oznet. ksu. edu/ pr_fsaf/ News Releases/
relspicfung. htm). 18 August 1998. "...The study is the first in the United States that looks at the effect of common
spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. 'In the first
part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory', Fung said. 'We found that several
spices are good at killing this strain of E. coli.'"
• "The Lure and Lore of Spices" (http:/ / www. thespicehouse. com/ info/ lore/ ). "If the appearance of spices were
to reflect their real importance in the history of the world, the bottles of spices would be filled with bright glittery
substances, diamonds, rubies, emeralds or gold would be appropriate. When you opened the bottle, a poof of
vibrantly colored, mystically fragrant, magical smoke would slowly billow softly throughout the room."
• "Spice" (http:/ / www. theepicentre. com/ Spices/ spiceref. html). Encyclopedia of Spices, Spice Blends by Region,
The Spice Trade. Retrieved 2008-12-20.
• International Organization for Standardization (2009). "67.220: Spices and condiments. Food additives" (http:/ /
www. iso. org/ iso/ iso_catalogue/ catalogue_ics/ catalogue_ics_browse. htm?ICS1=67& ICS2=220&
development=on). Retrieved 2009-04-23.
8. Spice 8
External links
• Spices in the 1600-th century Tudor time (https:/ / www. youtube. com/ watch?v=FOz58P-O-6o) on YouTube
Wikibooks has a book on the topic of: Cookbook:Spices and herbs
• The dictionary definition of spice at Wiktionary
• Media related to Spices at Wikimedia Commons
• Pungency of spices (http:/ / newsletter. sgs. com/ eNewsletterPro/ uploadedimages/ 000006/
SGS-Safeguards-08909-Pungency-of-Spices-EN-09. pdf)
9. Article Sources and Contributors 9
Article Sources and Contributors
Spice Source: http://en.wikipedia.org/w/index.php?oldid=623295250 Contributors: A. B., ACEDBA, AVand, Aarkfood, AatulJain, Absolutetool, Acadēmica Orientālis, Acalamari,
Admin@about-thai.com, Aherunar, Ahoerstemeier, Aiden Fisher, Aitter, Akamad, Akarkera, Alex Ex, Alizulfqar, Amalas, Amarie918, Amcguinn, Ampersand777, Anaxial, Andres, Anetode,
Anthere, AquaRichy, Arab Hafez, Arolga, Art Carlson, Artaxiad, Ashok2102, Atefrat, Audaciter, Bbfish101, Bctwriter, Bender235, Bkell, Bleh fu, Bluelion, Bobby chauhan, Bongwarrior,
Brianski, Brion VIBBER, Buckyboy314, C.Fred, CIreland, CSWarren, Cacycle, Calibri le dicrus, Cannolis, Carey Evans, Carrieo80, Categorer, Cazort, Cburnett, Christian75, Cibyd, Coastie13,
Coldmember, Comesturnruler, CommonsDelinker, Conti, Conversion script, Craig Pemberton, Curps, CzarB, DARTH SIDIOUS 2, DASonnenfeld, DSRH, Dan Guan, Dbo789, Dbtfz,
DeadEyeArrow, December12AC, Dekisugi, Deli nk, Dgrant, Dirkbb, Discospinster, Dmforcier, Dominus, Donarreiskoffer, Donner60, Dourios, Dspradau, Dusty relic, EdC, Edward, Eje211,
Ellenois, Ellywa, Ember of Light, Emily.barton, Enigma Blues, Epbr123, Eras-mus, Erianna, Esb, Espoo, Everyone Dies In the End, Excirial, Extransit, Faithlessthewonderboy, Favonian, FiP,
Fig wright, Foreveroptimist, Frecklefoot, Fred Bauder, Fubar Obfusco, Fuzzygenius, Gabbe, Gadfium, Ganjpar, Gareth Griffith-Jones, Garion96, Gary, Gatechjon, Gentgeen, Georgeeee, Gibbja,
Gigemag76, Glenn, Globalvikings, Gob Lofa, Gogo Dodo, GoingBatty, Grandpafredfrederick, Greyhood, Gunkarta, Habibaruiz, Hafspajen, Haham hanuka, Haleth, Hallows AG, Hansendanny18,
Harry, Hello71, HenkvD, Henry W. Schmitt, Hike hikey, Hiplibrarianship, Hqb, Huebne, Hurbluver, Hwalee76, I already forgot, Ian Herbie Hemphill, Iball, Icarus3, Icarusgeek, Infrogmation,
IronGargoyle, IvanLanin, J.delanoy, J04n, JHeinonen, JQF, Jackol, Jaeger5432, Jahnavisatyan, Jalo, Janet Davis, Jarble, Jjalexand, John Reid, JohnnyMrNinja, Jojit fb, Jolenine, Jon chirnside,
Joseph Solis in Australia, JoshRaspberry, Joy, Jprg1966, Juneleo1994, Jusjih, Jwy, KCinDC, Kajmankajman, Kakofonous, Kalafakal, Karnesky, Kcat2, Keilana, Kind Tennis Fan,
Kintetsubuffalo, KnightMove, Koavf, Koobose, Kotra, Kukini, Kumold, Kurieeto, KuwarOnline, LDHan, Le Anh-Huy, LeadSongDog, Lerdsuwa, Liftarn, Lightmouse, Lijealso, Littleflagman,
Liuzhou, Loof1, Luckylover911, Luna Santin, M.e, MDAScallan, MER-C, Magister Mathematicae, Malo, Man vyi, Manmanmanman1234, Mannanan51, MarkMascolino, Masso2k6,
Materialscientist, Maurice Flesier, Max Naylor, MaxSem, Mbc362, Mcdooglede, Merbabu, MichaelTinkler, MilCivHR, MisterSheik, Mkweise, Mongol, Monotonehell, Montrealais, Movable Nu,
Mr.chetanladdha, MrHen, Muthukutty, Mxn, NawlinWiki, Nhackler, Niceguyedc, Nihiltres, Nikai, Nivix, Nixón, Nuttycoconut, Nwbeeson, Nyarpy, Oknazevad, Olve Utne, Opinionatedchef,
OsamaK, Otets, Pbj129, Pdelong, PenguiN42, Pepperbeast, Peter Isotalo, Pharaoh of the Wizards, Piano non troppo, Pinethicket, Piotrus, Pointillist, Polykat, Prettycow, Pretzelpaws, Prlim,
PubliusFL, Puzzle Person, Quadell, RDBrown, RWyn, Ragesoss, RandomAct, Rd232, RedHillian, Reyk, Riana, Rich Farmbrough, Rimx01, Rjwilmsi, Rkr1991, RobertG, Rodhullandemu,
Ronhjones, Rotinajeht, Rsrikanth05, Ryanmark123456789, S3000, Sampadakudu, Sanjivahuja, ScAvenger lv, Schwegles, Scriberius, Seb az86556, Sharanya Kashyap, Shaygarini, Sherlock4000,
SilkTork, SimonP, Sinn, Sinoue@yahoo.com, Sirlearnsalot, Siroxo, Snarfies, Sofia Roberts, Solipsist, SparrowsWing, Spicenews, Squids and Chips, Stamptrader, Steve2011, Stwra, Targa,
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Yeng-Wang-Yeh, Yohannvt, Yvwv, Zacwin, Zarex, ZimZalaBim, Zobby marley, Zotel, 548 ,نسر برلين anonymous edits
Image Sources, Licenses and Contributors
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judepics
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