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Zingiberene is a monocyclic sesquiterpene that is the predominant constituent of the oil of ginger (Zingiber officinale), [1] from which it gets its name. It can contribute up to 30% of the essential oils in ginger rhizomes. This is the compound that gives ginger its distinct flavoring.
Gingerol ([6]-gingerol) is a phenolic phytochemical compound found in fresh ginger that activates heat receptors on the tongue. [1] [2] It is normally found as a pungent yellow oil in the ginger rhizome, but can also form a low-melting crystalline solid.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is [6]-shogaol. Like zingerone, it is produced when ginger is dried or cooked. [2] Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it ...
One 2-inch piece ginger 4 limes 5 ounces baby spinach ... tahini, turmeric, garlic powder, extra-virgin olive oil, kosher salt, freshly ground black pepper, cumin, ... and substitute capers, miso ...
The sauce is made primarily of dried chili peppers, chili powder, douban paste, Sichuan peppercorns, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt and sugar. These ingredients are simmered with beef tallow and vegetable oil for many hours, and packed into a jar.
The umami-packed sauce is made with coconut sugar, soy sauce, fresh ginger, garlic and sesame oil. Dylan's Tortilla Soup by Dylan Dreyer Get ready for game day with Dylan Dreyer’s soup recipe ...
Date paste is used as a center-fill in pastries. Fermented bean paste is made from ground soyabeans and allowed to ferment. Funge de bombo is a manioc paste used in northern Angola, and elsewhere in Africa. Hilbet is a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans with garlic, ginger and spices. [20]