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It is a source of the drugs vincristine and vinblastine, used to treat cancer. [3] It was formerly included in the genus Vinca as Vinca rosea. It has many vernacular names among which are arivotaombelona or rivotambelona, tonga, tongatse or trongatse, tsimatiririnina, and vonenina. [4]
Vinca difformis in habitat, Cáceres, Spain. Vinca plants are subshrubs or herbaceous, and have slender trailing stems 1–2 m (3 + 1 ⁄ 2 – 6 + 1 ⁄ 2 ft) long but not growing more than 20–70 cm (8– 27 + 1 ⁄ 2 in) above ground; the stems frequently take root where they touch the ground, enabling the plant to spread widely.
Additional researched vinca alkaloids include vincaminol, vineridine, and vinburnine. Vinpocetine is a semi-synthetic derivative of vincamine (sometimes described as "a synthetic ethyl ester of apovincamine"). [14] Minor vinca alkaloids include minovincine, methoxyminovincine, minovincinine, vincadifformine, desoxyvincaminol, and vincamajine ...
A large red cayenne Thai peppers, a cayenne-type pepper Capsicum frutescens. The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which ...
Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such as tobacco. It also excludes plants used primarily for herbal teas or medicinal purposes.
Chili powder blends are composed chiefly of chili peppers and blended with other spices including cumin, onion, garlic powder, and sometimes salt. [3] [4] The chilis are most commonly red chili peppers; "hot" varieties usually also include cayenne pepper. As a result of the varying recipes used, the spiciness of any given chili powder is variable.
Capsanthin is a natural red dye of the xanthophyll class of carotenoids. As a food coloring, it has the E number E160c(i). Capsanthin is the main carotenoid in the Capsicum annuum species of plants including red bell pepper, New Mexico chile, and cayenne peppers (Capsicum annuum) and a component of paprika oleoresin. [1]
Chili powder and crushed red pepper (Cayenne, Chipotle, Jalapeño, New Mexico, Tabasco, and other cultivars) Curry powder; Five-spice powder ; Garam masala (Indian subcontinent) Harissa (North Africa) Hawaij ; Jerk spice ; Khmeli suneli (Georgia, former U.S.S.R.) Masala (a generic name for any mix used in the Indian subcontinent)