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This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
For example, some secondary metabolites are toxins used to deter predation, and others are pheromones used to attract insects for pollination. Secondary metabolites and pigments may have therapeutic actions in humans, and can be refined to produce drugs; examples are quinine from the cinchona , morphine and codeine from the poppy , and digoxin ...
Medicinal plants are widely used as folk medicine in non-industrialized societies, mainly because they are readily available and cheaper than modern medicines. The annual global export value of the thousands of types of plants with medicinal properties was estimated to be US$60 billion per year and growing at the rate of 6% per annum.
An example of a herbal medicine resource: the bark of the cinchona tree contains quinine, which today is a widely prescribed treatment for malaria. The unpurified bark is still used by some who cannot afford to purchase more expensive antimalarial drugs.
A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
Tabil – Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chili powder. Tandoori masala – mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian, Pakistani and Afghan cooking. Yuzukoshō – type of Japanese seasoning. It is a paste made from chili peppers ...
Herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices.
Myrrh resin. Myrrh (/ m ɜːr /; from an unidentified ancient Semitic language, see § Etymology) is a gum-resin extracted from a few small, thorny tree species of the Commiphora genus, belonging to the Burseraceae family. [1]
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