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Beyond adverse effects from the herb itself, "adulteration, inappropriate formulation, or lack of understanding of plant and drug interactions have led to adverse reactions that are sometimes life threatening or lethal." [3]
Coriander seed is a spice in garam masala, and Indian curries, which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called dhania jeera. [43] Roasted coriander seeds, called dhania dal, are eaten as a snack. Outside of Asia, coriander seed is used widely for pickling vegetables.
Having been used by many cultures, Porophyllum ruderale is known by many names, including Bolivian coriander, quillquiña (also spelled quirquiña or quilquiña), yerba porosa, killi, pápalo, tepegua, rupay wachi, mampuritu, pápaloquelite and summer cilantro.
Resiniferatoxin (RTX) is a naturally occurring chemical found in resin spurge (Euphorbia resinifera), a cactus-like plant commonly found in Morocco, and in Euphorbia poissonii found in northern Nigeria. [1] It is a potent functional analog of capsaicin, the active ingredient in chili peppers. [2]
Spices at a central market in Agadir, Morocco A group of Indian herbs and spices in bowls Spices of Saúde flea market, São Paulo, Brazil. In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food.
Ras el hanout or rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt, Arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. [1] The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer. [2]
Hot sahlab, a liquidy cornstarch pudding originally flavored with orchid powder (today invariably replaced by artificial flavorings), is served in cups as a winter drink, garnished with cinnamon, nuts, coconut and raisins. Arak from the anis drinks family, is the preferred alcoholic beverage. Rosewater is a common ingredient in cakes and desserts.
In the same way in Turkish cuisine, fenugreek seed powder, called çemen, is used to make a paste with paprika powder and garlic to cover dried and cured beef in making pastirma/basturma. (Its name comes from the Turkish verb bastırmak, meaning "to press"). In Moroccan cuisine, fenugreek is used in rfissa, a dish associated with the ...
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