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See also External links A Aidan fruit; Aridan, prekese, uyayak, osakrisa, dawo (Tetrapleura tetraptera) Ajwain, carom seeds (Trachyspermum ammi) (Pakistan, South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia) Alexanders (Smyrnium olusatrum) Alkanet (Alkanna tinctoria), for red color Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A ...
By: Joyce Hendley Holiday recipes like stuffing, pumpkin pie and gingerbread men are hard to imagine without spices. But back in 1492, before global trade was quick and convenient, spices were ...
Today, spices are still valued, and not just because they taste great, but also because they’re full of health-boosting properties, too. 10 everyday herbs and spices with surprising powers Skip ...
Pumpkin pie spice – mixture of spices used in cooking pumpkin pie; Qâlat daqqa – [57] Tunisian Five Spices, is a spice blend originating from the North African nation of Tunisia. It is made of cloves, nutmeg, cinnamon, peppercorns, and grains of paradise mixed and ground to a fine powder.
Black pepper is the world's most traded spice, [5] and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine , which is a different kind of spiciness from that of capsaicin characteristic of chili peppers .
Fragrance: used to add a pleasant odor to food, medicine, or other consumed or partially consumed items (such as incense, candles, or lotions) Dye: used to alter the color of food, medicine, or other consumed items Ritual: ingested or partially ingested (eg used as incense) as an important component of a cultural or religious ritual
In this article we will take a look at the 15 largest spice companies in the world. You can skip our detailed analysis of the spice industry’s outlook for 2021 and some of the major growth ...
Moreover, spices have always been comparatively expensive: in 15th century Oxford, a whole pig cost about the same as a pound of the cheapest spice, pepper. [18] There is also no evidence of such use from contemporary cookbooks: "Old cookbooks make it clear that spices weren't used as a preservative.