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Artemisia argyi is an upright, greyish, herbaceous perennial about one metre tall, with short branches and a creeping rhizome.The stalked leaves are ovate, deeply divided and covered in small, oil-producing glands, pubescent above and densely white tomentose below.
The composition of mugwort essential oil can vary depending on the genus of plant selected, its habitat, as well as the part of the plant extracted and the season of its harvest. Its main components can include camphor , cineole , α- and β- thujone , artemisia ketone (CAS: 546-49-6), borneol and bornyl acetate as well as a wide variety of ...
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.
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
Za'atar [a] (/ ˈ z ɑː t ɑːr / ZAH-tar; Arabic: زَعْتَر, IPA:) is a Levantine culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, and other spices. [1]
A paste or gruel made from slightly roasted and ground niger seed, mixed with roasted and ground flaxseeds (Amharic: telbah) and hot water, is traditionally used in Ethiopia in treating leather. The seed's oil is widely used for industrial purposes such as soap making, paints preparations and preparation of different types of emulsions.
A spice is generally made from ground seeds of the plant, [1] [14] [15] with the seed coats removed. The small (1 mm) seeds are hard and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, [16] for example in curry, where it is known as rai. [17]
Thymus herba-barona (caraway thyme) is used both as a culinary herb and a ground cover, and has a very strong caraway scent due to the chemical carvone. [20] [21] Thymus praecox (mother of thyme, wild thyme), is cultivated as an ornamental, but is in Iceland also gathered as a wild herb for cooking, and drunk as a warm infusion.