Barks, spices from

The spice from Saigon and Indonesia is sold in the form of quUls somewhat the same as the tme Ceylon cinnamon but rougher in appearance. The Saigon and Indonesian barks have a higher oil content with a different flavor character than the Ceylon type. 

The most important considerations in marketing and estabUshing a crop from a new source are constancy of supply and quahty. Eor some spices, it is difficult to reduce labor costs, as some crops demand individual manual treatment even if grown on dedicated plantations. Only the individual stigmas of the saffron flower must be picked cinnamon bark must be cut, peeled, and roUed in strips mature unopened clove buds must be picked by hand and orchid blossoms must be hand pollinated to produce the vanilla bean. 

Using a pipette (or turkey baster) transfer enough acidified water from Jar A into Jar B to cover the root-bark in the bottom of Jar B ( 8 ounces, or 250ml acidified water into Jar B.) When the acid reacts with the root-bark, it converts the alkaloids (elf-spice) into salts. To help facilitate this process we can ... 

The market for flavours and aromas is large and was worth 16 billion in 2003 [7,8]. There are about 6,500 flavours known but of these only 300 are commonly used. At present 50-100 are produced by microbial fermentation, and many of the rest are chemically synthesised. In many cases, flavours and aromas are very complex mixtures extracted from pulp, bark, peel, leaf, bud, berry and flowers of fruit, vegetables, spices and other plants. The particular flavour or aroma will depend on the balance of these compounds, although a number are due to a single compound. 

Cinnamon is the inner bark of a small evergreen tree, Cinnomomum zeylan-icum or C. verum, which is in the laurel family. Cassia (C. aromaticum) and camphor (C. camphora) are other members of this genus. The bark, leaves, and sometimes whole stems from these trees are also used as a spice. Cassia is sometimes called bastard cinnamon because it is produced in greater quantities, but is less aromatic than true cinnamon. All of these spices have been combined with resin and vegetable soils to produce fragrant oils and incense. Cinnamon and other similar fragrant bark powders have been used medicinally to treat many ailments, from kidney disease to snakebite. 

All species in the Cinnamon genus are aromatic, and most are native to Southeast Asia. Cinnamon is a well-known spice which comes from Cinnamonum zeylan-icum, a tree native to Sri Lanka but now cultivated throughout Asia, the Caribbean, and South America. Commercial cinnamon comes from the bark of young twigs, which is stripped off, dried in the sun, and later powdered or used whole. 

Cinnamon Oil Cinnamomum zeylanicum) There are two major oils of commerce that come from the cinnamon tree leaf oil and bark oil. That reddish-brown stuff on your spice shelf is ground-up bark. It has only a small amount of eugenol when compared to the leaf oil. You can see what I mean when you look at Table XV. The table shows you a... 

The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fmit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in 172.515(b) and 182.60 of this chapter except where these are derived from natural sources [37],... 

Formaldehyde has been used for preservation for many years, as shown in Figure 22.9. Industrially, large quantities of formaldehyde are reacted with urea to manufacture a type of grease-resistant, hard plastic used to make buttons, appliance and automotive parts, and electrical outlets, as well as the glue that holds the layers of plywood together. Benzaldehyde and salicylaldehyde, shown in Table 22.7, are two components that give almonds their natural flavor. The aroma and flavor of cinnamon, a spice that comes from the bark of a tropical tree, are produced largely by cinnamaldehyde, also shown in Table 22.7. 

Spices—dried roots, bark, buds fraits, seeds, or berries—are plant products used to enhance flavor, color, and palatability of foods and beverages. In contrast, herbs are mainly the fresh or dried leaves of aromatic plants. Since ancient times, spices have been an important part of our lives as exotic and aromatic enhancement to food and as folk medicine. Today, spice use is ubiquitous, although the frequency of use of individual spices varies widely from country to country. In addition to their culinary value, spices... 

Among those from spices are eugenol (18), the major component (85%) of oil of cloves (Fig. 8.8), and cinnamalde-hyde (19), the principal flavor constituent of oil of cinnamon. However, the latter compound occurs in a bound form as cinnamyl acetate in the plant and fresh bark. During the fermentative processing of the bark, this ester almost completely disappears and is not found in any quantity in commercial cinnamon. Studies with radioactively labeled materials confirm that the ester is converted into cinnamaldehyde. 

Essential oils, as products of distillation, are mixtures of mainly low-molecular-weight chemical substances. Sources of essential oils include components (e.g., pulp, bark, peel, leaf, berry, blossom) of fruits, vegetables, spices, and other plants. Essential oils are prepared from food and nonfood sources. Many of the approximately 100 essential oils used as avoring ingredients in food are derived directly from food (i.e., lemon oil, basil oil, and cardamom oil) far fewer are extracts from plants that are not normally consumed as food (e.g., cedar leaf oil or balsam r oil). 

The bark of cinnamon is the earliest known spice used by humankind in panoply of recipes ranging from breakfast rolls and buns to spiced cookies, chocolate, spicy candies, tea, hot cocoa, liqueurs, pud-... 

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