Cuisine Asian

SYSCO introduced its own-brand products in 1975 and, today, more than 40,000 products have the SYSCO name. The original four quality levels comprise Supreme, Imperial, Classic, and Reliance. SYSCO has added expertise in niche product areas like specialty meats, value-added and exotic produce, hotel and lodging industry supplies, Asian cuisine foodservice distribution, and domestic and international custom chain-restaurant distribution. 

The flavour of cumin also plays a major role in Mexican, Thai and Vietnamese cuisines. It can be found in some Dutch cheeses, like Leyden cheese, and in some traditional bread from France. Cumin is also very popular in Western to Central Asia. In South-eastern and Eastern Asia, cumin is less valued, but used occasionally. Cumin is very important in Burmese cooking and it plays a role in the cooking styles of Thailand and Indonesia. In China proper, cumin is a rare spice used only for a small number of recipes. The patterning theory of spice use reveals that cumin is most suitable for Eastern cooking (e.g. Indian and South-east Asian) and does not show suitability for any Western cooking (except American) (Hirasa and Takemasa, 1998). 

Ethnic food suggestions in Omaha are Tamam (1009 Farnam-On-the-Mall, it 402-344-2722) for Middle Eastern, located in the Farnam Shopping Center. Indian Oven (1010 Howard St., s 402-342-4856) serves nan breads as well as a good selection of vegetarian appetizers and entrees cooked in their clay oven. They are located downtown. For Asian, Thai Pepper (12775 Q St., s 402-895-7788) comes recommended. Also popular is Ahmad s (1006 Howard St., s 402-341-9616) for a rare taste of Persian cuisine. 

Kaempferia galanga This condiment in the ginger family, widely used in Asian cuisine, has been reported to be used as an entheogen in New Guinea, under the name maraba (Barrau 1962 Schultes Sc Hofmann 1980). We know nothing of/ potential entheogenic constituents in this plant. 

Seaweed is a rich source of nutrients included in Asians traditional cuisine and is being extensively explored for its other merits as a food. Apart from its proven nutritional properties, bioactive molecules found in seaweeds have attracted the interest of health conscious societies, as seaweed is regarded as a remarkable marine medicinal food. 

Chemically related to brazUin are the yellow mordant dyes, luteolin and morin. Both are flavone derivatives whereas the former is obtained from yellow weed or weld (Reseda luteola L.), which grows widely across Europe, the latter comes from dyer s mulberry (Madura tinctoria, syn. Morus tinctorius L.). Alum- and tin-based mordants from luteolin produce a beautiful true yellow on all textile materials. Apart from weld, saffron (Crocus sativus L.) used to be the most important yellow colourant. The ancient Greeks and Romans used the dried stigmas from this species of crocus to obtain crocin, which was absorbed onto textiles with an alum mordant. Like saffron, curcuma (also known as turmeric) serves as a colourant for foodstuffs (e.g. for mustard and curry), and as a somewhat acrid spice in Oriental and South-east Asian cuisine. Curcuma is obtained from the root nodules of, for instance. Curcuma longa L., which is cultivated in plantations in China and the East Indies. 

Plant mucilages are used in many eastern Mediterranean, West Asian and African countries, and are popular in Indian, Pakistani, Chinese, Malaysian, Japanese, Caribbean and many other cuisines as ingredients in soups and sauces, to which they give their characteristic mucilaginous consistency. The main representative of this group of polysaccharides is glycanorhamnogalacturonan that... 

FT-Raman spectroscopy could be also successfully applied to investigate the occurrence of curcumin, the valuable dyeing component of curcuma root Curcuma longa) with widespread use in the Asian cuisine. Most intense bands of curcumin occur at 1630 and 1601 cm , which are assigned to the benzene ring,... 

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