Root Spices

Herbs, seeds, roots, spices, barks, fruits, etc. 

Essential Oils. Volatile oils from plants are referred to as essential oils. The oils can be obtained through steam distillation, solvent extraction, or separation of the oils from pressed fmit. They consist of oxygenated compounds, terpenes, and sesquiterpenes. The primary flavor components of essential oils are oxygenated compounds. Terpenes contain some flavors but are often removed from the essential oil because they are easily oxidized (causiag off-flavors or odors) and are iasoluble. Essential oils are prepared from fmits, herbs, roots, and spices. 

Simmer 1 cup of fresh or 1/2 cup dried elderberries in 3 cups of spring water add 1/8 tsp. powdered cloves, 1/4 tsp. powdered cinnamon and 1 inch of fresh chopped ginger root. Mash the berries with the water and spices and simmer at a low boil for 1/2 hour. Strain. Return the liquid to the cooking pot and... 

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 ... 

Cereal flour, buckwheat flour, soy flour, seafood allergens, pork, sesame seeds, sunflower seeds, lupin, spinach, sarsaparilla root dust, cocoa, coffee dusts, green tea, egg protein, lactalbumin, milk powder, casein, honey, a-amylase, glucoamylase, pectinase, gluconase, pepsin, pectin, spices, carmine, flavorings... 

Diarylheptanoids are characteristic phenolics found in the family Zingiberaceae, e.g., curcu-min, the bioactive yellow pigment from the spice turmeric (roots of Curcuma longa) and similar compounds from ginger Zingiber officinalis). A series of novel diarylheptanoids... 

Commercial production of vermouth did not begin until the eighteenth century. The wine was first produced in Italy by infusing it with wormwood (Pilone, 1954), presumably to enhance the taste of sour or uncompromising wine with the flavors of a variety of sweeteners, spices, herbs, roots, seeds, flowers, and peels. 

Those that have been identified in recent times include flavonoids,212-214 aurothiomalate,215 hydrangenol,216 occurring in the leaves of Hydrangea, tannins,217 derivatives of tranilast,218 curcumin,219 an extract of the spice turmeric, glycyrrhizin,220 found in the roots and rhizomes of licorice (Glycyrrhiza glabra), used as an effective antiinflamatory agent in Chinese medicine. 

Spices are well-known and popular additives to food, which improve the taste and flavor of food products. They are most often aromatic parts of plants (roots, leaves,... 

Li, T.S.C. and Wardle, D. 2001. Effects of root drying temperature and moisture content on the levels of active ingredients in Echinacea roots. J. Herbs Spices Med. Plants 8, 15—22. 

An HPLC-MS method was employed to test 102 foods and found that 43 foods contained PAs (Gu et ah, 2003a Prior and Gu, 2005). A similar study detected proanthocyanidins in 49 food items out of 99 foods of plant origin (Hellstrom et ah, 2009). These foods included fmits, nuts, cereals/beans, beverages, spices, and vegetables (Gu et ah, 2003a). Fruits and tree nuts are the major dietary sources of PAs. The majority of the fruits and tree nuts contained PAs, whereas most of the vegetables and roots lacked them completely (Gu et ah, 2003a Hellstrom et ah, 2009). 

The leaves, stems, and roots of most species in the laurel family are aromatic. The leaves are typically alternate, rather than opposite, to one another on the stem. The leaves are simple in that they consist of a single blade. The California laurel (JJmbellularia californica) and most tropical species in the Lauraceae have persistent leaves, which remain attached to the plant after they are no longer functional. Other species such as sassafras (Sassafras albidum) and spice bush (Lindera benzoin) have seasonally deciduous leaves, which fall off in the autumn, after they become nonfunctional. 

Condita Condita are comprised of candied or preserved roots or fruits. They are made by boiling the plant parts until tender, soaking them in hot syrup, and then pouring off the syrup the procedure was repeated several times, reusing the syrup after boiling it down to a thick consistency. Condita can also be a compound of wine, honey, and spices (often pepper). Condita are also known as confitures or sweet-meats.t -2 l... 

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