SPICE

A seasoning is anything that enhances in flavor or appearance, or gives reflsh to foods. Spices, condiments, and salt or monosodium glutamate (MSG) are all seasonings (see Amino acids (msg)). 

The reduction of water limits mold formation, but only slightly affects the aroma or pungency. The dried product maintains its character and pound for pound is stronger in aroma and flavor than the fresh spice, since a nonessential component has been substantially removed. In areas where a spice is grown, the same product that is dried for storage and shipment is often used fresh for flavoring. 

Many spices are processed (2) to produce essential oils, oleoresins, essences, tinctures, extracts, resinoids, etc. These processes separate nonflavor components and further concentrate the aromatic or pungent principles of the spices. Such products allow a wider variety of uses and appHcations of the vital spice components. 

Eor the products under its jurisdiction, eg, meat and meat products, the United States Department of Agriculture (USD A) has requirements similar to those of the EDA. However, mustard and spices that impart color must always be listed separately onion and gadic powder may be listed simply as flavors. 

The American Spice Trade Association (ASTA) (4) accepts spice as any dried plant product used primarily for seasoning purposes. This broad definition was designed so that items labeled only as spice could give adequate protection to proprietary formulas for spice mixtures. However, ASTA recommends that the dehydrated vegetables and the color spices be listed separately by name on all labels. ASTA also has recommended that the capsicums, no matter the species, be delisted as spices and labeled separately. 

It is not realistically possible to make general statements regarding the antimicrobial activity of organic acid salts and spice combinations. Such combinations should each be evaluated separately to determine the appropriate level of organic acid salt to effectively control the growth of C. per-fringens (Sabah, Juneja, and Fung, 2004). 

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Suffice to say that anything that remotely smells like sassafras oil or licorice or any of those strong rustic spices is going to have some amphetamine precursor, maybe not safrole exactly, but definitely something. There is just no other substitute in nature for the aroma these unique compounds give. 

Now here is a post from a very influential chemist named Spice-boy who has contributed quite a bit to this science (hypothetically of course). She decided to go ahead and apply the idea of using benzoquinone as the oxygen source. If this works it would mean that one would not have to use a balloon of O2 at all. thus making the entire apparatus much more simpler and causing an increase in the efficiency of oxygen uptake and transfer by the system. So let s see what Spiceboy dreamt might happen if this were actually applied ... 

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