Spices garlic

Fantozzi et al. [73] presents the study of the carbon footprint of a typical food product in Central Italy truffle sauce. This is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.). Both truffles and olives are cultivated and harvested in a farm in Umbria (Italy). Olives are crushed in a mill that is situated few kilometers from the farm. Once it has been produced, the extra virgin oil, together with the truffle, is transported to another facility to produce bottled truffle sauce. The carbon footprint calculation is based on ISO 14076 technical standard. Product Category Rules (PCR) have been developed (see Table 7). 

Product definition Truffle sauce Truffle sauce is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.) that were not considered in the analysis... 

A number of volatile aliphatic compounds that contain nitrogen or sulfur atoms are important aroma constituents. Alkyl thiols, dialkyl sulfides and disulfides, and alkyl thiocyanates belong to this group. They occur widely in foods and spices and determine the odor of, for example, onions, garlic, and mustard. Because of their potent smell, they are used in high dilution and are often produced only in small quantities. The same is true for the following ... 

The alkyl sulfides have the general formula RSR. Aklyl sulfides also are called thio ethers or mono sulfides. Alkyl sulfides form the chief ingredient in many of the spices used in cooking. For instance, allylsulfide is a chief constituent of garlic. 

Garlic (.Allium sativum) and onion (Allium cepa) are among the oldest of all cultivated plants and originated in central Asia. Garlic has been used as a spice, food, and folklore medicine for over 4000 years and is the most widely researched medicinal plant (see Ali et al., 2000). 

Pack three 1-pint canning jars with the okra vertical and alternating stems and tips. Put a halved garlic clove in each jar as well. In a nonreactive metal pot, bring the liquids to a boil. Add the salt and spices. Allow to steep for 20 minutes. Fill the jars with the liquid to within 1 inch of the rims. Wipe the rims and put on the lids. Put the glass jars on a rack in a deep kettle and cover with hot water by 2 inches. Bring to a boil, cover, and boil for 10 minutes. Remove the jars from the bath and leave to cool. Let the pickles mellow for 2 weeks minimum before tasting. Best at 1 month. 

Among well-known spice allergens are diallyl disulfide and Allicin (garlic allergens, Allium sativum), eugol (nutmeg, cloves, and Jamaica pepper), cinnamic aldehyde (cinnamon), dipentene (caraway, cardamom, and spearmint), and linalool (basilica, coriander) (Kanerva 2002). 

Other spices, too, for example, mustard, paprika, flour additives, and garlic (Dannaker and White 1987, Scholl and Jensen-Jarolim 2004) as well as many food products, such as milk proteins (casein), whey proteins (a-lactalbumin, P-lactoglobulin), and wheat proteins, which are not always obvious food ingredients (hidden ingredients) (Lopata and Potter 2000, Chapters 6 and 13), may cause adverse reactions. 

Several other spices have even better antibacterial properties than chilli. Garlic, clove, and cinnamon have chemicals that destroy the deadly bacteria Escherichia coli 0157 117. The chemicals responsible for the activity of these spices are cinnamic aldehyde in cinnamon, eugenol in clove, and diallyl thiosulfinate in garlic. The spices with the... 

Aromatic substances such as garlic and certain spices are lost through the skin and can be smelt on individuals who have eaten them. Certain essential oils are also lost in this way and may be detected. 

China Potatoes, garlic, apples, spices, onions, Chinese sausage, Chinese wine... 

Food allergy to spices accounts for 2% of all cases of food allergies but 6.4% of cases in adults. Prick tests to native spices in 589 patients with food allergies showed frequent sensitization to the Apiaceae coriander, caraway, fennel, and celery (32% of prick tests in children, 23% of prick tests in adults) (1). There were 10 cases of allergy related to the mugwort-celery-spices syndrome coriander (n = 1), caraway (n — 2), fennel (n — 3), garlic (n = 3), and onion (n = 1). 

Of about 1000 patients with occupational skin diseases, five had occupational allergic contact dermatitis from spices (11). They were chefs or workers in kitchens, coffee rooms, and restaurants. In all cases the dermatitis affected the hands. The causative spices were garlic, cinnamon, ginger, allspice, and clove. The same patients had positive patch-test reactions to carrot, lettuce, and tomato. 

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