Spices onions

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

Seasonings and spices—Onions, celery, garlic, bay leaf, and salt are optional ingredients for macaroni and noodle products. When used, they must be listed on the label. 

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. 

United States exports of spices in 1992 totaled 87.7 million up from 85.2 million in 1991 (Table 4). Dehydrated onion was the most important export spice product at 36.1 million followed by dehydrated gadic, 7.5 million capsicum peppers, 8.9 million black and white pepper, 5.8 million and prepared mustard products, 4.8 million. Canada, Japan, and Germany are the principal markets for United States spice exports. The production in the United States of temperate 2one spices is increa sing every year some of this output is exported as raw spice. 

Other synthetics with cost advantages and large volume productions are L-carvone [6485-40-17, the primary component in natural spearmint essence D-carvone [2244-16-8], the primary component in natural diU and caraway anethol [4180-23-8], in place of anise and fennel spices and smaller amounts of thymol [89-83-8] replacing thyme and disulfide synthetics for onion and gadic. AH of these synthetics must be labeled as artificial which may limit their use among consumers. 

The FDA appHes the Federal Food, Dmg and Cosmetic Act (3) to the spice iadustry and its products. The FDA has estabUshed a definition for spice which is somewhat general. It states, however, that vegetables such as onions, gadic, and celery are regarded as foods, not spices, even if dried. 

Chill Powder. Chili powder is a commercial blend of several spices, ie, chili peppers, oregano, cumin seed, onion and gadic powders, aUspice, perhaps cloves, and others. Chili powder is the basic flavor for many highly spiced dishes, among them chili con came, and is used in cocktail sauces and ground meats. 

Onion Powder. Dehydrated onions, cepa L. and Milium species (Lihaceae), are ground to produce this spice. These botanicals are... 

The ICGFI [149] estimates that irradiation cost range from 10 to 15 per tonne for a low-dose application (e.g., inhibition of sprouting of potatoes or onions), and 100 to 250 per tonne for a high-dose application (e.g., to ensure hygienic quality of spices). These unit costs are considered to be competitive with alternative treatments. 

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 ... 

Onion -essential oil equivalent [FLAVORS AND SPICES - FLAVORS] (Vol 11)... 

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). 

Radiation sterilization produces foods that are stable at room temperature and requires a dose of 20 to 70 kGy. At lower doses, longer shelf life may be obtained, especially with perishable foods such as fruits, fish, and shellfish. The destruction of Salmonella in poultry is an application for radiation treatment. This requires doses of 1 to 10 kGy. Radiation disinfestation of spices and cereals may replace chemical fumigants, which have come under increasing scrutiny in recent years. Dose levels of 8 to 30 kGy would be required. Other possible applications of irradiation processing are inhibition of sprouting in potatoes and onions and delaying of the ripening of tropical fruits. 

Linoleic acid (18 2n-6) is an essential fatty acid that must be obtained through diets. In this section, fruit, spice, and herb seed oils rich in linoleic acids are summarized. These seed oils include watermelon, melon Cucumis melo and Colocynthis citrullus), goldenberry, grape, rose fruit, paprika, red pepper, onion, black cumin, and Onagraceae seed oils. Several seed oils may be listed in other sections if they contain significant level of a special fatty acid. For example, pumpkin seed oils rich in both oleic acid and linoleic acid, are listed under the section named, Edible seed oils rich in oleic acid (18 ln-9). ... 

Bell, cayenne, chili, and other varieties of peppers are used in various ways. Chili peppers are popular in Mexico and in the southwest United States. They are used as a seasoning, as cayenne, and a number of other varieties are also used to spice up dishes. Tabasco sauce and paprika are seasonings that come from varieties of pepper plants. Bell peppers are used both as a culinary addition to a dish, much like onions are used, and as a vegetable. Peppers are a good source of vitamin C. Albert von Szent-Gyoigyi received the Nobel Prize in 1937 for his discoveries regarding vitamin C and credits paprika peppers for helping him in his research. 

Chile Spices, dehydrated vegetables, onions, potatoes, chicken... 

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