Spices parsley

The essential oil that corresponds to DMMDA is, of course, apiole from the Oil of Parsley, which again ties together the spice world and the amphetamine world. And there is isoapiole, also a natural thing. This pair represents the ring-substitution pattern of one of the ten essential oils and DMMDA is one of the ten essential amphetamines. 

Among the leafy spices, 45 aroma volatiles of desert parsley have been identified, with the major constituents as myristicin, apiole, /3-phellandrene, p-mentha-1,3,8-triene and 4-isopropenyl-l-methylbenzene (MacLeod eta/., 1985). Among these, apiole in particular has a desirable parsley odour character. The leaf stems of celery show three main constituents of volatiles, e.g. apiole (about 23%), 3-butylphthalide (about 22%) and sedanolide (about 24%). The last two possess a strong characteristic celery aroma (MacLeod et al., 1988). Limonene (40.5%), P-selinene (16.3%), cis-ocimene (12.5%) and P-caryophyllene (10.5%) are some of the volatile oil constituents present in celery leaves from Nigeria (Ehiabhi et al., 2003). 

The genera in the family of Apiaceae (formerly Umbelliferae) (Table 1) include a variety of spices and vegetables, such as angelica, anise, carrot, celery, chervil, coriander, cumin, diU, fennel, parsley, and parsnip. 

Herbs and Spices Celtic sea salt Himalayan salt Fresh and dried herbs basil, cilantro, oregano, parsley, rosemary, sage, thyme, etc. Cayenne pepper Curry powder Nutmeg Table salt Vanilla ... 

The flavonoids are a group of secondary metabolites widely distributed in the plant kingdom [63]. In 1984, more than 4000 flavonoids were identified in plants [64]. The major dietary sources of flavones are spices and pot herbs, such as parsley, rosemary, and thyme [65], whereas flavonols are predominantly found in onions, kale, broccoli, apples, berries and cherries, and in tea and red wine [66]. The flavanones are mainly restricted to citrus fruits [67], and flavanols are found in considerable amounts in tea, apricots, apples, and cherries [66]. 

The nutmeg is the seed of the tree Myristica fragrans and mace is the fibrous covering of the seed. The two spices are virtually identical as to their chemical composition. Myristicin and the conjugated isomer isomyristicin are also found in parsley oil, and in dill. This was the oil that was actually shown to be converted to MMDA by the addition of ammonia by passage through an in vitro liver preparation. 

Spices that are particularly good for inhibiting bacterial growth are onion, garlic, chili pepper, bay, cinnamon, cloves, thyme, cumin, and allspice. Much poorer are lemon-lime, ginger, paprika, and celery. Pepper, parsley, coriander, nutmeg, and mustard are intermediate. 

In routine scratch or prick tests with native spices, paprika, mustard, coriander, caraway, cayenne, anise, dill, fennel, celery seed and parsley elicited positive reactions most frequently (Niinimaki et al. 1981 Thiel et al. 1984). In an investigation performed on workers preparing fish fingers, three out of 122 reacted to mustard in skin-prick tests (Kavli and Moseng 1987). 

Both patch and prick tests can be performed with native spices as such. Patch tests can also be done with ethereal oils of spices. In addition, some pure allergens of spice oils are available from patch-test allergen suppliers (Table 1). The selection of spices used in tests is dependent on the worker s exposure history. In most cases, cinnamon, clove, cardamom, allspice, vanilla, ginger and nutmeg should be tested with patch tests, and mustard, coriander, caraway, celery seed and parsley with prick tests. Paprika and garlic should be tested with both patch and prick tests. 

Other phenolic ethers in common herbs and spices include anethol from aniseed, star anise and fennel and apiole derived from parsley seed—Petroselinum crispum (Apiaceae). 

Spices Allspice (Jamaica, Whole), Anise Seed, Basil (Sweet), Bay Leaves. Caraway Seed, Celery Seed, Cinnamon (Stick), Coriander (Whole), Cumin Seed, Dill Seed, Fennel Seed (Whole), Marjoram, Mustard (Mayonnaise), Oregano, Parsley (Shredded), Black Pepper (Whole), Cayenne Pepper R No ... 

Parsley, parsley oils (herb and seed), and oleoresin are extensively used in flavoring meat sauces, sausages, canned meats, pickles, and spice blends. 

A key component in both chili powder and curry powder, cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cuminaldehyde is the principal contributor to the spice s aroma and flavor, which imparts a strong musty/earthy character, with green grassy notes contributed by p-1,3- and 1,4-men-thadienals. frfl 5-2-Dodecenal, possessing a persistent fatty-cifrus-herbaceous odor, is a character impact component of coriander, along with uf-linalool (15). 

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