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The science of spice : understand flavour connections and revolutionize your cooking
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A \"periodic table\" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.
Book
Chemistry of spices
Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.
eBook
The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes
\"As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix, [an] ... ingredient-pairing guide\"-- Provided by publisher.
Book
Chemistry of spices / edited by Villupanoor A. Parthasarathy, Bhageerathy Chempakam and T. John Zachariah
\"Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices\"--Provided by publisher
eBook
Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review
Medicinal plants have been used from ancient times for human healthcare as in the form of traditional medicines, spices, and other food components. Garlic (Allium sativum L.) is an aromatic herbaceous plant that is consumed worldwide as food and traditional remedy for various diseases. It has been reported to possess several biological properties including anticarcinogenic, antioxidant, antidiabetic, renoprotective, anti-atherosclerotic, antibacterial, antifungal, and antihypertensive activities in traditional medicines. A. sativum is rich in several sulfur-containing phytoconstituents such as alliin, allicin, ajoenes, vinyldithiins, and flavonoids such as quercetin. Extracts and isolated compounds of A. sativum have been evaluated for various biological activities including antibacterial, antiviral, antifungal, antiprotozoal, antioxidant, anti-inflammatory, and anticancer activities among others. This review examines the phytochemical composition, pharmacokinetics, and pharmacological activities of A. sativum extracts as well as its main active constituent, allicin.
Journal Article
Spicing up nutrition: investigation of trace elements in some spices locally sold in two markets in Kisumu-Kenya
Spices are integral to Kenyan cuisine, adding depth of flavour and aroma to dishes. Information on the levels of macro- and micronutrients in these spices is scarce, as they are sold locally in Kisumu City, Kenya; however, these species have medicinal value. The study reports the trace elements composition of eight selected spices (black pepper, cloves, ginger, cardamom, turmeric, cumin, red chillies, and garlic) sold in two open-air markets in Kisumu City. The trace elemental compositions for Zn, Ca, Fe, S, K, Na, P, Mg, Mn, B, Co, Li, Cu, Pb, and Cd were analysed using inductively coupled plasma-optical emission spectrometry (ICP-OES). Ginger had the highest mean concentrations of most essential elements, K (5767.86 ± 43.44 mg/kg), Mg (4615.36 ± 76.27 mg/kg), B (132.08 ± 0.66 mg/kg), Li (33.52 ± 0.84 mg/kg), Mn (365.29 ± 2.22 mg/kg), and Zn (70.44 ± 0.85 mg/kg), followed by Ca (5290.44 ± 147.34 mg/kg), Na (1361.88 ± 41.01 mg/kg), P (3954.25 ± 122.68 mg/kg), and S (4031.88 ± 106.95 mg/kg), while turmeric had the lowest. The concentrations of macro-elements in spices from the Kibuye market were slightly higher than those from the Jubilee market; however, these differences were not statistically significant (
p
< 0.05). Concentrations of Pb and Cd heavy metals were detected and reported for all spices in the two markets, although the levels were below the WHO standard; hence, the spices are safe for use as supplements for essential trace elements in addition to their medicinal uses.
Journal Article
Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review
Food-borne illnesses are a significant concern for consumers, the food industry, and food safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf life. Therefore, this review aimed to assess the literature regarding the potential of natural preservatives to enhance food safety and extend the shelf life of food products. The review paper indicated that natural antimicrobial agents that inhibit bacterial and fungal growth for better quality and shelf life have been of considerable interest in recent years. Natural antimicrobials are mainly extracted and isolated as secondary metabolites of plants, animals, and microorganisms. Plants, especially herbs and spices, are given more attention as a source of natural antimicrobials. Microorganisms used in food fermentation also produce different antimicrobial metabolites, including organic acids, hydrogen peroxide, and diacetyl, in addition to bacteriocins. Products of animal origin, such as tissues and milk, contain different antimicrobial agents. Natural antimicrobials are primarily extracted and purified before utilization for food product development. The extraction condition and purification of natural preservatives may change their structure and affect their functionality. Selecting the best extraction method coupled with minimal processing such as direct mechanical extraction seems to preserve active ingredients. The activity of natural antimicrobials could also be influenced by the source, time of harvesting, and stage of development. The effectiveness of natural antimicrobial compounds in food applications is affected by different factors, including food composition, processing method, and storage conditions. Natural antimicrobials are safe because they can limit microbial resistance and meet consumers’ demands for healthier foods.
Journal Article
The Effect of Therapeutic Doses of Culinary Spices in Metabolic Syndrome: A Randomized Controlled Trial
Non-communicable diseases (NCDs) place a significant burden on global health and the healthcare systems which support it. Metabolic syndrome is a major risk factor for a large number of NCDs; however, treatments remain limited. Previous research has shown the protective benefits of edible dietary spices on key components of metabolic syndrome. Therefore we performed a 12-week double-blind, placebo-controlled, randomized, clinical trial to evaluate the effect of ginger (Zingiber officinale), cinnamon (Cinnamomum), and black seed (Nigella sativa) consumption on blood glucose, lipid profiles, and body composition in 120 participants with, or at risk of, metabolic syndrome. Each participant consumed 3 g/day of powder (spice or placebo). Data related to different parameters were collected from participants at the baseline, midpoint, and endpoint of the intervention. Over the 12-week interventions, there was an improvement in a number of biochemical indices of metabolic syndrome, including fasting blood glucose, HbA1c, LCL, and total cholesterol associated with supplementation with the spices when compared to a placebo. This study provides evidence to support the adjunct use of supplementation for those at risk of metabolic syndrome and its sequelae.
Journal Article
Impact of drying methods on the yield and chemistry of Origanum vulgare L. essential oil
Oregano (
Origanum vulgare
L.) is mainly cultivated, both as fresh and dried herb, for several purposes, such as ailments, drugs, and spices. To evaluate the influence of some drying methods on the chemical composition of the essential oil of oregano, its aerial parts were dehydrated by convective drying techniques (shade, static oven), microwave-assisted heating (three different treatments) and osmotic treatment. The oils were analyzed by GC-FID and GC–MS. The highest essential oil yield was achieved from microwave and shade drying methods. In total, 39 components were found, with carvacrol (ranging from 56.2 to 81.4%) being the main constituent; other compounds present in lower amounts were
p
-cymene (1.6–17.7%), γ-terpinene (0.8–14.2%), α-pinene (0.1–2.1%), thymol methyl ether (0.4–1.8%) and thimoquinone (0.5–3.5%). The essential oil yields varied among the different treatments as well as the relative compositions. The percentages of
p
-cymene, γ-terpinene and α-pinene decreased significantly in the dried sample compared with the fresh sample; on the other hand, carvacrol, isoborneol and linalool increased significantly in the dried materials. The choice of the drying method for obtaining the essential oil therefore appears crucial not only in relation to the higher yield but also and above all in reference to the percentage presence of components that can direct the essential oil toward an appropriate use.
Journal Article
Beneficial effects of ginger on prevention of obesity through modulation of gut microbiota in mice
Purpose
Recent evidence has demonstrated that the gut microbiota plays a critical role in the treatment of obesity and other metabolic dysfunctions. Ginger (
Zingiber officinale
Roscoe), one of the most commonly used spices and dietary supplements, has been shown to exert beneficial effects against obesity and related disorders. However, to date, the mechanisms linking these effects to the gut microbiota remain unclear. This study aims to investigate the relationship between the gut microbiota and the metabolic adaptations resulting from ginger supplementation in mice.
Methods
Four groups of mice were fed a normal chow diet (NCD) or a high-fat diet (HFD) with or without ginger supplementation for 16 weeks. Lipid profiles, proinflammatory cytokines, glucose tolerance, microbiota composition and short-chain fatty acid (SCFA) concentrations were analyzed at the end of the experiment. In addition, microbiota-depleted mice were transplanted with the fecal microbiota of mice fed a HFD or mice fed a HFD along with ginger supplementation. Glucose tolerance and microbiota composition were assessed after a 8-week fecal microbiota transplantation (FMT).
Results
We observed marked decreases in body weight, liver steatosis, and low-grade inflammation as well as amelioration of insulin resistance in the HFD-fed mice treated with ginger. Furthermore, ginger supplementation modulated the gut microbiota composition and increased species belonging to the
Bifidobacterium
genus and SCFA-producing bacteria (
Alloprevotella
and
Allobaculum
), along with increases in fecal SCFA concentrations. The FMT experiment showed anti-obesity and microbiota-modulating effects similar to those observed in the oral ginger-feeding experiment.
Conclusions
This study suggests that modulation of the gut microbiota as a result of ginger supplementation has a therapeutic effect on obesity in mice.
Journal Article