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Summer savory - spice and medicine

Summer savory - spice and...

Pret 1,25 € (SKU: Z 42)
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5/ 5
<h2><span style="font-size:14pt;"><strong>Summer savory - spice and medicine</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 5 grams of this spice.</span></strong></span></h2> <p><b>Summer savory</b> (<i>Satureja hortensis</i>) is among the best known of the savory genus. It is an annual, but otherwise is similar in use and flavor to the perennial winter savory. It is used more often than winter savory, which has a slightly more bitter flavor.</p> <p>This herb has lilac tubular flowers which bloom in the northern hemisphere from July to September. It grows to around 30 to 60 cm (0.98 to 1.97 ft) in height and has very slender, bronze-green leaves.</p> <p>Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavoring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as <i><i title="French language text" xml:lang="fr" lang="fr">cretonnade</i></i> (<i>cretonade</i>) which may be eaten with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. It is usually available year-round in local grocery stores in dried form and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as in <i><i title="French language text" xml:lang="fr" lang="fr">cretonnade</i></i>), and sometimes more subtly (as in beans, for which savory has a natural affinity). Summer savory is a characteristic ingredient of herbes de Provence. It is also widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.</p> <p>Summer savory is preferred over winter savory for use in sausages because of its sweeter, more delicate aroma. It plays an important role in Bulgarian cuisine, providing a strong flavor to a variety of dishes. Instead of salt and pepper, a Bulgarian table will have three condiments: salt, red sweet pepper,and summer savory. When these are mixed it is called sharena sol (<span title="Bulgarian language text" xml:lang="bg" lang="bg">шарена сол</span> 'colorful salt').</p> <p>Summer savory is used in Romanian cuisine, especially in sarmale (stuffed cabbage or grape leaf rolls).</p> <p>The plant is called <i><i title="German language text" xml:lang="de" lang="de">Bohnenkraut</i></i> in German, <i><i title="German language text" xml:lang="de" lang="de">bonenkruid</i></i> in Dutch, <i><i title="French language text" xml:lang="fr" lang="fr">sarriette</i></i> in French, <i><i title="Italian language text" xml:lang="it" lang="it">santoreggia</i></i> in Italian, <i><i title="Spanish language text" xml:lang="es" lang="es">ajedrea</i></i> in Spanish, <span title="Greek language text" xml:lang="el" lang="el">θρούμπι</span>(<i><i title="Greek-language transliteration" xml:lang="el-latn" lang="el-latn">throúbi</i></i>) in Greek, <i><i title="Polish language text" xml:lang="pl" lang="pl">cząber ogrodowy</i></i> in Polish, <span title="Bulgarian language text" xml:lang="bg" lang="bg">чубрица</span> (<i><i title="Bulgarian-language transliteration" xml:lang="bg-latn" lang="bg-latn">chubritsa</i></i>) in Bulgarian, <i><i title="Romanian language text" xml:lang="ro" lang="ro">cimbru</i></i> in Romanian, <i><i title="Hungarian language text" xml:lang="hu" lang="hu">borsikafű</i></i> in Hungarian <span title="Serbian language text" xml:lang="sr" lang="sr">чубар</span>(<i><i title="Serbian-language transliteration" xml:lang="sr-latn" lang="sr-latn">čubar</i></i>) in Serbian, and <span title="Ukrainian language text" xml:lang="uk" lang="uk">чабер</span> (chaber) in Ukrainian. Summer savory is raised from seed grown in a rich, light soil. The seeds are very slow in germinating. The early spring seedlings are often topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use.</p>
Z 42
Summer savory - spice and medicine

Trinidad Moruga scorpion crushed chili - 2 million SHU

Trinidad Moruga scorpion...

Pret 8,00 € (SKU: Z 44)
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5/ 5
<h2><span style="font-size:14pt;"><strong>Trinidad Moruga scorpion crushed chili - 2 million SHU</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 50 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><span>The </span><b>Trinidad Moruga scorpion</b><span> (</span><i>Capsicum chinense</i><span>) is a </span>chili pepper<span> native to the district of </span>Moruga<span> in </span>Trinidad and Tobago<span>. On February 13, 2012, </span>New Mexico State University's<span>Chile Pepper Institute identified the Trinidad Moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million </span>SHUs<span>.</span><span> According to the Chile Pepper Institute, the previous record holder was the </span>Bhut jolokia<span> of India, as it never accepted the </span>Infinity chili<span> and </span>Naga Viper pepper<span> that were previous record holders per </span>Guinness World Records<span>. The current world record holder is the </span>Carolina reaper<span> with 1.64 million SHU.</span></span></p> <p><span style="color:#000000;"><span>Aside from the heat, the Trinidad Moruga scorpion has a tender fruit-like flavor, which makes it a sweet-hot combination.</span><span> The pepper can be grown from seeds in most parts of the world. In North America, the growing season varies regionally from the last spring hard frost to the first fall hard frost. Freezing weather ends the growing season and kills the plant, but otherwise they are perennials which grow all year, slowing in colder weather.</span></span></p>
Z 44
Trinidad Moruga scorpion crushed chili - 2 million SHU

Guarana spice (Paullinia cupana)

Guarana spice (Paullinia...

Pret 3,00 € (SKU: Z 45)
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5/ 5
<h2><span style="font-size:14pt;"><strong>Guarana spice (Paullinia cupana)</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><b>Guarana</b><span> (</span><span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ɡ/: 'g' in 'guy'">ɡ</span><span title="'w' in 'wind'">w</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'r' in 'rye'">r</span><span title="/ɑː/: 'a' in 'father'">ɑː</span><span title="'n' in 'nigh'">n</span><span title="/ə/: 'a' in 'about'">ə</span></span>/</span></span><span> from the </span>Portuguese<span> </span><i>guaraná</i><span> </span><small></small><span title="Representation in the International Phonetic Alphabet (IPA)" class="IPA">[ɡwaɾɐˈna]</span><span>), </span><i>Paullinia cupana</i><span>, </span>syns.<span> </span><i>P. crysan, P. sorbilis</i><span>) is a </span>climbing plant<span> in the </span>maple<span> family, </span>Sapindaceae<span>, native to the </span>Amazon basin<span> and especially common in </span>Brazil<span>. Guarana has large leaves and clusters of </span>flowers<span> and is best known for the seeds from its fruit, which are about the size of a coffee bean.</span></span></p> <h3><span class="mw-headline" id="Safety">Safety</span></h3> <p>In the United States, guarana fruit powder and seed extract have not been determined for status as "generally recognized as safe" (GRAS) by the Food and Drug Administration, but rather are approved as food additives for flavor (but not non-flavor) uses.<sup id="cite_ref-16" class="reference"></sup></p> <p>Guarana is used in sweetened or carbonated soft drinks and energy drinks, an ingredient of herbal teas or contained in dietary supplement capsules. Generally, South America obtains most of its caffeine from guarana.</p> <h3><span class="mw-headline" id="Beverages">Beverages</span></h3> <p>Brazil, the third-largest consumer of soft drinks in the world, produces several soft drink brands from guarana extract. Paraguay is also a producer of guarana soft drinks with several brands operating in its market. The word <i>guaraná</i> is widely used in Brazil and Paraguay as a reference to soft drinks containing guarana extract.</p>
Z 45
Guarana spice (Paullinia cupana)

Raw cocoa pieces - the best antioxidants

Raw cocoa pieces - the best...

Pret 1,50 € (SKU: Z 29)
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5/ 5
<h2><span style="font-size:14pt;"><strong>Raw cocoa pieces - the best antioxidants</strong></span><br /><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for packing 10 grams of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><span>The </span><b>cocoa bean</b><span> or simply </span><b>cocoa</b><span> (</span><span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'k' in 'kind'">k</span><span title="/oʊ/: 'o' in 'code'">oʊ</span><span title="/./: syllable break">.</span><span title="'k' in 'kind'">k</span><span title="/oʊ/: 'o' in 'code'">oʊ</span></span>/</span></span><span>), which is also called the </span><b>cacao bean</b><span> or </span><b>cacao</b><span>(</span><span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="'k' in 'kind'">k</span><span title="/ə/: 'a' in 'about'">ə</span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'k' in 'kind'">k</span><span title="/aʊ/: 'ou' in 'mouth'">aʊ</span></span>/</span></span><span>),</span><span> is the dried and fully </span>fermented<span> </span>seed<span> of </span><i>Theobroma cacao</i><span>, from which </span>cocoa solids<span> (a mixture of nonfat substances) and </span>cocoa butter<span> (the fat) can be extracted. Cocoa beans are the basis of the sweet food preparation called </span>chocolate<span>, and of such </span>Mesoamerican<span> foods as </span><i>tejate</i><span>, a pre-Hispanic drink that also includes </span>maize<span>.</span><span>The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80–90% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy.</span><span> Criollo </span>plantations<span> have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from </span>Trinidad<span>) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, has higher yields, and is more resistant to disease than Criollo.</span></span></p> <p>A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called <i>baba de cacao</i> in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.</p> <p>During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily by winnowingafter roasting. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value.</p> <p>Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year.Pesticides are often applied to the trees to combat capsid bugs, and fungicides to fight black pod disease.</p> <p>Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacao pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year.Harvesting occurs between three and four times weekly during the harvest season. The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge.One person can harvest an estimated 650 pods per day.</p>
Z 29
Raw cocoa pieces - the best antioxidants

Spice Galanga (alpinia...

Spice Galanga (alpinia...

Pret 1,25 € (SKU: Z 30)
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5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>Galanga (alpinia galanga)</strong></span><br /><span style="font-size: 14pt;"><strong><span style="color: #d0121a;">The price is for packaging of 10 grams of this spice.</span></strong></span></h2> <p><span style="color: #000000;"><i><b>Alpinia galanga</b></i><span> (also </span><i>Languas galanga</i><span>),</span><span> a plant in the </span>ginger family<span>, is an herb used in cooking, especially in </span>Indonesian<span> and </span>Thai cuisines<span>. It is one of four plants known as </span>galangal<span>and is differentiated from the others with the common name </span><b>greater galangal</b><span> (or simply </span><b>Thai galangal</b><span>). The galangals are also called </span><b>blue ginger</b><span> or </span><b>Thai ginger</b><span>.</span><i>Alpinia galanga</i><span> is called </span><i><i title="Indonesian language text" xml:lang="id" lang="id">laos</i></i><span> in Indonesian and is the most common form of galangal used in cooking. It is also known as </span><i>lengkuas</i><span> and galanga root. In the Philippines, it is known as </span><i>langkawas</i><span>. In Manipuri, it is known as </span><i>kanghu</i><span>. In Myanmar, it is called </span><i>pa de kaw</i><span> (ပတဲေကာ). In Cambodia, it is called </span><i>romdeng</i><span> .</span></span></p> <p><span style="color: #000000;"><span><span>The plant grows from </span>rhizomes<span> in clumps of stiff stalks up to 2 m in height with abundant long leaves that bear red fruit. It is native to </span>South Asia<span> and </span>Indonesia<span> and cultivated in </span>Malaysia<span>, </span>Laos<span>, and </span>Thailand<span>. </span><i>A. galanga</i><span> is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of </span>black pepper<span> and </span>pine needles<span>. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.</span></span></span></p> <p><span>The rhizome is a common ingredient in </span>Thai curries<span> and soups, where it is used fresh in chunks or cut into thin slices, mashed and mixed into curry paste. Indonesian </span><i>rendang</i><span> is usually spiced with galangal.</span></p> <p><span><span>Under the names 'chewing John', 'little John to chew', and 'court case root', it is used in </span>African American<span> </span>folk medicine<span> and </span>hoodoo<span> </span>folk magic<span>.</span><sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (May 2011)">citation needed</span></i>]</sup><span> Ayurveda considers </span><i>A. galanga</i><span> (Sanskrit:-</span><i>rasna</i><span>) as a Vata Shamana drug. Known as </span>பேரரத்தை<span> (</span><i>perarathai</i><span>) in Tamil, this form of ginger is used with licorice root, called in Tamil </span><i>athi-mathuram</i><span> (</span><i>Glycyrrhiza glabra</i><span>) as folk medicine for colds and sore throats.</span></span></p> </body> </html>
Z 30
Spice Galanga (alpinia galanga)

Sweet Tropical Carica Papaya-pawpaw Seeds

Papaya spice - minced

Pret 3,00 € (SKU: Z 19)
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5/ 5
<h2><span style="font-size:14pt;"><strong>Papaya spice - minced</strong></span><br /><span style="font-size:14pt;color:#ff0000;"><strong>The price is for packaging of 5 grams of this spice.</strong></span></h2> <div>Papaya (Carica papaya L.) - Deliciously sweet with musky undertones and a soft, butter-like consistency, it is no wonder the papaya was reputably called the "fruit of the angels" by Christopher Columbus. Once considered quite exotic, they can now be found in markets throughout the year. Although there is a slight seasonal peak in early summer and fall, papaya trees produce fruit year round. </div> <div>Papayas are fruits that remind us of the tropics, the regions of the world in which they are grown. Once considered an exotic fruit, papayas' rise in popularity has made them much more available. Papaya fruits are good sources of Vitamin A, B and C. </div> <div>Papayas are spherical or pear-shaped fruits that can be as long as 20 inches. The ones commonly found in the market usually average about 7 inches and weigh about one pound. Their flesh is a rich orange color with either yellow or pink hues. </div> <div>Papaya has a wonderfully soft, butter-like consistency and a deliciously sweet, musky taste. Inside the inner cavity of the fruit are black, round seeds encased in a gelatinous-like substance. Papaya's seeds are edible, although their peppery flavor is somewhat bitter. </div> <div>The fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. This enzyme is especially concentrated in the fruit when it is unripe. Papain is extracted to make digestive enzyme dietary supplements and is also used as an ingredient in some chewing gums. </div> <div>How To Grow Papaya From Seed</div> <div>Select a sunny and sheltered place in your garden. That's right, in your garden. Don't start them in pots!</div> <div>Papayas don't transplant well. Anything that disturbs the roots of papayas really sets them back. They just hate it. The most fool proof way to grow papayas is to simply plant them where they are to live.</div> <div>Papaya trees are very, very hungry. That means they need very good soil, rich in organic matter and nutrients.</div> <div>If you don't have fabulous soil, make some. Dig a hole half a meter across and fill it with a mix of good compost and soil. Actually, make at least two or three such planting beds in different locations.</div> <div>Now sprinkle on some of your seeds. A couple of dozen per bed is a good amount. Cover the seeds lightly with more compost, and then mulch the patch well. The seeds usually take about a couple of weeks to germinate, and may take longer.</div> <div>Soon you will notice that your seedlings are very different in size and vigor. That's why we planted so many. Start culling the weaker ones. Pull them out while still small, or cut bigger ones down to the ground. Only keep the very best.</div> <div>At this stage you should keep about half a dozen plants. Papaya plants can be male, female, or bisexual, and you want to make sure that you have some females or bisexual plants amongst your seedlings. The male papayas don't bear fruit.</div> <div>Papayas start flowering when they are about one metre tall. The males flower first. Male flowers have long, thin stalks with several small blooms. Female flowers are usually single blooms, bigger, and very close to the trunk. </div> <div>Cull most of the male plants. You only need one male for every ten to fifteen female plants to ensure good pollination.</div> <div>And that's it. You should end up with one very strong and healthy female plant per bed. (And a male plant somewhere...) If the weather is warm enough, and if you are growing your papayas in full sun and in good soil, then you could be picking the first ripe fruit within 10 months.</div> <div>How much water?</div> <div>Papayas have large soft leaves. They evaporate a lot of water in warm weather, so they need a lot of water. But unfortunately papayas are very susceptible to root rot, especially in cool weather. Overwatering is the most common reason for problems when growing papayas.</div> <div>It depends on the temperature and on the overall health and vigor of the plant. A healthier plant will cope better, but in general you should be careful not to overwater during periods of cool weather.</div> <div>Growing Papaya In Cooler Climates</div> <div>If you get at least long hot summers you could grow papaya just as an ornamental plant. In this case you would start them in a pot indoors to gain extra time. Plant them out against a sun facing wall and enjoy the tropical look. However, you won't be able to keep your papaya alive long enough to get fruit.</div> <div>The only other option is growing papaya in a huge pot, and to keep the pot in a heated greenhouse in winter. You may also grow papaya as an annual decorative plant.</div> <div> <table cellspacing="0" cellpadding="0" border="1"><tbody><tr><td colspan="2" width="100%" valign="top"> <p><span style="color:#008000;"><strong>Sowing Instructions</strong></span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Seeds / Cuttings</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">all year round</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.5 cm</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">about 25-28 ° C</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">bright + keep constantly moist not wet</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">2-4 Weeks</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">regular watering during the growth period + dry between waterings</span></p> </td> </tr><tr><td valign="top" nowrap="nowrap"> <p><span style="color:#008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color:#008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. All Rights Reserved.</em></span></p> </td> </tr></tbody></table></div>
Z 19
Sweet Tropical Carica Papaya-pawpaw Seeds
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Turmeric spice - minced (Curcuma longa)  - 2

Turmeric spice - minced...

Pret 2,50 € (SKU: Z 2)
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5/ 5
<h2><strong>Turmeric spice - minced (Curcuma longa)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 10 grams of this spice.</strong></span></h2> <p><b>Turmeric</b> (<i>Curcuma longa</i>) (<span class="nowrap"><span class="IPA nopopups noexcerpt">/<span><span title="/ˈ/: primary stress follows">ˈ</span><span title="'t' in 'tie'">t</span><span title="/ɜːr/: 'ur' in 'fur'">ɜːr</span><span title="'m' in 'my'">m</span><span title="/ər/: 'er' in 'letter'">ər</span><span title="/ɪ/: 'i' in 'kit'">ɪ</span><span title="'k' in 'kind'">k</span></span>/</span></span>) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.<sup id="cite_ref-3" class="reference">[3]</sup> It is native to the Indian subcontinent and Southeast Asia, and requires temperatures between 20 and 30 °C (68–86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes and propagated from some of those rhizomes in the following season.</p> <p>When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder<sup id="cite_ref-4" class="reference">[4]</sup>commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, pepper-like flavor and earthy, mustard-like aroma.<sup id="cite_ref-drugs_5-0" class="reference">[5]</sup><sup id="cite_ref-brennan_6-0" class="reference">[6]</sup></p> <p>Although long used in Ayurvedic medicine to treat various diseases, there is little high-quality clinical evidence for use of turmeric or its main constituent, curcumin, as a therapy.<sup id="cite_ref-nelson_7-0" class="reference">[7]</sup><sup id="cite_ref-nccih_8-0" class="reference">[8]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg/200px-Curcuma_longa_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-199.jpg" class="thumbimage" width="200" height="245" /><div class="thumbcaption"> <div class="magnify"></div> Botanical view of <i>Curcuma longa</i></div> </div> </div> <h2><span class="mw-headline" id="History">History</span></h2> <p>Turmeric has been used in Asia for thousands of years and is a major part of Ayurveda, Siddha medicine, Unani, and traditional Chinese medicine.<sup id="cite_ref-Chattopadhyay_9-0" class="reference">[9]</sup> It was first used as a dye, and then later for its medicinal properties.<sup id="cite_ref-NCCIH_10-0" class="reference">[10]</sup></p> <h2><span class="mw-headline" id="Etymology">Etymology</span></h2> <p>The origin of the name is uncertain. It possibly derives from Middle English or Early Modern English as <i><span xml:lang="enm" lang="enm">turmeryte</span></i> or <i><span xml:lang="enm" lang="enm">tarmaret</span></i>. It may be of Latin origin, <i><span xml:lang="la" lang="la">terra merita</span></i> ("meritorious earth").<sup id="cite_ref-11" class="reference">[11]</sup> The name of the genus, <i>Curcuma</i>, is derived from the Sanskrit <i><span xml:lang="sa-latn" lang="sa-latn">kuṅkuma</span></i>, referring to both turmeric and saffron, used in India since ancient times.<sup id="cite_ref-12" class="reference">[12]</sup></p> <h2><span class="mw-headline" id="Botanical_description">Botanical description</span></h2> <h3><span class="mw-headline" id="Appearance">Appearance</span></h3> <p>Turmeric is a perennial herbaceous plant that reaches up to 1 m (3 ft 3 in) tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found. The leaves are alternateand arranged in two rows. They are divided into leaf sheath, petiole, and leaf blade.<sup id="cite_ref-13" class="reference">[13]</sup> From the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm (20–45 in) long. The simple leaf blades are usually 76 to 115 cm (30–45 in) long and rarely up to 230 cm (91 in). They have a width of 38 to 45 cm (15–18 in) and are oblong to elliptic, narrowing at the tip.</p> <h3><span id="Inflorescence.2C_flower.2C_and_fruit"></span><span class="mw-headline">Inflorescence, flower, and fruit</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Turmeric_Flower_Maharashtra_India.jpg/220px-Turmeric_Flower_Maharashtra_India.jpg" class="thumbimage" width="220" height="157" /><div class="thumbcaption"> <div class="magnify"></div> Turmeric flower</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Native_Turmeric_Cooktown.jpg/220px-Native_Turmeric_Cooktown.jpg" class="thumbimage" width="220" height="293" /><div class="thumbcaption"> <div class="magnify"></div> Wild turmeric, Australia</div> </div> </div> <p>At the top of the inflorescence, stem bracts are present on which no flowers occur; these are white to green and sometimes, tinged reddish-purple, and the upper ends are tapered.<sup id="cite_ref-14" class="reference">[14]</sup></p> <p>The hermaphrodite flowers are zygomorphic and threefold. The three 0.8 to 1.2 cm (0.3–0.5 in) long sepals are fused, white, have fluffy hairs and the three calyx teeth are unequal. The three bright-yellow petals are fused into a corolla tube up to 3 cm (1.2 in) long. The three corolla lobes have a length of 1.0 to 1.5 cm (0.39–0.59 in) and are triangular with soft-spiny upper ends. While the average corolla lobe is larger than the two lateral, only the median stamen of the inner circle is fertile. The dust bag is spurred at its base. All other stamens are converted to staminodes. The outer staminodes are shorter than the labellum. The labellum is yellowish, with a yellow ribbon in its center and it is obovate, with a length from 1.2 to 2.0 cm (0.47–0.79 in). Three carpels are under a constant, trilobed ovary adherent, which is sparsely hairy. The fruit capsule opens with three compartments.<sup id="cite_ref-Siewek_15-0" class="reference">[15]</sup><sup id="cite_ref-kaufen_16-0" class="reference">[16]</sup><sup id="cite_ref-HKRS_17-0" class="reference">[17]</sup></p> <p>In East Asia, the flowering time is usually in August. Terminally on the false stem is a 12 to 20 cm (4.7–7.9 in) long inflorescence stem containing many flowers. The bracts are light green and ovate to oblong with a blunt upper end with a length of 3 to 5 cm (1.2–2.0 in).</p> <h2><span class="mw-headline" id="Phytochemistry">Phytochemistry</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/CurcuminKeto.svg/256px-CurcuminKeto.svg.png" class="thumbimage" width="256" height="75" /><div class="thumbcaption">Curcumin keto form</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Curcumin.svg/256px-Curcumin.svg.png" class="thumbimage" width="256" height="75" /><div class="thumbcaption">Curcumin enol form</div> </div> </div> <p>Turmeric powder is approximately 60–70% carbohydrates, 6–13% water, 6–8% protein, 5–10% fat, 3–7% dietary minerals, 3–7% essential oils, 2–7% dietary fiber, and 1–6% curcuminoids.<sup id="cite_ref-nelson_7-1" class="reference">[7]</sup></p> <p>Phytochemical components of turmeric include diarylheptanoids, which occur from numerous curcuminoids, such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin.<sup id="cite_ref-nelson_7-2" class="reference">[7]</sup>Curcumin constitutes 3.14% (on average) of powdered turmeric, having variations in content among the species of <i>Curcuma longa</i>.<sup id="cite_ref-18" class="reference">[18]</sup> Some 34 essential oils are present in turmeric, among which turmerone, germacrone, atlantone, and zingiberene are major constituents.<sup id="cite_ref-19" class="reference">[19]</sup><sup id="cite_ref-20" class="reference">[20]</sup><sup id="cite_ref-21" class="reference">[21]</sup></p> <h2><span class="mw-headline" id="Uses">Uses</span></h2> <h3><span class="mw-headline" id="Traditional_medicine">Traditional medicine</span></h3> <p>Turmeric grows wild in the forests of South and Southeast Asia where it is collected for use in Indian traditional medicine (also called Siddha or Ayurveda).<sup id="cite_ref-nelson_7-3" class="reference">[7]</sup> From clinical research, there is no high-quality evidence that turmeric has medicinal properties.<sup id="cite_ref-nelson_7-4" class="reference">[7]</sup></p> <h3><span class="mw-headline" id="Culinary">Culinary</span></h3> <div class="thumb tright"> <div class="thumbinner"><br /><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Curcuma_longa_roots.jpg/220px-Curcuma_longa_roots.jpg" class="thumbimage" width="220" height="91" /><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Turmeric-powder.jpg/220px-Turmeric-powder.jpg" class="thumbimage" width="220" height="220" /><div class="thumbcaption"> <div class="magnify"></div> Turmeric powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"> <div class="thumbcaption"> <div class="magnify"></div> Turmeric rhizome and powder</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg/220px-%E0%A4%93%E0%A4%B2%E0%A5%8D%E0%A4%AF%E0%A4%BE_%E0%A4%B9%E0%A4%B3%E0%A4%A6%E0%A5%80%E0%A4%9A%E0%A5%80_%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A5%80.jpg" class="thumbimage" width="220" height="165" /><div class="thumbcaption"> <div class="magnify"></div> Curry using turmeric, referred to as <i>haldi ki Sabji</i>, a dish from India</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Ganghwang-bap.jpg/220px-Ganghwang-bap.jpg" class="thumbimage" width="220" height="147" /><div class="thumbcaption"> <div class="magnify"></div> <i>Ganghwang-bap</i> (turmeric rice)</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Steamed_Goan_rice_and_jaggery_cakes.jpg/220px-Steamed_Goan_rice_and_jaggery_cakes.jpg" class="thumbimage" width="220" height="213" /><div class="thumbcaption"> <div class="magnify"></div> <i>Patoleo</i> – sweet rice cakessteamed in turmeric leaves consisting of a filling of coconut and coconut palm sugar prepared in Goan Catholic style.</div> </div> </div> <p>Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like, earthy aroma and pungent, slightly bitter flavor to foods.<sup id="cite_ref-drugs_5-1" class="reference">[5]</sup><sup id="cite_ref-brennan_6-1" class="reference">[6]</sup> Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake <i>sfouf</i>. In India, turmeric plant leaf is used to prepare special sweet dishes, <i>Patoleo</i>, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special utensil (<i>chondrõ</i>).<sup id="cite_ref-tradition_22-0" class="reference">[22]</sup> Most turmeric is used in the form of rhizome powder to impart a golden yellow color.<sup id="cite_ref-drugs_5-2" class="reference">[5]</sup><sup id="cite_ref-brennan_6-2" class="reference">[6]</sup> It is used in many products such as canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, and gelatin. It is a principal ingredient in curry powders.<sup id="cite_ref-drugs_5-3" class="reference">[5]</sup> Although typically used in its dried, powdered form, turmeric also is used fresh, like ginger. It has numerous uses in East Asian recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.</p> <p>Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various Iranian <i>khoresh</i> dishes are started using onions caramelized in oil and turmeric, followed by other ingredients. The Moroccan spice mix ras el hanout typically includes turmeric. In South Africa, turmeric is used to give boiled white rice a golden color, known as <i>geelrys</i>(yellow rice) traditionally served with bobotie. In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as <i>bánh xèo, bánh khọt</i>, and <i>mi quang</i>. The staple Cambodian curry paste, <i>kroeung</i>, used in many dishes including <i>Amok</i>, typically contains fresh turmeric. In Indonesia, turmeric leaves are used for Minang or Padang curry base of Sumatra, such as <i>rendang</i>, <i>sate padang</i>, and many other varieties. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry and turmeric soup. Turmeric is used in a hot drink called the "turmeric latte" or "golden milk" made with non-dairy milks, such as coconut milk.<sup id="cite_ref-23" class="reference">[23]</sup></p> <h3><span class="mw-headline" id="Dye">Dye</span></h3> <p>Turmeric makes a poor fabric dye, as it is not very light fast, but is commonly used in Indian clothing, such as saris and Buddhist monks's robes.<sup id="cite_ref-brennan_6-3" class="reference">[6]</sup> Turmeric (coded as E100, when used as a food additive),<sup id="cite_ref-24" class="reference">[24]</sup> is used to protect food products from sunlight. The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.</p> <p>In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter, and margarine. Turmeric also is used to give a yellow color to some prepared mustards, canned chicken broths, and other foods (often as a much cheaper replacement for saffron).<sup id="cite_ref-25" class="reference">[25]</sup></p> <h3><span class="mw-headline" id="Indicator">Indicator</span></h3> <p>Turmeric paper, also called curcuma paper or in German literature, <i>Curcumapapier</i>, is paper steeped in a tincture of turmeric and allowed to dry. It is used in chemical analysis as an indicator for acidity and alkalinity.<sup id="cite_ref-26" class="reference">[26]</sup> The paper is yellow in acidic and neutral solutions and turns brown to reddish-brown in alkaline solutions, with transition between pH of 7.4 and 9.2.<sup id="cite_ref-27" class="reference">[27]</sup></p> <h3><span class="mw-headline" id="Traditional_uses">Traditional uses</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg/220px-Naturalis_Biodiversity_Center_-_L.0939330_-_Bernecker%2C_A._-_Curcuma_domestica_Valeton_-_Artwork.jpeg" class="thumbimage" width="220" height="286" /><div class="thumbcaption"> <div class="magnify"></div> <i>Curcuma domestica</i> Valeton, a drawing by A. Bernecker around 1860</div> </div> </div> <p>In Ayurvedic and Siddha practices, turmeric has been used as an attempted treatment for a variety of internal disorders, such as indigestion, throat infections, common colds, or liver ailments, as well as topically, to cleanse wounds or treat skin sores.<sup id="cite_ref-nelson_7-5" class="reference">[7]</sup><sup id="cite_ref-nccih_8-1" class="reference">[8]</sup></p> <p>In Eastern India, the plant is used as one of the nine components of navapatrika along with young plantain or banana plant, taro leaves, barley (<i>jayanti</i>), wood apple (<i>bilva</i>), pomegranate (<i>darimba</i>), <i>asoka</i>, <i>manaka</i> or <i>manakochu</i>, and rice paddy. The Navapatrika worship is an important part of Durga festival rituals.<sup id="cite_ref-28" class="reference">[28]</sup></p> <p>Haldi ceremony (called <i>Gaye holud</i> in Bengal) (literally "yellow on the body") is a ceremony observed during Hindu and South Asian Muslim wedding celebrations in many parts of India, including Bengal, Punjab, Maharashtra, and Gujarat, and in Pakistan.<sup id="cite_ref-29" class="reference">[29]</sup></p> <p>In Tamil Nadu and Andhra Pradesh, as a part of the Tamil–Telugu marriage ritual, dried turmeric tuber tied with string is used to create a Thali necklace, the equivalent of marriage rings in western cultures. In western and coastal India, during weddings of the Marathi and Konkani people, Kannada Brahmins turmeric tubers are tied with strings by the couple to their wrists during a ceremony, <i>Kankanabandhana</i>.<sup id="cite_ref-maha_30-0" class="reference">[30]</sup></p> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Khandoba_temple_Pune.jpg/550px-Khandoba_temple_Pune.jpg" class="thumbimage" width="550" height="376" /><div class="thumbcaption"> <div class="magnify"></div> Khandoba's newer Temple in Jejuri. Notice devotees showering turmeric powder (bhandara) on each other.</div> </div> </div> </div> <p>Friedrich Ratzel reported in <i>The History of Mankind</i> during 1896, that in Micronesia, turmeric powder was applied for embellishment of body, clothing, utensils, and ceremonial uses.<sup id="cite_ref-31" class="reference">[31]</sup></p> <h2><span class="mw-headline" id="Adulteration">Adulteration</span></h2> <p>As turmeric and other spices are commonly sold by weight, the potential exists for powders of toxic, cheaper agents with a similar color to be added, such as lead(II,IV) oxide, giving turmeric an orange-red color instead of its native gold-yellow.<sup id="cite_ref-32" class="reference">[32]</sup> Another common adulterant in turmeric, metanil yellow (also known as acid yellow 36), is considered an illegal dye for use in foods by the British Food Standards Agency.<sup id="cite_ref-33" class="reference">[33]</sup></p> <h2><span class="mw-headline" id="Medical_research">Medical research</span></h2> <div class="hatnote navigation-not-searchable">See also: Curcumin</div> <p>Claims that curcumin in turmeric may help to reduce inflammation have not been supported by strong studies.<sup id="cite_ref-nelson_7-6" class="reference">[7]</sup><sup id="cite_ref-nccih_8-2" class="reference">[8]</sup></p> <p>Turmeric or its principal constituent, curcumin, has been studied in numerous clinical trials for various human diseases and conditions, but the conclusions have either been uncertain or negative.<sup id="cite_ref-nelson_7-7" class="reference">[7]</sup><sup id="cite_ref-34" class="reference">[34]</sup><sup id="cite_ref-35" class="reference">[35]</sup></p>
Z 2
Turmeric spice - minced (Curcuma longa)  - 2
Indian long pepper spice - whole (Piper longum) 2 - 2

Indian long pepper spice -...

Pret 2,00 € (SKU: Z 7)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Indian long pepper spice - whole (Piper longum)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for package of 5 grams of this spice.</strong></span></h2> <p>Long pepper (Piper longum), sometimes called Indian long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to its close relative Piper nigrum - from which black, green and white pepper are obtained. The word pepper itself is derived from the Tamil/Malayalam word for long pepper, pippali.</p> <p>The fruit of the pepper consists of many minuscule fruits — each about the size of a poppy seed — embedded in the surface of a flower spike that closely resembles a hazel tree catkin. Like Piper nigrum, the fruits contain the alkaloid piperine, which contributes to their pungency. Another species of long pepper, Piper retrofractum, is native to Java, Indonesia. The fruits of this plant are often confused with chili peppers, which belong to the genus Capsicum , originally from the Americas.</p> <p><strong>History</strong></p> <p>Long pepper first reference comes from ancient Indian textbooks of Ayurveda, where its medicinal and dietary uses are described in detail. It reached Greece in the sixth or fifth century BCE, though Hippocrates discussed it as a medicament rather than a spice.[4] Among the Greeks and Romans and prior to the European rediscovery of the American Continents, long pepper was an important and well-known spice. The ancient history of black pepper is often interlinked with (and confused with) that of long pepper, though Theophrastus distinguished the two in the first work of botany. The Romans knew of both and often referred to either as just piper; Pliny erroneously believed dried black pepper and long pepper came from the same plant. Round, or black pepper, began to compete with long pepper in Europe from the twelfth century and had displaced it by the fourteenth. The quest for cheaper and more dependable sources of black pepper fueled the Age of Discoveries; only after the discovery of the American Continents and of chili pepper, called by the Spanish pimiento, employing their word for long pepper, did the popularity of long pepper fade away.[5] Chili peppers, some of which, when dried, are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe. Today, long pepper is a rarity in general commerce.</p> <p><strong>Uses</strong></p> <p>Today, long pepper is a very rare ingredient in European cuisines, but it can still be found in Indian, and Nepalese vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking. It is readily available at Indian grocery stores, where it is usually labeled pippali.</p> <p>Long pepper is known to contain the chemical compound piperlongumine.</p> </body> </html>
Z 7 5g
Indian long pepper spice - whole (Piper longum) 2 - 2

Habanero curry mix  - spice

Habanero curry mix - spice

Pret 2,50 € (SKU: Z 18)
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Habanero curry mix - spice</strong></span><br /><span style="font-size:14pt;color:#ff0000;"><strong>Price for package of 10 grams of this spice.</strong></span></h2> <p><span style="font-size:11pt;color:#000000;">Mixture of habanero hot pepper and indian spice curry. Like every spice from our offer, these ingredients are grown purely organic without any use of non organic ingredients.<br />We just want to add that capsaicin, which makes pepper spicy, is used in medicine for healing. Recent studies have suggested that capsaicin, can contribute to maintaine normal body weight, as well as a better insulin response to the body (which contributes to the prevention of diabetes).</span></p>
Z 18
Habanero curry mix  - spice

Dried olive leaves spice - minced

Dried olive leaves spice -...

Pret 2,50 € (SKU: Z 25)
,
5/ 5
<h2><span style="font-size:14pt;"><strong>Dried olive leaves spice - minced</strong></span><br /><span style="font-size:14pt;color:#ff0000;"><strong>The price is for package of 10 grams of this spice.</strong></span></h2> <p>Olive tea is made from leaf (whole or minced) olives. It is a drink of extremely good smell and looks, and great taste. Olive has had many uses in history, and most of all olive oil was used. Today, the olive tree is an ever-expanding tree, and its uses are multiple. Although tea from the olive is less known in the world of teas, research has proved the exceptional healing properties of the olive leaf.</p> <p>Medicinal properties - olive tea:</p> <p>helps with high pressure (spreads blood vessels, increasing blood flow and helping regulate heart beats),<br />prevents cardiovascular heart disease,<br />helps with high cholesterol,<br />has exceptional anti - fungal properties,<br />has exceptional anti-bacterial properties,<br />extremely good for colds and flu,<br />helps with pneumonia,<br />helps with tuberculosis,<br />helps with diabetes (reduces sugar),<br />helps with meningitis,<br />helps with rheumatism,<br />helps with urinary tract infections,<br />strengthens the immune system of the whole organism.</p>
Z 25
Dried olive leaves spice - minced

Pepper grain mix - spice

Pepper grain mix - spice

Pret 2,00 € (SKU: Z 27)
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5/ 5
<h2><span style="font-size:14pt;"><strong>Pepper grain mix - spice</strong></span><br /><span style="font-size:14pt;color:#ff0000;"><strong>The price is for package of 10 grams of this spice.</strong></span></h2> <p><span style="font-size:11pt;color:#000000;">A mixture of 6 kinds of peppercorns is one of the finest, most respected world pepper. This pepper is best added before just serving food, because it makes the full use of the aromatic aroma of this pepper. It is excellent with meat, but also with vegetarian dishes.</span></p>
Z 27
Pepper grain mix - spice

African BBQ spice

African BBQ spice

Pret 3,00 € (SKU: Z 40)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><span style="font-size: 14pt;"><strong>African BBQ spice</strong></span><br /><span style="color: #ff0000;"><span style="font-size: 14pt;"><strong>The price is for package of 8 grams of this spice</strong></span>.</span></h2> <p>African mix of spices for barbecue. Excellent spice even for making a marinade with a hint of spiciness. The spice is roughly crushed and, if desired, you can also mince it.</p> <p>The following ingredients are found in this spice:<br />cumin, coriander, sea salt, pepper, turmeric, chilli, ginger, garlic, parsley, cinnamon, mustard, allspice, onion, cardamom, nutmeg, cloves.</p> <p>We must add that we personally use it and we are delighted with the aroma that it gives to meat dishes!</p> </body> </html>
Z 40
African BBQ spice

“Goa-Cochin” curry mix - spice

“Goa-Cochin” curry mix - spice

Pret 2,50 € (SKU: Z 41)
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5/ 5
<h2><span style="font-size:14pt;"><strong>“Goa-Cochin” curry mix - spice</strong></span><br /><span style="font-size:14pt;color:#ff0000;"><strong>The price is for package of 8 grams of this spice.</strong></span></h2> <p><span style="font-size:11pt;color:#000000;">GOA-COCHIN mix of spices is certainly the best known and most popular mix of spices of Indian cuisine. With this spice, it is literally seen what this is about. Whole Indian spices and flavor remains protected until the end. Ideal spice for soups, sauces and exotic dishes of rice, meat and fish.</span></p>
Z 41
“Goa-Cochin” curry mix - spice

Yellow curry and banana mix - spice that destroys cancer

Yellow curry and banana mix...

Pret 2,75 € (SKU: Z 43)
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5/ 5
<h2><span style="font-size:14pt;"><strong>Yellow curry and banana mix - spice that destroys cancer</strong></span><br /><span style="font-size:14pt;color:#ff0000;"><strong>The price is for packaging of 10 grams of this spice.</strong></span></h2> <p>A mixture of spices consisting of the following ingredients: curry, powdered banana (30%), coriander, turmeric, cumin, pepper, mustard, raw sugar of sugar cane, ginger, chili, cloves, fennel, garlic, onion, cinnamon, cardamom.</p> <p>In the Cancer Research Center in Cork, Ireland, scientists treated cancer cells with a substance called curcumin, which is found in the popular Indian spice and is responsible for its distinctive yellow color. They found that within 24 hours curcumin killed cancer cells.</p> <p>American scientists have established in 2007 that curcumin can stimulate the cells of the immune system in people diagnosed with Alzheimer's disease.</p>
Z 43
Yellow curry and banana mix - spice that destroys cancer
Bourbon vanilla sticks - spice 6.95 - 2

Bourbon vanilla sticks - spice

Pret 6,95 € (SKU: Z 56)
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5/ 5
<h2><span style="font-size:14pt;"><strong>Bourbon vanilla sticks - spice</strong></span></h2> <h2><span style="font-size:14pt;"><strong><span style="color:#d0121a;">The price is for 2 sticks of 10cm of this spice.</span></strong></span></h2> <p><span style="color:#000000;"><b>Vanilla</b><span> is a </span>flavoring<span> derived from </span>orchids<span> of the genus </span><i>Vanilla</i><span>, primarily from the Mexican species, </span><b>flat-leaved vanilla</b><span> (</span><i>V. planifolia</i><span>). The word </span><i>vanilla</i><span>, derived from </span><i title="Spanish language text" xml:lang="es" lang="es">vainilla</i><span>, the </span>diminutive<span> of the Spanish word </span><i title="Spanish language text" xml:lang="es" lang="es">vaina</i><span> (</span><i title="Spanish language text" xml:lang="es" lang="es">vaina</i><span> itself meaning a sheath or a pod), is translated simply as "little pod".</span><span> </span>Pre-Columbian<span></span>Mesoamerican<span> people cultivated the vine of the vanilla orchid, called </span><i>tlilxochitl</i><span> by the </span>Aztecs<span>. Spanish </span>conquistador<span> </span>Hernán Cortés<span> is credited with introducing both vanilla and </span>chocolate<span> to Europe in the 1520s.</span></span></p> <h3><span class="mw-headline" id="Culinary_uses">Culinary uses</span></h3> <p>The four main commercial preparations of natural vanilla are:</p> <ul><li>Whole pod</li> <li>Powder (ground pods, kept pure or blended with sugar, starch, or other ingredients)<sup id="cite_ref-67" class="reference">[67]</sup></li> <li>Extract (in alcoholic or occasionally glycerol solution; both pure and imitation forms of vanilla contain at least 35% alcohol)<sup id="cite_ref-68" class="reference">[68]</sup></li> <li>Vanilla sugar, a packaged mix of sugar and vanilla extract</li> </ul><p>Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration. Good-quality vanilla has a strong, aromatic flavor, but food with small amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since true vanilla is much more expensive.</p> <p>Regarded as the world's most popular aroma and flavor, vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream flavor.Although vanilla is a prized flavoring agent on its own, it is also used to enhance the flavor of other substances, to which its own flavor is often complementary, such as chocolate, custard, caramel, coffee, and others. Vanilla is a common ingredient in Western sweet baked goods, such as cookies and cakes.</p> <p>The food industry uses methyl and ethyl vanillin as less-expensive substitutes for real vanilla. Ethyl vanillin is more expensive, but has a stronger note. <i>Cook's Illustrated</i> ran several taste tests pitting vanilla against vanillin in baked goods and other applications, and to the consternation of the magazine editors, tasters could not differentiate the flavor of vanillin from vanilla; however, for the case of vanilla ice cream, natural vanilla won out. A more recent and thorough test by the same group produced a more interesting variety of results; namely, high-quality artificial vanilla flavoring is best for cookies, while high-quality real vanilla is slightly better for cakes and significantly better for unheated or lightly heated foods. The liquid extracted from vanilla pods was once believed to have medical properties, helping with various stomach ailments.</p>
Z 56
Bourbon vanilla sticks - spice 6.95 - 2