(2)

Специя сычуанский перец

2,10 € (SKU: Z 5)

Seeds Gallery EU,

5/ 5

<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>Специя сычуанский перец</h2> <h2>Цена за упаковку 10 грамм.</h2> Специя перец Сычуанский, китайский, японский, также называемый хуацзе – «трогательный» властелин азиатских вкусов, представляет из себя оболочки зрелых плодов Желтодревесника (лат. Zanthoxylum) из рода деревянистых растений семейства Рутовые (Rutaceae). Уникальность специи сычуаньский перец в том, что он воздействует не только на обонятельные и вкусовые рецепторы, но и на тактильные. Использование в кулинарии специи перец сычуаньский Специя перец сычуаньский (японский, китайский) – это сухие оболочки плодов желтодревесника от оливкового до бурого цвета с очень насыщенным ароматом и перечно-фруктовым вкусом, в избытке приводит к онемению во рту. При восприятии воздействует не только на органы обоняния и вкуса, но и на тактильные. Специя сычуанский перец популярна в традиционных кухня Китая, Японии, Тибета, Непала, Мьянмы, Индонезии, Кореи, Индии, а также используется поварами по всему миру. Специя Сычуанский перец используется в приготовлении супов, основных блюд, в заправках, маринадах, соусах, кондитерке. Сычуаньский перец отлично подходит к мясу, птице, субпродуктам, фаршам и начинкам, рыбе, морепродуктам, овощам, лапше, рису. В Японии также используют юные побеги, листья, цветы желтодревесника в приготовлении салатов, супов, основных блюд. Сочетается с имбирем, укропом анисом, бадьяном, черным, белым, кайенским перцами, чесноком, корицей, гвоздикой, фенхелем, калганом и др. Принимает участие во многих смесях специй, например, входит в состав китайской приправы 5 специй (усянмянь) и шичими. Для раскрытия аромата и вкусовых нот специю сычуаньский перец перед использованием нагревают несколько минут на сухой сковороде; в блюда добавляют в самом конце или при подаче. Использование в медицине специи перец сычуаньский Желтодревесник называют еще зубным деревом, т.к. его листья и плоды издавна использовались для борьбы с зубной болью, поскольку специя сычуанский перец является анестетиком. Также вещества, содержащиеся в сычуанском перце находят применение для нормализации кровяного давления, работы пищеварительной системы, дезинфекции, для тонизирования и очистки кожи. Специя сычуанский перец применяется для дезинфекции. Описание специи перец сычуаньский Перец Сычуанский, китайский, японский, также называемый хуацзе, представляет из себя оболочки зрелых плодов Желтодревесника (лат. Zanthoxylum, от греческого «светлое дерево») из рода деревянистых растений семейства Рутовые (Rutaceae). Уникальность специи сычуаньский перец в том, что он воздействует не только на обонятельные и вкусовые рецепторы, но и на тактильные и может вызвать онемение. Желтодревесник, колючий кустарник с желтой древесиной, распространен на всех континентах в субтропиках и особенно любим в Азии. В качестве специи используются высушенные плоды – коробочки, из которых удаляют семечко. В зависимости от вида, специя получает фруктовые или цитрусовые ноты в аромате и вкусе и к химическим соединениям, содержащимся во всех специях (лимонен, сабинен, терпинен, гидроки-альфа-саншул – отвечает за тактильность сычуанского перца) добавляются другие. <div class="adv"> <div id="yandex_rtb_R-A-76802-3"></div> </div> История специи перец сычуаньский Специя сычуанский перец издревле используется в Юго-Восточной Азии в медицине, кулинарии, причем в зависимости от региона, это могут быть разные виды желтодревесника. Из древесины получают желтый краситель, ее используют для приготовления посуды, курительных трубок, элементов декора, это добавляет аромат. По мере роста популярности азиатской кухни, специя сычуанский перец распространилась по всему миру. Несколько десятков лет в США действовал запрет на ввоз сычуанского перца из гигиенических соображений, был снят при условии обязательной обработки специи при температуре около 70 градусов по Цельсию. </body> </html>

Z 5

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Dried basil - spice and...

1,10 € (SKU: Z 36)

Seeds Gallery EU,

5/ 5

<h2>Dried basil - spice and medicine The price is for packaging of 10 grams of this spice.</h2> Basil (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints).Basil is native to tropical regions from central Africa to Southeast Asia It is a tender plant, and is used in cuisines worldwide. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.There are many varieties of Ocimum basilicum, as well as several related species or hybrids also called basil. The type used commonly as a flavor is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. × citriodorum), and holy basil (Ocimum tenuiflorum). While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as "African blue basil". Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.nBasil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. The most commonly used Mediterranean basil cultivars are "Genovese", "Purple Ruffles", "Mammoth", "Cinnamon", "Lemon", "Globe", and "African Blue". The Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups. They also eat fried chicken with deep-fried basil leaves. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles). The leaves are not the only part of basil used in culinary applications, the flower buds have a more subtle flavor and they are edible.

Z 36

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Dried thyme - spice and...

1,10 € (SKU: Z 35)

Seeds Gallery EU,

5/ 5

<h2>Dried thyme - spice and medicine The price is for packaging of 8 grams of this spice.</h2> Thymus vulgaris (common thyme, German thyme, garden thyme or just thyme) is a species of flowering plant in the mint family Lamiaceae, native to southern Europe from the western Mediterranean to southern Italy. Growing to 15–30 cm (6–12 in) tall by 40 cm (16 in) wide, it is a bushy, woody-based evergreen subshrub with small, highly aromatic, grey-green leaves and clusters of purple or pink flowers in early summer. It is useful in the garden as groundcover, where it can be short-lived, but is easily propagatedfrom cuttings. It is also the main source of thyme as an ingredient in cooking and as an herbal medicine. It is slightly spicier than oregano and sweeter than sage. In some Levantine countries, and Assyria, the condiment za'atar (Arabic for thyme) contains thyme as a vital ingredient. It is a common component of the bouquet garni, and of herbes de Provence. Thyme is sold both fresh and dried. While summer-seasonal, fresh greenhouse thyme is often available year-round. The fresh form is more flavourful, but also less convenient; storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen. Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced 1⁄2 to 1 inch (13 to 25 mm) apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. Dried thyme is widely used in Armenia in tisanes(called urc). Depending on how it is used in a dish, the whole sprig may be used (e.g., in a bouquet garni), or the leaves removed and the stems discarded. Usually, when a recipe specifies "bunch" or "sprig", it means the whole form; when it specifies spoons, it means the leaves. It is perfectly acceptable to substitute dried for whole thyme. Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Thyme retains its flavour on drying better than many other herbs.

Z 35

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Black cumin unground -...

1,25 € (SKU: Z 15)

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5/ 5

<h2>Black cumin unground - cures many diseases The price is for packaging of 5 grams of this spice.</h2> Nigella sativa (black caraway, also known as black cumin, nigella, and kalonji) is an annual flowering plant in the family Ranunculaceae, native to south and southwest Asia. N. sativa grows to 20–30 cm (7.9–11.8 in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually colored pale blue and white, with five to ten petals. The fruit is a large and inflated capsule composed of three to seven united follicles, each containing numerous seeds which are used as spice, sometimes as a replacement for black cumin (Bunium bulbocastanum). The genus name Nigella is a diminutive of the Latin niger (black), referring to the seeds. In English, N. sativa and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, and kalonji (from Hindi-Urdu). Blackseed and black caraway may also refer to Bunium persicum. The seeds of N. sativa are used as a spice in Indian and Middle Eastern cuisines. The black seeds taste like a combination of onions, black pepper, and oregano. They have a pungent, bitter taste and smell. The dry-roasted seeds flavor curries, vegetables, and pulses. They can be used as a "pepper" in recipes with pod fruit, vegetables, salads, and poultry. In some cultures, the black seeds are used to flavor bread products, and are used as part of the spice mixture panch phoron (meaning a mixture of five spices) and alone in many recipes in Bengali cuisine and most recognizably in naan. Nigella is also used in Armenian string cheese, a braided string cheese called majdouleh or majdouli in the Middle East.

Z 15

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Yellow mustard spice - ground

1,25 € (SKU: Z 23)

Seeds Gallery EU,

5/ 5

<h2>Yellow mustard spice - ground The price is for packaging of 10 grams of this spice.</h2> Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown/Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world. Archeological excavations in the Indus Valley (Indian Subcontinent) have revealed that mustard was cultivated there. That civilization existed until about 1800 BC. The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called sinapis) to make "burning must", mustum ardens — hence "must ard". A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late fourth or early fifth century; the recipe calls for a mixture of ground mustard, pepper, caraway, lovage, grilled coriander seeds, dill, celery, thyme, oregano, onion, honey, vinegar, fish sauce, and oil, and was intended as a glaze for spit-roasted boar. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon, France, became a recognized center for mustard making by the 13th century. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres (70 imp gal) of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336. In 1777, one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine; and Auguste Poupon, his financial backer. Their success was aided by the introduction of the first automatic mustard-making machine. In 1937, Dijon mustard was granted an Appellation d'origine contrôlée. Due to its long tradition of mustard making, Dijon is regarded as the mustard capital of the world. The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed. The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard mixed with horseradish and dried for storage, which were then exported to London and other parts of the country, and are even mentioned in William Shakespeare's play King Henry the Fourth, Part II. The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St. Louis World's Fair, when the bright-yellow French's mustard was introduced by the R.T. French Company. Mustard is most often used at the table as a condiment on cold meats.It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and northern Belgium, it is commonly used to make mustard soup, which includes mustard, cream, parsley, garlic, and pieces of salted bacon. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water.Added to Hollandaise sauce, mustard can inhibit curdling.

Z 23

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Amaranth spice

1,25 € (SKU: Z 4)

Seeds Gallery EU,

5/ 5

<h2>Amarant spice The price is for packaging of 10 grams of this spice.</h2> Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the Amaranthus species are summer annual weeds and are commonly referred to as pigweed. Catkin-like cymes of densely packed flowers grow in summer or autumn. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple, through red and green to gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia. "Amaranth" derives from Greek ἀμάραντος (amárantos), "unfading", with the Greek word for "flower", ἄνθος (ánthos), factoring into the word's development as amaranth. Amarant is an archaic variant. Several species are raised for amaranth "grain" in Asia and the Americas. Ancient amaranth grains still used include the three species, Amaranthus caudatus, Amaranthus cruentus, and Amaranthus hypochondriacus. Although amaranth was cultivated on a large scale in ancient Mexico, Guatemala, and Peru, nowadays it is only cultivated on a small scale there, along with India, China, Nepal, and other tropical countries; thus, the potential exists for further cultivation in those countries, as well as in the U.S. In a 1977 article in Science, amaranth was described as "the crop of the future". It has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons: <ul><li>It is easily harvested.</li> <li>Its seeds are a good source of protein.</li> <li>In cooked and edible forms, amaranth retains adequate content of several dietary minerals.</li> <li>It is easy to cook.</li> <li>As befits its weedy life history, amaranth grains grow rapidly and, in three cultivated species of amaranth, their large seedheads can weigh up to 1 kg and contain a half-million small seeds</li> </ul>

Z 4

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Dried fenugreek leaves - spice

1,15 € (SKU: Z 31)

Seeds Gallery EU,

5/ 5

<h2>Dried fenugreek leaves - spice Price is for packing of 2 grams of this spice.</h2> Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and its leaves are common ingredients in dishes from South and Central Asia. Fenugreek is believed to have been brought into cultivation in the Near East. While Zohary and Hopf are uncertain which wild strain of the genus Trigonella gave rise to domesticated fenugreek, charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon dated to 4000 BC), and Bronze Age levels of Lachish and desiccated seeds from the tomb of Tutankhamen. Cato the Elder lists fenugreek with clover and vetch as crops grown to feed cattle. In one first-century A.D. recipe, the Romans flavoured wine with fenugreek. In the 1st century AD, in Galilee, it was grown as a food staple, as Josephus mentions it in his book, the Wars of the Jews. Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sharp smell. Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavour. Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, "ocean" in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains. When sold as a vegetable, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars. Any remaining soil is washed off to extend their shelf life. In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma. In Persian cuisine, fenugreek leaves are called shanbalile. They are the key ingredient and one of several greens incorporated into ghormeh sabzi and eshkeneh as common Iranian dishes. In Egyptian cuisine, peasants in Upper Egypt add fenugreek seeds and maize to their pita bread to produce aish merahrah, a staple of their diet. Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes. Yemenite Jews following the interpretation of Rabbi Shelomo Yitzchak (Rashi) believe fenugreek, which they call hilbeh, hilba, helba, orhalba "חילבה", to be the Talmudic rubia "רוביא". When the seed kernels are ground and mixed with water they greatly expand; hot spices, turmeric and lemon juice are added to produce a frothy relish eaten with a sop. The relish is also called hilbeh; it is reminiscent of curry. It is eaten daily and ceremonially during the meal of the first and/or second night of the Jewish New Year, Rosh Hashana. In traditional medicine, fenugreek is thought to promote digestion, induce labour, and reduce blood sugar levels in diabetics, although the evidence that fenugreek has any therapeutic worth is lacking. In herbalism, fenugreek is thought to increase breast milk supply in nursing mothers. This is not supported by good medical evidence and fenugreek intake is not recommended for this purpose.Fenugreek is sometimes used as animal feed. It provides a green fodder palatable to ruminants. The seeds are also used to feed fish, domestic rabbits and ruminants.

Z 31

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Red curry - a spice that...

1,30 € (SKU: Z 17)

Seeds Gallery EU,

5/ 5

<h2>Red curry - a spice that destroys cancer The price is for packaging of 10 grams of this spice.</h2> Curry (plural curries) is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry is generally prepared in a sauce. Curry dishes prepared in the southern states of India, where the word also originated, may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables). Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood. Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream, coconut milk, dairy cream, legume purée, sautéed crushed onion, tomato purée or yogurt.

Z 17

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Yellow Curry - spice which...

1,20 € (SKU: Z 11)

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5/ 5

<h2>Yellow Curry - spice which destroys cancer The price is for packaging of 10 grams of this spice.</h2>Yellow curry (Thai: แกงกะหรี่, RTGS: kaeng kari, [kɛ̄ːŋ kā.rìː]; Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West.There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry. Thai Yellow curry, outside Thailand, usually refers to the dish kaeng kari. This curry is milder and often less oily than other Thai curries. Like "curry rice" in Japan and Korea, and a variety of mild Chinese "curry" dishes, it is the result of the influence of British naval cuisine, disseminated across Asia in the late 19th and early 20th centuries due to British military presence. This curry, while rich in dried spices, contains relatively less chilli, hence its popularity on menus outside Thailand. It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste (chiles, garlic, shallots, lemongrass, cilantro roots, galanga). The primary spices in kaeng kari are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. Sometimes a touch of palm sugar or a similar sweetener will be added, depending on the sweetness of the coconut milk.Thai yellow curry is most typically made with chicken or beef and a starchy vegetable, most often potatoes, but it can be made with duck, tofu, shrimp, fish, or vegetables and is eaten with steamed rice or round rice noodles known as khanom chin.<script type="text/javascript"></script>

Z 11

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Ceylon cinnamon spice - sticks

2,10 € (SKU: Z 12)

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5/ 5

<h2>Ceylon cinnamon spice - sticks The price is for packaging of 10 grams of this spice.</h2> Cinnamon is a spice used by many different cultures as seasoning for savory and sweet foods. There are different varieties of cinnamon. Ceylon cinnamon (also known as Cinnamon zeylanicum) and cinnamon cassia are the most common. Cinnamon cassia is more common. It may already be in your spice cabinet. But Ceylon cinnamon is different from other varieties. It has a distinctive shape, lighter color, and delicate taste. It also has properties that contribute to many health benefits. <h3>Potential for diabetes treatment</h3> Cinnamon is considered as an alternative treatment for diabetes mellitus. In one study, Ceylon cinnamon brought insulin levels in diabetic rats to close to normal levels. Other studies support the idea that Ceylon cinnamon is useful for diabetes treatment. Ceylon cinnamon stimulates insulin-like activity. It reduces insulin resistance in the body. This helps glucose metabolize in the liver, according to research. Ceylon cinnamon is a promising treatment for people looking for alternatives to synthetic insulin therapy. To use cinnamon as an insulin stabilizer, at least 120 milligrams per day are recommended. <h3>Contains cancer-fighting enzymes</h3> Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. This means it may prevent or treat certain types of cancer. This is good news for people who are looking for dietary supplements that can help prevent their cancer from growing. You shouldn’t experiment with cinnamon to treat your cancer without speaking to your oncologist first. <h3>Helps manage blood pressure</h3> All varieties of cinnamon contain cinnamic acid. It has anti-inflammatory effects. The anti-inflammatory property helps blood flow through the body and puts less strain on the heart. Research on Ceylon cinnamon dates back to 1975. The research concluded Ceylon cinnamon could help blood pressure. Weakening of the heart due to problems in the cardiovascular system often causes heart disease. Ceylon cinnamon supports cardiovascular function and contributes to healthy heart function. <h3>Aids in Alzheimer’s prevention</h3> Cinnamon appears to improve how the brain responds to insulin. The metabolic effect also makes Ceylon cinnamon useful in neurological conditions, like Alzheimer’s disease, researchers theorize. Studies that show a connection between diabetes and Alzheimer's support the idea Ceylon cinnamon may help halt Alzheimer’s onset. Ceylon cinnamon may help control high blood glucose levels in the brain. Hyperglycemic episodes happen in people with diabetes mellitus. This can contribute to cognitive decline. Cinnamon’s properties help make sure blood glucose levels don’t rise too fast.

Z 12

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Ceylon cinnamon spice - minced

2,10 € (SKU: Z 12)

Seeds Gallery EU,

5/ 5

<h2>Ceylon cinnamon spice - minced The price is for packaging of 10 grams of this spice.</h2> Cinnamon is a spice used by many different cultures as seasoning for savory and sweet foods. There are different varieties of cinnamon. Ceylon cinnamon (also known as Cinnamon zeylanicum) and cinnamon cassia are the most common. Cinnamon cassia is more common. It may already be in your spice cabinet. But Ceylon cinnamon is different from other varieties. It has a distinctive shape, lighter color, and delicate taste. It also has properties that contribute to many health benefits. <h3>Potential for diabetes treatment</h3> Cinnamon is considered as an alternative treatment for diabetes mellitus. In one study, Ceylon cinnamon brought insulin levels in diabetic rats to close to normal levels. Other studies support the idea that Ceylon cinnamon is useful for diabetes treatment. Ceylon cinnamon stimulates insulin-like activity. It reduces insulin resistance in the body. This helps glucose metabolize in the liver, according to research. Ceylon cinnamon is a promising treatment for people looking for alternatives to synthetic insulin therapy. To use cinnamon as an insulin stabilizer, at least 120 milligrams per day are recommended. <h3>Contains cancer-fighting enzymes</h3> Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. This means it may prevent or treat certain types of cancer. This is good news for people who are looking for dietary supplements that can help prevent their cancer from growing. You shouldn’t experiment with cinnamon to treat your cancer without speaking to your oncologist first. <h3>Helps manage blood pressure</h3> All varieties of cinnamon contain cinnamic acid. It has anti-inflammatory effects. The anti-inflammatory property helps blood flow through the body and puts less strain on the heart. Research on Ceylon cinnamon dates back to 1975. The research concluded Ceylon cinnamon could help blood pressure. Weakening of the heart due to problems in the cardiovascular system often causes heart disease. Ceylon cinnamon supports cardiovascular function and contributes to healthy heart function. <h3>Aids in Alzheimer’s prevention</h3> Cinnamon appears to improve how the brain responds to insulin. The metabolic effect also makes Ceylon cinnamon useful in neurological conditions, like Alzheimer’s disease, researchers theorize. Studies that show a connection between diabetes and Alzheimer's support the idea Ceylon cinnamon may help halt Alzheimer’s onset. Ceylon cinnamon may help control high blood glucose levels in the brain. Hyperglycemic episodes happen in people with diabetes mellitus. This can contribute to cognitive decline. Cinnamon’s properties help make sure blood glucose levels don’t rise too fast.

Z 12

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Brazilian pepper spice - whole

2,10 € (SKU: Z 8)

Seeds Gallery EU,

5/ 5

<h2>Brazilian pepper spice - whole The price is for packaging of 10 grams of this spice.</h2> Schinus terebinthifolius is a species of flowering plant in the cashew family, Anacardiaceae, that is native to subtropical and tropical South America (southeastern Brazil, northern Argentina, and Paraguay). It is found in these states of Brazil: Alagoas, Bahia, Espírito Santo, Mato Grosso do Sul, Minas Gerais, Pernambuco, Paraná, Rio de Janeiro, Rio Grande do Norte, Rio Grande do Sul, Santa Catarina, São Paulo, and Sergipe. Common names include Brazilian peppertree,aroeira, rose pepper, broadleaved pepper tree, wilelaiki (or wililaiki), Christmasberry,and Florida Holly. <h2>Description</h2> Brazilian peppertree is a sprawling shrub or small tree, with a shallow root system, reaching a height of 7–10 m. The branches can be upright, reclining, or nearly vine-like, all on the same plant. Its plastic morphology allows it to thrive in all kinds of ecosystems: from dunes to swamps, where it grows as a semiaquatic plant. The leaves are alternate, 10–22 cm long, pinnately compound with (3–) 5–15 leaflets; the leaflets are roughly oval (lanceolate to elliptical), 3–6 cm long and 2–3.5 cm broad, and have finely toothed margins, an acute to rounded apex and yellowish veins. The leaf rachis between the leaflets is usually (but not invariably) slightly winged. The plant is dioecious, with small white flowers borne profusely in axillary clusters. The fruit is a drupe 4–5 mm diameter, carried in dense clusters of hundreds.

Z 8

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Barberry - miced

1,26 € (SKU: Z 14)

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5/ 5

<h2>Barberry - minced The price is for packaging of 10 grams of this spice.</h2> Berberis vulgaris, also known as common barberry, European barberry or simply barberry, is a shrub in the genus Berberis. It produces edible but sharply acidic berries, which people in many countries eat as a tart and refreshing fruit. The shrub is native to central and southern Europe, northwest Africa and western Asia; it is also naturalised in northern Europe, including the British Isles and Scandinavia, and North America. In the United States and Canada, it has become established in the wild over an area from Nova Scotia to Nebraska, with additional populations in Colorado, Idaho, Washington State, Montana, and British Columbia. Although not naturalised, in rural New Zealand it has been widely cultivated as a hedge on farms. It is cultivated for its fruits in many countries. <h2>Description</h2> It is a deciduous shrub growing up to 4 metres (13 ft) high. The leaves are small oval, 2–5 centimetres (0.79–1.97 in) long and 1–2 centimetres (0.39–0.79 in) broad, with a serrated margin; they are borne in clusters of 2–5 together, subtended by a three-branched spine 3–8 mm long. The flowers are yellow, 4–6 millimetres (0.16–0.24 in) across, produced on 3–6 centimetres (1.2–2.4 in) long panicles in late spring. The fruit is an oblong red berry 7–10 millimetres (0.28–0.39 in) long and 3–5 millimetres (0.12–0.20 in) broad, ripening in late summer or autumn; they are edible but sour. <h2>Culinary uses</h2> The berries are edible and rich in vitamin C, though with a very sharp flavor; the thorny shrubs make harvesting them difficult, so in most places, they are not widely consumed. They are an important food for many small birds, which disperse the seeds in their droppings. In Europe, the berries have been traditionally used as an ingredient in making jam. The berries are high in pectin which makes the jam congeal as it cools after having been boiled. In southwestern Asia, especially Iran, the berries are used for cooking, as well as for jam-making. In Iran, barberries are commonly used as a currant in rice pilaf. Zereshk or sereshk is the Persian name for the dried fruit of Berberis spp., specially that of Berberis integerrima 'Bidaneh', which is widely cultivated in Iran. Iran is the largest producer of zereshk. The South Khorasan province in Iran is the main area of zereshk and saffron production in the world, especially around Birjand and Qaen. About 85% of production is in Qaen and about 15% in Birjand. There is evidence of cultivation of seedless barberry in South Khorasan two hundred years ago. A garden of zereshk is called zereshk-estan. Zereshk is widely used in cooking, imparting a tart flavor to chicken dishes. It is usually cooked with rice, called zereshk polo, and provides a nice meal with chicken.

Z 14

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Ginger spice - minced

1,26 € (SKU: Z 24)

Seeds Gallery EU,

5/ 5

<h2>Ginger spice - minced The price is for packaging of 10 grams of this spice.</h2> Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about a meter tall bearing narrow leaf blades. The inflorescencesbear pale yellow with purple flowers and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asia where ginger plants show considerable genetic variation. As one of the first spices exported from the Orient, ginger arrived in Europe during the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste. Ginger likely originated as ground flora of tropical lowland forests in regions from the Indian subcontinent to southern Asia, where its cultivation remains among the world's largest producers, including India, China, and other countries of southern Asia (see Production). Numerous wild relatives are still found in these regions, and in tropical or subtropical world regions, such as Hawaii, Japan, Australia, and Malaysia. Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine. Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes. Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen. Evidence that ginger helps alleviate nausea and vomiting resulting from chemotherapy or pregnancy is inconsistent. It is not recommended for any clinical uses or for nausea. There is no clear evidence of harm from taking ginger during pregnancy, although its safety has not been established. Ginger is not effective for treating dysmenorrhea, and there is no evidence for it having analgesic properties. Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form. It may adversely affect individuals with gallstones and may interfere with the effects of anticoagulants, such as warfarin or aspirin.

Z 24

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Пряности Лён обыкнове́нный,...

1,70 € (SKU: Z 34)

Seeds Gallery EU,

5/ 5

<h2>Пряности Лён обыкнове́нный, Лён посевно́й</h2> <h2>Цена указана за упаковку 10 грамм этой специи.</h2> Лён обыкнове́нный, или Лён посевно́й (лат. Línum usitatíssimum) — однолетнее травянистое растение, вид растений рода Лён (Linum) семейства Льновые(Linaceae). <h2>Ботаническое описание</h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/K%C3%B6hler%27s_Medizinal-Pflanzen_in_naturgetreuen_Abbildungen_mit_kurz_erl%C3%A4uterndem_Texte_%28Plate_16%29_%286972234206%29.jpg/220px-K%C3%B6hler%27s_Medizinal-Pflanzen_in_naturgetreuen_Abbildungen_mit_kurz_erl%C3%A4uterndem_Texte_%28Plate_16%29_%286972234206%29.jpg" width="220" height="321" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Ботаническая иллюстрация из книги Köhler’s Medizinal-Pflanzen, 1887</div> </div> </div> Главный стержневой корень довольно короткий, беловатый, с небольшим числом более крупных первичных ответвлений, но с многочисленными тонкими корешками. Стебель 1(3), 60—120(150) см высотой, большей частью прямостоячий и прямой, тонкий, цилиндрический, чаще простой, ветвящийся лишь в верхней части (в соцветии), бледно-зелёный, со слабым восковым налётом. Листья весьма многочисленные, сравнительно негусто спирально расположенные, 2—3 см длиной, 3—4 мм шириной, линейные или линейно-ланцетные, наиболее крупные ланцетные, на верхушке острые, сидячие, слегка сизоватые от стирающегося, сравнительно слабо выраженного воскового налёта, гладкие по краю, с тремя жилками. Соцветие — рыхлая извилина, иногда переходящая в завиток, с ланцетными прицветниками. Цветки сравнительно немногочисленные, большей частью средней величины или довольно мелкие, 1,5—2,4 см в диаметре, на довольно длинных цветоножках, превышающих длину чашечки, утолщённых на верхушках и снабжённых сочленением ниже утолщения. Чашелистики 5—6 мм длиной, травянистые, яйцевидные или яйцевидно-ланцетные до продолговато-яйцевидных, острые или коротко приострённые на верхушке, с острым килем, с 2—5, а большей частью с тремя жилками, внутренние несколько более широкие, белоплёнчато окаймлённые, на верхушке по краю шероховатые, тонко реснитчатые. Лепестки 12—15 мм длиной, клиновидно-обратнояйцевидные, на верхушке несколько скошено округлённые или притуплённые, цельнокрайние или слегка городчатые, гладкие или слегка гофрированные, голубые или синие с более тёмными жилками, реже белые, розовые или красновато-фиолетовые, книзу суженные в белый, при основании жёлтый ноготок, рано опадающие. Тычинки с линейными, белыми, в верхней части тёмно-синими нитями; тычиночная трубка короткая, кольцевидная; стаминодии треугольной формы, иногда неявственные; пыльники продолговатые, большей частью синие, изредка жёлтые или оранжевые. Завязь яйцевидная, зелёная; столбик с клиновидно-линейными рыльцами, тёмно-синий, до фиолетового. Цветет с июня по июль. Плод — Коробочка 6—8 мм длиной, 5,7—6,8 мм в диаметре, приплюснуто-шаровидная или шаровидно-яйцевидная, с остающейся на ней чашечкой и с небольшим остроконечием на верхушке, желтоватая, большей частью без антоциановой окраски, лишь изредка перед созреванием слабо окрашенная, нерастрескивающаяся; ложные перегородки голые или реже с ресничками. Семена обычно в числе 10, иногда их меньше, 3,3—5 мм длиной, яйцевидные или удлинённо-эллиптические, несколько неравнобокие, сильно сплюснутые, округлённые при основании, островатые на верхушке, светло-коричневые до тёмно-бурых, изредка зеленовато-жёлтые, совершенно гладкие, блестящие. <table align="center" cellspacing="0" cellpadding="2"><tbody><tr align="center" valign="middle"><td> <div class="center"> <div class="floatnone"><img alt="Linum usitatissimum (OliBac).jpg" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Linum_usitatissimum_%28OliBac%29.jpg/200px-Linum_usitatissimum_%28OliBac%29.jpg" width="200" height="200" /></div> </div> </td> <td> <div class="center"> <div class="floatnone"><img alt="Linum usitatissimum seed capsules, vlaszaaddozen.jpg" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Linum_usitatissimum_seed_capsules%2C_vlaszaaddozen.jpg/260px-Linum_usitatissimum_seed_capsules%2C_vlaszaaddozen.jpg" width="260" height="201" /></div> </div> </td> <td> <div class="center"> <div class="floatnone"><img alt="Flax seeds.jpg" src="https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Flax_seeds.jpg/270px-Flax_seeds.jpg" width="270" height="203" /></div> </div> </td> </tr><tr align="center" valign="top"><td colspan="11"> <div>Слева направо: цветок, плоды, семена</div> </td> </tr></tbody></table><h2>Химический состав</h2> Стебли и листья содержат гликозид линамарина, около 20 фенолкарбоновых кислот (п-кумариновая, п-оксибензойная, феруловая, хлорогеновая, кофеилхинная и другие). Семена содержат жирное высыхающее масло (30—48 %), белок, углеводы, слизь (до 12 %), органические кислоты, стерины, линоцинамарин. В состав жирного масла входят глицериды линоленовой (35—45 %), линолевой (25—35 %), олеиновой (15—20 %), пальмитиновой и стеариновой кислот. В оболочках семян найдены линокофеин, линоцинамарин, глюкозид линамарин и метиловый эфир Р-окси-р-метилглутаровой кислоты[3]. Лён является рекордсменом по содержанию т. н. омега-3 жиров, причём содержание омега-6 жиров в семенах невысокое (подробнее см. льняное масло). <h2>Распространение</h2> Вероятно, что родина этого растения — горные районы Индии, Китая и Средиземноморья. Сегодня его широко возделывают в умеренной зоне Европы, Азии и Северной Америки, а также в Северной Африке. На территорию России лён попал из Азии. Семена льна-долгунца были обнаружены при раскопках Модлонского свайного поселения (начало II тысячелетия до н. э.) на реке Модлона[4]. В X—XI веках в Киевской Руси крестьяне возделывали лён на волокно и на масло, платили им оброк и подати. Товарное льноводство на Руси возникло в XIII веке[5]. В 2014 году мировое производство льноволокна составило 2,6 миллиона тонн. Более 77 % мирового производства приходится на четыре страны — Канаду, Казахстан, Китай и Россию. <table class="wikitable"><tbody><tr><th colspan="4">Крупнейшие производители льна (тысяч тонн)[6]</th> </tr><tr><th bgcolor="#DDDDFF">Страна</th> <th bgcolor="#DDDDFF">2014 год</th> </tr><tr><td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Flag_of_Canada_%28Pantone%29.svg/22px-Flag_of_Canada_%28Pantone%29.svg.png" width="22" height="11" class="thumbborder" /> Канада</td> <td align="right">872,5</td> </tr><tr><td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Flag_of_Kazakhstan.svg/22px-Flag_of_Kazakhstan.svg.png" width="22" height="11" class="thumbborder" /> Казахстан</td> <td align="right">420,0</td> </tr><tr><td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People%27s_Republic_of_China.svg/22px-Flag_of_the_People%27s_Republic_of_China.svg.png" width="22" height="15" class="thumbborder" /> Китай</td> <td align="right">387,0</td> </tr><tr><td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Flag_of_Russia.svg/22px-Flag_of_Russia.svg.png" width="22" height="15" class="thumbborder" /> Россия</td> <td align="right">365,1</td> </tr><tr><td><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Flag_of_the_United_States.svg/22px-Flag_of_the_United_States.svg.png" width="22" height="12" class="thumbborder" /> США</td> <td align="right">161,8</td> </tr><tr><td><img alt="Индия" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Flag_of_India.svg/22px-Flag_of_India.svg.png" width="22" height="15" class="thumbborder" /> Индия</td> <td align="right">141,0</td> </tr></tbody></table><h2>Значение и применение</h2> <div class="dablink hatnote">См. также: Льняное масло</div> <div class="thumb tright"> <div class="thumbinner"><img alt="" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Brown_Flax_Seeds.jpg/220px-Brown_Flax_Seeds.jpg" width="220" height="147" class="thumbimage" /><div class="thumbcaption"> <div class="magnify"></div> Семя льна — источник Омега-3-ненасыщенных жирных кислот, важный компонент диетического и веганского питания</div> </div> </div> Лён — древнейшая масличная культура, возделывавшаяся в районе Иерихона на заре неолитической революции. В России выращивается в качестве яровой культуры. Из стеблей получают волокно, идущее на изготовление одежды, строительного утеплителя, уплотнительного материала в сантехнике («пакля»). Из семян методом холодного прессования получают масло. Льняное масло (холодного отжима) используется нередко в пищу, но, главным образом, для технических целей (например, для изготовления лаков, олифы, красок, а также непромокаемых тканей, клеёнок). В частности, масло применялось художниками в Европе в средние века для придания блеска картинам. Питательные маски из льна способствуют разглаживанию кожи. Целебные свойства льняного семени были известны древним грекам. Гиппократ рекомендовал употреблять его при воспалении слизистых оболочек. В качестве лекарственного сырья используют семя льна (лат. Semen Lini), которое собирают в период полной зрелости[7]. Семена льна с горячей водой дают густую слизь, обладающую лёгким слабительным, обволакивающим, мягчительным, противовоспалительным и обезболивающим действием и используются при лечении воспалений пищевода и язвенной болезни желудка. Фармацевтическая промышленность выпускает препарат «Линетол», полученный из льняного масла, который применяется внутрь для лечения и профилактики атеросклероза, а также наружно при лечении химических и термических ожогов и лучевых поражений кожи. Льняное масло Oleum Lini применяют как слабительное и мочегонное средство при холециститах. Льняные жмыхи составляют хороший корм для молочного скота. Льняная мякина, получаемая от раздавленных коробочек, служит для кормления свиней. Из льняного семени изготавливают льняную муку, которую используют в кулинарии. Лён обыкновенный — официальная цветочная эмблема шведской провинции Хельсингланд[8].

Z 34

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Имя файла cookie	Провайдер	Цель	Срок действия
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
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Имя файла cookie	Провайдер	Цель	Срок действия
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
PrestaShop-#	www.seeds-gallery.eu
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Последние отзывы к продукту

FAQs

Специя сычуанский перец

Dried basil - spice and...

Dried thyme - spice and...

Black cumin unground -...

Yellow mustard spice - ground

Amaranth spice

Dried fenugreek leaves - spice

Red curry - a spice that...

Yellow Curry - spice which...

Ceylon cinnamon spice - sticks

Ceylon cinnamon spice - minced

Brazilian pepper spice - whole

Barberry - miced

Ginger spice - minced

Пряности Лён обыкнове́нный,...