Herbs Spices and Seasonings

The botanicl name of turmeric is Curcuma longa

Chemically, it is potassium nitrate. I've used it in corning beef, as it provides the pink color. In myth and legend, it prevents men from functioning sexually, but that IS just a myth.

Spices were an important component of ancient commerce well before the 15th-century, but were monopolized for centuries by Middle Eastern and North African middlemen who guarded the Asian provenance of their valuable sources closely and became fabulously wealthy for it. Back then, the colorful grains were used for flavoring food, but also for such tasks as making perfume, embalming the dead, preserving meat and sprucing up salve recipes in traditional medicine.

yes

Peru

Turmeric and ginger are both used as spices in many dishes.

Varys in size. When ripe there deep green in color and feels thick when squeezed.

One teaspoon coriander seeds equals one teaspoon ground coriander. http://www.greenearthinstitute.org/recipes/coriander_seed/about_coriander_coriandrum_sativum.html

Vannila concentrate is sort of a vanilla flavoring for cakes and other things, like homemade ice-cream. Be carful because it is REALLY strong.

You can depending on what you're using it for might come out with a different taste then the original

97 cents

Tagalog word of paprika: pampalasang gawa sa pimyento

pot then you put oil and water in the pot and let it boil then put in sason Goya salt pepper garlic then yo u put white rice in the pot and then you let it cook then mm delious yellow rice!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

saffron's color is orange-red.
it's is actually dark yellow.

Wasabi is often referred to as Japanese horseradish. It is actually a member of the mustard family and grows wild in cool, wet, mountainous areas. The root-like portion of the herb is light green in color. It is pungent, like horseradish or mustard, and usually ground into a paste to be served with sushi or noodle dishes. The herb is very difficult to grow and fresh wasabi is almost impossible to find. Both powders and pastes can be purchased but much of the wasabi that is found in America is actually a combination of horseradish or mustard with food coloring. Check the package ingredients carefully.

According to the ones in my kitchen, .2 g each.

It costs about $2.66

Tarragon is an herb which is very predominate in French cooking as well as spice mixes such as Fines Herbes. It can be used fresh, dried and ground.

I would think that it is. Of course salt is one seasoning that you want to be carefull with. Too much salt is bad for you. We have created a seasoning blend that is low in salt and has no msg. Check it out at http://www.FrugeCajunSeasoning.com

There is some evidence that garlic has a beneficial effect in lowering blood cholesterol. Hippocrates first recommended garlic for the treatment of battle wounds, it has had a reputation for potent medicinal properties. It is highly regarded as a cure for colds, coughs, and other viral infections, including verrucas, but there is little scientific evidence of its efficacy. It may also offer some protection against stomach ulcers (one theory suggests that it eradicates Helicobacter pylori, bacteria that are implicated in the development of some ulcers). Several clinical trials have shown garlic to reduce blood cholesterol levels and the risk of blood clots. Louis Pasteur formally studied and recorded garlic's antibiotic properties. Dr. Albert Schweitzer used the herb to successfully treat cholera, typhus, and dysentery in Africa in the 1950s. Before antibiotics were widely available, garlic was used as a treatment for battle wounds during both World Wars. Garlic can be used in the treatment of a variety of bacterial, viral, and fungal infections. It has been shown to be effective against staph, strep, E. coli, Salmonella, Vibrio cholera, H. pylori, Candida albicans, and other microorganisms. Garlic also helps prevent against heart disease and strokes. Current studies show that garlic can improve immune function and may even help in the prevention of cancer. To be of benefit in chronic conditions, garlic should be used daily over an extended period of time.

Horehound tastes likes monkeys in a barrel, and it tastes like chicken combined with monkey fur, combined with paint cakes, combined with cow pats. the end (not true. It probobally tastes good, like a cough drop)

Millagu

There is no bounding of herbs in Ayurveda. You can use simple coriander leaves, pepper rare saffron in this branch; every leaves/herbs/plant have their own significance. e.g.: Turmeric: applied on wounds/ taken with milk as antibiotic Honey: helps a cough Corriendor leaves: good for eyes, diet Each and every household food/herb falls under Ayurved.

there are many, calcium, sodium to name a couple.