Herbs Spices and Seasonings

dried oregano, thyme, basil, marjoram, minced onion and minced garlic, essentially. But different brands will vary in herbs and amounts, and homemade can be modified to your personal tastes.

As a group they are referred to as "preservatives". There are many different types of food preservatives, because some are better for certain jobs than others. For example, some are better at preventing mold/fungus growth and these are referred to as "antimicrobials" (such as sodium nitrate, calcium proportionate and a few others). Others may be better at preventing oxidation, which are referred to as "antioxidants" - this group includes "ascorbic acid", otherwise known as vitamin C.

below PH1 it's red colour

from PH1-7 it's yellow ,and above PH 7 it turnes to red colour,

when it comes in contact of NaOH above PH7 charge of turmeric becomes negative ,1negative charge ,2 negative charge ,and in high ph about 11 it has 3negative charge on it's oxygen. ,and each mollecul repels each other and get a special demantional stracture in solution that absorb red light in whole light

Spices are more important in the tropical and subtropical countries as it makes the food delicious and rises the body temperature.

Generally, spices are cultivated, harvested, dried, cleaned, packaged, stored, shipped, and eventually distributed to end-users. Some are ground. Some might be heat-treated or irradiated to eliminate pathogens.

The exact processing procedures will vary with the spice.

Black pepper consists of ground dried peppercorns, which are the tiny fruits of the pepper plant Piper nigrum.

There are 5 grams in one teaspoon of miso paste. There are 25 grams in 5 teaspoons and 50 grams in 10 teaspoons.

About 1 teaspoonful.

There are several herbs that are used to make up Herbes de Provence, and there are variations on what ingredient are used. The basic ones are thyme, oregano, rosemary, lavender and savory.

turmeric: pasupu పసుపు

Well my fellow friend, Let's start with the process of ground water. Water is caught in the wild an filtered, so that any bacterium can be removed. If all goes well, the water is stored in an air tight container until frozen. A chemical is added so that the water can be worked with. The water is put through a meat grounding machine, where it looks like ground beef, except it's water. I work in the lab, and my buddies and I sometimes sneak a few bites. (shh!) The taste portion is absolutely phenomenal. It tastes just like tap water!!

Mediterranean region, It is cultivated extensively in Europe, Asia Minor, India, and parts of South America.

nutmeg or allspice

English foods use a lot of wheat flour and butter. Lamb, beef, and fish were favorite meats. English foods have tended to be very simple but since England once had an empire that spanned the globe, it borrowed cooking techniques and ingredients from all over the globe such as curry from India, potatoes from the Americas, and tea from China.

Pretty long, I mean I've had mine for a couple of years, I still use them and they are fresh. As long as they smell normal.

no.... it's perfectly harmless, unless your pregnent

Paprika is commonly used in a variety of dishes to add flavor, color, and warmth. It is often an essential ingredient in stews, goulash, and soups, particularly in Hungarian cuisine. Additionally, it enhances the taste of roasted meats, vegetables, and rice dishes, and is frequently used in spice blends and rubs. Its vibrant color also makes it a popular garnish for deviled eggs and potato salads.

Although smoking ground mixed spice is not recommended, there have been no documented cases of any harmful effects from the inhalation of its smoke upon combustion. While other substitutes may provide a safer alternative for the use of ground mixed spice in pumpkin pie spice, often, people are left with little alternative (when faced with dire circumstances). To evaluate whether its use is appropriate in your household, you should first consult a physician. Side effects include sleep walking, paralysis, among other neurological dysfunctions, and vague and irrelevant dreams.

chili poweder and cumin are two.

If they are anything like the Thai Orange peppers, I just clipped them from the plant and let them air dry on a drying rack. They set near a south facing window, but not directly in sun until they have begun to show signs of shriveling. I then will place them in more direct sunlight.

Yes, salt is soluble in water but pepper is a complex mixture of organic chemicals, some of which are not soluble in water at all.

dill was used as an aphrodisiac by many of the nobles. It also aided in womens fertitlity and protected against infection during childbirth.

paprika is called deghi mirch in Hindi

Spices that are kept cool in an airtight and dark container will last for many many years.

Some degradation over time will occur, but this is only to be expected.

I myself have no problems eating 15 year old black pepper. I am even sure I have some chili left from when I moved away from home some 22 years ago. Thinking about it, I will throw that away and buy some freshly ground chili instead. What I have got have lost most of its taste.

Most dry food does not actually "expire"... it just get a different taste as the air (especially the oxygen) reacts with it. This new taste is not always to the better, and we say that it is too old, even if the food is actually perfectly safe to eat.

The same goes for spices.

Keeping them in an airtight dark container minimize the exposure to oxygen and other stuff that might start to degrade it. Spices last a looong time.