Sierra Acai Company
Sierra Acai Company
Open 7 Days a Week
MonaVie Independent Distributor
Distributor Training
Shop Online
Enroll Now
Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
Friends
Buy Wholesale and maintain an Active status for 2 months and we will refund your $39 Distributor Fee
14-September-2008 18:38:37 - Spice For other uses, see Spice disambiguation. Spiciness redirects here. For the sensation of eating spicy-hot foods, see Pungency. A variety of Indian spices and herbs A variety of Indian spices and herbs Spices and herbs at a grocery shop in Goa, India Spices and herbs at a grocery shop in Goa, India A typical assortment of spices used in Indian cuisine A typical assortment of spices used in Indian cuisine Shop with spices in Morocco Shop with spices in Morocco A typical kitchen shelf of spices in the USA. A typical kitchen shelf of spices in the USA. A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring, and sometimes as a preservative by killing or preventing the growth of harmful bacteria1. Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form. Contents 1 Classification and types 2 Early history 2.1 Middle Ages 2.2 Early modern period 3 Common spice mixtures 4 Production 5 Further reading 6 Notes 7 Sources 8 See also 9 External links Classification and types See also: List of herbs and spices Salt is a very common seasoning. Because of its granular form, it is often mistakenly considered to be a spice. It is in fact a mineral product. The basic classification of spices is as follows: Leaves and/or branches of aromatic plants; all or part of the plant can be used. Examples include basil, bay leaf, parsley, rosemary, tarragon, and thyme, oregano, chervil. Ripened fruits or seeds of plants. Examples include dill, fennel, coriander , fenugreek , berberis , mustard, and black pepper. Roots or bulbs of certain plants. Examples include garlic, onion, celery and ginger. Early history The spice trade developed throughout the Middle East in around 2000 BC with cinnamon, Indonesian cinnamon and pepper. A recent archaeological discovery suggests that the clove, indigenous to the Indonesian island of Ternate in the Maluku Islands, could have been introduced to the Middle East very early on. Digs found a clove burnt onto the floor of a burned down kitchen in the Mesopotamian site of Terqa, in what is now modern-day Syria, dated to 1700 BC 2. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants. In the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. Generally, Egyptian, Chinese, Indian and Mesopotamian sources do not refer to known spices. In South Asia, nutmeg, which originates from the Banda Islands in the Moluccas, has a Sanskrit name. Sanskrit is the language of the sacred Hindu texts, this shows how old the usage of this spice is in this region. Historians estimate that nutmeg was introduced to Europe in the 6th century BC 3. The ancient Indian epic of Ramayana mentions cloves. In any case, it is known that the Romans had cloves in the 1st century AD because Pliny the Elder spoke of them in his writings. Indonesian merchants went around China, India, the Middle East and the east coast of Africa. Arab merchants controlled the routes through the Middle East and India until Roman times with the discovery of new sea routes. This made the city of Alexandria in Egypt the main trading centre for spices because of its port. Middle Ages The Mullus Harvesting pepper. Illustration from a French ion of The Travels of Marco Polo. The Mullus Harvesting pepper. Illustration from a French ion of The Travels of Marco Polo. Spices were among the most luxurious products available in Europe in the Middle Ages, the most common being black pepper, cinnamon and the cheaper alternative cassia, cumin, nutmeg, ginger and cloves. They were all imported from plantations in Asia and Africa, which made them extremely expensive. From the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along it with the neighboring Italian city-states. The trade made the region phenomenally rich. It has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages. The value of these goods was the equivalent of a yearly supply of grain for 1.5 million people.4 While pepper was the most common spice, the most exclusive was saffron, used as much for its vivid yellow-red color as for its flavor. Spices that have now fallen into some obscurity include grains of paradise, a relative of cardamom which almost entirely replaced pepper in late medieval north French cooking, long pepper, mace, spikenard, galangal and cubeb. A popular modern-day misconception is that medieval cooks used liberal amounts of spices, particularly black pepper, merely to disguise the taste of spoiled meat. However, a medieval feast was as much a culinary event as it was a display of the host's vast resources and generosity, and as most nobles had a wide selection of fresh or preserved meats, fish or seafood to choose from, the use of ruinously expensive spices on cheap, rotting meat would have made little sense.5 In the Caribbean, the island of Grenada is well known for growing and exporting a number of spices including the nutmeg which was introduced to Grenada by the settlers. Early modern period The control of trade routes and the spice-producing regions were the main reasons that Portuguese navigator Vasco da Gama sailed to India in 1499. Spain and Portugal were not happy to pay the high price that Venice demanded for spices. At around the same time, Christopher Columbus returned from the New World, he described to investors the many new, and then unknown, spices available there. It was Afonso de Albuquerque 1453-1515 who allowed the Portuguese to take control of the sea routes to India. In 1506, he took the island of Socotra in the mouth of the Red Sea and, in 1507, Ormuz in the Persian Gulf. Since becoming the viceroy of the Indies, he took Goa in India in 1510, and Malacca on the Malay peninsula in 1511. The Portuguese could now trade directly with Siam, China and the Moluccas. The Silk Road complemented the Portuguese sea routes, and brought the treasures of the Orient to Europe via Lisbon, including many spices. Common spice mixtures Berbere Ethiopia and Eritrea Colombo paprika, cumin, coriander, nutmeg, ginger, black pepper, star anise, cardamom, cloves, mustard grains, saffron Curry powder Indian-style, used in the West and Japan Five bays Five-spice powder China Herbes de Provence Southern France Khmeli suneli Georgia Masalas, including garam masala India Old Bay Seasoning United States Panch phoron Poultry Seasoning United States Pumpkin pie spice United States Quatre épices France Ras el hanout Middle East/North Africa Shichimi togarashi Japan Za'atar Middle East Production Wikibooks Wikibooks Cookbook has an article on Spice Look up Spice in Wiktionary, the free dictionary. Wikimedia Commons has media related to: Spice Production in tonnes. Figures 2003-2004 Researched by FAOSTAT FAO India 1 600 000 86 % 1 600 000 86 % China 99 000 5 % 99 000 5 % Bangladesh 48 000 3 % 48 000 3 % Pakistan 45 300 2 % 45 300 2 % Nepal 15 500 1 % 15 500 1 % Other countries 60 900 3 % 60 910 3 % Total 1 868 700 100 % 1 868 710 100 % Further reading Turner, Jack 2004. Spice: The History of a Temptation. Knopf. ISBN 0-375-40721-9. Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Quote: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers they kill everything...Top 30 Spices with Antimicrobial Properties... August 18, 1998, Common Kitchen Spices Kill E. Coli O157:H7 Quote: ...The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. In the first part of our study, we tested 23 spices against E. coli O157:H7 in the laboratory, Fung said. We found that several spices are good at killing this strain of E. coli.... The Lure and Lore of Spices Quote: If the appearance of spices were to reflect their real importance in the history of the world, the bottles of spices would be filled with bright glittery substances, diamonds, rubies, emeralds or gold would be appropriate. When you opened the bottle, a poof of vibrantly colored, mystically fragrant, magical smoke would slowly billow softly throughout the room. Notes ^ Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot ^ Buccellati et Buccellati 1983 ^ Burkill 1966 ^ Adamson, p. 65 ^ Scully, pp. 84-86. Sources Adamson, Melitta Weiss 2004, Food in Medieval Times. ISBN 0-313-32147-7. Scully, Terence 1995, The Art of Cookery in the Middle Ages. ISBN 0-85115-611-8. See also List of herbs and spices List of Indian spices Spice trade Run island: Seventeenth-century British-Dutch rivalry for a source of nutmeg, lead to the British exchanging this Indonesian island for Manhattan New York International Spicy Food Day External links Enspicelopedia at McCormick.com Tips on selecting, storing, and using spices at MyRecipes.com Spicy Food Recipes at Spicy-Food-Recipes.com Jane Spice Food Blog Recipes on how to incorporate spices into every day cooking. Great photos. v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub v d e Cuisine Regional Asia · Europe · Caribbean · South Asia · Latin America · Middle East · North America · Africa Styles Haute · Immigrant · Fusion · Fast food Food Bread · Pasta · Cheese · Rice · Sauce · Soup · Dessert · Herbs · Spices Technical Techniques · Utensils · Weights and measures See also Kitchen · Meal · Wikibooks:Cookbook Retrieved from http://en..org/wiki/Spice Categories: Spices Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Aymar Brezhoneg БългарÑ?ки Català Česky Cymraeg Dansk Deutsch Eesti Ελληνικά Español Esperanto Ù?ارسی Français Galego í•œêµì–´ हिनà¥?दी Hrvatski Bahasa Indonesia Ã?slenska Italiano עברית Kreyòl ayisyen LatvieÅ¡u Lëtzebuergesch Lietuvių Magyar मराठी Nederlands 日本語 ‪Norsk bokmÃ¥l‬ ‪Norsk nynorsk‬ Nouormand Occitan Polski Português Runa Simi РуÑ?Ñ?кий Sámegiella Simple English SlovenÄ?ina Suomi Svenska ไทย Tiếng Việt Türkçe ä¸æ–‡ This page was last modified on 13 September 2008, at 05:36
39 Reasons to Drink Acai Juice Every Day
What is MonaVie - Watch the 8-minute video
Discovering MonaVie Video
The Power of You Video
Effects of MonaVie Active on Antioxidant Capacity in Humans
Log into your Wholesale MonaVie Account
So many of us do not eat a balanced diet, get enough sleep, have too much stress, or are impacted with toxins and pollutants. Drinking 2 ounces of MonaVie twice a day will help your body detoxify as well as build your immune system. Its the smartest thing you can do for yourself, so start today. Buying MonaVie through our company guarantees you support 7 days a week and, if you would like to share MonaVie with your family and friends we will guide you from start to finish.
1. Click on Enroll Now (30 - 55% off retail price)
2. Pay $39 for your Wholesale ID number.
3. NO minimum order required.
4. MonaVie is delivered to your door in 3 to 5 days.