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Encyclopedia > Spices
For other uses, see Spice (disambiguation).

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Wikibooks Cookbook has more about this subject:
  • Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot (http://www.sciencedaily.com/releases/1998/03/980305053307.htm) Citat: "...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..."
  • May 22, 2001, Add a Little Spice to Your Life. (http://a-s.clayton.edu/hampikian/Research/Spice/WebMDAddaLittleSpicetoYourLife.html) And Take Away a Few Bacteria That Cause Disease
  • August 18, 1998, Common Kitchen Spices Kill E. Coli O157:H7 (http://www.oznet.ksu.edu/pr_fsaf/News%20Releases/relspicfung.htm) Citat: "...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."..."

  Results from FactBites:
Spice - Wikipedia, the free encyclopedia (413 words)
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 flavouring.
Spices are distinguished from herbs, which refer to leafy, green plant parts used for flavoring purposes.
Spices were the primary reason that Portuguese navigator Vasco Da Gama sailed to India.
Cookbook:Spices and herbs - Wikibooks, collection of open-content textbooks (304 words)
Spices and herbs are used in many different ways in the art of cooking.
Most spices and herbs are available in either a finely ground form for cooking or in the raw form as a seed, nut, leaf, or tuber.
Garam masala, which depending on the recipe is either put in early or late in the cooking process, is a blend of roasted aromatic spices.
  More results at FactBites »



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