Tag: Spice

Despite being found in the produce aisle, ginger is not, in fact, a vegetable. It is botanically classified as a rhizome, which is an underground stem, not a root like carrots or potatoes. This distinction explains why its culinary use differs from that of true vegetables.

According to researchers at the National Institutes of Health, the Jamaican pepper plant, scientifically known as *Pimenta dioica*, contains a "cornucopia of medicinal compounds". This versatile spice, also called allspice, offers a range of potential health and culinary benefits, from aiding digestion to fighting inflammation.

According to the CDC, roughly 1 in 6 Americans get sick from foodborne diseases each year, which are caused by bacteria, viruses, or parasites. This is fundamentally different from the uncomfortable symptoms many experience after eating very spicy food, a key detail to understanding why too much spice cannot give you food poisoning.

A 2018 study on thermal degradation kinetics found that capsaicin content decreases as drying temperatures increase. Understanding what temperature breaks down capsaicin is key for home cooks who want to control the spice level of their dishes.

Millions of people have heard about using sumac as a tangy, lemon-flavored spice, but a common misconception associates all sumac with its poisonous relative. The short answer is that while many types of red-berried sumac are perfectly safe and edible, you should never eat sumac straight from the tree without proper identification and preparation.

Did you know that the classification of produce can be a point of debate, with the U.S. Supreme Court even weighing in on the issue for tomatoes? The seemingly simple question of what food group is pepper has a complex answer, depending on whether you're talking to a botanist, a chef, or a spice merchant.

According to studies on synthetic cannabinoids marketed as 'K2' or 'Spice,' heating these compounds above 400°C causes them to degrade, releasing potentially toxic byproducts, including cyanide. The question, 'Is K2 heat sensitive?' is complex because 'K2' can refer to vastly different substances, each with unique thermal properties.

According to the European Food Safety Authority, coumarin has a tolerable daily intake (TDI) of 0.1 mg per kg of body weight, a level that can be easily exceeded with regular consumption of the common Cassia cinnamon. This fact highlights why knowing the type of cinnamon you use is essential for protecting your liver and overall health.

Cumin, a spice celebrated in traditional medicine for centuries, is packed with powerful antioxidants that fight free radicals in the body. Regular, daily consumption of this ancient spice can unlock numerous health benefits, from supporting digestion to aiding overall well-being.

Garlic, a staple in kitchens across the globe, has been used for over 5,000 years, with historical records suggesting the ancient Egyptians worshipped it as a deity and even used it as a form of currency. This long history and versatile usage have led many to question: what sort of food is garlic, really?