Post on 04-Apr-2018
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Top ten cooking herbs
Period 1
By Brandon goken
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Whole Peppercorns
Peppercorns, is turned to pepper by grinding them there
are three common types such as black pepper (cooked and
dried unripe fruit), green pepper (dried unripe fruit) and white
pepper (dried ripe seeds consists of the seed of the pepper
plant alone, with the darker colored skin of the pepper fruitremoved.). Some sources say that piperine, a substance
present in black pepper, irritates the nostrils, causing the
sneezing;[Few, if any, controlled studies have been carried out
to answer the question. It has been shown that piperine candramatically increase absorption of selenium, vitamin B, beta-
carotene and curcuminas well as other nutrients. Pepper is
used in a variety of foods such as meats, pastas, and eggs.
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Peppermint
Peppermint
is a hybrid mint, a cross between watermint and spearmint. The
plant, indigenous to Europe, is now widespread in cultivation
throughout all regions of the world. It is found wild occasionally with
its parent species. Peppermint has a high menthol content, and isoften used in tea and for flavoring ice cream, confectionery, chewing
gum, and toothpaste. Peppermint can also be found in some
shampoos, soaps and skin care products. Menthol activates cold-
sensitive TRPM8 receptors in the skin and mucosal tissues, and is the
primary source of the cooling sensation that follows the topicalapplication of peppermint oil.
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Basil
Basil, originally from India is a half-hardy annual plant,
best known as a culinary herb prominently featured in
Italian cuisine there are several related species or species
hybrids also called basil. The type used in Italian food is
typically called sweet basil, as opposed to Thai, lemon
basil, and holy basil, which are used in Asia. Recently,
there has been much research into the health benefits
conferred by the essential oils found in basil. Scientific
studies in vitro have established that compounds in basil
oil have potent antioxidant, antiviral, and antimicrobial
properties, and potential for use in treating cancer.
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Chives
Chives are grown for their leaves, which are used for
culinary purposes as a flavoring herb, and provide a
somewhat milder flavor than those of other Allium
species.
Chives have a wide variety of culinary uses, such as in
traditional dishes in France and Sweden, among others.
Chives are reported to have a beneficial effect on the
circulatory system They also have mild stimulant, diuretic,
and antiseptic properties. Chives are also rich in vitamins
A and C, contain trace amounts of sulfur, and are rich in
calcium and iron.
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Garlic Powder
Garlic powder is ground, dehydrated garlic.
It is a very common seasoning. Applications
include pasta, pizza, and grilled chicken.
It is very low in Saturated Fat, Cholesterol and
Sodium. It is also a good source of Dietary Fiber,
Phosphorus and Selenium, and a very good
source of Vitamin B6.
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Onion Powder
Onion powder is ground, dehydrated onion.
It is a common seasoning. Applications include pasta, pizza, and cuisines.
Good points
Very low in saturated fat
No cholesterol
Very low in sodium
High in calcium
High in vitamin B6
Bad points
Very high in sugar
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Cinnamon
Cinnamon is a warming, sweet and exotic spice
that we perhaps associate with cold wintry nights
Usually made in ingredients of mulled wine, a
hot, spicy and fruity red wine warmer and bakefoods such as ginger bread cookies.
This food is very low in Saturated Fat, Cholesterol
and Sodium. It is also a good source of Vitamin Kand Iron, and a very good source of Dietary Fiber,
Calcium and Manganese.
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Nutmeg
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Rosemary
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Sage
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links
Pics from google. http://en.wikipedia.org/wiki/Black_pepper
http://en.wikipedia.org/wiki/Peppermint
http://en.wikipedia.org/wiki/Basil
http://nutritiondata.self.com/facts/spices-and-herbs/190/2 http://caloriecount.about.com/calories-onion-powder-
i2026
http://nutritiondata.self.com/facts/spices-and-herbs/180/2
http://www.helpwithcooking.com/spice-
guide/cinnamon.html
http://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Basilhttp://nutritiondata.self.com/facts/spices-and-herbs/190/2http://caloriecount.about.com/calories-onion-powder-i2026http://caloriecount.about.com/calories-onion-powder-i2026http://nutritiondata.self.com/facts/spices-and-herbs/180/2http://nutritiondata.self.com/facts/spices-and-herbs/180/2http://nutritiondata.self.com/facts/spices-and-herbs/180/2http://nutritiondata.self.com/facts/spices-and-herbs/180/2http://nutritiondata.self.com/facts/spices-and-herbs/180/2http://nutritiondata.self.com/facts/spices-and-herbs/180/2http://nutritiondata.self.com/facts/spices-and-herbs/180/2http://nutritiondata.self.com/facts/spices-and-herbs/180/2http://caloriecount.about.com/calories-onion-powder-i2026http://caloriecount.about.com/calories-onion-powder-i2026http://caloriecount.about.com/calories-onion-powder-i2026http://caloriecount.about.com/calories-onion-powder-i2026http://caloriecount.about.com/calories-onion-powder-i2026http://caloriecount.about.com/calories-onion-powder-i2026http://caloriecount.about.com/calories-onion-powder-i2026http://caloriecount.about.com/calories-onion-powder-i2026http://nutritiondata.self.com/facts/spices-and-herbs/190/2http://nutritiondata.self.com/facts/spices-and-herbs/190/2http://nutritiondata.self.com/facts/spices-and-herbs/190/2http://nutritiondata.self.com/facts/spices-and-herbs/190/2http://nutritiondata.self.com/facts/spices-and-herbs/190/2http://en.wikipedia.org/wiki/Basilhttp://en.wikipedia.org/wiki/Black_pepper