MORE THAN SPICE…
#abfav_december
Star anise is a star-shaped, dark brown pod that contains a pea-size seed in each of its eight segments.
Native to China and Vietnam, star anise comes from a small evergreen tree.
Its flavour is slightly more bitter than that of regular anise seed.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods.
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC.
Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus.
Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen, who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, the Malabar Coast of India, and Burma.
Physalis is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. The berry also goes by the names Golden Strawberry,Chinese Lantern and Cape gooseberry.
Not all Physalis species bear edible fruit. Select species are cultivated for their edible fruit, however; the typical Physalis fruit is similar to a firm tomato in texture, and like strawberries or pineapple in flavour, with a mild acidity.
Physalis fruit is a good source of vitamin C, beta-carotene, iron, calcium and trace amounts of B vitamins. These fruits contain 18 kinds of amino acids .
These berries are also abundant in polysaccharides, compounds that may help fortify the immune system.
Thank you for your time and comments, greatly appreciated, M, (*_*)
For more of my other work or if you want to purchase, visit here: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
MORE THAN SPICE…
#abfav_december
Star anise is a star-shaped, dark brown pod that contains a pea-size seed in each of its eight segments.
Native to China and Vietnam, star anise comes from a small evergreen tree.
Its flavour is slightly more bitter than that of regular anise seed.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods.
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC.
Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus.
Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen, who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, the Malabar Coast of India, and Burma.
Physalis is characterised by the small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. The berry also goes by the names Golden Strawberry,Chinese Lantern and Cape gooseberry.
Not all Physalis species bear edible fruit. Select species are cultivated for their edible fruit, however; the typical Physalis fruit is similar to a firm tomato in texture, and like strawberries or pineapple in flavour, with a mild acidity.
Physalis fruit is a good source of vitamin C, beta-carotene, iron, calcium and trace amounts of B vitamins. These fruits contain 18 kinds of amino acids .
These berries are also abundant in polysaccharides, compounds that may help fortify the immune system.
Thank you for your time and comments, greatly appreciated, M, (*_*)
For more of my other work or if you want to purchase, visit here: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved