View allAll Photos Tagged digestion
Candid street shot, Looe, Cornwall, Uk.
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Indigestion, is a condition of impaired digestion. It is a medical condition characterised by chronic or recurrent pain in the upper abdomen, upper abdominal fullness and feeling full earlier than expected when eating. It can be accompanied by bloating, belching, nausea, or heartburn. Dyspepsia is a common problem and is frequently caused by gastroesophageal reflux disease or gastritis. In a small minority it may be the first symptom of peptic ulcer disease (an ulcer of the stomach or duodenum) and occasionally cancer. Hence, unexplained newly onset dyspepsia in people over 55 or the presence of other alarming symptoms may require further investigations.
Winged insects often make bubbles like this. It is a bubble of regurgitated fluid which is a common practice among many winged insects and it is believed to be a way to facilitate digestion !!! Here a shield beetle is doing this !!!
Have a nice day, Friends !!!
View On Black is a must !!!
Explored #378 dt 09 06 2010.
Was der Löwenzahn in Wirklichkeit ist: Ein Wunderkraut. Löwenzahn regelt die Verdauung, pflegt Leber und Galle, hilft bei Rheuma, löst Nierensteine auf, lässt Pickel und chronische Hautleiden verschwinden und kann als Allround-Stärkungsmittel eingesetzt werden.
What the dandelion is in reality: a miracle herb. Löwenzahn regulates the digestion, cares for liver and bile, helps with rheumatism, releases kidney stones, leaves pimples and chronic skin disorders disappear and can be used as an all-round strength.
>Translation with Translator<
Llorar a lágrima viva.
Llorar a chorros.
Llorar la digestión.
Llorar el sueño.
Llorar ante las puertas y los puertos.
Llorar de amabilidad y de amarillo.
Abrir las canillas,
las compuertas del llanto.
Empaparnos el alma, la camiseta.
Inundar las veredas y los paseos,
y salvarnos, a nado, de nuestro llanto.
Asistir a los cursos de antropología, llorando.
Festejar los cumpleaños familiares, llorando.
Atravesar el África, llorando.
Llorar como un cacuy, como un cocodrilo...
si es verdad que los cacuíes y los cocodrilos
no dejan nunca de llorar.
Llorarlo todo, pero llorarlo bien.
Llorarlo con la nariz, con las rodillas.
Llorarlo por el ombligo, por la boca.
Llorar de amor, de hastío, de alegría.
Llorar de frac, de flato, de flacura.
Llorar improvisando, de memoria.
¡Llorar todo el insomnio y todo el día!
[O.Girondo]
Il ginepro ha numerose virtù: è stomachico e masticarne le bacche facilita la digestione, è un antisettico naturale per le vie urinarie e respiratorie (utile per la cura della calcolosi urinaria, per sedare la tosse o come espettorante) e ha proprietà antireumatiche, spesso infatti l'olio essenziale di ginepro viene usato per massaggi. Massaggiare il corpo con olio di ginepro aiuta a rilassare i muscoli contratti, a previene i crampi e a tonificare i tessuti connettivi.
♦️Garlic is recognized for its powerful antibiotic effects.
♦️The odour is the result of anilin, an organic sulphur compound.
♦️Garlic should be stored in a ventilated container… or in a paper bag
♦️To avoid mould and sprouts, do not refrigerate or store in plastic bags.
♦️California grown garlic has more allicin than the garlic grown in China.
♦️Garlic has a sticky juice that is often used as adhesive for delicate/fragile projects.
♦️The smell of garlic can be removed by running your hands under cold water while rubbing a stainless steel object. (This I have to try)
♦️Garlic is said to fight off evil spirits and keep vampires away. (This I also have to try.)
♦️Garlic contains probiotic “Inuline” which helps in digestion.
♦️Garlic contains only 4 calories per clove.
♦️Garlic contain 17 amino acids.
♦️China produces 66 % of total world production.
A pair of yearling sibling wild horses on Horse Island NC. These hardy creatures have been surviving out here on marsh grass riding out harsh Atlantic coast weather and storms. I hope they are keeping safe in Hurricane Florence. I thought this was appropriate way to send positive wishes and wild horse survival vibes to all those living along the NC/SC coast and to those that have houses/properties there. An occasional reminder of the fragility of our civilization that Mother Nature throws our way. And yet, like these horses we survive, we rebuild and we keep on going.
I was visiting Emerald Isle NC earlier this summer with my family, and I packed up my Kayak when we did a day trip to Beautort. I left them browsing the delightful shops and restaurants of Beaufort, packed my camera and long lens in my dry bag and set out around Carrot Island. I had to paddle all the way around to Horse to find the horses (they travel between the two as they are only really separated at high tide). Had a blast kayaking in the ocean. I discovered that these horses are quite used to humans. The yearlings were skittish but the older horses were largely oblivious to my presence. I stayed mostly in my kayak trying not to disturb them too much, but even then I was able to approach within about 20 feet of them. I likely could have approached closer but this is a terrible idea and certainly not recommended. Also, please don't feed them should you ever venture out to see them. They are used to this nutrient poor sea grass diet and apples and other richer foods may upset their digestion.
Inspired by his time below, Boba sets out to revolutionize vapor farming and external digestion. Finds himself fond of pineapple and longjumping.
This is a real-world functioning Technic RC balancing motorcycle that was drivable on tennis courts. It used Boba himself to lean into turns and control the bike. Some Photoshop was used to merge fake sky and horizon to the real ground, but most is a layered multi-exposure staged shot at the jr. high jump-pit with some pineapple leaves.
Looking into the not to distant future this voyager thinks: "Digestion; the final frontier"
Bon apetit.
-Llorar a lágrima viva-
Llorar a chorros.
Llorar la digestión.
Llorar el sueño.
Llorar ante las puertas y los puertos.
Llorar de amabilidad y de amarillo.
Abrir las canillas,
las compuertas del llanto.
Empaparnos el alma,
la camiseta.
Inundar las veredas y los paseos,
y salvarnos, a nado, de nuestro llanto.
Asistir a los cursos de antropología,
llorando.
Festejar los cumpleaños familiares,
llorando.
Atravesar el África,
llorando.
Llorar como un cacuy,
como un cocodrilo...
si es verdad
que los cacuyes y los cocodrilos
no dejan nunca de llorar.
Llorarlo todo,
pero llorarlo bien.
Llorarlo con la nariz,
con las rodillas.
Llorarlo por el ombligo,
por la boca.
Llorar de amor,
de hastío,
de alegría.
Llorar de frac,
de flato, de flacura.
Llorar improvisando,
de memoria.
¡Llorar todo el insomnio y todo el día!
(Oliverio Girondo)
The gorilla's gestation period is about 8.5 months.
It is difficult to tell if a female gorilla is pregnant since her stomach is large to begin with (for food digestion). However, some females have swollen knuckles temporarily during pregnancy
Young are born throughout the year and usually at night.
Females usually give birth around every 4 years.
Usually a single infant is born with twins being rare.
There is a 40% mortality rate for newborns which means that an adult female usually only has 1 surviving offspring produced every 6 to 8 years. Therefore many females will only have 2 to 6 offspring in a lifetime
Newborns usually weigh about 2 kg (4.5 lbs.) with pale gray-pink skin that is sparsely covered with hair.
Infants are able to cling to their mothers with a very powerful grip from both their hands and feet. The female will initially assist the infant when it is holding on to her chest or stomach.
Young gorillas like to play with their siblings or other youngsters their age. They wrestle, tumble, climb trees, and even form a chain and walk in synchronization through the forest.
Infants are in almost constant contact with their mothers for the first 6 months and nurse for about 2.5 to 3 years.
Although the silverback is the troop's guardian and can be the most aggressive troop member it can also be patient and gentle with the young. A silverback has even been documented sharing his nest with an orphaned infant.
Gorilla infants grow and develop much quicker than human babies. They usually begin playing, smiling, and bouncing at 8 weeks. At about 9 weeks they begin crawling. Exploration of their environment and object manipulation begins around 3 months of age. They are able to stand at 20 weeks and at 34 weeks they are usually walking and traveling short distances from their mothers. Around 6 to 7 months of age, the infants are able to climb on their mothers' backs and ride.
Babies will begin eating some vegetation at around 2.5 months and make it the majority of their diet by 6 to 7 months.
Males and females look very similar during their juvenile (3-6) and adolescent (6-8) years. However, when males mature into their black period, they are taller and begin developing adult male characteristics. The silvering of hair on the back begins at around 13 years of age.
For Gorillas short videos you can see through these links below each of them is not exceeding 50Secs
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Atlas d'anatomie descriptive du corps humain.
Bonamy, Broca, "Beau (dessinateur) "
Troisième partie , appareil de la digestion, appareil surrénal, rein.
(Paris G. Masson éditeur)
The green bee-eater (Merops orientalis) has caught a dragonfly, most probably a female Ditch Jewel (Brachythemis contaminata). After catching the dragon, it perched on this high-tension electric cable, hit the fly a few times on to the cable before consuming it.
Birds that eat insects (like this bee-eater) and hard-scaled fish (like kingfishers) tend to hit their prey against the hard surfaces of their perches, so as to kill and break their prey before swallowing them whole. This is to reduce the friction and possible damage to their softer insides of throat and crop. This process also enriches their digestion.
Looks like someone is eating well. A little afternoon respite in the sun. Despite its apparent enjoyment of the heat of the road (possibly to help digestion) we nudged it along and made sure it made it off the road safely. Carrizo Plain, California.
blog.siendosaludable.com/vida-sana/aceite-de-oliva-el-oro...
Presente en cientos de recetas y un acompañante ideal para muchas comidas. Muy consumido en la zona del Mediterráneo y con múltiples propiedades. Los beneficios del aceite de oliva son tantos… ¡Que aún no se han descubierto todos!
Tanto es el poder del “oro líquido” que escritores de la talla de Pablo Neruda, Federico García Lorca y Antonio Machado les dedicaron poemas y líneas de alabanza y adoración. En este artículo te contamos cuáles son las ventajas de su consumo para la salud.
Razones para disfrutar del aceite de oliva
Según el sitio Infobae de Argentina, la dieta mediterránea es de las más sanas del mundo debido a que uno de sus principales ingredientes es el aceite de oliva. A su vez nos detallan los 5 principales beneficios del conocido como “oro líquido”:
Previene las enfermedades cardiovasculares (evita que se endurezcan las arterias y promueve una buena circulación)
Disminuye las células cancerosas (sobre todo previene cáncer de mama y de piel).
Reduce el colesterol “malo” (y aumenta el bueno al mismo tiempo que equilibra la presión arterial)
Favorece el envejecimiento saludable (debido a sus múltiples efectos antioxidantes que aumentan la longevidad de las personas)
Lucha contra la osteoporosis (protege los huesos y combate enfermedades óseas)
El aceite de oliva y la diabetes
En el sitio Canal Diabetes nos muestran un estudio realizado en una Universidad de Italia donde se pudo verificar que el consumo de aceite de oliva reduce los picos de glucemia en aquellas personas que tienen diabetes tipo 1.
En los pacientes con diabetes tipo 1 se tuvo en cuenta la combinación de los efectos de los alimentos ricos en carbohidratos y grasas para medir el tiempo y la dosis de administración de insulina prandial. La limitación de los picos de glucosa posprandial no sólo contribuirá a la prevención de las complicaciones crónicas de la diabetes, sino también a la mejora de la calidad de vida de las personas con esta enfermedad. los efectos beneficiosos del aceite de oliva virgen extra observados en este estudio podrían estar relacionados, además de con su contenido en grasa monoinsaturada, con otros compuestos bioactivos como los polifenoles, sustancias con alto poder antioxidante.
Aceite de oliva + limón = Remedio excepcional
Si al preparar una ensalada la condimentamos con zumo de limón y aceite de oliva las propiedades curativas se multiplican, según nos afirman en la web LR21 de Uruguay.
La forma de consumir aceite de oliva con limón es muy sencilla, solo se debe servir aceite en una cuchara y agregar las gotitas de limón. Lo ideal es hacerlo en ayunas, antes desayunar para poder aprovechar todos sus beneficios: depurar, favorecer el corazón y la digestión y proteger el organismo de los radicales libres.
Bonus track: Poemas sobre el olivo
Como te hemos dicho al inicio de este artículo, varios escritores han realizado poesías y poemas en favor del olivo y su aceite. Aquí te dejamos algunos fragmentos:
Oda al aceite (Pablo Neruda)
Yo amo
las patrias del aceite,
los olivares
de Chacabuco, en Chile,
en las mañanas
las plumas de platino
forestales
contra las arrugadas
cordilleras
en Anacapri, arriba,
sobre la luz tirrena,
la desesperación de los olivos,
en el mapa de Europa,
España,
cesta negra de aceitunas
espolvoreada por los azahares
como una ráfaga marina.
Poemas sobre el Olivar (Federico García Lorca)
El campo
de olivos
se abre y se cierra
como un abanico.
Sobre el olivar
hay un cielo hundido
y una lluvia oscura
de luceros fríos.
Tiembla junco y penumbra
a la orilla del río.
Se riza el aire gris.
Los olivos,
están cargados
de gritos.
Una bandada
de pájaros cautivos,
que mueven sus larguísimas
colas en lo sombrío.
Los olivos (Antonio Machado)
¡Viejos olivos sedientos
bajo el claro sol del día,
olivares polvorientos
del campo de Andalucía!
¡El campo andaluz, peinado
por el sol canicular,
de loma en loma rayado
de olivar y de olivar!
Son las tierras
soleadas,
anchas lomas, lueñes sierras
de olivares recamadas.
Para ver la entrada completa haz click aquí: Aceite de Oliva: El Oro Líquido - De Nuestro Blog www.SiendoSaludable.com
Allspice
General Description
Allspice is the dried, unripe berry of Pimenta dioica, an evergreen tree in the myrtle family. After drying, the berries are small, dark brown balls just a little larger than peppercorns.
Geographical Sources
Allspice comes from Jamaica, Mexico, and Honduras.
Traditional Ethnic Uses
Allspice is used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages.
Taste and Aroma
Allspice is pungent and fragrant. It is not a blend of "all spices," but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg.
History/Region of Origin
Christopher Columbus discovered Allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought Allspice was it. He brought it back to Spain, where it got the name "pimienta," which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II, Allspice was more widely used than it is nowadays. During the war, many trees producing Allspice were cut, and production never fully recovered. Folklore suggests that Allspice provides relief for digestive problems.
Anise Seed
General Description
Anise Seed is a gray brown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel.
Geographical Sources
Spain and Mexico.
Traditional Ethnic
Uses Europeans use Anise in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licorice like flavor is popular in candies and Anise oil is used in liqueurs.
Taste and Aroma
Anise Seeds smell and taste like licorice.
History/Region of Origin
Anise is native to the Middle East and has been used as a medicine and as a flavor for medicine since prehistoric times. Ancient Romans hung Anise plants near their pillows to prevent bad dreams. They also used Anise to aid digestion and ward off epileptic attacks. Colonists in the New World used it as a medicinal crop too.
Arrow Root
General Description
Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like cornstarch.
Geographical Sources
Arrowroot is grown in Brazil and Thailand
Traditional Ethnic Uses
Arrowroot is used as a thickening agent for sauces, fruit pie fillings and glazes, and puddings.
Taste and Aroma
Arrowroot has no flavor.
History/Region of Origin
Arrowroot is indigenous to the West Indies, where native people, the Arawaks, used the powder. The Arawaks used the substance to draw out toxins from people wounded by poison arrows. Its name is thought to be derived from that practice.
Basil (Sweet)
General Description
Basil is a bright green, leafy plant, Ocimum basilicum, which is in the mint family.
Geographical Sources
Basil is grown primarily in the United States, France, and the Mediterranean region.
Traditional Ethnic Uses
Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes.
Taste and Aroma
Basil has a sweet, herbal bouquet.
History/Region of Origin
Basil originated in India and Persia, and was both prized and despised by ancient peoples. Though its name means, "be fragrant," Greeks hated it. However, the Romans loved it and made it a symbol of love and fertility and settlers in early America prized it. Today, Hindus plant it in their homes to bring happiness to the family.
Bay Leaves
General Description
Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long.
Geographical Sources
Bay Leaves are grown in the Mediterranean region.
Traditional Ethnic Uses
Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon.
Taste and Aroma
Bay Leaves are pungent and have a sharp, bitter taste.
History/Region of Origin
Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought Bay Leaves brought good luck and warded off evil.
Caraway Seed
General Description
Caraway Seed is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The seed is about 1/5inch long and tapered at the ends. The hard seed shells have five pale ridges.
Geographical Sources
Holland is the world's largest Caraway producer. It is also grown in Germany, Russia, Morocco, parts of Scandinavia, Canada, and the United States.
Traditional Ethnic Uses
Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups.
Taste and Aroma
Caraway Seed has a pungent aroma and a distinctly sweet but tangy flavor.
History/Region of Origin
Caraway is native to Asia as well as northern and central Europe. First used in antiquity, Caraway has been cultivated in Europe since the Middle Ages. Evidence of Caraway's use in medieval times comes from seeds found in debris in lakes in Switzerland. Caraway is thought to be the spice used longer than any other in Europe. Writings from the 17th century indicate that Caraway Seed was used in breads, fruits, and cakes, and considered a digestive aid.
Cardamom
General Description
Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in oval shaped fruit pods that are between 1/4 and 1inch long.
Geographical Sources
Cardamom comes from India, Guatemala, and Ceylon.
Traditional Ethnic Uses
In India Cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee.
Taste and Aroma
Cardamom has an intense, pungent, sweet flavor.
History/Region of Origin
As early as the 4th century BC Cardamom was used in India as a medicinal herb. Greeks and Romans imported it as a digestive aid. In Sweden it has become a more popular spice than cinnamon.
Cayenne Pepper
General Description
Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East.
Geographical Sources
Cayenne Pepper comes from Central and South America and the West Indies.
Traditional Ethnic Uses
Cayenne Pepper is traditionally used in Mexican and Italian cooking.
Taste and Aroma
Cayenne Pepper has little aroma, but it is extremely hot to taste.
History/Region of Origin
Cayenne Peppers were grown for thousands of years in the West Indies and Central and South America. Spanish explorers looking for black pepper misnamed them as pepper, and introduced them to the rest of the world. One of Columbus’ passengers, de Cuneo, wrote how the Native Americans ate pepper like fruit “like we eat apples.”
Celery Seed
General Description
Celery Seed is the dried fruit of Apium graviolens, a biennial in the parsley family. This is the same genus and species used for growing table celery, although there are particular varieties that are used for the vegetable. The seeds are very small (about 1/16th of an inch), ovoid and light brown.
Geographical Sources
Celery Seed is grown in France and India.
Traditional Ethnic Uses
Celery or as the ancients called it "smallage" has been used as a medicine since the time of the Greeks. In the Middle Ages, it was discovered that cultivation produced a much superior plant. At that time people began to use it more widely as a vegetable. It was not until the 19th century that the seeds were used in recipes, appearing first in pickling recipes.
Taste and Aroma
Celery Seed tastes similar to table celery, with its warm, slightly bitter, aromatic flavor.
History/Region of Origin
Celery Seed and table celery are grown from a domesticated variety of a wild plant known as "smallage." Smallage was grown by Greeks and Romans for medicinal qualities. It was associated with funerals and bad luck.
Chervil
General Description
Chervil is a light green, lacey, fernlike leaf of Annthriscus cerefolium, a lowgrowing member of the parsley family.
Geographical Sources
Chervil is grown in California and New Mexico.
Traditional Ethnic Uses
Chervil is one of the classic components of the popular French herb blend, fines herbes.
Taste and Aroma
The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a trace of anise.
History/Region of Origin
Chervil is native to southern Russia. Pliney, in the first century, used Chervil as a seasoning. The Romans took it to France where it has been important for centuries. Only recently has it been cultivated and used in the United States.
Chives
General Description
Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onion like member of the lily family.
Geographical Sources
California
Traditional Ethnic Uses
Chives are one of the herbs used in fines herbes, a traditional French herb blend. They also are great as a garnish.
Taste and Aroma
Chives have a mild, onion like flavor, with a hint of garlic.
History/Region of Origin
Chives grow wild in both the Old and the New World. They have probably been used since ancient times, but they have only been cultivated since the Middle Ages.
Cilantro
General Description
Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise.
Geographical Sources
Cilantro is grown in California.
Traditional Ethnic Uses
Cilantro is traditionally used in Middle Eastern, Mexican, and Asian cooking.
Taste and Aroma
Cilantro's taste is a fragrant mix of parsley and citrus.
History/Region of Origin
Coriander is probably one of the first herbs to be used by mankind, perhaps going back as far back as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 BC. The Romans spread it throughout Europe, and it was one of the first spices to arrive in America.
Cinnamon
General Description
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
Geographical Sources
True Cinnamon is native to Sri Lanka. The Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America.
Traditional Ethnic Uses
Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.
Taste and Aroma
Cinnamon has a sweet, woody fragrance in both ground and stick forms.
History/Region of Origin
Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 BC. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife. Finding Cinnamon was a primary motive of world exploration in the 15th and 16th centuries.
Cloves
General Description
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail.
Geographical Sources
Cloves come from Madagascar, Brazil, Panang, and Ceylon.
Traditional Ethnic Uses
Cloves are used in spice cookies and cakes. Much of the world crop is used in Indonesia for Clove cigarettes, called "kreteks".
Taste and Aroma
Cloves are strong, pungent, and sweet.
History/Region of Origin
Cloves are native to the Molucca Islands, now a part of Indonesia. Cloves have been used for thousands of years. One of the earliest references to them says that the Chinese, in order to approach the emperor, had to have a few Cloves in their mouths to sweeten the breath. Cloves were once very costly and played an important part in world history. Wars were fought in Europe and with native islanders to secure rights to the profitable Clove business. Natives in the Molucca Islands planted a Clove tree for each child born. They believed that the fate of the tree was linked to the fate of that child. In 1816, the Dutch set a fire to destroy Clove trees and raise prices. The natives revolted in a bloody battle which changed the climate and politics of the area forever.
Coriander
General Description
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges.
Geographical Sources
Coriander comes from Morocco and Romania.
Traditional Ethnic Uses
Coriander is used in Indian curries, gin, American cigarettes, and sausages.
Taste and Aroma
Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
History/Region of Origin
Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament "manna" is described as "white like Coriander Seed." (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America.
Cream of Tartar
General Description
Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine.
Geographical Sources
Cream of Tartar is obtained from wine producing regions.
Traditional Ethnic Uses
Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder.
Taste and Aroma
Cream of Tartar has no aroma and has an acidic flavor.
History/Region of Origin
Cream of Tartar has been known since ancient times.
Cumin
General Description
Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly elliptical and deeply furrowed.
Geographical Sources
Iran and India
Traditional Ethnic Uses
Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales.
Taste and Aroma
Cumin has a distinctive, slightly bitter yet warm flavor.
History/Region of Origin
An ancient spice, Cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament. During medieval times, it was favored in Europe and Britain, but it seems to have gradually lost favor in those places. The increasing popularity of Mexican influenced foods is boosting the sale of Cumin.
Curry Powder
General Description
Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia.
Dill
General Description
Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant.
Geographical Sources
United States and India
Traditional Ethnic Uses
Dill Seed and Weed are widely used in pickling as well as in German, Russian, and Scandinavian dishes.
Taste and Aroma
The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor.
History/Region of Origin
Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times. Babylonian and Syrian herbalists used it, and Romans thought it was an effective stimulant for gladiators. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular. In fact, the name is derived from the old Norse word "dilla" meaning "to lull" because it was used to lull babies to sleep, and as an antidote to witchcraft and sorcery. Dill Weed is currently gaining popularity in North America.
Fennel Seed
General Description
Fennel Seed is the oval, green or yellowish brown dried fruit of Foeniculum vulgare, a member of the parsley family.
Geographical Sources
India and Egypt
Traditional Ethnic Uses
Fennel goes well with fish and is used in Italian sausages and some curry powder mixes.
Taste and Aroma
Fennel has an anise like flavor but is more aromatic, sweeter and less pungent.
History/Region of Origin
Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel. Pliny said that snakes casting off their skins ate Fennel to restore their eyesight.
Garlic
General Description
Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin.
Geographical Sources
California
Traditional Ethnic Uses
Garlic is used in cuisines throughout the world. It is indispensable in Chinese, Italian, and Mexican foods.
Taste and Aroma
Garlic has a distinctive odor and flavor.
History/Region of Origin
Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Great Pyramid at Giza, about 2600 BC. Greek athletes ate it to build their strength. Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today.
Ginger
General Description
Ginger is a flavoring from a tuberous root of Zingiber officinale, a plantin the Ginger family. The root is often dried and ground or "crystallized" with sugar.
Geographical Sources
India and Jamaica
Traditional Ethnic Uses
Ginger is used in gingerbread, ginger ale, gingersnaps, and Asian dishes.
Taste and Aroma
Ginger has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody.
History/Region of Origin
No one is sure how old Ginger is, or where it came from, since it has never been found growing wild. It was first cultivated by the Chinese and Indians. It was one of the important spices that led to the opening of the spice trade routes. The name Ginger comes from the Sanskrit word "sinabera" meaning "shaped like a horn" because of its resemblance to an antler. In the 19th century it was popular to keep a shaker of Ginger on the counter in English pubs so the patrons could shake some into their drinks. This practice was the origin of ginger ale.
Horseradish
General Description
Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of Horseradish is made by grinding the root and drying in a gentle heat. Horseradish vinegar is the root combined with shallots, onions, garlic, and red pepper in vinegar.
Geographical Sources
Oregon
Traditional Ethnic Uses
Its most common use is as a condiment for roast beef, fish, and oysters.
Taste and Aroma
Hot and pungent
History/Region of Origin
The earliest account of Horseradish comes from 13th century western Europe, where Germans and Danes used it as a condiment, stimulant, and digestive medicine. It was introduced in England in the 16th century, where it is still used to treat hoarseness and coughs. It was brought to the United States in the 19th century, and now grows wild along the East Coast.
Juniper Berries
General Description
Juniper Berries come from the juniper shrub, an evergreen in the genus juniperus, which grows in the Northern Hemisphere.
Geographical Sources
Europe and North America
Traditional Ethnic Uses
Juniper Berries are used in Northern Europe and the United States in marinades, roast pork, and sauerkraut. They enhance meat, stuffing, sausages, stews, and soups.
Taste and Aroma
Juniper Berries have a bittersweet aroma.
History/Region of Origin
Juniper Berries grow wild throughout the Northern Hemisphere and are used widely in Scandinavian and French kitchens.
Mace
General Description
The nutmeg tree, Myristica fragrans, is special in that it produces two separate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade.
Geographical Sources
Indonesia, Grenada
Traditional Ethnic Uses
Mace is most popular in European foods where it is used in both savory and sweet dishes. It is the dominant flavor in doughnuts.
Taste and Aroma
Mace has a flavor and aroma similar to nutmeg, with slightly more pungency.
History/Region of Origin
Mace is indigenous to the Molucca Islands. There are both male and female trees and they are planted in a ratio of about 1 male tree for every 10 female trees. The Portuguese controlled the Mace trade until they were driven out by the Dutch in 1602. At one point the price of Mace was so high and nutmeg so low that one Dutch official, unaware that Mace and nutmeg came from the same tree, ordered growers to burn nutmeg trees and grow more Mace.
Marjoram
General Description
Marjoram is the gray/green leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant.
Geographical Sources
United States and France
Traditional Ethnic Uses
Marjoram is used as a flavoring for meat dishes.
Taste and Aroma
Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone.
History/Region of Origin
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss.
Mint
General Description
Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint).
Geographical Sources
United States
Traditional Ethnic Uses
Mint jelly served with lamb, sprinkled in peas, or in chocolate desserts.
Taste and Aroma
Mint is strong and sweet with a tangy flavor and a cool after taste.
History/Region of Origin
Spearmint and peppermint are both native to Asia. Peppermint was used by Egyptians, and spearmint is mentioned in the Bible. Spearmint grew wild in the United States after the 1600s, and peppermint was cultivated commercially before the Civil War.
Mustard Seed
General Description
Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white.
Geographical Sources
Canada
Traditional Ethnic Uses
Mustard Seed's hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown Mustard Seeds are an important flavoring in Indian dishes.
Taste and Aroma
Powdered Mustard has no aroma when dry, but a hot flavor is released when it is mixed with water.
History/Region of Origin
Mustard was used in ancient Greece and Rome as a medicine and a flavoring. By 800 AD, the French were using Mustard as an enhancement for drab meals and salted meats. It was one of the spices taken on Spanish explorations during the 1400s. Mustard powder was invented by Mrs. Clements of Durham, England, who made a fortune selling the dry, pale yellow mustard flour.
Nutmeg
General Description
Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the tree’s fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.
Geographical Sources
Nutmeg is grown in Indonesia and Grenada.
Traditional Ethnic Uses
Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves. Nutmeg is commonly added to eggnog, puddings, and fruit pies. It is popular in The Netherlands and Italy, where it is used in vegetables, puddings, and stews.
Taste and Aroma
Nutmeg is more pungent and sweeter than mace.
History/Region of Origin
The Roman philosopher Pliny wrote about Nutmeg and mace in the first century. Indian Vedic literature recommended Nutmeg for bad breath, headaches, and fever. Arabian writing mentions its uses as an aphrodisiac and stomach medicine. Middle Eastern traders brought Nutmeg and mace to Southern Europe in the sixth century, and they were well known by the twelfth century from Italy to Denmark. The Portuguese found Nutmeg trees in the Molucca Islands, and dominated the Nutmeg and mace trade until the Dutch overcame it in 1602. Unaware that the spices came from one tree, one Dutch official ordered the Moluccan islanders to plant more mace trees, and fewer Nutmeg trees. Nutmeg production spread to the West Indies, Trinidad, and Grenada under the British in the 1800s.
Onion
General Description
The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family.
Geographical Sources
Onions are grown worldwide, including the United States.
Traditional Ethnic Uses
Onions are popular everywhere and are used as both a condiment and a vegetable in almost any savory food.
Taste and Aroma
Fresh onions are pungent and have a sharp bite. Cooked onions lose this heat and develop a rich sweetness.
History/Region of Origin
Onions have been grown since before recorded history. They were fed to workers building pyramids and were found in the tomb of King Tut. Onions are noted in the Bible as one of the foods most longed for by the Israelites after leaving Egypt for the Promised Land. They have been enjoyed by most cultures throughout history. Christopher Columbus brought Onions with him to the Americas. Their popularity quickly spread among native American cultures.
Oregano
General Description
Mediterranean Oregano is the dried leaf of Origanum vulgare L., a perennial herb in the mint family. Mexican Oregano is the dried leaf of one of several plants of the Lippia genus.
Geographical Sources
Oregano is grown in California and New Mexico, as well as the Mediterranean region.
Traditional Ethnic Uses
Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder.
Taste and Aroma
Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano.
History/Region of Origin
Mediterranean Oregano was originally grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza.
Paprika
General Description
Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish.
Geographical Sources
The peppers used in Paprika are grown in Hungary, Spain, South America, and California.
Traditional Ethnic Uses
Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.
Taste and Aroma
Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor.
History/Region of Origin
Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions.
Parsley
General Description
Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.
Geographical Sources
Parsley is grown in California.
Traditional Ethnic Uses
Parsley is most popular as a garnish and is an excellent breath freshener. It is high in vitamins A and C, and contains iron, iodine, and copper.
Taste and Aroma
Parsley has a light, fresh scent and flavor.
History/Region of Origin
Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person’s name. It spread to the Americas in the 17th century, where it now grows plentifully. It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces.
Pepper
General Description
Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. (This is true pepper, and should not be confused with paprika, cayenne pepper, chili pepper, red pepper, and bell pepper, which are fruits from the capsicum family.) Black Pepper, the spiciest, is berries that are picked unripe. The berries used for White Pepper are ripened on the vine and soaked so that their outer hulls are easily removed. Green Peppercorns are immature berries which are freeze dried or packed in brine for preservation.
Geographical Sources
Pepper is grown in India, Indonesia, Malaysia, and Brazil.
Traditional Ethnic Uses
Pepper is a universal table condiment used to flavor all types of dishes in cuisines worldwide. It's commonly used in stocks, pickling, and sausages.
Taste and Aroma
Black Pepper has a sharp, pungent aroma and flavor. White Pepper is hotter, less subtle and mildly fermented. Green Peppercorn is milder in flavor and has a fresh taste.
History/Region of Origin
Since the Roman times, Pepper has been the most important spice. The cities of Alexandria, Genoa, and Venice owed their economic success to Pepper. Three thousand year old Sanskrit literature mentions Pepper. It was one of the earliest items traded Asia and Europe. In 1101, victorious Genovese soldiers were each given two pounds of Pepper as a gift for their successful Palestinian conquest. In the Middle Ages, Europeans often used Pepper to pay rent, dowries, and taxes, and Shakespeare mentions Pepper in his plays. The need for Pepper inspired Spanish exploration and spice trade in the 15th century.
Poppy Seeds
General Description
Poppy Seeds are tiny nutty tasting, blue gray seeds inside capsules on Papaver somniferum, a yellowish brown opium plant indigenous to the Mediterranean.
Geographical Sources
Poppies are native to Mediterranean regions, India, China, Turkey, and Iran. Today, Holland and Canada are the main producers of poppy seeds.
Traditional Ethnic Uses
Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking.
Taste and Aroma
Poppy Seeds have a slightly nutty aroma and taste.
History/Region of Origin
Since antiquity, poppies have symbolized honor. Women in second century Crete cultivated poppy plants for opium and Hypocrites suggested opium in medicine. Islamic and Arabian countries used opium as a medicine and narcotic in the sixth century. By the 17th century, Asians used the poppy plant as an opiate. Europeans began trafficking the drug in the 19th century, culminating in the Opium Wars, in which China lost control of the industry. The Greeks used the seeds as flavoring for breads in the second century, and medieval Europeans used them as a condiment with breads.
Red Pepper
General Description
Red Pepper is made from the ground fruit of a plant in the Capsicum family. The fruits, commonly known as "chilies" or "chili peppers," are fiery red or orange pods which rarely grow to more than 4 inches in length. The ground product ranges from orange red, to deep, dark red. According to the American Spice Trade Association, "Red Pepper" is the preferred name for all hot red pepper spices. Cayenne Pepper is another name for the same type of product. Some manufacturers use the term Cayenne Pepper to refer to a hotter version of Red Pepper.
Geographical Sources
China, Japan, India, Mexico, Africa, and Louisiana
Traditional Ethnic Uses
Red Pepper is used to achieve the characteristically hot flavor of Mexican, Creole, Cajun, Thai, Szechwan, and Indian cooking. It also is used in chili, Spanish rice, and barbecue sauce as well as meats, salads, and casseroles.
Taste and Aroma
Red pepper is a pungent, hot powder with a strong bite.
History/Region of Origin
Capsicum peppers are native to Mexico, Central America, the West Indies, and parts of South America. The Spanish discovered the pods in the New World and brought them back to Europe. Before the arrival of Spaniards, Indians in Peru and Guatemala used capsicum medicinally to treat stomach and other ailments.
Rosemary
General Description
Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles.
Geographical Sources
Rosemary is native to the Mediterranean. Today it is widely produced in France, Spain, and Portugal.
Traditional Ethnic Uses
Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes.
Taste and Aroma
Rosemary has a tea like aroma and a piney flavor.
History/Region of Origin
Rosemary's name is rooted in legend. The story goes that during her flight from Egypt, the Virgin Mary draped her blue cloak on a Rosemary bush. She then laid a white flower on top of the cloak. That night, the flower turned blue and the bush was thereafter known as the "rose of Mary". Greeks, who wove Rosemary wreaths into their hair, believed Rosemary strengthened the brain and enhanced memory. It was also known as a symbol of fidelity. In the Middle Ages, Rosemary was used medicinally and as a condiment for salted meats. In Europe, wedding parties burned Rosemary as incense. Judges burned it to protect against illness brought in by prisoners.
Saffron
General Description
Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands.
Geographical Sources
Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain.
Traditional Ethnic Uses
Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes.
Taste and Aroma
Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor.
History/Region of Origin
Ancient Greeks and Romans scattered Saffron to perfume public baths. The 13th century Crusaders brought Saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, Saffron was a symbol of hospitality. In India, people used Saffron to mark themselves as members of a wealthy caste.
Sage
General Description
Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayish green leaves take on a velvety, cotton like texture when rubbed (meaning ground lightly and passed through a coarse sieve).
Geographical Sources
Sage is grown in the United States. It also is grown in Dalmatia and Albania.
Traditional Ethnic Uses
Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States.
Taste and Aroma
Sage has a fragrant aroma and an astringent but warm flavor.
History/Region of Origin
The name "Sage" comes from the Latin word “salia,” meaning “to save.” Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. Although Sage is no longer used medicinally, it has become one of the world's most popular herbs.
Sesame Seed
General Description
Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed. The yellowish, red, or black seeds are used in bread products, stir-fries, Jewish and Chinese confectionaries, and Middle Eastern dishes.
Geographical Sources
Africa and Indonesia
Traditional Ethnic Uses
Sesame Seed has been enjoyed by humans since the dawn of civilization. It is used in breads, candies, main dishes, as a garnish on pasta and vegetables, and for its oil content.
Taste and Aroma
Sesame Seeds have a nut-like, mild flavor.
History/Region of Origin
Sesame Seed is probably the oldest crop grown for its taste, dating back 2000 years to China. The Egyptians used Sesame Seed as medicine around the same time. The Turks used its oil in 900 BC. The term “open sesame” first appeared in the Arabian book "The Thousand and One Nights." The phrase refers to the seeds' ability to pop, at the slightest touch, when ripe. Sesame was imported from India to Europe during the first century. Persians used sesame oil because they had no olive oil. Africans, who called it “benne,” brought it with them to the United States in the 17th century during the slave trade.
Summer Savory
General Description
Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed.
Geographical Sources
United States and Yugoslavia
Traditional Ethnic Uses
Summer Savory enhances almost any savory dish. It goes well with soups, stews, bean dishes of any sort, succotash, cabbage, and sauerkraut.
Taste and Aroma
Summer Savory has a clean, piney fragrance and peppery flavor.
History/Region of Origin
Romans used Savory as an herb and seasoning even before they used pepper. They used it as a medicine, a bee sting treatment, and an aphrodisiac. When the Romans brought it to England, it was used as an ingredient in stuffing rather than as an herbal remedy.
Tarragon
General Description
Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.
Geographical Sources
Tarragon is native to southern Russia and western Asia. Today, its primary producer is France.
Traditional Ethnic Uses
Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces.
Taste and Aroma
Tarragon has a slightly bittersweet flavor and an aroma similar to anise.
History/Region of Origin
Tarragon, unlike many other herbs, was not used by ancient peoples. It was mentioned briefly in medieval writings as a pharmaceutical, but did not come into common use until the 16th century in England. It was brought to the United States in the early 19th century.
Thyme
General Description
Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground.
Geographical Sources
Thyme is grown in southern Europe, including France, Spain, and Portugal. It is also indigenous to the Mediterranean.
Traditional Ethnic Uses
Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes.
Taste and Aroma
Thyme has a subtle, dry aroma and a slightly minty flavor.
History/Region of Origin
Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.
Turmeric
General Description
Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Turmeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground.
Geographical Sources
India is the world's primary producer of Turmeric. It is also grown in China and Indonesia.
Traditional Ethnic Uses
Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor.
Taste and Aroma
Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor.
History/Region of Origin
Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. In 1280, Marco Polo described Turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Indonesians used Turmeric to dye their bodies as part of their wedding ritual. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It also was used externally, to heal sores, and as a cosmetic.
Vanilla
General Description
Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
Geographical Sources
Vanilla beans are grown in Madagascar, Mexico, Indonesia, and Tahiti.
Traditional Ethnic Uses
Vanilla is one of the most popular flavorings in the world. It is used in flavoring most desserts, including ice cream, custard, cake, candy, and pudding. Vanilla is also used to enhance the flavor of beverages and sauces.
Taste and Aroma
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma.
History/Region of Origin
Vanilla originated in Mexico, where the Aztecs used it to accent the flavor of chocolate drinks. The Mexican emperor, Montezuma, introduced Vanilla to the Spanish explorer Cortez, who brought it to Europe in the 16th century. The drink, made with Vanilla pods and cacao beans, became popular among the aristocracy in Europe. In 1602, a chemist for Queen Elizabeth I suggested that Vanilla could be used alone as a flavoring.
citrine crystal:
Citrine Healing Properties
Healing Citrine polished tumble stones♥ Happiness ♥ Prosperity ♥ Generosity ♥ Creativity ♥ Pleasure ♥ Protection ♥ Strength ♥ Alignment ♥ Confidence ♥ Stability ♥ Moderation ♥ Energy ♥ Comfort ♥ Success ♥ Truth ♥ Goodness ♥ Warmth ♥ Digestion ♥ Assimilation ♥ Enjoyment of life ♥ Spiritual growth
Citrine is a variety of Quartz. Citrine is a 13th Anniversary gemstone.
Chakras - Sacral Chakra, Solar Plexus Chakra, Crown Chakra
Birthstone - November
Zodiac - Aries, Gemini, Leo, Libra
Planet - Jupiter
Element - Air
Typical colours - yellow to yellowish brown or smokey grey-brown
Citrine energises every level of life. It cleanses the chakras and opens the intuition. Citrine attracts wealth, prosperity and success. It imparts joy, wonder, delight and enthusiasm. Raises self-esteem and self-confidence. Stimulates the brain, strengthening the intellect. Citrine promotes motivation, activates creativity and encourages self-expression. Enhances concentration and revitalises the mind. It releases negative traits, depression, fears and phobias. Emotionally balancing.
Energising and recharging, Citrine also reverses degenerative disease. Stimulates digestion, the spleen and pancreas. Negates kidney and bladder infections. Citrine helps eye problems, increases blood circulation, detoxifies the blood, activates the thymus and balances the thyroid. Relieves constipation and removes cellulite.
Sueño con serpientes, con serpientes de mar,
con cierto mar, ay, de serpientes sueño yo.
Largas, transparentes, y en sus barrigas llevan
lo que puedan arrebatarle al amor.
Oh, la mato y aparece una mayor.
Oh, con mucho más infierno en digestión.
No quepo en su boca. Me trata de tragar
pero se atora con un trébol de mi sien.
Creo que está loca. Le doy de masticar
una paloma y la enveneno de mi bien.
Ésta al fin me engulle, y mientras por su esófago
paseo, voy pensando en qué vendrá.
Pero se destruye cuando llego a su estómago
y planteo con un verso una verdad.
Western Lowland Gorilla (Gorilla gorilla gorilla)
Gorillas are largely herbivorous (plant-eating). Plant material contains cellulose, which is indigestible to many non-herbivorous animals. With regard to digestion, herbivorous animals that do not ruminate (re-chew their food as part of the digestive process) rely solely on the microbes (microscopic bacteria) living in their colon. The bacteria function to breakdown the indigestible plant cellulose and turn it into digestible carbohydrates through the fermentation process.
Food availability affects both diet and foraging behaviour of gorillas. High quality herbs that are easily digestible and rich in proteins and minerals are scarce and patchily distributed in outside swamp forest areas. Fruit is relatively widely available in their habitats and forms an important part of the diet of Western Lowland Gorillas. The availability of seasonal fruit appears to shape foraging and ranging patterns of gorillas (Remis, 1997). When fruit is abundant, it may constitute most of the diet.
High-quality herbs (rich in minerals and proteins contents) are eaten all year round, while low-quality herbs are eaten only when fruit is scarce. More leaves and woody vegetation are consumed during the dry season (January-March) when few fleshy fruits are available. In habitat where the leguminous tree Gilbertiodendron dewevrei is present, gorillas feed heavily on its seeds and can travel some distance during mass fruiting events (occurring at five year intervals) to congregate in stands of G. dewevrei (Blake & Fay, 1997). Insects are also part of their diet (termites and ants), although their relative importance is still undetermined (Tutin & Fernandez 1992; Remis, 1997; Deblauwe, 2003; 2006). Western gorillas travel farther when more fruit (and termites) are available in the forest and have shorter day ranges when they must rely on leaves and woody vegetation (Goldsmith, 1999).
Bronx Zoo Congo Gorilla Forest
Stegi and Trici are chilling a little.
It is Monday, so there are a few days left to prepare for the weekend.
They might go out to party heavily on Friday, maybe returning on Sunday evening.
To have a party with these two remarkable dancers is a blast!
Perhaps you will meet them in your favorite club ...
But be careful: They have a pretty vivid digestion ...
Atlas d'anatomie descriptive du corps humain.
Bonamy, Broca, "Beau (dessinateur) "
Troisième partie , appareil de la digestion, appareil surrénal, rein.
(Paris G. Masson éditeur)
I watched this little chap make repeated visits to the wall of the house and poking his beak into the mortar joints.
My first thought was maybe he's looking for insects, but then remembered reading somewhere that finches use grit as a digestion aid for the seed they eat so this was probably the reason . . . either that, or he was a bricklayer in a former life ;)'
Atlas d'anatomie descriptive du corps humain.
Bonamy, Broca, "Beau (dessinateur) "
Troisième partie , appareil de la digestion, appareil surrénal, rein.
(Paris G. Masson éditeur)
Fruit ONLY! Cure for one thousand illnesses
Top
FRUITS AND THEIR PROPERTIES
Pineapple
Avocado
Figs
Mangoes
Grapes
Papaya
Passionfruit
Banana
Peaches
Apricot
Lemons
Grapefruit
Melons
Orange
Prunes
Tangerine
Tomato
Watermelon
Strawberry
Apple
Olives
NUTS AND THEIR PROPERTIES
Almond
Brazil Nut
Cashew Nut
Chestnut
Coconut
Hazelnuts
Peanuts
Pinenuts
PistachioNut
Walnut
SEEDS AND THEIR PROPERTIES
Linseed
Pumpkin
Seasame
Sunflower
BERRIES AND THEIR PROPERTIES
Bilberry
Blackcurrant
Cherry
Cranberry
Gosseberry
Hawthorn Berry
Mulberry
Strawberry
FRUITS AND THEIR PROPERTIES
PINEAPPLE
Like melons, pineapples have no built-in reserves of starch that convert to sugar- thestarch is stored in the stem of the plant rather than in the fruit itself. Just before the fruitripens completely, the starch converts to sugar and enters the fruit;
A large pineapple will have a greater proportion of edible flesh to rind and core, but small and medium- sized pineapples can still be delicious;
The fruit should be firm and plump, as well as heavy for its size, with fresh looking green leaves;
A good pineapple should be fragrant, but if the fruit is cold, the aroma may not be apparent;
The pineapple is considered to be a protective fruit;
Nutritional Value
The pineapple is the most essential foodstuff in “The Dries Cancer Diet”;
This fruit has great nutritive value;
It contains carbohydrates, proteins, fats and water.It also has calcium, phosphorous, iron, magnesium, potassium and sodium, chlorine,sulphur and manganese;
Pineapples are an excellent source of vitamin C and have vitamin A, B1 and B2;
Health Benefits
Lessens time and degree of inflammation;
Pineapple enzymes have been used with success to treat rheumatoid arthritis and tospeed tissue repair as a result of injuries, diabetic ulcers and general surgery;
Bromelain enzymes are present in raw pineapple or freshly squeezed juice;
Pineapple enzymes act specifically to break down protein, helping to ease digestion;
Reduces blood clotting and helps remove plaque from arterial walls. Studies suggest that pineapple enzymes may improve circulation in those with narrowed arteries, such as angina sufferers;
Used to help cure bronquitis, throat infections; it has a laxative effect, helps to clear digestive inflammation and intestinal fevers;
It is efficient in the treatment of arterioscleroses and anaemia;
Pineapple is an excellent cerebral toner; it combats loss of memory, sadness and melancholy;
AVOCADO
A smooth, buttery texture and a mild, nutty flavour are the hallmarks of the avocado, a tropical fruit with a unique flavour that can be used in many different ways;
On the outside it looks like a leathery pear that is sometimes called an “alligator pear” or a “butter pear”;
Nutritional Value
The third most important food in “The Dries Cancer Diet”;
Is high in vitamin E. It is also high in monounsaturated fat and calories;
It is one of the most nourishing fruits;
It has almost all vitamins, including vitamin C;
The avocado contains fourteen minerals, all regulate body functions and stimulate growth;
Its fatty substances have a good effect on the organism while animals fats have a harmful effect;
Health benefits
Avocado nourishes all the organism and helps cure several ailments;
Helps to combat harms done by eating meat, digestive problems, rheumatism, kidney, liver and skin infections;
They aid in red blood regeneration and prevent anaemia;
FIGS
Figs are noticed for their sweetness and soft texture – they consist of a pliable skin enclosing a sweet, even softer, fleshly interior filled with edible seeds;
Figs have the shortest life span of any fruit in the market. Once they are harvested, they last about only a week. As a consequence, about 90 percent of the world’s fig harvest is dried;
Nutritional Value
The mineral content of figs closely resembles that of human milk;
Figs are rich in both vitamins A, B1, B2 and calcium, iron, phosphorus, manganese, sodium potassium and chlorine;
Due to its high content in glucose, the most assimilative of all sugars the fig is nutritive;
Figs are high in vitamin B, that is essential in the intestine regulation, the fig has a similar function in our bodies as cereals do;
They contain mucin and pectin;
Black figs are high in potassium;
Dried figs, offer a surprisingly dense nutritional package;
Dried figs are rich in fibre, potassium, calcium, magnesium and iron, and are useful as a more nourishing substitute for sugar in cooking;
Health Benefits
The fig is oxidant, laxative, diuretic, digestible and a blood cleanser;
It is excellent for the liver;
Great producers of energy;
MANGOES
Mangoes are round, oval, or kidney shaped, and are about the size of a small melon or large avocado.They have a smooth skin and orange yellow flesh;
When ripe, the flesh is soft and exceptionally juicy, to the point where eating a mango can be a fairly messy business, the taste, however, is matchless;
Most mangoes start off green and develop patches of gold, yellow, or red as they ripen;
Nutritional Value
Mangoes are rich in vitamins A and C;
Their content in vitamin C varies according to the type of mango;
They are a useful source of vitamin E and iron;
Ripe mangoes are rich in beta - carotene;
Mangoes have excellent nutritive qualities;
Health benefits
Mangoes are depurative and diuretic;
Are good to combat stomach acidity;
GRAPES
Most commercial grapes grow on woody vines that are not raised from seeds, but are propagated from cuttings or grafted onto existing rootstocks;
The vine plants must be staked or trellised as they grow, to support the heavy bunches of fruit;
There are four classes of grapes: wine grapes,table grapes, raisin grapes, and sweet juice grapes.
Grapes do not mix well with other fruits so they should be eaten alone;
Nutritional Value
They are incredibly rich in vitamins A, C and P (bioflavonoids) and trace elements such as germanium and selenium;
High in water and magnesium content;
Dark grapes are high in iron;
Raisins and sultanas are a concentrated source of calories, sugar and nutrients;
Health Benefits
Grapes are considered one of the most medicinal fruits;
They are used in several cures having excellent results;
Grapes are one of the most efficient and reliable therapies that have an impressive track record for tumour reduction;
Grapes will purify the blood, invigorate the immune system, and put flesh and weight back onto bodies that have become severely wasted and weakened by cancer;
Sugar from grapes is easily digested and assimilated by the blood without tiring the digestive organ;
Grapes tonic, mineralise and renovate the tissues;
Grapes promote the action of the bowel, clean the liver and aid kidney function;
Due to their high water content they add to the fluids and help eliminate hardened deposits that may have settled in any part of the body;
They are very soothing to the nervous system;
They are good blood builders due to their high content of iron;
PAPAYA
Called also a tree melon because of its resemblance to a melon, this fruit grows on a giant herbaceous plant and not a tree;
The cultivated papaya is a melon like fruit with yellow- orange flesh enclosed in skin that ranges in colour from green to orange to rose;
At the papaya’s centre is an oblong cavity containing dozens of small black seeds. It can be round, pear-shaped, or long like a banana;
The papaya is sometimes referred to as papaw, but this is not correct, as the papaw is a separate fruit that belongs to an unrelated botanical family;
Nutritional Value
It is a valuable and delicious fruit;
Papayas are rich in several vitamins A, B, C, and D;
Rich in calcium, phosphorous and iron;
Excellent to eat in the morning for they have nutritional value that satisfies the body’s needs in the morning;
Excellent food for children because it is important for their growth;
The papaya is high in digestive properties and has a direct tonic effect on the stomach;
Health benefits
Papayas clean the digestive organ;
Papayas are diuretic, laxative and refreshing;
Helps to maintain the acid –alkaline balance of the body;
Used in the treatment of stomach ulcers and fevers;
PASSION FRUIT
An egg-shaped tropical fruit that is also called a purple granadilla, the passion fruit has a wrinkled purple brown rind enclosing flesh – covered seeds;
The seeds are edible, so the orange pulp can be eaten straight from the shell. Its pulp is very good and highly aromatic it is used for juicing;
Nutritional Value
Rich in vitamin C and a good source of vitamin A, iron and potassium;
If eaten with the seeds, it is an excellent source of dietary fibber;
Health Benefits
Passion fruit has somniferous properties, taken before going to bed they help relax and sleep during the night;
They have febrifugal and soporific properties;
BANANA
Bananas have a peel that comes off easily and neatly;
A ripe banana is firm, with a plump texture, strong peel, and no trace of green on the skin;
A skin that is flecked with brown means thr fruit is good.They ripen best after they have been picked;
They can be easily digested by everyone;
Nutritional Value
Good source of potassium, whether ripe or less ripe;
Very ripe bananas are high in sugars;
Sugars in the banana are readily assimilated and they contain many vitamins and minerals;
Rich in starch and soluble fibre;
They are excellent four young children and infants;
Bananas are good in reducing diets because they satisfy the appetite and are low in fat;
Health Benefits
Potassium can help avoid and regulate high blood pressure;
Good for energetic activity. The starch in less ripe bananas resists digestion and, along with the fruit’s soluble fibre, provides a gentler, longer-lasting energy rise than most sweet foods, which is good for stamina;
Very ripe bananas are high in sugars that are readily assimilated;
They benefit muscular system and can improve stamina;
Less ripe bananas counter constipation, ripe sugary bananas help relieve diarrhoea;
Ripe bananas may raise mood and help sleep. Carbohydrates eaten with little protein are known to have a soothing effect by stimulating serotonin, a substance that raises mood;
Ripe bananas eaten on their own supply all the ingredients for this reaction: quickly absorbable carbohydrate, serotonin, its precursor trypophan and vitamin B6;
Bananas are an excellent food to treat anaemia;
Bananas feed the natural acidophilus bacteria of the bowel;
PEACHES
Peaches are round and smooth with juicy and sweet flesh that ranges from white to intensely yellow;
Fine quality peaches are firm and free from blemishes. They have a fresh appearance. If peaches are picked green or immature they will not ripen satisfactorily;
Peaches do not gainm sugar after they are pickefor they do not have no reserve of starch.
Nutritional Value
Provide a good amount of vitamin C and A;
High sugar content;
Health Benefits
Peaches are diuretic, depurative and detoxifying so they are wonderful to eat on a weight - loss program;
The body assimilates peaches very easily;
Indicated to help lung debility, liver infections, cancer ulcers, herpes rheumatic pain, arterial hypertension and anaemia;
APRICOT
Fresh apricots, which are among the first fruits of summer, are notable for their fragrance, delicate flavour and velvety surface.
Nutritional Value
Exceptionally high in beta-carotene. Dark orange fresh apricots are one of the top fruits for beta-carotene;
Rich in soluble fibre;
Dried apricots are rich in potassium;
Health Benefits
Foods high in beat-carotene are linked to a lower risk of heart disease, stroke, cataracts and some forms of cancer;
An intake of potassium helps avoid and regulate high blood pressure;
Steadies blood sugar levels and helps constipation. Studies have shown that a high intake of soluble fibre steadies blood sugar and energy levels by slowing digestion. It can also help to lower cholesterol level;
Dried apricots in particular help prevent and treat constipation;
Helps prevent iron deficiency. A low intake of iron is a common cause of resistance and stamina;
LEMONS
Lemons have slin of an oily, fine texture and are heavy for their size;
They are firmbut not hard to the touch;
The bulk of lemons are either Eurekas or Lisbons;
A short neck at the stem end distinguishes Eureka lemons; Lisbons have no distinct neck, but the blossom end tapersto a pointed nipple;
Eurekas may have a few seeds and a somewhat pitted skin, while Lisbons are commonly seedless, with smoother skin. Both types have medium – thick skins and are abundantly juicy.
Nutritional Value
Rich in alkaline elements;
Lemons are very rich in acid citric and vitamin C;
They contain phosphorus, magnesium, potassium, sodium and calcium;
They are very refreshing and make a wonderful drink in the Summer and a marvellous tea in the winter;
Health Benefits
They are antiseptic, natural and secure against stomach and intestine fermentations;
Lemons are one of the most highly alkalinizing foods;
They destroy all microbes and create germ invulnerability;
Lemons are usually used in fevers and flues as well as in cleansing processes of the body;
They are very good in retaining calcium in the body;
Lemons are wonderful for throat trouble and catarrh;
GRAPEFRUIT
Grapefruit is a subtropical acid fruit, probably developed from a cross between an orange and a shaddock, a citrus fruit with thick skin, many seeds, almost no juice, and a verysour taste;
Grapefruit often has a reddish brown colour over the normal yellow. This citrus fruit combines tanginess and sweetness;
Nutritional Value
Fresh grapefruit is low in calories and is a good source of flavonoids, water-soluble fibers, potassium, vitamin C and folic acid;
Grapefruit is very rich in citric acid and their salts;
Health Benefits
Grapefruit, like other citrus fruits, has been shown to exert some anticancer effects;
Grapefruit pectin has been found to possess cholesterol-lowering action similar to that of other fruit pectins;
Normalizes hematocrit levels (refers to percentage of red blood cells per volume of blood);
When taken befor bedtime, grapefruit is conductive to a sound sleep;
Helps prevent constipation and stone formation;
Excellent aid in reducing fevers from colds and flu;
Good for any hardening of the body tissue, such as of the liver and arteries
MELONS
Melons are members of the Cucurbitaceae, or gourd family, they grow on vines;
Except for watermelons, all melons resemble winter squashes in structure- they have a thick flesh with a central seed-filled cavity;
Melons do not combine with other foods and should be eaten alone;
Nutritional Value
Melons are a good source of potassium, vitamin A, B, and C;
The orange flesh varieties have exceptional amounts of betacarotene;
Melons are very high in silicone especially when eaten right down to the rind;
Health Benefits
Ripe melons are refreshing, alkalising, mineralising, oxidant and diuretic;
They have an anti-clotting action on the blood;
Melons are an excellent supply of distilled water that contains the finest mineral elements;
ORANGE
Orange trees (and orange hybrids such as tangerines and tangelos) are semitropical evergreens;
Oranges are firm, heavy for their size, and evenly shaped. The skin is smooth. Thin skinned oranges are juicier than thick skinned specimens, and small to medium – sized fruits are sweeter than the larger ones
Nutritional Value
Oranges combine vitamin C and flavanoids;
They provide pectin;
High in sodium when completely matured in the sunshine;
Oranges are one of the best sources of water - soluble vitamin C;
Health Benefit
Helps the body’s defences. Vitamin C is vital for resistance to infection, both as an oxidant and in its role in improving iron absorption. Oranges combine Vitamin C with flavorous, such as hesperidins, which seem to strengthen the vitamin’s antioxidant powers;
Anti-cancer potential – In several studies, people who eat more oranges and other citrus fruit have lower rates of some cancers, especially of the stomach. The fruit may block the possible transformation of nitrates and nitrites in foods, especially smoked, into nitosamines associated with stomach cancer;
Pectin helps lower cholesterol. Oranges provide pectin, a form of soluble fibre that helps reduce blood cholesterol, especially “bad” LDL type cholesterol;
Can improve small blood vessels strength. Flavonoids and vitamin C in oranges help maintain cell wall strength, aiding capillary circulation;
Excellent for treating overacid body conditions, constipation or a sluggish intestinal tract;
PRUNES
Prunes are dried plums, but just not any plums: The two fruits are identical botanically;
Compared to plums that are marketed fresh, the varieties that make satisfactory prunes generally have firmer flesh, more sugar, and a higher acid content – traits that make it possible for the fruits to be dried with their pits intact without fermenting;
The transition from plum to prune is a carefully controlled process. The plums are allowed to mature on the tree until they are fully ripe and have developed their maximum sweetness. Then they are mechanically harvested and dried for 15 to 24 hours under closely monitored conditions of temperature and humidity;
Nutritional Value
Rich in magnesium, sodium, phosphorous and potassium;
Provide a useful amount of fibre and iron;
Health Benefits
Prunes have an excellent laxative effect;
They clean and unclog the liver, the digestive system and helps to overcome infections and intestinal fevers;
Due to its high content in phosphorous the prune has excellent results in cerebral debility;
TANGERINE
Tangerines are flat at the ends and have deep orange, loose fitting, pebbly skin;
Nutritional Value
High content in phosphorous, calcium and vitamin C;
Rich in magnesium and vitamins;
Health Benefits
Due to its high content in phosphorus and calcium the tangerine benefits the development of the skeleton;
With its magnesium it tonics the articulations, muscles, benefits the intestines and the nervous system;
Their vitamins content is advised against infections;
TOMATO
Although botanically a fruit-specifically, a berry- the tomato is prepared and served as a vegetable;
Equal to oranges, both in vitamins and in alkaline elements and are the finest of foods;
Nutritional Value
Tomatoes are high in vitamin value andhave significant levels of antioxidants;
They have a small amount of beta-carotene;
Health Benefits
People who eat more of foods rich in these antioxidants have been shown to have lower levels of several forms of cancer, as well as of heart disease, stroke and cataracts;
May contain other protective substances. Tomatoes are a good source of theflavonoid substance quercetin, plus a large amount of a carotene called lycopene. Both are being investigated for their potential protective effects;
Helps remove toxins, especially uric acid;
WATERMELON
Watermelons bears more resemblance to a cucumber, with its seeds dispersed in aradical pattern throughout its flesh;
There are more than fifty varieties of watermelon. Most watermelons have familiar red flesh, but there are orange and yellow- fleshed varieties. There are also seedless varieties;
Watermelons are about 92 percent water and 8 percent sugar;
It is extraordinarily refreshing and must be eaten ripe and fresh;
Nutritional Value
Watermelons are valuable for their minerals, vitamins, sugars and pure water;;
They Provide a useful amount of fibre and iron;
Health Benefits
The water content helps to clean the kidneys from uric acid;
STRAWBERRY
Strawberries are known as a “false” fruit because it grows from the base and not from the ovary of the flower, therefore it is not a “true” berry;
Nutritional Value
One of the richest sources of vitamin C as well as fibber;
High content of sodium and easy assimilative iron;
Health Benefits
They are a traditional diuretic and have an excellent effect on the kidneys;
Also used to relieve rheumatism or gout;
Strawberries have an alkaline reaction in the body due to their high sodium content;
APPLE
A member of the rose family, the apple has a compartmented core and is classified as a pome fruit;
Nutritional Value
The apple may not be the nutritional standout of the fruit bowl, but if an apple is eaten, it will provide you with respectable amounts of soluble and insoluble fibber, some vitamin C and beta-carotene (if you eat the peal), and potassium and boron;
The fruit is fibrous, juicy and nonsticky, making it a good tooth –cleaner and a gum stimulator.
Apples contain pectin and are an alkaline food;
Health Benefits
Can reduce blood cholesterol levels, especially “bad” LDL type cholesterol. Pectin, a soluble fibre in apples, is thought to play a key part in this;
Counters constipation and diarrhoea. The specific combination of fibre types and fruit acid in apples is probably responsible for their well-known ability to prevent and treat constipation. The liquid- gelling pectin and the natural antiviral properties in apples explain their traditional use for diarrhoea;
Traditionally used for arthritis, rheumatism and gout. The apple’s benefits for digestion and the disposal of unwanted substances from the body support its reputation for helping joint problems. This may be due to a combination of actions: fruit acids that improve digestion, the antioxidant effect of the flavonoid quercetin and pectin’s ability to increase elimination.
May improve defences against illness;
OLIVES
Nutritional Value
Due to fat content olives are highly energetic, especially when ripe, they should be used in the winter;
Olives are easy to digest if well chewed;
Black olives are better than green olives;
Health Benefits
They are recommended for tuberculosis and other chest infections as well as asthma.
NUTS AND THEIR PROPERTIES
The protein and fat contained in many nuts and a few seeds provide a great amount of physiological fuel value to the body;
Walnuts, pine nuts, pistachios, almonds and peanuts are very rich in arginine (produces significant reductions in serum cholesterol;
Arginine inhibits fat absorption;
The inclusion of argimine-rich nuts and seeds in the diet frequently helps to prevent coronary heart disease;
Nuts are also rich in tryptophan and tyrosine, two important aminoacids for the brain;
These affect neurotransmitters or chemicals within the brain;
Tryptophan stimulates serotin, the neurotransmitter that causes a sense of relaxation;
Nuts are rich in selenium, strontium, boron and molybdenum;
Selenium is a potent oxidant, it helps protect the immune system from damage caused by free radicals;
Selenium is also vital for proper function of the pancreas and keeping muscle tissue elastic;
Strontium is vital to the production of immune system macrophages, which move about the body like garbage collectors, consuming foreign debris and harmful bacteria that may injure the system in several ways;
Strontium is also a key component in intracellular functions, it’s presence in the body keeps cells from mutating due to environmental (chemical) or social (stress) considerations;
Strontium is also involved in the bonding of calcium with magnesium, phosphorus, potassium and sodium to form strong bones;
Boron is essential for calcium uptake and healthy bones and teeth;
Molybdenum is needed in extremely small amounts for nitrogen metabolism;
Stimulates normal cell activity and is part of the enzyme system of xanthine oxidase;
Molybdenum concentrates primarily in the liver, bones, and kidneys;
Low intakes have been frequently associated with male sexual impotence, higher incidents of cancer, and frequent mouth and gum diseases in both sexes;
ALMOND
Nutritional value
High in fat which is mainly monosaturated;
Rich source of vitamin E;
Almonds are one of the richest non-animal sources of calcium;
Health Benefits
Helps reduce blood cholesterol - although almonds are high in fat, it is mainly monounsaturated;
Vitamin E has recently emerged as very protective against death from heart disease when eaten in much higher amounts than the daily adult allowance of 10mg;
They are very nutritive, rich in fat and proteins. Their proteins have a high biological value and they are excellent substitute for meat;
Almonds are energetic and therefore advised to hard and intellectual workers and students;
Many doctors prescribe almonds to their cancer patients;
BRAZIL NUT
Nutritional Value
This tropical nut contains exceptionally high levels of selenium;
The protein of this nut is of high biological value and recognised has complete;
Complete proteins are the ones that have all the essential aminoacids which are indispensable to life maintenance and growth;
The index of growth resulting from the use of the brazil nut is equal to the use of milk;
Rich in healthy fats it is essential for students and hard workers;
Health Benefits
Fattening food for Cancer, AIDS and other flesh-wasting diseases;
Has anticancer properties due to its exceptionally high levels of selenium;
Very important to help cure anaemia, malnourished people and tuberculoses;
CASHEW NUT
Nutritional Value
Cashew Nuts have a high vitamin C content as well as iron, zinc, magnesium, selenium and vitamin B1;
They also contain about 50% fat, mainly monounsaturated, so enjoy them in small amounts;
Health Benefits
Cashew nuts have antiseptic and cicatrising properties;
They are excellent for toothache and gums;
CHESTNUT
NutritionaL Value
Chestnuts are energetic and many people eat them in order to perform hard work;
Health benefits
They are a good food for the liver and kidneys;
Chestnuts should be eaten with a juicy fruit to serve as a laxative because the cashew nut is astringent;
The water chestnut is excellent for intestinal discomforts due to inadequate chewing of each mouthful consumed, eating in hurry and bad food combinations;
COCONUT
A quality coconut is heavy for its size. When shaken, the liquid inside will slosh around. A nut without liquid indicates spoilage as well as moldy or wet eyes.
The water of the coconut is notthe milk. The coconut is an essential food in "The Dries Cancer Diet"
Nutritional Value
Rich in potassium, sodium and selenium;
It is an excellent and complete food when taken in its natural form;
It’s a good substitute for egg, cheese and milk even better than all of them;
Coconut milk compares to mother's milk in its chemical balance;
Health benefits
It is well tolerated by diabetics;
Coconut is also good to develop the thorax and has a terrific effect on the nerves;
Coconut is good for arterioscleroses problems;
Plays an important part in the metabolic process of polyunsaturated fatty acids;
Prevents the development of free radicals;
HAZELNUTS
Nutritional Value
Contain about as much vitamin E as almonds. And are high in vitamins B1 and B6;
They are also high in fat so they should also be enjoyed in small amounts;
Hazelnut oil is delicious and suitable for use in cold dishes and for low temperature cooking;
PEANUTS
Nutritional Value
Contain about 26 percent protein-higher than dairy products, eggs, fish and many cuts of meat;
They have many of the essential B-complex vitamins including thiamine, riboflavin, and niacin as well as appreciable amounts of calcium, phosphorus, potassium, iron and magnesium – including a balanced share of calories, but no cholesterol;
Health Benefits
Peanut leaves are used to cure insomnia, haemorrhages, hypertension and elevated cholesterol levels;
PINE NUTS
Nutritional Value
Provide more a good amount of vitamin E, as well as a high level of iron magnesium, manganese, zinc and vitamin B1;
PISTACHIO NUT
Nutritional Value
Pistachios are rich in potassium, phosphorous, and magnesium salts;
High lipid (fat) and protein contents;
Health benefits
The three elements above combined are an effective treatment for controlling hypertension;
All nuts and seeds are fantastic for energy needs due to their high lipid and protein contents. But pistachios give energy in an unusual way;
Glumatic acid forms an interesting partnership with gamma-aminobutyric acid (GABA and glumatine (GAM) in making the reactions of the brain run more smoothly;
G.A is a stimulant neurotransmitter; GABA is calming to the brain; and GAM is difficult to classify simply because it performs many different functions related to brain metabolism;
But the nonessential amino acid GA has the highest concentration of all the amino acids in the brain. It helps in the production of mental energy more than anything else;
WALNUT
Nutritional Value
Rich in Omega-3 fatty acids;
High concentration of nutrients;
Good amount of ellagic acid;
Health benefits
Helps maintain heart health. Linoleic acid can reduce blood cholesterol levels. Linoleic acid and alpha-linolenic acid, and omega –3 fatty acid, discourage blood clots;
Two large-scale diet surveys showed that people who ate walnuts had a lower risk of coronary heart disease;
In a third walnuts lowered blood fats, including cholesterol, and blood pressure levels;
Omega –3 fatty acids have been used successfully to reduce the severity of rheumatoid arthritis and itchy, scaly skin conditions;
Concentration source of nutrients. The high calorie concentration in walnuts and their substantial nutrient levels, make them good for people with small appetites, such as convalescents;
Walnuts contain a fair amount of ellagic acid. It has cancer-prevention properties and it has a soothing effect on our minds and nerves, which enable us to sleep;
SEEDS AND THEIR PROPERTIES
Seeds develop good complexion and strong bones due to several good minerals in which they are rich;
They help to prevent sagging jowls and fatty accumulation around the throat;
The jaws are constantly exercised by frequent seed or nut chewing;
Excess deposits of fat stored in the muscle tissue of the face, neck, and throat is gradually “burned up” by increased chemical combustion;
Seeds keep teeth free of cavities and plaque and the gums free of inflammatory infections like periodonitis and gingivitis;
Chewing seeds often helps to “massage” gums areas with lesions;
LINSEED
Nutritional Value
Linseed is one of the few plant substances rich in omega-3 fatty acids;
Health Benefits
Benefits heart health, the body’s defence systems and inflammatory conditions;
Lignans are among the plant substances that have a weak oestrogen-like activity. They may also supplant stronger oestrogens, reducing high blood levels of oestrogen, a risk factor for breast cancer;
As well as averting constipation, linseed encourages “friendly” intestinal flora, which prevent the development or re-absorption of toxic products of the metabolism;
Linseed contains mucilaginous fibre, which soothes the delicate linings of the stomach and digestive tract.
PUMPKIN SEEDS
Health Benefits
Tests confirm the traditional use of pumpkin seeds for an enlarged prostate;
In 1990, in a double blind study over 3 months, pumpkin seed extract significantly improved symptoms such as urinary-flow time, amount and frequency in sufferers, compared to those given a placebo;
Pumpkin seeds can reduce the formation of calcium oxalate crystals, which can lead to bladder stones. For example, in 1987. In a study of an area in Thailand with a high number of bladder stone sufferers, pumpkin seeds were more effective than conventional treatment in reducing crystals;
Zinc is vital to the immune system, for example, to help infection resistance and for wound healing, growth and taste.
SESAME SEEDS
Health benefits
Sesame seed is excellent for underweight and malnourished people;
It is used in the relief for colitis, gastritis, heartburn, and indigestion;
The sesame seed oil has an excellent result in the treatment of complicated fracture wounds;
SUNFLOWER SEEDS
Nutritional Value
Rich natural source of vitamin E and linoleic acid;
Good source of beta carotene and vitamins C and E;
Health Benefits
A low level of vitamin E is the most important risk factor in deaths from heart attack. People with low vitamin E levels are nearly 3 times more likely to develop angina. Increasing linoleic acid decreases both total and LDL “bad” cholesterol, which helps avoid narrowing of the arteries. Linoleic acid also discourages blood clotting;
Anti-cancer potential – people who eat more foods rich in the antioxidant beta carotene and vitamins C and E levels of cancer, and are less vulnerable to cataracts as they get older;
Prevents damage caused by exercise. Exhaustive exercise increases the concentration of free radicals in the body, which can lead to muscle damage unless ample vitamin E is present to prevent oxidation;
Sunflower seeds have been used in the form of tea to remove mucus accumulation and to cure prostate problems;
BERRIES AND THEIR PROPERTIES
Berries contain significant amounts of: iron, copper, manganese, zinc, molybdenum, cobalt, nickel, chromium, fluorine, selenium, silicon, rubdium, aluminium, boron, bromine and others;
Ellagic acid is a substance that reduces greatly the incidence of cancer and it is present in berries and brazil nuts;
Ellagic acid can only be used as a preventive and not as a treatment;
BILBERRY
Nutritional Value
Rich in flavonoids and anthocyanosides;
Dried bilberries can be taken as they are, but it is better to take a concentrated solutionof the fruit juice and drink and drink a wineglassful as required;
Health Benefits
Bilberry flavonoids strengthen the blood capillaries and improve circulation. This property may help prevent and treat problems such as chilblains, broken veins, varicose veins and poor circulation in diabetics;
Bilberry extract has been shown to help a range of eye problems. Bilberry extract taken in combination with 20mg of beta-carotene a day may improve adaptation to light and night vision;
May help the body resist illness. Bilberry anthocyanin flavonoids have antioxidant, anti-infective and anti-inflammatory actions;
Counters urinary tract infections. Blueberries contain the same compound that in cranberries prevents the main bacteria that cause urinary tract infections from gaining a hold on the bladder wall;
Traditionally used to treat diarrhoea. Eating bilberries or blueberries fresh or dried is an old remedy for diarrhoea;
Bilberries contain a significant preventive and curative antiulcer activity, which are attributed to the group of compounds in the berries themselves called anthocyanosides. This flavonoid is also common to all red and blue berries such as blackberries, cherries, blueberries and hawthorn;
The fluid extract or powder of dried bilberries has been amply documented to benefit problems of circulatory insufficiency in the extremities including feet and legs, hands and arms, as well as the head area;
In fact, the extract is well documented to reduce and even reverse damage caused by actual blood-vessel deterioration or inflammation;
It strengthens the entire vascular system and prevents leakage of fluids or cells from capillaries;
Strengthens coronary arteries and helps prevent obstruction of heart arteries by accumulation of digested fat;
Bilberry also inhibits the degradation of blood platelets;
Extract of bilberry is quite useful for the prevention and treatment of haemorrhaging and the formation of blood clots. It prevents venous insufficiency causing swelling of the ankles and feet-especially during pregnancy or as people age.
Bilberries increase enzymatic activity and energy production in the eye. Thus, it enables the eyes to receive and transmit signals better and more rapidly
BLACKCURRANT
Nutritional Value
Blackcurrants are very high in vitamin C and also provide significant amounts of vitamin E and carotenes;
High potassium level;
Health Benefits
People who eat more of foods rich in antioxidants have been shown to have a lower rate of heart disease, stroke, cataracts and cancer;
Anthocyanin flavonoids counter the common bacteria that cause food poisoning and urinary tract infections. The high pectin level of blackcurrants can also help relieve diarrhoea, for which the fruit is traditionally used;
Anthocyanin flavonoids are anti-inflammatory, which explains why a blackcurrant drink helps to relieve a swollen, sore throat and may also be linked to its traditional use for rheumatism. Blackcurrant seeds contain 25-30% gamma-linolenic acid (GLA), a fatty acid;
Extracted from the seeds, GLA is used to treat inflammation associated with rheumatism and skin conditions, such as eczema and psoriasis. In theory, the amount of blackcurrants most people eat provides too little GLA to benefit these ailments but traditional use for rheumatism suggests they are worth trying. Grind the seeds to help make the GLA available to the body;
Diuretic with a high potassium level;
Diuretic often help those who suffer from high blood pressure and rheumatism, but deplete their potassium levels. Blackcurrants combine a diuretic effect with a high level of potassium;
CHERRY
Nutritional Value
Cherries are have a high iron and alkaline content;
Health Benefits
Cherries are excellent, for they depurate, alkalise and mineralise our blood; They are famous for their quality to neutralise the organism acids;
They can help gout by lowering uric and acid levels;
Gout sufferers build up excess uric acid, a natural waste product of digestion, which forms into crystals in the joints leading to pain and swelling;
Acid cherries have astringent properties while sweet cherries are laxative;
Black cherries are recommended against anaemia due to their high iron content;
CRANBERRY
Health Benefits
Helps prevent and treat urinary tract infections, particularly cystitis in women;
The most common bacteria causing urinary tract infections, Escherichia coli, thrives by attaching itself to the walls of the intestines and bladder. An unidentified substance in cranberry discourages the adhesion;
Can help the body’s defences – Cranberries are anti-fungal and antiviral (but not against the Candid albicans fungus that causes thrush);
May aid kidney stone sufferers- in those with kidney stones, small amounts of cranberries may help lower urine levels of calcium, preventing stone formation;
GOSSEBERRY
Health Benefits
Gooseberry have about them certain nutritional properties that help to lower serum cholesterol in the circulating blood plasma by assisting fat metabolism within the liver;
HAWTHORN BERRY
Nutritional Value
They have a high sugar- low-protein and fat content pulp;
Rich in vitamin C and bioflavonoids;
Health Benefits
These berries are active in the treatment of heart palpitations, angina, and stroke. This action is attributed in part, on the bioflavonoids such as rutin and hesperidin and vitamin C present in the berries;
MULBERRY
Nutritional Value
These berries are rich vitamin A, potassium, phosphorous and calcium;
Health Benefits
They have a strong anti-inflammatory and antiseptic action and therefore used to clean the blood, digest and refresh;
It is advised to people with acid saturated bodies as well as rheumatic problems, gout and arthritis;
STRAWBERRY
Strawberries are known as a “false” fruit because it grows from the base and not from the ovary of the flower, therefore it is not a “true” berry;
Nutritional Value
One of the richest sources of vitamin C as well as fibber;
High content of sodium and easy assimilative iron;
Health Benefits
They are a traditional diuretic and have an excellent effect on the kidneys;
Also used to relieve rheumatism or gout;
Strawberries have an alkaline reaction in the body due to their high sodium content;
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FRUITS AND THEIR PROPERTIES
Pineapple
Avocado
Figs
Mangoes
Grapes
Papaya
Passionfruit
Banana
Peaches
Apricot
Lemons
Grapefruit
Melons
Orange
Prunes
Tangerine
Tomato
Watermelon
Strawberry
Apple
Olives
NUTS AND THEIR PROPERTIES
Almond
Brazil Nut
Cashew Nut
Chestnut
Coconut
Hazelnuts
Peanuts
Pinenuts
PistachioNut
Walnut
SEEDS AND THEIR PROPERTIES
Linseed
Pumpkin
Seasame
Sunflower
BERRIES AND THEIR PROPERTIES
Bilberry
Blackcurrant
Cherry
Cranberry
Gosseberry
Hawthorn Berry
Mulberry
Strawberry
When I wrote my book about Puffins and asked the question, "can puffins puff", I never realized I had written about the wrong animal! As this giraffe so aptly demonstrates, giraffes can puff! Actually this giraffe is chewing its cud. Giraffes are ruminants, and as such they regurgitate the plant material they have already swallowed, chew it, and swallow it again to aid in digestion. That may seem like a major feat given their long neck but they do it without difficulty. This giraffe has regurgitated a mouthful of cud and will soon start chewing. Sounds gross? Lot's of animals do it! Just look up a list of ruminants and you will be amazed! The tufts on this giraffe's head are covered with hair, making this likely a young female. #ILoveWildlife #ILoveAfrica #ILoveTanzania #WildlifePhotography in #Tanzania #Giraffes #animals
This iconic Australian carnivorous plant is spectacular to witness in the field. Know to achieve sizes of 1 meter tall this plant inhabits wet sandy soils on swamp edges and goes dormant during the Australian winter. The plant persists as an underground tuber which is typically 15-20cm below the soil surface in mature plants
Images here represent plants from 5 sites visited in the Perth area of Western Australia. Individual traps are quite small (1cm or less), but the mass of traps in a large population are capable of entangling masses of insects for digestion rather easily.