Garlic

These facts, like garlic, will scare the vampires.

  • Garlic is an edible bulb, containing around 84% water , and there are two main varieties – ‘hardnecks’ and ‘softnecks’, and ten main types that are distinguishable by size, shape, colour and taste, although most bulbs have a white, or white and purple outer skin.
  • The scientific name of garlic is Allium sativum and it is a species of Allium, which also includes onions, leeks, chives and shallots, that all belong to the Amaryllidaceae family, which is the family of amaryllis.
  • Garlic plants can grow to 1.2 metres (4 feet) tall are native to central Asia, although they have spread to other parts of Asia, Africa and Europe.
  • Garlic can be purchased whole and raw, or in separate cloves, and also comes crushed, powered or as dried flakes in jars and is used as a flavouring in oil, main meals, sauces, on bread to make garlic bread, and can be eaten raw, crushed or chopped, although leaves, flowers and heads are also edible.
  • China, in 2010, produced 13.7 million tonnes (15 million tons) of garlic, which was a total of 77% of the world’s production of 17.7 million tonnes (19.5 million tons).

Garlic

  • In the Ancient world, garlic was commonly used in many countries as medical treatments for a variety of ailments.
  • Garlic is very high in vitamin C, vitamin B6 and manganese, and is also high in many other vitamins and minerals.
  • The juice of garlic bulbs can be used to make glue that can adhere to glass, and the crushed cloves have antibiotic properties.
  • Garlic can cause foul breath, and sometimes a foul body smell, along with other effects and can cause allergic reactions in some people, with reactions such as nausea, diarrhoea and breathing problems.
  • In folk tales from England, and some other countries, garlic is used to protect from monsters, particularly vampires.

 

Bibliography:
Garlic, 2013, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
Garlic, 2013, Wikipedia, http://en.wikipedia.org/wiki/Garlic

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Mustard

Pass the mustard, please!

  • Mustard is a type of spice and can be in the form of a paste, a sauce, a seed and a ground spice and is often added as a flavouring addition to poultry, wholemeal breads, meats, salads or other mixtures such as dressings.
  • Mustard comes from the seeds of  native European and Asian mustard plant’s from the Brassicaceae family, the family of mustards.
  • Mustard seeds can be coloured from white to yellow to black, and this gives mustard condiments their colour and also their heat, with white seeds being the mildest, and brown and black seeds being the hottest.
  • Mustard paste is made by grinding or cracking the seeds, adding a liquid and sometimes flavours.
  • Romans made a type of mustard by grinding the seeds and then adding grape juice or other liquids, and a recipe using the spice has been found in a Roman cookbook dating back to 300-400 AD .

Mustard, Yellow, Seeds, Mixture Powder, Yellow, Brown, Blobs, Ten Random Facts, Australia

  • Mustard is very high in selenium, and significantly high in fibre, omega 3 and manganese, phosphorous, iron, calcium and magnesium and is good for the digestive system, although some people are allergic to mustard.
  • Romans probably brought mustard to Gaul in the 900s, which then became popular in Europe, and by the 1200s, Paris was making the mustard paste.
  • ‘Mustard’ is from the words ‘mostarde’ and ‘mustarde’, from Old-French and Anglo-Norman respectively, which is a combination of the Latin words ‘mustum ardens which means ‘burning’ or ‘hot’ ‘must’ (as in wine grape juice).
  • The type of mustard sauce used on hot dogs is called ‘yellow’ or ‘American’, due to its vivid yellow colour and popularity in America, and it sometimes has honey added.
  • Mustard was originally used for medicinal purposes, which included the treatment of tooth aches and scorpion stings.
Bibliography:
Mustard (Condiment), 2013, Wikipedia, <http://en.wikipedia.org/wiki/Mustard_(condiment)>
Mustard Seeds, 2013, The World’s Healthiest Foods, <http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106>

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Black Pepper

Many different types of pepper; black, white and more.

  • Pepper is a vine that flowers and produces fruit, peppercorns, that are simply referred to as pepper.
  • Cooked and dried, unripe peppercorns makes black pepper; dried unripe peppercorns makes green pepper; and dried peppercorn seeds makes white pepper.
  • Pepper is native to South and South-East Asia, most notably India.
  • Dried peppercorn is most often used as a spice, and out of all known spices, peppercorn is traded the most.
  • The chemical piperine is responsible for the peppercorn’s spice.

Pepper, Black Pepper, Grounded, Powder, Ten Random Facts

  • Oil and pepper spirit, which is used in beverages such as Coca Cola, can be extracted from peppercorn when dried.
  • Pepper vines grow up to 4 metres (13 feet) in height and produce numerous pepper drupes (berry fruit) on long curvy shaped spikes on the stems of the plant.
  • Peppercorn was discovered rammed up the Egyptian Pharaoh Rameses II’s nose (1213 BC).
  • Historically, pepper was said to cure many health problems, from earaches to heart and lung diseases, and it is still sometimes used in modern times for medicinal purposes.
  • Vietnam, the world’s biggest producer of pepper, produces 34% of the world’s pepper products.
Bibliography:
Black Pepper 4 March 2013 , Wikipedia, <http://en.wikipedia.org/wiki/Black_pepper>
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