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Hoja Santa
''Piper auritum'' is an aromatic culinary herb in the pepper family Piperaceae, which grows in tropical Central America. Common names include (), , , Mexican pepperleaf, acuyo, tlanepa, anisillo, root beer plant, Vera Cruz pepper and sacred pepper. Description It is a perennial herbaceous plant up to nineteen feet (six meters) in height with heart-shaped velvety leaves. The leaves can reach up to or more in size. The flowers are in simple white spikes containing myriads of tiny florets which rise above the foliage like candles. The entire plant is said to have the fragrance of Sassafras. The complex flavor is not so easily described; it has been compared to eucalyptus, licorice, sassafras, anise, nutmeg, mint, tarragon, and black pepper. The flavor is stronger in the young stems and veins. It is native to the Americas, from northern South America to Mexico, and is also cultivated in California and southeast Florida. Use It is often used in Mexican cuisine in tamales, fis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Sigismund Kunth
Carl Sigismund Kunth (18 June 1788 – 22 March 1850) was a German botanist. He was also known as Karl Sigismund Kunth or anglicized as Charles Sigismund Kunth. He was one of the early systematic botanists who focused on studying the plants of the Americas. Kunth's notable contributions include the publication of ''Nova genera et species plantarum quas in peregrinatione ad plagam aequinoctialem orbis novi collegerunt Bonpland et Humboldt''. This work spanned seven volumes and was published between 1815 and 1825. Early life Kunth was born in Leipzig, Saxony, in modern-day Germany. His uncle, Gottlob Johann Christian Kunth, was a politician and educator who tutored both the explorer Alexander von Humboldt and his older brother, the diplomat Wilhelm von Humboldt, as children. Growing up, Kunth's father didn't have enough money for him to continue studying at the Leipzig Rathsschule. His uncle paid for him to move to Berlin, then a part of Prussia, and take a position at the Pru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Maluku's Banda Islands are the main producer of nutmeg and mace, and the true nutmeg tree is native to the islands. Nutmeg and mace, commonly used as food spices, have been traditionally employed for their psychoactive and aphrodisiac effects, though clinical evidence is lacking. High doses can cause serious toxic effects including acute psychosis, with risks heightened during pregnancy and with psychiatric conditions. Conifers of the genus '' Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''M. fragrans'', and are not used as a spice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
α-thujene
Thujene (or α-thujene) is a natural organic compound classified as a monoterpene. It is found in the essential oils of a variety of plants, and contributes pungency to the flavor of some herbs such as Summer savory.''PDR for Herbal Medicines'', Third Edition, Joerg Gruenwald (Editor), page 802. The term ''thujene'' usually refers to α-thujene. A less common chemically related double-bond isomer is known as β-thujene (or 2-thujene). Another double-bond isomer is known as sabinene. {, class="toccolours" border="1" style="margin: 0 0 1em 1em; border-collapse: collapse;" , colspan="3" align="center" , Chemical structure comparison , - , , , , - , align="center", α-Thujene , align="center", β-Thujene , align="center", Sabinene See also * Thujone * Umbellulone Umbellulone is a headache-inducing monoterpene ketone found in the leaves of the tree '' Umbellularia californica'', sometimes known as the "headache tree". It is hypothesized to cause headaches by influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Safrole
Safrole is an organic compound with the formula CH2O2C6H3CH2CH=CH2. It is a colorless oily liquid, although impure samples can appear yellow. A member of the phenylpropanoid family of natural products, it is found in sassafras plants, among others. Small amounts are found in a wide variety of plants, where it functions as a natural antifeedant. '' Ocotea pretiosa'', which grows in Brazil, and '' Sassafras albidum'', which grows in eastern North America, are the main natural sources of safrole. It has a characteristic "sweet-shop" aroma. It is a precursor in the synthesis of the insecticide synergist piperonyl butoxide, the fragrance piperonal via isosafrole, and the empathogenic/entactogenic substance MDMA. History Safrole was obtained from a number of plants, but especially from the sassafras tree ('' Sassafras albidum''), which is native to North America, and from Japanese star anise ('' Illicium anisatum'', called ''shikimi'' in Japan). In 1844, the French chemi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquor
Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through ethanol fermentation, alcoholic fermentation. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than drinks produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic ones produced by distillation or some other practices, such as the brewed liquor of a tea). The distillation process concentrates the alcohol, the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (drug), alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more commonly used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocessed, they taste intensely bitter. In making chocolate, these seeds Cocoa bean fermentation, are usually fermented to develop the flavor. They are then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate (a.k.a., plain chocolate), or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. In some chocolates, other ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pozole
Pozole (; from ) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, the stew is common across Mexico and neighboring countries, served both as a day-to-day meal and as a festive dish. Description Pozole can be prepared in many ways, but all variations include a base of cooked hominy in broth. The broth is most commonly made with chicken or pork, but vegetarian preparations exist. When the broth is meat-based, pieces of the meat used to make the broth are usually served in the final dish; vegetarian versions substitute beans for the meat. The three main types of pozole are ''blanco'' (white),CookpadPozole Blanco/ref> ''verde'' (green), and ''rojo'' (red). ''Pozole blanco''—"white pozole"—is the preparation without any additiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxaca
Oaxaca, officially the Free and Sovereign State of Oaxaca, is one of the 32 states that compose the political divisions of Mexico, Federative Entities of the Mexico, United Mexican States. It is divided into municipalities of Oaxaca, 570 municipalities, of which 418 (almost three quarters) are governed by the system of (customs and traditions) with recognized local forms of self-governance. Its capital city is Oaxaca City, Oaxaca de Juárez. Oaxaca is in southern Mexico. It is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north, and Chiapas to the east. To the south, Oaxaca has a significant coastline on the Pacific Ocean. The state is best known for #Indigenous peoples, its indigenous peoples and cultures. The most numerous and best known are the Zapotec peoples, Zapotecs and the Mixtecs, but 16 are officially recognized. These cultures have survived better than most others in Mexico due to the state's rugged and isolating terrain. M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mole Verde
Mole (; from Nahuatl ''mōlli'', ), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including ''mole amarillo'' or ''amarillito'' (yellow mole), ''mole chichilo'', ''mole colorado'' or ''coloradito'' (reddish mole), ''mole manchamantel'' or ''manchamanteles'' (tablecloth stainer), ''mole negro'' (black mole), ''mole rojo'' (red mole), ''mole verde'' (green mole), ''mole poblano'', ''mole almendrado'' (mole with almond), ''mole michoacano'', ''mole prieto'', ''mole ranchero'', ''mole tamaulipeco'', ''mole xiqueno'', '' pipián'' (mole with squash seed), ''mole rosa'' (pink mole), ''mole blanco'' (white mole), ''mole estofado'', ''tezmole'', ''clemole'', ''mole de'' olla, chimole, guacamole (mole with avocado) and ''huaxmole'' (mole with huaje). The spelling “molé,” often seen on English-language menus, is a hypercorrection and not used in Spanish, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamales
A tamale, in Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation from , with English speakers applying English pluralization rules, and thus interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Mesoamerica to the rest of the Americas. According to archaeologists Karl Taube, William Saturno, and Davi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmecs, Olmec and Maya civilization, Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, Chia seed, chia, avocados, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plant Stem
A stem is one of two main structural axes of a vascular plant, the other being the root. It supports leaf, leaves, flowers and fruits, transports water and dissolved substances between the roots and the shoots in the xylem and phloem, engages in photosynthesis, stores nutrients, and produces new living tissue. The stem can also be called the culm, halm, haulm, stalk, or thyrsus. The stem is normally divided into nodes and internodes: * The nodes are the points of attachment for leaves and can hold one or more leaves. There are sometimes axillary buds between the stem and leaf which can grow into branches (with leaf, leaves, conifer cones, or inflorescence, flowers). Adventitious roots (e.g. brace roots) may also be produced from the nodes. Vines may produce tendrils from nodes. * The internodes distance one node from another. The term "Shoot (botany), shoots" is often confused with "stems"; "shoots" generally refers to new fresh plant growth, including both stems and other str ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
