On food and cooking the science and lore of the kitchen ( PDFDrive ) 758

Piperine Black pepper Gingerol Ginger, fresh 0.8 Shogaol Ginger, old (from gingerol) 1.5 Zingerone Ginger, heated (from gingerol) 0.5 Paradol Grains of paradise Capsaicin Chilli 150–300 Capsaicin variants Chilli 85–90 We don’t yet know whether the consumption of herbs and spices can significantly reduce the risk of any disease; but it’s a real possibility Herbs, Spices, and Food Poisoning It has been suggested that people first began to use herbs and spices, particularly in tropical countries, because their defensive chemicals help control the microbes that cause food poisoning, and thus made food safer to eat While some — garlic, cinnamon, cloves, oregano, thyme — are fairly effective at killing important disease microbes, most are not And many, especially black pepper and others that take several days to dry in tropical climates, carry millions of microbes in every pinch, sometimes including E coli and disease-causing species of Salmonella, Bacillus, and Aspergillus This is why spices are often fumigated with various chemicals (ethylene or propylene oxide in the United States) or steamed About 10% of imported spices are irradiated to eradicate microbes Handling and Storing Herbs and Spices Preserving Aroma Compounds The aim in handling herbs and spices is to retain their characteristic aroma compounds The volatility of these compounds means that they readily evaporate, and their reactive nature means that they are likely to be altered if they’re exposed to oxygen and moisture in ... spices are irradiated to eradicate microbes Handling and Storing Herbs and Spices Preserving Aroma Compounds The aim in handling herbs and spices is to retain their characteristic aroma compounds The volatility of these compounds means that... species of Salmonella, Bacillus, and Aspergillus This is why spices are often fumigated with various chemicals (ethylene or propylene oxide in the United States) or steamed About 10% of imported...not And many, especially black pepper and others that take several days to dry in tropical climates, carry millions of microbes in every pinch, sometimes including E coli and disease-causing