Curcumin is an active ingredient in the culinary spice turmeric (Curcuma longa). This compound exhibits a broad range of biological properties, such as...
New proof-of-concept research involving 10 recipes demonstrates that using herbs/spices to create flavor enhanced, healthier versions of commonly consumed...
Cardamom seed (Elettaria cardamomum) is consumed in several countries worldwide and is considered a nutraceutical spice since it exerts antioxidant, anti-inflammatory,...
The global spice trade has played an essential role in world history. However, because of poor preservation conditions, archaeobotanical remains of spices...
In a review paper published in the journal Frontiers in Plant Science, researchers followed ancient arts and recent genetics to trace the evolutionary...
Beta-carophyllene, a bicyclic sesquiterpene found in lavender, rosemary and ylang ylang, as well as various herbs and spices, has the capability to improve...
Residue on ceramic potsherds found at an archaeological site on the island of Pulau Ay (Ai), Indonesia, shows the nutmeg (Myristica fragrans) was used...
A team of archaeologists from UK, Denmark, Germany and Spain have found evidence of the use of spices in European cuisine around 5,000 BC.
Garlic mustard...
