Efficacy of Yellow Mustard

Total Page:16

File Type:pdf, Size:1020Kb

Efficacy of Yellow Mustard EFFICACY OF ORIENTAL MUSTARD (Brassica juncea L. Czern.) SEED MEAL FOR WEED AND DISEASE CONTROL IN TURF A Thesis presented to the Faculty of the Graduate School at the University of Missouri In Partial Fulfillment of The Requirements for the Degree Master of Science by DANIEL T. EARLYWINE Dr. Reid Smeda, Thesis Supervisor JULY 2009 The undersigned, appointed by the Dean of Graduate School, have examined the thesis entitled: EFFICACY OF ORIENTAL MUSTARD (Brassica juncea L. Czern.) SEED MEAL FOR WEED AND DISEASE CONTROL IN TURF Presented by Daniel T. Earlywine A candidate of the degree of Master of Science And hereby certify that in their opinion it is worthy of acceptance. Major Professor: ________________________________ Dr. Reid Smeda Associate Professor Thesis Committee: ________________________________ Dr. Robert Kremer Adjunct Professor ________________________________ Dr. Laura Sweets Extension Associate Professor ACKNOWLEDGEMENTS I would first like to thank my previous advisor Dr. Travis Teuton for getting me started with my graduate research and giving me guidance over the first year towards my degree. I would like to thank my present advisor Dr. Reid Smeda for being there and taking me on so I would have this opportunity to finish my degree and thesis. I appreciate all the knowledge that I have gained as well as your guidance, assistance, and many sacrifices over the past year and a half in order for me to finish my masters. I would also like to thank Dr. Robert Kremer, Dr. Laura Sweets, and Brad Fresenburg for their assistance and imput on my research trials and my thesis. I further like to thank Dr. Mark Ellersieck for his statistical support thoughtout the last 2 years. To all the student workers at the Turfgrass Research Facilty at South Farm: Kyle Briscoe, Andy Cox, Zach Thacker, Craig Solomon, Scott Minnick, Brian Bowe, Jason Brogan, Adam Distler, Zach Lowenstein, Dan Looney, John Haguewood, and Kenton Binkholder for all the support and help with my research in the greenhouse and in the field. I would like to especially thank Kyle and Andy, who not only have become great friends, but for being there everytime I needed help and a laughs over the year’s which made my tough jobs easier and the days shorter. To everyone in the graduate student office, Johnathan, Carl, Travis (T-Bone), Kristen, Lucy, and Tye, thank you for all the support, laughs, and encouragement to push myself each day, but also your friendship. Most importantly I would like to thank my family and friends for all their love and support. To my Mom and Dad, who without your help, motivation through hard times, guidance, and your love I wouldn’t be where, I am today. To my siblings Andrea ii and Matt, thanks so much for being there for me when times were hard, when I needed to talk, or just a reminder that I can do it. To my girlfriend Sarah, thank you so much for your love, patience, and most importantly your support and understanding while I worked long hours on my research trials and long nights in the office on my thesis. Without you in my life, I would definitely not be where I am today and I am so grateful. Above all, I must thank God for all his blessings, guidance, and strength he has given me in order to complete this degree. iii TABLE OF CONTENTS Acknowledgements............................................................................................................ii List of Tables.....................................................................................................................vi List of Figures....................................................................................................................ix List of Appendices..............................................................................................................x Chapter I: Literature Review...........................................................................................1 Introduction....................................................................................................................1 Fumigation with Mustard Seed Meals...........................................................................2 Soil Fumigants...............................................................................................................4 Fungicidal Properties of Mustard Seed Meals...............................................................7 Dollar spot.....................................................................................................................8 Summary and Objectives.............................................................................................11 Literature Cited............................................................................................................13 Chapter II: Evaluation of Oriental Mustard (Brassica juncea L. Czern.) Seed Meal for Weed Control.......................................................................................................20 Abstract........................................................................................................................20 Introduction..................................................................................................................22 Materials and Methods.................................................................................................24 Results and Discussion................................................................................................27 Sources of Materials....................................................................................................34 Literature Cited............................................................................................................35 Chapter III: Use of Oriental Mustard (Brassica juncea L. Czern.) as a Soil Fumigant for Weed and Disease Control in the Transition Zone.................................................52 Abstract........................................................................................................................52 Introduction..................................................................................................................53 Materials and Methods.................................................................................................56 Results and Discussion................................................................................................58 Sources of Materials....................................................................................................62 Literature Cited............................................................................................................63 Chapter IV: Residual activity of Oriental mustard (Brassica juncea L. Czern.) on turfgrass species...............................................................................................................74 Abstract........................................................................................................................74 Introduction..................................................................................................................75 Materials and Methods.................................................................................................78 iv Results and Discussion................................................................................................80 Sources of Materials....................................................................................................85 Literature Cited............................................................................................................86 Appendix...........................................................................................................................98 v LIST OF TABLES Table Page Chapter II: 2.1 Average rainfall (cm) from May to August in Columbia, MO during 2007 and 2008........................................................................................................................38 2.2 ANOVA description for plant counts (28 DAP) following exposure to oriental mustard seed meal (MSM) in the greenhouse. MSM rates ranged from 0 to 3,360 kg/ha with treatments either tarped or untarped. Statistical analyses were combined over two greenhouse experiments.........................................................39 2.3 Mean plant counts of common chickweed in the greenhouse 28 days after planting (DAP) following exposure to mustard seed meal (MSM) and dazomet during 2006........................................................................................................................40 2.4 Mean cumulative plant counts of tarped treatments in the greenhouse 28 days after planting (DAP) following exposure to mustard seed meal (MSM) during 2006 and 200..........................................................................................................41 2.5 ANOVA description for plant biomass 28 days after planting (DAP) following exposure to oriental mustard seed meal (MSM) (rates 0 to 3,360 kg/ha) for tarped and untarped plants. Statistical analyses were combined over two experiments in greenhouse.............................................................................................................42 2.6 Plant biomass of annual bluegrass in the greenhouse 28 days after planting (DAP) following exposure to mustard seed meal (MSM) and dazomet during 2006........................................................................................................................43 2.7 Mean plant biomass of tarped treatments in
Recommended publications
  • Post 60 Recipes
    Post 60 Recipes Cooking Measurement Equivalents 16 tablespoons = 1 cup 12 tablespoons = 3/4 cup 10 tablespoons + 2 teaspoons = 2/3 cup 8 tablespoons = 1/2 cup 6 tablespoons = 3/8 cup 5 tablespoons + 1 teaspoon = 1/3 cup 4 tablespoons = 1/4 cup 2 tablespoons = 1/8 cup 2 tablespoons + 2 teaspoons = 1/6 cup 1 tablespoon = 1/16 cup 2 cups = 1 pint 2 pints = 1 quart 3 teaspoons = 1 tablespoon 48 teaspoons = 1 cup Deviled Eggs Chef: Phil Jorgensen 6 dozen eggs 1 small onion 1 celery hot sauce horse radish mustard pickle relish mayonnaise Worcestershire sauce Boil the 6 dozen eggs in salty water While the eggs are boiling dice/slice/ grate, the celery and onion into itty bitty pieces put them in the bowl. Eggs get cooled best with lots of ice and more salt Peel and half the eggs. Drop the yokes in the bowl with onion / celery add mustard, mayo, relish Begin whupping then add some pepper 1/4 hand and 1 teaspoon of salt. Add some Worcestershire sauce 2-4 shakes Add some hot sauce 2-3 shakes. Add about 1/4 to 1/2 cup of horse radish. Keep whupping till thoroughly mixed then stuff eggs as usual. Ham Salad Chef: Brenda Kearns mayonnaise sweet pickle relish ground black pepper salt smoked boneless ham 1 small onion 2 celery stalks Dice 2 to 4 lbs smoked boneless ham. Dice 2 stalks of celery and 1 small onion. Mix ham, celery and onion with 1 to 2 cups mayonnaise. Add 1/2 teaspoon of freshly ground black pepper and 1 1/2 teaspoons salt add more to taste.
    [Show full text]
  • Banana Pepper Mustard
    BANANA PEPPER MUSTARD Miller’s began as a humble experiment — cooking up a few jars in our home kitchen at the request of friends — then selling through local specialty stores. The response was overwhelming, with smiles and empty jars all around. Over ten years later, our unique, award- winning banana pepper mustard is still crafted with the same care and attention to detail. Unlike most pepper sauces, we only use vine-ripened peppers picked at the peak of freshness. All grown up, the mature banana and habanero peppers are processed from scratch and mixed with our special PEPPER FACT blend of mustard seeds and spices to create a sweet While light green at and spicy sauce with superior flavor. first, banana peppers turn from bright yellow to orange and red as they ripen, giving our sauce IT’S NOT THE EASY WAY… IT’S its unique color JUST THE RIGHT WAY. and flavor. MILLER’S 1 THE LINEUP Variety is the spice of life, which is why we offer A tamer version of our original banana The original! Hot delivers a bold heat Looking for some heat? Spice lovers can Miller’s Banana Pepper pepper mustard. Mild packs the same tempered by an underlying sweetness feel the burn with our Habenero variety, sweet and spicy flavor that fans have that’s unique to our vine-ripened banana featuring a blend of banana peppers and Mustard in three flavors grown to love, with a gentle heat profile peppers. Tangy and spicy with a balance fiery habenero chilies. It’s sure to put a to suit every pepper that’s easier on your tongue.
    [Show full text]
  • Homeopathic Liquid Liquid Energetix Corp Disclaimer: This Homeopathic Product Has Not Been Evaluated by the Food and Drug Administration for Safety Or Efficacy
    PARA-CHORD- homeopathic liquid liquid Energetix Corp Disclaimer: This homeopathic product has not been evaluated by the Food and Drug Administration for safety or efficacy. FDA is not aware of scientific evidence to support homeopathy as effective. ---------- Para-Chord Active ingredients 59.1 mL contains 5.88% of: Abrotanum 12X; Artemisia 12X; Boldo 4X; Calcarea carb 15X; Chenopodium anth 12X; Cina 5X; Filix mas 4X; Granatum 12X; Graphites 12X, 30X, 60X; Nat phos 12X; Silicea 12X; Sinapis alb 12X; Spigelia anth 6C; Tanacetum 12X; Teucrium mar 5X Claims based on traditional homeopathic practice, not accepted medical evidence. Not FDA evaluated. Uses Temporary relief of abdominal discomfort, diarrhea, anal itch. Warnings In case of overdose, get medical help or contact a Poison Control Center right away. If pregnant or breast-feeding, ask a healthcare professional before use. Keep out of reach of children. Directions Take 30 drops orally twice daily or as directed by a healthcare professional. Consult a physician for use in children under 12 years of age or if symptoms worsen or persist. Other information Store at room temperature out of direct sunlight. Do not use if neck wrap is broken or missing. Shake well before use. Inactive ingredients Ethyl Alcohol, Glycerin, Purified Water. Distributed by Energetix Corp. Dahlonega, GA 30533 Questions? Comments? 800.990.7085 www.goenergetix.com energetix Para-Chord Homeopathic Remedy Abdominal discomfort, diarrhea, anal itch. 2 fl oz (59.1 mL) / 15% Ethyl Alcohol Purpose Temporary relief of abdominal
    [Show full text]
  • Sara Parthasarathy, Food Entrepreneur Mark Augustine, Chef Kevin Frank, Chef
    Take the Spice Challenge Sara Parthasarathy, Food Entrepreneur Mark Augustine, Chef Kevin Frank, Chef Affiliation or Financial Disclosure • Sara Parthasarathy Co-founder and CEO FillMyRecipe LLC dba Flavor Temptations • Mark Augustine, Culinary Manager/Executive Chef Minneapolis Public Schools Nothing to Disclose • Kevin Frank, SNS, Assistant Director Detroit Public Schools Community District Nothing to Disclose Session Description Global and ethnic foods are one of the leading trends in recent years, but with so many complex spices where do you begin? In this interactive session, take the spice challenge—discover various new spices and learn how some school nutrition teams have spiced up their menus with new flavor profiles. Learn about new flavor profiles, what makes these spices interesting and how to use ethnic seasonings to diversify your menus. Topics • Global food flavors & trends • What’s special about ethnic spices? o Common and uncommon spices o Sources and uses o Cooking techniques and tricks • How to spice up your menu o Minneapolis Public Schools o Detroit Public Schools DISCLAIMER Any health, fitness and nutritional information included in these slides is designed for educational purposes only. This information is not a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. Growing Trends In recent years, Global foods has been one of the top 3 metatrends Source: Foodscape Group, 2019 Metatrends Popularity of Global Flavors • Global flavors: Asian, Korean, Mexican, Indian, Mediterranean
    [Show full text]
  • Illinois Exotic Species List
    Exotic Species in Illinois Descriptions for these exotic species in Illinois will be added to the Web page as time allows for their development. A name followed by an asterisk (*) indicates that a description for that species can currently be found on the Web site. This list does not currently name all of the exotic species in the state, but it does show many of them. It will be updated regularly with additional information. Microbes viral hemorrhagic septicemia Novirhabdovirus sp. West Nile virus Flavivirus sp. Zika virus Flavivirus sp. Fungi oak wilt Ceratocystis fagacearum chestnut blight Cryphonectria parasitica Dutch elm disease Ophiostoma novo-ulmi and Ophiostoma ulmi late blight Phytophthora infestans white-nose syndrome Pseudogymnoascus destructans butternut canker Sirococcus clavigignenti-juglandacearum Plants okra Abelmoschus esculentus velvet-leaf Abutilon theophrastii Amur maple* Acer ginnala Norway maple Acer platanoides sycamore maple Acer pseudoplatanus common yarrow* Achillea millefolium Japanese chaff flower Achyranthes japonica Russian knapweed Acroptilon repens climbing fumitory Adlumia fungosa jointed goat grass Aegilops cylindrica goutweed Aegopodium podagraria horse chestnut Aesculus hippocastanum fool’s parsley Aethusa cynapium crested wheat grass Agropyron cristatum wheat grass Agropyron desertorum corn cockle Agrostemma githago Rhode Island bent grass Agrostis capillaris tree-of-heaven* Ailanthus altissima slender hairgrass Aira caryophyllaea Geneva bugleweed Ajuga genevensis carpet bugleweed* Ajuga reptans mimosa
    [Show full text]
  • CICCHETTI | APPETIZERS Pesce Crudo | Raw Ahi Tuna, Artichoke, Cara Cara, Mustard Seed, Saffron Cippolini GF 18 Octopus | Pork
    CICCHETTI | APPETIZERS Pesce crudo | raw ahi tuna, artichoke, cara cara, mustard seed, saffron cippolini GF 18 Octopus | pork belly, poached egg, radish, frisee GF 16 Charcoal prawns | shaved fennel, sesame seeds, citrus GF 13 Lamb meatballs | chickpea, pomegranates, tapenade 12 Chicken liver | crostone, celery, pomegranates, strawberry, hazelnuts N 11 Beef carpaccio | shallot, grated horseradish, fried caper, creamy bagna cauda GF 16 AGRICOLA | SALADS & VEGETABLES Insalata mercato | SB market & Parmigiano salad V|GF 15 Chioggia beets | goat cheese, hazelnuts, dino kale, fennel, apple, strawberry V|GF|N 15 Charcoal avocado | ponzu, strawberry, cara cara, pomegranates, radicchio VG|GF 15 Carrots | baba ganoush, saffron cauliflower, dukka, golden raisins VG|N|GF 12 Crispy yellow potatoes | za’atar, sauce romesco & lemon tahini VG|N|GF 11 Brussel sprouts | herbed tehina, chicken skin scratchings, Aleppo chile GF 16 FORNO | WOOD OVEN Za’atar flatbread | accompaniments V 10 Margherita pizza | fresh mozzarella, tomato, basil, sea salt V 19 Chorizo sausage pizza | dino kale, red onion, castelvetrano olive, mozzarella 20 Pork belly pizza | kimchi, tomato, fresh mozzarella, broccoli, pickled red Fresno 20 Spicy soppressata salame pizza | tomato, mozzarella, arugula 20 Jamón serrano pizza | artichokes, mushrooms, gorgonzola, caramelized onion 23 Add | arugula, castelvetrano olive, mushroom, anchovy or egg 2.5 each crispy Jamón serrano 8 GRANO | HOUSE MADE PASTA Lemon ricotta cappellacci | Conception Point Dungeness crab 32 Seaweed mafaldine | mushrooms,
    [Show full text]
  • Mustard Seed Chicken Burger
    Mustard Seed Chicken Burger Ingredients: Directions: (Yields: serves 4) Reprinted with permission from the Burger Bar Cookbook by Hubert Keller and published by John Wiley. • 2 tablespoons brown mustard seed A chicken burger bursting with flavor: the secret is mustard seeds. They are soaked until they pop easily against the • 1 tablespoon white wine vinegar teeth, like the best caviar but with a spicy hit. The soaked seeds keep very well in the refrigerator and give an extra zap of flavor to mashed potatoes, soups, pasta, roasted fish, and to cream and butter saucesIn a small saucepan, mix • 3 tablespoons dry white wine together the mustard seeds, vinegar, and wine. Bring to a boil and pour into a small bowl. Cover and let sit overnight. • 1 tart green apple, peeled The seeds will soften and swell. Drain and reserve the seeds. Refrigerate in a covered container until needed. They can • 1 1/2 pounds raw, skinless, boneless, dark be soaked and drained well ahead of time. chicken meat (from legs and thighs), coarsely chopped and chilled Into a large bowl, coarsely shred the apple. Add the chicken, mustard seeds, mustard, and green onions. Lightly but • 1 tablespoon Dijon mustard thoroughly knead them together well. Handling lightly to keep the texture light and juicy, divide the chicken into 4 • 4 green onions, white and light green parts only, evenly-sized patties about 1 inch thick. Cover and refrigerate at least 30 minutes or as long as overnight. finely sliced (about 1/2 cup) • 2 tablespoons olive oil plus more for brushing When ready to cook, heat the olive oil in a large skillet over medium-high heat until very hot or build a medium-hot • Salt and freshly ground pepper fire in a barbecue.
    [Show full text]
  • Periodic Table of Herbs 'N Spices
    Periodic Table of Herbs 'N Spices 11HH 1 H 2 HeHe Element Proton Element Symbol Number Chaste Tree Chile (Vitex agnus-castus) (Capsicum frutescens et al.) Hemptree, Agnus Cayenne pepper, Chili castus, Abraham's balm 118Uuo Red pepper 33LiLi 44 Be 5 B B 66 C 7 N 7N 88O O 99 F 1010 Ne Ne Picture Bear’s Garlic Boldo leaves Ceylon Cinnamon Oregano Lime (Allium ursinum) (Peumus boldus) (Cinnamomum zeylanicum) Nutmeg Origanum vulgare Fenugreek Lemon (Citrus aurantifolia) Ramson, Wild garlic Boldina, Baldina Sri Lanka cinnamon (Myristica fragrans) Oregan, Wild marjoram (Trigonella foenum-graecum) (Citrus limon) 11 Na Na 1212 Mg Mg 1313 Al Al 1414 Si Si 1515 P P 16 S S 1717 Cl Cl 1818 Ar Ar Common Name Scientific Name Nasturtium Alternate name(s) Allspice Sichuan Pepper et al. Grains of Paradise (Tropaeolum majus) (Pimenta dioica) (Zanthoxylum spp.) Perilla (Aframomum melegueta) Common nasturtium, Jamaica pepper, Myrtle Anise pepper, Chinese (Perilla frutescens) Guinea grains, Garden nasturtium, Mugwort pepper, Pimento, pepper, Japanese Beefsteak plant, Chinese Savory Cloves Melegueta pepper, Indian cress, Nasturtium (Artemisia vulgaris) Newspice pepper, et al. Basil, Wild sesame (Satureja hortensis) (Syzygium aromaticum) Alligator pepper 1919 K K 20 Ca Ca 2121 Sc Sc 2222 Ti Ti 23 V V 24 Cr Cr 2525 Mn Mn 2626 Fe Fe 2727 Co Co 2828 Ni Ni 29 Cu Cu 3030 Zn Zn 31 Ga Ga 3232 Ge Ge 3333As As 34 Se Se 3535 Br Br 36 Kr Kr Cassia Paprika Caraway (Cinnamomum cassia) Asafetida Coriander Nigella Cumin Gale Borage Kaffir Lime (Capsicum annuum) (Carum carvi)
    [Show full text]
  • Grocery Guide Smartcarbs Powerfuels to Help Complete a Well-Rounded Diet, You’Ll Add in Your Own Fresh Grocery Foods Along with Your Nutrisystem® Meals Each Day
    GROCERY GUIDE SmartCarbs PowerFuels To help complete a well-rounded diet, you’ll add in your own fresh grocery foods along with your Nutrisystem® meals each day. These foods are split into four easy-to-follow categories: Vegetables Extras SmartCarb™ Grocery Add-Ins SmartCarbs are a specific group of carbohydrates that are nutrient-rich and measure “low” on the Glycemic Index.These carbs are digested more slowly, keeping you feeling fuller longer while promoting good health by delivering vitamins, minerals, fiber and other important nutrients. Apple Juice ½ cup Hummus, ¼ cup Apple Slices, dried ¼ cup Kiwifruit, 2 medium Apple, 1 medium Lima Beans, cooked ½ cup Applesauce, unsweetened ½ cup Loganberries 1 cup Apricots, dried ¼ cup Mandarin Oranges, 2 medium Apricots, fresh, sliced 1 cup Mango 1 cup Banana, 1 medium Nectarine, 1 medium Barley, cooked ½ cup Oatmeal, prepared with water ½ cup Beans, black, cooked ½ cup Orange Juice ½ cup Beans, white, cooked ½ cup Orange, 1 medium Blackberries 1 cup Papaya, raw, cubed 1 cup Black-eyed Peas, cooked ½ cup Pasta, cooked al dente ½ cup Blueberries 1 cup Peach, fresh, 2 medium Bread, multigrain 1 slice Peaches, canned, packed in water 1 cup Bread, oatmeal 1 slice Pear, canned, packed in water 1 cup Bread, pumpernickel 1 slice Pear, 1 medium Bread, rye 1 slice Peas, green, cooked ½ cup Bread, sourdough 1 slice Persimmons, 2 medium Bread, whole wheat 1 slice Pineapple Juice ½ cup Cantaloupe melon Pineapple, canned, packed in water 1 cup Cantaloupe, cubed 1 cup Pineapple, fresh 1 cup Cherries 1 cup
    [Show full text]
  • White Castle System, Inc., Its Subsidiaries and Employees Do Not Assume Responsibility for a Particular Allergy Or Sensitivity to Any Food Provided in Our Restaurants
    INGREDIENT LIST Provided below is a listing of the components used to make our menu items along with the ingredient statements for each component. Allergens contained within these components are indicated in capital type at the end of each respective ingredient statement. We encourage customers to check these statements regularly as ingredients in menu items may change. SANDWICH BUNS Traditional Bun Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Contains 2% Or Less Of Each Of The Follwing: Yeast, Salt, Vital Wheat Gluten, Calcium Stearoyl Lactylate (Csl), Guar Gum, Monoglycerides, Monocalcium Phosphate, Sodium Alginate, Ascorbic Acid (Vitamin C), Enzymes. CONTAINS: WHEAT Impossible Slider w/Smoked Cheddar Cheese Hamburger Bun [Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Sugar, Soybean Oil (With Citric Acid Added As A Preservative), Contains Less Than 2% Of Each Of The Following: Wheat Gluten, Salt, Monoglycerides, Antioxidants (Ascorbic Acid (Vitamin C), Citric Acid), Calcium Sulfate, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Stearoyl Lactylate (Csl), Guar Gum, Monocalcium Phosphate, Sodium Alginate, Calcium Propionate And/Or Sorbic Acid (Added As Preservatives), Enzymes (Contains Wheat)], Impossible Burger* (Water, Textured Wheat Protein, Coconut Oil, Potato Protein,
    [Show full text]
  • Herbs, Spices and Essential Oils
    Printed in Austria V.05-91153—March 2006—300 Herbs, spices and essential oils Post-harvest operations in developing countries UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Telephone: (+43-1) 26026-0, Fax: (+43-1) 26926-69 UNITED NATIONS FOOD AND AGRICULTURE E-mail: [email protected], Internet: http://www.unido.org INDUSTRIAL DEVELOPMENT ORGANIZATION OF THE ORGANIZATION UNITED NATIONS © UNIDO and FAO 2005 — First published 2005 All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: - the Director, Agro-Industries and Sectoral Support Branch, UNIDO, Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria or by e-mail to [email protected] - the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected] The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the United Nations Industrial Development Organization or of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
    [Show full text]
  • Spice Basics
    SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
    [Show full text]