Lecture 19 - 03:31 HerbsandSpicescontinue Ginger:spice...

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03:31 Herbs and Spices continue Ginger:  spice Biennial or perennial Subtropical Spice that is rhizome (underground stem) Native to Asia and Malaysia Cultivated in Australia, India, China, East Africa, Florida and CA Heavy feeder Rhizomes for spice and propagation Productive after one year Introduced to new world by the Spanish Exported from Jamaica by 1547 Fresh, dried, preserved and distilled  Can get to up to 6 feet high Crystallized ginger: black, yellow or white  Saffron:  Crocus sativus   spice    Most expensive Harvest only the stigmas  2 weeks to harvest 1kg = 150,000-200,000 flowers
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2007 - $12.30/gm Cloves:  spice Unopened flower buds Evergreen tree Used to sweeten breath before addressing the emperor  Now used as a spice in many cakes, baked goods, chewing gum II. Plants as Medicinals  Ancient Medicinals:  herbals Ephedrine    adrenaline  Certified as a drug in 1920s  Myrrh : Initially used by Egyptians 
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This note was uploaded on 02/17/2012 for the course HORTI 120 taught by Professor Paterson during the Fall '11 term at Wisconsin.

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Lecture 19 - 03:31 HerbsandSpicescontinue Ginger:spice...

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