**************************************** For more information/links, see http://goanet.netfirms.com ****************************************
It is amazing that Curcuma/Turmeric or our "hollod" or "haldi" is not among the bacteria killers. I remember that turmeric powder mixed with some oil was always used on animal wounds, specially on male piglings when they were submitted to a certain domestic operation. Cheers Livia ----- Original Message ----- From: The Thaumaturgist <[EMAIL PROTECTED] o.com> To: <[EMAIL PROTECTED]> Sent: Thursday, March 06, 2003 9:33 AM Subject: [Goanet] SOME LIKE IT HOT > > No, it is NOT about the Billy Wilder movie starring Marilyn > Monroe. > It is about HOT food. > Fans of hot, spicy cuisine can thank nasty Bacteria and other > foodborne Pathogens for the recipes that come -- not so > coincidentally -- from countries with hot climates. > > Biologists found that we humans have developed the use of > antimicrobial Spices in parallel with food-spoilage > microorganisms. > The same chemical compounds that protect the spiciest Spice > plants from their natural enemies are at work today in foods > from parts of the world where -- before refrigeration -- > food-spoilage microbes were an even more serious threat to human > health and survival than they are today. > > To establish the microbe-Spice connection, data was compiled > from: > More than 4,570 recipes from 93 cookbooks representing > traditional, meat-based cuisines of 36 countries; > The temperature and precipitation levels of each country; > The horticultural ranges of 43 Spice plants; and > The antibacterial properties of each Spice. > > Garlic, onion, allSpice and oregano, for example, were found to > be the best all-around bacteria killers (they kill everything), > followed by thyme, cinnamon, tarragon and cumin (any of which > kill up to 80 percent of bacteria). Capsicums, including chilies > and other hot peppers, are in the middle of the antimicrobial > pack (killing or inhibiting up to 75 percent of bacteria), while > pepper of the white or black variety inhibits 25 percent of > bacteria, as do ginger, anise seed, celery seed and the juices > of lemons and limes. > > Researchers found that, "Countries with hotter climates used > Spices more frequently than countries with cooler climates. > Indeed, in hot countries nearly every meat-based recipe calls > for at least one Spice, and most include many Spices, especially > the potent Spices, whereas in cooler counties substantial > fractions of dishes are prepared without Spices, or with just a > few." As a result, the estimated fraction of food-spoilage > bacteria inhibited by the Spices in each recipe is greater in > hot than in cold climates. > > Accordingly, countries like Thailand, the Philippines, India and > Malaysia are at the top of the hot climate-hot food list, while > Sweden, Finland and Norway are at the bottom. The United States > and China are somewhere in the middle. > > Top 30 Spices with Anti-microbial Properties > (Listed from GREATEST to LEAST inhibition of food-spoilage > bacteria) > > 1. Garlic > 2. Onion > 3. AllSpice > 4. Oregano > 5. Thyme > 6. Cinnamon > 7. Tarragon > 8. Cumin > 9. Cloves > 10. Lemon Grass > 11. Bay leaf > 12. Capsicums > 13. Rosemary > 14. Marjoram > 15. Mustard > 16. Caraway > 17. Mint > 18. Sage > 19. Fennel > 20. Coriander > 21. Dill > 22. Nutmeg > 23. Basil > 24. Parsley > 25. Cardamom > 26. Pepper (white/black) > 27. Ginger > 28. Anise seed > 29. Celery seed > 30. Lemon / Lime > ======================================================== > Here is a photo of Habanero (Orange), supposedly world's > hottest Pepper, that I grew from a seed: > > http://www.geocities.com/bohuroopi/HabaneroASIT > ======================================================== > > Asit K. Ghosh > Rockledge, Florida, USA > _______________________________________________ Goanet mailing list [EMAIL PROTECTED] http://www.goanet.org/mailman/listinfo/goanet
