Ethnobotany
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| functions of secondary compounds | attract pollinators, inhibit bacterial and fungal pathogens, deter herbivory by vertebrates and insects, inhibit growth of competing plants (allelopathy)
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| uses of secondary compounds by humans | medicine, flavoring, toxins, and perfumes
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| terpenes | latex, taxol, carotenoids
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| phenolics | flavonoids, tannins, lignin
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| glycosides | digitoxin, cyanogenic glycoside
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| alkaloid | caffeine, nicotine, morphine, ephedrine
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| classes of secondary compounds | terpenes, phenolics, glycosides, and alkaloids
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| essential oils | volatile secondary plant compounds that contribute to the essence or aroma (and the flavor) of certain species
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| location of essential oils in plants | found in specialized cells, glands, or vessels in any or all plant parts (most abundant in leaves, flowers, and fruits)
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| terpenes | form most of the essential oils as they are unsaturated hydrocarbons, linear chains or rings (includes aldehydes, alcohols, phenols, and phenylesters)
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| uses of secondary compounds in human food | flavor and/or aroma, mask the odor of rotting food, neutralize unpleasant odos, medicinal/health benefits, antimicrobial benefits, (help combat food spoilage), yield a physiological "high" (endorphines), provide nutritional components (trace elements)
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| herb | aromatic leaves (rarely seeds) from plants of temperate origin (basil, oregano, thyme, and parsley)
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| spice | aromatic fruits, seeds, flowers, bark or other plant parts of tropical origin (chili, cinnamon, and cloves)
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| hot chilies (Capsicum Peppers) | native to the Americas and are berries from the genus Capsicum (Tomato family - Solanaceae)
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| Capsicum annuum | bell pepper, cayenne pepper
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| Capsicum frutescens | Tobasco
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| Capsicum chinense | habanero
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| Capsicum baccatum | aji
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| Cabsicum pubescens | anothers culturated species of pepper
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| attributes of hot chilies | high in vitamin C (one pepper meets daily requirement) and are sold fresh or dried
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| dried pepper | paprika, red pepper, cayenne, chili powder
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| hot chili flavor | due to 7 alkaloids (capsaicinoids)
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| capsaicin | highest levels in seeds and placentas, skin and mucous membrane irritant, used in pepper spray, used to treat pain (arthritis, shingles, cluster headaches), and triggers same heat-sensitive nerve fibers as hot temperatures
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| Scoville scale | record hotness of capsicum peppers
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| Mustard family | Brasicaceae
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| mustard oil glycosides | glucosinolates
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| glucosinolates | toxic at very high doses, pungent flavor, and toxic to insects (reduce herbivory)
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| mustard flower | 4 sepals, 4 petals (arranged in cross pattern), gynoecium - 2 fused carpels, and fruit is a silique
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| products from mustard family | mustard, horseradish, wasabi, and cress
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| silique | composed of two carpels and is a long bean like structure that is thin and full of seeds
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| Brassica nigra | black mustard
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| Brassica alba | white mustard
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| origin of mustards | native to Europe (black also found in Africa)
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| turmeric | causes the bright yellow color of prepared mustard)
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| sinigrin | active ingredient in black mustard
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| sinalbin | active ingredient in white mustard
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| Horseradish | Armoracia rusticana
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| Horseradish origin | native to Europe
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| Horseradish plant part | comes from taproots and pungent flavor is a result of myrosinase, sinigrin and water
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| uses of horseradish | flavoring (condiment) and medicine (respiratory and urinary disorders)
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| Japanese Horseradish | Wasabia japonica
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| Japanese Horseradish origin | native to Japan
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| part of plant (J. Horseradish) | rhizome (underground stem)
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| flavor of J. Horseradish | comes from sinigrin (fiery pungent taste)
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| purposes of J. Horseradish | used in medicine (antimicrobial, prevents tooth decay, cancer prevention, and helps alleviate asthma symptoms) and as a condiment
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| Cinnamon | Cinnamomum zeylandicum (Laurel family - Lauraceae)
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| Cinnamon origin | native to Ceylon and India
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| plant part cinnamon is derived from | 2 yr old stems and twigs cut, outer bark removed, and inner bark (secondary phloem) is dried and produces quills
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| quills | cinnamon sticks
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| Cinnamon/cassia | Cinnamomum cassia
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| origin of cassia | native to China, Vietnam and Sumatra
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| plant part cassia comes from | outer (periderm) + inner bark (phloem) used to make quills (lower quality than real cinnamon, but cheaper)
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| active ingredient in cinnamon | cinnamaldeyde (bark) and eugenol (leaves)
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| uses of cinnamon | flavoring and medicine (mild expectorant - helps w/ congestion, stimulates digestion)
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| Cloves | Eugenia caryophyllata (Myrtle family - Myrtaceae)
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| origin of cloves | native to Spice Islands (the Moluccas)
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| plant part of Cloves | unopened flower buds of Eugenia caryophyllata)
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| Clove oil (eugenol) purposes | medicine, disinfectant, mouthwash, toothpast, soap and perfume
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| Nutmeg and Mace | Myristica fragrans (nutmeg family - Myristicaceae)
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| origin of nutmeg and mace | native to Spice Islands
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| part of plant nutmeg and mace come from | derived from the berry of the nutmeg tree
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| nutmeg | seed
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| mace | dried and groud aril (thin, scarlet, netlike structure) surrounding the seed
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| active ingredients in nutmeg and mace | sabinen, pinene, and myristicin
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| characteristics of nutmeg and mace | have a strong, spicy, bitter flavor, can be hallucinogenic (myristicin and elemicin) in intermediate doses and toxic in large doses and have medicinal qualities
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| Ginger | Zingiber officinale (Ginger family - Zingiberaceae)
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| origin of Ginger | native to tropical Asia
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| plant part of Ginger | rhizomes of Zingiber officinale
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| ginger's active ingredient | camphene (antibacterial antifungal antiparasitic, antihelminthic, relieves nausea (good for morning sickness and upset stomach)
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| Turmeric | Curcuma longa (Zingiberaceae family)
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| part of plant turmeric comes from | rhizome
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| turmeric | has yellow color and is main ingredient in curry powder and is also found in prepared mustard
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| turmeric's active ingredient | cucurmin
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| Black and white pepper | dried drupes of Piper nigrum (pepper family - piperaceae)
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| origin of black and white pepper | native to India and Sri Lanka
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| Black pepper | drupe is picked green or yellow (before ripe) or dry black
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| white pepper | picked when ripe, mesocarp and exocarp removed and white endocarp is ground
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| red pepper | drup picked when ripe (red)
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| green pepper | picked green and the pickled and freeze-dried
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| black and white pepper flavor | comes from volatile oils (loses flavor after grinding)
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| pepper's active ingredient | piperine (central nervous system depressant, anticonvulsant, digestive aid, antimicrobial and insecticidal)
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| Allspice | Pimenta dioica (Myrtaceae - myrtle family)
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| Allspice plant part | dried berries
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| origin of allspice | native to New World (tropical Americas)
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| allspice name | comes from the fact that its flavor is a combination of nutmeg, cinnamon, and cloves
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| Vanilla | Vanilla planifolia (Orchidaceae - orchid family)
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| vanilla plant description | perennial vine with elongate capsules (pods) with tiny seeds (dust seeds)
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| vanilla origin | native to Mexico and C. America
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| vanilla flower | 3 sepals and 3 petals
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| vanilla production | pods picked green and cured for several months (1. sweating (heat in sun, wrap in blankets at night) and 2. slow drying (develops aroma)
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| active ingredient in vanilla | vanillin
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| description of cured pods | black with crystals of vanillin on the surface
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| Saffron | obtained from the stigmas of Crocus sativus (Iris family - Iridaceae)
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| origin of Saffron | native to E. Mediterranean countries and Asia Minor
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| active ingredients | lycopene, B-carotene - pungent, slighly bitter, and musky aroma and flavor
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| mint family | Lauraceae
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| description of mints | square stems, aromatic simple leaves and usually with toothe margin, opposite, and have oil glands (spearmint, peppermint, marjoram, oregano, reosemary, sage, sweet basil, thyme and savory)
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| Mentha spicata | spearmint
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| Mentha piperita | peppermint
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| origin of mints | native to Mediterranean
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| active ingredient in mint | menthol (alcohol)
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| Sweet Basil | Ocimum basilicum
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| origin of sweet basil | native to India, tropical Asia
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| description of sweet basil | annual plant with sweet aromatic flavor
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| Oregano | Origanum vulgare
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| description of Oregano | perrennial herb with biting, strong or sharp flavor
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| active ingredient in oregano | carvacrol
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| Rosemary | Rosmarinus officinalis
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| origin of Rosemary | native to Mediterranean
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| description of Rosemary plant | perennial herb with needle-like leaves and has a strong, biting or sharp flavor
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| active ingredient in Rosemary | cineole, pinene and camphor
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| Thyme | Thymus vulgaris
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| origin of Thyme | native to Mediterranean
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| description of Thyme | perennial herb
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| active ingredient in thyme | thymol
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| Parsley family | Apiaceae
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| description of Apiaceae family | alternate, compound leaves with flat-topped inflorescense = umbel, fruit - schizocarp
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| schizocarp | splits into two identical havles, called seeds
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| parsley family | includes parsley, caraway, dill, fennel, celery, anise, coriander, cilantro, and cumin
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| Parsley | Petroselinum crispum
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| origin of Parsley | native to the Mediterranean region
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| active ingredients | apiol and myristicin)
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| Dill | Anethum graveolens
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| origin of dill | native to the Mediterranean region of Europe and has finely dissected, feathery leaves
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| active ingredient in dill | carvone
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| Allium | genus of rhizomes, bulbs or corms
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| origin of Allium | native to C. Asia
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| Onion | Allium cepa
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| Garlic | Allium sativum
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| Leeks | Allium porrum
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| Shallots | Allium ascalonicum
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| Chives | Allium schoenoprasum
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| aroma of alliums | due to sulfur-containing compounds that interact with enzyme allinase
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| active ingredient in garlic | allicin
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| active ingredient in onions | lacrimatorial factor
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| allicin | helps prevent blood clots, interferes with cholesterol synthesis (lowers cholesterol)
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| originally perfumes were made from the following natural products | flowers, fruits, leaves, roots, wood, resins and animal secretions
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| fixative | added to perfume to minimize dissipation of volatile components
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| 3 types of odorants | conretes, absolutes, and resinoids
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| concretes | purest, immerse plant part in hydrocarbon (oils) solvent, solvent extracts essential oils
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| absolutes | concentrate concrete using alcohol, evaporate alcohol (most perfumes are mixtures of these)
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| resinoids | dissolve resins in organic solvents, evaporate solvent
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| tinctures | extract from macerated substance using 95% ethanol (also used to make medicines)
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| importance of sythnetic perfumes | cheaper to make and more consistent
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