ChocolateChocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th–11th century BCE), and the majority of Mesoamerican people, including the Maya and Aztecs, made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
PerfumePerfume (UKˈpɜːfjuːm, USpərˈfjuːm; parfum) is a mixture of fragrant essential oils or aroma compounds (fragrances), fixatives and solvents, usually in liquid form, used to give the human body, animals, food, objects, and living-spaces an agreeable scent. Perfumes can be defined as substances that emit and diffuse a pleasant and fragrant odor. They consist of manmade mixtures of aromatic chemicals and essential oils.
Salting (food)Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.
Food dryingFood drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.
Mortar and pestleA mortar and pestle is a set of two simple tools used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar (ˈmɔrtər) is characteristically a bowl, typically made of hard wood, metal, ceramic, or hard stone such as granite. The pestle (ˈpɛsəl, also USˈpɛstəl) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, or rotated into the substance until the desired texture is achieved.
SocotraSocotra (səˈkoʊtrə,_soʊ-,_ˈsɒkətrə; سُقُطْرَىٰ Suquṭrā) or Saqatri (Soqotri: ساقطري Saqaṭri) is an island of the Republic of Yemen in the Indian Ocean. Lying between the Guardafui Channel and the Arabian Sea and near major shipping routes, Socotra is the largest of the four islands in the Socotra archipelago. Since 2013, the archipelago has constituted the Socotra Governorate. The island of Socotra represents around 95% of the landmass of the Socotra archipelago.
Corned beefCorned beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to , giving it a pink color.
Naturally occurring phenolsIn biochemistry, naturally occurring phenols are natural products containing at least one phenol functional group. Phenolic compounds are produced by plants and microorganisms. Organisms sometimes synthesize phenolic compounds in response to ecological pressures such as pathogen and insect attack, UV radiation and wounding. As they are present in food consumed in human diets and in plants used in traditional medicine of several cultures, their role in human health and disease is a subject of research.
SumacSumac (ˈsuːmæk or ˈʃuːmæk), also spelled sumach, is any of about 35 species of flowering plants in the genus Rhus and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including Levant, East Asia, Africa, and North America. Sumac is used as a spice, as a dye, and in medicine. Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of . The leaves are usually pinnately compound, though some species have trifoliate or simple leaves.
Rice puddingRice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world.
