Search results
Results From The WOW.Com Content Network
Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato ( Solanum tuberosum ), the tomato ( Solanum lycopersicum ), and the eggplant ( Solanum melongena ). It can occur naturally in any part of the plant, including the leaves, fruit, and tubers.
Fruits including tomatoes, tomatillos, eggplant, bell peppers and chili peppers, all of which are closely related members of the Solanaceae.. The Solanaceae (⫽ ˌ s ɒ l ə ˈ n eɪ s i. iː,-ˌ aɪ ⫽), or the nightshades, are a family of flowering plants that ranges from annual and perennial herbs to vines, lianas, epiphytes, shrubs, and trees, and includes a number of agricultural crops ...
N,N-Diethyl-meta-toluamide, also called diethyltoluamide or DEET (/ d iː t /, from DET, the initials of di- + ethyl + toluamide), is the oldest, one of the most effective and most common active ingredient in commercial insect repellents.
Food historian Lois Ellen Frank calls potatoes, tomatoes, corn, beans, squash, chili, cacao, and vanilla the "magic eight" ingredients that were found and used only in the Americas before 1492 and were taken via the Columbian Exchange back to the Old World, dramatically transforming the cuisine there. According to Frank,
A mirepoix ( / mɪərˈpwɑː / meer-PWAH, French: [miʁ.pwa]) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of ...
Capsaicin chilli peppers. Gingerol ginger. Alkylresorcinols wholegrain wheat, rye and barley. Piperine black pepper. Glucosinolates The precursor to isothiocyanates. Sinigrin (the precursor to allyl isothiocyanate) broccoli family, brussels sprouts, black mustard. Glucotropaeolin (the precursor to benzyl isothiocyanate)
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.
Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.