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DEET is incompatible with rayon, acetate, or dynel clothing. Environmental impact. Though DEET is not expected to bioaccumulate, it has been found to have a slight toxicity for fresh-water fish such as rainbow trout and tilapia, and it also has been shown to be toxic for some species of freshwater zooplankton.
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 ...
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.
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,
Vegetables that can be planted as plants include basil, tomatoes, eggplants, sweet potatoes, eggplants, and peppers as these would take too long if started from seeds outside.
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 ...
The tomato ( / təmeɪtoʊ / or / təmɑːtoʊ /) is the edible berry of the plant Solanum lycopersicum, [1] [2] commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. [2] [3] The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derives.
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.