Studies also show that when combine

Studies also show that when combined, spices exhibit even greater anti-bacterial properties than when each is used alone. This is interesting because the food recipes we used in our sample specify an average of four different spices. Some spices are so frequently combined that the blends have acquired special names, such as 'chili powder' (typically a mixture of red pepper, onion, paprika, garlic, cumin and oregano) and 'oriental five spice' (pepper, cinnamon, anise, fennel and cloves). One intriguing example is the French 'quatre epices' (pepper, cloves, ginger and nutmeg) which is often used in making sausages. Sausages are a rich medium for bacterial growth, and have frequently been implicated as the source of death from the botulism toxin, so the value of the anti-bacterial compounds in spices used for sausage preparation is obvious.

Studies also show that when combined, spices exhibit even greater anti-bacterial properties than when each is used alone. This is interesting because the food recipes we used in our sample specify an average of four different spices. Some spices are so frequently combined that the blends have acquired special names, such as 'chili powder' (typically a mixture of red pepper, onion, paprika, garlic, cumin and oregano) and 'oriental five spice' (pepper, cinnamon, anise. , fennel and cloves). One intriguing example is the French 'quatre epices' (pepper, cloves, ginger and nutmeg) which is often used in making sausages. Sausages are a rich medium for bacterial growth, and have frequently been implicated as the source of death from the botulism toxin, so the value of the anti-bacterial compounds in spices used for sausage preparation is obvious.

Studies also show that, when combined spices exhibit even greater anti-bacterial properties than when each is used, alone This is interesting because the food recipes we used in our sample specify an average of four different spices. Some spices Are so frequently combined that the blends have acquired special names such as, 'chili powder' (typically a mixture of red Pepper onion paprika,,Garlic cumin and, oregano) and 'Oriental five spice' (,,, pepper cinnamon anise fennel and cloves). One intriguing example Is the French 'Quatre EPICES' (,, pepper cloves ginger and nutmeg) which is often used in making sausages. Sausages are a Rich medium for, bacterial growth and have frequently been implicated as the source of death from the, botulism toxinSo the value of the anti-bacterial compounds in spices used for sausage preparation is obvious