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Cloves
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English , Anglo-French ''clowes de gilofre'' and Old French , from the Latin word ' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French and Latin ', from the Greek "clove", literally "nut leaf". Description The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Clov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
African Cuisine
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture. Early African societies were largely composed of hunter-gatherers who relied on foraging for wild fruits, vegetables, nuts, and hunting animals for sustenance. As agriculture developed across the continent, there was a gradual shift to a more settled lifestyle with the cultivation of crops such as millet, sorghum, and later maize. Agriculture also brought about a change in diet, leading to the development of a variety of culinary traditions which vary by religion. Many African traditional dishes are based on plant- and seed-based diets. Each region in Africa has developed its own distinctive culinary practices, shaped by local ingredients, colonial history and trade. In West Africa, for example, dishes oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asian Cuisine
Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associated with a specific culture. Asia, as the largest and most populous continent, is home to many cultures, each with its own characteristic cuisine. Asian cuisine, also known as Eastern cuisine, is considered the "culture of food within a society" due to the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisines are also renowned for their spices. A key taste factor in Asian cuisine is “umami” flavor, a strong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract. Ingredients common to many cultures in East and Southeast Asia include rice, ginger, garlic, sesame seeds, chilis, dried onions, soy, and tofu. Stir frying, steaming, and deep fry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flower
Flowers, also known as blooms and blossoms, are the reproductive structures of flowering plants ( angiosperms). Typically, they are structured in four circular levels, called whorls, around the end of a stalk. These whorls include: calyx, modified leaves; corolla, the petals; androecium, the male reproductive unit consisting of stamens and pollen; and gynoecium, the female part, containing style and stigma, which receives the pollen at the tip of the style, and ovary, which contains the ovules. When flowers are arranged in groups, they are known collectively as inflorescences. Floral growth originates at stem tips and is controlled by MADS-box genes. In most plant species flowers are heterosporous, and so can produce sex cells of both sexes. Pollination mediates the transport of pollen to the ovules in the ovaries, to facilitate sexual reproduction. It can occur between different plants, as in cross-pollination, or between flowers on the same plant or even the same f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its ''meze'' spreads of hot and cold dishes, most notably among them ''ful medames'', ''hummus'', ''tabbouleh'' and '' baba ghanoush'', accompanied by bread. History The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Canaanites, Israelites, Phoenicians, and Hittites. These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today. Levantine dishes Classic Mezes or small dishes * '' Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maluku Islands
The Maluku Islands ( ; , ) or the Moluccas ( ; ) are an archipelago in the eastern part of Indonesia. Tectonics, Tectonically they are located on the Halmahera Plate within the Molucca Sea Collision Zone. Geographically they are located in West Melanesia. Lying within Wallacea (mostly east of the biogeography, biogeographical Max Carl Wilhelm Weber, Weber Line), the Moluccas have been considered a geographical and cultural intersection of Asia and Oceania. The islands were known as the Spice Islands because of the nutmeg, Nutmeg#Mace, mace, and cloves that were exclusively found there, the presence of which sparked European colonial interests in the 16th century. The Maluku Islands formed a single Provinces of Indonesia, province from Indonesian independence until 1999, when they were split into two provinces. A new province, North Maluku, incorporates the area between Morotai and Sula Islands Regency, Sula, with the arc of islands from Buru and Seram Island, Seram to Wetar rem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950), and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi cuisine, Maghrebi, Egyptian cuisine, Egyptian, Levantine cuisine, Levantine, Ottoman cuisine, Ottoman (Turkish cuisine, Turkish), Greek cuisine, Greek, Italian cuisine, Italian, French cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corolla (flower)
Petals are modified leaves that form an inner whorl surrounding the reproductive parts of flowers. They are often brightly coloured or unusually shaped to attract pollinators. All of the petals of a flower are collectively known as the ''corolla''. Petals are usually surrounded by an outer whorl of modified leaves called sepals, that collectively form the ''calyx'' and lie just beneath the corolla. The calyx and the corolla together make up the perianth, the non-reproductive portion of a flower. When the petals and sepals of a flower are difficult to distinguish, they are collectively called tepals. Examples of plants in which the term ''tepal'' is appropriate include genera such as '' Aloe'' and '' Tulipa''. Conversely, genera such as '' Rosa'' and '' Phaseolus'' have well-distinguished sepals and petals. When the undifferentiated tepals resemble petals, they are referred to as "petaloid", as in petaloid monocots, orders of monocots with brightly coloured tepals. Since they in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inflorescence
In botany, an inflorescence is a group or cluster of flowers arranged on a plant's Plant stem, stem that is composed of a main branch or a system of branches. An inflorescence is categorized on the basis of the arrangement of flowers on a main axis (Peduncle (botany), peduncle) and by the timing of its flowering (determinate and indeterminate). Morphology (biology), Morphologically, an inflorescence is the modified part of the Shoot (botany), shoot of spermatophyte, seed plants where flowers are formed on the axis of a plant. The modifications can involve the length and the nature of the internode (botany), internodes and the phyllotaxis, as well as variations in the proportions, compressions, swellings, adnations, connations and reduction of main and secondary axes. One can also define an inflorescence as the reproductive portion of a plant that bears a cluster of flowers in a specific pattern. General characteristics Inflorescences are described by many different charact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Decussate
Decussation is used in biological contexts to describe a crossing (due to the shape of the Roman numeral for ten, an uppercase 'X' (), ). In Latin anatomical terms, the form is used, e.g. . Similarly, the anatomical term chiasma is named after the Greek uppercase 'Χ' ( chi). Whereas a decussation refers to a crossing within the central nervous system, various kinds of crossings in the peripheral nervous system are called chiasma. Examples include: * In the brain, where nerve fibers obliquely cross from one lateral side of the brain to the other, that is to say they cross at a level other than their origin. See for examples decussation of pyramids and sensory decussation. In neuroanatomy, the term ''chiasma'' is reserved for crossing of- or within nerves such as in the optic chiasm. * In botanical leaf taxology, the word ''decussate'' describes an opposite pattern of leaves which has successive pairs at right angles to each other (i.e. rotated 90 degrees along the stem w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Locule
A locule (: locules) or loculus (; : loculi) is a small cavity or compartment within an organ or part of an organism (animal, plant, or fungus). In angiosperms (flowering plants), the term ''locule'' usually refers to a chamber within an ovary (gynoecium or carpel) of the flower and fruits. Depending on the number of locules in the ovary, fruits can be classified as (uni-locular), , , or . The number of locules present in a gynoecium may be equal to or less than the number of carpels. The locules contain the ovules or seeds. The term may also refer to chambers within anthers containing pollen. In ascomycetous fungi, locules are chambers within the hymenium The hymenium is the tissue layer on the hymenophore of a fungal fruiting body where the cells develop into basidia or asci, which produce spores. In some species all of the cells of the hymenium develop into basidia or asci, while in oth ... in which the perithecia develop. References Plant anatomy Plant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (23 May 1707 – 10 January 1778), also known after ennoblement in 1761 as Carl von Linné,#Blunt, Blunt (2004), p. 171. was a Swedish biologist and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern Taxonomy (biology), taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was the son of a curate and was born in Råshult, in the countryside of Småland, southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
