| |
|
Learning about Spices What is a spice? Why were spices important? Sources of spices Perfumes and Incenses Use of spices as aphrodisiacs Use of spices as medicines Culinary herbs A spice timeline Table of Spices Allspice (Pimento) Anise Black Pepper Cardamom Cassia Chile Pepper Chocolate Cinnamon Clove Coriander (Cilantro) Cumin Dill Fennel Fenugreek Frankincense and Myrrh Galangal Garlic Ginger Horseradish Licorice Mustard Nutmeg and Mace Onion Saffron Sugar Sumac Tamarind Turmeric Vanilla Contacts and Acknowledgments |
CHEMICALS IN SPICESMost spices and savory herbs have been used as gastrointestinal therapies, aphrodisiacs and non-specific tonics. The more pungent ones are counter-irritants, and have been used for relieving pain and for an anti-inflammatory effect. Many have antibacterial or antifungal properties. Some are claimed to be able to prevent cancers, perhaps because they appear to have strong antioxidant effects. Most of the more potent medical benefits have not been proved, and the responsible chemical(s) are difficult to identify.
|
Spice Exhibit URL: http://unitproj.library.ucla.edu/biomed/spice/index.cfm
History & Special Collections
UCLA Louise M. Darling Biomedical Library
12-077 CHS, Box 951798
UCLA
Los Angeles, CA 90095-1798
Tel: 310/825-6940
Fax: 310/825-0465