Where are spices grown in the world?
Production
| Rank | Country | 2010 |
|---|---|---|
| 1 | India | 1,474,900 |
| 2 | Bangladesh | 128,517 |
| 3 | Turkey | 107,000 |
| 4 | China | 90,000 |
Where do most herbs and spices come from?
Most spices are grown in the tropical regions of the world, with some thriving in the cool misty highlands. Many of the seed spices come from more temperate areas, such as coriander seed, which is grown in Northern India, Africa and the wheat producing areas of South Australia and Western New South Wales.
Who first used ginger?
Ginger first appeared in the southern parts of the ancient China. From there, it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Europe saw ginger for the first time in the 1st century when the ancient Romans traded with the India.
Is it rude to call someone a ginger?
An isolated incident? Perhaps not. “This letter is to respectfully ask that the word ‘ginger’ is not used interchangeably for redheads, as it a term that it is all too often used in a derogatory fashion and as a prelude to abuse.”
Do all gingers have freckles?
Because of the natural tanning reaction to the sun’s ultraviolet light and high amounts of pheomelanin in the skin, freckles are a common but not universal feature of red-haired people.
Do Gingers have blue eyes?
Red hair is associated with the gene MC1R, a recessive and somewhat rare gene that occurs in only about 2 percent of the world’s population, according to the National Institutes of Health. Rarest of all are redheads with blue eyes. The majority have brown eyes or hazel or green shades.
What color is turmeric?
yellow
Does turmeric make food yellow?
Some turmeric, wellness potion of the moment, may owe its yellow color to lead contamination, a study says. Some spice processors in Bangladesh use an industrial lead chromate pigment to amp up turmeric’s bright yellow color, which makes it a prized addition to curries and other dishes.
What is the taste of tumeric?
Flavor-wise, it is overwhelmingly earthy and bitter, almost musky, with a bit of peppery spice. That deep, kind of implacable flavor in most curry powders? Yep: That’s turmeric.