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BLACK PEPPER

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Black Pepper has alot in Vietnam, Indonesia, Brazil. It is main spices in foods.
Black pepper has size 500g/l, 550g/l, 600g/l, 650g/l...

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STAR ANISE

Star Anise has in Northeast Vietnam. It is used in foods in India, Indonesia, Malaysia, Pakistan, Bangladesh...also in Medicial, Star anise is the major source of the chemical compound shikimic acid, a primary precursor in the pharmaceutical synthesis of anti-influenza drug oseltamivir (Tamiflu). The Season is from March to April and August to Septemper Some specification of Star Anise: Whole Star Anise, Broken Star Anise, Star Anise oil, Star Anise powder.

HISTORY OF SPICE

The spice trade developed throughout South Asia and Middle East by at least 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and their demand for exotic spices and herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, the noun referring to "appearance, sort, kind": species has the same root. By 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, and preservation Archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves. The Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them. In the story of Genesis, Joseph was sold into sl

SPICE NUTRITION

Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food, even though many spices, especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight. Many spices, however, can contribute significant portions of micronutrients to the diet. Most herbs and spices have substantial antioxidant activity, owing primarily to phenolic compounds, especially flavonoids, which influence nutrition through many pathways, including affecting the absorption of other nutrients. One study found cumin and fresh ginger to be highest in antioxidant activity. These antioxidants can also act as natural preservatives, preventing or slowing the spoilage of food, leading to a higher nutritional content in stored food.

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Global Foods and Spices