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Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent[citation needed] and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable[citation needed].



Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale—a sweet[citation needed], carbonated, non-alcoholic beverage[citation needed], as well as the similar, but spicier ginger beer which is popular in the Caribbean[citation needed].



Fresh ginger should be peeled before being eaten[citation needed]. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer.

A list of Herbs: ALFALFA, ALOE VERA, BLESSED THISTLE, BURDOCK ROOT, CAPSICUM, CASCARA SAGRADA, CHAMOMILE, CHAPPARAL, COMFREY, ECHINACEA, EUPHRASIA, GARLIC, GINGER, GINSENG, GOTU KOLA, HAWTHORNE BERRIES, FO TI, HYSSOP, LICORICE, MA HUANG, MULLEIN, ROSE HIPS, SARSAPARILLA, SPIRULINA, and YELLOW DOCK.

Other common names.—American mint, brandy mint, lamb mint, lammint.

Habitat and range.—Peppermint is naturalized from Europe and is found in damp places from Nova Scotia to Minnesota and south to Florida and Tennessee. It is largely cultivated, principally in Indiana, Michigan, Oregon, Washington, and California, for the production of peppermint oil.



Description.—Peppermint propagates by means of its long, running roots from which are produced smooth, square stems from 1 to 3 feet in height, erect and branching. The leaves are from 1 to 2 inches long, about half as wide, pointed, and with sharply toothed margins. The plant is in flower from July to September. The small purplish blossoms are placed in circles around the stem, forming thick, blunt spikes.



Part used.—The leaves and flowering tops, for which there is a reasonably constant demand, collected as soon as the flowers begin to open and carefully dried. The production of peppermint oil by distillation of the cultivated herb is an extensive industry.* The wild form of the plant is not suitable for this purpose, the cultivated plant containing more and better oil.

When the word Vegetable(s) are used, There is a list to the right if not here are some of the Vegetable(s)used



Asparagus ,Avocado, Bell peppers, Broccoli, Brussels sprouts,Cabbage, Cauliflower,Celery ,Collard greens ,Cucumber ,Eggplant ,Fennel bulb,

Garlic, Green beans, Green peas, Kale ,Leeks, Mushrooms, Crimini Mushrooms, Shiitake,Mustard greens, Olives, Onions ,Parsley, Romaine lettuce, Sea vegetables ,Spinach, Squash, summer Squash, winter Swiss chard ,Tomato, fresh Turnip Greens.

Kale or Borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The Cultivar Group Acephala also includes spring greens and collard greens, which are extremely similar genetically.



source: http://en.wikipedia.org/wiki/Kale

Spinach has long had a reputation of being very good for you as it is very high in nutrients. It is a very good source of fiber, calcium, iron and vitamins A, C and K. It also provides potassium.

Spinach is very versatile. It can be used in many ways including raw in salads, cooked in a souffle, omelette, quiche, pancake filling, soup or as a sauce on pasta. As a vegetable accompaniment it is lightly cooked and often enhanced with nutmeg.

Is a bitter but nutritious herb prepared from the roots and leaves of the well-known, yellow flowered weed. Traditionally, the young leaves have been eaten as salad green and have been used in herbal medicine for diuretic action. The roots are used to help stimulate appetite and digest rich, fatty foods.

One cup of raw beets is high in carbohydrates and low in fat. It contains phosphorus, sodium, magnesium, calcium, iron, and potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin. Although these are not found in U.S. "Recommended Daily Allowance" (RDA) quantities, we must remember that nutrients derived from natural sources may be "better" than those found in supplements, as they are found in an organic form. When these nutrients are captured in a juicing process, they remain in a form that is much easier to assimilate than synthetic nutrients. The iron in beet juice, in particular, is noted for being much more easily assimilated than man-made forms of iron. Commonly known as the garden beet, this firm, round root vegetable has leafy green tops, which are also edible and highly nutritious. The most common color for beets is a garnet red. However, they can range in color from deep red to white, the most intriguing being the Chioggia (also called "candy cane"), with its concentric rings of red and white. Beets are available year-round and should be chosen by their firmness and smooth skins. Small or medium beets are generally more tender than large ones. If the beet greens are attached they should be crisp and bright. Store beets in a plastic bag in the refrigerator for up to 3 weeks. Just before cooking, wash beets gently so as not to pierce the thin skin, which could cause nutrient and color loss. Peel beets after they've been cooked.

this carbohydrate and simple sugar (monosaccharide) occurs naturally in honey and fresh fruits; commercial bakers use it in cakes, breads and cookies to make them brown better

"The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."

The new labeling law effective in 2006, The Food Allergen Labeling and Consumer Protection Act (FALCPA), requires manufacturers to declare if one or more of the 8 major food allergens are contained in a natural flavoring. The top 8 major food allergens are defined as: milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts and soybeans.

If you are managing food allergies other than the top 8 major food allergens, however, the new law will not be of assistance to you in identifying the sources in any natural flavoring stated on a label.

The FDA does not require companies to disclose ingredients of color or flavor additives so long as all the chemicals in them are considered by the agency to be GRAS ("generally recognized as safe") enabling companies to maintain secrecy of formulas. It also hides the fact that flavors often contain more ingredients than the foods to which they give taste.

A typical artificial strawberry flavor contains over 30 chemicals. According to manufacturer safety data sheets those chemicals cause eye irritation, corneal damage, eye burns, skin irritation, severe / permanent damage to digestive tract, gastrointestinal irritation, gastrointestinal tract burns, CNS depression, neurological effects, liver abnormalities, cardiac abnormalities, or other harm.

Natural flavor, according to the FDA, must be derived entirely from natural sources (herbs, spices, fruits, vegetables, beef, chicken, yeast, bark, roots, etc). Consumers prefer to see natural flavors on a label out of a belief they are more healthful.

Natural flavor is not necessarily more healthful or purer than an artificial flavor. Almond flavor when derived from natural sources may contain traces of hydrogen cyanide, a deadly poison. When derived by mixing oil of clove & amyl acetate, it does not. Natural flavors and artificial flavors are often manufactured at same chemical plants.

Flavor manufacturing may also involve biotechnology, using enzyme reactions, fermentation, & fungal and tissue cultures. Flavors created by these methods are considered natural flavors by the FDA.

In addition to flavor chemicals also think about genetic engineering of food, DNA or gene alteration, and medicines and hormones given to cows, cattle, hogs, and chickens. What affect does it have upon us? Some are suspected causes of cancer or other problems.

When a natural flavor or artificial flavor is added to a food or drink the resultant processed food is no longer natural & is potentially harmful.

Source: http://web.archive.org/web/20030608101921/www.cfsan.fda.gov/~dms/opa-bckg.html

Silica is short for silicon dioxide. Abundant in the earths crust, it is a major component in beach sand, or quartz. A homeopathic form of silica is called Silicea. Today, it is most well known for its use in the "silicon chip". It is also found in silicone implants, dust breathed in by miners, and silica gel packets, which are used to absorb moisture in products.



Silicon is necessary for the development of healthy hair, Skin, nails, and bones.



An RDI (RDA) has not been established. Estimated recommendations range from 20 to 45 mg daily for adults.



www.questhealthlibrary.com

used as a confectionery mold release agent.

contained in many Nutritional Supplements

for its supply of magnesium.

A colorless, crystalline organic compound belonging to the family of carboxylic acids, present in practically all plants and in many animal tissues and fluids. It is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.



First isolated from lemon juice by a Swedish chemist, Carl Wilhelm Scheele, in 1784, citric acid is manufactured by fermentation of cane sugar or molasses in the presence of a fungus, Aspergillus niger. It is used in confections and soft drinks (as a flavoring agent), in metal-cleaning compositions, and in improving the stability of foods and other organic substances (by suppressing the deleterious action of dissolved metal salts)."



Citrus fruits are notable for their fragrance, and most are juice-laden. They contain a high proportion of citric acid giving them their characteristic astringent odour and flavour. They are also good sources of vitamin C. In botanical terms, "The fruit of all Citrus trees, in which the true fruit is the peel, [is] made up of an outer layer, brightly colored and rich in glands, a spongey whitish mesocarp, and a membraneous endocarp surrounding the segments. The succulent parts we eat is only a secondary tissue developed as a filler"



List of citrus fruits:

Amanatsu

Bergamot orange

Bitter orange (Seville Orange)

Calamondin (Calamansi)

Citron

Clementine

Golden Lime - hybrid between the genus Citrus and the genus Fortunella

Daidai

Dancy

Grapefruit

Ichang Lemon

Iyokan

Kaffir lime

Key lime

Kumquat - in the related genus Fortunella, not Citrus; forms hybrids with Citrus

Lemon

Lime

Limequat

Mandarin Lime

Mandarin Orange

Meyer Lemon

Mikan

Minneola

Natsumikan

Orange

Orangelo (Chironja)

Orangequat

Persian lime (Tahiti lime)

Pomelo (Pummelo, Shaddock)

Ponkan

Rangpur (Lemanderin)

Rough Lemon

Satsuma

Shekwasha (Taiwan Tangerine)

Sudachi

Sweetie

Tachibana Orange

Tangelo

Tangerine

Tangor

Ugli

Yuzu



Some brands of Citric Acid may be made from wheat, however this is very rare.