Orange is a fruit of various citrus species in the family Rutaceae (see list of plants known as orange); it primarily refers to Citrus × sinensis, which is also called sweet orange, to distinguish it from the related Citrus × aurantium, referred to as bitter one. The fruit reproduces asexually (apomixis through nucellar embryonic); varieties of the sweet orange arise through mutations. This fruit is a hybrid between pomelo (Citrus maxima) and mandarin (Citrus reticulata).[6] The chloroplast genome, and therefore the maternal line, is that of pomelo. The sweet orange has had its full genome sequenced. This fruit originated in a region encompassing Southern China, Northeast India, and Myanmar,[9] and the earliest mention of the fruit was in Chinese literature in 314 BC. As of 1987, orange trees were found to be the most cultivated fruit...
Concentrate
A concentrate is a form of substance that has had the majority of its base component (in the case of a liquid: the solvent) removed. Typically, this will be the removal of water from a solution or suspension, such as the removal of water from fruit juice. One benefit of producing a concentrate is that of a reduction in weight and volume for transportation, as the concentrate can be reconstituted at the time of usage by the addition of the solvent. A juice concentrate is the “aqueous liquid expressed or extracted from one or more fruits or vegetables and reduced in weight and volume through the removal of water from the...
Seeds
In botany, seeds are undeveloped plant embryos and food reserves enclosed in a protective outer covering called a seed coat (testa). More generally, the term “seed” means anything that can be sown, which may include seed and husk or tuber. Seeds are the product of the ripened ovule after the embryo sac is fertilized by sperm from pollen, forming a zygote. The embryo within a seed develops from the zygote, forming a seed coat around the ovule, and grows within the mother plant to a certain size before growth is halted. The formation of the seed is a part of the process of reproduction in seed plants (spermatophytes). Other plants such as ferns, mosses, and liverworts, do not have seeds and use water-dependent means to propagate themselves. Seed...
Herbs
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, medicinal purposes, or for fragrances. Culinary use typically distinguishes herbs from spices. they generally refer to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots, and fruits. Herbs have a variety of uses including culinary, medicinal, aromatic, and in some cases, spiritual. General usage of the term “herb” differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might...
Fruits
In botany, fruits are a seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits, in particular, have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food Consequently, they account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. In common language usage, fruit normally means the seed-associated fleshy structures (or produce) of...
different types of saffron
There are different types of saffron produced, the types of which are as follows: Super Negin One of the best and top-in-line types of saffron is super Negin saffron. This unique Iranian saffron has long and relatively extended stalks.This type is the result of the first harvest from the lands. Same as all kinds of saffron, super Negin also has different ratings. If after separating stalks of this kind of saffron from flower and style the process of dehydrating is applied in an industrial manner with a proper standard dehydrator the result would be thoroughly dried stalks with the size of...
Sumac
Sumac (/ˈsuːmæk/ or /ˈʃuːmæk/), also spelled sumach, is any of about 35 species of flowering plants in the genus Rhus and related genera in the cashew family. Sumacs grow in subtropical and temperate regions throughout the world, including East Asia, Africa, and North America. Sumac is used as a spice, as a dye, and in medicine. Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of one to ten meters (3–33 ft). The leaves are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes 5–30 cm (2–12 in) long, each flower very small, greenish, creamy white, or red, with five petals. The fruits are reddish, thin-fleshed drupes covered in varying levels of hairs at maturity and form dense clusters at...
Fruit
In botany, a fruit is a seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. In common language usage, fruit normally means the seed-associated fleshy structures (or produce)...
Saffron usage
Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world’s most expensive spices. The stigmas are also used to make medicine. Saffron is used for asthma, cough, whooping cough (pertussis), and to loosen phlegm (as an expectorant). It is also used for sleep problems (insomnia), cancer, “hardening of the arteries” (atherosclerosis), intestinal gas (flatulence),...
Saffron Applications
saffron applications (Crocus sativus L.) have been an important subject of interest for research teams in the past two decades because of their various biological properties. Chemical analysis has shown the presence of more than 150 components in saffron stigmas. Here, we review the medicinal and industrial applications of saffron. Then, the new findings from different research groups about its medicinal properties and various cellular and molecular mechanisms of action will be discussed. The methods used for this study included searching Web of Science and Medline for saffron and its constituent’s applications. The results show that in recent years saffron’s...
Spice
A spice is a seed, fruit, root, bark, or other plant substance 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. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. A spice may be available in several forms: fresh, whole-dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful...
Almond
The almond is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of this tree’s edible and widely cultivated seed. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. Shelling almonds refers to removing the shell to reveal the source. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then...