![]() This study was therefore designed to evaluate the economics of spice marketing and also identify the prominent constraints involved in their marketing in Nigeria. been neglected as they are not regularly cultivated like most food crops. Despite the multifarious uses of spices, the economic analysis of the spice marketing system in Nigeria has. Spices are regarded as vegetable substances used to season foods such as nutmeg, garlic, ginger, onion, amongst others and which are usually in the dry form with distinctive flavors and aromas. Horticulture is regarded as the practice or science of growing flowers, fruits and vegetables. Though these constituents except α-Longipinene were the characteristic constituents of ginger and garlic, their contents were significantly altered in the paste. Dimethyl disulfide (3.31%), Dimethyl trisulfide (3.53%), α-Zingiberene (3.78), Camphene (5.80%), β-phellandrene (9.39%), Allyl methyl trisulfide (9.54%), 1,3-Dithiane (12.26%), and Diallyl disulfide (14.89%) amounting to 62.50 % of the paste were the major constituents. Altogether 42 constituents were detected, of which 25 compounds constituting 80.03 % of the paste were identified. Therefore, previously unknown chemical composition of the freshly prepared paste of ginger and garlic was examined by HS/ GC-MS on a non polar column. A paste of ginger and garlic constitutes a widely used spice in various cuisines globally to impart a distinct flavor to food different from that of the garlic or ginger used alone. Garlic is a particularly rich source of organosulfur compounds, the breakdown products of alliin formed by enzyme alliinase on crushing or chopping of garlic, which are responsible for its flavor and aroma, as well as its potential health benefits. Garlic (Allium sativum L.) has been used for culinary and medicinal purposes by many cultures for centuries. The flavor characteristics of ginger are attributed to its volatile aromatic compounds, of which major constituents are α-pinene, α-zingiberene, β-phellandrene, β-bisaboline, γ-murrolene, camphene, Neryl acetate, and ar-cucumeme. Since ancient times it is revered for medicinal properties and its role for in primary health care. Ginger (Zingiber officinale) is one of the most important and most widely used spices world wide. They also have additional properties including medicinal, antimicrobial, antioxidant and nutritional. It helps to remove toxins, revitalises the blood and stimulates blood circulation.Spices in food are used for flavoring, imparting pungency and adding color. Warm garlic paste mixed in any oil and applied over the joint also gives relief from pain. Garlic's anti-inflammatory properties have the potential to counter both arthritis and rheumatism. The tissues in and around the affected joints become inflamed and movement of the joint becomes painful. Knees, ankles, elbows, fingers and wrists are the worst affected parts of the body. Rheumatism, an acute illness characterised by pain and swelling of the muscles, ligaments and tendons, or the joints, is chiefly caused due to the presence of toxic waste in the blood.Īccording to Ayurveda, joint and muscle pain is usually caused due to the accumulation of toxic by-products created by improper digestion. HT ImageĪccording to the Central Council for Research in Ayurveda and Siddha (CCRAS), five grams (one teaspoon) of garlic paste with honey or with food twice a day is useful for people experiencing pain in their joints. ![]() But, not many of us know that if used in paste form, garlic can effectively relieve us of joint pain. New Delhi, Feb 27 (ANI): For centuries garlic (lahsun) has been an integral part of the Indian kitchen. ![]() Use garlic paste to relieve joint pain Home
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