January 2023 - Page 21 of 133 - An Eco-sustainable World

Shichimi tōgarashi

Shichimi tōgarashi Shichimi tōgarashi or simply shichimi (Japanese: 七味唐辛子) is a mixture of traditional spices of Japanese cuisine.

Ras el hanout Ras el hanout (Arabic: رأس الحانوت) is a mixture of around 30 different plant species spread throughout

Panch Puran Panch Puran (in Bengali: পাঁচ ফোড়ন) is a mixture of spices typical of the cuisine of some regions

Brassica oleracea var. acephala Forage cabbage or black cabbage (Brassica oleracea L. var. Acephala) is a variety of cabbage and

Eco-drugs By eco-drugs we mean those psychoactive compounds of natural (vegetable) origin that are not synthesized in the laboratory. The

Brassica napus napobrassica The rutabaga (Brassica napus L. var. Napobrassica (L.) Rchb.) Is a variety of the species Brassica napus,

Mitmita Mitmita is a mixture of spices, in powder, originating in Ethiopia that uses piri piri peppers (also known as

Anas acuta The northern pintail (Anas acuta Linnaeus 1758) is a bird belonging to the Anatidae family. Systematic – From

Brassica juncea Mustard Greens (Brassica juncea L. Czern.) Is an annual herbaceous species belonging to the Brassicaceae family. Systematic –

Málà Sauce The málà sauce (in Chinese 麻辣) is a renowned spiced Chinese sauce obtained with the use of Sichuan