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| | Some Like it Hot |
 | | Capsicums, including chilies and other hot peppers, are also potent, killing or inhibiting up to 75 percent of bacteria), while pepper of the white or fl variety inhibits 25 percent of bacteria, as do ginger, anise seed, celery seed and the juices of lemons and limes. |
 | | Indeed, in hot countries nearly every meat-based recipe calls for at least one spice, and most include many spices, especially the potent spices, whereas in cooler counties substantial fractions of dishes are prepared without spices, or with just a few," notes Billing. |
 | | As a result, the estimated fraction of food-spoilage bacteria inhibited by the spices in each recipe is greater in hot than in cold climates, she said. |
| www.accessexcellence.org /WN/SUA12/spice398.html (717 words) |
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