SC - Spice, Spicey, and Spicier

[Philip & Susan Troy]

Mordonna22 at aol.com wrote:
> 
> In a message dated 2/16/99 6:47:47 PM US Mountain Standard Time,
> maryann.olson at csun.edu writes:
> 
> >  They also
> >  note that "Hot spices inhibit 75-100 percent of the food-spoilage bacteria
> >  against which they were tested, bacteria that are far more prevalent in hot
> >  regions.  Also, hot spices cool people down by making them sweat."
> 
> Then Ras said:
> 
> >Regarding your observations about spices used to cover up tainted food.
> 
> Not what was observed at all.  The authors noted that such spices retard
> spoilage, not cover it up.
> 
> Mordonna

In fairness, while the authors of the study and article didn't refer to
spices being used to cover up tainted food, the observation was made,
for practical purposes, by a postor to the list, and I believe that was
what Ras was referring to.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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