Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | Nächste Überarbeitung Beide Seiten der Revision | ||
piper_auritum_kunth [2015/12/21 16:01] andreas |
piper_auritum_kunth [2015/12/21 16:02] andreas |
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"It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico." | "It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico." | ||
- | The sensoric quality of Piper auritum leaves is "Aromatic | + | The sensoric quality of Piper auritum leaves is "... aromatic |
The crushed leaves of P.auritum are used to catch fish by the natives of Panama, as they act as fish attractand. Safrole (70%) was identified as main component of the essential oil (yellowish clear liquid, 0.71%) collected by steam distillation of the fresh leaves. \\ | The crushed leaves of P.auritum are used to catch fish by the natives of Panama, as they act as fish attractand. Safrole (70%) was identified as main component of the essential oil (yellowish clear liquid, 0.71%) collected by steam distillation of the fresh leaves. \\ |