Wednesday, January 1, 2014
tti is made from durum wheat semolina, but outside of Italy and Sicily it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–
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Spaghetti is a long, thin, cylindrical pasta of Italian and Sicilian origin.[1] Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy and Sicily it may be made with other kinds of flour. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.
Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[1]
Contents [hide]
1 Origins
2 Preparation
3 Serving
4 Consumption
5 Records
6 See also
7 References
Origins
Main article: Pasta: History
Pasta in the West may first have been worked to long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.[2] The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.[3]
In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as clov
celerates[41] energy metabolism in the body and also increases the serotonin and beta-endorphin production in the brain. Piperine and other components from black pepper may also be helpful in treating vitiligo,[42] although when combined with UV radiation should be staggered due to the effect of light on the compound.[43] Flavor[edit]
per had become a popular ingredient in tectly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging.[33] Nevertheless, Black pepper, either powdered or its decoction, is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough etc.
Pepper is known to cause sneezing. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing;[34] Few, if any, controlled studies have been carried out to answer the question. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B, beta-carotene and curcumin as well as other nutrients.[35] As a medicine, pepper appears in the Buddhist Samaññaphala Sutta, chapter five, as one of the few medicines allowed to be carried by a monk.[36]
Pepper contains small amounts of safrole, a mildly carcinogenic compound.[37] Also, it is eliminated from the diet of patients having abdominal surgery and ulcers because of its irritating effect upon the intestines,[38] being replaced by what is referred to as a bland diet. However, extracts from black pepper have been found to have antioxidant properties[39] and anti-carcinogenic effects, especially when compared to chili.[40]
Piperine present in black pepper acts as a thermogenic compound. Piperine enhances the thermogenesis of lipid and accelerates[41] energy metabolism in the body and also increases the serotonin and beta-endorphin production in the brain. Piperine and other components from black pepper may also be helpful in treating vitiligo,[42] although when combined with UV radiation should be staggered due to the effect of light on the compound.[43]
Flavor[edit]
Handheld pepper mills
Black pepper grains
Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that.[44] Refined piperine, by weight, is about one percent as hot as the capsaicin in chili peppers.[45] The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some different odours (including musty notes) from its longer fermentation stage.[46] The aroma of pepper is attributed to rotundone (3,4,5,6,7,8-Hexahydro-3α,8α-dimethyl-5α-(1-methylethenyl)azulene-1(2H)-one), a sesquiterpene originally discovered in the tubers of cyperus rotundus, which can be detected in cty in 13th-century C
Pepper is known to cause sneezing. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing;[34] Few, if any, controlled studies have been carried out to answer the question. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B, beta-carotene and curcumin as well as other nutrients.[35] As a medicine, pepper appears in the Buddhist Samaññaphala Sutta, chapter five, as one of the few medicines allowed to be carried by a monk.[36]
Pepper contains small amounts of safrole, a mildly carcinogenic compound.[37] Also, it is eliminated from the diet of patients having abdominal surgery and ulcers because of its irritating effect upon the intestines,[38] being replaced by what is referred to as a bland diet. However, extracts from black pepper have been found to have antioxidant properties[39] and anti-carcinogenic effects, especially when compared to chili.[40]
Piperine present in black pepper acts as a thermogenic compound. Piperine enhances the thermogenesis of lipid and accelerates[41] energy metabolism in the body and also increases the serotonin and beta-endorphin production in the brain. Piperine and other components from black pepper may also be helpful in treating vitiligo,[42] although when combined with UV radiation should be staggered due to the effect of light on the compound.[43]
Flavor[edit]
Handheld pepper mills
Black pepper grains
Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that.[44] Refined piperine, by weight, is about one percent as hot as the capsaicin in chili peppers.[45] The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some different odours (including musty notes) from its longer fermentation stage.[46] The aroma of pepper is attributed to rotundone (3,4,5,6,7,8-Hexahydro-3α,8α-dimethyl-5α-(1-methylethenyl)azulene-1(2H)-one), a sesquiterpene originally discovered in the tubers of cyperus rotundus, which can be detected in cty in 13th-century C
A depiction of Calicut, India published in 1572 during Portugal's control of the pepper trade Its exorbitant price during the Middle Ages
.
But you will find in me no quality of any worth,
Unless your bowels have been rattled by my gleaming marrow.[24]
It is commonly believed that during the Middle Ages, pepper was used to conceal the taste of partially rotten meat. There is no evidence to support this claim, and historians view it as highly unlikely: in the Middle Ages, pepper was a luxury item, affordable only to the wealthy, who certainly had unspoiled meat available as well.[25] In addition, people of the time certainly knew that eating spoiled food would make them sick. Similarly, the belief that pepper was widely used as a preservative is questionable: it is true that piperine, the compound that gives pepper its spiciness, has some antimicrobial properties, but at the concentrations present when pepper is used as a spice, the effect is small.[26] Salt is a much more effective preservative, and salt-cured meats were common fare, especially in winter. However, pepper and other spices certainly played a role in improving the taste of long-preserved meats.
A depiction of Calicut, India published in 1572 during Portugal's control of the pepper trade
Its exorbitant price during the Middle Ages—and the monopoly on the trade held by Italy—was one of the inducements which led the Portuguese to seek a sea route to India. In 1498, Vasco da Gama became the first person to reach India by sailing around Africa (see Age of Discovery); asked by Arabs in Calicut (who spoke Spanish and Italian) why they had come, his representative replied, "we seek Christians and spices". Though this first trip to India by way of the southern tip of Africa was only a modest success, the Portuguese quickly returned in greater numbers and eventually gained much greater control of trade on the Arabian sea. It was given additional legitimacy (at least from a European imperialistic perspective) by the 1494 Treaty of Tordesillas, which granted Portugal exclusive rights to the half of the world where black pepper originated.
The Portuguese proved unable to maintain their stranglehold on the spice trade for long. The old Arab and Venetian trade networks successfully 'smuggled' enormous quantities of spices through the patchy Portuguese blockade, and pepper once again flowed through Alexandria and Italy, as well as around Africa. In the 17th century, the Portuguese lost almost all of their valuable Indian Ocean trade to the Dutch and the English who, taking advantage from the Spanish ruling over Portugal (1580–1640), occupied by force almost all Portuguese dominations in the area. The pepper ports of Malabar began to trade increasingly with the Dutch in the period 1661–1663.
Pepper harvested for the European trader, from a manuscript Livre des merveilles de Marco Polo (The book of the marvels of Marco Polo)
As pepper supplies into Europe increased, the price of pepper de
But you will find in me no quality of any worth,
Unless your bowels have been rattled by my gleaming marrow.[24]
It is commonly believed that during the Middle Ages, pepper was used to conceal the taste of partially rotten meat. There is no evidence to support this claim, and historians view it as highly unlikely: in the Middle Ages, pepper was a luxury item, affordable only to the wealthy, who certainly had unspoiled meat available as well.[25] In addition, people of the time certainly knew that eating spoiled food would make them sick. Similarly, the belief that pepper was widely used as a preservative is questionable: it is true that piperine, the compound that gives pepper its spiciness, has some antimicrobial properties, but at the concentrations present when pepper is used as a spice, the effect is small.[26] Salt is a much more effective preservative, and salt-cured meats were common fare, especially in winter. However, pepper and other spices certainly played a role in improving the taste of long-preserved meats.
A depiction of Calicut, India published in 1572 during Portugal's control of the pepper trade
Its exorbitant price during the Middle Ages—and the monopoly on the trade held by Italy—was one of the inducements which led the Portuguese to seek a sea route to India. In 1498, Vasco da Gama became the first person to reach India by sailing around Africa (see Age of Discovery); asked by Arabs in Calicut (who spoke Spanish and Italian) why they had come, his representative replied, "we seek Christians and spices". Though this first trip to India by way of the southern tip of Africa was only a modest success, the Portuguese quickly returned in greater numbers and eventually gained much greater control of trade on the Arabian sea. It was given additional legitimacy (at least from a European imperialistic perspective) by the 1494 Treaty of Tordesillas, which granted Portugal exclusive rights to the half of the world where black pepper originated.
The Portuguese proved unable to maintain their stranglehold on the spice trade for long. The old Arab and Venetian trade networks successfully 'smuggled' enormous quantities of spices through the patchy Portuguese blockade, and pepper once again flowed through Alexandria and Italy, as well as around Africa. In the 17th century, the Portuguese lost almost all of their valuable Indian Ocean trade to the Dutch and the English who, taking advantage from the Spanish ruling over Portugal (1580–1640), occupied by force almost all Portuguese dominations in the area. The pepper ports of Malabar began to trade increasingly with the Dutch in the period 1661–1663.
Pepper harvested for the European trader, from a manuscript Livre des merveilles de Marco Polo (The book of the marvels of Marco Polo)
As pepper supplies into Europe increased, the price of pepper de
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