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Cholera (or Asiatic cholera or epidemic cholera) is an extreme diarrheal disease caused by the bacterium Vibrio cholerae. Transmission to humans is by ingesting contaminated water or food. The major reservoir for cholera was long assumed to be humans, but some evidence suggests that it is the ...
Ebola virus disease (formerly known as Ebola haemorrhagic fever) is a severe, often fatal illness, with a case fatality rate of up to 90%. It is one of the world's most virulent diseases.The infection is transmitted by direct contact with the blood, body fluids and tissues of infected animals or ...
Commonly known as the flu, influenza is usually transmitted through the air like tuberculosis but sometimes through direct contact with contaminated surfaces. Every year during what's called "the flu season" tens of thousands of people get the flu. Despite feeling all achy and lousy for ...
Like other spices coriander is available throughout the year providing a fragrant flavor that is reminiscent of both citrus peel and sage. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown in ...
The liquid that comes from the grated meat of a brown coconut. The colour and rich taste of the milk can be attributed to the high oil content. Several grades of coconut milk exist: from thick at 20-22% fat to thin at 5-7% fat level. Thick milk can be prepared by directly squeezing grated coconut ...
Deliciously tangy and one of the most highly prized natural foods in South Asia, the tamarind – the melodic name of which comes from the Persian "tamar-I-hind," meaning "date of India" – is gaining recognition and appreciation throughout the world.
Kaffir lime leaf adds an unmistakable, refereshing taste that is essential in many south-east asian cuisine, like Indonesian, Thai, and Vietnamese. Kaffir lime leaves are thick, dark green and shiny on the top, porous and pale on the back.Kaffir lime leaves are too tough to just eat, so they're ...
It looks almost like ginger, but it's different. When you take a close look, it has a tighter skin, is lighter in color and can have pinkish portions too, and it tastes more like pepper than ginger, the flavor is sharp and the aroma is similar like pine.
