Dec 2011: Sesamol may be responsible for the higher oxidative stability of sesame oil; roasting increases the sesamol content | Sesame seeds contain approx. 40% oil | "In many of the Oriental countries, sesame seeds are crushed, made into a paste and spread on bread as we would use butter" Mary Collins 1969 | Sesame oil is a good source of vitamin E
Dec 2011: DECEMBER | Sesame
Nov 2011: The oil soluble antioxidants are carnosic acid, carnosol & rosmanol | The water soluble antioxidant is rosmarinic acid | Sage is the dried leaves of the herb Salvia officinalis | Thujone is the principal contributor to Sage's flavor and aroma | Sage and Rosemary are good spices to use in poultry stuffing
Nov 2011: NOVEMBER | Sage | Resources within the MGSN are full text searchable. The search will scan the entire content of each document for your phrase. Generally, all the words you put in the query will be used. Searches are always case insensitive. The 'wildcard' is a *. Otherwise, characters are ignored, including @#$%^&*()=+\ and other special characters.
Oct 2011: There is enough scientific evidence for Natural Standards to give saffron a 'B' for benefiting depression | Saffron is hand collected stigmas from the Crocus sativus flower | The saffron plant is triploid and sterile; therefore it is propagated vegetatively | Saffron is the world's most expensive spice. It is estimated that 75,000 blossoms are required to make a single pound of saffron | "It takes only 8-10 of the fine threads, crushed, to flavor a two-layer cake" - Mary Collins 1968
Oct 2011: OCTOBER | Saffron | The MGSN Community Directory enables users to better connect with their global colleagues. Profile pages are available for the majority of MGSN's users. This profile includes a photo, contact information, department and key areas of expertise.
Sep 2011: The McCormick Flavor Forecasts present flavor trends for over a decade | The flavor forecast draws on sensory, culinary, insight and food technology expertise | 2000 - Mediterranean | 2003 - Latin/Asian | 2005 - Asian | 2006 - Regional Mediterranean/ Middle East | 2007 - Flavor Pairings began | 2011 Flavor Pairs: | Pickling Spice & Rice Vinegar | Fennel & Peri Peri Sauce | Roasted Curry Powder & Wild Mushrooms | Caramelized Honey & Adzuki Red Beans | Ancho Chili Pepper & Hibiscus | Thyme & Stone Fruits | Mustard Seed & Vermouth | Cilantro & Nut Butters | Herbes de Provence & Popcorn | Green Peppercorn & Coat's milk | http://www.mccormick.com/FlavorForecast/2011FlavorForecast.aspx
Sep 2011: SEPTEMBER | Flavor Forecast
Aug 2011: Myristica fragrans produces both nutmeg as well as mace | There are no health benefits with scientific evidence for nutmeg, however, mace has conflicting evidence for gum disease | Mace is the aril surrounding the nutmeg; several EU languages call mace the 'flower of nutmeg'. | Mace and Nutmeg are sister spices. Mace is the scarlet fruit fiber or skin that covers the shell of the nutmeg. Mace is milder in flavor and less pungent than nutmeg. - - Mary Collins 1969 | Myristicin is the major flavor contributor in both nutmeg and mace
Aug 2011: AUGUST | Nutmeg & Mace | The MGSN contains a link to an RSS aggregator service that is customized to capture news headlines on topics related to our business. News feeds are organized by the following folders: - Food Industry Headlines - Health and Wellness - Government Regulations and News - Culinary If you would like to suggest additional news feeds to display, please contact the MGSN administrator: MGSN@mccormick.com
Jul 2011: Poppy seed is sourced in Australia & Holland | Papaver somniferum is a source of opium, opiates and edible poppy seeds. | Poppy seeds have very low opium levels and has not been used to treat any medical condition | Do not share MGSN resources with any non-McCormick personnel – this includes non- proprietary information such as journal articles (doing so could be in violation of Copyright Law) | Do not access the MGSN from a public computer (such as at a coffee shop) | Historically, Poppy seeds were cultivated as a source of cooking oil by the Egyptians | Papaver somniferum is an annual plant that grows to approximately one meter in height, with flowers ranging from white to purple and various shades of red and pink. | Poppy seeds 'have a pleasant, crunchy, nut-like flavor | "Poppy seeds appear round to the eye but are really kidney-shaped under the microscope" Mary Collins 1969
Jul 2011: JULY | Poppy
Jun 2011: S-allyl cysteine sulfoxide produces the main flavor of garlic | An enzyme transforms the cysteine sulfoxide to unstable sulfenic acid | The sulfenic acid transforms into disulfides and trisulfides | Garlic oil is mainly diallyl disulfide | There is enough research evidence for Natural Standard to give garlic an 'A' for Hyperlipidemia and Hypertension
Jun 2011: JUNE | Garlic | A landing page for 44 different spices and herbs is available through the MGSN. These landing pages highlight the Natural Standard monograph for each spice as well as serve as a repository for McCormick proprietary and externally sourced spice specific information. Information is categorized by functional area (ie, business, science & technical, etc. ) and resource type (ie, presentations, reports, journal articles, etc.). The landing pages also include a directory of McCormick experts for each spice, a photo library and featured content area.
May 2011: The main water soluble antioxidant is rosmarinic acid | The oil soluble antioxidants are carnosic acid, carnosol, & rosmanol | Besides rosemary, these same antioxidant chemicals are also found in sage | Rosemary is sourced from Albania and Morocco | Folklore says Rosemary supports Cognitive Health, but more research is needed | "Just a little rosemary, rightly used, can turn a commonplace dish into a gourmet one" Mary Collins, 1965
May 2011: MAY | Rosemary | Natural Standard is an international research organization that aggregates and synthesizes data on complementary and alternative therapies.
Apr 2011: Allium's pungent flavor is due to short-lived sulfur compounds produced from the cysteine sulfoxides | S-methyl cysteine sulfoxide produces the main flavor of chives, but is also found in onions, leeks, etc. | S-propyl cysteine sulfoxide produces the main flavor of onions | Onion oil contains methyl propyl disulfides and trisulfides | An enzyme transforms the cysteine sulfoxides to unstable sulfenic acids. | Sulfenic acids called lachrymators, are responsible for the pungency of the alliums. | Sweet onions contain higher levels of fructose and glucose. | Bioactivity research is difficult on onions since processing methods really change the compounds being tested. | Onions have been cultivated across a wide range of climates in Europe, Asia, North America and Africa
Apr 2011: APRIL | Onion | Chives | A calendar of events is included on the MGSN: - Industry events and conferences - McCormick Internal events (visiting Scientists, vendors, MSI meetings, etc.) - Training opportunities
Mar 2011: Vanilla is grown in Madagascar, Indonesia, Uganda & Papua New Guinea | Beans take 9 months to mature | Vines achieve maximum production in 7-10 years | Vanilla takes at least 3 years to bear fruit | Vanilla extract has a standard of identity in the US and Canada
Mar 2011: MARCH | Vanilla | Users of the MGSN are encouraged to submit content to the MGSN. There are 2 ways to submit information: 1) Using the 'Upload Content' feature within the site 2) Via a Lotus Note to the 'MGSN' (less preferred) Content should be relevant to the topic of spices and herbs and/or health and wellness. All content will be reviewed by the MGSN administrator prior to final upload to the system.
Feb 2011: Characterized samples are provided free to qualified researchers through the McCormick Science Institute
Feb 2011: FEBRUARY | Thyme | The MGSN contains over 3500 spice and herb related resources, including: o Full copies of historical ethnobotanical texts (some dating from the 17th century!) o Decades worth of McCormick technical reports o McCormick patents from the past 100+ years o A library of presentations o Technical journal articles o Marketing and trend information o High resolution images
Jan 2011: There are three turmeric pigments: curcumin, demethoxycurcumin & bisdemethoxycurcumin | At alkaline pH, the curcuminoids turn red
Jan 2011: JANUARY | Turmeric | “Creativity in science comes from taking information from different fields and combining it in new and unexpected ways” Dr. Bruce Alberts (former two-term President of the National Academy of Sciences) | “You can’t be innovative without knowing things” Anonymous
BC: The McCormick Global Science Network (MGSN) is a ground breaking accomplishment for the McCormick global technical community. The site went live in October 2010 and contains a broad compilation of proprietary and open source information on spices, herbs and their potential health benefits. The MGSN is available to McCormick technical employees and to those McCormick employees who work in product related business functions. Access is through the McCormick Global Business Center (GBC). The GBC is a secure employee intranet; it can be found on your web browser at gbc.mccormick.com. To log in, enter your 6+1 ID and your password. The GBC home page will open. The MGSN will appear in the white menu bar at the top of the screen. Double click on the MGSN menu option and the MGSN will open up in a separate window. If you do not see the menu option for the MGSN or you forgot your GBC password, please call the Global Solution Center for assistance.
FC: Images of the McCormick Global Science Network (MGSN) | 2011 Calendar