The dominant aroma compound of cloves, also present in allspice, cinnamon leaf and basil.
3 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
One of the compounds this food is characterised by in the literature.
Recorded in this food without a dependable quantity attached to it.
Ocimum basilicum
The fresh leaves of Ocimum basilicum, used raw or added at the end of cooking because its aroma compounds are heat-sensitive. It…
Myristica fragrans
The seed kernel of Myristica fragrans; mace is the lacy red aril around the same seed. The USDA entry is per 100 g of ground…