Allspice

Allspice, also called Jamaica pepper, kurundu, myrtle pepper, pimenta,^[1] or newspice, is a spice that is the dried unripe fruit ("berries") of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico and Central America, now cultivated in many warm parts of the world.^[2] The name "allspice" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves.^[3]

Solanum centrale

Kutjera, or Australian desert raisin (Solanum centrale) is a plant native to the more arid parts of Australia. Like other "bush tomatoes", it has been used as a food source by Central Australian Aboriginal groups for millennia.

Solanum centrale was first described by J. M. Black in 1934.^[1]

Like many plants of the Solanum genus, desert raisin is a small bush and has a thorny aspect. It is a fast growing shrub that fruits prolifically the year after fire or good rains. It can also grow back after being dormant as root stock for years after drought years.

Immunoglobulin G (IgG)

Drawing of an IgG antibody - the two heavy chains are seen in red, the two light chains are yellow.

Immunoglobulin G (IgG) are antibody molecules. Each IgG is composed of four peptide chains -- two heavy chains γ and two light chains. Each IgG has two antigen binding sites. Other Immunoglobulins may be described in terms of polymers with the IgG structure considered the monomer.

IgG constitutes 75% of serum immunoglobulins in humans.^[1] IgG molecules are synthesized and secreted by plasma B cells.

Protein

Protein functions in body

Protein is a nutrient needed by the human body for growth and maintenance.

^[2] Aside from water, protein is the most abundant molecule in the body.^[2] Protein is found in all cells of the body and is the major structural component of all cells in the body, especially muscle.^[2][3] This also includes body organs, hair and skin.^[2] Proteins also are utilized in membranes, such as glycoproteins.^[3] When broken down into amino acids, they are used as precursors to nucleic acid and vitamins.^[3] Hormones and enzymes are also formed from amino acids in which they help regulate metabolism, support the immune system and other body functions.^[4] Finally, protein is needed to form blood cells.^[2]

Goat's Milk

Delicious with a slightly sweet and sometimes salty undertone, goat's milk is the milk of choice in most of the world. Although not popular in the United States, it can be found in markets and health foods stores throughout the year.

Unlike cow's milk there is no need to homogenize goat's milk. While the fat globules in cow's milk tend to separate to the surface, the globules in goat's milk are much smaller and will remain suspended in solution. When individuals have sensitivity to cow's milk, goat's milk can sometimes be used as an alternative. 

Annatto

Annatto, sometimes called roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a yellow to orange food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as "slightly sweet and peppery".^[1]

Annatto coloring is produced from the reddish pericarp or pulp which surrounds the seed of the achiote (Bixa orellana L.). It is used in many natural cheeses (e.g., Cheddar, Red Leicester, Gouda and Brie), margarine, butter, rice, smoked fish and custard powder.

Alligator pepper

Alligator pepper (also known as mbongo spice, hepper pepper) is a North African spice which corresponds to the seeds and seed pods of Aframomum danielli, Aframomum citratum or Aframomum exscapum. It is a close relative of grains of paradise, obtained from the closely-related species, Aframomum melegueta. However, unlike grains of paradise which are generally sold as only the seeds of the plant, Alligator pepper is sold as the entire pod containing the seeds (in the same manner to another close relative, black cardamom).