Curry theory adds spice to emissions science
23 Jul 2010
Forget low-energy lightbulbs and solar-powered homes – curry spices could hold the key to reducing greenhouse gas emissions.
Research carried out at Newcastle University has found that coriander and turmeric – spices traditionally used to flavour curries – can reduce the amount of methane produced by bacteria in a sheep’s stomach by up to 40 per cent.
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