Vanilla pulp used in papermaking, in which the lignin is broken down using sulfites or sulfates. However, vanillin is only one of 171 identified aromatic components of real vanilla fruits. The orchid species "Leptotes bicolor" is used as a natural vanilla replacement in Paraguay and southern Brazil. In 1996 the US Food and Drug Administration cautioned that some vanilla products sold in Mexico were made from the cheaper tonka bean which as well as vanillin also contains the toxin coumarin. They advised consumers to always check the ingredients label and avoid suspicously cheap products. In the United States, castoreum, the exudate
Armenian cuisine types of sausages, toasted pumpkin seeds, pistachios, pine nuts, "basturma", and dolma. Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish. Salads are served with a lemon-cinnamon dressing alongside as an accompaniment to meat kebabs.In a survey of Armenian-American cuisine, ginger was rated an important spice. There are many Turkish loanwords used in Armenian for various foodstuffs: "tel paynir", "su byorek", "tarkhana", "fasulya", "basturma" and "kadaif" are examples. In her 1989 book "Russian Food" Jean Redwood wrote the following about Armenian cuisine: A long unbroken religious cohesion and