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{{Box-header colour|Selected herb or spice}} {{Transclude excerpts as random slideshow/sandbox | paragraphs=1-3 | files=1 | more= |limit=100 | Onion powder | Lemon pepper }} {{Box-footer}} ---- {{lorem ipsum}}
Selected herb or spice
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Lemon pepper (also called lemon pepper seasoning) is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats (particularly poultry) and pasta, although it was originally used primarily for seafood. It is also used in the preparation of lemon pepper wings.
Lemon pepper seasoning was commercially launched in July 1967 by William Shoffeitt, a product engineer who developed Shoffeitt's Enhance Seasoners in Healdsburg, California. The all-purpose seasoning was originally distributed along the West Coast of the United States but gained popularity through trade shows and sales at Sears and JCPenney stores.
Lemon pepper is generally commercially available in small jars, although it may also be homemade. Although the original recipe was a closely-guarded secret, along with preserved lemons it may also include smaller amounts of salt, sugar, onion, garlic, citric acid, additional lemon flavor, cayenne pepper, and other spices. (Full article...) -
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Onion powder is dehydrated, ground onion that is commonly used[United States-centric] as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.
Onion salt is a spice preparation using dried onion and salt as primary ingredients. (Full article...)
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{{Box-header colour|Selected herb or spice}} {{Transclude list item excerpts as random slideshow/sandbox | paragraphs=1-3 | files=1 | more= |limit=100 | Template:Herbs and spices }} {{Box-footer}} ---- {{lorem ipsum}}
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Borage (/ˈbʌrɪdʒ/ ⓘ or /ˈbɒrɪdʒ/; Borago officinalis), also known as starflower, is an annual herb in the flowering plant family Boraginaceae native to the Mediterranean region. Although the plant contains small amounts of pyrrolizidine alkaloids, some parts are edible and its seeds provide oil. (Full article...) -
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The jalapeño (UK: /ˌhæləˈpɛnjoʊ/ HAL-ə-PEH-nyoh, US: /ˌhɑːləˈpeɪnjoʊ/ HAHL-ə-PAY-nyoh, Spanish: [xalaˈpeɲo] ⓘ) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm (2–4 in) long and 25–38 mm (1–1+1⁄2 in) wide, and hangs down from the plant. The pungency of jalapeño peppers varies, but is usually between 4,000 and 8,500 units on the Scoville scale. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. (Full article...) -
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Grains of Selim are the seeds of a shrubby tree, Xylopia aethiopica, found in Africa. The seeds have a musky flavor and are used as a spice in a manner similar to black pepper, and as a flavouring agent that defines café Touba, the dominant style of coffee in Senegal. It is also known as Senegal pepper, Ethiopian pepper, and (historically) Moor pepper and Negro pepper. It also has many names in native languages of Africa, the most common of which is diarr in the Wolof language (this is the name used on most packages of café Touba). It is called 'Etso' in the Ewe language of Ghana and Togo. It is sometimes referred to as African pepper or Guinea pepper, but these are ambiguous terms that may refer to Ashanti pepper and grains of paradise, among others. (Full article...) -
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Harissa (Arabic: هريسة harīsa, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.
Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange, presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574. (Full article...) -
Image 5Shichi-mi tōgarashi (七味唐辛子, seven-flavor chili pepper), also known as nana-iro tōgarashi (七色唐辛子, seven-color chili pepper) or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy. (Full article...)
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Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil. (Full article...) -
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Douchi (Chinese: 豆豉; pinyin: dòuchǐ) or tochi (also known as fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ; Jyutping: haak1dau2 dau6si6), salted black beans, salty black beans, or just black beans) is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.[page needed]
Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet. The product made with white soybeans is called mianchi.
Douchi, "Chinese salted black beans", and "black soybeans" are not the same as the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean. (Full article...) -
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Cymbopogon, also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family.
Some species (particularly Cymbopogon citratus) are commonly cultivated as culinary and medicinal herbs because of their scent, resembling that of lemons (Citrus limon).
The name cymbopogon derives from the Greek words kymbe (κύμβη, 'boat') and pogon (πώγων, 'beard') "which mean [that] in most species, the hairy spikelets project from boat-shaped spathes." Lemongrass and its oil are believed to possess therapeutic properties. (Full article...) -
Image 9Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, and oregano. Lavender leaves are also sometimes included, especially in North American formulations. The herb mixture is typically used with grilled foods and stews. (Full article...)
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Thai basil (Thai: โหระพา, RTGS: horapha, ISO: hōraphā, pronounced [hǒː.rá(ʔ).pʰāː]; Khmer: ជីរនាងវង, chi neang vorng; Vietnamese: húng quế) called káu-chàn-thah (九層塔) in Taiwan, is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. (Full article...) -
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Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods.
The term "mixed spice" has been used for this blend of spices in cookbooks at least as far back as 1828 and probably much earlier.
Mixed spice is very similar to a Dutch spice mix called koekkruiden or speculaaskruiden, which are used for example to spice food associated with the Dutch Sinterklaas celebration at December 5. It is generally used for sweet pastries eaten during the cold season, such as speculaas (a kind of shortbread) and appeltaart (apple pastry). Koekkruiden can contain cardamom, in addition to cinnamon, cloves and allspice, and sometimes also nutmeg. The tradition of pastries and dishes containing mixed spices together with the frequent use of chocolate during traditional festivities has its roots in the Dutch colonial past. (Full article...) -
Image 13Montreal steak seasoning, also known as Montreal steak spice, is a spice mix used to flavour steak and grilled meats. It is based on the dry-rub mix used in preparing Montreal smoked meat, which comes from the Romanian pastramă (the ancestor of pastrami), introduced to Montreal by Romanian Jewish immigrants.
The primary constituents of Montreal steak seasoning include garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt. The spice mix recipe varies slightly among restaurants and manufacturers. (Full article...) -
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Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb, and a vegetable.
It is believed to have been originally grown in Sardinia and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages, as early as the Anglo-Saxon period.
Parsley is widely used in European, Middle Eastern, and American cuisine. Curly-leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat-leaf parsley is similar, but is often preferred by chefs because it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. (Full article...) -
Image 15Advieh (Persian: ادویه) means spice in Persian language and it is a spice mixture used in Iranian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame.
There are two basic varieties of advieh:- Advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked)
- Advieh-e khoresh - used in stews or as a rub for grilled or roasted meats
Advieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices. (Full article...) -
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Schinus molle (Peruvian pepper, also known as American pepper, Peruvian peppertree, escobilla, false pepper, rosé pepper, molle del Peru, pepper tree, peppercorn tree, California pepper tree, pirul, Peruvian mastic, Anacahuita or Aguaribay and Pepperina) is an evergreen tree that grows to 15 meters (50 feet). It is native to an area from the Peruvian Andes to southern Brazil. The bright pink fruits of Schinus molle are often sold as "pink peppercorns" although S. molle is unrelated to black pepper (Piper nigrum). The word molle in Schinus molle comes from mulli, the Quechua word for the tree. The tree is host to the pepper-tree moth, Bombycomorpha bifascia. (Full article...) -
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Berbere (Amharic: በርበሬ bärbäre, Tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere also refers to chili pepper itself.
Berbere sometimes encompasses herbs and spices that are less well known internationally. These include both cultivated plants and those that grow wild in Ethiopia, such as korarima (Aframomum corrorima). (Full article...) -
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Salvia rosmarinus (/ˈsælviə ˌrɒsməˈraɪnəs/), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. It is native to the Mediterranean region, as well as Portugal and northwestern Spain. Until 2017, it was known by the scientific name Rosmarinus officinalis (/ˌrɒsməˈraɪnəs əˌfɪsɪˈneɪlɪs/), now a synonym.
It is a member of the sage family Lamiaceae, which includes many other medicinal and culinary herbs. The name rosemary derives from Latin ros marinus (lit. 'dew of the sea'). Rosemary has a fibrous root system. (Full article...) -
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Peumus boldus, commonly known as boldo (from the Mapuche name foḻo), is a species of tree in the family Monimiaceae and the only species in the genus Peumus. It is endemic to the central region of Chile, between 33° and 40° southern latitude. Boldo has also been introduced to Europe and North Africa, though it is not often seen outside botanical gardens.
Due to its common name, it is often confused with the species Plectranthus ornatus, known as falso boldo ("fake boldo"), boldo paraguayo or boldo rastrero, which has led to confusion about the uses, properties and toxicity of both species. (Full article...) -
Image 20Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and in some central Himalayan states of India, like Uttarakhand, where it is called Jamboo or Faran. It is composed of two species of Allium, A. hypsistum and A. przewalskianum. The herb, which has a taste in between onion and chives, is most commonly used dried. In the Mustang district of Nepal and Kumaon region of Uttarakhand, it is used to flavor vegetables, pickles, and meat. In the rest of Nepal it is most commonly used to flavor urad dal or lentils. The dried leaves are fried in ghee to develop their flavor. After harvest, people store Jimbu dried for later use since it is a seasonal herb (main harvest between June and September). (Full article...)
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Persillade (French pronunciation: [pɛʁsijad]) is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.
In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French and French-influenced cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines.
A classic French and Quebec bistro dish is pommes persillade, cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with Quebec poutine to produce a hybrid dish called poutine persillade. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was fried chicken with persillade. (Full article...) -
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Lemon pepper (also called lemon pepper seasoning) is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats (particularly poultry) and pasta, although it was originally used primarily for seafood. It is also used in the preparation of lemon pepper wings.
Lemon pepper seasoning was commercially launched in July 1967 by William Shoffeitt, a product engineer who developed Shoffeitt's Enhance Seasoners in Healdsburg, California. The all-purpose seasoning was originally distributed along the West Coast of the United States but gained popularity through trade shows and sales at Sears and JCPenney stores.
Lemon pepper is generally commercially available in small jars, although it may also be homemade. Although the original recipe was a closely-guarded secret, along with preserved lemons it may also include smaller amounts of salt, sugar, onion, garlic, citric acid, additional lemon flavor, cayenne pepper, and other spices. (Full article...) -
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Cryptotaenia japonica, commonly called mitsuba, Japanese wild parsley and Japanese honewort among other names, is a herbaceous perennial plant in the celery family native to Japan, Korea and China. The plant is edible and is commonly used as a garnish and root vegetable in Japan, and other Asian countries. It is sometimes considered a subspecies of Cryptotaenia canadensis as Cryptotaenia canadensis subsp. japonica. (Full article...) -
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Mugwort is a common name for several species of aromatic flowering plants in the genus Artemisia. In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. In East Asia the species Artemisia argyi is often called "Chinese mugwort" in the context of traditional Chinese medicine, Ngai Chou in Cantonese or àicǎo (艾草) in Mandarin. Artemisia princeps is a mugwort known in Korea as ssuk (쑥) and in Japan as yomogi (ヨモギ). While other species are sometimes referred to by more specific common names, they may be called simply "mugwort" in many contexts. (Full article...) -
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Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla (V. planifolia).
Vanilla is not autogamous, so pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old slave who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer.
Three major species of vanilla currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico. They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. × tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, Central America, and South America. The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. Madagascar's and Indonesia's cultivations produce two-thirds of the world's supply of vanilla. (Full article...) -
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Mitmita (Amharic: ሚጥሚጣ, IPA: [mitʼmitʼa]) is a powdered seasoning mix used in Ethiopia. It is orange-red in color and contains ground African bird's eye chili peppers, Ethiopian cardamom (korerima), cloves, and salt. It occasionally has other spices including cinnamon, cumin, and ginger.
The mixture is used to season the raw beef dish kitfo and may also be sprinkled on ful medames (fava beans). In addition, mitmita may be presented as a condiment and sprinkled on other dishes or spooned onto a piece of injera, so that morsels may be lightly dipped into it. It is generally made from hot peppers that are stronger than those used in berbere, the other main spice in Ethiopian cuisine. (Full article...) -
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Sichuan pepper (Chinese: 花椒; pinyin: huājiāo; Nepali: टिमुर, romanized: timur) (Zanthoxylum piperitum), also known as Szechuan pepper, Szechwan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and mala pepper, is a spice commonly used in Sichuan cuisine in China, in Nepal, and in northeast India. Despite its name, Sichuan pepper is not closely related to black pepper or chili peppers. It is made from plants of the genus Zanthoxylum in the family Rutaceae, which includes citrus and rue.
When eaten, Sichuan pepper produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool. The spice has the effect of transforming other flavors tasted together or shortly after. It is used in Sichuan dishes such as mapo doufu and Chongqing hot pot, and is often added together with chili peppers to create a flavor known as málà (Chinese: 麻辣; 'numb-spiciness'). (Full article...) -
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Piper cubeba, cubeb or tailed pepper is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. The fruits are gathered before they are ripe, and carefully dried. Commercial cubeb consists of the dried berries, similar in appearance to black pepper, but with stalks attached – the "tails" in "tailed pepper". The dried pericarp is wrinkled, and its color ranges from grayish brown to black. The seed is hard, white and oily. The odor of cubeb is described as agreeable and aromatic and the taste as pungent, acrid, slightly bitter and persistent. It has been described as tasting like allspice, or like a cross between allspice and black pepper.
Cubeb came to Europe via India through the trade with the Arabs. The name cubeb comes from Arabic kabāba (كبابة) by way of Old French quibibes. Cubeb is mentioned in alchemical writings by its Arabic name. In his Theatrum Botanicum, John Parkinson tells that the king of Portugal (Possibly either Philip IV of Spain or John IV of Portugal, as that year was marked by the start of the Portuguese Restoration War) prohibited the sale of cubeb to promote black pepper (Piper nigrum) around 1640. It experienced a brief resurgence in 19th-century Europe for medicinal uses, but has practically vanished from the European market since. It continues to be used as a flavoring agent for gins and cigarettes in the West, and as a seasoning for food in Indonesia. (Full article...) -
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Perilla frutescens, also called deulkkae (Korean: 들깨) or Korean perilla, is a species of Perilla in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop.
An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, P. frutescens var. crispa known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion. (Full article...) -
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Onion powder is dehydrated, ground onion that is commonly used[United States-centric] as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.
Onion salt is a spice preparation using dried onion and salt as primary ingredients. (Full article...) -
Image 31Heracleum persicum, commonly known as Persian hogweed or by its native name Golpar (Persian: گلپر) is a species of hogweed, a perennial herbaceous plant in the carrot family Apiaceae. It grows wild in humid mountainous regions in Iran and some adjacent areas. Having been introduced in the 1830s, it has spread across Scandinavia. It is now very common in northern Norway, where one of its names is Tromsø palm.
The plant has also been spotted in Sweden. In Finland, it has been declared an invasive species.
Persian hogweed is a polycarpic perennial, that is, a mature plant flowers and bears fruit season after season. (Full article...) -
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Illicium verum (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to northeast Vietnam and South China. It is a spice that closely resembles anise in flavor and is obtained from the star-shaped pericarps of the fruit of I. verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using genetically modified E. coli, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce oseltamivir (Tamiflu) via shikimic acid. (Full article...) -
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Oregano (US: /ɔːˈrɛɡənoʊ, ə-/, UK: /ˌɒrɪˈɡɑːnoʊ/; Origanum vulgare) is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere.
Oregano is a woody perennial plant, growing 20–80 cm (8–31 in) tall, with opposite leaves 1–4 cm (1⁄2–1+1⁄2 in) long. The flowers which can be white, pink or light purple, are 3–4 mm (1⁄8–3⁄16 in) long, and produced in erect spikes in summer. It is sometimes called wild marjoram, and its close relative, O. majorana, is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Hispanic, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf colour, flower colour and habit. (Full article...) -
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Dipteryx odorata (commonly known as "cumaru", "kumaru", or "Brazilian teak") is a species of flowering tree in the pea family, Fabaceae. The tree is native to Northern South America and is semi-deciduous. Its seeds are known as tonka beans (sometimes tonkin beans or tonquin beans). They are black and wrinkled and have a smooth, brown interior. They have a strong fragrance similar to sweet woodruff due to their high content of coumarin.
The word tonka is taken from the Galibi (Carib) tongue spoken by natives of French Guiana; it also appears in Tupi, another language of the same region, as the name of the tree. The old genus name, Coumarouna, was formed from another Tupi name for the tree, kumarú.
Many anticoagulant prescription drugs, such as warfarin, are based on 4-hydroxycoumarin, a chemical derivative of coumarin initially isolated from this bean. Coumarin itself, however, does not have anticoagulant properties. (Full article...) -
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Mahleb or mahlepi is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb or St Lucie cherry). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry, and similar also to marzipan.
Mahleb is used in small quantities to sharpen sweet foods and cakes, and is used in production of tresse cheese.
It has been used for centuries in the Middle East and the surrounding areas as a flavoring for baked goods. Recipes calling for the fruit or seed of the "ḫalub" date back to ancient Sumer. In recent decades, it has been slowly entering mainstream cookbooks in English. (Full article...) -
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Kaempferia galanga, commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan, Cambodia, and India, but is also widely cultivated throughout Southeast Asia. (Full article...) -
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Turmeric (/ˈtɜːrmərɪk, ˈtjuː-/), or Curcuma longa (/ˈkɜːrkjʊmə ˈlɒŋɡə/), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.
The rhizomes are used fresh or boiled in water and dried, after which they are ground into a deep orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for the dyeing characteristics imparted by the principal turmeric constituent, curcumin.
Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. (Full article...) -
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Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently.
Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bangladeshi, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne. (Full article...) -
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Spice rub is any mixture of ground spices that is made to be rubbed on raw food before the food is cooked. The spice rub forms a coating on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food, or it can be cooked immediately after it is coated in the rub. The spice rub can be left on or partially removed before cooking.
Rubs are typically applied as a powder, aka "dry." Some "wet" rubs may have oil, water, or other liquid added to make a thick paste. (Full article...) -
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Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. (Full article...) -
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Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and Chinese onion.
A perennial plant, it is widespread in nature across much of Europe, Asia, and North America.
A. schoenoprasum is the only species of Allium native to both the New and the Old Worlds. (Full article...) -
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Gochujang (Korean: 고추장; Korean pronunciation: [kotɕʰudʑɑŋ]) or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.
The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province, South Korea. (Full article...) -
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Bahārāt (Arabic: بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment. (Full article...) -
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Rosa × damascena (Latin for damascene rose), more commonly known as the Damask rose, or sometimes as the Iranian Rose, Bulgarian rose, Taif rose, Ispahan rose and Castile rose, is a rose hybrid, derived from Rosa gallica and Rosa moschata. DNA analysis has shown that a third species, Rosa fedtschenkoana, has made some genetic contributions to the Damask rose.
The flowers are renowned for their fine fragrance, and are commercially harvested for rose oil (either "rose otto" or "rose absolute") used in perfumery and to make rose water and "rose concrete". The flower petals are also edible. They may be used to flavor food, as a garnish, as an herbal tea, and preserved in sugar as gulkand.
It is the national flower of Iran. (Full article...) -
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Tasmannia lanceolata, commonly known as pepper tree, native pepper, mountain pepper or mountain pepperbush, is a species of flowering plant in the family Winteraceae, and is endemic to south-eastern Australia. It is a dioecious bushy shrub to small tree with lance-shaped or narrowly ellipic leaves, male and female flowers on separate plants, the flowers with 3 to 9 petals, and the fruit a deep maroon to glossy black berry. (Full article...) -
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Eryngium foetidum is a tropical perennial herb in the family Apiaceae. Common names include culantro (/kuːˈlɑːntroʊ/ or /kuːˈlæntroʊ/), recao, chadon beni, Mexican coriander, bandhaniya, long coriander, Burmese coriander, sawtooth coriander, and ngò gai. It is native to Mexico, the Caribbean, and Central and South America, but is cultivated worldwide, mostly in the tropics as a perennial, but sometimes in temperate climates as an annual.
In the United States, the common name culantro sometimes causes confusion with cilantro, a common name for the leaves of Coriandrum sativum (also in Apiaceae but in a different genus), of which culantro is said to taste like a stronger version. (Full article...) -
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Backhousia citriodora (common names lemon myrtle, lemon scented myrtle, lemon scented ironwood) is a flowering plant in the family Myrtaceae, genus Backhousia. It is endemic to subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane. (Full article...) -
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Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice to flavor foods such as Belgian waffles, Snickerdoodle cookies, tortillas, coffee cake, French toast, and churros. It is also used to flavor apples, cereals, and other fruits. As McCormick describes cinnamon sugar, "it’s the comforting scent of Sunday morning cinnamon toast and mid-summer’s peach cobbler...the aroma of the holidays, with cinnamon cookies and spice cake." (Full article...) -
Image 49Tabil Ahammed (Arabic: تابل) is a Tunisian spice mixture generally consisting of ground coriander seed, caraway seed, garlic or garlic powder, and chili powder. Other ingredients may also be included, such as rose flower powder, cumin, mint, laurel, cloves or turmeric. The word tabil means "seasoning" in Tunisian Arabic, and once referred to coriander by itself.
The spice mixture is used, often in combination with harissa in a variety of dishes including meat or fish stews, and vegetable dishes. (Full article...) -
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Alpinia galanga, a plant in the ginger family, bears a rhizome used largely as an herb in Unani medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as "galangal". Its common names include greater galangal, lengkuas, and blue ginger. (Full article...)
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