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Allspice
Pimenta dioica
syn: Pimenta officinalis, Eugenia pimenta
Fam: Myrataceae
syn: Pimenta officinalis, Eugenia pimenta
Fam: Myrataceae
Allspice takes its name
From its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. In much of the world, allspice is called pimento because the Spanish mistook the fruit for black pepper, which the Spanish called pimienta. This is especially confusing since the Spanish had already called chillies pimientos. Lets also thank the Spanish for centuries of linguistic confusion created by naming all the natives they met ‘Indians’.
Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South and Central America where it grows wild. Unfortunately the wild trees were cut down to harvest the berries and few remain today. There are plantations in Mexico and parts of Central America but the finest allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries.
Allspice was used by the Mayans as an embalming agent and by other South American Indians to flavour chocolate. The name ‘Jamaica’ comes from Xamayca, meaning ‘land of wood and water’ in the language of the Arawaks. These natives used allspice to help cure and preserve meats, sometimes animals, sometimes their enemies. The allspice cured meat was known in Arawak as boucan and so later Europeans who cured meat this way came to be known as boucaniers, which ultimately became ‘buccaneers’.
The spice was imported to Europe soon after the discovery of the new world. There were several attempts made to transplant it to spice producing regions of the east, but these trees produced little fruit. Despite its rich fragrance and a strong flavour resembling other more coveted spices, allspice never had the same caché in Europe as cinnamon or pepper. The English started making regular shipments to England in 1737, but by that time the lust for spices been eclipsed by other New-World products like sugar and coffee. It was quite popular in England though, where it came to be known as ‘English Spice”.
In the Napoleonic war of 1812, Russian soldiers put allspice in their boots to keep their feet warm and the resultant improvement in odours is carried into today’s cosmetic industries, where pimento oil is usually associated with men’s toiletries (especially products with the word ‘spice’ on the label).
Spice Description
Dried allspice berries resemble large brown peppercorns. Unripe berries are harvested and sun dried until the seeds in them rattle. They vary in size between 4 to 7 mm (1/8 - 1/4 in) in diameter and are dark brown with wrinkled skins. The outer case contains two dark, hard kidney-shaped seeds. Allspice is available whole or ground. Sometimes the whole berry will be called ‘pimento’.
Bouquet: pungent and aromatic, like a combination of nutmeg, clove , ginger and cinnamon.
Flavour: warm and sweetly pungent like the combination described above with peppery overtones.
Hotness Scale: 4
Dried allspice berries resemble large brown peppercorns. Unripe berries are harvested and sun dried until the seeds in them rattle. They vary in size between 4 to 7 mm (1/8 - 1/4 in) in diameter and are dark brown with wrinkled skins. The outer case contains two dark, hard kidney-shaped seeds. Allspice is available whole or ground. Sometimes the whole berry will be called ‘pimento’.
Bouquet: pungent and aromatic, like a combination of nutmeg, clove , ginger and cinnamon.
Flavour: warm and sweetly pungent like the combination described above with peppery overtones.
Hotness Scale: 4
Preparation and Storage
Whole dried allspice will keep indefinitely when kept out of light in airtight jars. It can be ground in a spice mill or an electric coffee grinder. The ground spice loses flavour quickly.
Whole dried allspice will keep indefinitely when kept out of light in airtight jars. It can be ground in a spice mill or an electric coffee grinder. The ground spice loses flavour quickly.
Culinary Uses
Jerked meats like pork, chicken and kid reflect the Spanish/Jamaican background of Allspice. It is a particularly popular spice in European cooking, an important ingredient in many marinades, pickling and mulling spices. Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef. Traditionally, allspice has been used in cakes, fruit pies, puddings ice cream and pumpkin pie. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes. It is also used in liqueurs, notably Benedictine and Chartreuse.
Allspice can be used as a substitute, measure, for measure, for cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.
Jerked meats like pork, chicken and kid reflect the Spanish/Jamaican background of Allspice. It is a particularly popular spice in European cooking, an important ingredient in many marinades, pickling and mulling spices. Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef. Traditionally, allspice has been used in cakes, fruit pies, puddings ice cream and pumpkin pie. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes. It is also used in liqueurs, notably Benedictine and Chartreuse.
Allspice can be used as a substitute, measure, for measure, for cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.
Attributed Medicinal Properties
Because of its eugenol content, allspice has attributes similar to clove. It is a digestive and carminative. The oil is classed as rubefacient, meaning that it irritates the skin and expands the blood vessels, increasing the flow of blood to make the skin feel warmer. The tannins in allspice provide a mild anesthetic that, with its warming effect, make it a popular home remedy for arthritis and sore muscles, used either as a poultice or in hot baths.
Because of its eugenol content, allspice has attributes similar to clove. It is a digestive and carminative. The oil is classed as rubefacient, meaning that it irritates the skin and expands the blood vessels, increasing the flow of blood to make the skin feel warmer. The tannins in allspice provide a mild anesthetic that, with its warming effect, make it a popular home remedy for arthritis and sore muscles, used either as a poultice or in hot baths.
Plant Description and Cultivation
A tropical evergreen tree, growing 7 -13m (22-43 ft) in height. It has smooth grey bark, with elliptic, glossy leaves, dark green and glossy, up to 15 cm (6 in) long. It has small white flowers appearing in mid summer followed by green berries that turn purple when ripe. Trees are planted about 10m (30 ft ) apart, allowing room for a full canopy of fruit-bearing branches. Fruit starts to develop after about five years, and becomes full-bearing after twenty years.
These plantations are not called orchards, but ‘walks” and in the summer, when whole trees are blanketed in aromatic flowers, the ‘pimento walk’ was a stroll through the grounds. The botanist Patrick Browne wrote in 1755: “nothing can be more delicious than the odour of these walks, when the trees are in bloom, as well as other times; the friction of the leaves and small branches even in a gentle breeze diffusing a most exhilarating scent.
Berries are picked when they have reached full size, but before they can ripen. The height of the trees makes mechanizing the process difficult, so hand picking or pulling off branches is still common. Berries are then ‘sweat’ for a few days, then they are spread out on a concrete platform called a ‘barbeque’ where they are dried. Leaves from the male trees are also harvested for eugenol oil.
A tropical evergreen tree, growing 7 -13m (22-43 ft) in height. It has smooth grey bark, with elliptic, glossy leaves, dark green and glossy, up to 15 cm (6 in) long. It has small white flowers appearing in mid summer followed by green berries that turn purple when ripe. Trees are planted about 10m (30 ft ) apart, allowing room for a full canopy of fruit-bearing branches. Fruit starts to develop after about five years, and becomes full-bearing after twenty years.
These plantations are not called orchards, but ‘walks” and in the summer, when whole trees are blanketed in aromatic flowers, the ‘pimento walk’ was a stroll through the grounds. The botanist Patrick Browne wrote in 1755: “nothing can be more delicious than the odour of these walks, when the trees are in bloom, as well as other times; the friction of the leaves and small branches even in a gentle breeze diffusing a most exhilarating scent.
Berries are picked when they have reached full size, but before they can ripen. The height of the trees makes mechanizing the process difficult, so hand picking or pulling off branches is still common. Berries are then ‘sweat’ for a few days, then they are spread out on a concrete platform called a ‘barbeque’ where they are dried. Leaves from the male trees are also harvested for eugenol oil.
Anise Arabic: YansoonPimpinella anisum
Fam: Umbelliferae
Anise bears a strong family resemblance to the members of the carrot family, that includes dill, fennel, coriander, cumin and caraway. Many of these relatives have been described as having a licorice flavour, to some extent, but anise is the true taste of licorice— its oils are distilled into the flavouring for licorice candy (not from the herb licorice, which has a different taste). Anise is native to the eastern Mediterranean region, the Levant, and Egypt. The early Arabic name was anysum from which was derived the Greek anison and the Latin anisun. It is one of the oldest known spice plants used both for culinary and medicinal purposes since ancient times. There is evidence that anise was used in Egypt as early as 1500 B.C. To aid digestion the Romans enjoyed anise-spiced cakes after heavy meals and it was spread throughout Europe by Roman legions. In the Bible there is mention of paying tithe with anise in the book of Matthew. In 1305, anise was listed by King Edward I as a taxable drug and merchants bringing it into London paid a toll to help raise moneys to maintain and repair London bridge. Of the any of the qualities attributed to anise we like what one writer warned: “it stirreth up bodily lust”. This accredited to the same spice that could ward off the Evil Eye or keep away nightmares if placed under one’s pillow. Anise is used in the manufacture of many commercial cough syrups and sore throat medications, used to flavour other medicines and to scent soaps and perfumes. It is also claimed that anise is an effective bait for rats and mice and the distilled oil dabbed onto a fishing lure will improve a fisherman’s chances. Dogs are also attracted by anise — it is often an ingredient in dog food and the seeds may be used to lay drag hunt trails and also by anti-blood sport movements to put hounds off the scent.
Spice Description
Though the roots and leaves are also edible, it is the seeds that we will concern ourselves her. The seeds are grey-green to brownish, ribbed and ovate, measuring 2 -4 mm (.08 -.16 in) long. Some seeds retain the fine stalk that passes through the centre of the fruit.
Bouquet: sweet and fragrant
Flavour: similar to fennel with a mild licorice taste
Hotness Scale: 1
Preparation and Storage
The seeds quickly lose flavour, so buy seeds whole and grind as required, and keep out of light in an airtight container. If to be used as a breath sweetener, roast lightly before chewing the seeds.
Though the roots and leaves are also edible, it is the seeds that we will concern ourselves her. The seeds are grey-green to brownish, ribbed and ovate, measuring 2 -4 mm (.08 -.16 in) long. Some seeds retain the fine stalk that passes through the centre of the fruit.
Bouquet: sweet and fragrant
Flavour: similar to fennel with a mild licorice taste
Hotness Scale: 1
Preparation and Storage
The seeds quickly lose flavour, so buy seeds whole and grind as required, and keep out of light in an airtight container. If to be used as a breath sweetener, roast lightly before chewing the seeds.
Culinary Uses
Not to be confused with star anise, which is generally used in Chinese dishes, anise is primarily associated with cakes, biscuits and confectionery, as well as rye breads. It is used in much the same way as fennel to flavour fish, poultry, soups and root vegetable dishes. Numerous alcoholic drinks and cordials are flavoured with aniseed, particularly French pastis, Pernod and Ricard, Greek ouzo, Spanish ojen, Turkish raki, Italian anesone, Arab arrak and Egyptian kibib.
Not to be confused with star anise, which is generally used in Chinese dishes, anise is primarily associated with cakes, biscuits and confectionery, as well as rye breads. It is used in much the same way as fennel to flavour fish, poultry, soups and root vegetable dishes. Numerous alcoholic drinks and cordials are flavoured with aniseed, particularly French pastis, Pernod and Ricard, Greek ouzo, Spanish ojen, Turkish raki, Italian anesone, Arab arrak and Egyptian kibib.
Attributed Medicinal Properties
Called “Tut-te See-Hau” by American Indians, meaning “it expels the wind”, anise’s carminative properties have been known since antiquity. It helps with digestion and sweetens the breath, so it is chewed after meals in parts of Europe, the Middle East and India. It is a mild expectorant, anise often being used in cough mixtures and lozenges. It is also antiseptic, antispasmodic, soporific and a few seeds taken with water will often cure hiccups.
Called “Tut-te See-Hau” by American Indians, meaning “it expels the wind”, anise’s carminative properties have been known since antiquity. It helps with digestion and sweetens the breath, so it is chewed after meals in parts of Europe, the Middle East and India. It is a mild expectorant, anise often being used in cough mixtures and lozenges. It is also antiseptic, antispasmodic, soporific and a few seeds taken with water will often cure hiccups.
Plant Description and Cultivation
An erect, tender annual on thin roots, growing up to 60 cm (2 ft) tall. The lower leaves are broad, toothed and triangular with upper leaves that are smaller, divided and narrow. The flowers are small and whitish, numerous in open thin, compound umbrels, followed by the fruit, the anise seed. It is propagated by seed in early spring in a sunny, sheltered area in light , dry loam. It should does not like pot growing or to be transplanted. It will not produce ripe seeds in northern climates without a long, hot summer. Anise is harvested as the seeds change colour to grey-green. Flower stems are cut and hung upside down in a dry place and seeds are collected as they fall onto paper below.
Other NamesAn erect, tender annual on thin roots, growing up to 60 cm (2 ft) tall. The lower leaves are broad, toothed and triangular with upper leaves that are smaller, divided and narrow. The flowers are small and whitish, numerous in open thin, compound umbrels, followed by the fruit, the anise seed. It is propagated by seed in early spring in a sunny, sheltered area in light , dry loam. It should does not like pot growing or to be transplanted. It will not produce ripe seeds in northern climates without a long, hot summer. Anise is harvested as the seeds change colour to grey-green. Flower stems are cut and hung upside down in a dry place and seeds are collected as they fall onto paper below.
Aniseed, Sweet Cumin
French: anis
Asafoetida
(asafetida)
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Fam: Umbelliferae
Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odour. Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages. It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.
Spice Description
Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.
Bouquet: a pungent smell of rotting onions or sulfur. The smell dissipates with cooking.
Flavour: on its own, extremely unpleasant, like concentrated rotten garlic. When cooked, it adds an onion-like flavour.
Hotness Scale: 0
Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.
Bouquet: a pungent smell of rotting onions or sulfur. The smell dissipates with cooking.
Flavour: on its own, extremely unpleasant, like concentrated rotten garlic. When cooked, it adds an onion-like flavour.
Hotness Scale: 0
Where to Buy Asafoetida on the Internet
For online purchases we recommend buying through one of the reputable dealers associated with Amazon and their trusted and secure online ordering system
For online purchases we recommend buying through one of the reputable dealers associated with Amazon and their trusted and secure online ordering system
Preparation and Storage
It is vital to keep asafoetida in airtight containers as its sulfurous odour will effect other foods and spices. It is most commonly available as a powder or granules that can be added directly to the cooking pot. It is also sold in lumps that need to be crushed before using. This is a very powerful spice and even in its ground state lasts well over a year if stored properly, away from light and air.
It is vital to keep asafoetida in airtight containers as its sulfurous odour will effect other foods and spices. It is most commonly available as a powder or granules that can be added directly to the cooking pot. It is also sold in lumps that need to be crushed before using. This is a very powerful spice and even in its ground state lasts well over a year if stored properly, away from light and air.
Culinary Uses
Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it does not grow there. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.
Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it does not grow there. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.
Attributed Medicinal Properties
Asafoetida is known as an antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough. Its vile smell has led to many unusual medical claims, mostly stemming from the belief that it’s foetid odour would act as a deterrent to germs. In several European countries a small piece of the resin would be tied on a string and hung around childrens necks to protect from disease. The shock of the sulfurous smell was once thought to calm hysteria and in the days of the American Wild West it was included in a mixture with other strong spices as a cure for alcoholism.
Asafoetida is known as an antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough. Its vile smell has led to many unusual medical claims, mostly stemming from the belief that it’s foetid odour would act as a deterrent to germs. In several European countries a small piece of the resin would be tied on a string and hung around childrens necks to protect from disease. The shock of the sulfurous smell was once thought to calm hysteria and in the days of the American Wild West it was included in a mixture with other strong spices as a cure for alcoholism.
Plant Description and Cultivation
Asafoetida is grown chiefly in Iran and Afghanistan from where it is exported to the rest of the world. In India it is cultivated in Kashmir. It is a perennial fennel that grows wild to 3.6 metres (12 ft) high, in large natural forests where little else grows. It bears fine leaves and yellow flowers. The roots are thick and pulpy and also yield a similar resin to that of the stems. All parts of the plant have the distinctive fetid smell. In March and April, just before flowering, the stalks are cut close to the root. A milky liquid oozes out, which dries to form a resin. This is collected and a fresh cut is made. This procedure lasts for about three months from the first incision, by which time the plant has yielded up to two pounds of resin and the root has dried up.
Other NamesAsafoetida is grown chiefly in Iran and Afghanistan from where it is exported to the rest of the world. In India it is cultivated in Kashmir. It is a perennial fennel that grows wild to 3.6 metres (12 ft) high, in large natural forests where little else grows. It bears fine leaves and yellow flowers. The roots are thick and pulpy and also yield a similar resin to that of the stems. All parts of the plant have the distinctive fetid smell. In March and April, just before flowering, the stalks are cut close to the root. A milky liquid oozes out, which dries to form a resin. This is collected and a fresh cut is made. This procedure lasts for about three months from the first incision, by which time the plant has yielded up to two pounds of resin and the root has dried up.
Asafetida, Assafetida, Assafoetida, Devil’s Dung, Devil’s Durt, Food of the Gods (Persian), Laser (Roman), Stinking Gum.
BASIL Arabic: Rihan
Ocimum basilicum
Fam: Lamiaceae (mint family)
According to the 17th century botanist Tournefort, "A certain Gentleman of Siena was wont to take the powder of the dry herb and snuff it up his nose; but in a short time he turned mad and died; and his head being opened by surgeons, there was found a nest of scorpions in his brain" In keeping with this view of the herb, some believe its name was derived from that of the legendary basilisk, a mythical serpent who could kill with a glance or a breath.
A contrary theory is that the word Basil is derived from the Greek 'basiikon phyton' which means 'kingly herb'. It had been considered "royale" to the French. In India the people worship basil more highly than kings; it is regarded as a sacred herb dedicated to the gods Vishnu and Krishna. In India, Basil was held in such high esteem that it was used in courts to swear upon, and next to the Lotus it was considered one of the most sacred plants. This plant was used as an embalming herb in Ancient Egypt. In some parts of Mexico, Basil is carried in one's pocket to attract money and to keep a lover faithful.
For the ancient Greeks and Romans the herb was a symbol of malice and lunacy. They believed that to successfully grow basil, one had to yell and curse angrily while sowing the seeds. In French, semer le basilic, "sowing basil," means "raving".
Basil certainly seems to be a herb that no-one felt indifferently about. Pliny, the celebrated first century AD Roman scholar, considered it to be an aphrodisiac and it was given to horses during the mating season. In Italy, basil symbolized love; when a lady left a pot of it in her window it was a signal that her lover was welcome. Leave it to the Italians to intermingle food and love. In Romania, a young man was considered to be engaged if he accepted a sprig of basil from a young lady.
Basil has traditionally been given as a good-luck present to new homeowners. This is possibly why a modern custom has developed which maintains that basil will attract customers to a place of business if a sprig of the herb is placed in the cash register.
Spice Description
There are many different types of basil, however the succulent, large-leaved, sweet basil is by far the most popular variety for culinary use. Basil's refreshing, clove and anise-like aroma conjures p memories of summer, hardly surprising when one considers how this warmthloving annual thrives in the heat and expires with the first chills of winter. Sweet basil plants grow to around 20 in. (50 cm) high and even more in ideal conditions. The stems are tough, grooved and square with dark-green, oval, crinkly leaves from 1 in. (30 mm) to 4 in. (100 mm) long. The tiny, white, long-stamened flowers should be nipped off to prevent the plant from going to seed and finishing its life cycle. This will also encourage thicker foliage and hence more abundant harvests for the basil-loving cook.
The taste of sweet basil is far less pungent than the permeating, heady aroma of the freshly picked leaves would suggest, thus large quantities can be used with safety. Dried sweet basil leaves are quite different from the fresh, and although the fragrant, fresh-smelling top notes disappear upon drying, a concentration of volatile oils in the cells of the dehydrated leaves give a pungent clove and allspice bouquet. This is matched by a faint rninty, peppery flavor that is ideal for long, slow cooking.
Other varieties of basil are bush basil which has small leaves 1/3 -1/2 in. (10-15 mm) long. It grows to about 6 in. (150 mm) high and the foliage has a less pungent aroma and lower flavor-strength than sweet basil. The two types of purple basil, serrated leaved 'purple ruffle' and the smoother 'dark opal basil' mainly grown for decorative purposes, have a mild pleasing flavor and look attractive in salads and as a garnish. 'Hairy basil' or 'Thai basil' has slender oval leaves with deep serrations on the edges and a more camphorous aroma than sweet basil. Although the seeds of this variety (referred to as subja in India) have no distinct flavor, they swell and become gelatinous in water and are used in Indian and Asian sweets, drinks and as an appetite suppressant.
Holy basil or tulsi as it is called in India, has mauve-pink flowers, is perennial and is lightly lemon scented. Cinnamon basil has a distinct cinnamon aroma, with long, erect flower heads. It is also an attractive plant and its leaves complement Asian dishes. The perennial camphor basil (O. kilimanscharicum) is not used in cooking, but its distinctive camphorous aroma makes it a pleasant decorative herb to have in the garden.
Preparation and Storage
Avoid buying fresh basil that is wilted or has black marks on the leaves. Bunches of fresh basil may be frozen and stored successfully for a few weeks.The best method is to place a small bunch in a clean plastic supermarket bag, blow some air in to inflate it, and place in the freezer where it will not be squashed.You will find it quite convenient to then nip offjust a few of these frozen leaves when they are required. Another effective way to preserve basil is to pick the larger leaves, wash and dry them and then place each leaf in a wide-mouthed shallow jar, sprinkling a little salt on each leaf as you stack them up in the container. Fill the jar with olive oil so all leaves are covered, screw the lid on firmly and keep in the refrigerator. Depending upon the quality of the fresh leaves, basil stored this way should last up to three months before any blackening occurs.
Dried basil is dark green in color and is readily available from food stores, however as for all other dried herbs, only buy dried basil in good quality packaging to retain maximum flavour and store in a cool dark place.
Culinary Uses
Basil's pervading, clove-like aroma makes it such an ideal complement to tomatoes that it is often referred to as 'the tomato herb'. It is interesting to note how flavors across the herb and spice spectrum can have similar attributes, and it is often these degrees of commonality that give us an indication of the breadth of uses they can encompass. Cloves also happen to go well with tomatoes and there are many commercially made tomato sauces and canned foods such as Scandinavian herrings with tomato, that contain either cloves or the very clove-tasting spice, allspice.
Basil also complements other vegetables such as eggplant, zucchini, squash and spinach. When added within the last half an hour of cooking, basil enhances the flavor of vegetable and legume (split peas, lentil) soups. Most salads, especially those with tomato, benefit greatly from the addition of fresh basil.
Basil goes well with poultry when used in stuffing, is included in soups and stews and added to sauces and gravies. Fish brushed with olive oil, dusted with freshly ground black pepper, wrapped in foil with a few basil leaves and barbecued, is a simple and effective way to enjoy this versatile herb. Basil is used in pâtés and terrines, where its volatile notes will help counteract the richness of liver and game. A tasty vinegar to have on hand for making salad dressings is made by placing a dozen or more fresh, washed basil leaves in a bottle of white wine vinegar and leaving it for a few weeks.
There are countless species of basil - Richters' catalogue lists 37 - but the enduring winner in the kitchen is Sweet Basil (Ocimum basilicum), with its close relative Genovese Basil being preferred for pesto. Pesto, the ultimate basil experience, is made from basil, parmesan cheese, pine nuts, garlic, salt and oil and is one of the most effective ways to store and use basil. Pesto can be the basis of a quick meal when tossed through freshly cooked pasta and is an excellent spread on fresh crusty bread, topped with slices of fresh tomato and washed down with a glass of good Shiraz.
The lemon basils, with their citrus tang, are excellent for desserts, soups, tea, lemonade and for cooking with fish and chicken.
Asian cultures have their own species and uses of basil. Fancy purple or opal basil adds herbaceous character to stir-fries and stocks all over Thailand. A chiffonade of fresh leaves can perk up Asian soups, and frequently flowering buds that show particular pungency are used to impart impressively strong herbal character. With the Asian affinity for unusual textures, there is even a coconut-based drink with black basil seeds for a slight peppery kick.
Cinnamon Basil does not cook well, but contributes an interesting piquancy to stewed tomatoes. Thai basil, with its pronounced anise-licorice aroma and flavoury is excellent with green curries and stir-fry dishes.
Basil leaves are best used whole or torn; most cooks advising against cutting the leaves with a knife, as this tends to dissipate the aroma. To make dried basil taste a little closer to fresh when putting on grilled tomatoes, zucchini or eggplant, mix 1 tsp (5 mL) of basil with 1/2 tsp (2 mL) each of lemon juice, water and oil and 1/8 tsp (0.5 mL) of ground cloves. Let stand for a few minutes, then spread onto halved tomatoes or slices of eggplant before grilling.
Attributed Medicinal Properties
In the first century A.D., Roman naturalist Pliny reported that Basil relieves flatulence, which had been subsequently proven true. In the Far East, the herb had been used as a cough medicine, and in Africa, it has been used to expel worms. American colonists considered Basil the essential ingredient in a snuff used to ease headaches.
The above ground portion of this plant is used medicinally. Primary chemical constituents of Basil include essential oil (estragol, eugenol, lineol, linalol), caffeic acid, tannins, beta carotene, and vitamin C. Basil is aromatic, and carminative. It will help to expel flatulence, and ease griping pains in the abdomen. The essential oil obtained from this plant contains camphor.
Medicinally, Basil has also been used for various topical applications - as a poultice or salve for insect bites, acne and ringworm; as a gargle or mouthwash for thrush; as a bath herb for increased energy; and as an eyewash for tired eyes. The essential oil of Basil is added to massage oils for sore muscles. And the dried herb was burned as an antiseptic incense. Having a pot of Basil on the table also helps to repel flies & mosquitoes. The juice can be applied to fungal infections. Basil is antispasmodic, carminative, galactagogue, and stomachic. It had been sometimes used for whooping cough.
Plant Description and Cultivation
Some species of basil will grow as perennials in the tropics, but it is always grown as an annual in temperate zones. Very sensitive to cold, basil is best grown from seed indoors, in pots and only transplanted to the herb garden after all risk of frost is long past and the soil temperature has reached at least 50ºF.
Basil likes full sun in well-drained soil that contains well-rotted manure or good compost, but unlike other herbs it can't tolerate drought. Mulching will help maintain soil moisture, but be careful not to mulch until the soil is warm. Once flourishing, cut every stem of the herb back to the second set of leaves and don't allow it to flower. You will be rewarded with ongoing basil all summer.
Other Names
Arabic: raihanOcimum basilicum
Fam: Lamiaceae (mint family)
According to the 17th century botanist Tournefort, "A certain Gentleman of Siena was wont to take the powder of the dry herb and snuff it up his nose; but in a short time he turned mad and died; and his head being opened by surgeons, there was found a nest of scorpions in his brain" In keeping with this view of the herb, some believe its name was derived from that of the legendary basilisk, a mythical serpent who could kill with a glance or a breath.
A contrary theory is that the word Basil is derived from the Greek 'basiikon phyton' which means 'kingly herb'. It had been considered "royale" to the French. In India the people worship basil more highly than kings; it is regarded as a sacred herb dedicated to the gods Vishnu and Krishna. In India, Basil was held in such high esteem that it was used in courts to swear upon, and next to the Lotus it was considered one of the most sacred plants. This plant was used as an embalming herb in Ancient Egypt. In some parts of Mexico, Basil is carried in one's pocket to attract money and to keep a lover faithful.
For the ancient Greeks and Romans the herb was a symbol of malice and lunacy. They believed that to successfully grow basil, one had to yell and curse angrily while sowing the seeds. In French, semer le basilic, "sowing basil," means "raving".
Basil certainly seems to be a herb that no-one felt indifferently about. Pliny, the celebrated first century AD Roman scholar, considered it to be an aphrodisiac and it was given to horses during the mating season. In Italy, basil symbolized love; when a lady left a pot of it in her window it was a signal that her lover was welcome. Leave it to the Italians to intermingle food and love. In Romania, a young man was considered to be engaged if he accepted a sprig of basil from a young lady.
Basil has traditionally been given as a good-luck present to new homeowners. This is possibly why a modern custom has developed which maintains that basil will attract customers to a place of business if a sprig of the herb is placed in the cash register.
Spice Description
There are many different types of basil, however the succulent, large-leaved, sweet basil is by far the most popular variety for culinary use. Basil's refreshing, clove and anise-like aroma conjures p memories of summer, hardly surprising when one considers how this warmthloving annual thrives in the heat and expires with the first chills of winter. Sweet basil plants grow to around 20 in. (50 cm) high and even more in ideal conditions. The stems are tough, grooved and square with dark-green, oval, crinkly leaves from 1 in. (30 mm) to 4 in. (100 mm) long. The tiny, white, long-stamened flowers should be nipped off to prevent the plant from going to seed and finishing its life cycle. This will also encourage thicker foliage and hence more abundant harvests for the basil-loving cook.
The taste of sweet basil is far less pungent than the permeating, heady aroma of the freshly picked leaves would suggest, thus large quantities can be used with safety. Dried sweet basil leaves are quite different from the fresh, and although the fragrant, fresh-smelling top notes disappear upon drying, a concentration of volatile oils in the cells of the dehydrated leaves give a pungent clove and allspice bouquet. This is matched by a faint rninty, peppery flavor that is ideal for long, slow cooking.
Other varieties of basil are bush basil which has small leaves 1/3 -1/2 in. (10-15 mm) long. It grows to about 6 in. (150 mm) high and the foliage has a less pungent aroma and lower flavor-strength than sweet basil. The two types of purple basil, serrated leaved 'purple ruffle' and the smoother 'dark opal basil' mainly grown for decorative purposes, have a mild pleasing flavor and look attractive in salads and as a garnish. 'Hairy basil' or 'Thai basil' has slender oval leaves with deep serrations on the edges and a more camphorous aroma than sweet basil. Although the seeds of this variety (referred to as subja in India) have no distinct flavor, they swell and become gelatinous in water and are used in Indian and Asian sweets, drinks and as an appetite suppressant.
Holy basil or tulsi as it is called in India, has mauve-pink flowers, is perennial and is lightly lemon scented. Cinnamon basil has a distinct cinnamon aroma, with long, erect flower heads. It is also an attractive plant and its leaves complement Asian dishes. The perennial camphor basil (O. kilimanscharicum) is not used in cooking, but its distinctive camphorous aroma makes it a pleasant decorative herb to have in the garden.
Preparation and Storage
Avoid buying fresh basil that is wilted or has black marks on the leaves. Bunches of fresh basil may be frozen and stored successfully for a few weeks.The best method is to place a small bunch in a clean plastic supermarket bag, blow some air in to inflate it, and place in the freezer where it will not be squashed.You will find it quite convenient to then nip offjust a few of these frozen leaves when they are required. Another effective way to preserve basil is to pick the larger leaves, wash and dry them and then place each leaf in a wide-mouthed shallow jar, sprinkling a little salt on each leaf as you stack them up in the container. Fill the jar with olive oil so all leaves are covered, screw the lid on firmly and keep in the refrigerator. Depending upon the quality of the fresh leaves, basil stored this way should last up to three months before any blackening occurs.
Dried basil is dark green in color and is readily available from food stores, however as for all other dried herbs, only buy dried basil in good quality packaging to retain maximum flavour and store in a cool dark place.
Culinary Uses
Basil's pervading, clove-like aroma makes it such an ideal complement to tomatoes that it is often referred to as 'the tomato herb'. It is interesting to note how flavors across the herb and spice spectrum can have similar attributes, and it is often these degrees of commonality that give us an indication of the breadth of uses they can encompass. Cloves also happen to go well with tomatoes and there are many commercially made tomato sauces and canned foods such as Scandinavian herrings with tomato, that contain either cloves or the very clove-tasting spice, allspice.
Basil also complements other vegetables such as eggplant, zucchini, squash and spinach. When added within the last half an hour of cooking, basil enhances the flavor of vegetable and legume (split peas, lentil) soups. Most salads, especially those with tomato, benefit greatly from the addition of fresh basil.
Basil goes well with poultry when used in stuffing, is included in soups and stews and added to sauces and gravies. Fish brushed with olive oil, dusted with freshly ground black pepper, wrapped in foil with a few basil leaves and barbecued, is a simple and effective way to enjoy this versatile herb. Basil is used in pâtés and terrines, where its volatile notes will help counteract the richness of liver and game. A tasty vinegar to have on hand for making salad dressings is made by placing a dozen or more fresh, washed basil leaves in a bottle of white wine vinegar and leaving it for a few weeks.
There are countless species of basil - Richters' catalogue lists 37 - but the enduring winner in the kitchen is Sweet Basil (Ocimum basilicum), with its close relative Genovese Basil being preferred for pesto. Pesto, the ultimate basil experience, is made from basil, parmesan cheese, pine nuts, garlic, salt and oil and is one of the most effective ways to store and use basil. Pesto can be the basis of a quick meal when tossed through freshly cooked pasta and is an excellent spread on fresh crusty bread, topped with slices of fresh tomato and washed down with a glass of good Shiraz.
The lemon basils, with their citrus tang, are excellent for desserts, soups, tea, lemonade and for cooking with fish and chicken.
Asian cultures have their own species and uses of basil. Fancy purple or opal basil adds herbaceous character to stir-fries and stocks all over Thailand. A chiffonade of fresh leaves can perk up Asian soups, and frequently flowering buds that show particular pungency are used to impart impressively strong herbal character. With the Asian affinity for unusual textures, there is even a coconut-based drink with black basil seeds for a slight peppery kick.
Cinnamon Basil does not cook well, but contributes an interesting piquancy to stewed tomatoes. Thai basil, with its pronounced anise-licorice aroma and flavoury is excellent with green curries and stir-fry dishes.
Basil leaves are best used whole or torn; most cooks advising against cutting the leaves with a knife, as this tends to dissipate the aroma. To make dried basil taste a little closer to fresh when putting on grilled tomatoes, zucchini or eggplant, mix 1 tsp (5 mL) of basil with 1/2 tsp (2 mL) each of lemon juice, water and oil and 1/8 tsp (0.5 mL) of ground cloves. Let stand for a few minutes, then spread onto halved tomatoes or slices of eggplant before grilling.
Attributed Medicinal Properties
In the first century A.D., Roman naturalist Pliny reported that Basil relieves flatulence, which had been subsequently proven true. In the Far East, the herb had been used as a cough medicine, and in Africa, it has been used to expel worms. American colonists considered Basil the essential ingredient in a snuff used to ease headaches.
The above ground portion of this plant is used medicinally. Primary chemical constituents of Basil include essential oil (estragol, eugenol, lineol, linalol), caffeic acid, tannins, beta carotene, and vitamin C. Basil is aromatic, and carminative. It will help to expel flatulence, and ease griping pains in the abdomen. The essential oil obtained from this plant contains camphor.
Medicinally, Basil has also been used for various topical applications - as a poultice or salve for insect bites, acne and ringworm; as a gargle or mouthwash for thrush; as a bath herb for increased energy; and as an eyewash for tired eyes. The essential oil of Basil is added to massage oils for sore muscles. And the dried herb was burned as an antiseptic incense. Having a pot of Basil on the table also helps to repel flies & mosquitoes. The juice can be applied to fungal infections. Basil is antispasmodic, carminative, galactagogue, and stomachic. It had been sometimes used for whooping cough.
Plant Description and Cultivation
Some species of basil will grow as perennials in the tropics, but it is always grown as an annual in temperate zones. Very sensitive to cold, basil is best grown from seed indoors, in pots and only transplanted to the herb garden after all risk of frost is long past and the soil temperature has reached at least 50ºF.
Basil likes full sun in well-drained soil that contains well-rotted manure or good compost, but unlike other herbs it can't tolerate drought. Mulching will help maintain soil moisture, but be careful not to mulch until the soil is warm. Once flourishing, cut every stem of the herb back to the second set of leaves and don't allow it to flower. You will be rewarded with ongoing basil all summer.
Other Names
Arabic: raihan
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Laurus nobilis
Fam: Lauraceae
The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. According to legend the Delphi oracle chewed bay leaves, or sniffed the smoke of burning leaves to promote her visionary trances. Bay, or laurel, was famed in ancient Greece and Rome. Emperors, heroes and poets wore wreaths of laurel leaves. The Greek word for laurel is dhafni, named for the myth of the nymph Daphne, who was changed into a laurel tree by Gaea, who transformed her to help her escape Apollo’s attempted rape. Apollo made the tree sacred and thus it became a symbol of honour. The association with honour and glory continue today; we have poet laureates (Apollo was the God of poets), and bacca-laureate means “laurel berries” which signifies the completion of a bachelor degree. Doctors were also crowned with laurel, which was considered a cure-all. Triumphant athletes of ancient Greece were awarded laurel garlands and was given to winners at Olympic games since 776 BC Today, grand prix winners are bedecked with laurel wreaths. It was also believed that the laurel provided safety from the deities responsible for thunder and lightning. The Emperor Tiberius always wore a laurel wreath during thunderstorms.
Spice Description
The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green.
Bouquet: Warm and quite pungent when broken and the aromatic oils are released.
Flavour: Slightly bitter and strongly aromatic.
Hotness Scale: 2
Preparation and Storage
Dried leaves should be whole and olive green. Brown leaves will have lost their flavour. Whole leaves are often used in cooking and crushed or ground leaves can be used for extra strength. Kept out of light in airtight containers the whole leave will retain flavour for over two years.
Culinary Uses
Bay leaves are widely used throughout the world. It may be best known in bouquets garnis or used similarly in soups, sauces, stews, daubes and courts-bouillon’s, an appropriate seasoning for fish, meat and poultry. Bay leaf is often included as a pickling spice.
The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green.
Bouquet: Warm and quite pungent when broken and the aromatic oils are released.
Flavour: Slightly bitter and strongly aromatic.
Hotness Scale: 2
Preparation and Storage
Dried leaves should be whole and olive green. Brown leaves will have lost their flavour. Whole leaves are often used in cooking and crushed or ground leaves can be used for extra strength. Kept out of light in airtight containers the whole leave will retain flavour for over two years.
Culinary Uses
Bay leaves are widely used throughout the world. It may be best known in bouquets garnis or used similarly in soups, sauces, stews, daubes and courts-bouillon’s, an appropriate seasoning for fish, meat and poultry. Bay leaf is often included as a pickling spice.
Attributed Medicinal Properties
In the Middle Ages it was believed to induce abortions and to have many magical qualities. It was once used to keep moths away, owing to the leafs lauric acid content which gives it insecticidal properties. Bay leaf has many properties which make it useful for treating high blood sugar, migraine headaches, bacterial and fungal infections, and gastric ulcers. Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay Oil, or Oil of Bays (Oleum Lauri) is used in liniments for bruising and sprains. Bay leaf has been used as an herbal remedy for headaches. It contains compounds called parthenolides, which have proven useful in the treatment of migraines. Bay leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels.It has also been used to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties. Bay leaf is also an anti-fungal and anti-bacterial. Bay Leaf has also been used to treat rheumatism, amenorrhea, and colic.
In the Middle Ages it was believed to induce abortions and to have many magical qualities. It was once used to keep moths away, owing to the leafs lauric acid content which gives it insecticidal properties. Bay leaf has many properties which make it useful for treating high blood sugar, migraine headaches, bacterial and fungal infections, and gastric ulcers. Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay Oil, or Oil of Bays (Oleum Lauri) is used in liniments for bruising and sprains. Bay leaf has been used as an herbal remedy for headaches. It contains compounds called parthenolides, which have proven useful in the treatment of migraines. Bay leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels.It has also been used to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties. Bay leaf is also an anti-fungal and anti-bacterial. Bay Leaf has also been used to treat rheumatism, amenorrhea, and colic.
Grown successfully in Mediterranean-like climates, the Bay is a hardy evergreen shrub that grows wild or cultivated. In warm areas it can grow as high as 18 m (60 ft). Inconspicuous white flowers arrive in clusters, in May. The fruits are small, red-blue single-seeded berries that later turn black about 12 mm (1/2 in) in size. Propagation is best accomplished with the cuttings from shoots. Leaves can be harvested at any time.
Arabic:Lauri
CarawayCarum Carvi
Fam: Umbelliferae
Caraway is a native to Northern Africa, the Mediterranean and much of Europe. It falls into both categories of herb and spice, as it is the seeds that are used primarily, but if you grow it yourself , the leaves and the root are also edible. Caraway has been found in food dating back to 3000 BC making it one of the oldest cultivated spices. The Ancient Egyptians buried their dead with caraway to ward off evil spirits. It was also used as a food and a medicine in Ancient Greece and Rome. A Greek physician, Dioscorides prescribed oil of caraway to young ladies to rub into their skin and restore a healthy glow. Julius Caesar's army ate a bread made of caraway root (chara). During the middle ages the use of caraway spread up from the Arabian pensinsula and into Northern Europe. Old herbal legends describe caraway's power to keep things from getting lost or stolen. It was used in an ancient love potion, and it was also believed that if you tucked some into your possesions they would be protected from theft. As well it is known to be attractive to fowl and is used to keep chickens and pigeons from straying .
Spice Description
Caraway is a biennial that takes two years for full life cycle, after it produces seeds it dies off. It can reach a height of 30-80cm with foliage that is frilly like the foliage of carrots. It has a thick root, similar to a parsnip and hollow fluted stems. The clusters of small flowers can be white, yellow or green. It is an easily grown plant that prefers a well drained soil and a sunny spot. After it flowers, the seed produced are brownish in colour, are ribbed and slightly cresent shaped. It resembles cumin and the two are often confused in Asia. It is commercially cultivated all over Europe as well as in Turkey, India and North African. Dutch caraway is considered to be of high quality and Holland is one of the largest producers.
Caraway is a biennial that takes two years for full life cycle, after it produces seeds it dies off. It can reach a height of 30-80cm with foliage that is frilly like the foliage of carrots. It has a thick root, similar to a parsnip and hollow fluted stems. The clusters of small flowers can be white, yellow or green. It is an easily grown plant that prefers a well drained soil and a sunny spot. After it flowers, the seed produced are brownish in colour, are ribbed and slightly cresent shaped. It resembles cumin and the two are often confused in Asia. It is commercially cultivated all over Europe as well as in Turkey, India and North African. Dutch caraway is considered to be of high quality and Holland is one of the largest producers.
Culinary Uses
Caraway seeds can hold their flavour for months stored in airtight containers and kept away from light. It is suggested to add seeds after a dish is cooked, as a long simmer may turn the flavour bitter. It has a sweet warm aroma with a flavour similar to aniseed and fennel. It figures prominently in the cuisines of Germany, Austria, eastern Europe and Scandinavia. It seems to have a special affinity for apples, pork and sausages.The spice seems to counter act the fattiness of pork, duck and goose. It is an essential taste in sauerbraten, sauerkraut and rye bread. Smoked and skimmed milk cheeses from Austria, Germany, Hungary Holland and Scandinavia contain whole seed. There are medieval recipes for caraway flavoured cheese that are still in use today. (Dutch cheese). There are many liquers are flavoured with caraway (Kummel, Akuavit gins and Schnapps). It can also be used in cakes cookies, soups, omelets, rice and pasta dishes, cheese spreads and vegetable dishes. In Elizabethan times it was used to flavour bread, cakes and fruit, particularly apples. It was popular with english tea in a seedcake, similar to a pound cake served warm with butter. Caraway seeds were customarily chewed to freshen breath. The essential oil extracted from caraway is used to flavour liquers, mouthwashes, toothpastes and chewing gums. It is also an important addition to Tunisian harissa and some blends of garam masala
Caraway seeds can hold their flavour for months stored in airtight containers and kept away from light. It is suggested to add seeds after a dish is cooked, as a long simmer may turn the flavour bitter. It has a sweet warm aroma with a flavour similar to aniseed and fennel. It figures prominently in the cuisines of Germany, Austria, eastern Europe and Scandinavia. It seems to have a special affinity for apples, pork and sausages.The spice seems to counter act the fattiness of pork, duck and goose. It is an essential taste in sauerbraten, sauerkraut and rye bread. Smoked and skimmed milk cheeses from Austria, Germany, Hungary Holland and Scandinavia contain whole seed. There are medieval recipes for caraway flavoured cheese that are still in use today. (Dutch cheese). There are many liquers are flavoured with caraway (Kummel, Akuavit gins and Schnapps). It can also be used in cakes cookies, soups, omelets, rice and pasta dishes, cheese spreads and vegetable dishes. In Elizabethan times it was used to flavour bread, cakes and fruit, particularly apples. It was popular with english tea in a seedcake, similar to a pound cake served warm with butter. Caraway seeds were customarily chewed to freshen breath. The essential oil extracted from caraway is used to flavour liquers, mouthwashes, toothpastes and chewing gums. It is also an important addition to Tunisian harissa and some blends of garam masala
Attributed Medicinal Properties
The primary medical benefit of caraway is its effect on digestion. It is a carminative which means it helps with gas and digestion. It is helpful to chew caraway seeds after a heavy meal. It has been used for colic as it is a light sedative and it can be used to settle a queasy stomach (antispasmodic).
The primary medical benefit of caraway is its effect on digestion. It is a carminative which means it helps with gas and digestion. It is helpful to chew caraway seeds after a heavy meal. It has been used for colic as it is a light sedative and it can be used to settle a queasy stomach (antispasmodic).
Elettaria cardamomum
syn: Amomum cardamomum
Fam: Zingiberaceae
Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.
Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic
Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence is more aromatic
Spice Description
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger variety known as ‘black’, being brown and the smaller being green. White-bleached pods are also available. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of tough paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavour.
Bouquet: Pungent, warm and aromatic.
Flavour: Warm and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced.
Hotness Scale: 2
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger variety known as ‘black’, being brown and the smaller being green. White-bleached pods are also available. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of tough paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavour.
Bouquet: Pungent, warm and aromatic.
Flavour: Warm and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced.
Hotness Scale: 2
The pods can be used whole or split when cooked in Indian substantial meals — such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes.
Cardamom is used mainly in the Near and Far East. Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. At least partially because of its high price, it is seen as a ‘festive’ spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual.
Attributed Medicinal Properties
A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavouring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. The Arabs attributed aphrodisiac qualities to it (it features regularly in the Arabian Nights) and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times. A medicinal (perhaps aphrodisiac) cordial can be made by macerating seeds in hot water..
Plant Description and Cultivation
A perennial bush of the ginger family, with sheathed stems reaching 2-5m (6-16 feet) in height. It has a large tuberous rhizome and long, dark green leaves 30-60 cm (1-2 ft) long, 5-15 cm (2-6”) wide. It grows in the tropics, wild and in plantations. Trailing leafy stalks grow from the plant base at ground level. These bear the seed pods. The flowers are green with a white purple-veined tip.
Cardamoms are traditionally grown in partially cleared tropical rain forests, leaving some shade. Similarly, in plantation cultivation, forest undergrowth is cleared and trees thinned to give just enough shade and the rhizome or seeds planted at 3m (10 ft) intervals. The plants are gathered in October-December, before they ripen, to avoid the capsules splitting during drying. They are dried in the sun or bleached with sulphur fumes.
Cinnamomum cassia
Fam: Lauraceae
Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls.
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There are many varieties of cassia, including:
Chinese cassia (Cinnamomum cassia) or cassia, is from Burma and South China, coming in quills or rolled. This variety is also the source of cassia buds.
Indian cassia (Cinnamomum tamala) is native to India where its leaves are also used as an herb (tejpat).
Indonesian cassia (Cinnamomum burmanni) or Padang cassia has a smoother bark and double quills. This is usually the cassia that is imported to North America.
Saigon cassia (Cinnamomum loureirii) is native to Indonesia and is also grown in Japan and Korea.
Oliver’s Bark (Cinnamomum oliveri) is an Australian substitute of cassia and cinnamon.
Mossoia Bark (Cinnamomum) is an inferior substitute for cassia and cinnamon from Papua New Guinea.
Bouquet: The buds have a slight aroma. the bark is sweet-spicy like cinnamon, but more pungent.
Flavour: The bark and the buds have similar flavours: warm, sweet and pungent.
Hotness Scale: 3
Chinese cassia (Cinnamomum cassia) or cassia, is from Burma and South China, coming in quills or rolled. This variety is also the source of cassia buds.
Indian cassia (Cinnamomum tamala) is native to India where its leaves are also used as an herb (tejpat).
Indonesian cassia (Cinnamomum burmanni) or Padang cassia has a smoother bark and double quills. This is usually the cassia that is imported to North America.
Saigon cassia (Cinnamomum loureirii) is native to Indonesia and is also grown in Japan and Korea.
Oliver’s Bark (Cinnamomum oliveri) is an Australian substitute of cassia and cinnamon.
Mossoia Bark (Cinnamomum) is an inferior substitute for cassia and cinnamon from Papua New Guinea.
Bouquet: The buds have a slight aroma. the bark is sweet-spicy like cinnamon, but more pungent.
Flavour: The bark and the buds have similar flavours: warm, sweet and pungent.
Hotness Scale: 3
Preparation and Storage
The pieces are hard and tough, so they are very difficult to grind. They can be used whole in stews and casseroles. the bark will flatten during cooking. The buds are also used whole. If required in powdered form, it is best to buy it ready ground. Store in airtight containers.
Culinary Uses
Where cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.
Attributed Medicinal PropertiesWhere cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.
The properties of cassia and cassia oil are similar to those of cinnamon and comprised largely of cinnamaldehyde.. Cassia is a tonic, carminative and stimulant. It is used to treat nausea and flatulence. It is also used alone or in combination to treat diarrhea.
Plant Description and Cultivation
An evergreen tree growing to 7 m with a white aromatic bark and angular branches. The leaves are oblong-lancelate about 18 cm (7 in) long. Small yellow flowers hang from long stocks, and bloom in early summer. Cassia grows in hot, wet, tropical climates both wild and commercially. The stems are cut down when the bark is mature. The bark is removed in short lengths and dried, with some varieties rolling into quills.
An evergreen tree growing to 7 m with a white aromatic bark and angular branches. The leaves are oblong-lancelate about 18 cm (7 in) long. Small yellow flowers hang from long stocks, and bloom in early summer. Cassia grows in hot, wet, tropical climates both wild and commercially. The stems are cut down when the bark is mature. The bark is removed in short lengths and dried, with some varieties rolling into quills.
Cayenne Pepper Arabic: Filfil Ahmar
Capsicum frutescens
Fam: Solanaceae
Fam: Solanaceae
Cayenne pepper takes its name from its supposed centre of origin - the Cayenne region of French Guiana, Cayenne deriving from a Tupi Indian name. It is now grown largely in India, East Africa, Mexico and the United States, in fact most tropical and sub-tropical regions. Chiles originated in South America, where they have been under cultivation since prehistoric times. The seed's long viability facilitated the rapid spread of the plant throughout the tropics and sub-tropics by the Spanish and Portuguese, the spice becoming as popular there as vine pepper. Chiles were long known as 'Indian' pepper - meaning 'of the New World' rather than 'of India'. Despite its specific name, and the supposed use of special chiles for it, there is little to distinguish cayenne from ordinary pure chilli powder, except that commercial 'chilli powder' usually contains other spices such as garlic or cumin, and is rougher in texture.
Spice Description
Cayenne pepper is a finely ground powder prepared from the seeds and pods of various types of chilli. The cayenne variety is commonly called 'Bird Chile', and the botanical name variously given as C. minimum or C. baccatum. As most powders are blends, the names of the varieties used are not very important. The capsicums used are the small-fruited varieties: thinnish tapered seed pods up to 12cm (5in) long and 2.5cm (1") in diameter. Cayenne is made from the ripened fruit, varying from red to yellow. The powder is red or red-brown in colour. Some cayennes include the ground seeds and are hotter than those which exclude them. Cayenne pepper is well known and easily available in the West. It should not be confused with the vine peppers which yield common black pepper.
Bouquet: Dusty but slightly aromatic.
Flavour: Hot, pungent and biting, although not as powerful as the hotter chillies.
Hotness Scale: 8-9
Cayenne pepper is a finely ground powder prepared from the seeds and pods of various types of chilli. The cayenne variety is commonly called 'Bird Chile', and the botanical name variously given as C. minimum or C. baccatum. As most powders are blends, the names of the varieties used are not very important. The capsicums used are the small-fruited varieties: thinnish tapered seed pods up to 12cm (5in) long and 2.5cm (1") in diameter. Cayenne is made from the ripened fruit, varying from red to yellow. The powder is red or red-brown in colour. Some cayennes include the ground seeds and are hotter than those which exclude them. Cayenne pepper is well known and easily available in the West. It should not be confused with the vine peppers which yield common black pepper.
Bouquet: Dusty but slightly aromatic.
Flavour: Hot, pungent and biting, although not as powerful as the hotter chillies.
Hotness Scale: 8-9
Preparation and Storage
Cayenne should not be used to the same degree as paprika, which it resembles, for it is much stronger. When used as a condiment it should be sprinkled sparingly. It should be kept in a dark container as it is affected by sunlight, and bought in small quantities as it deteriorates rapidly, losing its pungency.
Cayenne should not be used to the same degree as paprika, which it resembles, for it is much stronger. When used as a condiment it should be sprinkled sparingly. It should be kept in a dark container as it is affected by sunlight, and bought in small quantities as it deteriorates rapidly, losing its pungency.
Culinary Uses
Cayenne pepper can be used as a spice in cooking; or as a condiment at table, generally with seafoods, such as oysters, sardines, smoked salmon and trout, scallops, fried mussels, crab, lobster and crayfish. It may be sprinkled over soups and hors d'oeuvres. It can be eaten with eggs cooked in any way, and egg dishes such as omelettes and souffles. It is good with roasted, grilled, fried or stewed meats. It can be sprinkled on bacon prior to frying and used in the dusting flour for fried chicken, fish and vegetables. It adds piquancy to stews, casseroles and sauces, especially cheese, barbecue and shellfish sauces. It can be used in the making of cheese straws and biscuits, marinades, pickles, ketchups, chutneys and smoked foods. It is an ingredient of Worcestershire sauce and is frequently used in curries.
Cayenne pepper can be used as a spice in cooking; or as a condiment at table, generally with seafoods, such as oysters, sardines, smoked salmon and trout, scallops, fried mussels, crab, lobster and crayfish. It may be sprinkled over soups and hors d'oeuvres. It can be eaten with eggs cooked in any way, and egg dishes such as omelettes and souffles. It is good with roasted, grilled, fried or stewed meats. It can be sprinkled on bacon prior to frying and used in the dusting flour for fried chicken, fish and vegetables. It adds piquancy to stews, casseroles and sauces, especially cheese, barbecue and shellfish sauces. It can be used in the making of cheese straws and biscuits, marinades, pickles, ketchups, chutneys and smoked foods. It is an ingredient of Worcestershire sauce and is frequently used in curries.
Cayenne pepper exerts a number of beneficial effects on the cardiovascular system. It reduces the likelihood of developing arteriosclerosis by reducing blood cholesterol and triglyceride levels. Cayenne also reduces the platelet aggregation and increases fibrinolytic activity. Cultures consuming a large amount of Cayenne pepper have a much lower rate of cardiovascular disease. Cayenne has been used as medicine for centuries. It was considered helpful for various conditions of the gastrointestinal tract, including stomachaches, cramping pains, and gas. Cayenne was frequently used to treat diseases of the circulatory system. It is still traditionally used in herbal medicine as a circulatory tonic (a substance believed to improve circulation). Rubbed onto the skin, Cayenne is a traditional, as well as modern, remedy for rheumatic pains and arthritis due to what is termed as a "counterirritant" effect. A counterirritant is something that causes irritation to a tissue to which it is applied, thus distracting from the original irritation (such as joint pain in the case of arthritis). Many people consume lots of hot peppers in tropical climates as the heat will induce perspiration, which actually helps a person to cool off. Cayenne's primary chemical constituents include capsaicin, capsanthine, beta carotene, flavonoids, and vitamin C. Cayenne causes the brain to secrete more endorphins. It is considered thermogenic, meaning it can "rev up" metabolism and aid in weight loss. Cayenne also improves circulation. Cayenne helps to relieve pain, not only due to its endorphin enhancing properties, but also when diluted and used topically it helps to block the transmission of substance P, which transports pain messages to the brain.
Plant Description and Cultivation
The capsicums are a vast collection of highly crossbred varieties of perennial and annual shrubs of the potato and tomato family. Cayenne pepper comes from the fruits of small berried species of C. frutescens, the perennial types. Characteristic features of these species are densely branching stems, sometimes purple-tinged, alternate leaves, dark green above, lighter on the underside, and white flowers borne singly, or in pairs or threes, in axils. The plant averages 60cm (2ft) in height, some African varieties being smaller. The podlike berries appear in countless different sizes, shapes and colours, but those used for cayenne are generally small, slender, and red to yellow when ripe.
The capsicums are a vast collection of highly crossbred varieties of perennial and annual shrubs of the potato and tomato family. Cayenne pepper comes from the fruits of small berried species of C. frutescens, the perennial types. Characteristic features of these species are densely branching stems, sometimes purple-tinged, alternate leaves, dark green above, lighter on the underside, and white flowers borne singly, or in pairs or threes, in axils. The plant averages 60cm (2ft) in height, some African varieties being smaller. The podlike berries appear in countless different sizes, shapes and colours, but those used for cayenne are generally small, slender, and red to yellow when ripe.
Chiles are propagated from seed in nurseries. The plants are transplanted outside some six to eight weeks later. They thrive in hot temperatures. Peppers for cayenne are allowed to ripen, green chilli being picked three months after planting, though C. frutescens can live up to three years., It is grown as an annual because its yield is poor after the first year.
Chile pepper Arabic: Harr Filfil Ahmar Capsicum annuum (common varieties such as bell peppers, paprika, jalapeños, and the chiltepin)Capsicum frutescens (includes cayenne and tabasco peppers)
Capsicum chinense (includes the hottest peppers such as habaneros and Scotch bonnets)
Capsicum pubescens (includes the South American rocoto peppers)
Capsicum baccatum (includes the South American aji peppers)
Fam: Solanaceae
Technically, chili peppers are a fruit. Once dried, they are considered a spice.
Chile pepper, chili pepper, chilli pepper - which is the correct spelling?
Each of the three spellings is recognized by different dictionaries as being correct. The Oxford English Dictionary shows "Chilli" as the primary spelling while citing both Chile and Chili as variant spellings. Websters gives equal weight to both chili and chilli but chile is not included. Chile is most frequently used by Americans though chili is also quite common, though this word also refers to the Southwestern bean dish (chili con carne, vegetarian chili). Google searches of the words combined with "pepper" shows "chilli" in the lead. Which is correct? That's up to you - just don't call them chilly.
Each of the three spellings is recognized by different dictionaries as being correct. The Oxford English Dictionary shows "Chilli" as the primary spelling while citing both Chile and Chili as variant spellings. Websters gives equal weight to both chili and chilli but chile is not included. Chile is most frequently used by Americans though chili is also quite common, though this word also refers to the Southwestern bean dish (chili con carne, vegetarian chili). Google searches of the words combined with "pepper" shows "chilli" in the lead. Which is correct? That's up to you - just don't call them chilly.
More Confusion - Why pepper?
Columbus was looking for a more direct route to Asian countries that produced valuable spices like black pepper, but he bumped into the Americas along the way. When Columbus and crew landed in the New World, they stuck an erroneous and confusing moniker on the native chiles. He named them "peppers" because they spiced up food just the way black pepper did. We credit Columbus for being politically astute choosing "pepper" as a name considering his Spanish sponsors were looking for a spice route. It took about two centuries for botanists to figure out that chile peppers belong to the genus Capsicum, a totally different botanical family than black peppers.
Columbus was looking for a more direct route to Asian countries that produced valuable spices like black pepper, but he bumped into the Americas along the way. When Columbus and crew landed in the New World, they stuck an erroneous and confusing moniker on the native chiles. He named them "peppers" because they spiced up food just the way black pepper did. We credit Columbus for being politically astute choosing "pepper" as a name considering his Spanish sponsors were looking for a spice route. It took about two centuries for botanists to figure out that chile peppers belong to the genus Capsicum, a totally different botanical family than black peppers.
Fresh vs. dried chiles
Although the preoccupation with the heat in chiles is ubiquitous, their flavour contributions shouldn't be overlooked. The flavour of a fresh chile is quite different to dried, similar to the taste difference between a fresh tomato and a sun-dried one. Upon drying, usually in the sun, caramelization of sugars and other chemical changes create more complex flavours. While fresh chiles have a distinct heat and sweetness, dried chiles carry a full-bodied, fruity, raisin sweetness with varying degrees of tobacco and smokiness.
Although the preoccupation with the heat in chiles is ubiquitous, their flavour contributions shouldn't be overlooked. The flavour of a fresh chile is quite different to dried, similar to the taste difference between a fresh tomato and a sun-dried one. Upon drying, usually in the sun, caramelization of sugars and other chemical changes create more complex flavours. While fresh chiles have a distinct heat and sweetness, dried chiles carry a full-bodied, fruity, raisin sweetness with varying degrees of tobacco and smokiness.
Preparation tips for fresh chiles
Fresh chile peppers should have smooth, firm, glossy skin with no soft spots or shriveling. Cut away and discard the stalk end. Holding the chile under cold running water to prevent the oils from affecting your eyes and throat, slit it from the stalk end to the tip. Scrape out the placenta (membrane) and seeds. Afterwards, wash your hands, knife and chopping board thoroughly to clean off the oils. Do not touch your eyes, lips or other sensitive body parts even after washing your hands. chiles can literally burn. You should consider wearing gloves when you prepare hot peppers (we suggest physicians gloves available at drug stores).
Fresh chile peppers should have smooth, firm, glossy skin with no soft spots or shriveling. Cut away and discard the stalk end. Holding the chile under cold running water to prevent the oils from affecting your eyes and throat, slit it from the stalk end to the tip. Scrape out the placenta (membrane) and seeds. Afterwards, wash your hands, knife and chopping board thoroughly to clean off the oils. Do not touch your eyes, lips or other sensitive body parts even after washing your hands. chiles can literally burn. You should consider wearing gloves when you prepare hot peppers (we suggest physicians gloves available at drug stores).
Fresh chile peppers take on a wonderful smoky flavour when roasted or charred over a flame. To roast chiles put the peppers on a baking sheet lined with foil, and roast in a hot (500°F) oven, under the broiler, or on the grate of a barbecue grill. The more intense the heat, the more often you need to turn the peppers. They should be blackened and blistered rather evenly when done. This can take anywhere from 15 to 30 minutes depending on which method you use. Let them cool in a paper bag (optional) then remove the skins and seeds.
Preparation tips for dried chiles
Fresh chile peppers should have smooth, firm, glossy skin with no soft spots or shriveling. Cut away and discard the stalk end. Holding the chile under cold running water to prevent the oils from affecting your eyes and throat, slit it from the stalk end to the tip. Scrape out the placenta (membrane) and seeds. Afterwards, wash your hands, knife and chopping board thoroughly to clean off the oils. Do not touch your eyes, lips or other sensitive body parts even after washing your hands. chiles can literally burn. You should consider wearing gloves when you prepare hot peppers (we suggest physicians gloves available at drug stores).
Fresh chile peppers should have smooth, firm, glossy skin with no soft spots or shriveling. Cut away and discard the stalk end. Holding the chile under cold running water to prevent the oils from affecting your eyes and throat, slit it from the stalk end to the tip. Scrape out the placenta (membrane) and seeds. Afterwards, wash your hands, knife and chopping board thoroughly to clean off the oils. Do not touch your eyes, lips or other sensitive body parts even after washing your hands. chiles can literally burn. You should consider wearing gloves when you prepare hot peppers (we suggest physicians gloves available at drug stores).
Cooking with chiles
Dried chilies can be used whole in curries and almost any other kind of slow-cooked liquid, as the flavour seeps out and flavours the food. A variety of ground chiles are available to be used in a wide range of curries, sauces, pickles, chutneys and pastes
Dried chilies can be used whole in curries and almost any other kind of slow-cooked liquid, as the flavour seeps out and flavours the food. A variety of ground chiles are available to be used in a wide range of curries, sauces, pickles, chutneys and pastes
Its good to keep in mind that the intensity of the heat and the timing of when it hits you is often affected by the amount of fat or oil in the dish. Oils and fats coat the capsaicin molecules, either reducing them or delaying their bite. A stir-fry with chiles and thai spices will be fairly sharp and hot, but add high-fat coconut milk and the heat will be tamed and will hit your palate a little later. Sweetness will also tone down the heat. It's always best to start with a light hand and add a little at a time to get your flavours right. Once too much has been added there is little that can be done, though you can try adding sugar, cream or coconut milk. The starchiness of chopped potato can sometimes help (remove after about 30 minutes). Leaving the dish in the fridge overnight can help too, allowing the flavours to mature and round out over time.
How hot is hot?
The heat in all chiles, whether hot or mild, is due to the flavourless, odourless, colourless chemical known as capsaicin. In 1912, William Scoville, a Detroit pharmacologist, measured capsaicin by having a panel of hardy souls sip a sweetened solution of dried chile peppers dissolved in alcohol. The concoction had decreasing amounts of capsaicin until it no longer burned. The results were converted into Scoville units -- with no mention made as to what happened to all those tasters.
The heat in all chiles, whether hot or mild, is due to the flavourless, odourless, colourless chemical known as capsaicin. In 1912, William Scoville, a Detroit pharmacologist, measured capsaicin by having a panel of hardy souls sip a sweetened solution of dried chile peppers dissolved in alcohol. The concoction had decreasing amounts of capsaicin until it no longer burned. The results were converted into Scoville units -- with no mention made as to what happened to all those tasters.
In recent years, this subjective test was converted to a chemical process, but with results still expressed as Scoville units. Scoville units can range from zero (the good old bell pepper) to more than half a million (the Red Savina habanero chile).
Disagreement is common, and the heat of chiles can even vary on the same plant, but the ratings give a good idea of relative chile heat.
Cooling Off
When your food bites back, don't guzzle water, beer or wine. Instead, try quenching the flames by eating rice, bread or a tortilla. These soft, starchy foods help mop up the spicy oils. A spoonful of sugar gives the most immediate relief. Milk – which contains casein, a protein that literally grabs capsaicin -- will also help douse the fire. Raita, the yogurt/cucumber dish in Indian cuisines, serves the same function.
When your food bites back, don't guzzle water, beer or wine. Instead, try quenching the flames by eating rice, bread or a tortilla. These soft, starchy foods help mop up the spicy oils. A spoonful of sugar gives the most immediate relief. Milk – which contains casein, a protein that literally grabs capsaicin -- will also help douse the fire. Raita, the yogurt/cucumber dish in Indian cuisines, serves the same function.
Some chile eaters find piping hot liquids such as tea soothing. Others find sucking on an orange or lemon helpful.
If you get the oil on your skin you may want to rub it with rubbing alcohol first then soak it in milk, this seems to alleviate the burning. If you get it in your eyes the only thing you can do is repeatedly rinse with water or saline.
Attributed Medicinal Properties
Aside from their eye-opening flavour, perhaps the most surprising feature of chile peppers is their vitamin C content: 91 milligrams in 1/4 cup of fresh chilies. Though we don't eat chili peppers in large quantities, the amount of vitamin C is still significant. Red chiles are full of beta-carotene. The nutritional aspect of hot peppers most interesting to researchers today, however, is capsaicin, the compound that gives chiles their "burn." Capsaicin seems to have a positive effect on blood cholesterol, and also works as an anticoagulant. And the "high" that some people experience when eating fiery chile-spiked foods is a perfectly safe one: Some scientists theorize that in response to the discomfort produced by the chiles' "burn," the brain releases endorphins, substances that, at high levels, can create a sensation of pleasure.
Aside from their eye-opening flavour, perhaps the most surprising feature of chile peppers is their vitamin C content: 91 milligrams in 1/4 cup of fresh chilies. Though we don't eat chili peppers in large quantities, the amount of vitamin C is still significant. Red chiles are full of beta-carotene. The nutritional aspect of hot peppers most interesting to researchers today, however, is capsaicin, the compound that gives chiles their "burn." Capsaicin seems to have a positive effect on blood cholesterol, and also works as an anticoagulant. And the "high" that some people experience when eating fiery chile-spiked foods is a perfectly safe one: Some scientists theorize that in response to the discomfort produced by the chiles' "burn," the brain releases endorphins, substances that, at high levels, can create a sensation of pleasure.
Chile Pepper Varieties The most common species of chile peppers are:Capsicum annuum (common varieties such as bell peppers, paprika, jalapeños, and the chiltepin)
Capsicum frutescens (includes cayenne and tabasco peppers)
Capsicum chinense (includes the hottest peppers such as habaneros and Scotch bonnets)
Capsicum pubescens (includes the South American rocoto peppers)
Capsicum baccatum (includes the South American aji peppers)
Many of the Mexican chiles have different names for the fresh and dried varieties. A 'poblano' is called 'ancho' when dried and the 'jalapeno' becomes 'chipotle' when dried and smoked. While the following list is by no means exhaustive, some of the more common varieties are briefly described and heat levels on a scale of 1 to 10 are provided.
Aji: [Ahee] (Capsicum baccatum) A fiery hot, fruity, yellow orange chile from Peru. It's full bodied flavour enhances potatoes, chicken, stews and is excellent raw in salsas or salads. Sometimes called Aji Amarillo. 30,000-50,000 SHU. Hotness Scale: 7
Aji Cereza: (Capsicum annuum) Cereza is Spanish for "cherry" and this chile is so named because it resembles a cherry. The extremely hot pods are found in all regions of the Peruvian jungle. There are no commercial growers so the chile is rare outside of Peru. Rich flavour and searing heat. Hotness Scale: 8
Aji Cereza: (Capsicum annuum) Cereza is Spanish for "cherry" and this chile is so named because it resembles a cherry. The extremely hot pods are found in all regions of the Peruvian jungle. There are no commercial growers so the chile is rare outside of Peru. Rich flavour and searing heat. Hotness Scale: 8
Aji Limo: (Capsicum chinense) An extremely hot South American chile that is related to the habanero. A beautiful lantern shaped pod with a deep red colour. Hotness Scale: 9
Aji Mirasol: (Capsicum baccatum) A deep yellowish red chile, 3 - 5 inches long with a distinctive berry like flavour. Used to make stews, escabeche, salsas, yellow mole and other sauces. Can be used as a condiment. Hotness Scale: 7
Aji Mirasol: (Capsicum baccatum) A deep yellowish red chile, 3 - 5 inches long with a distinctive berry like flavour. Used to make stews, escabeche, salsas, yellow mole and other sauces. Can be used as a condiment. Hotness Scale: 7
Aji Panca: (Capsicum chinense) Grown on small farms in Peru, this chile is known for it's distinctive berry flavour. In the Andes, this is the most popular choice for making sauces, stews, escabeche and especially fish. Medium fleshed, 3 to 5 inches long. Hotness Scale: 3
Aji Pinguita: (Capsicum annuum) The unique name of the Aji Pinguita de Mono translates loosely to "little monkey dick," so called because of the pod's size, shape, and color, The pods are small, elongated, and pointed and the chile is among the hottest in Peru. Rarely found outside of Peru, used in almost any dish to add heat. Hotness Scale: 9
Anaheim: [AN-uh-hime](Capsicum annuum) Also known as California Chile and Chile Verde. it was developed from Pasillas to be the ideal size for canning (15 cm long by 4 cm wide) by a factory in Anaheim, California around 1900. It may be used green or red; hotter when red. Red chiles are left on the bush until turning leathery, then dried in the sun to later be ground into powder and sold as chile Colorado. Scoville units: 1,000-10,000. Hotness Scale: 3
Ancho: [AHN-choh] (Capsicum annuum) Ancho means 'wide', its flat heart shape creating one of the largest chiles, a dried Poblano. It is sweet, with hints of raisin and plum. The Ancho is one of the most commonly used chiles in Mexico and is a basic ingredient for making many Mexican style sauces. The ancho, along with the mulato and pasilla form the "holy trinity" of chiles used to make traditional Mexican mole sauces. The Mulato (light brown) and Negro (black) chile are varieties of the Ancho. Scoville units: 1,000-1,500. Hotness Scale: 4
Arbols: (Capsicum frutescens) are also known as a type of cayenne and in some places, Thai or Bird chiles. They are hot, slender, tubular peppers, about 2 to 3 inches long, and bright green when immature, turning a bright red at maturity. They are most commonly found dried.(15,000 to 30,000) Hotness Scale: 7-8
Cascabel: [KAS-kuh-behl] (Capsicum annuum) A dried, plum-shaped, dark blood-red colored chile that ranges in size from about 1 to 11/2 inches in diameter. Cascabel means "little round bell" or "rattle" in Spanish, a name alluding to the rattling sound this chile makes when shaken. This chile, with its rich nutty flavor and medium heat, is excellent in sauces, soups and other cooked dishes. The cascabel chile is also known as chile bola. Scoville units: 3,000. Hotness Scale: 4
Cayenne: [KI-yehn] (Capsicum frutescens) Among the hottest chiles, cayenne peppers are long, thin, sharply pointed red pods that are either straight or curled at the tip; they grow to a length of 6" to 10". (The chile de arbol is closely related and similar in shape, but grows only 2" to 3" in length and usually does not have a curled tip; it is also slightly less pungent.) Ground, dried cayenne is a popular spice. The cayenne may go under several other names such as Thai, Arbol, or Bird. Scoville units: 30,000-50,000. Hotness Scale: 8-9
Charleston Hot: (Capsicum annuum) It is straight to slightly curved because it is a Cayenne, (but much hotter) and 4 to 5 inches long and 3/4 inch across. It matures from green to yellow to orange. It is reported to contain 100,000 Scoville heat units, which is more than twice the heat of a typical Cayenne and about 1/3rd of the heat of a Habanero. Hotness Scale: 9.5
Cherry: (Capsicum annuum) So named for their resemblance to the familiar fruit, cherry peppers are round and red. They range in pungency from mild to moderately hot. Cherry peppers are sold fresh, and also are commonly pickled and sold in jars. Scoville units: 0-3,500. Hotness Scale: 1-5
Chiltepin: see Tepin
Chipotle: [chih-POHT-lay] It has a wrinkled, dark brown skin and a smoky, sweet, almost chocolaty flavor. It can also be found packed in canned adobo sauce. Scoville units: 10,000. Hotness Scale: 5-7
de Arbol: (Capsicum annuum) Meaning a 'tree like' plant with thick woody stems. Peppers are a delicate, slender, cayenne dark-red variety growing up to 3 inches long but thin. Bright brick red colour. From the Oaxaca, Jalisco and Nayarit regions of Mexico. Also known as Cola de rata, Rat's Tail or Cow Horn. Known in Mexico as the Birds Beak chile. 15,000-30,000 SHU. Hotness Scale: 5-8
Dundicut (Dandicut): (Capsicum annuum) Developed and grown in the Tharparkar region of Sindh, Pakistan. Pods range from spherical to teardrop shaped and average 1 inch in diameter. Strong fruity aroma, ripening to a deep ruby red colour. This pepper is commercially cultivated in Pakistan and is considered indispensable for many dishes. Hotness Scale: 5-9
Fresno: [FREHS-noh] (Capsicum annuum) Fresnos are tapered like yellow chiles, and usually harvested when they are immature and a pale green color. They are a bright, red color when mature. (heat varies)
Guajillo: [gwah-HEE-yoh] (Capsicum annuum) Meaning 'little gourd'. The Guajillo, Cascabel (Rattle) or Catarina (Ladybug) chiles all belong to the group known as the Mirasol chiles. The Guajillo from Mexico is a beautiful russet red, translucent, thin-walled dried chile, measuring between 10-15 cm in length and between 2.5-3.25 cm in width. Most chiles grow hanging downwards (pendant). Guajillos grow upright, earning themselves an alternative name Mirasol (i.e. looking at the sun). Its delicate flavour makes it a favourite, especially for colouring, in all forms of New World cooking. Scoville units: 3,000. Hotness Scale: 2-4
Habanero: [ah-bah-NEH-roh] (Capsicum chinense) This chile belongs to the Capsicum Chinense family of peppers, of South American origin. In Mexico it is planted exclusively in the Yucatan Peninsula, where it was probably introduced from Cuba, which might explain its popular name "Habanero". The Habanero is one of the world's hottest chiles. For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering. Underneath the heat is a delicate plum-tomato apple-like flavour. The riper red ones have a sweetness that gives them a mouthwatering appeal. It is available in green, yellow, scarlet and deep red. It has a number of close relatives such as Scotch Bonnet and Rocoto. It is used mainly raw because it loses subtlety, but not heat, when cooked. Habaneros hold the distinction of being the most fiery of all domesticated peppers; however, their heat can sneak up on you, so beware of taking a second bite if you think the first one wasn't hot (which is unlikely). Furthermore, rather than dissipating quickly, the heat of habaneros persists. They are also called Scotch bonnets. Scoville units: 200,000-300,000. Hotness Scale:10.
Hungarian wax: (Capsicum annuum) These are the hot version of sweet banana peppers. They are never green: the peppers start out yellow and ripen to orange or red and are mostly sold when yellow. Hotness Scale: 4
Jalapeño: [hah-lah-PEH-nyoh] (Capsicum annuum) Probably the most widely used hot pepper, jalapeños are tapered, about 2" in length, and have slight cracks at their stem ends. The name Jalapeno comes from its ancient production center, Jalapa in the state of Veracruz even though it is no longer planted there They vary in degree of heat, sometimes tasting much like a green bell pepper and other times being very hot, with a bite that you notice immediately. Most often, these peppers are consumed at the mature green stage, but sometimes you will find fully ripe red jalapenos on the market. In addition, they are sold canned, sliced, and pickled, and are used in a wide array of products including sausage, cheese, and jelly. Canned types may be milder than fresh because they are usually peeled, seeded, and packed in liquid, but they will still pack a punch. Pickled jalapenos are always hot. A dried and smoked jalapeño is called a chipotle. Scoville units: 2,500-7,000. Hotness Scale: 3-6
Korean Hot: (Capsicum annuum) Related to Thai chile. Bright green, slightly curving with a taper to a point. Grows to 4 inches long. From Korea, Japan and California.
Macho: (Capsicum annuum) Related to the Pequin. Light green and growing to less than a 1/4 inch. Fiery hot with sharp intense flavour. Matures to red. From Oaxaca and Yucatan regions of Mexico. Hotness Scale: 9-10
Mirasol: (Capsicum annuum) Mirasole translates to "looking at the sun" This chile plant has 3 inch elongated pointed pods that grow in erect, upright clusters at the tops of 2 foot tall sturdy plants. Mature pods are a lovely bright red. From Mexico. Mirasol has a distinctive flavour, combining a hint of strawberry in its medium hot pungency. Also called chile Trompa (Elephant's trunk). 80 days. Hotness Scale: 7
Mulato: [moo-LAH-toh] (Capsicum annuum) When dry the pepper is very dark brown, almost black, in colour (due to the chlorophyll remaining in the ripe fruit). It is an important chile in Mexican cooking, along with the Ancho and Pasilla chiles. The Mulato is 10-15 cm long and 5-7.5 cm wide. It is the smoky, licorice, aromatic flavour, as well as its chocolate-black colour which gives it its appeal. Hotness Scale: 2-4.
Paprika: [papp-RE-KAR] (Capsicum annuum) Paprika is the Hungarian word for pepper, but today it has come to mean a particular flavourful spice . The actual chile is a fleshy pod, cultivated in Hungary over the centuries to give maximum flavour, a deep red colouring and variable heat levels. Hotness Scale: 0-2
Pasilla: [pah-SEE-yah] (Capsicum annuum) This dried chile is one of Mexico's most highly regarded chiles, along with the Ancho and Mulato chiles. The Pasilla is also called Chile Negro (black chile). In its fresh form it is known as the Chilaca. It turns from dark green to purpled dark brown as it ripens. . They are used in tamales and quesadillas, and can be interchanged with the poblano in many instances.In Spanish, pasilla means little raisin, and this pepper is so named because of its deep black color and raisinlike aroma. It is mild with a smoky flavor. Scoville units: 1,000 -2,000. Hotness Scale: 3 -5
Pequin: [PEE-KIN] (Capsicum annuum) It's name means small, and refers to the tiniest chiles - which are usually among the hottest. There are many varieties, some round and some conical. Others are called Bravo, Mosquito, Pequeno, Turkey Pepper, Grove Pepper, and Pring-kee-new, Birds Eye, Chilpequin and Chiltipiquin. Related to the wild form called Tepin/Chiltepin. 50,000 SHU. Hotness Scale: 8-9
Peter Pepper: (Capsicum annuum) Also called the Penis Pepper, this is an ornamental chile, bred for fun and for its phallic appearance. Red or green with a length between 7.5-10 cm. It ends in a rounded dome, which is inset inside the main sheath of the chile. Extremely rare variety. From Louisiana and Texas. Hotness Scale: 7-8.
Pimento: (Capsicum annuum) panish paprika is different from the Hungarian variety. It is more heart-shaped, smaller (maximum size is 10 cm long by 6.5 cm wide), and has a little less savory flavor than the Hungarian version. When ground it is called 'Pimiento pare pimenton' in Spanish. Heat level: 0
Pepperoncini: [pep-per-awn-CHEE-nee] (Capsicum annuum) Also known as Tuscan Peppers, this pepper is found in Italy and Greece. Dried, it is wrinkly, curved and russet red, 5-10 cm long and 1.25 cm wide. Hotness Scale: 1-3
Poblano: {poh-BLAH-noh ] (Capsicum annuum) These are ancho peppers in the green state; they look like small, dark green (sometimes almost black) bell peppers at the stem end, tapering to a thin point at the blossom end. The darkest poblanos have the richest flavor. Ranging from fairly mild to hot, poblanos are usually roasted and peeled before using in casseroles, soups, and sauces, or stuffed with meat or cheese for chiles rellenos. Probably Mexico's most popular variety of chile. It has a big interior which is perfect for stuffing. Scoville units: 1,000-2,500. Hotness Scale: 2-3
Red Savina Habanero: (Capsicum chinense) A mutated version of the Habanero, it was recently accepted into the Guinness Book of Records as the hottest chile known. The wrinkled, Chinese-lantern shaped fruits are even hotter than orange Habaneros, tipping the Scoville heat scale at 350,000 to 500,000 units! Red Savinas create an excitingly intense burn in the back of the mouth that tingles and tantalises with the essence of heat. Hotness Scale:10
Rocoto: (Capsicum pubescens) A chile much prized in its native Mexico City for use in salsas. Its size and shape are like a hen's egg and it has a marvellous apple-like flavour. Its seeds are black, which makes it most attractive in salsas. The seeds are brown to black and very large, which easily distinguishes it from other varieties. Cherry-like very meaty fruits. Turns to orange-red when ripe. Hotness Scale: 8
Scotch Bonnet (Capsicum chinense) A native to the Caribbean, the scotch bonnet is possibly the cultivar of chile that Columbus sampled. Very closely related to the Habanero chile, the Scotch Bonnet (or Bahamian, Bahama Mama, Jamaican Hot or Martinique Pepper) is just about as hot. It has a similar apple-cherry tomato flavour. Like the Habanero, it is spherical, although rather more squashed in shape and it is smaller, 3.25-4 cm in diameter. Native to the Caribbean, It is great for salsas and sauces.). 300,000 SHU. Heat level is 9-10
Serrano: [seh-RRAH-noh] (Capsicum annuum) The Serrano, meaning 'from the mountains', is native to Mexico and south-west America. These small (1" to 4" long) torpedo-shaped peppers are primarily consumed fresh, usually in salsas but also for flavoring stews, casseroles and egg dishes.. Serranos are very hot and are typically sold in their mature green state, although they are also sometimes available when red. Scoville units: 10,000-23,000. Hotness Scale: 6-7
Tabasco: (Capsicum frutescens) Yes, this is the chile they use to make Tabasco sauce. The Tabasco grows pointing upwards, is bright red when picked, 4 cm long by 1 cm wide. 30,000 to 50,000 Scoville units. Hotness Scale: 9
Tepin: (Capsicum annuum) It is believed the Tepin, also called Chiltepin, is the original wild chile: the plant from which all others have evolved. It is a tiny round berry slightly larger than a peppercorn. It is very decorative and bright scarlet in colour and, despite its high heat level, it is attractive to wild birds, who helped to distribute it across the prehistoric Americas. Other names include Chile Mosquito, Chile de Pajaro, Chile Silvestre or Tecpintle. Hotness Scale: 8.
Thai: (Capsicum frutescens) These chiles are small, seldom growing larger than 1 to 3 inches long. They are usually less than 1/2 inch wide, but provide plenty of heat. These slightly curvy, potent peppers are typically bright red or deep green, and end in a sharp point. Finely sliced Thai peppers can be mixed with the hot oil in a stir-fry or used to heat up coconut soups and noodle dishes. 50,000 - 100,000 SHU. Hotness Scale: 9
Tien Tsin: (Capsicum annuum) Traditional for Asian cooking. Tien Tsin chile peppers are named after the province of China in which they are harvested. Very hot, bright red, 1-2" Chinese pods. It is often added whole or as oil to Asian soups, stews, sauces and stir-fried dishes as a flavouring. These are the peppers found in your Kung Pao chicken. Hotness Scale: 8-9
Tōgarashi: [toh-gah-RAH-shee] (Capsicum annuum) Small, hot, red Japanese chile available fresh and in various dried forms; rounds, flakes and powder. In Japanese, Tōgarashi means "Chinese mustard" Tōgarashi is also called as Ichimi. Hotness Scale: 8-9
Wax: (Capsicum annuum) Very shiny chiles are often grouped together under the name Wax. Some examples include Hungarian Wax, Caloro, Torrido, Santa Fe Grande and Gold Spike. Sizes vary, as do heat levels and colours.
Chives Arabic: Basal Akhdarregular chives: Allium (A) schoenoprasum
garlic chives or Chinese chives: A. tuberosum:
Nepalese chive or Himalaya onion: A. walchii.
Family: Alliaceae (onion family).
garlic chives or Chinese chives: A. tuberosum:
Nepalese chive or Himalaya onion: A. walchii.
Family: Alliaceae (onion family).
Chives are a very popular garnishing spice in French and Chinese cooking. The name “chives” is derived from the Latin word cepa, meaning onion, which later became cive in French. Called little onion in European languages, chives are related to onion, leek, and garlic and used as spice or vegetable, depending on the region.
Origin and Varieties
Chives are native to Central Asia and now cultivated in Scandinavia, Germany, Britain, China, and Southeast Asia. There are many varieties from the West and the East.
Chives are native to Central Asia and now cultivated in Scandinavia, Germany, Britain, China, and Southeast Asia. There are many varieties from the West and the East.
Description
Chives are hollow, long, narrow stems attached to a bulb on one end and tube-shaped green leaves at the other. Chives are used fresh or dried. The light purplish flowers of chives have a light, delicate chivelike flavor. The entire length of the tubular leaf is used in foods. Chinese chives have flat and wider stems than regular chives.
Chives are hollow, long, narrow stems attached to a bulb on one end and tube-shaped green leaves at the other. Chives are used fresh or dried. The light purplish flowers of chives have a light, delicate chivelike flavor. The entire length of the tubular leaf is used in foods. Chinese chives have flat and wider stems than regular chives.
The stems of chives are bright green. Regular or onion chives have a mild, oniony flavor because of their sulfur content. They have a more delicate flavor than scallions. Chinese chives or garlic chives are slightly garlicky and stronger in flavor than onion chives. The bulbs of chives have a delicate onionlike flavor. They tend to lose most of their flavor through drying and when exposed to heat.
Chemical Components
The essential oil of chives consists mainly of dipropyl disulfide, methyl pentyl disulfide, and penthanethiol. Chives contain vitamin A, vitamin C, potassium, and folic acid.
The essential oil of chives consists mainly of dipropyl disulfide, methyl pentyl disulfide, and penthanethiol. Chives contain vitamin A, vitamin C, potassium, and folic acid.
Culinary Uses
Chives are a popular ingredient in European cooking because of their delicate flavor. They are an essential flavoring of the spice blend, fines herbs, that is commonly used in French cooking. The bright green leaves of chives are good as a garnish in cold salads, stews, and soups or when sprinkled over cooked sauces, soups, and finished meals. The finely chopped leaves and bulb are used to garnish vichyssoise, cheese and cream sauces, gravies, dips, and baked potatoes.
Chives are a popular ingredient in European cooking because of their delicate flavor. They are an essential flavoring of the spice blend, fines herbs, that is commonly used in French cooking. The bright green leaves of chives are good as a garnish in cold salads, stews, and soups or when sprinkled over cooked sauces, soups, and finished meals. The finely chopped leaves and bulb are used to garnish vichyssoise, cheese and cream sauces, gravies, dips, and baked potatoes.
Chinese chives are chopped or sliced and are used as a common garnish for all dishes, stir-fried vegetables, fried noodles, fried rices, grilled meats, fish dishes, and dumpling fillings. Chives pair well with lemon, tarragon, parsley, sesame oil, vinegar, garlic, soy sauce, ginger, potatoes, and chile peppers. Their bulbs are also pickled. In the United States, chives are used in cottage cheese, egg dishes, cocktail sauces, dried soups, and sour cream. The Nepalese and Tibetans add it to dals and momos (dumplings). It is fried in butter fat to get a more intense flavor.
Spice Blends: remoulade blend, fines herbes, dumpling sauce blend, and vichyssoise blend.
Attributed Medicinal Properties
Chives have been used to help lower blood pressure and aid digestion. Chives also stimulate the appetite and possess some antiseptic properties.
Chives have been used to help lower blood pressure and aid digestion. Chives also stimulate the appetite and possess some antiseptic properties.
Other Names
Onion chives. They are also called warak basal (Arabic), manr sokh (Armenian), div chesun (Bulgarian), purlog (Danish), bieslook (Dutch), tareh (Farsi), civette/ciboulette (French), schnittlauch (German), praso (Greek), irit (Hebrew), erba cipollina (Italian), asatsuki (Japanese), cebolinha (Portuguese), lukrezanets (Russian), cebollino (Spanish), graslok (Swedish, Norwegian), and frenk sogani (Turkish).
Onion chives. They are also called warak basal (Arabic), manr sokh (Armenian), div chesun (Bulgarian), purlog (Danish), bieslook (Dutch), tareh (Farsi), civette/ciboulette (French), schnittlauch (German), praso (Greek), irit (Hebrew), erba cipollina (Italian), asatsuki (Japanese), cebolinha (Portuguese), lukrezanets (Russian), cebollino (Spanish), graslok (Swedish, Norwegian), and frenk sogani (Turkish).
Cilantro Arabic: Badoonis Coriandrum sativum
Fam: Umbelliferae
Fam: Umbelliferae
One of the most widely used and loved herbs and spices in the world are derived from the same plant, Coriandrum sativum. The leaves of this plant are frequently referred to as cilantro, while the seeds are most commonly called coriander. Depending on the cuisine, the entire plant is used for the various flavours and aromas that are present in each constituent part. Loved by many and abhorred by some, this common plant is an essential ingredient in many cuisines around the world.
Originally grown around present day Greece, cilantro has been used as a culinary herb since at least 5,000 B.C. It is mentioned in Sanskrit text and the Bible. Pliny the Elder (23-79 A.D.) used the name Coriandrum after "coris", the Greek word for "bedbug" as it was said they both emitted a similar odour. Coriander is one of the herbs thought to have aphrodisiac qualities; the Chinese used it in love potions and in The Thousand and One Nights a man who had been childless for 40 years is cured with a coriander concotion. Spanish conquistadors introduced it to Mexico and Peru where it now commonly pairs with chilies in the local cuisine.
Herb Description
Cilantro leaves have pungent smell described by some as "soapy" The stems also have a strong odour and flavour. Leaves and stems pair well with piquant foods, such as in the cuisines of the US Southwest, Latin America, Southeast Asia, India, the Middle East, and in parts of northern Africa. Flavours are used to "lift" other flavours; they enhance and promote other pronounced flavours. Coriander roots are used often used fresh as a base flavour for Asian soups.
Cilantro leaves have pungent smell described by some as "soapy" The stems also have a strong odour and flavour. Leaves and stems pair well with piquant foods, such as in the cuisines of the US Southwest, Latin America, Southeast Asia, India, the Middle East, and in parts of northern Africa. Flavours are used to "lift" other flavours; they enhance and promote other pronounced flavours. Coriander roots are used often used fresh as a base flavour for Asian soups.
Culinary Uses
The leaves are always used fresh. They feature in Spanish, Middle Eastern, Indian, Oriental and South American cookery. They are often sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups and curries. In Thailand the root of the coriander plant is used to flavour meats, curries and soups. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes.
The leaves are always used fresh. They feature in Spanish, Middle Eastern, Indian, Oriental and South American cookery. They are often sprinkled like parsley on cooked dishes, minced or puréed in sauces, soups and curries. In Thailand the root of the coriander plant is used to flavour meats, curries and soups. In Mexico and the Southwestern U.S. it is used in everything from salsas and salads to burritos or meat dishes.
Attributed Medicinal Properties
Cilantro is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices.
The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Rich in vitamin C.
Cilantro is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices.
The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. Rich in vitamin C.
Cultivation
Cilantro, is a fast growing annual reaching 12 - 24 inches tall. The entire plant including the leaves, the seeds and roots are all edible. Coriander can easily be grown in pots. Simply pick or trim fresh leaves or whole stalks as required. The leaves get a stronger and sometimes disagreeable flavour as they get older and larger. Grow in full sun. The soil should be kept moist but well drained.
Cilantro, is a fast growing annual reaching 12 - 24 inches tall. The entire plant including the leaves, the seeds and roots are all edible. Coriander can easily be grown in pots. Simply pick or trim fresh leaves or whole stalks as required. The leaves get a stronger and sometimes disagreeable flavour as they get older and larger. Grow in full sun. The soil should be kept moist but well drained.
Cinnamon Arabic: Irfah
Cinnamomum zeylanicum
Fam: Lauracae
Cinnamomum zeylanicum
Fam: Lauracae
Cinnamon is the inner bark of a tropical evergreen tree. There are many different species, between 50 and 250, depending on which botanist you choose to believe. The two main varieties are Cinnamomum cassia and Cinnamomum zeylanicum. The first, cassia, we will consider separately in its own section. C. zeylanicum is also known as Ceylon cinnamon (the source of the its Latin name, zeylanicum), or ‘true cinnamon’ which is a lighter colour and possessing a sweeter, more delicate flavour than cassia. A native of Sri Lanka (formerly Ceylon) the best cinnamon grows along the coastal strip near Colombo.
In ancient Egypt cinnamon was used medicinally and as a flavouing for beverages, It was also used in embalming, where body cavities were filled with spiced preservatives. In the ancient world cinnamon was more precious than gold. This is not too surprising though, as in Egypt the abundance of gold made it a fairly common ornamental metal. Nero, emperor of Rome in the first century AD, burned a years supply of cinnamon on his wife’s funeral pyre — an extravagant gesture meant to signify the depth of his loss.
Cinnamon was known in medieval Europe, where it was a staple ingredient, along with ginger, in many recipes. Since most meals were prepared in a single cauldron, casseroles containing both meat and fruit were common and cinnamon helped bridge the flavours. When crusaders brought home sugar, it too was added to the pot. Mince pie is a typical combination of this period which still survives.
The demand for cinnamon was enough to launch a number of explorers’ enterprises. The Portuguese invaded Sri Lanka immediately after reaching India in 1536. The Sinhalese King paid the Portuguese tributes of 110,000 kilograms of cinnamon annually.
The Dutch captured Sri Lanka in 1636 and established a system of cultivation that exists to this day. In its wild state, trees grow high on stout trunks. Under cultivation, the shoots are continually cropped almost to ground level, resulting in a low bush, dense with thin leafy branches. From these, come the finest quills.
Spice DescriptionIn ancient Egypt cinnamon was used medicinally and as a flavouing for beverages, It was also used in embalming, where body cavities were filled with spiced preservatives. In the ancient world cinnamon was more precious than gold. This is not too surprising though, as in Egypt the abundance of gold made it a fairly common ornamental metal. Nero, emperor of Rome in the first century AD, burned a years supply of cinnamon on his wife’s funeral pyre — an extravagant gesture meant to signify the depth of his loss.
Cinnamon was known in medieval Europe, where it was a staple ingredient, along with ginger, in many recipes. Since most meals were prepared in a single cauldron, casseroles containing both meat and fruit were common and cinnamon helped bridge the flavours. When crusaders brought home sugar, it too was added to the pot. Mince pie is a typical combination of this period which still survives.
The demand for cinnamon was enough to launch a number of explorers’ enterprises. The Portuguese invaded Sri Lanka immediately after reaching India in 1536. The Sinhalese King paid the Portuguese tributes of 110,000 kilograms of cinnamon annually.
The Dutch captured Sri Lanka in 1636 and established a system of cultivation that exists to this day. In its wild state, trees grow high on stout trunks. Under cultivation, the shoots are continually cropped almost to ground level, resulting in a low bush, dense with thin leafy branches. From these, come the finest quills.
Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown to tan bar strips are generally thin, the spongy outer bark having been scraped off. The best varieties are pale and parchment-like in appearance. Cinnamon is very similar to cassia, and in North America little distinction is given, though cassia tends to dominate the market. Cinnamon is also available ground, and can be distinguished from cassia by its lighter colour and much finer powder.
Bouquet: sweet and fragrant
Flavour: warm and aromatic
Hotness Scale: 3
Preparation and Storage
Whole quills will keep their flavour indefinitely. Unfortunately it is difficult to grind so for many recipes the powdered variety will be preferred. Like other powdered spices cinnamon loses flavour quickly, so should be purchased in small quantities and kept away from light in airtight containers.
Whole quills will keep their flavour indefinitely. Unfortunately it is difficult to grind so for many recipes the powdered variety will be preferred. Like other powdered spices cinnamon loses flavour quickly, so should be purchased in small quantities and kept away from light in airtight containers.
Culinary Uses
Cassia and cinnamon have similar uses, but since it is more delicate, cinnamon is used more in dessert dishes. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears. It is common in many Middle Eastern and North African dishes, in flavouring lamb tagines or stuffed aubergines. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines, creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea.
Cassia and cinnamon have similar uses, but since it is more delicate, cinnamon is used more in dessert dishes. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears. It is common in many Middle Eastern and North African dishes, in flavouring lamb tagines or stuffed aubergines. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines, creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea.
Attributed Medicinal Properties
Recent studies have determined that consuming as little as one-half teaspoon of Cinnamon each day may reduce blood sugar, cholesterol, and triglyceride levels by as much as 20% in Type II diabetes patients who are not taking insulin it is mildly carminative and used to treat nausea and flatulence. It is also used alone or in combination to treat diarrhea. Chinese herbalists tell of older people, in their 70s and 80s, developing a cough accompanied by frequent spitting of whitish phlegm. A helpful remedy, they suggest, is chewing and swallowing a very small pinch of powdered cinnamon. This remedy can also help people with cold feet and hands, especially at night. Germany's Commission E approves Cinnamon for appetite loss and indigestion. The primary chemical constituents of this herb include cinnamaldehyde, gum, tannin, mannitol, coumarins, and essential oils (aldehydes, eugenol, pinene). Cinnamon is predominantly used as a carminative addition to herbal prescriptions. It is used in flatulent dyspepsia, dyspepsia with nausea, intestinal colic and digestive atony associated with cold & debilitated conditions. It relieves nausea and vomiting, and, because of its mild astringency, it is particularly useful in infantile diarrhea. The cinnamaldehyde component is hypotensive and spasmolytic, and increases peripheral blood flow. The essential oil of this herb is a potent antibacterial, anti-fungal, and uterine stimulant. The various terpenoids found in the volatile oil are believed to account for Cinnamon’s medicinal effects. Test tube studies also show that Cinnamon can augment the action of insulin. However, use of Cinnamon to improve the action of insulin in people with diabetes has yet to be proven in clinical trials.
Plant Description and CultivationRecent studies have determined that consuming as little as one-half teaspoon of Cinnamon each day may reduce blood sugar, cholesterol, and triglyceride levels by as much as 20% in Type II diabetes patients who are not taking insulin it is mildly carminative and used to treat nausea and flatulence. It is also used alone or in combination to treat diarrhea. Chinese herbalists tell of older people, in their 70s and 80s, developing a cough accompanied by frequent spitting of whitish phlegm. A helpful remedy, they suggest, is chewing and swallowing a very small pinch of powdered cinnamon. This remedy can also help people with cold feet and hands, especially at night. Germany's Commission E approves Cinnamon for appetite loss and indigestion. The primary chemical constituents of this herb include cinnamaldehyde, gum, tannin, mannitol, coumarins, and essential oils (aldehydes, eugenol, pinene). Cinnamon is predominantly used as a carminative addition to herbal prescriptions. It is used in flatulent dyspepsia, dyspepsia with nausea, intestinal colic and digestive atony associated with cold & debilitated conditions. It relieves nausea and vomiting, and, because of its mild astringency, it is particularly useful in infantile diarrhea. The cinnamaldehyde component is hypotensive and spasmolytic, and increases peripheral blood flow. The essential oil of this herb is a potent antibacterial, anti-fungal, and uterine stimulant. The various terpenoids found in the volatile oil are believed to account for Cinnamon’s medicinal effects. Test tube studies also show that Cinnamon can augment the action of insulin. However, use of Cinnamon to improve the action of insulin in people with diabetes has yet to be proven in clinical trials.
Cinnamon is from a tropical evergreen tree of the laurel family growing up to 7m (56 ft) in its wild state. It has deeply-veined ovate leaves that are dark green on top, lighter green underneath. The bark is smooth and yellowish. Both the bark and leaves are aromatic. It has small yellowish-white flowers with a disagreeable odour that bear dark purple berries. It prefers a hot, wet tropical climate at a low altitude. Cultivated plantations grow trees as small bushes, no taller than 3 m (10 ft), as the stems are continually cut back to produce new stems for bark. The outer bark, cork and the pithy inner lining are scraped off and the remaining bark is left to dry completely, when it curls and rolls into quills. Several are rolled together to produce a compact final product, which is then cut into uniform lengths and graded according to thickness, aroma and appearance.
Eugenia caryophyllus
syn: E. caryophyllata, E . aromatica,
Caryophyllus aromaticus, Syzgium aromaticum
Fam: Myrtaceae
The word ‘clove’ is from the Latin word for ‘nail’ – clavus. The clove is native to the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar and Pemba. The Chinese wrote of cloves as early as 400 BC. and there is a record from 200 BC of courtiers keeping cloves in their mouths to avoid offending the emperor while addressing him. Arab traders delivered cloves to the Romans.
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Spice Description
Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown colour. Measuring 12-16 mm (1/2”-5/8”) long, they resemble small nails, with a tapered stem. The large end of the clove is the four-pointed flower bud.
Bouquet: Warm, pungent and aromatic
Flavour: Sweetly pungent, astringent and strongly aromatic.
Hotness Scale: 5
Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown colour. Measuring 12-16 mm (1/2”-5/8”) long, they resemble small nails, with a tapered stem. The large end of the clove is the four-pointed flower bud.
Bouquet: Warm, pungent and aromatic
Flavour: Sweetly pungent, astringent and strongly aromatic.
Hotness Scale: 5
Preparation and Storage
Cloves are best bought whole. As a powder flavour quickly deteriorates. Being extremely hard, it is difficult to grind cloves with a mortar and pestle so an electric grinder such as a coffee grinder is recommended. Store in an airtight container out of direct light.
Cloves are best bought whole. As a powder flavour quickly deteriorates. Being extremely hard, it is difficult to grind cloves with a mortar and pestle so an electric grinder such as a coffee grinder is recommended. Store in an airtight container out of direct light.
Culinary Uses
Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups. Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of Worcestershire sauce. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves.
Attributed Medicinal PropertiesCloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups. Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of Worcestershire sauce. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves.
Folklore says that sucking on two whole Cloves without chewing or swallowing them helps to curb the desire for alcohol. Traditional Chinese physicians have long used cloves to treat indigestion, diarrhea, hernia, and ringworm, as well as athlete's foot and other fungal infections. India's traditional Ayurvedic healers have used Cloves since ancient times to treat respiratory and digestive ailments. The medieval German herbalists used cloves as part of anti-gout mixture. Early American Eclectic physicians used cloves to treat digestive complaints, and they added it to bitter herbal medicines to make them more palatable. They were also the first to extract clove oil from the herbal buds, which they used on the gums to relieve toothache. A few drops of the oil in water will stop vomiting, and an infusion will relieve nausea. Essential oil of clove is effective against strep, staph and pneumomocci bacterias. Contemporary herbalists recommend vloves for digestive complaints and its oil for toothache. The primary chemical constituents include eugenol, caryophyllene, and tannins. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions. Japanese researchers have discovered that like many spices, clove contains antioxidants. Antioxidants help prevent the cell damage that scientists believe eventually causes cancer. On the other hand, in laboratory tests, the chemical eugenol, has been found to be a weak tumor promoter, making clove one of many healing herbs with both pro- and anti-cancer effects. At this point, scientists aren't sure which way the balance tilts. Until they are, anyone with a history of cancer should not use medicinal amounts of clove. For otherwise healthy non-pregnant, non-nursing adults, powdered clove is considered nontoxic.
Plant Description and Cultivation
A conical tropical evergreen myrtaceous tree reaching heights of up to 14m (45 ft). The bark is gray, the leaves are a shiny dark green, elliptical in shape and very fragrant. Small crimson flowers grow in triple clusters at the ends of branches. The fruit is a purple drupe, about 2.5 cm (1”) long. Cloves grow in the tropics and best near the sea. Rainfall must be at least sixty inches per year and a dry season is needed for harvesting and curing. The clove clusters are picked by hand before the buds open and dried on palm mats.
Fennel
Foeniculum vulgare
Fam: Ulmblliferae
A conical tropical evergreen myrtaceous tree reaching heights of up to 14m (45 ft). The bark is gray, the leaves are a shiny dark green, elliptical in shape and very fragrant. Small crimson flowers grow in triple clusters at the ends of branches. The fruit is a purple drupe, about 2.5 cm (1”) long. Cloves grow in the tropics and best near the sea. Rainfall must be at least sixty inches per year and a dry season is needed for harvesting and curing. The clove clusters are picked by hand before the buds open and dried on palm mats.
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Foeniculum vulgare
Fam: Ulmblliferae
Fennel yields both a herb and a spice. All plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds. A native to the Mediterranean, Fennel is an ancient and common plant known to the ancient Greeks and spread throughout Europe by Imperial Rome. It is also grown in India, the Orient, Australia, South America and has become naturalized in the US. It has been called the “meeting’ seed” by the Puritans who would chew it during their long church services. The name derives from the Latin foeniculum, meaning “little hay”.
Spice DescriptionFennel seeds split into two, one sometimes remaining on the stalk. They are 4 -8 mm (1/8 - 5/16 in) long, thin and curved, with colour varying from brown to light green (the green being superior).
Bouquet: warm, sweet and aromatic
Flavour: similar to a mild anise
Hotness Scale: 1
Preparation and Storage
Seeds can be used whole or ground in a spice mill or mortar and pestle. Store away from light in airtight containers.
Culinary Uses
As a herb, fennel leaves are used in French and Italian cuisine’s in sauces for fish and in mayonnaise. In Italy fennel is also used to season pork roasts and spicy sausages, especially the Florentine salami finocchiona. It is traditionally considered one of the best herbs for fish dishes. The English use fennel seeds in almost all fish dishes, especially as a court bouillon for poaching fish and seafood. It is used to flavour breads, cakes and confectionery. It is an ingredient of Chinese Five Spices and of some curry powders. Several liquors are flavoured with fennel, including fennouillette, akvavit, gin and was used in distilling absinthe.
Attributed Medicinal Properties
In the first century, Pliny noted that after snakes had shed their skins, they ate fennel to restore their sight. It has since been used as a wash for eyestrain and irritations. Chinese and Hindus used it as a snake bite remedy. It is carminative, a weak diuretic and mild stimulant. The oil is added to purgative medication to prevent intestinal colic. Fennel was once used to stimulate lactation. It allays hunger and was thought to be a cure for obesity in Renaissance Europe. It should not be used in high dosages as it causes muscular spasms and hallucinations.
In the first century, Pliny noted that after snakes had shed their skins, they ate fennel to restore their sight. It has since been used as a wash for eyestrain and irritations. Chinese and Hindus used it as a snake bite remedy. It is carminative, a weak diuretic and mild stimulant. The oil is added to purgative medication to prevent intestinal colic. Fennel was once used to stimulate lactation. It allays hunger and was thought to be a cure for obesity in Renaissance Europe. It should not be used in high dosages as it causes muscular spasms and hallucinations.
The major constituents of Fennel, which include the terpenoid anethole, are found in the volatile oil. Anethole and other terpenoids inhibit spasms in smooth muscles, such as those in the intestinal tract, and this is thought to contribute to fennel’s use as a carminative (gas-relieving and gastrointestinal tract cramp-relieving agent). Related compounds to anethole may have mild estrogenic actions, although this has not been proven in humans. Fennel is also thought to possess diuretic (increase in urine production), choleretic (increase in production of bile), pain-reducing, fever-reducing, and anti-microbial actions. The seeds are used as a flavoring agent in many herbal medicines, and to help disperse flatulence. The seeds, and roots, also help to open obstructions of the liver, spleen & gall bladder, and to ease painful swellings, in addition to helping with yellow jaundice, the gout and occasional cramps.
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Fenugreek
Trigonella foenum-graecum
Fam: Leguminosae
Trigonella foenum-graecum
Fam: Leguminosae
Fenugreek is a native to India and southern Europe. For centuries it has grown wild in India, the Mediterranean and North Africa. where it is mainly cultivated. A limited crop grows in France. It was used by the ancient Egyptians to combat fever and grown in classical times as cattle fodder. Commercially, it is used in the preparation of mango chutneys and as a base for imitation maple syrup. In India it is used medicinally, and as a yellow dyestuff. It is also an oriental cattle fodder and is planted as a soil renovator. In the West, fenugreek’s therapeutic use is now largely confined to the treatment of animals, though historically. it has been used in human medicine. The name derives from the Latin ‘Greek hay” illustrating its classical use as fodder.
Spice Description
Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.
Bouquet: Warm and penetrating, becoming more pronounced when the seeds are roasted. Ground, they give off a ‘spicy’ smell, pungent, like an inferior curry powder which would probably contain too much fenugreek.
Flavour: Powerful, aromatic and bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.
Hotness Scale: 2
Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.
Bouquet: Warm and penetrating, becoming more pronounced when the seeds are roasted. Ground, they give off a ‘spicy’ smell, pungent, like an inferior curry powder which would probably contain too much fenugreek.
Flavour: Powerful, aromatic and bittersweet, like burnt sugar. There is a bitter aftertaste, similar to celery or lovage.
Hotness Scale: 2
Where to Buy Fenugreek on the Internet
For online purchases we recommend buying through one of the reputable dealers associated with Amazon and their trusted and secure online ordering system.
Preparation and Storage
Dried seeds should be lightly roasted before using (don’t overdo it though, or they will become bitter). After roasting, they are easily ground. A small amount will complement many other spices, but too much can be overpowering. If the seeds are required as part of a curry paste they can be soaked overnight to swell and soften, and be easily mixed with the other ingredients.
Culinary Uses
The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys. The seeds are an ingredient of the Middle Eastern confection halva. Flour mixed with ground fenugreek makes a spicy bread. In India the roasted ground seeds are infused for a coffee substitute or adulterant. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.
Attributed Medicinal Properties
Fenugreek is a digestive aid. As an emollient it is used in poultices for boils, cysts and other complaints. Reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure. Fenugreek relieves congestion, reduces inflammation and fights infection. Fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion, and loosens & removes excess mucus and phlegm. Fenugreek is also an excellent source of selenium, an anti-radiant which helps the body utilize oxygen. Fenugreek is a natural source of iron, silicon, sodium and thiamine. Fenugreek contains mucilagins which are known for soothing and relaxing inflamed tissues. Fenugreek stimulates the production of mucosal fluids helping remove allergens and toxins from the respiratory tract. Acting as an expectorant, Fenugreek alleviates coughing, stimulates perspiration to reduce fevers, and is beneficial for treating allergies, bronchitis and congestion. In the East, beverages are made from the seed to ease stomach trouble. The chemical make-up is curiously similar to cod liver oil, for which a decoction of the seed is sometimes used as a substitute. Many other properties are ascribed to it in India and the East and not surprisingly include aphrodisiac.
For online purchases we recommend buying through one of the reputable dealers associated with Amazon and their trusted and secure online ordering system.
Preparation and Storage
Dried seeds should be lightly roasted before using (don’t overdo it though, or they will become bitter). After roasting, they are easily ground. A small amount will complement many other spices, but too much can be overpowering. If the seeds are required as part of a curry paste they can be soaked overnight to swell and soften, and be easily mixed with the other ingredients.
Culinary Uses
The major use of fenugreek is in curry powders, figuring in many mixtures, especially vindaloo and the hot curries of Sri Lanka. It is an ingredient of Panch phoron, the Indian five-spice mixture. In home-made powders, the amount used can be controlled, but in cheap bought powders it often overpowers. When fish is curried, particularly strong-tasting fish such as tuna and mackerel, fenugreek is frequently included in the spice mixture. Many chutneys and pickles incorporate it and it gives a tangy aroma to vegetables. The leaves, both fresh and dried, are used in meat curries, dhal and vegetable dishes and chutneys. The seeds are an ingredient of the Middle Eastern confection halva. Flour mixed with ground fenugreek makes a spicy bread. In India the roasted ground seeds are infused for a coffee substitute or adulterant. A tea can be made by infusing teaspoon of seed with two cups of water for five minutes.
Attributed Medicinal Properties
Fenugreek is a digestive aid. As an emollient it is used in poultices for boils, cysts and other complaints. Reducing the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure. Fenugreek relieves congestion, reduces inflammation and fights infection. Fenugreek contains natural expectorant properties ideal for treating sinus and lung congestion, and loosens & removes excess mucus and phlegm. Fenugreek is also an excellent source of selenium, an anti-radiant which helps the body utilize oxygen. Fenugreek is a natural source of iron, silicon, sodium and thiamine. Fenugreek contains mucilagins which are known for soothing and relaxing inflamed tissues. Fenugreek stimulates the production of mucosal fluids helping remove allergens and toxins from the respiratory tract. Acting as an expectorant, Fenugreek alleviates coughing, stimulates perspiration to reduce fevers, and is beneficial for treating allergies, bronchitis and congestion. In the East, beverages are made from the seed to ease stomach trouble. The chemical make-up is curiously similar to cod liver oil, for which a decoction of the seed is sometimes used as a substitute. Many other properties are ascribed to it in India and the East and not surprisingly include aphrodisiac.
Fenugreek seeds contain alkaloids, including trigonelline, gentianine and carpaine compounds. The seeds also contain fiber, 4-hydroxyisoleucine and fenugreekine, a component that may have hypoglycemic activity. The mechanism is thought to delay gastric emptying, slow carbohydrate absorption and inhibit glucose transport.
Fenugreek may also increase the number of insulin receptors in red blood cells and improve glucose utilization in peripheral tissues, thus demonstrating potential anti-diabetes effects both in the pancreas and other sites. The amino acid 4- hydroxyisoleucine, contained in the seeds, may also directly stimulate insulin secretion.
Allium sativum
Family: Alliaceae
Family: Alliaceae
Garlic has been cultivated for so long that it is impossible to determine precisely its place of origin, though it is generally considered native to Asia. It is now grown in most warm lands, especially in Italy and southern France, California, and throughout the Mediterranean. Garlic is recorded in Egypt from the earliest times and was eaten by the builders of the Pyramids. Garlic is also known as "the stinking rose", the term going back to Greek and Roman times. Known in Europe as 'the noblest onion', garlic was used as a medicine and a charm in classical and medieval times. According to an Arab legend, garlic grew from the Devil's footprint as he left Eden. Culpeper, the herbalist, advises that stale garlic breath is freshened by chewing some cumin or green beans. We suggest that several glasses of red wine will sweeten garlicky breath, or at least reduce one's self consciousness about it. The most famous of all garlic folklore is its association with vampires, popularized in the West by Bram Stoker in the classic gothic novel Dracula. The name derives from Old English gar 'spear' and leac 'leek'.
Spice Description
Garlic is a bulb of a lily-like plant, belonging to the same family as onions, chives, leeks and scallions. It is similar in shape to an onion, but ridged. The bulb is compound, consisting of anything up to twenty segments, called 'cloves'. Usually there are about ten cloves to a bulb, packed side by side around a thin central core, separated by scaly membranes and enclosed by a brittle parchment-like skin. The flesh of the clove is ivorycoloured, and should be hard and firm though easily cut with a finger nail. The cloves should be tightly packed - loose cloves are a sign of deteriorating or inferior garlic. The skin is usually white, but may have a pale pink or purplish tinge. The peeled clove should be unblemished. Garlic is widely variable in size, some Continental bulbs are minute. Many varieties of garlic exist. In South East Asia a small variety with only four to six cloves grows and is similar to rocambole (Spanish garlic, A llium sativum ophioscorodon). A giant variety is grown in California. Garlic is best bought whole, but also available in the form of granules (minced), powder or garlic salt.
Bouquet: Harsh, penetrating and lasting. The whole clove has no aroma.
Flavour: Sharp and acrid. The powerful oniony flavour can easily become overpowering if used to excess.
Hotness Scale (Raw): 4-5
Garlic is a bulb of a lily-like plant, belonging to the same family as onions, chives, leeks and scallions. It is similar in shape to an onion, but ridged. The bulb is compound, consisting of anything up to twenty segments, called 'cloves'. Usually there are about ten cloves to a bulb, packed side by side around a thin central core, separated by scaly membranes and enclosed by a brittle parchment-like skin. The flesh of the clove is ivorycoloured, and should be hard and firm though easily cut with a finger nail. The cloves should be tightly packed - loose cloves are a sign of deteriorating or inferior garlic. The skin is usually white, but may have a pale pink or purplish tinge. The peeled clove should be unblemished. Garlic is widely variable in size, some Continental bulbs are minute. Many varieties of garlic exist. In South East Asia a small variety with only four to six cloves grows and is similar to rocambole (Spanish garlic, A llium sativum ophioscorodon). A giant variety is grown in California. Garlic is best bought whole, but also available in the form of granules (minced), powder or garlic salt.
Bouquet: Harsh, penetrating and lasting. The whole clove has no aroma.
Flavour: Sharp and acrid. The powerful oniony flavour can easily become overpowering if used to excess.
Hotness Scale (Raw): 4-5
Elephant Garlic
Elephant garlic (allium ampeloprasum) is more closely related to the leek than to ordinary garlic. The bulbs are very large and can weigh over a pound. A single clove of elephant garlic can be as large as a whole bulb of ordinary garlic. It much less intense and sweeter and is often described as "garlic for people who don't like garlic". When buying elephant garlic, follow the same guidelines as ordinary garlic: look for heads that are firm with plenty of dry, papery covering. Elephant garlic is more perishable than ordinary garlic so it doesn't keep as long.
Elephant garlic (allium ampeloprasum) is more closely related to the leek than to ordinary garlic. The bulbs are very large and can weigh over a pound. A single clove of elephant garlic can be as large as a whole bulb of ordinary garlic. It much less intense and sweeter and is often described as "garlic for people who don't like garlic". When buying elephant garlic, follow the same guidelines as ordinary garlic: look for heads that are firm with plenty of dry, papery covering. Elephant garlic is more perishable than ordinary garlic so it doesn't keep as long.
When cooking with elephant garlic, remember that it is not a substitute for ordinary garlic. Instead it is used where a subtle hint of garlic is wanted without overpowering the rest of the food. Elephant garlic can be served raw in salads or sliced and sauted in butter.
Preparation and Storage
When buying garlic, make sure the heads are dry with plenty of paper covering. If you can see green shoots then the garlic is probably too old or wasn't dried properly. Garlic that is too old will crumple under the slightest pressure from the fingers. Separate a clove from the bulb as necessary. Either peel like an onion, first slicing off the ends, or crush the clove with the flat of a knife when the skin will be much easier to remove. The garlic can then be chopped or mashed with the addition of a little salt - this will absorb the juice which would otherwise be lost and also prevent the pieces from slipping about. Although it is usually advised to use the point of a knife to mash garlic, a fork is even better. Wooden surfaces and utensils are best avoided - a stale garlic odour will cling to them. If using a garlic press, there is no need to peel the clove as the skin will remain in the press and is easily removed after use. When several cloves are to be crushed, use a pestle and mortar with a little salt. Keep heads of garlic in a cool dry atmosphere. Processed garlic must be kept in airtight containers. Also see Smashing Garlic for advise on when to slice or press and Garlic Gadgets for the latest in peelers, presses, slides, slicers, roasters and keepers.
When buying garlic, make sure the heads are dry with plenty of paper covering. If you can see green shoots then the garlic is probably too old or wasn't dried properly. Garlic that is too old will crumple under the slightest pressure from the fingers. Separate a clove from the bulb as necessary. Either peel like an onion, first slicing off the ends, or crush the clove with the flat of a knife when the skin will be much easier to remove. The garlic can then be chopped or mashed with the addition of a little salt - this will absorb the juice which would otherwise be lost and also prevent the pieces from slipping about. Although it is usually advised to use the point of a knife to mash garlic, a fork is even better. Wooden surfaces and utensils are best avoided - a stale garlic odour will cling to them. If using a garlic press, there is no need to peel the clove as the skin will remain in the press and is easily removed after use. When several cloves are to be crushed, use a pestle and mortar with a little salt. Keep heads of garlic in a cool dry atmosphere. Processed garlic must be kept in airtight containers. Also see Smashing Garlic for advise on when to slice or press and Garlic Gadgets for the latest in peelers, presses, slides, slicers, roasters and keepers.
Garlic has been used since ancient times for innumerable complaints and amongst the properties attributed to it are: diaphoretic, diuretic, expectorant and intestinally antispasmodic. Garlic is considered to be nature's very own antibiotic. Unlike most antibiotics, Garlic will not deplete the body of flora, and is considered to be the cure-all herb because of its effectiveness on the entire body. Popularly used as a digestive aid, garlic increases bile production while enhancing digestion and reducing stomach gases. Garlic has also been used for lowering cholesterol, reducing high blood pressure, and treating respiratory problems such as bronchitis and asthma. In modern times the constituents of garlic have been shown to be bacteriostatic - in World War I the juice was extensively used on wounds; a glycoside compound has been proved to be lethal to certain organisms. In Russia allicin is so much esteemed that it is known as 'Russian penicillin'. The Japanese also favour garlic as a cure-all, and one researcher has patented a garlic spray machine that is claimed to provide beneficial therapy for a multitude of ailments. Garlic is a source of selenium, which must be present in the body for proper immune response, and which acts as an antioxidant in combination with vitamin E. A host of epidemiological studies say garlic appears to work against prostate and stomach cancers, with some studies suggesting it may block breast, liver and colon cancer. Rich in potassium, zinc, selenium, and Vitamins A & C, garlic is commonly used to fight infection, increase circulation and help prevent cardiovascular disease. Garlic has been known to detoxify the body by cleansing the kidneys and increasing urine flow. Furthermore, garlic's healing properties make it an ideal agent for fighting colds and flu, bacteria, and fungi. Garlic oil is often administered in odorless gelatine capsules to obviate the unpleasantness of the smell. The aphrodisiac properties of garlic have been much praised; however, it is advisable that both partners take the recommended prescription.
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Citrus hystrix, C. papedia
Leprous lime: amblycarpa
Fam Rutaceae
Leprous lime: amblycarpa
Fam Rutaceae
The leaves of this member of the citrus family are responsible for the distinctive lime-lemon aroma and flavour that are an indispensable part of Thai and, to a lesser extent, Indonesian cooking.
Spice Description
The leaves of the kaffir lime tree are a dark green color with a glossy sheen. They come in two parts: the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long.
The leaves of the kaffir lime tree are a dark green color with a glossy sheen. They come in two parts: the top leaflet is lightly pointed at its tip and is attached to another leaflet beneath that is broader on its upper edge. The size of the leaves can vary quite a bit, from less than an inch to several inches long.
The fruit is dark green and round, with a distinct nipple on the stem end. It has a thick rind, knobby and wrinkled, and one of its common names is 'porcupine orange'. As the fruit becomes older, the color fades to a lighter, yellowish green. Though the juice is infrequently use in cooking, the zest of the rind is often used for making curry pastes.
Bouquet: The leaves and rind have a perfume unlike any other citrus, sometimes called mysterious or haunting. There is a combined lemon/lime/madarin aroma but clearly an identity of its own.
Flavour: same as bouquet.
Hotness Scale: 1
Flavour: same as bouquet.
Hotness Scale: 1
Where to Buy Fresh Kaffir Lime Leaves on the Internet
For online purchases we recommend buying through one of the reputable dealers associated with Amazon using their secure online ordering system and backed by their trusted return policy. You'll find very competitive pricing.
For online purchases we recommend buying through one of the reputable dealers associated with Amazon using their secure online ordering system and backed by their trusted return policy. You'll find very competitive pricing.
Culinary Uses
Kaffir lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. They blend blend with lemon grass and lime juice in tom yam to give the soup its wholesome lemony essence. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavour broth or stew.
Kaffir lime leaves are precious to many Thai dishes, from soups and salads to curries and stir-fried dishes. They blend blend with lemon grass and lime juice in tom yam to give the soup its wholesome lemony essence. In soupy dishes, add the leaves whole or torn into smaller pieces, using them as one would bay leaves to flavour broth or stew.
Attributed Medicinal Properties
The citrus juice used to be included in Thai ointments and shampoos, and in tonics in Malaysia. Kaffir lime shampoo leaves the hair squeaky clean and invigorates the scalp. Kaffir lime has also been used for ages as a natural bleach to remove tough stains.
The citrus juice used to be included in Thai ointments and shampoos, and in tonics in Malaysia. Kaffir lime shampoo leaves the hair squeaky clean and invigorates the scalp. Kaffir lime has also been used for ages as a natural bleach to remove tough stains.
The essential oils in the fruit are incorporated into various ointments, and the rind is an ingredient in medical tonics believed to be good for the blood. Like lemon grass and galangal, the rind is also known to have beneficial properties for the digestive system.
In folk medicine, the juice of kaffir lime is said to promote gum health and is recommended for use in brushing teeth and gums. It is believed to freshen one's mental outlook and ward off evil spirits.
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Glycyrrhiza glabra
Fam Leguminosae
Fam Leguminosae
Licorice is particularly well known for its use in confectionery. It was cultivated in England since the 16th century by Dominican monks in Pontefract, Yorkshire, where the confectionery trade began.
Spice Description
Licorice is the rhizome of a bean plant, both the vertical main tap root and horizontal subsidiary rhizomes being used. The dried roots look like pieces of dried wood, very hard and fibrous, about I cm (3/8”) in diameter, with brown skin and a yellow interior. It is available as dried, woody pieces of root, as a powder and as solid sticks of concentrated essence which are glossy black, sweet and partly soluble in water.
Bouquet: medicinal and highly aromatic.
Flavour: sweet tasting, similar to anise, with a slightly bitter, slightly salty aftertaste. When chewed on its own it seems to get sweeter and sweeter.
Hotness Scale: 1
Licorice is the rhizome of a bean plant, both the vertical main tap root and horizontal subsidiary rhizomes being used. The dried roots look like pieces of dried wood, very hard and fibrous, about I cm (3/8”) in diameter, with brown skin and a yellow interior. It is available as dried, woody pieces of root, as a powder and as solid sticks of concentrated essence which are glossy black, sweet and partly soluble in water.
Bouquet: medicinal and highly aromatic.
Flavour: sweet tasting, similar to anise, with a slightly bitter, slightly salty aftertaste. When chewed on its own it seems to get sweeter and sweeter.
Hotness Scale: 1
Preparation and Storage
The dried root need only be kept dry and will store indefinitely. It can be sliced or ground before using. Powdered licorice should be kept in air-tight containers.
The dried root need only be kept dry and will store indefinitely. It can be sliced or ground before using. Powdered licorice should be kept in air-tight containers.
Culinary Uses
Licorice is known mostly as a confectionery flavouring, especially Licorice Allsorts or Pontefract cakes. Licorice candy actually rarely has more than 2% natural licorice extract, usually taking most of its flavour from anise or a synthetic substitute. Ninety percent of all natural licorice employed as a flavouring agent is used in tobacco (cigarettes, cigars, pipe tobacco).
The sticks of licorice essence may be dissolved in hot water and drunk as a tisane and the roots may flavour fruit juices, syrups and for flavouring drinks like sambuca and beers like Guinness.
Licorice is known mostly as a confectionery flavouring, especially Licorice Allsorts or Pontefract cakes. Licorice candy actually rarely has more than 2% natural licorice extract, usually taking most of its flavour from anise or a synthetic substitute. Ninety percent of all natural licorice employed as a flavouring agent is used in tobacco (cigarettes, cigars, pipe tobacco).
The sticks of licorice essence may be dissolved in hot water and drunk as a tisane and the roots may flavour fruit juices, syrups and for flavouring drinks like sambuca and beers like Guinness.
Attributed Medicinal Properties
Licorice helps cleanse the colon, supports lung health, and promotes adrenal gland function. Licorice is a common ingredient in throat-soothing herbal supplements. Its natural sweetness makes it a favorite flavor in herbal teas and many food products. Herbal preparations containing Licorice Root are used to treat stomach and intestinal ulcers, lower acid levels and coat the stomach wall with a protective gel. Rarely used alone, Licorice is a common component of many herbal teas as a mild laxative, a diuretic, and for flatulence. It has also been known to relieve rheumatism and arthritis, regulate low blood sugar, and is effective for Addison's disease. The Root extract produces mild estrogenic effects, and it has proven useful in treating symptoms of menopause, regulating menstruation, and relieving menstrual cramps. Licorice, may also be used for night sweats.
Licorice helps cleanse the colon, supports lung health, and promotes adrenal gland function. Licorice is a common ingredient in throat-soothing herbal supplements. Its natural sweetness makes it a favorite flavor in herbal teas and many food products. Herbal preparations containing Licorice Root are used to treat stomach and intestinal ulcers, lower acid levels and coat the stomach wall with a protective gel. Rarely used alone, Licorice is a common component of many herbal teas as a mild laxative, a diuretic, and for flatulence. It has also been known to relieve rheumatism and arthritis, regulate low blood sugar, and is effective for Addison's disease. The Root extract produces mild estrogenic effects, and it has proven useful in treating symptoms of menopause, regulating menstruation, and relieving menstrual cramps. Licorice, may also be used for night sweats.
Licorice has an ancient reputation as an aphrodisiac; the Kama Sutra and Ananga Ranga contain numerous recipes for increasing sexual vigour which include licorice.
The herb Licorice root should not be confused with confectionery licorice. Licorice should not be taken long term or by people with high blood pressure.) Large or frequent doses of licorice can lead to acute hypertension.
The herb Licorice root should not be confused with confectionery licorice. Licorice should not be taken long term or by people with high blood pressure.) Large or frequent doses of licorice can lead to acute hypertension.
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Prunus mahaleb
Fam: Rosaceae
Fam: Rosaceae
There are many alternative spellings for this spice; mahlab, mahalab, mahleb, mahlebi or mahaleb. All of these names refer to an unusual fragrant spice made from the stones of a small, black cherry tree that grows wild in the Mediterranean region across to Turkey. It was first used for perfumes in the Middle East and Turkey, where it later became popular as a spice for flavouring breads. The world's major producer of Mahlab is now Iran, followed by Turkey and Syria..
Spice Description
Mahleb is the dried kernel of a small cherry stone. It is oval, about 5mm (3/16") long, buff-coloured with a finely wrinkled skin and a cream-coloured interior. The powdered spice is yellowish, similar to the colour to mace. Mahleb is not readily available outside the Middle East, though you may find it in Greek or Middle Eastern markets.
Bouquet: quite sweet with notes of cherry and almond. Some describe it as resembling marzipan.
Flavour: a combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste..
Hotness Scale: 1
Mahleb is the dried kernel of a small cherry stone. It is oval, about 5mm (3/16") long, buff-coloured with a finely wrinkled skin and a cream-coloured interior. The powdered spice is yellowish, similar to the colour to mace. Mahleb is not readily available outside the Middle East, though you may find it in Greek or Middle Eastern markets.
Bouquet: quite sweet with notes of cherry and almond. Some describe it as resembling marzipan.
Flavour: a combination of fragrant rosewater-like sweetness and a nutty and faintly bitter, but not unpleasant aftertaste..
Hotness Scale: 1
Preparation and Storage
Mahlebi is available whole or ground but, as it quickly deteriorates once ground, it is preferable to pulverise the kernels when needed. Use a pestle and mortar; a coffee grinder is ideal. Generally only small quantities of ground mahlebi are specified in recipes. Store in airtight containers.
Culinary UsesMahlebi is available whole or ground but, as it quickly deteriorates once ground, it is preferable to pulverise the kernels when needed. Use a pestle and mortar; a coffee grinder is ideal. Generally only small quantities of ground mahlebi are specified in recipes. Store in airtight containers.
Mahlab is used widely in Mediterranean countries and the Middle East, especially Turkey, in breads, biscuits and less sweet cakes and pastries. It is well worth experimenting with this unfamiliar but intriguing flavouring. One or two spoonfuls added to a rich pastry for fresh fruit flans gives them a subtle note. Simple milk puddings can be transformed with a few pinches of mahlab and Turkish rice is given its floral fragrance and interesting taste from the spice. A traditional Greek Easter bread is flavoured with mahlab and decorated with coloured eggs. Because of its fragrant character and potential for bitterness, use it sparingly, 1/2 to 1 tsp (2 - 5 ml) to 2 cups (500 ml) of flour in a recipe.
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Pistacia lentiscus
Fam: Anacardiacae
Fam: Anacardiacae
Though there a many varieties of mastic trees growing throughout the Mediterranean, it is on the Greek island of Chios that the production of gum mastic is centred with its Pistacia lentiscus chia variety. Chios became famous for its masticha, which derives from the Greek mastichon and is the root of the English word masticate, all meaning "to chew". You've likely already figured out that mastic was the original chewing gum and mouth freshener. As a hardened gum, the flavour is initially bitter, but after a few minutes of chewing takes on its gummy consistency and releases a mouth freshening flavour which remains for about 15 to 20 minutes.
Chios became a Latin colony in 1172 for nearly four centuries under the siege of the Venetians and the Genoeses who were the first to commercialize mastic. In 1566 the island fell under Turkish Ottoman occupation who considered the mastic production so important the mastic producing villages were given special privileges, forming a separate administrative region linked directly with Istanbul through elected representation. It is said that the women in the Sultan's harem used mastic as a beauty cosmetic and Chios was under their protection. As with most valuable commodities, the penalties for stealing mastic were gruesome: noses cut off, eyes burnt out, forehead brandings and hangings. In 1821, after an attempted rebellion the Turks engaged in the terrible massacres which were immortalised by Delacroix’s famous canvas Massacres de Chios. The island finally ceded to Greece in 1913.
Spice Description
Mastic is a resin, the hardened sap from a tree. It appears as pea-sized globules, known as tears. They are rounded, pear shaped, sometimes oblong, with a brittle, crystalline texture. The resin is semi-translucent, pastel yellow or faint green at its best, white mastic being inferior. Sometimes the resin is frosted with a whitish powder. There are two grades of mastic: the immaculate, first-class crystals ware called ‘dahtilidopetres’ (flintstones) and the soft ones with spots which are called ‘kantiles’ (blisters). Mastic may also be sold in congealed chunks called 'pitta'. Although well known in the Balkans and the Middle East, mastic is not widely available elsewhere.
Bouquet: slightly piney. Mastic does not have a powerful bouquet, but purifies the breath.
Flavour: a cedar taste.
Hotness Scale: 0
Mastic is a resin, the hardened sap from a tree. It appears as pea-sized globules, known as tears. They are rounded, pear shaped, sometimes oblong, with a brittle, crystalline texture. The resin is semi-translucent, pastel yellow or faint green at its best, white mastic being inferior. Sometimes the resin is frosted with a whitish powder. There are two grades of mastic: the immaculate, first-class crystals ware called ‘dahtilidopetres’ (flintstones) and the soft ones with spots which are called ‘kantiles’ (blisters). Mastic may also be sold in congealed chunks called 'pitta'. Although well known in the Balkans and the Middle East, mastic is not widely available elsewhere.
Bouquet: slightly piney. Mastic does not have a powerful bouquet, but purifies the breath.
Flavour: a cedar taste.
Hotness Scale: 0
Where to Buy Mastic on the Internet
For online purchases we recommend buying through one of the reputable dealers associated with Amazon using their secure online ordering system and backed by their trusted return policy.
For online purchases we recommend buying through one of the reputable dealers associated with Amazon using their secure online ordering system and backed by their trusted return policy.
Preparation and Storage
Pulverize to a powder before using. Pounding it becomes easier with the addition of a little sugar or salt.. Store in airtight containers.
Pulverize to a powder before using. Pounding it becomes easier with the addition of a little sugar or salt.. Store in airtight containers.
Uses
Mastic appears to have myriad applications ranging from the medicinal to the functional, including use as a stabilizer in paints and making varnishes, especially for musical instruments. It has been used in the production of tires, aromatic soaps, insecticides and electrical insulators. Frankincense is produced from gum mastic and rosin, and it has been used in the tanning, weaving and beekeeping industries. Mastic has been used in dentistry as a filling and in industry in varnishes for metal and paintings. In Arabia, water jars were perfumed with mastic smoke and in ancient Egypt mastic was used as an embalming agent.
Mastic appears to have myriad applications ranging from the medicinal to the functional, including use as a stabilizer in paints and making varnishes, especially for musical instruments. It has been used in the production of tires, aromatic soaps, insecticides and electrical insulators. Frankincense is produced from gum mastic and rosin, and it has been used in the tanning, weaving and beekeeping industries. Mastic has been used in dentistry as a filling and in industry in varnishes for metal and paintings. In Arabia, water jars were perfumed with mastic smoke and in ancient Egypt mastic was used as an embalming agent.
For most cooking puposes, mastic is pounded with a little sugar and mixed with rose or orange blossom water. Only small amounts are necessary, a quarter to half teaspoon sufficing for a dish for four people.
Attributed Medicinal Properties
Stimulant and diuretic, mastic was widely used medicinally in the past and chewed to neutralise foul breath. Compound mastic paint is a plastic substance painted as a sealant over wounds. It has been used as a temporary tooth filling either by itself or as a cotton wool plug soaked with a mastic solution in alcohol. It is thought to have anti-microbial properties and Columbus believed it was a cure for cholera. The Gum Mastic Grower's Association lists over 60 uses for mastic including its use in the treatment of duodenal ulcers, heartburn, its anti-cancer properties and extolling its aphrodisiac effects.
Stimulant and diuretic, mastic was widely used medicinally in the past and chewed to neutralise foul breath. Compound mastic paint is a plastic substance painted as a sealant over wounds. It has been used as a temporary tooth filling either by itself or as a cotton wool plug soaked with a mastic solution in alcohol. It is thought to have anti-microbial properties and Columbus believed it was a cure for cholera. The Gum Mastic Grower's Association lists over 60 uses for mastic including its use in the treatment of duodenal ulcers, heartburn, its anti-cancer properties and extolling its aphrodisiac effects.
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Nigella
Nigella sativa
Fam: Ranunculaceae
Nigella sativa
Fam: Ranunculaceae
Nigella has been used since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the Romans. The seeds are known to repel certain insects and can be used like moth balls. The name nigella derives from the Latin nigellus, or niger, meaning black.
Spice Description
Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are roughly triangulate, 1 1/2 - 3 mm (1/16 to 1/8 in ) long. They are similar to onion seeds.
Bouquet: The seeds have little bouquet, though when they are rubbed they give off an aroma reminiscent of oregano.
Flavour: Slightly bitter and peppery with a crunchy texture.
Hotness Scale: 3
Preparation and Storage
The seeds may be used whole or ground and are usually fried or roasted before use The are easily crushed in a mortar and pestle.
Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are roughly triangulate, 1 1/2 - 3 mm (1/16 to 1/8 in ) long. They are similar to onion seeds.
Bouquet: The seeds have little bouquet, though when they are rubbed they give off an aroma reminiscent of oregano.
Flavour: Slightly bitter and peppery with a crunchy texture.
Hotness Scale: 3
Preparation and Storage
The seeds may be used whole or ground and are usually fried or roasted before use The are easily crushed in a mortar and pestle.
Culinary Uses
Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East nigella is added to bread dough.
Attributed Medicinal PropertiesNigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East nigella is added to bread dough.
Nigella is used in Indian medicine as a carminative and stimulant and is used against indigestion and bowel complaints. In India it is used to induce post-natal uterine contraction and promote lactation. The seed yields a volatile oil containing melanthin, nigilline, damascene and tannin. Melanthin is toxic in large dosages and Niugelline is paralytic, so this spice must be used in moderation.
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Sesame Arabic: SimSim/Tahina
Sesamum indicum
syn: S. orientale
Fam: Pedaliacea
Sesamum indicum
syn: S. orientale
Fam: Pedaliacea
Sesame is an ancient spice, one of the first recorded plants used for its seeds. It has been used for thousands of years and is still an oil seed of worldwide significance. Early Assyrians believed their gods drank sesame wine as a prelude to creating the world. A drawing on an Egyptian tomb of 4,000 years ago depicts a baker adding sesame seeds to dough. Around the same time, the Chinese were burning sesame oil to make a soot for ink. Ancient Greek soldiers carried sesame seeds as energy boosting emergency rations and the Romans made a kind of hummus from sesame and cumin. Sesame has been considered a symbol of good luck and signifies immortality to Brahmins. Sesame oil is a non-drying oil, highly stable rarely turning rancid in hot climates. It is very rich in protein, a polyunsaturated fat used in margarine production and cooking oils. Non-culinary uses include its use as an ingredient in soap, cosmetics, lubricants and medicines. In southern India it is used to anoint the body and hair. The “Open Sesame” of Arabian Nights fame, probably derives from the sound the ripe seeds make when they burst from their pods, a popping noise that sounds like a lock spring opening.
Spice Description
Sesame seeds are contained in the pods of a tropical plant. They are tiny, flat ovals, measuring about 3 mm (1/8 in) long. Seed colour can vary, though they are usually beige or creamy white when husked. The seeds are sold dried and whole or ground to form tahini paste
Bouquet: Nutty and earthy
Flavour: Nutty
Hotness Scale: 0
Preparation and Storage
The whole seeds are enhanced by lightly toasting before use. They are ready when they start to jump. Store in airtight containers out of light. Tahini paste tends to settle into layers and requires stirring before use. It should be kept in a tightly sealed glass jar.
Sesame seeds are contained in the pods of a tropical plant. They are tiny, flat ovals, measuring about 3 mm (1/8 in) long. Seed colour can vary, though they are usually beige or creamy white when husked. The seeds are sold dried and whole or ground to form tahini paste
Bouquet: Nutty and earthy
Flavour: Nutty
Hotness Scale: 0
Preparation and Storage
The whole seeds are enhanced by lightly toasting before use. They are ready when they start to jump. Store in airtight containers out of light. Tahini paste tends to settle into layers and requires stirring before use. It should be kept in a tightly sealed glass jar.
Culinary Uses
The simplest and now commonest use of sesame is as whole seeds sprinkled over cakes and breads, like poppy seeds. In Syria and Lebanon it is mixed with sumac and thyme to make the condiment zatar. Sesame is a key ingredient in halva, the Middle Eastern confection, where the seeds are ground and pressed into blocks with various sweet or nutty ingredients. Sesame in its ground form, tahini, is widely used throughout the Middle East and Mediterranean. It is a flavouring for hummus, a sauce for kebabs and is often mixed with lemon and garlic to make a bread dip — a popular Arab appetizer or mezze. In Mexico, its oil is called ajonjoli which is frequently used for cooking. Black sesame appears frequently in Chinese, Japanese and Korean dishes where meat or fish is rolled in the seeds before cooking for a crunchy coating. Black sesame is an ingredient of gomassio, the Japanese tabletop condiment, and other colourful rice and noodle dishes.
The simplest and now commonest use of sesame is as whole seeds sprinkled over cakes and breads, like poppy seeds. In Syria and Lebanon it is mixed with sumac and thyme to make the condiment zatar. Sesame is a key ingredient in halva, the Middle Eastern confection, where the seeds are ground and pressed into blocks with various sweet or nutty ingredients. Sesame in its ground form, tahini, is widely used throughout the Middle East and Mediterranean. It is a flavouring for hummus, a sauce for kebabs and is often mixed with lemon and garlic to make a bread dip — a popular Arab appetizer or mezze. In Mexico, its oil is called ajonjoli which is frequently used for cooking. Black sesame appears frequently in Chinese, Japanese and Korean dishes where meat or fish is rolled in the seeds before cooking for a crunchy coating. Black sesame is an ingredient of gomassio, the Japanese tabletop condiment, and other colourful rice and noodle dishes.
Attributed Medicinal Properties
Sesame oil is mildly laxative, emollient and demulcent. The seeds and fresh leaves may be used as a poultice. The oil has wide medical and pharmaceutical application.
Sesame oil is mildly laxative, emollient and demulcent. The seeds and fresh leaves may be used as a poultice. The oil has wide medical and pharmaceutical application.
Plant Description and Cultivation
A tropical herbaceous annual that grows 1 -2 m (2 - 6 ft) tall. The plant has an unpleasant odour. The leaves vary from ovate to lanceolate and are hairy on both sides. The flowers are purple to whitish, resembling foxglove, followed by 3 cm (1.25 in) capsules containing numerous seeds. It matures in 80 -180 days when the stems are cut and hung upside down for the ripe seeds to fall out to be collected on mats. Mechanical harvesting is also used, with total worldwide production of almost 4 billion pounds annually.
A tropical herbaceous annual that grows 1 -2 m (2 - 6 ft) tall. The plant has an unpleasant odour. The leaves vary from ovate to lanceolate and are hairy on both sides. The flowers are purple to whitish, resembling foxglove, followed by 3 cm (1.25 in) capsules containing numerous seeds. It matures in 80 -180 days when the stems are cut and hung upside down for the ripe seeds to fall out to be collected on mats. Mechanical harvesting is also used, with total worldwide production of almost 4 billion pounds annually.
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Star Anise
Illicium verum
syn: I. anisatum
Fam: Magnoliaceae
Illicium verum
syn: I. anisatum
Fam: Magnoliaceae
Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan. It was first introduced into Europe in the seventeenth century. The oil, produced by a process of steam extraction, is substituted for European aniseed in commercial drinks.
Spice Description
Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. These hard sections are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long. The fruit is picked before it can ripen, and dried. The stars are available whole, or ground to a red-brown powder.
Bouquet: Powerful and liquorice-like, more pungent and stronger than anise.
Flavour: Evocative of a bitter aniseed, of which flavour star anise is a harsher version. Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes.
Hotness Scale: 3
Preparation and Storage
The whole stars can be added directly to the cooking pot; pieces are variously referred to as segments, points and sections. Otherwise, grind the whole stars as required. Small amounts are used, as the spice is powerful. Stored whole in airtight containers, it keeps for well over a year.
Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. These hard sections are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long. The fruit is picked before it can ripen, and dried. The stars are available whole, or ground to a red-brown powder.
Bouquet: Powerful and liquorice-like, more pungent and stronger than anise.
Flavour: Evocative of a bitter aniseed, of which flavour star anise is a harsher version. Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes.
Hotness Scale: 3
Preparation and Storage
The whole stars can be added directly to the cooking pot; pieces are variously referred to as segments, points and sections. Otherwise, grind the whole stars as required. Small amounts are used, as the spice is powerful. Stored whole in airtight containers, it keeps for well over a year.
Culinary Uses
Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice.. It flavours marbled eggs, a decorative Chinese hors d’oeuvre or snack. Mandarins with jaded palates chew the whole dried fruit habitually as a post-prandial digestant and breath sweetener - an oriental comfit. In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as “Chinese Five Spices”.
Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice.. It flavours marbled eggs, a decorative Chinese hors d’oeuvre or snack. Mandarins with jaded palates chew the whole dried fruit habitually as a post-prandial digestant and breath sweetener - an oriental comfit. In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as “Chinese Five Spices”.
Attributed Medicinal Properties
Like anise, star anise has carminative, stomachic, stimulant and diuretic properties. In the East it is used to combat colic and rheumatism. It is a common flavouring for medicinal teas, cough mixtures and pastilles.
Like anise, star anise has carminative, stomachic, stimulant and diuretic properties. In the East it is used to combat colic and rheumatism. It is a common flavouring for medicinal teas, cough mixtures and pastilles.
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Sumac Arabic: Samak
Rhus coriaria
Fam: Anacardiaceae
Rhus coriaria
Fam: Anacardiaceae
This spice comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East, notably Iran. It is an essential ingredient in Arabic cooking, being preferred to lemon for sourness and astringency. Many other varieties of sumac occur in temperate regions of the world. In North America Rhus glabra is known for its use in the tanning industry and for its medicinal properties. Also in North Americai is the related Rhus toxicodendron (poison ivy) which can cause a severe skin reaction when touched.
Spice Description
The berries are dried and crushed to form a coarse purple-red powder. The whole fruit appears in dense clusters. Individual berries are small, round, 10 mm (1/4”) in diameter, russet coloured and covered with hairs.
Bouquet: Slightly aromatic.
Flavour: Sour, fruity and astringent
Hotness Scale: 1
Preparation and Storage
The berries can be dried, ground and sprinkled into the cooking, or macerated in hot water and mashed to release their juice, the resulting liquid being used as one might use lemon juice. Ground sumac keeps well if kept away from light and air.
The berries are dried and crushed to form a coarse purple-red powder. The whole fruit appears in dense clusters. Individual berries are small, round, 10 mm (1/4”) in diameter, russet coloured and covered with hairs.
Bouquet: Slightly aromatic.
Flavour: Sour, fruity and astringent
Hotness Scale: 1
Preparation and Storage
The berries can be dried, ground and sprinkled into the cooking, or macerated in hot water and mashed to release their juice, the resulting liquid being used as one might use lemon juice. Ground sumac keeps well if kept away from light and air.
Culinary Uses
Sumac is used widely in cookery in Arabia, Turkey and the Levant, and especially in Lebanese cuisine. In these areas it is a major souring agent, used where other regions would employ lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken. The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and chicken casseroles. “The seed of Sumach eaten in sauces with meat, stoppeth all manner of fluxes of the belly...” (Gerard, 1597) A mixture of yogurt and sumac is often served with kebabs. Zather is a blend of sumac and thyme use to flavour labni, a cream cheese made from yogurt.
Attributed Medicinal PropertiesSumac is used widely in cookery in Arabia, Turkey and the Levant, and especially in Lebanese cuisine. In these areas it is a major souring agent, used where other regions would employ lemon, tamarind or vinegar. It is rubbed on to kebabs before grilling and may be used in this way with fish or chicken. The juice extracted from sumac is popular in salad dressings and marinades and the powdered form is used in stews and vegetable and chicken casseroles. “The seed of Sumach eaten in sauces with meat, stoppeth all manner of fluxes of the belly...” (Gerard, 1597) A mixture of yogurt and sumac is often served with kebabs. Zather is a blend of sumac and thyme use to flavour labni, a cream cheese made from yogurt.
The berries have diuretic properties, and are used in bowel complaints and for reducing fever. In the Middle East, a sour drink is made from them to relieve stomach upsets.
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Tamarindus indica
syn T.officinalis
Fam Leguminosae
syn T.officinalis
Fam Leguminosae
Believed to originate in East Africa, tamarind now grows extensively throughout the Indian subcontinent, Southeast Asia and the West Indies. Tamarind means ‘date of India’ In Hindu mythology, tamarind is associated with the wedding of the god Krishna which is celebrated by a feast in November. In Victorian times, the British in Goa kept a tamarind in one ear when venturing into the native quarter to keep themselves free from harassment because the locals believed the fresh pods were inhabited by malevolent demons. This earned the colonials the nickname ‘Lugimlee’ or ‘tamarind heads’, and it has stuck to this day.
Tamarind is an excellent brass and copper polish. Take a slab of tamarind, sprinkle on some salt, wet it and rub it directly on the object to be polished.
Tamarind is an excellent brass and copper polish. Take a slab of tamarind, sprinkle on some salt, wet it and rub it directly on the object to be polished.
Spice Description
Tamarind is from a curved brown bean-pod from the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and taste. It is available as a pressed fibrous slab, or as a jamlike bottled concentrate, and some Indian shops carry the dried pods.
Bouquet: a slightly fruity aroma.
Flavour: a refreshing sour taste
Hotness Scale: 1
Tamarind is from a curved brown bean-pod from the tamarind tree. The pod contains a sticky pulp enclosing one to ten shiny black seeds. It is the pulp that is used as a flavouring for its sweet, sour, fruity aroma and taste. It is available as a pressed fibrous slab, or as a jamlike bottled concentrate, and some Indian shops carry the dried pods.
Bouquet: a slightly fruity aroma.
Flavour: a refreshing sour taste
Hotness Scale: 1
Where to Buy Tamarind on the Internet
For online purchases we recommend buying through one of the reputable dealers associated with Amazon and their trusted and secure online ordering system. Click here to shop for tamarind products.
Preparation and Storage
If using the tamarind slab, steep a little in hot water for ten minutes, mash into a paste and pass through a sieve. The fine pulp and juice will go through, leaving behind the fibrous husk. Tamarind slabs and paste store well and will last for up to a year. Tamarind pods will last indefinitely as they require maceration to release their juice.
For online purchases we recommend buying through one of the reputable dealers associated with Amazon and their trusted and secure online ordering system. Click here to shop for tamarind products.
Preparation and Storage
If using the tamarind slab, steep a little in hot water for ten minutes, mash into a paste and pass through a sieve. The fine pulp and juice will go through, leaving behind the fibrous husk. Tamarind slabs and paste store well and will last for up to a year. Tamarind pods will last indefinitely as they require maceration to release their juice.
Culinary Uses
Usually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavour is more authentic than vinegar or lemon juice. It may be used to flavour pulse dishes, rice dishes, or as an ingredient in sauces and side dishes for pork, fowl and fish. Tamarind contains pectin which is used in the manufacturing process of commercially produced jams, so it is a natural ingredient in many jams, jellies, fruit drinks, and is vital to Worcestershire sauce. In India, the ground seed is used in cakes. A refreshing drink made from tamarind syrup and resembling lemonade is quite popular in the Middle East.
Usually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavour is more authentic than vinegar or lemon juice. It may be used to flavour pulse dishes, rice dishes, or as an ingredient in sauces and side dishes for pork, fowl and fish. Tamarind contains pectin which is used in the manufacturing process of commercially produced jams, so it is a natural ingredient in many jams, jellies, fruit drinks, and is vital to Worcestershire sauce. In India, the ground seed is used in cakes. A refreshing drink made from tamarind syrup and resembling lemonade is quite popular in the Middle East.
Attributed Medicinal Properties
Tamarind is considered a mild laxative and digestive. It is used to treat bronchial disorders and gargling with tamarind water is recommended for a sore throat. It is antiseptic, used in eye-baths and for the treatment of ulcers. Being highly acidic, it is a refrigerant (cooling in the heat) and febrifuge (for fighting fevers). The Ananga Ranga suggests consuming tamarind for enhancing a woman’s sexual enjoyment.
Tamarind is considered a mild laxative and digestive. It is used to treat bronchial disorders and gargling with tamarind water is recommended for a sore throat. It is antiseptic, used in eye-baths and for the treatment of ulcers. Being highly acidic, it is a refrigerant (cooling in the heat) and febrifuge (for fighting fevers). The Ananga Ranga suggests consuming tamarind for enhancing a woman’s sexual enjoyment.
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Thymus vulgaris
Fam: Labiatae
Fam: Labiatae
Origin and History
Thyme is indigenous to the Mediterranean with many species coming from an area that encompasses southern Europe, western Asia and North Africa. The Egyptians (who used it in the embalming process) and the Ancient Greeks (who employed it as a fumigant) both appreciated the antiseptic properties of thyme. Dioscorides mentioned its value as an expectorant and Pliny recommended it for fumigating. The name thyme derives from the Greek thymon meaning 'to fumigate', although various interpretations have been made from similar words that mean courage and sacrifice, other attributes that thyme was traditionally associated with. Among the Greeks, the phrase 'to smell of thyme was a sincere complement inferring gracefulness and having none of the double entendre of the modern expression to conic up smelling of roses'! The botanical suffix for wild thyme, serpyllum, derives from a Greek word 'to creep' in reference to the low-growing, entwined, snake-like habit of the groundcover rhymes. The Ancient Romans found the palate pleasing taste of thyme a useful complement to fatty cheeses and they used it to flavor their alcoholic beverages. One legend has it that thyme was included among the hay used to make a bed for the Virgin Mary and the Christ Child.
Thyme is indigenous to the Mediterranean with many species coming from an area that encompasses southern Europe, western Asia and North Africa. The Egyptians (who used it in the embalming process) and the Ancient Greeks (who employed it as a fumigant) both appreciated the antiseptic properties of thyme. Dioscorides mentioned its value as an expectorant and Pliny recommended it for fumigating. The name thyme derives from the Greek thymon meaning 'to fumigate', although various interpretations have been made from similar words that mean courage and sacrifice, other attributes that thyme was traditionally associated with. Among the Greeks, the phrase 'to smell of thyme was a sincere complement inferring gracefulness and having none of the double entendre of the modern expression to conic up smelling of roses'! The botanical suffix for wild thyme, serpyllum, derives from a Greek word 'to creep' in reference to the low-growing, entwined, snake-like habit of the groundcover rhymes. The Ancient Romans found the palate pleasing taste of thyme a useful complement to fatty cheeses and they used it to flavor their alcoholic beverages. One legend has it that thyme was included among the hay used to make a bed for the Virgin Mary and the Christ Child.
Thyme was introduced to England by the Romans, and was common in the Middle Ages, Gerard mentions it in his Herball and by the sixteenth century thyme had become naturalized there, although its flavor in misty green England never achieved the pungency of thyme grown in hot Mediterranean climates. The famous Hymettus honey of Greece has a characteristic flavor that is achieved through bees gathering pollen from the abundance of wild thyme flowering on Mount Hymettus near Athens,
In 1725 the German apothecary Neuiuiann isolated the essential oil of thyme (thymol), however it is worth noting that up until the early twentieth century, the majority of the world's thymol was actually extracted from ajowan seeds not the herb thyme.
Thymus was Greek for "courage" as might he considered appropriate for an herb that is invigorating to the senses. But the name may also derive from the Greek term "to fumigate" and again this would he fitting, as the herb was burned to chase stinging insects from the house. A bed of thyme was thought to he a home to fairies, and gardeners once set aside a patch of the herb for them, much as we provide birdhouses.
The plant's medicinal reputation grew over the centuries. Thyme pillows were thought to relieve both epilepsy and melancholy. From the fifteenth through the seventeenth centuries, thyme was used to combat the plagues that swept over Europe, and as recently as World War I, the essential oil served as a battlefield antiseptic.
The herb was thought to have a psychological effect on people. A soup of beer and thyme was an antidote to shyness; a range of nervous disorders, including nightmares, was said to respond to thyme tea.
Thyme sailed to the New World with the first European settlers, and today it grows wild in a few areas of North America.t would be false to say that it is easier to list the dishes thyme is not used in than the ones that it is, but in Western and Middle Eastern cuisine, thyme finds its way into the greater proportion of traditional dishes. This is because thyme's distinct savory pungency brings an agreeable depth of flavor to soups, stews and casseroles an almost any dish containing meat. Thyme is traditional in bouquet garni (along with marjoram, parsley and bay.)
Origin and History
Thyme is indigenous to the Mediterranean with many species coming from an area that encompasses southern Europe, western Asia and North Africa. The Egyptians (who used it in the embalming process) and the Ancient Greeks (who employed it as a fumigant) both appreciated the antiseptic properties of thyme. Dioscorides mentioned its value as an expectorant and Pliny recommended it for fumigating. The name thyme derives from the Greek thymon meaning 'to fumigate', although various interpretations have been made from similar words that mean courage and sacrifice, other attributes that thyme was traditionally associated with. Among the Greeks, the phrase 'to smell of thyme was a sincere complement inferring gracefulness and having none of the double entendre of the modern expression to conic up smelling of roses'! The botanical suffix for wild thyme, serpyllum, derives from a Greek word 'to creep' in reference to the low-growing, entwined, snake-like habit of the groundcover rhymes. The Ancient Romans found the palate pleasing taste of thyme a useful complement to fatty cheeses and they used it to flavor their alcoholic beverages. One legend has it that thyme was included among the hay used to make a bed for the Virgin Mary and the Christ Child.
Thyme is indigenous to the Mediterranean with many species coming from an area that encompasses southern Europe, western Asia and North Africa. The Egyptians (who used it in the embalming process) and the Ancient Greeks (who employed it as a fumigant) both appreciated the antiseptic properties of thyme. Dioscorides mentioned its value as an expectorant and Pliny recommended it for fumigating. The name thyme derives from the Greek thymon meaning 'to fumigate', although various interpretations have been made from similar words that mean courage and sacrifice, other attributes that thyme was traditionally associated with. Among the Greeks, the phrase 'to smell of thyme was a sincere complement inferring gracefulness and having none of the double entendre of the modern expression to conic up smelling of roses'! The botanical suffix for wild thyme, serpyllum, derives from a Greek word 'to creep' in reference to the low-growing, entwined, snake-like habit of the groundcover rhymes. The Ancient Romans found the palate pleasing taste of thyme a useful complement to fatty cheeses and they used it to flavor their alcoholic beverages. One legend has it that thyme was included among the hay used to make a bed for the Virgin Mary and the Christ Child.
Thyme was introduced to England by the Romans, and was common in the Middle Ages, Gerard mentions it in his Herball and by the sixteenth century thyme had become naturalized there, although its flavor in misty green England never achieved the pungency of thyme grown in hot Mediterranean climates. The famous Hymettus honey of Greece has a characteristic flavor that is achieved through bees gathering pollen from the abundance of wild thyme flowering on Mount Hymettus near Athens,
In 1725 the German apothecary Neuiuiann isolated the essential oil of thyme (thymol), however it is worth noting that up until the early twentieth century, the majority of the world's thymol was actually extracted from ajowan seeds not the herb thyme.
Thymus was Greek for "courage" as might he considered appropriate for an herb that is invigorating to the senses. But the name may also derive from the Greek term "to fumigate" and again this would he fitting, as the herb was burned to chase stinging insects from the house. A bed of thyme was thought to he a home to fairies, and gardeners once set aside a patch of the herb for them, much as we provide birdhouses.
The plant's medicinal reputation grew over the centuries. Thyme pillows were thought to relieve both epilepsy and melancholy. From the fifteenth through the seventeenth centuries, thyme was used to combat the plagues that swept over Europe, and as recently as World War I, the essential oil served as a battlefield antiseptic.
The herb was thought to have a psychological effect on people. A soup of beer and thyme was an antidote to shyness; a range of nervous disorders, including nightmares, was said to respond to thyme tea.
Thyme sailed to the New World with the first European settlers, and today it grows wild in a few areas of North America.
Garden thyme is the variety that is commercially dried and it is readily available in supermarkets and specialty food stores. Lemon thyme is rarely seen in its dry form, and this is due more to the lack of demand for it than its ability to keep its flavor when dried. Good quality dried garden thyme leaves are gray-green in color and should not have any pieces of stem amongst them, as these will not soften in cooking and can be most uncomfortable when eaten.
In the Middle East, their quite green, tantalizingly pungent thyme is referred to as za'atar, the term that is also used to describe a mix of thyme, toasted sesame seeds, sumac and salt. When buying thyme from a Middle Eastern store, call it 'za'atar herb' and for the blend with sumac, say 'za'atar mix'.
Thyme should be stored in the same way as other dried herbs, in an airtight pack and protected from extremes of heat, light and humidity. Thyme, when stored correctly, will last for longer than most dried herbs, that is from 18 months to two years.
Culinary Uses
Thyme tastes delicately green with a faint clove aftertaste, It ranks as one of the fines herbes of French cuisine. Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis, and French, Creole, and Cajun cuisines.
Thyme tastes delicately green with a faint clove aftertaste, It ranks as one of the fines herbes of French cuisine. Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis, and French, Creole, and Cajun cuisines.
Thyme works well with veal, lamb, beef, poultry, fish, poultry stuffing, pâtés, sausages, stews, soups, stocks, bread, herbed butters, herbed mayonnaise, flavoured vinegars, mustard, and bean and lentil casseroles. Use it with tomatoes, onions, cucumbers, carrots, eggplant, parsnips, leeks, mushrooms, asparagus, green beans, broccoli, sweet peppers, potatoes, spinach, corn, peas, cheese, eggs, and rice. its flavor blends well with those of lemon, garlic, and basil. For a different taste, try flavoured varieties such as lemon thyme.
Attributed Medicinal Properties
Oil of Thyme was used during World War I to treat infection and to help relieve pain. The part of this plant used medicinally is the above ground portion. The primary chemical constituents of Thyme include essential oil (borneol, carvacrol, cymol, linalool, thymol), bitter principle, tannin, flavonoids (apigenin, luteolin), saponins, and triterpenic acids. Small amounts of this herb are sedative, whereas larger amounts are stimulant. Thyme is used against hookworm, roundworms, and threadworms. Thyme also warms and stimulates the lungs, expels mucus, and relieves congestion. It also helps deter bacterial, fungal, and viral infections. Both constituents thymol and carvacrol have a relaxing effect upon the gastrointestinal tract's smooth muscles. Thyme aids in the digestion of high fat foods, and has been used to preserve meat. Known topical applications include its use as a gargle and mouthwash for dental decay, laryngitis, mouth sores, plaque formation, sore throat, thrush, tonsillitis, and bad breath. Thyme has been used as a compress for lung congestion such as asthma, bronchitis, colds and flu, and as a poultice for wounds, mastitis, insect bites and stings. It has also been used as an eyewash for sore eyes, and as a hair rinse for dandruff. The essential oil is added to soaps and antidepressant inhalations.
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Turmeric Arabic: Circum
Curcuma domestica, syn: Curcuma long
Fam: Zingiberaceae
Curcuma domestica, syn: Curcuma long
Fam: Zingiberaceae
Turmeric is an ancient spice, a native of South East Asia, used from antiquity as dye and a condiment. It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java. Peru. Australia and the West Indies. It is still used in rituals of the Hindu religion, and as a dye for holy robes, being natural, unsynthesized and cheap. Turmeric is in fact one of the cheapest spices. Although as a dye it is used similarly to saffron, the culinary uses of the two spices should not be confused and should never replace saffron in food dishes. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. The name derives from the Latin terra merita “meritorious earth” referring to the colour of ground turmeric which resembles a mineral pigment. In many languages turmeric is simply named as “yellow root”.
Spice Description
Turmeric is the rhizome or underground stem of a ginger-like plant. It is usually available ground, as a bright yellow, fine powder. The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. The main rhizome measures 2.5 - 7 cm (1” – 3 “) in length with a diameter of 2.5 cm (1”), with smaller tubers branching off.
Bouquet: Earthy and slightly acrid.
Flavour: Warm and aromatic with a bitter undertone.
Hotness Scale: 3
Preparation and Storage
Turmeric is always used in ground form. The powder will maintain its colouring properties indefinitely though the flavour will diminish over time so buy in moderation. Store in airtight containers, out of sunlight.
Turmeric is the rhizome or underground stem of a ginger-like plant. It is usually available ground, as a bright yellow, fine powder. The whole turmeric is a tuberous rhizome, with a rough, segmented skin. The rhizome is yellowish-brown with a dull orange interior that looks bright yellow when powdered. The main rhizome measures 2.5 - 7 cm (1” – 3 “) in length with a diameter of 2.5 cm (1”), with smaller tubers branching off.
Bouquet: Earthy and slightly acrid.
Flavour: Warm and aromatic with a bitter undertone.
Hotness Scale: 3
Preparation and Storage
Turmeric is always used in ground form. The powder will maintain its colouring properties indefinitely though the flavour will diminish over time so buy in moderation. Store in airtight containers, out of sunlight.
Culinary Uses
Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odours. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow colour.
Attributed Medicinal PropertiesTurmeric is used extensively in the East and Middle East as a condiment and culinary dye. In India it is used to tint many sweet dishes. Apart from its wide use in Moroccan cuisine to spice meat, particularly lamb, and vegetables, its principal place is in curries and curry powders. It is used in many fish curries, possibly because it successfully masks fishy odours. When used in curry powders, it is usually one of the main ingredients, providing the associated yellow colour.
Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic in Malaysia. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion. Curcumin has been shown to be active against Staphlococcus aureus (pus-producing infections)
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