|
List Of Culinary Herbs And Spices
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such as tobacco. This list is not for plants used primarily for herbal teas, nor for purely medicinal plant products, such as valerian. A * Ajwain, carom seeds (''Trachyspermum ammi'') (Pakistan, South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia) * Alexanders (''Smyrnium olusatrum'') * Alkanet ('' Alkanna tinctoria''), for red color * Alligator pepper, mbongo spice (mbongochobi), hepper pepper (''Aframomum danielli'', ''A. citratum'', ''A. exscapum'') (West Africa) * Allspice (''Pimenta dioica'') * Angelica (''Angelica archangelica'') * Anise (''Pimpinella anisum'') * Aniseed myrtle ('' Syzygium anisatum'') ( Australia) * Annatto (''Bixa orellana'') * Artemisia ('' Artemisia'' s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spices 22078028
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground form. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Asian Cuisine
South is one of the cardinal directions or compass points. The direction is the opposite of north and is perpendicular to both east and west. Etymology The word ''south'' comes from Old English ''sūþ'', from earlier Proto-Germanic ''*sunþaz'' ("south"), possibly related to the same Proto-Indo-European root that the word ''sun'' derived from. Some languages describe south in the same way, from the fact that it is the direction of the sun at noon (in the Northern Hemisphere), like Latin meridies 'noon, south' (from medius 'middle' + dies 'day', cf English meridional), while others describe south as the right-hand side of the rising sun, like Biblical Hebrew תֵּימָן teiman 'south' from יָמִין yamin 'right', Aramaic תַּימנַא taymna from יָמִין yamin 'right' and Syriac ܬܰܝܡܢܳܐ taymna from ܝܰܡܝܺܢܳܐ yamina (hence the name of Yemen, the land to the south/right of the Levant). Navigation By convention, the ''bottom or down-facing side'' of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Australian Cuisine
Australian(s) may refer to: Australia * Australia, a country * Australians, citizens of the Commonwealth of Australia ** European Australians ** Anglo-Celtic Australians, Australians descended principally from British colonists ** Aboriginal Australians, indigenous peoples of Australia as identified and defined within Australian law * Australia (continent) ** Indigenous Australians * Australian English, the dialect of the English language spoken in Australia * Australian Aboriginal languages * ''The Australian'', a newspaper * Australiana, things of Australian origins Other uses * Australian (horse), a racehorse * Australian, British Columbia Australian is an historic unincorporated community on the Fraser River in the Cariboo Country of the Central Interior of British Columbia, Canada. Its name is derived from that of the Australian Ranch, one of British Columbia's first ranching oper ..., an unincorporated community in Canada See also * The Australian (other) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syzygium Anisatum
:''Should not be confused with Clausena anisata, a small tree native to Southeast Asia and Australia.'' ''Syzygium anisatum'', with common names ringwood and aniseed tree, is a rare Australian rainforest tree with an aromatic leaf that has an essential oil profile comparable to true aniseed. The leaf from cultivated plantations is used as a bushfood spice and distilled for the essential oil, and is known in the trade as aniseed myrtle or anise myrtle. The ringwood tree has a dense crown and grows up to 45 metres tall. The leaves are 6–12 cm long with prominently undulate margins and rich aniseed aroma when crushed. Flowers are white and sweetly scented, borne in panicles. The fruit are dry papery capsules around 5 mm long and are white in appearance. Ringwood's natural distribution in the wild is restricted to the Nambucca and Bellinger Valleys in the subtropics of New South Wales, Australia. Uses Used as a flavouring spice and herbal tea ingredient. Although ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anise
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Description Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed".Anise (''Pimpinella anisum'' L.) from Gernot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angelica
''Angelica'' is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland, Lapland, and Greenland. They grow to tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers. Found mainly in China, its main use was for medicine. It shows variations in fruit anatomy, leaf morphology, and subterranean structures. The genes are extremely polymorphic. Some species can be found in purple moor and rush pastures. Characteristics ''Angelica'' species grow to tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers. Their large, sparkling, starburst flowers are pollinated by a great variety of insects (the generalist pollination syndrome), the floral scents are species-specific, and even specific to particular subspecies. The active ingredients of angelica are found in the roots ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Several unrelated fragrant shrubs are called "Carolina allspice" (''Calycanthus floridus''), "Japanese allspice" ('' Chimonanthus praecox''), or "wild allspice" ('' Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often used for smoking meats where allspice is a local crop. Care ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alligator Pepper
Alligator pepper (also known as mbongo spice or hepper pepper) is a West African spice made from the seeds and seed pods of ''Aframomum danielli'', '' A. citratum'' or '' A. exscapum''. It is a close relative of grains of paradise, obtained from the closely related species, '' Aframomum melegueta'' or "grains of paradise". Unlike grains of paradise, which are generally sold as only the seeds of the plant, alligator pepper is sold as the entire pod containing the seeds (in the same manner to another close relative, black cardamom). The plants which provide alligator pepper are herbaceous perennial flowering plants of the ginger family (Zingiberaceae), native to swampy habitats along the West African coast. Once the pod is open and the seeds are revealed, the reason for this spice's common English name becomes apparent as the seeds have a papery skin enclosing them and the bumps of the seeds within this skin is reminiscent of an alligator's back. As mbongo spice, the seeds of alli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alkanna Tinctoria
''Alkanna tinctoria'', the dyer's alkanet or simply alkanet, is a herbaceous flowering plant in the borage family Boraginaceae. Its roots are used to produce a red dye. The plant is also known as dyers' bugloss, orchanet, Spanish bugloss, or Languedoc bugloss. It is native to the Mediterranean region. ''A. tinctoria'' has 30 chromosomes and is regarded as a dysploid at the tetraploid level (4x + 2). ''A. tinctoria'' has a bright blue flower. The plant has a root of blackish appearance externally, but blue-red inside, with a whitish core. The root produces a fine red colouring material, which has been used as a dye in the Mediterranean region since antiquity. The dyestuff in its roots is soluble in alcohol, ether, and the oils, but is insoluble in water. It is used to give colour to wines and alcoholic tinctures, to vegetable oils, and to varnishes. Powdered and mixed with oil, the alkanet root is used as a wood stain. When mixed into an oily environment, it imparts a crimson ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexanders
''Smyrnium olusatrum'', common name alexanders (or alisander) is an edible flowering plant of the family Apiaceae (Umbelliferae), which grows on waste ground and in hedges around the Mediterranean and Atlantic coastal regions of Europe. It was formerly widely grown as a pot herb, but is now appreciated mostly by foragers. Description Alexanders is a stout, glabrous (hairless) biennial growing to 150 (sometimes 180) cm tall, with a solid stem up to 22 mm in diameter, which becomes hollow and grooved with age. It has a tuberous tap-root which can be 60 cm long, as well as fibrous lateral roots. The stem leaves are arranged in a spiral (although the upper cauline ones are often opposite and sometimes in whorls of 3), with an inflated, purple-striped, fleshy petiole that has papery margins towards the base. The compound leaves are broadly diamond-shaped, 2- or 3-times ternately (sometimes pinnately) divided. Sometimes they are slightly hairy towards the base. The individual lea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Cuisine
Ethiopian cuisine ( am, የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of '' wat,'' a thick stew, served on top of ''injera'' ( am, እንጀራ), a large sourdough flatbread,Javins, Marie"Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of flour. eat most of the time with their right hands, usin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eritrean Cuisine
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries in the region. Overview Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics. The main traditional food in Eritrean cuisine is '' tsebhi'' ( stew), served with ''injera'' (flatbread made from teff, wheat, or sorghum and ''hilbet'' (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of ''injera'' accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. Overall, Eritrean cuisine strongly resembles that of neighboring Ethiopia, although Eritrean cooking tends to feature more seafood than Ethiopian cuisine on account of its coastal location. Eritrean dishes are also frequently lighter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
