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Murri (condiment)
Murrī or almorí (in Andalusia) was a type of fermented condiment made with barley flour, known from Maghrebi cuisine, Maghrebi and Arab cuisines. Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high glutamate flavoring, glutamates content and resultant umami flavor. History There are two types of murri known from historical recipes that have survived into the present day. The Iraqi cuisine, Iraqi style murri from the 10th century ''Kitab al-Tabikh'' by Ibn Sayyar al-Warraq and the 13th century ''Kitab Wasf al-Atima al-Mutada'' was made by wetting a combination of ground flatbread, barley flour (''budhaj'' flour) and salt and allowing it to ferment. The Maghrebi style of murri described in detail in ''Kitab Wasf'' is made only with barley flour, and flavored with carob, fennel stems, citron, pine nuts, m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard (condiment), mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, Teriyaki#Teriyaki sauce, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in Packet (container), single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass Spice, spices and Herb, herbs, including salt and pepper, using the term interchangeably with ''seasoning''. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Treacle
Treacle () is any uncrystallised syrup made during the refining of sugar.Oxford Dictionary The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle, similar to molasses. Black treacle has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup. Golden syrup treacle is a common sweetener and condiment in British cuisine, found in such dishes as treacle tart and treacle sponge pudding. Etymology Historically, the Middle English term was used by herbalists and apothecaries to describe a medicine (also called ''theriac'' or ''theriaca''), composed of many ingredients, that was used as an antidote for poisons, snakebites, and various other ailments. ''Triacle'' comes from the Old French , in turn from (unattested and reconstructed) Vulgar Latin , which comes from Latin , the latinisation of the Greek (), the feminine of (), 'concerning venomous beasts', which comes from (), 'wild animal, beast'. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mace (spice)
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''Myristica fragrans'', and are not used as a spice. Indonesia is the main producer of nutmeg and mace. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Common nutmeg Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (''Myristica fragrans' ... [...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 Katze ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sesame
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was , with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. ''Sesamum'' has many other species, most being wild and native to sub-Saharan Africa. ''S. indicum,'' the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people. Etymology The word "sesame" is from Latin ''sesamum'' and Greek σήσαμον : ''sēsamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigella Sativa
''Nigella sativa'' (black caraway, also known as black cumin, nigella, kalonji or siyahdaneh) is an annual flowering plant in the family Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and Western Asia (Cyprus, Turkey, Iran and Iraq), but naturalized over a much wider area, including parts of Europe, northern Africa and east to Myanmar. Etymology The genus name ''Nigella'' is a diminutive of the Latin 'black', referring to the seed color. p. 341. The specific epithet ''sativa'' means 'cultivated'. In English, ''N. sativa'' and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, and ''kalonji''. Blackseed and black caraway may also refer to ''Bunium persicum''. Description ''N. sativa'' grows to tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually coloured pale blue and white, with five to ten petals. The fruit is a large and inflated cap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth Dill grows up to , with slender hollow stems and alternate, finely divided, softly delicate leaves long. The ultimate leaf divisions are broad, slightly broader than the similar leaves of fennel, which are threadlike, less than broad, but harder in texture. The flowers are white to yellow, in small umbels diameter. The seeds are long and thick, and straight to slightly curved with a longitudinally ridged surface. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. The generic name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both 'dill' and 'anise'. The form ''anīsum'' came to be used fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the dark-colored dried large grape, with '' sultana'' being a golden-colored dried grape, and '' currant'' being a dried small Black Corinth seedless grape. Etymology The word "raisin" dates back to Middle English and is a loanword from Old French; in modern French, ''raisin'' means "grape", while a dried grape is a ''raisin sec'', or "dry grape". The Old French word, in turn, developed from the Latin word '' racemus'', "a bunch of grapes". Varieties Raisin varieties depend on the type of grape and appear in a variety of sizes and colors including green, black, brown, purple, blue, and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the United States), the Zante currants (black Corin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ficus
''Ficus'' ( or ) is a genus of about 850 species of woody trees, shrubs, vines, epiphytes and hemiepiphytes in the family Moraceae. Collectively known as fig trees or figs, they are native throughout the tropics with a few species extending into the semi-warm temperate zone. The common fig (''F. carica'') is a temperate species native to southwest Asia and the Mediterranean region (from Afghanistan to Portugal), which has been widely cultivated from ancient times for its fruit, also referred to as figs. The fruit of most other species are also edible though they are usually of only local economic importance or eaten as bushfood. However, they are extremely important food resources for wildlife. Figs are also of considerable cultural importance throughout the tropics, both as objects of worship and for their many practical uses. Description ''Ficus'' is a pantropical genus of trees, shrubs, and vines occupying a wide variety of ecological niches; most are evergreen, bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Perry (food Writer)
Charles Perry (born 1941) is an American food historian. He has translated several medieval cookbooks from Arabic to English and published widely on the history of food, particularly of the Middle East and California. He also authored or co-authored books about San Francisco in the 1960s, and was a prolific journalist for ''Rolling Stone'', the ''Los Angeles Times'' and other publications. Biography Perry was born in Los Angeles, California in 1941 and attended public schools. From 1959 to 1961, he majored in Middle Eastern studies at Princeton University. In 1961, he transferred to the University of California, Berkeley, and in 1962 he spent a year at the Middle East Centre for Arab Studies in Shemlan, Lebanon, where he earned the British Foreign Office’s higher standard interpretership certificate. He graduated from Berkeley in 1964. In his senior year, one of his roommates was the future “LSD millionaire” Owsley Stanley; as a result of their friendship, Perry was prese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oneirocritica
''Oneirocritica'' ( el, Ονειροκριτικά) (''The Interpretation of Dreams'') is an ancient Greek treatise on dream interpretation written by Artemidorus in the 2nd century AD,"Artemidorus Daldianus" in ''The New Encyclopædia Britannica''. Chicago: Encyclopædia Britannica Inc., 15th edn., 1992, Vol. 1, p. 599. and is the first extant Greek work on the subject, in five books. The first three volumes were intended for the general public, providing an encyclopedic treatment of the subject matter of dreams, and the remaining two volumes were written for the private use of the author's son, a novice dream interpreter. Artemidorus inscribed the book "Artemidorus of Daldis", despite having been born in Ephesus, to commemorate the little-known birthplace of his mother in Lydia (3.66). Artemidorus suggests that dreams are unique to the individual, and that a person's waking life will affect the symbols in his dreams. He shows awareness of the dreaming mind's capacity to use meta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artemidorus
Artemidorus Daldianus ( grc-gre, Ἀρτεμίδωρος ὁ Δαλδιανός) or Ephesius was a professional diviner who lived in the 2nd century AD. He is known from an extant five-volume Greek work, the '' Oneirocritica'' or ''Oneirokritikon'' ( en, The Interpretation of Dreams)."Artemidorus Daldianus" in ''The New Encyclopædia Britannica''. Chicago: Encyclopædia Britannica Inc., 15th edn., 1992, Vol. 1, p. 599. Life and work Artemidorus was surnamed ''Ephesius'', from Ephesus, on the west coast of Asia Minor, but was also called ''Daldianus,'' from his mother's native city, Daldis in Lydia. He lived in the 2nd century AD. According to Artemidorus, the material for his work was gathered during lengthy travels through Greece, Italy and Asia, from diviners of high and low station. Another major source were the writings of Artemidorus' predecessors, sixteen of whom he cites by name. It is clear he built on a rich written tradition, now otherwise lost. Artemidorus' method is, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
