HERB SPICES

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A little infomation on a few of the popular spices and herbs.

Ajwain
aka Carom, Ajowan, Bishop's Weed and Seeds Of Bishop's Weed, is an rare spice except in areas of Asia. The seed-like fruit of the Bishop's Weed plant, egg-shaped and light gray in color. The plant is like parsley, and many confuse with the lovage seed.

Allspice
is a dried unripe berry of an evergreen tree in the myrtle family. Allspice comes from Jamaica, Mexico, and Honduras. Used in Jamaican jerk seasoning and in Jamaican soups, stews, and curries. It also is used in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages. Allspice is pungent and fragrant its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg. Christopher Columbus discovered Allspice in the Caribbean. Allspice provides relief for digestive problems.

Amchur
The spice amchur is mango fruits that are unripe or green which have been sliced and sun dried. The spice is either whole or ground and sometimes found to be seasoned with turmeric. The use of amchur is mainly in Indian cookery, where it is used as an acid flavoring in curries, soups, chutneys, marinades and also a condiment. The dried slices add a piquancy to curries and the powder acts as a souring agent like tamarind. It is has the same tenderizing qualities as lemon or lime juice.

Anise Seed
is a graybrown oval seed from a plant in the parsley family. It is next of kin to caraway, dill, cumin, and fennel. Mainly from Spain and Mexico. Europeans use Anise in cakes, cookies and sweet breads. In the Middle East and India, it is used in soups and stews. Its licoricelike flavor is popular in candies and Anise oil is used in liqueurs.

Anise has been used as a medicine and as a flavor for medicine since prehistoric times. Ancient Romans hung Anise plants near their pillows to prevent bad dreams. They also used Anise to aid digestion and ward off epileptic attacks.

Annatto
also called achiote
Annatto is made from the seed of the achiote trees of tropical regions of the Americas. It used to make a red food coloring, in cheese, margarine, butter, rice and smoked fish. Annatto is mainly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American Indians have used the seeds to paint their body and as a lipstick. The achiote tree is sometimes called the lipstick tree.

Asafoetida
A brown, bitter, smelly resinous material from the roots of many plants of the genus Ferula in the parsley family. Ferula asafoetida,Asafoetida is a resin which comes from the dried sap obtained from the stem and roots of the wild fennel genus Ferula. Pieces of this resin are too hard to be grated, and may require a hammer to crush. Today, the most common form is compounded asafoetida, a fine powder consisting of 30% asafoetida resin, with rice flour and gum arabic.

Barberry
Any of many shrubs of the genus Berberis which have leaves that are often clustered, yellow flowers, and red, orange, or blackish berries. They are raised as specimen or hedge plants. Barberry, a commonly used name for the family Berberidaceae, and barberries (Berberis species). The spiny barberries are mainly Asian in origin. B. vulgaris, the common barberry, is naturalized in the USA and is often grown for hedges.

Basil
is a bright green, leafy plant in the mint family. Basil is grown primarily in the United States, France, and the Mediterranean region. Widely used in Italian cuisine and often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes. Basil has a sweet, herbal bouquet. Basil originated in India and Persia. Though its name means, "be fragrant," Greeks hated it. However, the Romans loved it and made it a symbol of love and fertility. Hindus plant it in their homes to bring happiness to the family.

Bay Leaves
comes from the sweet bay or laurel tree. Bay Leaves are grown in the Mediterranean region. Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. Bay Leaves have a sharp, bitter taste. Ancient Greeks and Romans crowned victors with wreaths of laurel. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought bay leaves brought good luck and warded off evil.

Black cardamom
Black cardamom (Amomum subulatum), is known also as Brown cardamom or Nepal cardamom. It is used similarly as the green Indian cardamom, but has a different taste so is not a substitute in recipes.

Black cumin
An Eurasian herb (Nigella sativa) has bluish-white flowers and smelly black seeds used as a seasoning in Asian cuisines. Also called fennel flower, black caraway, nutmeg flower or Roman coriander. It is also referred to as Nigella or black seeds. It is a wild growing spice in the Mediterranean region and in Western Asia. It belongs to the Ranunculaceae family and no relation to common cumin. Nigella is an annual plant that grows to about 1 foot tall. It has a thin stem, narrow leaflets, and blue flowers. The seeds are contained in an over-sized capsule formed from the united follicles. Black cumin has a smelly bitter taste and a faint odor of strawberries. It is used mainly in candies and liquors.

Black limes
Aka. Basra limes or Omani limes. These limes are sun-dried from the Middle East. They are used in making stews or making teas.

Bush tomato
Also called desert raisins, this small smelly berry is collected by the Aborigines from a shrub related to the tomato family.

Calamus
aka-- sweet flag, calamus, sweet calamus, myrtle flag, flagroot, Acorus calamus is a kind of: marsh plant, bog plant and swamp plant - a semi-aquatic plant that lives in wet lands; most are monocots like sedge, sphagnum, grasses, and cattails. It has been used medicinally, for its odor, and as a psychotropic drug.

Candle nut
also called candleberry is a tropical southeast Asian tree (Aleurites moluccana) that grows nutlike seeds that are used to make candles. It also produces a drying oil used in paints, varnishes, lacquer, and soft soap.

Caper
Capparis spinosa also known as Caper, Cappero, Alcaperro, Caper Berry, Caper Bud, Caperbush, Caper Fruit, Kápari, Smooth Caper, Spiny Caper, Tapčra. More than likely originated from dry regions in west or central Asia, is now known throughout the Mediterranean and eastward into Iran, growing on rocky cliffs and stone walls.

Caraway Seed
is actually the fruit of a biennial herb in the parsley family. Holland is the world's largest Caraway producer. Also grown in Germany, Russia, Morocco, parts of Scandanavia, Canada, and the United States. Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups. This seed has a pungent aroma and a distinctly sweet but tangy flavor. Caraway has been cultivated in Europe since the Middle Ages.

Cardamom or Cardamon
A Indian herb (Elettaria cardamomum) having fruits with aromatic seeds used as a spice or condiment. Cardamom is a sweet spice. The small, round seeds, which grow inside pods, are best when purchased whole. They can be ground up with a spice grinder or a mortar and pestle.

Cayenne Pepper
is made from the dried pods of pungent chili peppers.Cayenne Pepper comes from Central and South America and the West Indies. It is traditionaly used in Mexican and Italian cooking. Cayenne Pepper has little aroma, but it is extremely hot to the tongue. Cayenne Peppers were grown for thousands of years in the West Indies and Central and South America. Spanish explorers looking for black pepper misnamed them as pepper, and introduced them to the rest of the world.

Celery Seed
is the dried fruit of a biennial in the parsley family. Celery Seed is grown in France and India. Celery or as the ancients called it "smallage" has been used as a medicine since the time of the Greeks. It was not until the 19th century that the seeds were used in recipes, appearing first in pickling recipes. Celery Seed tastes similar to table celery, with its warm, slightly bitter, aromatic flavor. Smallage was grown by Greeks and Romans for medicinal qualities. It was associated with funerals and bad luck.

Chervil
is a lightgreen, lacey, fernlike leaf of the parsley family. Chervil is grown in California and New Mexico. Chervil is one of the classic components of the popular French herb blend, fines herbes. Chervil is native to southern Russia. In the first century it was used as a seasoning. The Romans took it to France where it has been important for hundreds of years. Only recently has it been cutivated and used in the United States.

Chicory
Also called succory. A perennial herb (Cichorium intybus) native to the Old World and widely naturalized in North America, having flower heads with blue florets. Its roots have been used as a substitute for coffee and also as a flavoring in coffee.

Chile pepper
The chile pepper is the fruit of the plant Capsicum from the nightshade family (Solanaceae). Various cultivars are grown around the world because they are widely used as spices or vegetables in cuisine.

Chives
are the bright green, long, hollow, thin leaves of an onionlike member of the lily family. Grown mainly in California Chives are one of the herbs used in fines herbes, a traditional French herb blend. It has a mild, onionlike flavor, with a hint of garlic. Chives grow wild in both the Old and the New World.

Cinnamon is the dried bark of a common tree cassia. Ground cinnamon is probably the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. True Cinnamon is native to Sri Lanka. The Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America. Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. Stick Cinnamon is used in pickling and for flavoring hot beverages. Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 BC. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife.

Cloves
are the rich, brown, dried, unopened flower buds of an evergreen tree in the myrtle family. From the French "clou" meaning nail. Cloves come from Madagascar, Brazil, Panang, and Ceylon. It is used in spice cookies and cakes. Much of the world crop is used in Indonesia for Clove cigarettes. Cloves are strong, pungent, and sweet. Cloves are native to the Molucca Islands, now a part of Indonesia. Cloves have been used for thousands of years. Natives in the Molucca Islands planted a Clove tree for each child born. They believed that the fate of the tree was linked to the fate of that child. In 1816, the Dutch set a fire to destroy Clove trees and raise prices. The natives revolted in a bloody battle.

Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. Cream of Tartar is obtained from wine producing regions. It is used to stabilize egg white foams. It is also a major ingredient in baking powder. Cream of Tartar has no aroma and has an acidic flavor. Cream of Tartar has been known since ancient times.

Cumin
(pronounced "comein") is the pale green seed of a small herb in the parsley family. Mainly found in Iran and India. Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales. It has a distinctive, slightly bitter yet warm flavor. Cumin is native to the shores of the Mediterranean Sea and Egypt. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament.

Curry leaf
The leaf of the curry-leaf tree (Murraya koenigii) is fragrant, a plant from India, used as a seasoning in cooking.

Curry Powder
is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia.

Elderberry
The fruit of the common American elder (Sambucus canadensn) is small, edible and purplish-black. It is used sometimes to make wine or preserves. Elderberries can be eaten raw but are better used to make jams, pies and homemade wine. The white elder-berry flowers can be used in salads or batter-dipped and fried like fritters.

Fennel Seed
is the oval, green or yellowish brown dried fruit of a member of the parsley family. Found in India and Egypt. Fennel goes well with fish and is used in Italian sausages and some curry powder mixes. Fennel has an aniselike flavor but is more aromatic, sweeter and less pungent. Fennel is native to southern Europe and the Mediterranean area. The name comes from the Greek word for "marathon" because the famous battle at Marathon (490 BC) against the Persians was fought on a field of Fennel.

Fenugreek
A Eurasian plant (Trigonella foenum-graecum) used as flavorings from its mildly bitter seeds and aromatic leaves. Fenugreek seeds, which come whole and ground, are used to flavor foods like curry powders, spice blends and teas.

Filé powder
It's an important part of Creole cooking and is used to thicken and flavor Gumbos and other Creole dishes. File' powder has a woodsy flavor reminiscent of root beer, filé powder is made from sassafras and sassafras leaves(safer). It should be stirred into a dish.

Galangal
Alpinia officinarum of eastern Asia, has pungent, aromatic roots. The dried roots of this plant provide a hot, ginger-peppery flavor. Used as seasoning. Greater galangal, also called Laos ginger, Siamese ginger and Thai ginger, is the best known and most widely available.

Ginger
is a flavoring from a tuberous root of a plantin in the Ginger family. The root is often dried and ground or "crystallized" with sugar. Mainly found in India and Jamaica. Ginger is used in gingerbread, ginger ale, gingersnaps, and Asian dishes. Ginger has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody. No one is sure how old Ginger is, or where it came from, since it has never been found growing wild. It was first cultivated by the Chinese and Indians.

Ginger root
It is used extensively as a spice in most cuisines of the world. It is called a root but is actually the rhizome of the plant Zingiber officinale. The rhizome is often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes.

Grains of paradise
The smelly aromatic seeds of a tropical African plant (Aframomum melegueta) used for flavoring beverages. Also called Guinea grains, Guinea pepper, melagueta pepper, Aframomum melegueta.

Horseradish
A coarse Eurasian plant grown for its thick white pungent root. Also known as red cole and Armoracia rusticana. Today the roots make a much used condiment and are usually grated and mixed with vinegar to make a sauce for meats and sea food.

Horehound
An Eurasian plant (Marrubium vulgare) in the mint family, resembling mint in appearance. The leaves give a bitter extract used in flavoring and a cough remedy- horehound candy.

Licorice
Aka. liquorice, Glycyrrhiza glabra. A perennial plant from the Mediterranean area. The root of this plant is used providing the flavor of some candy, liqueurs, tobacco and medicines.

Lemon balm
Also known as garden balm, sweet balm, bee balm, beebalm, Melissa officinalis and just balm. Its lemon smelling leaves are used to make a tea and to flavor salads, meats and poultry.

Mastic
The mastic tree(Pistacia lentiscus). Found chiefly in Mediterranean countries. The resin from the mastic tree is used especially in varnishes, lacquers, adhesives, condiments and as an astringent.

Mustard seed
Mustard seeds are small yellowish white to black. It is an important spice in many regional cuisines. In the Indian subcontinent it is used whole, and are fried in oil until they pop to release a flavor to the oil.

Mint
is the dried leaf of a perennial herb. There are two important species, spearmint and peppermint. Mainly found in the United States. It is strong and sweet with a tangy flavor and a cool after taste. Spearmint and peppermint are both native to Asia. Peppermint was used by Eyptians, and spearmint is mentioned in the Bible.

Nigella
(Kolanji, Black caraway)black cumin , wild fennel. From the Mediterranean and western Asian this annual herb of the genus Nigella. It has finely dissected leaves, showy white, blue, or yellow flowers.

Nutmeg
is the seed of an evergreen tree native to the Molucca Islands. The tree produces both Nutmeg and mace. Both spices come from the tree’s fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg. It is grown in Indonesia and Grenada. Nutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves. Nutmeg is commonly added to eggnog, puddings, and fruit pies. It is popular in The Netherlands and Italy, where it is used in vegetables, puddings, and stews. Nutmeg is more pungent and sweeter than mace. The Portuguese found Nutmeg trees in the Molucca Islands, and dominated the Nutmeg and mace trade until the Dutch overcame it in 1602. Unaware that the spices came from one tree, one Dutch official ordered the Moluccan islanders to plant more mace trees, and fewer Nutmeg trees.

Paprika
is a spice which comes from a mild red pepper. It is a brilliant red powder and often used as a garnish. The peppers used in Paprika are grown in Hungary, Spain, South America, and California. Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. It ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor.

Pepper
is the dried berry of a vine which can grow up to ten feet tall and is indigenous to India and Asia. Pepper are berries that are picked about nine months after flowering. Black Pepper is berries that are picked unripe. The berries used for White Pepper are ripened on the vine and soaked so that their outer hulls are easily removed. Pepper is grown in India, Indonesia, Malaysia, and Brazil. Pepper is a universal table condiment. It has a sharp, pungent aroma and flavor. White Pepper is hotter of the two. The cities of Alexandria, Genoa, and Venice owed their economic success to Pepper. Europeans often used Pepper to trade for rent, dowries, and taxes. The need for Pepper inspired Spanish exploration and spice trade in the 15th century.

Poppy Seeds
are bluegray seeds inside capsules on a yellowish brown opium plant indigenous to the Mediterranean. Poppies are native to Mediterranean regions, India, China, Turkey, and Iran. Today, Holland and Canada are the main producers of poppy seeds. Poppy Seeds have a slightly nutty aroma and taste. Since forever, poppies have symbolized honor. Poppy Seeds are a classic addition to buttered egg noodles, fruit salad dressings, and fragrant yeast breads. Poppy Seeds add nutty flavor and texture to cookies, cakes, breads, strudels, pastry crusts, and pancake and waffle batters.

Saffron
is the stigma of a flowering plant in the crocus family. Saffron is the world's most expensive spice, It is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass of compressed, threadlike, dark orange strands. Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain. It has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. Ancient Greeks and Romans scattered Saffron to perfume public baths. The Crusaders brought Saffron from Asia to Europe, where it was used as a dye and condiment. Saffron was a symbol of hospitality in Asia. In India, people used Saffron to mark themselves as members of a wealthy caste.

Sage
is an herb from an evergreen shrub in the mint family. It has long, grayish green leaves. Sage is grown in the United States, Dalmatia and Albania. It is one of the most popular herbs in the United States. It has a fragrant aroma and an astringent but warm flavor. Greeks and Romans used it to cure snake bites and to invigorate the mind and body.Sage is no longer used medicinally but has become one of the world's most popular herbs.

Sesame Seed
is the seed of an annual herb which grows well in hot climates. Sesame Seed is the most commonly produced seed. Mainly found in Africa and Indonesia Sesame Seed has been enjoyed by humans since the dawn of civilization. Sesame Seeds have a nut-like, mild flavor. Sesame Seed is probably the oldest crop grown for its taste, dating back 2000 years to China. The Egyptians used Sesame Seed as medicine around the same time.

Sorrel
Also called dock or spinach dock. One of several plants of the genus Rumex, having harsh-flavored leaves sometimes used as salad greens, especially Rumex acetosella. A naturalized Eurasian species worldwide.

Sumac
is a purple powder derived from the dried berries, and sometimes the leaves, of a nonpoisonous Turkish species of the sumac shrub. This ground spice is sour in taste with overtones of lemon and pepper.

Szechuan pepper
The Szechuan peppercorn (Zanthoxylum piperitum, Zanthoxylum simulans, Zanthoxylum sancho and others in the Zanthoxylum genus) is not a member of the pepper family. It is the outer pod of the tiny fruit of a plant related to the prickly ash.

Tamarind
Also known as tamarindo, Indian date. This fruit is from the tree grown in northern Africa, Asia and India. Now is found in Latin America. Has a pod with seeds and a pulp that has a sour taste when dried.

Tarragon
is a small herb in the sunflower family. Two species are available, Russian and French. Leaves of the French variety are glossier and more pungent. Most Tarragon comes from dried leaves of the French Tarragon plant. Tarragon is native to southern Russia and western Asia. Today, its primary producer is France. It is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon has a slightly bittersweet flavor and an aroma similar to anise. Tarragon, unlike many other herbs, was not used by ancient peoples.

Thyme is the leaf of a low-growing shrub in the mint family. For use as a condiment, Thyme leaves are dried then chopped, or ground. Thyme is grown in southern Europe, inlcuding France, Spain, and Portugal. It is also found in the Mediterranean. Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It has a subtle, dry aroma and a slightly minty flavor. Ancient Greeks considered Thyme a symbol of courage and sacrifice. Tradition tells that Thyme was in the straw bed of the Virgin Mary and the Christ child. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.

Turmeric
comes from the root of a leafy plant in the ginger family. India is the world's primary producer of Turmeric. It is also grown in China and Indonesia. Turmeric is a necessary ingredient of curry powder. It is used extensively in Indian dishes, including lentil and meat dishes, and in Southeast Asian cooking. It is mildly aromatic and has scents of orange or ginger and has a pungent, bitter flavor. Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC.

Vanilla Beans
are the seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume. Vanilla beans are grown in Madagascar, Mexico, Indonesia, and Tahiti. It is one of the most popular flavorings in the world. It is used in flavoring most desserts, including ice cream, custard, cake, candy, and pudding. Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla originated in Mexico, where the Aztecs used it to accent the flavor of chocolate drinks. The Mexican emperor, Montezuma, introduced Vanilla to the Spanish explorer Cortez, who brought it to Europe in the 16th century.

Wasabi
A very smelly green Japanese condiment derived from the root of the herb Eutrema wasabi, a member of the cabbage family. Known as Japanese horseradish. Produces a vapor that will burn the sinus cavity.

Wattle seed
From the Acacia seeds collected by Aborigines are dry roasted and ground to produce its coffee-like flavor. Native to Australia where Wattles are made, it is like a biscuit.

Zedoary
(Curcuma zedoaria)A plant from India used as a condiment and in perfumes, medicines, and cosmetics.

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