Allspice
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General Description |
| Geographical
Sources Allspice comes from Jamaica, Mexico, and Honduras. |
| Traditional
Ethnic Uses Allspice is 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. |
| Taste
and Aroma Allspice is pungent and fragrant. It is not a blend of "all spices," but its taste and aroma remind many people of a mix of cloves, cinnamon, and nutmeg. |
| History/Region
of Origin Christopher Columbus discovered Allspice in the Caribbean. Although he was seeking pepper, he had never actually seen real pepper and he thought Allspice was it. He brought it back to Spain, where it got the name "pimienta," which is Spanish for pepper. Its Anglicized name, pimento, is occasionally used in the spice trade today. Before World War II, Allspice was more widely used than it is nowadays. During the war, many trees producing Allspice were cut, and production never fully recovered. Folklore suggests that Allspice provides relief for digestive problems. |
Anise Seed
| General
Description Anise Seed is a gray brown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel. |
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| Geographical Sources Spain and Mexico. |
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| Traditional
Ethnic Uses Europeans use Anise in cakes, cookies, and sweet breads. In the Middle East and India, it is used in soups and stews. Its licorice like flavor is popular in candies and Anise oil is used in liqueurs. |
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| Taste and
Aroma Anise Seeds smell and taste like licorice. |
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| History/Region
of Origin Anise is native to the Middle East and 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. Colonists in the New World used it as a medicinal crop too. |
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| General
Description Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like cornstarch. |
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| Geographical Sources Arrowroot is grown in Brazil and Thailand |
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| Traditional
Ethnic Uses Arrowroot is used as a thickening agent for sauces, fruit pie fillings and glazes, and puddings. |
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| Taste and
Aroma Arrowroot has no flavor. |
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| History/Region
of Origin Arrowroot is indigenous to the West Indies, where native people, the Arawaks, used the powder. The Arawaks used the substance to draw out toxins from people wounded by poison arrows. Its name is thought to be derived from that practice. |
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| General
Description Basil is a bright green, leafy plant, Ocimum basilicum, which is in the mint family. |
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| Geographical Sources Basil is grown primarily in the United States, France, and the Mediterranean region. |
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| Traditional
Ethnic Uses Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes. |
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| Taste and
Aroma Basil has a sweet, herbal bouquet. |
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| History/Region
of Origin Basil originated in India and Persia, and was both prized and despised by ancient peoples. Though its name means, "be fragrant," Greeks hated it. However, the Romans loved it and made it a symbol of love and fertility and settlers in early America prized it. Today, Hindus plant it in their homes to bring happiness to the family. |
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| General
Description Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long. |
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| Geographical Sources Bay Leaves are grown in the Mediterranean region. |
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| Traditional
Ethnic Uses Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon. |
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| Taste and
Aroma Bay Leaves are pungent and have a sharp, bitter taste. |
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| History/Region
of Origin Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. 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. |
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| General
Description Caraway Seed is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The seed is about 1/5inch long and tapered at the ends. The hard seed shells have five pale ridges. |
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| Geographical Sources Holland is the world's largest Caraway producer. It is also grown in Germany, Russia, Morocco, parts of Scandinavia, Canada, and the United States. |
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| Traditional
Ethnic Uses Caraway Seed is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups. |
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| Taste and
Aroma Caraway Seed has a pungent aroma and a distinctly sweet but tangy flavor. |
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| History/Region
of Origin Caraway is native to Asia as well as northern and central Europe. First used in antiquity, Caraway has been cultivated in Europe since the Middle Ages. Evidence of Caraway's use in medieval times comes from seeds found in debris in lakes in Switzerland. Caraway is thought to be the spice used longer than any other in Europe. Writings from the 17th century indicate that Caraway Seed was used in breads, fruits, and cakes, and considered a digestive aid. |
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| General
Description Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in oval shaped fruit pods that are between 1/4 and 1inch long. |
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| Geographical Sources Cardamom comes from India, Guatemala, and Ceylon. |
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| Traditional
Ethnic Uses In India Cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee. |
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| Taste and
Aroma Cardamom has an intense, pungent, sweet flavor. |
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| History/Region
of Origin As early as the 4th century BC Cardamom was used in India as a medicinal herb. Greeks and Romans imported it as a digestive aid. In Sweden it has become a more popular spice than cinnamon. |
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Cayenne Pepper
| General
Description Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East. |
| Geographical Sources Cayenne Pepper comes from Central and South America and the West Indies. |
| Traditional Ethnic
Uses Cayenne Pepper is traditionally used in Mexican and Italian cooking. |
| Taste and Aroma Cayenne Pepper has little aroma, but it is extremely hot to taste. |
| History/Region of
Origin 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. One of Columbus’ passengers, de Cuneo, wrote how the Native Americans ate pepper like fruit “like we eat apples.” |
| General
Description Celery Seed is the dried fruit of Apium graviolens, a biennial in the parsley family. This is the same genus and species used for growing table celery, although there are particular varieties that are used for the vegetable. The seeds are very small (about 1/16th of an inch), ovoid and light brown. |
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| Geographical Sources Celery Seed is grown in France and India. |
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| Traditional
Ethnic Uses Celery or as the ancients called it "smallage" has been used as a medicine since the time of the Greeks. In the Middle Ages, it was discovered that cultivation produced a much superior plant. At that time people began to use it more widely as a vegetable. It was not until the 19th century that the seeds were used in recipes, appearing first in pickling recipes. |
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| Taste and
Aroma Celery Seed tastes similar to table celery, with its warm, slightly bitter, aromatic flavor. |
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| History/Region
of Origin Celery Seed and table celery are grown from a domesticated variety of a wild plant known as "smallage." Smallage was grown by Greeks and Romans for medicinal qualities. It was associated with funerals and bad luck. |
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| General
Description Chervil is a light green, lacey, fernlike leaf of Annthriscus cerefolium, a lowgrowing member of the parsley family. |
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| Geographical Sources Chervil is grown in California and New Mexico. |
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| Traditional
Ethnic Uses Chervil is one of the classic components of the popular French herb blend, fines herbes. |
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| Taste and
Aroma The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a trace of anise. |
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| History/Region
of Origin Chervil is native to southern Russia. Pliney, in the first century, used Chervil as a seasoning. The Romans took it to France where it has been important for centuries. Only recently has it been cultivated and used in the United States. |
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| General
Description Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onion like member of the lily family. |
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| Geographical Sources California |
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| Traditional
Ethnic Uses Chives are one of the herbs used in fines herbes, a traditional French herb blend. They also are great as a garnish. |
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| Taste and
Aroma Chives have a mild, onion like flavor, with a hint of garlic. |
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| History/Region
of Origin Chives grow wild in both the Old and the New World. They have probably been used since ancient times, but they have only been cultivated since the Middle Ages. |
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| General
Description Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise. |
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| Geographical Sources Cilantro is grown in California. |
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| Traditional
Ethnic Uses Cilantro is traditionally used in Middle Eastern, Mexican, and Asian cooking. |
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| Taste and
Aroma Cilantro's taste is a fragrant mix of parsley and citrus. |
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| History/Region
of Origin Coriander is probably one of the first herbs to be used by mankind, perhaps going back as far back as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 BC. The Romans spread it throughout Europe, and it was one of the first spices to arrive in America. |
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| General
Description Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. |
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| Geographical Sources 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. |
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| Traditional
Ethnic Uses Possibly most the common baking spice, 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. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages. |
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| Taste and
Aroma Cinnamon has a sweet, woody fragrance in both ground and stick forms. |
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| History/Region
of Origin 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. Finding Cinnamon was a primary motive of world exploration in the 15th and 16th centuries. |
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| General
Description Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. |
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| Geographical Sources Cloves come from Madagascar, Brazil, Panang, and Ceylon. |
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| Traditional
Ethnic Uses Cloves are used in spice cookies and cakes. Much of the world crop is used in Indonesia for Clove cigarettes, called "kreteks". |
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| Taste and
Aroma Cloves are strong, pungent, and sweet. |
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| History/Region
of Origin Cloves are native to the Molucca Islands, now a part of Indonesia. Cloves have been used for thousands of years. One of the earliest references to them says that the Chinese, in order to approach the emperor, had to have a few Cloves in their mouths to sweeten the breath. Cloves were once very costly and played an important part in world history. Wars were fought in Europe and with native islanders to secure rights to the profitable Clove business. 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 which changed the climate and politics of the area forever. |
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| General
Description Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. |
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| Geographical Sources Coriander comes from Morocco and Romania. |
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| Traditional Ethnic
Uses Coriander is used in Indian curries, gin, American cigarettes, and sausages. |
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| Taste and Aroma Coriander has a mild, distinctive taste similar to a blend of lemon and sage. |
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| History/Region
of Origin Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament "manna" is described as "white like Coriander Seed." (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America. |
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| General
Description Cream of Tartar is a natural, pure ingredient left behind after grape juice has fermented to wine. |
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| Geographical Sources Cream of Tartar is obtained from wine producing regions. |
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| Traditional
Ethnic Uses Cream of Tartar is used to stabilize egg white foams. It is also a major ingredient in baking powder. |
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| Taste and
Aroma Cream of Tartar has no aroma and has an acidic flavor. |
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| History/Region
of Origin Cream of Tartar has been known since ancient times. |
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| General
Description Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly elliptical and deeply furrowed. |
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| Geographical Sources Iran and India |
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| Traditional
Ethnic Uses Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales. |
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| Taste and
Aroma Cumin has a distinctive, slightly bitter yet warm flavor. |
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| History/Region
of Origin An ancient spice, Cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old Testament. During medieval times, it was favored in Europe and Britain, but it seems to have gradually lost favor in those places. The increasing popularity of Mexican influenced foods is boosting the sale of Cumin. |
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| General
Description Dill is a tall, feathery annual, Anethum graveolens, in the parsley family. Both Dill Seed and Weed (dried leaves) come from the same plant. |
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| Geographical Sources United States and India |
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| Traditional
Ethnic Uses Dill Seed and Weed are widely used in pickling as well as in German, Russian, and Scandinavian dishes. |
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| Taste and
Aroma The Dill Seed flavor is clean, pungent, and reminiscent of caraway. Dill Weed has a similar but mellower and fresher flavor. |
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| History/Region
of Origin Dill is indigenous to the Mediterranean area and southern Russia. It has been used since ancient times. Babylonian and Syrian herbalists used it, and Romans thought it was an effective stimulant for gladiators. Although native to the Mediterranean region, it became a staple in northern Europe where it is still popular. In fact, the name is derived from the old Norse word "dilla" meaning "to lull" because it was used to lull babies to sleep, and as an antidote to witchcraft and sorcery. Dill Weed is currently gaining popularity in North America. |
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| General
Description Fennel Seed is the oval, green or yellowish brown dried fruit of Foeniculum vulgare, a member of the parsley family. |
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| Geographical Sources India and Egypt |
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| Traditional
Ethnic Uses Fennel goes well with fish and is used in Italian sausages and some curry powder mixes. |
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| Taste and
Aroma Fennel has an anise like flavor but is more aromatic, sweeter and less pungent. |
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| History/Region
of Origin 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. Pliny said that snakes casting off their skins ate Fennel to restore their eyesight. |
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| General
Description Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of skin. |
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| Geographical Sources California |
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| Traditional
Ethnic Uses Garlic is used in cuisines throughout the world. It is indispensable in Chinese, Italian, and Mexican foods. |
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| Taste and
Aroma Garlic has a distinctive odor and flavor. |
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| History/Region
of Origin Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Great Pyramid at Giza, about 2600 BC. Greek athletes ate it to build their strength. Garlic came to the Western Hemisphere with some of the first European explorers, and its use spread rapidly. In the United States it was first cultivated in New Orleans by French settlers. Missionaries brought it to California, where it is grown today. |
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| General
Description Ginger is a flavoring from a tuberous root of Zingiber officinale, a plantin the Ginger family. The root is often dried and ground or "crystallized" with sugar. |
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| Geographical Sources India and Jamaica |
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| Traditional
Ethnic Uses Ginger is used in gingerbread, ginger ale, gingersnaps, and Asian dishes. |
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| Taste and
Aroma Ginger has a slightly biting and hot note. Its aroma is rich, sweet, warm, and woody. |
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| History/Region
of Origin 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. It was one of the important spices that led to the opening of the spice trade routes. The name Ginger comes from the Sanskrit word "sinabera" meaning "shaped like a horn" because of its resemblance to an antler. In the 19th century it was popular to keep a shaker of Ginger on the counter in English pubs so the patrons could shake some into their drinks. This practice was the origin of ginger ale. |
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| General
Description Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of Horseradish is made by grinding the root and drying in a gentle heat. Horseradish vinegar is the root combined with shallots, onions, garlic, and red pepper in vinegar. |
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| Geographical Sources Oregon |
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| Traditional
Ethnic Uses Its most common use is as a condiment for roast beef, fish, and oysters. |
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| Taste and
Aroma Hot and pungent |
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| History/Region
of Origin The earliest account of Horseradish comes from 13th century western Europe, where Germans and Danes used it as a condiment, stimulant, and digestive medicine. It was introduced in England in the 16th century, where it is still used to treat hoarseness and coughs. It was brought to the United States in the 19th century, and now grows wild along the East Coast. |
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| General
Description Juniper Berries come from the juniper shrub, an evergreen in the genus juniperus, which grows in the Northern Hemisphere. |
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| Geographical Sources Europe and North America |
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| Traditional
Ethnic Uses Juniper Berries are used in Northern Europe and the United States in marinades, roast pork, and sauerkraut. They enhance meat, stuffing, sausages, stews, and soups. |
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| Taste and
Aroma Juniper Berries have a bittersweet aroma. |
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| History/Region
of Origin Juniper Berries grow wild throughout the Northern Hemisphere and are used widely in Scandinavian and French kitchens. |
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| General
Description The nutmeg tree, Myristica fragrans, is special in that it produces two separate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade. |
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| Geographical Sources Indonesia, Grenada |
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| Traditional
Ethnic Uses Mace is most popular in European foods where it is used in both savory and sweet dishes. It is the dominant flavor in doughnuts. |
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| Taste and
Aroma Mace has a flavor and aroma similar to nutmeg, with slightly more pungency. |
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| History/Region
of Origin Mace is indigenous to the Molucca Islands. There are both male and female trees and they are planted in a ratio of about 1 male tree for every 10 female trees. The Portuguese controlled the Mace trade until they were driven out by the Dutch in 1602. At one point the price of Mace was so high and nutmeg so low that one Dutch official, unaware that Mace and nutmeg came from the same tree, ordered growers to burn nutmeg trees and grow more Mace. |
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| General
Description Marjoram is the gray/green leaf of Majorana hortensis, a low growing member of the mint family. It is often mistaken for oregano, although they are not the same plant. |
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| Geographical Sources United States and France |
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| Traditional
Ethnic Uses Marjoram is used as a flavoring for meat dishes. |
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| Taste and
Aroma Marjoram has a delicate, sweet, pleasant flavor with a slightly bitter undertone. |
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| History/Region
of Origin Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans, who looked on it as a symbol of happiness. It was said that if marjoram grew on the grave of a dead person, he would enjoy eternal bliss. |
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| General
Description Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint). |
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| Geographical Sources United States |
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| Traditional
Ethnic Uses Mint jelly served with lamb, sprinkled in peas, or in chocolate desserts. |
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| Taste and
Aroma Mint is strong and sweet with a tangy flavor and a cool after taste. |
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| History/Region
of Origin Spearmint and peppermint are both native to Asia. Peppermint was used by Egyptians, and spearmint is mentioned in the Bible. Spearmint grew wild in the United States after the 1600s, and peppermint was cultivated commercially before the Civil War. |
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| General
Description Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white. |
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| Geographical Sources Canada |
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| Traditional
Ethnic Uses Mustard Seed's hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or sauerkraut. Brown Mustard Seeds are an important flavoring in Indian dishes. |
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| Taste and
Aroma Powdered Mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. |
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| History/Region
of Origin Mustard was used in ancient Greece and Rome as a medicine and a flavoring. By 800 AD, the French were using Mustard as an enhancement for drab meals and salted meats. It was one of the spices taken on Spanish explorations during the 1400s. Mustard powder was invented by Mrs. Clements of Durham, England, who made a fortune selling the dry, pale yellow mustard flour. |
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| General
Description Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the tree’s fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg. |
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| Geographical
Sources Nutmeg is grown in Indonesia and Grenada. |
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| Traditional
Ethnic Uses 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. |
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| Taste and
Aroma Nutmeg is more pungent and sweeter than mace. |
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| History/Region
of Origin The Roman philosopher Pliny wrote about Nutmeg and mace in the first century. Indian Vedic literature recommended Nutmeg for bad breath, headaches, and fever. Arabian writing mentions its uses as an aphrodisiac and stomach medicine. Middle Eastern traders brought Nutmeg and mace to Southern Europe in the sixth century, and they were well known by the twelfth century from Italy to Denmark. 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. Nutmeg production spread to the West Indies, Trinidad, and Grenada under the British in the 1800s. |
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| General
Description The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family. |
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| Geographical Sources Onions are grown worldwide, including the United States. |
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| Traditional
Ethnic Uses Onions are popular everywhere and are used as both a condiment and a vegetable in almost any savory food. |
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| Taste and
Aroma Fresh onions are pungent and have a sharp bite. Cooked onions lose this heat and develop a rich sweetness. |
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| History/Region
of Origin Onions have been grown since before recorded history. They were fed to workers building pyramids and were found in the tomb of King Tut. Onions are noted in the Bible as one of the foods most longed for by the Israelites after leaving Egypt for the Promised Land. They have been enjoyed by most cultures throughout history. Christopher Columbus brought Onions with him to the Americas. Their popularity quickly spread among native American cultures. |
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| General
Description Mediterranean Oregano is the dried leaf of Origanum vulgare L., a perennial herb in the mint family. Mexican Oregano is the dried leaf of one of several plants of the Lippia genus. |
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| Geographical Sources Oregano is grown in California and New Mexico, as well as the Mediterranean region. |
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| Traditional
Ethnic Uses Oregano is the spice that gives pizza its characteristic flavor. It is also usually used in chili powder. |
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| Taste and
Aroma Oregano has a pungent odor and flavor. Mexican Oregano is a bit stronger than Mediterranean Oregano. |
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| History/Region
of Origin Mediterranean Oregano was originally grown extensively in Greece and Italy. Since Greek and Roman times it has been used with meats, fish, vegetables, and as a flavoring for wine. Before World War II, Oregano was almost unknown in the United States. However, its popularity skyrocketed with the popularity of pizza. |
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| General
Description Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish. |
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| Geographical Sources The peppers used in Paprika are grown in Hungary, Spain, South America, and California. |
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| Traditional
Ethnic Uses Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads. |
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| Taste and
Aroma Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor. |
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| History/Region
of Origin Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions. |
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| General
Description Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family. |
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| Geographical Sources Parsley is grown in California. |
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| Traditional
Ethnic Uses Parsley is most popular as a garnish and is an excellent breath freshener. It is high in vitamins A and C, and contains iron, iodine, and copper. |
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| Taste and
Aroma Parsley has a light, fresh scent and flavor. |
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| History/Region
of Origin Parsley was cultivated as early as the third century BC. The Romans used Parsley as a garnish and flavoring. They put it on their tables and around their necks in the belief the leaves would absorb fumes. Medieval Europeans believed that one could kill an enemy by plucking a sprig while speaking the person’s name. It spread to the Americas in the 17th century, where it now grows plentifully. It is the most widely used culinary herb in the United States. Parsley is difficult to process because it takes twelve pounds of fresh Parsley to make one pound of dried. However, more people still use dried Parsley than fresh leaves as a garnish in soups, salads, meats, vegetables, and sauces. |
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| General
Description Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. (This is true pepper, and should not be confused with paprika, cayenne pepper, chili pepper, red pepper, and bell pepper, which are fruits from the capsicum family.) Black Pepper, the spiciest, 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. Green Peppercorns are immature berries which are freeze dried or packed in brine for preservation. |
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| Geographical
Sources Pepper is grown in India, Indonesia, Malaysia, and Brazil. |
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| Traditional
Ethnic Uses Pepper is a universal table condiment used to flavor all types of dishes in cuisines worldwide. It's commonly used in stocks, pickling, and sausages. |
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| Taste and
Aroma Black Pepper has a sharp, pungent aroma and flavor. White Pepper is hotter, less subtle and mildly fermented. Green Peppercorn is milder in flavor and has a fresh taste. |
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| History/Region
of Origin Since the Roman times, Pepper has been the most important spice. The cities of Alexandria, Genoa, and Venice owed their economic success to Pepper. Three thousand year old Sanskrit literature mentions Pepper. It was one of the earliest items traded Asia and Europe. In 1101, victorious Genovese soldiers were each given two pounds of Pepper as a gift for their successful Palestinian conquest. In the Middle Ages, Europeans often used Pepper to pay rent, dowries, and taxes, and Shakespeare mentions Pepper in his plays. The need for Pepper inspired Spanish exploration and spice trade in the 15th century. |
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| General
Description Poppy Seeds are tiny nutty tasting, blue gray seeds inside capsules on Papaver somniferum, a yellowish brown opium plant indigenous to the Mediterranean. |
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| Geographical Sources Poppies are native to Mediterranean regions, India, China, Turkey, and Iran. Today, Holland and Canada are the main producers of poppy seeds. |
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| Traditional
Ethnic Uses Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking. |
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| Taste and
Aroma Poppy Seeds have a slightly nutty aroma and taste. |
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| History/Region
of Origin Since antiquity, poppies have symbolized honor. Women in second century Crete cultivated poppy plants for opium and Hypocrites suggested opium in medicine. Islamic and Arabian countries used opium as a medicine and narcotic in the sixth century. By the 17th century, Asians used the poppy plant as an opiate. Europeans began trafficking the drug in the 19th century, culminating in the Opium Wars, in which China lost control of the industry. The Greeks used the seeds as flavoring for breads in the second century, and medieval Europeans used them as a condiment with breads. |
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| General
Description Red Pepper is made from the ground fruit of a plant in the Capsicum family. The fruits, commonly known as "chilies" or "chili peppers," are fiery red or orange pods which rarely grow to more than 4 inches in length. The ground product ranges from orange red, to deep, dark red. According to the American Spice Trade Association, "Red Pepper" is the preferred name for all hot red pepper spices. Cayenne Pepper is another name for the same type of product. Some manufacturers use the term Cayenne Pepper to refer to a hotter version of Red Pepper. |
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| Geographical
Sources China, Japan, India, Mexico, Africa, and Louisiana |
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| Traditional
Ethnic Uses Red Pepper is used to achieve the characteristically hot flavor of Mexican, Creole, Cajun, Thai, Szechwan, and Indian cooking. It also is used in chili, Spanish rice, and barbecue sauce as well as meats, salads, and casseroles. |
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| Taste and
Aroma Red pepper is a pungent, hot powder with a strong bite. |
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| History/Region
of Origin Capsicum peppers are native to Mexico, Central America, the West Indies, and parts of South America. The Spanish discovered the pods in the New World and brought them back to Europe. Before the arrival of Spaniards, Indians in Peru and Guatemala used capsicum medicinally to treat stomach and other ailments. |
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| General
Description Rosemary is an herb in the mint family. It is a small evergreen shrub, Rosmarinus officinalis, whose 1inch leaves resemble curved pine needles. |
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| Geographical Sources Rosemary is native to the Mediterranean. Today it is widely produced in France, Spain, and Portugal. |
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| Traditional
Ethnic Uses Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes. |
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| Taste and
Aroma Rosemary has a tea like aroma and a piney flavor. |
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| History/Region
of Origin Rosemary's name is rooted in legend. The story goes that during her flight from Egypt, the Virgin Mary draped her blue cloak on a Rosemary bush. She then laid a white flower on top of the cloak. That night, the flower turned blue and the bush was thereafter known as the "rose of Mary". Greeks, who wove Rosemary wreaths into their hair, believed Rosemary strengthened the brain and enhanced memory. It was also known as a symbol of fidelity. In the Middle Ages, Rosemary was used medicinally and as a condiment for salted meats. In Europe, wedding parties burned Rosemary as incense. Judges burned it to protect against illness brought in by prisoners. |
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| General
Description Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, 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. |
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| Geographical Sources Saffron is native to the Mediterranean. Today it is cultivated primarily in Spain. |
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| Traditional
Ethnic Uses Saffron is used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes. |
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| Taste and
Aroma Saffron has a spicy, pungent, and bitter flavor with a sharp and penetrating odor. |
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| History/Region
of Origin Ancient Greeks and Romans scattered Saffron to perfume public baths. The 13th century Crusaders brought Saffron from Asia to Europe, where it was used as a dye and condiment. In Asia, Saffron was a symbol of hospitality. In India, people used Saffron to mark themselves as members of a wealthy caste. |
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| General
Description Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayish green leaves take on a velvety, cotton like texture when rubbed (meaning ground lightly and passed through a coarse sieve). |
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| Geographical Sources Sage is grown in the United States. It also is grown in Dalmatia and Albania. |
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| Traditional Ethnic
Uses Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. It is one of the most popular herbs in the United States. |
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| Taste and
Aroma Sage has a fragrant aroma and an astringent but warm flavor. |
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| History/Region
of Origin The name "Sage" comes from the Latin word “salia,” meaning “to save.” Greeks and Romans used it to cure snake bites and to invigorate the mind and body. In the Middle Ages, people drank Sage in tea and used Sage to treat colds, fevers, liver trouble, and epilepsy. Although Sage is no longer used medicinally, it has become one of the world's most popular herbs. |
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| General
Description Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed. The yellowish, red, or black seeds are used in bread products, stir-fries, Jewish and Chinese confectionaries, and Middle Eastern dishes. |
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| Geographical Sources Africa and Indonesia |
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| Traditional
Ethnic Uses Sesame Seed has been enjoyed by humans since the dawn of civilization. It is used in breads, candies, main dishes, as a garnish on pasta and vegetables, and for its oil content. |
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| Taste and
Aroma Sesame Seeds have a nut-like, mild flavor. |
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| History/Region
of Origin 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. The Turks used its oil in 900 BC. The term “open sesame” first appeared in the Arabian book "The Thousand and One Nights." The phrase refers to the seeds' ability to pop, at the slightest touch, when ripe. Sesame was imported from India to Europe during the first century. Persians used sesame oil because they had no olive oil. Africans, who called it “benne,” brought it with them to the United States in the 17th century during the slave trade. |
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| General
Description Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed. |
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| Geographical Sources United States and Yugoslavia |
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| Traditional
Ethnic Uses Summer Savory enhances almost any savory dish. It goes well with soups, stews, bean dishes of any sort, succotash, cabbage, and sauerkraut. |
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| Taste and
Aroma Summer Savory has a clean, piney fragrance and peppery flavor. |
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| History/Region
of Origin Romans used Savory as an herb and seasoning even before they used pepper. They used it as a medicine, a bee sting treatment, and an aphrodisiac. When the Romans brought it to England, it was used as an ingredient in stuffing rather than as an herbal remedy. |
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| General
Description Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant. |
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| Geographical Sources Tarragon is native to southern Russia and western Asia. Today, its primary producer is France. |
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| Traditional
Ethnic Uses Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces. |
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| Taste and
Aroma Tarragon has a slightly bittersweet flavor and an aroma similar to anise. |
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| History/Region
of Origin Tarragon, unlike many other herbs, was not used by ancient peoples. It was mentioned briefly in medieval writings as a pharmaceutical, but did not come into common use until the 16th century in England. It was brought to the United States in the early 19th century. |
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| General
Description Thyme is the leaf of a low-growing shrub in the mint family called Thymus vulgaris. Its tiny grayish-green leaves rarely are greater than one-fourth inch long. For use as a condiment, Thyme leaves are dried then chopped, or ground. |
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| Geographical Sources Thyme is grown in southern Europe, including France, Spain, and Portugal. It is also indigenous to the Mediterranean. |
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| Traditional
Ethnic Uses Thyme is often included in seasoning blends for poultry and stuffing and also commonly used in fish sauces, chowders, and soups. It goes well with lamb and veal as well as in eggs, custards, and croquettes. Thyme often is paired with tomatoes. |
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| Taste and
Aroma Thyme has a subtle, dry aroma and a slightly minty flavor. |
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| History/Region
of Origin 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. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. 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. |
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| General
Description Turmeric comes from the root of Curcuma longa, a leafy plant in the ginger family. The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Turmeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground. |
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| Geographical Sources India is the world's primary producer of Turmeric. It is also grown in China and Indonesia. |
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| Traditional
Ethnic Uses 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. Turmeric is routinely added to mustard blends and relishes. It also is used in place of saffron to provide color and flavor. |
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| Taste and
Aroma Turmeric is mildly aromatic and has scents of orange or ginger. It has a pungent, bitter flavor. |
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| History/Region
of Origin Turmeric, with its brilliant yellow color, has been used as a dye, medicine, and flavoring since 600 BC. In 1280, Marco Polo described Turmeric as "a vegetable with the properties of saffron, yet it is not really saffron." Indonesians used Turmeric to dye their bodies as part of their wedding ritual. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It also was used externally, to heal sores, and as a cosmetic. |
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| General
Description Vanilla Beans are the long, greenish-yellow 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. |
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| Geographical
Sources Vanilla beans are grown in Madagascar, Mexico, Indonesia, and Tahiti. |
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| Traditional
Ethnic Uses Vanilla 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 is also used to enhance the flavor of beverages and sauces. |
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| Taste and
Aroma Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. |
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| History/Region
of Origin 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. The drink, made with Vanilla pods and cacao beans, became popular among the aristocracy in Europe. In 1602, a chemist for Queen Elizabeth I suggested that Vanilla could be used alone as a flavoring. |
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