Category: Herb
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Common Name: Mountain Sorrel An alternate name is Arctic Sorrel. Scientific Name: Oxyria digyna The scientific name “Oxyria” comes from the Greek word “oxys”, meaning “sharp” or “acidic”, a reference to its sour taste. Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are…
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Common Name: Radhuni Alternate names are Ajmod and Wild Celery Seed. Scientific Name: Psammogeton involucratus (formerly Trachyspermum roxburghianum) Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Radhuni is well known throughout Bengal and deeply rooted in Indian traditions. It has been…
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Common Name: California Bay Scientific Name: Umbellularia californica Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: As the name suggests, California bay is native to California and parts of southern Oregon. When Spanish explorers reached California in the 18th century, they…
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Common Name: Tejpat The name comes from tej, meaning “fiery,” and patra, meaning “leaf”. Scientific Name: Cinnamomum tamala The species name “tamala” is derived from its Sanskrit name “Tamālapattram”, literally “the dark leaf” Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.…
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Common Name: Sage Sage also means a wise person in English, an etymological reference to its association with mental clarity. Scientific Name: Salvia officinalis Salvia originates from the Latin salvare, meaning “to save” or “to heal.” Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new…
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Korean ginseng stands as more than just a root; it is a symbol of vitality, resilience, and reverence across centuries.
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Pandan leaf is a versatile ingredient valued for its unique fragrance and flavor, especially in Southeast Asian cuisine.
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Common Name: Thyme The name “thyme” likely comes from the Greek “thumos”, meaning “spirit” or “courage,” but some also trace it to “thymon”, meaning “to fumigate,” a nod to its use as incense. Scientific Name: Thymus vulgaris Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as…
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While bay leaves may not be the star of any dish, they are one of the most reliable supporting players in the culinary world.
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From ancient tables to modern teacups, spearmint has carried with it a reputation for coolness, clarity, and comfort.