Category: Spice
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Common Name: Sandalwood Scientific Name: Santalum album This refers only to culinary-safe sandalwood. Many commercial sandalwoods or scented woods are not edible. Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: In ancient India, sandalwood was used in royal kitchens, especially in…
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Common Name: Cassia Buds Scientific Name: Cinnamomum cassia Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Cassia buds are the dried, unripe flower buds of the same tree that produces cassia cinnamon. In ancient China, they were used as medicine and…
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Common Name: Cassia Scientific Name: Cinnamomum cassia (Chinese), Cinnamomum loureiroi (Vietnamese), Cinnamomum burmannii (Indonesian) Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Cassia is native to southern China, where ancient texts listed cassia as an important spice in Traditional Chinese Medicine…
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Andaliman may be relatively unknown outside Indonesia, but this tiny berry is the signature flavor of Batak cuisine.
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A pinch of mahleb can transform a simple loaf into a fragrant reminder that even the tiniest seeds can carry immense history and joy.
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Furikake began as a clever solution to improve nutrition, but quickly grew into a beloved seasoning that reflects Japan’s food heritage and its innovative spirit.
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Shichimi togarashi is more than just a seasoning; it reflects centuries of Japanese culture and tradition.
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Whether purchased pre-mixed or homemade, pumpkin pie spice remains a beloved symbol of autumn worldwide.
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Tonka beans are one of the most fascinating and controversial flavoring agents in the world
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Common Name: Ceylon Cinnamon Scientific Name: Cinnamomum verum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Cinnamon is native to Sri Lanka (formerly Ceylon), where it has been harvested for over 2,000 years. The bark of the cinnamon tree is carefully…