Tag: Culinary Compendium
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Anise has been valued since antiquity for its sweet, licorice-flavored seeds.
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Angelica was once prized in medieval Europe as both food and medicine. It is a shame that much of the world has forgotten this interesting herb.
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The ground powder of an unripe mango, prized for its bright and fruity acidity.
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Common Name: Allspice Its name comes from its unique flavor resembling a blend of cinnamon, clove, and nutmeg. Alternate names include Clove Pepper, Jamaica Pepper, Pimenta, Newspice, and Bay Rum Berry (erroneously). Scientific Name: Pimenta dioica 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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Alexander, which was once popular in Roman and Medieval kitchens, has since faded into obscurity.
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Common Name: Agave The word agave comes from the Greek “αγαυή”, meaning “noble” or “illustrious.” Alternate names include Century Plant, Maguey, and American Aloe. Scientific Name: Agave americana (most common cultivated species); Agave tequilana (species used to make tequila), Agave angustifolia, etc. Some botanists argue that Agave tequilana should not be classified as a separate species, as it…
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Common Name: Açaí (pronounced: ah-sigh-ee) The word açaí comes from the Tupi term ïwasa’i, meaning “fruit that cries”. Alternative names include Açaí Berry, Açaí Palm Fruit, and Assai. Scientific Name: Euterpe oleracea Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Açaí…
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Akudjura is a relatively unknown spice outside of Australia, but this humble spice adds a complex depth to spice blends and barbecue.
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Thyme’s lesser-known cousin, ajwain, is a fascinating spice that deserves more publicity.
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Despite early suspicion, the tomato has found its way into the hearts of many around the world.