Tag: Herb
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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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Common Name: Marjoram The name “marjoram” comes from Latin “majorana”, meaning “bringer of joy” or “delight.” Scientific Name: Origanum majorana Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Sweeter and more delicate than its cousin, oregano, marjoram has long been a…
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Common Name: Basil The name comes from the Greek basilikón phutón, meaning royal plant. Alternate names include Sweet Basil and Saint Joseph’s Wort. Scientific Name: Ocimum basilicum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Although basil is deeply connected with…
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Common Name: Rosemary The name rosemary comes from the Latin phrase “ros marinus”, meaning “dew of the sea” in reference to the seaside cliffs where it prefers to grow. Scientific Name: Salvia rosmarinus (formerly Rosmarinus officinalis) Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new…