Tag: Indian Ingredients
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Common Name: Long Pepper Scientific Name: Piper longum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: The history of long pepper is often closely tied to the history of black pepper, as they share similar origins in the Western Ghats of…
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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: Jamun Berry Alternate names are Java Plum or Black Plum. Scientific Name: Syzygium cumini Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Jamun berries are native to the Indian subcontinent, where they are considered one of the oldest known…
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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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Known as the “Queen of Spices”, green cardamom has long been treasured in Indian, Middle Eastern, and Scandinavian kitchens.
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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: Sesame The name “sesame” is derived from two words in the ancient Akkadian language that meant “oil” and “plant.” This is possibly in reference to its earliest use as an oilseed. Scientific Name: Sesamum indicum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as…
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Asafoetida is known for its strong and pungent smell, which, like its flavor, mellows out once it is cooked in oil or ghee.
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The ground powder of an unripe mango, prized for its bright and fruity acidity.
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Thyme’s lesser-known cousin, ajwain, is a fascinating spice that deserves more publicity.