Tag: Indian Spices
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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: Green Pepper Scientific Name: Piper nigrum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new historical sources are examined. History: The pepper vine is native to the Western Ghats of India, where pepper berries have been picked and preserved at every stage of ripeness.…
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Common Name: White Pepper Scientific Name: Piper nigrum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: White pepper comes from the same plant as black pepper. The color difference comes from the way they are processed. While black pepper is picked…
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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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Known as the “Queen of Spices”, green cardamom has long been treasured in Indian, Middle Eastern, and Scandinavian kitchens.
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Once the spice of kings, black pepper is now fairly ordinary. However, the pungent spice it lends to dishes around the world is a reminder that it is still the “King of Spices”.