Tag: Indonesian Ingredients
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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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In a world where true blue is rare in nature, this modest flower offers a glimpse of the extraordinary.
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Common Name: Nutmeg Scientific Name: Myristica fragrans Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Nutmeg is the dried seed of a tropical evergreen tree, also the source of mace, native to the Banda Islands, a small cluster of volcanic islets…
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Common Name: Clove Dried cloves resemble small, dark brown nails, which is fitting since the name comes from the French “clou”, meaning nail. Scientific Name: Syzygium aromaticum The genus Syzygium is Latin for joined together, referencing the bud and stem. Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will…