Tag: Spice
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Common Name: Black Cardamom It is alternatively called Brown Cardamom. Scientific Name: Amomum subulatum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Native to the eastern Himalayas, black cardamom has been used throughout South Asia and neighboring regions since ancient times.…
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Common Name: Cubeb Pepper An alternate name is Java Pepper. Scientific Name: Piper cubeba Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Cubeb pepper is native to Java, a large island in the Indonesian archipelago. It was known by Arab traders…
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Common Name: Melegueta Pepper It is alternatively called Alligator Pepper, African Pepper, or Guinea Pepper. Scientific Name: Aframomum melegueta Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Melegueta pepper is native to West Africa, particularly the wet lowlands of modern-day Ghana,…
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Common Name: Sichuan Pepper Scientific Name: Zanthoxylum bungeanum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Despite the name, Sichuan pepper isn’t actually a “pepper” at all, but the dried husk of the prickly ash fruit. It is native to the…
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Common Name: Pink Peppercorn Scientific Name: Schinus terebinthifolius (Brazilian) & Schinus molle (Peruvian) Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Despite the name, pink pepper is not related to black pepper, which is native to India, in any way. Instead,…
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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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Common Name: Cassia Buds Scientific Name: Cinnamomum cassia 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 buds are the dried, unripe flower buds of the same tree that produces cassia cinnamon. In ancient China, they were used as medicine and…
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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…