Tag: Spice
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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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A pinch of mahleb can transform a simple loaf into a fragrant reminder that even the tiniest seeds can carry immense history and joy.
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Tonka beans are one of the most fascinating and controversial flavoring agents in the world
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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…
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Common Name: Barberry Alternate names are Berberry, European Barberry, Holy Thorn, Jaundice Berry, Pipperidge Bush, Sowberry, Zareshk Scientific Name: Berberis vulgaris The name Berberis is derived from the Arabic “berberys”, which has no direct English translation. However, it is speculated that it may be a reference to the plant’s shiny leaves. Editorial Note: This entry…
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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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Common Name: Annatto Alternate names include Achiote, Achuete, Bija, Latkhan, Lipstick Tree, Natural Color E1606, and Roucou. Scientific Name: Bixa orellana The tree is named after Francisco de Orellana, a Spanish explorer who first encountered the indigenous Amazon people adorned in annatto paint. Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient…
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Anise has been valued since antiquity for its sweet, licorice-flavored seeds.
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The ground powder of an unripe mango, prized for its bright and fruity acidity.