Tag: Spices that start with C
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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: 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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Common Name: Ceylon Cinnamon Scientific Name: Cinnamomum verum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Cinnamon is native to Sri Lanka (formerly Ceylon), where it has been harvested for over 2,000 years. The bark of the cinnamon tree is carefully…
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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…