Tag: Spices
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Common Name: Coriander The name comes from the Greek “koriannon”, possibly related to “koris”, meaning bedbug, a reference to the strong scent of the fresh leaves, commonly known as cilantro. Scientific Name: Coriandrum sativum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are…
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Common Name: Chinese Black Cardamom Alternative names are cǎo guǒ (草果) or Red Cardamom. Scientific Name: Lanxangia tsao-ko (formerly Amomum tsao-ko) Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Chinese black cardamom is native to southern China and mainland Southeast Asia.…
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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: Saffron Scientific Name: Crocus sativus Crocus sativus is sterile and does not occur in the wild. Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Saffron (Crocus sativus) is believed to be descended from Crocus cartwrightianus, which was cultivated 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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Star-shaped and sweetly scented, star anise is one of the world’s most enchanting spices.
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Common Name: Sesame The name “sesame” is derived from two words in the ancient Akkadian language that meant “oil” and “plant.” This is possibly in reference to its earliest use as an oilseed. Scientific Name: Sesamum indicum Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as…
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Thyme’s lesser-known cousin, ajwain, is a fascinating spice that deserves more publicity.