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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: California Bay Scientific Name: Umbellularia californica Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: As the name suggests, California bay is native to California and parts of southern Oregon. When Spanish explorers reached California in the 18th century, they…
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Common Name: Tejpat The name comes from tej, meaning “fiery,” and patra, meaning “leaf”. Scientific Name: Cinnamomum tamala The species name “tamala” is derived from its Sanskrit name “Tamālapattram”, literally “the dark leaf” Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.…
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Common Name: Quince The word “quince” is derived from the plural of the Old French “cooin” (modern coing), which further stems from the Latin name “cydonium malum”, meaning “apple of Cydonia.” Scientific Name: Cydonia oblonga Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources…
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Common Name: Sage Sage also means a wise person in English, an etymological reference to its association with mental clarity. Scientific Name: Salvia officinalis Salvia originates from the Latin salvare, meaning “to save” or “to heal.” Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new…
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Common Name: Njangsa Seeds Alternate Names include Akpi, Djansang, and Essessang. Scientific Name: Ricinodendron heudelotii Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined. History: Njangsa trees are found all across the African continent. However, the oily seeds appear most often in…
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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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From ancient riversides to modern street stalls, this little seaweed has always known its role: small, green, and unforgettable.
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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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Born of Indigenous ingenuity, nurtured through colonial necessity, and cherished as a comfort food and culinary luxury, maple syrup carries centuries of tradition in every drop.