Herbs and Spices

Star Anise

star anise

Illicium verumsyn: I. anisatum

Fam: Magnoliaceae

Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan. It was first introduced into Europe in the seventeenth century. The oil, produced by a process of steam extraction, is substituted for European aniseed in commercial drinks.

Spice Description

Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. These hard sections are seed pods. Tough skinned and rust coloured, they measure up to 3cm (1-1/4”) long. The fruit is picked before it can ripen, and dried. The stars are available whole, or ground to a red-brown powder.

Bouquet: Powerful and liquorice-like, more pungent and stronger than anise.

Flavour: Evocative of a bitter aniseed, of which flavour star anise is a harsher version.

Nervertheless, the use of star anise ensures an authentic touch in the preparation of certain Chinese dishes.

Hotness Scale: 3

Preparation and Storage

The whole stars can be added directly to the cooking pot; pieces are variously referred to as segments, points and sections. Otherwise, grind the whole stars as required. Small amounts are used, as the spice is powerful. Stored whole in airtight containers, it keeps for well over a year.

Culinary Uses

Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice.. It flavours marbled eggs, a decorative Chinese hors d’oeuvre or snack. Mandarins with jaded palates chew the whole dried fruit habitually as a post-prandial digestant and breath sweetener - an oriental comfit. In the West, star anise is added in fruit compotes and jams, and in the manufacture of anise-flavoured liqueurs, the best known being anisette. It is an ingredient of the mixture known as “Chinese Five Spices”.

Attributed Medicinal Properties

Like anise, star anise has carminative, stomachic, stimulant and diuretic properties. In the East it is used to combat colic and rheumatism. It is a common flavouring for medicinal teas, cough mixtures and pastilles.

Plant Description and Cultivation

A small to medium evergreen tree of the magnolia family, reaching up to 8m (26ft). The leaves are lanceolate and the axillary flowers are yellow. The tree is propagated by seed and mainly cultivated in China and Japan for export and home markets. the fruits are harvested before they ripen, then sun dried.

Other names

Anise Stars, Badain, Badiana, Chinese AniseFrench: anis de la Chine, anise étoilé, badianeGerman: SternanisItalian: anice stellatoSpanish: anis estrllado,badianChinese: ba chio, ba(ht) g(h)ok, bart gok, pa-chiao, pak kok, peh kahIndonesian: bunga lawangMalay: bunga lawang

source link: http://www.theepicentre.com/Spices/staranis.html

The Spices

What is a spice?

It is quite difficult to define the word “spice” because of its broadness in scope. Spices are not only used in foods nowadays. Spice derived from the word “species” refers to groups of exotic food products in the middle ages. Scented herbal products had long been used since ancient times in flavoring foods and perfumes. Tracing back history, countries fought in search of spice growing regions and Philippines is not an exemption. Magellan came and fought in Cebu in search of spice. Countries fought to establish a monopoly over spice-growing countries. Imports of exotic spices from asia were particularly appealing to Europe. Exotic spices were used in cooking as a sign of wealth in Rome and later in Medieval and Renaissance times, and the privileged had developed an exaggeration in taste for spicy foods.

Nowadays, many of the rare spices and herbs are becoming more and more popular. The word “spice” suggests and imported tropical herbal plant or some part of the plants that is known to provide dramatic colors and aromatic flavors along with stimulating odor for use in cooking and condiments. And indeed, spice could include chocolate, coffee, wine and olive oil. Lots of great delicacies and herbs are imported from tropical countries to more temperate countries. Loads of products popping up in different fields like medication products, candies, cosmetics and fragrances. Fruity fragrances are becoming more popular these days.

Sesame Seeds

Sesame Seeds

Sesamum indicumsyn: S. orientale

Fam: Pedaliacea

Sesame is an ancient spice, one of the first recorded plants used for its seeds. It has been used for thousands of years and is still an oil seed of worldwide significance. Early Assyrians believed their gods drank sesame wine as a prelude to creating the world. A drawing on an Egyptian tomb of 4,000 years ago depicts a baker adding sesame seeds to dough. Around the same time, the Chinese were burning sesame oil to make a soot for ink. Ancient Greek soldiers carried sesame seeds as energy boosting emergency rations and the Romans made a kind of hummus from sesame and cumin. Sesame has been considered a symbol of good luck and signifies immortality to Brahmins. Sesame oil is a non-drying oil, highly stable rarely turning rancid in hot climates. It is very rich in protein, a polyunsaturated fat used in margarine production and cooking oils. Non-culinary uses include its use as an ingredient in soap, cosmetics, lubricants and medicines. In southern India it is used to anoint the body and hair. The “Open Sesame” of Arabian Nights fame, probably derives from the sound the ripe seeds make when they burst from their pods, a popping noise that sounds like a lock spring opening.

Spice Description

Sesame seeds are contained in the pods of a tropical plant. They are tiny, flat ovals, measuring about 3 mm (1/8 in) long. Seed colour can vary, though they are usually beige or creamy white when husked. The seeds are sold dried and whole or ground to form tahini paste.

Bouquet: Nutty and earthyFlavour: NuttyHotness Scale: 0

Preparation and Storage

The whole seeds are enhanced by lightly toasting before use. They are ready when they start to jump. Store in airtight containers out of light. Tahini paste tends to settle into layers and requires stirring before use. It should be kept in a tightly sealed glass jar.

Culinary Uses

The simplest and now commonest use of sesame is as whole seeds sprinkled over cakes and breads, like poppy seeds. In Syria and Lebanon it is mixed with sumac and thyme to make the condiment zatar. Sesame is a key ingredient in halva, the Middle Eastern confection, where the seeds are ground and pressed into blocks with various sweet or nutty ingredients. Sesame in its ground form, tahini, is widely used throughout the Middle East and Mediterranean. It is a flavouring for hummus, a sauce for kebabs and is often mixed with lemon and garlic to make a bread dip — a popular Arab appetizer or mezze. In Mexico, its oil is called ajonjoli which is frequently used for cooking. Black sesame appears frequently in Chinese, Japanese and Korean dishes where meat or fish is rolled in the seeds before cooking for a crunchy coating. Black sesame is an ingredient of gomassio, the Japanese tabletop condiment, and other colourful rice and noodle dishes.

Attributed Medicinal Properties

Sesame oil is mildly laxative, emollient and demulcent. The seeds and fresh leaves may be used as a poultice. The oil has wide medical and pharmaceutical application.

Plant Description and Cultivation

A tropical herbaceous annual that grows 1 -2 m (2 - 6 ft) tall. The plant has an unpleasant odour. The leaves vary from ovate to lanceolate and are hairy on both sides. The flowers are purple to whitish, resembling foxglove, followed by 3 cm (1.25 in) capsules containing numerous seeds. It matures in 80 -180 days when the stems are cut and hung upside down for the ripe seeds to fall out to be collected on mats. Mechanical harvesting is also used, with total worldwide production of almost 4 billion pounds annually.

Other Names

Bene Seeds, Beniseed, Benne, Gingelly, Gingili, Gingilli, Semsem, Simsim, Teel, TilFrench: sesameGerman: SesamItalian: sesamoSpanish: ajonjoli, sesamoArabic: tahina, tahine, tahiniChinese: chi mah, hak chi mah (black sesame)Indian: gingelly (oil)Japanese: goma, kuro goma (black sesame)Malay: bene, bijan

source link: http://www.theepicentre.com/Spices/sesame.html

Paprika

paprika

General Description

Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish.

Geographical Sources

The peppers used in Paprika are grown in Hungary, Spain, South America, and California.

Traditional Ethnic Uses

Paprika is the main flavor in Hungarian cooking, including dishes such as Goulash and Chicken Paprikash. In the United States, it is often used as a garnish on stuffed eggs, fish, and cheese and vegetable casseroles. Spanish Paprika flavors shellfish, rice, and sausage dishes. In Morocco, Paprika is used in tomato dishes and salads.

Taste and Aroma

Paprika ranges from sweet and mild to hot. American Paprika is the blandest, while Hungarian Paprika has the greatest range of flavor.

History/Region of Origin

Paprika, as a member of the capsicum family, is indigenous to the Western Hemisphere. The pepper is grown widely and takes on a slightly different flavor depending on local soil and climatic conditions.

A Few Ideas to Get You Started

Paprika is useful as a simple garnish for almost any savory dish. Combine it with butter, margarine, or oil for a quick baste for fish or poultry. This is especially good on roast turkey. Paprika can be mixed with bread crumbs before sprinkling them over casseroles or vegetables.

source link: http://www.culinarycafe.com/Spices_Herbs/Paprika.html

Nutmeg

Nutmeg

General Description

Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the tree’s fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

Geographical Sources

Nutmeg is grown in Indonesia and Grenada.
Traditional Ethnic UsesNutmeg is a mild baking spice and is used in sausages, meats, soups, and preserves. Nutmeg is commonly added to eggnog, puddings, and fruit pies. It is popular in The Netherlands and Italy, where it is used in vegetables, puddings, and stews.

Taste and Aroma

Nutmeg is more pungent and sweeter than mace.

History/Region of Origin

The Roman philosopher Pliny wrote about Nutmeg and mace in the first century. Indian Vedic literature recommended Nutmeg for bad breath, headaches, and fever. Arabian writing mentions its uses as an aphrodisiac and stomach medicine. Middle Eastern traders brought Nutmeg and mace to Southern Europe in the sixth century, and they were wellknown by the twelfth century from Italy to Denmark. The Portuguese found Nutmeg trees in the Molucca Islands, and dominated the Nutmeg and mace trade until the Dutch overcame it in 1602. Unaware that the spices came from one tree, one Dutch official ordered the Moluccan islanders to plant more mace trees, and fewer Nutmeg trees. Nutmeg production spread to the West Indies, Trinidad, and Grenada under the British in the 1800s.

A Few Ideas to Get You Started

The sweet but slightly bitter flavor of Nutmeg adds chracter to vegetables. A little goes a long way so try 1/8 teaspoon per 4 servings to start. Just sprinkle it lightly over veal, fish, or chicken for a surprising snap. Use as a topping for whipped cream, custard, and eggnog. Ground Nutmeg is an ideal baking spice and is especially complimentary in sweet breads, cakes, muffins, cookies, and fruit pies.

source's link : http://www.culinarycafe.com/Spices_Herbs/Nutmeg.html

Mint

Mint

Fresh from our garden, I often use this for flavoring tea or coffee.

MintMentha spp
Fam: Labiata

Description

Mint has been used for many centuries. The name comes from the Greek legend of the nymph Minthe, who attracted the attention of Hades. Hades’ wife, the jealous Persephone, attacked Minthe and was in the process of trampling her to death when Hades turned her into the herb (and was ever sacred to him). A symbol of hospitality and wisdom. Ancient Hebrews scattered mint on their synagogue floors so that each footstep would raise its fragrance. Ancient Greeks and Romans rubbed tables with mint before their guests arrive. The Romans brought mint and mint sauce to Britain. The pilgrims brought mint to the United States aboard the Mayflower. The Japanese have distilled peppermint oil for several centuries and the oil is further treated to produce menthol. The smell of mint is known to keep mice away and pennyroyal is also regarded as an effective insecticidal against fleas and aphids.
Spice DescriptionThe leaves of several species (there are over 40 varieties) of the plant Mentha, the commonest in culinary use being spearmint (mentha spicata or crispa). Pennyroyal (mentha pulegium) is also used in the kitchen and peppermint (mentha piperita) is cultivated for its oil. There are many varieties of mint in cultivation, each with a distinctive bouquet and flavour, but here we will describe only the three mentioned above. Spearmint and peppermint leaves are deep green, long , pointed and crinkled. Pennyroyal has small oval leaves, greyish in colour.Bouquet: Spearmint and peppermint: aromatic and freshPennyroyal: aromatic, pungent and acridFlavour: Spearmint is generally a sweet flavour imparting a cool sensation to the mouth. Peppermint has a stronger menthol taste. Pennyroyal is strong with a medicinal flavour.Hotness Scale: 0-2

Preparation and Storage

Dried mint should be kept in a tightly sealed glass jar away from light.
Culinary UsesFor most culinary purposes spearmint is the preferred variety. Mint combines well with many vegetables such as new potatoes, tomatoes, carrots and peas. A few chopped leaves give refreshment to green salads and salad dressings. Pennyroyal is used to season haggis and black puddings. Peppermint is more commonly used in desserts, adding fresh flavour to fruits, ices and sherberts. Spearmint is popular in the Balkans and Middle East, where it is used both fresh and dried with grilled meats, stuffed vegetables and rice and is an essential ingredient of dolmas, stuffed vine leaves. Dried mint is sprinkled over hummus and other pulse and grain dishes. Yogurt dressings, dips and soups often include mint. In India fresh mint chutney is served with birianis. American mint julep is a southern classic and a glass of English Pimms #1 must always be served with a sprig of mint. Mint tea is enjoyed copiously by Moslem Arabs. Peppermint is used to flavour toothpaste, chewing gum and liqueurs such as creme de menthe.
Attributed Medicinal PropertiesMint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. Peppermint has the highest concentrations of menthol, while preparations of spearmint are often given to children. Mint is a general pick-me-up, good for colds, flu and fevers. Herbalists tell us it helps digestion, rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments. There are also claims that a glass of creme de menthe helps with motion sickness.

Plant Description and Cultivation

Native to the Mediterranean, mint is now grown virtually worldwide. Spearmint is a herbaceous perennial growing as high as 1m (3 ft) with gray-green leaves and tiered clusters of small blue or purple flowers in spikes. Peppermint is a hybrid of spearmint with spikes of mauve flowers and red tinged leaves. Pennyroyal is a smaller plant with pink flowers. Mints thrive in cool and moist places but will grow virtually anywhere. Propagate by division, or transplant the underground runners. Mint can be very invasive in a garden. To dry, hang sprigs in bunches in a warm airy place.

Other Names

Spearmint: Fish Mint, Garden Mint, Green Mint, Lamb Mint, Mackerel Mint, Peamint, Sage of Bethlehem, Spire MintFrench: menthe verteGerman: Grune MinzeItalia: menta verdeSpanish: menta verdeGreek: dhiozmos, mendaIndian: podina, pudeena, pudinaJapanese: hakkaLao: pak hom hoMalay: daun kesomSinhalese: meenchiPeppermint: Balm Mint, Brandy Mint, Curled Mint, Lamb MintFrench: menthe anglaise, menthe poivréeGerman: PfefferminzeItalian: menta peprinaSpanish: menta peperita

Source's link:

http://www.theepicentre.com/Spices/mint.html

Garlic

Common Name: Garlic

Genus Specie : Allium sativum
Family :Alliaceae
Origin : Himilayas, Siberia
Cultivated :Widely around the world

Description
Garlic is the name given to the leek (herb) with gar (spear) shaped leaves. Its Latin name Allium sativum is derived from al = burning, sativum = harvested. The plant may have arisen as a wild variant (“ramson”) in Siberia, but it has spread world-wide, and is harvested in China, India, Gilroy in California, and in many other places. As a food, it was favored by the Hebrews in biblical Egypt, and it is now beloved in both homespun and gourmet cooking everywhere. Garlic has had a long-held reputation as a medicine, and it was regarded by the popular 17th century British herbalist, Culpeper, as the “poor man’s treacle”, implying that it had value as an antidote to poisons and as a panacea for illnesses. Chicago is named after the Indian term for the place where the wild garlic grows.Garlic is so widely grown that it cannot be regarded as an exotic plant. Nevertheless, it is generally thought of as a spice because of its remarkable pungent aroma, and its value for culinary and medical uses. William Harvey published his revolutionary book on the Motion of the Blood in 1628; he was impressed with an issue that still remains a concern: the presence of garlic’s smell on the breath following its consumption. However, Harvey was more impressed that a folk remedy for colds called for garlic in the shoe: the fact that this therapy led to the smell of garlic on the breath was noted by him as additional evidence that the blood circulates in the body. The other well-known connection between garlic and blood was the herb’s traditional property of repelling vampires.

Useful Parts
The bulb’s small cloves contain the active ingredient used in cooking and for medicinal purposes.

Medicinal Properties
The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up. The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.

Garlic contains several potent antioxidants, and there is evidence that its addition to the diet may help reduce the incidence of gastric and colorectal cancers.

The chemicals in garlic can help reduce serum cholesterol, hypertension, blood clotting, blood sugar, bowel parasites, respiratory and other infections, and the aging process itself. However, additional clinical evidence is still needed to determine whether its widespread popularity as an herbal medicine can be justified by measurable benefits of significance.

There is insufficient information to suggest that any specific proprietary or home preparation is more effective than either simple raw or cooked garlic.

The taste of garlic is acceptable to many animals, and our eating of garlic has not been proved to deflect the attention of mosquitoes, vampires or wolves.

Garlic festivals and specialty restaurants have demonstrated that this unique spice can be appreciated as a delectable flavor in almost any prepared food, including ice cream.See chemicals in spices.

Historical View
“As a medicine garlic was held in great repute by the ancient physicians, and was also formerly much used in modern practice, but in this country is now rarely used by the regular practitioner, although it is still employed to some extent in the United States. Garlic is stimulant, diaphoretic, expectorant, diuretic, and tonic, when exhibited internally; and rubefacient when applied externally…

Source's Link:

http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=14

Black Pepper

Description
Freshly ground pepper is more aromatic than packaged powders, and the ceremony of the waiter grinding the pepper over one’s entrée has some gustatory merit in addition to offering a ceremonial reminder of pepper’s ancient importance. Most black pepper comes from India, where it is known as the king of the spices; it is also exported from Indonesia, Malaysia and Brazil. It has always been one of the most popular spices, and the successful sea voyages of U.S. importers of pepper and cloves made Salem, Massachusetts, one of the richest towns in the U.S.A. at the beginning of the 19th century. Black pepper is available on most Western dining tables, but yellow pepper is preferred in cooking since it does not add dark color to foods.

Useful Parts
Black pepper is obtained from the unripe green berries of the vine, which become black when they are dried in the sun. YELLOW (or WHITE) PEPPER is obtained from ripe red berries or by peeling off the pericarp from black peppercorns.

Medicinal Properties
The main flavor is from piperine, but other essential oils, including terpenes, contribute to the aroma. Its alkaloids include the pungent tasting chavicine and piperidine.See chemicals in spices.
Historical View
“Black pepper is an aromatic carminative stimulant; and is also supposed to possess febrifuge properties. Its action as a stimulant is more especially evident on the mucous membranes of the rectum and urinary organs.”

http://unitproj.library.ucla.edu/biomed/spice/index.cfm?displayID=20

Basil

Basil

Fresh basil from our garden. I don't know which specific kind of basil is this one, but its the only basil I got.

General Description

Basil is a bright green, leafy plant, Ocimum basilicum, which is in the mint family.

Geographical Sources

Basil is grown primarily in the United States, France, and the Mediterranean region.

Traditional Ethnic Uses

Basil is widely used in Italian cuisine and is often paired with tomatoes. It is also used in Thai cooking. The herb complements meat, vegetables, cheese, and egg dishes.
Taste and AromaBasil has a sweet, herbal bouquet.

History/Region of Origin

Basil originated in India and Persia, and was both prized and despised by ancient peoples. Though its name means, "be fragrant," Greeks hated it. However, the Romans loved it and made it a symbol of love and fertility and settlers in early America prized it. Today, Hindus plant it in their homes to bring happiness to the family.

A Few Ideas to Get You Started

Basil tastes great in tomato and pasta dishes but it is also gives a sweetscented, minty aroma when crumbled over baked chicken, lamb, or fish. It blends well with garlic, thyme, and oregano. Crush dried leaves with your hand or in a mortar and pestle to release the herb's flavor. Start with 1/2 teaspoon for 4 servings; add more to taste.

Link: http://www.culinarycafe.com/Spices_Herbs/Basil.html

Bay Leaves

bay leaves

Bay LeafLaurus nobilis

Fam: Lauraceae

The bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean and then to other countries with similar climates. According to legend the Delphi oracle chewed bay leaves, or sniffed the smoke of burning leaves to promote her visionary trances. Bay, or laurel, was famed in ancient Greece and Rome. Emperors, heroes and poets wore wreaths of laurel leaves. The Greek word for laurel is dhafni, named for the myth of the nymph Daphne, who was changed into a laurel tree by Gaea, who transformed her to help her escape Apollo’s attempted rape. Apollo made the tree sacred and thus it became a symbol of honour. The association with honour and glory continue today; we have poet laureates (Apollo was the God of poets), and bacca-laureate means “laurel berries” which signifies the completion of a bachelor degree. Doctors were also crowned with laurel, which was considered a cure-all. Triumphant athletes of ancient Greece were awarded laurel garlands and was given to winners at Olympic games since 776 BC Today, grand prix winners are bedecked with laurel wreaths. It was also believed that the laurel provided safety from the deities responsible for thunder and lightning. The Emperor Tiberius always wore a laurel wreath during thunderstorms.

Spice Description

The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a matte olive green.

Bouquet: Warm and quite pungent when broken and the aromatic oils are released.

Flavour: Slightly bitter and strongly aromatic.Hotness Scale: 2

Preparation and Storage

Dried leaves should be whole and olive green. Brown leaves will have lost their flavour. Whole leaves are often used in cooking and crushed or ground leaves can be used for extra strength. Kept out of light in airtight containers the whole leave will retain flavour for over two years.Culinary UsesBay leaves are widely used throughout the world. It may be best known in bouquets garnis or used similarly in soups, sauces, stews, daubes and courts-bouillon’s, an appropriate seasoning for fish, meat and poultry. Bay leaf is often included as a pickling spice.

Attributed Medicinal Properties

Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay Oil, or Oil of Bays (Oleum Lauri) is used in liniments for bruising and sprains. In the Middle Ages it was believed to induce abortions and to have many magical qualities. It was once used to keep moths away, owing to the leafs lauric acid content which gives it insecticidal properties.

Plant Description and Cultivation

Grown successfully in Mediterranean-like climates, the Bay is a hardy evergreen shrub that grows wild or cultivated. In warm areas it can grow as high as 18 m (60 ft). Inconspicuous white flowers arrive in clusters, in May. The fruits are small, red-blue single-seeded berries that later turn black about 12 mm (1/2 in) in size. Propagation is best accomplished with the cuttings from shoots. Leaves can be harvested at any time.

Other Names

Apollo’s Bay Leaf, Bay, Bay Laurel, Grecian Laurel, Indian Bay, Laurel, Nobel Laurel, Poet’s Laurel, Roman Laurel, Royal Laurel, Sweet Bay, Sweet Laurel, Wreath LaurelFrench: feuille de laurier, laurier francGerman: LorbeerblattItlaian: foglia di alloro, lauroSpanish: hoja de laurelGreek: dhafni

http://www.theepicentre.com/Spices/bay.html

saffron

Safron

I wish I have the safron threads, but for the time being, I got powder.

SaffronCrocus sativus
Fam: Iridaceae

Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice. According to Greek myth, handsome mortal Crocos fell in love with the beautiful nymph Smilax. But his favours were rebuffed by Smilax, and he was turned into a beautiful purple crocus flower. A native of the Mediterranean, saffron is now imported primarily from Spain, where Moslems had introduced it in the 8th century along with rice and sugar. Valencia coup (coupé meaning “to cut” off the yellow parts from the stigmas) saffron is generally considered the best, though Kashmir now rivals this reputation. Saffron is also cultivated in India, Turkey, China and Iran. The name is from the Arabic word zafaran which means ‘yellow’. The French culinary term safrané means ‘coloured using saffron’. Its colouring properties have been as prized as its unique flavour. In India its colour is considered the epitome of beauty and is the official colour of Buddhist robes. Saffron was used to scent t baths and public halls of Imperial Rome. Pliny wrote that saffron was the most frequently falsified commodity, which has been true throughout history. Low grade saffron has even been treated with urine to give it colour, though it has most often been falsified with dried calendula or marigold. The Romans initially brought saffron to England, though it was lost to them in the Dark Ages. It is claimed that in the 14th century a pilgrim to the Holy Land, smuggled back one crocus bulb in a hollow staff from which all English saffron supposedly descends. It is grown in great quantities in Essex, especially in a town called Saffron Essex, whose coat of arms includes three saffron crocuses. Francis Bacon wrote “it maketh the English sprightly”.

Spice Description

Saffron is the three stigmas of the saffron crocus. They are delicate and thread-like, each measuring 2.5 - 4 cm (1 -1.5 in). Its colour is a bright orange-red, and in high quality saffron this is uniform. Saffron bearing white streaks or light patches is inferior and when light specks appear in its powdered form it suggests adulteration.Bouquet: Strongly perfumed, with an aroma of honeyFlavour: A pungent bitter-honey tasteHotness Scale: 0Preparation and StorageBecause of its expense, intense flavour, and strong dying properties, very little saffron is required for culinary purposes and the key is to distribute it evenly throughout the dish being prepared. It can be crushed to a fine powder in a mortar and pestle. It is easier however, to steep the saffron in hot water— a pinch to a cup will create the desired flavour and colour. Good saffron should expand on contact with the water and a cup should be sufficient for 0.5 kg (1 lb) of rice. Powdered saffron is added directly to the required ingredients of a dish, though we recommend against buying saffron powdered, as it is so frequently adulterated.
Culinary UsesSaffron appears in Moorish, Mediterranean and Asian cuisines. Its most common function is to colour rice yellow, as in festive Indian pilaus and risotto Milanese, where its delicate flavour make it the most famous of Italian rice dishes. It combines well with fish and seafood, infamous as a key ingredient of Spanish paella as well as bouillabaisse. In England, saffron is probably best known for its use in Cornish saffron buns where it is paired with dried fruit in a yeast cake.
Attributed Medicinal PropertiesLarge dosages can be fatal. It has been recognized of value as an antispasmodic, diaphoretic, carminative, emmenagogic and sedative.

Plant Description and Cultivation

A fall-flowering ornamental crocus that does well in warm climates. It grows to 15 cm (6 in) with long thin leaves. The blue-violet flowers contain the precious protruding orange stigmas.
Other NamesAlicante Saffron, Autumn Crocus, Crocus, Gatinais Saffron, Hay Saffron Karcom, Stima Croci, ZafferFrench: safranGerman: safronItalian: zafferanoSpanish: azafranIndian: kesa, kesram, khesa, zafran

Bibliographic References and Further Reading

http://www.theepicentre.com/Spices/saffron.html

Cumin

ground cumin seeds

CuminCuminum cyminumFam Umbelliferae

Cumin is native to the Levant and Upper Egypt. It now grows in most hot countries, especially India, North Africa, China and the Americas. The spice is especially associated with Morocco, where it is often smelt in the abundant street cookery of the medinas. Cumin was known to the Egyptians five millennia ago; the seeds have been found in the Old Kingdon Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. In Indian recipes, cumin is frequently confused with caraway, which it resembles in appearance though not in taste, cumin being far more powerful. This is due to a misunderstanding of the Indian word jeera. The term usually means cumin, but can occasionally mean caraway, so in doubtful cases, cumin is generally to be understood. The use of the terms ‘black cumin’ for nigella, and ‘sweet cumin’ for aniseed or fennel, further confounds this confusion. As a general rule interpret jeera or zeera (jira, zira) as cumin and kalonji as nigella. When the seeds themselves are in doubt, cumin is easily distinguished from the other Umbelliferae by its flavour, and its shape and colour is quite different from nigella. Classically, cumin symbolised greed; thus the avaricious Roman Emperor, Marcus Aurelius, came to be known privately as ‘Cuminus’

Spice Description

Cumin is the seed of a small umbelliferous plant. The seeds come as paired or separate carpels, and are 3-6mm (1/8-1/4 in) long. They have a striped pattern of nine ridges and oil canals, and are hairy, brownish in colour, boat-shaped, tapering at each extremity, with tiny stalks attached. They resemble caraway seeds, but are lighter in colour and unlike caraway, have minute bristles hardly visible to the naked eye. They are available dried, or ground to a brownish-green powder. Cumin is freely available in the West, although it is not a traditional European spice.Bouquet: Strong, heavy and warm. A spicy-sweet aroma.Flavour: Pungent, powerful, sharp and slightly bitter.

Preparation and Storage

The seeds should be lightly roasted before being used whole or ground to bring out the aroma. Cumin may also be pounded with other spices in mixtures such as curry powder. Ground cumin must be kept airtight, to retain its pungency. This spice should be used with restraint - it can exclude all the other flavours in a dish. Less than a teaspoon of it will flavour a meal for four.Culinary UsesCumin is used mainly where highly spiced foods are preferred. It features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powders and many savoury spice mixtures, and is used in stews, grills - especially lamb - and chicken dishes. It gives bite to plain rice, and to beans and cakes. Small amounts can be usefully used in aubergine and kidney bean dishes. Cumin is essential in spicy Mexican foods such as chile con carne, casseroled pork and enchiladas with chili sauce. In Europe, cumin flavours certain Portuguese sausages, and is used to spice cheese, especially Dutch Leyden and German Munster, and burned with woods to smoke cheeses and meats. It is a pickling ingredient for cabbage and Sauerkraut, and is used in chutneys.

In the Middle East, it is a familiar spice for fish dishes, grills and stews and flavours couscous - semolina steamed over meat and vegetables, the national dish of Morocco. Zeera pani is a refreshing and appetising Indian drink made from cumin and tamarind water. Cumin together with caraway flavours Kummel, the famous German liquer.

http://www.theepicentre.com/Spices/cumin.html

Attributed Medicinal Properties

Cumin is stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic. It is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic. In the West, it is now used mainly in veterinary medicine, as a carminative, but it remains a traditional herbal remedy in the East. It is supposed to increase lactation and reduce nausea in pregnancy. Used in a poultice, it relieves swelling of the breast or the testicles. Smoke in a pipe with ghee, it is taken to relieve the hiccups, Cumin stimulates the appetite.Plant Description and CultivationA small, slender, glabrous herbaceous annual, of the parsley family. It usually reaches 25 cm (10 in) (some varieties can be double this height),and tends to droop under its own weight. The blue-green linear leaves are finely divided, and the white or pink flowers are borne in small compound umbels. Cumin is grown from seed. A hot climate is preferred, but it can be grown in cooler regions if started under glass in spring. A sandy soil is best; when the seedlings have hardened, transplant carefully to a sunny aspect, planting out 15cm (6 in) apart. Seed regularly. The plants bloom in June and July. The seeds are normally ready four months after planting. Cut the plants when the seeds turn to brown, thresh and dry like the other Umbelliferae.
Other NamesAnise Acre, Cumin Acre, Cummin, Sweet CuminFrench: cuminGerman: Kreuzkümmel, Romische KümmelItalian: cuminoSpanish: cominoArabic: kammun, kemouynIndian: jeera, jeraka, jira, zeera, zira, sufaid..., safed...(white), kala...(black), kalonji(cf Nigella)Indonesian: (d)jintenMalay: jintan putehSinhalese: cheeregum, jeera, su(du)duruTamil: cheeregum

Bibliographic References and Further Reading

http://www.theepicentre.com/Spices/cumin.html

Cloves

cloves

Eugenia caryophyllus

syn: E. caryophyllata, E . aromatica

Caryophyllus aromaticus, Syzgium aromaticum

Fam: Myrtaceae

The word ‘clove’ is from the Latin word for ‘nail’ – clavus. The clove is native to the North Moluccas, the Spice Islands of Indonesia. It is cultivated in Brazil, the West Indies, Mauritius, Madagascar, India, Sri Lanka, Zanzibar and Pemba. The Chinese wrote of cloves as early as 400 BC. and there is a record from 200 BC of courtiers keeping cloves in their mouths to avoid offending the emperor while addressing him. Arab traders delivered cloves to the Romans.

Spice Description

Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown colour. Measuring 12-16 mm (1/2”-5/8”) long, they resemble small nails, with a tapered stem. The large end of the clove is the four-pointed flower bud.Bouquet: Warm, pungent and aromaticFlavour: Sweetly pungent, astringent and strongly aromatic.

Preparation and Storage

Cloves are best bought whole. As a powder flavour quickly deteriorates. Being extremely hard, it is difficult to grind cloves with a mortar and pestle so an electric grinder such as a coffee grinder is recommended. Store in an airtight container out of direct light.

Culinary Uses

Cloves can easily overpower a dish, particularly when ground, so only a few need be used. Whole cloves are often used to “stud” hams and pork, pushing the tapered end into the meat like a nail. A studded onion is frequently used to impart an elusive character to courts-bouillons, stocks and soups. Cloves are often used to enhance the flavour of game, especially venison, wild boar and hare. They are used in a number of spice mixtures including ras el hanout, curry powders, mulling spices and pickling spices. Cloves also figure in the flavour of Worcestershire sauce. They enjoy much popularity in North Africa and the Middle East where they are generally used for meat dishes, though rice is often aromatized with a few cloves.

Attributed Medicinal Properties

Cloves contain 15 to 20% essential oil which is mostly Eugenol which is a very strong antiseptic. Clove oil is often applied directly to an aching tooth, bringing immediate relief. Compounded with zinc oxide, it has been used in dentistry as a temporary tooth filling. It is a strong stimulant and carminative and used to treat nausea, indigestion and dyspepsia.

source link :http://www.theepicentre.com/Spices/cloves.html

Cinnamon Sticks

Cinnamon Sticks

Cinnamomum zeylanicum
Fam: Lauracae

This is sweet and aromatic spice. Best used in coffee, bread, cake, dessert and other preparations. Cinnamon comes in powder and sticks. Sticks are great for its intense flavor than powder, however, it is difficult to grind. Some recipes prefer cinnamon powder. Cinnamon loses flavor quickly. It’s best to buy them in small quantities and stored in airtight container.

Attributed Medicinal Properties

Considering that cinnamon is probably one of the most aromatic of the spices, it is surprising how few powers it has been considered to have. It is mildly carminative and used to treat nausea and flatulence. It is also used alone or in combination to treat diarrhea. The oil in cinnamon is a type of phenol which is anti-fungal and anti-bacterial, slowing meat to spoil, so its use as spice for meat dishes, especially in warmer climates is sensible.

Plant Description and Cultivation

Cinnamon is from a tropical evergreen tree of the laurel family growing up to 7m (56 ft) in its wild state. It has deeply-veined ovate leaves that are dark green on top, lighter green underneath. The bark is smooth and yellowish. Both the bark and leaves are aromatic. It has small yellowish-white flowers with a disagreeable odour that bear dark purple berries. It prefers a hot, wet tropical climate at a low altitude. Cultivated plantations grow trees as small bushes, no taller than 3 m (10 ft), as the stems are continually cut back to produce new stems for bark. The outer bark, cork and the pithy inner lining are scraped off and the remaining bark is left to dry completely, when it curls and rolls into quills. Several are rolled together to produce a compact final product, which is then cut into uniform lengths and graded according to thickness, aroma and appearance.

source's link: http://www.theepicentre.com/Spices/cinnamon.html