Coriander seeds are the dried berries of the coriander herb, but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form. Ground coriander is a component of many different spice mixtures including garam masala and harissa, It's also good added to savoury pickles, chutneys or casseroles and can be used in cakes and other baked goodies. Crushed whole coriander seeds are delicious for flavouring homemade burgers.
Coriander seeds are the dried berries of the coriander herb, but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form. Ground coriander is a component of many different spice mixtures including garam masala and harissa, It's also good added to savoury pickles, chutneys or casseroles and can be used in cakes and other baked goodies. Crushed whole coriander seeds are delicious for flavouring homemade burgers.
Coriander seeds are the dried berries of the coriander herb, but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form. Ground coriander is a component of many different spice mixtures including garam masala and harissa, It's also good added to savoury pickles, chutneys or casseroles and can be used in cakes and other baked goodies. Crushed whole coriander seeds are delicious for flavouring homemade burgers.
Coriander seeds are the dried berries of the coriander herb, but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form. Ground coriander is a component of many different spice mixtures including garam masala and harissa, It's also good added to savoury pickles, chutneys or casseroles and can be used in cakes and other baked goodies. Crushed whole coriander seeds are delicious for flavouring homemade burgers.
Coriander seeds are the dried berries of the coriander herb, but have little similarity in taste to fresh coriander. The seeds can be bought whole or in powdered form. Ground coriander is a component of many different spice mixtures including garam masala and harissa, It's also good added to savoury pickles, chutneys or casseroles and can be used in cakes and other baked goodies. Crushed whole coriander seeds are delicious for flavouring homemade burgers.
Cumin is a spice that comes from the Cuminum cyminum plant. It is native to Asia, Africa, and Europe, but it is widely used in cooking throughout the world. It is the second most popular spice after black pepper.
Cumin is usually purchased in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder. Cumin is a staple spice in many cuisines, especially Mexican, Indian, African, and Asian.
Aside from cooking, cumin has also been used medicinally in many parts of the world for some years.
In some Southeast Asian countries, it is used to help with digestion, coughs, pain, and liver health. In Iran, people use cumin to treat seizures, while people in Tunisia use it to help fight infections and lower blood pressure.
Interest in cumin has been growing as newer research supports some of its acclaimed health benefits. Read on to learn more about the potential health benefits and risks associated with cumin, as well as how to add cumin to your diet.
Cumin is a spice that comes from the Cuminum cyminum plant. It is native to Asia, Africa, and Europe, but it is widely used in cooking throughout the world. It is the second most popular spice after black pepper.
Cumin is usually purchased in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder. Cumin is a staple spice in many cuisines, especially Mexican, Indian, African, and Asian.
Aside from cooking, cumin has also been used medicinally in many parts of the world for some years.
In some Southeast Asian countries, it is used to help with digestion, coughs, pain, and liver health. In Iran, people use cumin to treat seizures, while people in Tunisia use it to help fight infections and lower blood pressure.
Interest in cumin has been growing as newer research supports some of its acclaimed health benefits. Read on to learn more about the potential health benefits and risks associated with cumin, as well as how to add cumin to your diet.
Cumin is a spice that comes from the Cuminum cyminum plant. It is native to Asia, Africa, and Europe, but it is widely used in cooking throughout the world. It is the second most popular spice after black pepper.
Cumin is usually purchased in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder. Cumin is a staple spice in many cuisines, especially Mexican, Indian, African, and Asian.
Aside from cooking, cumin has also been used medicinally in many parts of the world for some years.
In some Southeast Asian countries, it is used to help with digestion, coughs, pain, and liver health. In Iran, people use cumin to treat seizures, while people in Tunisia use it to help fight infections and lower blood pressure.
Interest in cumin has been growing as newer research supports some of its acclaimed health benefits. Read on to learn more about the potential health benefits and risks associated with cumin, as well as how to add cumin to your diet.
Fennel (Foeniculum vulgare) is a perennial herb that belongs to the carrot family. Though its thick stalks with feathery leaves and bright poofs of yellow flowers are native to the Mediterranean region, they grow wild on the side of roads everywhere from Italy to California to Australia, where its earned full-on invasive weed status.
The most common cultivated fennel plant is called Florence fennel, and most parts of the plant are edible: while the hollow fennel stalks can be a bit tough, its edible white bulb is treated as a vegetable and its leaves (which are similar in consistency to dill), fruits (colloquially called seeds), pollen, and essential oils are incorporated into dishes all over the world.
Fennel (Foeniculum vulgare) is a perennial herb that belongs to the carrot family. Though its thick stalks with feathery leaves and bright poofs of yellow flowers are native to the Mediterranean region, they grow wild on the side of roads everywhere from Italy to California to Australia, where its earned full-on invasive weed status.
The most common cultivated fennel plant is called Florence fennel, and most parts of the plant are edible: while the hollow fennel stalks can be a bit tough, its edible white bulb is treated as a vegetable and its leaves (which are similar in consistency to dill), fruits (colloquially called seeds), pollen, and essential oils are incorporated into dishes all over the world.
Fennel (Foeniculum vulgare) is a perennial herb that belongs to the carrot family. Though its thick stalks with feathery leaves and bright poofs of yellow flowers are native to the Mediterranean region, they grow wild on the side of roads everywhere from Italy to California to Australia, where its earned full-on invasive weed status.
The most common cultivated fennel plant is called Florence fennel, and most parts of the plant are edible: while the hollow fennel stalks can be a bit tough, its edible white bulb is treated as a vegetable and its leaves (which are similar in consistency to dill), fruits (colloquially called seeds), pollen, and essential oils are incorporated into dishes all over the world.
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily North eastern India.
The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
Lemons entered Europe near southern Italy no later than the second century AD, during the time of Ancient Rome. However, they were not widely cultivated. They were later introduced to Persia and then to Iraq and Egypt around 700 AD. The lemon was first recorded in literature in a 10th-century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between 1000 and 1150.
The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and colour to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans.
Marjoram (/Ë?mÉ?Ë?rdÊ?É?rÉ?m/; Origanum majorana) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. It is also called pot marjoram, although this name is also used for other cultivated species of Origanum.
Considered a tender perennial (USDA Zones 79),marjoram can sometimes prove hardy even in zone 5.
Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as herbes de Provence and za'atar. The flowering leaves and tops of marjoram are steam-distilled to produce an essential oil that is yellowish in color (darkening to brown as it ages). It has many chemical components, some of which are borneol, camphor, and pinene.
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, it is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).[2]
Piper nigrum from an 1832 print
Black pepper is native to present-day Kerala in South India,[3][4] and is extensively cultivated there and elsewhere in tropical regions. Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's crop, as of 2013.
Ground dried and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is ubiquitous in the modern world as a seasoning, and is often paired with salt and available on dining tables in shakers or mills.
Caraway (Carum carvi L.) is grown for its seeds (botanically fruits) which are used in food, cosmetics, beverage and pharmaceutical industries. The chapter details the classification, chemical structure and production system of caraway including post-havest handling. The main products from caraway and their uses in food are depicted. Several processed products from caraway whole seed, such as seed powder, essential oil, fatty oil, oleoresins and caraway carvone, find application in the food and medicinal industries. The chapter discusses the bioactive compounds present in essential oil from the seeds and describes the major functional propeties of caraway antiflatulent, antispasmodic and antidyspepsic, antimicrobial, emmenogogue and lactogogue, antioxidant, anticarcinogenic and insecticidal. Toxicity information and quality specifications for different caraway products and adulteration are also given.
Anise, also called aniseed or Pimpinella anisum, is a plant that hails from the same family as carrots, celery and parsley.
It can grow up to 3 feet (1 meter) tall and produces flowers and a small white fruit known as anise seed.
Anise has a distinct, licorice-like taste and is often used to add flavor to desserts and drinks.
Its also known for its powerful health-promoting properties and acts as a natural remedy for a wide variety of ailments.
Caraway (Carum carvi L.) is grown for its seeds (botanically fruits) which are used in food, cosmetics, beverage and pharmaceutical industries. The chapter details the classification, chemical structure and production system of caraway including post-havest handling. The main products from caraway and their uses in food are depicted. Several processed products from caraway whole seed, such as seed powder, essential oil, fatty oil, oleoresins and caraway carvone, find application in the food and medicinal industries. The chapter discusses the bioactive compounds present in essential oil from the seeds and describes the major functional propeties of caraway antiflatulent, antispasmodic and antidyspepsic, antimicrobial, emmenogogue and lactogogue, antioxidant, anticarcinogenic and insecticidal. Toxicity information and quality specifications for different caraway products and adulteration are also given.
Cumin is a spice that comes from the Cuminum cyminum plant. It is native to Asia, Africa, and Europe, but it is widely used in cooking throughout the world. It is the second most popular spice after black pepper.
Cumin is usually purchased in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder. Cumin is a staple spice in many cuisines, especially Mexican, Indian, African, and Asian.
Aside from cooking, cumin has also been used medicinally in many parts of the world for some years.
In some Southeast Asian countries, it is used to help with digestion, coughs, pain, and liver health. In Iran, people use cumin to treat seizures, while people in Tunisia use it to help fight infections and lower blood pressure.
Interest in cumin has been growing as newer research supports some of its acclaimed health benefits. Read on to learn more about the potential health benefits and risks associated with cumin, as well as how to add cumin to your diet.
Caraway (Carum carvi L.) is grown for its seeds (botanically fruits) which are used in food, cosmetics, beverage and pharmaceutical industries. The chapter details the classification, chemical structure and production system of caraway including post-havest handling. The main products from caraway and their uses in food are depicted. Several processed products from caraway whole seed, such as seed powder, essential oil, fatty oil, oleoresins and caraway carvone, find application in the food and medicinal industries. The chapter discusses the bioactive compounds present in essential oil from the seeds and describes the major functional propeties of caraway antiflatulent, antispasmodic and antidyspepsic, antimicrobial, emmenogogue and lactogogue, antioxidant, anticarcinogenic and insecticidal. Toxicity information and quality specifications for different caraway products and adulteration are also given.
Thyme (/taɪm/) is any member of the genus Thymus of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus Origanum. They have culinary, medicinal, and ornamental uses, the species most commonly cultivated and used for culinary purposes being Thymus vulgaris.
Ancient Egyptians used thyme for embalming.[1] The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs".[2] In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.[3] In this period, women also often gave knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.[4]
The name of the genus of fish Thymallus, first given to the grayling (T. thymallus, described in the 1758 edition of Systema Naturae by Swedish zoologist Carl Linnaeus), originates from the faint smell of thyme that emanates from the flesh
Thyme is best cultivated in a hot, sunny location with well-drained soil. It is generally planted in the spring, and thereafter grows as a perennial. It can be propagated by seed, cuttings, or dividing rooted sections of the plant. It tolerates drought well.[6] The plants can take deep freezes and are found growing wild on mountain highlands.
