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Lemon pepper (also called lemon pepper seasoning) is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats (particularly poultry) and pasta, although it was originally used primarily for seafood. It is also used in the preparation of lemon pepper wings.
Lemon pepper seasoning was commercially launched in July 1967 by William Shoffeitt, a product engineer who developed Shoffeitt's Enhance Seasoners in Healdsburg, California. The all-purpose seasoning was originally distributed along the West Coast of the United States but gained popularity through trade shows and sales at Sears and JCPenney stores.
Lemon pepper is generally commercially available in small jars, although it may also be homemade. Although the original recipe was a closely-guarded secret, along with preserved lemons it may also include smaller amounts of salt, sugar, onion, garlic, citric acid, additional lemon flavor, cayenne pepper, and other spices. (Full article...) -
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Onion powder is dehydrated, ground onion that is commonly used[United States-centric] as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.
Onion salt is a spice preparation using dried onion and salt as primary ingredients. (Full article...)
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Marjoram (/ˈmɑːrdʒərəm/, Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. 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. (Full article...) -
Image 2Shichi-mi tōgarashi (七味唐辛子, seven-flavor chili pepper), also known as nana-iro tōgarashi (七色唐辛子, seven-color chili pepper) or simply shichimi, is a common Japanese spice mixture containing seven ingredients. Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that makes shichimi spicy. (Full article...)
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The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between 5 and 10 m (16 and 33 ft) tall. The pomegranate is rich in symbolic and mythological associations in many cultures.
The pomegranate was thought to have originated from Afghanistan and Iran before being introduced and exported to other parts of Asia, Africa, and Europe. It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769. They are widely cultivated throughout West Asia and Caucasus region, South Asia, Central Asia, north and tropical Africa, the drier parts of Southeast Asia, and the Mediterranean Basin. The fruit is typically in season in the Southern Hemisphere from March to May, and in the Northern Hemisphere from September to February.
As intact sarcotestas or as juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine. (Full article...) -
Image 4Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, and oregano. Lavender leaves are also sometimes included, especially in North American formulations. The herb mixture is typically used with grilled foods and stews. (Full article...)
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Yuzu (Citrus × junos, from Japanese 柚子 or ユズ; /ˈjuːzuː/ ⓘ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.
It is believed to have originated in central China as an F1 hybrid of the mangshanyeju subspecies of mandarin orange and the ichang papeda. (Full article...) -
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Nigella sativa (black caraway, also known as black cumin, nigella, kalonji, charnushka) is an annual flowering plant in the family Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and western Asia (Cyprus, Turkey, Iran and Iraq), but naturalized over a much wider area, including parts of Europe, northern Africa and east to Myanmar. It is used as a spice in many cuisines. (Full article...) -
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Aloysia citrodora, lemon verbena, is a species of flowering plant in the verbena family Verbenaceae, native to South America. Other common names include lemon beebrush. It was brought to Europe by the Spanish and the Portuguese in the 17th century and cultivated for its oil. (Full article...) -
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Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix. It is also a common component of seasoned salt. (Full article...) -
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Ajika or adjika, (Georgian: აჯიკა) is a Georgian hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list.
Common varieties of ajika resemble Italian red pesto in appearance and consistency. Though it is usually red, green ajika is also made with unripe peppers. (Full article...) -
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A crab boil is a social event where boiled crabs are eaten, a kind of seafood boil. (Full article...) -
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Ras el hanout or rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt, Arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name means "head of the shop" in Arabic and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savoury dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice.
No definitive composition of spices makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices in different proportions. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. Ingredients may be toasted before being ground or pounded in a mortar and mixed. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.
Certain supposed aphrodisiacs, including the notoriously dangerous "green metallic beetles", cantharides, have appeared in many Moroccan ras el hanout formulations, but these seem to be irrelevant for flavouring purposes. (Full article...) -
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Zanthoxylum piperitum, also known as Japanese pepper or Japanese prickly-ash is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea.
It is called sanshō (山椒) in Japan and chopi (초피) in Korea. Both the leaves and fruits (peppercorns) are used as an aromatics and flavorings in these countries. It is closely related to the Chinese Sichuan peppers, which come from plants of the same genus. (Full article...) -
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Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion, and Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produced 73% of the world's supply of garlic in 2021. (Full article...) -
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Berberis vulgaris, also known as common barberry, European barberry or simply barberry, is a shrub in the genus Berberis native to the Old World. It produces edible but sharply acidic berries, which people in many countries eat as a tart and refreshing fruit. (Full article...) -
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Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe.
Although a common dietary supplement, there is no significant clinical evidence that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions. (Full article...) -
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Trachyspermum roxburghianum (also known as Carum roxburghianum) is a flowering plant in the family Apiaceae. It is grown extensively in South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits, like those of its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India. It is also used as a spice in Bangladesh. The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar and Sri Lanka. (Full article...) -
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Boesenbergia rotunda (Thai: กระชาย krachai, Khmer: ខ្ជាយ k'jeay, Indonesian: temu kunci, Myanmar: ဆိတ္ဖူး "Hsei' Hpu"), commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called fingerroot, because the shape of the rhizome resembles that of fingers growing out of a center piece.
Fingerroot is a kind of ginger (Zingiberaceae). It is an annual crop and indigenous to southern Yunnan Province, China, to west Malaysia, growing in tropical rain forest. It has an underground stem, known as a rhizome. This spreads into many bunches in the same way as banana, ginger, galangal and turmeric. These structures accumulate nutrients and the middle part is more swollen than the head and bottom part. The inner part has a range of colours and aromas depending on the variety of fingerroot. The above-ground part is composed of a leaf stalk that has a sheath covering it. The leaf sheaths are red, the blades are oval in shape and the apex of leaves are sharp. Chinese ginger is a herbaceous plant with a height of 61–91 centimetres (2–3 ft). The leaf is about 50 cm (20 in) long and 12 cm (4.7 in) wide. The middle of the petioles are deeply grooved. The flower appears between the leaf sheaths at the bottom of the trunk. The petals are white or light pink. Flowers bloom one at a time. (Full article...) -
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Borage (/ˈbʌrɪdʒ/ ⓘ or /ˈbɒrɪdʒ/; Borago officinalis), also known as starflower, is an annual herb in the flowering plant family Boraginaceae native to the Mediterranean region. Although the plant contains small amounts of pyrrolizidine alkaloids, some parts are edible and its seeds provide oil. (Full article...) -
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Ruta graveolens, commonly known as rue, common rue or herb-of-grace, is a species of the genus Ruta grown as an ornamental plant and herb. It is native to the Balkan Peninsula. It is grown throughout the world in gardens, especially for its bluish leaves, and sometimes for its tolerance of hot and dry soil conditions. It is also cultivated as a culinary herb, and to a lesser extent as an insect repellent and incense. (Full article...) -
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Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000–50,000 Scoville unit range. Often there is a high ratio of seeds, which are erroneously believed to contain the most heat. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage.
Crushed red pepper in Turkey, served as a common condiment with very few seeds, is known as pul biber. One specially prepared variety of it is the urfa pul biber (isot). (Full article...) -
Image 21Bangladeshi spices include a variety of spices that are grown across South and Southeast Asia. Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries.
Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term which refers to any side dish in Bangladeshi cuisine. It could be with a sauce base or a dry item. A curry typically contains several spices blended together. (Full article...) -
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Alpinia galanga, a plant in the ginger family, bears a rhizome used largely as an herb in Unani medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as "galangal". Its common names include greater galangal, lengkuas, and blue ginger. (Full article...) -
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Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to curry leaves, commonly used in South India.
Below is a list of spices and other flavouring substances commonly used in India. (Full article...) -
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Chaat masala, also spelled chat masala, is a powdered spice mix, or masala, originating from the Indian subcontinent, typically used to add flavor to chaat. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder. Garam masala is optional. (Full article...) -
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Thyme (/taɪm/) is a culinary herb consisting of the dried aerial parts of some members of the genus Thymus of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medicinal, and ornamental uses. The species most commonly cultivated and used for culinary purposes is Thymus vulgaris, native to SE Europe. (Full article...) -
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Perilla frutescens, also called deulkkae (Korean: 들깨) or Korean perilla, is a species of Perilla in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean peninsula, southern China, Japan and India as a crop.
An edible plant, perilla is grown in gardens and attracts butterflies. It is aromatic with a strong mint-like smell. A variety of this plant, P. frutescens var. crispa known as "shiso", is widely grown in Japan. In the United States, perilla is a weed pest, toxic to cattle after ingestion.
The genome of a dark-leaved domesticated variety has been sequenced. (Full article...) -
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Alligator pepper (also known as Ose Oji or mbongo spice or hepper pepper) is a West African spice made from the seeds and seed pods of Aframomum danielli, A. citratum or A. exscapum. It is a close relative of grains obtained from the closely related species, Aframomum melegueta or "grains of paradise". Unlike grains of paradise, which are generally sold as only the seeds of the plant, alligator pepper is sold as the entire pod containing the seeds (in the same manner to another close relative, black cardamom).
The plants which provide alligator pepper are herbaceous perennial flowering plants of the ginger family (Zingiberaceae), native to swampy habitats along the West African coast. Once the pod is open and the seeds are revealed, the reason for this spice's common English name becomes apparent as the seeds have a papery skin enclosing them and the bumps of the seeds within this skin is reminiscent of an alligator's back.
As mbongo spice, the seeds of alligator pepper are often sold as the grains isolated from the pod and with the outer skin removed. Mbongo spice is most commonly either A. danielli or A. citratum, and has a more floral aroma than A. exscapum (which is the commonest source of the entire pod). (Full article...) -
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Rhamphospermum nigrum (syns. Brassica nigra and Sinapis nigra), black mustard, is an annual plant cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. It is native to cooler regions of North Africa, temperate regions of Europe, and parts of Asia. (Full article...) -
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Persicaria odorata, with common names Vietnamese coriander, rau răm, laksa leaf, Vietnamese cilantro, phak phai, praew leaf, hot mint, Cambodian mint and Vietnamese mint, is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking.
Vietnamese coriander is not related to the mints, nor is it in the mint family Lamiaceae, but its general appearance and fragrance are reminiscent of them. Persicaria is in the family Polygonaceae, collectively known as "smartweeds" or "pinkweeds". (Full article...) -
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Dysphania ambrosioides, formerly Chenopodium ambrosioides, known as Jesuit's tea, Mexican-tea, payqu (paico), epazote, mastruz, or herba sanctæ Mariæ, is an annual or short-lived perennial herb native to Central America, South America, and southern Mexico. (Full article...) -
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Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used in the cuisines of Eastern India and Northeastern India, especially in the cuisines of Bhojpur, Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of cumin seed (jeera), nigella seed (kalonji), fenugreek seed (methi), wild celery seed (radhuni or joni in Assamese) and fennel seed (sauf) in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste. (Full article...) -
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Nutmeg is the seed, or the ground spice derived from that seed, of several tree species of the genus Myristica; fragrant nutmeg or true nutmeg (M. fragrans) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Indonesia is the main producer of nutmeg and mace, and the true nutmeg tree is native to its islands.
If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value.
Conifers of the genus Torreya, commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to M. fragrans, and are not used as a spice. (Full article...) -
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Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. It is one of several species of Cinnamomum used primarily for its aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were used by the ancient Romans. (Full article...) -
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"Uzazi" is the Nigerian name for the 'prickly ash' tree of genus Zanthoxylum tessmannii / Fagara tessmannii / Zanthoxylum gilletii, a member of the Rutaceae family, native to Central and West Africa, and a close relative of the Sichuan pepper. It usually refers specifically to the spice made from its fruit and pericarp, though sometimes other parts of it such as its leaves are used.
Each bunch contains 20 to 30 berries. Each berry is round, has a size of 3.5 to 6 mm (1/8 inch to 1/4 inch), has a stalk, and contains a large black seed. The berry turns red when ripe. The berries contain the alkaloid known in Dutch as sanshol.
It is described as spicy and pungent, more so than Sichuan pepper, and bitter. It is usually used by grinding it into a powder and adding it into soups, stews, seasonings, and sauces. Even in West Africa this is a rare spice, and typically only five or six dried fruit are added to a dish. (Full article...) -
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Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family. It is produced in Iran, Afghanistan, Central Asia, northern India, and Northwest China (Xinjiang). Different regions have different botanical sources.
Asafoetida has a pungent smell, as reflected in its name, lending it the common name of "stinking gum". The odour dissipates upon cooking; in cooked dishes, it delivers a smooth flavour reminiscent of leeks or other onion relatives. Asafoetida is also known colloquially as "devil's dung" in English (and similar expressions in many other languages). (Full article...) -
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Amchoor or aamchur or amchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is mostly produced in India, and is used to flavour foods and add the nutritional benefits of mangoes when the fresh fruit is out of season. (Full article...) -
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Rosa × damascena (Latin for damascene rose), more commonly known as the Damask rose, or sometimes as the Iranian Rose, Bulgarian rose, Taif rose, Ispahan rose and Castile rose, is a rose hybrid, derived from Rosa gallica and Rosa moschata. DNA analysis has shown that a third species, Rosa fedtschenkoana, has made some genetic contributions to the Damask rose.
The flowers are renowned for their fine fragrance, and are commercially harvested for rose oil (either "rose otto" or "rose absolute") used in perfumery and to make rose water and "rose concrete". The flower petals are also edible. They may be used to flavor food, as a garnish, as an herbal tea, and preserved in sugar as gulkand.
It is the national flower of Iran. (Full article...) -
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Trigonella caerulea (blue fenugreek, blue melilot, Georgian: ულუმბო, უცხო სუნელი - ulumbo, utskho suneli) is an annual herb in the family Fabaceae. It is 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globular racemes, longer than the leaves. The sepals are twice as short as the corolla, its teeth are equal to the tube. The corolla is 5.5-6.5 mm long and blue. The pods are erect or slightly curved, compressed, 4–5 mm long with beak 2 mm. The seeds are small and elongated. It blossoms in April–May, the seeds ripen in May–June. It is self-pollinated. (Full article...) -
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Piper cubeba, cubeb or tailed pepper is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. The fruits are gathered before they are ripe, and carefully dried. Commercial cubeb consists of the dried berries, similar in appearance to black pepper, but with stalks attached – the "tails" in "tailed pepper". The dried pericarp is wrinkled, and its color ranges from grayish brown to black. The seed is hard, white and oily. The odor of cubeb is described as agreeable and aromatic and the taste as pungent, acrid, slightly bitter and persistent. It has been described as tasting like allspice, or like a cross between allspice and black pepper.
Cubeb came to Europe via India through the trade with the Arabs. The name cubeb comes from Arabic kabāba (كبابة) by way of Old French quibibes. Cubeb is mentioned in alchemical writings by its Arabic name. In his Theatrum Botanicum, John Parkinson tells that the king of Portugal (Possibly either Philip IV of Spain or John IV of Portugal, as that year was marked by the start of the Portuguese Restoration War) prohibited the sale of cubeb to promote black pepper (Piper nigrum) around 1640. It experienced a brief resurgence in 19th-century Europe for medicinal uses, but has practically vanished from the European market since. It continues to be used as a flavoring agent for gins and cigarettes in the West, and as a seasoning for food in Indonesia. (Full article...) -
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Ajwain or ajowan (Trachyspermum ammi) (/ˈædʒəwɒn/) —also known as ajowan caraway, omam (in Tamil), thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit (often mistakenly called seeds) of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants. The "seed" (i.e., the fruit) is often confused with lovage seed. (Full article...) -
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Eryngium foetidum is a tropical perennial herb in the family Apiaceae. Common names include culantro (/kuːˈlɑːntroʊ/ or /kuːˈlæntroʊ/), recao, chadon beni, Mexican coriander, bandhaniya, long coriander, Burmese coriander, sawtooth coriander, and ngò gai. It is native to Mexico, the Caribbean, and Central and South America, but is cultivated worldwide, mostly in the tropics as a perennial, but sometimes in temperate climates as an annual.
In the United States, the common name culantro sometimes causes confusion with cilantro, a common name for the leaves of Coriandrum sativum (also in Apiaceae but in a different genus), of which culantro is said to taste like a stronger version. (Full article...) -
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Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.
The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. The meat is then grilled, baked, barbecued, or broiled. Sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales. It may also be an ingredient when making tacos al pastor or chorizo. (Full article...) -
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Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes.
One subspecies, Artemisia dracunculus var. sativa, is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon", and "wild tarragon" (covers various states).
Tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. The leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1⁄8–3⁄8 in) broad, glossy green, with an entire margin. The flowers are produced in small capitula 2–4 mm (1⁄16–3⁄16 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are generally sterile. Others produce viable seeds. Tarragon has rhizomatous roots that it uses to spread and readily reproduce. (Full article...) -
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Houttuynia cordata, also known as fish mint, fish leaf, rainbow plant, chameleon plant, heart leaf, fish wort, or Chinese lizard tail, is one of two species in the genus Houttuynia (the other being H. emeiensis). It is a flowering plant native to Southeast Asia. It grows in moist, shady locations. It was named after Martinus Houttuyn. (Full article...) -
Image 45Tabil Ahammed (Arabic: تابل) is a Tunisian spice mixture generally consisting of ground coriander seed, caraway seed, garlic or garlic powder, and chili powder. Other ingredients may also be included, such as rose flower powder, cumin, mint, laurel, cloves or turmeric. The word tabil means "seasoning" in Tunisian Arabic, and once referred to coriander by itself.
The spice mixture is used, often in combination with harissa in a variety of dishes including meat or fish stews, and vegetable dishes. (Full article...) -
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The cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.
The fruits are generally dried and ground to make the powdered spice of the same name, although cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds.
Cayenne is used in cooking spicy dishes either as a powder or in its whole form. It is also used as an herbal supplement. (Full article...) -
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Tajín Clásico, often referred to as simply Tajín (Spanish pronunciation: [taˈxin]), is a Mexican spice mix consisting predominantly of lime, chili peppers and salt. It is used in a variety of preparations. (Full article...) -
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Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ("dock" being a common name for the genus Rumex).
Sorrel is native to Eurasia and a common plant in grassland habitats. It is often cultivated as a leaf vegetable or herb. (Full article...) -
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Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently.
Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bangladeshi, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne. (Full article...) -
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Elsholtzia ciliata, commonly known as Vietnamese balm, xiang ru (香薷) or kinh giới in Vietnamese, is a plant native to Asia. In the US, it is commonly known as Crested Late Summer Mint. In US Vietnamese grocery stores, it is called Kinh Gioi, Vietnamese Lemon Balm, or Vietnamese Lemon Mint. (Full article...)
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