Template:Transclude list item excerpts as random slideshow/testcases/Portal:Herbs and spices
The {{lorem ipsum}} text should always be visible.
This is the template test cases page for the sandbox of Template:Transclude list item excerpts as random slideshow/testcases. Purge this page to update the examples. If there are many examples of a complicated template, later ones may break due to limits in MediaWiki; see the HTML comment "NewPP limit report" in the rendered page. You can also use Special:ExpandTemplates to examine the results of template uses. You can test how this page looks in the different skins and parsers with these links: |
{{Box-header colour|Selected herb or spice}} {{Transclude excerpts as random slideshow/sandbox | paragraphs=1-3 | files=1 | more= |limit=100 | Onion powder | Lemon pepper }} {{Box-footer}} ---- {{lorem ipsum}}
Selected herb or spice
-
Image 1
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...) -
Image 2
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...)
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
{{Box-header colour|Selected herb or spice}} {{Transclude list item excerpts as random slideshow/sandbox | paragraphs=1-3 | files=1 | more= |limit=100 | Template:Herbs and spices }} {{Box-footer}} ---- {{lorem ipsum}}
Selected herb or spice
-
Image 1Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. The five flavors of the spices (sweet, bitter, sour, salty, and savory) refers to the five traditional Chinese elements. The addition of eight other spices creates thirteen-spice powder (十三香), which is used less commonly. (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...)
-
Image 3
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...) -
Image 4
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...) -
Image 5
Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for seasoning food. The taste has been described as "somewhere between arugula, cilantro and rue". The plant is commonly grown in Mexico and South America for use in salsas. When fully grown, the plant measures about 150 cm (5 ft) in height and 90 cm (3 ft) in diameter.
The plant is easy to grow from seed in a well-drained soil, which should be allowed to dry between watering. (Full article...) -
Image 6
A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry but a cone with unusually fleshy and merged scales called a galbulus, which gives it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a spice, particularly in European cuisine, and also give gin its distinctive flavour. Juniper berries are among the only spices derived from conifers, along with spruce buds. (Full article...) -
Image 7
This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
This list does not contain fictional plants such as aglaophotis, or recreational drugs such as tobacco.
This list is not for plants used primarily for herbal teas, nor for purely medicinal plant products, such as valerian. (Full article...) -
Image 8
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...) -
Image 9
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...) -
Image 10
Litsea cubeba, the aromatic litsea or may chang, is an evergreen tree or shrub 5–12 meters high in the family Lauraceae. It is native to Southern Chinese regions including Sichuan, Guizhou, Yunnan, and Fujian as well as Taiwan and other Southeast Asian countries such as Indonesia, Malaysia and Cambodia. It is called "mountain pepper" (山胡椒; pinyin: shānhújiāo), "mujiangzi" (木姜子; pinyin: mùjiāngzǐ) or "douchijiang" (豆豉姜; pinyin: dòuchǐjiāng) in Mandarin and maqaw (馬告) by the Atayal of Taiwan. It produces a fruit which is processed for its lemony essential oil. The oil can also be extracted from the leaf, but this is considered to be lower in quality. The timber is sometimes used for making furniture and crafts. Plant parts are also used in medicine. (Full article...) -
Image 11
Lemon basil, hoary basil, Thai lemon basil, or Lao basil, (Ocimum × africanum) is a hybrid between basil (Ocimum basilicum) and American basil (Ocimum americanum). The herb is grown primarily in northeastern Africa and southern Asia for its fragrant lemon scent, and is used in cooking.
Lemon basil stems can grow to 20–40 cm (8–20 in) tall. It has white flowers in late summer to early fall. The leaves are similar to basil leaves, but tend to be narrower with slightly serrated edges. Seeds form on the plant after flowering and dry on the plant.
Lemon basil is a popular herb in Arabic, Indonesian, Filipino, Lao, Malay, Persian and Thai cuisine. (Full article...) -
Image 12
White mustard (Sinapis alba) is an annual plant of the family Brassicaceae. It is sometimes also referred to as Brassica alba or B. hirta. Grown for its seeds, it is used to make the condiment mustard, as a fodder crop, or as a green manure. It is now widespread worldwide, although it probably originated in the Mediterranean region. (Full article...) -
Image 13
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (UK: /fɪˈnɒkioʊ/, US: /-ˈnoʊk-/, Italian: [fiˈnɔkkjo]) is a selection with a swollen, bulb-like stem base that is used as a vegetable. (Full article...) -
Image 14
The curry tree or Bergera koenigii (syn. Murraya koenigii), is a tropical and sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), native to Asia. The plant is also sometimes called sweet neem, though M. koenigii is in a different family to neem, Azadirachta indica, which is in the related family Meliaceae.
Its leaves, known as curry leaves, also referred to as sweet neem, are used in many dishes in the Indian subcontinent. (Full article...) -
Image 15
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...) -
Image 16
Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and Chinese onion.
A perennial plant, it is widespread in nature across much of Europe, Asia, and North America.
A. schoenoprasum is the only species of Allium native to both the New and the Old Worlds. (Full article...) -
Image 17
Amomum subulatum, also known as black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavour, with a smoky character derived from the method of drying. In Hindi it is called बड़ी इलाइची (baḍī ilāicī lit. 'big cardamom'). (Full article...) -
Image 18
Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, an herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled. Shiso is perennial and may be cultivated as an annual in temperate climates. Different parts of the plant are used in East Asian and Southeast Asian cuisine. (Full article...) -
Image 19
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...) -
Image 20
Illicium verum (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to northeast Vietnam and South China. It is a spice that closely resembles anise in flavor and is obtained from the star-shaped pericarps of the fruit of I. verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using genetically modified E. coli, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce oseltamivir (Tamiflu) via shikimic acid. (Full article...) -
Image 21
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...) -
Image 22
Idli podi, chutney pudi, or milagai podi (Tamil: இட்லிப் பொடி; Malayalam: ഇഡ്ഡലി പൊടി;Telugu: కారం పొడి:Kannada: ಚಟ್ನಿ ಪುಡಿ) is a coarse spice powder, originating from the Indian subcontinent, with a mixture of ground dry spices that typically contains dried chilis, black gram, chickpeas, salt and sesame seeds. The spice mix is commonly referred to in informal speech as "gunpowder" or chutney powder. It is generally mixed with gingelly (sesame) oil or melted ghee when it is served alongside idli or dosa. (Full article...) -
Image 23
Elwendia persica is a plant species in the family Apiaceae. It is related to cumin (Cuminum cyminum) and sometimes called black cumin, blackseed, or black caraway, and has a smoky, earthy taste. It is often confused with Nigella sativa (which is also called black cumin, black caraway, or black seed), by which it is often substituted in cooking.
Dried E. persica fruits are used as a culinary spice in northern India, Pakistan, Bangladesh, Afghanistan, Tajikistan, and Iran. It is practically unknown outside these areas. (Full article...) -
Image 24
Angelica archangelica, commonly known as angelica, garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm. and Angelica officinalis Moench. (Full article...) -
Image 25
Cryptotaenia japonica, commonly called mitsuba, Japanese wild parsley and Japanese honewort among other names, is a herbaceous perennial plant in the celery family native to Japan, Korea and China. The plant is edible and is commonly used as a garnish and root vegetable in Japan, and other Asian countries. It is sometimes considered a subspecies of Cryptotaenia canadensis as Cryptotaenia canadensis subsp. japonica. (Full article...) -
Image 26
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...) -
Image 27
Hyssopus officinalis or hyssop is a shrub in the Lamiaceae or mint family native to Southern Europe, the Middle East, and the region surrounding the Caspian Sea. Due to its purported properties as an antiseptic, cough reliever, and expectorant, it has been used in traditional herbal medicine. (Full article...) -
Image 28
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...) -
Image 29Beau Monde seasoning is a seasoning mixture. Basic versions are composed of salt, onion powder and celery powder. Some versions include additional ingredients such as garlic, clove, bay leaf, nutmeg, allspice, mace and others. The company Spice Islands manufactures a version of the seasoning and owns the trademark to the name.
In French, beau monde means "beautiful world". (Full article...) -
Image 30
Oregano (US: /ɔːˈrɛɡənoʊ, ə-/, UK: /ˌɒrɪˈɡɑːnoʊ/; Origanum vulgare) is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere.
Oregano is a woody perennial plant, growing 20–80 cm (8–31 in) tall, with opposite leaves 1–4 cm (1⁄2–1+1⁄2 in) long. The flowers which can be white, pink or light purple, are 3–4 mm (1⁄8–3⁄16 in) long, and produced in erect spikes in summer. It is sometimes called wild marjoram, and its close relative, O. majorana, is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Hispanic, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf colour, flower colour and habit. (Full article...) -
Image 31
Peumus boldus, commonly known as boldo (from the Mapuche name foḻo), is a species of tree in the family Monimiaceae and the only species in the genus Peumus. It is endemic to the central region of Chile, between 33° and 40° southern latitude. Boldo has also been introduced to Europe and North Africa, though it is not often seen outside botanical gardens.
Due to its common name, it is often confused with the species Plectranthus ornatus, known as falso boldo ("fake boldo"), boldo paraguayo or boldo rastrero, which has led to confusion about the uses, properties and toxicity of both species. (Full article...) -
Image 32Húng lìu is a spice mixture of four or five spices found in Vietnamese cuisine. It is named after sweet basil. (Full article...)
-
Image 33
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. (Full article...) -
Image 34
Liquorice (British English) or licorice (American English; IPA: /ˈlɪkərɪʃ, -ɪs/ LIK-ər-ish, -iss) is the common name of Glycyrrhiza glabra, a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring is extracted.
The liquorice plant is an herbaceous perennial legume native to Western Asia, North Africa, and Southern Europe. Liquorice is used as a flavouring in confectionery, tobacco, beverages, and pharmaceuticals, and is marketed as a dietary supplement.
Liquorice extracts have been used in herbalism and traditional medicine. Excessive consumption of liquorice (more than 2 mg/kg [3.2×10−5 oz/lb] per day of pure glycyrrhizinic acid, a key component of liquorice) can lead to undesirable consequences. Clinically, it is suspected that overindulgence in liquorice may manifest as unexplained hypertension, low blood potassium levels (hypokalemia), and muscle weakness in individuals. Consuming liquorice should be avoided during pregnancy. (Full article...) -
Image 35
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...) -
Image 36
Wasabi (Japanese: ワサビ, わさび, or 山葵, pronounced [waꜜsabi]) or Japanese horseradish (Eutrema japonicum syn. Wasabia japonica) is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russian Far East including Sakhalin, as well as the Korean Peninsula. It grows naturally along stream beds in mountain river valleys in Japan.
It is grown for its rhizomes which are ground into a paste as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chilli peppers in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.
The oldest record of wasabi as a food dates to the 8th century AD. The popularity of wasabi in English-speaking countries has coincided with that of sushi, growing steadily starting in about 1980. Due to constraints that limit the Japanese wasabi plant's mass cultivation and thus increase its price and decrease availability outside Japan, the western horseradish plant is widely used in place of the Japanese wasabi. This version is commonly referred to as "western wasabi" (西洋わさび) in Japan. (Full article...) -
Image 37
Fines herbes (French: [fin.z‿ɛʁb]) designates an important combination of herbs that forms a mainstay of French cuisine. The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon, and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a beurre blanc sauce for seasoning such dishes. Fines herbes are also eaten raw in salads. (Full article...) -
Image 38
Basil (/ˈbæzəl/, also US: /ˈbeɪzəl/; Ocimum basilicum /ˈɒsɪməm bəˈzɪlɪkəm/), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as sweet basil or Genovese basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, however, basil can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates.
There are many varieties of basil including sweet basil, Thai basil (O. basilicum var. thyrsiflora), and Mrs. Burns' Lemon (O. basilicum var. citriodora). O. basilicum can cross-pollinate with other species of the Ocimum genus, producing hybrids such as lemon basil (O. × citriodorum) and African blue basil (O. × kilimandscharicum). (Full article...) -
Image 39
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since ancient times. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery seed powder is used as a spice. (Full article...) -
Image 40
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...) -
Image 41
A crab boil is a social event where boiled crabs are eaten, a kind of seafood boil. (Full article...) -
Image 42
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...) -
Image 43
Ocimum tenuiflorum, commonly known as holy basil or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to tropical and subtropical regions of Australia, Malesia, Asia, and the western Pacific. It is widely cultivated throughout the Southeast Asian tropics. This plant has escaped from cultivation and has naturalized in many tropical regions of the Americas. It is an agricultural and environmental weed.
Tulasi is cultivated for religious and traditional medicine purposes, and also for its essential oil. It is widely used as a herbal tea, commonly used in Ayurveda, and has a place within the Vaishnava tradition of Hinduism, in which devotees perform worship involving holy basil plants or leaves. (Full article...) -
Image 44
Kaempferia galanga, commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan, Cambodia, and India, but is also widely cultivated throughout Southeast Asia. (Full article...) -
Image 45
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...) -
Image 46
Herbal teas, also known as herbal infusions and less commonly called tisanes (UK and US /tɪˈzæn/, US also /tɪˈzɑːn/), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water; they do not usually contain any true tea (Camellia sinensis). Often herb tea, or the plain term tea, is used as a reference to all sorts of herbal teas. Many herbs used in teas/tisanes are also used in herbal medicine. Some herbal blends contain true tea (e.g., the Indian classic masala chai).
The term "herbal" tea is often used to distinguish these beverages from true teas (e.g., black, green, white, yellow, oolong), which are prepared from the cured leaves of the tea plant, Camellia sinensis. Unlike true teas, most tisanes do not naturally contain caffeine (though tea can be decaffeinated, processed to remove caffeine). A number of plants, however, do contain caffeine or another stimulant, like theobromine, cocaine or ephedrine. Some have the opposite effect, acting as a sedative. Some common infusions have specific names such as mate (yerba mate) and rooibos (red bush). Hibiscus tea is one type of herbal infusion, but many described as some other plant have hibiscus as the main ingredient, or a major one. (Full article...) -
Image 47
Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb, and a vegetable.
It is believed to have been originally grown in Sardinia and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages, as early as the Anglo-Saxon period.
Parsley is widely used in European, Middle Eastern, and American cuisine. Curly-leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat-leaf parsley is similar, but is often preferred by chefs because it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. (Full article...) -
Image 48
Mahleb or mahlepi is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb or St Lucie cherry). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry, and similar also to marzipan.
Mahleb is used in small quantities to sharpen sweet foods and cakes, and is used in production of tresse cheese.
It has been used for centuries in the Middle East and the surrounding areas as a flavoring for baked goods. Recipes calling for the fruit or seed of the "ḫalub" date back to ancient Sumer. In recent decades, it has been slowly entering mainstream cookbooks in English. (Full article...) -
Image 49
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. 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).
Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. 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 spiciness from that of capsaicin characteristic of chili peppers. It is ubiquitous in the Western world as a seasoning, and is often paired with salt and available on dining tables in shakers or mills. (Full article...) -
Image 50
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...)
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.