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- 3-Apr-2011Borage
- Borage is a versatile plant valued for its cool cucumber aroma and flavour. This annual has large, hairy, oval leaves with robust stems and five-pointed, sky blue, star-shaped flowers surrounding black stamens. Borage, thought to have originated in the area of Aleppo, Syria, was probably brought to Europe by the Romans…
- Total Views: 85 | Word Count: 556
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- 6-Apr-2011Calamint
- Calamint (Calamintha sylvatica) is a herb with a strong aromatic fragrance somewhere between mint and marjoram that’s characteristic of Roman cooking. This herb is used when stewing zucchini, artichokes, and other vegetables in olive oil and garlic…
- Total Views: 108 | Word Count: 390
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- 8-Apr-2011Caraway
- Caraway (Carum carvi) has tiny, crescent-shaped fruits (commonly called seeds); their colour is warm brown with pale yellow edges. Caraway seeds have a warm, earthy, robust flavour with an edge of sharp bitterness and a hint of anise…
- Total Views: 96 | Word Count: 542
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- 8-Apr-2011Cardamom
- Green cardamom (Elettaria cardamomum) is a seed generally sold enclosed in its fibrous lantern-shaped pod. The outer pods of green cardamom may be light green or white, depending on whether they’ve been bleached; the inner seeds are small, angular, oily, and brownish black…
- Total Views: 179 | Word Count: 998
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- 3-Nov-2009Cayenne Pepper
- Cayenne pepper is a finely ground powder prepared from the seeds and pods of various types of chilli. As most powders are blends, the names of the varieties used are not very important. The capsicums used are the small-fruited varieties: thinnish tapered seed pods up to 12 cm long and 2.5 cm in diameter…
- Total Views: 182 | Word Count: 447
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- 9-Apr-2011Celery Seeds
- Celery seeds are light brown to khaki in colour with a penetrating, haylike aroma reminiscent, not surprisingly, of freshly cut celery stalks and with a strong, bitter, warm, lingering, and penetrating astringent flavour. The seeds are gathered from the ancient, hardy marsh plant known as smallage or wild celery (Apium graveolens)…
- Total Views: 121 | Word Count: 571
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- 12-Apr-2011Cinnamon and Cassia
- Cinnamon is the sweetly scented inner bark of the cinnamon tree (Cinnamomum zeylanicum), which is related to the bay laurel. Cassia (C. aromaticum), or Chinese cinnamon, is similar in flavour to true cinnamon, though thicker and tougher, with a dark brown, rough outer surface…
- Total Views: 108 | Word Count: 986
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- 12-Apr-2011Cloves
- Clove (Syzyium aromaticum) is a dried, unopened flower bud that resembles a small, dark, reddish brown, round-headed nail—the source of its name in many languages. Cloves are a legendary and exceptional ancient aromatic spice, esteemed by cooks in Europe, North Africa, India, and much of Asia…
- Total Views: 149 | Word Count: 557
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- 11-Apr-2011Coriander
- Fresh tender bunches of dhania (cilantro) are very different in taste from coriander seeds. Both are reminiscent of citrus, but the pungent green herb is light and lemony while the seeds have a deeper, warmer flavour rather like orange peel. Although they are from the same plant, dhania is not interchangable with coriander seeds…
- Total Views: 161 | Word Count: 1743
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- 12-Apr-2011Cumin
- Cumin (Cuminum cyminum) has small, curved, khaki-coloured fruits (commonly called seeds) with a warm, earthy, lingering aroma and pleasingly bitter, pungent flavour. Cumin is highly popular in the Middle East, India, North Africa, western and central Asia, Spain, and Latin America…
- Total Views: 97 | Word Count: 592
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