The list here pertains to spices only. Also known as anise seed and sweet cumin, Anise is a flowering plant that is native to Southwest Asia and the eastern Mediterranean region. Cardamom (Small)Elettaria cardamomum Maton Zingiberaceae Fruit,Seed Cardamom (Large) Amomum subulatum Roxb. Cardamom has a strong, pungent flavor that has subtle hints of lemon and mint. They pair well with starchy foods like flatbreads, green beans, root vegetables and legumes. Another option is to prepare extracts such as essential oils by distilling the raw spice material (wet or dry), or to use solvents to extract oleoresins and other standardized products. Let’s take a look at some of these herbs and spices. While most bottles contained spices, the rest contained dried herbs, that she would occasionally use in her cooking. Tastes somewhat sweet, earthy. The use of mustard seeds as a condiment dates back to ancient times during the Roman era. Herbs and spices have a traditional history of use, with strong roles in cultural heritage, and in the appreciation of food and its links to health. By using healing herbs and spices, people can thrive and focus on their overall conditions, rather than on a particular ailment that typically arises from a lack of equilibrium of the mind, body and environment. Receipt of Material 9 5. As much for our benefit as for yours, we’ve put together this quick reference guide to all the most common (and some uncommon) herbs and spices! B a s i l C a r B o n a r a 10 slices bacon 1⁄ 4 cup fresh basil leaves 5 cloves garlic 2 eggs, beaten 1⁄ 2 cup half-and-half The largest cultivation and production of cinnamon comes from China and Indonesia, however, its consumption dates far back as the 2000 BC. Spices are what takes an ordinary dish to a whole new extraordinary level. Cardamom (Small)Elettaria cardamomum Maton Zingiberaceae Fruit,Seed Cardamom (Large) Amomum subulatum Roxb. Also, according to historical evidence, fennel was hung over doorways to ward off evil spirits, especially during the Middle Ages era. These spice seeds come in a variety of colors like black, brown, and yellow, and are often used interchangeably in most cuisines. Paprika spice is a ground version of this pepper that is greatly featured in the Spanish, South American, and Hungarian cuisine. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Turmeric consumption goes as far back as 4000 years to the Vedic culture in India, where it held significant religious importance and was also popularly used for culinary purposes. The terms "herb" and "spice" describe plants or parts of plants used for medicine, cooking, and pleasure all over the world. Sumac comes from the flowering plants belonging to the Rhus genus and it majorly grows in temperate and subtropical regions of North America, East Asia, and Africa. �w�{����rpL� �T��9 ����1�F=`J���>���pd;V�41����t�Z@��>���Ԇ9�.Lj |��q\��s�'�� v�~���1�� 4�9����CX�s�}�C�8��T%�nB��OW�U�������/���ޔU������r2m�w�0�a!Z����VƸE$�oɱ�`��`��as7�%��G��˵E��j`MX Many people use this spice to treat muscle and stomach spasms, menstrual problems, joint pains, the common cold, high blood pressure, and many other health ailments. You will be surprised to know how many different spices there are, all with their unique taste, characteristics, flavors, and aromas. Both herbs and spices are celebrated for their taste, smell and color, and many cultures have recognized their healing powers, as well. The food flavor profiles are quite varied across the region. Ground spices tend to oxidize more quickly than whole spices due to their large exposed surface area, and will lose their flavor within a few months, while whole spices can last up to a year. It is often used as a seasoning in soups, stews, rice dishes and many other dishes. Moreover, it is believed to have the ability to treat depression and arthritis. Anise: Star anise is usually used for culinary purposes in Chinese, Indian, Malaysian and Indonesian cuisines. � ��;W`]c���� ���r3�47��fg`�Z~�M$�� \��A�@� k&|� endstream endobj 1189 0 obj <>/Metadata 67 0 R/Pages 1186 0 R/StructTreeRoot 107 0 R/Type/Catalog/ViewerPreferences<>>> endobj 1190 0 obj <>/ExtGState<>/Font<>/ProcSet[/PDF/Text/ImageC]/Properties<>/Shading<>/XObject<>>>/Rotate 0/StructParents 4/TrimBox[0.0 0.0 603.0 783.0]/Type/Page>> endobj 1191 0 obj <>stream Black cardamom, on the other hand, consists of a very strong smoky flavor so it is often used in spicy rice dishes and curries. 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