Turmeric comes from the root of the Curcuma longa plant, it was traditionally called Indian saffron because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye
Origin: India
Flavor/Aroma: Turmeric has a peppery, warm and bitter flavor…
작성자Angel
작성일 13-12-06 12:33
조회 1557
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Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan. It was first introduced into Europe in the seventeenth century. The oil, produced by a process of steam extraction, is substituted for European aniseed in commercial drinks
Origin: Ch…
작성자Angel
작성일 13-12-06 12:26
조회 1779
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Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed
Origin: Indonesia
Flavor/Aroma: Sesame Seeds have a nut-like, mild flavor
Use: Baked snacks as well in Japanese, Chinese and Middle Eastern cuisine
작성자Angel
작성일 13-12-06 12:24
조회 1682
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Thyme is widely cultivated for its strong flavor, which is due to its content of thymol. It 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
Origin: Turkey
Flavor/Aroma: Very aromatic, lemony and peppery
U…
작성자Angel
작성일 13-12-06 12:32
조회 1409
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Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico
Origin: France
Flavor/Aroma: Tarragon has an…
작성자Angel
작성일 13-12-06 12:31
조회 1463
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Sumac is considered essential for cooking in much of the Middle East. Sumac has a very nice, fruity-tart flavor, which is not quite as overpowering as lemon. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color, which makes a very attractive garnish
Origin: …
작성자Angel
작성일 13-12-06 12:27
조회 1516
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Vanilla is a flavoring derived from orchids of the genus Vanilla native to Mexico. Etymologically, vanilla derives from the Spanish word "vainilla", little pod. Originally cultivated by Pre-Columbian Mesoamerican peoples, Spanish conquistador Hernán Cortés is credited with introducing both the spice…
작성자Angel
작성일 13-12-06 12:34
조회 1461
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Poppy seed is an oilseed obtained from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods
Origin: Czech Republic
Flavor/Aroma: Sweet, round and s…
작성자Angel
작성일 13-12-06 12:20
조회 1396
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It is a popular ingredient in many Mediterranean recipes. Anyone from Spain swears by this paprika, and its flavor is essential for authentic Spanish cooking. The peppers are dried, slowly over an oak burning fire for several weeks
Origin: Spain
Flavor/Aroma: The Smoked Paprika is a sweet, cool, …
작성자Angel
작성일 13-12-06 12:10
조회 1424
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Mexican oregano seperate plant from Greek. Celery like flavor
Origin: Mexico
Use: Sauces, Meat Dishes, Spicy Vegetables, Pasta, Soups
작성자Angel
작성일 13-12-06 12:07
조회 1238
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The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices: mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.
Origin: India
Flavor/Aroma: It has its o…
작성자Angel
작성일 13-12-06 12:06
조회 1322
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Mustard seeds of the various mustard plants are among the smallest of seeds. The seeds are about 3mm in diameter, and may be colored from yellowish white to black. They are important spices in many regional cuisines
Origin: India
Flavor/Aroma: Hot and slightly bitter
Use: Marinades, sauces, stew…
작성자Angel
작성일 13-12-06 12:04
조회 1360
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Much stronger than regular mustard seeds, the black mustard seeds are mostly used in Indian cuisine
Origin : India
Flavor/Aroma: Much more pungeant aroma and flavor than regular mustard seeds
Use: Really good in any Indian dish!
작성자Angel
작성일 13-12-06 12:02
조회 1362
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Marjoram is cultivated for its aromatic leaves, for culinary purposes. It is often used in herb combinations such as Herbes de Provence and Za'atar. The light grayish-green leaves of marjoram have a sweeter and more delicate flavor than oregano
Origin: Greece
Flavor/Aroma: Marjoram is pleasantly a…
작성자Angel
작성일 13-12-06 12:00
조회 1472
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Licorice is the root of Glycyrrhiza glabra from which a sweet flavor can be extracted. The licorice plant is a legume (related to beans and peas), native to southern Europe and parts of Asia. It is not related to Anise, Star Anise or Fennel, which are thesource of superficially similar flavoring com…
작성자Angel
작성일 13-12-06 11:59
조회 1367
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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, which give it a berry-like appearance
Origin: Greece
Flavor/Aroma: "Green-fresh" and citrus notes
Use: Juniper berries are used in northe…
작성자Angel
작성일 13-12-06 11:58
조회 1646
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Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence. Our blend is the original mixture and contains rosemary, thyme, bay leaf, oregano, marjoram, basil and savory. (Lavender can be added if requested)
Origin: France
Flavor/Aroma: Fine and very aromatic, floral, sunny and…
작성자Angel
작성일 13-12-06 11:58
조회 1361
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Much stronger than regular mustard seeds, the black mustard seeds are mostly used in Indian cuisine
Origin: India
Flavor/Aroma: Much more pungeant aroma and flavor than regular mustard seeds
Use: Really good in any Indian dish!
작성자Angel
작성일 13-12-06 11:56
조회 1388
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Crystallized ginger is obtained by boiling then simmering sliced fresh ginger into sugar saturated water
Origin: China
Flavor/Aroma: Sweet, tangy and hot
Use: Many people eat it just as is like a candy, but you can also slice it and add it to salads to give an Asian twist, or as a garnish to many…
작성자Angel
작성일 13-12-06 11:51
조회 1482
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Fenugreek is a plant in the family Fabaceae. Fenugrek is used both as a herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry
Origin: India
Flavor/Aroma: Slightly sweet, nutty flavor often described as a cross between celery and…
작성자Angel
작성일 13-12-06 11:49
조회 1543
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Originally cultivated in Iran and Mediterranean region, cumin is mentioned in theBible in both the Old Testament and the New Testament . It was also known in ancient Greece and Rome
Origin: Turkey
Flavor/Aroma: This spice has a distinctive aromatic odor and a slightly bitter, but warm taste
Use:…
작성자Angel
작성일 13-12-06 11:47
조회 2084
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Annual Herb native to Southern Europe and North Africa to South Western Asia
Origin: Canada
Flavor/Aroma: Coriander has a spicy, nutty, floral and citrus flavor
Use: Widely used in Mediterranean, Asian, and Latin Cuisine
작성자Angel
작성일 13-12-06 11:45
조회 1541
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Annual Herb native to Southern Europe and North Africa to South Western Asia
Origin: Canada
Flavor/Aroma: Coriander has a spicy, nutty, floral and citrus flavor
Use: Widely used in Mediterranean, Asian, and Latin Cuisine
작성자Angel
작성일 13-12-06 11:44
조회 1411
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Saigon cinnamon is an extraordinarily intense and flavorful cinnamon, with a whopping 5% essential oil content (as opposed to most other cinnamons which have about 2.5% oil content). It packs a full punch of cinnamon intensity, and features well in dishes where cinnamon is key, such as in desserts, …
작성자Angel
작성일 13-12-06 11:37
조회 1567
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Perfect for salsas, meat rubs, marinades, and chili sauces. Chipolte chilis are Jalapeño chili peppers that are allowed to fully ripen and then are smoked dry, usually over mesquite wood, for several days. The result of this process yields a chili that lends a mildly hot and earthy spiciness to dish…
작성자Angel
작성일 13-12-06 11:35
조회 1880
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Jalapeño Chile powder is made from grinding whole jalapeños, seeds and pod both. The Jalapeño Powder is 100% pure to provide an authentic flavors. This is the most widely used chile pepper in The United States. On a scale of 1 to 10 ( 10 being the hottest). A jalapeño would be about a 6.5 Approx Sco…
작성자Angel
작성일 13-12-06 11:34
조회 1595
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Ancho has a classic chili flavor. This mild, dark, earthy chili has fruity notes and a grainy texture. Great chili for rub blends, chili beans, rubs, Mexican and Southwest dishes, and gourmet creations
작성자Angel
작성일 13-12-06 11:33
조회 1602
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Blend of hot and mild chili flakes, commonly used for sprinkling on pizza. About 35,000 heat (Scoville Heat Units). Best stored in refrigerator if keeping long-term to prevent browning and loss of flavor
작성자Angel
작성일 13-12-06 11:31
조회 1623
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Cardamom (frequently misspelled and mispronounced "cardamon") is the common name for several plant species native to India and southeastern Asia. Cardamom is used for their aromatic pods and seeds
Origin: Guatemala
Flavor/Aroma: Cardamom has a strong, unique taste, with an intensely aromatic fragr…
작성자Angel
작성일 13-12-06 11:28
조회 1769
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Caraway Seed is actually the fruit of a biennial herb in the parsley family, known as Carum carvi. The seed is about 1/5inch long and tapered at the ends. The hard seed shells have five pale ridges
Origin: Morocco
Flavor/Aroma: Caraway Seed has a pungent aroma and a distinctly sweet but tangy flav…
작성자Angel
작성일 13-12-06 11:26
조회 2066
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