Culinary Herbs and Spices (eBook)

An Introduction to Culinary Herbs and Spices: A Global Guide; Allspice – Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl); Basil – Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum); Bay Leaf (Laurus nobilis); Black Pepper (Piper nigrum L); Caraway (Carum carvi); Cardamom – Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum); Chives (Allium schoenoprasum); Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi; Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata); Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum); Cumin (Cuminum cyminum); Dill (Anethum graveolens, Anethum foeniculum, Peucedanum graveolens, Anethum sowa); Fennel (Foeniculum vulgare); Fenugreek (Trigonella foenum-graecum); Ginger (Zingiber officinale); Lemon Grass (Cymbopogon citratus/Cymbopogon flexuosus); Mint – Mentha piperita (Peppermint), Mentha spicata (Spearmint), Mentha aquatica (Water Mint), Mentha arvensis (Corn, Field, Wild Mint, Japanese Mint, Marsh Mint); Nutmeg (Myristica fragrans); Oregano – Oregano/Mediterranean Oregano (Origanum vulgare) and Mexican Oregano (Lippia graveolens, Lippia palmeri, Hedeoma patens, Poliomintha longiflora) (Also Referred to as Rosemary Mint); Paprika (Capsicum annuum or Capsicum tetragonum); Parsley (Petroselinum crispum/Petroselinum Hortense/Petroselinum sativum); Rosemary (Rosmarinus officinalis syn, Salvia rosmarinus); Saffron (Crocus sativus var. kashmiriana); Sage/Common Sage (Salvia officinalis); Star Anise/Chinese Anise (Illicium Verum); Sumac (Rhus Coriaria L., Rhus glabra L., Rhus typhina L.); Sweet Marjoram (Origanum majorana/marjorama hortensis); Tarragon (Artemisia dracunculus); Thyme (Thymus vulgaris); Turmeric (Curcuma longa, Curcuma domestica)