"related to the herb marjoram, sometimes being referred to as wild marjoram. Oregano has purple flowers and spade-shaped, olive-green leaves. It is a perennial, although it is grown as an annual in colder climates, as it often does not survive the winter. Oregano is planted in early spring, the plants being spaced apart in fairly dry soil, with full sun. Oregano will grow in a pH range between 6.0 (mildly acidic) and 9.0 (strongly alkaline), with a preferred range between 6.0 and 8.0. It prefers a hot, relatively dry climate, but does well in other environments. Many subspecies and strains"
"directly derive from the Latin word ""maior"" (major). Leaves are smooth, simple, petiolated, ovate to oblong-ovate, long, wide, with obtuse apex, entire margin, symmetrical but tapering base, and reticulate venation. The texture is extremely smooth due to the presence of numerous hairs. Considered a tender perennial (USDA Zones 7–9), marjoram can sometimes prove hardy even in zone 5. Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as ""herbes de"
"from the Himalayas are regarded as high quality sources for this spice. Dried pomegranate seeds, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. In the Caucasus, pomegranate is used mainly for juice. In Azerbaijan, a sauce from pomegranate juice ""narsharab"", (from , lit. ""pomegranate wine"") is usually served with fish or ""tika kabab"". In Greece, pomegranate is used in many recipes, including ""kollivozoumi"", a"
"differs significantly in taste though, because phenolic compounds are missing from its essential oil. Some varieties show a flavour intermediate between oregano and marjoram. Accepted subspecies: Example cultivars of oregano include: Cultivars traded as Italian, Sicilian, etc. are usually hardy sweet marjoram (""O. ×majoricum""), a hybrid between the southern Adriatic ""O. v. hirtum"" and sweet marjoram (""O. majorana""). They have a reputation for sweet and spicy tones, with little bitterness, and are prized for their flavor and compatibility with various recipes and sauces. Oregano is a culinary herb, used for the flavor of its leaves, which can be more flavorful"
"Matricaria chamomilla Matricaria chamomilla (synonym: ""Matricaria recutita""), commonly known as chamomile (also spelled camomile), Italian camomilla, German chamomile, Hungarian chamomile (kamilla), wild chamomile or scented mayweed, is an annual plant of the composite family Asteraceae. ""M. chamomilla"" is the most popular source of the herbal product chamomile, although other species are also used as chamomile. The word chamomile comes from the Greek χαμαίμηλον (""chamaimēlon"") meaning ""earth-apple"", which is derived from χαμαί (""chamai"") meaning ""on the ground"" and μήλον (""mēlon"") meaning ""apple"". It is so called because of the apple-like scent of the plant. Chamomile blue refers to chamazulene, the purified,"
"Made by steam distillation of Salvia judaica leaves. The oil contains mainly cubebene and ledol. Sage oil Sage oils are essential oils that come in several varieties: Also called English, Garden, and True sage oil. Made by steam distillation of Salvia officinalis partially dried leaves. Yields range from 0.5 to 1.0%. A colorless to yellow liquid with a warm camphoraceous, thujone-like odor and sharp and bitter taste. The main components of the oil are thujone (50 %), camphor, pinene, and cineol. Sometimes called muscatel. Made by steam or water distillation of Salvia sclarea flowering tops and foliage. Yields range from"
"Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ""Elettaria"" and ""Amomum"" in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ""Elettaria"" pods are light green and smaller, while ""Amomum"" pods are larger and dark brown. Cardamom is a native to Kerala and the forests of the Western Ghats of Southwestern India. The first references to cardamom are found in Sumeria,"
"Cinnamomum malabatrum Cinnamomum malabatrum, wild cinnamon, country cinnamon also known as Malabathrum, is a tree in the Lauraceae family that is endemic to Western Ghats of India. It can grow up to tall. It has aromatic leaves that are used for culinary and medicinal purposes. It is thought to have been one of the major sources of the medicinal plant leaves known in classic and medieval times as malabathrum (or malobathrum). The bark is sometimes used for cooking, although it is regarded as inferior to true cinnamon or cassia. Thorough macroscopic and microscopic investigations revealed that ""Cinnamomum malabatrum"" is mixed"
"Za'atar Za'atar (, ), is a generic name for a family of related Middle Eastern herbs from the genera ""Origanum"" (oregano), ""Calamintha"" (basil thyme), ""Thymus"" (typically ""Thymus vulgaris"", i.e., thyme), and ""Satureja"" (savory). The name ""za'atar"" alone most properly applies to ""Origanum syriacum"", considered in biblical scholarship to be the hyssop ( ) of the Hebrew Bible. It is also the name for a condiment made from dried hyssop leaves, mixed with sesame seeds, dried sumac, and often salt, as well as other spices. Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Middle East."
"Allspice Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of ""Pimenta dioica"", a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ""allspice"" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. Several unrelated fragrant shrubs are called ""Carolina allspice"" (""Calycanthus floridus""), ""Japanese allspice"" (""Chimonanthus praecox""), or ""wild allspice"" (""Lindera benzoin""). ""Allspice"" is also sometimes used to refer to the herb costmary (""Tanacetum balsamita"")."
"Matricaria discoidea Matricaria discoidea, commonly known as pineappleweed, wild chamomile, and disc mayweed is an annual plant native to Northeast Asia where it grows as a common herb of fields, gardens and roadsides. It is in the family Asteraceae. The flowers exude a chamomile/pineapple aroma when crushed. They are edible and have been used in salads (although they may become bitter by the time the plant blooms) and to make herbal tea. Pineapple weed has been used for medicinal purposes, including for relief of gastrointestinal upset, infected sores, fevers, and postpartum anemia. The flower head is cone-shaped, composed of dense-packed"
"herbs, including marjoram, oregano and thyme, which have aromatic and cleansing properties, grow wild in Israel, and can easily be bunched together to be used for sprinkling. The book of John in the New Testament (written in Koine Greek) mentions that ""hyssop"" was used, along with vinegar, to alleviate the thirst of Jesus, during his Passion. Matthew and Mark mention the occasion but refer to the plant using the general term κάλαμος (""kálamos""), which is translated as ""reed"" or ""stick."" ""Origanum"" has short stems and some scholars say it would have been too short to reach the mouth of Jesus"
"Black cardamom Black cardamom, also known as hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, or brown cardamom, comes from either of two species in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavor, with a smoky character derived from the method of drying. In Hindi it is called (). The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying"
"and in the Ayurvedic literatures of India. Nowadays, it is also cultivated in some other countries, such as Guatemala, Malaysia and Tanzania. The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (""kerala"") to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron. The word ""cardamom"" is derived from the Latin ""cardamomum"", which is the Latinisation of the Greek (""kardamomon""), a compound of (""kardamon""), ""cress"" +"
"a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sharp smell. Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as ""panch phoron"" and ""sambar"" powder. They are often roasted to reduce bitterness and enhance flavour. Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make ""aloo methi"" (""potato fenugreek"") curry."
"Illicium verum Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, Chinese star anise, or badian that closely resembles anise in flavor 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. About 90% of the world's star anise crop is used for extraction of shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu). ""Illicium"" comes"
"Alligator pepper Alligator pepper (also known as mbongo spice or hepper pepper) is a West African spice which corresponds to the seeds and seed pods of ""Aframomum danielli"", ""A. citratum"" or ""A. exscapum"". It is a close relative of grains of paradise, obtained from the closely related species, ""Aframomum melegueta"". However, unlike grains of paradise which are generally sold as only the seeds of the plant, alligator pepper is sold as the entire pod containing the seeds (in the same manner to another close relative, black cardamom). The plants which provide alligator pepper are herbaceous perennials of the ginger (Zingiberaceae)"
"of spices and nuts is pounded together after being dry roasted to a texture that is neither powdered nor paste-like. The actual composition of the spice mix can vary from family to family, vendor to vendor though there are common ingredients, such as sesame, coriander, cumin, salt and black pepper. Reference to a 19th-century text lists marjoram, mint, zaatar and chickpeas as further ingredients that can be used in the mixture. A report from 1978 indicates that even further ingredients can be used, such as nigella, millet flour and dried cheese. Some modern variants include pine nuts, pumpkin seeds or"
"also in the southern part of India. In Ligurian cuisine, wild chicory leaves are an ingredient of ""preboggion"" and in Greek cuisine of ""horta""; in the Apulian region, wild chicory leaves are combined with fava bean puree in the traditional local dish ""fave e cicorie selvatiche"". In Albania, the leaves are used as a spinach substitute, mainly served simmered and marinated in olive oil, or as ingredient for fillings of ""byrek"". By cooking and discarding the water, the bitterness is reduced, after which the chicory leaves may be sautéed with garlic, anchovies, and other ingredients. In this form, the resulting"
"Hierochloe odorata Hierochloe odorata or Anthoxanthum nitens (commonly known as sweet grass, manna grass, Mary’s grass or vanilla grass, and as holy grass in the UK, bison grass e.g. by Polish vodka producers) is an aromatic herb native to northern Eurasia and North America. It is a sacred grass of the indigenous people's of Canada and the United States. It is used as a smudge, in herbal medicine and in the production of distilled beverages (e.g., Żubrówka, Wisent). It owes its distinctive sweet scent to the presence of coumarin. This variety of grass is different from the species commonly known"
"used in mediaeval texts to describe the dried leaves of a number of trees of the genus ""Cinnamomum"", which were thought to have medicinal properties. The Greeks used ""kásia"" (cassia) or ""malabathron"" to flavour wine, with absinth wormwood (""Artemisia absinthium""). Malabathrum leaves (""folia"") were used in cooking and for distilling an oil used in a caraway-sauce for oysters by the Roman gourmet Gaius Gavius Apicius. Malabathrum is among the spices that, according to Apicius, any good kitchen should contain. Malobathrum from Egypt (Dioscorides I, 63) was based on beef fat and contained cinnamon, as well; one pound cost 300 ""denarii""."
"herbs as parsley and basil. It is now grown commercially in many places, and is available for purchase in supermarkets and farmers' markets throughout the world. It is also naturalised as a wild plant away from its native range in temperate regions around the world, including northern Europe and North America. In India, the mature seeds are known as Gargeer. This is the same name in Arabic, جرجير (""""), but used in Arab countries for the fresh leaves. Mild frost conditions hinder the plant's growth and turn the green leaves red. In Italy, raw rocket is often added to a"
"of the feet. Kokum oil Kokum oil comes from the seeds of the kokum tree (Garcinia indica). This fruit-bearing tree is also known as the wild mangosten tree, and also the red mangosten tree. This tree belongs to the Guttiferae family of the plant kingdom. Its scientific name is Garcinia indica. The oil extracted from the seeds is edible, and it can also be used for things other than cooking. Although some people place the kokum’s origins in Africa, others believe kokum is indigenous to the Western Ghats of India. The kokum tree has been a part of India’s history"
"Both are frequent components in spice mixes, such as Indian and Nepali masalas and Thai curry pastes. Green cardamom is often used in traditional Indian sweets and in ""masala chai"" (spiced tea). Both are also often used as a garnish in basmati rice and other dishes. Individual seeds are sometimes chewed and used in much the same way as chewing gum. It is used by confectionery giant Wrigley; its Eclipse Breeze Exotic Mint packaging indicates the product contains ""cardamom to neutralize the toughest breath odors"". It is also included in aromatic bitters, gin, and herbal teas. In Korea, medicinal cardamom"
"of oregano have been developed by humans over centuries for their unique flavours or other characteristics. Tastes range from spicy or astringent to more complicated and sweet. Simple oregano sold in garden stores as ""Origanum vulgare"" may have a bland taste and larger, less-dense leaves, and is not considered the best for culinary use, with a taste less remarkable and pungent. It can pollinate other more sophisticated strains, but the offspring are rarely better in quality. The related species, ""Origanum onites"" (Greece, Turkey) and ""O. syriacum"" (West Asia), have similar flavours. A closely related plant is marjoram from Turkey, which"
"have used fluorescent microscopy and gas chromatography to distinguish the species, while Lederer ""et al."" employed thin layer chromatography with HPLC-MS/MS. Illicium verum Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, Chinese star anise, or badian that closely resembles anise in flavor 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. About 90% of the world's star"
"(Μαρί), 'Mariaki' (Μαριάκι), or 'Koproradiko' (Κοπροράδικο) are eaten by locals, either raw or boiled, in salads. ""T. megalorhizon"", a species endemic to Crete, is eaten in the same way; it is found only at high altitudes (1000 to 1600 m) and in fallow sites, and is called ""pentaramia"" (πενταράμια) or ""agrioradiko"" (αγριοράδικο). The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine. The ground, roasted roots can be used as a caffeine-free dandelion coffee. Dandelion was also traditionally used to make the traditional British soft drink dandelion and burdock, and is one of the"
"Curcuma zedoaria Curcuma zedoaria (zedoary, white turmeric, or kentjur) is a perennial herb and member of the genus ""Curcuma"", family Zingiberaceae. The plant is native to India and Indonesia but now naturalized in other places including the US state of Florida. Its use as a spice in the West today is extremely rare, having been replaced by ginger, and to a lesser extent, yellow turmeric. Zedoary grows in tropical and subtropical wet forest regions. The fragrant plant bears yellow flowers with red and green bracts and the underground stem section, a rhizome, is large and tuberous with numerous branches. The"
"and eucalyptus notes, its heady aroma, its musky heat, and its medicinal properties. Before the 1970s, Kampot pepper was used in all French restaurants for the classic dish steak au poivre. Today, the pepper industry is being revitalised and, since acquiring protected Geographic Indication status in 2008 (which gives it the same special status as Champagne in France), people can purchase Kampot pepper online in many parts of the world. Jungle cardamom, or wild cardamom, grows in the aptly named Cardamom Mountains in the southwest of the country, bordering the Gulf of Thailand coast to the south and Trat province"
"(""elaichi""), cumin (""jeera""), turmeric (""haldi""), asafoetida (""hing""), ginger (""adrak""), coriander (""dhania""), and garlic (""lasoon""). One popular spice mix is ""garam masala"", a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (""dalchini""), clove (""laung),"" cumin (jeera), black peppercorns, coriander seeds and anise star. Each culinary region has a distinctive ""garam masala"" blend—individual chefs may also have their own. ""Goda masala"" is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (""tejpat""), coriander leaves, fenugreek leaves, and mint leaves. The use of curry leaves and roots"
"was in the 1970s that homogenised mixtures were formulated by spice wholesalers, including notably Ducros in France (now part of McCormick & Company). These mixtures typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs. In the North American market, lavender leaves are also typically included (perhaps due to American association of Provence with its fields of lavender), though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking. As the name ""herbes de Provence"" is generic, and does not have Protected Geographical Status, there is no guarantee that any herb mixture on the market"
"many other markets. [[Category:Plants used in Ayurveda]] [[Category:Plants used in traditional Chinese medicine]] [[Category:Alpinioideae]] [[Category:Spices]] [[Category:Medicinal plants of Asia]] [[Category:Arab cuisine]] [[Category:Bangladeshi cuisine]] [[Category:Bhutanese cuisine]] [[Category:Indonesian cuisine]] [[Category:Iranian cuisine]] [[Category:Iraqi cuisine]] [[Category:Pakistani spices]] [[Category:Nepalese cuisine]] [[Category:Plant common names]] [[Category:Sri Lankan spices]] Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ""Elettaria"" and ""Amomum"" in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black"
"(""Carthamus tinctorius"", which is often sold as ""Portuguese saffron"" or ""açafrão""), annatto, and turmeric (""Curcuma longa""). Saffron has a long history of use in traditional medicine. Saffron has also been used as a fabric dye, particularly in China and India, and in perfumery. It is used for religious purposes in India. Dried saffron is composed of 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In comparison to other spices or dried foods, the nutrient content of dried saffron shows richness in content of B vitamins and dietary minerals (table). In a serving of one tablespoon (2 grams), manganese"