"necessary for the mixture to work as desired, rather than fail catastrophically, is a function both of the ingredients' purity, and of their temperature during use. Tonka (fuel) Tonka (also TONKA-250 and R-Stoff) is the name given to a German-designed rocket propellant first used in the Wasserfall missile; it has also more recently been used by North Korea but found its greatest applications (under the name TG-02) in the Soviet Union, for example, in the propulsion projects of the A.M. Isayev Chemical Engineering Design Bureau. Its name is a reference to the tonka bean; as it was invented during the"
"in October 1949. However, it is used in small quantities as a spice when dried. Sotolon, the agent that gives the fungus its odour, also occurs in fenugreek, maple syrup and lovage. The possible North American variety has a more salmon to pink color with scant watery milk and a strong smell of maple syrup or caramel. In Quebec it is known as the maple milky cap (Lactaire à odeur d'érable), and is fairly commonly eaten cooked and also sold as a dried powder and used as a spice, much in the same way that the candy cap mushroom is"
"along the Indian Ocean; ""V. tahitensis"", grown in the South Pacific; and ""V. pompona"", found in the West Indies, Central America, and South America. The majority of the world's vanilla is the ""V. planifolia"" species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. Combined, Madagascar and Indonesia produce two-thirds of the world's supply of vanilla. Vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla"
"South America. The majority of the world's vanilla is the ""V. planifolia"" variety, more commonly known as ""Madagascar-Bourbon"" vanilla, which is produced in a small region of Madagascar and in Indonesia. Vanilla is the second most expensive spice after saffron, due to the extensive labor required to grow the vanilla seed pods. Despite the expense, it is highly valued for its flavor, which author Frederic Rosengarten Jr. described in ""The Book of Spices"" as ""pure, spicy, and delicate"" and its complex floral aroma depicted as a ""peculiar bouquet."" Despite its high cost, vanilla is widely used in both commercial and"
"Quatre épices Quatre épices is a spice mix used mainly in French cuisine, but can also be found in some Middle Eastern kitchens. The name literally means ""four spices"" in French and is considered the French allspice. The spice mix contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger. Some variations of the mix use allspice instead of pepper or cinnamon in place of ginger. The blend of spices will typically use a larger proportion of pepper (usually white pepper) than the other spices, but some recipes suggest using roughly equal parts of each spice. In French"
"divided into 13 families: vanilla, empyreumatic (burnt), milky, fruity, floral, spicy, foreign (deterioration or fermentation), foreign (environment), maple, confectionery, plant (herbaceous), plant (forest, humus or cereals), and plant (ligneous). These flavours are evaluated using a procedure similar to wine tasting. Other culinary experts praise its unique flavour. Maple syrup and its various artificial imitations are widely used as toppings for pancakes, waffles, and French toast in North America. They can also be used to flavour a variety of foods, including fritters, ice cream, hot cereal, fresh fruit, and sausages. It is also used as sweetener for granola, applesauce, baked beans,"
"soul food and traditional Cuisine of Quebec, where it is used for fried pork rinds (known there as cracklings, or Oreilles de crisse in Quebec), and to flavor stewed vegetables such as leaf vegetables, green beans, and black-eyed peas. A common delicacy is strips of heavily salted and fried fatback. Fatback was extremely popular in the South during the Great Depression because it is an inexpensive piece of meat. In the southwestern United States, fried fatback is known by its Spanish name, ""chicharrón"". Fatback is an important ingredient in notable traditional sausages including nduja, cudighi, and cotechino Modena. In French"
"planifolia"", which is not a direct competitor. Mexican vanilla is used almost exclusively as the base of vanilla extract, due to higher vanillin levels. Tahitian vanilla is used primarily in perfume because of its coumarin-like scent. Other Tahitian vanilla products include vanilla green tea, vanilla oil, vanilla powder, vanilla rum, and vinegar-based vanilla. Vanilla, originally a crop endemic to South America, was introduced in French Polynesia in 1848 by Admiral Ferdinand-Alphonse Hamelin, a French commander in the Pacific. The admiral delivered several dozen specimens of the plant to the Tahitian Governor's garden in Papeete. A new variety of vanilla was"
"world's most popular aroma and flavor, vanilla contains the phenolic aldehyde, vanillin, as well as anisaldehyde, together accounting for its predominant sensory characteristics. Vanilla is a widely used aroma and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an ice cream flavor. Vanilla (genus) Vanilla, the vanilla orchids, forms a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the flat-leaved vanilla (""V. planifolia""), native to Mexico, from which commercial vanilla flavoring is derived. It is the only orchid widely used for industrial purposes in flavoring"
"Vanilla (genus) Vanilla, the vanilla orchids, forms a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the flat-leaved vanilla (""V. planifolia""), native to Mexico, from which commercial vanilla flavoring is derived. It is the only orchid widely used for industrial purposes in flavoring such products as foods, beverages and cosmetics, and is recognized as the most popular aroma and flavor. The key constituent imparting its popular characteristics is the phenolic aldehyde, vanillin. This evergreen genus occurs worldwide in tropical and subtropical regions, from tropical America to tropical Asia, New Guinea"
"pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tends to dominate the flavor of a dish. The plant is mainly cultivated in Iran and India. Rajasthan produced about 55% of India's total output in 2006. The fruits are rarely eaten raw; they are commonly dry-roasted or fried in ghee (clarified butter). This allows the spice to develop a more subtle and complex aroma."
"available herbs in French cuisine, sage never found favor there. In the Levant and Egypt it is commonly used as a flavor for hot black tea, or boiled and served as an herbal drink in its own right. Common sage is grown in parts of Europe for distillation of an essential oil, although other species such as ""Salvia fruticosa"" may also be harvested and distilled with it. The essential oil contains cineole, borneol, and thujone. Sage leaf contains tannic acid, oleic acid, ursonic acid, ursolic acid, carnosol, carnosic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides,"
"and West Africa. Five species are known from the contiguous United States, all limited to southern Florida. The genus was established in 1754 by Plumier, based on J. Miller. The word vanilla, derived from the diminutive of the Spanish word vaina (vaina itself meaning sheath or pod), simply translates as little pod. This genus of vine-like plants has a monopodial climbing habitus. They can form long thin stems with a length of more than 35 m, with alternate leaves spread along their length. The short, oblong, dark green leaves of ""Vanilla"" are thick and leathery, even fleshy in some species."
"Vanilla Vanilla is a flavoring derived from orchids of the genus ""Vanilla"", primarily from the Mexican species, flat-leaved vanilla (""V. planifolia""). The word ""vanilla"", derived from , the diminutive of the Spanish word ( itself meaning a sheath or a pod), is translated simply as ""little pod"". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called ""tlilxochitl"" by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s. Pollination is required to set the vanilla fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine"
"Espelette pepper The Espelette pepper (French: ""Piment d'Espelette"" ; Basque: ""Ezpeletako biperra"") is a variety of ""Capsicum annuum"" that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. On 1 June 2000, it was classified as an AOC product and was confirmed as an APO product on 22 August 2002. Chili pepper, originating in Central and South America, was introduced into France during the 16th century. After first being used medicinally, it became popular as a condiment and for the conservation of meats. It is now a cornerstone of Basque cuisine, where"
"importance, are kandis (""G. forbesii"") with small round red fruits with subacid taste and melting flesh, the lemon drop mangosteen (""G. intermedia"") with yellow fruit that look like a wrinkled lemon, and the thin-skinned orange button mangosteen (""G. prainiana""). In addition, mangosteen rind (exocarp) extract is used as a spice. It figures prominently in Kodava culture, and ""G. multiflora"" is used to flavour and colour the famous ""bún riêu"" soup of Vietnam, where this plant is known as ""hạt điều màu"". ""Garcinia gummi-gutta"" yields a spice widely used in South Asia, in particular in Kerala, where it is called ""kodumpulli""."
"the Sahel. Called ""karité"" in French, which comes from the Arabic word ""ghartī"", it is prized for the rich mouthfeel it imparts. There are certain ingredients that go with certain countries as well. In Ghana, the most commonly used ingredients are hot pepper, ginger, and maize. Ghanaians use hot pepper because they believe the hot peppers will cool the body and cleanse/purify it. (Salm, 106-108). In Senegal, the main ingredients are among many others gumbo, hot pepper, rice, millet, peanut, ginger, tamarind leaves, and baobab fruit, and cooking oil (Ross, 75). Those are the few that have a slight difference"
"cooking, it is typically used in soup, ragout and pot-cooked dishes, vegetable preparations and charcuterie, such as pâté, sausages and terrines. Quatre épices Quatre épices is a spice mix used mainly in French cuisine, but can also be found in some Middle Eastern kitchens. The name literally means ""four spices"" in French and is considered the French allspice. The spice mix contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger. Some variations of the mix use allspice instead of pepper or cinnamon in place of ginger. The blend of spices will typically use a larger proportion of"
"of Europeans, and it is mentioned in the accounts of many of the early voyages to America: The white bark, the brilliant deep green foliage, and crimson fruit make the ""Canella"" one of the most ornamental of the smaller south Florida trees. It was introduced into England in 1738, and was first cultivated in Europe by Philip Miller. Canella Canella is a monospecific genus containing the species Canella winterana, a tree native to the Caribbean from the Florida Keys to Barbados. Its bark is used as a spice similar to cinnamon, giving rise to the common names ""cinnamon bark"", ""wild"
"in the word for pepper, is used for both the spice and the fruit – sometimes referred to by their colour (e.g., ""groene paprika"", ""gele paprika"", in Dutch, which are green and yellow, respectively). The bell pepper is called ""パプリカ"" (""papurika"") or ""ピーマン"" (""piiman"", from Portuguese ""pimentão"") in Japan. In Switzerland, the fruit is mostly called ""peperone"", which is the Italian name of the fruit. In France, it is called ""poivron"", with the same root as ""poivre"" (meaning ""pepper"") or ""piment"". In Spain it is called ""pimiento"", which would be the masculine form of the traditional spice, ""pimienta"". In South"
"is highly valued for its flavor. As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Residues of vanillin and 4-hydroxybenzaldehyde – the main aroma and flavor components of vanilla – were found by archeologists in burial jugs of a Bronze Age tomb in Megiddo, Israel, indicating that vanilla was likely obtained by sea trade from India or Africa some 3,600 years ago in what is now the Middle East, and was used to flavor olive oil. According to other popular belief, the Totonac Aztec-age people, who inhabit the east coast of Mexico"
"is an ingredient in both tonic water and bitter lemon. In the US, quinine is listed as an ingredient in some Diet Snapple flavors, including Cranberry-Raspberry. In France, quinine is an ingredient of an known as , or ""Cap Corse,"" and the wine-based Dubonnet. In Spain, quinine (""Peruvian bark"") is sometimes blended into sweet Malaga wine, which is then called ""Malaga Quina"". In Italy, the traditional flavoured wine Barolo Chinato is infused with quinine and local herbs and is served as a . In Canada and Italy, quinine is an ingredient in the carbonated chinotto beverages Brio and San Pellegrino."
"the others being found in South America. Several species of ""Vernonia"", including ""V. calvoana"", ""V. amygdalina"", and ""V. colorata"", are eaten as leaf vegetables. Common names for these species include bitterleaf, onugbu in the Igbo language, ewuro and ndole. They are common in most West African and Central African countries. They are one of the most widely consumed leaf vegetables of Nigeria, where the onugbu soup is a local delicacy of the Igbo people, and of Cameroon, where they are a key ingredient of Ndolé. The leaves have a sweet and bitter taste. They are sold fresh or dried, and"
"Dipteryx odorata Dipteryx odorata (commonly known as ""cumaru"" or ""kumaru"") is a species of flowering tree in the pea family, Fabaceae. The tree is native to Central America and northern South America. Its seeds are known as tonka beans (sometimes tonkin beans or tonquin beans). They are black and wrinkled and have a smooth, brown interior. They have a strong fragrance similar to sweet woodruff (""Galium odoratum"") due to their high content of coumarin. The word ""tonka"" is taken from the Galibi (Carib) tongue spoken by natives of French Guiana; it also appears in Tupi, another language of the same"
"dishes. The aromatic vegetables green bell pepper (""poivron""), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the ""mirepoix"" in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper. Around 1755, Acadians were forcibly deported by the British in 1755 in what was called ""le Grand Dérangement"", eventually settling in Southern Louisiana. Due to the"
"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"")."
"to produce 'Ecuadorian' (or 'American') cinnamon which bears some resemblance to common cinnamon (which also comes from a tree in this family). The tree is known in Quechua languages as ""ispinku"", which specifically refers to the flowers, and more recently as ""Flor de Canela"". The taste of Ecuadorian cinnamon is thought to come from the presence of methyl cinnamate and trans-cinnamaldehyde which are also found in the essential oils which come from the flower calices of the plant. Some reports show it has been used as a flavouring since Incaic times, and modern Ecuadorians still use this spice during general"
"Williams, Aaron Paul, Dania Ramirez, Chrissy Teigen, and Jesse Williams) enjoying a festive night on the town. On July 15, 2014, Sean Combs announced via his instagram page that pineapple will be the new flavor of Cîroc. The latest flavor was announced in 2015 in Sean Diddy Combs's Instagram: green apple. On August 10, 2017, Sean Combs announced via his YouTube page that a new flavor of French Vanilla would be produced in partnership with hip-hop artist French Montana. Cîroc CÎROC is a brand of eau-de-vie vodka, manufactured by using grapes from the Charente-Maritime region of France. It is produced"
"À la zingara In French cuisine, à la zingara (lit. ""gypsy style""), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs. Gypsy sauce (German: Zigeunersauce) may have originated from à la zingara. Gypsy sauce is prepared using many of the same ingredients"
"strongly flavored and are used less often, either as a flavoring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the ""holy trinity"" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup. Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper. Celery leaves are suitable dried as a sprinkled on seasoning for use with"
"or peccary-resistant. ""T. minuta"" (khakibush or huacatay), originally from South America, has been used as a source of essential oil for the perfume and industry known as tagette or ""marigold oil"", and as a flavourant in the food and tobacco industries. It is commonly cultivated in South Africa, where the species is also a useful pioneer plant in the reclamation of disturbed land. The florets of ""Tagetes erecta"" are rich in the orange-yellow carotenoid lutein and are used as a food colour (INS-number E161b) in the European Union for foods such as pasta, vegetable oil, margarine, mayonnaise, salad dressing, baked"
"Netherlands. It is cultivated as a fruit tree in Brazil and Uruguay, and especially the larger-fruited, semi-domesticated, ""pulposa""-type plants are reasonably common in local orchards. In the type most often grown in Florida, the USA, the ripe fruit are about the size of large cherry, and yellowish/orange in colour, but can also include a blush towards the tip. The taste is a mixture of pineapple, apricot, and vanilla. Taste can vary depending on soil conditions, and the tastes of apple, pineapple, and banana together is also common. It is tart and sweet at the same time, with a flesh similar"
"Persillade Persillade () is a sauce or seasoning mixture of parsley () chopped together with seasonings including garlic, herbs, oil, and vinegar. In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow; but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French and Greek cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines. A classic French and Quebec bistro dish is"