"celebration at December 5. ""Koekkruiden"" contain cardamom. Mixed spice typically contains: It may also contain, or commonly have added to it: Boston Spice The British Are Coming! English Mixed Spice Blend Mixed spice Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods. The term ""mixed spice"" has been used for this blend of spices in cookbooks at least as far back as"
"Symplocos tinctoria Symplocos tinctoria (the common sweetleaf, horse-sugar, or yellowwood) is a deciduous or evergreen shrub or tree. It is recognized by pith of twigs chambered; by foliage not notably aromatic when bruised, leaves finely hairy beneath. Shrubs or trees to 17 m tall by 36 cm DBH. The largest first-year twigs are under 3 mm across, terminal buds with acute tip, scales ciliate. Leaves are 7–15 cm long, margin entire or occasionally some teeth on the apical half, with a sweet taste that may be faint in old leaves. It is conspicuous when in flower; flowers opening before new"
"In Alaska, the sap of the sweet birch (""Betula lenta"") is made into a syrup with a sugar content of 67%. Sweet birch sap is more dilute than maple sap; a hundred litres are required to make one litre of birch syrup. Various parts of trees are used as spices. These include cinnamon, made from the bark of the cinnamon tree (""Cinnamomum zeylanicum"") and allspice, the dried small fruits of the pimento tree (""Pimenta dioica""). Nutmeg is a seed found in the fleshy fruit of the nutmeg tree (""Myristica fragrans"") and cloves are the unopened flower buds of the clove"
"is good, and which men use in incense."" He later gives the specific Arabic name for this one spice, calling it العود = """"al-oud"""" (ibid. ""Hil. Kelei HaMikdash"" 2:4), meaning, agarwood (""Aquilaria agallocha""; var. ""Aquilaria malaccensis""). So, too, in the 15th century Hebrew-Arabic lexicon, """"Al-Jāma',"""" believed to have been compiled by Rabbi David b. Yesha' al-Hamdi, he calls the """"qinnamon"""" by the Arabic name """"al-oud,"""" meaning, Agarwood (""Aquilaria agallocha""), while the """"qelufah"""" he calls """"qishr slaykha"""" = our regular cinnamon. Although there are many names given for agarwood in Sanskrit, one of the names given for this aromatic wood resin"
"of Caribbean cuisine. It is used in Jamaican jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in ""moles"", and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. In Arab cuisine, for example, many main dishes call for allspice as the sole spice added for flavouring. In the West Indies, an allspice liqueur is produced under the name ""pimento dram"""
"stream borders and stable dunes. Only representative of the genus in North America, mostly in the southeast. Symplocos tinctoria Symplocos tinctoria (the common sweetleaf, horse-sugar, or yellowwood) is a deciduous or evergreen shrub or tree. It is recognized by pith of twigs chambered; by foliage not notably aromatic when bruised, leaves finely hairy beneath. Shrubs or trees to 17 m tall by 36 cm DBH. The largest first-year twigs are under 3 mm across, terminal buds with acute tip, scales ciliate. Leaves are 7–15 cm long, margin entire or occasionally some teeth on the apical half, with a sweet taste"
"of Yukon in Canada, Hedmark in Norway (where it is called ""geitrams"") and Southern Ostrobothnia in Finland. Fireweed is used as a sweetener in northwestern North America. It is put in candy, jellies, ice cream, syrup, and ""sxusem"" (""Indian ice cream""). In the late summer its flowers yield pollen and copious nectar which give a rich spicy honey. Its young leaves, roots, and shoots are edible (if somewhat bitter), and rich in provitamin A and vitamin C. The Dena’ina found them also useful as food supplement for dogs and applied sap from the stem to wounds, believing it to have"
"combined with other spices. It is a mainstay of the Mexican and Belizean cuisines. A condiment called ""sazón"" is commonly used in Spanish, Latin American, and Caribbean cuisine for meats and fish. Sazón is made from achiote (annatto) seeds, cumin, coriander seeds, salt, and garlic powder. The Spanish word ""sazón"" means ""season"" or ""seasoning"". The tree has been used in folk medicine practices of India, where different parts of the plant are thought to be useful as therapy. Achiote has long been used by American Indians to make a bright red paint for the body and hair. Body-painting with ""urucu"""
"(""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"
"Arab physician, Al-Tamimi, hails as being the best ""spikenard"" of Europe. Even so, a far lesser known opinion is that of Rabbi Saadia Gaon who holds this spice to be what is called in Arabic ""“al-waris”"" (), a name now used for several condiments; one being ""Flemingia rhodocarpa,"" and another being the iron-wood tree (""Memecylon tinctorium""). There was a certain type of ""nerd"" known to the ancients of Israel which was said to have emitted an unpleasant odour. The Hebrew word used here is """"qinnamon"""" = קנמון. A teaching in the ""Midrash Rabba"" says: ""Rabbi Huna said in the name"
"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"
"made from spices like allspice, aniseed, cinnamon, cloves, nutmeg, and vanilla beans are referred to as ""spiced sachets."" A scented sachet used as a pot holder that is stuffed with allspice, cinnamon and cloves will release an apple pie smell when a hot dish is put on it. Other scented sachets are made from the winter savory, lavender, rosemary, tops of hyssop, chippings of ""cassia ligna"", cedar, and sassafras. This type is not only used to make garments sweet smelling but keep away destructive insects and worms. Sachets with dried moth-repellent herbs like wormwood, southernwood, costmary, lavender, pennyroyal, lemon verbena"
"(used as condiment). They also used horsemint (used as condiment), juniper berries, Lamb's-quarters leaves, locust flowers, locust pods, mesquite pods, mint (used as condiment), mulberries, pennyroyal (used as condiment), pigweed seeds (used for flatbread), pine inner bark (used as a sweetener), pinyon pine nuts, prickly pear fruit (dethorned and roasted), purslane leaves, raspberries, sage (used as condiment), screwbeans, sedge tubers, shepherd's purse leaves, strawberries, sunflower seeds, tumbleweed seeds (used for flatbread), vetch pods, walnuts, western white pine nuts, western yellow pine nuts, white evening primrose fruit, wild celery (used as condiment), wild onion (used as condiment), wild pea pods, wild"
"Smoked salt Smoked salt is an aromatic salt smoked with any number of select bark free woods for up to 14 days. The kind of wood used for smoking impacts the flavor, which can range from subtle to bold or even sweet. The most common choices are alder wood, apple wood, hickory, mesquite, and oak. Infused smoked salts like smoked bacon chipotle sea salt are very popular because of the dynamic flavor profiles. Smoked salt is used to enhance the inherent flavors of a dish while also imparting a smoky taste. It is suitable for vegetarians, often acting as a"
"incorporate vegetable matter like spinach into the flatbread dough to make wraps, which were invented in Southern California. Food here tends to use pungent spices and condiments, typically chili verde sauce, various kinds of hot sauce, sriracha sauce, chili powder, cayenne pepper, white pepper, cumin, paprika, onion powder, thyme and black pepper. Nowhere is this fiery mix of spice more evident than in the dishes chili con carne, a meaty stew, and cowboy beans, both of which are a feature of regional cookoffs. Southern California has several additions like five spice powder, rosemary, curry powder, kimchi, and lemongrass, with many"
"Sweet bean sauce Sweet bean sauce, also known as sweet flour sauce or sweet wheat paste (), is a thick, smooth, dark brown or black paste with either a mild, savory or sweet flavor. It is commonly used in Northern Chinese cuisine, Northeastern Chinese cuisine, as well as Korean-Chinese cuisine. Peking duck and ""jajangmyeon"" are two popular dishes that feature the sauce. The Chinese word ""tiánmiànjiàng"" () consists of characters meaning ""sweet"" (), ""flour"" (), and ""sauce"" (). It is also called ""tiánjiàng"" (), which means ""sweet sauce"". The origin of the Korean word ""chunjang"" () is unknown. One theory"
"Liquidambar styraciflua American sweetgum (Liquidambar styraciflua), also known as American storax, hazel pine, bilsted, redgum, satin-walnut, star-leaved gum, alligatorwood, or simply sweetgum, is a deciduous tree in the genus ""Liquidambar"" native to warm temperate areas of eastern North America and tropical montane regions of Mexico and Central America. Sweet gum is one of the main valuable forest trees in the southeastern United States, and is a popular ornamental tree in temperate climates. It is recognizable by the combination of its five-pointed star-shaped leaves and its hard, spiked fruits. It is currently classified in the plant family Altingiaceae, but was formerly"
"saying that it was ""Costus."" Others suggest that it may have simply referred to the root of the Bitter Kost, or what is also called Elecampane (""Inula helenium""), since its name amongst the Hebrews was also called """"qosht,"""" and is native to Syria and to the regions thereabout. The word used by Israel's Sages to describe this condiment is קלופה = """"qelufah,"""" which has been explained by Maimonides to mean """"qishr slaykha,"""" or what others call in Arabic, """"al-qerfa,"""" meaning Chinese cinnamon (""Cinnamomum cassia"" , syn. ""Cinnamomum aromaticum""), or else one of the species endemic to the Indian subcontinent (""Cinnamomum"
"Sweet chili sauce Sweet chili sauce (also known as Thai sweet chili sauce), known as ""nam chim kai"" in Thailand (; literally ""dipping sauce for chicken""), is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chile peppers (often 'Fresno Chili', thai or red jalapenos), rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredient such as fruit or a refined sugar or honey. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls. It can"
"Mizuna , qian jing shui cai, kyona, Japanese mustard greens, or spider mustard, is a cultivated crop plant from the species ""Brassica rapa var. niposinica"" a dark green, serrated leafed plant. The taste of 'mizuna' has been described as a ""piquant, mild peppery flavor...slightly spicy, but less so than arugula."" It is also used in stir-fries, soups, and nabemono (Japanese hot pots). A seller of packaged seeds in the United Kingdom describes 'mizuna' as: According to the BBC: An online recipe site says: In addition to the term ""mizuna"" (and its alternates) being applied to ""at least"" two different species"
"Sometimes, chopi leaves are added to anchovy-salt mixture to make herbed fish sauce, called ""chopi-aekjeot"". In Japan, the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle, to use with suribachi. The husks are used medicinally. In traditional Chinese medicine it finds uses similar to the ""hua jiao"" or Sichuan pepper In Japanese pharmaceuticals, the mature husks with seeds removed are considered the crude medicine form of ""sanshō"". It is an ingredient in , and the ""toso"" wine served ceremonially. The pungent taste derives from sanshool and sanshoamide. It also contains aromatic oils geraniol,"
"Howe Island in the Tasman Sea. It is common and widespread at all elevations in sheltered forest. Coprosma putida Coprosma putida, commonly known as Stinkwood, is a flowering plant in the coffee family. The specific epithet comes from the Latin ""puteo"" (to stink), alluding to the stench produced when the species is cut or bruised, including the leaves and fruit. It is a shrub or small tree growing to 4 m in height. The broadly elliptic-oblong leaves are 40–110 mm long, 25–80 mm wide. The small, greenish-white flowers are 8 mm long. The fleshy, red fruits are 20 mm long."
"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"")."
"stems are asparagus, bamboo shoots, cactus pads or nopalitos, kohlrabi, and water chestnut. The spice, cinnamon is bark from a tree trunk. Gum arabic is an important food additive obtained from the trunks of ""Acacia senegal"" trees. Chicle, the main ingredient in chewing gum, is obtained from trunks of the chicle tree. Medicines obtained from stems include quinine from the bark of cinchona trees, camphor distilled from wood of a tree in the same genus that provides cinnamon, and the muscle relaxant curare from the bark of tropical vines. Wood is used in thousands of ways, e.g. buildings, furniture, boats,"
"). It is sometimes referred to as African pepper or Guinea pepper, but these are ambiguous terms that may refer to Ashanti pepper and grains of paradise, among others. As a spice, the whole fruit (pod) is used, as the hull of the fruit lends an aromatic note (with the taste being described as an admixture of cubeb pepper and nutmeg with overtones of resin) whilst the seeds lend pungency (they are also quite bitter). Typically the dried fruit is lightly crushed before being tied in a ""bouquet garni"" and added to West African soups (stews). In Senegal, the spice"
"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"
"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."
"of resin, which produces a harsh-tasting soot when burned; these woods are not often used for smoking. Cellulose and hemicellulose are aggregate sugar molecules; when burnt, they effectively caramelize, producing carbonyls, which provide most of the color components and sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of interlocked phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as guaiacol, phenol, and syringol, and sweeter scents such as the vanilla-scented vanillin and clove-like isoeugenol. Guaiacol is the phenolic compound most responsible for the ""smokey"" taste, while syringol is"
"say harissa is only ""real"" if it contains black cumin rather than chilies, which are not native to the region. Other common spices include cumin or cumin seeds, garlic, caraway seeds, coriander seeds, and paprika or smoked paprika. A recipe for the sauce includes red chili peppers and garlic, flavoured with coriander, cumin, olive oil and often tomatoes. There is an old wives' tale that says a husband can judge his wife's affections by the amount of hot peppers she uses when preparing his food. If the food becomes bland then a man may believe that his wife no longer"
"the Swedish ""kardemummabullar"" sweet bun, and Finnish sweet bread ""pulla"". In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a ""mihbaj"", and cooked together in a skillet, a ""mehmas"", over wood or gas, to produce mixtures as much as 40% cardamom. In Asia, both types of cardamom are widely used in both sweet and savory dishes, particularly in the south."
"Sweet soy sauce Sweet soy sauce () is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar. ""Kecap manis"" is widely used with satay. It is similar to, though finer in flavor than, Chinese sweet bean sauce (""tianmianjiang""). It is by far, the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production. Compared to mildly salty regular soy sauce, the sweet"
"the same name in the West, and originally developed for sweet and sour pork. The late renowned chef from Hong Kong, Leung King, included the following as his sweet and sour source sauce recipe: white rice vinegar, salt, Chinese brown candy, ketchup, Worcestershire sauce, and dark soy sauce. Hong Kong's gourmet Willie Mak, himself a long time friend of Leung, suggests contemporary eateries not to resort to cheap bulk manufactured versions of vinegar, ketchup, and Worcestershire sauce, or the sauce will risk being too sharp in taste and might break the balance of flavours. He suggests the more acidic white"
"Liquidambar Liquidambar, commonly called sweetgum (sweet gum in the UK), gum, redgum, satin-walnut, or American storax, is the only genus in the flowering plant family Altingiaceae and has 15 species. They were formerly often treated in Hamamelidaceae. They are decorative deciduous trees that are used in the wood industry and for ornamental purposes. Both the scientific and common names refer to the sweet resinous sap (""liquid amber"") exuded by the trunk when cut. They are all large, deciduous trees, tall, with palmately 3- to 7-lobed leaves arranged spirally on the stems and length of , having a pleasant aroma when"