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Homemade lemon pepper Lemon pepper (also called lemon pepper seasoning) is a
seasoning made from granulated
lemonzest and cracked black
peppercorns. The lemon zest is mashed with the pepper to allow the
citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats (particularly
poultry) and pasta, although it was originally used primarily for
seafood. It is also used in the preparation of
lemon pepper wings.
Lemon pepper seasoning was commercially launched in July 1967 by William Shoffeitt, a product engineer who developed Shoffeitt's Enhance Seasoners in
Healdsburg, California. The all-purpose seasoning was originally distributed along the West Coast of the United States but gained popularity through trade shows and sales at Sears and JCPenney stores.
Lemon pepper is generally commercially available in small jars, although it may also be homemade. Although the original recipe was a closely-guarded secret, along with preserved lemons it may also include smaller amounts of
salt,
sugar,
onion,
garlic,
citric acid, additional lemon flavor,
cayenne pepper, and other
spices. (Full article...)
Image 2
Onion powder Onion powder is
dehydrated, ground
onion that is commonly used[United States-centric] as a
seasoning. It is a common ingredient in
seasoned salt and
spice mixes, such as
beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.
Onion salt is a spice preparation using dried onion and
salt as primary ingredients. (Full article...)
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Selected herb or spice
Image 1
Chervil (/ˈtʃɜːrˌvɪl/; Anthriscus cerefolium), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate
annualherb related to
parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance
myrrh. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes. (Full article...)
Liquorice extracts have been used in
herbalism and
traditional medicine. Excessive consumption of liquorice (more than 2 mg/kg [3.2×10−5 oz/lb] per day of pure
glycyrrhizinic acid, a key component of liquorice) can lead to undesirable consequences. Clinically, it is suspected that overindulgence in liquorice may manifest as unexplained
hypertension, low blood potassium levels (
hypokalemia), and muscle weakness in individuals. Consuming liquorice should be avoided during pregnancy. (Full article...)
The flavor of New Mexico green chile has been described as lightly pungent, similar to an onion, or like garlic with a subtly sweet, spicy, crisp, and smoky taste. The ripened red chile retains this flavor, but adds an earthiness and bite. The spiciness depends on the variety. (Full article...)
Ground garam masala Garam masala (from
Hindustaniگرم مصالحہ/गरम मसालाgaram masālā, "hot spices") is a
blend of ground spices originating from
South Asia. It is common in
Indian,
Pakistani,
Nepalese,
Bangladeshi,
Sri Lankan and
Caribbean cuisines. It is used alone or with other seasonings. The specific fixings differ by district, but it regularly incorporates a blend of flavors like cardamom, cinnamon, cumin, cloves and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries. (Full article...)
Nigella sativa (black caraway, also known as black cumin, nigella, kalonji, charnushka) is an
annualflowering plant in the family
Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and western Asia (Cyprus, Turkey, Iran and Iraq), but naturalized over a much wider area, including parts of Europe, northern Africa and east to
Myanmar. It is used as a spice in many cuisines. (Full article...)
The flavor and aroma of its seeds have similarities with some other spices and herbs, such as
star anise,
fennel,
licorice, and
tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the
Mediterranean. (Full article...)
Image 10
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of
mustard plant. (Full article...)
Juniper berries are actually modified
conifer cones.
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 called a
galbulus, which gives it a berry-like appearance. The cones from a handful of species, especially Juniperus communis, are used as a
spice, particularly in
European cuisine, and also give
gin its distinctive flavour. Juniper berries are among the only spices derived from
conifers, along with
spruce buds. (Full article...)
Image 13
Bulk chili powder for sale in
Bolivia Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized
fruit of one or more varieties of
chili pepper, sometimes with the addition of other
spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add
pungency (piquancy) and flavor to culinary dishes. In
American English, the spelling is usually "chili"; in
British English, "chilli" (with two "l"s) is used consistently.
Boesenbergia rotunda (
Thai: กระชาย,
romanized: krachai,
Khmer: ខ្ជាយ,
romanized: k'jeay,
Indonesian: temu kunci,
Burmese: ဆိတ္ဖူး,
romanized: Hsei' Hpu), commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from
China and
Southeast Asia. In English, the root has traditionally been called fingerroot, because the shape of the
rhizome resembles that of fingers growing out of a center piece.
Fingerroot is a kind of ginger (Zingiberaceae). It is an annual crop and indigenous to southern
Yunnan Province, China, to west
Malaysia, growing in tropical rain forest. It has an
underground stem, known as a rhizome. This spreads into many bunches in the same way as banana, ginger, galangal and
turmeric. These structures accumulate nutrients and the middle part is more swollen than the head and bottom part. The inner part has a range of colours and aromas depending on the variety of fingerroot. The above-ground part is composed of a leaf stalk that has a sheath covering it. The leaf sheaths are red, the blades are oval in shape and the apex of leaves are sharp. Chinese ginger is a herbaceous plant with a height of 61–91 centimetres (2–3 ft). The leaf is about 50 cm (20 in) long and 12 cm (4.7 in) wide. The middle of the petioles are deeply grooved. The flower appears between the leaf sheaths at the bottom of the trunk. The petals are white or light pink. Flowers bloom one at a time. (Full article...)
Image 17
Persicaria odorata, with common names Vietnamese coriander, rau răm, laksa leaf (calque from Malay 'daun laksa'), Vietnamese cilantro, phak phai (from
Thai: ผักแพว), praew leaf, hot mint, Cambodian mint and Vietnamese mint, is an herb whose leaves are used in Southeast Asian and Northeast Indian cooking.
Vietnamese coriander is not related to the
mints, nor is it in the mint family
Lamiaceae, but its general appearance and fragrance are reminiscent of them. Persicaria is in the family
Polygonaceae, collectively known as "smartweeds" or "pinkweeds". (Full article...)
Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan Tempering is a cooking technique used in
India,
Bangladesh,
Nepal,
Pakistan, and
Sri Lanka in which whole
spices (and sometimes also other ingredients such as dried chillies, minced
ginger root or sugar) are cooked briefly in oil or
ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a
curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a
dal,
sambar or
stew). (Full article...)
It is believed to have been originally grown in
Sardinia and was cultivated in around the 3rd century BC.
Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the
Middle Ages, as early as the
Anglo-Saxon period.
Parsley is widely used in
European,
Middle Eastern, and
American cuisine. Curly-leaf parsley is often used as a
garnish. In
central Europe,
eastern Europe, and southern Europe, as well as in
western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat-leaf parsley is similar, but is often preferred by chefs because it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and
casseroles. (Full article...)
Image 21
The ingredients for
achiote paste: oregano, ground cloves, ground cumin, minced garlic, and ground annatto Seasoning is the process of supplementing food via
herbs,
spices, salts, and/or sugar, intended to enhance a particular flavour. (Full article...)
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Cardamom powder and pods
Cardamom (/ˈkɑːrdəməm/), sometimes cardamon or cardamum, is a
spice made from the seeds of several plants in the
generaElettaria 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.
Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in
Sumer, and in
Ayurveda. In the 21st century, it is cultivated mainly in
India,
Indonesia, and
Guatemala. (Full article...)
Image 23
Tarragon (Artemisia dracunculus), also known as estragon, is a species of
perennialherb in the family
Asteraceae. It is widespread in the wild across much of
Eurasia and
North America and is cultivated for culinary and medicinal purposes.
One subspecies, Artemisia dracunculus var. sativa, is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon", and "wild tarragon" (covers various states).
Tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. The leaves are
lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1⁄8–3⁄8 in) broad, glossy green, with an
entire margin. The flowers are produced in small
capitula 2–4 mm (1⁄16–3⁄16 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow
florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are generally
sterile. Others produce viable seeds. Tarragon has
rhizomatous roots that it uses to spread and readily reproduce. (Full article...)
Image 24
Porophyllum ruderale is an herbaceous annual plant whose leaves can be used for
seasoning food. The taste has been described as "somewhere between
arugula,
cilantro and
rue". The plant is commonly grown in
Mexico and
South America for use in
salsas. When fully grown, the plant measures about 150 cm (5 ft) in height and 90 cm (3 ft) in diameter.
The plant is easy to grow from seed in a well-drained soil, which should be allowed to dry between watering. (Full article...)
Image 25
Mastic tears
Mastic (
Greek: Μαστίχα) is a
resin obtained from the mastic tree (Pistacia lentiscus). It is also known as tears of Chios, being traditionally produced on the island
Chios, and, like other natural
resins, is produced in "tears" or droplets.
Mastic is excreted by the resin glands of certain trees and dries into pieces of brittle, translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing flavor similar to
pine and cedar. (Full article...)
Image 26
Alpinia officinarum, known as lesser galangal, is a plant in the
ginger family, cultivated in
Southeast Asia. It originated in China, where its name ultimately derives. It can grow 1.5 to 2 m high, with long leaves and reddish-white flowers. The rhizomes, known as
galangal, are valued for their sweet spicy flavor and aromatic scent. These are used throughout Asia in curries and perfumes, and were previously used widely in Europe. They are also used as a
herbal remedy. (Full article...)
It is grown for its
rhizomes which are ground into a paste as a pungent condiment for
sushi and other foods. It is similar in taste to
hot mustard or horseradish rather than chilli peppers in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour. The two main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.
The oldest record of wasabi as a food dates to the 8th century AD. The popularity of wasabi in English-speaking countries has coincided with that of
sushi, growing steadily starting in about 1980. Due to constraints that limit the Japanese wasabi plant's mass cultivation and thus increase its price and decrease availability outside Japan, the western
horseradish plant is widely used in place of the Japanese wasabi. This version is commonly referred to as "western wasabi" (西洋わさび) in Japan. (Full article...)
Image 28
Saffron crocus, Crocus sativus, with its vivid crimson stigmas and styles Saffron (/ˈsæfrən,-rɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson
stigma and styles, called threads, are collected and dried for use mainly as a
seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
Saffron's taste and
iodoform-like or
hay-like fragrance result from the
phytochemicalspicrocrocin and
safranal. It also contains a
carotenoid pigment,
crocin, which imparts a rich golden-yellow hue to dishes and textiles.
Its recorded history is attested in a 7th-century BC
Assyrian botanical treatise, and it has been
traded and used for thousands of years. As of 2018,
Iran produced some 88% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. (Full article...)
Image 29
Nutmeg is the
seed, or the ground
spice derived from that seed, of several tree species of the genus Myristica; fragrant nutmeg or true nutmeg (M. fragrans) is a dark-leaved
evergreen tree cultivated for two
spices derived from its
fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg
essential oil and nutmeg butter.
Indonesia is the main producer of nutmeg and mace, and the true nutmeg tree is native to its islands.
Conifers of the genus Torreya, commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to M. fragrans, and are not used as a spice. (Full article...)
Image 30
Thuna paha (
Sinhala: තුන පහ,
Tamil: மூன்று ஐந்து) is a Sri Lankan
curry powder. It is a Sinhalese unroasted curry powder used to spice the curry dishes, especially vegetarian dishes. The name Thuna Paha roughly translates as "three or five" as traditionally it is made from three to five ingredients.
Onion powder Onion powder is
dehydrated, ground
onion that is commonly used[United States-centric] as a
seasoning. It is a common ingredient in
seasoned salt and
spice mixes, such as
beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade.
Onion salt is a spice preparation using dried onion and
salt as primary ingredients. (Full article...)
The spice mixture is used, often in combination with
harissa in a variety of dishes including meat or fish stews, and vegetable dishes. (Full article...)
Image 33
Fennel in flower
Fennel (Foeniculum vulgare) is a
flowering plant species in the
carrot family. It is a
hardy,
perennialherb with yellow
flowers and feathery
leaves. It is indigenous to the shores of the
Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
It is a highly flavorful herb used in
cooking and, along with the similar-tasting
anise, is one of the primary ingredients of
absinthe. Florence fennel or finocchio (UK: /fɪˈnɒkioʊ/, US: /-ˈnoʊk-/, Italian:[fiˈnɔkkjo]) is a selection with a swollen, bulb-like stem base that is used as a
vegetable. (Full article...)
Image 34
Grains of Selim seed pods Grains of
Selim are the seeds of a shrubby tree, Xylopia aethiopica, found in
Africa. The seeds have a musky flavor and are used as a
spice in a manner similar to
black pepper, and as a flavouring agent that defines café Touba, the dominant style of
coffee in
Senegal. It is also known as Senegal pepper, Ethiopian pepper, and (historically) Moor pepper and Negro pepper. It also has many names in native languages of Africa, the most common of which is diarr in the
Wolof language (this is the name used on most packages of café Touba). It is called '
Etso' in the Ewe language of Ghana and Togo. 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. (Full article...)
Gochujang (
Korean: 고추장; Korean pronunciation:[kotɕʰudʑɑŋ]) or red chili paste is a savory, sweet, and spicy
fermentedcondiment popular in
Korean cooking. It is made from gochu-garu (chili powder),
glutinous rice, meju (fermented soybean) powder, yeotgireum (
barleymalt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with
saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the
backyard.
Heracleum persicum, commonly known as Persian hogweed or by its native name Golpar (
Persian: گلپر) is a species of
hogweed, a
perennial herbaceous plant in the carrot family
Apiaceae. It grows wild in humid mountainous regions in Iran and some adjacent areas. Having been introduced in the 1830s, it has spread across
Scandinavia. It is now very common in northern
Norway, where one of its names is Tromsø palm.
The plant has also been spotted in Sweden. In Finland, it has been declared an invasive species.
Persian hogweed is a
polycarpic perennial, that is, a mature plant flowers and bears fruit season after season. (Full article...)
Image 39
Long pepper's leaves and fruits
Long pepper (Piper longum), sometimes called Indian long pepper or pippali, is a
floweringvine in the family
Piperaceae, cultivated for its fruit, which is usually dried and used as a
spice and
seasoning. Long pepper has a taste similar to, but sweeter and less pungent than, that of its close relative Piper nigrum – from which black, green and white pepper are obtained.
The fruit of the pepper consists of many minuscule fruits – each about the size of a
poppy seed – embedded in the surface of a flower spike that closely resembles a
hazel treecatkin. Like Piper nigrum, the fruits contain the compound
piperine, which contributes to their pungency. Another species of long pepper, Piper retrofractum, is native to
Java,
Indonesia. The fruits of this plant are often confused with chili peppers, which belong to the genus Capsicum, originally from the Americas. (Full article...)
Image 40
An ancient camphor tree (estimated to be over 1,000 years old) in Japan
Camphora officinarum is a
species of
evergreen tree indigenous to warm temperate to subtropical regions of East Asia, including countries such as China, Taiwan, Vietnam, Korea, and Japan. It is known by various names, most notably the camphor tree, camphorwood or camphor laurel. (Full article...)
Image 41
Halibut being prepared with a coffee spice rub Spice rub is any mixture of ground
spices that is made to be rubbed on raw food before the food is cooked. The spice rub forms a coating on the food. The food can be
marinated in the spice rub for some time for the flavors to incorporate into the food, or it can be cooked immediately after it is coated in the rub. The spice rub can be left on or partially removed before cooking.
Rubs are typically applied as a powder, aka "dry." Some "wet" rubs may have oil, water, or other liquid added to make a thick paste. (Full article...)
Image 42
Nigella sativa (black caraway, also known as black cumin, nigella, kalonji, charnushka) is an
annualflowering plant in the family
Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and western Asia (Cyprus, Turkey, Iran and Iraq), but naturalized over a much wider area, including parts of Europe, northern Africa and east to
Myanmar. It is used as a spice in many cuisines. (Full article...)
It grows to a maximum height of 1 m (3 ft 3 in). The leaves have a mild
lemon scent. During summer, small white
flowers full of nectar appear. It is not to be confused with
bee balm (genus Monarda), although the white flowers attract
bees, hence the genus Melissa (
Greek for "honey bee").
The leaves are used as a herb, in teas and also as a flavouring. The plant is used to attract bees for honey production. It is grown as an ornamental plant and for its oil (to use in
perfumery). Lemon balm has been cultivated at least since the 16th century. (Full article...)
Image 44
Old Bay Seasoning's distinctive yellow can, with a mound of the seasoning in front
Elsholtzia ciliata, commonly known as Vietnamese balm, comb mint, xiang ru (香薷) or kinh giới in Vietnamese, is a
flowering plant in the family
Lamiaceae native to
Asia. In the US, it is commonly known as Crested Late Summer Mint. In US Vietnamese grocery stores, it is called Kinh Gioi, Vietnamese Lemon Balm, or Vietnamese Lemon Mint. (Full article...)
Sorrel (Rumex acetosa), also called common sorrel or garden sorrel, is a
perennialherbaceous plant in the family
Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ("dock" being a common name for the genus Rumex).
Garlic powder is a spice that is derived from
dehydratedgarlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of
spice mix. It is also a common component of
seasoned salt. (Full article...)
Image 48
Celery powder is a dried, ground concentrate prepared from fresh
celery that is used as a
seasoning and as a
food preservative in
organic meat products. Several commercial preparations exist, and it can also be made using a food dehydrator. Some celery powders are prepared from celery juice. (Full article...)
Image 49
Schinus terebinthifolia is a species of
flowering plant in the
cashew family,
Anacardiaceae, that is native to subtropical and tropical South America. Common names include Brazilian peppertree, aroeira, rose pepper, broadleaved pepper tree, wilelaiki (or wililaiki), Christmasberry tree and Florida holly. The species name has been very commonly misspelled as ‘terebinthifolius’. (Full article...)
Image 50
Female flowers and immature fruit
Tasmannia lanceolata, commonly known as pepper tree, native pepper, mountain pepper or mountain pepperbush, is a species of flowering plant in the family Winteraceae, and is
endemic to south-eastern Australia. It is a
dioecious bushy shrub to small tree with lance-shaped or narrowly ellipic leaves, male and female flowers on separate plants, the flowers with 3 to 9 petals, and the fruit a deep maroon to glossy black
berry. (Full article...)
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