Pimpinella anisum

Pimpinella anisum

Anise

Jinten manis

Apiaceae
 Pimpinella-anisum
 

Pimpinella anisum, Anise, Jinten manis

Anise or Aniseed, less commonly anís (stressed on the first syllable) (Pimpinella anisum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and southwest Asia. It is a herbaceous annual plant growing to 50 cm tall. The leaves at the base of the plant are simple, 2-5 cm long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous leaflets. The flowers are white, 3 mm diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3-5 mm long.
Pimpinella species are used as food plants by the larvae of some Lepidoptera species, including the Aniseed is used to make the British confectionary Aniseed balls and the old fashioned New Zealand confectionary, Aniseed wheels. Anise oil is used to make Italian cookies called pizzelles, and used in the frosting of yellow Italian cake-like cookies called “Drops” or “Anise Drops”.lime-speck pug and Medicinal Uses
Anise leaves are used to treat digestive problems, to relieve toothache, and its essential oil is used to treat lice and scabies.wormwood pug.

Pimenta dioica

Pimenta dioica

All spice

  Myrtaceae

Pimenta-dioica

 

Pimenta dioica , All spice

The spice or condiment, allspice, is made from the dried, unripe fruit of the allspice or pimento tree. This is a small tree with large 4-8 in ( cm) long leaves. These are leathery, evergreen, opposite, oblong, aromatic and quite attractive. The whitish gray bark peels in thin sheets. The white flowers are about a 0.25 in (0.6 cm) across and borne in many flowered pyramidal cymes originating from the leaf axils. The fruit is a brown berrylike drupe, about a 0.25 in (0.6 cm) long. The leaves and fruit smell like a combination of cloves, black pepper, nutmeg, and cinnamon, hence the common name.
Location
Allspice is native to the West Indies, southern Mexico and Central America. Culture
Light: Full sun.
Moisture: Drought tolerant when established.
Hardiness: USDA Zones 10 -11 . May survive with protection in 9B. Established trees can tolerate temperatures down to 28ºF (-2.2ºC), but will be damaged at temperatures around 25ºF (-3.9ºC).
Usage
This is a slow growing, beautiful little tree and well worth growing in a container on a patio or, in tropical climates, in a shrub border. It may not flower and fruit outside its native range, but the big glossy aromatic leaves are an attraction.Propagation: By seed.

Cuminum cyminum

Cuminum cyminum

Cumin Jinten Apiaceae
 Click to enlarge !
Cuminum-cyminum-01-800
 
Cuminum cyminum, Cumin, JintenCumin (Cuminum cyminum )
Plant family: Apiaceae (parsley family)
Origin: Western Asia , where it is cultivated since Biblical times. Main production countries today are India, Iran, Indonesia, China and the South Mediterranean.
Used plant part: Fruits (frequently called “seeds”).
Sensoric quality: Strongly aromatic.
It has earthy, pungent, aromatic, penetrating and peppery flavour with slight citrus overtones, which is slightly bitter. The aroma is characteristic and is modified by frying or dry roasting.
Cumin fruits Use: Cumin fruits are used as a spice for their distinctive bitter flavour, and strong and warm aroma due to their essential oil content. It is used as an ingredient of curry powder. It is also a critical ingredient of chili powder.
Indian cumin finds worldwide use in foods, beverages, liquors, medicines, perfumery and toiletries. It grows abundantly in the mild, equable climate of Gujarat, Rajasthan and Uttar Pradesh in India . Rich, well-drained, sandy, loamy soil and the sun are the basic requirements for perfect and ample growth.
It is best lightly roasted and then ground in a mortar and pestle. Lightly dry roasting the seeds before use enhances their unique flavour and aroma.
Cumin can also be found in some Dutch cheeses

Crocus sativus

Crocus sativus

Saffron Safran Iridaceae
 

 

Crocus sativus, Saffron, SafranSaffron (Crocus sativus L.)
Plant family: Iridaceae (iris family)
Origin
Saffron originates from West Asia most likely Persia and Mediterranean areas.
Today, Spain and Iran are the largest producers, accounting together for more than 80% of the world’s production, which is approximately 300 tons per year.
Used plant part: Stigma, also called style (central part of a flower, female sexual organ).
Approximately 150.000 flowers are needed for one kilogram of dried saffron. Less expensive qualities include also the yellow stamina (male sexual organ), which do not have any taste of their own.
Sensoric quality: Very intensively fragrant, slightly bitter in taste. By soaking saffron in warm water, one gets a bright yellow-orange solution.
It adds not only pungent and aromatic flavour to foods, but also a beautiful golden yellow colour.
Saffron exists on the market in powdered form or as threads. Like most all spices and herbs, “whole” is more powerful than “ground”. Whole saffron is required to be prepared before use, sometimes soaked, sometimes toasted and ground. Ground saffron can also be used in small amounts but one has to be careful while purchasing due to adulteration, most often with turmeric. Saffron can be toxic when used in large amounts.
Saffron is used for several Mediterranean dishes, often in connection with fish and seafood.
In the food industry it is used as a colourant in sausages, margarine, butter, cheese, ice-cream, desserts, alcoholic and non-alcoholic beverages.

Aleuritus moluccana

Aleuritus moluccana

Candlenut tree

Kemiri

Euphorbiacaea.

 Click to enlarge !
Aleuritus-moluccana-01-800
 

Aleuritus moluccana, Candlenut tree, Kemiri

Euphorbiacaea.This evergreen grows rapidly to a height of 60 ft (18 m) or so, initially with a narrow, conical crown but with age spreading to a broader dome.
It has a straight, thick trunk with smoothish brown bark and wide-spreading branches.
The handsome, oval green leaves are lobed on young trees and are slightly aromatic when crushed.
Panicles of creamy white flowers are borne in summer, followed by the large round fruits.
Cultivation: Young trees can be trained into a single trunk.
Propagation is from seed, which germinates readily.

– Spices 19 Pages

Spices 19 Pages

Aleuritus moluccana
Candlenut tree
Kemiri

Areca catechu
Betel
Betel

Bixa orellana
Annatto
Kesumba
Cinnamomum zeylanicum
Cinnamomum
Kayu manis
Citrus hystrix
Kaffir Lime
Daun Jeruk Purut
Crocus sativus
Saffron
Safran
Cryptocarya massoia 
massoia 
massoia 
 
Cuminum cyminum
Cumin
Jinten
Elettaria cardamomum
Cardamom
Kapulaga
Myristica fragrans
Nutmeg
Pale
Pimenta dioica
Allspice
Pimpinella anisum
Anise
Jinten manis
Piper betle
Pepperleaf bettle
Betel
Piper cubeba
Cubeb pepper
Kemukas
Piper nigrum
Pepper
Merica
Piper retrofractum
Bali pepper
guplikan
Syzygium aromaticum
Clove
Cenkeh
Tamarindus indica
Tamarind
Asam
Vanilla planifolia
Vanille