On Food and Cooking

cranberry family, whose distinctive, refreshing aroma is created mainly by methyl salicylate. A Survey of Tem ...

borne in pairs, enclosed in a protective husk, and are usually sold husked and separated. The individual fruits ...

Anise Anise is the seed of a small central Asian plant, Pimpinella anisum, which has been prize ...

spring. The spice is obtained after the new foliage begins to turn yellow. The top of the root is exp ...

otherwise grow into a new plant). Caraway Caraway comes from the small herb Carum carvi. There are an ...

Spices of the Carrot Family Ajwain Trachyspermum ammi Anise Pimpinella anisum Asafoetida Ferula asafoetida Caraway Ca ...

together with citrus and sweet notes. Celery seed was used in the ancient Mediterranean and is still common ...

mm), a relatively high essential oil content, and a large proportion of flowery linalool; the Indian type ...

European cooking during the Middle Ages, though the Spanish kept it long enough to help it take roo ...

weight. Star anise is chewed in China, and fennel seed in India, to “sweeten the breath,” and they ...

dishes of North Africa, the Middle East, and North India. Dill Seed Dill seed has a stronger flavor t ...

notes. Most fennel seed comes from sweet fennel varieties (p. 407) and tastes sweet; seed from the less ...

food through the air to irritate our nasal passages as well as our mouth. The active ingredients of chillis and ...

eliminating the bitterness). Mustard seeds and horseradish roots are pungent because we grind them up raw and encou ...

distinctive prepared mustards whose roots go back as far as the Middle Ages. Mustard is also w ...

has large, brown seeds that contain somewhat less sinigrin than black mustard and therefore less potent ...

mustard flour, which has been ground and sieved to remove the seed coat. Dry mustard seeds and their pow ...

been squeezed in the hands,...add pine- kernels, which should be as fresh as possible, and almonds, ...

the surfaces of oil droplets and thus stabilize such sauce emulsions as mayonnaise and vinaigrette (p. ...

inconclusive. In Asia, it’s thought that preheating the oil to the smoking point reduces isothiocyanate content. Hors ...