TAMARIND
Culinary Uses
Usually it is the juice or paste that is used as a souring agent, particularly in south Indian and Gujarati lentil dishes, curries and chutneys, where its flavour is more authentic than vinegar or lemon juice. It may be used to flavour pulse dishes, rice dishes, or as an ingredient in sauces and side dishes for pork, fowl and fish. Tamarind contains pectin which is used in the manufacturing process of commercially produced jams, so it is a natural ingredient in many jams, jellies, fruit drinks, and is vital to Worcestershire sauce. In India, the ground seed is used in cakes. A refreshing drink made from tamarind syrup and resembling lemonade is quite popular in the Middle East.
Attributed Medicinal Properties
Tamarind is considered a mild laxative and digestive. It is used to treat bronchial disorders and gargling with tamarind water is recommended for a sore throat. It is antiseptic, used in eye-baths and for the treatment of ulcers. Being highly acidic, it is a refrigerant (cooling in the heat) and febrifuge (for fighting fevers). The Ananga Ranga suggests consuming tamarind for enhancing a woman’s sexual enjoyment.
Plant Description and Cultivation
The tamarind tree is a tropical evergreen which grows to a height of 20m (aprox 70ft). It has a thick grey bark; the small oval leaves are pale green. Small clusters of yellow flowers with red stripes bloom in May and fruits in October to November. The brown curved pods are brittle, irregular and bulbous; up to 10 cm (4”). The tree grows best in semi-arid tropical regions and is propagated by seed or cuttings. Little attention is required though in some areas, like Africa and the West Indies, insects are a problem, leaving India to export several thousand tons each year around the world.
Other Names
Indian Date, Tamarindo
French: tamarin
German: Tamarine
Italian: tamarindo
Spanish: tamarindo
Indian: imli, imlee, amyli (dried)
Indonesian: asam
Lao: mal kham
Malay: asam
Sinhalese: syambala
Tamil: pulee, puli
Thai: makahm
ALLSPICE Pimenta dioica
syn: Pimenta officinalis, Eugenia pimenta
Fam: Myrataceae
Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. In much of the world, allspice is called pimento because the Spanish mistook the fruit for black pepper, which the Spanish called pimienta. This is especially confusing since the Spanish had already called chillies pimientos. Lets also thank the Spanish for centuries of linguistic confusion created by naming all the natives they met ‘Indians’.
Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South and Central America where it grows wild. Unfortunately the wild trees were cut down to harvest the berries and few remain today. There are plantations in Mexico and parts of Central America but the finest allspice comes from Jamaica where the climate and soil are best suited to producing the aromatic berries.
Allspice was used by the Mayans as an embalming agent and by other South American Indians to flavour chocolate. The name ‘Jamaica’ comes from Xamayca, meaning ‘land of wood and water’ in the language of the Arawaks. These natives used allspice to help cure and preserve meats, sometimes animals, sometimes their enemies. The allspice cured meat was known in Arawak as boucan and so later Europeans who cured meat this way came to be known as boucaniers, which ultimately became ‘buccaneers’.
The spice was imported to Europe soon after the discovery of the new world. There were several attempts made to transplant it to spice producing regions of the east, but these trees produced little fruit. Despite its rich fragrance and a strong flavour resembling other more coveted spices, allspice never had the same caché in Europe as cinnamon or pepper. The English started making regular shipments to England in 1737, but by that time the lust for spices been eclipsed by other New-World products like sugar and coffee. It was quite popular in England though, where it came to be known as ‘English Spice”.
In the Napoleonic war of 1812, Russian soldiers put allspice in their boots to keep their feet warm and the resultant improvement in odours is carried into today’s cosmetic industries, where pimento oil is usually associated with men’s toiletries (especially products with the word ‘spice’ on the label).
Culinary Uses
Jerked meats like pork, chicken and kid reflect the Spanish/Jamaican background of Allspice. It is a particularly popular spice in European cooking, an important ingredient in many marinades, pickling and mulling spices. Many patés, terrines, smoked and canned meats include allspice. A few allspice berries are added to Scandinavian pickled herring, to Sauerkraut , pickles, soups, game dishes and English spiced beef. Traditionally, allspice has been used in cakes, fruit pies, puddings ice cream and pumpkin pie. Some Indian curries and pilaus contain allspice and in the Middle East it is used in meat and rice dishes. It is also used in liqueurs, notably Benedictine and Chartreuse.
Allspice can be used as a substitute, measure, for measure, for cinnamon, cloves or nutmeg. Conversely to make a substitution for allspice, combine one part nutmeg with two parts each of cinnamon and cloves.
Attributed Medicinal Properties
Because of its eugenol content, allspice has attributes similar to clove. It is a digestive and carminative. The oil is classed as rubefacient, meaning that it irritates the skin and expands the blood vessels, increasing the flow of blood to make the skin feel warmer. The tannins in allspice provide a mild anesthetic that, with its warming effect, make it a popular home remedy for arthritis and sore muscles, used either as a poultice or in hot baths.
Plant Description and Cultivation
A tropical evergreen tree, growing 7 -13m (22-43 ft) in height. It has smooth grey bark, with elliptic, glossy leaves, dark green and glossy, up to 15 cm (6 in) long. It has small white flowers appearing in mid summer followed by green berries that turn purple when ripe. Trees are planted about 10m (30 ft ) apart, allowing room for a full canopy of fruit-bearing branches. Fruit starts to develop after about five years, and becomes full-bearing after twenty years.
These plantations are not called orchards, but ‘walks” and in the summer, when whole trees are blanketed in aromatic flowers, the ‘pimento walk’ was a stroll through the grounds. The botanist Patrick Browne wrote in 1755: “nothing can be more delicious than the odour of these walks, when the trees are in bloom, as well as other times; the friction of the leaves and small branches even in a gentle breeze diffusing a most exhilarating scent.
Berries are picked when they have reached full size, but before they can ripen. The height of the trees makes mechanizing the process difficult, so hand picking or pulling off branches is still common. Berries are then ‘sweat’ for a few days, then they are spread out on a concrete platform called a ‘barbeque’ where they are dried. Leaves from the male trees are also harvested for eugenol oil.
Other Names
English Spice, Jamaica Pepper, Clove Pepper, Myrtle Pepper, Pimenta, Pimento
French: pimenta, tout-épice
German: Jamikapfefer
Italian: pimento
Spanish: pimiento de Jamaica
Indian: kabab cheene, seetful
FERULA ASAFOETIDA
Fam: Umbelliferae
Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odour. Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages. It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.
Spice Description
Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.
Bouquet: a pungent smell of rotting onions or sulfur. The smell dissipates with cooking.
Flavour: on its own, extremely unpleasant, like concentrated rotten garlic. When cooked, it adds an onion-like flavour.
Culinary Uses
Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it does not grow there. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.
Attributed Medicinal Properties
Asafoetida is known as an antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough. Its vile smell has led to many unusual medical claims, mostly stemming from the belief that it’s foetid odour would act as a deterrent to germs. In several European countries a small piece of the resin would be tied on a string and hung around childrens necks to protect from disease. The shock of the sulfurous smell was once thought to calm hysteria and in the days of the American Wild West it was included in a mixture with other strong spices as a cure for alcoholism.
Plant Description and Cultivation
Asafoetida is grown chiefly in Iran and Afghanistan from where it is exported to the rest of the world. In India it is cultivated in Kashmir. It is a perennial fennel that grows wild to 3.6 metres (12 ft) high, in large natural forests where little else grows. It bears fine leaves and yellow flowers. The roots are thick and pulpy and also yield a similar resin to that of the stems. All parts of the plant have the distinctive fetid smell. In March and April, just before flowering, the stalks are cut close to the root. A milky liquid oozes out, which dries to form a resin. This is collected and a fresh cut is made. This procedure lasts for about three months from the first incision, by which time the plant has yielded up to two pounds of resin and the root has dried up.
Other Names
Asafetida, Assafetida, Assafoetida, Devil’s Dung, Devil’s Durt, Food of the Gods (Persian), Laser (Roman), Stinking Gum
French: assa foetida, ferulr perisque
German: Asafotida, Stinkender Asant
Italian: assafetida
Spanish: asafetida
Afghan: kama-i-anguza
Indian: hing, hingu, heeng
Tamil: perunkaya
BASIL
Ocimum basilicum
Fam: Lamiaceae (mint family)
According to the 17th century botanist Tournefort, "A certain Gentleman of Siena was wont to take the powder of the dry herb and snuff it up his nose; but in a short time he turned mad and died; and his head being opened by surgeons, there was found a nest of scorpions in his brain" In keeping with this view of the herb, some believe its name was derived from that of the legendary basilisk, a mythical serpent who could kill with a glance or a breath.
A contrary theory is that the word Basil is derived from the Greek 'basiikon phyton' which means 'kingly herb'. It had been considered "royale" to the French. In India the people worship basil more highly than kings; it is regarded as a sacred herb dedicated to the gods Vishnu and Krishna. In India, Basil was held in such high esteem that it was used in courts to swear upon, and next to the Lotus it was considered one of the most sacred plants. This plant was used as an embalming herb in Ancient Egypt. In some parts of Mexico, Basil is carried in one's pocket to attract money and to keep a lover faithful.
For the ancient Greeks and Romans the herb was a symbol of malice and lunacy. They believed that to successfully grow basil, one had to yell and curse angrily while sowing the seeds. In French, semer le basilic, "sowing basil," means "raving".
Basil certainly seems to be a herb that no-one felt indifferently about. Pliny, the celebrated first century AD Roman scholar, considered it to be an aphrodisiac and it was given to horses during the mating season. In Italy, basil symbolized love; when a lady left a pot of it in her window it was a signal that her lover was welcome. Leave it to the Italians to intermingle food and love. In Romania, a young man was considered to be engaged if he accepted a sprig of basil from a young lady.
Basil has traditionally been given as a good-luck present to new homeowners. This is possibly why a modern custom has developed which maintains that basil will attract customers to a place of business if a sprig of the herb is placed in the cash register.
Spice Description
There are many different types of basil, however the succulent, large-leaved, sweet basil is by far the most popular variety for culinary use. Basil's refreshing, clove and anise-like aroma conjures p memories of summer, hardly surprising when one considers how this warmthloving annual thrives in the heat and expires with the first chills of winter. Sweet basil plants grow to around 20 in. (50 cm) high and even more in ideal conditions. The stems are tough, grooved and square with dark-green, oval, crinkly leaves from 1 in. (30 mm) to 4 in. (100 mm) long. The tiny, white, long-stamened flowers should be nipped off to prevent the plant from going to seed and finishing its life cycle. This will also encourage thicker foliage and hence more abundant harvests for the basil-loving cook.
The taste of sweet basil is far less pungent than the permeating, heady aroma of the freshly picked leaves would suggest, thus large quantities can be used with safety. Dried sweet basil leaves are quite different from the fresh, and although the fragrant, fresh-smelling top notes disappear upon drying, a concentration of volatile oils in the cells of the dehydrated leaves give a pungent clove and allspice bouquet. This is matched by a faint rninty, peppery flavor that is ideal for long, slow cooking.
Other varieties of basil are bush basil which has small leaves 1/3 -1/2 in. (10-15 mm) long. It grows to about 6 in. (150 mm) high and the foliage has a less pungent aroma and lower flavor-strength than sweet basil. The two types of purple basil, serrated leaved 'purple ruffle' and the smoother 'dark opal basil' mainly grown for decorative purposes, have a mild pleasing flavor and look attractive in salads and as a garnish. 'Hairy basil' or 'Thai basil' has slender oval leaves with deep serrations on the edges and a more camphorous aroma than sweet basil. Although the seeds of this variety (referred to as subja in India) have no distinct flavor, they swell and become gelatinous in water and are used in Indian and Asian sweets, drinks and as an appetite suppressant.
Holy basil or tulsi as it is called in India, has mauve-pink flowers, is perennial and is lightly lemon scented. Cinnamon basil has a distinct cinnamon aroma, with long, erect flower heads. It is also an attractive plant and its leaves complement Asian dishes. The perennial camphor basil (O. kilimanscharicum) is not used in cooking, but its distinctive camphorous aroma makes it a pleasant decorative herb to have in the garden.
Culinary Uses
Basil's pervading, clove-like aroma makes it such an ideal complement to tomatoes that it is often referred to as 'the tomato herb'. It is interesting to note how flavors across the herb and spice spectrum can have similar attributes, and it is often these degrees of commonality that give us an indication of the breadth of uses they can encompass. Cloves also happen to go well with tomatoes and there are many commercially made tomato sauces and canned foods such as Scandinavian herrings with tomato, that contain either cloves or the very clove-tasting spice, allspice.
Basil also complements other vegetables such as eggplant, zucchini, squash and spinach. When added within the last half an hour of cooking, basil enhances the flavor of vegetable and legume (split peas, lentil) soups. Most salads, especially those with tomato, benefit greatly from the addition of fresh basil.
Basil goes well with poultry when used in stuffing, is included in soups and stews and added to sauces and gravies. Fish brushed with olive oil, dusted with freshly ground black pepper, wrapped in foil with a few basil leaves and barbecued, is a simple and effective way to enjoy this versatile herb. Basil is used in pâtés and terrines, where its volatile notes will help counteract the richness of liver and game. A tasty vinegar to have on hand for making salad dressings is made by placing a dozen or more fresh, washed basil leaves in a bottle of white wine vinegar and leaving it for a few weeks.
There are countless species of basil - Richters' catalogue lists 37 - but the enduring winner in the kitchen is Sweet Basil (Ocimum basilicum), with its close relative Genovese Basil being preferred for pesto. Pesto, the ultimate basil experience, is made from basil, parmesan cheese, pine nuts, garlic, salt and oil and is one of the most effective ways to store and use basil. Pesto can be the basis of a quick meal when tossed through freshly cooked pasta and is an excellent spread on fresh crusty bread, topped with slices of fresh tomato and washed down with a glass of good Shiraz.
The lemon basils, with their citrus tang, are excellent for desserts, soups, tea, lemonade and for cooking with fish and chicken.
Asian cultures have their own species and uses of basil. Fancy purple or opal basil adds herbaceous character to stir-fries and stocks all over Thailand. A chiffonade of fresh leaves can perk up Asian soups, and frequently flowering buds that show particular pungency are used to impart impressively strong herbal character. With the Asian affinity for unusual textures, there is even a coconut-based drink with black basil seeds for a slight peppery kick.
Cinnamon Basil does not cook well, but contributes an interesting piquancy to stewed tomatoes. Thai basil, with its pronounced anise-licorice aroma and flavoury is excellent with green curries and stir-fry dishes.
Basil leaves are best used whole or torn; most cooks advising against cutting the leaves with a knife, as this tends to dissipate the aroma. To make dried basil taste a little closer to fresh when putting on grilled tomatoes, zucchini or eggplant, mix 1 tsp (5 mL) of basil with 1/2 tsp (2 mL) each of lemon juice, water and oil and 1/8 tsp (0.5 mL) of ground cloves. Let stand for a few minutes, then spread onto halved tomatoes or slices of eggplant before grilling.
Attributed Medicinal Properties
In the first century A.D., Roman naturalist Pliny reported that Basil relieves flatulence, which had been subsequently proven true. In the Far East, the herb had been used as a cough medicine, and in Africa, it has been used to expel worms. American colonists considered Basil the essential ingredient in a snuff used to ease headaches.
The above ground portion of this plant is used medicinally. Primary chemical constituents of Basil include essential oil (estragol, eugenol, lineol, linalol), caffeic acid, tannins, beta carotene, and vitamin C. Basil is aromatic, and carminative. It will help to expel flatulence, and ease griping pains in the abdomen. The essential oil obtained from this plant contains camphor.
Medicinally, Basil has also been used for various topical applications - as a poultice or salve for insect bites, acne and ringworm; as a gargle or mouthwash for thrush; as a bath herb for increased energy; and as an eyewash for tired eyes. The essential oil of Basil is added to massage oils for sore muscles. And the dried herb was burned as an antiseptic incense. Having a pot of Basil on the table also helps to repel flies & mosquitoes. The juice can be applied to fungal infections. Basil is antispasmodic, carminative, galactagogue, and stomachic. It had been sometimes used for whooping cough.
Plant Description and Cultivation
Some species of basil will grow as perennials in the tropics, but it is always grown as an annual in temperate zones. Very sensitive to cold, basil is best grown from seed indoors, in pots and only transplanted to the herb garden after all risk of frost is long past and the soil temperature has reached at least 50ºF.
Basil likes full sun in well-drained soil that contains well-rotted manure or good compost, but unlike other herbs it can't tolerate drought. Mulching will help maintain soil moisture, but be careful not to mulch until the soil is warm. Once flourishing, cut every stem of the herb back to the second set of leaves and don't allow it to flower. You will be rewarded with ongoing basil all summer.
Other Names
Arabic: raihan
Chinese: lo-le
Dutch: basil icum
French: basilic
German: basilïenkraut
Indian: sabzah,tulsi,gulal tulsi
Indonesian: selasih, kemangi
Italian: basilico
Japanese: meboki
Malay: selaseh, kemangi
Phillipino: belanoi, sulasi
Portuguese: man jericao
Russian: Bazilik
Spanish: albahaca
Sri Lanka: suwenda-tala, maduru-tala
Swedish: basilkort
Thai: horopa, manghk, krapow, bai horapa
Vietnamese: rau que
NIGELLA
Nigella sativa
Fam: Ranunculaceae
Nigella has been used since antiquity by Asian herbalists and pharmacists and was used for culinary purposes by the Romans. The seeds are known to repel certain insects and can be used like moth balls. The name nigella derives from the Latin nigellus, or niger, meaning black.
Spice Description
Nigella seeds are small, matte-black grains with a rough surface and an oily white interior. They are roughly triangulate, 1 1/2 - 3 mm (1/16 to 1/8 in ) long. They are similar to onion seeds.
Bouquet: The seeds have little bouquet, though when they are rubbed they give off an aroma reminiscent of oregano.
Flavour: Slightly bitter and peppery with a crunchy texture.
Culinary Uses
Nigella is used in India and the Middle East as a spice and condiment and occasionally in Europe as both a pepper substitute and a spice. It is widely used in Indian cuisines, particularly in mildly braised lamb dishes such as korma. It is also added to vegetable and dhal dishes as well as in chutneys. The seeds are sprinkled on to naan bread before baking. Nigella is an ingredient of some garam masalas and is one of the five spices in panch phoran. In the Middle East nigella is added to bread dough.
Attributed Medicinal Properties
Nigella is used in Indian medicine as a carminative and stimulant and is used against indigestion and bowel complaints. In India it is used to induce post-natal uterine contraction and promote lactation. The seed yields a volatile oil containing melanthin, nigilline, damascene and tannin. Melanthin is toxic in large dosages and Niugelline is paralytic, so this spice must be used in moderation.
Plant Description and Cultivation
An herbaceous annual of the buttercup family, about 60 cm (2 ft) high. The gray--green leaves are wispy and threadlike. Flowers are have five petals bout 2.5 cm wide (1 in), white with blue veins and appearing between June and September. They yield a seed capsule with five compartments each topped by a spike. The compartments open when dried to disperse the seeds. Nigella is native to western Asia where it grows both wild and cultivated. India, Egypt and the Middle East also cultivate it.
Other Names
Black Caraway, Black Cumin, Black Seed, Damascena, Devil in-the-bush, Fennel flower, Melanthion, Nutmeg Flower, Roman Coriander, Wild Onion Seed
French: cheveux de Venus, nigell, poivrette
German: Scharzkummel (black caraway)
Italian: nigella
Spanish: neguilla
Indian: kala zeera (lit, ‘black cumin’), kalonji, krishnajiraka
GALANGAL
Greater : Languas galangal, syn Alpinia galanga
Lesser: Languas officinarum, syn Alpina officinarum
Kaempferia: Kaempferia galanga, Kaempferia pandurata
Greater galangal is native to Java. It is widely used in Indonesia and Malaysia as a food flavouring and spice. Lesser galangal is native to China, growing mainly on the southeast coast. It is also grown in India and the rest of South East Asia. Although barely used in Europe today, both galangals were formerly imported in great quantity, as medicine and spice. Galangal was known to the ancient Indians, and has been in the West since the Middle Ages. Its stimulant and tonic properties are recognized by the Arabs who ginger up their horses with it, and by the Tartars, who take it in tea. In the East, it is taken powdered as a snuff, and is used in perfumery and in brewing.
Spice Description
The galangals are fascinating ginger-like spices used in South East Asia.
Greater Galangal (laos): Used as a flavouring throughout Indonesia, Malaysia and parts of India. Orangey-brown skin with pale yellow or white interior. The rhizomes are longer than lesser galangal. Available as slices, 3mm (1/8 in) thick or powder.
Bouquet: Gingery and camphorous
Flavour: Pungent but less so than lesser galangal.
Hotness Scale: 5
Lesser Galangal (kencur): Used as a flavouring in Indochina and Indonesia but not in Chinese cooking. The 8 x 2cm (3 x 3/4in) rhizome has a red-brown interior. The texture is fibrous. Available as slices or powder.
Bouquet: Aromatic and gingery
Flavour: Aromatic and pungent, peppery and gingerlike.
Heat Scale: 6
Kaempferia Galangal: Used as a flavouring in South East Asia. Often identified as greater galangal. Red skin and white interior.
Bouquet: Sweet and sickly with pungent undertones.
Flavour: Like Bouquet but much stronger.
Heat Scale: 5
Culinary Uses
The use of greater galangal is confined to local Indonesian dishes such as curries. Although known in Europe since the Middle Ages, galangal is now used only in Far Eastern cookery from Indonesia, IndoChina, Malaya, Singapore and Thailand. Like ginger, galangal is a ‘de-fisher’ and so appears frequently in fish and shellfish recipes often with garlic, ginger, chilli and lemon or tamarind. Laos powder is more important than kencur and, as well as with fish, is used in a wide variety of dishes such as sauces, soups, satays and sambals, chicken, meat and vegetable curries. Although used in the often searingly hot Indonesian cookery, laos powder enhances dishes such as chicken delicately spiced with fennel and lemon grass and gently cooked in coconut milk. However, these mild dishes are usually accompanied by vegetable or fish sambals fiery with chili. ‘A Cook they hadde with hem for the nones To boille the chiknes with the Marybones and poudre Marchant tart and galyngale’ (Chaucer, 1386)
Attributed Medicinal Properties
Resembling ginger in its effects, galangal is an aromatic stimulant, carminative and stomachic. It is used against nausea, flatulence, dyspepsia, rheumatism, catarrh and enteritis. It also possesses tonic and antibacterial qualities and is used for these properties in veterinary and homeopathic medicine. In India it is used as a body deodorizer and halitosis remedy. Both galangals have been used in Europe and Asia as an aphrodisiac for centuries. Gerard (1597) says: ‘they conduce to venery, and heate the too cold reines (loins)’.
Plant Description and Cultivation
Greater galangal: a tropical herbaceous plant of the ginger family reaching to about 2m (6 1/2ft). The blade-like leaves are long and wide, 50 x 9cm (18 x 31/2in); the flowers are greenish white with a dark-red veined tip. The fruits are red berries. The rhizomes are orange to brown and ringed at intervals by the yellowish remnants of atrophied leaf bases.
Lesser galangal: smaller than the greater as the name implies. The leaves are long and slender, roughly half the dimensions of the greater. The whole plant, rarely more than 1m (3 1/4ft) high, vaguely resembles an iris. The flowers are small, white with red streaks. The rhizomes are reddish brown, about 2cm (3/4in) in diameter. They are more pungent than the greater and are similarly ringed.
Kaempferia galangal: The rhizomes are reddish with a white interior. The plant is similar in appearance to lesser galangal.
Galangal is widely cultivated in South East Asia in a similar manner to ginger.
Other names
Galanga, Galengale, Galingale, Garingal
Greater: Big Galangal, Galangal Major, Java Galangal, Kaempferia, Siamese Ginger
Lesser: Aromatic Ginger, China Root, Chinese Ginger, Colic Root, East Indian Catarrh Root, East Indian Root, Gargaut, India Root, Siamese Ginger.
Greater
French: grand galanga
German: Galanga
Italian: galanga
Spanish: galanga
Arabic: khalanjan
Chinese: kaoliang-chiang, ko-liang-kiang
Indian: barakalinjan, kulanjan
Indonesian: laos
Lao: kha
Malay: languas, lenguas
Thai: kha
Lesser
French: galanga de la Chine, galanga vrai, petit galanga
Chinese: sa leung geung, sha geung fun
Malay: kunchor, zedoary
Sinhalese: ingurupiayati
Thai: krachai
MINT
Mentha spp
Fam: Labiata
Mint has been used for many centuries. The name comes from the Greek legend of the nymph Minthe, who attracted the attention of Hades. Hades’ wife, the jealous Persephone, attacked Minthe and was in the process of trampling her to death when Hades turned her into the herb (and was ever sacred to him). A symbol of hospitality and wisdom, “the very smell of it reanimates the spirit”, Pliny tells us. Ancient Hebrews scattered mint on their synagogue floors so that each footstep would raise its fragrance. Ancient Greeks and Romans rubbed tables with mint before their guests arrive. The Romans brought mint and mint sauce to Britain. The pilgrims brought mint to the United States aboard the Mayflower. The Japanese have distilled peppermint oil for several centuries and the oil is further treated to produce menthol. The smell of mint is known to keep mice away and pennyroyal is also regarded as an effective insecticidal against fleas and aphids.
Spice Description
The leaves of several species (there are over 40 varieties) of the plant Mentha, the commonest in culinary use being spearmint (mentha spicata or crispa). Pennyroyal (mentha pulegium) is also used in the kitchen and peppermint (mentha piperita) is cultivated for its oil. There are many varieties of mint in cultivation, each with a distinctive bouquet and flavour, but here we will describe only the three mentioned above. Spearmint and peppermint leaves are deep green, long , pointed and crinkled. Pennyroyal has small oval leaves, greyish in colour.
Bouquet: Spearmint and peppermint: aromatic and fresh
Pennyroyal: aromatic, pungent and acrid
Flavour: Spearmint is generally a sweet flavour imparting a cool sensation to the mouth. Peppermint has a stronger menthol taste. Pennyroyal is strong with a medicinal flavour.
Hotness Scale: 0-2
Culinary Uses
For most culinary purposes spearmint is the preferred variety. Mint combines well with many vegetables such as new potatoes, tomatoes, carrots and peas. A few chopped leaves give refreshment to green salads and salad dressings. Pennyroyal is used to season haggis and black puddings. Peppermint is more commonly used in desserts, adding fresh flavour to fruits, ices and sherberts. Spearmint is popular in the Balkans and Middle East, where it is used both fresh and dried with grilled meats, stuffed vegetables and rice and is an essential ingredient of dolmas, stuffed vine leaves. Dried mint is sprinkled over hummus and other pulse and grain dishes. Yogurt dressings, dips and soups often include mint. In India fresh mint chutney is served with birianis. American mint julep is a southern classic and a glass of English Pimms #1 must always be served with a sprig of mint. Mint tea is enjoyed copiously by Moslem Arabs. Peppermint is used to flavour toothpaste, chewing gum and liqueurs such as creme de menthe.
Attributed Medicinal Properties
Mint is carminative, stimulative, stomachic, diaphoretic and antispasmodic. Peppermint has the highest concentrations of menthol, while preparations of spearmint are often given to children. Mint is a general pick-me-up, good for colds, flu and fevers. Herbalists tell us it helps digestion, rheumatism, hiccups, stings, ear aches, flatulence and for throat and sinus ailments. There are also claims that a glass of creme de menthe helps with motion sickness.
Plant Description and Cultivation
Native to the Mediterranean, mint is now grown virtually worldwide. Spearmint is a herbaceous perennial growing as high as 1m (3 ft) with gray-green leaves and tiered clusters of small blue or purple flowers in spikes. Peppermint is a hybrid of spearmint with spikes of mauve flowers and red tinged leaves. Pennyroyal is a smaller plant with pink flowers. Mints thrive in cool and moist places but will grow virtually anywhere. Propagate by division, or transplant the underground runners. Mint can be very invasive in a garden. To dry, hang sprigs in bunches in a warm airy place.
Other Names
Spearmint: Fish Mint, Garden Mint, Green Mint, Lamb Mint, Mackerel Mint, Peamint, Sage of Bethlehem, Spire MintFrench: menthe verte
German: Grune Minze
Italia: menta verde
Spanish: menta verde
Greek: dhiozmos, menda
Indian: podina, pudeena, pudina
Japanese: hakka
Lao: pak hom ho
Malay: daun kesom
Sinhalese: meenchi
Peppermint: Balm Mint, Brandy Mint, Curled Mint, Lamb Mint
French: menthe anglaise, menthe poivrée
German: Pfefferminze
Italian: menta peprina
Spanish: menta peperita
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