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Aframomum Corrorima Korarima Ethiopian Cardamom c u l i n a r y RBS & SPICE HE S of the world BEN-ERIK VAN WYK For centuries herbs and spices have been an integral traditions, traditional herb and spice mixtures, pres- part of many of the world’s great cuisines. But spices ervation, presentation, and the chemistry of flavors, have a history of doing much more than adding life and individual entries include the chemical com- to bland foods. They have been the inspiration for, pounds and structures responsible for each spice or among other things, trade, exploration, and poetry. herb’s characteristic flavor. Many of the herbs and Priests employed them in worship, incantations, spices van Wyk covers are familiar fixtures in our and rituals, and shamans used them as charms to own spice racks, but a few—especially those from ward off evil spirits. Nations fought over access to Africa and China—will be introduced for the first and monopoly of certain spices, like cinnamon and time to American audiences. Van Wyk also offers a nutmeg, when they were rare commodities. Not global view of the most famous use or signature dish only were many men’s fortunes made in the pursuit for each herb or spice, satisfying the gourmand’s cu- of spices, spices at many periods throughout history riosity for more information about new dishes from literally served as currency. little-known culinary traditions. In Culinary Herbs and Spices of the World, Ben- People all over the world are becoming more so- Erik van Wyk offers the first fully illustrated, scien- phisticated and demanding about what they eat and tific guide to nearly all commercial herbs and spices how it is prepared. Culinary Herbs and Spices of the in existence. Van Wyk covers more than 150 spe- World will appeal to those inquisitive foodies in ad- cies—from black pepper and blackcurrant to white dition to gardeners, botanists, and academics. mustard and white ginger—detailing the propaga- Ben-Erik van Wyk is professor of botany at the Univer- tion, cultivation, and culinary uses of each. Intro- sity of Johannesburg and the author of several best- ductory chapters capture the essence of culinary selling books on plants and plant use. 61/2 x 91/2 · 320 pages For a review copy or other publicity To place orders in North and South inquiries, please contact: 600 color plates America, please contact your local Micah Fehrenbacher Cloth: $45.00 University of Chicago Press Promotions Manager sales representative or contact ISBN-13: 978-0-226-09166-2 The University of Chicago Press 1427 East 60th Street The University of Chicago Press by E-book ISBN-13: Chicago, IL 60637 978-0-226-09183-9 phone at 1-800-621-2736 or Phone: 773-702-7717 by fax at 1-800-621-8476. Publication date: October 2013 Fax: 773-702-9756 Other rights are restricted. Copublished with the Royal Botanic Gardens, Kew, and E-mail: [email protected] Briza Publications Contents Preface 6 Introduction and history 7 Regions of origin (culinary traditions) 8‐11 Cultivation, harvesting and processing 12‐13 Salad herbs (listed by common name) 14‐15 Culinary herbs and herb mixtures (listed b y common name) 16‐17 Spices and spice mixtures (listed by common name) 18‐19 Other sources of flavour and colour 22‐23 Sauces, dips, pastes and preservatives Extracts and essences Vinegars, dressings, wine and beverages Food colourings (natural dyes) and garnishes The chemistry of flavours and fragrances 24‐27 The herbs and spices (in alphabetical order by plant name) 28‐267 QikQuick guide to cu linary hhberbs and spi ces 268‐289 Further reading 290 Acknowledgements and photo credits 294 Index 295‐304 5 Selection of species for Culinary Herbs and Spices 120 spreads covering more than 150 species 1. Aframomum corrorima (korarima, Ethiopian cardamom) 37. Crambe maritima (seakale) 2. Aframomum melegueta (melegueta pepper) 38. Crocus sativus (saffron) Xylopia aethiopica (Guinea pepper) 39. Cuminum cyminum (cumin) 3. Agathosma betulina (buchu) Bunium persicum (black cumin) 4. Allium fistulosum (Welsh onion, Japanese bunching onion) 40. Curcuma longa (turmeric, curcuma) Allium ameloprasum (leek) Curcuma amada (mango ginger) Allium cepa (onion, bulb onion, shallot) Curcuma zedoaria (=C. zerumbet) (zedoary) 5. Allium sativum (garlic) 41. Cymbopogon citratus (lemongrass) Allium ursinum (bear’s garlic, wood garlic, ramsons) 42. Elettaria cardamomum (d(cardamom ) 6. Allium schoenoprasum (chives) 43. Eryngium foetidum (eryngo) 7. Allium tuberosum (garlic chives, Chinese chives) 44. Eruca sativa (rocket) 8. Aloysia triphylla (lemon verbena) Diplotaxis tenuifolia (wild rocket) 9. Alpinia galanga (greater galangal, galangal) 45. Ferula assafoetida (asafoetida) Alpinia officinarum (lesser galangal, gao‐liang‐jiang) 46. Foeniculum vulgare (fennel) Kaempferia galanga (kencur, san‐nai) 47. Glycine max (soybean, soy; shoyo, miso, tofu) 10. Anethum graveolens (dill) 48. Glycyrrhiza glabra (liquorice, licorice) 11. Angelica archangelica (angelica) 49. Hibiscus sabdariffa (hibiscus, roselle, Jamaica sorrel) Angelica sinensis (h(Chinese angelica; dang‐gui) 50. Humulus lllupulus (hop, h)hops) 12. Anthriscus cerefolium (chervil) 51. Hyssopus officinalis (hyssop) 13. Apium graveolens (celery) 52. Illicium verum (star anise) 14. Armoracia rusticana (horseradish) 53. Juglans regia (walnut, common walnut) 15. Artemisia dracunculus (tarragon) Aleurites moluccana (candlenut) Artemisia abrotanum (southernwood) 54. Juniperus communis (juniper berries) Artemisia absinthium (wormwood, absinth) 55. Lactuca sativa (lettuce) Artemisia vulgaris (mugwort) Montia perfoliata (miner’s lettuce, spring beauty) 16. Bixa orellana (annato) Atriplex hortensis (orache) 17. BbiBoesenbergia rotunda (Chinese keys, suo shi) VlValer iane lla locusta (corn saldlad, lb’lamb’s l)lettuce) 18. Borago officinalis (borage) Centranthus ruber (red valerian) 19. Brassica nigra (black mustard) 56. Laurus nobilis (bay leaf, true laurel) Brassica juncea (brown mustard, Indian or Dijon mustard) Syzygium polyanthum (salam leaf, duan salam) 20. Calendula officinalis (marigold) Sassafras albidum (sassafras) 21. Camellia sinensis (tea) 57. Lavandula officinalis (lavender) Chamaemelum nobile (chamomile, Roman chamomile) 58. Lepidium sativum (garden cress, cress) Matricaria recutita (German chamomile) Barbarea vulgaris (winter cress, yellow rocket) 22. Capparis spinosa (capers) Barbarea verna (land cress, American winter cress) CiCanarium piilmela (blac k Chinese canarium, wu ian) ChliCochleariaoffic ina lis ()(scurvy grass) 23. Capsicum frutescens (chilli pepper, cayenne pepper) 59. Levisticum officinale (lovage) Capsicum annuum (paprika pepper, sweet pepper) 60. Lippia adoensis (koseret) 24. Carthamus tinctorius (safflower) 61. Mangifera indica (mango, aamchur, aamchoor) 25. Carum carvi (caraway) Prunus avium (sweet cherry; mahlab, mahaleb, malepi) 26. Chrysanthemum ×morifolium (chrysanthemum, ju hua) Prunus mahaleb (mahlab) Chrysanthemum vulgare (tansy) Lycopersicon esculentum (tomato) Chrysanthemum balsamita (alecost) Garcinia atroviridis (Asam gelugor) 27. Cinnamomum aromaticum (cassia, Chinese cinnamon) 62. Melissa officinalis (lemon balm, balm, common balm) 28. Cinnamomum verum (i(cinnamon, ClCeylon ci)innamon) MdMonarda didyma (bergamo t, bee blbalm ) 29. Citrus aurantiifolia (West Indian lime, lime leaf) 63. Mentha ×piperita (peppermint) 30. Citrus hystrix (makrut lime, papeda) Mentha ×piperita ‘Citrata’ (eau de cologne mint) 31. Citrus limon (lemon) Mentha arvensis (Japanese mint) 32. Citrus reticulata (mandarin peel, tangerine, nartjie) 64. Mentha pulegium (pennyroyal) Citrus aurantium (bitter orange) Mentha requienii (Corsican mint) Citrus sinensis (orange, sweet orange) 65. Mentha spicata (mint, spearmint) 33. Cocos nucifera (coconut) Mentha ×rotundifolia (apple mint) 34. Coffea arabica (coffee) Mentha aquatica (water mint) 35. CiCoriand rum sativum (id(coriander, cilan tro ) MthMentha suaveolens ‘ViVariega ta’ (i(pineapp le mit)int) 36. Corylus avellana (hazelnut) Mentha longifolia (horse mint) 204 Selection of species for Culinary Herbs and Spices 120 spreads covering more than 150 species 66. Murraya koenigii (curry leaf) 95. Rosa rugosa (Japanese rose) 67. Myristica fragrans (nutmeg and mace) Rosa ×damascena; Rosaceae; damask rose, Persian rose 68. Myrrhis odorata (sweet cicely) Rosa ×centifolia (rose water) 69. Myrtus communis (myrtle) 96. Rosmarinus officinalis (rosemary) 70. Nelumbo nucifera (lotus) 97. Rumex acetosa (sorrel, common sorrel, garden sorrel) 71. Nigella sativa (black cumin, black seed, kalonji) Rumex sanguineus var. sanguineus (red‐veined dock) 72. Ocimum basilicum (basil) Rumex scutatus (French sorrel, buckles‐leaved sorrel) Ocimum americanum (=O. canum) (hoary basil) 98. Ruta graveolens (rue, herb of grace) Ocimum tenuifolium (=O. sanctum) (holy basil, tulsi) 99. Salvia officina lis ()(sage) 73. Origanum majorana (marjoram) Salvia elegans (=S. rutilans) (pineapple sage) Origanum onites (pot marjoram) Salvia sclarea (clary sage) 74. Origanum vulgare (origanum) 100. Sambucus nigra (elder, black elder) 75. Pandanus amaryllifolius (pandan, fragrant pandan) 101. Sanguisorba minor (salad burnet, garden burnet) 76. Papaver somniferum (poppy seeds) 102. Satureja hortensis (savory, summer savoury) 77. Perilla frutescens (Japanese perilla, common perilla) Satureja montana (winter savoury) 78. Persicaria odorata (laksa, Vietnamese mint) 103. Schinus molle (pink pepper) Gnetum gnemon (melinjo) 104. Sesamum indicum (sesame) 79. Petroselinum crispum (l)(parsley) 105. Sinap isalba (hi(white mustard) 80. Pimenta dioica (allspice) 106. Smyrnium
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