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Culinary Dictionary
| Search: | All culinary Terms | ||
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| Category: Herbs, plants and spices |
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| There are 17 entries. | ||
| Pages: 1 |
| Image | Term | Definition |
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Aji | Is what the Peruvians call chili peppers. The species in particular is capsicum baccatum.[...] Learn more |
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Allspice | The dried, unripe berry of a small tree. It is available ground or in seed form, & used in a variety of dishes such as pickles, casseroles, cakes [...] Learn more |
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Anise | A beautiful herb and plant, one of the oldest annuals among herbs. Most everyone must have tasted it at some time, often without knowing it, since mos[...] Learn more |
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Basil | Basil, common name for any of a genus of plants of the mint family. Basil is a sweet herb used for fragrance and as a seasoning for food. It belongs t[...] Learn more |
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Black Peppercorn | A peppercorn picked when green and dried in the sun until it turns black; it has a slightly hot flavor with a hint of sweetness; whole or ground, it i[...] Learn more |
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Cardamom | Also spelled "cardamon". A member of the ginger family, cardamom has a pungent aroma and spicy-sweet flavor. For the best flavor, purchas[...] |
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Chinese Parsley | Please see Cilantro[...] Learn more |
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Cilantro | Is a leafy green herb used fresh or dried. Is has similar uses as parsley but a very different flavor and aroma. The seeds are also used as a spice[...] |
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Cinnamon Sticks | Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia[...] Learn more |
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Curry | Curry is not a thing, it is a state of being. In particular, it is not a powder. A Curry does not necessarily contain curry powder. Curry powder [...] |
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Galangal | Is a rhizome that is related to and resembles ginger, but has a mildly mustard like, slightly medicinal taste; ginger is not an acceptable substitute.[...] Learn more |
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Ginger | One of the earliest Oriental spices known in Europe, ginger has been cultivated in India both as a fresh vegetable and marketed as a dried spice since[...] Learn more |
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Red pepper flakes | Red pepper flakes are deliciously hot dried bits of pepper and seeds, which are made from hot red peppers of varying kinds. Dried and crushed red Chil[...] Learn more |
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Sachet | Refers to a small sack of herbs and spices, typically surrounded by cheesecloth, that is used in soups or stocks to add additional flavor. Dependin[...] |
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Tarragon | An aromatic perennial plant originating in central Asia. The herb was once reputed to cure snakebites. Today, its tooth-like green leafs of a fine [...] |
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Tumeric | Is a yellow spice primarily produced in southern India that is widely used in South Asian cuisine and which some believe possesses a variety of hea[...] |
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Worcestershire Sauce | A condiment, also useful as a sauce or a seasoning, which was developed in England from flavors discovered in India. It has a very odd assortment of i[...] Learn more |