Herbs and Spices Aamchur to Asafoetida
Aamchur
Mangifera indica
Also known as: Amchoor
Description
A tart lemony flavoured spice made from ground dried unripe mango. Green-grey in colour.
From Indian. Used all over the country especially by the Tamils.
Uses
Used in some meat dishes as a tenderiser and in southern India in vegetable dishes. It is also used as a condiment.
Ajwan
Carum ajowan
Also known as: Ajowan, Carom, Bishop’s weed
Description
A slightly harsh, strong flavour. Small ochre coloured seeds from a shrub of the same family as cumin and parsley
Native of and used only in Indian cookery.
Uses
Used in curries and chutneys and poppadums. It also has medicinal values for treatments associated with the digestive system. Lightly crush seeds and use sparingly.
Alexanders Herb
Smyrnium olustrum
Also known as: Black pot-herb, Horse parsley, Black lovage
Description
Growing to 160cms high. Has roundish dark-green shiny leaves in groups of three. Yellow-green flowers give way to small black seeds in Summer. Larger stems have a celery flavour
From the Mediterranean. Thought to have been used by Alexander the Great. Popular in Greece until 18th century.
Uses
Used in salads, stews and soups. The steamed flower buds have been known to be used in salads. Used by finely chopping leaves and stems.
Allspice
Pimento dioica
Also known as: Pimento, Jamaica pepper, Bay rum-berry
Description
Whole dark berries (larger than peppercorns) or ground, with flavour like blend of cloves, cinnamon and nutmeg
From Jamaica. First recorded by Christopher Columbus. First sent to England by early Spanish settlers. Reported that Aztecs used it for flavouring their national drink of ‘chocolada’.
Uses
Whole in meat and fish dishes. Ground in pickles and relishes, cakes, fruit pies and milk based puddings and desserts
Angelica
Angelica officinalis, Angelica archangelis
Description
Growing up to 2.5m high. Large indented leaves on hollow stems. Has a delicately sweet flavour and flowers every second seasons with very small green-white flowers.
Native to far northern countries including Russia, Iceland and Lapland. Used in pagan and Christian festivals throughout Europe. Named because of a legend of an angel appearing before a monk, saying that angelica would help cure the plague.
Uses
Stems are stewed with acid fruits and added to jams and preserves. Raw can be eaten usually with cream cheese or dips. Crystallised stems are used in cakes and desserts. Used in the making of vermouths and chartreuse. Originally used by monks as a medicine.
Anise Seeds
Pimpinella anisum
Description
The seeds of a plant similar to parsley but twice the height with serrated leaves and white, flat flowers. The seeds appear when flowering has finished.
Native to the Middle East, introduced in to Europe in the Middle Ages for its digestive properties.
Uses
Can be used to flavour to cakes, biscuits and breads. Added to vegetables such as cabbage and root vegetables, fresh leaves can be added to salads.
Annatto
Bixa orellana
Also known as: Achiote, Achuete, Biji, Latkhan, Roucou, Urucu
Description
Grows on a 10m high tree with prickly fruit pods containing peppery deep red triangular seeds
From the East and West Indies and tropical America. Introduced into the Philippines in the 17th century. Now grown in Asia and Africa.
Uses
Used in fish dishes and a red-orange colour enhancer and dye. It is used in Chinese cooking as a food dye particularly in roast pork. The Chinese also regard it as lucky.
Asafoetida
Ferula asafoetida
Also known as: Asefetida, Devil’s dung, Ferule perisque, Giant fennel, Heeng, Hing, Ling, Perunkaya, Sheingbo, Stinking gum, Teufelsdreck
Description
Comes from two varieties of perennial giant fennel (no relation to well-known garden variety). It is extracted from the milky resign in the stem and roots. The plant has a noxious smell but despite this it does not transfer to the food.
Native to western and central Asia. It was once known as ‘food of the gods’. It was and still is used medicinally as an anti-flatulent by the Romans.
Uses
Used in fish dishes, curries, stews and sauces. In the Middle East the leaves are stewed and used as a vegetable. Lump asafoetida is attached inside a saucepan lid to release flavour whilst cooking. It can also be added directly to a dish although it should be used sparingly.
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