Herbs and Spices Nigella to Pepper
Nigella
Nigella sativa
Also known as: Black cummin, Devil in the bush, Fennel flower, Love-in-a-mist, Wild onion seed, Black onion seeds
Description
Grows to a height of up to 50cm tall, with dark green feathery leaves and blue flowers. Its seeds have a nutmeg-like peppery flavour.
Known since the 16th century, it was taken to America by the early settlers. In France it is known as Four Spices (quatre epices).
Uses
The whole dried seeds can be sprinkled over breads and cakes or ground and added to mustard for a variation.
Nutmeg and Mace
Myristica fragrans
Also known as: Jaiphal (Nutmeg), Javitri (Mace)
Description
A dense tree that can grow to a height of up to 15m. The yellowish brown fruit looks similar to a peach, its reddish lacy covering is removed as mace, whilst the inner seed is the nutmeg. They have a fragrant and warm flavour.
Native to Indonesia, it was much valued in Europe during the 16th century.
Uses
Mace has the stronger flavour and should be used moderately in sauces for fish, cheese, in pickles or chutney, it can be added to vegetables such as carrots, spinach or potatoes.
Nutmeg has a milder flavour and can be grated to flavour rice puddings, custards, cakes, biscuits and fish dishes. It can also grated nutmeg can be added to most milk based drinks and is often added to the top of coffee.
Oregano
Origanum vulgare
Description
An untidy looking plant that grows to a height of up to 60cm and is a robuster version of marjoram, with more pungent leaves.
Known in the Mediterranean since ancient times for both its medicinal and culinary usage during the Middle Ages.
Uses
Often used with pizza and pasta dishes, works well in any tomato based dish too. It can be added to pasta or potato salads. Its flowers can be used in the same way as the leaves.
Orris Root
Iris x germanica
Also known as: Florentina
Description
Grows to a height of up to 1m with sword shaped leaves and has white flowers in summer. It has an aroma of violets.
Native to Europe, was first cultivated in Florence, Italy during the middle ages and used for perfume making.
Uses
It has a strong scent and is seldom used in cookery but is used in certain liqueurs to give a bitter flavour.
Paprika
Capsicum annuum
Description
A shrubby plant with a woody stem and single white flower. The tapering fruit can vary in colour from pale to very dark red. The spice is made by de-seeding and drying the fruit, then grinding.
Hungarian paprika is the most prized having a bright colour and a good sweet warm flavour, whilst the Spanish and Portuguese are paler and milder in taste.
Originally native to South America but cultivation began in Europe in the 15th century. In Hungary the conditions produced a milder flavoured fruit than those originally bought over from South America.
Uses
Often used as a garnish for its colour on dishes such as seafood, eggs, cheese, dips, salads, etc. Hungarian goulash uses it to give a distinctive flavour and colour.
Parsley
Petroselinum crispum
Description
Grows to a height of up to 30cm tall, with long stems and frilled leaves, with flat white flowers during the summer.
Know since ancient times throughout Europe, popular with both the Greeks and Romans, Emperor Charlemagne was said to have enjoyed cheese flavoured with parsley seeds.
Uses
Sprigs may be used as a garnish for any savoury dish. One of the ingredients of a classic bouquet garni. Freshly chopped it can be added to many dishes such as soups, casseroles, stews, or added to vegetables potatoes, dressings, sauces or stuffings. When chopped and added to a white sauce, it becomes parsley sauce as an accompaniment to fish or other savoury dishes.
Varieties
Fern parsley (Petroselinum crispum filicinum), Hamburg parsley (Petroselinum sativum), Italian parsley (Petroselinum crispum neapolitanum)
Pepper
Piper nigrum
Also known as: Black pepper, Green pepper, Kalimirch, Pink pepper, White pepper
Description
A vine that can grow to over 10m (though often trimmed to a bush 4m tall), with dark green shiny leaves. The fruit has clusters of up to 60 peppercorns, the unripe fruit is green, as it ripens it changes colour eventually to black, all peppercorns come from the same plant.
Native to India, during the Middle Ages it was the most highly prized of spices in Europe, indeed it was often used as currency.
Uses
Used as a condiment in or on most savoury dishes, freshly ground for its best flavour. White pepper is often used for dishes or sauces where black flecks are undesirable. Peppercorns are added to vinegar when pickling. Freshly ground black pepper can be added to fresh strawberries to enhance their flavour.
Varieties
Betal pepper (Piper betle), Indian long pepper (Piper longum), Java long pepper (Piper retrofractum), Rough leaved pepper (Piper amalago)
Pomegranate Seeds
Punica granatum
Also known as: Anardhana
Description
A shrub or small tree, to 26-10 m (0-30ft) tall, the pomegranate is many branched, more or less spiny and extremely long-lived
Originating from Central Asia. Cultivated in Western and Central Asia, Mediterranean countries and Northern India. Pomegranate is a very popular fruit all over the Middle East.
Uses
Dried pomegranate seeds stem from sour varieties whose fruits cannot be eaten raw.
Poppy Seeds
Papaver somniferum
Also known as: Khuskhus
Description
Thought to have first been cultivated by the ancient Egyptians for producing cooking oil.
Poppy Seeds are tiny blue-grey seeds with a nutty taste, from the plant indigenous to the Mediterranean.
Uses
Used to flavour breads, cakes, rolls, and biscuits in Europe and the Middle East. Also in Southern Indian dishes. Sometimes roasted or made into a paste.
Quatre Épices
Also known as: Epices Parisiennes
A spice mixture of;
1 part ground cloves
1 part ground ginger
1 part ground nutmeg
2 parts ground white pepper
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