1.
Chicken paprikash
–
Chicken paprikash or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikash preparations common to Hungarian tables. In fact, it is the Hungarian national dish, the name is derived from the ample use of paprika, a spice commonly used in Hungarian cuisine. The meat is typically simmered for a period in a sauce that begins with a paprika-infused roux. The édes nemes is the kind of paprika, it adds a rosy color as well as flavor. Sometimes olive oil and sweet red or yellow peppers and an amount of tomato paste are used. The dish bears a resemblance to goulash, another paprika dish. The dish is served with dumpling-like boiled egg noodles, a broad noodle similar to the German spätzle. Other side dishes that it may be served with include tagliatelle, food columnist Iles Brodys recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream. While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs, the dish is centered on the latter
Chicken paprikash
–
"Paprikás csirke nokedlivel" - Chicken paprikas with
Nokedli
2.
Nokedli
–
Spätzle are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol. The linguistic origin of Spätzle is debated, before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen. Knöpfle means small buttons and describes the form of this spätzle variety. The geographic origin of spätzle is not precisely known, various regions claim to be the originators of this noodle, today in Germany, spätzle are largely considered a Swabian speciality and are generally associated with the German state of Baden-Württemberg. In France they are associated with Alsace and Moselle, the total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally from companies such as Maggi, Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule-of-thumb is to use one more egg than the number of persons who will eat the spätzle, often, water is added to produce a thinner dough. This gives a chewier texture but can produce a dough too crumbly for scraping if no water is added, if fine flour and the full complement of eggs are used, all fat and moisture in the dough is derived from these, and water is rarely necessary. Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden chopping board into boiling salted water where they cook until they rise to the surface. Altogether, the dough should thus be as viscous as to slowly flow apart if cut into strips with a knife, if dropped into boiling water, the albumen will congeal quickly in the boiling water, while the yolk will keep the dough succulent. After the noodles have become firm, they are skimmed and put aside, since this can be a cumbersome way to prepare spätzle, several devices were invented to facilitate cooking that resemble a strainer or colander, potato ricer, food mill or coarse grater. As with scraped Spätzle, the drops into the boiling water. Those instruments that use muscle pressure in addition to gravity can be used with a firmer dough, for certain specialty dishes, the dough may be enriched with minced pork liver, spinach, or finely grated cheese. Commercially made noodles marketed as spätzle may bear resemblance to handmade spätzle, being more or less regular in shape. Most popular are dried spätzle that are cooked in boiling water like ordinary egg noodles, pre-cooked Spätzle have become available as well in supermarket refrigerators. Spätzle typically accompany meat dishes prepared with an abundant sauce or gravy, in Hungary spätzle often are used in soup. Spätzle also are used as an ingredient in dishes including, Savory Linsen, Spätzle und Saitenwürstle, Spätzle with lentils and fine-skinned. Käsespätzle, Spätzle mixed with grated cheese and fried onion, gaisburger Marsch, Traditional Swabian beef stew
Nokedli
–
Home made knöpfle type spätzle
Nokedli
–
Commercial thin spätzle
Nokedli
–
Hungarian
chicken paprikash with spätzle (
Hungarian nokedli)
Nokedli
–
A "hopper" type spätzle maker (Spätzlehobel)
3.
Cuisine
–
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. Some factors that have an influence on a regions cuisine include the areas climate, for example a Tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish. The areas climate in large measure determines the native foods that are available, in addition, climate influences food preservation. For example, foods preserved for winter consumption by smoking, curing, the trade among different countries also largely affects a regions cuisine. Dating back to the ancient spice trade, seasonings such as cinnamon, cassia, cardamom, ginger, cinnamon and cassia found their way to the Middle East at least 4,000 years ago. Certain foods and food preparations are required or proscribed by the religiousness or sumptuary laws, such as Islamic dietary laws, Cuisine dates back to the Antiquity. Rome was known for its cuisine, wealthy families would dine in the Triclinium on a variety of dishes, their diet consisted of eggs, cheese, bread, meat, cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. Molecular gastronomy, is a style of cooking which takes advantage of many technical innovations from the scientific disciplines. The term was coined in 1988 by late Oxford physicist Nicholas Kurti and it is also named as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine by some chefs. Besides, international trade brings new foodstuffs including ingredients to existing cuisines, a global cuisine is a cuisine that is practiced around the world, and can be categorized according to the common use of major foodstuffs, including grains, produce and cooking fats. Regional cuisines may vary based upon food availability and trade, cooking traditions and practices, for example, in Central and South America, corn, both fresh and dried, is a staple food. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta, china likewise can be divided into rice regions and noodle & bread regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, the vegetarianism practiced in much of India has made pulses such as chickpeas and lentils as significant as wheat or rice. From India to Indonesia the use of spices is characteristic, coconuts, african cuisines use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd, in much of tropical Africa, however, cows milk is rare and cannot be produced locally
Cuisine
–
A wide variety of fruits and vegetables at the
La Boqueria.
Cuisine
–
A example of
nouvelle cuisine presentation. This dish consists of
marinated crayfish on
gazpacho asparagus and watercress
Cuisine
–
Typical
Ethiopian and
Eritrean cuisine:
Injera (pancake-like bread) and several kinds of wat (stew)
Cuisine
–
A
Ramadan dinner in
Tanzania
4.
Hungary
–
Hungary is a unitary parliamentary republic in Central Europe. With about 10 million inhabitants, Hungary is a member state of the European Union. The official language is Hungarian, which is the most widely spoken language in Europe. Hungarys capital and largest metropolis is Budapest, a significant economic hub, major urban areas include Debrecen, Szeged, Miskolc, Pécs and Győr. His great-grandson Stephen I ascended to the throne in 1000, converting the country to a Christian kingdom, by the 12th century, Hungary became a middle power within the Western world, reaching a golden age by the 15th century. Hungarys current borders were established in 1920 by the Treaty of Trianon after World War I, when the country lost 71% of its territory, 58% of its population, following the interwar period, Hungary joined the Axis Powers in World War II, suffering significant damage and casualties. Hungary became a state of the Soviet Union, which contributed to the establishment of a four-decade-long communist dictatorship. On 23 October 1989, Hungary became again a democratic parliamentary republic, in the 21st century, Hungary is a middle power and has the worlds 57th largest economy by nominal GDP, as well as the 58th largest by PPP, out of 188 countries measured by the IMF. As a substantial actor in several industrial and technological sectors, it is both the worlds 36th largest exporter and importer of goods, Hungary is a high-income economy with a very high standard of living. It keeps up a security and universal health care system. Hungary joined the European Union in 2004 and part of the Schengen Area since 2007, Hungary is a member of the United Nations, NATO, WTO, World Bank, the AIIB, the Council of Europe and Visegrád Group. Well known for its cultural history, Hungary has been contributed significantly to arts, music, literature, sports and science. Hungary is the 11th most popular country as a tourist destination in Europe and it is home to the largest thermal water cave system, the second largest thermal lake in the world, the largest lake in Central Europe, and the largest natural grasslands in Europe. The H in the name of Hungary is most likely due to historical associations with the Huns. The rest of the word comes from the Latinized form of Medieval Greek Oungroi, according to an explanation the Greek name was borrowed from Proto-Slavic Ǫgǔri, in turn borrowed from Oghur-Turkic Onogur. Onogur was the name for the tribes who later joined the Bulgar tribal confederacy that ruled the eastern parts of Hungary after the Avars. The Hungarians likely belonged to the Onogur tribal alliance and it is possible they became its ethnic majority. The Hungarian endonym is Magyarország, composed of magyar and ország, the word magyar is taken from the name of one of the seven major semi-nomadic Hungarian tribes, magyeri
Hungary
–
Italian fresco depicting a Hungarian warrior shooting backwards
Hungary
–
Flag
Hungary
–
Hungarian raids in the 10th century
Hungary
–
King
Saint Stephen, the first
King of Hungary, converted the nation to Christianity
5.
Central Europe
–
Central Europe lies between Eastern Europe and Western Europe. The concept of Central Europe is based on a historical, social and cultural identity. Central Europe is going through a phase of strategic awakening, with such as the CEI, Centrope. While the regions economy shows high disparities with regard to income, elements of unity for Western and Central Europe were Roman Catholicism and Latin. According to Hungarian historian Jenő Szűcs, foundations of Central European history at the first millennium were in connection with Western European development. The keyword of Western social development after millennium was the spread of liberties and autonomies in Western Europe and these phenomena appeared in the middle of the 13th century in Central European countries. There were self-governments of towns, counties and parliaments, in 1335 under the rule of the King Charles I of Hungary, the castle of Visegrád, the seat of the Hungarian monarchs was the scene of the royal summit of the Kings of Poland, Bohemia and Hungary. They agreed to cooperate closely in the field of politics and commerce, in the Middle Ages, countries in Central Europe adopted Magdeburg rights. Before 1870, the industrialization that had developed in Western and Central Europe, even in Eastern Europe, industrialization lagged far behind. Russia, for example, remained rural and agricultural. The concept of Central Europe was already known at the beginning of the 19th century, an example of that-time vision of Central Europe may be seen in J. Partsch’s book of 1903. On 21 January 1904, Mitteleuropäischer Wirtschaftsverein was established in Berlin with economic integration of Germany, another time, the term Central Europe became connected to the German plans of political, economic and cultural domination. The bible of the concept was Friedrich Naumann’s book Mitteleuropa in which he called for a federation to be established after the war. The concept failed after the German defeat in World War I, the revival of the idea may be observed during the Hitler era. According to Emmanuel de Martonne, in 1927 the Central European countries included, Austria, Czechoslovakia, Germany, Hungary, Poland, Romania, italy and Yugoslavia are not considered by the author to be Central European because they are located mostly outside Central Europe. The author use both Human and Physical Geographical features to define Central Europe, the interwar period brought new geopolitical system and economic and political problems, and the concept of Central Europe took a different character. The centre of interest was moved to its eastern part – the countries that have appeared on the map of Europe, Czechoslovakia, Hungary, however, the conflict of interests was too big and neither Little Entente nor Intermarium ideas succeeded. The interwar period brought new elements to the concept of Central Europe, after the war, the Eastern part of Central Europe was placed at the centre of the concept
Central Europe
–
Certain and disputed borders of
Great Moravia under
Svatopluk I (AD 870–894)
Central Europe
–
Central Europe according to
The World Factbook (2009),
Encyclopædia Britannica, and
Brockhaus Enzyklopädie (1998)
Central Europe
–
Kingdom of Hungary in 1190
Central Europe
–
CE countries, Sourcebook of Central European Avant-Gardes 1910–1930 (L.A. County Museum of Art)
6.
Paprika
–
In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made. Although paprika is often associated with Hungarian cuisine, the peppers from which it is made are native to the New World and were introduced to the Old World. Originating in central Mexico, paprika was brought to Spain in the 16th century, the seasoning is also used to add color to many types of dishes. In Spanish, paprika has been known as pimentón since the 16th century, despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. Paprika can range from mild to hot – the flavor also varies from country to country –, sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids, the plant used to make the Hungarian version of the spice was grown in 1529 by the Turks at Buda. Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit, the first recorded use of the word paprika in English is from 1896, although an earlier reference to Turkish paprika was published in 1831. The word derives from the Hungarian word paprika, a diminutive of the Serbo-Croatian word papar meaning pepper, paprika and similar words, peperke, piperke, and paparka, are used in various Slavic languages in the Balkans for bell peppers. The exact word paprika entered a number of languages, probably via German. European languages use a similar if not identical word, Czech, Slovak, Italian, Polish, Swedish, Bulgarian, Hebrew, paprika is produced in various places including Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States. Hungary is a source of commonly-used paprika. Some Spanish paprika, like de la Vera, has a distinct smoky flavor and aroma as it is dried by smoking. As of September 15,2016, McCormicks paprika used peppers grown in the United States, paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, in the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively pronounced by heating it in oil. Hungarian paprika is often specified in recipes because it is unique and it is bright red and said to be sweeter than the same paprika grown in other soils and climates. In paprikash, Hungarian paprika is commonly used, in Moroccan cuisine, paprika is usually augmented by the addition of a small amount of olive oil blended into it. The red, orange or yellow color of paprika powder derives from its mix of carotenoids, yellow-orange paprika colors derive primarily from α-carotene and β-carotene, zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin. In a typical serving size of one teaspoon, paprika supplies 6 calories and is rich in vitamin A, the dictionary definition of paprika at Wiktionary
Paprika
–
Red peppers in
Cachi (Argentina) are air-dried before being processed into powder
Paprika
–
A small bowl of
smoked Spanish pimentón
Paprika
–
Packaged ground and whole dried paprika for sale at a Belgrade marketplace
Paprika
–
Hungarian paprika vendor,
Budapest Great Market Hall
7.
Goulash
–
Goulash is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a meal in Central Europe, Eastern Europe. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds, back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheeps stomachs, needing only water to make it into a meal. It is one of the dishes of Hungary and a symbol of the country. The name originates from the Hungarian gulyás, the word gulya means herd of cattle in Hungarian, and gulyás means herdsman or cowboy. The word gulyás originally meant only herdsman, but over time the dish became gulyáshús – that is to say, today, gulyás refers both to the herdsmen, and to the soup. From the Middle Ages until well into the 19th century, the Puszta was the home of massive herds of cattle and they were driven, in their tens of thousands, to Europe’s biggest cattle markets in Moravia, Vienna, Nuremberg and Venice. The herdsmen made sure there were always some cattle that had to be slaughtered along the way. In Hungarian cuisine, traditional Gulyásleves, bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders, garlic, caraway seed, bell pepper, and wine are optional. These dishes can be made as soups rather than stews, excepting paprikás, the Hungarian stews do not rely on a flour or roux for thickening. Tomato is an addition, totally unknown in the original recipe. Goulash can be prepared from beef, veal, pork, or lamb, meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer, after cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsley root, peppers and celery may be added. Other herbs and spices could also be added, especially pepper, bay leaf. However, chili peppers are an addition, totally unknown in the original recipe. Diced potatoes may be added, since they provide starch as they cook, however, potatoes are a modern addition, totally unknown in the original recipe. A small amount of wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with egg noodles called csipetke
Goulash
–
Gulyás in a traditional
"bogrács"
Goulash
–
Hungarian Gulyásleves, Goulash soup
Goulash
–
"Fiaker" Goulash
Goulash
–
Prague-style beef goulash
8.
Onion
–
The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion, the onion. The name wild onion is applied to a number of Allium species and its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, the onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale that envelop a central bud at the tip of the stem, in the autumn, the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage, the crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi cause rotting. Some varieties of A. cepa, such as shallots and potato onions, Onions are cultivated and used around the world. As a food item, they are served cooked, as a vegetable or part of a prepared savoury dish. They are pungent when chopped and contain certain chemical substances which irritate the eyes, the onion plant, also known as the bulb onion or common onion, is the most widely cultivated species of the genus Allium. It was first officially described by Carl Linnaeus in his 1753 work Species Plantarum, a. cepa is known exclusively from cultivation, but related wild species occur in Central Asia. The most closely related species include A. vavilovii and A. asarense from Iran, however, Zohary and Hopf state that there are doubts whether the A. vavilovii collections tested represent genuine wild material or only feral derivatives of the crop. The vast majority of cultivars of A. cepa belong to the common onion group and are referred to simply as onions. The Aggregatum group of cultivars includes both shallots and potato onions, the genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion, Egyptian onion, and Canada onion. The onion plant has grown and selectively bred in cultivation for at least 7,000 years. It is a plant, but is usually grown as an annual. Modern varieties typically grow to a height of 15 to 45 cm, the leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side and they are at their broadest about a quarter of the way up, beyond which they taper towards a blunt tip. The base of leaf is a flattened, usually white sheath that grows out of a basal disc
Onion
–
Onion
Onion
–
Roots, leaves and developing bulb
Onion
–
Umbel of onion flowers
Onion
9.
Galuska
–
Spätzle are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol. The linguistic origin of Spätzle is debated, before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled Spatzen. Knöpfle means small buttons and describes the form of this spätzle variety. The geographic origin of spätzle is not precisely known, various regions claim to be the originators of this noodle, today in Germany, spätzle are largely considered a Swabian speciality and are generally associated with the German state of Baden-Württemberg. In France they are associated with Alsace and Moselle, the total estimated annual commercial production of spätzle in Germany is approximately 40,000 tons. Pre-made spätzle are also available internationally from companies such as Maggi, Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule-of-thumb is to use one more egg than the number of persons who will eat the spätzle, often, water is added to produce a thinner dough. This gives a chewier texture but can produce a dough too crumbly for scraping if no water is added, if fine flour and the full complement of eggs are used, all fat and moisture in the dough is derived from these, and water is rarely necessary. Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden chopping board into boiling salted water where they cook until they rise to the surface. Altogether, the dough should thus be as viscous as to slowly flow apart if cut into strips with a knife, if dropped into boiling water, the albumen will congeal quickly in the boiling water, while the yolk will keep the dough succulent. After the noodles have become firm, they are skimmed and put aside, since this can be a cumbersome way to prepare spätzle, several devices were invented to facilitate cooking that resemble a strainer or colander, potato ricer, food mill or coarse grater. As with scraped Spätzle, the drops into the boiling water. Those instruments that use muscle pressure in addition to gravity can be used with a firmer dough, for certain specialty dishes, the dough may be enriched with minced pork liver, spinach, or finely grated cheese. Commercially made noodles marketed as spätzle may bear resemblance to handmade spätzle, being more or less regular in shape. Most popular are dried spätzle that are cooked in boiling water like ordinary egg noodles, pre-cooked Spätzle have become available as well in supermarket refrigerators. Spätzle typically accompany meat dishes prepared with an abundant sauce or gravy, in Hungary spätzle often are used in soup. Spätzle also are used as an ingredient in dishes including, Savory Linsen, Spätzle und Saitenwürstle, Spätzle with lentils and fine-skinned. Käsespätzle, Spätzle mixed with grated cheese and fried onion, gaisburger Marsch, Traditional Swabian beef stew
Galuska
–
Home made knöpfle type spätzle
Galuska
–
Commercial thin spätzle
Galuska
–
Hungarian
chicken paprikash with spätzle (
Hungarian nokedli)
Galuska
–
A "hopper" type spätzle maker (Spätzlehobel)
10.
Winter salami
–
Winter salami is a type of Hungarian salami produced according to a centuries-old tradition. Made from Mangalitsa pork and spices, winter salami is cured in cold air, during the dry ripening process, a special noble-mold is formed on the casing surface. Szegedi téliszalámi gained European Union PDO status in 2007, followed by Budapesti téliszalámi, the Hungarian Ministry of Agriculture and Rural Development places many specific regulations on what can be called Szeged winter salami. Pick Szeged is one of the most successful producers of this style of salami, List of dried foods List of sausages List of smoked foods Food portal Pick Salami and Szeged Paprika Museum Hungarian Winter Salami recipe Mangalica Breed Pork. Archived from the original on 2014-11-29
Winter salami
–
Téliszalámi
11.
Casserole
–
A casserole is a large, deep dish used both in the oven and as a serving vessel. The word is used for the food cooked and served in such a vessel. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer, gin, cider, casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a course or a side dish. In the United Kingdom, Australia, and New Zealand, a casserole is named after its dish, casseroles in these countries are very similar to stews. The heat is indirect, so there is chance of burning. Examples of casserole include ragout, hotpot, cassoulet, tajine, moussaka, shepherds pie, gratin, rice or macaroni timballo, casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation. In 1866, Elmire Jolicoeur, a French Canadian immigrant, invented the precursor of the modern casserole in Berlin, the casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed, some time around the 1870s this sense of casserole seems to have slipped into its current sense. By the 1970s casseroles took on a sophisticated image. A characteristic method of preparing casserole in the United States, particularly in the Midwest, the South, examples of casseroles prepared in this manner are tuna casserole and green bean casserole. A similar comfort food, macaroni and cheese, can also be prepared as a casserole, casseroles are a staple at potlucks and family gatherings. In Minnesota and North Dakota, where they are one of the foods of the region. The potato casserole Janssons frestelse is a legacy of the Scandinavian immigrants of the area, dutch oven Güveç Jugging List of baked goods List of casserole dishes Parched grain Wright, C. A. Bake Until Bubbly, The Ultimate Casserole Cookbook
Casserole
–
Finnish macaroni casserole with cheese topping
Casserole
–
An ad hoc
American casserole with
ground beef, onions, peppers, mushrooms, herbs and spices, and breadcrumbs.
Casserole
–
Ancient Greek casserole and
brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in
Athens, housed in the
Stoa of Attalus
12.
Dessert
–
Dessert is a confectionery course that concludes a main meal. The course usually consists of foods and beverages, such as dessert wine or liqueurs. In some parts of the world, such as much of central and western Africa, the term dessert can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts, the word dessert originated from the French word desservir, meaning to clear the table. Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, in his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. Alternatives such as sweets or afters are also used in the United Kingdom and some other Commonwealth countries, including Hong Kong, sweets were fed to the gods in ancient Mesopotamia and India and other ancient civilizations. Dried fruit and honey were probably the first sweeteners used in most of the world, sugarcane was grown and refined in India before 500 BCE and was crystallized, making it easy to transport, by 500 CE. Sugar and sugarcane were traded, making available to Macedonia by 300 BCE. In South Asia, the Middle East and China, sugar has been a staple of cooking, sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the Crusades and then colonialization spread its use. Europeans began to manufacture sugar in the Middle Ages, and more sweet desserts became available, even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe was published in 1381, the earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 in Eliza Leslies Receipts cookbook. The Industrial Revolution in America and Europe caused desserts to be mass-produced, processed, preserved, canned, frozen foods, including desserts, became very popular starting in the 1920s when freezing emerged. These processed foods became a part of diets in many industrialized nations. Many countries have desserts and foods distinctive to their nations or region, sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. The proportions of ingredients, along with the preparation methods, play a major part in the consistency, texture. Sugars contribute moisture and tenderness to baked goods, flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of layers in pastries
Dessert
–
A
flourless chocolate cake (
torte)
Dessert
–
Apple Pie
Dessert
–
Baked
custard
Dessert
–
An assortment of desserts on a table
13.
Pastry
–
Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery, the word pastries suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other baked products are called pastries. The French word pâtisserie is also used in English for the same foods, common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products, pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling, when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the granules are adequately coated with fat. On the other hand, overmixing results in long gluten strands that toughen the pastry, Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt and this is used mainly in tarts. It is also the pastry that is used most often in making a quiche, the process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar, Flaky pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry, the puff is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry Puff pastry has many layers that cause it to expand or puff when baked, Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating, Puff pastries come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is filled with cream. Unlike other types of pastry, choux is in closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking, Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough
Pastry
–
Palmier pastries
Pastry
–
Blackberry pie made with a pastry crust
Pastry
–
Pecan and maple
Danish pastry, a puff pastry type
Pastry
–
Profiterole or cream puff, a
choux pastry
14.
Palacsinta
–
Palatschinke or palachinka is a thin crêpe-like variety of pancake common in Central and Eastern Europe. Names of the dish include Palatschinke, pannkook, Palatschinken, palačinka / палачинка, clătite, palacinka, palacsinta, Central European Palatschinke are thin pancakes similar to the French crêpe. Palatschinken are made by creating a runny dough from eggs, wheat flour, milk, unlike thicker types of pancakes, palatschinken are usually served with different types of fillings and eaten for lunch or dinner. Palatschinken are traditionally rolled with apricot, strawberry, or plum jam, rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven, comparable to the French mille crêpe. Palatschinken may also be eaten unsweetened as a course, such as a meat-filled Hortobágyi palacsinta. Flädle/Frittaten are used in Frittaten soup - pancake strips served in clear broth, the origin of the name comes from the Latin word placenta. The name of the dish has followed a track of borrowing across several languages of central, palačinka is also the name in most West and South Slavic languages. In Polish, the equivalent is called a naleśnik, in Ukrainian налисник or млинець, in Russian налистник or блинчик, blintz Kaiserschmarrn List of pancakes Food portal The dictionary definition of Palatschinke at Wiktionary Kuvar online Gözleme ili turske palačinke
Palacsinta
–
Ordinary palatschinke, sprinkled with sugar
Palacsinta
–
Gundel Palacsinta filled with walnuts and chocolate sauce
Palacsinta
–
Hortobágyi palacsinta filled with meat, served in
Sopron, Hungary
15.
Danube
–
The Danube is Europes second-longest river, after the Volga River, and also the longest river in the European Union region. It is located in Central and Eastern Europe, the Danube was once a long-standing frontier of the Roman Empire, and today flows through 10 countries, more than any other river in the world. Its drainage basin extends into nine more countries, the Latin name Dānuvius is one of a number of Old European river names derived from a Proto-Indo-European *dānu. Other river names from the root include the Dunajec, Dzvina/Daugava, Don, Donets, Dnieper, Dniestr. In Rigvedic Sanskrit, dānu means fluid, drop, in Avestan, in the Rigveda, Dānu once appears as the mother of Vrtra. Known to the ancient Greeks as the Istros a borrowing from a Daco-Thracian name meaning strong, in Latin, the Danube was variously known as Danubius, Danuvius or as Ister. The Dacian/Thracian name was Donaris for the upper Danube and Istros for the lower Danube, the Thraco-Phrygian name was Matoas, the bringer of luck. The Latin name is masculine, as are all its Slavic names, the German Donau is feminine, as it has been re-interpreted as containing the suffix -ouwe wetland. Classified as a waterway, it originates in the town of Donaueschingen, in the Black Forest of Germany, at the confluence of the rivers Brigach. The Danube then flows southeast for about 2,800 km, passing through four capital cities before emptying into the Black Sea via the Danube Delta in Romania and its drainage basin extends into nine more. The highest point of the basin is the summit of Piz Bernina at the Italy–Switzerland border. The land drained by the Danube extends into other countries. Many Danubian tributaries are important rivers in their own right, navigable by barges, from its source to its outlet into the Black Sea, its main tributaries are, The Danube flows through many cities, including four national capitals, more than any other river in the world. Danube remains a mountain river until Passau, with average bottom gradient 0. 0012%. Middle Section, From Devín Gate to Iron Gate, at the border of Serbia and Romania, the riverbed widens and the average bottom gradient becomes only 0. 00006%. Lower Section, From Iron Gate to Sulina, with average gradient as little as 0. 00003%, about 60 of its tributaries are also navigable. In 1994 the Danube was declared one of ten Pan-European transport corridors, routes in Central, the amount of goods transported on the Danube increased to about 100 million tons in 1987. In 1999, transport on the river was difficult by the NATO bombing of three bridges in Serbia during the Kosovo War
Danube
–
Danube in
Vienna
Danube
–
The Danube discharges into the
Black Sea.
Danube
–
Where the Danube Meets the
Black Sea (
NASA Goddard image).
Danube
–
The confluence of the
Sava into the Danube at
Belgrade. Pictured from
Belgrade Fortress,
Serbia
16.
Tisza
–
The Tisza or Tisa is one of the main rivers of Central Europe. Once, it was called the most Hungarian river because it flowed entirely within the Kingdom of Hungary, today, it crosses several national borders. The Tisza begins near Rakhiv in Ukraine, at the confluence of the White Tisa, from there, the Tisza flows west, roughly following Ukraines borders with Romania, then Hungary, and finally Serbia. It traverses Hungary from north to south, a few kilometers south of the Hungarian city of Szeged, it enters Serbia. Finally, it joins the Danube near the village of Novi Slankamen in Vojvodina, the Tisza drains an area of about 156,087 km2 and has a length of 965 km —the largest catchment and greatest length of any of the Danubes tributaries. Its mean annual discharge is 792 m3/s and it contributes about 13% of the Danubes total runoff. Attila the Hun is said to have been buried under a section of the river Tisza. The river was known as the Tisia in antiquity, other ancient names for it included Tissus and Pathissus and it may be referred to as the Theiss in older English references, after the German name for the river, Theiß. It is known as the Tibisco in Italian, and in older French references it is referred to as the Tibisque. Modern names for the Tisza in the languages of the countries it flows through include, Romanian, Tisa, Ukrainian, Тиса, Slovak, Tisa, Hungarian, Tisza, Serbian, Тиса, the length of the Tisza in Hungary used to be 1419 km. It flowed through the Great Hungarian Plain, which is one of the largest flat areas in central Europe. Since plains can cause a river to flow very slowly, the Tisza used to follow a path with curves and turns. After several small-scale attempts, István Széchenyi organised the regulation of the Tisza which started on August 27,1846, and substantially ended in 1880. The new length of the river in Hungary was 966 km, in the 1970s, the building of the Tisza Dam at Kisköre started with the purpose of helping to control floods as well as storing water for drought seasons. However, the resulting Lake Tisza became one of the most popular tourist destinations in Hungary since it had similar features to Lake Balaton at drastically cheaper prices and was not crowded, the Tisza is navigable over much of its course. The river opened up for international navigation only recently, before, Hungary distinguished national rivers and international rivers, after Hungary joined the European Union, this distinction was lifted and vessels were allowed on the Tisza. Conditions of navigation differ with the circumstances, when the river is in flood, it is often unnavigable, the Tisza has a rich and varied wildlife. Over 200 species of birds reside in the reserve of Tiszafűred
Tisza
–
The Tisza in
Szeged,
Hungary
Tisza
–
Map of the Tisza and southern part of the
Danube
Tisza
–
River Tisza &
Bodrog at
Tokaj from above
Tisza
–
Tisza joins Danube
17.
Palatschinke
–
Palatschinke or palachinka is a thin crêpe-like variety of pancake common in Central and Eastern Europe. Names of the dish include Palatschinke, pannkook, Palatschinken, palačinka / палачинка, clătite, palacinka, palacsinta, Central European Palatschinke are thin pancakes similar to the French crêpe. Palatschinken are made by creating a runny dough from eggs, wheat flour, milk, unlike thicker types of pancakes, palatschinken are usually served with different types of fillings and eaten for lunch or dinner. Palatschinken are traditionally rolled with apricot, strawberry, or plum jam, rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven, comparable to the French mille crêpe. Palatschinken may also be eaten unsweetened as a course, such as a meat-filled Hortobágyi palacsinta. Flädle/Frittaten are used in Frittaten soup - pancake strips served in clear broth, the origin of the name comes from the Latin word placenta. The name of the dish has followed a track of borrowing across several languages of central, palačinka is also the name in most West and South Slavic languages. In Polish, the equivalent is called a naleśnik, in Ukrainian налисник or млинець, in Russian налистник or блинчик, blintz Kaiserschmarrn List of pancakes Food portal The dictionary definition of Palatschinke at Wiktionary Kuvar online Gözleme ili turske palačinke
Palatschinke
–
Ordinary palatschinke, sprinkled with sugar
Palatschinke
–
Gundel Palacsinta filled with walnuts and chocolate sauce
Palatschinke
–
Hortobágyi palacsinta filled with meat, served in
Sopron, Hungary
18.
Dobos Cake
–
Dobos torte or Dobosh is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The five-layer pastry is named after its inventor, Hungarian confectioner József C, Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with hazelnuts, chestnuts, walnuts, or almonds. The name is sometimes spelled Dobos-torta or Dobostorta. Dobosh or Dobos torte was first introduced at the National General Exhibition of Budapest in 1885, King Franz Joseph I, the cake soon became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel top, it was simple but elegant and it was notable for its use of fine buttercream, which was very little known at the time, cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C, notably, the buttercream incorporated cocoa butter for extra smoothness. During his lifetime, the cake was often imitated, but never reproduced, near the end of his career, in 1906, Dobos donated his recipe to the Pastry and Honey-Makers Guild
Dobos Cake
–
One slice of Dobos from
Café Gerbeaud
Dobos Cake
–
Homemade Dobos cake
Dobos Cake
–
Butter cakes
19.
Stew
–
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables or meat, especially tougher meats suitable for slow-cooking, poultry, sausages, and seafood are also used. While water can be used as the liquid, wine, stock. Seasoning and flavourings may also be added, stews are typically cooked at a relatively low temperature, allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat become tender. This makes it popular in low-cost cooking, cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, thickeners like cornstarch or arrowroot may also be used. Stews are similar to soups, and in some there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker, while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients. Stews have been made since ancient times, herodotus says that the Scythians put the flesh into an animals paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off, in this way an ox, or any other sacrificial beast, is ingeniously made to boil itself. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle, other cultures used the shells of large mollusks to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more, there are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it, the first written reference to Irish stew is in Byrons The Devils Drive, The Devil. A rebel or so in an Irish stew, stew is traditionally known as an English dish and has been a household favorite for centuries. In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour, stock and wine are added
Stew
–
Lamb and lentil stew
Stew
–
A beef stew
Stew
–
Cocido montañés or Highlander stew, a common
Cantabrian dish
Stew
–
Irish stew
20.
Sour cherry soup
–
Sour cherry soup is a slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, and served chilled. Originating in Hungarian cuisine, this soup is a delicacy in several European cuisines. The dish has been adopted by the Austrians, Poles, Slovaks, hungarian-Americans and Hungarian-Canadians brought the soup to North America. In Hungarian cuisine, sour cherry soup or meggyleves is a made from the fruits of the sour cherry tree. The name is formed from hideg meaning cold, meggy meaning sour-cherries / morellos and it is traditionally served as a dinner course, usually as either the appetizer, soup or dessert, on warm summer nights or for hot summer luncheons. The soup is cooked with sour cherries, including the pits. Sour cherry trees are numerous in Hungary, and the soup is an example of the quintessentially Hungarian fusion of Eastern/Asian influences. It is customary that the soup contain fresh sour cherries, fresh cream and sometimes cloves, canned regular cherries are sometimes added and sour cream is often substituted for fresh cream. A small amount of white or dry red wine is also sometimes added before serving. Packets of dried meggyleves powder are also sold in Hungary
Sour cherry soup
–
Sour cherry soup
21.
Hungarian language
–
Hungarian is the official language of Hungary and one of the 24 official languages of the European Union. Outside Hungary it is spoken by communities of Hungarian people in neighbouring countries. Like Finnish and Estonian, it belongs to the Uralic language family, its closest relatives being Mansi and it is one of several European languages not part of the Indo-European languages, and the most widely-spoken European language that does not belong to the Indo-European family. The Hungarian name for the language is magyar or magyar nyelv, the word Magyar is used as an English and Hungarian word to refer to Hungarian people as an ethnic group. Hungarian is a member of the Uralic language family, the name of Hungary could be a result of regular sound changes of Ungrian/Ugrian, and the fact that the Eastern Slavs referred to Hungarians as Ǫgry/Ǫgrove seemed to confirm that. Current literature favors the hypothesis that it comes from the name of the Turkic tribe Onogur, there are numerous regular sound correspondences between Hungarian and the other Ugric languages. For example, Hungarian /aː/ corresponds to Khanty /o/ in certain positions, for example, Hungarian ház house vs. Khanty xot house, and Hungarian száz hundred vs. Khanty sot hundred. The distance between the Ugric and Finnic languages is greater, but the correspondences are also regular, during the later half of the 19th century, a competing hypothesis proposed a Turkic affinity of Hungarian. Following an academic debate known as Az ugor-török háború, the Finno-Ugric hypothesis was concluded the sounder of the two, foremost based on work by the German linguist Josef Budenz. The traditional view argues that the Hungarian language separated from its Ugric relatives in the first half of the 1st millennium b. c. e. in western Siberia, east of the southern Urals. The Hungarians gradually changed their lifestyle from settled hunters to nomadic pastoralists, in Hungarian, Iranian loans date back to the time immediately following the breakup of Ugric and probably span well over a millennium. Among these include tehén ‘cow’, tíz ‘ten’, tej ‘milk’, increasing archaeological evidence from present-day southern Bashkortostan found in the previous decades confirms the existence of Hungarian settlements between the Volga River and Ural Mountains. The Onogurs later had a influence on the language, especially between the 5th-9th centuries. This layer of Turkic loans is large and varied, and includes words borrowed from Oghur Turkic, e. g. borjú ‘calf’, dél ‘noon, many words related to agriculture, to state administration or even to family relations have such backgrounds. Hungarian syntax and grammar were not influenced in a dramatic way during these 300 years. After the arrival of the Hungarians into the Carpathian Basin the language came into contact with different speech communities, Turkic loans from this period come mainly from the Pechenegs and Cumanians who settled in Hungary during the 12th-13th centuries, e. g. koboz ‘cobza’, komondor ‘mop dog’. Hungarian borrowed many words from especially the neighbouring Slavic languages, in exchange, these languages also borrowed words from Hungarian, e. g. Serbo-Croatian ašov from Hung ásó ‘spade’. Approximately 1. 6% of the Romanian lexicon is of Hungarian origin, on the basis of the growing genetic evidence, the accepted origin theory is contested by geneticists too
Hungarian language
–
Hungarian keyboard
Hungarian language
Hungarian language
–
Funeral Sermon and Prayer, 12th century
Hungarian language
–
A page from the first book written completely in Hungarian from 1533
22.
Quark (cheese)
–
Quark is a type of fresh dairy product made by warming soured milk until the desired degree of curdling is met, and then straining it. It can be classified as fresh cheese, though in some countries it is traditionally considered a distinct fermented milk product. Traditional quark is made without rennet, but in some modern dairies rennet is added and it is soft, white and unaged, and usually has no salt added. It is common in the cuisines of German-speaking countries, northern Europe, the Netherlands, Hungary, Belgium, Albania, Israel, Romania, of Slavic peoples and it is also somewhat common in Canada as well as northeastern and midwestern United States. Dictionaries usually translate it as cheese, cottage cheese or sometimes farmer cheese. In Germany, quark and cottage cheese are considered to be different types of fresh cheese, Quark is similar to French fromage blanc, Indian chhena, and the queso fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta is made from scalded whey, Quark is possibly described by Tacitus in his book Germania as lac concretum, eaten by Germanic peoples. However, this could also have meant soured milk or any kind of fresh cheese or fermented milk product. The modern name comes from the Late Middle High German Quark, also spelled quarc, twarc, zwarg, Quarck, dwarg, the usage in German is documented since the 14th century. Cognate names are used in Scandinavia and the Netherlands, the German word itself was presumably borrowed from a West Slavic language. The original Old Slavonic *tvarogъ is supposed to be related to the Church Slavonic творъ, tr. tvor, the meaning can thus be interpreted as milk which solidified and took a form. The word formation is similar to that of the Italian formaggio. The Slavic words may also be cognate with Greek name for cheese τῡρός, a cognate term for quark, túró, is used in Hungarian, with the word juhtúró referring to curd cheese made from ewes milk. In several languages quark is known as white cheese, as opposed to any rennet-set yellow cheese. In Swiss French, it is usually called seré, in Austria, the name Topfen is common. In Flanders, it is called plattekaas, in Finnish, it is known as rahka, while in Estonian as kohupiim, in Lithuanian as varškės sūris, and in Latvian as biezpiens. Its Italian name is giuncata or cagliata, among the Albanians quark is known as gjizë. Quark is a member of the acid-set cheese group, meaning it is made without the aid of rennet
Quark (cheese)
–
German skimmed milk quark with creamy and somewhat crumbly texture
Quark (cheese)
–
Russian tvorog / Ukrainian syr, a firmer variety of quark
Quark (cheese)
–
Lithuanian stamp depicting baltas varškės sūris, "white curd cheese"
Quark (cheese)
–
Traditional preparation of quark in a
cheesecloth
23.
Emmentaler
–
Emmentaler or Emmental is a yellow, medium-hard Swiss cheese that originated in the area around Emmental, Canton Bern. It has a savoury, but mild taste, Emmentaler dates to the time of ancient history. Three types of bacteria are used in the production of Emmentaler, Streptococcus thermophilus, Lactobacillus helveticus, historically, the holes were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Emmentaler cheese is used in a variety of dishes, particularly in gratins, and fondue, Emmentaler Switzerland AOC has been registered since 2000 as an appellation dorigine contrôlée. In 2013, it was replaced by the appellation dorigine protégée certification and this “original Emmentaler” is produced in small rural dairies with raw cows milk, adding only natural ingredients, preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a shape with a natural rind. This Emmentaler has three age profiles, classic - four months, reserve - eight months, and Premier Cru -14 months, Emmentaler Switzerland Premier Cru is a special Emmentaler aged for 14 months in humid caves. It was the first cheese from Switzerland to win the title World Champion at the Wisconsin Cheese World Championships in 2006 and it was nominated best cheese among over 1,700 competitors. For this achievement, it has received a place in the Historic Museum in Bern, Switzerland
Emmentaler
–
Emmentaler
Emmentaler
–
Eighteen-month matured raw-milk Emmental
AOC Extra by Swiss affineur
Rolf Beeler
24.
Edam (cheese)
–
Edam is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland. Edam is traditionally sold in rounded cylinders with a yellow interior. Edam ages and travels well, and does not spoil, it only hardens and these qualities made it the worlds most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies. A major producer of Edam is the FrieslandCampina company in Marum, in the U. S. the May-bud brand is sold by the Churny Company, a subsidiary of Kraft Foods. Most young Edam cheese sold in stores has a mild flavor, slightly salty or nutty. As the cheese ages, its flavor sharpens, and it becomes firmer and it has a significantly lower fat content than many other traditional cheeses, Edam may have as little as 28% fat in dry matter. Modern Edam is softer than other cheeses, such as Cheddar, however, it is not quite as suitable for toasting as are certain other cheeses, such as Cheddar. Mild Edam goes well with such as peaches, melons, apricots. Aged Edam is often eaten with traditional cheese fruits like pears, like most cheeses, it is commonly eaten on crackers and bread, and may be eaten with crackers following the main course of a meal as a dessert of cheese and biscuits. Pinot gris, dry Riesling, semidry Riesling, Champagne, Chardonnay, Edam cheese is popular in North America, the Nordic countries, and many other countries around the world. In the Maghreb region, it is known as red cheese. In Spain and some of its colonies, such as the Philippines and many Latin American countries. In the Mexican state of Yucatán, queso de bola is prepared as queso relleno, a ball of cheese is cut in half and carved out, it is then stuffed with a mixture seasoned ground meat, raisins, capers, and olives. Finally, it is braised in chicken stock, and served sliced with the stock that has been thickened with cornstarch. In the Philippines, queso de bola is popular, during Christmas in the Philippines and it is customarily served with jamón and pan de sal during the Noche Buena, the traditional feast taken around midnight of Christmas Eve and lasting until the early hours of Christmas Day. The cheese is also associated with Christmas in Sweden due to its red color, Edam has been treated dramatically and humorously in a variety of cultural art forms. In the novel All Quiet on the Western Front, the character believes its red outer covering is a sign of impending death. It is a wine flavor nuance in Sideways and an object of desire in the animated film Shopper 13, the book title East of Edam, a playful take on East of Eden by John Steinbeck, appears in the movie Curse of the Were-Rabbit
Edam (cheese)
–
Edam/Edammer
Edam (cheese)
–
Edammer cheese
Edam (cheese)
–
Shop with an assortment of Edam cheeses
Edam (cheese)
–
Regular (red) and aged (black) Edamer cheese produced in Norway
25.
Trappista
–
Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cows-milk cheese made by Trappist monks. It has a flavor and melts easily. It is quite probably the most popular cheese in Hungary, the origins of the cheese can be traced back to the 18th century monks of the French Notre Dame de Port-du-Salut abbey. The secret recipe found its way to Hungary through the Bosnian Mariastern monastery, the original French recipe is still manufactured today, under the trademark name of Port-Salut or the common name of Saint-Paulin. Trappista cheese is a yellowish color and has 3–5 mm, sparsely distributed. It typically comes packaged in red plastic foil, regardless of manufacturer, typical packaging sizes include 1.5 kg large and 1/2 kg small wheels, as well as various slices and bricks. This cheese is best consumed with fruits, wine, or as a topping on hot vegetable or meat. Oka cheese, a Trappist cheese from Canada
Trappista
–
Trappista
26.
Chili pepper
–
The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Australia, Britain, India, Ireland, New Zealand, Pakistan, South Africa and in other Asian countries, the substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. After the Columbian Exchange, many cultivars of chili pepper spread across the world, chilies were brought to Asia by Portuguese navigators during the 16th century. Worldwide, some 3.8 million hectares of land produce 33 million tons of chili peppers, India is the worlds biggest producer, consumer and exporter of chili peppers. Guntur in the South Indian state of Andhra Pradesh produces 30% of all the chilies produced in India, Andhra Pradesh as a whole contributes 75% of Indias chili exports. Chili peppers have been a part of the diet in the Americas since at least 7500 BCE. Bolivia is considered to be the country where the largest diversity of wild Capsicum peppers are consumed, upon their introduction into Europe, chilies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. Chilies were cultivated around the globe after Indigenous people shared them with travelers, diego Álvarez Chanca, a physician on Columbus second voyage to the West Indies in 1493, brought the first chili peppers to Spain and first wrote about their medicinal effects in 1494. It was introduced in India by the Portuguese towards the end of 15th century, today chilies are an integral part of South Asian and Southeast Asian cuisines. There is a correlation between the chili pepper geographical dissemination and consumption in Asia and the presence of Portuguese traders, India. The chili pepper features heavily in the cuisine of the Goan region of India, Chili peppers journeyed from India, through Central Asia and Turkey, to Hungary, where they became the national spice in the form of paprika. To Japan, it was brought by the Portuguese missionaries in 1542, in 1995 archaeobotanist Hakon Hjelmqvist published an article in Svensk Botanisk Tidskrift claiming there was evidence for the presence of chili peppers in Europe in pre-Columbian times. According to Hjelmqvist, archaeologists at a dig in St Botulf in Lund found a Capsicum frutescens in a layer from the 13th century, Hjelmqvist thought it came from Asia. Hjelmqvist also said that Capsicum was described by the Greek Theophrastus in his Historia Plantarum, around the first century CE, the Roman poet Martialis mentioned Piperve crudum in Liber XI, XVIII, allegedly describing them as long and containing seeds. Green and red peppers, for example, are the same cultivar of C. annuum. In the same species are the jalapeño, the poblano, New Mexico, serrano, peppers are commonly broken down into three groupings, bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them, the substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids. Capsaicin is also the component in pepper spray, a less-than-lethal weapon
Chili pepper
–
Green
bird's eye, yellow
madame Jeanette, and red
cayenne peppers
Chili pepper
–
Small white variety of chili grown in
Udupi district, India
Chili pepper
–
Thai pepper, similar in variety to the
African birdseye, exhibits considerable strength for its size
Chili pepper
–
A display of hot peppers and a board explaining the
Scoville scale at a
Houston, Texas, grocery store
27.
Caramelization
–
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers, caramelans, caramelens, and caramelins, as the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning, however, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose, specific sugars each have their own point at which the reactions begin to proceed readily. Impurities in the sugar, such as the remaining in brown sugar. The caramelization reactions are also sensitive to the chemical environment, by controlling the level of acidity, the reaction rate can be altered. The rate of caramelization is generally lowest at near-neutral acidity, onions require 30 to 45 minutes of cooking to caramelize. Media related to caramelization at Wikimedia Commons Maillard reaction Sugar in food management
Caramelization
–
Mirepoix (carrots, onions, and celery) being caramelized
Caramelization
–
Caramel of sucrose; all brown color is a result of browning, as sucrose is normally colorless
28.
Dill
–
Dill is an annual herb in the celery family Apiaceae. It is the species in the genus Anethum. Dill is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food, dill grows up to 40–60 cm, with slender hollow stems and alternate, finely divided, softly delicate leaves 10–20 cm long. The ultimate leaf divisions are 1–2 mm broad, slightly broader than the leaves of fennel, which are threadlike, less than 1 mm broad. The flowers are white to yellow, in small umbels 2–9 cm diameter, the seeds are 4–5 mm long and 1 mm thick, and straight to slightly curved with a longitudinally ridged surface. Dill is a Germanic word whose origin is unknown, fresh and dried dill leaves are widely used as herbs in Europe and central Asia. Like caraway, the leaves of dill are aromatic and are used to flavor many foods such as gravlax and other fish dishes, borscht and other soups. Dill is best when used fresh as it loses its flavor rapidly if dried, however, dill seed, having a flavor similar to caraway but also resembling that of fresh or dried dill weed, is used as a spice. Dill oil is extracted from the leaves, stems and seeds of the plant, the oil from the seeds is distilled and used in the manufacturing of soaps. Dill is the ingredient in dill pickles, cucumbers preserved in salty brine and/or vinegar. In central and eastern Europe, Scandinavia, Baltic states, Russia and Finland and it is also popular in summer to drink fermented milk mixed with dill. In the same way, prepared dill is used as a topping for boiled potatoes covered with fresh butter – especially in summer there are so-called new, or young. The dill leaves can be mixed with butter, making a dill butter, dill leaves mixed with tvorog form one of the traditional cheese spreads used for sandwiches. Fresh dill leaves are used all round as an ingredient in salads, e. g. one made of lettuce, fresh cucumbers and tomatoes. In Poland, fresh dill leaves mixed with sour cream are the basis for dressings and it is especially popular to use this kind of sauce with freshly cut cucumbers, which practically are wholly immersed in the sauce, making a salad called mizeria. The dill leaves serve as a basis for cooking dill sauce, used hot for baked freshwater fish and for chicken or turkey breast, in Poland it is popular to cook a dill-based soup, served with potatoes and hard-boiled eggs. Whole stems including roots and flower buds are used to prepare Polish-style pickled cucumbers. Whole stems of dill are also cooked with potatoes, especially the potatoes of autumn and winter, some kinds of fish, especially trout and salmon, are traditionally baked with the stems and leaves of dill
Dill
–
Dill
Dill
–
Dill (Anethum graveolens) essential oil in clear glass vial
Dill
–
Dill plants
29.
Bay leaf
–
Bay leaf refers to the aromatic leaves of several plants used in cooking. Fresh or dried bay leaves are used in cooking for their distinctive flavor, the leaves should be removed from the cooked food before eating. The leaves are used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. California bay leaf – the leaf of the California bay tree, also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but has a stronger flavor. Indian bay leaf or malabathrum is somewhat similar in appearance to the leaves of bay laurel, but is quite different, having a fragrance and taste similar to cinnamon bark. Indonesian bay leaf or Indonesian laurel is not commonly found outside of Indonesia, West Indian bay leaf, the leaf of the West Indian bay tree, used culinarily and to produce the cologne called bay rum. If eaten whole, bay leaves are pungent and have a sharp, as with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano, myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain the essential oil eugenol, in Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavor. They are most often used in dishes like biryani and as an ingredient in garam masala. Bay leaves are packaged as tejpatta, creating confusion between the two herbs. In the Philippines, dried bay leaves are added as a spice in the Filipino dish Adobo. Bay leaves were used for flavoring by the ancient Greeks and they are a fixture in the cooking of many European cuisines, as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, the leaves also flavor many classic French dishes. The leaves are most often used whole and removed before serving, thai cuisine employs bay leaf in a few Arab-influenced dishes, notably massaman curry. Bay leaves can also be crushed or ground before cooking, crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, bay leaves can also be used scattered in a pantry to repel meal moths, flies, cockroaches, mice, and silverfish
Bay leaf
–
Indian bay leaf
Cinnamomum tamala
Bay leaf
–
Indonesian bay leaf
Syzygium polyanthum
Bay leaf
–
Animal products
30.
Black peppercorn
–
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn, when fresh and fully mature, it is approximately 5 millimetres in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper, green pepper, black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the worlds largest producer and exporter of pepper, dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the worlds most traded spice and it is one of the most common spices added to cuisines around the world. The spiciness of black pepper is due to the chemical piperine, black pepper is ubiquitous in the modern world as a seasoning and is often paired with salt. The word pepper has its roots in the Tamil word for long pepper, todays pepper derives from the Old English pipor. and from Latin which was the source of Romanian piper, Italian pepe, Dutch peper, German Pfeffer, French poivre, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chili pepper as well, Pepper was used in a figurative sense to mean spirit or energy at least as far back as the 1840s, in the early 20th century, this was shortened to pep. Black pepper is produced from the still-green, unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to them and to prepare them for drying, the heat ruptures cell walls in the pepper. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, once dried, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand, once the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in medicinal and beauty products. Pepper oil is used as an ayurvedic massage oil and used in certain beauty. White pepper consists solely of the seed of the pepper plant and this is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, ground white pepper is used in Chinese and Thai cuisine, but also in salads, cream sauces, light-coloured sauces, and mashed potatoes. White pepper has a different flavour from black pepper, it lacks certain compounds present in the layer of the drupe
Black peppercorn
–
Black pepper
Black peppercorn
–
Black and white peppercorns
Black peppercorn
–
Ground black pepper and a plastic pepper shaker
Black peppercorn
–
Roughly cracked black peppercorns, also known as mignonette or poivre mignonette
31.
Caraway
–
Caraway, also known as meridian fennel, and Persian cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. The plant is similar in appearance to other members of the family, with finely divided, feathery leaves with thread-like divisions. The main flower stem is 40–60 cm tall, with white or pink flowers in umbels. Caraway fruits are crescent-shaped achenes, around 2 mm long, with five pale ridges, the etymology of caraway is complex and poorly understood. English use of the term dates back to at least 1440. The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone, limonene, caraway is used as a spice in breads, especially rye bread. Caraway is also used in desserts, liquors, casseroles, and it is also found in European cuisine. For example, it is used in caraway seed cake, the roots may be cooked as a vegetable like parsnips or carrots. Additionally, the leaves are consumed as herbs, either raw, dried, or cooked. In Serbia, caraway is commonly sprinkled over home-made salty scones and it is also used to add flavor to cheeses such as bondost, pultost, havarti and Tilsit cheese. Scandinavian Akvavit, including Icelandic Brennivin, and several liqueurs are made with caraway, in Middle Eastern cuisine, caraway pudding, called Meghli, is a popular dessert during Ramadan. It is typically made and served in the Levant area in winter, caraway is also added to flavor harissa, a Tunisian chili pepper paste. In Aleppian, Syrian cuisine it is used to make the sweet scones named keleacha, caraway fruit oil is also used as a fragrance component in soaps, lotions, and perfumes. Caraway is also used as a breath freshener, and it has a tradition of use in folk medicine. Caraway is distributed throughout all of Europe except the Mediterranean region. All other European species of Carum generally have smaller fruits, some grow on rocks in the mountains, chiefly in the Balkans, Italian Alps and Apennines. However the only one that is cultivated is Carum Carvi, its fruits being used in ways in cooking and its essential oils in the preparation of certain medicines. The plant prefers warm, sunny locations and well-drained soil rich in organic matter, in warmer regions, it is planted in the winter as an annual
Caraway
–
Caraway
Caraway
–
Caraway fruits
Caraway
–
Bread buns with caraway fruits and salt
32.
Coriander
–
Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves, Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is a plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, the flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer than those pointing toward it. The fruit is a globular, dry schizocarp 3–5 mm in diameter, the earliest attested form of the word is the Mycenaean Greek ko-ri-ja-da-na written in Linear B syllabic script which later evolved to koriannon or koriandron. Cilantro is the Spanish word for coriander, also deriving from coriandrum and it is the common term in North American English for coriander leaves, due to their extensive use in Mexican cuisine. Coriander grows wild over an area of Western Asia and southern Europe, prompting the comment, It is hard to define exactly where this plant is wild. Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemar Cave in Israel, Coriander seems to have been cultivated in Greece since at least the second millennium BC. Coriander was brought to the British colonies in North America in 1670, all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Coriander is used in cuisines throughout the world, the leaves are variously referred to as coriander leaves, fresh coriander, dhania, Chinese parsley, or cilantro. Coriander potentially may be confused with culantro, an Apiaceae like coriander, culantro has a distinctly different spiny appearance, a more potent volatile leaf oil and a stronger aroma. The leaves have a different taste from the seeds, with citrus overtones, however, some people find the leaves to have an unpleasant soapy taste or a rank smell and avoid them. Chopped coriander leaves are a garnish on Indian dishes such as dal, as heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian and Central Asian recipes, coriander leaves are used in large amounts, the leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen. The dry fruits are known as coriander seeds, the word coriander in food preparation may refer solely to these seeds, rather than to the plant. The seeds have a citrus flavour when crushed, due to terpenes linalool. It is described as warm, nutty, spicy, and orange-flavoured and they are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in regions and usually have a volatile oil content around 0. 4-1. 8%
Coriander
–
Coriander or Cilantro
Coriander
–
Coriander plants
Coriander
–
Coriander leaves
Coriander
–
Coriander roots
33.
Cinnamon
–
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in sweet and savoury foods. The term cinnamon also refers to its mid-brown colour, Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae, only a few Cinnamomum species are grown commercially for spice. The English word cinnamon, attested in English since the 15th century, derives from the Greek κιννάμωμον kinnámōmon, via Latin, the Greek was borrowed from a Phoenician word, which was similar to the related Hebrew qinnamon. The name cassia, first recorded in English around AD1000, was borrowed via Latin and ultimately derives from Hebrew qtsīʿāh, Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BCE, the first Greek reference to kasia is found in a poem by Sappho in the seventh century BCE. According to Herodotus, both cinnamon and cassia grew in Arabia, together with incense, myrrh, and ladanum, the phoenix was reputed to build its nest from cinnamon and cassia. Herodotus mentions other writers who believed the source of cassia was the home of Dionysos, egyptian recipes for kyphi, an aromatic used for burning, included cinnamon and cassia from Hellenistic times onward. The gifts of Hellenistic rulers to temples sometimes included cassia and cinnamon, as well as incense, myrrh, Cinnamon was brought around the Arabian peninsula on rafts without rudders or sails or oars, taking advantage of the winter trade winds. Pliny also mentions cassia as a agent for wine. According to Pliny, a Roman pound of cassia, cinnamon, or serichatum cost up to 300 denarii, diocletians Edict on Maximum Prices from 301 AD gives a price of 125 denarii for a pound of cassia, while an agricultural labourer earned 25 denarii per day. Malabathrum leaves were used in cooking and for distilling an oil used in a sauce for oysters by the Roman gourmet Gaius Gavius Apicius. Malabathrum is among the spices that, according to Apicius, any good kitchen should contain, through the Middle Ages, the source of cinnamon was a mystery to the Western world. From reading Latin writers who quoted Herodotus, Europeans had learned that cinnamon came up the Red Sea to the ports of Egypt. Marco Polo avoided precision on the topic, Pliny the Elder wrote in the first century that traders had made this up to charge more, but the story remained current in Byzantium as late as 1310. The first mention that the spice grew in Sri Lanka was in Zakariya al-Qazwinis Athar al-bilad wa-akhbar al-‘ibad about 1270 and this was followed shortly thereafter by John of Montecorvino in a letter of about 1292. Indonesian rafts transported cinnamon directly from the Moluccas to East Africa, venetian traders from Italy held a monopoly on the spice trade in Europe, distributing cinnamon from Alexandria
Cinnamon
–
Raw cinnamon
Cinnamon
–
Cinnamomum verum, from Koehler's Medicinal-Plants (1887)
Cinnamon
–
Writing a Arabic name by
stencil and cinnamon powder on Iranian dessert, Shole-zrad.
Cinnamon
–
Leaves from a wild cinnamon tree
34.
Garlic
–
Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, with a history of several thousand years of human consumption and use, garlic is native to the region between the Mediterranean and China, and has long been a common seasoning worldwide. It was known to Ancient Egyptians, and has used both as a food flavoring and as a traditional medicine. Allium sativum is a bulbous plant and it grows up to 1.2 m in height. Its hardiness is USDA Zone 8 and it is pollinated by bees and other insects. Allium sativum grows in the wild in areas where it has become naturalized, the wild garlic, crow garlic, and field garlic of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale and Allium canadense, known as garlic or wild garlic. So-called elephant garlic is actually a wild leek, and not a true garlic, single clove garlic originated in the Yunnan province of China. A. sativum var. ophioscorodon Döll, called Ophioscorodon, or hard-necked garlic, includes porcelain garlics, rocambole garlic and it is sometimes considered to be a separate species, Allium ophioscorodon G. Don. A. sativum var. sativum, or soft-necked garlic, includes artichoke garlic, silverskin garlic, Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated asexually, in colder climates, cloves are planted in the autumn, about six weeks before the soil freezes, and harvested in late spring or early summer. The cloves must be planted deep enough to prevent freeze/thaw, which causes mold or white rot, Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well-drained soils in sunny locations, when selecting garlic for planting, it is important to pick large bulbs from which to separate cloves. Large cloves, along with proper spacing in the planting bed, Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels. There are different varieties or subspecies of garlic, most notably hardneck garlic, the latitude where the garlic is grown affects the choice of type, as garlic can be day-length sensitive. Hardneck garlic is grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small. Garlic scapes are removed to all the garlics energy into bulb growth. The scapes can be eaten raw or cooked, Garlic plants are usually hardy and not affected by many pests or diseases
Garlic
–
Garlic
Garlic
–
Flower head
Garlic
–
Italian garlic PDO (Aglio Bianco Polesano)
Garlic
–
Bulbils
35.
Horseradish
–
Horseradish is a perennial plant of the Brassicaceae family. It is a root used as a spice. The plant is native to southeastern Europe and western Asia. It is now popular around the world and it grows up to 1.5 meters tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma, when cut or grated, however, enzymes from the now-broken plant cells break down sinigrin to produce allyl isothiocyanate, which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor, once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting over time. Horseradish is probably indigenous to temperate Eastern Europe, where its Slavic name chren seemed to Augustin Pyramus de Candolle more primitive than any Western synonym, Horseradish has been cultivated since antiquity. According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold, the early Renaissance herbalists Pietro Andrea Mattioli and John Gerard showed it under Raphanus. Though its modern Linnaean genus Armoracia was first applied to it by Heinrich Bernhard Ruppius, in his Flora Jenensis,1745, Linnaeus called it Coclearia armoracia. Both root and leaves were used as a medicine during the Middle Ages and the root was used as a condiment on meats in Germany, Scandinavia and it was introduced to North America during European colonialization, both George Washington and Thomas Jefferson mention horseradish in garden accounts. William Turner mentions horseradish as Red Cole in his Herbal, in The Herball, or Generall Historie of Plantes, John Gerard describes it under the name of raphanus rusticanus, stating that it occurs wild in several parts of England. The word horseradish is attested in English from the 1590s and it combines the word horse and the word radish. After the first frost in the autumn kills the leaves, the root is dug, the main root is harvested and one or more large offshoots of the main root are replanted to produce next years crop. Horseradish left undisturbed in the garden spreads via underground shoots and can become invasive, older roots left in the ground become woody, after which they are no longer culinarily useful, although older plants can be dug and re-divided to start new plants. The early season leaves can be different, asymmetric spiky. Widely introduced by accident, cabbageworms, the larvae of Pieris rapae, the adults are white butterflies with black spots on the forewings that are commonly seen flying around plants during the day. The caterpillars are velvety green with faint yellow stripes running lengthwise down the back, full grown caterpillars are about 1-inch in length. They overwinter in green pupal cases, adults start appearing in gardens after the last frost and are a problem through the remainder of the growing season
Horseradish
–
Horseradish
Horseradish
–
Sections of roots of the horseradish plant
Horseradish
–
Foliage of the horseradish plant
Horseradish
–
Beet horseradish having the
O-U kosher certification
36.
Lemon
–
The lemon, Citrus limon Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia. The trees ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, the pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, the distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. The origin of the lemon is unknown, though lemons are thought to have first grown in Assam, a study of the genetic origin of the lemon reported it to be hybrid between bitter orange and citron. Lemons entered Europe near southern Italy no later than the second century AD, however, they were not widely cultivated. They were later introduced to Persia and then to Iraq and Egypt around 700 AD, the lemon was first recorded in literature in a 10th-century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed throughout the Arab world and the Mediterranean region between 1000 and 1150. The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century, the lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds and it was mainly used as an ornamental plant and for medicine. In the 19th century, lemons were increasingly planted in Florida, in 1747, James Linds experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known. The origin of the lemon may be Middle Eastern. The word draws from the Old French limon, then Italian limone, from the Arabic laymūn or līmūn, and from the Persian līmūn, a term for citrus fruit. The Bonnie Brae is oblong, smooth, thin-skinned, and seedless, the Eureka grows year-round and abundantly. This is the common supermarket lemon, also known as Four Seasons because of its ability to produce fruit and this variety is also available as a plant to domestic customers. There is also a pink-fleshed Eureka lemon, with a green, the Femminello St. Teresa, or Sorrento is native to Italy. This fruits zest is high in lemon oils and it is the variety traditionally used in the making of limoncello. The Meyer is a cross between a lemon and possibly an orange or a mandarin, and was named after Frank N. Meyer, who first introduced it to the USA in 1908. Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons often mature to a yellow-orange color
Lemon
–
Lemon
Lemon
–
Lemon external and internal surfaces
Lemon
–
Detailed taxonomic illustration by
Franz Eugen Köhler.
Lemon
–
Lemons in growth
37.
Marjoram
–
Marjoram /ˈmɑːrdʒərəm/ is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle Eastern countries, marjoram is synonymous with oregano and it is also called pot marjoram, although this name is also used for other cultivated species of Origanum. The name marjoram does not directly derive from the Latin word maior, Marjoram is indigenous to Cyprus and southern Turkey, and was known to the Greeks and Romans as a symbol of happiness. Leaves are smooth, simple, petiolated, ovate to oblong-ovate,0. 5–1.5 cm long,0. 2–0.8 cm wide, with obtuse apex, entire margin, symmetrical but tapering base, and reticulate venation. The texture is extremely smooth due to the presence of numerous hairs, considered a tender perennial, marjoram can sometimes prove hardy even in zone 5. Marjoram is cultivated for its leaves, either green or dry, for culinary purposes. It is often used in combinations such as herbes de Provence. The flowering leaves and tops of marjoram are steam-distilled to produce an oil that is yellowish in color. It has many components, some of which are borneol, camphor. Oregano is also called wild marjoram and it has a stronger flavor than marjoram. Pot marjoram or Cretan oregano has similar uses to marjoram, hardy marjoram or French marjoram, a cross of marjoram with oregano, is much more resistant to cold, but is slightly less sweet. Origanum pulchellum is known as showy marjoram or showy oregano, Marjoram is used for seasoning soups, stews, dressings, and sauces. Data related to Origanum majorana at Wikispecies Media related to Origanum majorana at Wikimedia Commons Origanum majorana List of Chemicals Origanum majorana Marjoram
Marjoram
–
Marjoram
Marjoram
–
For the
Galaxy Angel Rune characters, see
Kahlua Marjoram and
Tequila Marjoram.
Marjoram
–
Bottle of marjoram herb
38.
Mustard (condiment)
–
Mustard is a condiment made from the seeds of a mustard plant. The taste of mustard ranges from sweet to spicy, commonly paired with meats and cheeses, mustard is added to sandwiches, salads, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, the English word mustard derives from the Anglo-Norman mustarde and Old French mostarde. The first element is ultimately from Latin mustum, - the condiment was originally prepared by making the seeds into a paste with must. The second element comes also from Latin ardens and it is first attested in English in the late 13th century, though it is found as a surname a century earlier. Archeological excavations in the Indus Valley have revealed that mustard was cultivated there and that civilization existed until about 1800 BC. The Romans were probably the first to experiment with the preparation of mustard as a condiment and they mixed unfermented grape juice with ground mustard seeds to make burning must, mustum ardens — hence must ard. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the knowledge of Romans. The first appearance of mustard makers on the registers in Paris dates back to 1292. Dijon, France, became a center for mustard making by the 13th century. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 320 litres of mustard creme in a sitting at a gala held by the Duke of Burgundy in 1336. Their success was aided by the introduction of the first automatic mustard-making machine, in 1937, Dijon mustard was granted an Appellation dorigine contrôlée. Due to its tradition of mustard making, Dijon is regarded as the mustard capital of the world. The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury which was written by King Richard IIs master cooks. The use of mustard as a hot dog condiment was first said to be seen in the US at the 1904 St. Louis Worlds Fair, Mustard is most often used at the table as a condiment on cold meats. It is also used as an ingredient in mayonnaise, vinaigrette, marinades, Mustard is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and northern Belgium it is used to make mustard soup. Mustard as an emulsifier can stabilize a mixture of two or more immiscible liquids, such as oil and water, added to Hollandaise sauce, mustard can inhibit curdling
Mustard (condiment)
–
Mustard seeds (top-left) may be ground (top-right) to make different kinds of mustard. The other four mustards pictured are a simple table mustard with
turmeric coloring (center left), a Bavarian sweet mustard (center-right), a Dijon mustard (lower-left), and a coarse French mustard made mainly from black mustard seeds (lower-right).
Mustard (condiment)
–
Yellow Romanian mustard
Mustard (condiment)
–
A bottle of American yellow mustard
Mustard (condiment)
–
Dijon Mustard Exported to
Bulgaria
39.
Tarragon
–
Tarragon, also known as estragon, is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America, one sub-species, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other sub-species, the aroma is largely absent. Informal names for distinguishing the variations include French tarragon, Russian tarragon, tarragon grows to 120–150 cm tall, with slender branched stems. The leaves are lanceolate, 2–8 cm long and 2–10 mm broad, glossy green, the flowers are produced in small capitulae 2–4 mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers, some tarragon plants produce seeds that are generally only sterile. Tarragon has rhizomatous roots that it uses to spread and readily reproduce, French tarragon is the variety used for cooking in the kitchen and is not grown from seed, as the flowers are sterile, instead it is propagated by root division. Russian tarragon can be grown from seed but is weaker in flavor when compared to the French variety. However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and this tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as aromatic and flavorsome as its French cousin. Russian tarragon loses what flavor it has as it ages and is considered useless as a culinary herb. The young stems in spring can be cooked as an asparagus substitute. Horticulturists recommend that Russian tarragon be grown indoors from seed and planted out in the summer, the spreading plants can be divided easily. A better substitute for French tarragon is Spanish tarragon, also known as Mexican mint marigold, Mexican tarragon, Texas tarragon and it is much more reminiscent of French tarragon, with a hint of anise. Although not in the genus as the other tarragons, Spanish tarragon has a stronger flavor than Russian tarragon that does not diminish significantly with age. Tarragon has a property reminiscent of anise, due to the presence of estragole. The European Union investigation revealed that the danger of estragole is minimal even at 100–1,000 times the typical consumption seen in humans, estragole concentration in fresh tarragon leaves is about 2900 mg/kg. Tarragon is one of the four fines herbes of French cooking, tarragon is the main flavoring component of Béarnaise sauce
Tarragon
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Artemisia dracunculus Tarragon
Tarragon
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Dried tarragon leaves
40.
Oregano
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Oregano (US /ɔːˈrɛɡənoʊ/ or /əˈrɛɡənoʊ/, UK /ˌɒrɪˈɡɑːnoʊ/, scientific name Origanum vulgare, is a flowering plant in the mint family. It is native to western and southwestern Eurasia and the Mediterranean region. Oregano is a herb, growing from 20–80 cm tall. The flowers are purple, 3–4 mm long, produced in erect spikes and it is sometimes called wild marjoram, and its close relative O. majorana is known as sweet marjoram. Oregano is the form of the Italian word origano, or possibly of the medieval Latin organum. The etymology of the Greek term is given as oros ὄρος mountain + ganos γάνος brightness. Oregano is related to the herb marjoram, sometimes being referred to as wild marjoram, oregano has purple flowers and spade-shaped, olive-green leaves. It is a perennial, although it is grown as an annual in colder climates, oregano is planted in early spring, the plants being spaced 30 cm apart in fairly dry soil, with full sun. Oregano will grow in a pH range between 6.0 and 9.0, with a range between 6.0 and 8.0. It prefers a hot, relatively dry climate, but does well in other environments, many subspecies and strains of oregano have been developed by humans over centuries for their unique flavours or other characteristics. Tastes range from spicy or astringent to more complicated and sweet and it can pollinate other more sophisticated strains, but the offspring are rarely better in quality. The related species, Origanum onites and O. syriacum, have similar flavours, a closely related plant is marjoram from Turkey, which differs significantly in taste though, because phenolic compounds are missing from its essential oil. Some varieties show an intermediate between oregano and marjoram. - Tunisia, Algeria O. v. subsp, gracile Ietsw. has glossy green leaves and pink flowers. It grows well in pots or containers, and is often grown for added ornamental value than other oregano. The flavor is pungent and spicy, - Central Asia, Iran, India, Turkey, Afghanistan, Pakistan. Hirtum Ietsw. - is a source of cultivars with a different aroma from those of O. v. gracile. Growth is vigorous and very hardy, with green, slightly hairy foliage
Oregano
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Oregano
Oregano
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Syrian oregano (Origanum syriacum)
Oregano
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Pollination with
white-tailed bumblebee
Oregano
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Dried oregano for culinary use
41.
Parsley
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Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. Parsley is widely used in European, Middle Eastern, and American cooking, curly leaf parsley is often used as a garnish. In central Europe, eastern Europe and southern Europe, as well as in western Asia, root parsley is very common in central, eastern and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. Mycenaean Greek se-ri-no, in Linear B, is the earliest attested form of the word selinon, garden parsley is a bright green, biennial, plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a stem to 75 cm tall with sparser leaves. The seeds are ovoid, 2–3 mm long, with prominent style remnants at the apex, one of the compounds of the essential oil is apiol. The plant normally dies after seed maturation, Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C, and usually is grown from seed, germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat. Typically, plants grown for the crop are spaced 10 cm apart. Parsley attracts several species of wildlife, bees and other nectar-feeding insects also visit the flowers. Birds such as the goldfinch feed on the seeds, in cultivation, parsley is subdivided into several cultivar groups, depending on the form of the plant, which is related to its end use. Often these are treated as varieties, but they are cultivated selections. The two main groups of parsley used as herbs are curly leaf and Italian, or flat leaf, of these, a third type, sometimes grown in southern Italy, has thick leaf stems resembling celery. Another type of parsley is grown as a vegetable, the Hamburg root parsley. This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is common in central and eastern European cuisine, although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different. Parsley is widely used in Middle Eastern, European, Brazilian and American cooking, curly leaf parsley is used often as a garnish
Parsley
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Parsley
Parsley
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Parsley leaves
Parsley
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Parsley plant, crispum group
Parsley
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Root parsley
42.
Vinegar
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Vinegar is a liquid consisting of about 5–20% acetic acid, water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria, Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a variety of industrial, medical. Commercial vinegar is produced either by a fast or a slow fermentation processes, in general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria, fast methods add mother of vinegar to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days, the conversion of ethanol and oxygen to acetic acid takes place by the following reaction, CH3CH2OH + O2 → CH3COOH + H2O Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC, apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present and it can be diluted with fruit juice or water or sweetened for consumption. Balsamic vinegar is an aged vinegar produced in the Modena. The original product—Traditional Balsamic Vinegar—is made from the juice, or must. It is very dark brown, rich, sweet, and complex, with the finest grades being aged in casks made variously of oak, mulberry, chestnut, cherry, juniper. Regardless of how it is produced, balsamic vinegar must be made from a grape product, a high acidity level is somewhat hidden by the sweetness of the other ingredients, making it very mellow. It ranges from yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar. Because it contains no sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as sukang maasim, cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars, the other way is through fermentation to produce a local wine known as basi. Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid, a white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar to be mixed with cane vinegar to lower the cost
Vinegar
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A variety of flavored vinegars on sale in France (bottom rows)
Vinegar
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Chinese black vinegar
Vinegar
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Persimmon vinegar produced in South Korea
Vinegar
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Raisin vinegar produced in Turkey
43.
Poppy seeds
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Poppy Seeds, released in 1971, was the second and final studio album from Vancouver, British Columbia band The Poppy Family. The album has yet to be released on modern formats and remains a rare vinyl, singles released from the album were Where Evil Grows, I Was Wondering, No Good to Cry, Good Friends. Where Evil Grows was the albums biggest hit, reaching #6 in Canada, No Good to Cry –2,35 Tryin –3,03 Good Friends
Poppy seeds
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Poppy Seeds
44.
Vanilla
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Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla. The word vanilla, derived from the diminutive of the Spanish word vaina, is translated simply as little pod, pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlilxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s, pollination is required to set the fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact, the method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, hand-pollination allowed global cultivation of the plant. Three major species of vanilla currently are grown globally, all of which derive from a species found in Mesoamerica. Vanilla is the second-most expensive spice after saffron, because growing the vanilla seed pods is labor-intensive, despite the expense, vanilla is highly valued for its flavor. As a result, vanilla is used in both commercial and domestic baking, perfume manufacture, and aromatherapy. According to popular belief, the Totonac people, who inhabit the east coast of Mexico in the state of Veracruz, were the first to cultivate vanilla. According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, the lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew, in the 15th century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla pods. They named the fruit tlilxochitl, or black flower, after the matured fruit, subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla fruit to the Aztec capital, Tenochtitlan. Until the mid-19th century, Mexico was the producer of vanilla. In 1819, French entrepreneurs shipped vanilla fruits to the islands of Réunion, after Edmond Albius discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon, the orchids were sent from Réunion to the Comoros Islands, Seychelles. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, the market price of vanilla rose dramatically in the late 1970s after a tropical cyclone ravaged key croplands. Prices remained high through the early 1980s despite the introduction of Indonesian vanilla, in the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded. Prices dropped 70% over the few years, to nearly US$20 per kilogram
Vanilla
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Vanilla fruits, dried
Vanilla
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Vanilla cultivation
Vanilla
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Drawing of Vanilla from the
Florentine Codex (circa 1580) and description of its use and properties written in the
Nahuatl language
Vanilla
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A bottle of
vanilla extract
45.
Anise
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Anise, also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with other spices, such as star anise, fennel. Anise is an annual plant growing to 3 ft or more tall. The leaves at the base of the plant are simple, 3⁄8–2 in long and shallowly lobed, while leaves higher on the stems are feathery pinnate, the flowers are white, approximately 1⁄8 inch in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 1⁄8–1⁄4 in long, Anise is a food plant for the larvae of some Lepidoptera species, including the lime-speck pug and wormwood pug. Anise was first cultivated in Egypt and the Middle East, but was brought to Europe for its medicinal value, Anise plants grow best in light, fertile, well-drained soil. The seeds should be planted as soon as the ground warms up in spring, because the plants have a taproot, they do not transplant well after being established, so they should be started either in their final location or transplanted while the seedlings are still small. Western cuisines have long used anise to flavor dishes, drinks, the word is used for both the species of herb and its licorice-like flavor. Star anise is considerably expensive to produce, and has gradually displaced P. anisum in Western markets. While formerly produced in quantities, by 1999 world production of the essential oil of anise was only 8 tons. As with all spices, the composition of anise varies considerably with origin and these are typical values for the main constituents. The yield of oil is influenced by the growing conditions and extraction process. Regardless of the method of isolation the main component of the oil is anethole, with minor components including 4-anisaldehyde, estragole and pseudoisoeugenyl-2-methylbutyrates, Anise is sweet and very aromatic, distinguished by its characteristic flavor. It is a key ingredient in Mexican atole de anís and champurrado, which is similar to hot chocolate, the Ancient Romans often served spiced cakes with aniseed called mustaceoe at the end of feasts as a digestive. This tradition of serving cake at the end of festivities is the basis for the tradition of serving cake at weddings and these liquors are clear, but on addition of water become cloudy, a phenomenon known as the ouzo effect. It is believed to be one of the ingredients in the French liqueur Chartreuse. It is also used in some beers, such as Virgils in the United States. Anise has also thought a treatment for menstrual cramps and colic
Anise
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Anise
Anise
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Anise fruits
Anise
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Cross section of anise fruit seen on
light microscope
46.
Basil
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Basil UK /ˈbæzəl/, US /ˈbeɪzəl/, also called great basil or Saint-Josephs-wort, is a culinary herb of the family Lamiaceae. It is also called the king of herbs and the royal herb, the name basil comes from Greek βασιλικόν φυτόν, royal/kingly plant. Basil is possibly native to India, and has been cultivated there for more than 5,000 years and it was thoroughly familiar to the Greek authors Theophrastus and Dioscorides. Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, there are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is called sweet basil, as opposed to Thai basil, lemon basil, and holy basil. While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil, the Oxford English Dictionary quotes speculations that basil may have been used in some royal unguent, bath, or medicine. Basil is still considered the king of herbs by many cookery authors, most commercially available basils are cultivars of sweet basil. There are over 160 named cultivars available, with new ones appearing every year, there are also a number of species sold. Here are some basils commonly sold in the US, in general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. The most commonly used Mediterranean basil cultivars are Genovese, Purple Ruffles, Mammoth, Cinnamon, Lemon, Globe, the Chinese also use fresh or dried basils in soups and other foods. In Taiwan, people add fresh basil leaves to thick soups and they also eat fried chicken with deep-fried basil leaves. Basil is commonly steeped in cream or milk to create a flavor in ice cream or chocolates. The leaves are not the part of basil used in culinary applications. Thai basil is also a condiment in the Vietnamese noodle soup, when soaked in water, the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as faluda, sharbat-e-rihan, or hột é. Several other basils, including some other Ocimum species, are grown in regions of Asia. Most of the Asian basils have a flavor that is, in general
Basil
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Basil
Basil
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Dried basil leaves
Basil
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Basil growing in the sun
Basil
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Basil sprout at an early stage
47.
Chervil
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Chervil, sometimes called garden chervil to distinguish it from similar plants also called chervil, or French parsley, is a delicate annual herb related to parsley. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbes, a member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised. The plants grow to 40–70 cm, with leaves that may be curly. The small white flowers form small umbels,2. 54–5 cm across, the fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak. Chervil is used, particularly in France, to poultry, seafood, young spring vegetables, soups. More delicate than parsley, it has a faint taste of liquorice or aniseed, chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. Unlike the more pungent, robust herbs, thyme, rosemary, etc. which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups. According to some, slugs are attracted to chervil and the plant is used to bait them. Chervil has had uses in folk medicine. It was claimed to be useful as an aid, for lowering high blood pressure. Besides its digestive properties, it is used as a mild stimulant, chervil has also been implicated in strimmer dermatitis, or phytophotodermatitis, due to spray from weed trimmers and other forms of contact. Other plants in the family Apiaceae can have similar effects, transplanting chervil can be difficult, due to the long taproot. It prefers a cool and moist location, otherwise, it goes to seed. It is usually grown as a crop, like lettuce. Regular harvesting of leaves also helps to prevent bolting, if plants bolt despite precautions, the plant can be periodically re-sown throughout the growing season, thus producing fresh plants as older plants bolt and go out of production. Chervil grows to a height of 12 to 24 inches, dill Fines herbes Parsley Sweet cicely Howard, Michael
Chervil
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Garden Chervil
Chervil
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Seed of chervil
Chervil
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Chervil garnishing a salad
48.
Chives
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Chives is the common name of Allium schoenoprasum, an edible species of the Allium genus. A perennial plant, it is widespread in nature much of Europe, Asia. A. schoenoprasum is the species of Allium native to both the New and the Old Worlds. The name of the species derives from the Greek σχοίνος, skhoínos and πράσον and its English name, chives, derives from the French word cive, from cepa, the Latin word for onion. Chives are a commonly used herb and can be found in stores or grown in home gardens. In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, chives have insect-repelling properties that can be used in gardens to control pests. Chives are a bulb-forming herbaceous perennial plant, growing to 30–50 cm tall, the bulbs are slender, conical, 2–3 cm long and 1 cm broad, and grow in dense clusters from the roots. The scapes are hollow and tubular, up to 50 cm long and 2–3 mm across, with a texture, although, prior to the emergence of a flower. The leaves, which are shorter than the scapes, are hollow and tubular, or terete. The flowers are purple, and star-shaped with six petals, 1–2 cm wide, and produced in a dense inflorescence of 10-30 together, before opening. The seeds are produced in a small, three-valved capsule, maturing in summer, the herb flowers from April to May in the southern parts of its habitat zones and in June in the northern parts. Chives are the species of Allium native to both the New and the Old Worlds. Sometimes, the found in North America are classified as A. schoenoprasum var. sibiricum. One example was found in northern Maine growing solitary, instead of in clumps, although chives are repulsive to insects in general, due to their sulfur compounds, their flowers attract bees, and they are at times kept to increase desired insect life. Chives are grown for their scapes, which are used for purposes as a flavoring herb. Chives have a variety of culinary uses, such as in traditional dishes in France, Sweden. In his 1806 book Attempt at a Flora, Retzius describes how chives are used with pancakes, soups, fish and they are also an ingredient of the gräddfil sauce with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes, in Poland and Germany, chives are served with quark cheese
Chives
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Chives Allium schoenoprasum
Chives
Chives
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A clump of flowering chives
Chives
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Flower with bud
49.
Cloves
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Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are used as a spice. Cloves are commercially harvested primarily in Bangladesh, Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka, cloves are available throughout the year. The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves, the flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1. 5–2.0 cm long, and consist of a calyx that terminates in four spreading sepals. Cloves are used in the cuisine of Asian, African, and the Near and Middle East countries, lending flavor to meats, curries, cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are an element in spice blends such as pumpkin pie spice. In Mexican cuisine, cloves are best known as clavos de olor and they are also used in Peruvian cuisine, in a wide variety of dishes as carapulcra and arroz con leche. A major component of clove taste is imparted by the chemical eugenol, and it pairs well with cinnamon, allspice, vanilla, red wine and basil, as well as onion, citrus peel, star anise, or peppercorns. The spice is used in a type of cigarette called kretek in Indonesia, clove cigarettes have been smoked throughout Europe, Asia and the United States. Starting in 2009, clove cigarettes must be classified as cigars in the US, because of the bioactive chemicals of clove, the spice may be used as an ant repellent. Cloves can be used to make a fragrance pomander when combined with an orange, when given as a gift in Victorian England, such a pomander indicated warmth of feeling. Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism, cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic, the essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract, applied to a cavity in a decayed tooth, it also relieves toothache. Because the herb is so warming, it is contraindicated in any persons with fire symptoms, the U. S. Food and Drug Administration has reclassified eugenol, downgrading its effectiveness rating. The FDA now believes not enough evidence indicates clove oil or eugenol is effective for toothache pain or a variety of types of pain. Studies to determine its effectiveness for fever reduction, as a mosquito repellent and it remains unproven whether clove may reduce blood sugar levels
Cloves
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Clove
Cloves
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Dried cloves
Cloves
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Clove model of a
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