Allspice (piment). — Made from the berry of the pimento, a small tree of the myrtle order, which grows in South America and the West Inches. It has an agreeable and aromatic taste, and combines the flavour of cinnamon, cloves, and nutmeg, hence the name. It is also known as pimento and Jamaica pepper. Aniseed (anis). — The seed, or rather fruit, of the anise plant, which is cultivated in Europe and elsewhere. It is very aromatic, and is used prin- cipally in confectionery and in the flavouring of cordials and liqueurs. Capsicums (piment). — The name given to an order of plants, of which there are several different kinds. They are natives of tropical climates, and are also cultivated in this country under glass. The fruit consists of a pod, which varies in shape, some being much larger than others. When ripe they are generally bright red and glossy, although there are others of a yellowish green colour. The unripe green pods are often pickled. The ripe pods are imported into this country as capsicums and chillies, from which are made both chilli vinegar and cayenne pepper. Caraways (carvi). — The seeds or fruit of a plant belonging to the parsley family, and with a root which resembles the carrot in form. The caraway plant grows abundantly in some parts of Europe, and is also cultivated to some extent in this country. The seeds are very aromatic and are used for flavouring purposes, both whole and in a ground form. Cassia (casse). — The prepared bark of an aromatic tree. It closely resembles cinnamon in taste and smell ; but it is thicker and not nearly so delicate in flavour. When ground it is difficult to distin- guish it from the true cinnamon. Our chief sup- plies come from China. The cassia buds, which look like cloves, are also valuable for their aromatic properties, and are used for flavouring cordials and confectionery. Cinnamon (cannelle). — The dried inner bark of a small evergreen tree belonging to the laurel family. The finest quality comes from Ceylon. It should be of a light yellowish brown colour, thin, smooth, and closely rolled. It is used in cookery on account of its pleasant aromatic taste and fragrant odour. It can also be obtained in a ground form. The oil obtained from cinnamon is used in the preparation of some liqueurs, while essence of cinnamon is taken medicinally as a stimulant, and a cure for colds. Cloves (girofle). — These are the unopened and dried flower buds of a plant belonging to the myrtle order, which grows in the Moluccas and other hot and moist climates. When the buds are gathered they are of a reddish colour, but they become dark brown by being dried, either artificially or in the sun. In appearance they are very like the head of a nail, and are about an inch in length. They have a powerful and fragrant odour, and in cookery 631 HERBS, SPICES, CONDIMENTS they are used to flavour both sweet and savoury dishes. Ground cloves are also useful for flavouring purposes. Coriander (coriandre). — The ripe and dried fruit of an annual found in Southern Europe, and also cultivated in our own country. The coriander fruit, or so-called seed, is valuable on account of its pleasant and pungent flavour. It is used in confectionery and for flavouring liqueurs and cordials ; it also forms an important ingredient in curry powder. The young leaves of the plant are sometimes used in salads.

AI-modernized reading of the original text

Allspice (piment). — Made from the berry of the pimento, a small tree of the myrtle order, which grows in South America and the West Indies. It has an agreeable and aromatic taste, and combines the flavour of cinnamon, cloves, and nutmeg, hence the name. It is also known as pimento and Jamaica pepper. Aniseed (anis). — The seed, or rather fruit, of the anise plant, which is cultivated in Europe and elsewhere. It is very aromatic, and is used principally in confectionery and in the flavouring of cordials and liqueurs. Capsicums (piment). — The name given to an order of plants, of which there are several different kinds. They are natives of tropical climates, and are also cultivated in this country under glass. The fruit consists of a pod, which varies in shape, some being much larger than others. When ripe they are generally bright red and glossy, although there are others of a yellowish green colour. The unripe green pods are often pickled. The ripe pods are imported into this country as capsicums and chillies, from which are made both chilli vinegar and cayenne pepper. Caraways (carvi). — The seeds or fruit of a plant belonging to the parsley family, and with a root which resembles the carrot in form. The caraway plant grows abundantly in some parts of Europe, and is also cultivated to some extent in this country. The seeds are very aromatic and are used for flavouring purposes, both whole and in a ground form. Cassia (casse). — The prepared bark of an aromatic tree. It closely resembles cinnamon in taste and smell ; but it is thicker and not nearly so delicate in flavour. When ground it is difficult to distinguish it from the true cinnamon. Our chief supplies come from China. The cassia buds, which look like cloves, are also valuable for their aromatic properties, and are used for flavouring cordials and confectionery. Cinnamon (cannelle). — The dried inner bark of a small evergreen tree belonging to the laurel family. The finest quality comes from Ceylon. It should be of a light yellowish brown colour, thin, smooth, and closely rolled. It is used in cookery on account of its pleasant aromatic taste and fragrant odour. It can also be obtained in a ground form. The oil obtained from cinnamon is used in the preparation of some liqueurs, while essence of cinnamon is taken medicinally as a stimulant, and a cure for colds. Cloves (girofle). — These are the unopened and dried flower buds of a plant belonging to the myrtle order, which grows in the Moluccas and other hot and moist climates. When the buds are gathered they are of a reddish colour, but they become dark brown by being dried, either artificially or in the sun. In appearance they are very like the head of a nail, and are about an inch in length. They have a powerful and fragrant odour, and in cookery HERBS, SPICES, CONDIMENTS they are used to flavour both sweet and savoury dishes. Ground cloves are also useful for flavouring purposes. Coriander (coriandre). — The ripe and dried fruit of an annual found in Southern Europe, and also cultivated in our own country. The coriander fruit, or so-called seed, is valuable on account of its pleasant and pungent flavour. It is used in confectionery and for flavouring liqueurs and cordials ; it also forms an important ingredient in curry powder. The young leaves of the plant are sometimes used in salads.

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