The foregoing are in daily use in cookery or at the table.
The following kinds of peppery substances are either used
only in certain localities, or only as medicine, or for particular
objects and rarely, or are obsolete, and used for adulteration :
Ava, or Cava, Piper methysticum, Forst., Tahiti; used as
an intoxicant.
Unone Ethiopica, D.C., Ethiopian pepper, from Unona
aromatica ; used as spice in Guyana.
94
THE SPIRIT OF COOKERY
Betel, leaf of hetel (Betle), L. ; chewed in Hindo-
stan, while wrapped round powder of areca rmt (areca
catechu).
C^ibebs, from P^^er cubeba ; used as a medicine only,
and therefore excluded from dietetic use.
Paradise grains, from Amomum granmn Paradisi, were
formerly used as spice in France; are now employed lor
flavouring beer.
Nepal or Nepaul is frequently used in Hindo-
stanee cookery, and often mentioned by ‘ Wyvern ’ as used
by the English in India.
Third Group : Aromatic Substances Proper — French
Aromates.
Cinnamon, bark, from Persea or Lauries cinnamomum.
Clove, flower of Caryophyllus aromaticus.
Nutmeg, nut of Myristica aromatica.
Mace, the seed-mantle of the nutmeg.
Cardamoms, seeds of Elettaria cardamomum, a near rela-
tive of the Paradise grains mentioned above.
Vanille, seed-pods of Vanilla aromatica.
Quatre Epices , four-spices , is the French name of the fruit,
termed in Hindustan Pa-ucjidsara, of a laurel, Agathophyllum
aroviaticum ; it is used in Madagascar like cloves, and
occurs in older French recipes, not in new. The name is
a mystic indication of strength, this plural of ‘ four ’ being
similarly applied by old French authors in a number of
cases. Eavendsara is actually a single spice made from
one kind of fruit only.
Turmeric, root of Curcuma zeodaria,^ Eosc. ; in Hindo-
stanee, Quoorm ; Germ. Zittwer.
Ginger, Fr. Gingembre ; Germ. Ingwer ; root of Zin-
giber officinalis. (‘ Yellow ginger ’ is a false name for
turmeric, from Curcuma longa.)
AROMATIC AND SHARP SUBSTANCES
95
Saffron, pistils of Crocus sativus ; almost obsolete. An
Arabic name for saffron is Gamma, said by Herat and
Delens to have been corrupted to CiLmma, but this is
doubtful, as the Hindostanee name for Curcuma is Quoorm,
the turmeric above quoted, and not saffron.
Fourth Group : Parts of Cruciferous and Composite Plants
with Sharp Oil.
Miistard, seed of Sinapis nigra and alba, L.
Tarragon, leaves of Artemisia clrac^^nculus sativus ; Fr.
Esdragon; Germ. Traganth.
Anis, seed of Pimpinella anisum, L.
Cara^vay, or cummin-seed, from Garum Carui, L. ; Gr.
Karon, Arab. Karaioia. The form ciimmin occurs in Greek
as Kyminon, Germ. Kiimmel. The Germans use this seed
as a flavouring for brandy, cheese, bread, and cabbage. In
England it is used as a flavouring for an excellent kind of
cake, called seed-cake.
Coriander, seeds of Coriandrum sativum, L., are used — e.g.,
in curry (Kari), but must be grilled before use to expel a
strong and disagreeable oil. The leaves of the plant are
also used for marinades.
Horseradish, root of Gochlearia Armoracea, Germ. Meer-
rettig, is eaten raw in flakes obtained by scraping or grating,
or grated and boiled in sauce ; - contains a sulphuretted
crystallizable oil. Its French names are Grand Baifort,
Gran, Gran de Bretagne.
Page 71
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The foregoing are in daily use in cookery or at the table. The following kinds of peppery substances are either used only in certain localities, or only as medicine, or for particular objects and rarely, or are obsolete, and used for adulteration :
Ava, or Cava, Piper methysticum, Forst., Tahiti; used as an intoxicant.
Unone Ethiopica, D.C., Ethiopian pepper, from Unona aromatica ; used as spice in Guyana.
Betel, leaf of hetel (Betle), L. ; chewed in Hindostan, while wrapped round powder of areca rmt (areca catechu).
Cubebs, from Piper cubeba ; used as a medicine only, and therefore excluded from dietetic use.
Paradise grains, from Amomum granum Paradisi, were formerly used as spice in France; are now employed lor flavouring beer.
Nepal or Nepaul is frequently used in Hindostanee cookery, and often mentioned by ‘ Wyvern ’ as used by the English in India.
Third Group : Aromatic Substances Proper — French Aromates.
Cinnamon, bark, from Persea or Lauries cinnamomum.
Clove, flower of Caryophyllus aromaticus.
Nutmeg, nut of Myristica aromatica.
Mace, the seed-mantle of the nutmeg.
Cardamoms, seeds of Elettaria cardamomum, a near relative of the Paradise grains mentioned above.
Vanille, seed-pods of Vanilla aromatica.
Quatre Epices , four-spices , is the French name of the fruit, termed in Hindustan Pancidsara, of a laurel, Agathophyllum aromaticum ; it is used in Madagascar like cloves, and occurs in older French recipes, not in new. The name is a mystic indication of strength, this plural of ‘ four ’ being similarly applied by old French authors in a number of cases. Eavendsara is actually a single spice made from one kind of fruit only.
Turmeric, root of Curcuma zeodaria, Rosc. ; in Hindostanee, Quoorm ; Germ. Zittwer.
Ginger, Fr. Gingembre ; Germ. Ingwer ; root of Zingiber officinalis. (‘ Yellow ginger ’ is a false name for turmeric, from Curcuma longa.)
AROMATIC AND SHARP SUBSTANCES
Saffron, pistils of Crocus sativus ; almost obsolete. An Arabic name for saffron is Gamma, said by Herat and Delens to have been corrupted to CiLmma, but this is doubtful, as the Hindostanee name for Curcuma is Quoorm, the turmeric above quoted, and not saffron.
Fourth Group : Parts of Cruciferous and Composite Plants with Sharp Oil.
Miistard, seed of Sinapis nigra and alba, L.
Tarragon, leaves of Artemisia dracunculus sativus ; Fr. Esdragon; Germ. Traganth.
Anis, seed of Pimpinella anisum, L.
Caraway, or cummin-seed, from Garum Carui, L. ; Gr. Karon, Arab. Karaioia. The form ciimmin occurs in Greek as Kyminon, Germ. Kiimmel. The Germans use this seed as a flavouring for brandy, cheese, bread, and cabbage. In England it is used as a flavouring for an excellent kind of cake, called seed-cake.
Coriander, seeds of Coriandrum sativum, L., are used — e.g., in curry (Kari), but must be grilled before use to expel a strong and disagreeable oil. The leaves of the plant are also used for marinades.
Horseradish, root of Gochlearia Armoracea, Germ. Meerrettig, is eaten raw in flakes obtained by scraping or grating, or grated and boiled in sauce ; - contains a sulphuretted crystallizable oil. Its French names are Grand Baifort, Gran, Gran de Bretagne.