Turmeric. — Turmeric (Cucuma longa) belongs to the ginger family,
and is extensively cultivated in the East Indies as a condiment.
The tubers are di’ied and then ground to a fine powder. It enters
largely into the composition of curry-powder, and gives it the peculiar
odour and the bright yellow colour which that compound possesses.
Coriander. — This is the fruit or so-called seeds of a plant of
Eastern origin ( Coriandrum sativum ). . Coriander seeds are used by
the confectioner and distiller, and in the manufacture of curry-powder.
The leaves have also been used in soups and salads. They are also
used for flavouring jellies &c.
Aromatic Spice is a mixture of various flavours, consisting of
pepper, salt, cinnamon, mace, powdered bay-leaf, thyme, marjoram,
nutmeg, and cayenne. These are used principally for braised meats,
SEASONING AND FLAVOURING
105
sautes, ragouts, galantines, vol-au-vents, game pies, and numerous
other preparations.
Pepper. — Pepper is produced from the seed or berries of the plant
or shrub known by the name of Piper nigrum, which grows at
Malabar and various parts of India. The berry has a dark brown or
black cuticle. Black pepper consists of the dried berries ground
whole, whilst white pepper is produced from the same berries, after
their dark husks have been removed, and ground finely. White pepper
is milder than black pepper.
Pepper was known to the ancient Greeks, and so highly was it
thought of, that when Alaric besieged Rome in 408 a.d., he included
in the ransom 3,000 pounds of pepper.
As a condiment, pepper is valuable in heightening the flavour
and giving piquancy to savoury dishes, and it behoves a cook to know
just what pepper should be used for each dish, for by the use or
abuse of this- sort of seasoning it is quite possible to make or mar
the happiness of a diner.
Long Pepper {Piper longum ) is a spice similar in taste and
smell to the ordinary pepper in common use. It is not so pungent, it
is mostly used in making curry powder and in pickles. The plant on
which it grows is a native of East India.
Mignonette Pepper. — This is ordinary white pepper with the
husks removed and crushed finely but not ground.
Cayenne Pepper. — Consists of a species of the dried fruit of
capsicums, which is red in colour and grows principally in Cayenne.
The pods are also imported under the name ‘ chillies.’ It has a
powerful pungent flavour, and is very useful for flavouring purposes.
It also enters into the composition of curry powder.
The plant has been acclimatised in Europe, and its pods are used
for pickling, and sometimes for flavouring sauces and stews.
Krona Pepper is a bright red pepper made from the Hungarian
paprika, capsicum pod, &c. It is much milder than cayenne, and not
in the least pungent. It forms one of the most palatable seasonings
for the cuisine and table.
Page 66
Presented as published in 1901. 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
Turmeric. — Turmeric (Curcuma longa) belongs to the ginger family, and is extensively cultivated in the East Indies as a condiment. The tubers are di’ied and then ground to a fine powder. It enters largely into the composition of curry-powder, and gives it the peculiar odour and the bright yellow colour which that compound possesses.
Coriander. — This is the fruit or so-called seeds of a plant of Eastern origin ( Coriandrum sativum ). . Coriander seeds are used by the confectioner and distiller, and in the manufacture of curry-powder. The leaves have also been used in soups and salads. They are also used for flavouring jellies &c.
Aromatic Spice is a mixture of various flavours, consisting of pepper, salt, cinnamon, mace, powdered bay-leaf, thyme, marjoram, nutmeg, and cayenne. These are used principally for braised meats,
sautes, ragouts, galantines, vol-au-vents, game pies, and numerous other preparations.
Pepper. — Pepper is produced from the seed or berries of the plant or shrub known by the name of Piper nigrum, which grows at Malabar and various parts of India. The berry has a dark brown or black cuticle. Black pepper consists of the dried berries ground whole, whilst white pepper is produced from the same berries, after their dark husks have been removed, and ground finely. White pepper is milder than black pepper.
Pepper was known to the ancient Greeks, and so highly was it thought of, that when Alaric besieged Rome in 408 a.d., he included in the ransom 3,000 pounds of pepper.
As a condiment, pepper is valuable in heightening the flavour and giving piquancy to savoury dishes, and it behoves a cook to know just what pepper should be used for each dish, for by the use or abuse of this- sort of seasoning it is quite possible to make or mar the happiness of a diner.
Long Pepper {Piper longum ) is a spice similar in taste and smell to the ordinary pepper in common use. It is not so pungent, it is mostly used in making curry powder and in pickles. The plant on which it grows is a native of East India.
Mignonette Pepper. — This is ordinary white pepper with the husks removed and crushed finely but not ground.
Cayenne Pepper. — Consists of a species of the dried fruit of capsicums, which is red in colour and grows principally in Cayenne. The pods are also imported under the name ‘ chillies.’ It has a powerful pungent flavour, and is very useful for flavouring purposes. It also enters into the composition of curry powder.
The plant has been acclimatised in Europe, and its pods are used for pickling, and sometimes for flavouring sauces and stews.
Krona Pepper is a bright red pepper made from the Hungarian paprika, capsicum pod, &c. It is much milder than cayenne, and not in the least pungent. It forms one of the most palatable seasonings for the cuisine and table.