,transcriber's ,notes ,obvious typographical errors have been silently corrected4 ,italics are represented thus italic4 ,illustration3 a sprig of herb ,condiments ,spices and 444 444 ,flavors ,condiments1 if properly used1 assure digestion and hasten the absorption of food by the system4--,,theodore ,,child4 ,,copyright1 #ahid1 ,,by ,,mary ,e4 ,,green1 ,m4 ,d4 ,,preface ,in this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments4 ,it must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste1 but from their own germicidal and preservative qualities4 ,from the spiced and perfumed mummies of the ,pharaohs to the spiced apple and pickled pear of our own store-rooms1 the same reason for the use of spices exists--their antiseptic qualities4 ,a short account of the divers kinds and qualities of these excellent substances may lead1 it is hoped1 to a more intelligent use of them in cookery4 ,nothing has been said about adulteration1 for1 while most of the adulterants of spices are harmless1 still1 fraud lies in the fact that the buyer pays a high price for an article part of which is worthless4 ,as every housewife cannot be her own chemist1 her safeguard lies in buying only of reliable spice houses4 ,,condiments1 ,,spices ,,and ,,flavors4 ,a ,maxim as ancient as the time of ,democritus of ,abdera reads3 8,whatever pleases the palate nourishes40 ,modern science has proven the truth of this maxim and has given us acceptable reason why condiments are no more necessary in palace of connoisseur than in hut of barbarian1 why they are as eagerly used by the native of ,labrador as by the swarthy son of the tropics2 why they are the property of ,mohammedan1 ,confucian1 ,buddhist1 ,gentile and ,jew1 of all castes1 races and civilizations4 ,acting principally upon the nervous system through the sense of smell1 condiments stimulate the flow of both the saliva and gastric juices4 ,they materially aid digestion1 and the familiar phrase1 8to make the mouth water10 states a physiological fact4 ,from this standpoint the fragrant aroma of steaming coffee and the savory odor of a stew are as truly condiments as pepper and salt2 for condiments are the magic wand which transforms most commonplace of foods into essences1 subtle and delicious4 ,they are equally appropriate to the steaming potage of the ,french peasant and the sacrificial altars of ,palestine and ,greece4 ,nothing more closely tests the skill of the cook than his use of these appetizing flavors4 ,like genii of the fairy tale1 they are willing1 versatile and obedient as slaves2 when master their pathway is strewn with sorrowful though most aromatic wrecks of soups and hors d'uvres4 ,they should permeate food as incense does the atmosphere1 delicate1 impalpable and as indescribable as they are requisite4 ,the too abundant use of a certain condiment or spice1 the lack of another or the injudicious mingling of certain others will ruin the finest pudding1 sauce or soup ever compounded4 ,condiments and spices are as ancient as civilization4 ,the oldest books of the scriptures1 notably ,exodus1 ,leviticus1 ,job and the ,canticles1 make frequent reference to salt and spices1 substances which were then costly1 chiefly dedicated to royalty and the uses of temple and altar4 ,the ,greeks followed the ,semitic customs to some extent in their disposition of spices1 not using them as largely in their food as have later races4 ,they were fond of aromatic flavorings and it is said that the laurels of ,greece1 of which the cinnamon is a species1 possessed that quality to a greater extent than those of any other country1 although all laurels have aromatic leaves4 ,homer in the ,iliad refers with nave surprise to those people unaccustomed to the use of salt1 and in the ninth book pictures ,patroclus as 8,he strews a bed of glowing embers wide1 ,above the coals the smoking fragments turns1 ,and sprinkles sacred salt upon the urns40 ,by the medival ,romans condiments were well liked4 ,they made1 according to one author1 a pickle from the tunny fish1 just as their languorous descendants are doing to-day1 and also prepared a condiment from the intestines of the mackerel4 8,liver of the capon1 steeped in milk and beccaficoes1 and dressed with pepper0 was another of their highly seasoned dishes4 ,in the thirteenth century ,dante1 in the description of the alchemists and forgers of the tenth gulf of the ,inferno1 referred to one ,niccolo of ,sienna1 8who first the spice's luxury discovered40 ,contemporary with him in ,england1 ,william ,langland1 in his 8,vision of ,piers the ,plowman10 inquired if thou 8hast in thy purse any hot spices80 ,frequent reference by the writers of that day indicates that these substances were expensive and used mainly by the luxurious4 ,venice had for many years controlled the trade in spices1 which were brought overland from the ,orient in immense caravans1 and not until ,diaz and ,vasco de ,gama1 in the fifteenth century1 rounded the cape of ,good ,hope did their costliness diminish4 ,after that event spices and condiments ceased to be regarded merely as luxuries and became as necessary to the plainest of soups as to the ,puree de volaille a la ,bearnise of the ,french chef4 ,all classes of people use condiments in some form1 from the wealthy epicure who flavors his terrapin with mace1 salt1 pepper1 and sherry to the negro who sifts okra through his fingers into his gumbo soup or the ,indian1 stirring the contents of a steaming kettle with twigs of sassafras4 ,condiments have been defined as those substances eaten with meat and combined with salt while spices are chiefly added to articles containing sugar4 ,they may be classified as follows3 ,clove1 cinnamon1 cassia-bud1 pimento or allspice1 nutmeg1 mace1 cardamon1 pepper1 cumin1 coriander1 fenugreek1 grains of ,,aromatics ,paradise1 anise1 dill1 caraway1 basil1 chervil1 celery1 fennel1 bay-leaves1 summer savory1 parsley1 thyme1 sage1 sweet marjoram1 ,,vegetable mint1 tarragon1 onion1 leek1 garlic1 saffron1 capers1 turmeric and curry powder4 ,mustard1 ,,pungent horse-radish1 ,,aromatics ginger1 chilies 7cayenne pepper74 ,,mineral ,salt4 ,,animal ,pastes and essences of shrimp1 lobster1 bloater1 anchovy1 etc4 ,,sauces ,chutney1 tabasco1 lime juice1 ,worcestershire1 ketchup1 carachi1 cassareep and soy4 ,,pickles ,various vegetables and fruits1 such as cucumber1 olive1 samphire1 etc4 ,,flavors ,vanilla1 tonka bean1 almond1 chocolate1 orange and various fruits4 ,,acids ,vinegar1 lime juice1 verjuice4 ,,cordials ,curaoa1 ,noyau1 ,ratafia1 anisette1 kmmel1 absinthe1 ,chartreuse1 ,maraschino1 etc4 ,salt is even more valuable as a condiment than as a preservative4 ,it is used in every staple article of cookery and1 as has been said1 8,plutarch was right when he styled salt the condiment of condiments40 ,cereals and vegetables are tasteless without the addition of that mysterious quantity1 8a pinch of salt10 bread is insipid without a dash of it1 as also are meats and puddings4 ,meats1 when so cooked that their own salts are not extracted1 as when roasted1 are more palatable without additional salt than any other food so prepared4 ,though salt is unused because unattainable by certain barbaric peoples1 such as the ,bedouins1 it is considered to be a necessity by all others4 ,aristotle relates that in ,greece a salt spring was believed to be a direct gift of the gods1 salt always comprising part of the religious offerings4 ,salt is referred to in the scriptures more than a score of times4 ,in ,leviticus we find the command that 8every oblation of thy meat offering shall be seasoned with salt40 ,in ,job occurs the question 8can that which is unsavory be eaten without salt80 ,the ,biblical comparison to salt which has lost its savor refers to the custom still retained in ,oriental countries of adulterating with earth the salt which finds its way to the extremely poor1 who cannot pay the original high price4 ,so costly was salt in the ancient world that the old caravan routes were first formed for traffic in this article4 ,the 8,salarian ,way0 of ,rome was so named because of its immense commerce in salt and to this day the trade route across the ,sahara is by this means mainly supported4 ,recently1 the salt beds of ,europe and the salt mines and wells of the western hemisphere have made this article so abundant that its cheapness effectually protects it from adulteration4 ,illustration3 ,clove4 ,cloves are the unexpanded flowers of an evergreen tree found in the ,east ,indies and indigenous to the ,molucca ,islands4 ,they are called by the ,chinese 8fragrant nails0 owing to the peculiar shape of the dried clove buds1 and the ,english word is derived from the ,latin clavus1 and ,french clou1 also meaning nail4 ,it is doubtful if cloves were known to the ,greeks or ,romans1 the ,venetians having first obtained them from the ,arabians1 while the clove trade was later monopolized by the ,portuguese4 ,then it was owned by the ,dutch who expelled the ,portuguese from the ,spice ,islands in #afje4 ,the ,dutch made great effort to control the entire spice trade of these islands1 which was a source of abundant wealth1 and were even known to furnish the market with the adulterated article1 the oil of clove being extracted by pressure and the buds being given a fresh appearance by a glaze of olive oil4 ,they also preserve the mother clove1 or fully developed fruit4 ,this resembles the olive in appearance and1 being less pungent in flavor than the bud1 makes a dainty sweetmeat4 ,the clove tree is not hardy and grows best when planted in loamy soil1 sheltered from the winds by the hills4 ,it has been introduced into the ,west ,indies and ,guiana4 ,cloves from the ,moluccas and ,ceylon are more valuable1 being richer in oil1 darker in color and far more aromatic4 ,cinnamon is the inner bark of a tree allied to the laurels4 ,it is indigenous to ,ceylon and the ,penang ,islands although believed by some authorities to have originally come from ,china1 where it has flourished since the remotest times4 ,as it is mentioned in the ,old ,testament it is conjectured that the ,hebrews obtained it from the ,arabians who in turn procured it from ,india4 ,later it was mentioned by ,herodotus4 ,it is known that ,hippocrates used cinnamon medicinally and the modern medical world has but recently made the discovery that oil of cinnamon is a valuable antiseptic and germicide4 ,not until #aejf was cinnamon discovered wild in ,ceylon and not until #aggj was it improved by cultivation4 ,the tree grows to a height of twenty and occasionally thirty feet1 although1 as the bark from the young shoots is of finer flavor1 that only is used4 ,cinnamon shrubs are cultivated in fields1 the finest being located in the region of ,colombo1 ,ceylon4 ,the shoots1 which grow in clusters of from four to ten1 are cut to the roots twice a year1 after the rains4 ,the epidermis is peeled off1 the bark is put up in bundles about forty inches long and thus dried and marketed4 ,three grades are exported1 the finest1 thin1 of a brownish yellow color1 fragrant and sweet of odor and correspondingly high of price4 ,it is also adulterated with cassia bark1 a cheaper production4 ,cassia is the inner bark of a species of cinnamon called ,chinese cinnamon or cassia lignea4 ,the greater part of it is exported from ,china4 ,the bark is put up in bundles about half the length of cinnamon bark and is more pungent and less sweet of flavor4 ,cassia buds are the unripened fruits of the tree which produces ,chinese cassia4 ,in shape and size they resemble cloves1 in aroma1 cinnamon1 and are usually preserved whole for sweetmeats or spices4 ,cassia is mentioned by ,moses as an ingredient of the holy oil1 in ,psalms as a perfume and in ,ezekiel as a spice4 ,allspice1 sometimes called ,jamaica pepper and properly1 pimento1 is native to the ,island of ,jamaica and has not been successfully cultivated outside of the ,west ,indies4 ,the pimento tree is an evergreen of the myrtlebloom family1 all of which are exotic trees1 and reaches a height of thirty feet4 ,the allspice of commerce consists of the berries of this tree1 exported whole after being dried1 and so called because their aroma resembles that of cloves1 cinnamon1 juniper and nutmeg4 ,the berries are gathered when green1 being left on the twigs until dried by the sun1 by which means all the essential oil is retained4 ,illustration3 ,cassia ,buds4 ,illustration3 ,nutmeg4 ,nutmeg is the kernel of the fruit of an exotic evergreen tree native to the ,banda and other of the ,east ,indian islands4 ,in appearance it resembles the orange1 yielding fruit when eight or nine years of age and bearing for fifty or sixty years4 ,it requires a light soil1 moisture and shade1 and cannot be propagated in regions in which these conditions are not present4 ,the tree bears fruit during most of the year1 in the ,molucca and other islands three crops a year being gathered4 ,the fruit1 which requires nine months in which to mature1 is carefully dried before the pericarp is removed and the kernel taken out4 ,there are three varieties1 the male or barren1 the royal and the queen1 the last1 a small1 round nutmeg1 considered most valuable4 ,the inferior nutmegs are used for the extraction of nutmeg butter or oil1 known as 8oil of mace40 ,about six per cent of volatile oil is contained4 ,it is stated that more nutmegs are exported to the ,united ,states than to all ,europe4 ,the ,dutch formerly preserved the entire fruit1 kernel and pericarp1 in a syrup of sweet vinegar for a sweetmeat4 ,this nation when in control of the spice trade of certain of the ,east ,indian islands made strenuous efforts to confine the nutmeg tree to the ,bandas4 ,but the 8nutmeg bird10 a species of blue pigeon1 frustrated their designs by scattering the nuts all over the islands after feeding upon their pulpy covering4 ,so determined at one time were the ,dutch to keep the price of nutmegs high that1 if an unusually large harvest occurred1 part of it was burned by them4 ,mace is the reticulated aril covering the kernel4 ,when fresh1 it is of a crimson color1 reaching the golden tint only when dried and after some months4 ,in its properties it is similar to the nutmeg4 ,the leaves of the nutmeg tree as well as the fruit are highly aromatic4 ,the cardamon is a member of the ginger family and is native to ,malabar1 ,madagascar and ,ceylon4 ,that from the latter country is of quite large size4 ,it consists of a rhizome or root stock from which rise tall1 flag-like leaves4 ,the flower stem springs directly from the root and is much shorter1 bearing racemiform clusters of small white flowers4 ,the fruit consists of greenish pods half an inch in length1 each pod being three capsuled and containing numerous seeds4 ,these seeds are pungent in flavor and constitute the valuable part of the plant4 ,the pods are dried slowly as rapid drying causes them to split1 thereby losing the seeds4 ,cardamon seeds were used by the ancient ,greeks both as a spice and as medicine4 ,pepper1 with cinnamon1 salt and incense1 was one of the staple commodities which anciently passed over the caravan routes between ,venice and ,india4 ,at that time its price was extremely high and1 according to ,e4 ,m4 ,holmes1 rents were frequently paid in this article as late as the middle ages4 ,after the sack of ,rome by the barbarians one of the articles of tribute demanded by ,alaric was a thousand pounds of pepper4 ,as late as the eighteenth century the pepper trade was confined to the ,portuguese4 ,in recent years it has become one of the cheapest of our spices4 ,illustration3 ,round ,pepper4 ,the pepper plant is a vine1 of the order piperace1 which grows wild in ,china1 is also indigenous to ,malabar and other islands of the ,east ,indies1 and has been introduced into the ,west ,indies4 ,the plants require a rich moist soil1 bearing after the fourth year and continuing fruitful for from eight to fourteen years4 ,the most famous of the pepper islands are the ,penang1 which furnish more than half the amount produced by the entire ,east ,indies4 ,only the berries of the pepper plant are valuable and these1 being gathered before fully developed1 have a wrinkled appearance when dried4 ,the berries used for white pepper are decorticated either in the islands or in ,london and reach the ,united ,states ready for grinding4 ,the finest grade passes through more than twenty different operations before it is considered marketable4 ,black pepper differs from the white in the leaving on of the hull1 which is black and contains the acrid principles of the flavor4 ,hence1 white pepper is less pungent and fully as fine in flavor as the black4 ,shot pepper consists of the finest berries1 those richest in oil4 ,it is selected by throwing a quantity of the berries in water4 ,those which sink are collected1 labeled1 and sold as shot pepper4 ,long pepper1 referred to by the ,greeks as piperi macron1 is the unripe fruit of a species of pepper1 an inch or more in length and and shaped like a spike4 ,the flavor is similar to that of ordinary black pepper4 ,african pepper is another variety4 ,those best known to the western markets are ,penang1 ,tellicherry and ,malabar4 ,cumin or cummin is a small herbaceous plant1 native to ,egypt and very early cultivated in the ,mediterranean countries4 ,it is now grown in ,india1 ,sicily and ,malta1 the seeds only being valuable4 ,these contain a large proportion of essential oil which gives them an aromatic but acrid flavor4 ,they are not now used in cookery though receipts are still extant which prove them to have once been considered a valuable culinary spice4 ,the ,latin poets relate that the ancients used cumin seeds medicinally1 their effect being to produce languor4 ,they are referred to in ,isaiah as being 8beaten out with a rod0 and also in the ,mosaic law regarding tithes4 ,coriander is a small umbelliferous plant native to the eastern of the ,mediterranean countries but now cultivated quite generally in both ,europe and ,america4 ,the fruits1 erroneously called the seeds1 are nearly always mentioned in the earlier recipes for meats and puddings and to this day many a country housewife considers them indispensable to the flavoring of dried apple pies4 ,the plant grows wild in all parts of ,palestine1 especially in the ,jordan valley4 ,illustration3 ,coriander4 ,fenugreek is an herbaceous plant allied to the clover4 ,it is native to the ,asiatic countries and is still cultivated in ,france and ,germany4 ,the seeds were formerly used as a spice1 but now only as an ingredient of curry powder1 owing to their strong1 bitter and unpleasant flavor4 ,grains of ,paradise are the dried seeds of a reed-like plant allied to the ginger family and indigenous to western ,africa4 ,the fruit which contains the seeds is four or five inches in length and of a bright red color4 ,the seed are now never used1 excepting occasionally by brewers4 ,formerly they were esteemed as a spice for cookery and were one of the ingredients of the famous ,norwich herring pies of old ,england4 ,in flavor they are extremely hot and pungent4 ,anise is a little annual of the order umbellifer and scarcely more than a foot in height4 ,it is indigenous to ,europe1 although cultivated in many of the northern ,mediterranean countries4 ,the seeds are powerful aromatics1 used both medicinally and in the preparation of a liqueur called 8anisette10 which is to the ,italians what kmmel is to the ,germans4 ,the star anise is a tree allied to the magnolias1 the seeds of which are stronger and less pleasant of flavor than those of the common anise4 ,they are called star aniseed from the star-like shape of the fruit4 ,the anise mentioned in the ,new ,testament as part of the tithes is a different plant1 believed to be dill4 ,dill is a small herb1 native to ,spain1 which produces umbelliferous stalks of yellow flowers4 ,it is still cultivated in portions of temperate ,europe4 ,an aromatic oil is extracted from the tiny seeds which are also used1 whole1 for flavoring pickles4 ,illustration3 ,caraway4 ,caraway is also an umbelliferous plant growing wild in the meadows and pastures of both ,europe and ,asia4 ,it is cultivated for its mildly aromatic seeds1 although in the northern countries of ,europe the root1 which resembles the parsnip1 is also eaten4 ,no aromatic of temperate climates is more common than the dainty1 white-blooming plant growing in the kitchen gardens of both hemispheres4 ,its seeds are used for the spicing of cheese1 cakes and candies1 and in ,germany in the rye bread called 8kmmel-brod10 which is universally eaten4 ,the seeds are also used in the making of an aromatic cordial called 8kmmel40 ,basil is not now used as extensively in cooking as formerly4 ,its native haunts are ,india and ,persia1 although since it yields gracefully to culture1 it is to be found in many old-fashioned kitchen gardens4 ,its aromatic properties are similar to those of other garden herbs4 ,illustration3 ,basil4 ,chervil is an umbelliferous annual possessing aromatic leaves and somewhat resembling parsley in flavor4 ,it is used in ,europe as a pot-herb for soups and stews1 but is chiefly known in ,america as one of the obsolete delicacies which deserve to be still popular4 ,the root1 which is fleshy and fusiform in shape1 is cooked and eaten by the people of southern ,europe4 ,celery is a veritable plebeian1 originally growing wild in the ditches and fens of ,europe1 a coarse1 offensive and poisonous vegetable4 ,few plants are so susceptible to the influences of cultivation and it is difficult to recognize its unaristocratic prototype in the tender1 white and aromatic stalks of the garden product4 ,it belongs to the parsley family and every portion is useful to the cook1 from the daintily curled tops which may be used for both flavor and garnish1 the stalks which may be eaten plain1 dressed raw in salad or cooked1 to the seeds1 the flavor of which makes even the poorest of soups relishable4 ,the seeds are now commonly ground for the making of 8celery salt0 or 8celery pepper10 as the same product is variously called4 ,a variety of celery1 called celeriac1 is cultivated in certain ,european countries1 notably ,germany1 the root only1 which is large and fleshy1 being eaten4 ,the famous 8wild celery0 of ,chesapeake ,bay is simply 8eelgrass10 an aquatic plant which bears no relationship whatever to the umbellifer1 of which order celery is a species4 ,fennel is an umbelliferous plant1 native to portions of temperate ,europe and ,asia1 especially ,portugal4 ,the fruits possess an aromatic flavor while the tender shoots are used for salad4 ,the plant and its culinary value was well known to the ,romans1 and it is to-day cultivated in both ,europe and ,america4 ,the fruits of the ,european fennel are used in the making of an aromatic drink1 while in ,america the plant is chiefly cultivated for its leaves4 ,it has been said that fennel is to fish what mint is to lamb1 and in certain of the southern states mackerel is considered of too strong a flavor to be eaten unless cooked with fennel4 ,the fennel thus used grows wild1 the green leaves being tied in bunches and boiled with the fish4 ,bay leaves are the leaves of a shrub belonging to the laurel tribe1 which grows wild in the ,mediterranean countries4 ,among the ,greeks the bay leaf was consecrated to the uses of poetry1 heroism and religion4 ,not until later times was it used as a flavoring for foods and for the decoration of various dishes4 ,it grows wild in certain of the southern states but the leaves are usually exported from ,europe1 dried4 ,the leaves are used in soups1 stews and pickles and1 although the average housewife finds it next to impossible to procure them1 scarcely a recipe for these articles of food but includes bay leaves among its flavorings4 ,illustration3 ,bay ,leaves4 ,summer savory is a hardy little annual which has long grown wild in southern ,europe and is now largely cultivated for culinary use4 ,both the summer and winter savories are fragrant and are valuable in the seasoning of sausages and gravies4 ,parsley is a native of the island of ,sardinia and1 having been improved in both fragrance and appearance by culture1 is more valuable than any other herb for the garnishing of dishes4 ,its curled1 crisp1 green leaves give the poorest salad or meat a tempting appearance1 well sustained by the fineness of flavor it imparts4 ,its flavor somewhat resembles that of celery4 ,the little herb may be seen in nearly every garden during the summer months and often in a pot1 or kitchen window-box during the winter1 from which it may be plucked fresh daily4 ,the experienced cook would part with any other half dozen condiments more willingly than with parsley4 ,the plant belongs to the umbellifer1 which order includes the carrot1 parsnip and celery4 ,it is said to have come originally from ,egypt and mythology represents ,hercules as adorning his head with its curled leaves4 ,thyme1 a little under shrub native to the ,mediterranean countries1 is allied botanically to sage1 summer savory and sweet basil4 ,it possesses very small leaves and whorls of tiny1 lilac-colored flowers1 from which thymol or oil of thyme1 a valuable germicide1 is distilled4 ,in flavor it is fragrant and aromatic and it may be readily cultivated in gardens4 ,the wild thyme of our banks 8where ox-lips and the nodding violet grows10 is a different variety of the same order4 ,its name is derived from the ,greek word thumos1 meaning incense or perfume4 ,illustration3 ,thyme4 ,sage is a small plant of the order labiat1 and is native to southern ,europe4 ,it has been so greatly changed by cultivation that little semblance of the original plant now remains in the sage of our gardens excepting the flavor4 ,it was known to the ancients and to-day its fragrant1 grayish green leaves constitute one of our commonest flavorings4 ,it was an ,englishman who once said that 8mint made lamb out of an old sheep06 ,perhaps he loved it also because of the legend that it once existed in the form of a beautiful maiden1 transformed by ,persephone into the modest aromatic of our gardens4 ,the mint designated is that member of the labiate family known as spear mint1 native to ,europe but grown in all portions of the ,united ,states and largely marketed4 ,it is a small1 green herb1 the leaves being highly aromatic and1 when bruised1 yielding a valuable essential oil4 ,it is equally liked in the mint sauce so indispensable to mutton and the mint-julep-- 8,this cordial julep here1 ,that flames and dances in his crystal bounds40 ,illustration3 ,mint4 ,sweet marjoram grows wild in ,spain and ,portugal and1 in a cultivated state1 throughout ,europe and the ,united ,states4 ,it is a member of the mint family and1 like spear mint1 possesses aromatic leaves4 ,tarragon is a small1 aromatic herb1 native to ,liberia4 ,it is cultivated in ,europe and is the estragon of the ,french1 who use the young plants largely for salads4 ,it is hardy1 and is grown extensively in ,america1 being used for flavoring vinegar1 mustard and pickles4 ,tarragon vinegar1 from the excellence of its flavor1 should have a place in every household4 ,illustration3 ,tarragon4 ,the onion is believed to have originated in ,egypt although it was known in very early times in ,india4 ,in the former country it was worshiped as a deity4 8,cucumbers1 and the melons1 and the leeks1 and the onions1 and the garlick0 formed the daily food of the ,israelites in ,egypt4 ,italy and ,spain are now noted for the immense size of the onions grown there1 as also are the ,bermuda ,islands4 ,those of the latter place possess a far milder flavor1 a condition due to soil and climate4 ,the flavor of onion1 when strong1 is unpleasant to some people to a nauseating degree and it is hard to see in it any resemblance to its dainty cousins1 the lily and the hyacinth4 ,but when skillfully used it is a valuable and wholesome culinary condiment and is more largely employed by the average cook than the uninitiated ever suspect4 ,says one author3 8,the onion is the sheet anchor of the skillful cook4 ,it is impossible to prepare the delicate ,bordelaise sauce without resorting to the use of onions and a shade of garlic1 444 and it is the judicious use of these two seasonings that stamps the expert cook40 ,the leek is a member of the onion family1 similar in flavor1 although milder1 and the leaves of which are flat instead of tubular4 ,it has been stated that in ,england the leek was once considered to be the typical plant1 both onion and garlic being but species4 ,the diet of the soldiers of ancient ,greece was at one time leeks and cheese1 a custom which ,bulwer has satirized in a ,neo-,greek outburst of rhyme3 8,away1 away1 with the helm and greaves1 ,away with the leeks and cheese6 ,i have conquered my passion for wounds and blows1 ,and the worst that ,i wish to the worst of my foes ,is the glory and gain ,of a year's campaign ,on a diet of leeks and cheese60 ,garlic possesses an onion-like bulb around which smaller bulbs cluster1 the whole covered by a membranous outer layer4 ,each bulb is described as a 8clove0 of garlic and in flavor is far more demonstrative than onion4 ,shallot1 on the contrary1 is the daintiest of the onion tribe1 growing from a cluster of roots and never forming a compact bulb4 ,illustration3 ,garlic4 ,saffron1 a plant of the crocus family1 was largely used in medival ,europe as a condiment1 although to-day its value as a coloring substance is considered of most account4 ,the coloring matter is obtained from the stigmas of the flower1 which are of a deep orange hue4 ,the plant grows wild in ,asia ,minor1 is possibly native to ,arabia1 and has long been extensively cultivated throughout the ,mediterranean countries4 ,that exported from ,spain is considered the finest4 ,at one time in ,germany the adulteration of saffron was held criminal and punishable by death4 ,history records the burning1 in #addd1 of a man with his adulterated saffron and1 a dozen years later1 the burning of two men and a woman for a similar offense4 ,the salutary effect of this penalty was not permanent1 however1 as it is to-day extensively adulterated with a cheaper article known as safflower4 ,in the ,orient1 a few nations still add saffron to their rice both for flavor and color while in ,europe it is now most largely used for coloring macaroni1 vermicelli and other pastes4 ,saffron is mentioned in the ,old ,testament in connection with spikenard1 cinnamon and other spices1 and appears to have been used by the early ,greeks medicinally1 and as both dye and perfume4 ,capers are the unopened flowers of a low1 trailing shrub which grows wild in ,africa and southern ,europe4 ,it is native to ,italy and is said to have grown wild upon the walls of ancient ,rome4 ,it is cultivated in ,france1 only the small1 grayish green1 flower buds being of commercial value4 ,they possess an aromatic and slightly pungent flavor and1 when preserved as is usual in either salt or vinegar1 are used for flavoring gravies1 being well-nigh indispensable in the serving of roast mutton4 ,four or five grades of capers are exported1 the finest grade consisting of the tiniest and most perfect buds which gradually diminish in value as they increase in size4 ,illustration3 ,capers4 ,turmeric1 while classed with condiments owing to its pungent and aromatic properties1 is most extensively used as a coloring agent4 ,it is obtained from the root of the curcuma longa1 a plant allied to the ginger family and native to ,india and ,annam4 ,it is used as a condiment only by the ,orientals who flavor their rice with it1 its greatest value to the cooking world being due to the fact that it is one of the chief ingredients of curry powder4 ,curry powder is a manufactured condiment1 one of the most aromatic and highly seasoned used4 ,it originated in the ,east ,indies1 through the skill of whom it is not known4 ,the story goes that the famed and delicious cookery of the ,orient came about in this fashion4 ,the early ,english1 ,french and ,dutch1 when setting out for the ,east ,indies1 each determined to seize and appropriate the islands1 spices and all2 for fear of being compelled to eat poor and unappetizing food took with them their most accomplished cooks4 ,from the friendly concourse of these chefs arose certain of the celebrated eastern dishes1 and from its ingredients it is easy to believe that curry was one of them2 for in it are united1 with the herbs of the temperate zones1 the spices and fruits of the tropics4 ,the ingredients used vary in character and in proportion according to the different houses or localities manufacturing it4 ,one recipe calls for the following3 turmeric1 black pepper1 cayenne pepper1 nutmeg1 ginger1 cloves1 cinnamon1 allspice1 cardamon seeds1 coriander seeds1 cumin seeds1 caraway seeds and fenugreek4 ,in ,india the following ingredients are sometimes used1 besides those above named3 anise1 almonds1 asaftida1 butter 7ghee71 cocoanut and cocoa oil1 cream and curds1 various nuts1 garlic1 lime juice1 mangoes1 saffron1 salt1 and tamarinds4 ,in ,india alone there exist nearly forty different methods of preparing curry1 to which list might be added the recipes of the numerous spice houses of ,europe and ,america4 ,the ingredients of curry are always finely ground and well mixed4 ,when lime-juice and butter or oil are added to the curry1 a paste is prepared4 ,this is preserved by being packed in earthen jars4 ,the curries and curry pastes of ,ceylon and ,java 7these being often combined with garlic7 are quite as celebrated as those of ,india1 while the ,english and ,american preparations rank enviably high4 ,illustration3 ,mustard4 ,the mustard of commerce consists of the pulverized seed of the mustard plant1 which grows wild in ,england and which may be cultivated in nearly every part of the globe1 even in ,india4 ,the use of mustard as a condiment dates from the ,elizabethan age1 although it was used medicinally by the most celebrated physicians of antiquity4 ,it was first compounded in its present form for table use by an old lady of ,durham1 from which circumstance it came to be widely celebrated as 8,durham mustard40 ,one of the merchants1 to whom this industrious old lady sold her mustard1 is credited with saying that he owed his wealth1 not to the mustard which people ate but to that which they left on their plates4 ,two varieties of mustard are cultivated1 one producing white seeds1 the other1 seeds which are tiny and black4 ,both varieties of seeds are used1 whole1 in the spicing of pickles4 ,it is requisite that mustard possess good keeping qualities1 that it be of a bright yellow color1 and have an aromatic as well as pungent flavor4 ,illustration3 ,ginger4 ,horse-radish is a plant allied to the nasturtium and1 like the seeds and stems of the latter1 possesses a sharply pungent flavor4 ,it is native to ,england and western ,europe although cultivated in nearly all portions of the temperate zone4 ,the root1 which is large and fleshy1 is grated1 mixed with salt and vinegar1 and used as a condiment4 ,it may be prepared in season and bottled1 either with vinegar or dessicated1 keeping for use during the remainder of the year4 ,ginger is a flag-like plant1 probably native to the ,east and ,west ,indies1 the rhizomatous root of which is the only portion commercially valuable4 ,according to some authorities ginger was known to the earliest of the ,greeks and ,romans and has been a common spice among the nations of ,europe1 including ,england1 since the eleventh century4 ,under the ,plantagenets and ,tudors ginger was used as a flavoring for meats1 unlike the modern custom of using it only in curries1 cakes and beverages4 ,to-day ginger is exported from both the ,indies1 that from ,jamaica being particularly fine1 from ,africa1 from ,china1 from ,india and from ,borneo4 ,the ,african ginger is of excellent flavor but of dark color4 ,it is chiefly sold to bakers4 ,that from ,borneo is good for household use1 having a sweet and aromatic flavor and containing very little fibre4 ,from ,calcutta the 8race0 or 8hand0 ginger is exported1 so called because of the palmate shape of the root4 ,it is exported before being decorticated and is not a high grade ginger4 ,the root is often preserved in sugar1 being taken when young and succulent4 ,it may be preserved whole or cut into cubes or slices4 ,both preserved and dried it is largely exported from ,china and ,japan4 ,chili is the ,spanish name for the pod of the cayenne1 the ,guinea pepper1 and other species of capsicum4 ,capsicum is a member of the night shade family1 in no way related to the true pepper4 ,it is native to tropical ,america1 although now found in nearly all of the warmer countries4 ,cayenne is the pod of the capsicum pulverized to extreme fineness4 ,it should be of a dull1 red color and1 if very red1 is quite likely to be adulterated1 often with red lead or vermilion4 ,cayenne pepper is1 perhaps1 the most acrid and pungent aromatic used and is also valuable medicinally4 ,there are many varieties of capsicum1 the most noted being the capsicum annuum1 cultivated in the ,east ,indies1 in ,mexico and southern parts of the ,united ,states1 and from which cayenne pepper is made2 and the capsicum frutescens1 the ,guinea or bird pepper1 a much smaller pod and which1 dried whole1 is most often used in cookery4 ,chilis are used in enormous quantities by natives of hot countries1 a paradoxical custom it appears to be1 and the hottest1 most 8peppery0 dishes known have originated where the sunbeam is nearest vertical4 ,those best known to ,americans are the chili con carne and the chicken tomale of ,mexico4 ,in the southern states cayenne is customarily added to all meats1 soups and stews4 ,capsicum is an agreeable and valuable stimulant1 having the medicinal effect of alcohol without disastrous results from its use4 ,illustration3 ,chili ,pepper4 ,mixed seasonings are now to be found in nearly all markets and in point of convenience deserve to be popular4 ,they consist of the aromatic herbs and spices1 mixed and prepared by experts and intended for the seasoning of poultry and meats of all kinds4 ,penang or mixed spices1 are also a modern preparation and are useful in cooking1 pickling and preserving4 ,they consist of aromatic and pungent spices mixed in varying proportions4 ,among condiments prepared from animal foods1 those of the anchovy1 lobster1 shrimp1 and ,yarmouth bloater are the most common4 ,the anchovy is a tiny1 silvery fish1 caught in the ,mediterranean sea in vast quantities4 ,the most famous come from ,gorgona1 a small island near ,leghorn1 where they are caught in nets as they come in from the deeper waters for the purpose of depositing spawn4 ,anchovies were used as a condiment by the most luxurious of the ,romans1 one preparation1 called 8garum10 consisting of the partly decomposed intestines of this fish mixed with spices4 ,they are now exported for use as a condiment to all parts of the world1 being preserved whole as well as in the form of pastes and essences4 ,the pastes are prepared by pressing the fish through a sieve1 simple flavorings and some oil being added4 ,the essences consist of the fish steeped in a highly spiced brine or pickle1 then strained and bottled4 ,essences of lobster1 shrimp1 and various fish are similarly prepared4 ,various appetizing mixtures intended to give relish to meats1 fish and soups1 and composed of vegetables1 fruits and divers spices1 are known as sauces4 8,roots1 herbs1 vine fruits and salad-flowers1 they dish up various ways and find them a very delicious sauce to their meats1 both roasted and boiled1 fresh and salt40 ,no other sauce made compares with genuine ,east ,indian chutney4 ,it is a thick sauce1 made from the mango apple1 chilies1 spices1 lemon juice1 raisins1 figs1 salt and sugar4 ,those most celebrated are the ,bengal ,club1 ,terhoot1 ,sweet ,lucknow and a number of club chutneys4 ,trinidad chutney is particularly fine4 ,ceylon chutney is often slightly flavored with garlic4 ,another kind is 8mango chutney1 a characteristic ,singalese condiment1 among the ingredients of which are fresh1 grated cocoanut and chilies carefully brayed together in a mortar4 ,this chutney is of a rich roseate hue2 and after eating it with his prawn curry the epicure feels like the ,grand ,turk40 ,carachi is a sauce little known in ,america1 although1 as it is much liked abroad1 ,i give a recipe for its making1 which sufficiently defines its character3 one head of garlic1 one dessert spoonful of cayenne pepper1 three table spoonsful each1 of soy1 mushroom ketchup1 walnut pickle1 and mango pickle1 five anchovies and a pint of vinegar4 ,cassareep consists of the inspissated juice of the root of the bitter cassava1 flavored with various spices4 ,from the cassava1 or manioc1 is prepared tapioca and also cassava flour of which bread is made4 ,the root is poisonous because of the prussic acid contained1 this1 however1 being dissipated by heat4 ,after the juice is extracted1 it is boiled down to the color and consistency of molasses1 after which spices are added4 ,it is the basis of ,worcestershire and many other sauces and is valuable in the flavoring of soups and ragouts4 ,it is largely exported from ,british ,guiana and is used throughout the tropics4 ,worcestershire sauce is one of the commonest of table condiments4 ,it is prepared from cassareep and varying proportions of spices1 garlic1 peppers1 and lime-juice1 according to the tastes of the various houses manufacturing it4 ,both lime-juice and ,devonshire sauces are similar in preparation and flavor to ,worcestershire1 the former being quite acid1 owing to the greater proportion of lime-juice used4 ,ketchup is a sauce made variously from tomatoes1 mushrooms1 walnuts1 oysters1 etc4 ,it should be semi-fluid1 about the consistency of a good pure and1 although spices may be added1 the original flavor of the basic ingredients must always be preserved4 ,color is one desideratum4 ,in tomato ketchup the sauce is always made of the ripe tomato fruit1 although1 as the color is sometimes produced artificially1 the only safeguard lies in purchasing of reliable manufacturers4 ,the tomato ketchup is a typical ,american sauce1 corresponding in our dietary with the mushroom ketchup of the ,english4 ,soy or shoyu is in general use throughout the ,east1 particularly in ,china and ,japan1 that from the latter country being acknowledged the finest made4 ,one authority states that our word ketchup is derived from the ,chinese name for soy1 kitjap4 ,the basis of soy1 the soy bean1 has been cultivated in ,japan since the earliest dynasties1 and is to-day one of their important crops4 ,the different varieties of the soy bean produce three kinds of soy known as the black1 the green and the white4 ,the process of making soy consists in first boiling the beans and mixing them with parched barley and wheat1 coarsely ground4 ,this barm is fermented and when the whole mixture is covered with fungi it is mixed with brine of a certain strength1 which has already been boiled and allowed to cool4 ,this mixture is then kept for fermentation about twenty-five months4 ,it is stirred with a wooden paddle twice a day during winter1 three times a day in summer and1 when sufficiently fermented1 is put through a soy press4 ,it is then heated to #acj degrees ,fahrenheit and1 after becoming cold again1 is put up in bottles and casks4 ,it may be preserved for any length of time4 ,in appearance it resembles ,worcestershire sauce and from a nutritive point of view is superior to any other sauce in our markets4 ,soy is manufactured in every part of ,japan1 no fewer than #aj1fhb firms being engaged in making it in #ahia4 ,it is eaten by the entire ,japanese population with every meal and1 besides being a sauce1 is sufficient as a salt4 ,used upon fish1 beef-steaks and meats1 generally1 it gives a relish that is impossible to the choicest of cookery otherwise4 ,in ,japan it is used by all classes excepting the extremely destitute1 who cannot afford to buy it4 ,tabasco is a popular sauce1 the chief ingredient of which is the pulp of the red pepper4 ,this1 a species of chili1 came originally from ,central ,america and through cultivation1 largely carried on in the ,south1 its strength and flavor have been greatly improved4 ,the sauce is extremely hot with chilis and1 as it keeps well in any climate1 it is liked by connoisseurs4 ,there are on the market numerous preparations known as salad dressings4 ,they are useful in cases of inexperience or emergency1 but are by no means equal to the freshly made mayonnaise of the home kitchen4 ,there is real art in preparing a good mayonnaise and a ,spanish proverb reads3 8,four persons are necessary to the making of a salad dressing3 a spendthrift for oil1 a miser for vinegar1 a counsellor for salt and a madman to stir it all up40 ,pickles are those articles of food1 fruit or vegetables1 which are preserved by immersion in vinegar1 with or without the addition of salt or spices4 ,cucumber and green tomato pickles are the commonest varieties4 ,when vegetables are mixed1 as with chow-chow1 piccalilli and 8mixed pickles10 cucumbers1 small onions1 green beans1 cabbage1 pepper-pods1 cauliflower and various spices are used4 ,fruits1 such as apple1 melon1 peach1 crab-apple and pear are also pickled4 ,pickled sanphire1 although at one time popularly used as a condiment1 is now little known outside of ,england4 ,it is a variety of sea-weed and grows upon dangerous and rocky cliffs4 ,shakespeare refers to 8the sanphire gatherer's dangerous trade10 and another poet has apostrophized the 8,green girdles and crowns of the sea gods1 ,cool blossoms of water and foam10 quite omitting to mention the fact that the 8girdles and crowns0 make1 when chopped and packed in vinegar1 a most delicious pickle4 ,unlike most condiments1 this is1 as are all seaweeds1 nutritious4 ,the people of the ,sandwich ,islands1 as well as the ,english1 consider sanphire1 both the true and false varieties1 a choice condiment4 ,it is specially liked when served with mutton4 ,one of the choicest of condiments is the olive4 ,it is the fruit of an evergreen tree1 native to ,syria and lower ,asia but now cultivated extensively in southern ,europe and ,california4 ,unlike most pickles it may be classed as a food1 owing to the oil contained4 ,the fruit is picked by hand and carefully sorted about six weeks before it would ripen4 ,it is first placed in strong lye for about twenty-four hours1 then removed to fresh water where it may remain several days4 ,after several washings in fresh water the olives are removed and packed in brine4 ,they are ready for use in from one to three months4 ,the residents of the olive districts both in ,greece1 ,spain1 and in ,california often prefer the olive preserved after it has ripened1 the oil having then matured and the flavor being finer4 ,among the export trade there is much prejudice against it owing to its dull1 black color4 ,olives should be of good color1 crisp and firm1 but never tough4 ,the ,spanish and ,italian olives are widely popular but are really no finer than the best ,california products4 ,the candle-nut1 used as a relish and somewhat resembling a green walnut1 is the fruit of a tropical tree4 ,it is chopped fine1 packed in jars1 or bottled1 with salt added4 ,as a relish it is highly prized1 specially by the natives of the ,sandwich ,islands4 ,illustration3 ,candle-nut4 ,flavors are used almost entirely in the making of sweetmeats1 candies and pastry4 ,vanilla is perhaps the most choice1 being invariably used in the preparation of chocolate and cocoa for the market4 ,the vanilla vine is an orchid1 native to ,central ,america1 and cultivated in ,south ,america1 the ,west ,indies1 ,mexico1 and upon the islands of the ,indian and southern ,pacific oceans4 ,the vanilla of commerce is made from the delicate1 volatile oil extracted from the seed-pods4 ,these are several inches in length and great care is exerted in curing that the flavor be not destroyed4 ,the curing process occupies about six months4 ,the vanilla plant bears fruit when about three years old1 remaining productive for thirty or forty years4 ,the best vanilla is exported from ,mexico1 while that from ,brazil is of an inferior quality4 ,the ,tonka bean1 called also ,tongua and ,tonquin bean1 is frequently sold as a substitute for or adulterant of vanilla4 ,it belongs to the leguminos1 producing thick1 short pods from which an oil1 resembling vanilla1 is extracted4 ,the tree is common in ,british ,guiana and the tropics and grows to an immense size4 ,it is much cheaper commercially than vanilla4 ,illustration3 ,vanilla ,vine and ,bean4 ,the extract of bitter almond consists of a tincture made from the kernel of the nut4 ,the tree of the bitter almond originated1 it is believed1 in ,prussia1 although now growing wild in southern ,europe4 ,the flavor obtained from the kernel is due to the prussic acid developed in the process of making the tincture4 ,a similar flavor exists in the kernel and leaves of the peach1 a tree allied botanically to the almond4 ,flavoring extracts are also made from the orange1 lemon1 strawberry1 and other fruits4 ,they are also produced chemically1 as many alleged fruit-flavors found upon the market prove1 from the coal-tar products4 ,the pistachio or pistache nut is particularly liked by confectioners because of its delicate flavor1 resembling that of the almond4 ,it is the kernel of a pine-tree1 is small and of a light green color4 ,it is native to ,europe and the far ,east4 ,cordials or liqueurs are used both for flavoring pastries and ices and1 in the way of beverages1 as aids to the digestion4 ,in the latter case they are taken in very small quantities just at the close of a meal4 ,curaoa is one of the most celebrated of cordials4 ,it was originally made in the island of ,curaoa1 whence its name1 and is prepared from limes1 orange peel and spices4 ,it is still an important source of revenue to its native island4 ,noyau is a liqueur made from brandy1 flavored with bitter almond4 ,ratafia is a liqueur similar to ,curaoa and noyau1 which is flavored with peach and almond extracts and spiced4 ,anisette and kmmel have been already mentioned1 the former a cordial made by the ,french and ,italians and flavored with aniseed2 the latter1 a ,german and ,russian liqueur1 flavored with kmmel or caraway seed4 ,absinthe is a bitter and aromatic cordial1 the bitterness being due to the use of wormwood in its preparation4 ,it is particularly pernicious and treacherous to use if taken before meals1 as is often the custom1 instead of afterward4 ,it is largely used by the ,french4 ,maraschino is an aromatic cordial1 the flavor of which is produced by the use of the bitter almond and the ,italian cherry4 ,chartreuse was originally prepared by the monks of a monastery of that name in ,france4 ,for obvious reasons the ,pope prohibited its manufacture by them in #ahfd and the original receipt was lost4 ,there are four kinds now made1 of which the green is perhaps the most popular4 ,chartreuse possesses the fragrance of garden herbs1 the aroma of various spices1 flowers and nuts1 and even the balsamy fragrance of the young1 green tassel from the pine tree4 ,these cordials are more largely used in ,france and ,italy than anywhere else4 ,owing to a growing sentiment against their use1 they are tolerated to only a limited extent in ,america although1 because of their common use as flavorings1 they are here mentioned4 ,vegetable acids are also largely used for the flavoring of foods4 ,one of the oldest known is verjuice1 used by the ancients as a beverage4 ,its use in cookery is believed to have originated in medival ,france4 ,it is made from the juice of crab-apples and of unripe grapes4 ,vinegar is a developed acid4 ,the word comes from the ,french vin-aigre1 meaning sour wine4 ,if simple cane sugar be mixed with water and some ferment1 it will turn to grape sugar1 then to alcohol1 then to vinegar4 ,however1 the best vinegar now used is a fruit acid1 either from apple or grape4 ,it is also made from the red and white wines and from sour beer1 the latter being known as malt vinegar4 ,in ,england the law allows a percentage of sulphuric acid to be added to malt vinegar while in ,america both sulphuric and muriatic acids are considered adulterants4 ,vinegar is the one indispensable ingredient of pickles and various sauces as well as a valuable condiment4 ,limes and lemons1 similar fruits1 contain large quantities of acid which is thoroughly wholesome and agreeable4 ,to some extent these acids are displacing vinegar as condiments1 being considered both more health giving and more palatable4 ,the most complete and instructive exhibition of condiments and spices ever given was held in the ,agricultural ,building during the ,world's ,columbian ,exposition4 ,the nations of all the earth contributed4 ,there were capers and olives from ,italy1 spices from ,java1 chutney from ,trinidad1 ,calcutta1 and the far away island of ,ceylon2 ketchup from both ,england and ,america1 cassareep and pickled limes from ,british ,guiana1 soy from ,china and ,japan1 and pickles from lands galore4 ,the long1 daintily curved1 vanilla bean was exhibited side by side with its short1 fat1 plebeian looking adulterant1 the tonka bean4 ,cordials were sent from every country exhibiting4 ,there was in one portion of the building a small conservatory filled with growing spice plants1 among them pimento1 ginger1 clove1 nutmeg1 pepper1 cassia and cinnamon4 ,illustratio3 ,a pot surrounded by flowers ,,index4 ,,page4 ,absinthe1 #dj ,almond1 #ch ,allspice1 #i ,anchovy ,paste1 #ca ,anise1 #ad ,anisette1 #dj ,basil1 #af ,bay ,leaves1 #ah ,black ,pepper1 #ab ,candle-,nut1 #cg ,capers1 #be ,capsicum1 vide chili1 #bj ,carachi1 #cb ,caraway1 #ae ,cardamon1 #aa ,cassia1 #h ,cassareep1 #cb ,catsup1 vide ,ketchup ,cayenne1 vide ,chili ,celery1 #af ,chartreuse1 #dj ,chervil1 #af ,chili1 #bi ,chutney1 #cb ,cinnamon1 #g ,clove1 #f ,condiments1 antiquity of1 #b2 classification of1 #c2 digestive value of1 #a2 exhibition of1 #da2 medival use of1 #c4 ,coriander1 #ac ,cumin1 #ac ,curaoa1 #ci ,curry1 #bf ,devonshire ,sauce1 #cc ,dill1 #ae ,fennel1 #ag ,fenugreek1 #ad ,garlic1 #bc ,ginger1 #bi ,grains of ,paradise1 #ad ,guinea ,pepper1 #cj ,horse-,radish1 #bh ,ketchup1 #cc ,kmmel1 #dj ,leek1 #bc ,lemon1 #da ,lime1 #da ,lime-juice ,sauce1 #cc ,long ,pepper1 #ac ,mace1 #aa ,maraschino1 #dj ,mint1 #bj ,mixed ,seasonings1 #ca ,mustard1 #bf ,noyau1 #ci ,nutmeg1 #aj ,olive1 #cf ,onion1 #bb ,parsley1 #ai ,penang ,spices1 #ca ,pepper1 #aa ,pickles1 #ce ,pistache ,nut1 #ci ,ratafia1 #ci ,safflower1 #bd ,saffron1 #bd ,sage1 #bj ,salad ,dressings1 #ce ,salt1 #e ,samphire1 #cf ,sauces1 #cb ,shallot1 #bd ,soy1 #cd ,star ,anise1 #ae ,summer ,savory1 #ai ,sweet ,marjoram1 #ba ,tabasco ,sauce1 #ce ,tarragon1 #bb ,thyme1 #ai ,tonka-bean1 #ch ,turmeric1 #be ,vanilla1 #cg ,verjuice1 #da ,vinegar1 #da ,winter ,savory1 #ai ,worcestershire ,sauce1 #cc