Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| latin_alphabetical [2023/07/18 04:55] – [C] mete | latin_alphabetical [2024/02/17 03:01] (current) – [T] mete | ||
|---|---|---|---|
| Line 81: | Line 81: | ||
| [[Angelica glauca]]- Chippe, Gandhrain, Commonly used for its essential oil. The roots are used as a spice and it is used to flavor liqueur.\\ | [[Angelica glauca]]- Chippe, Gandhrain, Commonly used for its essential oil. The roots are used as a spice and it is used to flavor liqueur.\\ | ||
| [[Angelica keiskei]]- Ashitaba, all parts are widely used in japan as a flavoring agent and vegetable. \\ | [[Angelica keiskei]]- Ashitaba, all parts are widely used in japan as a flavoring agent and vegetable. \\ | ||
| + | |||
| + | [[Anthoxanthum odoratum]]- Vanilla Grass, Sweet Vernal Grass, this species produces [[coumarin]] and benzoic acid when the leaves are dried. \\ | ||
| + | [[Anthoxanthum nitens]]- Vanilla Grass, Sweet Grass, also called Hierochloe odorata, contains [[coumarin]]. \\ | ||
| [[Apium graveolens]]- Celery \\ | [[Apium graveolens]]- Celery \\ | ||
| Line 106: | Line 109: | ||
| [[Armoracia rusticana]]- Horseradish \\ | [[Armoracia rusticana]]- Horseradish \\ | ||
| - | [[Artemisia]]- this genus has a huge amount of herbs that are used for mostly bitter herbal flavoring. \\ | + | [[Artemisia]]- this genus has a huge amount of herbs that are used for mostly bitter herbal flavoring, seemingly all species are aromatic. \\ |
| [[Artemisia absinthium]]- Woodworm \\ | [[Artemisia absinthium]]- Woodworm \\ | ||
| [[Artemisia annua]]- Sweet woodworm \\ | [[Artemisia annua]]- Sweet woodworm \\ | ||
| Line 226: | Line 229: | ||
| [[Cinnamodendron corticosum]]- Used as a cinnamon like spice in Jamaica. \\ | [[Cinnamodendron corticosum]]- Used as a cinnamon like spice in Jamaica. \\ | ||
| - | [[Cinnamomum burmannii]]- Indonesian Cinnamon, for a brakedown of species see the Gernot ((http:// | + | [[Cinnamomum burmannii]]- Indonesian Cinnamon, Korintje, for a brakedown of species see the Gernot ((http:// |
| [[Cinnamomum camphora]]- Camphor \\ | [[Cinnamomum camphora]]- Camphor \\ | ||
| [[Cinnamomum cassia]]- Cassia\\ | [[Cinnamomum cassia]]- Cassia\\ | ||
| [[Cinnamomum cebuense]]- Cebu Cinnamon, Filipino Cinnamon, \\((https:// | [[Cinnamomum cebuense]]- Cebu Cinnamon, Filipino Cinnamon, \\((https:// | ||
| [[Cinnamomum citriodorum]]- Malabar Cinnamon \\ | [[Cinnamomum citriodorum]]- Malabar Cinnamon \\ | ||
| - | [[Cinnamomum | + | [[Cinnamomum |
| [[Cinnamomum glaucescens]]- sugandha kokila, berries used ((https:// | [[Cinnamomum glaucescens]]- sugandha kokila, berries used ((https:// | ||
| + | [[Cinnamomum iners]]- Clove cinnamon, Kayu Manis Hutan, Teja Lawang, Medang Teja, described as clove like, likely similar to Lawang ((https:// | ||
| [[Cinnamomum malabatrum]]- A species of cinnamon used in a similar way to tamala, the bark is also used. \\ | [[Cinnamomum malabatrum]]- A species of cinnamon used in a similar way to tamala, the bark is also used. \\ | ||
| [[Cinnamomum mercadoi]]- Kalingag, primary species traditionally used in Filipino cooking. Described as having a menthol and safrol flavor profile. | [[Cinnamomum mercadoi]]- Kalingag, primary species traditionally used in Filipino cooking. Described as having a menthol and safrol flavor profile. | ||
| Line 307: | Line 311: | ||
| [[Croton eluteria]]- Cascarilla, used as a flavor and bittering agent in Campari and Vermouth. \\ | [[Croton eluteria]]- Cascarilla, used as a flavor and bittering agent in Campari and Vermouth. \\ | ||
| + | [[Croton tiglium]]- used in a similar manner as Cascarilla but from a Chinese tradition instead of an Italian one. \\ | ||
| [[Crowea exalata]]- ?? ((https:// | [[Crowea exalata]]- ?? ((https:// | ||
| Line 417: | Line 422: | ||
| [[Ferula tingitana]]- African ammoniacum | [[Ferula tingitana]]- African ammoniacum | ||
| Silphium also known as laserpicium is likely a species of Ferula \\ | Silphium also known as laserpicium is likely a species of Ferula \\ | ||
| + | |||
| + | [[Filipendula occidentalis]]- Queen-of-the-forest, | ||
| + | [[Filipendula rubra]]- Queen-of-the-meadow, | ||
| + | [[Filipendula ulmaria]]- Meadowsweet, | ||
| + | [[Filipendula vulgaris]]- dropwort, fern leaf dropwort, wintergreen scented foliage \\ | ||
| ===== G ===== | ===== G ===== | ||
| [[Galinsoga parviflora]]- Guasca, a unusually flavored herb, described as tasting like artichoke heart, used for classic dishes in Columbia \\ | [[Galinsoga parviflora]]- Guasca, a unusually flavored herb, described as tasting like artichoke heart, used for classic dishes in Columbia \\ | ||
| Line 604: | Line 614: | ||
| [[Mentha spicata]]- Spearmint, Yerba Buena. \\ | [[Mentha spicata]]- Spearmint, Yerba Buena. \\ | ||
| [[Mentha suaveolens]]- Apple Mint \\ | [[Mentha suaveolens]]- Apple Mint \\ | ||
| + | |||
| + | [Mertensia virginica]]- Virginia Bluebell, Roanoke Bells, Lungwort Oysterleaf, an edible borage with a cucumber like flavor profile. \\ | ||
| [[Monarda citriodora]]- lemon beebalm, lemon mint \\ | [[Monarda citriodora]]- lemon beebalm, lemon mint \\ | ||
| Line 836: | Line 848: | ||
| ===== R ===== | ===== R ===== | ||
| + | [[Rhamnus prinoides]]- Gesho, Geso, Shiny Leaf Buckthorn, Hops Stem (not botanically related), A embittering spice used in Ethiopia to flavor Tej a honey wine. \\ | ||
| + | |||
| [[Ricinodendron heudelotii]]- Mongongo, Njangsa, The oily seeds are ground to a paste used to flavor dishes across west and tropical Africa. \\ | [[Ricinodendron heudelotii]]- Mongongo, Njangsa, The oily seeds are ground to a paste used to flavor dishes across west and tropical Africa. \\ | ||
| Line 875: | Line 889: | ||
| [[Saccharina japonica]]- kombu \\ | [[Saccharina japonica]]- kombu \\ | ||
| [[Saccharina latissima]]- sugar kelp \\ | [[Saccharina latissima]]- sugar kelp \\ | ||
| + | |||
| + | [[Salicornia sp.]]- Glasswort, Pickle Weed, Marsh Samphire, (seemingly) all species can be ground into a salty vegital powder. \\ | ||
| [[Salix aegyptiaca]]- Pussywillow, | [[Salix aegyptiaca]]- Pussywillow, | ||
| Line 931: | Line 947: | ||
| [[Solanum centrale]]- Australian bush tomato \\ | [[Solanum centrale]]- Australian bush tomato \\ | ||
| + | |||
| + | [[Sorghum bicolor]]- Massambala, Brooncorn, Karrir-corn, | ||
| [[Stachys affinis]]- Chinese artichoke, Japanese artichoke, knotroot, roots are eaten, frequently picked as a garnish. \\ | [[Stachys affinis]]- Chinese artichoke, Japanese artichoke, knotroot, roots are eaten, frequently picked as a garnish. \\ | ||
| Line 956: | Line 974: | ||
| [[Tamarindus indica]]- Tamarind \\ | [[Tamarindus indica]]- Tamarind \\ | ||
| + | |||
| + | [[Tamarix ramosissima]]- Salt Cedar, Tamarck, A salty herbaceous powder can be made by grinding the dried leaves \\ | ||
| [[Tanacetum annuum]]- Blue Tansy, rank and bitter in flavor, resembling many Artemisia species. \\ | [[Tanacetum annuum]]- Blue Tansy, rank and bitter in flavor, resembling many Artemisia species. \\ | ||
| Line 992: | Line 1012: | ||
| [[Thymus vulgaris]]- Thyme, Common thyme \\ | [[Thymus vulgaris]]- Thyme, Common thyme \\ | ||
| [[Thymus zygis]]- This species is the main source of Thyme essential oil, It has 4 chemotypes that have high quantities of thymol, linalool, carvacrol, and geraniol. \\ | [[Thymus zygis]]- This species is the main source of Thyme essential oil, It has 4 chemotypes that have high quantities of thymol, linalool, carvacrol, and geraniol. \\ | ||
| + | |||
| + | [[Torreya grandis]]- Chinese Nutmeg Yew, though in the yew subsection of conifers, it has edible seeds and arils that are described as nutmeg-bergamot like\\ | ||
| [[Trachyspermum ammi]]- Ajwain, Thyme-Oregano like with a small amount of anise like flavor, very strong \\ | [[Trachyspermum ammi]]- Ajwain, Thyme-Oregano like with a small amount of anise like flavor, very strong \\ | ||
| Line 1001: | Line 1023: | ||
| [[Tropaeolum majus]]- Nasturtium, all parts including seeds have a spicy horseradish/ | [[Tropaeolum majus]]- Nasturtium, all parts including seeds have a spicy horseradish/ | ||
| [[Tropaeolum tuberosum]]- Mashua, The tubers are eaten as a starchy vegetable and retain some of the sharp characteristic flavor of the genus. \\ | [[Tropaeolum tuberosum]]- Mashua, The tubers are eaten as a starchy vegetable and retain some of the sharp characteristic flavor of the genus. \\ | ||
| + | |||
| + | [[Turnera diffusa]]- described as spicy, fig like and also chamomile like. A relative of passionfruit from Mexico and southwestern united states\\ | ||
| ===== U ===== | ===== U ===== | ||
| [[Umbellularia californica]]- California Bay, a unique an indispensable spice. \\ | [[Umbellularia californica]]- California Bay, a unique an indispensable spice. \\ | ||