Differences
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| latin_alphabetical [2023/08/22 19:51] – [C] mete | latin_alphabetical [2024/02/17 03:01] (current) – [T] mete | ||
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| [[Cinnamomum culilawan]]- Lawang, Kulitlawang, | [[Cinnamomum culilawan]]- Lawang, Kulitlawang, | ||
| [[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. | ||
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| [[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 \\ | ||
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| ===== 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. \\ | ||
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| [[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, | ||
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| [[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. \\ | ||
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| [[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. \\ | ||
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| [[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 \\ | ||
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| [[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. \\ | ||