The Cooking Inn : Herbs, Spices, Oils & Flavorings L PageSelect an item from the list to go to it's site
Also known as 'bay berries', these are the fruit of the tree which also gives the much
better known bay leaf. They look like small smooth dark brown olives.
Uses:The ancient Romans used
them in meat dishes, especially pork, usually putting two or three berries in a recipe.
Purplish flowers with a lemon flavor.
Uses:Excellent in cream for desserts.
of dehydrated lemon and black pepper.
Uses: It goes good in salads, broiled meats, poultry or
The medieval 'heavy galingale', native to southern China, it is of a much sharper flavour,
more like a combination of ginger and pepper. It would seem to have been the preferred variety
in medieval Europe, but is today less used than the Java variety.
Light Olive Oil:
Filtered olive oil that s
lighter in color, flavor and fragrance than regular or virgin olive
Uses: Light olive oil is excellent for
baking and cooking where the oil's stronger flavors are not desired. Light olive
oil can also be used for high-heat frying, whereas regular or virgin olive oil
is better at low temperatures or used as uncooked as a
Bottled hickory smoked
Uses: Used in smoking meats, fish and poultry, also for
Closely related to black pepper, the 'corns' of this spice remain fused together
and so the whole catkin is harvested and dried, unlike black pepper where the corns are
threshed off their catkins.
Uses: It is beautifully aromatic and is excellent in stews and fish dishes.
With a flavour a cross between strong celery and parsley, lovage leaf was used extensively in Roman cookery.
This dried leaf will work acceptably for those who can't pick it fresh from their own gardens.
This may be powdered and used in place of the leaf of lovage, which was widely used in ancient Roman cookery. If, however,
you can grow your own (rather large) plants, the fresh leaf is better.