Cumin probably originated in the Nile valley or in Asia Minor, because its use in Egypt can be traced back to at least 5,000 years ago. In fact, cumin seeds were found in many Pharaoh’s tombs. The Bible speaks about the use of these seeds as tithes in Palestinian temples.
Paprika, or ‘red pepper’ is a powdered spice, obtained from the fruit of the sweet pepper that is ripened, dried and ground. In fact this vegetable is a close relative of the red sweet pepper that we know so well, but it is a bit smaller, less fleshy and tastier.
Chili peppers were one of earliest cultivated crops in Central and South America, around 7,000 years ago. Imported into Europe by Christopher Columbus and then spread rapidly across the globe by Spanish and Portuguese colonizers, they were immediately adopted as an inexpensive substitute to pepper.
Turmeric is a bright yellow spice made from grinding rhizomes (underground stems) of a plant belonging to the ginger family. It is one of the key ingredients in curry, a mixture of spices that’s so popular in Indian cuisine. Turmeric is also used as a fabric dye, especially on the robes worn by Buddhist monks.
Question sent by a member: Where can I buy cardamom pods? It would be great if we could get this kind of information when there are recipes with ingredients that are not known to the general public… Sometimes, on SOSCuisine, there are some recipes with these types of ingredients… Would it be possible to tell […]
Pepper (piper nigrum), which is the fruit of the pepper plant (a creeper native to India), has been consumed since time immemorial. This spice not only enhanced the flavor of food, it also masked the lack of freshness in meats which had hung for too long, a very common situation before the invention of modern […]
Cilantro is an herbaceous plant that looks a bit like parsley or chervil, but it has a completely different taste. Its leaves are used as an aromatic herb, while its dried seeds, commonly known as coriander, are used as a spice.
Ginger is a perennial tropical plant that has been used for the last 5,000 years in traditional medicine as well as a main ingredient in several Asian cuisines. It’s the rhizome (underground stem) part of the ginger plant that we eat, either fresh or dried.
The saffron spice comes from the dried stigmas of the “crocus sativus” flower. Extremely fragile, the spice is harvested from these flowers at dawn, before the rays from the sun reach them and alter the quality of the flower. A delicate hand is necessary, in order to remove the red stigmas from the flower.