The Spice Notes of Fragrance

Transcription

Glen O. Brechbill
Fragrance Books Inc.
www.perfumerbook.com
New Jersey - USA
2012
Fragrance Books Inc. @www.perfumerbook.com
“To my late much loved father Ray and beloved mother
Helen Roberta without them non of this work
would have been possible”
II
THE SPICE NOTES
OF
FRAGRANCE ©
This book is a work of non-fiction. No part of the book may be used or reproduced in
any manner whatsoever without written permission from the author except in the case
of brief quotations embodied in critical articles and reviews. Please note the enclosed
book is based on Fragrance Ingredients by House ©.
Designed by Glen O. Brechbill
Library of Congress
Brechbill, Glen O.
The Spice Notes of Fragrance / Glen O. Brechbill
P. cm. 313 pgs.
1. Fragrance Ingredients Non Fiction. 2. Written odor descriptions to facillitate the
understanding of the olfactory language. 1. Essential Oils. 2. Aromas. 3. Chemicals.
4. Classification. 5. Source. 6. Art. 7. Twenty one thousand fragrances. 8. Science.
9. Creativity. I. Title.
Certificate Registry #
Copyright © 2012 by Glen O. Brechbill
All Rights Reserved
PRINTED IN THE UNITED STATES OF AMERICA
10 9 8 7 6 5 4 3 2 1
First Edition
About the Book
The Spice Notes of Fragrance is
basically about the spices used in
fragrance creation. The data within
is from my second book titled, The
Art of Fragrance Ingredients. It
was my original intention to take
each spice note and create separate
work sheets. In this instance I
believe the flow of the work looks
best by fragrance house.
Many spice ingredients have culinary applications. Some are technically herbs like Thyme whereas
others are a herb and splice blend.
Many are in danger of disappearing
from a perfumer's palette due to
regulatory pressures from the
International Fragrance Association. Synthetic ingredients lack
the depth and beauty of natural
ingredients.
Its a shame really what this regulatory institution has done to the creative art. A simple warning label
should be employed. The industry
has no secrets. Any fragrance can
either be typed or duplicated
through a gas chromatography
computer. Folks have peanut allergies including my niece. Do we
ban peanuts?
All food products today have ingredient labels. Should hold true with
the beauty industry. However, in
this instance just the word fragrance is listed. A formula can be
complicated containing a wide
range of aromatic materials.
IFF and Symrise three of the
biggest five houses have their own
perfume schools. New artists are
trained in the fine art. However,
since these houses are pushing synthetic fragrance blends little or no
training is given to essential oils.
As a consequence there are more
and more product failures due to
the gimmicks,novelty’s, knock
off's, limited editions, new and
improved etc. This includes less
and less materials and of course
minimal use of essential oils.
Twenty years ago household type
fragrances used more essential oils
then fine fragrances created today.
Creative artists are under tight
restrictions through the regulatory
amendments that are issued by
this Gestapo type organization.
Don’t comply with their rules, or To learn the basics of the creative
speak out against it one could find art I read close to a hundred books.
themselves out of a job.
Soon after this I did my own perfumers notebook, which becamse Twenty years ago the industry A Reference Book on Fragrance
launched less then fifty fine fra- Ingredients. It took many thougrances a year. There was a mys- sands of hours of work to complete.
tique about the art, and this too Before embarking on my web site I
included the creativity. In 2011 we studied desktop publishing, font
had over 2,000 launches. No fra- manipulation, graphic arts that also
grance today, and this includes well included web design.
known Chanel # 5 are the same as
was originally created. The art has I decided a while ago that it would
slowly been strangled by the ever be an impossible job to keep my
incresing ammendments.
main book completely up to date.
As it stands now it is close to 900So what is happening to the fine art page manuscript in two volumes.
of fragrance one asks? Givaudan, Since I put it to rest in 2007 I esti3
Glen O. Brechbill
mate conservatively that thirty percent of the information contained
within it is gone from the www
including the fragrance houses, and
their fascinating data sheets.
My book's showcases the very best
of this secretive industry as it
appeared in 2007. The art is constantly changing with new companies coming and going including
ingredients. The search engines
have been of help. However,
Google like many others fail to
rank sites bases on pertinance in leu
of irrelevance. Finding information
with this in mind takes a grea deal
of time, effort, and sometimes luck.
A quality fine fragrance is a combination of essential oils, artificial re
created bases and synthetic materials. In proper proportions and carefully selected a well rounded formula truly show cases the wonders
and creativity of the fragrance art.
However, no scent of today due to
the restrictions comes close to the
quality of what was created less
then twenty years ago.
Today through over regulation
more and more restrictions have
been placed on the use of natural
ingredients. Acting as a stooge for
the major five these regulatory bodies are slowly destroying the art.
Profits is the underlying motive for
everything today. The houses that
control the synthetic ingredients
market wants no competition, and
essential oils are a threat to that
dominance.
At one time perfumers were
Presidents and CEO's of fragrance
houses. Although still highly paid
they are no longer given the recognition that they deserve. Very little
of the creative art is represented in
the upper ranks of most international conglomerates. Uneducated personal inhabit most fragrance houses, folks who are envious of the
noses critique it with marketing
briefs that are ludicrous.
My hobby has helped me to deal
with the stress of taking care of an
elderly beloved mother. In order to
safeguard my work I have had to
set the books at 50 % view plus disabled the printing function.
Disclosing aspects of the creative
art book by book through self educated skills has brought me great
satisfaction. I inherited wonderful
organizational skills from my
father, and creative abilities plus
The restrictions on the use of essen- superb memory from my mother.
tial oils have given rise to another
problem, and that of course are the It is my hope that my name will live
natural artists that for the most part forever on the www. Knowledge is
are totally unregulated. Here too golden, and unlike money can
after reading one or two books they appreciate with time. The greedy
call themselves a nose. They create folks of the world know too that life
homemade tinctures containing is short, and that their vast source
unknown materials. They pass nat- of wealth dies with them.
ural fragrances that are adulterated
with synthetic aromatic materials A book is timeless, and is a way to
as pure when they know they are gain immortality. That too is why
not.
each of my books has been copyrighted with the Library of
I love the art, and know that my Congress.
work has been well received on the
www. After finding myself blackballed twenty years ago I decided to
show case my abilities, and that in a
nutshell is what this intellectual
hobby of mine is about. Getting
even with a former employer who
said I wasn’t good enough to be a
perfumer, and then making sure I
wouldn’t work again has also
helped. The house understands true
well now that a mistake was made
and that his back stabbing cost him
dearly, and myself a lucrative well
paid career.
4
Index
Copyright
2
About The Book
3-4
Index
5-6
Essential Oil Map of the World
7
International Directory By Country & House
8 - 13
The Spices
14 - 22
All Spice
23 - 24
Asafoetida
25 - 27
Bay
28 - 30
Cardamom
31 - 33
Caraway
34 - 35
Cassia
36 - 38
Celery Seed
39 - 42
Cinnamon
43 - 47
Clove
48 - 51
Coriander
52 - 54
Cumin
55 - 56
5
Glen O. Brechbill
Fennel
57 - 59
Fenugreek
60 - 62
Garlic
63 - 65
Ginger
66 - 68
Juniperberry
69 - 70
Mustard Black
71
Nutmeg
72 - 74
Paprika
75 - 76
Pepper Long
77
Peppercorns
78 - 79
Saffron
80 - 82
Sassafras
83 - 84
Star Anise
85 - 86
Thyme
87 - 89
Tonka Bean
90 - 91
Turmeric
92 - 93
Vanilla
94 - 97
BOOK # 1 ( A - H )
98 - 193
BOOK # 2 ( I - Z )
194 - 310
Bibliography
311 - 313
6
A World of Fragrance’s
7
Glen O. Brechbill
International Directory by Country & House
Continent/Country/Fragrance House
Continent/Country/Fragrance House
Manuscript # 1 ( A - H )
Fiveash Data Management
Fleurchem, Inc.
Fleurin, Inc.
Flexitral, Inc.
Florachem Corporation
Florida Chemical Company, Inc.
Florida Worldwide Citrus
Frencharoma Imports Co., Inc.
Manuscript # 2 ( I - Z )
North America
Canada
The Spice Trader
United States
Good Scents Company
Gorlin & Company
Graham Chemical Corporation
Alfa Chem
American Society of Perfumers
Aromatic International LLC
Artiste Flavor / Essence
Astral Extracts
I.P. Callison & Sons
Innospec Inc.
International Flavors & Fragrances
J & E Sozio, Inc.
Joint American Ventures in China
Bedoukian Research, Inc.
Bell Flavors & Fragrances
Berje Inc.
MelChem Distribution
Millennium Chemicals
Carrubba Inc.
Central States Chemical Marketing
Champon Vanilla
Citrus & Allied
Cookson & Hunt International Co.
Creative Fragrances Ltd.
DMH Ingredients
Natural Resourcing
Norwest Ingredients
Oliganic
Penta Manufacturing
Phoenix Aromas & Essential Oils
Polarome International
8
Prima Fleur
Brazil
Rosetta Enterprises LLC
Citral Oleos Essenciais Ltda.
Sarcom Inc.
Science Lab
Sensient Technologies Corporation
Sigma Aldrich
Spectrum Chemicals
Sundial Fragrances & Flavors
Sunrose Aromatics
J. Piltz & Cia. Ltda.
Texarome
Treatt USA Inc.
Trisenx, Inc.
Belgium
Uhe Company, Inc.
Ungerer & Company
Bulgaria
Petit Marie
Rai Ingredients
Europe
Synaco Group
Vesselino Trading Company
Vigon International, Inc.
Denmark
Walsh, John D., Company, Inc.
Central America
Mexico
Esencias y Materiales Lozmat
Tecnaal Group
South America
Argentina
Esarco
Euma
Fritzsche SAICA
San Miguel Agici y F
Wambesco Gmbh
France
A.N.E.C.
Adrian Industries SAS
Albert Vielle SA
Aromatic Collection
Aromax
Axxence SARL
BFA Laboratories
Barosyl S.A.
Biolandes Parfumerie
Charabot & Company Inc.
Clos D’Aguzon
Diffusions Aromatiques
Dulcos Trading
Exaflor
9
Glen O. Brechbill
H.Reynaud & Fils
Hungary
IPRA Fragrances
Interchim
Silvestris & Szilas Ltd.
Italy
Laboratoire Monique Remy
Baller s.r.l.
Mane SA
Moraflor Produits Aromatiques
Muller & Koster
PCAS
Payan Bertrand SA
Prodarom
Prodasynth
Capua s.r.l.
Citroflor di G.
Espira S.p.A
Farotti Essences srl
Moelhausen S.P.A.
Rhodia Organics
Robertet SA
Portugal
SIPA A. Ch. Berthier
Sovimpex
Symarome
Kruetz Helmut
Germany
Bordas Destilaciones Chinchurreta
Basf
Cami de Fontainilles
Dullberg Konzentra Gmbh
Destilerias Munoz Galvez, s.a.
Eramex Aromatics Gmbh
Lluche Essence
Frey & Lau Gmbh
Ventos, Ernesto S.A.
Lothar-Streck
Switzerland
Paul Kaders GmbH
Essencia, Aetherische Oele AG
Sensient Essential Oils Gmbh
Symrise GmbH & Co. KG
Firmenich
Spain
Givaudan Fragrance Corporation
Th. Gyer Gmbh & Co. KG
Puressence Wuresten Inc.
10
The Netherlands
Fruitarom Industries
Brighten Colorchem, B.V.
Nardev
Flavodor
Asia
PFW Aroma Chemicals
China
United Kingdom
China Aroma Chemical Co., Ltd.
China Perfumer
Chinessence Ltd.
A & E Connock Ltd.
Augustus OIls. Ld.
HC Biochem
Hangzhou Aroma Chemical Co.
British Society of Perfumers
Buckton Home Page Ltd.
Shanghai M & U International
De Monchy Aromatics, Inc.
Tianjin Jiete Fine Chemical Co.
Earth Oil Plantations Ltd.
Hong Kong
FD Copeland & Sons Ltd.
Fine Chemical Trading
Furest Day Lawson
Naradev
O’Laughlin Industries
Global Essence Ltd.
India
Handa Fine Chemicals Ltd.
Amen Organics
Anthea Aromatics Pvt. Ltd.
Anupam Industries
JC Buck Ltd.
Lionel Hitchen Ltd.
B.S. Industries
Bansal Aroma
Quality Analysis
SRS Aromatics Ltd.
FFC Aroma
Flowersynth
Venus Enterprises
GMPCT
Gyran Flavours
Mediterranean
Israel
Hermani Ex-Imp Corporation
Hindustan Mint & Agro Products
Agan Aroma & Fine Chemicals
Aromor Flavors & Fragrances Ltd.
Indian Spices
11
Glen O. Brechbill
Kanta House
Katyani Exorts
Krupa Scientific
Kuber Impex Ltd.
Zeon Corporation
Korea
Castrading
Narain Terpene & Allied Chemical
M.X.D. Enterprise System
Organica Aromatics Pvt. Ltd.
Nepal
P.P. Sheth & Co.
Petitgara Chemicals
Premier Chemical Corporation
Privi Organics Ld.
Shambhala Herbal & Aromatics Pvt. Ltd.
Singapore
Raj Aromatics Aroma Corporation
Taytonn Pte Ltd.
SAT Group
Seema International
Shreeji Aroma
Som Santi House
Some Extracts
Sri Lanka
Tadimetry Aromatics Pvt Ltd.
Thakker Group
Thailand Institute of Science
EOAS International
Thailand
Turkey
Ultra International Limited
U.K. Aromatic & Chemicals
Oregano
Indonesia
Viet Nam
Djasula Wangi
Enter Oil
Haldin
Australia
Indesso
Australian Botanical Products
Japan
Cosmark
Basf Japan Ltd.
Perfume & Flavor Manufacturers
Peter Jarvis Cosmetic Develop.
Kao Corporation
W & W Australia Pty Ltd.
Takasago International Corporation
12
Africa
Africa Trade
Egypt
A.Fakhry & Company
Fayyum Gharbya Aromatic
Kato Aromatic S.A.E.
13
Glen O. Brechbill
Spices
A spice is a dried seed, fruit, root,
bark, or vegetative substance used
in nutritionally insignificant quantities as a food additive for flavor,
color, or as a preservative that kills
harmful bacteria or prevents their
growth. It may be used to flavour a
dish or to hide other flavours. In the
kitchen, spices are distinguished
from herbs, which are leafy, green
plant parts used for flavoring or as
garnish.
Stigmas, such as saffron.
Roots and rhizomes, such as Masala ( a generic name for any
turmeric, ginger and galingale.
blend of spices used in South Asia )
Resins, such as asafoetida.
Mixed spice ( United Kingdom )
Common Spice Mixtures:
Old Bay Seasoning ( United States )
Advieh ( Iran )
Panch phoron ( India and Bangladesh )
Baharat ( Arab world, and the
Middle East in general )
Pumpkin pie spice ( United States )
Many spices are used for other purposes, such as medicine, religious Berbere (Ethiopia and Eritrea)
rituals, cosmetics, perfumery, or for
eating as vegetables. For example, Chaat masala ( India and Pakistan )
turmeric is also used as a preservative; liquorice as a medicine; garlic Chili powder
as a vegetable.
Curry powder
Botanical Basis
Five-spice powder ( China )
Dried fruits or seeds, such as fenGaram masala ( South Asia )
nel, mustard, and black pepper.
Arils, such as mace.
U.S.S.R. )
Quatre épices ( France )
Ras el hanout ( North Africa )
Shichimi togarashi ( Japan )
Vegeta ( Croatia )
Za'atar ( Middle East )
Early History
Harissa ( North Africa )
Humans were using spices in 50,000
BCE. The spice trade developed
Barks, such as cinnamon and cas- Hawaij ( Yemen )
throughout the Middle East in
sia.
around 2000 BCE with cinnamon
Jerk spice ( Jamaica )
and pepper, and in East Asia with
Dried flower buds, such as cloves.
herbs and pepper. The Egyptians
Khmeli suneli ( Georgia, former used herbs for embalming and their
14
need for exotic herbs helped stimulate world trade. The word spice
comes from the Old French word
espice, which became epice, and
which came from the Latin root
spec, the noun referring to "appearance, sort, kind": species has the
same root. By 1000 BCE, medical
systems based upon herbs could be
found in China, Korea, and India.
Early uses were connected with
magic, medicine, religion, tradition, and preservation.
Indonesian merchants traveled
around China, India, the Middle
East, and the east coast of Africa.
Arab merchants facilitated the
routes through the Middle East and
India. This resulted in the Egyptian
port city of Alexandria being the
main trading center for spices. The
most important discovery prior to
the European spice trade were the
monsoon winds (40 CE). Sailing
from Eastern spice growers to
Western European consumers gradually replaced the land-locked spice
Archaeological excavations have routes once facilitated by the
uncovered clove burnt onto the Middle East Arab caravans.
floor of a kitchen, dated to 1700
BCE, at the Mesopotamian site of Middle Ages
Terqa, in modern-day Syria. The
ancient Indian epic Ramayana men- Spices were among the most
tions cloves. The Romans had demanded and expensive products
cloves in the 1st century CE, as available in Europe in the Middle
Pliny the Elder wrote about them. Ages, the most common being
black pepper, cinnamon (and the
In the story of Genesis, Joseph was cheaper alternative cassia), cumin,
sold into slavery by his brothers to nutmeg, ginger and cloves. Given
spice merchants. In the biblical the medieval medicine's main theopoem Song of Solomon, the male ry of humorism, spices and herbs
speaker compares his beloved to were indispensable to balance
many forms of spices. Generally, "humors" in food, a daily basis for
early Egyptian, Chinese, Indian, good health at a time of recurrent
and Mesopotamian sources do not pandemics.
refer to known spices.
Spices were all imported from planIn South Asia, nutmeg, which orig- tations in Asia and Africa, which
inates from the Banda Islands in the made them expensive. From the 8th
Molukas, has a Sanskrit name. until the 15th century, the Republic
Sanskrit is the ancient language of of Venice had the monopoly on
India, showing how old the usage spice trade with the Middle East,
of this spice is in this region. and along with it the neighboring
Historians believe that nutmeg was Italian city-states. The trade made
introduced to Europe in the 6th cen- the region rich. It has been estimattury BCE.
ed that around 1,000 tons of pepper
and 1,000 tons of the other common spices were imported into
Western Europe each year during
the Late Middle Ages. The value of
these goods was the equivalent of a
yearly supply of grain for 1.5 million people. The most exclusive
was saffron, used as much for its
vivid yellow-red color as for its flavor. Spices that have now fallen
into obscurity in European cuisine
include grains of paradise, a relative of cardamom which most
replaced pepper in late medieval
north French cooking, long pepper,
mace, spikenard, galangal and
cubeb.
Early Modern Period
The control of trade routes and the
spice-producing regions were the
main reasons that Portuguese navigator Vasco da Gama sailed to India
in 1499. Spain and Portugal were
not happy to pay the high price that
Venice demanded for spices. At
around the same time, Christopher
Columbus returned from the New
World, he described to investors
new spices available there.
The military prowess of Afonso de
Albuquerque ( 1453 - 1515 )
allowed the Portuguese to take control of the sea routes to India. In
1506, he took the island of Socotra
in the mouth of the Red Sea and, in
1507, Ormuz in the Persian Gulf.
Since becoming the viceroy of the
Indies, he took Goa in India in
1510, and Malacca on the Malay
peninsula in 1511. The Portuguese
15
Glen O. Brechbill
could now trade directly with Siam,
China, and the Moluccas. The Silk
Road
complemented
the
Portuguese sea routes, and brought
the treasures of the Orient to
Europe via Lisbon, including many
spices.
or evaporate when exposed to air.
Grinding a spice greatly increases
its surface area and so increases the
rates of oxidation and evaporation.
Thus, flavor is maximized by storing a spice whole and grinding
when needed. The shelf life of a
whole spice is roughly two years;
of a ground spice roughly six
months. The "flavor life" of a
ground spice can be much shorter.
Ground spices are better stored
away from light.
With the discovery of the New
World came new spices, including
allspice, bell and chili peppers,
vanilla, and chocolate. This development kept the spice trade, with
America as a late comer with its
new seasonings, profitable well To grind a whole spice, the classic
into the 19th century.
tool is mortar and pestle. Less
labor-intensive tools are more comIn the Caribbean, the island of mon now: a microplane or fine
Grenada is well known[clarifica- grater can be used to grind small
tion needed] for growing and amounts; a coffee grinder is useful
exporting a number of spices, for larger amounts. A frequently
including the nutmeg, which was used spice such as black pepper
introduced to Grenada by the set- may merit storage in its own hand
tlers.
grinder or mill.
Pakistan
45,473
3%
Total
1,588,807 100 %
Standardization
The International Organization for
Standardization addresses spices
and condiments, along with related
food additives, as part of the
International Classification for
Standards 67.220 series.
Research
The Indian Institute of Spices
Research in Kozhikode, Kerala, is
devoted exclusively to researching
all aspects of spice crops:
Black Pepper
Cardamom
Cinnamon
Handling Spices
A spice may be available in several
forms: fresh, whole dried, or preground dried. Generally, spices are
dried. A whole dried spice has the
longest shelf life, so it can be purchased and stored in larger
amounts, making it cheaper on a
per-serving basis. Some spices are
rarely available either fresh or
whole, for example turmeric, and
must be purchased in ground form.
Small seeds, such as fennel and
mustard seeds, are used both whole
and in powder form.
The flavor of a spice is derived in
part from compounds that oxidize
Some flavor elements in spices are
soluble in water; many are soluble Clove
in oil or fat. As a general rule, the
flavors from a spice take time to Garcinia
infuse into the food so spices are
added early in preparation.
Ginger
Production
Nutmeg
In tonnes. 2009 - 2010
Vanilla
India
1,100,000 70 %
A List of Culinary Herbs & Spices
Bangladesh
140,113
9%
Turkey
87,028
5.7 %
China
85,987
5.5 %
This is a list of culinary herbs and
spices. Specifically these are food
or drink additives of mostly botanical origin used in nutritionally
insignificant quantities for flavor-
16
ing or coloring.
Asafoetida (Ferula Assafoetida)
This list does not contain salt, Asarabacca (Asarum Europaeum)
which is a mineral, nor is it for fictional plants such as aglaophotis, or Avens (Geum Urbanum)
recreational drugs such as tobacco.
Avocado Leaf (Peresea Americana)
This list is not for plants used primarily as herbal teas or tisanes, nor Barberry (Berberis Vulgaris and
for plant products that are purely other Berberis spp.)
medicinal, such as valerian.
Basil, Sweet (Ocimum Basilicum)
Ajwain,
carom
seeds
(Trachyspermum ammi) (South Basil, Lemon (Ocimum ×
Asia, Afghanistan, Iran, Egypt, Citriodorum)
Eritrea & Ethiopia)
Basil, Thai (O. Basilicum var.
Akudjura (Solanum Centrale) Thyrsiflora)
(Australia)
Basil, Holy (Ocimum Tenuiflorum)
Alexanders (Smyrnium Olusatrum)
Bay Leaf (Laurus Nobilis)
Alkanet (Alkanna Tinctoria), for
red color
Boldo (Peumus Boldus)
Camphor Laurel (Cinnamomum
Camphora)
Canelo, Winter's Bark (Drimys
Winteri) (Chile and Argentina)
Caraway (Carum Carvi)
Cardamom
momum)
(Elettaria
Carda-
Carob (Ceratonia Siliqua)
Catnip (Nepeta Cataria)
Cassia
ticum)
(Cinnamomum
Cayenne
Annuum)
Pepper
Aroma-
(Capsicum
Celery Seed (Apium Graveolens)
Chervil (Anthriscus Cerefolium)
Alligator Pepper, mbongo spice Borage (Borago Officinalis)
Chicory (Cichorium Intybus)
(mbongochobi), hepper pepper
(Aframomum danielli, A. citratum, Black Cardamom (Amomum Chili Pepper (Capsicum spp.)
A. exscapum) (West Africa)
Subulatum, Amomum Costatum)
Chives (Allium Schoenoprasum)
Allspice (Pimenta Dioica)
Black Mustard (Brassica Nigra)
Cicely, Sweet Cicely (Myrrhis
Angelica (Angelica Archangelica) Blue Fenugreek, Blue Melilot Odorata)
(Trigonella Caerulea)
Anise (Pimpinella Anisum)
Cilantro,
Coriander
Greens,
Brown Mustard (Brassica Juncea) Coriander Herb (Coriandrum
Aniseed myrtle (Syzygium anisatSativum)
um) (Australia)
Calabash
Nutmeg,
Ehuru
(Monodora Myristica) (West Cinnamon, Indonesian (CinnaAnnatto (Bixa Orellana)
Africa)
momum Burmannii, Cassia Vera)
Cinnamon, Saigon or Vietnamese
Apple Mint (Mentha Suaveolens)
Calendula,
Pot
Marigold (Cinnamomum Lloureiroi)
(Calendula Officinalis)
17
Glen O. Brechbill
Cinnamon, True or Ceylon Epazote (Dysphania Ambrosioides) Horseradish (Armoracia Rusticana)
(Cinnamomum
Verum,
C.
Zeylanicum)
Fennel (Foeniculum Vulgare)
Houttuynia Cordata (Vietnam)
Cinnamon,
Winterana)
White
(Canella Fenugreek (Trigonella Foenum- Huacatay, Mexican Marigold, Mint
graecum)
Marigold (Tagetes Minuta)
Cinnamon Myrtle (Backhousia Filé Powder, Gfilé (Sassafras Hyssop (Hyssopus Officinalis)
myrtifolia) (Australia)
Albidum)
Indonesian Bay Leaf, daun salam
Clary, Clary Sage (Salvia Sclarea) Fingerroot, Krachai, Temu Kuntji (Syzygium Polyanthum)
(Boesenbergia Rotunda)
Clove (Syzygium Aromaticum)
Jasmine Flowers (Jasminum spp.)
Galangal,
Greater
(Alpinia
Coriander Seed (Coriandrum Galanga)
Jimbu (Allium Hypsistum) (Nepal)
Sativum)
Galangal,
Lesser
(Alpinia Juniper
Berry
(Juniperus
Costmary (Tanacetum Balsamita)
Officinarum)
Communis)
Cuban Oregano
Amboinicus)
(Plectranthus Galingale (Cyperus spp.)
Kaffir Lime Leaves, Makrud Lime
Leaves (Citrus hystrix) (Southeast
Garlic Chives (Allium Tuberosum) Asia)
Cubeb pepper (Piper cubeba)
Garlic (Allium Sativum)
Kala Zeera (or kala jira), Black
Cumin (Bunium Persicum) (South
Garlic,
Elephant
(Allium Asia)
Ampeloprasum var. Ampelo-praCulantro,
Culangot,
Long sum)
Kawakawa Seeds (Macropiper
Coriander (Eryngium Foetidum)
excelsum) (New Zealand)
Ginger (Zingiber Officinale)
Cumin (Cuminum Cyminum)
Kencur,
Galangal,
Kentjur
Ginger, Torch, bunga siantan (Kaempferia Galanga)
Curry leaf (Murraya Koenigii)
(Etlingera elatior) (Indonesia)
Keluak,
Kluwak,
Kepayang
Curry plant (Helichrysum Italicum) Golpar,
Persian
Hogweed (Pangium Edule)
(Heracleum Persicum) (Iran)
Dill Seed (Anethum Graveolens)
Kokam Seed (Garcinia Indica)
Grains of Paradise (Aframomum (Indian confectionery)
Dill Herb or Weed (Anethum melegueta)
Graveolens)
Korarima, Ethiopian Cardamom,
Grains of Selim, Kani Pepper false cardamom (Aframomum
Elderflower (Sambucus spp.)
(Xylopia Aethiopica)
Corrorima) (Eritrea)
Cudweed
(Vietnam)
(Gnaphalium
spp.)
18
Koseret leaves (Lippia adoensis) Marsh mallow (Althaea officinalis)
(Ethiopia)
Mastic (Pistacia lentiscus)
Lavender (Lavandula spp.)
Mint (Mentha spp.) 25 species,
Lemon balm (Melissa officinalis)
hundreds of varieties
odoratissimus)
Lemongrass (Cymbopogon citra- Mountain horopito (Pseudowintera
tus, C. flexuosus, and other colorata) (New Zealand)
Cymbopogon spp.)
Musk
mallow,
abelmosk
Lemon ironbark (Eucalyptus (Abelmoschus moschatus)
staigeriana) (Australia)
Mustard, black, mustard plant,
Lemon myrtle (Backhousia citri- mustard seed (Brassica nigra)
odora) (Australia)
Mustard, brown, mustard plant,
Lemon verbena (Lippia citriodora) mustard seed (Brassica juncea)
Paracress (Spilanthes
Soleracea) (Brazil)
Pandan leaf, screwpine (Pandanus
amaryllifolius)
Paprika (Capsicum annuum)
acmella,
Parsley (Petroselinum crispum)
Pepper: black, white, and green
(Piper nigrum)
Pepper, Dorrigo (Tasmannia stipitata) (Australia)
Pepper, long (Piper longum)
Leptotes bicolor (Paraguay and Mustard, white, mustard plant,
southern Brazil)
mustard seed (Sinapis alba)
Pepper, mountain, Cornish pepper
leaf (Tasmannia lanceolata)
Lesser calamint (Calamintha nepe- Nasturtium[disambiguation needed
ta), nipitella, nepitella (Italy)
] (Tropaeolum majus)
Peppermint (Mentha piperata)
Licorice, liquorice (Glycyrrhiza Nigella, kalonji, black caraway, Peppermint gum leaf (Eucalyptus
glabra)
black onion seed (Nigella sativa
dives)
Lime flower, linden flower (Tilia Njangsa, djansang (Ricinodendron Perilla, shiso (Perilla spp.)
spp.)
heudelotii) (West Africa)
Peruvian pepper (Schinus molle)
Lovage (Levisticum officinale)
Nutmeg (Myristica fragrans)
Pandanus amaryllifolius
Mace (Myristica fragrans)
Olida
(Eucalyptus
olida)
(Australia)
Brazilian pepper or Pink pepper
Mahlab, St. Lucie cherry (Prunus
(Schinus terebinthifolius)
mahaleb)
Oregano (Origanum vulgare, O.
heracleoticum, and other species)
Quassia (Quassia amara) (bitter
Malabathrum,
tejpat
spice in aperitifs and some beers
(Cinnamomum tamala)
Orris root (Iris germanica, I. flo- and fortified wines)
rentina, I. pallida)
Marjoram (Origanum majorana)
Ramsons, wood garlic (Allium
Pandan flower, kewra (Pandanus ursinum)
19
Glen O. Brechbill
Rice paddy herb (Limnophila aro- Sumac (Rhus coriaria)
Wild betel (Piper sarmentosum)
matica) (Vietnam)
(Southeast Asia)
Sweet woodruff (Galium odoraRosemary (Rosmarinus officinalis) tum)
Wild thyme (Thymus serpyllum)
Rue (Ruta graveolens)
Szechuan pepper, Sichuan pepper Willow herb (Epilobium parviflo(Zanthoxylum piperitum)
rum)
Safflower (Carthamus tinctorius),
for yellow color
Tarragon (Artemisia dracunculus)
Winter savory (Satureja montana)
Saffron (Crocus sativus)
Thyme (Thymus vulgaris)
Sage (Salvia officinalis)
Thyme, lemon (Thymus × citriodorus)
Wood avens, herb bennet (Geum
urbanum)
Turmeric (Curcuma longa)
Woodruff (Galium odoratum)
Vanilla (Vanilla planifolia)
Wormwood, absinthe (Artemisia
Vietnamese balm (Elsholtzia cilia- absinthium)
ta)
Yellow mustard (Brassica hirta =
Vietnamese
cinnamon Sinapis alba)
(Cinnamomum loureiroi)
Yerba buena, any of four different
Vietnamese coriander (Persicaria species, many unrelated
odorata)
Za'atar (herbs from the genera
Voatsiperifery (Piper borbonense)
Origanum, Calamintha, Thymus,
and Satureja)
Wasabi (Wasabia japonica)
Zedoary (Curcuma zedoaria)
Water-pepper,
smartweed
(Polygonum hydropiper)
Spices
Saigon cinnamon (Cinnamomum
loureiroi)
Salad burnet (Sanguisorba minor)
Salep (Orchis mascula)
Sassafras (Sassafras albidum)
Savory, summer (Satureja hortensis)
Savory, winter (Satureja montana)
Silphium, silphion, laser, laserpicium, lasarpicium (Ancient Roman
cuisine, Ancient Greek cuisine)
Sorrel (Rumex acetosa)
Wintergreen (Gaultheria procumbens)
Sorrel, sheep (Rumex acetosella)
Watercress (Rorippa nasturtium- Ajwain ( Bishop's Weed )
aquatica)
Aleppo Pepper
Alligator Pepper
Spikenard (Nardostachys grandi- Wattleseed (from about 120 spp. of Allspice
flora or N. jatamansi)
Australian Acacia)
Amchur ( Mango Powder )
Anise
Star anise (Illicium verum)
White mustard (Sinapis alba)
Aromatic Ginger
Asafoetida
Spearmint (Mentha spicata)
20
Camphor
Caraway
Cardamom
Cardamom, Black
Cassia
Cayenne Pepper
Celery Seed
Charoli
Chenpi
Chili Pepper
Cinnamon
Clove
Coriander Seed
Cubeb
Cumin
Cumin, Black
Mace
Mango-Ginger
Mahlab
Malabathrum ( Tejpat )
Mustard Black
Mustard Brown
Mustard White
Nigella ( Kalonji )
Nutmeg
Paprika
Pepper Brazilian
Pepper Peruvian
Pepper Long
Peppercorn
( Black, Green, and White )
Pomegranate Seed ( Anardana )
Poppy Seed
Dill and Dill Seed
Fennel
Fenugreek
Fingerroot ( Krachai )
Galangal Greater
Galangal Lesser
Garlic
Ginger
Golpar
Grains of Paradise
Grains of Selim
Herb & Spice Mixtures
Adjika
Advieh
Baharat
Berbere
Bouquet Garni
Buknu
Chaat Masala
Chaunk
Chili Powder
Crab Boil
Curry Powder
Radhuni
Rose
Fines Herbes
Five-Spice Powder
Saffron
Salt
Sarsaparilla
Sassafras
Sesame
Sichuan Pepper (hua-jia-o, sansho)
Star Anise
Sumac
Garam Masala
Garlic Salt
Horseradish
Harissa
Hawaij
Herbes de Provence
Jerk Spice
Juniper Berry
Kaempferia Galanga ( Kencur )
Kokum
Korarima
Lime, Black
Liquorice
Litsea Cubeba
Zedoary
Zereshk
Zest
Tamarind
Tasmanian Pepper
Tonka Bean
Turmeric
Uzazi
Khmeli Suneli
Lemon Pepper
Masala
Mitmita
Mixed Spice
Vanilla
Voatsiperifery
Old Bay Seasoning
Wasabi
21
Glen O. Brechbill
Panch Phoron
Persillade
Pumpkin Pie Spice
Qâlat Daqqa
Quatre Epices
Ras el Hanout
Recado Rojo
Sharena Sol
Shichimi
Tabil
Tandoori Masala
Za'atar
22
All Spice
Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the
dried unripe fruit ("berries") of
Pimenta dioica, a mid-canopy tree
native to the Greater Antilles,
southern Mexico, and Central
America, now cultivated in many
warm parts of the world. The name
allspice was coined as early as 1621
by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.
produce a more aromatic product allspice as the sole spice added for
when freshly ground before use.
flavoring. In America, it is used
mostly in desserts, but it is also
Fresh leaves are used where avail- responsible for giving Cincinnatiable. They are similar in texture to style chili its distinctive aroma and
bay leaves and are thus infused dur- flavor. Allspice is commonly used
ing cooking and then removed in Great Britain, and appears in
before serving. Unlike bay leaves, many dishes, including cakes. Even
they lose much flavour when dried in many countries where allspice is
and stored, so do not figure in com- not very popular in the household,
merce. The leaves and wood are as in Germany, it is used in large
often used for smoking meats amounts by commercial sausage
where allspice is a local crop. makers. It is a main flavor used in
Allspice can also be found in essen- barbecue sauces.[citation needed]
Several unrelated fragrant shrubs tial oil form.
In the West Indies, an allspice
are called "Carolina allspice"
liqueur called "pimento dram" is
(Calycanthus floridus), "Japanese Uses
produced.
allspice" (Chimonanthus praecox)
or "wild allspice" (Lindera ben- Allspice is one of the most impor- Allspice has also been used as a
zoin). Allspice is also sometimes tant ingredients of Caribbean cui- deodorant. Volatile oils found in the
used to refer to the herb costmary sine. It is used in Caribbean jerk plant contain eugenol, a weak
(Tanacetum balsamita).
seasoning (the wood is used to antimicrobial agent, Allspice is also
smoke jerk in Jamaica, although the reported to provide relief for indiPreparation Form
spice is a good substitute), in gestion and gas.
moles, and in pickling; it is also an
Allspice is the dried fruit of the ingredient in commercial sausage Cultivation
Pimenta dioica plant. The fruit is preparations and curry powders.
picked when it is green and unripe Allspice is also indispensable in Pimenta dioica leaves in Goa, India
and, traditionally, dried in the sun. Middle Eastern cuisine, particularly
When dry, the fruits are brown and in the Levant, where it is used to The allspice tree is classified as an
resemble large brown peppercorns. flavor a variety of stews and meat evergreen shrub that reaches a
The whole fruits have a longer shelf dishes. In Palestinian cuisine, for height of between 10 and 18 meters
life than the powdered product and example, many main dishes call for (32 and 60 feet). Allspice can be a
23
Glen O. Brechbill
small scrubby tree, quite similar to
the bay laurel in size and form. It
can also be a tall, canopy tree,
sometimes grown to provide shade
for coffee trees that are planted
underneath them. It can be grown
outdoors in the tropics and subtropics with normal garden soil and
watering. Smaller plants can be
killed by frost, although larger
plants are more tolerant. It adapts
well to container culture and can be
kept as a houseplant or in a greenhouse. The plant is dioecious,
meaning plants are either male or
female and hence male and female
plants must be kept in proximity to
allow fruits to develop.
encountered
by
Christopher
Columbus on the island of Jamaica
during his second voyage to the
New World, and named by Dr.
Diego Álvarez Chanca. It was
introduced into European and
Mediterranean cuisines in the 16th
century. It continued to be grown
primarily in Jamaica, though a few
other Central American countries
produced allspice in comparatively
small quantities.
To protect the pimenta trade, the
plant was guarded against export
from Jamaica. Many attempts at
growing the pimenta from seeds
were reported, but all failed. At one
time, the plant was thought to grow
nowhere except in Jamaica, where
the plant was readily spread by
birds. Experiments were then performed using the constituents of
bird droppings; however, these
were also totally unsuccessful.
Eventually, it was realized that passage through the avian gut, either
the acidity or the elevated temperature, was essential for germinating
the seeds. Today, pimenta is spread
by birds in Tonga and Hawaii,
where it has become naturalized on
Kaua?i and Maui.
Western History
Allspice (Pimenta dioica) was
24
Asafoetida
Asafoetida (Ferula assafoetida),
alternative spelling asafetida (also
known as devil's dung, stinking
gum, asant, food of the gods, giant
fennel, Jowani badian, hing and
ting) is the dried latex (gum oleoresin) exuded from the living
underground rhizome or tap root of
several species of Ferula, which is a
perennial herb (1 to 1.5 m high).
The species is native to
Afghanistan mountains and are
imported to India. Asafoetida has a
pungent, unpleasant smell when
raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of
leeks.
Cooking
This spice is used as a digestive aid,
in food as a condiment, and in pickles. It typically works as a flavor
enhancer and, used along with
turmeric, is a standard component
of Indian recipes such as dal (a
legume curry), and the spiced potatoes that are eaten with dosas (sourdough crepes made with a lightly
fermented rice-flour/legume batter). In its pure form, its odour is so
strong the aroma will contaminate
other spices stored nearby if it is
not stored in an airtight container:
many commercial preparations of
asafetida utilize the resin ground up
and mixed with a larger volume of
wheat flour: the mixture is sold in
sealed plastic containers with a
small hole at the top, allowing the
diluted spice to be dusted lightly
over the food being cooked.
However, its odour and flavour
become much milder and more
pleasant upon heating in oil or
ghee, acquiring a taste and aroma
reminiscent of sautéed onion and
garlic.
Chemical Society's Journal of
Natural Products, the researchers
said the compounds "may serve as
promising lead components for
new drug development" against this
type of flu.
Digestion - In Thailand and India,
it is used to aid digestion and is
smeared on the abdomen in an alcohol or water tincture known as
mahahing.
Asthma and Bronchitis - It is also
said to be helpful in cases of asthma
and bronchitis. A folk tradition
Antiflatulent
remedy for children's colds: it is
mixed into a pungent-smelling
Asafoetida reduces the growth of paste and hung in a bag around the
indigenous microflora in the gut, afflicted child's neck.
reducing flatulence.
Antimicrobial - Asafoetida has a
broad range of uses in traditional
Medical Aplications
medicine as an antimicrobial, with
Fighting flu - Asafoetida was used well documented uses for treating
in 1918 to fight the Spanish chronic bronchitis and whooping
influenza pandemic. In 2009, scien- cough, as well as reducing flatutists at the Kaohsiung Medical lence.
University in Taiwan reported that
the roots of Asafoetida produce nat- Contraceptive/abortifacient - Asaural antiviral drug compounds that foetida has also been reported to
kill the swine flu virus, H1N1. In an have contraceptive/abortifacient
article published in the American activity, and is related to (and con25
Glen O. Brechbill
sidered an inferior substitute for) sweet, fruit jelly.
the ancient Ferula species
Silphium.
Repelling spirits - In Jamaica,
asafoetida is traditionally applied to
Antiepileptic - Asafoetida oleo- a
baby's
anterior
fontanel
gum-resin has been reported to be (Jamaican patois mole) to prevent
antiepileptic in classical Unani, as spirits (Jamaican patois duppies)
well as ethnobotanical literature.
from entering the baby through the
fontanel. In the African-American
Balancing the vata - In Ayurveda, Hoodoo tradition, asafoetida is
asafoetida is considered to be one used in magic spells, as it is
of the best spices for balancing the believed to have the power both to
vata dosha.
protect and to curse.
Regional Usages
In the Jammu region of India,
asafoetida is used as a medicine for
flatulence and constipation by 60%
of locals. It is used especially by
the merchant caste of the Hindus
and by adherents of Jainism and
Vaishnavism, who do not eat
onions or garlic. It is used in many
vegetarian and lentil dishes to add
both flavor and aroma, as well as to
reduce flatulence.
Other Uses
Bait - John C Duval reported in
1936 that the odor of asafoetida is
attractive to the wolf, a matter of
common knowledge, he says, along
the Texas/Mexico border. It is also
used as one of several possible
scent baits, most notably for catfish
and pike.
May also be used as a moth
(Lepidoptera) light trap attractant
by collectors - when mixed by
approximately 1\3 parts with a
smell". Nevertheless, it could be
substituted for silphium in cooking,
which was fortunate, because a few
decades after Dioscorides's time,
the true silphium of Cyrene became
extinct, and asafoetida became
more popular amongst physicians,
as well as cooks.
Asafoetida is also mentioned multiple times in Jewish sources, such as
the Mishnah. Maimonides also
writes in the Mishneh Torah "In the
rainy season, one should eat warm
In ceremonial magick, especially food with much spice, but a limited
from The Key of Solomon the amount of mustard and asafoetida."
King, it is used to protect the magus
from daemonic forces and to evoke After the Roman Empire fell, until
the same and bind them.
the 16th century, asafoetida was
rare in Europe, and if ever encounHistory in the West
tered, it was viewed as a medicine.
"If used in cookery, it would ruin
It was familiar in the early every dish because of its dreadful
Mediterranean, having come by smell", asserted García de Orta's
land across Iran. Though it is gen- European guest. Nonsense, García
erally forgotten now in Europe, it is replied, "nothing is more widely
still widely used in India (common- used in every part of India, both in
ly known there as hing). It emerged medicine and in cookery. All the
into Europe from a conquering Hindus who can afford it buy it to
expedition of Alexander the Great, add to their food."
who, after returning from a trip to
northeastern Persia, thought they Cultivation and Manufacture
had found a plant almost identical
to the famed silphium of Cyrene in The resin-like gum which comes
North Africa - though less tasty. from the dried sap extracted from
Dioscorides, in the first century, the stem and roots is used as a
wrote, "the Cyrenaic kind, even if spice. The resin is greyish-white
one just tastes it, at once arouses a when fresh but dries to a dark
humour throughout the body and amber color. The asafoetida resin is
has a very healthy aroma, so that it difficult to grate and is traditionally
is not noticed on the breath, or only crushed between stones or with a
a little; but the Median [Iranian] is hammer. Today, the most commonweaker in power and has a nastier ly available form is compounded
26
asafoetida, a fine powder contain- resulted in its being called by many Loves Nelly'!"
ing 30% asafoetida resin, along unpleasant names; thus in French it
with rice flour and gum arabic.
is known (among other names) as
merde du diable (devil's faeces); in
Ferula assafoetida is an herbaceous, some dialects of English, too, it was
monoecious, perennial plant of the known as devil's dung, and equivafamily Umbelliferae, also called lent names can be found in most
Apiaceae. It grows to 2 meters Germanic languages (e.g. German
high, with a circular mass of 30 - 40 Teufelsdreck,Swedish dyvelsträck,
cm leaves. Stem leaves have wide Dutch duivelsdrek, Afrikaans duisheathing petioles. Flowering stems welsdrek), also in Finnish pirunpasare 2.5 - 3 meters high and 10 cm ka or pirunpihka. In Turkish, it is
thick and hollow, with a number of known as s,eytantersi (devil's
schizogenous ducts in the cortex sweat), s,eytan boku (devil's shit)
containing the resinous gum. or s,eytanotu (the devil's herb).[22],
Flowers are pale greenish yellow in Tamil it is known as
produced in large compound "Perungayam""Gayam"
means
umbels. Fruits are oval, flat, thin, medicine in Malayalam
reddish brown and have a milky
juice. Roots are thick, massive, and Popular Culture
pulpy. They yield a resin similar to
that of the stems. All parts of the Penrod, an 11-year-old boy in a
plant have the distinctive fetid 1929 Booth Tarkington story set in
smell.
the midwestern U.S.A., suffers
intensely for being forced to wear a
Composition
bag of asafoetida on his neck and
encounters a girl in the same condiTypical asafoetida contains about tion.
40-64 % resin, 25 % endogeneous
gum, 10-17 % volatile oil, and 1.5- In the movie El Dorado (1966),
10% ash. The resin portion is asafoetida was a component of a
known to contain asaresinotannols hangover remedy that was intro'A' and 'B', ferulic acid, umbellifer- duced by James Caan's character
one and four unidentified com- "Mississippi".
pounds.
In the "Snidely's Sawmill" episode
Etymology
of Dudley Do-Right, villain
Snidely Whiplash tells Nell
Asafoetida's English and scientific Fenwick preparatory to her being
name is derived from the Persian tied to a log that "over my heart is a
word for resin (asa) and Latin foeti- mustard plaster, and over that is an
da, which refers to its strong sul- asafoetida bag, and on that bag
furous odour. Its pungent odour has there is a tag which reads 'Whiplash
27
Glen O. Brechbill
Bay
Bay leaf (plural bay leaves) refers
to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae).
Fresh or dried bay leaves are used
in cooking for their distinctive flavor and fragrance. The leaves are
often used to flavor soups, stews,
braises and pâtés in Mediterranean
cuisine. The fresh leaves are very
mild and do not develop their full
flavor until several weeks after
picking and drying
Taxonomy
The term "bay leaf" is used to refer
to several other plants besides the
leaves of L. nobilis. These include:
leaves, but is culinarily quite different, having a fragrance and taste
similar to cinnamon (cassia) bark,
but milder. In culinary terms, it is
misleading to call it bay leaf
because it is of a genus other than
that of the bay laurel tree, it does
not taste the same as the bay laurel
leaf, and cannot be used in cooking
as a substitute for the bay laurel
leaf.
Indonesian bay leaf or Indonesian
laurel (salam leaf) the leaf of
Syzygium polyanthum is not commonly found outside of Indonesia;
this herb is applied to meat and,
less often vegetables. Like Indian
bay leaf, it is also inaccurately
named because the plant is actually
a member of the Myrtaceae family.
California bay leaf - the leaf of the
California bay tree (Umbellularia
californica), also known as
California laurel, Oregon myrtle, History
and pepperwood, is similar to the
Mediterranean bay, but has a The bay laurel tree has been cultistronger flavor.
vated since the beginning of recorded history; it originated in Asia
Indian bay leaf or Malabathrum Minor, and spread to the
(Cinnamomum tejpata; also tej pat, Mediterranean and other countries
tejpat, tejpata or Palav aaku in with suitable climates. Bay leaf is
Telugu or Punnai ilai in Tamil or not grown in northern regions, as
Daalchini in Kannada). In appear- the plants do not thrive in cold cliance, the leaf is similar to bay mates. Turkey is one of the main
28
exporters of bay leaves, although
they are also grown in areas of
Albania, France, Belgium, Italy,
Russia,
Colombia,
Central
America, North America, and
India. The laurel tree from which
the bay leaf comes was very important both symbolically and literally
in both Greece and Rome. The laurel can be found as a central component found in many ancient
mythologies that glorify the tree as
a symbol of honor.[4] Bay leaves
are one of the most widely used
culinary herbs in Europe and North
America. In the Elizabethan era,
some people believed pinning bay
leaves to one's pillow on the eve of
Saint Valentine's Day would permit
one to see one's future spouse in a
dream.
Taste and Aroma
If eaten whole, bay leaves are pungent and have a sharp, bitter taste.
As with many spices and flavorings, the fragrance of the bay leaf is
more noticeable than its taste.
When dried, the fragrance is herbal,
slightly floral, and somewhat similar to oregano and thyme. Myrcene,
which is a component of many
essential oils used in perfumery, a pantry to repel meal moths,[5]
can be extracted from the bay leaf. flies, roaches, and silverfish.
Bay leaves also contain the essential oil eugenol.
Bay leaves have been used in entomology as the active ingredient in
Uses
killing jars. The crushed, fresh,
young leaves are put into the jar
Bay leaves are a fixture in the cook- under a layer of paper. The vapours
ing of many European cuisines they release kill insects slowly but
(particularly
those
of
the effectively and keep the specimens
Mediterranean), as well as in North relaxed and easy to mount. The
America. They are used in soups, leaves discourage the growth of
stews, meat, seafood and vegetable moulds They are not effective for
dishes. The leaves also flavor many killing large beetles and similar
classic French dishes. The leaves specimens, but insects that have
are most often used whole (some- been killed in a cyanide killing jar
times in a bouquet garni) and can be transferred to a laurel jar to
removed before serving (they can await mounting.[6] It is not clear to
be abrasive in the digestive tract). what extent the effect is due to
In
Indian
(Sanskrit
name cyanide released by the crushed
Tamaalpatra, Hindi Tejpatta) and leaves, and to what extent other
Pakistani cuisine, bay leaves are volatile products are responsible.
often used in biryani and other rich
spicy dishes although not as an Medicinal Value
everyday ingredient in home cuisine and as an ingredient in garam In the Middle Ages, bay leaves
masala.
were believed to induce abortions
and to have many magical qualities.
Bay leaves can also be crushed or They were once used to keep moths
ground before cooking. Crushed away, owing to the leaf's lauric acid
bay leaves impart more of their content that gives it insecticidal
desired fragrance than whole properties. Bay leaves have many
leaves, but are more difficult to properties that make them useful
remove, and thus they are often for treating high blood sugar,
used in a muslin bag or tea infuser. migraine headaches, bacterial and
Ground bay laurel may be substitut- fungal infections, and gastric
ed for whole leaves, and does not ulcers. Bay leaves and berries have
need to be removed, but it is much been used for their astringent,
stronger due to the increased sur- carminative, diaphoretic, digestive,
face area and in some dishes the diuretic, emetic and stomachic
texture may not be desirable.
properties. Bay oil, or oil of bays
(oleum lauri) is used in liniments
Bay leaves can also be scattered in for bruises and sprains. Bay leaf
29
has been used as an herbal remedy
for headaches. It contains compounds, called parthenolides,
which have proven useful in the
treatment of migraines. Bay leaf
has also been shown to help the
body process insulin more efficiently, which leads to lower blood
sugar levels. It has also been used
to reduce the effects of stomach
ulcers. Bay leaf contains eugenol,
which has anti-inflammatory and
antioxidant properties. Bay leaf is
also an antifungal and antibacterial,
and has also been used to treat
rheumatism, amenorrhea, and colic.
Safety
Some members of the laurel family,
as well as the unrelated, but visually similar mountain laurel and cherry laurel, have leaves that are poisonous to humans and livestock.
While these plants are not sold anywhere for culinary use, their visual
similarity to bay leaves has led to
the oft-repeated belief bay leaves
should be removed from food after
cooking because they are poisonous. This is not true - bay leaves
may be eaten without toxic effect.
However, they remain very stiff
even after thorough cooking, and if
swallowed whole or in large pieces,
they may pose a risk of scratching
the digestive tract or even causing
choking. Thus, most recipes that
use bay leaves will recommend
their removal after the cooking
process has finished.
Glen O. Brechbill
Cultivation
Gardeners in frost-free or light frost
areas will find that bay laurel
seedlings planted in the ground easily grow into large trees, 38 feet (12
m) and taller; but when kept
pruned, it can thrive as a small
bush. Bay laurel can also be grown
in containers, the size of which limits the ultimate size of the trees.
New plants are often started via
layering, or from cuttings, since
growing from seed can be difficult.
Bay trees are difficult to start from
seed, due in part to the seed's low
germination rate, and long germination period. Fresh seeds with the
pericarp removed typically have a
40% germination rate, while dried
seeds and/or seeds with an intact
pericarp have yet lower germination rates. In addition, the seed germination period can be 50 days or
more, which increases the risk of
the seeds rotting before they germinate. Treating the seeds with gibberellic acid can be useful in
increasing seed germination, as is
careful monitoring of moisture levels in the rooting medium
30
Cardamom
Cardamom (or cardamon) refers to
several plants of the genera
Elettaria and Amomum in the ginger family Zingiberaceae. Both
genera are native to India, Nepal
and Bhutan; they are recognised by
their small seed pod, triangular in
cross-section and spindle-shaped,
with a thin papery outer shell and
small black seeds. Today, the
majority of cardamom is still grown
in southern India, although some
other countries, such as Guatemala
and Sri Lanka, have also begun to
cultivate it. Elettaria pods are light
green while Amomum pods are
larger and dark brown.
It is the world's third most expensive spice by weight, outstripped in
terms of its market value by only
saffron and vanilla.
Etymology
The word cardamom is derived
from the Latin cardamomum, itself
the latinisation of the Greek (kardamomon), a compound of (kardamon), "cress" + (amomon), which
was the name for a kind of an
Indian spice plant. The earliest
attested form of the word is the
Mycenaean Greek ka-da-mi-ja,
written in Linear B syllabic script
in the list of flavourings on the
"Spice" tablets found among palace
archives in the House of the
Sphinxes in Mycenae.
Types & Distribution
Medes in northern Persia, while
others were aware that it came originally from India.
Ecology
Elettaria cardamomum is used as a
food plant by the larva of the moth
Endoclita hosei
The two main genera of the ginger
family that are named as forms of Varieties
cardamom are distributed as follows:
There were initially three natural
varieties of green cardamom plants.
Elettaria (commonly called cardamom, green cardamom, or true Malabar (Nadan/Native) - As the
cardamom) is distributed from name suggests, this is the native
India to Malaysia.
variety of Kerala. These plants
have panicles which grow horizonAmomum (commonly known as tally along the ground.
black cardamom, brown cardamom, Kravan, Java cardamom, Mysore - As the name suggests,
Bengal cardamom, Siamese car- this is a native variety of
damom, white cardamom, or red Karnataka. These plants have panicardamom) is distributed mainly in cles which grow vertically
Asia and Australia.
upwards.
The two types, and were distinguished in the fourth century BCE
by the Greek father of botany
Theophrastus, some of whose
informants told him that they came
to Greece from the land of the
Vazhuka - This is a naturally occurring hybrid between Malabar and
Mysore varieties, and the panicles
grow neither vertically nor horizontally, but in between.
31
Glen O. Brechbill
Recently, a few planters isolated
high yielding plants and started
multiplying them on a large scale.
The most popular high yielding
variety is "Njallani." Njallani, also
known as "rup-ree-t", is a unique
high-yielding cardamom variety
developed by an Indian farmer,
Sebastian Joseph, at Kattappana in
the South Indian state of Kerala. K
J Baby of Idukki district, Kerala
has developed a purely white flowered variety of Vazhuka type green
cardamom having higher yield than
Njallani. The variety has high
adaptability to different shade conditions and can also be grown in
waterlogged areas.
Uses
Green and black cardamom
Both forms of cardamom are used
as flavorings in both food and
drink, as cooking spices and as a
medicine. Elettaria cardamomum
(the usual type of cardamom) is
used as a spice, a masticatory, and
in medicine; it is also smoked
sometimes.
Food and Drink
Cardamom has a strong, unique
taste, with an intensely aromatic,
resinous fragrance. Black cardamom has a distinctly more
smokey, though not bitter, aroma
with a coolness some consider similar to mint.
expensive spices by weight, but little is needed to impart the flavor.
Cardamom is best stored in pod
form because once the seeds are
exposed or ground they quickly
lose their flavor. However, highquality ground cardamom is often
more readily (and cheaply) available and is an acceptable substitute.
For recipes requiring whole cardamom pods, a generally accepted
equivalent is 10 pods equals 1 ½
teaspoons of ground cardamom.
basmati rice and other dishes. It is
often referred to as fat cardamom
due to its size. Individual seeds are
sometimes chewed and used in
much the same way as chewing
gum; it is even used by Wrigley's
('Eclipse Breeze Exotic Mint')
where it states "with cardamom to
neutralize the toughest breath
odors." It has been known to be
used for gin making.
It is a common ingredient in Indian
cooking and is often used in baking
in Nordic countries, such as in the
Finnish sweet bread pulla or in the
Scandinavian bread Julekake. In
the Middle East, green cardamom
powder is used as a spice for sweet
dishes as well as traditional
flavouring in coffee and tea.
Cardamom pods are ground together with coffee beans to produce a
powdered mixture of the two,
which is boiled with water to make
coffee. Cardamom is used in some
extent in savoury dishes. In some
Middle Eastern countries, coffee
and cardamom are often ground in
a wooden mortar, a mihbaj, and
cooked together in a skillet, a
"mehmas," over wood or gas, to
produce mixtures that are as much
as forty percent cardamom.
Green cardamom is broadly used in
South Asia to treat infections in
teeth and gums, to prevent and treat
throat troubles, congestion of the
lungs and pulmonary tuberculosis,
inflammation of eyelids and also
digestive disorders. It also is used
to break up kidney stones and gall
stones, and was reportedly used as
an antidote for both snake and scorpion venom. Amomum is used as a
spice and as an ingredient in traditional medicine in systems of the
traditional Chinese medicine in
China, in Ayurveda in India,
Pakistan, Japan, Korea and
Vietnam. Species in the genus
Amomum are also used in traditional Indian medicine. Among
other species, varieties and cultivars, Amomum villosum cultivated
in China, Laos and Vietnam is used
in traditional Chinese medicine to
treat stomach issues, constipation,
dysentery, and other digestion
problems. "Tsaoko" cardamom
Amomum tsao-ko is cultivated in
Yunnan, China and northwest
Vietnam, both for medicinal pur-
In South Asia, green cardamom is
often used in traditional Indian
sweets and in Masala chai (spiced
tea). Black cardamom is sometimes
used in garam masala for curries. It
Green cardamom is one of the most is occasionally used as a garnish in
Traditional Medicine
32
poses and as a spice. Increased
demand since the 1980s, principally from China, for both Amomum
villosum and Amomum tsao-ko has
provided a key source of income
for poor farmers living at higher
altitudes in localized areas of
China, Laos and Vietnam, people
typically isolated from many other
markets. Until recently, Nepal had
been the world's largest producer of
large cardamom. Guatemala has
become the world's biggest producer and exporter of cardamom, with
an export total of US$137.2 million
for 2007.
33
Glen O. Brechbill
Caraway
Caraway (Carum carvi) also known
as meridian fennel, or Persian
cumin is a biennial plant in the family Apiaceae, native to western
Asia, Europe and Northern Africa.
The plant is similar in appearance
to a carrot plant, with finely divided, feathery leaves with thread-like
divisions, growing on 20 - 30 cm
stems. The main flower stem is 40 60 cm tall, with small white or pink
flowers in umbels. Caraway fruits
(erroneously called seeds) are crescent-shaped achenes, around 2 mm
long, with five pale ridges.
Cultivation
especially rye bread.
Caraway is also used in desserts,
liquors, casseroles, curry and other
foods. It is more commonly found
in European cuisine. For example,
it is commonly used in British
Caraway seed cake and is also
added to sauerkraut. It is also used
to add flavor to cheeses such as
bondost, pultost, nøkkelost and
havarti. Akvavit and several
liqueurs are made with caraway. In
Middle Eastern cuisine, caraway
pudding is a popular dessert during
Ramadan.
The roots may be cooked as a root
vegetable like parsnips or carrots.
(again, cumin), which was adapted
into Latin as carum (now meaning
caraway), and the Sanskrit karavi,
sometimes translated as "caraway"
but other times understood to mean
"fennel." The Italian finocchio
meridionale (meridian fennel) suggests these shared roots, while
cumino tedesco (German cumin)
again points towards cumin though
caraway also has its own name in
Italian, caro . Other languages share
similar peculiarities, with the
Norwegian name "karve", Yiddish
borrowing the German Kümmel
(caraway) as kimmel to mean caraway, yet using the semitic term
kamoon for cumin, which is
Kreuzkümmel in German.
The plant prefers warm, sunny
locations and well-drained soil rich
in organic matter. In warmer
regions it is planted in the winter
months as an annual. In temperate
climates it is planted as a summer
annual or biennial. There is however a polyploid variant ( with four
haploid sets = 4n ) of this plant that
was found to be perennial.
Caraway fruit oil is also used as a English usage of the term caraway
fragrance component in soaps, dates back to at least 1440, and is
lotions, and perfumes.
considered by Skeat to be of Arabic
origin, though Katzer believes the
Names & History
Arabic al-karawya (cf. Spanish
alcaravea) to be derived from the
The etymology of caraway is com- Latin carum.
plex and poorly understood.
Similar Herbs
Caraway has been called by many
Uses
names in different regions, with Caraway thyme has a strong carnames deriving from the Latin away scent and is sometimes used
They are used as a spice in breads, cuminum (cumin), the Greek karon as a substitute for real caraway in
34
recipes.
Other similar members of the family Apiaceae include anise, fennel,
dill,
cumin,
licorice-root
(Ligusticum),
and
coriander
(cilantro).
35
Glen O. Brechbill
Cassia
Cinnamomum aromaticum, called
cassia or Chinese cinnamon, is an
evergreen tree native to southern
China, Bangladesh, Uganda, India,
and Vietnam. Like its close relative
Cinnamomum verum, also known
as "Ceylon cinnamon", it is used
primarily for its aromatic bark,
which is used as a spice. In the
United States of America, cassia is
often sold under the culinary name
of "cinnamon". The buds are also
used as a spice, especially in India,
and were once used by the ancient
Romans.
The tree grows to 10–15 m tall,
with greyish bark and hard elongated leaves that are 10–15 cm long
and have a decidedly reddish colour
when young.
Production & Uses
Cinnamomum aromaticum is a
close relative to Ceylon cinnamon
(C. verum), Saigon cinnamon (C.
loureiroi,
also
known
as
"Vietnamese cinnamon"), camphor
laurel (C. camphora), malabathrum
(C. tamala), and Indonesian cinnamon (C. burmannii). As with these
species, the dried bark of cassia is
used as a spice. Cassia cinnamon's
flavour is less delicate than that of
Ceylon cinnamon; for this reason,
the less expensive cassia is sometimes called "bastard cinnamon".
Whole branches and small trees are
harvested for cassia bark, unlike the
small shoots used in the production
of cinnamon; this gives cassia bark
a much thicker and rougher texture
than that of true cinnamon.
Most of the spice sold as cinnamon
in the United States and Canada
(where Ceylon cinnamon is still
generally unknown) is actually cassia. In some cases, cassia is labeled
"Chinese cinnamon" to distinguish
it from the more expensive Ceylon
cinnamon (C. verum), which is the
preferred form of the spice used in
Mexico, Europe and Oceania.
"Indonesian cinnamon", also
referred to as C. burmannii, is also
commonly sold in the United States
where it is labeled only as cinnamon.
Cinnamomum aromaticum is produced in both China and Vietnam.
Until the 1960s, Vietnam was the
world's most important producer of
Saigon cinnamon (C. loureiroi), a
species which has a higher oil content than cassia, and consequently
has a stronger flavor. Saigon cinnamon is so closely related to cassia
that it was often marketed as cassia
(or, in North America, "cinnamon"). Of the three forms of cassia,
it is the form which commands the
highest price. Because of the disruption caused by the Vietnam War,
however, production of C. burmannii, in the highlands of the
Indonesia on island of Sumatra,
was increased to meet demand, and
Indonesia remains one of the main
exporters
of cassia
today.
Indonesian cassia has the lowest oil
content of the three types of cassia
and, consequently, commands the
lowest price. Saigon cinnamon,
only having become available again
in the United States since the early
21st century, has an intense flavour
and aroma and a higher percentage
of essential oils than Indonesian
cassia. Cassia has a stronger and
sweeter flavor, similar to Saigon
cinnamon, although the oil content
is lower. In China (where it is produced primarily in the southern
provinces of Guangxi, Guangdong,
and Yunnan) cassia is known as
36
tung hing.
Cassia bark (both powdered and in
whole, or "stick" form) is used as a
flavouring agent for confectionery,
desserts, pastries, and meat; it is
specified in many curry recipes,
where Ceylon cinnamon is less
suitable. Cassia is sometimes added
to Ceylon cinnamon, but is a much
thicker, coarser product. Cassia is
sold as pieces of bark (as pictured
below) or as neat quills or sticks.
Cassia sticks can be distinguished
from Ceylon cinnamon sticks in the
following manner: cinnamon sticks
have many thin layers and can easily be made into powder using a
coffee or spice grinder, whereas
cassia sticks are extremely hard, are
usually made up of one thick layer,
and can break an electric spice or
coffee grinder if one attempts to
grind them without first breaking
them into very small pieces.
Cassia buds, although rare, are also
occasionally used as a spice. They
resemble cloves in appearance and
have a mild, flowery cinnamon flavor. Cassia buds are primarily used
in old-fashioned pickling recipes,
marinades, and teas.
Health Benefits & Risks
Cassia (called ròu gùi; ?? in
Chinese) is used in traditional
Chinese medicine, where it is considered one of the 50 fundamental
herbs.
In 2006, a study reported no statis-
tically significant additional benefit
when cinnamon cassia powder was
given to type 2 diabetes patients
who were already being treated
with metformin. A systematic
review of research indicates that
cinnamon may reduce fasting blood
sugar, but does not have an effect
on hemoglobin A1C, a biological
marker of long-term diabetes.
History
Cinnamomum cassia (top left)
depicted by Micha? Boym (1655)
In classical times, four types of cinnamon were distinguished (and
often confused):
Cassia (Hebrew q?s.i`â), the bark of
Cinnamomum iners from Arabia
Chemist Richard Anderson says and Ethiopia, and literally means
that his research has shown that 'the peel of the plant' which is
most, if not all, of cinnamon's scraped off the tree.
antidiabetic effect is in its watersoluble fraction, not the oil (the True Cinnamon (Hebrew qinnaground cinnamon spice itself mon), the bark of Cinnamomum
should be ingested for benefit, not zeylanicum from Sri Lanka
the oil or a water extraction). In
fact, some cinnamon oil-entrained Malabathrum or Malobathrum
compounds could prove toxic in (from Sanskrit , tama-lapattram, lithigh concentrations. Cassia's erally
"dark-tree
leaves"),
effects on enhancing insulin sensi- Cinnamomum malabathrum from
tivity appear to be mediated by the north of India
type-A polymeric polyphenols.
Despite these findings, cassia Serichatum, Cinnamomum aroshould not be used in place of anti- maticum from Seres, that is, China.
diabetic drugs, unless blood glucose levels are closely monitored, In Exodus 30:23-4, Moses is
and its use is combined with a ordered to use both sweet cinnamon
strictly controlled diet and exercise (Kinnamon) and cassia together
program.
with myrrh, sweet calamus (q?nêbosem, literally cane of fragrance),
Due to a toxic component called botanically named as Acorus calacoumarin, European health agen- mus to produce a holy oil to anoint
cies have warned against consum- the Ark of the Covenant. Cassia is
ing high amounts of cassia.
also part of the Ketoret which is
used when referring to the conseOther possible toxins founds in the crated incense described in the
bark/powder are cinnamaldehyde Hebrew Bible and Talmud. It is also
and styrene.
referred to as the HaKetoret (the
incense). It was offered on the specialized incense altar in the time
37
Glen O. Brechbill
when the Tabernacle was located in
the First and Second Jerusalem
Temples. The ketoret was an
important component of the Temple
service in Jerusalem. Psalm 45:8
mentions the garments of the king
(or of Torah scholars) that smell of
myrrh, aloes and cassia.
An early reference to the trade of
cinnamon occurs around 100 BC in
Chinese literature. After the explorer Zhang Qian's return to China, the
Han Dynasty pushed the Xiongnu
back, and trade and cultural
exchange flourished along the
Northern Silk Road. Goods moving
by caravan to the west included
gold, rubies, jade, textiles, coral,
ivory and art works. In the opposite
direction moved bronze weapons,
furs, ceramics and cinnamon
bark.[15] The first Greek reference
to kasia is found in a poem by
Sappho in the 7th century BC.
According to Herodotus, both cinnamon and cassia grow in Arabia,
together with incense, myrrh, and
ladanum, and are guarded by
winged serpents. The phoenix
builds its nest from cinnamon and
cassia. But Herodotus mentions
other writers that see the home of
Dionysos, e.g., India, as the source
of cassia. While Theophrastus
gives a rather good account of the
plants, a curious method for harvesting (worms eat away the wood
and leave the bark behind),
Dioscorides seems to confuse the
plant with some kind of water-lily.
Pliny (nat. 12, 86-87) gives a fascinating account of the early spice
trade across the Red Sea in "rafts
without sails or oars", obviously
using the trade winds, that costs
Rome 100 million sesterces each
year. According to Pliny, a pound
(the Roman pound, 327 g) of cassia, cinnamon, or serichatum cost
up to 300 denars, the wage of ten
months' labour. Diocletian's Edict
on Maximum Prices from 301 AD
gives a price of 125 denars for a
pound of cassia, while an agricultural labourer earned 25 denars per
day.
The Greeks used kásia or malabathron to flavour wine, together
with absinth wormwood (Artemisia
absinthia). Pliny mentions cassia as
a flavouring agent for wine as well
Malabathrum leaves (folia) were
used in cooking and for distilling an
oil used in a caraway-sauce for oysters by the Roman gourmet Gaius
Gavius Apicius. Malabathrum is
among the spices that, according to
Apicius, any good kitchen should
contain.
unguent produced in Commagene
in present-day eastern Turkey, was
made from goose-fat and aromatised with cinnamon oil and spikenard (Nardostachys jatamansi).
Malobrathum
from
Egypt
(Dioscorides I, 63) was based on
cattle-fat and contained cinnamon
as well; one pound cost 300 denars.
The Roman poet Martial (VI, 55)
makes fun of Romans who drip
unguents, smell of cassia and cinnamon taken from a bird's nest, and
look down on him who does not
smell at all.
Cinnamon, as a warm and dry substance, was believed by doctors in
ancient times to cure snakebites,
freckles, the common cold, and kidney troubles, among other ailments.
Egyptian recipes for kyphi, an aromatic used for burning, included
cinnamon and cassia from
Hellenistic times onwards. The
gifts of Hellenistic rulers to temples
sometimes included cassia and cinnamon as well as incense, myrrh,
and Indian incense (kostos), so we
can conclude that the Greeks used it
in this way too.
The famous Commagenum, an
38
Cellery Seed
Apium graveolens is a plant species
in the family Apiaceae commonly
known as celery (var. dulce) or
celeriac (var. rapaceum), depending
on whether the petioles (stalks) or
roots are eaten: celery refers to the
former and celeriac to the latter.
Apium graveolens grows to 1 m
tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets
3–6 cm long and 2–4 cm broad.
The flowers are creamy-white, 2–3
mm diameter, produced in dense
compound umbels. The seeds are
broad ovoid to globose, 1.5–2 mm
long and wide.
Etymology
First attested in English 1664, the
word "celery" derives from the
French céleri, in turn from Italian
seleri, the plural of selero, which
comes from Late Latin selinon, the
latinisation of the Greek (selinon),
"parsley". The earliest attested
form of the word is the Mycenaean
Greek se-ri-no, written in Linear B
syllabic script
Taxonomy
Celery was described by Carl von
Linné in Volume One of his Species The wild form of celery is known
Plantarum in 1753.
as "smallage". It has a furrowed
stalk with wedge-shaped leaves, the
The closely related Apium berme- whole plant having a coarse, earthy
joi from the island of Minorca is taste, and a distinctive smell. The
one of the rarest plants in Europe, stalks are not usually eaten (except
with fewer than 100 individuals in soups or stews in French cuileft.
sine), but the leaves may be used in
salads, and its seeds are those sold
Cultivation
as a spice. With cultivation and
blanching, the stalks lose their
Head of celery, sold as a vegetable. acidic qualities and assume the
mild, sweetish, aromatic taste parUsually only the stalks are eaten.
ticular to celery as a salad plant.
Celery root, or celeriac, is also used
The plants are raised from seed,
as a vegetable.
sown either in a hot bed or in the
In North America, commercial pro- open garden according to the seaduction of celery is dominated by son of the year, and after one or two
the varieties called Pascal celery. thinnings and transplantings, they
Gardeners can grow a range of cul- are, on attaining a height of 15–20
tivars, many of which differ little cm, planted out in deep trenches for
from the wild species, mainly in convenience of blanching, which is
having stouter leaf stems. They are effected by earthing up to exclude
ranged under two classes, white light from the stems.
and red; the white cultivars being
generally the best flavoured, and In the past, celery was grown as a
the most crisp and tender. The vegetable for winter and early
stalks grow in tight, straight, paral- spring; it was perceived as a cleanslel bunches, and are typically mar- ing tonic, welcomed to counter the
keted fresh that way, without roots salt-sickness of a winter diet. By
and just a little green leaf remain- the 19th century, the season for celery had been extended, to last from
ing.
39
Glen O. Brechbill
the beginning of September to late use of sulfites on fruits and vegeta- pound, 3-n-butylphthalide, that has
in April.
bles intended to be eaten raw.
been demonstrated to lower blood
pressure in rats.
Harvesting and Storage
Uses
It is thought to be an aphrodisiac by
Cross-section of a Pascal celery rib Apium graveolens is used around some people, because it is thought
the world as a vegetable, either for to contain androsterone, a metabolHarvesting occurs when the aver- the crisp petiole (leaf stalk) or the ic product of testosterone. Celery
contains androstenone which is a
age size of celery in a field is mar- fleshy toproot.
compound different from adrosketable; due to extremely uniform
crop growth, fields are harvested In temperate countries, celery is terone.
only once. The petioles and leaves also grown for its seeds. Actually
are removed and harvested; celery very small fruit, these "seeds" yield Bergapten in the seeds can increase
is packed by size and quality (deter- a valuable volatile oil used in the photosensitivity, so the use of
mined by colour, shape, straight- perfume and pharmaceutical indus- essential oil externally in bright
ness and thickness of petiole, stalk tries. They also contain an organic sunshine should be avoided. The oil
and midrib length and absence of compound called apiol. Celery and large doses of seeds should be
disease, cracks, splits, insect dam- seeds can be used as flavouring or avoided during pregnancy, as they
age and rot). Under optimal condi- spice, either as whole seeds or can act as a uterine stimulant. Seeds
tions, celery can be stored for up to ground and mixed with salt, as cel- intended for cultivation are not suitseven weeks between 0 to 2 °C (32 ery salt. Celery salt can also be able for eating as they are often
to 36 °F). Inner stalks may continue made from an extract of the roots. treated with fungicides.
growing if kept at temperatures Celery salt is used as a seasoning,
above 0 °C (32 °F). Freshly cut in cocktails (notably to enhance the Celery is used in weight-loss diets,
petioles of celery are prone to flavour of Bloody Mary cocktails), where it provides low-calorie
decay, which can be prevented or on the Chicago-style hot dog, and dietary fibre bulk. Celery seeds are
also a great source of calcium, and
reduced through the use of sharp in Old Bay Seasoning.
are regarded as a good alternative
blades during processing, gentle
handling, and proper sanita- Celery, onions, and bell peppers are to animal products.[citation needtion.[10]
the holy trinity of Louisiana Creole ed] Celery is often purported to be
and Cajun cuisine. Celery, onions, a "negative calorie food" based on
Cut pieces of celery last only a few and carrots make up the French the assumption that it contains
hours before they turn brown, and mirepoix, often used as a base for fewer calories than it takes to
few American restaurants include it sauces and soups. Celery is a staple digest; however, this statement has
in green salads because it cannot be in many soups, such as chicken no scientific merit.
prepared far enough ahead of time. noodle soup.
Allergies
In the past, restaurants used to store
it in a container of water with pow- Celery Seeds
dered vegetable preservative; howCelery is among a small group of
ever, the sulfites in the preservative The use of celery seed in pills for foods (headed by peanuts) that
caused allergic reactions in some relieving pain was described by appear to provoke the most severe
people. In 1986, the U.S. Food and Aulus Cornelius Celsus around 30 allergic reactions; for people with
Drug Administration banned the AD. Celery seeds contain a com- celery allergy, exposure can cause
40
potentially fatal anaphylactic
shock. The allergen does not appear
to be destroyed at cooking temperatures. Celery root commonly eaten
as celeriac, or put into drinks is
known to contain more allergen
than the stalk. Seeds contain the
highest levels of allergen content.
Exercise-induced anaphylaxis may
be exacerbated. An allergic reaction also may be triggered by eating
foods that have been processed
with machines that have previously
processed celery, making avoiding
such foods difficult. In contrast
with peanut allergy being most
prevalent in the US, celery allergy
is most prevalent in Central
Europe. In the European Union,
foods that contain or may contain
celery, even in trace amounts, must
be clearly marked as such.
History
ever, the literary evidence for
ancient Greece is far more abundant. In Homer's Iliad, the horses of
the Myrmidons graze on wild celery that grows in the marshes of
Troy, and in Odyssey, there is mention of the meadows of violet and
wild celery surrounding the cave of
Calypso.
Cultural Depictions
A chthonian symbol among the
ancient Greeks, celery was said to
have sprouted from the blood of
Kadmilos, father of the Cabeiri,
chthonian divinities celebrated in
Samothrace, Lemnos and Thebes.
The spicy odour and dark leaf
colour encouraged this association
with the cult of death. In classical
Greece, celery leaves were used as
garlands for the dead, and the
wreaths of the winners at the
Isthmian Games were first made of
celery before being replaced by
crowns made of pine. According to
Pliny the Elder in Achaea, the garland worn by the winners of the
sacred Nemean Games was also
made of celery. The Ancient Greek
colony of Selinous (Greek:
Selinou-s), on Sicily, was named
after wild parsley that grew abundantly there; Selinountian coins
depicted a parsley leaf as the symbol of the city.
Daniel Zohary and Maria Hopfnote
that celery leaves and inflorescences were part of the garlands
found in the tomb of pharaoh
Tutankhamun (died 1323 BC), and
celery mericarps dated to the seventh century BC were recovered in
the Heraion of Samos. However,
they note "since A. graveolens
grows wild in these areas, it is hard
to decide whether these remains
represent wild or cultivated forms."
Only by classical times is it certain
that celery was cultivated.
The name "celery" retraces the
plant's route of successive adoption
M. Fragiska mentions an archeo- in European cooking, as the
logical find of celery dating to the English "celery" (1664) is derived
9th century BC, at Kastanas; how- from the French céleri coming from
the Lombard term, seleri, from the
Latin selinon, borrowed from
Greek. Celery's Mediterranean origins are still commemorated in the
French expression céleri d'Italie.
Celery's surprisingly late arrival in
the English kitchen is an end-product of the long tradition of seed
selection needed to reduce the sap's
bitterness and increase its sugars.
By 1699, John Evelyn could recommend it in his Acetaria. A
Discourse of Sallets: "Sellery,
apium Italicum, (and of the
Petroseline Family) was formerly a
stranger with us (nor very long
since in Italy) is an hot and more
generous sort of Macedonian
Persley or Smallage...and for its
high and grateful Taste is ever
plac'd in the middle of the Grand
Sallet, at our Great Men's tables,
and Praetors feasts, as the Grace of
the whole Board".
Celery has made a surprising
appearance in football folklore.
Supporters of English Premier
League team Chelsea and Football
League team Gillingham regularly
sing songs about the vegetable and
are famed for throwing celery during matches. This has also given
rise to the "Chelsea Cocktail", a
pint of Guinness garnished with a
stick of celery.
The Fifth incarnation of Doctor
Who, Peter Davison, was noted for
wearing a stalk of celery on his
lapel, claiming it at one point to be
an excellent restorative, though the
41
Glen O. Brechbill
human olfactory sense was comparatively weak.
42
Cinnamon
Cinnamon is a spice obtained from
the inner bark of several trees from
the genus Cinnamomum that is
used in both sweet and savoury
foods. Cinnamon trees are native to
South East Asia.
Nomenclature and Taxonomy
The name cinnamon comes through
the Greek kinnámo-mon from
Phoenician.
In India, where it is cultivated on
the hills of Kerala, it is called
"karuvapatta"
or
"Elavanga
Tholi"(Malayalam) or "dalchini"
(Hindi). In Indonesia, where it is
cultivated in Java and Sumatra, it is
called kayu manis ("sweet wood")
and sometimes cassia vera, the
"real" cassia. In Sri Lanka, in
Sinhala, cinnamon is known as
kurundu, recorded in English in the
17th century as Korunda. In several
European languages, the word for
cinnamon comes from the Latin
word cannella, a diminutive of
canna, "cane".
remote antiquity. It was imported to
Egypt as early as 2000 BC, but
those who report that it had come
from China confuse it with cassia.
The Hebrew Bible makes specific
mention of the spice many times:
first when Moses is commanded to
use both sweet cinnamon (Hebrew:
qinna-môn) and cassia in the holy
anointing oil; in Proverbs where the
lover's bed is perfumed with myrrh,
aloes, and cinnamon; and in Song
of Solomon, a song describing the
beauty of his beloved, cinnamon
scents her garments like the smell
of Lebanon.
for a god: a fine inscription records
the gift of cinnamon and cassia to
the temple of Apollo at Miletus.
Though its source was kept mysterious in the Mediterranean world
for centuries by the middlemen
who handled the spice trade, to protect their monopoly as suppliers,
cinnamon is native to Malabar
Coast of India, Sri Lanka, Burma
and Bangladesh. It is also alluded
to by Herodotus and other classical
writers. It was too expensive to be
commonly used on funeral pyres in
Rome, but the Emperor Nero is said
to have burned a year's worth of the
city's supply at the funeral for his
wife Poppaea Sabina in AD 65.
Cinnamon was a component of the
Ketoret which is used when referring to the consecrated incense
described in the Hebrew Bible and
Talmud. It was offered on the specialized incense altar in the time
when the Tabernacle was located in
the First and Second Jerusalem
Temples. The ketoret was an
important component of the Temple
service in Jerusalem.
Before the foundation of Cairo,
Alexandria was the Mediterranean
shipping port of cinnamon.
Europeans who knew the Latin
writers who were quoting
Herodotus knew that cinnamon
came up the Red Sea to the trading
ports of Egypt, but whether from
Ethiopia or not was less than clear.
When the Sieur de Joinville accompanied his king to Egypt on crusade
It was so highly prized among in 1248, he reported what he had
History
ancient nations that it was regarded been told and believed that cinnaCinnamon has been known from as a gift fit for monarchs and even mon was fished up in nets at the
43
Glen O. Brechbill
source of the Nile out at the edge of
the world. Through the Middle
Ages, the source of cinnamon was a
mystery to the Western world.
Marco Polo avoided precision on
this score. In Herodotus and other
authors, Arabia was the source of
cinnamon: giant Cinnamon birds
collected the cinnamon sticks from
an unknown land where the cinnamon trees grew and used them to
construct their nests; the Arabs
employed a trick to obtain the
sticks. This story was current as
late as 1310 in Byzantium,
although in the first century, Pliny
the Elder had written that the
traders had made this up in order to
charge more. The first mention of
the spice growing in Sri Lanka was
in Zakariya al-Qazwini's Athar albilad
wa-akhbar
al-‘ibad
("Monument of Places and History
of God's Bondsmen") in about
1270. This was followed shortly
thereafter
by
John
of
Montecorvino, in a letter of about
1292.
Indonesian rafts transported cinnamon (known in Indonesia as kayu
manis- literally "sweet wood") on a
"cinnamon route" directly from the
Moluccas to East Africa, where
local traders then carried it north to
the Roman market.
Arab traders brought the spice via
overland trade routes to Alexandria
in Egypt, where it was bought by
Venetian traders from Italy who
held a monopoly on the spice trade
in Europe. The disruption of this
trade by the rise of other
Mediterranean powers, such as the
Mamluk Sultans and the Ottoman
Empire, was one of many factors
that led Europeans to search more
widely for other routes to Asia.
Kannur) district of Kerala, and this
estate became Asia's largest cinnamon estate.
The British took control of the
island from the Dutch in 1796.
However, the importance of the
monopoly of Ceylon was already
declining, as cultivation of the cinnamon tree spread to other areas,
the more common cassia bark
became more acceptable to consumers, and coffee, tea, sugar, and
chocolate began to outstrip the popularity of traditional spices.
Portuguese traders finally landed in
Ceylon (Sri Lanka) at the beginning
of the sixteenth century and restructured the traditional production and
management of cinnamon by the
Sinhalese, who later held the
monopoly for cinnamon in Ceylon.
The Portuguese established a fort
on the island in 1518 and protected
their own monopoly for over a hun- Cultivation
dred years.
Cinnamon is harvested by growing
Dutch traders finally dislodged the the tree for two years then coppicPortuguese by allying with the ing it. The next year, about a dozen
inland Kingdom of Kandy. They shoots will form from the roots.
established a trading post in 1638,
took control of the factories by The branches harvested this way
1640, and expelled all remaining are processed by scraping off the
Portuguese by 1658. "The shores of outer bark, then beating the branch
the island are full of it", a Dutch evenly with a hammer to loosen the
captain reported, "and it is the best inner bark. The inner bark is then
in all the Orient: when one is down- prised out in long rolls. Only the
wind of the island, one can still thin (0.5 mm (0.020 in)) inner bark
smell cinnamon eight leagues out to is used; the outer, woody portion is
sea."
discarded, leaving metre-long cinnamon strips that curl into rolls
The Dutch East India Company ("quills") on drying. Once dry, the
continued to overhaul the methods bark is cut into 5 - 10 cm (2.0 - 3.9
of harvesting in the wild and even- in) lengths for sale.
tually began to cultivate its own
trees.
The bark must be processed immediately after harvesting while still
In 1767, Lord Brown of East India wet. Once processed, the bark will
Company established Anjarak- dry completely in four to six hours,
kandy Cinnamon Estate near provided that it is in a well-ventilatAnjarakkandy in Cannanore (now ed and relatively warm environ44
ment. A less than ideal drying environment encourages the proliferation of pests in the bark, which may
then require treatment by fumigation. Bark treated this way is not
considered to be of the same premium quality as untreated bark.
in) in diameter
of Cinnamomum verum based on
the taste of bark:
Cinnamon has been cultivated from
time immemorial in Sri Lanka, and
the tree is also grown commercially
at Kerala in southern India,
Bangladesh, Java, Sumatra, the
West Indies, Brazil, Vietnam,
Madagascar, Zanzibar, and Egypt.
Sri Lanka cinnamon has a very
thin, smooth bark with a light-yellowish brown color and a highly
fragrant aroma. In recent years in
Sri Lanka, mechanical devices have
been developed to ensure premium
quality and worker safety and
health, following considerable
research by the Universities in that
country led by the University of
Ruhuna.
These groups are further divided
into specific grades. For example,
Mexican is divided into M00 000
special, M000000, and M0000,
depending on quill diameter and
number of quills per kg.
Type 3 Sinhala: Pani Miris Kurundu
Any pieces of bark less than 106
mm ( 4.2 in ) long are categorized
as quillings. Featherings are the
inner bark of twigs and twisted
shoots. Chips are trimmings of
quills, outer and inner bark that
cannot be separated, or the bark of
small twigs.
Type 6 Sinhala: Kahata Kurundu
Mexican, less than 19 mm (0.75 in)
in diameter
Type 1 Sinhala: Pani Kurundu, Pat
Kurundu or Mapat Kurundu
Hamburg, less than 32 mm (1.3 in)
in diameter
Type 2 Sinhala: Naga Kurundu
Type 4 Sinhala: Weli Kurundu
Type 5 Sinhala: Sewala Kurundu
Type 7 Sinhala: Pieris Kurundu
Ceylon cinnamon, using only the
thin inner bark, has a finer, less
dense, and more crumbly texture,
and is considered to be more aromatic and more subtle in flavor
Species
than cassia. Cassia has a much
stronger (somewhat harsher)
A number of species are often sold flavour than Ceylon cinnamon, is
generally a medium to light reddish
as cinnamon:
brown, hard and woody in texture,
Cinnamomum verum ("True cinna- and thicker (2–3 mm (0.079–0.12
mon", Sri Lanka cinnamon or in) thick), as all of the layers of
bark are used.
Ceylon cinnamon)
According to the International
Herald Tribune, in 2006 Sri Lanka
produced 90% of the world's cinnamon, followed by China, India, and
Vietnam. According to the FAO,
Indonesia produces 40 % of the
world's Cassia genus of cinnamon. C. burmannii (Korintje or Due to the presence of a moderately toxic component called
Indonesian cinnamon)
The Sri Lankan grading system
coumarin, European health agendivides the cinnamon quills into C. loureiroi (Saigon cinnamon or cies have recently warned against
four groups:
consuming large amounts of cassia.
Vietnamese cinnamon)
This is contained in much lower
Alba, less than 6 mm (0.24 in) in C. aromaticum (Cassia or Chinese dosages in Cinnamomum burmandiameter
nii due to its low essential oil concinnamon)
tent.
Continental, less than 16 mm (0.63 There are several different cultivars Coumarin is known to cause liver
45
Glen O. Brechbill
and kidney damage in high concen- pungent taste and scent come from
trations. Ceylon cinnamon has neg- cinnamic aldehyde or cinnamaldeligible amounts of coumarin.
hyde (about 60 % of the bark oil)
and, by the absorption of oxygen as
The barks, when whole, are easily it ages, it darkens in color and
distinguished, and their microscop- develops resinous compounds.
ic characteristics are also quite dis- Other chemical components of the
tinct. Ceylon cinnamon sticks (or essential oil include ethyl cinnaquills) have many thin layers and mate, eugenol (found mostly in
can easily be made into powder the leaves), beta-caryophyllene,
using a coffee or spice grinder, linalool, and methyl chavicol.
whereas cassia sticks are much
harder. Indonesian cinnamon is Uses
often sold in neat quills made up of
one thick layer, capable of damag- Cinnamon bark is widely used as a
ing a spice or coffee grinder. Saigon spice. It is principally employed in
cinnamon and Chinese cinnamon cookery as a condiment and flavorare always sold as broken pieces of ing material. It is used in the prepathick bark, as the bark is not supple ration of chocolate, especially in
enough to be rolled into quills. The Mexico, which is the main importer
powdered bark is harder to distin- of true cinnamon. It is also used in
guish, but if it is treated with tinc- many dessert recipes, such as apple
ture of iodine (a test for starch[, lit- pie, donuts, and cinnamon buns as
tle effect is visible with pure well as spicy candies, tea, hot
Ceylon cinnamon, but when cocoa, and liqueurs. True cinnaChinese cinnamon is present, a mon, rather than cassia, is more
deep-blue tint is produced.
suitable for use in sweet dishes. In
the Middle East, it is often used in
Cinnamon is also sometimes con- savory dishes of chicken and lamb.
fused
with
Malabathrum In the United States, cinnamon and
(Cinnamomum tamala).
sugar are often used to flavor cereals, bread-based dishes, and fruits,
Flavor, Aroma and Taste
especially apples; a cinnamonsugar mixture is even sold separateIts flavor is due to an aromatic ly for such purposes. Cinnamon can
essential oil that makes up 0.5 % to also be used in pickling. Cinnamon
1 % of its composition. This oil is bark is one of the few spices that
prepared by roughly pounding the can be consumed directly.
bark, macerating it in seawater, and Cinnamon powder has long been an
then quickly distilling the whole. It important spice in Persian cuisine,
is of a golden-yellow color, with used in a variety of thick soups,
the characteristic odor of cinnamon drinks, and sweets. It is often mixed
and a very hot aromatic taste. The with rosewater or other spices to
make a cinnamon-based curry powder for stews or just sprinkled on
sweet treats ( most notably Sholezard, Persian ). It is also used in
sambar powder or BisiBelebath
powder in Karnataka, which gives
it a rich aroma and tastes unique. It
is also used in Turkish cuisine for
both sweet and savory dishes.
Cinnamon has been proposed for
use as an insect repellent, although
it remains untested. Cinnamon leaf
oil has been found to be very effective in killing mosquito larvae. The
compounds cinnamaldehyde, cinnamyl acetate, eugenol, and anethole, that are contained in cinnamon leaf oil, were found to have the
highest effectiveness against mosquito larvae.
Research
In a 2000 study published in The
Indian Journal of Medical
Research, it was shown that of the
69 plant species screened, 16 were
effective against HIV-1 and 4 were
against both HIV-1 and HIV-2. The
most effective extracts against
HIV-1 and HIV-2 were respectively Cinnamomum cassia (bark) and
Cardiospermum
helicacabum
(shoot + fruit).
An oil known as eugenol that
comes from the leaves of the cinnamon bush has been shown to have
antiviral properties in vitro, specifically against both the HSV-1 and
HSV-2 (Oral and Genital Herpes)
viruses according to a study pub-
46
lished in the journal, Phytotherapy extract of cinnamon bark, seems to
Research.
treat a mouse model of Alzheimer's
disease.
A 2003 study at National Institutes
of Health shows benefits of cinnamon in diet of type 2 diabetics.
"Cinnamon improves glucose and
lipids of people with type 2 diabetes".
A study conducted in 2007 and
published in the Journal of
Medicinal Chemistry suggests that
specific plant terpenoids contained
within cinnamon have potent
antiviral properties.
Pharmacological experiments suggest that the cinnamon-derived
dietary factor cinnamic aldehyde
(cinnamaldehyde) activates the
Nrf2-dependent
antioxidant
response in human epithelial colon
cells and may therefore represent
an experimental chemopreventive
dietary factor targeting colorectal
carcinogenesis. Recent research
documents anti-melanoma activity
of cinnamic aldehyde observed in
cell culture and a mouse model of
human melanoma.
Cinnamon bark, a component of the
traditional Japanese medicine Maoto, has been shown in a 2008 study
published in the Journal of General
Virology to have an antiviral therapeutic effect.
A 2011 study isolated a substance
(CEppt) in the cinnamon plant
which inhibits development of
Alzheimer's in mice. CEppt, an
47
Glen O. Brechbill
Clove
Cloves (Syzygium aromaticum) are
the aromatic dried flower buds of a
tree in the family Myrtaceae.
Cloves are native to the Maluku
islands in Indonesia and used as a
spice in cuisines all over the world.
Cloves are harvested primarily in
Indonesia, India, Madagascar,
Zanzibar, Pakistan, and Sri Lanka.
They have a numbing effect on
mouth tissues.
Syzygieae,
and
subfamily
Myrtoideae
of
the
family
Myrtaceae. It is classified in the
order of Myrtales, which belong to
superorder Rosids, under Eudicots
of Dicotyledonae. Clove is an
Angiospermic plant and belongs to
division of Magnoliophyta in the
kingdom Plantae.
The English name derives from
Latin clavus 'nail' (also the origin of
The clove tree is an evergreen that French clou and Spanish clavo,
grows to a height ranging from 'nail') as the buds vaguely resemble
8–12 m, having large leaves and small irregular nails in shape.
sanguine flowers in numerous
groups of terminal clusters. The Uses
flower buds are at first of a pale
color and gradually become green, Cloves can be used in cooking
after which they develop into a either whole or in a ground form,
bright red, when they are ready for but as they are extremely strong,
collecting. Cloves are harvested they are used sparingly.
when 1.5–2 cm long, and consist of
a long calyx, terminating in four Cloves have historically been used
spreading sepals, and four in Indian cuisine (both North Indian
unopened petals which form a and South Indian). In North Indian
small ball in the center.
cuisine, it is used in almost all rich
or spicy dishes as an ingredient of a
Taxonomy and Nomenclature
mix named garam masala, along
with other spices, although it is not
The scientific name of clove is an everyday ingredient for home
Syzygium aromaticum. It belongs cuisine, nor is it used in summer
to the genus Syzygium, tribe very often. In the Maharashtra
region of India it is used sparingly
for sweet or spicy dishes, but rarely
in everyday cuisine. In Ayurvedic
medicine it is considered to have
the effect of increasing heat in system, hence the difference of usage
by region and season. In south
Indian cuisine, it is used extensively in biryani along with "cloves
dish" (similar to pilaf, but with the
addition of other spices), and it is
normally added whole to enhance
the presentation and flavor of the
rice.
Dried cloves are also a key ingredient in Indian masala chai, spiced
tea, a special variation of tea popular in some regions, notably
Gujarat. In the US, it is often sold
under the name of "chai" or "chai
tea", as a way of differentiating it
from other types of teas sold in the
US.
In Mexican cuisine, cloves are best
known as clavos de olor, and often
used together with cumin and cinnamon.
In Vietnamese cuisine, cloves are
often used to season the broth of
Pho+?.
48
In American cooking, it is often
used in sweet breads such as pumpkin or zucchini bread along with
other sweet spices like nutmeg and
cinnamon.
Due to the Indonesian influence,
the use of cloves is widespread in
the Netherlands. Cloves are used in
cheeses, often in combination with
cumin. Cloves are an essential
ingredient for making Dutch speculaas. Furthermore, cloves are used
in traditional Dutch stews like
hachee.
In Europe, cloves are also a common ingredient in Christmas seasonal dishes such as Mulled wine.
Non-culinary Uses
The spice is used in a type of cigarette called kretek in Indonesia.
Kreteks have been smoked
throughout Europe, Asia and the
United States. In 2009, clove cigarettes (as well as fruit and candy
flavored cigarettes) were outlawed
in the US. However, they are still
sold in similar form, re-labeled as
"filtered clove cigars".
Cloves are also an important
incense material in Chinese and
Japanese culture. And clove
essence is commonly used in the
production of many perfumes.
During Christmas, it is a tradition
in some European countries to
make pomanders from cloves and
oranges to hang around the house.
This spreads a nice scent through- traindicated in any persons with fire
out the house and serves as holiday symptoms and according to classidecorations.
cal sources should not be used for
anything except cold from yang
Cloves are often used as incense in deficiency. As such it is used in forthe Jewish practice called Havdala. mulas for impotence or clear vaginal discharge from yang deficiency,
Clove also works as an ant repeller. for morning sickness together with
ginseng and patchouli, or for vomTraditional Medicinal Uses
iting and diarrhea due to spleen and
stomach coldness. This would
Cloves are used in Indian translate to hypochlorhydria. Clove
Ayurvedic medicine, Chinese med- oil is used in various skin disorders
icine, and western herbalism and like acne, pimples etc. It is also
dentistry where the essential oil is used in severe burns, skin irritaused as an anodyne (painkiller) for tions and to reduce the sensitivity
dental emergencies. Cloves are of skin.
used as a carminative, to increase
hydrochloric acid in the stomach Cloves may be used internally as a
and to improve peristalsis. Cloves tea and topically as an oil for hypoare also said to be a natural tonic muscles, including for multianthelmintic. The essential oil is ple sclerosis. This is also found in
used in aromatherapy when stimu- Tibetan medicine. Some recomlation and warming are needed, mend avoiding more than occasionespecially for digestive problems. al use of cloves internally in the
Topical application over the stom- presence of pitta inflammation such
ach or abdomen are said to warm as is found in acute flares of
the digestive tract. Clove oil, autoimmune diseases.
applied to a cavity in a decayed
tooth, also relieves toothache. It In West Africa, the Yorubas use
also helps to decrease infection in cloves infused in water as a treatthe teeth due to its antiseptic prop- ment for stomach upsets, vomiting
and diarrhea. The infusion is called
erties.
Ogun Jedi-jedi.
In Chinese medicine cloves or ding
Uses
and
xiang are considered acrid, warm Medicinal
Pharmaceutical
Preparations
and aromatic, entering the kidney,
spleen and stomach meridians, and
are notable in their ability to warm Western studies have supported the
the middle, direct stomach qi use of cloves and clove oil for dendownward, to treat hiccough and to tal pain. However, studies to deterfortify the kidney yang. Because mine its effectiveness for fever
the herb is so warming it is con- reduction, as a mosquito repellent
49
Glen O. Brechbill
and to prevent premature ejacula- Brown Cloves: Expanded flowers Sinbad the Sailor is known to have
tion have been inconclusive. Clove from which both corolla and sta- bought and sold Cloves[18]. In the
may reduce blood sugar levels.
mens have been detached.
late 15th century, Portugal took
over the Indian Ocean trade,
Tellimagrandin II is an ellagitannin Exhausted Cloves: Cloves from including cloves, due to the Treaty
found in S. aromaticum with anti- which almost or all of the oil has of Tordesillas with Spain and a sepherpesvirus properties.
been removed by distillation. They arate treaty with the sultan of
yield no oil and are darker in color. Ternate. The Portuguese brought
The buds have anti-oxidant properlarge quantities of cloves to
ties.
History
Europe, mainly from the Maluku
Islands. Clove was then one of the
Clove oil can be used to anesthetize Until modern times, cloves grew most valuable spices, a kg costing
fish, and prolonged exposure to only on a few islands in the Maluku around 7 g of gold.
higher doses (the recommended Islands (historically called the
dose is 400mg/l) is considered a Spice Islands), including Bacan, The high value of cloves and other
humane means of euthanasia.
Makian, Moti, Ternate, and Tidore. spices drove Spain to seek new
Nevertheless, they found their way routes to the Maluku Islands, which
In addition, Clove oil is used in west to the Middle East and Europe would not be seen as trespassing on
preparation of some toothpastes, well before the 1st century AD. the Portuguese domain in the
laxative pills and Clovacaine solu- Archeologists found cloves within Indian Ocean. Ferdinand and
tion which is a local anesthetic and a ceramic vessel in Syria along with Isabella of Spain sponsored the
used in oral ulceration and anti- evidence dating the find to within a unsuccessful
voyages
of
inflammations. Eugenol (or clove few years of 1721 BC.
Christopher Columbus, and their
oil generally) is mixed with Zinc
grandson Charles V sponsored the
oxide to be a temporary filling.
In the 3rd century BC, a Chinese voyage of Ferdinand Magellan. The
leader in the Han Dynasty required fleet led by Magellan reached the
Adulteration
those who addressed them to chew Maluku Islands after his death, and
cloves so as to freshen their breath. the Spanish were successful in
Clove Stalks: They are slender Cloves, along with nutmeg and briefly capturing this trade from the
stems of the inflorescence axis pepper, were highly prized in Portuguese. The trade later became
which show opposite decussate Roman times, and Pliny the Elder dominated by the Dutch in the 17th
branching. Externally, they are once famously complained that century. With great difficulty the
brownish, rough and irregularly "there is no year in which India French succeeded in introducing
wrinkled longitudinally with short does not drain the Roman Empire the clove tree into Mauritius in the
year 1770. Subsequently, their culfracture and dry, woody texture.
of fifty million sesterces".
tivation was introduced into
Mother Cloves (Anthophylli): Cloves were traded by Muslim Guiana, Brazil, most of the West
There are the ripe fruits of cloves sailors and merchants during the Indies, and Zanzibar.
which are ovoid, brown berries, Middle Ages in the profitable
unilocular and one-seeded. This Indian Ocean trade, the Clove trade In Britain in the 17th and 18th cencan be detected by the presence of is also mentioned by Ibn Battuta turies, cloves were worth at least
much starch in the seeds.
and even famous One Thousand their weight in gold, due to the high
and One Nights characters such price of importing them.
50
Active Compounds
The compound eugenol is responsible for most of the characteristic
aroma of cloves.
Eugenol comprises 72-90% of the
essential oil extracted from cloves,
and is the compound most responsible for the cloves' aroma. Other
important essential oil constituents
of clove oil include acetyl eugenol,
beta-caryophyllene and vanillin;
crategolic acid; tannins, gallotannic
acid, methyl salicylate (painkiller);
the flavonoids eugenin, kaempferol, rhamnetin, and eugenitin; triterpenoids like oleanolic acid, stigmasterol and campesterol; and several sesquiterpenes.
Eugenol has pronounced antiseptic
and anaesthetic properties. Of the
dried buds, 15 - 20 percent is essential oils, and the majority of this is
eugenol. A kilogram (2.2 lbs) of
dried buds yields approximately
150 ml (1/4 of pint) of eugenol.
Eugenol can be toxic in relatively
small quantities as low as 5 ml
51
Glen O. Brechbill
Coriander
Coriander (Coriandrum sativum),
also called cilantro (Spanish) or
dhania
(Hindi)
or
Malli
(Malayalam), is an annual herb in
the family Apiaceae. Coriander is
native to southern Europe and
North Africa to southwestern Asia.
It is a soft, hairless plant growing to
50 centimetres (20 in) tall. The
leaves are variable in shape, broadly lobed at the base of the plant, and
slender and feathery higher on the
flowering stems. The flowers are
borne in small umbels, white or
very pale pink, asymmetrical, with
the petals pointing away from the
center of the umbel longer (5–6
mm) than those pointing towards it
(only 1–3 mm long). The fruit is a
globular, dry schizocarp 3–5 mm
diameter. While in the Englishspeaking world (except for the
U.S.) the leaves and seeds are
known as coriander, in American
culinary usage the leaves are generally referred to by the Spanish word
cilantro.
which comes from Latin coriandrum, in turn from Greek (koriannon).The earliest attested form of
the word is the Mycenaean Greek
ko-ri-ja-da-na (written in Linear B
syllabic script, reconstructed as
koriadnon), similar to the name of
Minos' daughter Ariadne, and it is
plain how this might later evolve to
koriannon or koriandron.
which is a close relative to coriander (Coriandrum sativum L.) but
has a distinctly different appearance, a much more potent volatile
leaf oil and a stronger smell.
Uses
"soapy" taste or a rank smell and
avoid the leaves. The flavours have
also been compared to those of the
stink bug, and similar chemical
groups are involved (aldehydes).
There appears to be a genetic component to the detection of "soapy"
versus "herby" tastes. Belief that
aversion is genetically determined
may arise from the known genetic
variation in taste perception of the
synthetic chemical phenylthiocarbamide; however, no specific link
has been established between
coriander and a bitter taste perception gene.
All parts of the plant are edible, but
the fresh leaves and the dried seeds
are the parts most commonly used
in cooking. Coriander is common
in South Asian, Middle Eastern,
Central Asian, Mediterranean,
Indian, Tex-Mex, Latin American,
Portuguese, Chinese, African, and
Scandinavian cuisine.
Leaves
The leaves have a different taste
from the seeds, with citrus overtones. Many experience an unpleasant
The leaves are variously referred to
as coriander leaves, fresh coriander,
Chinese parsley, or cilantro (in
Etymology
America, from the Spanish name The fresh leaves are an ingredient
in many South Asian foods (such as
for the plant).
chutneys and salads), in Chinese
First attested in English late 14th
century, the word coriander derives It should not be confused with dishes, in Mexican cooking, particfrom the Old French coriandre, culantro (Eryngium foetidum L.) ularly in salsa and guacamole and
52
as a garnish, and in salads in Russia
and other CIS countries. Chopped
coriander leaves are a garnish on
Indian dishes such as dal. As heat
diminishes their flavor, coriander
leaves are often used raw or added
to the dish immediately before
serving. In Indian and Central
Asian recipes, coriander leaves are
used in large amounts and cooked
until the flavor diminishes. The
leaves spoil quickly when removed
from the plant, and lose their aroma
when dried or frozen.
Fruit
are therefore highly valued as a raw beers.[13] The coriander seeds are
material for the preparation of used with orange peel to add a citessential oil.
rus character.
It is commonly found both as whole
dried seeds and in ground form.
Seeds can be roasted or heated on a
dry pan briefly before grinding to
enhance and alter the aroma.
Ground coriander seed loses flavor
quickly in storage and is best
ground fresh.
Roots
Coriander seed is a spice in garam
masala and Indian curries, which
often employ the ground fruits in
generous amounts together with
cumin. It acts as a thickener.
Roasted coriander seeds, called
dhana dal, are eaten as a snack. It is
the main ingredient of the two
south Indian dishes: sambhar and
rasam. Coriander seeds are boiled
with water and drunk as indigenous
medicine for colds.
History
The dry fruits are known as coriander or coriandi seeds. In India they
are called dhania.The word "coriander" in food preparation may refer
solely to these seeds (as a spice),
rather than to the plant. The seeds
have a lemony citrus flavour when
crushed, due to terpenes linalool
and pinene. It is described as warm,
Flowers of Coriandrum Sativum
nutty, spicy, and orange-flavored.
The variety C. s. vulgare or macrocarpum has a fruit diameter of 3–5
mm, while var. microcarpum fruits
have a diameter of 1.5–3 mm.
Large-fruited types are grown
mainly by tropical and subtropical
countries, e.g. Morocco, India and
Australia, and contain a low
volatile oil content (0.1-0.4%).
They are used extensively for
grinding and blending purposes in
the spice trade. Types with smaller
fruit are produced in temperate
regions and usually have a volatile
oil content of around 0.4-1.8%, and
Outside of Asia, coriander seed is
used for pickling vegetables, and
making sausages in Germany and
South Africa (see boerewors). In
Russia and Central Europe, coriander seed is an occasional ingredient
in rye bread as an alternative to caraway. Coriander seeds are used in
European cuisine today, though
they were more important in former
centuries.
Coriander roots have a deeper,
more intense flavor than the leaves.
They are used in a variety of Asian
cuisines. They are commonly used
in Thai dishes, including soups and
curry pastes.
Coriander grows wild over a wide
area of the Near East and southern
Europe, prompting the comment,
"It is hard to define exactly where
this plant is wild and where it only
recently established itself."[14]
Fifteen desiccated mericarps were
found in the Pre-Pottery Neolithic
B level of the Nahal Hemel Cave in
Israel, which may be the oldest
archeological find of coriander.
About half a litre of coriander mericarps were recovered from the
tomb of Tutankhamen, and because
this plant does not grow wild in
Egypt, Zohary and Hopf interpret
this find as proof that coriander was
cultivated by the ancient Egyptians.
The Bible mentions coriander in
Exodus 16:31: "And the house of
Israel began to call its name manna:
and it was round like coriander
seed, and its taste was like that of
flat cakes made with honey."
Coriander seeds are used in brew- Coriander seems to have been cultiing certain styles of beer, particu- vated in Greece since at least the
larly some Belgian wheat second millennium BC. One of the
53
Glen O. Brechbill
Linear B tablets recovered from
Pylos refers to the species as being
cultivated for the manufacture of
perfumes, and it appears that it was
used in two forms: as a spice for its
seeds and as a herb for the flavor of
its leaves. This appears to be confirmed by archaeological evidence
from the same period: the large
quantities of the species retrieved
from an Early Bronze Age layer at
Sitagroi in Macedonia could point
to cultivation of the species at that
time.
Coriander was brought to the
British colonies in North America
in 1670, and was one of the first
spices cultivated by early settlers.
54
Cumin
Cumin sometimes spelled cummin;
Cuminum cyminum) is a flowering
plant in the family Apiaceae, native
from the east Mediterranean to
India. Its seeds (each one contained
within a fruit, which is dried) are
used in the cuisines of many different cultures, in both whole and
ground form.
Etymology
The English "cumin" derives from
the Old English cymen (or Old
French cumin), from Latin
cuminum, which is the latinisation
of the Greek (kuminon), cognate
with Hebrew (kammon) and Arabic
(kammun).Forms of this word are
attested in several ancient Semitic
languages, including kamu-nu in
Akkadian. The ultimate source is
the Sumerian word gamun. The
earliest attested form of the word
(kuminon) is the Mycenaean Greek
ku-mi-no, written in Linear B syllabic script.
grows to 30–50 cm (0.98–1.6 ft)
tall and is harvested by hand. It is
an herbaceous annual plant, with a
slender branched stem 20–30 cm
tall. The leaves are 5–10 cm long,
pinnate or bipinnate, thread-like
leaflets. The flowers are small,
white or pink, and borne in umbels.
The fruit is a lateral fusiform or
ovoid achene 4–5 mm long, containing a single seed. Cumin seeds
resemble caraway seeds, being
oblong in shape, longitudinally
ridged, and yellow-brown in color,
like other members of the
Umbelliferae family such as caraway, parsley and dill.
the New Testament (Matthew
23:23). The ancient Greeks kept
cumin at the dining table in its own
container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin
was also used heavily in ancient
Roman cuisine. During the Middle
Ages, cumin fell out of favour in
Europe, except in Spain and Malta.
It was introduced to the Americas
by Spanish and Portuguese
colonists. There are several different types of cumin but the most
famous ones are black and green
cumin which are both used in
Persian cuisine.
History
It has since returned to favour in
parts of Europe. Today, it is mostly
grown in Iran, Uzbekistan,
Tajikistan, Turkey, Morocco,
Egypt, India, Syria, Mexico, Chile,
and China. The plant occurs as a
rare casual in the British Isles,
mainly in southern England, but the
frequency of its occurrence has
declined greatly. According to the
Botanical Society of the British
Isles' most recent Atlas, there has
been only one confirmed record
since 2000.
Cumin has been in use since
ancient times. Seeds excavated at
the Syrian site Tell ed-Der have
been dated to the second millennium BC. They have also been
reported from several New
Kingdom levels of ancient
Egyptian archaeological sites.
Description
Originally cultivated in Iran and
Cumin is the dried seed of the herb Mediterranean region, cumin is
Cuminum cyminum, a member of mentioned in the Bible in both the
the parsley family. The cumin plant Old Testament (Isaiah 28:27) and
55
Glen O. Brechbill
Cultivation
Confusion with Other Spices
of cumin requires a long, hot summer of 3–4 months, with daytime
temperatures around 30 °C (86 °F);
it is drought-tolerant, and is mostly
grown in Mediterranean climates. It
is grown from seed, sown in spring,
and needs fertile, well-drained soil.
Cumin is sometimes confused with
caraway (Carum carvi), another
umbelliferous spice. Cumin is however hotter to the taste, lighter in
color, and larger. Many European
languages do not distinguish clearly between the two though. Many
Slavic and Finno-Ugric languages
referring to cumin as "Roman caraway". Examples include Czech:
kmín caraway, r(ímský kmín umin; Polish: kminek caraway,
kmin rzymski cumin; Hungarian:
kömény caraway, római kömény
cumin. Finnish: kumina caraway,
roomankumina cumin, although
sometimes also called juustokumina, cheese caraway. In Swedish and
Norwegian, caraway is called kummin while cumin is spiskummin,
from the word spise, to eat, while in
German, Kümmel stands for caraway and Kreuzkümmel denotes
cumin. In Icelandic, caraway is
kúmen, while cumin is kúmín. In
Romanian, chimen is caraway,
while chimion is cumin.
Uses
tant aroma compounds of toasted
cumin are the substituted pyrazines,
2-ethoxy-3-isopropylpyrazine, 2methoxy-3-sec-butylpyrazine, and
2-methoxy-3-methylpyrazine.
Other components include betaPinene and Gamma-terpinene.
Cumin is the second most popular
spice in the world after black pepper. Cumin seeds are used as a
spice for their distinctive aroma,
popular in Nepalese, Indian,
Pakistani, North African, Middle
Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian
Uzbek cuisine, and the western
Chinese cuisines of Sichuan and
Xinjiang. Cumin can be found in
some Dutch cheeses, such as
Leyden cheese, and in some traditional breads from France. It is
commonly used in traditional
Brazilian cuisine. Cumin can be an
ingredient in chili powder (often
Texan or Mexican-style), and is
found in achiote blends, adobos, The distantly related Bunium persofrito, garam masala, curry pow- sicum and the unrelated Nigella
sativa are both sometimes called
der, and bahaarat.
black cumin (q.v.).
Cumin can be used ground or as
whole seeds. It helps to add an Aroma Profile
earthy and warming feeling to
cooking, making it a staple in cer- Cumin's distinctive flavour and
tain stews and soups, as well as cur- strong, warm aroma are due to its
ries and chili.
essential oil content. Its main constituent and important aroma compound is cuminaldehyde (4-isopropylbenzaldehyde). Other impor56
Fennel
Fennel (Foeniculum vulgare) is a
plant species in the genus
Foeniculum (treated as the sole
species in the genus by most
botanists). It is a member of the
family Apiaceae (formerly the
Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It
is indigenous to the shores of the
Mediterranean, but has become
widely naturalised in many parts of
the world, especially on dry soils
near the sea-coast and on riverbanks.
the Middle English fenel or fenyl.
This came from the Old English
fenol or finol, which in turn came
from the Latin feniculum or
foeniculum, the diminutive of
fenum or faenum, meaning "hay".
The Latin word for the plant was
ferula, which is now used as the
genus name of a related plant. As
Old English finule it is one of the
nine plants invoked in the pagan
Anglo-Saxon Nine Herbs Charm,
recorded in the 10th century.
In Greek mythology, Prometheus
used the stalk of a fennel plant to
steal fire from the gods. Also, it
was from the giant fennel, Ferula
communis, that the Bacchanalian
wands of the god Dionysus and his
followers were said to have come
It is a highly aromatic and flavorful
herb with culinary and medicinal
uses, and, along with the similartasting anise, is one of the primary
ingredients of absinthe. Florence
fennel or finocchio is a selection
with a swollen, bulb-like stem base Appearence
that is used as a vegetable.
Fennel, Foeniculum vulgare, is a
Fennel is used as a food plant by perennial herb. It is erect, glaucous
the larvae of some Lepidoptera green, and grows to heights of up to
species including the mouse moth 2.5 m, with hollow stems. The
and the anise swallowtail.
leaves grow up to 40 cm long; they
are finely dissected, with the ultiEtymolgy & History
mate segments filiform (threadlike), about 0.5 mm wide. (Its
The word fennel developed from leaves are similar to those of dill,
but thinner.) The flowers are produced in terminal compound
umbels 5–15 cm wide, each umbel
section having 20–50 tiny yellow
flowers on short pedicels. The fruit
is a dry seed from 4–10 mm long,
half as wide or less, and grooved.
Cultivation & Uses
Fennel is widely cultivated, both in
its native range and elsewhere, for
its edible, strongly flavoured leaves
and fruits, which are often mistermed "seeds". Its aniseed flavour
comes from anethole, an aromatic
compound also found in anise and
star anise, and its taste and aroma
are similar to theirs, though usually
not as strong.
The Florence fennel (Foeniculum
vulgare Azoricum Group; syn. F.
vulgare var. azoricum) is a cultivar
group with inflated leaf bases
which form a bulb-like structure. It
is of cultivated origin, and has a
mild anise-like flavour, but is more
aromatic and sweeter. Florence fennel plants are smaller than the wild
type. Their inflated leaf bases are
eaten as a vegetable, both raw and
cooked. There are several cultivars
57
Glen O. Brechbill
of Florence fennel, which is also
known by several other names,
notably the Italian name finocchio.
In North American supermarkets, it
is often mislabelled as "anise".
is an aromatic, anise-flavoured
spice, brown or green in colour
when fresh, slowly turning a dull
grey as the seed ages. For cooking,
green seeds are optimal. The leaves
are delicately flavoured and similar
Foeniculum vulgare 'Purpureum' or in shape to those of dill. The bulb is
'Nigra', "bronze-leaved" fennel, is a crisp, hardy vegetable and may be
widely available as a decorative sautéed, stewed, braised, grilled, or
garden plant.
eaten raw.
Fennel has become naturalised
along roadsides, in pastures, and in
other open sites in many regions,
including northern Europe, the
United States, southern Canada and
in much of Asia and Australia. It
propagates well by seed, and is
considered an invasive species and
a weed in Australia and the United
States. In western North America,
fennel can be found from the
coastal and inland wildland-urban
interface east into hill and mountain
areas, excluding desert habitats.
Florence fennel was one of the
three main herbs used in the preparation of absinthe, an alcoholic
mixture which originated as a
medicinal elixir in Switzerland and
became, by the late 19th century, a
popular alcoholic drink in France
and other countries.
Culinary Uses
The bulb, foliage, and seeds of the
fennel plant are widely used in
many of the culinary traditions of
the world. Fennel pollen is the most
potent form of fennel, but also the
most expensive. Dried fennel seed
Fennel seeds are sometimes confused with those of anise, which are
similar in taste and appearance,
though smaller. Fennel is also used
as a flavouring in some natural
toothpastes.
selves or mixed with other vegetables, cooked to be served and consumed as part of a meal, in some
parts of India. In Lebanon, it is used
to make a special kind of egg
omelette (along with onions, and
flour) called ijjeh.
Many egg, fish, and other dishes
employ fresh or dried fennel leaves.
Florence fennel is a key ingredient
in some Italian and German salads,
often tossed with chicory and avocado, or it can be braised and
served as a warm side dish. It may
be blanched or marinated, or
cooked in risotto.
Fennel features prominently in
Mediterranean cuisine, where bulbs
and fronds are used, both raw and
cooked, in side dishes, salads, pastas, vegetable dishes and risottos.
Fennel seed is a common ingredient
in Italian sausages and meatballs
and northern European rye breads.
Medicinal Uses
Many cultures in India, Pakistan,
Afghanistan, Iran and the Middle
East use fennel seed in their cookery. Fennel is one of the most
important spices in Kashmiri
Pandit and Gujarati cooking. It
is
an
essential
ingredient
of
the
Assamese/Bengali
/Oriya spice mixture panch phoron
and in Chinese five-spice powders.
In many parts of India and
Pakistan, roasted fennel seeds are
consumed as mukhwas, an aftermeal digestive and breath freshener. Fennel leaves are used as leafy
green vegetables either by them-
Syrup prepared from fennel juice
was formerly given for chronic
coughs. It is one of the plants which
is said to be disliked by fleas, and
powdered fennel has the effect of
driving away fleas from kennels
and stables.
Fennel contains anethole, which
can explain some of its medical
effects: it, or its polymers, act as
phytoestrogens.
Other Uses
Production
India is the leader in production of
anise, badian (star anise), fennel
and coriander.
India
Mexico
58
110,000
49,688
F
F
China
Iran
Bulgaria
Syria
Morocco
Egypt
Canada
Afghanistan
World
40,000
30,000
28,100
27,700
23,000
22,000
11,000
10,000
415,027
F
F
F
F
F
F
F
A
59
Glen O. Brechbill
Fenugreek
Fenugreek; Trigonella foenumgraecum) is a plant in the family
Fabaceae. Fenugreek is used both
as a herb (the leaves) and as a spice
(the seed). The leaves, known as
methi in Hindi/Urdu/Hindi/Nepali),
are also eaten as vegetables. The
plant is cultivated worldwide as a
semi-arid crop and is a common
ingredient in dishes from the Indian
Subcontinent.
History
The name fenugreek or foenumgraecum is from Latin for "Greek
hay". The plant's similarity to wild
clover has likely spawned its
Swedish name: "bockhornsklöver"
as well as the German:
"Bockshornklee", both literally
meaning: "ram's horn clover".
Zohary and Hopf note that it is not
yet certain which wild strain of the
genus Trigonella gave rise to the
domesticated fenugreek but believe
it was brought into cultivation in
the Near East. Charred fenugreek
seeds have been recovered from
Tell Halal, Iraq, (radiocarbon dating to 4000 BC) and Bronze Age
levels of Lachish, as well as desic-
cated seeds from the tomb of
Tutankhamen. Cato the Elder lists
fenugreek with clover and vetch as
crops grown to feed cattle (De Agri
Cultura, 27).
Production
Major fenugreek producing countries are Nepal, India, Pakistan,
Bangladesh, Argentina, Egypt,
France, Spain, Turkey, Morocco
and China. India is the largest producer of fenugreek in the world
where
Rajasthan,
Gujarat,
Uttaranchal,
Uttar
Pradesh,
Madhya Pradesh, Maharashtra,
Haryana and Punjab are the major
fenugreek
producing
states.
Rajasthan produces the lion's share
of India's production, accounting
for over 80% of the nation's total
fenugreek output. Qasuri Methi,
more popular for its appetizing fragrance, comes from Qasur,
Pakistan, and regions irrigated by
the Sutlej River, in the Indian and
Pakistani states of Punjab. (sources:
T. Jilani PhD, Arizona, DASD
2007)
Cuisine
The cuboid yellow to amber
coloured fenugreek seeds are frequently used in the preparation of
pickles, vegetable dishes, daals and
spice mixes encountered in the cuisine of the Indian subcontinent. The
dried leaves also called kasuri
methi (or kasoori methi in North
India and Pakistan), after the region
of Kasur in Punjab, Pakistan
province, where it grows abundantly – have a bitter taste and a characteristically strong smell. When
harvested as microgreens, it also
known as Samudra Methi, in
Maharashtra, especially in and
around Mumbai, where it is often
grown near the sea in the sandy
tracts, hence the name (Samudra
means "ocean" in Sanskrit). It is
calledMenthium or Venthayam in
Tamil and Menthya in Kannada.
Fenugreek is used in Eritrean and
Ethiopian cuisine. The word for
fenugreek in Amharic is abesh (or
abish), and the seed is used in
Ethiopia as a natural herbal medicine in the treatment of diabetes.
Yemenite Jews following the inter-
60
pretation of Rabbi Salomon
Isaacides, Rashi of Talmu-d,
believe Fenugreek, which they call
Helba is the Talmudic Rubia. They
use Fenugreek to produce Hilba, a
foamy sauce reminiscent of curry,
consumed daily but ceremoniously
during the meal of the first and/or
second night of Rosh Hashana
(Jewish New Year).
Lactation
Fenugreek seeds are thought to be a
galactagogue that is often used to
increase milk supply in lactating
women.
Medicinal
neotigogens. Other bioactive constituents of fenugreek include
mucilage, volatile oils, and alkaloids such as choline and
trigonelline.
Fenugreek seeds are used as a
medicinal in Traditional Chinese
Medicine under the name Hu Lu Ba
(Traditional Chinese: Simplified
Chinese: , Pinyin: hú lú ba-), where
they are considered to warm and
tonify kidneys, disperse cold and
alleviate pain. Main indications are
hernia, pain in the groin. They are
used raw or toasted. In India about
2-3g of raw fenugreek seeds (called
Methi in India) are swallowed raw
early in the morning with warm
water, before brushing the teeth and
before drinking tea or coffee, where
they are supposed to have a therapeutic and healing effect on joint
pains, without any side effects.
Fenugreek seed is widely used as a
galactagogue (milk producing
agent) by nursing mothers to
increase inadequate breast milk
supply. Studies have shown that
fenugreek is a potent stimulator of
breast milk production and its use
was associated with increases in
milk production. It can be found in
capsule form in many health food
stores.
Several human intervention trials
demonstrated that the antidiabetic
effects of fenugreek seeds ameliorate most metabolic symptoms
associated with type-1 and type-2
diabetes in both humans and relevant animal models by reducing
serum glucose and improving glucose tolerance. Fenugreek is currently available commercially in
encapsulated forms and is being
prescribed as dietary supplements
for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine. Fenugreek contains high dietary fiber, so a few
seeds taken with warm water before
going to sleep helps avoiding constipation.
Arthritis has a low incidence rate in
India where a lot of fenugreek is
consumed. Drinking 1 cup of fenugreek tea per day, made from the
leaves, is said to relieve the disIn Persian cuisine Fenugreek leaves
comfort of arthritis.[
are used and called (shambalile). In
A June 2011 study at the Australian Arabic traditional medicine, it is
Centre for Integrative Clinical and known as (Helba or Hulba). Tea
Molecular Medicine found that made from the seeds is used in the
men aged 25 to 52 who took a fenu- Near East to treat various kidney,
greek extract twice daily for six heart, abdominal illnesses and
weeks scored 25% higher on tests Diabetes. Seeds are used by
gauging libido levels than those Bedouin women to strengthen News
pregnant and breastfeeding women.
who took a placebo.
In February 2009, the International
Fenugreek
is
frequently
used
in
the
Frutarom Corporation factory in
Seeds
production of flavoring for artifi- North Bergen, New Jersey, was
Fenugreek seeds are a rich source cial maple syrups. The taste of found to be the source of a mysteriof the polysaccharide galactoman- toasted fenugreek, like cumin, is ous maple syrup aroma which had
nan. They are also a source of additionally based on substituted been reported as occasionally driftsaponins such as diosgenin, yamo- pyrazines. By itself, fenugreek has ing over New York City since 2005.
The odor was found to be an ester
genin, gitogenin, tigogenin, and a bitter taste.
61
Glen O. Brechbill
associated with fenugreek seed processing. No health risks have been
found.
Fenugreek seeds imported from
Egypt in 2009 and 2010 have been
linked to outbreaks of Escherichia
coli O104:H4 in Germany and
France, causing 50 deaths in 2011.
62
Garlic
Allium sativum, commonly known
as garlic, is a species in the onion
genus, Allium. Its close relatives
include the onion, shallot, leek,
chive, and rakkyo. Dating back
over 6,000 years, garlic is native to
central Asia, and has long been a
staple in the Mediterranean region,
as well as a frequent seasoning in
Asia, Africa, and Europe. It was
known to Ancient Egyptians, and
has been used throughout its history for both culinary and medicinal
purposes.
Description
Allium sativum is a bulb. It grows
up to 0.6 m (2ft) in height. Its hardiness is USDA Zone 8. It produces
hermaphrodite flowers. Pollination
occurs by insects and bees.
central and southwestern Asia.
Allium sativum grows in the wild
in areas where it has become naturalised. The "wild garlic", "crow
garlic", and "field garlic" of Britain
are members of the species Allium
ursinum, Allium vineale, and
Allium oleraceum, respectively. In
North America, Allium vineale
(known as "wild garlic" or "crow
garlic") and Allium canadense,
known as "meadow garlic" or "wild
garlic" and "wild onion", are common weeds in fields. One of the
best-known "garlics", the so-called
elephant garlic, is actually a wild
leek (Allium ampeloprasum), and
not a true garlic. Single clove garlic
(also called pearl or solo garlic)
originated in the Yunnan province
of China.
Cultivation
Origin & Major Types
The ancestry of cultivated garlic is
not
definitively
established.
According to Zohary and Hopf, "A
difficulty in the identification of its
wild progenitor is the sterility of the
cultivars", though it is thought to be
descendent from the species Allium
longicuspis, which grows wild in
freezes, and harvested in late
spring. Garlic plants are usually
very hardy, and are not attacked by
many pests or diseases. Garlic
plants are said to repel rabbits and
moles. Two of the major pathogens
that attack garlic are nematodes and
white rot disease, which remain in
the soil indefinitely once the
ground has become infected. Garlic
also can suffer from pink root, a
typically nonfatal disease that
stunts the roots and turns them pink
or red.
Garlic plants can be grown close
together, leaving enough room for
the bulbs to mature, and are easily
grown in containers of sufficient
depth. When selecting garlic for
planting, it is important to pick
large heads from which to separate
cloves. Large cloves, along with
proper spacing in the planting bed,
will also improve head size. Garlic
plants prefer to grow in a soil with
a high organic material content, but
are capable of growing in a wide
range of soil conditions and pH levels.
Garlic is easy to grow and can be
grown year-round in mild climates.
While sexual propagation of garlic
is indeed possible, nearly all of the
garlic in cultivation is propagated
asexually, by planting individual
cloves in the ground. In cold climates, cloves are planted in the fall, There are different types or subabout six weeks before the soil species of garlic, most notably
63
Glen O. Brechbill
hardneck garlic and softneck garlic.
The latitude where the garlic is
grown affects the choice of type as
garlic can be day-length sensitive.
Hardneck garlic is generally grown
in cooler climates; softneck garlic
is generally grown closer to the
equator.
commonly used part of the plant.
With the exception of the single
clove types, garlic bulbs are normally divided into numerous fleshy
sections called cloves. Garlic
cloves are used for consumption
(raw or cooked) or for medicinal
purposes. They have a characteristic pungent, spicy flavor that melGarlic scapes are removed to focus lows and sweetens considerably
all the garlic's energy into bulb with cooking.
growth. The scapes can be eaten
raw or cooked.
Other parts of the garlic plant are
also edible. The leaves and flowers
Production Trends
(bulbils) on the head (spathe) are
sometimes eaten. They are milder
Garlic is grown globally, but China in flavor than the bulbs, and are
is by far the largest producer of gar- most often consumed while immalic, with approximately 10.5 mil- ture and still tender. Immature garlion tonnes (23 billion pounds) lic is sometimes pulled, rather like
grown annually, accounting for a scallion, and sold as "green garover 77% of world output. India lic". When green garlic is allowed
(4.1%) and South Korea (2%) fol- to grow past the "scallion" stage,
low, with Egypt and Russia (1.6%) but not permitted to fully mature, it
tied in fourth place and the United may produce a garlic "round", a
States (where garlic is grown in bulb like a boiling onion, but not
every state except for Alaska) in separated into cloves like a mature
sixth place (1.4%). This leaves 16% bulb. Additionally, the immature
of global garlic production in coun- flower stalks (scapes) of the hardtries that each produce less than 2% neck and elephant types are someof global output. Much of the garlic times marketed for uses similar to
production in the United States is asparagus in stir-fries.
centered in Gilroy, California,
which calls itself the "garlic capital Inedible or rarely eaten parts of the
garlic plant include the "skin" and
of the world".
root cluster. The papery, protective
layers of "skin" over various parts
Culinary Uses
of the plant are generally discarded
Garlic is widely used around the during preparation for most culiworld for its pungent flavor as a nary uses, though in Korea immature whole heads are sometimes
seasoning or condiment.
prepared with the tender skins
The garlic plant's bulb is the most intact. The root cluster attached to
the basal plate of the bulb is the
only part not typically considered
palatable in any form.
Garlic is a fundamental component
in many or most dishes of various
regions, including eastern Asia,
South Asia, Southeast Asia, the
Middle East, northern Africa,
southern Europe, and parts of South
and Central America. The flavour
varies in intensity and aroma with
the different cooking methods. It is
often paired with onion, tomato, or
ginger. The parchment-like skin is
much like the skin of an onion, and
is typically removed before using in
raw or cooked form. An alternative
is to cut the top off the bulb, coat
the cloves by dribbling olive oil (or
other oil-based seasoning) over
them, and roast them in an oven.
Garlic softens and can be extracted
from the cloves by squeezing the
(root) end of the bulb, or individually by squeezing one end of the
clove. In Korea, heads of garlic are
fermented at high temperature; the
resulting product, called black garlic, is sweet and syrupy, and is now
being sold in the United States,
United Kingdom and Australia.
Garlic may be applied to breads to
create a variety of classic dishes,
such as garlic bread, garlic toast,
bruschetta, crostini and canapé.
Oils can be flavored with garlic
cloves. These infused oils are used
to season all categories of vegetables, meats, breads and pasta.
64
In some cuisines, the young bulbs
are pickled for three to six weeks in
a mixture of sugar, salt, and spices.
In eastern Europe, the shoots are
pickled and eaten as an appetizer.
Garlic is mentioned in the Bible
and the Talmud. Hippocrates,
Galen, Pliny the Elder, and
Dioscorides all mention the use of
garlic for many conditions, including parasites, respiratory problems,
Immature scapes are tender and poor digestion, and low energy. Its
edible. They are also known as use in China was first mentioned in
"garlic spears", "stems", or "tops". AD 510.
Scapes generally have a milder
taste than the cloves. They are often It was consumed by ancient Greek
used in stir frying or braised like and Roman soldiers, sailors, and
asparagus. Garlic leaves are a pop- rural classes (Virgil, Ecologues ii.
ular vegetable in many parts of 11), and, according to Pliny the
Asia. The leaves are cut, cleaned, Elder (Natural History xix. 32), by
and then stir-fried with eggs, meat, the African peasantry. Galen euloor vegetables.
gizes it as the "rustic's theriac"
(cure-all) (see F. Adams' Paulus
Mixing garlic with egg yolks and Aegineta, p. 99), and Alexander
olive oil produces aioli. Garlic, oil, Neckam, a writer of the 12th centuand a chunky base produce sko- ry (see Wright's edition of his
rdalia. Blending garlic, almond, oil, works, p. 473, 1863), recommends
and soaked bread produces ajoblan- it as a palliative for the heat of the
co.
sun in field labor.
Garlic powder has a different taste
from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon
of garlic powder is equivalent to
one clove of garlic.
In the account of Korea's establishment as a nation, gods were said to
have given mortal women with bear
and tiger temperaments an immortal's black garlic before mating with
them. This is a genetically unique,
Historical Use
six-clove garlic that was to have
given the women supernatural
Garlic has been used as both food powers and immortality. This garlic
and medicine in many cultures for is still cultivated in a few mountain
thousands of years, dating at least areas today.
as far back as when the Giza pyramids were built. Garlic is still In his Natural History, Pliny gives
grown in Egypt, but the Syrian an exceedingly long list of scenarvariety is the kind most esteemed ios in which it was considered bennow (see Rawlinson's Herodotus, eficial (N.H. xx. 23). Dr. T.
Sydenham valued it as an applica2.125).
tion in confluent smallpox, and,
says Cullen (Mat. Med. ii. p. 174,
1789), found some dropsies cured
by it alone. Early in the 20th century, it was sometimes used in the
treatment of pulmonary tuberculosis or phthisis.
Garlic was rare in traditional
English cuisine (though it is said to
have been grown in England before
1548) and has been a much more
common
ingredient
in
Mediterranean Europe. Garlic was
placed by the ancient Greeks on the
piles of stones at crossroads, as a
supper for Hecate (Theophrastus,
Characters, The Superstitious
Man). A similar practice of hanging
garlic, lemon and red chilli at the
door or in a shop to ward off potential evil, is still very common in
India.[26] According to Pliny, garlic and onions were invoked as
deities by the Egyptians at the taking of oaths. (Pliny also stated garlic demagnetizes lodestones, which
is not factual.) The inhabitants of
Pelusium, in lower Egypt (who
worshiped the onion), are said to
have had an aversion to both onions
and garlic as food.
To prevent the plant from running
to leaf, Pliny (N.H. xix. 34) advised
bending the stalk downward and
covering with earth; seeding, he
observes, may be prevented by
twisting the stalk (by "seeding", he
most likely meant the development
of small, less potent bulbs).
65
Ginger
Ginger or ginger root is the rhizome
of the plant Zingiber officinale,
consumed as a delicacy, medicine,
or spice. It lends its name to its
genus and family (Zingiberaceae).
Other notable members of this plant
family are turmeric, cardamom, and
galangal.
Ginger cultivation began in South
Asia and has since spread to East
Africa and the Caribbean.
Etymology
he English name ginger comes
from French: gingembre, Old
English: gingifere, Medieval Latin:
ginginer,
Greek:
zingiberis.
Ultimately the origin is from Tamil:
inji ver. The botanical term for root
in Tamil is ver, hence inji root or
inji ver
perennial reed-like plant with annu- as seafood or goat meat and vegeal leafy stems, about a meter (3 to 4 tarian cuisine.
feet) tall.
Ginger acts as a useful food preserTraditionally, the root is gathered vative.
when the stalk withers; it is immediately scalded, or washed and Fresh ginger can be substituted for
scraped, to kill it and prevent ground ginger at a ratio of 6 to 1,
sprouting.
although the flavors of fresh and
dried ginger are somewhat differUses
ent. Powdered dry ginger root is
typically used as a flavoring for
Ginger produces a hot, fragrant recipes such as gingerbread, cookkitchen spice. Young ginger rhi- ies, crackers and cakes, ginger ale,
zomes are juicy and fleshy with a and ginger beer.
very mild taste. They are often
pickled in vinegar or sherry as a Candied ginger is the root cooked
snack or just cooked as an ingredi- in sugar until soft, and is a type of
ent in many dishes. They can also confectionery.
be steeped in boiling water to make
ginger tea, to which honey is often Fresh ginger may be peeled before
added; sliced orange or lemon fruit eating. For longer-term storage, the
may also be added. Ginger can also ginger can be placed in a plastic
bag and refrigerated or frozen.
be made into candy.
Horticulture
Ginger produces clusters of white
and pink flower buds that bloom
into yellow flowers. Because of its
aesthetic appeal and the adaptation
of the plant to warm climates, ginger is often used as landscaping
around subtropical homes. It is a
Mature ginger roots are fibrous and
nearly dry. The juice from old ginger roots is extremely potent and is
often used as a spice in Indian
recipes, and is a quintessential
ingredient of Chinese, Korean,
Japanese and many South Asian
cuisines for flavoring dishes such
Regional Use
In Western cuisine, ginger is traditionally used mainly in sweet foods
such as ginger ale, gingerbread,
ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is pro-
66
duced in Jarnac, France. Green ginger wine is a ginger-flavored wine
produced in the United Kingdom,
traditionally sold in a green glass
bottle. Ginger is also used as a
spice added to hot coffee and tea.
India and Pakistan, ginger is called
adrak in Hindi, Punjabi and Urdu,
aad in Maithili, aadi in Bhojpuri,
aada in Bengali, Adu in Gujarati,
hashi shunti in the Kannada, allam
in Telugu, inji in Tamil and
Malayalam, inguru in Sinhalese,
alay in Marathi, and aduwain
Nepali. Fresh ginger is one of the
main spices used for making pulse
and lentil curries and other vegetable preparations. Fresh, as well
as dried, ginger is used to spice tea
and coffee, especially in winter.
Ginger powder is also used in certain food preparations, particularly
for pregnant or nursing women, the
most popular one being katlu which
is a mixture of gum resin, ghee,
nuts, and sugar. Ginger is also consumed in candied and pickled form.
In Bangladesh, ginger is finely
chopped or ground into a paste to
use as a base for chicken and meat
dishes alongside shallot and garlic.
In Burma, ginger is called gyin. It is
widely used in cooking and as a
main ingredient in traditional medicines. It is also consumed as a
salad dish called gyin-thot, which
consists of shredded ginger preserved in oil, and a variety of nuts
and seeds. In Indonesia, a beverage
called wedang jahe is made from
ginger and palm sugar. Indonesians
also use ground ginger root, called
jahe, as a common ingredient in
local recipes. In Malaysia, ginger is
called halia and used in many kinds
of dishes, especially a soup. In the
Philippines it is brewed into a tea
called salabat. In Vietnam, the fresh
leaves, finely chopped, can also be
added to shrimp-and-yam soup
(canh khoai mo) as a top garnish
and spice to add a much subtler flavor of ginger than the chopped root.
In China, sliced or whole ginger
root is often paired with savory
dishes such as fish, and chopped
ginger root is commonly paired
with meat, when it is cooked.
However, candied ginger is sometimes a component of Chinese
candy boxes, and a herbal tea can
also be prepared from ginger.
In Japan, ginger is pickled to make
beni shoga and gari or grated and
used raw on tofu or noodles. It is
also made into a candy called shoga
no satozuke. In the traditional
Korean kimchi, ginger is finely
minced and added to the ingredients of the spicy paste just before
the fermenting process.
In the Caribbean, ginger is a popular spice for cooking, and making
drinks such as sorrel, a seasonal
drink made during the Christmas
season. Jamaicans make ginger
beer both as a carbonated beverage
and also fresh in their homes.
Ginger tea is often made from fresh
ginger, as well as the famous
regional specialty Jamaican ginger
cake.
On the island of Corfu, Greece, a
traditional drink called (tsitsibira),
a type of ginger beer, is made. The
people of Corfu and the rest of the
Ionian islands adopted the drink
from the British, during the period
of the United States of the Ionian
Islands.
In Arabic, ginger is called zanjabil,
and in some parts of the Middle
East, ginger powder is used as a
spice for coffee and for milk, as
well. In Somaliland, ginger is
called sinjibil, and is served in coffee shops in Egypt. In the Ivory
Coast, ginger is ground and mixed
with orange, pineapple and lemon
to produce a juice called nyamanku. Ginger powder is used in
hawaij, a spice mixture used mostly
by Yemenite Jews for soups and
coffee.
Ginger Tea
A glass with a spoon and cubed
sugar on a wooden table
Ginger tea is a beverage in many
countries, made from ginger root.
In China, the tea is made by boiling
peeled and sliced ginger to which
brown sugar is often added. Sliced
orange or lemon fruit may also be
added to give a flavor. In Korean
cuisine, ginger tea is called saenggang cha. It can be made either by
boiling the ginger or by mixing hot
water and preserved sweetened ginger. For the latter, sliced ginger root
67
Glen O. Brechbill
is stored with honey for a few
weeks like jam. In Japanese cuisine
it is called sho-gayu. In Philippine
cuisine it is called salabat and
served in the relatively cold month
of December. From its main ingredient ginger tea derives a flavor that
is spicy and stimulating.
Chemistry
and citral) have also been identified.
The pungent taste of ginger is due
to nonvolatile phenylpropanoidderived compounds, particularly
gingerols and shogaols, which form
from gingerols when ginger is dried
or cooked. Zingerone is also produced from gingerols during this
process; this compound is less pungent and has a spicy-sweet aroma.
Ginger is also a minor chemical
irritant, and because of this was
used as a horse suppository by preWorld War I mounted regiments for
feaguing.
The characteristic odor and flavor
of ginger is caused by a mixture of
zingerone, shogaols and gingerols,
volatile oils that compose one to
three percent of the weight of fresh
ginger. In laboratory animals, the
gingerols increase the motility of
the gastrointestinal tract and have Ginger has a sialagogue action,
analgesic, sedative, antipyretic and stimulating the production of saliantibacterial properties. Ginger oil va, which makes swallowing easier.
has been shown to prevent skin
cancer in mice and a study at the
University of Michigan demonstrated that gingerols can kill ovarian cancer cells.-gingerol (1-4'hydroxy-3'-methoxyphenyl-5hydroxy-3-decanone) is the major
pungent principle of ginger. The
chemopreventive potentials of -gingerol present a promising future
alternative to expensive and toxic
therapeutic agents.
Ginger contains up to three percent
of a fragrant essential oil whose
main constituents are sesquiterpenoids, with (-)-zingiberene as the
main component. Smaller amounts
of
other
sesquiterpenoids
sesquiphellandrene, bisabolene and
farnesene) and a small monoterpenoid fraction phelladrene, cineol,
68
Juniper Berry
A juniper berry is the female seed
cone produced by the various
species of junipers. It is not a true
berry but a cone with unusually
fleshy and merged scales, which
give it a berry-like appearance. The
cones from a handful of species,
especially Juniperus communis, are
used as a spice, particularly in
European cuisine, and also give gin
its
distinguishing
flavour.
According to one FAO document,
juniper berries are the only spice
derived from conifers, though tar
and inner bark (used as a sweetener
in Apache cuisines) from pine trees
is sometimes considered a spice as
well.
Characteristics
Juniperus communis berries vary
from four to twelve millimetres in
diameter; other species are mostly
similar in size, though some are
larger, notably J. drupacea (20–28
mm). Unlike the separated and
woody scales of a typical pine
cone, those in a juniper berry
remain fleshy and merge into a unified covering surrounding the
seeds. The berries are green when
young, and mature to a purpleblack colour over about 18 months
in most species, including J. communis (shorter, 8–10 months in a
few species, and about 24 months
in J. drupacea). The mature, dark
Species
berries are usually but not exclusively used in cuisine, while gin is
All juniper species grow berries, flavoured with fully grown but
but some are considered too bitter immature green berries.
to eat. In addition to J. communis,
other edible species include Uses
Juniperus drupacea, Juniperus
oxycedrus, Juniperus phoenicea, The flavour profile of young, green
Juniperus deppeana, and Juniperus berries is dominated by pinene; as
californica. Some species, for they mature this piney, resinous
example Juniperus sabina, are toxic backdrop is joined by what McGee
and consumption is inadvisable.
describes as "green-fresh" and citrus notes. The outer scales of the
berries are relatively flavourless, so
the berries are almost always at
least lightly crushed before being
used as a spice. They are used both
fresh and dried, but their flavour
and odour is at their strongest
immediately after harvest and
decline during drying and storage.
Juniper berries are used in northern
European
and
particularly
Scandinavian cuisine to "impart a
sharp, clear flavour" to meat dishes,
especially wild birds (including
thrush, blackbird, and woodcock)
and game meats (including boar
and venison). They also season
pork, cabbage, and sauerkraut dishes. Traditional recipes for choucroute garnie, an Alsatian dish of
sauerkraut and meats, universally
include juniper berries. Besides
Norwegian and Swedish dishes,
juniper berries are also sometimes
used in German, Austrian, Czech
and Hungarian cuisine, often with
roasts. Northern Italian cuisine,
especially that of the South Tyrol,
also incorporates juniper berries.
Juniper, typically Juniperus communis, is used to flavor gin, a liquor
developed in the 17th century in the
Netherlands. Recently, some
69
Glen O. Brechbill
American distilleries have begun
using 'New World' varieties of
juniper such as Juniperus occidentalis.[10] It was first intended as a
medication since juniper berries are
a diuretic and were also thought to
be an appetite stimulant and a remedy for rheumatism and arthritis.
Western American Native Tribes
are also reported to have used the
juniper berry as an appetite suppressant in times of hunger and/or
famine. Currently, the juniper berry
is being researched as a possible
treatment for diet-controlled diabetes, as it releases insulin from the
pancreas
(hence
alleviating
hunger). It is also said to have been
used by some tribes as a female
contraceptive. The name gin itself
is derived from either the French
genièvre or the Dutch jenever,
which both mean "juniper". Other
juniper-flavoured
beverages
include the Finnish rye-and-juniper
beer known as sahti, which is
flavoured with both juniper berries
and branches.
A few North American juniper
species produce a seed cone with a
sweeter, less resinous flavour than
those typically used as a spice. For
example, one field guide describes
the flesh of the berries of Juniperus
californica as "dry, mealy, and
fibrous but sweet and without resin
cells". Such species have been used
not just as a seasoning but as a
nutritive food by some Native
Americans. In addition to medical
and culinary purposes, Native
Americans have also used the seeds
inside juniper berries as beads for appearance to our junipers".
jewellery and decoration.
An essential oil extracted from
juniper berries is used in aromatherapy and perfumery. The
essential oil can be distilled out of
berries which have already been
used to flavour gin.
History
Juniper berries have been found in
ancient Egyptian tombs, including
Juniperus phoenicia and Juniperus
oxycedrus at multiple sites. The latter is not known to grow in Egypt,
and neither is Juniperus excelsa,
which was found along with J.
oxycedrus in the tomb of
Tutankhamun. The berries imported into Egypt may have come from
Greece; the Greeks record using
juniper berries as a medicine long
before mentioning their use in
food.The Greeks used the berries in
many of their Olympics events
because of their belief that the
berries increased physical stamina
in athletes. The Romans used
juniper berries as a cheap domestically-produced substitute for the
expensive black pepper and long
pepper imported from India. It was
also used as an adulterant, as
reported in Pliny the Elder's
Natural History: "Pepper is adulterated with juniper berries, which
have the property, to a marvellous
degree, of assuming the pungency
of pepper." Pliny also incorrectly
asserted that black pepper grew on
trees that were "very similar in
70
Mustard Black
Brassica nigra (black mustard)
( sanskrit, rajakshavak; Marathi:,
Kali Mohari ) is an annual weedy
plant cultivated for its seeds, which
are commonly used as a spice.
The plant is believed to be native to
the southern Mediterranean region
of Europe, and has been cultivated
for thousands of years.
The spice is generally made from
ground seeds of the plant, with the
seed coats removed. The small (1
mm) seeds are hard and vary in
color from dark brown to black.
They are flavorful, although they
have almost no aroma. The seeds
are commonly used in Indian cuisine, for example in curry, where it
is known as rai. The seeds are usually thrown into hot oil or ghee,
after which they pop, releasing a
characteristic nutty flavor. The
seeds have a significant amount of
fatty oil. This oil is used often as
cooking oil in India.
senafitch.
seed mentioned by
Matthew 13:31-32
Ground seeds of the plant mixed
with honey are widely used in eastern Europe as cough suppressant.
In Eastern Canada, the use of
mouche de moutarde to treat respiratory infections was popular
before the advent of modern medicine. It consisted in mixing ground
mustard seeds with flour and water,
and creating a cataplasm with the
paste. This cataplasm was put on
the chest or the back and left until
the person felt a stinging sensation.
The plant itself can grow from two
to eight feet tall, with racemes of
small yellow flowers. These flowers are usually up to 1/3" across,
with four petals each. The leaves
are covered in small hairs; they can
wilt on hot days, but recover at
night.
Since the 1950s, black mustard has
become less popular as compared
to India mustard because some culIn Ethiopia, where it is cultivated as tivars of India mustard have seeds
a vegetable in Gondar, Harar and that can be mechanically harvested
Shewa, the shoots and leaves are in a more efficient manner.
consumed cooked and the seeds
used as a spice. Its Amharic name is Black mustard is thought to be the
71
Jesus
in
Glen O. Brechbill
Nutmeg
The nutmeg tree is any of several
species of trees in genus Myristica.
The most important commercial
species is Myristica fragrans, an
evergreen tree indigenous to the
Banda Islands in the Moluccas (or
Spice Islands) of Indonesia. The
nutmeg tree is important for two
spices derived from the fruit: nutmeg and mace.
Nutmeg is the seed of the tree,
roughly egg-shaped and about 20 to
30 mm (0.8 to 1 in) long and 15 to
18 mm (0.6 to 0.7 in) wide, and
weighing between 5 and 10 g (0.2
and 0.4 oz) dried, while mace is the
dried "lacy" reddish covering or aril
of the seed. The first harvest of nutmeg trees takes place 7–9 years
after planting, and the trees reach
full production after 20 years.
Nutmeg is usually used in powdered form. This is the only tropical
fruit that is the source of two different spices. Several other commercial products are also produced
from the trees, including essential
oils, extracted oleoresins, and nutmeg butter.
Banda Islands of Indonesia, is also
grown in Penang Island in Malaysia
and the Caribbean, especially in
Grenada. It also grows in Kerala, a
state in southern India. Other
species of nutmeg include Papuan
nutmeg M. argentea from New
Guinea, and Bombay nutmeg M.
malabarica from India, called
jaiphal in Hindi; both are used as
adulterants of M. fragrans products.
Botany & Cultivation
Nutmeg is a dioecious plant which
is propagated sexually and asexually, the latter being the standard.
Sexual propagation by seedling
yields 50% male seedlings, which
are unproductive. As there is no
reliable method of determining
plant sex before flowering in the
sixth to eighth year, and sexual
propagation bears inconsistent
yields, grafting is the preferred
method of propagation. Epicotyl
grafting, approach grafting and
patch budding have proved successful, epicotyl grafting being the
most widely adopted standard. Airlayering, or marcotting, is an alterThe common or fragrant nutmeg, native, though not preferred,
Myristica fragrans, native to the method, because of its low
(35-40 %) success rate.
Culinary Use
Nutmeg and mace have similar sensory qualities, with nutmeg having
a slightly sweeter and mace a more
delicate flavour. Mace is often preferred in light dishes for the bright
orange, saffron-like hue it imparts.
Nutmeg is used for flavouring
many dishes, usually in ground or
grated form, and is best grated fresh
in a nutmeg grater.
In Penang cuisine, dried, shredded
nutmeg rind with sugar coating is
used as toppings on the uniquely
Penang ais kacang. Nutmeg rind is
also blended (creating a fresh,
green, tangy taste and white colour
juice) or boiled (resulting in a much
sweeter and brown juice) to make
iced nutmeg juice or, as it is called
in Penang Hokkien, lau hau peng.
In Indian cuisine, nutmeg is used in
many sweet as well as savoury
dishes (predominantly in Mughlai
cuisine). It is known as jaiphal in
most parts of India. In Kannada,
nutmeg is called jaayi-kaayi/jaaipatre, jathikai in Tamil and jatipa-
72
triand jathi seed in Kerala. In
Telugu, nutmeg is called jaaji kaaya
and mace is called jaapathri . It is
also added in small quantities as a
medicine for infants (janma ghutti).
It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.
morne delice. In Indonesia, the fruit
is also made into jam, called selei
buah pala, or is finely sliced,
cooked with sugar, and crystallised
to make a fragrant candy called
manisan pala (nutmeg sweets).
In Middle Eastern cuisine, ground
nutmeg is often used as a spice for
savoury dishes. In Arabic, nutmeg
is called jawzat at-tiyb.
The essential oil obtained by steam
distillation of ground nutmeg is
used widely in the perfumery and
pharmaceutical industries. This
volatile fraction typically contains
60-80% d-camphene by weight, as
well as quantities of d-pinene,
limonene, d-borneol, l-terpineol,
geraniol, safrol, and myristicin.[5]
The oil is colourless or light yellow,
and smells and tastes of nutmeg. It
contains numerous components of
interest to the oleochemical industry, and is used as a natural food
flavouring in baked goods, syrups,
beverages, and sweets. It is used to
replace ground nutmeg, as it leaves
no particles in the food. The essential oil is also used in the cosmetic
and pharmaceutical industries, for
instance, in toothpaste, and as a
major ingredient in some cough
syrups. In traditional medicine, nutmeg and nutmeg oil were used for
disorders related to the nervous and
digestive systems.
In Greece and Cyprus, nutmeg is
called (moschokarydo) (Greek:
"musky nut"), and is used in cooking and savoury dishes.
In originally European cuisine, nutmeg and mace are used especially
in potato dishes and in processed
meat products; they are also used in
soups, sauces, and baked goods. In
Dutch cuisine, nutmeg is added to
vegetables such as Brussels
sprouts, cauliflower, and string
beans. Nutmeg is a traditional
ingredient in mulled cider, mulled
wine, and eggnog.
Japanese varieties of curry powder
include nutmeg as an ingredient.
826) allowed his monks to sprinkle
nutmeg on their pease pudding
when required to eat it. In
Elizabethan times, it was believed
nutmeg could ward off the plague,
so nutmeg became very popular
and its price skyrocketed.
Essential Oil
In the Caribbean, nutmeg is often
used in drinks such as the
Bushwacker,
Painkiller,
and History
Barbados rum punch. Typically, it
is just a sprinkle on the top of the t is known to have been a prized
drink.
costly spice in European medieval
cuisine as a flavouring, medicinal,
The pericarp (fruit/pod) is used in and preservative agent. Saint
Grenada to make a jam called Theodore the Studite (ca. 758 – ca.
The small Banda Islands were, until
the mid-19th century, the world's
only source of nutmeg and mace.
Nutmeg is noted as a very valuable
commodity by Muslim sailors from
the port of Basra, such as Sinbad
the Sailor in the One Thousand and
One Nights. Nutmeg was traded by
Arabs during the Middle Ages and
sold to the Venetians for very high
prices, but the traders did not
divulge the exact location of their
source in the profitable Indian
Ocean trade, and no European was
able to deduce their location.
In August 1511, Afonso de
Albuquerque conquered Malacca,
which at the time was the hub of
Asian trade, on behalf of the king of
Portugal. In November of that year,
after having secured Malacca and
learning of the Bandas' location,
Albuquerque sent an expedition of
three ships led by his friend
António de Abreu to find them.
Malay pilots, either recruited or
forcibly conscripted, guided them
via Java, the Lesser Sundas and
Ambon to Banda, arriving in early
1512. The first Europeans to reach
the Bandas, the expedition
remained in Banda for about a
month, purchasing and filling their
ships with Banda's nutmeg and
73
Glen O. Brechbill
mace, and with cloves in which
Banda had a thriving entrepôt trade.
The first written accounts of Banda
are in Suma Oriental, a book written by the Portuguese apothecary
Tomé Pires, based in Malacca from
1512 to 1515. Full control of this
trade by the Portuguese was not
possible, and they remained participants without a foothold in the
islands themselves.
As a result of the Dutch interregnum during the Napoleonic Wars,
the English took temporary control
of the Banda Islands from the
Dutch and transplanted nutmeg
trees to their own colonial holdings
elsewhere, notably Zanzibar and
Grenada. The national flag of
Grenada, adopted in 1974, shows a
stylised split-open nutmeg fruit.
The Dutch however continued to
hold control of the spice islands
The trade in nutmeg later became until World War II.
dominated by the Dutch in the 17th
century. The English and Dutch Connecticut gets its nickname ("the
engaged in prolonged struggles to Nutmeg State", "Nutmegger") from
gain control of Run Island, then the the legend that some unscrupulous
only source of nutmeg. At the end Connecticut traders would whittle
of the Second Anglo-Dutch War, "nutmeg" out of wood, creating a
the Dutch gained control of Run, "wooden nutmeg" (a term which
while England controlled New came to mean any fraud).
Amsterdam (New York) in North
America.
The Dutch waged a bloody war,
including the massacre and
enslavement of the inhabitants of
the island of Banda, just to control
nutmeg production in the East
Indies in 1621. Thereafter, the
Banda Islands were run as a series
of plantation estates, with the
Dutch mounting annual expeditions
in local war-vessels to extirpate
nutmeg trees planted elsewhere.
In 1760, the price of nutmeg in
London was 85 to 90 shillings per
pound, a price kept artificially high
by the Dutch voluntarily burning
full warehouses of nutmegs in
Amsterdam.
74
Paprika
is a spice made from the grinding of
dried bell peppers or chili peppers
(fruits of Capsicum annuum). In
many European languages, the
word paprika refers to the
Capsicum fruit itself. The seasoning is used in many cuisines to add
color and flavor to dishes. Paprika
can range from mild to hot. Flavors
also vary from country to country.
Etymology
In modern times, the word paprika
is derived from the Hungarian
paprika or the Croatian word paprika ; meaning pepper (Capsicum).
The Hungarian paprika is a diminutive form of the Bosnian/
Croatian/Serbian/Montenegrin
papar, derived from the Latin piper
or Modern Greek piperi. It came
into currency in the 19th century.
Many European languages use a
similar word whilst examples from
other languages include the Hebrew
paprika
an ingredient in a broad variety of
dishes throughout the world.
Paprika is principally used to season and color rices, stews, and
soups, such as goulash, and in the
preparation of sausages as an ingredient that is mixed with meats and
other spices. In the United States,
paprika is frequently sprinkled on
foods as a garnish, but the flavor is
more effectively produced by heating it gently in oil.
Delicate (csípo"smentes csemege)
color from light to dark red, a mild
paprika with a rich flavor.
Spanish Paprika (Pimentón) is
available in three versions, mild
(Pimentón Dulce), moderately
spicy (Pimentón Agridulce), and
very spicy (Pimentón Picante.)
Some Spanish paprika, including
Pimentón de la Vera has a distinct
smokey flavor and aroma as it is
dried by smoking, typically using
oak wood.
Rose (Rózsa) - pale red in color
with strong aroma and mild pungency.
Exquisite Delicate (Cseme-gepaprika) – similar to Delicate, but
more pungent.
Pungent
Exquisite
Delicate
(Csípo"s Csemege, Pikáns) - an
even more pungent version of
Delicate.
Noble Sweet (Édesnemes) - the
most commonly exported paprika;
bright red and slightly pungent.
Half-Sweet (Félédes) - A blend of
mild and pungent paprikas; medium pungency.
Hungary is a major source of paprika and is thus more commonly Strong (Ero"s) - light brown in
used. It is available in grades rang- color, the hottest paprika.
ing as follows:
Usage
The Netherlands is a major producSpecial quality (Különleges) the tion and distribution source of
Paprika is produced in a number of mildest, very sweet with a deep paprika as well, especially grown in
greenhouses.
places including Hungary, Serbia, bright red color.
Spain and California. It is used as
75
Glen O. Brechbill
In Moroccan cuisine, paprika (tahmira) is usually found slightly
moistened by the addition of a
small amount of olive oil blended
into it.
Paprika can also be used with
henna to bring a reddish tint to hair
when coloring it. Paprika powder
can be added to henna powder
when prepared at home.
76
Pepper Long
Long pepper (Piper longum),
(Pippali), sometimes called Indian
long pepper, is a flowering vine in
the family Piperaceae, cultivated
for its fruit, which is usually dried
and used as a spice and seasoning.
Long pepper has a similar, but hotter, taste to its close relative Piper
nigrum - from which black, green
and white pepper are obtained. The
word pepper itself is derived from
the Tamil/Malayalam word for long
pepper, pippali.
The fruit of the pepper consists of
many minuscule fruits each about
the size of a poppy seed embedded
in the surface of a flower spike that
closely resembles a hazel tree
catkin. Like piper nigrum, the fruits
contain the alkaloid piperine, which
contributes to their pungency.
Another species of long pepper,
Piper retrofractum, is native to
Java, Indonesia.
History
Long pepper reached Greece in the
sixth or fifth century BCE, though
Hippocrates,the first writer to mention it, discussed it as a medicament
rather than a spice. Among the
Greeks and Romans and prior to the
European discovery of the New
World, long pepper was an important and well-known spice. The
ancient history of black pepper is
often interlinked with (and confused with) that of long pepper,
though Theophrastus distinguished
the two in the first work of botany.
The Romans knew of both and
often referred to either as just piper;
Pliny erroneously believed dried
black pepper and long pepper came
from the same plant. Round, or
black pepper, began to compete
with long pepper in Europe from
the twelfth century and had displaced it by the fourteenth. The
quest for cheaper and more dependable sources of black pepper fueled
the Age of Discoveries; only after
the discovery of the New World
and of chili pepper, called by the
Spanish pimiento, employing their
word for long pepper, did the popularity of long pepper fade away.
Chili peppers, some of which, when
dried, are similar in shape and taste
to long pepper, were easier to grow
in a variety of locations more convenient to Europe. Today, long pepper is a rarity in general commerce.
Long pepper is known to contain
Piperlongumine, a compound
believed to have an anti-tumor
effect.
Uses
Today, long pepper is an extremely
rare ingredient in European
cuisines, but it can still be found in
Indian vegetable pickles, some
North African spice mixtures, and
in Indonesian and Malaysian cooking. It is readily available at Indian
grocery stores, where it is usually
labeled pippali.
The Ayurvedic texts list pippali as
one of the most powerful Rasayana
herbs, meaning it believed to be a
longevity enhancer and is a remedy
for throat irritation. Pippali is one
of the most widely used Ayurvedic
herbs.
77
Glen O. Brechbill
Pepper Corns - Black, Green & White
Black pepper (Piper nigrum) is a
flowering vine in the family
Piperaceae, cultivated for its fruit,
which is usually dried and used as a
spice and seasoning. The fruit,
known as a peppercorn when dried,
is approximately 5 millimetres
(0.20 in) in diameter, dark red when
fully mature, and, like all drupes,
contains
a
single
seed.
Peppercorns, and the powdered
pepper derived from grinding them,
may be described simply as pepper,
or more precisely as black pepper
(cooked and dried unripe fruit),
green pepper (dried unripe fruit)
and white pepper (dried ripe seeds).
Black pepper is native to South
East Asia and China, and is extensively cultivated there and elsewhere in tropical regions. Currently
Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper
nigrum crop as of 2008.
Dried ground pepper has been used
since antiquity for both its flavour
and as a medicine. Black pepper is
the world's most traded spice. It is
one of the most common spices
added to European cuisine and its
descendants. The spiciness of black
pepper is due to the chemical piperine. It is ubiquitous in the industrialized world, often paired with
table salt.
Etymology
The word "pepper" is ultimately
derived from the Sanskrit word for
long pepper, pippali. Black pepper
is marica. Ancient Greek and Latin
turned pippali into the Latin piper
which was used by the Romans to
refer both to black pepper and long
pepper, as the Romans erroneously
believed that both of these spices
were derived from the same
plant.[citation needed] The English
word for pepper is derived from the
Old English pipor. The Latin word
is also the source of Italian pepe,
Dutch peper, German Pfeffer,
French poivre, and other similar
forms. In the 16th century, pepper
started referring to the unrelated
New World chile pepper as well.
"Pepper" was used in a figurative
sense to mean "spirit" or "energy"
at least as far back as the 1840s; in
the early 20th century, this was
shortened to pep.
Black pepper
is produced from the still-green
unripe drupes of the pepper plant.
The drupes are cooked briefly in
hot water, both to clean them and to
prepare them for drying. The heat
ruptures cell walls in the pepper,
speeding the work of browning
enzymes during drying. The drupes
are dried in the sun or by machine
for several days, during which the
pepper around the seed shrinks and
darkens into a thin, wrinkled black
layer. Once dried, the spice is called
black peppercorn. On some estates,
the berries are separated from the
stem by hand and then sun dried
without the boiling process.
Once the peppercorns are dried,
pepper spirit & oil can be extracted
from the berries by crushing them.
Pepper spirit is used in famous beverages like Coca-Cola and many
medicinal and beauty products.
Pepper oil is also used as an
ayurvedic massage oil and used in
certain beauty and herbal treatments.
78
White Pepper
Consists of the seed of the pepper
plant alone, with the darker
coloured skin of the pepper fruit
removed. This is usually accomplished by a process known as retting, where fully ripe red pepper
berries are soaked in water for
about a week, during which the
flesh of the pepper softens and
decomposes.
Rubbing
then
removes what remains of the fruit,
and the naked seed is dried.
Sometimes alternative processes
are used for removing the outer
pepper from the seed, including
removing the outer layer through
mechanical, chemical or biological
methods.
Ground white pepper is sometimes
used in Chinese cooking or in dishes like salad, light-coloured sauces
or mashed potatoes, where black
pepper would visibly stand out.
White pepper has a slightly different flavour from black pepper due
to the lack of certain compounds
which are present in the outer fruit
layer of the drupe but are not found
in the seed.
Green Pepper
Like black, is made from the unripe
drupes. Dried green peppercorns
are treated in a way that retains the
green color, such as treatment with
sulfur dioxide, canning or freezedrying. Pickled peppercorns, also
green, are unripe drupes preserved
in brine or vinegar. Fresh, unpre-
served green pepper drupes, largely
unknown in the West, are used in
some Asian cuisines, particularly
Thai cuisine. Their flavour has
been described as piquant and
fresh, with a bright aroma. They
decay quickly if not dried or preserved.
pepper made from fruits from the
grafted Malabar plants grown on
Mount Tellicherry. Sarawak pepper
native to the Malaysian portion of
Borneo.
Lampung
pepper
is
from
Indonesia's island of Sumatra.
White Muntok pepper is another
Pink Pepper
Indonesian product. Vietnam pepper comes in white and black pepPink pepper from Piper nigrum is per and is from Ba Ria - Vung Tau,
distinct from the more-common Chu Se and Binh Phuoc
dried "pink peppercorns", which
are actually the fruits of a plant
from a different family, the
Peruvian pepper tree, Schinus
molle, or its relative the Brazilian
pepper tree, Schinus terebinthifolius.
The bark of Drimys winteri (Canelo
or Winter's Bark) is used as a substitute for pepper in cold and temperate regions of Chile and
Argentina where it is easily available.
In New Zealand the seeds of
Kawakawa (Macropiper excelsum),
a relative of black pepper, are
sometimes used as pepper and the
leaves of Pseudowintera colorata
(Mountain horopito) are another
replacement for pepper.
Region of Origin
Peppercorns are often categorised
under a label describing their port.
Two types are come from India's
Malabar Coast: Malabar pepper and
Tellicherry pepper. Tellicherry is a
79
Glen O. Brechbill
Saffron
Saffron is a spice derived from the
flower of Crocus sativus, commonly known as the saffron crocus.
Crocus is a genus in the family
Iridaceae. Each saffron crocus
grows to 20–30 cm (8–12 in) and
bears up to four flowers, each with
three vivid crimson stigmas, which
are each the distal end of a carpel.
Together with the styles, or stalks
that connect the stigmas to their
host plant, the dried stigmas are
used mainly in various cuisines as a
seasoning and colouring agent.
Saffron, long among the world's
most costly spices by weight, is
native to Southwest Asia and was
first cultivated in Greece. As a
genetically monomorphic clone, it
was slowly propagated throughout
much of Eurasia and was later
brought to parts of North Africa,
North America, and Oceania.
The saffron crocus, unknown in the
wild, likely descends from Crocus
cartwrightianus, which originated
in Crete or Central Asia; C.
thomasii and C. pallasii are other
possible precursors. The saffron
crocus is a triploid that is "selfincompatible" and male sterile; it
undergoes aberrant meiosis and is
hence incapable of independent
sexual reproduction all propagation
is by vegetative multiplication via
manual "divide-and-set" of a starter
clone or by interspecific hybridisation. If C. sativus is a mutant form
of C. cartwrightianus, then it may
have emerged via plant breeding,
which would have selected for
elongated stigmas, in late BronzeAge Crete.
Saffron's bitter taste and iodoformor hay-like fragrance result from
the chemicals picrocrocin and
safranal. It also contains a
carotenoid dye, crocin, which
imparts a rich golden-yellow hue to
dishes and textiles. Its recorded history is attested in a 7th-century BC
Assyrian botanical treatise compiled under Ashurbanipal, and it
has been traded and used for over
four millennia. Iran now accounts
for approximately 90 per cent of the
world production of saffron.
Because each flower's stigmas need
to be collected by hand and there
are only a few per flower, saffron is
the most expensive spice in the
world.
Etymology
The ultimate origin of the English
word saffron is, like that of the cultivated saffron clone itself, of
somewhat uncertain origin. It
immediately stems from the Latin
word safranum via the 12th-century
Old French term safran. Etymology
beyond that point is conflicted.
Safranum may derive via the
Persian intercessor, or za'ferân. But
some disputants argue that it
instead ultimately came from the
Arabic word, or za'fara-n. The latter comes from the adjective: as.far,
meaning "yellow".
History
The documented history of saffron
cultivation spans more than three
millennia. The wild precursor of
domesticated saffron crocus was
Crocus cartwrightianus. Human
cultivators bred wild specimens by
selecting for unusually long stigmas; thus, a sterile mutant form of
C. cartwrightianus, C. sativus, likely emerged in late Bronze Age
Crete.
80
Use
Saffron's aroma is often described
by connoisseurs as reminiscent of
metallic honey with grassy or haylike notes, while its taste has also
been noted as hay-like and sweet.
Saffron also contributes a luminous
yellow-orange colouring to foods.
Saffron is widely used in Persian,
European, Arab, and Turkish
cuisines. Confectioneries and
liquors also often include saffron.
Common
saffron
substitutes
include safflower (Carthamus tinctorius, which is often sold as
"Portuguese saffron" or "açafrão"),
annatto, and turmeric (Curcuma
longa). Saffron has also been used
as a fabric dye, particularly in
China and India, and in perfumery.
It is used for religious purposes in
India, and is widely used in cooking in many ethnic cuisines: these
range, for example, from the
Milanese risotto of Italy or the
bouillabaise of France to biryani
with various meat accompaniments
in South Asia.
Saffron has a long medicinal history as part of traditional healing;
several modern research studies
have hinted that the spice has possible anticarcinogenic (cancer-suppressing), anti-mutagenic (mutation-preventing), immunomodulating, and antioxidant-like properties.
A 1995 study suggested that saffron
stigmas, and even petals, have been
said to be helpful for depression.
Early studies show that saffron may
protect the eyes from the direct
effects of bright light and retinal
stress apart from slowing down
macular degeneration and retinitis
pigmentosa. (Most saffron-related
research refers to the stigmas, but
this is often not made explicit in
research papers.) Other controlled
research studies have indicated that
saffron may have many potential
medicinal properties.
Cultivation
Crocus sativus thrives in the
Mediterranean maquis, an ecotype
superficially resembling the North
American chaparral, and similar
climates where hot and dry summer
breezes sweep semi-arid lands. It
can nonetheless survive cold winters, tolerating frosts as low as -10
°C (14 °F) and short periods of
snow cover. Irrigation is required if
grown outside of moist environments such as Kashmir, where
annual
rainfall
averages1,000–1,500 mm (39–59 in);
saffron-growing regions in Greece
(500 mm or 20 in annually) and
Spain (400 mm or 16 in) are far
drier than the main cultivating
Iranian regions. What makes this
possible is the timing of the local
wet seasons; generous spring rains
and drier summers are optimal.
Rain immediately preceding flowering boosts saffron yields; rainy or
cold weather during flowering promotes disease and reduces yields.
Persistently damp and hot conditions harm the crops, and rabbits,
rats, and birds cause damage by
digging up corms. Nematodes, leaf
rusts, and corm rot pose other
threats. Yet Bacillus subtilis inoculation may provide some benefit to
growers by speeding corm growth
and increasing stigma biomass
yield.
Bihud, Iran
The plants fare poorly in shady
conditions; they grow best in full
sunlight. Fields that slope towards
the sunlight are optimal (i.e., southsloping
in
the
Northern
Hemisphere). Planting is mostly
done in June in the Northern
Hemisphere, where corms are
lodged 7–15 cm (2.8–5.9 in) deep;
its roots, stems, and leaves can
develop between October and
February. Planting depth and corm
spacing, in concert with climate,
are critical factors in determining
yields. Mother corms planted deeper yield higher-quality saffron,
though form fewer flower buds and
daughter corms. Italian growers
optimise thread yield by planting
15 cm (5.9 in) deep and in rows 2–3
cm (0.79–1.2 in) apart; depths of
8–10 cm (3.1–3.9 in) optimise
flower and corm production.
Greek, Moroccan, and Spanish
growers employ distinct depths and
spacings that suit their locales.
C. sativus prefers friable, loose,
low-density, well-watered, and
well-drained clay-calcareous soils
with high organic content.
Traditional raised beds promote
good drainage. Soil organic content
was historically boosted via appli-
81
Glen O. Brechbill
cation of some 20–30 tonnes of
manure per hectare. Afterwards,
and with no further manure application, corms were planted. After a
period of dormancy through the
summer, the corms send up their
narrow leaves and begin to bud in
early autumn. Only in mid-autumn
do they flower. Harvests are by
necessity a speedy affair: after blossoming at dawn, flowers quickly
wilt as the day passes. All plants
bloom within a window of one or
two weeks. Roughly 150 flowers
together yield but 1 g (0.035 oz) of
dry saffron threads; to produce 12 g
(0.42 oz) of dried saffron (or 72 g
(2.5 oz) moist and freshly harvested), 1 kg (2.2 lb) of flowers are
needed; 1 lb (0.45 kg) yields 0.2 oz
(5.7 g) of dried saffron. One freshly picked flower yields an average
30 mg (0.0011 oz) of fresh saffron
or 7 mg (0.00025 oz) dried.
Chemistry
Saffron contains more than 150
volatile and aroma-yielding compounds. It also has many nonvolatile active components, many
of which are carotenoids, including
zeaxanthin, lycopene, and various
?- and ?-carotenes. However, saffron's golden yellow-orange colour
is primarily the result of ?-crocin.
This crocin is trans-crocetin di-(?D-gentiobiosyl) ester; it bears the
systematic (IUPAC) name 8,8diapo-8,8-carotenoic acid. This
means that the crocin underlying
saffron's aroma is a digentiobiose
ester of the carotenoid crocetin.
Crocins themselves are a series of
hydrophilic carotenoids that are
either monoglycosyl or diglycosyl
polyene esters of crocetin. Crocetin
is a conjugated polyene dicarboxylic acid that is hydrophobic,
and thus oil-soluble. When crocetin
is esterified with two water-soluble
gentiobioses, which are sugars, a
product results that is itself watersoluble. The resultant - crocin is a
carotenoid pigment that may comprise more than 10% of dry saffron's mass. The two esterified gentiobioses make -crocin ideal for
colouring water-based and nonfatty foods such as rice dishes.
Esterification reaction between crocetin and gentiobiose. Components
of ?–crocin: –D-gentiobiose
Crocetin
The bitter glucoside picrocrocin is
responsible for saffron's flavour.
Picrocrocin (chemical formula:
C16H26O7; systematic name: 4-(?D -g lu c op y r an os yl o xy ) -2, 6 , 6trimethylcyclohex-1-ene-1-carboxaldehyde) is a union of an aldehyde
sub-element known as safranal
(systematic name: 2,6,6-trimethylcyclohexa-1,3-diene-1-carboxaldehyde) and a carbohydrate. It has
insecticidal and pesticidal properties, and may comprise up to 4% of
dry saffron. Picrocrocin is a truncated version of the carotenoid
zeaxanthin that is produced via
oxidative cleavage, and is the glycoside of the terpene aldehyde
safranal. The reddish-coloured
zeaxanthin is, incidentally, one of
the carotenoids naturally present
within the retina of the human eye.
When saffron is dried after its harvest, the heat, combined with enzymatic action, splits picrocrocin to
yield D–glucose and a free safranal
molecule. Safranal, a volatile oil,
gives saffron much of its distinctive
aroma. Safranal is less bitter than
picrocrocin and may comprise up to
70% of dry saffron's volatile fraction in some samples. A second element underlying saffron's aroma is
2-hydroxy-4,4,6-trimethyl-2,5cyclohexadien-1-one, the scent of
which has been described as "saffron, dried hay like".Chemists
found this to be the most powerful
contributor to saffron's fragrance
despite its being present in a lesser
quantity than safranal. Dry saffron
is highly sensitive to fluctuating pH
levels, and rapidly breaks down
chemically in the presence of light
and oxidizing agents. It must therefore be stored away in air-tight containers in order to minimise contact
with atmospheric oxygen. Saffron
is somewhat more resistant to heat.
82
Sassafras
Sassafras is a genus of threeextant
and one extinct species of deciduous trees in the family Lauraceae,
native to eastern North America
and eastern Asia.
produced on long, red-stalked cups,
and mature in late summer. The
largest sassafras tree in the United
States is located in Owensboro,
Kentucky, which measures over
100 feet high and 21 feet in circumSassafras trees grow from 9.1–18 m ference.
(30–59 ft) tall and spreading 7.6–12
m (25–39 ft). The trunk grows The name "sassafras," applied by
70–150 cm (28–59 in) in diameter, the botanist Nicolas Monardes in
with many slender branches, and the 16th century, is said to be a corsmooth, orange-brown bark. The ruption of the Spanish word for
branching is sympodial. The bark saxifrage.
of the mature trunk is thick, redbrown, and deeply furrowed. The Ecology
wood is light, hard, and sometimes
brittle. All parts of the plants are The Lauraceae or laurel family, are
very fragrant. The species are aromatic, evergreen trees or shrubs.
unusual in having three distinct leaf Many botanical species have simipatterns on the same plant, unlobed lar foliage to the Lauraceae due to
oval, bilobed (mitten-shaped), and convergent evolution. Those plants
trilobed (three-pronged); rarely the are adapted to high rainfall and
leaves can be five-lobed. They have humidity. But the Sassafras genus
smooth margins and grow 7–20 cm and one or two other genera in
long by 5–10 cm broad. The young Lauraceae are deciduous. It is a
leaves and twigs are quite mucilagi- phenomenon of divergent evolution
nous, and produce a citrus-like from the large evergreen trees, to
scent when crushed. The tiny, yel- occupy another ecological niche.
low flowers are five-petaled, and The patterns of speciation in the
bloom in the spring; they are dioe- Lauraceae family indicate that
cious, with male and female flow- since the onset of aridification on
ers on separate trees. The fruit are the continents 15 million years ago,
blue-black, egg-shaped, 1 cm long, rainforest species diversified. One
of the products of aridification is
the isolation of populations, and
this likely caused the increase in the
rate of speciation as found in the
Lauraceae.
The Sassafras genus responded to
favourable climatic periods and
expanded across the available habitat, adapting also to more extreme
conditions, but depending on favorable soil edaphic conditions, as
presence of aquifers, groundwater
periodic flows, etc. This genus
occur as opportunistic species
across a wide distribution with
close relatives and few species.
Deciduous sassafras trees lose all of
their leaves for part of the year,
depending on variations in rainfall.
In deciduous tropical Lauraceae,
leaf loss coincides with the dry season in tropical, subtropical and arid
regions. In temperate or polar climates, the dry season is due to the
inability of the plant to absorb
water available to it only in the
form of ice.
In convergent evolution, ecological
or physical coincidences drive
toward a similar solution, including
83
Glen O. Brechbill
analogous structures. Sassafras is
commonly found in open woods,
along fences, or in fields. It grows
well in moist, well-drained, or
sandy loam soils and tolerates a
variety of soil types, attaining a
maximun in southern and wetter
areas of distribution. It is a phenomenon of divergent evolution
from the large evergreen trees, to
occupy another ecological niche.
Its pattern of speciation is the product of aridification of its habitat.
Sassafras expanded in favourable
climatic periods across the available habitat and adapted to more
extreme conditions, cooler and
drier, but depending yet on favorable soil edaphic conditions, as
presence of aquifers, groundwater
periodic flows, etc.
In Sassafras, the dispersal of seeds
is due to birds that swallow them,
so the berries shape is attractive to
birds. The fruits are an important
food source for birds.
Species
Sassafras albidum (Nuttall) Nees sassafras, white sassafras, red sassafras or silky sassafras, eastern
North America, from southernmost
Ontario, Canada through the eastern United States, south to central
Florida, and west to southern Iowa
and East Texas.
Sassafras hesperia (Berry) Wolfe &
Wehr 1987 - from the Eocene
Klondike Mountain Formation of
Washington and British Columbia
Sassafras tzumu (Hemsl.) Hemsl.
Chinese sassafras or Tzumu, central and southwestern China, it differs from S. albidum in the leaves
being more frequently three-lobed,
the lobes having a tapered acuminate apex (not rounded to weakly
acute).
Sassafras randaiense (Hayata)
Rehd. - Taiwanese sassafras,
Taiwan, is treated by some
botanists in a distinct genus as
Yushunia randaiensis (Hayata)
Kamikoti, though this is not supported by recent genetic evidence,
which shows Sassafras to be monophyletic.
Uses
Steam distillation of dried root bark
produces an essential oil consisting
mostly of safrole that once was
extensively used as a fragrance in
perfumes and soaps, food and for
aromatherapy. The yield of this oil
from American sassafras is quite
low, and great effort is needed to
produce useful amounts of the root
bark.[citation needed] Sassafras
extract was a primary ingredient in
root beer. Commercial "sassafras
oil" generally is a byproduct of
camphor production in Asia or
comes from related trees in Brazil.
Safrole is a precursor for the clandestine manufacture of the drug
MDMA (ecstasy), as well as the
drug MDA (3-4 methylenedioxyamphetamine) and as such, its
transport is monitored internationally.
Culinary Uses
The dried and ground leaves are
used to make filé powder, an ingredient used in some types of gumbo.
The roots of sassafras can be
steeped to make tea, and were used
in the flavoring of traditional root
beer until being banned for mass
production by the FDA. Laboratory
animals that were given oral doses
of sassafras tea or sassafras oil that
contained large doses of safrole
developed permanent liver damage
or various types of cancer. In
humans, liver damage can take
years to develop and it may not
have obvious signs. Along with
commercially available sarsaparilla, sassafras remains an ingredient
in use among hobby or microbrew
enthusiasts.
In 1960, the FDA banned the use of
sassafras oil and safrole in commercially mass-produced foods and
drugs based on the animal studies
and human case reports. Several
years later, sassafras tea was
banned, a ban that lasted until the
passage of the Dietary Supplement
Health and Education Act in 1994.
Sassafras root extracts which do not
contain safrole or in which the safrole has been removed are permissible, and are still widely used commercially in teas and root beers.
Sassafras tea can also be used as an
anticoagulant.
84
Star Anise
Illicium verum, commonly called
Star anise, star aniseed, or Chinese
star anise, (Chinese: pinyin: bajia(o, lit. "eight-horn" or "eight-corners") is a spice that closely resembles anise in flavor, obtained from
the star-shaped pericarp of Illicium
verum, a small native evergreen
tree of northeast Vietnam and
southwest China. The star shaped
fruits are harvested just before
ripening.
Nomenclature
anise in baking as well as in liquor
production, most distinctively in
the production of the liquor
Galliano. It is also used in the production of sambuca, pastis, and
many types of absinthe. Star anise
enhances the flavour of meat.[citation needed] It is used as a spice in
preparation of biryani all over the
Indian subcontinent. It is widely
used in Chinese cuisine, in Indian
cuisine where it is a major component of garam masala, and in Malay
and Indonesian cuisine. It is widely
grown for commercial use in
China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice
powder of Chinese cooking. It is
also a major ingredient in the making of pho+?, a Vietnamese noodle
soup. In India it is used as an ingredient of masala chai.
In Persian, star anise is called badian, hence its French name badiane.
In northern India it is called badian
khatai. It is said[who?] that its origin is a place called Khata in China.
In Malay it is called "Bunga
Lawang". It is widely used in
Malay cooking. In Tamil it is called
as" ("Annachi mokku") and in
Malayalam it is called "thakolam". Medicinal Uses
Culinary Uses
Star anise contains anethole, the
same ingredient that gives the unrelated anise its flavor. Recently, star
anise has come into use in the West
as a less expensive substitute for
Traditional Chinese Medicine
Modern pharmacology studies
demonstrated that its crude extracts
and active compounds possess
wide pharmacological actions,
especially in antimicrobial,antibacterial, antioxidant, insecticidal,
analgesic, sedative and convulsive
activities. It is the major source of
shikimic acid, a primary precursor
in the pharmaceutical synthesis of
anti-influenza drug
Tamiflu.
Shikimic acid is produced by most
autotrophic organisms and whilst it
can be obtained in commercial
quantities from elsewhere, star
anise remains the usual industrial
source. In 2005, there was a temporary shortage of star anise due to its
use in making Tamiflu. Late in that
year, a way was found of making
shikimic acid artificially. Roche
now derives some of the raw material it needs from fermenting E. coli
bacteria. The 2009 swine flu outbreak led to another series of shortages as stocks of Tamiflu were built
up around the world, sending prices
soaring.
Star anise has been used in a tea as
a remedy for rheumatism, and the
seeds are sometimes chewed after
meals to aid digestion. As a warm
and moving herb, star anise is used
to assist in relieving cold-stagna- Star anise is grown in four
tion in the middle jiao, according to provinces in China and harvested
85
Glen O. Brechbill
between March and May. It is also
found in the south of New South
Wales. The shikimic acid is extracted from the seeds in a ten-stage
manufacturing process which takes
a year. Reports say 90 % of the harvest is already used by the Swiss
pharmaceutical
manufacturer
Roche in making Tamiflu, but other
reportssay there is an abundance of
the spice in the main regions Fujian, Guangdong, Guangxi and
Yunnan.
Japanese star anise (Illicium anisatum), a similar tree, is not edible
because it is highly toxic (due to
containing sikimitoxin); instead, it
has been burned as incense in
Japan. Cases of illness, including
"serious neurological effects, such
as seizures", reported after using
star anise tea may be a result of
using this species. Japanese star
anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract and digestive
organs.The toxicity of Illicium
anisatum, also known as Shikimi, is
caused by its content in potent neurotoxins (anisatin, neoanisatin, and
pseudoanisatin), due to their activity as non-competitive antagonists
of GABA receptors.
86
Thyme
History
Ancient Egyptians used thyme for
embalming. The ancient Greeks
used it in their baths and burnt it as
incense in their temples, believing
it was a source of courage. The
spread of thyme throughout Europe
was thought to be due to the
Romans, as they used it to purify
their rooms and to "give an aromatic flavour to cheese and liqueurs".
In the European Middle Ages, the
herb was placed beneath pillows to
aid sleep and ward off nightmares.
In this period, women would also
often give knights and warriors
gifts that included thyme leaves, as
it was believed to bring courage to
the bearer. Thyme was also used as
incense and placed on coffins during funerals, as it was supposed to
assure passage into the next life.
Cultivation
Thyme is widely cultivated for its
strong flavour, which is due to its
content of thymol.
Thyme is best cultivated in a hot,
sunny location with well-drained
soil. It is generally planted in the
spring, and thereafter grows as a
perennial. It can be propagated by
seed, cuttings, or by dividing rooted sections of the plant. It tolerates
drought well. The plants can take
deep freezes and are found growing
wild on mountain highlands.
Culinary Use
Thyme is widely used in cooking.
The herb is a basic ingredient in
Levantine (Lebanese, Syrian,
Palestinian, Jordanian, Israeli),
Libyan, Armenian, Indian, Italian,
French,
Albanian,
Persian,
Portuguese, Assyrian, Spanish,
Greek, Nigerian, Caribbean, and
Turkish cuisines, and in those
derived from them.
Thyme is often used to flavour
meats, soups and stews. It has a
particular affinity to and is often
used as a primary flavour with
lamb, tomatoes and eggs. Thyme,
while flavourful, does not overpower and blends well with other
herbs and spices. In some
Levantine countries, and Assyrian,
the condiment za'atar (Arabic for
thyme) contains thyme as a vital
ingredient. It is a common compo87
nent of the bouquet garni, and of
herbes de Provence.
Thyme is sold both fresh and dried.
The fresh form is more flavourful,
but also less convenient; storage
life is rarely more than a week.
While summer-seasonal, fresh
greenhouse thyme is often available year round.
Fresh thyme is commonly sold in
bunches of sprigs. A sprig is a single stem snipped from the plant. It
is composed of a woody stem with
paired leaf or flower clusters
("leaves") spaced ½ to 1" apart. A
recipe may measure thyme by the
bunch (or fraction thereof), or by
the sprig, or by the tablespoon or
teaspoon. If the recipe does not
specify fresh or dried, assume that
it means fresh. Dried thyme is
widely used in Armenia (called
Urc) in teas.
Depending on how it is used in a
dish, the whole sprig may be used
(e.g. in a bouquet garni), or the
leaves removed and the stems discarded. Usually when a recipe
specifies 'bunch' or 'sprig', it means
the whole form; when it specifies
Glen O. Brechbill
spoons it means the leaves. It is ous mouthwashes such as Listerine.
perfectly acceptable to substitute Before the advent of modern antibidried for whole thyme.
otics, oil of thyme was used to
medicate bandages. Thymol has
Leaves may be removed from also been shown to be effective
stems either by scraping with the against various fungi that commonback of a knife, or by pulling ly infect toenails.Thymol can also
through the fingers or tines of a be found as the active ingredient in
fork. Leaves are often chopped.
some all-natural, alcohol-free hand
sanitizers.
Thyme retains its flavour on drying
better than many other herbs. As A tea made by infusing the herb in
usual with dried herbs, less of it is water can be used for coughs and
required when substituted in a bronchitis. Medicinally, thyme is
recipe. As a rule of thumb, use one- used for respiratory infections in
third as much dried as fresh thyme the form of a tincture, tisane, salve,
a little less if it is ground. syrup, or by steam inhalation.
Substitution is often more compli- Because it is antiseptic, thyme
cated than that because recipes can boiled in water and cooled is very
specify sprigs, and sprigs can vary effective against inflammation of
in yield of leaves. Assuming a four- the throat when gargled three times
inch sprig (they are often somewhat a day, with the inflammation norlonger), estimate that six sprigs will mally disappearing in two to five
yield one tablespoon of leaves. The days. The thymol and other volatile
dried equivalent is 1:3, so substitute components in the leaf glands are
one teaspoon of dried or three- excreted via the lungs, being highly
fourths of a teaspoon of ground lipid-soluble, where they reduce the
thyme for six small sprigs.
viscosity of the mucus and exert
their antimicrobial action. Other
As with bay, thyme is slow to infections and wounds can be
release its flavours, so it is usually dripped with thyme that has been
added early in the cooking process. boiled in water and cooled.
Medicinal Use
Oil of thyme, the essential oil of
common thyme (Thymus vulgaris),
contains 20-54% thymol. Thyme
essential oil also contains a range of
additional compounds, such as pCymene, myrcene, borneol and
linalool. Thymol, an antiseptic, is
the main active ingredient in vari-
Important species and cultivars
For a longer list of species, see
Thymus (genus).
Variegated lemon thyme
Thymus × citriodorus (synonym T.
fragrantissimus, T. serpyllum citratus and T. serpyllum citriodorum)
(citrus thyme). Cultivars are selected for aromas of different citrus
fruits:
Lemon thyme (Thymus × citriodorus) - lemon
Orange thyme (Thymus × citriodorus 'Orange') - orange, unusually low growing
Silver thyme (Thymus × citriodorus 'Argenteus' or variegata) lemon,
variegated with white or yellow
Thymus herba-barona (caraway
thyme) is used both as a culinary
herb and a ground cover, and has a
very strong caraway scent due to
the chemical carvone.
Thymus pseudolanuginosus (woolly thyme) is not a culinary herb, but
In traditional Jamaican childbirth is grown as a ground cover.
practice, thyme tea is given to the
mother after delivery of the baby. Thymus serpyllum (wild thyme,
Its oxytocin-like effect causes uter- creeping thyme) is an important
ine contractions and more rapid nectar source plant for honeybees.
delivery of the placenta, but this All thyme species are nectar
was said by Sheila Kitzinger to sources, but wild thyme covers
cause an increased prevalence of large areas of droughty, rocky soils
in southern Europe (Greece is esperetained placenta.
cially famous for wild thyme
88
honey) and North Africa, as well as
in similar landscapes in the
Berkshire and Catskill Mountains
of the northeastern US. The lowestgrowing of the widely used thyme,
it is good for walkways.
Thymus vulgaris (common thyme,
English thyme, summer thyme,
winter thyme, French thyme, or
garden thyme) is a commonly used
culinary herb. It also has medicinal
uses. Common thyme is a
Mediterranean perennial which is
best suited to well-drained soils and
full sun.
89
Glen O. Brechbill
Tonka Bean
Dipteryx odorata (commonly
known as "cumaru" or "kumaru") is
a species of flowering tree in the
pea family, Fabaceae, that is native
to the Orinoco region of northern
South America. Its seeds are known
as Tonka Beans. They are black and
wrinkled and have a smooth brown
interior. Their fragrance is reminiscent of vanilla, almonds, cinnamon,
and cloves.
The word "tonka" is taken from the
Galibi (Carib) tongue spoken by
natives of French Guiana; it also
appears in Tupi, another language
of the same region, as the name of
the tree. The old genus name,
Coumarouna, was formed from
another Tupi name for tree,
kumarú. The tree is native to the
Orinoco region of Guyana.
The Tonka seed contains coumarin,
a chemical first isolated from this
plant, and named for it. Coumarin
is responsible for the pleasant odor
of the seeds, and is used in the perfume industry. Coumarin is bitter to
the taste, however, and in large oral
doses can cause liver damage in
rodents. It is therefore controlled as
a food additive by many govern-
ments. Like a number of other
plants, the Tonka Bean plant probably produces coumarin as a defense
chemical.
Radio-carbon dating of D. odorata
stumps left by a large logging operation near Manaus by Niro
Higuchi, Jeffrey Chambers and
Joshua Schimel, showed that it was
one of around 100 species which
definitely live to over 1,000 years.
Until their research, it had been
assumed unlikely that any
Amazonian tree could live to great
age due to the conditions of the rain
forest.
coumarin, a chemical derivative of
coumarin initially isolated from
this bean. Coumarin itself, however, does not have anticoagulant
properties.
The beans were formerly also
spelled "Tonquin" and "Tonkin",
although it has no connection with
Tonkin, now part of Vietnam.
Soap companies, like Lush, are
using Tonka as part of a vanilla
smelling soap product. Thorntons
has produced a variety of milk
chocolate made with tonka-infused
cocoa butter, winning the Academy
of Chocolate's Silver Award in
Tonka Beans had been used as a 2009.
vanilla substitute, as a perfume, and
in tobacco before being banned in Tonquin is still used today to flavor
some countries. They are used in some pipe tobaccos like Dunhill
some French cuisine (particularly, Royal Yacht and Samuel Gawith
in desserts and stews) and in per- 1792 Flake.
fumes. Today, main producers of
the seeds are Venezuela and Cumaru, also known as Brazilian
Nigeria.
Teak, is an increasingly popular
hardwood used for flooring in the
Its use in food is banned in the US. It has a very appealing natural
United States by the Food and Drug color variation and is considered
Administration. Many anticoagu- quite durable as it has a 3540 rating
lant prescription drugs, such as on the Janka Hardness Scale.
warfarin, are based on 4-hydroxy90
Herbal
and
Properties
Mythological
In the Pagan and Occult communities the Tonka Bean is considered to
have magical properties and uses.
One who practices magical arts
believe that by crushing a Tonka
Bean and steeping it in an herbal
brew or tea it will help cure ailments of depression, disorientation,
confusion, and suicidal behavior, as
well as boosting the immune system.
It is also believed by some practitioners of various occult traditions
that Tonka Beans can grant or help
one fulfill desires and wishes by
using the bean in a variety of methods. Such methods include holding
the bean in your hand while whispering your wish or desire then carrying it with you until your wish or
desire is fulfilled, then burying the
bean afterwards; another common
method is by making your wish
with the bean in your hand then
stomping on it afterwards. Other
methods include making your wish
then planting it in fertile earth,
when and as the plant grows so
does your wish so become fulfilled.
91
Glen O. Brechbill
Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial
plant of the ginger family,
Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C (68
°F and 86 °F) and a considerable
amount of annual rainfall to thrive.
Plants are gathered annually for
their rhizomes, and propagated
from some of those rhizomes in the
following season.
Nizamabad, a city in the south
Indian state of Andhra pradesh, is
the world's largest producer and
most important trading center of
turmeric in Asia. For these reasons,
Nizamabad in history is also known
as "Turmeric City". Sangli, a town
in the southern part of the Indian
western state of Maharashtra, is the
second largest and most important
trading center for turmeric in Asia.
Kasur district of Pakistan is the
largest producer of turmeric in
Pakistan. Mayo cultivators introduced different varieties of turmeric in Kasur. Turmeric is commonly
called Pasupu in Telugu, Kaha in
Sinhala, Manjal in Tamil, Arisina
in Kannada, Haridra in Sanskrit and
Haldar or Haldi in Hindi. Attempts
to patent turmeric have been defeated.
When not used fresh, the rhizomes
are boiled for several hours and
then dried in hot ovens, after which
they are ground into a deep orangeyellow powder commonly used as a
spice in curries and other South
Asian and Middle Eastern cuisine,
for dyeing, and to impart color to
mustard condiments. Its active
ingredient is curcumin and it has a
distinctly earthy, slightly bitter, Turmeric grows wild in the forests
slightly hot peppery flavor and a of South and Southeast Asia. It is
mustardy smell.
one of the key ingredient for many
Indian, Persian and Thai dishes
In medieval Europe, turmeric such as in curry and many more.
became known as Indian saffron, Ancient Indian medicine, Ayurveda
since it was widely used as an alter- has recommended its use in food
native to the far more expensive for its medicinal value, much of
saffron spice.
which is now being researched in
the modern day. Its use as a color-
ing agent is not of primary value in
South Asian cuisine.
In Indonesia, the turmeric leaves
are used for Minangese or
Padangese curry base of Sumatra,
such as rendang, sate padang and
many other varieties.
Although most usage of turmeric is
in the form of root powder, in some
regions (especially in Maharashtra,
Goa and Konkan), leaves of
turmeric are used to wrap and cook
food. This usually takes place in
areas where turmeric is grown
locally, since the leaves used are
freshly picked. This imparts a distinct flavor.
In recipes outside South Asia,
turmeric is sometimes used as an
agent to impart a rich, custard-like
yellow color. It is used in canned
beverages and baked products,
dairy products, ice cream, yogurt,
yellow cakes, orange juice, biscuits, popcorn color, sweets, cake
icings, cereals, sauces, gelatins, etc.
It is a significant ingredient in most
commercial
curry
powders.
Turmeric is mostly used in savory
dishes, as well as some sweet dish-
92
es, such as the cake sfouf.
Although usually used in its dried,
powdered form, turmeric is also
used fresh, much like ginger. It has
numerous uses in Far Eastern
recipes, such as fresh turmeric
pickle, which contains large chunks
of soft turmeric.
Turmeric (coded as E100 when
used as a food additive, indicating
how it is used as a food coloring
since it normally gives food slightly yellow color) is used to protect
food products from sunlight. The
oleoresin is used for oil-containing
products. The curcumin/polysorbate solution or curcumin powder
dissolved in alcohol is used for
water-containing products. Overcoloring, such as in pickles, relishes, and mustard, is sometimes used
to compensate for fading.
ingredients that are to be included).
In Nepal, turmeric is widely grown
and is extensively used in almost
every vegetable and meat dish in
the country for its color, as well as
for its medicinal value. In South
Africa, turmeric is traditionally
used to give boiled white rice a
golden color.
Wall Street Journal, research activity into curcumin and turmeric is
increasing. The U.S. National
Institutes of Health currently has
registered 61 clinical trials completed or underway to study use of
dietary curcumin for a variety of
clinical disorders (dated June
2011).
In Goa and Dakshina Kannada
(Karnataka state, India), turmeric
plant leaf is used to prepare special
sweet dishes, patoleo, by layering
on the leaf rice flour, and coconutjaggery mixture, and then closing
and steaming in a special copper
steamer (goa). In Tamil Nadu, an
Indian State, it is called "Manjal",
which is extensively used for its
aroma, color and as a disinfectant.
Turmeric Rhizome
Some research shows compounds
in turmeric to have anti-fungal and
anti-bacterial properties, however,
curcumin is not one of them.
History
Turmeric has been used in India for
over 2500 years and is a major part
of the Ayurvedic system of medicine. It was first used as a dye and
then later for its medicinal properties.
In combination with annatto
(E160b), turmeric has been used to
color cheeses, yogurt, dry mixes,
salad dressings, winter butter and
margarine. Turmeric is also used to
give a yellow color to some prepared mustards, canned chicken Preliminary Medical Research
broths and other foods (often as a
much cheaper replacement for saf- Turmeric is currently being investifron).
gated for possible benefits in
Alzheimer's disease, cancer arthriTurmeric is widely used as a spice tis, and other clinical disorders. As
in South Asian and Middle Eastern an example of preliminary laboracooking. Many Persian dishes use tory research, turmeric ameliorated
turmeric as a starter ingredient for the severity of pancreatitis-associalmost all Iranian fry ups (which ated lung injury in mice.
typically consist of oil, onions and
turmeric followed by any other According to a 2005 article in the
93
Glen O. Brechbill
Vanilla
Vanilla is a flavoring derived from
orchids of the genus Vanilla, primarily from the Mexican species, Flatleaved Vanilla (V. planifolia). The
word vanilla is derived from the
diminutive of the Spanish word
"vaina" meaning sheath or pod, and
simply translates as little pod. PreColumbian Mesoamerican peoples
cultivated the vine of the vanilla
orchid, called tlilxochitl by the
Aztecs, and Spanish conquistador
Hernán Cortés is credited with
introducing both vanilla and chocolate to Europe in the 1520s.
Ocean, discovered the plant could
be hand-pollinated. Hand-pollination allowed global cultivation of
the plant.
There are currently three major cultivars of vanilla grown globally, all
of which derive from a species
originally found in Mesoamerica,
including parts of modern day
Mexico. The various subspecies are
Vanilla planifolia (syn. V. fragrans),
grown on Madagascar, Réunion,
and other tropical areas along the
Indian Ocean; V. tahitensis, grown
in the South Pacific; and V. pompona, found in the West Indies,
Central, and South America.[6]
The majority of the world's vanilla
is the V. planifolia variety, more
commonly known as Bourbon
vanilla (after the former name of
Réunion,
Île
Bourbon)
or
Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern
Indian Ocean, and in Indonesia.
Leptotes bicolor is used in the same
way in South America.
Initial attempts to cultivate vanilla
outside Mexico and Central
America proved futile because of
the symbiotic relationship between
the vanilla orchid and its natural
pollinator, the local species of
Melipona bee. It was not until 1837
that Belgian botanist Charles
François Antoine Morren discovered this fact and pioneered a
method of artificially pollinating
the plant. The method proved
financially unworkable and was not
deployed commercially. In 1841,
Edmond Albius, a 12-year-old Vanilla is the second most expenslave who lived on the French sive spice after saffron, because
island of Réunion in the Indian growing the vanilla seed pods is
labor-intensive.
Despite
the
expense, vanilla is highly valued
for its flavor, which author Frederic
Rosengarten, Jr. described in The
Book of Spices as "pure, spicy, and
delicate" and its complex floral
aroma depicted as a "peculiar bouquet". As a result, vanilla is widely
used in both commercial and
domestic baking, perfume manufacture and aromatherapy.
History
The Totonac people, who inhabit
the Mazatlan Valley on the Gulf
Coast of Mexico in the present-day
state of Veracruz, were the first to
cultivate vanilla. According to
Totonac mythology, the tropical
orchid was born when Princess
Xanat, forbidden by her father from
marrying a mortal, fled to the forest
with her lover. The lovers were
captured and beheaded. Where
their blood touched the ground, the
vine of the tropical orchid grew.
In the fifteenth century, Aztecs
invading from the central highlands
of Mexico conquered the Totonacs,
and soon developed a taste for the
vanilla bean. They named the bean
94
"tlilxochitl", or "black flower",
after the mature bean, which shrivels and turns black shortly after it is
picked. Subjugated by the Aztecs,
the Totonacs paid tribute by sending vanilla beans to the Aztec capital, Tenochtitlan.
Until the mid-19th century, Mexico
was the chief producer of vanilla.
In 1819, however, French entrepreneurs shipped vanilla beans to the
islands of Réunion and Mauritius in
hopes of producing vanilla there.
After Edmond Albius discovered
how to pollinate the flowers quickly by hand, the pods began to
thrive. Soon, the tropical orchids
were sent from Réunion Island to
the
Comoros
Islands
and
Madagascar, along with instructions for pollinating them. By 1898,
Madagascar, Réunion, and the
Comoros Islands produced 200
metric tons of vanilla beans, about
80% of world production.
According to the UN Food &
Agriculture
Organisation,
Madagascar is currently responsible for the vast majority of the
world's bourbon vanilla production
and 58% of the world total vanilla
bean production.
The market price of vanilla rose
dramatically in the late 1970s after
a tropical cyclone ravaged key
croplands. Prices remained high
through the early 1980s despite the
introduction of Indonesian vanilla.
In the mid-1980s, the cartel that
had controlled vanilla prices and
distribution since its creation in
1930 disbanded. Prices dropped
70% over the next few years, to
nearly US$20 per kilogram; prices
rose sharply again after tropical
cyclone Hudah struck Madagascar
in April 2000. The cyclone, political instability, and poor weather in
the third year drove vanilla prices
to an astonishing US$500 per kilogram in 2004, bringing new countries into the vanilla industry. A
good crop, coupled with decreased
demand caused by the production
of imitation vanilla, pushed the
market price down to the $40 per
kilogram range in the middle of
2005. By 2010, prices were down
to US $ 20/per kilo.
guage in the 1754, when the
botanist Philip Miller wrote about
the genus in his Gardener’s
Dictionary. Vainilla is from the
diminutive of vaina, from the Latin
vagina (sheath) to describe the way
the pod must be split open to
expose the seeds.
Cultivars
Bourbon vanilla or BourbonMadagascar vanilla, produced from
V. planifolia plants introduced from
the Americas, is the term used for
vanilla from Indian Ocean islands
such as Madagascar, the Comoros,
and Réunion, formerly the Île
Bourbon.
Madagascar (especially the fertile
Sava region) accounts for much of
the global production of vanilla.
Mexico, once the leading producer
of natural vanilla, with an annual
500 tons, produced only 10 tons of
vanilla in 2006. An estimated 95%
of "vanilla" products are artificially
flavored with vanillin derived from
lignin instead of vanilla beans.
Mexican vanilla, made from the
native V. planifolia, is produced in
much less quantity and marketed as
the vanilla from the land of its origin. Vanilla sold in tourist markets
around Mexico is sometimes not
actual vanilla extract, but is mixed
with an extract of the tonka bean,
which contains coumarin. Tonka
bean extract smells and tastes like
Etymology
vanilla, but coumarin has been
shown to cause liver damage in lab
Vanilla was completely unknown in animals and is banned in food in the
the Old World before Cortez. US by the Food and Drug
Spanish explorers arriving on the Administration.
Gulf Coast of Mexico in the early
sixteenth century gave vanilla its Tahitian vanilla is the name for
current name. Spanish and vanilla from French Polynesia,
Portuguese sailors and explorers made with the V. tahitiensis strain.
brought vanilla into Africa and Genetic analysis shows that this
Asia later that century. They called species is possibly a cultivar from a
it vainilla, or "little pod". The word hybrid-cross of V. planifolia and V.
vanilla entered the English lan- odorata. The species was intro95
Glen O. Brechbill
duced by French Admiral François
Alphonse Hamelin to French
Polynesia from the Philippines,
where it was introduced from
Guatemala by the Manila Galleon
trade.
West Indian vanilla is made from
the V. pompona strain grown in the
Caribbean, Central and South
America.
The term French vanilla is often
used to designate preparations that
have a strong vanilla aroma, contain vanilla grains and may also
contain eggs (especially egg yolks).
The appellation originates from the
French style of making vanilla ice
cream with a custard base, using
vanilla pods, cream, and egg yolks.
Inclusion of vanilla varietals from
any of the former or current French
dependencies noted for their
exports may in fact be a part of the
flavoring, though it may often be
coincidental. Alternatively, French
vanilla is taken to refer to a vanillacustard flavor. Syrup labeled as
French vanilla may include custard,
caramel or butterscotch flavors in
addition to vanilla.
Production
In general, good vanilla will only
come from good vines and through
careful
production
methods.
Commercial vanilla production can
be performed under open field and
"greenhouse" operations. Both production systems share the following similarities:
Plant height and number of years should be placed in the base of the
before producing the first grains
vine. Fertilization varies with soil
conditions, but general recommenA tree or frame to grow around dations are: 40 to 60g of N, 20 to
(Bamboo, coconut or Erythrina 30g of P2O5 and 60 to 100g of
lanceolata)
K2O should be applied to each
plant per year besides organic
Labor intensity (pollination and manures like vermicompost, oil
harvest activities)
cakes, poultry manure and wood
ash. Foliar applications are also
Vanilla grows best in a hot humid good for vanilla, and a solution of
climate from sea level to an eleva- 1% NPK (17:17:17) can be sprayed
tion of 1500 m. The ideal climate on the plant once a month. Vanilla
has moderate rainfall, 150–300 cm, likes a lot of organic matter; thereevenly distributed through 10 fore 3 to 4 applications of mulch a
months of the year. Optimum tem- year are adequate for the plant.
peratures for cultivation are 15–30
°C (59–86 °F) during the day and Artificial Vanilla
15–20 °C (59–68 °F) during the
night. Ideal humidity is around Most artificial vanilla products
80%, and under normal greenhouse contain vanillin, which can be proconditions it can be achieved by an duced synthetically from lignin, a
evaporative cooler. However, since natural polymer found in wood.
greenhouse vanilla is grown near Most synthetic vanillin is a byprodthe equator and under polymer uct from the pulp used in paper(HDPE) netting (shading of 50%), making, in which the lignin is brothis humidity can be achieved by ken down using sulfites or sulfates.
the environment. Most vanilla pro- However, vanillin is only one of
cessing is done in the region within 171 identified aromatic compo10 to 20 degrees above and below nents of real vanilla beans.
the equator.
Leptotes bicolor also belongs to the
Soils for vanilla cultivation should orchid family and is used as a natube loose, with high organic matter ral vanilla replacement in Paraguay
content and loamy texture. They and southern Brazil.
must be well drained, and a slight
slope helps in this condition. Soil Culinary Uses
pH has not been well documented,
but some researchers have indicat- There are three main commercial
ed an optimum soil pH of around preparations of natural vanilla:
5.3. Mulch is very important for
proper growth of the vine, and a
considerable portion of mulch
96
Whole Powder
stances, to which its own flavor is
often complementary, such as
Powder (ground pods, kept pure or chocolate, custard, caramel, coffee,
blended with sugar, starch, or other cakes, and others.
ingredients).
The cosmetics industry uses vanilla
Extract (in alcoholic or occasional- to make perfume.
ly glycerol solution; both pure and
imitation forms of vanilla contain at The food industry uses methyl and
least 35% alcohol).
ethyl vanillin. Ethyl vanillin is
more expensive, but has a stronger
Cook Flavoring Company's Pure note. Cook's Illustrated ran several
Vanilla Powder
taste tests pitting vanilla against
vanillin in baked goods and other
Vanilla flavoring in food may be applications, and, to the consternaachieved by adding vanilla extract tion of the magazine editors, tasters
or by cooking vanilla pods in the could not differentiate the flavor of
liquid preparation. A stronger vanillin from vanilla; however, for
aroma may be attained if the pods the case of vanilla ice cream, natuare split in two, exposing more of a ral vanilla won out.
pod's surface area to the liquid. In
this case, the pods' seeds are mixed
into the preparation. Natural vanilla
gives a brown or yellow color to
preparations, depending on the concentration. Good-quality vanilla
has a strong aromatic flavor, but
food with small amounts of lowquality vanilla or artificial vanillalike flavorings are far more common, since true vanilla is much
more expensive.
A major use of vanilla is in flavoring ice cream. The most common
flavor of ice cream is vanilla, and
thus most people consider it to be
the "default" flavor. By analogy, the
term "vanilla" is sometimes used as
a synonym for "plain". Although
vanilla is a prized flavoring agent
on its own, it is also used to
enhance the flavor of other sub97
Glen O. Brechbill
A & E Connock Ltd. - United Kingdom
Essential Oils & Aromatic Chemicals
BOOK # 1 ( A - H )
Camphor
Caraway
Cardamon Seed
Cassia Leaf
Cinnamon Bark
Clove Bud
Clove Leaf
Clove Stem
Coriander Seed
Garlic
Ginger
Japan Pepper ( Hua-Jiao )
Juniper Berry
Nutmeg
Vanilla Absolute
98
A. Fakhry & Company - Egypt
Natural Materials
Allium Sativum
Garlic
Anethum Graveolens
Dill Leaf
Anethum Graveolenes
Dill Seed
Apium Graveolens
Celery Leaf
Apium Graveolens
Celery Seed
O.Basilicum CT Linalool
Sweet Basil
O.Basilicum CT Methyl Chavicole
Methyl Chavicol Basil
O.Basilicum CT Methyl Cinnimate
Cinnamon Basil
Pimpinella Anisum
Aniseed Seed
Carum Carvi
Caraway
Coriandrum Sativum
Coriander Leaf
Coriandrum Sativum
Coriander Seed
Cuminum Cyminum
Cumin
Foeniculum Vulgare
Fennel Seed, Sweet
Foeniculum Vulgare
Fennel “ex-distilled”, Bitter
Foeniclum Vulgare
Fenne Seed, Bitter
Nigella Sativa
Black Cumin
Ocimum Basilicum CT Citral
Lemon Basil
99
Glen O. Brechbill
A.N.E.C. - France
Endroit Produits
Cardamome
Cumin
Gingembre
Poivre
Thyym
100
Adrian Industries SAS - France
Products
Camphor White
Caraway
Cardamom
Cassia
Celery Leaf
Celery Seed
Cinnamon Bark
Cinnamon Leaf
Clove Bud
Clove Leaf
Clove Stem
Oleoresins
Organic Essential Oils & Extracts
Black Pepper
Cinnamon Leaf Oil Cinnamomum Verum
Cinnamon Bark Oil Cinnamomum Zeylanicum
Capsicum Oleoresin 6.6 %
Celeri Oleoresin 8 %
Ginger Oleoresin 30 %
Nutmeg Oleoresin
Clove Bud Oil - Eugenia
Caryophyllus
Coriander ( Seed ) Oil Coriandrum Sativum
Paprika Oleoresin
Dill ( Herb or Seed )
Tumeric Oleoresin
Fennel Oil Foenilculum Vulgare
Vanilla Absolute
Vanilla Oleoresin
Pepper Black Oil Piper Nigrum
Aromatic Raw Materials
Thyme Oil Thymus Vulgaris
Fennel Sweet
Garlic
Ginger
Juniper Berry
Acetyl Eugenol
Anethol 21/22 natural
Anethol 21/22 synthetic
Vanilla Extract Vanilla Planifolia
Heliotropine
Organic Spices
Thyme Red
Thume White
Iso Eugenol
Processed Oleo Resins
Safrol
Clvoe Leaf, light
Clove Leaf, rectified
Thymol Crystals
Cinnamon Leaf
Cinnamon Spice
Clove Buds and Stems
Coriander
Cumin
Vanillin
Dill Herb
Nutmeg
Pimento Leaf
101
Glen O. Brechbill
Ginger
Thyme
102
Africa Trade - Africa
Essential Oils
Cote D’Ivoire Essential Oils
Liquorices ( roots ) ( crushed )
Morocco Essential Oils
Ref AF 3782
Ginger Oil
Turmeric or Moghat ( roots )
Thyme ( crushed )
Iris Roots: Pyretre & fennel
NATURAL OILS
Thyme
Caraway Oil
Cumin Oil
ESSENTIAL OILS
Egypt Essential Oils
Anise Seed Oil
Caraway Oil
Celery Oil
Clove Bud Oil
Coriander Oil
Cumin Oil
Thyme
Fennel Oil
Fenugreek Oil
Morocco Essential Oils
Ref AF 3782
Garlic Oil
Dill Oil
Cypress
Nigella Oil
Fennel Oil
Thyme a Borneol
Madagascar Essential Oils
Thyme Red Oil
Egypt Essential Oils
Anise ( seeds )
Caraaway ( seeds )
Celery ( seeds )
Coriander ( seeds )
Cumind ( seeds )
AROMATIC & MEDICINAL PLANTS
Cinnamon Bark
Cinnamon Leaves
( Cinnamomum Verum )
Clove Buds
Clove Stem
( Eugenia Caryophyllata )
Coriandre Graine
Thyme
DISTILLED ON SPECIAL ORDER
Ginger Zingiber Officinale
Dill ( weed ) ( seeds )
Fennel ( seeds ) ( roots )
103
Glen O. Brechbill
Albert Vieille SA - France
Maitieres Premietres Aromatiques
Absolutes
Anise Oil - Spain
Asafoetida Oil - Iran
Tonka Beans Abs. - S.A.
Caraway Oil - Holland
Cardamom Oil - Guatemala
Cassia Oil - China
Cedarleaf Oil - France
Celery Seeds Oil - India
Clove Bud Oil - Madagascar
Clove Leaf Oil - Madagascar rect.
Coriander Oil - Russia
Cumin Oil - Egypt
Fennel Sweet Oil - Hungary
Garlic Oil - China
Ginger Oil - China, India
Juniperberry Oil - Albania
Pepper Black Oil - India
Pimento Berries Oil - Jamaica
Pimento Leaf Oil - Jamaica
Saint Thomas Bay Oil - Jamaica
Star Anise Oil - China
Thyme Linalol Oil - France
Thyme Red Oil - Spain
Thyme Thymol Oil clear - France
Tumeric Oil - India
Vanilla Oleoresin - Madagascar
104
Alfa Chem - USA
Fine Aroma Materials
Allspice Oil ( Pimenta Berry Oil )
Ginger Oil
Bay Oil
Bay Oil Terpeneless
Mace Oil
Nutmeg Oil East Indian
Caraway Seed Oil
Cardamom Oil Ceylon
Cardamom Oil Guatemala
Cassia Oil
Cassia Oil redistilled
Celery Seed Oil
Cinnamon Bark Oil Ceylon
Cinnamon Leaf Oil Ceylon
Cinnamon Leaf Oil redistilled
Clove Bud Oil Madagascar
Clove Bud Oil Indonesia
Clove Bud Oil redistilled
Clove Leaf Oil Madagascar
Clove Leaf Oil Indonesian
Clove Leaf Oil redistilled
Clove Leaf Terpenes
Clove Stem Oil
Clove Stem Oil redistilled
Coriander Seed Oil
Camphor Powder natural USP
Camphor Powder synthetic USP
Camphor Powder Technical 96 %
Camphor Oil White
Camphor Oil Yellow 96/98
Camphor Oil 1070
Pepper Oil Black
Pimenta Berry Oil
Pimenta Leaf Oil
Pimenta Leaf Oil rectified
Eugenol USP
Eugenol Methyl Ether
Eugenyl Acetate
Absolutes
Heliotropine
Cardamom Abs.
Celery Seed Abs.
Cinnamon Abs.
Clove Abs.
Coriander Abs.
Cumin Abs.
Iso Eugenol
Iso Eugenyl Acetate
Iso Safo Eugenol
( Propenyl Guaerthol )
Pepper Oil Black Abs.
Propenyl Guaethol
( Iso Safro Eugenol )
Methyl Eugenol
Resinoid
Vanillin
Vanillin Ex-Eugenol
Vanillin Ex-Lignin
Mace Resinoid
Dillweed Oil
Aromatic Chemicals
Fennel Oil Bitter
Fennel Oil Sweet
Garlic Oil Cinese
Garlic Oil Egyptian
Garlic Oil Mexican
Anethole N.F.
Anise Star Oil
Beta Caryophyllene
105
Glen O. Brechbill
Amen Organics - India
Products
Organic Essential Oils
Black Pepper Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Oil
Garlic Oil
Garlic Seed Oil
Ginger Grass Oil
Ginger Oil
Dilli
Fenugreek
Garlic
Ginger
Mace Oil
Mustard Oil
Juniper
Mace Oil
Neroli Oil
Lemon
Nutmeg Oil
Pimento Berry Oil
Essential Oils
Red Thyme Oil
Mace
Marjoram
Anise Oil
Saffron Oil
Nutmeg
Bay Oil
Spices
Onion
Cassia Bark Oil
Cassia Oil
Celery Seed Oil
Cinnamon Leaf Oil
Cinnamon Twig Oil
Clary Sage Oil
Clove Bud Oil
Clove Leaf Oil
Coriander Oil Indian
Coriander Seed Oil
Cumin Seed Oil
Allspice
Anis
Paprika
Parsley
Pepper
Fennel Oil
Fennel Seed Oil
Capsicum
Caraway
Cardamom
Cassia
Celery
Chilli
Cinnamon
Clove
Coriander
Cumin
Curry Leaves
Curry Powder
Rosemary
Sage
Sweet Fennel
Thyme
Turmeric
Vanilla
106
Oleo Resins
Akarkara
Amla
Tamarind
Thyme
Turmric
Valarian
Basil
Black Pepper
White Pepper
Capsicum ( Chilli )
Caraway
Cardamom
Celery
Chilli
Cinnamon
Clove
Coriander
Cumin
Fennel
Fenu Greek
Garlic
Ginger
Green Chilli
Lemon Peel
Licorice
Mace
Mustard
Nutmeg
Onion
Orange Peel
Patrika 100000 CU
Paprika 40000 CU
Paprika 2000 CU
Rosemary
Saffron
107
Glen O. Brechbill
American Society of Perfumers - USA
Classification of Olfactory Notes
Spicy Notes
Aromatic Chemicals - Spicy
Bay Leaf
Acetyl Eugenol
Acetyl Iso Eugenol
Caraway
Cardamon
Carrot Seed
Cascarilla
Cassia
Celery
Cinnamon Bark
Clove
Coriander
Cumin
Ginger
Benzyl Iso Eugenol
Cinnamic Aldehyde
Cinnamonitrile
Cinnamic Aldehyde
Eugenol
Iso Eugenol
Methyl Eugenol
Methyl Iso Eugenol
Mace
Marjoram
Nutmeg
Parsley
Pepper
Pimento
Shiso
Thyme
108
Anupam Industries - India
Product Catalog
Canthoxal
Celery Ketone
Cinnamic Aldehyde
Clove Oil Rectified
Cumarine
Eugenol
Givescone
Herbacet # 1
Para Cresyl Acetate
Peru Balsam Alva Essence
Timberiff
Vanillin
109
Glen O. Brechbill
Aromatic Collection - France
Endroit: Produits
Black Pepper Oil
Methyl Eugenol
Caraway Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clary Sage Oil
Clove Bud Oil
Clove Leaf Oil Rectified
Clove Stem Oil Redistilled
Coriander Oil
Cumin Oil
Terpenes
Fennel Terpenes
Star Aniseed Terpenes
Oleoresins
Thyme
Aromatic Chemicals
Juniperberry Oil
Eugenyl Acetate
Nutmeg Oil
Iso Eugenyl Acetate
Pimento Berry Oil
Star Aniseed Oil
Thyme Oil Red
Thyme Oil White
Natural Isolates
Anethol
Caryophyllene
Eugenol
Iso Eugemol
110
Aromatic International LLC - USA
Odor Profiles
Spicy Group
Anis Seed
Bay Leaf
Black Pepper Seed
Caraway Seed
Cardamom Seed
Cascarilla
Celery Seed
Cinnamon Bark
Cinnamon Leaf
Clove Leaf
Coriander Seed
Cubeb
Cumin Seed
Dill Seed
Ginger
Hop Lovage Root
Mace
Nutmeg
Pepper ( black )
Pimento Berry
Pimento Leaf
Tumeric
111
Glen O. Brechbill
Aromatics Adl - France
Catalogue Des Produits
Ail
Asafoetida
Produits Aromatiques Definis Ex
Naturel Et Synthetiques
Bay West Indies
Anethol 21/22 Synthetique
Camphre Chine
Carvi Distillation Francaise
Carvi Hollande
Celeri Graines Dist. Francaise
Coriandre Feuilles
Coriandre Graines
Cumin Egypte
Cumin Distillation Francaise
Caryophyllene
Cinnamate Ethyle
Coumarine Chine
Heliotropine
Iso Eugenol
Methyl Eugenol
Fenouil Doux
Piperitone
Girofle Clous Indonesie
Girofle Clous Madagascar
Girofle Feuilles Madagascar
Piment Baies
Piment Feuilles
Poivre Inde
Poivre Madagascar
Sassafras
Thym Blanc 45/50 Thymol
Thym Blanc 60/65 Carvacrol
Thym Rouge 45/50 Thymol
112
Aromax - France
Aroma Chemicals & Specialties
Natural Extracts & Specialties
Cinnamon
Ocimum Gratissimum
Pepper
113
Glen O. Brechbill
Artiste Flavor / Essence - USA
Fragrances & Specialty Ingredients
Anise Oil
Natural Aromatic Chemicals
Black Pepper Oil
Cinnamic Alcohol
Cinnamic Aldehyde
Camphor Oil
Caraway Oil
Cardamom Oil
Carrot Seed Oil
Cassia Oil
Cedarleaf Oil
Clove Bud Oil
Clove Leaf Oil
Clove Stem Oil
Methyl Cinnamate
Vanillin
Dillweed Oil
Garlic Oil
Ginger Oil
Juniper Berry Oil
Juniper Leaf Oil
Nutmeg Oil
Pimento Berry Oil
Pimento Leaf Oil
Star Anise
Thyme Oil
114
Astral Extracts - USA
Products
Anise
Caraway
Cassia - Chinese
Clove Bud
Clove Leaf
Clove Stem
Coriander - Yugoslavia
Garlic Oil - Egyptian
Ginger
Mustard Oil Volatile
Nutmeg ( E.I. Indonesian )
115
Glen O. Brechbill
Augustus Oils Ltd. - U.K.
Fragrance Specialties & Essential Oils
Anise China Star
Aniseed Oil
Asafoetida Oil
Thyme Oils
Bay Oil
Camphor Oils
Caraway Seed Oil
Cardamon Seed Oil
Cassia Oils
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Leaf Oil
Clove Stem Oil
Coriander Oils
Cumin Seed Oil
Dill Weed Oil
Fennel Oil Sweet
Garlic Oil
Ginger Oils
Juniper Berry Oil
Nutmeg Oils
Pepper Oils
Pimento Berry Oil
116
Australian Botanical Products Pty. Ltd. - Australia
Essential & Citrus Oils
Aniseed China Star
Asafoetida
Bay West Indies
Caraway
Cardamom
Carrot Seed
Cassia
Cedarleaf
Celery Seed
Clove Bud
Clove Bud Madagascar Extra
Clove Leaf unrectified
Clove Stem
Cognac Green
Coriander
Cubeb
Cumin
Mace E.I.
Pepper Black
Pimento Leaf
Thyme Linalool Organic
Thyme Red
Turmeric
Dill Seed Europe
Dill Weed
Fennel Sweet
Fennel Wild Tasmanian
Garlic
Ginger
Ginger Fresh Distiled
Juniperberry Wild Himalayan
Juniper Wild Tyrol
117
Glen O. Brechbill
Axxence SARL - France
Specialty Materials
Huiles Essentielles
Asafoetida
Asafoetida
Travail a Facon
Fractionnement
Rectification
Juniper Berry Terpeneless
Genievre Baies Rectifiee
Black Pepper Madagascar
Poivre Noir Madagascar
Caraway
Carvi
Clove Stem
Girofle Griffes
Dill Leaf
Aneth Feuille
Garlic
Ail
Ginger
Gingembre Inde
Juniper Berry
Genevre Baies
Oleoresines - Extraits
Black Pepper India
Poivre Noir Inde
118
BFA Laboratoires - France
Essential Oils & Specialties
Anethole ex Anise Star
Illicium Verum
Anise
Pimpinella Anisum
Caraway
Carum Carvi L. Elleteria
Cardamom
Cardamomum L.
Caraway
Carum Carvi L. Elleteria
Cassia rectified
Cinnamomum Aromaticum
Cassia terpeneless
Cinnamomum Aromaticum
Celery India
Apium Graveolens L.
Clove
Eugenia Caryophyllus
Coriander
Coriandrum Sativum L.
Cumin
Cuminum Cyminum
Mace India
Myristica Fragans
Tonkin
Dipterix Odorata
Nutmeg
Myristica Fragens
Vanilla
Vanilal Mexicana
Pepper ( Black epper )
Piper Nigrum L.
Alcoholates
Thyme ( Thymol Type )
Thymus sp pl
Thyme
Thymus sp pl
Turmeric
Curcuma Longa L.
Hydraresin Absolutes
Anise/Star Anise
Pimpinella Anisum L.
Cinnamon
Cinamonum Zeylanicum
Clove
Fennel Sweet
Foeniculum Vulgare Mill
Ginger
Zinziber Officinale
Oleoresins
Mace
Myristica Fragrans
Allspice
Pimenta Dioica L.
Dill
Anethum sp.pl
Nutmeg
Myristica Fragans
Garlic
Allium Sativum L.
Ginger India
Zingiber Officinale
Pepper
Piper Nigrum
Cardamom
Elettaria Cardamomum L.
Caraway
Apium Graveolens
Celery
Apium Graveolens
Chilies
Capisicum FrutescensL
Thyme
Thymus sp pl.
119
Glen O. Brechbill
Clove
Eugenia Caryophyllus L.
Coriander
Turmeric stand. ( 35 % )
Cucuma Longa L.
Dill
Anethum sp.L.
Cardamom
Elettaria Cardamomum L.
Coriander
Plant Infusions
Fennel
Foeniculum Dulce DC
Fenugreek
Trigonella Foenumgraecum
Garlic
Allium Sativum L.
Ginger
Zingiber Officinale
Fenugreek
Trigonella Foenum
Fennel Sweet
Foeniculum Vulgare L.
Ginger Fresh
Zingiber Officinale
Nutmeg
Myristica Fragans
Juniper berry
Juniperus Communis L.
Paprika ( stand 100 000 cu )
Capiscum sp pl L.
Capiscum sp pl L.
Capiscum Annum L
Capsicum Annum L
Liquorice
Glycyrrhiza Glabra L.
Pepper Black 42/44
Piper Nigrum L.
Pepper Black 40/42
Piper Nigrum L.
Pepper Black 36/38
Piper Nigrum L.
Pepper White
Piper Nigrum L.
Pepper Green
Piper Nigrum L.
Thyme
Thymus sp pl
Tonka Bean
Dipterix Odorata
Vanilla
Vanilla Mexicana
Thyme
Thymus sp. pl
120
B.S. Industries - India
Essential Oils
Anise Oil 85% A
Turmeric Oil
Bay Oil
Black Pepper Oil
Vanilla
Caraway Oil
Cardmom Oil
Cassia Oil
Celery Seed Oil
Clove Oil
Coriander Oil 70 %
Cubeb Oil ( Kabab Chini )
Cumin Seed Oil
Dill Seed Oil ( Anithi )
Eugenol - Iso
Fennel Oil
Garlic Oil
Ginger Oil
Juniper Berry Oil
Mace Oil
Nutmeg Oil
Primento Berry Oil
Thymol natural ( Ajwoin Oil )
121
Glen O. Brechbill
Bansal Aroma - India
Product List
Ajowan Oil
Aniseed Oil
Oleoresins
Basil
Black Pepper Oil
Bay Oil
Betel Leaf Oil
Cassia Oil
Camphor Oil
Cardamom Oil
Carrot Seed Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Oil
Coriander Seed Oil
Cubeb Oil
Cumin Seed Oil
Capsicum
Cumin
Curcuma
Garlic
Nutmeg
Piper Longrum
Piper Nigrum
Zingiber
Fennel Oil
Garlic Oil
Juniper Berry Oil
Mace Oil
Saffron
Termeric Oil
Thyme Oil
122
Barosyl S.A. - France
Essential Oils
Black Pepper
Pepper Nigrum
Caraway ( Carvi )
Carum Carvi
Cardamom
Eletteria Cardamomum
Celery Seed
Apium Graveolens
Cinnamon Bark 50
Cinnamon Bark 60
Cinnamon Leaf
Clove Bud
Clove Bud Madagascar
Clove Griffes
Clove Indonesia
Clove Rectified 85
Coriander Seed
Coriandrum Sativum
Cumin
Cuminum Cyminum
Ginger
Zingiber Officinalis
Gingergrass
Cymbopogon Martinii V.
Green Pepper
Nugmet Indian
Myristica Fragrans
Nutmeg Indonesian
Myristica Fragrans
Thyme
Thymus Satureioides
Dillweed
Fennel Sweet
Foeniculum Vulgare
Garlic
Allium Sativum
123
Glen O. Brechbill
Bedoukian Research, Inc. - USA
Product Listing
Bisabolene
Methyl Amyl Ketone
124
Berge Inc. - USA
Essential Oils, Aroma Chemicals & Fragrance Specialties
Anise Oil Chinese
Anise Oil Spanish
Mustard Oil Natural
Mustard Oil Synthetic
Bay Oil W.I.
Nutmeg Oil E.I.
Caraway Oil
Cardamom Oil
Cassia Oil
Cedarleaf Oil
Cinnamon Bark Oil
Clove Bud Oil Indonesian
Clove Bud Oil Prime
Clove Leaf Oil Indo 78/80 %
Clove Leaf Oil Mad 80/82 %
Clove Leaf Oil Redistilled
Clove Stem Oil
Clove Terpenes
Coriander Herb Oil Cilantro
Coriander Seed Oil
Cubeb Oil
Cumin Seed Oil
Pimento Berry Oil
Pimento Leaf Oil
Sassafras Oil
Thyme Oil Red
Thyme Oil White
Vanilla Absolute
Aroma Chemicals
Anethole Natural
Anethole Synthetic
Caryophyllene
Caryophyllene Acetate
Coumarin
Dillweed Oil
Fennel Oil
Eugenol
Eugenol Iso
Eugenyl Acetate
Garlic Oil Chinese
Garlic Oil Mexican
Ginger Oil Chinese
Heliotropine
Methyl Iso Eugenol
Juniperberry Oil
125
Glen O. Brechbill
Biolandes Parfumerie - France
Fine Essential Oils
Wood, Branches
Tonka Resinoid 50 % / DPG
Tonka Resinoid D
Thyme
Parfumeric Reconstitutions
Berries, Buds
Cardamom Aressence
Clove
Juniper
Peper
Natural Products
Clove Buds Oil
Juniper Branches Oil
Juniper AG Oil
Paprika Inco 5
Pepper Oil
Thyme Oil
Thyme Inco 20
Absolutes
Vanilla Absolute
Resinoides
Fenugreek Resinoid 50 % / MPG
126
Bordas Destilaciones Chinchurreta Sa - Spain
Fine Essential Oils
Anise Seed Oil
Terpinyl Acetate
Origanum Oleoresin
Clove Oil, Crude
Clove Oil, Rectified
Clove Terpenes
Cumin Oil
Coriander Oil
Botanicals
Paprika Oleoresin 40,000 c.u.
Watersoluble
Watersoluble
Fennel Oil, bitter
Fennel Oil, sweet
Sassafras Oil
Sassafras Terpenes
Star Anise Oil
Star Anise Terpenes
Anise Seeds
Coriander Seed
Cumn Seed
Paprika Powder 80 ASTA
Thyme Grey Oleoresin
Thyme Red Oleoresin
Terpenes
Star Anise Seeds
Clove Terpenes Def.
Thyme Oil, Red
Thyme Oil, White
Thyme Leaves, Grey
Thyme Leaves, Red
Star Anise Terpenes
Aroma Chemicals
Oleo Resins
Thyme Red Terpenes
Anethol 21/22
Anethol 21/22 ( ex Badiana )
Anethol Terpenes
Anise Seed Oleoresin
Camphor Technical
Coumarin
Caraway Oleoresin
Coriander Oleoresin
Cumin Oleoresin
Fennel Oleoresin
Eugenol 100
Laurel Oleoresin
Heliotropin
Marjoram Oleoresin, Spanish
Iso Eugenol
127
Glen O. Brechbill
Brighten Colorchem B.V. - The Netherlands
Product List of Aromatic Chemicals
Camphor natural
Camphor Oil
Camphor Oil White
Aromatic Chemicals
Cinnamic Alcohol
Cinnamic Aldehyde
Coumarin
Ethyl Vanillin
Heliotropin
Terpinyl Acetate
Thymol
Vanillin
Vanillin O
128
Buckton Page Ltd. - U.K.
Product List
Aniseed Oil
Asafoetida Oil
Pepper Oil
Sassafras Oil
Bay Oil
Thyme Oil
Camphor Oils
Caraway Oil
Cardamon Oil
Cassia Oil
Cedarleaf Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Stem Oil
Coriander Oil
Coriander Herb Oil
Cumin Seed Oil
Resinoid
Tonka Beans Resinoid
Dill Oil
Fennel Oil
Garlic Oil
Ginger Oil
Juniper Berry Oil
Mace Oil
Mustard Oil
Nutmeg Oil
129
Glen O. Brechbill
Buckton Page Ltd. - U.K.
Product List
Thyme Red Oil
Spanish Origin
Fennel Sweet Oil
Thyme White Oil
Other Origin
Celery Seed Oil
Garlic Oil
Ginger Oil
Nutmeg Oil
130
Carrubba Inc. - USA
Botanical Extracts
Anise
Anise Seed
Bay Laurel
Cardamom
Cinnamon
Cinnamon Cassia
Clove Blossom
Coriander
Cucumber
Cucumber Seed
Curcumin
Fennel
Fennel Seed
Fenugreek
Garlic
Ginger
Juniperberry
Nutmeg
Sarsaparilla
Sassafras
Sesame Seed
Thyme
Vanilla Bean
131
Glen O. Brechbill
Castrading - Korea
Essential Oils
Aniseed, Spain
Anise Star, China
Bay, West Indies
Camphor Powder, synthetic
Camphor, White
Caraway
Cardamom
Caryophyllene
Cassia Bark
Cassia, China
Cassia, China redistilled
Celery Seed
Cinnamon Bark
Cinnamon Leaf
Cinnamon Leaf Bleached
Clove Bud
Clove Leaf Crude
Clove Leaf Redistilled
Clove Stem
Cumin
Mace
Nutmeg, East Indies
Nutmeg, Ceylon
Pepper, Black
Sassafras
Thyme, Red
Thyme, White
Aromatic Chemicals
Ethyl Vanillin
Eugenol
Dill Seed
Dill Weed
Fennel, Sweet
Garlic
Ginger, China
Ginger, India
Ginger, West Indies
132
Central States Chemical Marketing - USA
Bio Scent’s Product Catalog
Anise - China
Black Pepper Oil - Madagascar
Cardamom Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Oil - Madagascar, redistilled
Fennel Oil, sweet
Ginger Oil - China
Ginger Oil - Madagascar
Juniperberry Oil
Nutmeg Oil
Thyme Red Oil - N & A
Absolutes
Fenugreek Abs.
Aromatic Materials
Eugenol
133
Glen O. Brechbill
Champon Vanilla, Inc. - USA
Aniseed
Aromatic Chemicals
Bay 50 / 55 %
Anethol USP
Camphor 1.070
Camphor Oil
Caraway
Cardamom Oil
Cassia Chinese 85 %
Cinnamon Leaf / Bark
Clove Bud
Clove Leaf
Clove Stem
Coriander
Cumin
Coumarin
Eugenol
Heliotropine
Iso Eugenol
Iso Eugenol Acetate
Iso Longifoline
Iso Thymol
Safrol
Dillweed / Dillseed
Terpinyl Acetate
Garlic
Ginger
Juniperberry
Nutmeg
Ocotea Cymbarum
Parsley Leaf / Seed
Pepper
Pimento Leaf
Thyme
134
Charabot & Company Inc. - France
Fine Essential Oils
Acetate Eugenol
Acetate Iso Eugenol
Black Pepper Oil Madagascar
Caraway Oil
Cardamon Oil
Cinnamon Bark Madagascar
Clove Bud Oil
Clove Leaf Oil
Clove Stem Oil
Coriander Oil
Coriander Oil Russian
Cumin Oil
Eugenol Acetate
Nutmeg Oil
Pimento Berry Abs.
Pimento Berry Oil
Thyme Oil Provence
Thyme Oil Red
Thyme Oil White
135
Glen O. Brechbill
China Aroma Chemical Co., Ltd. - China
Essential Oils & Imported Products
Aniseed Oil
Aniseed Star Oil
Concretes
Fenugreek Concrete
Bay Oil
Black Pepper Oil
Ginger Concrete
Camphor Oil
Caraway Oil
Cardamom Oil
Carum Carvi Oil
Cassia Oil
Cassia Bark Oil
Celery Seed Oil
Cinnamon Leaf Oil
Cinnamon Twig Oil
Cinnamon Oil
Clove Bud Oil
Clove Oil
Coriander Seed Oil
Licorice Concrete
Fennel Oil
Miscellaneous
Garlic Oil
Ginger Oil
Ginger Oil C.P.
Liquorice Triterpens
Tamarind Concrete
Vanillagrass Concrete
Tinctures
Fenugreek Tincture
Tamarind Tincture
Vanilla Tincture
Juniperus Chinesis Oil
Nutmeg Oil
Pimento Oil
Thyme Oil
136
China Perfumer - China
On Line Catalogs
Charabot SA
Fenugreek Abs.
Clare Extracts
Cardamom Oil Ceylon
Caraway Oil
Celery Seed Oil
Cinnamon Bark Oil China
Cinnamon Leaf Oil Decolorized
Clove Oil
Clove Stem Oil
Clove Leaf Oil Decolor
Clove Leaf Oil
Coriander Oil
Cumin Oil
Mace Abs.
Fenugreek
Vanilla Abs.
Vanilla Abs. Extra
Saffron
Tonka Beans
Concretes
Vanilla
Fenugreek Concrete
Givaudan SA
Pimenta Concrete
Bisabolene
Vanilla Concentrate Extra
Zingerone
Ginger Oil
Tinctures
Quest Intl. - Givaudan SA
Nutmeg Oil
Vanilla Tincture
Pepper Black Oil Madagascar
Pepper Black Oil India
Pimenta Oil
Pimenta Leaf Oil
Aromatic Chemicals
Thyme Red Oil
Thyme White Oil
Thyme Albania
Vanilla Oil Extra
Iso Eugenol
Absolutes
Methyl Iso Eugenol
Cumin Nitrile
Acetyl Eugenol
Acetyl Iso Eugenol
Eugenol 98
Clove Abs. Decolor
137
Glen O. Brechbill
Chinessence Ltd. - China
Key Products
Aniseed Oil Terpenes
Camphor Oil 50 % Min.
Garlic Oil (FCC)
Ginger Oil
Juniperus Chinensis Oil
White Camphor Oil
Natural Isolates
Anethole
Camphor Powder BP
Vanillin ( Natural )
Aroma Chemicals
Camphor Powder ( Synthetic )
Coumarin
Eugenol
Heliotropin
Terpinyl Acetate 90 %, 95 %, 98 %
Terpinyl Acetate Alpha
Zingerone
138
Citral Oleos Essenciais Ltda. - Brazil
Perfume Bases, Essential Oils & Aromatic Chemicals
Aromaterapia
Iso Eugenol
Cinnamon Zeylanicum Oil
Clove Buds Caryophyllata Oil
Vanilina Rhovanil
Juniper Communs Oil
Pepper Nigrum Oil
Thyums Oil
Oleos Essencias - Naturais
Gengibre Oleoresina
Nutmeg
Pepper Oil 83631009
Thyme Oil A1300
Perfumaria
Aldeido Cinamico
Aldeido Cuminico
Bisabolene
Cumarina Rhodiacent
Celery Ketone
Eugenol
139
Glen O. Brechbill
Citrus & Allied - USA
Citrus & Aroma Products
Natural Aroma Chemicals
Fennel
Pepper, White
Anethole FCC
Ginger
Tumeric
Caryophyllene Beta FCC
Mace
Eugenol 99/100 T FCC
Nutmeg
Thymol Crystals
Vanillin Ex - Turmeric
Paprikas
Pepper, Black
Pepper, White
Encapsulated Oleoresins
Spice Oils
Basil Oleoresin
Allspice
Celery Oleoresin
Cinnamon Oleoresin
Clove Bud Oleoresin
Basil
Celery Seed
Cinnamon
Ginger Oleoresin
Fennel
Jalapeno Oleoresin
Ginger
Pepper Black Oleoresin
Pepper White Oleoresin
Mace
Oleoresins
Nutmeg
Allspice
Oregano
Celery Seed
Cinnamon
Paprikas
Pepper, Black
140
Clos D’Aguzon - France
Matieres Premieres Aromatiques
Aniseed Oil
Fenugreek
Aromatic Chemicals
Black Pepper Oil
Thyme
Eugenyl Acetate
Caraway Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Coriander Oil
Cumin Oil
Oleoresins
Iso Eugenyl Acetate
Fennel Oil Bitter
Fennel Oil Sweet
Eugenol
Thyme
Natural Isolates
Anethol
Caryophyllene
Ginger Oil
Phellandrene
Piperitone Laevo
Junip Population
Natural Derivatives
Nutmeg Oil
Caryophyllenol
Pimento Berry Oil
Fennel Terpenes
Star Aniseed Oil
Iso - Eugenol
Thyme Oil Red
Thyme Oil White
Methyl Eugenol
Concretes & Absolutes
Clove Bud
141
Glen O. Brechbill
Cokson & Hunt International Co. - USA
Aniseed Oil - China, Vietnam,
Spain
Aromatic Chemicals
Anethole
Bay Oil - Dominica, West Indies
Coumarin
Camphor Powder - China
Cananga Oil - Indonesia
Cardamom Oil - Guatamela,
Honduras, India
Cassia Oil - China
Cinnamon Oils - Sri Lanka
Clove Oils - ( Bud, Leaf, Stem )
Indonesia, Madagascar
Coriander Oil - Russia, Ukraine,
Egypt
Ethyl Vanillin
Terpenes
Aniseed
Cornmint
Fennel
Dillweed Oil - USA, Eastern
Europe
Eugenol - Indonesia
Ginger Oil - India, China
Heliotropin - China, Spain, Brazil
Nutmeg Oils - Indonesia
Pimento Berry Oil - Jamaica
Thyme - Spain
142
Cosmark - Australia
Robertet’s Natural Isolates
Thymol
143
Glen O. Brechbill
Creative Fragrances Ltd. - USA
Essential Oils
Allspice Oil - Jamaica
Anise Oil - China
Bay Leaf Oil - W.I.
Camphor Oil White - China
Caraway Seed Oil - France
Cardamon Oil - W.I.
Cassia Oil rectified - China
Cedarleaf Oil - Canada
Cinnamon Leaf Oil - Sri Lanka
Clove Bud Oil - Indonesia
Clove Leaf Oil - Indonesia
Coriander Seed Oil - Russia
Cumin Oil - France
Dillweed Oil - US
Fennel Oil Sweet - US
Ginger Oil Chinese - China
Juniper Berry Oil - Italy
Nutmeg Oil - India
Pepper Oil Black - India
Pimenta Berry Oil - Jamaica
Thyme Oil White - Spain
Vanilla Oleoresin Water Soluble France
144
DMH Ingredients - USA
Aromatic Chemicals
Allspice
Aniseed - Spain
Anise Star Chinese
Ethyl Vanillin
Eugenol
Bay, Oil W.I.
Caraway
Cardamon
Caryophyllene Distilled
Cassia Bark - China, Redistilled
Celery Seed
Cinnamon Bark
Cinnamon Leaf
Coriander
Cumin
Dill Seed, Weed
Fennel Bitter
Fennel Sweet
Garlic
Ginger - India, W.I
Mace
Nutmeg - Ceylon, EI
Pimento Leaf - W.I.
Thyme, Red
Thyme, White
145
Glen O. Brechbill
De Monchy Aromatics, Inc. - U.K.
Essential Oils & Specialties
Bay West Indian ( Light )
Cardamon
Cassia Redistilled
Clove Bud
Coriander Leaf
Dill Seed
Dill Weed
Ginger Chinese
Ginger Cochin
Pepper ( Black )
Pimento Berry
Oleoresin
Vanilla
Aroma Chemicals
Ethyl Vanillin
Terpinyl Acetate
Vanillin
146
Destilerias Munoz Galvez, s.a. - Spain
Essential Oils, Aroma Chemicals & Flavours
Anis rectified
Aniseed Pimpinella
Cumin
Fennel Sweet
Fennel Wild
Thyme Red 40/55 % ph. Thymol
Thyme White 30 % Phenols
Aromatic Chemicals
Anethol 21/22 ex Pine
Anethol 21/22 natural
Eugenol 98 % natural
Heliotropine
Terpinyl Acetate
147
Glen O. Brechbill
Diffusions Aromatiques - France
Produit De Synthese
Coumarine
Ethyl Vanilline
Eugenol NI
Piperonal ( Heliotropine )
Vanilline Ex Gaiacol
148
Djasula Wangi - Indonesia
Fine Essential Oils
Black Pepper Oil
Vanilla Beans
Cinnamon Bark Oil
Clove Bud Oil
Clove Leaf Oil
Clove Stem Oil
Cubeb Oil
Cinnamon Bark Oil
Citronella Oil
Clove Bud Oil
Clove Leaf Oil
Clove Stem Oil
Cubeb Oil
Oleo Resins
Ginger Oil
Beta Carryophellene
Nutmeg Oil
Carryophellene
Clove Leaf Oil Rectified 92.94 %
Clove Leaf Oil Redistilled 85 %
Agriculture Products
Cubeb ( Tailed Pepper )
Cloves
Black Pepper Oleoresin
Ginger Oleoresin
Nutmeg Oleoresin
Vanilla Oleoresin
Derivatives
Eugenol Technical 98 %
Eugenol USP 99.5 %
Eugenol Acetate
Fresh Ginger
Kaempferia Galanga
Iso Eugenol
Iso Eugenol Acetate
Long Pepper
Nutmeg
Turmeric
149
Glen O. Brechbill
Dulcos Trading - France
Liste de Produits
Camphre Chine Blanche 35 %
Cardamome Inde
Celeri Graine
Coriandre Russe
Cumin Egypte
Cumin Inde
Clous Oleoresine Girofle
Cumin Oleoresine
Galangal
Gingembre Chine
Gingembre Inde
Girofle Clou Inde
Girofle Clou Indo
Girofle Clou Mada
Girofle Feuille Indonesie
Girofle Feuille Madagascar
Girofle Griffe Indonesie
Girofle Griffe Madagascar
Paprika Oleoresine
Poivre Noir Oleoresine
Mace
Piment Feuille
Poivre Noir Inde
Poivre Vert
Carvi - Finlande
Clous de Girofle - Mada
Coriandre - Pologne
Gingembre Oleoresine
Noix De Muscade Oleoresine
Epices Extracts
Black Pepper Oleoresine
Capsicum Oleoresine
Cardamome Oleoresine
Celeri Oleoresine
Cloves Oleoresine
Cumin Oleoresine
Ginger Oleoresine
Gingembre - Chine
Gingembre - Inde
Gingembre - Nigeria
Paprika ( arome ) - Espagne
Paprika ( coleur 180,000 u.c. ) Espagne
Piment - Inde
Poivre Noir - Inde
Thyme - Allemagne
Vanille 2 % vanilline Mada
Vanille 26 % vanilline Made
Vanille 21 % vanilline Java
Nutmeg Oleoresine
Paprika Oleoresine
Thym Espagne 45/50 %
Turmeric
Turmeric Oleoresine
Extraits D’Epices
Extraits
Capsicum Oleoresine
Cardamome Oleoresine
Celeri Oleoresine
Anis Etoile - Chine
Cardamome - Guatemala
150
Dullberg Konzentra GmbH - Germany
Fine Essential Oils
Anis Oil
Sassafras Oil
Black Pepper Oil
Bay Oil
Thyme Oil
J.Piltz - Brazil - Distributor
Camphor Oil
Cardamom Oil
Caraway Oil
Cassia Oil
Cinnamon Leaves Oil
Cinnamon Oil
Clove Oil
Coriander Oil
Cumin Oil
Anis, Anis Estrelado
Cadamom
Eugenol
Funcho ( Erva Doce )
Gengibre
Dill Seed Oil
Dill Weed Oil
Pimenta Preta
Pimentao
Fennel Oil
Galangal Oil
Garlic Oil
Juniperberry Oil
Juniperwood Oil
Mustard Oil
Nutmeg Oil
Pimento Berries Oil
Pimento Leaf Oil
151
Glen O. Brechbill
Earth oil Plantations Ltd. - U.K.
Black Pepper Oil
Cardamom Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Fennel Oil
Ginger Oil
Juniper Berry Oil
Nutmeg Oil
Thyme Oil
152
Enter Oil - Viet Nam
Essential Oils
Camphor Oil
Camphor 40 % min.
Camphor 45 % min.
Cassia Oil
Cinnamaldehyde 50 %
min.
Cinnamaldehyde 80 %
min.
Ocimum Gratissimum Oil
Eugenol 65 % min.
Eugenol 75 % min.
Star Anise Oil
( Anethol 90 % min )
153
Glen O. Brechbill
Eramex Aromatics GmbH - Germany
Esential, Citrus Oils & Aromataic Chemicals
Anis Oil ex Illicium verum
Anis Oil ex Pimpinella anisum
Pepper Oil, Black, Sri Lankan
Pepper Oil, Black, Indian
Pimento Leaf Oil
Bay Oil, West Indian
Caraway Oil
Cardamom Oil
Cassia Oil
Celery Leaf Oil
Celery Seed Oil
Cinnamon Bark Oil min 40 %
Cinnamon Bark Oil min 60 %
Cinnamon Leaf Oil
Coriander Leaf Oil
Coriander Seed Oil
Cubeb Oil
Cumin Seed Oil
Dill Seed Oil
Dill Weed Oil
Thyme Oil, Red, Spanish
Thyme Oil, White, German
Thyme Oil, White
Thyme Oil ex Thymus Serpyllum
Ginger Oil, Chinese
Ginger Oil, Indian
Juniper Berry Oil
Mace Oil
Nutmeg Oil, Indonesian
Nutmeg Oil, Sri Lankan
Garlic Extract/Concentrate
Ginger Oleoresin, 28 %
Japapeno Oleoresin
Mace Oleoresin, 30 %
Absolutes
Nutmeg Oleoresin, 40 %
Fenugreek Absolute
Thyme Absolute
Tonka Absolute
Oleoresins
Anise Oleoresin, 10 %
Bay Oleoresin, 10 %
Garlic Oil, Chinese, natural
Garlic Oil, Mexican, N.I.
Fennel Oleoresin, 10 %
Feungreek Oleoresin
Caraway Oleoresin, 10 % min.
Cardamom Oleoresin, 50 %
Celery Oleoresin 7 - 8 %
Cinnamon Oleoresin
Clove Oleoresin
Cocoa Extract
Coriander Oleoresin
Cumin Oleoresin, 10 %
Dill Seed Oleoresin, 10 %
Paprika Oleoresin
Pepper Oleoresin, Black, 40/20
Pepper Oleoresin, White, 30/25
Pimento Berry Oleoresin, 30 %
Pimento Leaf Oleoresin, 30 %
Tamarind Extract
Thyme Oleoresin
Tumeric Oleoresin
Vanilla Oleoresin
Aroma Chemicals Natural
Anethol
Anis Terpenes
Caryophyllene ex Clove
Cinnamic Aldehyde
Clove Terpenes
154
Eugenol
Iso-Eugenol
Aroma Chemicals
Cinnamic Aldehyde
Eugenyl Acetate
Thiocineol
155
Glen O. Brechbill
Esarco - Argentina
Organic Herbs
Celery Seed Oil
Clove Oil
Dill Seed Oil
Iso Eugenol Oil
Turmeric Leaf Oil
Aromatic Chemicals
Anethole
Eugenol
Thymol natural ( Ex - Ajowin Oil )
156
Esencias y Materiales Lozmar, S.A. de C.Y. - Mexico
Esencias
Quimicos De Aromaticos
Acetato De Terpenilo
Aldehido Cinamico
Anethol 21/22
Ethyl Vanillina
Eugenol
Iso Eugenol
157
Glen O. Brechbill
Esperia S.p.A - Italy
Essential Oils
Fennel
Garlic
Juniperberry
Thyme Red
Thyme White
158
Essencia, Aetherische Oele Ag - Switzerland
Liste des Produits
Anis vert
Pimpinella Anisum
Bay - St. Thomas
Pimenta Racemosa
Camphre - Blanc
Cinnamomum Camphora
Cardamome
Elettaria Cardamomum
Carvi
Carum Carvi
Celeri Semences
Apium Graveolens
Clous De Girofle Ph.Eur.3
Cumin
Cuminum Cyminum
Fenoquil Amere
Foeniculum Vulgare
Fenoquil
Foeniculum Vulgare
Thym rouge Ph.Eur.4.1
Thymus Vulgaris
Thym rouge Suisse
Thymus Vulgaris Varico
Thym rouge 30/35 % i.n.
Thymus Vulgaris
Alcool Cinnamique synth.
Cinnamyl Alcohol
Aldehyde Cinnamique
Cinnamal
Vanille Absolue
Vanilla Planifolia
Camphre nat. ( d-Camphre )
Camphor
Cinnamate D’Ethyle
Ethyl Cinnamate
Coumarin crist.
Coumarin
Resinoides
Ethyl Vanilline
Fenugrec Resinoide
Trigonella Foenum
Heliotropine
Absolute
Oleoresine Capscici (Poivre)
Piper Nigrum
Iso - Eugenol
Iso Eugenol
Methyl Iso Eugenol
Tonka Feve Resinoide
Dipteryx Odorata
Thymol crist.
Thymol
Terpene
Piment Baies
Pimenta Officinalis
Piment Feuilles
Pimenta Officinalis
Poivre
Piper Nigrum
Thym Citron
Thymus Citriodorus
Terpene De Thyme
Vanilline
Vanillin
Acetate De Terpenyle
Terpinyl Acetate
159
Glen O. Brechbill
Euma - Argentina
Essential Oils & Natural Products
Anethol
Vanillin
Black Pepper Oil
Aceites Esenciales & Productos
Naturales
Camphor Oil
Camphor Powder
Cardamom Oil
Celery
Celery Oil
Cinnamon Leaves Oil
Clove Leaves Oil
Coriander Oil
Cumin Oil
Anethol
Apio Oleorresina
Coriandro Ac. Es.
Eugenol / Clavo
Dill Oil
Jengibre Absoluto
Jengibre Aceite
( zingiber officinale )
Eugenol / Clove
Papprika Oleo Resina
Fennel Oil
Fennel Terpenes
Vanillina
Garlic Oil
Garlic Powder
Ginger Absolute
Ginger Oil
Nutmeg Oil
Papprika Resin Oil
Thyme Red Oil
Thyme White Oil
Thymol Cristals
160
Exaflor - France
Catalogue
Cardamome
Coriandre
Gingembre
Thym Espagne
Oleoresins
Celeri
Clou De Girofle
Cumin
Gingembre
Macis
Moutarde
Paprika
Piment
Poivre
Vanille
161
Glen O. Brechbill
FD Copeland & Sons Ltd. - UK
Essential Oils
Aniseed Oil
Thyme Oil - Spanish White
Thyme Oil - Vulgaris
Bay Oil
Vanilla Beans - Madagascar
Camphor Oil White
Caraway Oil
Cardamon Oil Guatemalan
Cassia Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Leaf Oil - Cleaned
Clove Stem Oil
Cubeb Oil
Cumin Seed Oil
Oleo Resin
Pepper Oleo Resin
Dill Seed Oil
Eugenol
Fennel Oil Sweet
Ginger Oil
Juniperberry Oil
Nutmeg Oil
Pimento Leaf Oil
Pimento Berry Oil
Thyme Oil - Spanish Red
162
Farotti Essences srl - Italy
Natural Essential Oils
Camphor Liquid Essence
Cardamom Essence
Cassia Natural Essence
Celery Essence
Cinnamon Bark China Essence
Cloves Essence
Coriander Russian Essence
Fennel Sweet Essence
Ginger India Essence
Nutmeg Essence
Pepper Black Indian Essence
Thyme White Essence
163
Glen O. Brechbill
Fayyum Gharbya Aromatic - Egypt
Product List
Anise Oil
Pimpinella Anisum
Caraway Oil
Carum Carvi
Celery Herb Oil
Apium Graveolens L.
Celery Seed Oil
Apium Graveolens L.
Coriander Herb Oil
Cumin Seed Oil
Cuminum Cyminum L.
Dill Oil
Anethum Graveolens
Garlic Oil
Allium Sativum
164
Fine Chemical Trading Ltd. - U.K.
Products
Anise Seed
Anise Star
Asafoetida ( Heeng )
Bay Oil
Black Pepper
Pimento Berry
Pimento Leaf
Thyme
Tumeric
Camphor
Cassia Oil
Caraway Oil
Cardamom
Celery Seed
Cinnamon Bark
Cinnamon Leaf
Clove - Bud
Clove - Leaf
Coriander Seed
Cumin
Cubeb
Dill Oil
Fenugreek Oil
Garlic Oil
Ginger
Juniper Berry
Juniper Leaf
Mace
Nutmeg
165
Glen O. Brechbill
Fiveash Data Management, Inc., - USA
Spectra of Essential Oils
Bay West Indies
Black Pepper India, Madagascar,
Sri Lanka
Camphor White China
Caraway Seed Hungary
Cardamom India
Cardamom Sri Lanka
Celery Seed India
Cinnamon Bark 65% Sri Lanka
Cinnamon Berry - Sugandha India
Cinnamon Leaf Fresh Madagascar
Cinnamon Leaf Sri Lanka
Clove Bud Extra Madagascar
Clove Bud Indonesia, Madagascar
Sri Lanka
Clove Leaf Indonesia
Clove Leaf Redist Madagascar
Clove Stem Madagascar
Coriander Seed Russia
Cumin India
Cumin Turkey
Garlic China
Ginger China
Ginger Fresh Indonesia
Ginger Fresh Madagascar
Ginger Lily India
Ginger Rajkumari India
Green Pepper Fresh Madagascar
Juniper Berry France
Juniper Berry India
Juniper Needle Bulgaria
Nutmeg India, Indonesia,
Sri Lanka
Thyme Red Borneol Type
Morocco
Thyme Red Thymol Type Hungary
Thyme Red Thymol Type Spain
Thyme Serpolet Bulgaria
Thyme Spike Turkey
Thyme White FCC USA
Turmeric India
Dill Seed Bulgaria, Hungary
Dill Weed Oregon
Fennel Bitter Bulgaria
Fennel Sweet Italy
Galangal Indonesia
Galangal - False
Galangal India
Ginger India
166
Flavodor - The Netherlands
Catalogues
Aniseed Oil
Asafoetida Oil
Mustard Oil, natural
Ginger
Nutmeg Oil
Juniperberry
Pimenta Berry Oil
Pimenta Leaf Oil
Mace
Bay Oil
Camphor Oil
Caraway Oil
Cardamom Oil
Cassia Oil
Celery Leaf Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clovebud Oil
Cloveleaf Oil
Clovestem Oil
Coriander Oil
Cubeb Oil
Nutmeg
Sassafras Oil
Thyme Oil, Red / White
Turmeric Oil
Oleo Resins
Paprika
Pepper
Piment
Tamarind
Thyme
Turmeric
Allspice
Anis
Vanilla
Bay ( Laurel )
Absolute Resinoids
Dill Seed Oil
Dill Weed Oil
Fennel Oil
Galanga Oil
Garlic Oil
Ginger Oil
Gingergrass Oil
Caraway
Cardamom
Cassia
Celery
Cinnamon
Clove
Coriander
Cumin
Asafoetida
Foenugreek
Dill
Juniperberry Oil
Mace Oil
Fennel
Foenugreek
167
Glen O. Brechbill
Fleurchem, Inc. - USA
Anise, Chinese
Anise, Spanish
Bay
Camphor
Camphor, White
Camphor, Yellow
Caraway
Cardamon, Ceylon
Cardamon, Guatemala
Cassia
Celery Seed
Cinnamon Leaf, Ceylon
Clove Bud
Clove Leaf
Clove Leaf, Madagascar
Clove Stem
Coriander
Cumin
Nutmeg
Phellandrene
Pepper, Black
Pimento Berry
Pimento Leas, 80 %
Terpinyl Acetate
Thymol USP
Vanillin
Vanillin ex Eugenol
Thyme, Red
Thyme, White
Aromatic Chemicals
Camphor Powder USP
Camphor Powder, Technical
Cinnamic Alcohol
Cinnamic Aldehyde
Cinnamyl Cinnamate
Coumarin
Cuminic Aldehyde
Di Hydro Coumarin
Dillweed
Ethyl Vanillin
Fennel, Bitter
Fennel, Sweet
Eugenol
Eugenyl Acetate
Garlic
Ginger
Heliotropine
Juniperberry
Iso-Eugenol
Iso-Safro Eugenol
( Propenyl Guaethol )
Mustard
Mustard Oil
168
Fleurin, Inc. - USA
Product Listing
Celery Seed Oil
Coriander Oil
Cumin Oil
Thyme Oil Red
Thyme Oil White
Resins
Tonka Feves Resin
Absolutes
Tonka Feves Abs.
169
Glen O. Brechbill
Flexitral, Inc. - USA
Fine Product List
Coumane
Ethyl Vanillin
Nugenol
Vanisal
170
Florachem Corporation - USA
Aroma Chemicals
Destilaciones Bordas SA Spain Aroma Chemicals
Essential Oils
Anethole 20/21 Synthetic
Anethole 21/22 ( ex Badiana )
Aniseed Orange BigaradeNeroli
Anethole 21/22 Extra
Coriander
Caryophellene - Beta
Fennel, Bitter
Eugenol 85 % ( ex Clove )
Fennel, Sweet Star Anise
Eugenol USP 98 % ( ex Clove )
Eugenol 100 % ( ex Clove )
Thyme Red 45/50 % Carvacrol
Thyme White 60/65 % Carvacrol
Heliotropin
Thyme White Red 45/50 %
Thymol
Iso Eugenol
Absolutes, Concretes, Gums,
Terpinyl Acetate ( European Type )
Resinoids
Fennel Absolute
Thyme Absolute, Gray
Thyme Absolute, Red
Harting Aromas
Terpinyl Acetate
Privi Organics Limited - India
Cinnamic Aldehyde
171
Glen O. Brechbill
Frencharoma Imports Co., Inc. - USA
Allspice
Aniseed
Anise Oil
Mustard ( Natural & Amp;
Synthetic )
Nutmeg E.I.
Nutmeg W.I.
Bay Leaf W.I.
Camphor Powder
Cardamom
Caraway
Cassia ( Redistilled )
Celery Seed
Cinnamon Bark
Cinnamon Leaf
Clove Bud
Clove Bud ( Indonesian )
Clove Bud ( Madagascar )
Clove Leaf ( B & Amp; F )
Clove Leaf 80% - 85% ( rectified )
Clove Stem ( Indonesian )
Coriander
Cumin Seed
Dill Weed
Fennel Seed Spanish
Garlic
Ginger ( India )
Ginger ( Chinese )
Pimento Leaf W.I.
Red Thyme
Thyme Red
Vanilla Pure ( No Alcohol )
White Thyme
Aromatic Chemicals
Anethol
Caryophyllene
Cinnamic Alcohol
Cinnamic Aldehyde
Cinnamyl Acetate
Cinnamyl Cinnamate
Eugenol Acetate
Eugenol USP
Phellandrene Alpha
Juniperberry Oil
172
Frey + Lau GmbH - Germany
Anise - ( Star ) Oil
Aromatic Chemicals
Bay Oil
Anethole, natural
Anethole, snythetic
Camphor natural
Camphor synthetic
Camphor Oil 35 %
Caraway Oil
Cassia Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Leaf Oil rectified
Coriander Seed Oil
Camphor, natural
Camphor, synthetic
Ethyl Vanillin
Eugenol
Thymol
Vanillin
Dill Weed Oil
Dill Seed Oil
Fennel Oil
Ginger Oil
Juniperberry Oil
Juniperwood Oil
Nutmeg Oil
Pepper Oil ( black )
Pimento Berry Oil
Pimento Leaf Oil
Thyme Oil
173
Glen O. Brechbill
Fritzsche SAICA - Argentina
Products
Anise Seed Oil
Camphor Oil
Caraway Oil
Cardamom Oil
Cassia Oil
Celery Seed Oil
Cinnamon Bark Oil
Clove Bud Oil
Coriander Seed Oil
Cumin Seed Oil
Dill Weed Oil
Ginger Oil
Juniperberry Oil
Nutmeg Oil
Pepper Oil
Star Anise Oil
Thyme Oil
174
Fruitarom Industries - Israel
Essential Oils, Citrus & Specialties
Aniseed Oil
Aniseed Oil Chinese
Bay Oil
Black Pepper Oil Indian
Ginger Oil Chinese
Juniperberry Oil
Juniperberry Oil East European
Mustard Oil
Camphor Oil
Camphor Oil Chinese
Caraway Oil BP 2000 FIGS
Caraway Oil BP98
Cardamon Oil
Cassia Oil
Cassia Oil 80/85 %
Cassia Oil Chinese
Celery Seed Oil Indian
Cinnamon Bark Oil
Cinnamon Leaf Oil
Cinnamon Oil BP 2000
Clove Bud Oil
Clove Oil
Clove Oil BP 88
Clove Stem Oil Madagascar
Coumarin Substitute
Cumin Seed Oil
Nutmeg Oil East Indian Type
Pepper Oil Black India
Thyme Oil Red
Thyme Oil White
Dill Oil
Fennel Oil East European
Fennel Oil Spanish
Garlic Oil English
Garlic Oil Mexican
175
Glen O. Brechbill
Fuerst Day Lawson - U.K.
Essential Oils & Aroma Chemicals
Aniseed Oil China, Viet Nam
Camphor Powder synthetic
Coumarin
Black Pepper Oil
Camphor Oil, white 35 %
Cardamon Oil
Cassia Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Coriander Oil
Garlic Oil
Ginger Oil
Ginger Oil C.P.
Ethyl Vanillin
Eugenol USP
Iso Eugenol
Terpineol ( China ) MU
Terpinyl Acetate
Vanillin ( China )
Nutmeg Oil
Pimento Berry Oil
Pimento Leaf Oil
Oleoresins
Ginger Oleoresin
Nutmeg Oleoresin
Aroma Chemicals
Anethol
Camphor Powder natural
176
GMPCT - India
Essential Oils & Perfumery Chemicals
Anise Oil
Caraway Oil
Cardamom Oil
Cassia Oil
Cinnamon Oil
Clove Oil
Coriander Oil
Cumin Seed Oil
Fennel Seed Oil
Aromatic Chemicals
Anethole
Camphor from Isoborneol
Eugenol
Thymol
Thymol from Menthone and Piperitone
177
Glen O. Brechbill
Givaudan Fragrance Corporation - Switzerland
Specialty Bases & Aroma Chemicals Compendium
Toscanol
Aroma Chemicals Compendium
Celery Ketone
Pepperwood
Zingerone
Quest International - Givaudan Perfumer’s Compendium
Bay Oil Nardenised
Black Pepper Roasted C2558
Di Hydro Eugenol
Eugenol
Iso Eugenol
Iso Eugenol Sub AAB 655
Supravanil
178
Global Essence Ltd. - U.K.
Products
Asafoetida Oil
Cinnamon Bark Oil
Coriander Leaf Oil
Cumin Oil
Heliotropin - Uk
Caraway Seed Oil
Cardamon Oil
Cassia Oil
Celery Root Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Stem Oil
Coriander Herb Oil
Coriander Seed Oil
Cumin Seed Oil
Dill Oil
Methyl Iso Eugenol
Fennel Oil
Piperonyl Acetate
( Heliotropine )
Dill Herb Oil
Pepper Black Oil
Pepper White Oil
Bay Oil
Garlic Oil
Ginger Oil
Iso Eugenol
Terpinyl Acetate
Juniperberry Oil
Mace Oil
Nutmeg Oil
Ginger Oil
Nutmeg Oil
Thyme Red Oil
Tumeric Oil
Pimento Leaf Oil
Aromatic Chemicals
Thyme Red Oil
Thyme White Oil
Caryophellene
Cinnamic Aldehyde
Cinnamyl Cinnamate - Usa
Coumarin
Caraway Seed Oil
Cardamon Oil
Celery Seed Oil
Ethyl Vanillin
Eugenol
179
Glen O. Brechbill
The Good Scents Company - USA
Perfumery Raw Materials Information
Anise Oil
Anise Seed Oil - Star China
Anise Seed Oil - Star Terpeneless
Asafetida Oil
Bay Leaves Oil
Bay Leaves Oil Anise
Bay Leaves Oil Clove
Bay Leaves Oil Lemon
Bay Leaves Oil Terpeneless
Camphor Oil White
Caraway Seed Oil
Caraway Seed Oil Black
Cardamon Seed Oil
Cassia Bark Oil China
Cassia Leaf Oil China
Celery Leaf Oil
Celery Seed Oil India
Cinnamon Twig Oil
Clove Bud Oil
Clove Leaf Oil
Clove Leaf Oil Terpeneless
Clove Stem Oil India
Coriander Leaf Oil
Coriander Seed Oil
Cubeb Oil
Cumin Seed Oil
Dill Seed Oil
Dill Weed Oil America
Fennel Seed Oil Bitter Spain
Fennel Seed Oil Sweet
Absolute Listing
Asafetida Absolute
Galangal Root Oil
Ginger Root Oil China
Ginger Root Oil Cochin
Ginger Root Oil Terpeneless
Africa
Gingergrass Oil
Grains of Paradise
Nutmeg Flower Oil
Nutmeg Leaf Oil
Nutmeg Oil India
Nutmeg Oil Terpeneless
Cardamom Absolute
Clove Bud Absolute
Coriander Leaf Absolute
Coriander Seed Absolute
Fennel Absolute Sweet
Fenugreek Absolute
Ginger Root Absolute
Mace Absolute
Pepper Oil White
Pepper Tree Berry Oil
Pepper Tree Leaf Oil
Pimenta Leaf Oil
Pimenta Oil
Pimento Berry Oil
Nutmeg Absolute
Saffron Oil
Sassafras Oil
Vanilla Absolute 100 %
Pepper Black Absolute
Pimento Berry Absolute
Thyme Absolute
Tonka Bean Absolute
Concrete Listing
Thyme Oil Red India
Thyme Oil Red Spain
Thyme Oil Spain
Thyme Oil White
Thyme Oil Wild or Creeping
Tumerica Oil China
Cassia China Concrete
Clove Bud Concrete
Coriander Seed Concrete
180
Juniper Berry Concrete
Spicy
Aromatic Chemicals
Allspice
Allspice Oil
Alspice Oleoresin
Amyl Cinnamyl Alcohol - alpha
Amyl Iso Eugenol
Anisaldehyde
Anisyl Formate - Para
Apple Spice
Atractylis Root Oil
Anethole
Bisabolene
Bisabolol
Caryophyllene Beta
Caryophyllene Beta Alcohol
Acetate
Celery Ketone
Cinnamaldehyde
Cinnamyl Acetate
Cinnamyl Alcohol
Coumarin
Cumin Aldehyde
Cuminyl Aldehyde
Bay Leaf Oil
Bay Leaf Oil Terpeneless
Bay Rum
Bayberry
Benzyl iso Eugenol
Benzylidene Acetone
Boldus Leaf Oil Chile
Di Hydro Coumarin
Di Hydro Eugenol
Ethyl Vanillin
Ethyl Vanillin Prpylene Glycol
Acetal
Eugenol
Eugenol Acetate
Heliotropin
Iso Eugenol
Iso Eugenyl Acetate
Iso Eugenyl Phenyl Acetate
Methyl Eugenol
Terpinyl Acetate
Thymol
Vanillin
Vanillin Propylene Glycol Acetal
Vanillyl Acetate
Vanillyl
Canella Bark Oil
Caprolactam - Epsilon
Capsicum Oleoresin
Caraway Seed Oleoresin
Cardamom Seed Oil
Carnation Absolute
Carrot Weed Oil
Carvacrol
Carvacryl Ethyl Ether
Carvomenthenol - 4
Carvone - Dextro
Caryophyllene
Caryophyllene - Alcohol
Caryophyllene - Alcohol - alpha
Caryophyllene - Beta
Caascarilla Bark Oil
Cassia Bark Oil China
Cassia Concrete China
Cassia Leaf Oil China
Cassia Oleoresin
Chipotle Chili Oleoresin
Christmas Spice
Cinnamaldehyde
Cinnamaldehyde Di Methyl Acetal
Cinnamaldehyde Ethylene Glycol
Cinnamaldehyde / Methyl Anth.
Cinnamon
Cinnamon Acrolein
Cinnamon Oleoresin
Cinnamon Twig Oil
Cinnamyl Acetate
Cinnamyl Nitrile
Cinnamyl Propionate
Clove Bud Absolute
Clove Bud Concrete
Clove Bud Oil
Clove Bud Oleoresin
Clove Leaf Oil
Clove Leaf Oil Terpeneless
Clove Stem Oil India
Country Spice
Cubeb Oil
Cubeb Oleoresin
Cumin Oleoresin
Cumin Seed Absolute
Cumin Seed Oil Egypt
Cuminaldehyde
Cuminyl Alcohol
Cuminyl Nitrile
Currant Bud Absolute Black
Cycloger Aniol Iso
Decyl Furan - 2
Dianthus Ethone
Diethyl Octanamide
Dihydroeugenol
Dill Seed Oil
2, 4 Dimethyl Anisole
Estragon Oil
Ethyl Iso Eugenol
4 - Ethyl Guaiacol
Ethyl Vinyl Ketone
Eucalyptus Dives var. “A” Oil
181
Glen O. Brechbill
Eugenol
Eugenol Iso
Eugenyl Acetate
Eugenyl Acetate Iso
Eugenyl Benzoate
Eugenyl Phenyl Acetate
Eugenyl Phenyl Acetate Iso
Eugenyl Iso Valerate
Methyl Heptadienone
Myrcene
Myrtenal
Fleabane Oil
Floral Spice
Octanol - 2
Octyl Tiglate - 3
Galangal Root Oil
Galangal Root Oleoresin
Ginger Oleoresin
Ginger Oleoresin Africa
Ginger Root Oil China
Ginger Root Oil Cochin
Ginger Root Oil Terpeneless
Africa
Ginger Grass Oil
Grains of Paradise Oil
Paprika Oleoresin
Pepper Absolute Black
Pepper Hexanone
Pepper Oleoresin Black
Pepper Oleoresin White
Perillyl Acetate
Pimenta Leaf Oil
Pimento Berry Absolute
Pimento Berry Oil
Pine Forest Fixative - 0001
Piperine
4 - Propenyl Syringol
Propyl 2 - Furan Acrylate
Pumpkin Pie
Zingerone
Zvoulimba Oil
Tonka
Nutmeg Absolute
Nutmeg Oil India
Nutmeg Oleoresin
Hollyberry
Jalapeno Oleoresin
Laurel Berry Oil
Laurel Leaf Oil
Lovage Oleoresin
Lovage Root Oil
Mace Absolute
Mace Oil East India
Mace Oleoresin
Maja
Marjoram Absolute Spain
Marjoram Oil Spain
Marjoram Oil Sweet Egypt
4 - Methyl Biphenyl
Methyl Cinnamaldehyde - Alpha
Methyl Eugenol
Methyl Iso Eugenol
Sassafras Oil
Savory Oil Winter
Snake Root Oil Canada
Spice
Spicy Acetoacetate
Spicy Acrolein
Spicy Carbonate
Sugandha Kokila Berry Oil
6 - Amyl - Alpha Pyrone
Coumarin
Deer Tongue Absolute
Deer Tongue Concrete
Deer Tongue Oleoresin
Dihydrocoumarin
Floube Absolute
Gamma Hexalactone
Melilot Absolute
Mint Lactone
Octahydrocoumarin
Phthalide
Saffron Resinoid
Tonka Bean Absolute
Tonka Bean Oleoresin
Tonka Bean Resinoid
Tonka Furanone
Tonka Ketone
Tonka Undecanone
Whiskey Lactone
Tea Tree Oil Australia
Turmeric Oil China
Turmeric Oleoresin
Turmeric Root Absolute
Verbenone - Laevo
182
Gorlin & Company - USA
Essential Oils
Aniseed, Spain
Anise Star, China
Nutmeg, East Indies
Pimento Leaf W.I.
Bay - West Indies
Caraway
Cardamom
Caryophyllene
Cassia Bark
Cassia - China
Cassia - China redistilled
Celery Seed
Cinnamon Bark
Cinnamon Leaf
Cinnamon Leaf Bleached
Clove Bud
Clove Leaf Crude
Clove Stem
Cumin
Thyme, Red
Thyme, White
Vanilla Beans, Indonesia
Vanilla Beans, Mad.
Natural Isolates
Anethole
Eugenol
Aromatic Chemicals
Ethyl Vanillin
Eugenol
Dill Seed
Dill Weed
Fir Needle - Canada
Fir Needle - Siberia
Garlic
Ginger - China
Ginger - India
Ginger - West Indies
Nutmeg, Ceylon
183
Glen O. Brechbill
Graham Chemical Corporation - USA
Aroma Chemicals & Essential Oils
Anise Star Oil
Bay Oil
Black Pepper Oil
Camphor Oil White
Caraway Seed Oil
Cassia Oil
Celery Leaf Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Leaf Oil
Clove Stem Oil
Coriander Leaf Oil
Coriander Seed Oil
Cumin Seed Oil
Pepper Oil Black
Pimenta Berry Oil
Pimenta Leaf Oil
Methyl Eugenol
Star Anise Oil
Terpinyl Acetate
Thymol Crystals
Thyme Oil
Thyme Oil White
Tumeric Oil
Phellandrene ( Alpha )
Vanillin
Vanillin Isobutyrate
Vanitrope
Aromatic Chemicals
Anethole, natural
Camphor Powder synthetic
Cinnamic Alcohol
Cinnamic Aldehyde, natural
Cinnamyl Acetate
Coumarin
Dill Herb Oil
Di Hydro Coumarin
Fennel Oil Bitter
Fennel Oil Sweet
Garlic Oil
Ginger Oil
Eugenol USP
Eugenyl Acetate
Heliotropin
Juniper Berry Oil
Mace Oil
Nutmeg Oil
Iso Eugenol
Iso Eugenol Acetate
Iso Safro Eugenol
184
Gyran Flavours - India
Products
Ajwain Oil 40 %
Juniper Berry Oil
Aromatic Chemicals
Anethol
185
Glen O. Brechbill
HC Biochem - China
Essential Oils & Concretes
Aniseed Oil
Sweet Clover
Black Pepper Oil
Vanillagrass
Cardamom Oil
Cassia Bark Oil
Celery Seed Oil
Cinnamon Leaf Oil
Cinnamon Twig Oil
Clary Sage Oil
Clove Bud Oil
Coriander Seed Oil
Tinctures
Fenugreek
Vanilla Bean
Fennel Oil
Ginger Oil ( Cold Pressed )
Juniperus Chinesis Oil
Nutmeg Oil
Thyme Oil
Absolutes
Cassia Abs.
Concretes
Fenugreek
Ginger
186
H. Reynaud & Fils - France
Essential Oils
Anis Espagne
Aniseed Oil
Anis Etoile
Aniseed Star Oil
Cardamome Guatemala
Cardamom Oil
Carvi Europe
Caraway Oil
Coriandre Russe
Coriander Oil
Cubeb
Cubeb Oil
Cumin Egypte
Cumin Oil
Poivre Noir Inde
Black Pepper Oil
Sassafras Viet Nam
Sassafras Oil
Absolute
Feves Tonka Absolute
FranceTonka Beans Abs.
Gingembre Chine
Ginger Oil
Clove Bud Oil
Clove Leaf Oil
Girofle Feuilles Rectified
Clove Leaf Oil Rect.
Noix Muscade Indonesie
Nutmeg Oil
Piment Baies
Pimento Bay Oil
Piment Feuilles
Pimento Leaf Oil
187
Glen O. Brechbill
Haldin - Indonesia
Essential Oils & Extracts
Anise Oil
Cinnamon Bark Oil
Clove Bud Oil
Clove Leaf Oil
Fennel Oil
Ginger Oil
Nutmeg Oil
Liquid Extracts
Betel Pepper Liquid Extract
Galangal
Garlic Liquid Extract
Ginger Liquid Extract
Tamarine Liquid Extract
Turmeric Liquid Extract
Vanilla Single Fold
Vanilla Double Fold
188
Handa Fine Chemicals Ltd., - U.K.
Fine Essential Oils
Anethole Oil
Aniseed Oil
Thyme Oil
Turmeric Oil
Vanilla
Aromatic Chemicals
Bay Oil
Black Pepper Oil
Concentrated Botanical Extracts
Anethol 21/22
Aniseed
Camphor Oil
Cardamamon Oil
Cascarilla Bark Oil
Celery Seed Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Leaf Oil
Corriander Seed Oil
Cumin Seed Oil
Coumarin
Bay
Di Hydro Anethole
Caraway
Cassia
Cinnamon
Clove
Corriander Seed
Eugenol 99 %
Methyl Eugenol
Dill
Dill Seed Oil
Fenugreek
Garlic Oil
Ginger Oil
Gingergrass Oil
Garlic
Ginger
Green Ginger
Horseradish Oil
Nutmeg
Juniper Berry Oil
Juniper Leaf Oil
Nutmeg Oil
Peperita Oil
Pimento Oil
Pimento
Saffron ( Top )
Sarparilla
Thyme
Turmeric
Star Aniseed
189
Glen O. Brechbill
Hangzhou Aroma Chemical Company - China
Products
Piperonal
atives
Heliotropine
Deriv-
Heliotropine
( Piperonyl Acetone )
Others
Coumarin
190
Hemani Ex-Imp Corporation - India
Natural Essential Oils Aromatic Chemicals
Aniseed Oil
Spices
Black Pepper Powder
Betal Leaf Oil ( Bangala )
Betal Leaf Oil ( Meetha Patta )
Black Pepper Oil
Ajwan Seeds
Anardanna
Chilli Powder
Coriander Powder
Cumin Powder
Caraway Oil
Celery Seed Oil
Clove Bud Oil
Coriander Oil
Cuber Oil
Cumin Seed Oil
Black Elcha
Black Pepper M.G.
Dhanna Jeeru Powder
Coriander Seeds
Coriander Seeds Kanpuri
Garam Masala
Ginger Powder
Dhanna Dal Roasted White Super Fine
Madras Curry Powder
Dhanna Dal Unroasted Yellow
Dill Seed Oil Natural
Dill Seed Oil 40 % ( Dilapole Free ) Fennel Seeds
Dill Seed Oil 50 % ( Dilapole Free ) Fennel Seeds Roasted
Dill Seed Oil ( As Per I.P./B.P Grade )
Dill Seed Oil 60 % ( Dilapole Free ) Gum Edible Arabic
Dill Seed Oil ( As Per I.P./B.P Grade )
Indoori
Fennel Seed Oil
Kalongi
Ginger Oil
Kokum Black
Kokum White
Juniper Berry Oil
Sabudanna
Mace Oil
Seasamee Seeds
Tea Masala
Tumeric Powder
Nutmeg Oil
Tumeric Fingers Allepy
Mace
Tumeric Oil
Ground Spices
Nutmeg Butter
Amchur Powder
Tej Masala
Oleo Resins
Black Pepper 30 %
Cardamom
Cubeb
Cumin 30 %
Ginger 30 %
Long Pepper
191
Glen O. Brechbill
Tej Masala Double
Aromatic Perfumery Chemicals
Anisole
Cinnamic Aldehyde
Eugenol
192
Hindustan Mint & Agro Products Pvt. Ltd. - India
Products
Celery Oil
Spices
Aniseed
Black Pepper
Caraway Seed
Cardamom
Cassia
Cellery Seed
Chillies
Cinnamon
Cumin Seed Oil
Dill Seed
Fennal Oil
Ginger Dry
Gingergrass Oil
Nutmeg
Turmeric
Aromatic Chemicals
Anethole 99.8 %
Terpenyal Acetate
Thymole
193
Glen O. Brechbill
IPRA Fragrances - France
Produits
BOOK # 2 ( I - Z )
Celeri Semences
Coriandre Graines Russie
Caryophyllene
Eugenol 98 %
Gingembre Chine
Girofle Griffes Madagascar
Heliotropine
Iso Eugenol
Piment Baies Martinque
Piment Feuilles Jamaique
Methyl Eugneol
Vanilline
Absolues
Feves Tonka
Vanille
Resinoides
Fenugrec
Feves Tonka
Produits
Synthese
Organiques
et
de
Acetate D’ Eugenyle/Acetyl
Eugenol
Acetate D’ Iso Eugenyle/
Acetyl Iso Eugenol
Benzyl Eugenol
Benzyl Iso Eugenol
194
Indesso - Indonesia
Essential Oils, Natural Extracts & Aromatic Chemicals
Essential Oils
Clove Bud Oil 863
Premium
Colourless to yellow oil liquid, clove-like odour; spicy, pungent
taste.
Clove Bud Oil S 873
Colourless to yellow oily liquid, Clove-like, sweet, spicy, pungent taste.
Clove Leaf Oil 80 862
Rectified
Colourless to yellow oily liquid. Spicy, clove-like odour; warm
spicy, pungent taste.
Clove Leaf Oil 85 860
Rectified
Colourless to yellow oily liquid. Spicy, clove-like odour; warm, spicy
pungent taste.
Clove Stem Oil 857
Yellow to Light brown oily liquid. Spicy, clove-like odour; warm,
spicy, pungent taste.
Cubeb Oil 851
Light green to bluish green oily liquid. Mink-like, spicy odour; minty
slightly acrid taste.
Aromatic Chemicals
Benzyl Iso Eugenol 903
White to ivory crystalline powder. Sweet, balsamic, floral spicy.
Caryophyllene 917
Colourless to pale yellow oily liquid. Woody, spicy, dry and
tenacious odour; woody, somewhat bitter taste.
Caryophyllene 919
Caryophyllene 924
195
Glen O. Brechbill
Caryophyllene Acetate 927
Pale yellow to yellow liquid. Woody, sweet, fruity, slightly dry.
Dihydroeugenol 909
Colourless to pale yellow oily liquid. Spicy, clove-like, sweet
floral, fruity.
Eugenol USP 906
Colourless to pale yellow oily liquid, tends to darken and thicken
on exposure to air. Strong, clove-like odour; spicy, pungent,
clove-like taste.
Eugenol USP 926
Colourless to pale yellow oily liquid, tends to darken and thicken
on exposure to air. Strong, clove-like odour; spicy, pungent,
clove-like taste.
Eugenol 90 935
Colourless to pale yellow oily liquid. Strong, clove-like odour;
spicy, pungent.
Eugenyl Acetate 905
Colourless to pale yellow liquid. Mild, clove-like odour; mild,
spicy taste.
Iso Eugenol HT 914
Colourless to yellow viscous liquid. Mild, floral, carnation-like odour;
pungent, spicy taste.
Iso Eugenol S 915
Colourless to yellow viscous liquid. Mild, floral, carnation-like odour;
pungent, spicy taste.
Iso Eugenyl Acetate 908
White crystalline powder. Mild, rose-carnation, spicy odour;
mild, sweet and spicy taste.
Methyl Eugenol 921
Colourless to pale yellow oily liquid. Mild, clove, carnation odour;
bitter, burning taste.
Methyl Eugenol A 931
Methyl Iso Eugenol 922
196
Indian Spices - India
Spices
Major Spice Producing Areas
Spices
Edible Part(s) Major Source
Spices
Allspice
Berry, leaf
Jamaica, Mexico
Clove
Buds
Indonesia, Malaysia,
Tanzania
Aniseed
Fruit
Mexico, Spain
The Netherlands
Coriander
Fruit
Argentina, India,
Morocco, Romania,
Spain, Yugoslavia
Cumin
Fruit
India, Iran, Lebanon
Dill
Fruit
India
Fennel
Fruit
Argentina, Bulgaria,
Germany, Greece, India,
Lebanon
Basil, Sweet Leaf
Caraway
Fruit
France, Hungary, USA
Yugoslavia
Denmark, Lebanon,
The Netherlands,
Poland
Cardamom
Fruit
India, Guatemala
Cassia
Stem bark
China, Indonesia,
South Viet Nam
Fenugreek
Fruit
India
Celery
Fruit
France, India
Ginger
Rhyzome
Argentina
Chervil
Leaf
USA
Laurel
Leaf
India, Jamaica, Nigeria,
Sierra Leone, Portugal
Chilli
Fruit
Ethiopia, India, Japan
Kenya, Mexico,
Marjoram
Nigeria, Pakistan, USA,
Tanzania
Mint
Leaf
Turkey
Leaf
Chile, France, Lebanon,
Mexico, Peru, Bulgaria
Egypt, France, Greece
Germany, Morocco
Romania, Russia, UK
Cinnamon
Stem bark
Sri Lanka
Shoot
Seed
197
Glen O. Brechbill
Spices
Spices
Mustard
Aril, seed
Canada, Denmark,
Ethopia, Uk
Turmeric
Rhizome
China, Honduras,
India, Indonesia,
Jamaica
Nutmeg
Bulb
Grenada, Indonesia
Vanilla
Fruit/beans
Onion
Leaf
Argentina, Romania
Indonesia, Malaysia
Mexico
Oregano
Fruit
Greece, Mexico
Paprika
Fruit
Bulgaria, Hungary,
Morocco, Portugal,
Spain, Yugoslavia
Parsley Black Leaf
Belgium, Canada,
France, Germany,
Hungary
Pepper
Brazil, India, Indonesia,
Malaysia, Sri Lanka
The Netherlands,
Poland, Romania,
Turkey, Russia
France, Spain, USA,
Indonesia
Fruit
Seed
Rosemary
Flowers
Spain, France, Corsica,
Italy, Yugoslavia, Russia
Saffron
Pistil of Flor Spain
Sage
Leaf
Albania, Yugoslavia
Sesame
Seed
China, El-Salvador,
Ethopia, Guatemala,
India, Mexico,
Nicaragua
Star anise
Fruit
China, North Viet Nam
Tarragon
Leaf
France, USA
Thyme
Leaf
France, Spain
198
Innospec Inc. - USA
Aroma List
alpha - Methyl Cinnamic Alcohol
alpha - Methyl Cinnamic Aldehyde
Thymoxane
199
Glen O. Brechbill
International Flavors & Fragrances - USA
Fragrance Ingredients
Anethole 21/22
Anethole USP
Cinnamalva
Terpinyl Acetate ( CST )
Terpinyl Acetate ( GUM )
Tobacarol
200
JC Buck Ltd. - U.K.
Products
Spice Oils
Garlic Chinese
Garlic Mexican
Ginger Chinese
Ginger Cochin
Ginger Sri Lankan
Aniseed BP
Aniseed China Star
Bay W.I.
Black Pepper Indian
Black Pepper Sri Lanka
Caraway
Cardamom Guatemalan
Cardamom Honduras
Cardamom Sri. Lanka
Cassia Chinese
Celery Leaf, English Distilled
Celery Seed Indian
Cinnamon Bark Sri Lanka 30 %
Cinnamon Leaf 75 %
Clove Bud Indonesian
Clove Bud Madagascan
Clove Bud Zanzibar
Clove Leaf Indonesian 85 % Rect.
Clove Leaf Madagascan
Coriander Herb East European
Coriander Herb Egyptian
Coriander Seed
Cumin Seed Egyptian
Juniperberry Sr. Lankan
Juniperberry Yugo. Std.
Juniperberry Yugo. Iso.
Juniper Needle East European
Nutmeg Grenada
Nutmeg Indonesian
Thyme Red Spanish Commercial
Thyme White Spanish Commercial
By Products
Aniseed Terpenes
Clvoe Terpenes
Fennel Terpenes
Thyme Terpenes
Absolutes
Fenugrec French
Dillseed 50 % East European
Dillweed 38 % East European
201
Glen O. Brechbill
J & E Sozio, Inc. - USA
Esential Oils
Cinnamon Leaf Oil
Ginger Oil
Juniperberry Oil
Thyme Oil White
202
J. Piltz & Cia. Ltda. - Brazil
Esential Oils
Cadamom
Cassia
Eugenol
Gengibre
Junipero
Pimenta Preta
Pimentao
203
Glen O. Brechbill
Joint American Ventures in China - USA
Aroma Chemicals
Anethol
Cinnamic Aldehyde
Coumarin
Dihydrocoumarin
Eugenol
Methyl-6 Coumarin
Vanillin
Vanillin ex Clove Oil
204
Kanta House - India
Black Pepper Oil
Betel Leaf Oil ( Bangla Variety )
Betel Leaf Oil ( Meetha Variety )
Caraway Oil
Cardamon Oil
Celery Seed Oil
Cinnamon Oil
Cinnamon Leaf Oil
Clove Bud Oil
Coriander Oil
Cubeb Oil
Cumin Seed Oil
Dill Seed Oil
Rectified Essential Oils
Caraway Oil
( As per I.P. / B.P.Grade )
Cardamom
Clove Bud
Cubeb
Cumin
Cinnamon Oil ( As per I.P. / B.P.
Grade )
Clove Oil Rectified 85 %
Clove Oil ( Any Grade )
Dill Seed
Dill Seed Oil 40 %
( Dillapole Free )
Dill Seed Oil 50 %
( Dillapole Free )
Dill Seed Oil 60 %
( Dillapole Free )
Dill Seed Oil ( As Per I.P. Grade )
Garlic
Ginger
Fenel Seed Oil
Fenugreek
Fresh Coriander
Long Pepper
Mace
Nutmeg
Resinoids
Galangal Oil
Garlic Oil
Ginger Oil Dry
Ginger Oil Fresh
Juniper Berry Oil
Paprika
Asafetida
Tamarind
Tumeric
Big Cardamom
Kalongi ( Black Cumin )
Kulangan ( Galangal )
Mace Oil
Isolates & Aromatic Chemicals
Anithole
Licorice
Nutmeg Oil
Eugenol
Oleo Resins & Extracts
Turmeric Oil
Iso - Eugenol
Black Pepper
Thymol Crystals
205
Glen O. Brechbill
Kato Aromatic S.A.E. - Egypt
Essential Oils
Celery Herb Oil
Apium Graveolens L.
Celery Seed Oil
Apium Graveolens L.
Coriander Herb Oil
Coraindrum Sativum L.
Cumin Seed Oil
Cuminum Cyminum L.
Garlic Oil
Allium Sativum
Absolutes
Cassie
Acacia Farnesiana L.
Others
Coriander Oil
Coriandrum Sativum
206
Katyani Exports - India
Fine Spices & Herbs
Indian Name Botanical Name
Part Used
Babool
Acacia Arabica
Chakramarda
Cassia Tora
Betel Leaf Oil
Piper Betle
Black Pepper Oil
Piper Nigrum
Pulp
Bark
Seed
Dalchini
Cinnamomum Tamal. Bark
Dill / Suwa
Anethum Sowa
Seed
Elaichi ( Small )
Elettaria Cardamom. Fruit
Ginger
Zingiber Officinale Rhizome
Kasondi
Cassia Occidentalis Seed
Fennel Seed Oil
F. Vulgare Var.
Ajowan Oil
Carcum Copticum Seed
Ajwain
Carum Copticum Seed
Amaltas
Cassia Fistula
Spice Oils
Cardamom Oil
Caraway Oil
Carum Carvi
Celery Seed Oil
Apium Graveolens Linne
Cinnamon Oil
Cinnamomum Zylanicum Nees
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Eugecaryophllata
Coriander Oil
Coriandrum Sativum
Cubeb Oil
Piper Cubeba
Cumin Seed Oil
Cuminum Cyminum
Dill Seed Oil
Anethum Sowa
Garlic Oil
Allium Sativum L.
Ginger Oil
Zingiber Officianale
Hing Oil
Asafoetida Oil
Mace Oil
Myrisstica Fragrans Houttuyn
Nut Meg Oil
Myristica Fragrans Houttuyn
Onion Oil
Allium Cepa
Star Anise Oil
Turmeric Oil
Curcuma Longa
Aromatic Chemicals
Anithole
Eugenol
Iso - Eugenol
Thymol Crystal Synthetic
207
Glen O. Brechbill
Kruetz Helmut - Portugal
Produto
Aniseed Oil - China
Ginger Oil - China
Bay Oil
Black Pepper Oil - India
Juniperberry Oil - East European
Mustard Oil
Camphor Oil - China
Caraway Oil BP 2000 Figs
Caraway Oil BP 98
Cardamon Oil
Cassia Oil
Cassia Oil 80 / 85 %
Cassia Oil - China
Celery Seed Oil - India
Cinnamon Bark Oil
Cinnamon Leaf Oil
Cinnamon Oil BP 2000
Clove Bud Oil
Clove Leaf Oil - Madagascar
Clove Oil
Clove Oil BP 88
Clove Stem Oil - Madagascar
Coumarin Substitute
Cumin Seed Oil
Pepper Oil Blaci - India
Pimento Leaf rectified
Pimento Leaf
Thyme Oil Red
Thyme Oil White
Dill Oil
Fennel Oil - East European
Fennel Oil - Spain
Garlic Oil - England
Garlic Oil - Mexico
208
Krupa Scientific - India
Flavours & Fragrances
SPICY
Benzyl Formate
Eugenyl Acetate
Methyl Eugenol
Phenyl Ethyl Formate
209
Glen O. Brechbill
Kuber Impex Ltd. - India
Herbs & Spices
Local Name
Botanical Name
Aconite Bach Nag Root
Agar
Ageda
Ajmod
Ajowan Seeds
Akkalkara Mul
Aloes
Amba Chhal
Ambahalder
Amla
Amli
Anantmool
Ankdo
Annatto Seeds
Anuir
Apple
Aritha
Arjun Bark
Arni Mool Root
Ashok Bark
Ashwagandha
Atibala - Chikana
Ativish
Aconite Ferox
Aquillaria Gallocha
Achyranthes Aspera
Apium Graveoens
Carum Couticum
Anacylus Pyrethrum
Aloes Indica
Mangifera Indica
Cucurma Amda
Emblica Officinalis
Tamarindus Indicus
Hemidesmus Indicus
Calotropis Giganta
Baxa Orellana
Ficus Carica
Pyrus Malus
Sapindus Trifoliatus
Terminalia Arjuna
Clitoria Ternatea
Saraca Indica
Withanla Somnifera
Sida Cordifolia
Aconitum Heterophyllun
Babul Bark
Babul Pods
Baheda
Bakula
Bakayan ( Fruit )
Banafshah, Wild Violet
Acacia Arabica
Acacia Arabica
Terminalia Belerica
Mimusops Elangi
Melia Azedirach
Viola Odorata
Baru Mool
Babchi Seeds
Beal Fruit
Beal Mul
Belladona Leaf/Herb
Belladona Root
Bhava
Bharangi Mool
Bhillama, Bhella
Bhui Kokhala
Bhoi-Pathri
Bidhara
Bijasar
Bhui-Amla
Black Piper
Blackteal
Brahmi
Andropogen Halepensis
Psoralea
Aegle Marmrlos
Aegle Marmelos
Aegle Marmelos
Atropa Belladona
( Vassia Fiseula Fruit )
Clerodendron Indicum
Semecarpus Anacadium
Kantakari
Launaea Pinnatifida
Argyreia Speciosa
Pterocarpus Masupium
Phyllanthus Niruri
Piper Ngrum
Sesamum Indicum
Centella Asiatica
Chavak
Chitrak
Cinchona Bark
Cotton Seed
Curry Leaf
Piper Chabaata
Plumbago Rosea
Cinchona Officinale
Gossypium Indicum
Bergera Koenigis
Dalchini
Darbha
Daruhalder
Dashmool
Devdhar
Dikemari
Dhamasa
Dhayati
Dhana
Eragrostis
Cynosuroide
Berberis Aristata
Dashmool
Cedrus Deodara
Gardenisgummipera
Fagoniaarabica
Woodfodia Fructicosa
Coriandrum Sativum
210
Dhatura Folio
Dhatura Phool
Dudal
Dudhi
Elaichi
Ephedra
Eranda Root
Euphorbia
Gahula
Gandhprasarini Leaf
Garlic, Lashun
Garmola, Amaltas
Ginger, Lashun
Glycyrrhiza, Mulethi
Godambi
Gorkhru
Green Chilli
Guguchi, Galo, Amruta
Guggal
Guggal Ethyl Acetate
Gurmar
Haldercucurma Longa
Harde, Harir, Haritaki
Henna Leaf
Hing
Indrajav
Jambu Seed
Jardalu Apricot
Jatamanshi
Jaypal
Jivanti
Jungli-Mehti, Bala
Jyotishmathi
Kakuani
Kakad
Kalihari, Khadyanag
Kali Draksha
Dhatura Alba
Woodfordia Horbundas
Taraxacum Officinale
Euporbia Thymifolia
Kali Musli
Kalmegh
Kantakari, Kateli
Kapilo
Kapur Kachri
Elattaria Cardamomum Karanja
Ephedra Vulgaris
Karela Seed
Ricinus Communis
Kasni Seed
Euphorbia Hirta
Kawach Seed
Kayphal Bark
Gavala (Prunusmahaleb) Kher, Khadir Bark
Paederia Foetidia
Khurasani, Ajmobark
Allium Sativam
Khus Valo
Cassia Fistula
Kovarya Seed
Zingiber Officinale
Kulinjan
Glycyrrhiza Glabra
Kurchi, Kada Chhal
Semicorpusabacarduyrus Kusum Phool
Tribulus Terrestris
Kuth, Uplet
Capsicum Annum
Kutki, Kadu
Tinispora Cordifolia
Commiphora Mukul
Lajwanti
Commiphora Mukul
Lemon
Gymnema Sylvestre
Limbodi Fruit
Lindipiper
Rizomes
Lobelia
Teminalia Chebula
Lodhra
Lawsonia Alba
Fraula Assafoetida
Makoi, Kakmachi
Male Fern
Wrightiat Incotoria
Mamejvo
Manjistha
Eugenia Jambolans
Meda
Prunus Armeniaca
Methi Seed
Nardostchya Jatamanshi Mochras
Myristica Fragans
Leptadenia Reticulata
Nagarmotha, Musta
Sida Cordifolia
Nagkesar
Cardiospermum Halicaca Neem Bark
Neem Leaves
Capparisspionsa
Nirgundi Leaf
Cucumissativus
Nishot
Gloriosa Superba
Nux Vomica, Kuchla Seed
Vitis Vinifera
211
Curculogo Orchioides
Andrographis Paniculat
Solanus Xanthocarpum
Mallotus Phillipinensis
Hedychium Spicatum
Pongamia Glabra
Momordica Charantia
Cichorium Intybus
Mucuna Pruriens
Mynica Nagi
Acacia Catechu
Hyoscyamus Niger
Vetivera Zizaniodes
Cassia Tora
Alpinia Galanga
Holarrhena Antidysentr
Carthamus Tinctorius
Saussurea Lappa
Picrorhiza Krroa
Mimosa Purida
Citrus Bergamia
Melia Azadirachta
Piper Longum
Lobelia Nicotianaefolia
Symplocos Racemosus
Solanum Nigrum
Diyopyeris Felix
Enicostema Littorale
Rubia Cordifolia
Gonatumcirrihilficum
Trigonella Foenum Grae
Bombax Malbaricum
Cyperus Scariousus
Mesua Ferrea
Melia Azadirachta
Melia Azadirachta
Vitex Negundo
Ipomen Turprnthum
Strychnos Nux Vomica
Glen O. Brechbill
Onion
Orange Peels
Orris
Allium Cepa
Citrus Aurantium
Iris Germanica
Papaya Beej
Pashanbhed
Patanga
Pimplimul
Pitpapdo
Podophyllum
Priphala
Pudina
Punarnava, Satodi
Pushkarmula
Putranjiva
Carrica Papaya
Saxifraga Ligulata
Caesalpinia
Pimperlongum
Fumaria Officinalis
Podophyllum Emodi
Amla+Baheda+Hardetus
Menntha Spicata
Boerrhavia Diffusa
Iris Florentina
Putranjiva Roxburghi
Rakta Chandan
Rasna Root
Ratanjyot
Rohitak, Rakta Rhohida
Rose-Wood, Sisam
Ruma Mastaki
Pterocarpus Santalinus
Vanda Roxburghi
Onosma Echioides
Amoora Rohituka
Dalbergia Sisoo
Pistacia Lentiscue
Safed Aghedo, Apamarg
Saghurghota
Sallai Gum, Sallaki
Salmali
Sandal, Chandan ( Sweet )
Saptparana Bark
Sarpagandha
Sau Variali
Scilla Indian, Jungli Piyaz
Senega Indian Root
Senna Leaf
Senna Pod
Shatavri
Shatapushpa, Badiyan
Shikakai
Shikakai
Sherdi Mool
Somlata
Stramonium Leaf
Suragavo Bark
Achyranthes Aspera
Caesalpinia Crista
Boswellia Serrata
Shalmali Malabarica
Santalum Album
Alstonia Scholaris
Rauvolfia Serpentina
Foeniculurn Vulgare
Urginea Indica
Poltagala Chinensis
Cassia Angustifolia
Cassia Angustifolia
Asparagus Racemosus
Pimpinella Anisum
Acacia Concina
Shilajit
Saccharum Officinarum
Sarcostemma Brevistigm
Datura Stramonium
Moringa Oleifera
Swet Musli
Asparagus Adscendens
Tagar
Taj, Dalchini
Talispatra
Tandalja Mool
Takla Beej
Tejbal
Trikatu
Valeriana Vallichi
Cinamomum Zeylanicum
Taxus Baccata
Amranthus Polygamus
Cassia Tara
Zylum Zanthoxylum
Piper+Black +Ginge
Umbar Bark
Ulat Kambal
Utkanta
Ficus Racemosa
Abroma Augusta
Echinops Echinatus
Vacha
Valerian, Tagar
Vans
Vardharo
Vasaka, Ardusa
Vavading, Vidang
Viburnum Bark, Narvela
Vidari Kand
Vayavama Bark
Acorus Calamus
Valerian Wallichi
Baambusa Arundinacea
Rourea Santaloides
Adathoda Vasica
Embelia Ribes
Viburnum Foetidum
Pueraia Tuberosa
Crataeva Religiosa
212
Laboratoire Monique Remy - France
Specialty Materials - The Major Catalog’s of Fragrance
Bay Oil Terpeneless
Cardamom Guatemala Extract Co2
Cardamom Oil Ceylon
Cardamom Oil India
Cinnamon Bark Oil Ceylon 40 %
Coriander Oil Terpeneless
Ginger Oil Fresh
Ginger Oil R S
Juniper Berry Oil R.S.
Pimento Berry Oil
Pimento Leaf Oil
Thyme Oil Whtie Israel
213
Glen O. Brechbill
Lionel Hitchen Ltd. - U.K.
Essential Oils
Aniseed China Star
Thyme Red
Thyme White
Bay
Standardised Oleoresins & Extracts
Caraway
Caradamom
Celery
Cinnamon Bark
Cinnamon Leaf
Clove Bud
Clove Stem
Clove Leaf
Coriander Seed
Coriander Leaf
Cumin
Dillseed
Dillweed
Fennel
Garlic
Ginger
Ginger Australian
Ginger Blend
Ginger Chinese
Ginger Cochin
Ginger Jamaican
Ginger Nigerian
Cassia
Coriander
Cinnamon
Dill
Mace
Massioa
Nutmeg
Pimento
Juniper Berry
Mace
Nutmeg
Pepper
Pimento Berry
Pimento Leaf
214
Lluche Essence - Spain
Essential Oils & Aromatiac Chemicals
Aniseed Oil
Juniperberry 1R Oil
Juniperberry 2A Oil
Juniperberry 2R Oil
Juniperberry 2R Sol. Oil
Bay Dec. Oil
Black Pepper India Oil
Caraway Egypt Oil
Caraway Hungary Oil
Cardamom Guatemala Oil
Cardamom India Oil
Celery Seed Oil
Cinnamon Bark Oil 50 %
Cinnamon China Oil
Cinnamon Leaf Oil
Cinnamon Viet Nam Oil
Clove Bud Oil
Clove Leaf Indonesia Oil
Clove Leaf Madagascar Crude Oil
Clove Leaf Madagascar Dec. Oil
Clove Rectified Oil
Clove Stem Oil
Clove Terpenes
Coriander Leaf Oil
Coriander Seed Oil
Cumin Oil
Mace Oil
Dill Leaf Oil
Dill Seed Oil
Garlic Oil
Ginger China Oil
Ginger India Oil
Gingergrass Oil
Nutmeg Oil India
Nutmeg Oil Indonesia
Nutmeg Oil Sri Lanka
Celery Oleoresin
Cinamon Oleoresin
Clove Oleoresin
Coriander Oleoresin
Cuminseed Oleoresin
Fennel Oleoresin
Foenugreek Oleoresin
Garlic Oleoresin
Ginger Oleoresin
Pimento Berry Oil
Pimento Leaf Oil
Mace Oleoresin
Red Thyme Oil
Nutmeg Oleoresin
Star Aniseed Oil
Paprika Oleoresin
Paprika Oleoresin 40.000 CU
Thyme Capitatus Oil
Turmeric Oil
Vanilla Beans
Thyme Red Oleoresin
Turmeric Oleoresin
White Thyme Oil
Vanilla Oleoresin
Oleoresins
White Pepper Oleoresin
Black Pepper Oleo Resin
50 % DPG
Synthetic Aroma Chemicals
Cardamom Oleoresin
Benzyl Cinnamate
Benzyl Iso Eugenol
Bisabolene
215
Glen O. Brechbill
Camphor Powder DAB - 6
Caryophyllene Extra
Celery Ketone
Cinnamic Alcohol
Cinnamic Aldehyde
Coumarin
Cumin Nitrile
Cumminic Alcohol
Cumminic Aldehyde
Di Hydro Coumarin
Di Hydro Eugenol
Ethyl Feungreek
Ethyl Vanillin
Eugenol
Iso Eugenol
Methyl Iso Eugenol
Piperonal
Piperonyl Acetate
Terpinyl Acetate
Vanillin
Vanillin Acetate
Vanillin Iso Butyrate
216
Lothar Streek - Germany
Ingredients by Givaudan
Aromatic Chemicals & Specialty
Bsaes
Bisabolene
Celery Ketone
Cinnamyl Acetate
Eugenol Pure
Zingerone
217
Glen O. Brechbill
M.X.D. Enterprise System - Korea
Perfume List
Anise Seed Oil Extra
Thyme White Oil
Bay Oil Rectified
Bay Oil Terpeneless Extra
Absolutes
Clove Bud Abs. Extra
Caraway Oil Extra
Caraway Oil Terpeneles Extra
Celery Leaf Oil Extra
Celery Seed Oil Extra
Cinnamon Ceylon Oil
Cinnamon Ceylon Oil Extra
Cinnamon China Oil Extra
Cinnamon Leaf Oil Extra
Coriander Oil Extra
Cumin Oil Extra
Dill Herb Oil Extra
Dill Seed Oil Extra
Fennel Sweet Oil Extra
Fenugreek Abs. 'TF' Extra
Mace Abs. Extra
Tonka Abs. 'A'
Tonka Abs. Extra
Vanilla Abs. Decolourized Extra
Vanilla Abs. Soluble
Vanilla Abs. Soluble Extra
Resinoids
Tonka Resinoid Extra
Tonka Resinoid Perfumery
Garlic Oil Extra
Ginger Oil Extra
Juniperberry Oil Extra
Nutmeg Oil Extra
Pepper Black Oil Extra
Pimento Berry Oil Extra
Pimento Leaf Oil Extra
Thyme Red Oil Extra
218
Mane SA - France
Raw Materials Catalog
Anise Seed Oil - China
Cumin Extract
Black Pepper CO2 - India
Ginger Top Note
Ginger Extract
Cardamon Oil - India
Cinnamon Bark Oil - Asia
Cinnamon Leaf Oil - Asia
Clove Bud Oil Madagascar, Asia
Clove Leaf Oil Madagascar, Asia
Hot Chili Extract
Nutmeg Top Note
Nutmeg Extract
Vanilla Extract
Ginger Top Note CO2 - India
Aroma Chemical & Isolates
Juniper Berry Oil - Europe
Caryophyllene 100 %
Cinnamic Aldehyde Ex Cassia
Nutmeg Top Note CO2 - India
Pepper Black Oil - Madagascar
Natural Absolutes
Clove Bud Abs. - Asia
Madagascar,
Tonka Abs. - Brazil
Vanilla Abs. - Madagascar
CO2 Extracts
Black Pepper Top Note
Black Pepper 40/20
219
Glen O. Brechbill
MelChem Distribution - USA
Natural Aroma Chemicals
Caryphyllene Beta Nat.
Cinnamic Aldehyde Nat.
Cinnamyl Acetate Nat.
Cinnamyl Alcohol Nat.
Heliotropine Nat.
Terpinyl Acetate Nat.
Vanillin Nat.
220
Millennium Chemicals - USA
Fragrances Bases & Aromatic Chemicals
Cinnamon Oil 950
Aromatic Chemicals
Anethole Extra USP
Terpinyl Acetate FCC
221
Glen O. Brechbill
Moelhausen S.p.A. - Italy
Fine Essential Oils
Allspice Leaf Oil
Thyme Oil Red
Thyme Oil White
Thyme Oil Wild
Bay Oil St. Thomas
Camphor Oil White
Caraway Oil
Cardamom Oil
Cassia Oil
Celery Seed Oil
Cinnamom Bark Oil ( 30 % CA )
Clove Bud Oil
Clove Leaf Raw
Clove Leaf Raw Madagascar
Clove Leaf Oil
Coriander Seed Oil
Cubeb Oil
Cumin Oil
Resinoids
Fennel Bitter Oil
Fennel Sweet Oil
Paprika Sweet Oleoresin
Pepper Black Oleoresin
Garlic Oil China
Thyme Oleoresin
Juniperberry Oil
Juniperberry Oil Dalmazia
Zingiber Oleoresin
Tolu Balsam Resinoid
Oleoresins
Cassia Oleoresin
Clove Bud Oleoresin
Coriander Oleoresin
Cumin Oleoresin
Fennel Sweet Oleoresin
Fenugreek Oleoresin
Garlic Oleoresin
Absolutes
Pepper Black Oil
Pimento Berry Oil
Fenugreek Abs.
Star Anise Oil
Star Anise Terpenes
222
Moraflor Produits Aromatiques - France
Specialties & Essential Oils
Bay - St. Thomas, Domique
Garlic Oil MF
Cardamome - Guatemala
Celery Seeds - France
Cinnamon - China
Cinnamon Bark - Ceylan
Cinnamon Leaves - China
Cloves - Madagascar
Clove Leaves - Madagascar
Clove Nails - Madagascar
Coriandre Seeds - Ukraine
Cumin - Egypt
Nutmeg Oil MF
Thyme White Oil MF
Garlic - China
Gingembre - China
Macis - Indonesia
Nutmeg - Indonesia
Pepper Black - India
Pepper Black - Madagascar
Pepper Hot Leaves - Jamaica
Thyme Red - Morocco
Specialties or Reconstitute Oils
Black Pepper Oil MF
Cinnamone Oil MF
Clove Oil MF
Coriander Seeds MF
223
Glen O. Brechbill
Muller & Koster - France
Essential Oils
Bay St. Thomas
Pimenta Acris
Cardamomo
Carvi
Carum Carvi
Coriandoli Pays
Coriandrum Sativum
Coriandoli Russia
Coriandrum Sativum
Cumino
Cuminum Cyminum
Garofano Chiodi
Garofano Chiodi
Garofano Foglie Madagascar
Garofano Foglie Rettificato
Garofano Indonesia
Ginepro Albania
Juniperus Communis
Ginepro Yugoslavia
Juniperus Communis
Timo Bianco
Thymus Vulgaris
Timo Bianco Pays
Thymus Vulgaris
Timo Rosso ( Carvacrolo )
Thymus Vulgaris
Timo Rosso ( Timolo )
Thymus Vulgaris
Timo Rosso Portogallo
Thymus Vulgaris
Vaniglia Assoluta
Vanilla Planifolia
Zenzero
Zingiber Officinalis
Sassafrasso
Sassafras Officinale
224
Naradev - Hong Kong
Essential Oils
Anise
Aniseed Star ( Badiane )
Pimento Berry
Thyme Red
Thyme White
Bay
Caraway
Cardamom Ceylon
Cardamon Guatamala
Celery Seeds O/D
Cinnamon Bark Ceylan
Cinnamon Bark Chinese
Cinnamon Bark Madagascar O/D
Cinnamon Leaves
Clove Bud O/D
Clove Leaf Clarified
Clove Leaf Crude
Clove Stem
Coriander
Coriander Leaves
Cumin
Fennel
Ginger Chinese
Juniper Berry
Mace O/D
Nutmeg
Pepper Black Madagascar
225
Glen O. Brechbill
Nardev - Israel
Essential Oils
Anise Star Oil
Mace Oil
Bay Oil
Bay Oil Terpeneless
Nutmeg Oil - E.I.
Camphor Oil 1070
Camphor Oil White
Cardamom Oil - Guatemala
Cassia Oil
Celery Seed Oil
Cinnamon Bark Oil - Ceylon
Cinnamon Leaf Oil - Ceylon
Cinnamon Leaf Oil redistilled
Clove Bud Oil - redistilled
Clove Leaf Oil - Madagascar
Clove Leaf Oil - redistilled
Coriander Seed Oil
Cumin Seed Oil
Pepper Oil Black
Pimento Berry Oil
Pimento Leaf Oil
Pimento Leaf Oil rectified
Thyme Oil Red
Thyme Oil redistilled
Thyme Oil White
Fennel Oil Bitter
Fennel Oil Sweet
Garlic Oil - China
Garlic Oil - Egypt
Garlic Oil - Mexico
Ginger Oil
Junipberry Oil
226
Natural Sourcing, LLC - USA
Essential Oils
Allspice, Jamaica
Anise Seed, Hungary
Vanilla, Brazil
Bay, Dominican Reputlic
Camphor, China
Cardamom, Guatemala
Cardamom, India
Cassia, China
Cinnamon Leaf, Spain
Clovebud, Indonesia
Clovebud, Madagascar
Coriander, Bulgaria
Coriander, Russia
Dill Seed, Bulgaria
Dill Seed, Hungary
Fennel Sweet, Hungary
Ginger, China
Ginger, Fresh Sweet, Indonesia
Juniper Berry, Bulgaria
Juniper Berry, India
Nutmeg, Indonesia
Star Anise, China
Thyme Red, Spain
Vanilla Oleoresin, France
227
Glen O. Brechbill
O’Laughlin Industries - Hong Kong
Herbal Extracts, Mints & Essential Oils
Herbal Extracts
Cassia Oil, Crude
Cinnamomun Cassia Oil
Cassia Oil, Redistilled
Cinnamomum Cassia Oil
Clary Sage Oil
Salvia Sclarea Oil
Garlic Oil
Allium Sativum Oil
Allium Sativum Bulb Oil
Ginger Oil
Zingiber Officinale Oil
Mustard Oil Natural, FCC
Allyl Isothiocyanate
Star Anise Oil
Illicum Verum Oil
Fragrance & Flavor Ingredients
Anethole
Oil of Cassia Distilled
Oil of Cassia Roasted
Terpinyl Acetate
228
Oliganic - USA
Essential Oil Crop Calendar
Aniseed - Spain
Aniseed - Turkey
Aniseed, Star - China
Garlic - China
Garlic - Mexico
Ginger - China
Ginger - India
Bay Oil - West Indies
Juniperberry - Yugoslavia
Camphor - China
Camphor - Taiwan
Caraway - Holland
Cardamom - Guatemala
Cardamom - India
Cassia - China
Celery Seed - China
Celery Seed - India
Cinnamon - Madagascar
Cinnamon - Sri Lanka
Clove - Brazil
Clove - Indonesia
Clove - Madagascar
Clove - Zanzibar
Coriander - Russia
Coriander - Morocco
Coriander - Turkey
Cumin - India
Cumin - Turkey
Nutmeg - Indonesia
Pepper Black - Brazil
Pepper Black - India
Pimento Leaf - Jamaica
Sassafrass - China
Thyme - Spain
Dill Weed - Europe
Dill Weed - USA
Fennel - China
Fennel - Egypt
Fennel - India
Fennel - Turkey
229
Glen O. Brechbill
Oregano - Turkey
Essential Oils
Anise Seed
Pimpinella Anisum - Turkey
Bay ( Laurel ) Leaves
Laurus Nobilis - Turkey
Coriander
Coriandrum Sativum - Turkey
Fennel ( Sweet )
Foeniculum Vulgare - Turkey
230
Organica Aromatics Pvt. Ltd. - India
Fine Chemicals by Family
Esters
Acetyl Eugenol
Acetyl Iso Eugenol
Benzyl Iso Eugenol
Eugenol Acetate
Flavoperine
Iso Eugenol Acetate
Floral
Safracin
231
Glen O. Brechbill
PCAS - France
Specialty Chemicals Odor Classification
Spicy - Honey
Cinnamonitrile
Cinnamyl Cinnamate
Fenchone
232
PFW Aroma Chemicals - The Netherlands
Fine Chemicals
Tilanol NP
Tilanol Super
Vanilys
233
Glen O. Brechbill
P.P. Sheth & Co. - India
Essential Oils
Anethole Terpenes natural
Anethole natural
Anise Oil
Bay Oil
Camphor Oil
Caraway Oil
Cardamom Oil
Cassia Oil
Cinnamon Leaf Oil
Clove Oil
Clove Oil, Rectified
Clove Terpenes
Coriander Oil
Cubeb Oil
Cumin Oil
Dillseed Oil
Nutmeg Oil
Star Anise Oil
Thyme Absolute
Thyme Oil Red
234
Paul Kaders GmbH - Germany
Fine Aroma Products
Anise Oil
Asa Foetida Oil
Pimento Oils / Allspice Oils
( Berry / Leaf )
Bay Leaf Oil
Thyme Oils ( Red / White )
Camphor Oil White min. 35%
Caraway Oil
Cardamom Oil
Celery Oils ( Leaf / Seed )
Cinnamon Oils ( Bark / Leaf )
Clove Oils ( Bud / Leaf / Stem )
Coriander Oil
Cubeb Oil
Cumin Oil
Spice Extracts / Oleoresins
Dill Oils (Seed / Tips / Weed)
Fir Needle Oil ( Pine Needle Oil )
Galangal Oils
Garlic Oil
Ginger Oil
Gingergrass Oil
Juniperberry Oil
Mace Oil
Mustardseed Oil
Anise
Annatto
Ginger
Jalapeno
Juniperberry
Laurel ( Bay )
Lovage
Mace
Marjoram
Basil
Bay ( Laurel )
Nutmeg
Onion
Origanum
Capsicum
Caraway
Cardamom
Carrot
Cassia
Celery
Cinnamon Bark
Clove
Coriander
Coriander leaf
Cumin
Curcumin
Paprika
Parsley
Pepper Black
Pepper White
Pimento ( Allspice )
Rosemary
Saffron
Sage
Dill
Tarragon
Thyme
Turmeric
Nutmeg Oil
Fennel
Fenugreek
Pepper Oils ( Black / Green /
White )
Gardenia ( Crocin )
Garlic
Vanilla Beans
235
Glen O. Brechbill
Aromatic Chemicals
Anethol 21/22°
Camphor Powder nat.
Camphor Powder synth.
Cinnamic Alcohol
Cinnamic Aldehyde
Coumarin
Eugenol
Propenyl Guaethol
Terpinylacetate
Vanillin
236
Payan Bertrand SA - France
Essential Oils, Absolutes & Specialties
Anise Oil
Bay Rectified Oil
Bay Terpeneless Oil
Caraway Oil
Cardamom Guatemala Oil
Cardamom India Oil
Caryophyllene Beta natural
Cassia Oil
Celery Leaf Oil
Celery Seed Oil
Cinnamic Alcohol natural
Cinnamic Aldehyde natural
Cinnamon
Cinnamon Leaf Oil
Cinnamyl Cinnamate natural
Clove Bud Oil
Clove Leaf Oil
Coriander Leaf Oil
Coriander Seed Oil
Cumin Oil
Pepper Black India Oil
Pepper Black Madagascar Oil
Pimento Berry Oil
Pimento Leaf Oil
Savory Oil
Terpenyl Acetate natural
Thyme Red Oil
Thyme White Oil
Absolutes
Cardamom Abs.
Clove Bud Abs.
Mace Abs.
Tonka Abs.
Vanilla Abs.
Resinoid
Dill Herb Oil
Dill Seed Oil
Fenugreek Resinoid
Eugenol natural
Tonka Resinoid
Fennel Sweet Oil
Juniperberry Oil
Mace Oil
237
Glen O. Brechbill
Penta Manufacturing - USA
Natural Chemicals
Anise Oil FCC
Asafoetida Oil
Bay Oil
( Bleached & Filtered )
Bay Oil
( Pimenta Racemosa )
Bay Oil Redistilled
Bay Oil, Sweet
( Laurus Nobilis L. )
Bay Oil Terpeneless
Terpenes
Garlic Oil
Ginger Oil
Bay Terpenes
Clove Terpenes
Juniper Berry Oil
Thyme Terpenes
Mace Oil
Aromatic Chemicals
Nutmeg Oil
Anethole
Camphor Oil
Camphor Oil White, Distilled
Camphor Oil White ( Taiwan )
Caraway Seed Oil
Cardamon Oil
Cassia Oil Redistilled
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Leaf Oil, Redistilled
Clove Leaf Oil, Technical
Clove Leaf Oil,
( Bleached & Filtered )
Clove Stem Oil
Cubeb Oil
Cumin Oil
Dillseed Oil
Dillweed Oil
Fennel Oil Sweet
Pepper Black Oil
Pimento Leaf Oil Redistilled
Pimento Berry Oil
Thyme Oil Red
Thyme Oil White
Resins
Allspice Oleo Resin
Cinnamic Alcohol
Cinnamic Aldehyde
Cinnamyl Acetate
Terpinyl Acetate
Valspice
Vanillin
Vanillin, Ex-Vanilla
Vanillin, Ex-Clove
Oleoresins
Fenugreek Oleoresin
Absolutes
Fenugreek Abs.
Extract
Licorice Root Fluid Extract
238
Perfume & Flavor Manufacturers - Australia
A Complete Listing
Allspice Oil
Anise Hyssop Oil
Anise Oil
Anise Seed Oil
Anise Seed Oil Star - Spain
Coriander Leaf Oil
Coriander Seed Oil
Cubeb Oil
Cumin Seed Oil
Dill Herb Oil - America
Dill Seed Oil
Bay Leaves Oil
Bay Leaves Oil - Anise
Bay Leaves Oil - Clove
Bay Leaves Oil - Lemon
Camphor Oil Brown
Camphor Oil White Japanese
Camphor Oil Yellow
Caraway Seed Oil
Celery Leaf Oil
Celery Seed Oil
Cinnamomum Bark Oil
Cinnamomum Berry Oil
Cinnamomum Cassia Leaf Oil
Cinnamomum Cullilawan Oil
Cinnamomum Fruit Oil - India
Cinnamomum Leaf Oil - Java
Cinnamomum Nees Berry Oil
Cinnamomum Twig Oil - India
Cinnamomum Wood Oil
Cinnamon Bark Oil
Cinnamon Fruit Oil - India
Cinnamon Leaf Oil
Cinnamon Twig Oil - India
Clove Bud Oil
Clove Leaf Oil
Clove Stem Oil - India
Eugenia Caryophyllata Bud Oil
Eugenia Caryophyllata Leaf Oil
Eugenia Caryophyllata Stem Oil
Eugenia Jambolana Leaf Oil
Fennel Oil Bitter
Fennel Oil Sweet
Fennel Roman Oil
Fennel Seed Oil Bitter
Fennel Seed Oil Sweet
Galangal Root Oil
Garlic Oil
Ginger Root Oil
Gingergrass Oil
Horseradish Oil
Nutmeg Oil - India
Pepper Black Oil
Pepper White Oil
Pepper Tree Berry Oil
Pepper Tree Leaf Oil
Peruvian Spice Oil
Piper Aduncum Oil - Malaysia
Piper Betel Leaf Oil
Piper Crassipes Oil
Piper Cubeba Oil
Piper Longum Oil
Piper Matico Leaf Oil
Piper Nigrum Black Oil
Piper Nigrum White Oil
Sassafras Officinale Oil
Sassafras Oil
Star Anise Oil - Spain
Thyme Gracillis Oil - Spain
Thyme Sylvestris Oil - Spain
Thyme Vulgaris Red Oil - India,
Spain
Thyme Copticum White Oil
Thyme Wild or Creeping Oil
Juniperberry Oil
Mace Oil
Mustard Oil Brown
White Cinnamon Bark Oil
White Pepper Oil
Nutmeg Flower Oil
Nutmeg Leaf Oil
239
Glen O. Brechbill
Peter Jarvis Cosmetic Developments Ltd. - U.K.
Botanical Listing
Herbal Extracts
Ginger EA
Ginger EG
Ginger EO
Thyme EG
Thyme EO
Vanilla EG
Vanilla EO
240
Petigara Chemicals - India
Natural Products
Betel Leaf Oil
Parsley Seed Oil
Celery Seed Oil
Clove Bud Oil
Clove Leaf Oil
Safron Extract
White Pepper Oil
Ginger Grass Oil
Juniperberry Oil
Spice Oils
Ajowan Oil ( Indian Thyme Oil )
Anise Oil
Basil Oil
Betel Leaf Oil
Black Pepper Oil
Caraway Seed Oil
Cardamom Oil
Coriander Oil
Cumin Seed Oil
Dill Seed Oil - India
Garlic Oil
Ginger Oil
Mace Oil
Mustard Oil
Nutmeg Oil
241
Glen O. Brechbill
Petit Marie - Brazil
Lista De Produtos
Caraway Oil
Cardamom Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Light Oil
Clove Oil rectified
Coriander Oil
Cumin Oil
Fennel Sweet Oil
Oleos
Aipo Oleo ( Celery )
Alho Oleo
Allspice ( Pienta Jamaica Oleo )
Angelica Raiz Oleo
Angelica Semente Oleo
Anis Estrelado Oleo
Artemisia Marrocos Oleo
Asafoetida Oleo
Char Double Oleo
Citronela Oleo
Cognac Oleo Green
Copaiba Oleo
Coriandro Oleo
Costus Raiz Oleo
Cravo Botao Oleo
Cravo Folhas Oleo
Cuminho Oleo
Davana Oleo
Garlic Oil
Ginger Oil
Juniperberry Oil
Nutmeg Oil
Pepper Black Oil
Star Anised Oil
Thyme Spanish Oil
Thyme White Oil
Absolutes
Fava Tonka Abs.
Fenogreco Abs.
Tonka Bean Abs.
Basilicao Oleo ( Comores )
Bay Oleo ( Louro Cereja )
Bergamota Natural Oleo
Betula Oleo
Bigarade Oleo
Buco Oleo
Cade Oleo
Calamus Oleo
Camomila Romana Oleo
Cananga Oleo
Canela Casca Oleo
Caneleiro Folhas Oleo
Capsicum Oleo Resina
Caraway Oleo ( Alcaravia )
Cardamomo Oleo
Cassia Oleo
Cebola Oleo
Cedro Folhas Oleo
Cedro Madeira Virginia Oleo
Cedro Texas Oleo
Cenoura Semente Oleo
Espruce Oleo
Estoraque Oleo
Fava Baunilha Oleo Resina
Funcho Doce Oleo
Galbano Oleo
Genebra Oleo ( Zimbro Oleo )
Gengibre Oleo
Geraldeido Oleo
Geranio Africa Oleo
Geranio Bourbon B Oleo
Grapefruit Oleo
Guaiaco Madeira Oleo
Hysopo Oleo
Labdano Cistus Oleo
Laranja Amarga Oleo
Laranja Oleo
Lima Destilada Oleo
242
Limao Siciliano Oleo
Litsea Cubeba Oleo
Louro Oleo Essencial
Salvea Esclarea Oleo
Salvea Oficinalis Oleo
Spearmint Oleo
Mamona Oleo
Mandrina Oleo ( Verde )
Mangerona Oleo
Menta Oleo
Menta Piperita Oleo
Mira Oleo
Mirtle Oleo
Tagete Oleo
Tangerina Cravo Oleo
Tea Tree Oleo ( Melaleuca )
Tomilho Branco Oleo
Tomilho Vermelho Oleo
Neroli Bigarade Petalas Oleo
Nox Moscada Oleo
Nox Moscada Oleo
Vanilina
Vanitrope ( Propenil Guaethol )
Vassouras Oleo
Verbena Oleo
Vetivert Oleo
Yuzu Oleo
Oleo Mineral ( Emkaplus 70 )
Olibanum Oleo
Opoponax Oleo
Oregano Oleo
Aromatic Chemicals
Palmarosa Oleo
Paprika Oleo Resina
Patchouly Oleo
Pau Rosa Oleo
Pimenta Preta Oleo Essencial
Pimenta Preta Oleo Resina
Pinho Oleo
Pinho Oleo 45
Pinho Oleo 50
Pinho Oleo 65
Pinho Oleo 70
Pinho Oleo 75
Pinho Oleo 80
Pinho Siberiano Oleo
Benzil Iso Eugenol
Bisabolene
Acetato Terpenila
Aldeido Cinamico
Celeriax
Cinamato Cinamila
6 - Metil Coumarina
Coumarina
Di Hidro Cumarina
Di Hidro Eugenol
Eugenol
Eugenol Metil Eter
Heliotropina
Rosa Marrocos Oleo
Rosa Oleo
Rosa Turca Oleo
Rosmarinho Oleo ( Alecrim )
Salsa Oleo ( Parsley Oleo )
Salvea Dalmatia Oleo
Iso Eugenol
Metil Eugenol
Tonkitone Super
243
Glen O. Brechbill
Phoenix Aromas & Essential Oils, Inc. - USA
Essential Oils
Anise Seed Oil
Asafoetida Oil
Bay Oil
Caraway Oil
Cardamon Oil ( Guatemalan )
Cassia Oil B & F
Cassia Oil Crude
Celery Seed Oil
Cinnamon Leaf Oil
Cinnamon Leaf Oil B & F
Clary Sage Oil
Clove Bud Oil
Coriander Herb Oil
Coriander Seed Oil
Cumin Seed Oil
Dillweed Oil
Garlic Oil
Chinese, Egyptian
Ginger Oil
Chinese, Indonesian
Juniperberry Oil
Mace Oil
Nutmeg Oil
Pepper Oil Black
Pimento Leaf Oil
244
Plant Lipids - India
Product Catalog
Ajowan Seed Oil
Black Pepper Oil
Cardamom Oil
Cassia Bark Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Leaf Oil
Coriander Seed Oil
Cumin Seed Oil
Capsicum ( Chilli ) Oleoresin
Cardamom Oleoresin
Cassia Bark Oleoresin
Celery Seed Oleoresin
Cinnamon Bark Oleoresin
Clove Bud Oleoresin
Coriander Seed Oleoresin
Cumin Seed Oleoresin
Curcumin Powder
Fennel Seed Oleoresin
Fenugreek Seed Oleoresin
Fennel Seed Oleoresin
Garlic Oil
Garlic Oleoresin
Green Chilli Oleoresin
Green Ginger Oil
Green Ginger Oleoresin
Green Pepper Oil
Green Pepper Oleoresin
Galangal Oleoresin
Ginger Oleoresin
Dill Seed Oil
Juniper Berry Oleoresin
Galangal Oil
Ginger Oil
Mace Oleoresin
Java Galangal Oil
Juniper Berry Oil
Nutmeg Butter
Nutmeg Oleoresin
Mace Oil
Piperine Crystals
Nutmeg Oil
Turmeric Oleoresin
Turmeric Oil
White Pepper Oleoresin
Oleoresins & Resinoids
Roasted Flavours
Ajowan Seed Oleoresin
Capsicum ( Chilli ) Oleoresin
Coriander Seed Oleoresin
Cumin Seed Oleoresin
Garlic Oleoresin
Green Extractives
Coriander Leaf Oil
Curry Leaf Oil
245
Glen O. Brechbill
Polarome Intenrational - USA
Product Listing
Allspice Oil
( Pimenta Berry Oil )
Bay Oil
Bay Oil Terpeneless
Black Pepper Oil
Caraway Seed Oil
Cardamom Oil Ceylon
Cassia Oil
Celery Seed Oil
Cinnamon Leaf Oil Redistilled
Clove Bud Oil Indonesian
Clove Bud Oil Madagascar
Clove Bud Oil Redistilled
Clove Leaf Oil Indonesian
Clove Leaf Terpenes
Clove Stem Oil
Coriander Herb Oil ( Cilantro )
Coriander Seed Oil
Cumin Seed Oil
Dillweed Oil
Garlic Oil Chinese
Garlic Oil Egyptian
Garlic Oil Mexican
Ginger Oil
Pepper Black Abs.
Juniperberry Oil
Thyme Abs.
Mace Oil
Concretes
Nutmeg Oil East Indian
Fenugrec Concrete
Pepper Oil Black
Pimenta Berry Oil
Pimenta Leaf Oil
Pimenta Leaf Oil Rectified
Aromatic Chemicals
Sassafras Oil
Thyme Oil Red
Thyme Oil Redistilled
Thyme Oil White
Resinoid
Mace Resinoid
Absolutes
Cardamom Absolute
Celery Seed Abs.
Cinnamon Abs.
Clove Abs.
Coriander Abs
Cumin Abs
Anethole N.F.
Benzodihydropyrone
( Dihydrocoumarin )
Bitter Almond Oil Synthetic
( Benzaldehyde )
Camphor Powder Natural USP
Camphor Powder Synthetic USP
Camphor Powder Technical 96 %
Synthetic
Caryophyllene
( Beta Caryophyllene )
Cinnamic Alcohol
Cinnamic Aldehyde
Di Hydro Coumarin
( Benzodihydropyrone )
Eugenol USP
Eugenyl Acetate
Fenugrec Abs.
246
Iso Eugenol
Iso Eugenyl Acetate
Iso Safro Eugenol
Methyl Eugenol
Phellandrene - Alpha
Terpinyl Acetate
Vanillin Ex. - Eugenol
Vanillin Ex. - Lignin
Vanillyl Alcohol
247
Glen O. Brechbill
Premier Chemical Corporation - India
Bay Oil
Camphor Oil
Cassia Oil
Curry Leaf Oil
Galangal Oil ( Galangal Alpine )
Ginger Grass Oil
Ginger Lily Oil
Juniper Berry Oil
Juniper Leaf Oil
Pimento Berry Oil
Aromatic Oils
6-Methyl Coumarin
Zingerone
248
Premier Chemical Corporation - India
Bay
Pimenta - West Indies
Nutmeg
Myristica Fragrans - Indonesia
Cardamom, Total
Elettaria Cardamomum - Guat.
Cinnamon
Cinnamomum Zeylanicum - Mada.
Cinnamon Leaf
Cinnamomum Zeylanicum - Mada.
Cinnamon Select
Cinnamomum Zeylanicum - Sri. L.
Coriander
Coriandrum Sativum - France
Coriander Total
Coriandrum Sativum - Bulgaria
Cumin Seed
Cuminum Cyminum - France
Pepper Black
Piper Nigrum - Madagascar
Dill
Anethum Graveolens - USA
Thyme Borneol
Thymus Satureioides - Morocco
Thyme Geraniol
Thymus Vulgaris - France
Thyme Linalol
Thymus Vulgaris - France
Turmeric
Curcuma Longa - India
Vanilla
Vanilla Madagascariensis - Mada.
Vanilla Food Grade
Vanilla Planifolia - Madagascar
Vanilla Total
Vanilla Planifolia - Madagascar
Fennel Sweet
Foeniculum Vulgare - Croatia
Ginger
Zingiber Officinale - Madagascar
Ginger
Zingiver Officinale - India
Ginger Total
Zingber Officinale - Nigeria
Mace
Myristica Fragrans - Indonesia
249
Glen O. Brechbill
Prodarom - France
Training Manual For Student Perfumer’s
Spicy:
Bay
Cardamom
Cinnamon
Clove
Nutmeg
Aniseed:
Anise
Basil
Dill
Fennel
Star Anise
Tarragon, Fennel
250
Prodasynth - France
Aroma Product Line
Cinnamique Alcool
Cinnamique Aldehyde natural
Cinnamyle Acetate
Coumarine
Coumarine Butyro
Ethyl Vanilline
Eugenol
Eugenol Acetyl
Heliotropine
Iso Eugenol
Iso Eugenol Acetyl
Methyl Eugenol
Methyl Iso Eugenol
Terpinyl Acetate
Vanilline
Vanillique Alcool
251
Glen O. Brechbill
Puressence Wuersten Inc. - Switzerland
Essential Oils
Aniseed Oil
Asafoetida Oil
Mustard Oil
Vanilla
Nutmeg Oil
Terpenes
Pepper Oil
Pimentoberry Oil
Pimentoleaf Oil
Caraway Terpenes
Celery Terpenes
Coriander Terpenes
Thyme Oil
Tumeric Oil
Eugenol Residues
Bay Oil
Camphor Oil
Caraway Oil
Cardamom Oil
Cassia Oil
Celeryleaf Oil
Celeryseed Oil
Cinnamonbark Oil
Cinnamonleaf Oil
Cloveleaf Oil
Clovestem Oil
Coriander Oil
Cubeb Oil
Cumin Oil
Iso Eugenol Residues
Resinoides
Nutmeg Terpenes
Asafoetida
Thyme Terpenes
Foenugreek
Sotecna SA
Vanilla
Horseradish Oil
Dillseed Oil
Dillweed Oil
Concretes
Mustard Seed Fatty Oil
Mustard Seed Oil
Asafoetida
Fennel Oil Bitter
Fennel Oil Sweet
Garlic Oil
Garlic Oil Spray Dried
Ginger Oil
Gingergrass Oil
Cardamom
Clove
Cumin
Fennel
Juniperberry
Juniperberry Oil
Mace Oil
Thyme
Tonka
252
Quality Analysis Ltd. - U.K.
Product List
Anise Star Oil - China
Thyme ( Thuyanol ) Oil - Spain
Thyme ( White Pure ) Oil - Spain
Bay Leaf Oil - West Indies
Black Pepper Oil - India
Absolutes
Caraway Seed Oil - England
Cardamon Oil - Guatemala
Celery Seed Oil - India
Cinnamon Bark Oil - Madagascar
Clove Bud Oil CO2 - Madagascar
Clove Stem Oil - Indonesia
Cubeb Oil - India
Cumin Oil - Iran
Vanilla Abs. CO2 - Bourbon / UK
Dill Seed Oil - Europe
Fennel Oil Sweet - Spain
Ginger Oil - China, India
Juniper Berry Oil - Italy
Mace Oil ( CO2 ) - West Indies
Nutmeg Oil - East Indies
Thyme ( Geraniol ) Oil - France
Thyme ( Red ) Oil - Spain
Thyme ( Sweet ) Oil - France
253
Glen O. Brechbill
Rai Ingredients - Brazil
Raw Materials
Anethol 21/22 USP
Camphor Crystal
Cinnamic Alcohol
Cinnamic Aldehyde
Clover Leaves Rectified OE
Coumarin
Ethyl Vanillin
Eugenol USP
Helional
Isoeugenol
Terpinil Acetate
China Perfumer - Givaudan material listing
Bisabolene
Celery Ketone
Zingerone
254
Raj Aromatics Aroma Corporation - India
Esential Oils & Aromatic Chemicals
C.V. Aroma - Indonesia
Benzoin Resinoid
Clove Leaf Oil
Clove Oil Rectified
Eugenol
Eugenol 180
Clos D’Aguzon S.A. - France
Cinnamon Bark Oil
Clove Bud Oil
International Aroma Chemicals
Indesso
Iso Eugenol
Rhodia/China
Cou Marin
Vanillin
255
Glen O. Brechbill
Rhodia Organics - France
Fine Products
Carnaline
Licoris
Rhodiaflor
Rhodiascent
Rhodiascent Extra Pure
256
Robertet SA - France
Natural Ingredients
Anise Essence
Anise Oil
Juniperberry Terpeneless Essence
Juniperberry Terpeneless Oil
Caraway Seed Essence
Cardamone Abs.
Cardmone Essence
Cardamone Oil
Cardamone Oil D - 1204
Cardamone Resinoid
Cassie Abs.
Celeri Abs.
Celery Essence
Celery Oil
Cinnamon Leaf Essence
Cinnamon Oil
Clvoe Leaf Decolorized Oil
Clove Leaf Rectified Oil
Clove Leaf Rectified Essence
Coriander Russian Essence
Coriander Terpeneless Essence
Coriander Terpeneless Oil
Cumin Redistilled Essence
Cumin Redistilled Oil
Pepper Essence
Pepper Oil
Pepper Resinoid
Saffron
Thyme Abs.
Thyme Oil
Thyme White Essence
Tonka Feves Abs.
Tonka Feves Resinoid
Tonkarinol
Vanilla Abs.
Vanilla Resinoid
Deli Seed Oil
Estragon Essence
Fenugrec Abs.
Ginger Abs.
Girofle Clous Abs.
Girofle Clous Oil
257
Glen O. Brechbill
Rosetta Enterprises, LLC - USA
Products
Anise FCC
Bay FCC
Pepper Black FCC
Pimenta Berries FCC
Pimenta Leaf 80/85 % FCC
Camphor White
Camphor 1070
Caraway Seed FCC
Cardamon FCC
Cassia Redistilled FCC
Celery Seed FCC
Cinnamon Bark Extra FCC
Cinnamon Leaf Ceylon FCC
Clove Bud FCC
Clove Leaf Madagascar
Clove Leaf Redistilled FCC
Clove Stem FCC
Coriander FCC
Cumin FCC
Thyme Red FCC
Thyme White FCC
Dill Weed FCC
Habanero Chile Oleoresin
Fennel Sweet FCC
Paprika to Specification
Garlic FCC
Ginger FCC
Turmeric
Oleoresins
Black Pepper
Capsicum to Specification
Celery Seed
Cinnamon
Ginger African
Ginger Cochin
Ginger Jamaican
Guajillo Chile Oleoresin
Aromatic Chemicals
Juniper Berries FCC
Mace Distilled FCC
Nutmeg E.I.
258
SAT Group - India
Essential Oils
Aniseed Oil
Oleoresins
Black Pepper Oil
Bay Oil
Betel Leaf Oil
Anise Oleoresin
Camphor Oil
Cardamom Oil
Cassia Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Oil
Coriander Seed Oil
Cubeb Oil
Cumin Seed Oil
Capsicum Oleoresin
Cardamom Oleoresin
Celery Oleoresin
Clove Oleoresin
Coriander Oleoresin
Cumin Oleoresin
Fennel Oil
Garlic Oil
Ginger Oil
Fennel Oleoresin
Fenugreek Oleoresin
Garlic Oleoresin
Ginger Oleoresin
Nutmeg Oleoresin
Paprika Oleoresin
Juniper Berry Oil
Saffron Oleoresin
Mace Oil
Turmeric Oleoresin
Nutmeg Oil
Saffron
Thyme Oil
259
Glen O. Brechbill
SRS Aromatics Ltd. - U.K.
Perfumery Specialties
Coumarin Substitute 5091 P
Cumarone 5157 P
Cinnamic Aldehyde
Coumarin
Coumarin Extra Pure
Essential Oils
Di Hydro Anethole
Caraway Oil A
Heliotropin
Caraway Oil 693
Cardamon Oil
Terpinyl Acetate
Cardamon Oil Ceylan A
Cardamon Oil Guatemala A
Cardamon Oil Guatemala 799
Cassia Oil
Cinnamon Bark Oil 249
Cinnamon Bark Oil Ceylon 40 % A
Cinnamon Leaf Oil
Ginger Oil Cochin
Juniper Berry Oil R.S.
Juniper Berry Oil Rectified
Juniper Berry Oil Ref A
Oleoresin
Ginger Cochin Oleoresin
Aroma Chemicals
Anethole 90
Anethole Extra USP 21/22 FCC
Caryophylene
Cinnamic Alcohol
260
Sarcom Inc. - USA
Fine Oils & Aromatic Chemicals
Anise Seed Star China
Camphor White 35 % China
Camphor White 86/88 % China
Cassia 85 % China
Celeryseed China
Celeryseed India
Cinnamon Bark Ceylon
Clove Bud Indonesia
Clove Leaf 80 % Indonesia
Clove Leaf 82 % Madagascar
Clove Stem Indonesia
Cumin Egypt
Camphor Powder Technical grade
China
Heliotropin 99 % China
Iso Eugenol USP Indonesia
Vanillin China
Vanillin Ex Eugenol China
Dillweed 35 % Far West
Garlic China
Garlic Egypt
Ginger China
Ginger India
Nutmeg Indonesia
Pepper Black India
Aromatic Chemicals
Anethole 21/22 China
Camphor Powder BP80 natural
China
Camphor Powder DAB8 China
Camphor Powder DAB6 China
261
Glen O. Brechbill
Science Lab - USA
Essential Oils
Allspice Oil
Anise Oil FCC
Ginger Oil FCC
Juniper Berry Oil 2X Rectified
Bay Oil
Bay Oil FCC
Mustard Oil Synthetic
Camphor Oil White
Caraway Oil
Caraway Oil FCC
Cardamom Oil FCC
Cassia Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Bark Oil Ceylon FCC
Cinnamon Leaf Oil Ceylon FCC
Cinnamon Oil Imitation
Clove Leaf Oil
Clove Oil FCC
Clove Stem Oil
Coriander Herb ( Cilantro ) Oil
Coriander Oil
Coriander Oil FCC
Cubeb Oil
Cumin Oil FCC
Nutmeg Oil
Pimenta Berry Oil
Pimenta Leaf Oil
Thyme Oil Red
Thyme Oil White
Dillweed Oil 32%
Dillweed Oil American FCC
Fennel Oil FCC
Galangal Root Oil
Garlic Oil FCC
262
Seema International - India
Product List
Anise Oil
Nutmeg Oil
Betel Leaf Oil
Black Pepper Oil
Pimento Berry Oil
Saffron Oil of Kashmir
Camphor Oil
Caraway Oil
Cardamom Oil
Cassia Oil
Celery Seed Oil
Celery ( Terpene ) Oil
Chilly Seed Oil
Cinnamon Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Oil Rectified
Coriander Oil
Cubeb Oil
Cumin Seed Oil
Curry Leaf Oil
Thyme Red Oil
Tumeric Leaf Oil
Tumeric Oil
Aroma Chemicals
Anethole 99.5 %
Camphor Powder
Camphor Tablets
Thymol Crystals
Dill Seed Oil
Fennel Seed Oil
Garlic Oil
Ginger Oil
Gingergrass Oil
Juniper Berry Oil
Juniper Leaf Oil
Mace Oil
263
Glen O. Brechbill
Sensient Essential Oils Gmbh - Germany
Products
Anethol nat. - China
Aniseed ( Star ) Oil - Spain 20/21
Aniseed Oil - Spain
Asafoetida Oil
Bay Oil Light - W.I.
Camphor Powder nat. - China
PH, Europe
Camphor White Oil - China
Caraway Oil rectified
Cardamon Oil - India
Cassia Oil - China
Celery Seed Oil Indian
Cinnamon Bark Oil - Sri Lanka
30/35 %
60/65 %
Dark
Cinnamon Leaf Oil - Sir Lanka
Light
Dark Min. 80 %
Light Min. 80 %
Cumin Seed Oil - Iran
Curry Leaf Oil - India
Dill Seed Oil - Bulgaria
Fennel Oil - Slovenia, Spain
Fennel Bitter Oil - Spain
Galangal Root Oil - India
Garlic Oil - China
Ginger Oil - India, Sri Lanka
Juniperberry Oil - Croatia, India
Mace Oil - Indonesia
Nutmeg Oil - Indonesia, Sri Lanka
Pepper Black Oil - Dinia,
Sri Lanka
Capsicum 1 %
Capsicum 6 %
Capsicum 6 % 1 Mio. s.u., dec.
Capsicum 10
Celery Seed
Cinnamon Bark ( Cassia Bark )
Clove 25 %
Clove 42 %
Clove 60 %
Coriander Green 1, 5 %
Coriander Seed Roasted
Coriander Seed Green 1, 5 %
Cumin Seed
Cumin Seed 10 %
Fenugreek Roasted
Pimento Berry Oil
Thyme Light Oil - German
35/40
%
Thyme Light Oil - Iran
Thyme Red Oil - Spain 45/50 %
Galangal Root
Garlic Roasted water soluble
Ginger India 30 %
Green Chili 4 - 6 %
Green Garlic watersoluble
Green Ginger watersoluble
Green Onion watersoluble
Green Pepper 43/18 %
Oleoresins
Juniper Berry
Black Pepper ( 5 - 50 % )
Black Pepper 40/20
Black Pepper 40/20 %
decolourized
Black Pepper 43/25 % entf.
Macis 50 %
Majoram 40 %
Star Aniseed Oil - China
Nutmeg 30 %
Nutmeg 40 %
264
Paprika 3.000 Color Units
Parpika 80.000 CU
Paprika 100.000 CU
Paprika Green 4 % up to 6 %
Pepper Plack 42/22 % dec.
Pimento
Tumeric 10 % watersoluble
265
Glen O. Brechbill
Sensient Technologies Corporation - USA
Fragrances
Cumin Oil
Fennel Oil, bitter
Fennel Oil, sweet
Thyme Oil, white
Thymus Baeticus
266
Shambhala Herbal & Aromatics Pvt. Ltd. - Nepal
Specialty Products
Nepali Pepper Oil ( Timur )
Spikenard Oil
Sugandhakokila Oil
267
Glen O. Brechbill
Shanghai M & U International Trade Co., Ltd. - China
Anethole - Natural
Cassia Oil
Garlic Oil
Ginger Oil
Star Aniseed Oil
Aromatic Chemicals
Camphor Powder
Cinnamic Alcohol
Cinnamaldehyde
Coumarin
Ethyl Fenugreek Lactone
Vanillin
Natural Aromatic Chemicals
Anisole
Cinnamic Alcohol
Cinnamic Aldehyde
Cinnamyl Acetate
Vanillin
Zingerone
268
Shreeji Aroma - India
Anise
Vanilline
Bay
Black Pepper
Camphor
Caraway
Cardamom
Carrot Seed
Cassia
Celeryseed
Cinnamon Bark
Cinnamon Leaf
Clove Bud
Coriander
Costus
Cubub
Curry Leaf
Dill Seed
Juniperberry
Mace Oil
Nutmeg
Saffron 1 Ml
Aromatic Chemicals
Cinnamic Alcohol
Cinnamic Aldehyde
Coumarin
Iso Eugenol
269
Glen O. Brechbill
Sigma Aldrich - USA
Essential Oils
Anise Oil
Thyme Oil White
Bay Oil
Black Pepper Oil
Camphor White Oil
Caraway Oil
Cardamom Oil
Cassia Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Oil, Ceylon
Cinamon Leaf Oil, Ceylon
Clove Bud Oil
Clove Leaf Oil, Indonesian
Coriander Oil
Dillweed Oil
Fennel Oil
Garlic Oil, Chinese
Garlic Oil, Mexican
Ginger Oil
Juniperberry Oil
Nutmeg Oil
Pimenta Leaf Oil
Thyme Oil Red
270
Silvestris & Szilas Ltd. - Hungary
Essential Oils
Anise Oil
( Pimpinella anisum )
Black Pepper Oil
( Piper nigrum )
Caraway Oil
( Carum carvi )
Cinnamon Oil
( Cinnamomum zeylanicum )
Clove Oil
( Syzygium aromaticum )
Coriander Leaf Oil
( Coriandrum sativum )
Coriander Seed Oil
( Coriandrum sativum )
Dill Seed Oil
( Anethum graveolens )
Dill Weed Oil
( Anethum graveolens )
Fennel Oil
( Foeniculum vulgare )
Garlic Oil
( Allium sativum )
Juniperberry Oil
( Juniperus communis )
Thyme Oil
( Thymus vulgaris )
271
Glen O. Brechbill
Som Santi House - India
Natural Products
Anise Oil - TD
B. Pepper Oil - Nat.
Caraway Oil - Pharmaceutical
Cardamom Oil - Nat.
Celery Seed Oil - Nat.
Cin. Leaf Oil - Nat.
Cinamon Oil - FL
Cumin Seed Oil - CA
Cumin Seed Oil - CA 30
Cumin Seed Oil - CA 40
Dill Seed Oil - Nat.
Dill Seed Oil - Pharmaceutical
Fennel Seed Oil - Nat.
Ginger Oil - Nat.
Juniper Berry Oil - Nat.
Nutmeg Oil - Indian
Nutmeg Oil - Pharmaceutical
272
Some Extracts - India
Products
Cardamom Oil
Celery Seed Oil
Cumin Seed Oil
Indegenius Essential Oils
Dill Seed Oil
Black Pepper Oil nat.
Ginger Oil
Caraway Oil Pharma
Cardamom Oil nat.
Celery Seed Oil nat.
Cinnamon Leaf Oil nat.
Cinnamon Oil Pharma
Cinnamon Oil FL
Cumin Seed Oil CA
Anise Oil TD
Aroma Chemicals
Anethole 21/22 Ex Basil Oil
Thymol Synthetic
Natural Isolates
Dill Seed Oil Pharma
Dill Seed Oil nat.
Thymol Ex Ajowan Oil
Fennel Seed Oil nat.
Imported Products
Ginger Oil nat.
Clove Oil W/W 85 % - Madagas.
Clove Oil Rectified - Indonesia
Clove Oil Rectified - Madagascar
Clove Oil Rectified - 85 % - Ind.
Clove Oil Rectified - 85 % - Mad.
Clove Stem Oil - Madagascar
Coriander Oil - Russian
Nutmeg Oil - Indian
Nutmeg Oil Pharma
Indegenius Imported Chemicals
Anethole Basil 21/22
273
Glen O. Brechbill
Sovimpex - France
Produits
Anethol
Aromatiques De Synthese
Camphre
Cardamone - Guatemala
Cardamone - Honduras
Cardamone - Inde
Cardamone - Sri Lanka
Carvi
Coriandre
Cumin Iran
Acetate Terpenyle
Coumarine
Ethyl Vanillin
Thymol Cristallise
Gingembre
Girofle Clou
Girofle Feuille
Piment Feuilles
Poivre Blanc Inde
Poivre Noir Inde
Derives Natureles
Eugenol
Iso Eugenol
Methyl Eugenol
Terpenes
Girofle
274
Spectrum Chemicals - USA
Fine Chemicals
Anise Oil Spanish
Anise Star Oil
Pimenta Berry Oil
Pimenta Leaf Oil
Bay Oil
Black Pepper Oil
Black Pepper Oil FCC
Camphor Oil White
Caraway Oil
Cardamom Oil FCC
Cassia Oil
Cedarwood Oil
Celery Seed Oil
Cinnamon Bark Oil
Cinnamon Bark Oil, Ceylon FCC
Clove Leaf Oil
Clove Stem Oil
Corainder Herb ( Cilantro ) Oil
Coriander Oil
Cubeb Oil
Cumin Oil FCC
Dillweed Oil American FCC
Fennel Oil FCC
Galangal Root Oil
Garlic Oil FCC
Juniper Berry Oil 2 x rectified
Nutmeg Oil East-Indian FCC
275
Glen O. Brechbill
Sundial Fragrances & Flavors - USA
Aromatic Chemicals
Anmethole
Anethole USP
Terpinyl Acetate Supra Alpha 99 %
Vanillin
276
Sunrose Aromatics - USA
Fine Essential Oils
Key:
Juniper Berries ( WC )
Juniper Berry ( O )
O - Organic
Nutmeg
ONC - Organic, not certified
WC - Wild crafted
Aniseed ( O )
Aniseed Myrtle ( O )
Thyme Crete T. Capitatus ( WC )
Thyme CT Linalool ( WC )
Thyme Red Spain ( WC )
Tumeric India ( WC )
Absolutes
Bay Laurel, Crete ( WC )
Cardamom Abs.
Black Pepper ( O )
Miscelaneous
Camphor, White
Caraway Seed
Cardamom ( WC )
Celery Seed ( WC )
Cinnamon Bark
Cinnamon Leaf ( WC )
Clove Bud
Clove Bud CO2 ( WC )
Coriander Hungary
Coriander India ( WC )
Cumin Seed
Vanilla Bourbon Oleoresin
Dill Seed
Fennel Sweet ( O )
Ginger ( O )
277
Glen O. Brechbill
Symrise GmbH & Co. KG - Germany
Fragrance Ingredients
Anethol Supra 21.5° C
Anisole
Cinnamic Aldehyde
Coumarone
Eugenol
Iso Eugenol Methyl Ether
Methyl Cinnamic Aldehyde alpha
Thymol Crystals
Thymol Crystals PH
Thymol dist.
Vanillin natural
Vanillin natural 30 % in AL
278
Synaco Group - Belgium
Essential Oils
Anethol
Aniseed Oil
Asafoetida Oil
Caraway Oil
Cardamon Oil - Guatemala, India
Cassia Oil China
Celery Leaf Oil
Clove Leaf Oil - Indonesia,
Madagascar
Coriander Herb Oil - Russia
Cumin Seed Oil
Dill Seed Oil
Dill Weed Oil
Eugenol
Fennel Oil
Garlic Oil - China, Mexico
Ginger Oil - China
Juniperberry Oil
Mace Oil
Mustard Seed Oil
Nutmeg Oil - Indonesia, Sri Lanka
Dillseed
Pepper Oil Green
Pepper Oil Balck - India,
Madagascar
Pimento Berry Oil
Fennel
Fenugreek
Thyme Oil Red
Thyme Oil White
Thyme Wild Oil
Thymol
Garlic
Ginger
Jalapeno
Juniper Berry
Lovage
Oleoresins - Oil & Water Soluble
Mace
Allspice
Anise
Nutmeg
Paprika
Bay / Laurel
Black Pepper
Thyme
Turmeric
Capsicum
Caraway
Cardamon
Cassia
Celery
Chillies
Cilantro
Cinnamon
Clove
Coriander
Cumin
Cuminseed
Curry Powder
White Pepper
279
Glen O. Brechbill
Synarome - France
Specialty Products
Cassiarome
Cassiarome FM
Diantharome RI
Aromatic Chemicals Natural
Ceylanyle
Cinnamique Aldehyde Di Methyl
Acetal
280
Tadimety Aromatics Pvt Ltd. - India
Product Line
Acetyl Iso Eugenol
Eugenyl Acetate
281
Glen O. Brechbill
Takasago International Corporation - Japan
Aroma Chemicals Compendium
Anethole 21/22 USP ( Synthetic )
Anethole 21/22 USP Extra Natural
Aniseed Oil BP Extra
Aniseed Oil Pimpinella Spanish
Fennel Oil Bitter
Fennel Oil Sweet
Thyme Oil Red
Thymol Crystals
282
Taytonn Ptd Ltd. - Singapore
Fine Aromas
Essential Oils
Botanical Extracts
Indonesian
Tamarind
Clove Leaf
International Flavors & Fragrances
Sri Lankan
Aroma & Fine Chemicals
Black Pepper
Helional
Cinnamon Bark
Cinnamon Leaf
Thymoxane
Ginger
alpha Methyl Cinnamic Aldehyde
alpha Methyl Cinnamic Alcohol
Nutmeg
Others
European
Coumarin
Clary Sage
Coriander Seed
Vanillin
Fennel
Juniperberry
Chinese
Camphor
283
Glen O. Brechbill
Tecnaal Group - Mexico
Essential Oils
Cinnamon
Coriander
Vanilla
Artificial Vanillin
Mustard
Oleoresins
Bay
Celery
Chile - Arbol
Chile - Chipotle
Chile - Habanero
Chile - Jalapeni
Cinnamon
Clove
Coriander
Cumin
Natural Vanilla
Natural Vanilla 1X
Natural Vanilla 2X
Natural Vanilla 5X
Natural Vanilla 10X
Natural Vanilla 20X
Garlic
Ginger
Mustard
Pepper
Tamarid
Thume
Natural Extracts
Thyme
284
Thailand Institute of Science & Technology - Thailand
Essential Oils by Country
Australia
Fennel Bitter Oil
Indonesia
Fennel Sweet Oil
France
Clove Bud Oil
Clove Leaf Oil
Bulgaria
Anise Seed Oil
Nutmeg Oil
Anise Seed Oil
Celery Herb Oil
Celery Seed Oil
Vanilla Resinoid
Guatemala
Jamaica
Cardamom Oil
Pimmento Berry Oil
Pimmento Leaf Oil
Dill Weed Oil
China
Camphor Oil
Cassia Oil
Celery Seed Oil
Hungary
Vanilla Resinoid
Dill Weed Oil
Madagascar
Fennel Bitter Oil
India
Ginger Oil
Star Anise Oil
Egypt
Anise Seed Oil
Caraway Oil
Celery Seed Oil
Coriander Oil
Cumin Oil
Vanilla Resinoid
Ajowam Oil
Anise Seed Oil
Morocco
Cardamom Oil
Celery Herb Oil
Celery Seed Oil
Cinnamon Leaf Oil
Coriander Oil
Anise Seed Oil
Ginger Oil
Seychelles
Nutmeg Oil
Cinnamon Leaf Oil
Dill Seed Oil
Pepper Oil
285
Netherlands
Caraway Oil
Glen O. Brechbill
Sri Lanka
USSR
Cardamom Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Leaf Oil
Coriander Oil
Spain
Viet Nam
Anise Seed Oil
Star Anise Oil
Dill Seed Oil
Fennel Sweet Oil
Cumin Oil
Fennel Bitter Oil
Fennel Sweet Oil
Taiwan
Camphor Oil
Tanzania
Clove Stem Oil
Clove Leaf Oil
Tunisia
Anise Seed Oil
United Kindom
Celery Seed Oil
United States
Celery Seed Oil
Dillweed Oil
Sassafras Oil
286
Thakker Group - India
Essential Oils & Fragrances
Corriander Oil - Russia
Fennel Seed Oil - Hungary
Garlic Oil - Hungary
Nutmeg Oil - Frutarom
Nutmeg Oil - Sri Lanka
Pimento Berry - Payan & Bertrand
Star Aniseed Oil - Chinese
Aromatic Chemicals
Ethyl Vanillin - Rhodia
Eugenol - Indian
Vanillin - Rhodia
287
Glen O. Brechbill
Th. Gyer Gmbh & Co. KG - Germany
Products
Aromabase Ginger
Aroma Chemicals
Anethol Supra
Anisole
Coumarone
Eugenol
Vanillin natural
288
The Spice Trader - Canada
Fine Organic Spices
Spices
Ajowan Seed - India
Aleppo Pepper - Syria
Allspice (O) - Guatemala
Amchur Powder - India
Ancho Pepper - USA
Aniseed (O) - Egypt
Annatto Seed (O) - Indonesia
Arrowroot (O) - Indonesia
Asafetida - India
Barberries ( Zereshk) - Egypt
Basil Leaf (O) - Egypt
Basil Leaf Sweet (O) - Egypt
Bay Leaf (O) - Turkey
Birdseye Chilis - Africa
Caraway Seed (O) - Canada
Cardamom (O) - Ceylon
Cardamom Seed (O) - Guatemala
Carob Powder (O) - Spain
Cayene Pepper (O) - Pakistan
Celery Seed (O) - India
Chervil - USA
Chicory Root Roasted (O) - France
Chili Flakes (O) - USA
Chipotle Peppers - USA
Chive Rings (O) - USA
Cilantro Leaf (O) - USA
Cinnamon Cassia (O) - Indonesia
Cinnamon Cassia Chips (O) Viet Nam
Cinnamon Ceylon (O) - Sri. Lanka
Cloves (O) - Sri. Lanka
Cocoa Powder (O) - Hispaniola
Coriander Seed (O) - Egypt
Cornstarch (O) - Austria
Cubeb Pepper - Indonesia
Cumin Seed (O) - Egypt
Curry Leaf (O) - Sri Lanka
Dill Seed (O) - Egypt
Dill Weed (O) - USA
Lavender Flower (O) - France
Lemon Peel (O) - USA
Lemongrass (O) - Guatemala
Licorice Root (O) - Egypt
Long Pepper - Indonesia
Loomis ( Dried Limes ) - Iran
Mace (O) - Sri. Lanka
Marash Pepper - Turkey
Marjoram (O) - Spain
Mustard (O) - Canada
Nigella Seed (O) - Egypt
Nutmeg (O) - Sri Lanka
Epazote Leaf - Mexico
Fennel Seed (O) - Turkey
Fenugreek Leaf ( Methi ) - India
Fenugreek Seed (O) - Egypt
Galangal (O) - India
Garlic (O) - USA
Grains of Paradise - Africa
Gumbo File Powder - USA
Onion (O) - USA
Orange Peel (O) - USA
Oregano (O) - Turkey
Oregano Mediterranean - Turkey
Oregano Mexican - Mexico
Jalapeno Flakes (O) - USA
Juniper Berries (O) - Bulgaria
Paprika (O) - Israel
Paprika Smoked - Spain
Parsley (O) - Netherlands
Peppercorns Black (O) - Sri Lanka
Peppercorns Green (O) - Sri Lanka
Peppercorns Mixed (O) - Canada
Peppercorns Pink (O) - Brazil
Peppercorns White (O) - Sri Lanka
Peppermint Leaf (O) - USA
Kashmiri Chilis Whole (O) Kashmir
Rose Petals Pink (O) - Morocco
Rosemary (O) - Spain
Habanero Powder - USA
Horseradish Powder - Germany
289
Glen O. Brechbill
Saffron - Kashmir
Sage (O) - USA
Sanaam Chili (O) - India
Savory Summer (O) - Turkey
Savory Winter (O) - Spain
Sesame Seeds (Roasted) - India
Sesame Seeds Black - India
Spearmint Leaf (O) - USA
Star Anise (O) - Viet Nam
Sumac Ground (O) - Turkey
Szechuan Pepper - China
Mexican Mix (O) - Canada
Mixed Spice (O) - Canada
Mulling Sice (O) - Canada
Quatre Epices (O) - Canada
Panch Phora (O) - Canada
Peppercorns Mixed (O) - Canada
Thyme (O) - Spain
Vanilla Bean - Uganda
Quatre Epices (O) - Canada
India Ras El Hanout (O) - Canada
Steak Rub (O) - Canada
Tamarind Powder - India
Tarragon (O) - USA
Thyme (O) - Spain
Tomato Powder (O) - USA
Turmeric (O) - Sri Lanka
Vanilla Extract (O) - Canada
Rosemary (O) - USA
Tandoori Powder (O) - Canada
Tuscan Seasoning (O) - Canada
Za’atar - Canada
Spices by Cusine
Indian cooking can be as simple
or as complex as you want to make
it. Here are some of the key ingredients that go into making great
Indian food.
Ajowan Seed - India
Amchur Powder - India
Asafetida - India
France Wasabi Powder - Japan
Organic Blends
Baharat (O) - Canada
Bangkok Blend (O) - Canada
BBQ Rub (O) - Canada
Bouquet Garni (O) - Canada
Cajun Spice (O) - Canada
Chai Masala (O) - Canada
Chili Powder (O) - USA
Chinese Five Spice (O) - Canada
Curry Powder (O) - USA
Curry Powder Royal (O) - Canada
Garam Masala (O) - USA
Cardamom (O) - Ceylon
Chai Masala (O) - Canada
These are a few of the essential Cinnamom Cassia (O) - Indonesia
ingredients that you would find in Cloves (O) - Sri Lanka
the cupboard of a French kitchen
Coriander Seed (O) - France
Bouquet Garni (O) - Canada
Curry Leaf (O) - Sri Lanka
Curry Powder Royal (O) - Canada
Chervil - USA
Fennel Seed (O) - Turkey
Fleur de Sel - France
Feungreek Leaf (Methi) - India
Fenugreek Seed (O) - Egypt
Garlic (O) - USA
Ginger (O) - Canada
Garam Masala (O) - USA
Garlic (O) - USA
Herbes de Provence (O) - Canada Ginger (O) - Indonesia
Lavender Flower (O) - Canada
Kala Namak
Nutmeg (O) - Sri Lanka
Kashmiri Chilis Whole (O) Kashmir
Herbes de Provence (O) - Canada
Italian Mixed Herbs (O) - Canada
Jerk Seasoning (O) - Canada
Peppercorns White (O) - Sri Lanka Mustard (O) - Canada
290
Nigella Seed (O) - Egypt
Nutmeg (O) - Sir Lanka
Panch Phora (O) - Canada
Saffron - Kashmir
Tandoori Powder (O) - Canada
Mexico Mexican cuisine has a very rich
and diverse history with influences
from the Spanish, French and even
parts of the Caribbean. Don't just
stick to chili powder. Here are a few
of the key spices
Ancho Pepper - USA
Annatto Seed (O) - Indonesia
Chipotle Peppers - USA
Cocoa Powder (O) - Hispaniola
Epazote Leaf - Mexico
Thyme (O) - Spain
Thai -
While influenced by India,
China, Malaysia and Laos the cuisine of Thailand has some basic
ingredients such as
Morocco -
As you stroll through the souk
markets of Morocco you would Bangkok Blend (O) - Canada
likely find the following spices
Basil Leaf Sweet (O) - Egypt
Birdseye Chilis - Africa
Anise Seed (O) - Egypt
Baharat (O) - Canada
Chinese Five Spice (O) - Canada
Barberries ( Zereshk ) - Egypt
Cayenne Pepper (O) - Pakistan
Cinnamon Ceylon (O) - Sri Lanka
Coriander Seed (O) - France
Galangal (O) - India
Garlic (O) - USA
Ginger (O) - Indonesia
Ginger (O) - Indonesia
Lemon Peel (O) - USA
Tamarind Powder - India
Marash Pepper - Turkey
Orange Peel (O) - USA
Parsley (O) - Netherlands
Peppermint Leaf (O) - USA
Habanero Powder - USA
Jalapeno Flakes (O) - USA
Marjoram (O) - Spain
Mexican Mix (O) - Canada
Ras El Hanout (O) - Canada
Rose Petals Pink (O) - Morocco
Saffron - Kashmir
Sesame Seeds ( Roasted ) - India
Spearmint Leaf (O) - USA
Oregano Mexican - Mexico
291
Lemongrass (O) - Guatemala
Glen O. Brechbill
Treatt USA Inc. - USA
Citrus Specialties
Ajowan Oil
Aniseed Oil
Asafoetida Oil
Ginger Oil 'Hot'
Ginger Oleoresin Decolourised
Gingergrass Oil
Bay Oil min. 50 pct
Juniperberry Oil
Camphor Oil White min. 35 pct
Caraway Oil
Cardamon Oil
Cassia Oil min. 85 pct
Celery Seed Oil
Cinnamon Bark Oil
min. 30/40/50/55 pct
Cinnamon Leaf Oil
min. 75 pct colour rectified
Clove Bud Oil
Clove Leaf Oil
min. 80/82/85 pct water white
Clove Oil Terpenes
Clove Stem Oil
Coriander Oil
Cumin Seed Oil
Nutmeg Oil Indonesian
Bay Oil Terpeneless
Cinnamon Leaf Oil Rectified
Ginger Oil Terpeneless No 1, 2
Dill Seed Oil
Dill Weed Oil
Fennel Oil Bitter/Sweet
Galangal Oil
Garlic Oil
Chinese/Mexican
Ginger Oil Chinese/Indian
Pepper Black Oil
Pimento Berry Oil
Pimento Leaf Oil
Thyme Oil Red
Thyme Oil White
Natural Chemicals
Anethol Ex Fennel
Bisabolene Ex Lemon
Black Pepper Oil Distillate
Caryophyllene Pure
Cinnamic Aldehyde 90%
Eugenol Ex Bay
Eugenol Ex Clove
Terpinyl Acetate
Rectified Oils
Bay Oil Rectified
292
Pimento Berry Oil Terpeneless
Pimento Leaf Oil Terpeneless
Treatt USA Inc. - USA
Essential Oil Map of the World by Treatt USA Inc.
Europe
Spain
Fennel
Horseradish
Albania
Italy
Fennel
Thyme
Juniperberry
Ukraine
Macedonia
Coriander
Juniperberry
United Kingdom
Moldova
Coriander
Celery
Coriander
Dill
Netherlands
Middle East
Caraway
Garlic
Iran
Juniperberry
Bosnia & Herzegovnia
Juniperberry
Bulgaria
Coriander
Dill
Fennel
Finland
Coriander
Cumin
Romania
France
Turkey
Coriander
Coriander
Fennel
Garlic
Hungary
Caraway
Coriander
Dill
Russian Federation
Cumin
Juniperberry
Coriander
Dill
Fennel
Africa
Slovnia
Cinnamon
Pepper
Vanilla
Comoros
Juniperberry
293
Glen O. Brechbill
Egypt
Caribbean
India
Coriander
Cumin
Dill
Fennel
Garlic
Dominica
Ethiopia
Mace
Nutmeg
Fennel
Cardamon
Celery
Cinnamon
Clove
Cumin
Dill
Galangal
Ginger
Gingergrass
Juniperberry
Mace
Mustard
Nutmeg
Pepper
Thyme
Vanilla
Mayotte
Jamaica
Indonesia
Cinnamon
Orange Pimento
Seychelles
Central America
Clove
Ginger
Mace
Nutmeg
Cinnamon
Guatemala
Tanzania
Cardamon
Bay
Grenada
Pepper
Guadeloupe
Madagascar
Fennel
Cinnamon
Clove
Pepper
Vanilla
Haiti
Myanmar - Burma
Sassafras
Cardamon
Clove
Vanilla
Mexico
Napal
Garlic
Vanilla
Sassafras
Asia
Sri Lanka
China
Cardamon
Cinnamon
Clove
Ginger
Mace
Nutmeg
Pepper
Uganda
Vanilla
North America
United States
Celery
Dill
Camphor
Celery
Cinnamon
Garlic
Ginger
294
Taiwan
Camphor
Viet Nam
Cinnamon
Sassafras
Star Anise
Pacific Ocean
Australia
Celery
Dill
Fennel
Ginger
Fiji
Vanilla
New Zealand
Fennel
295
Glen O. Brechbill
Trisenx, Inc. - USA
Fine Aromatic Chemicals
Eugenol ( Prime )
Iso - Eugenol
Nutmeg Oil
Thyme Oil ( White Turkey )
296
Uhe Company, Inc. - USA
Essential Oils & Aroma Chemicals
Aniseed Star 15 Chinese
Sassafras
Bay 50/55%
Thymus Vulgaris
Camphor
Caraway
Cardamom
Cassia
Celeryseed
Cinnamonbark Sri Lanka
Cinnamonleaf Sri Lanka
Clovebud
Cloveleaf
Clovestem Indonesian
Coriander Russian
Cumin
Aroma Chemicals
Camphor Powder USP XXII
Dillweed
Fennel
Garlic
Ginger
Juniperberry 2x Rect.
Mustard
Nutmeg Indonesian
Pepper Black
Pimentoleaf 80 %
297
Glen O. Brechbill
Ultra International Limited - India
Betel
Black Pepper
Cardamon Green
Celery Seed
Cinnamon
Clove Bud
Clove Leaf
Coriander
Cubeb
Cumin Seed
Curry Leaf
Galangal
Ginger
Ginger Grass
Juniperberry
Juniperleaf
Mace
Nutmeg
Pimento Berry
Pimento Leaf
Turmeric
298
Ungerer & Company - USA
Essential Oils Compendium
Anise FCC
Thyme Red FCC
Thyme White FCC
Bay FCC
Camphor White
Camphor 1070
Caraway Seed FCC
Cassia Redistilled FCC
Celery Seed FCC
Cinnamon Bark Extra FCC
Cinnamon FCC
Cinnamon Leaf Ceylon FCC
Clove Bud FCC
Clove Leaf Madagascar
Clove Leaf Redistilled FCC
Clove Stem FCC
Coriander FCC
Cumin FCC
Dill Weed FCC
Garlic FCC
Ginger FCC
Juniper Berries FCC
Nutmeg EL
Pepper Black FCC
Pimenta Berries FCC
Pimenta Leaf 80/85 FCC
299
Glen O. Brechbill
Ventos, Ernesto S.A. - Spain
Products
Anise Oil
Anise Star Oil
Anise Star Oil, rectified
Thyme Oil White, natural
Thyme Oil, Red Spain
Thyme Oil, Wild
Bay Oil
Natural Aromatics
Coffee Extract 701
Cubeb Oil 851
Eugenol, natural
Capsicum Oleoresin 6 %
Cardamom Oil
Cassia Oil
Celery Seed Oil
Celery Seeds, CO 2 Extract
Cinnamon Leaf Oil
Cinnamon Leaf Oil Light
Clove Bud, Oil
Clove Leaf Oil, Madagascar
Clove Leaf Oil, Rectified Indesso
Clove Terpenes 920, Indesso
Coriander Seed Oil
Cubeb Oil 851, Indesso
Cumin Seed Oil
Anethole ( Ex Star Anise )
Bisabolol Alpha
Camphor - D
Caryophyllene - Beta
Caryophyllene Beta - Indesso
Iso Eugenol
Iso Eugenyl Acetate
Methyl Eugenol
Methyl Iso Eugenol
Tamarind Extract Pure
Synarome
Eugenol - Indesso
Concretes
Tonkanyle II
Tonkarome
Vanilla Concrete
Aromatic Chemicals
International Flavors & Fragrances Anethole Synthetic - IFF
Fennel Oil, Bitter
Fennel Oil, Sweet
Garlic Oil
Ginger Oil
Ginger, CO2 Extract
Cinnamalva
Cinnamon Bark Oliffac
Camphor
P.T. Indesso Aroma
Acetyl Eugenol
Juniperberry Oil, India
Juniperberry Oil, Rectified
Nutmeg Oil
Nutmeg Oil, Rectified
Benzyl Iso Eugenol
Caryophyllene - Beta, natural
Clove Leaf Oil
Clove Terpenes 920
Cocoa Extract AF 718
300
Caryophyllene Oxide
Cinnamalva - IFF
( Cinnamyl Nitrile )
Cinnamic Alcohol
Cinnamic Aldehyde
Coumarin
Heliotropine Di Ethyl Acetal Synarome
Iso Eugenol - Indesso
Iso Eugenyl Acetate - Indesso
Iso Eugenyl Acetate - Indesso
Methyl Iso Eugenol - Indesso
Piperonal ( Heliotropine )
Piperonyl Acetate
Terpinyl Acetate
Terpinyl Acetate - IFF
Vanillin
Vanitrope
Zingerone
301
Venus Enterprises Ltd. - U.K.
Products
Aniseed Oil
Pepper Black Oil
Pimento ( Berry & Leaf ) Oil
Bay Oil
Sassafras Oil
Camphor Oil
Caraway Oil
Cardamom Oil
Cassia Oil
Celery Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Leaf Oil
Clovestem Oil
Coriander Oil
Cumin Oil
Thyme Oil
Terpenes
Bay Terpenes
Nutmeg Terpenes
Aromatic Chemicals
Anethol
Davana Oil
Dill Seed & Dill Weed Oil
Cinnamic Aldehyde
Coumarin
Fennel Oil
Dihydro Coumarin
Garlic Oil
Ginger Oil
Gingergrass Oil
Eugenol
Juniper Berry Oil
Vanillin
Iso Eugenol
Mace Oil
Nutmeg Oil
Nutmeg Terpeneless
302
Vigon International, Inc. - USA
Essential Oils
Anise Oil
Anise Oil, Spanish
Anise Star Oil Extra
Bay Oil Redistilled
Bay Oil Terpeneless
Nutmeg Oil East Indies
Pepper Black Spice ‘N’ Easy
Pimenta Beries Oleoresin FCC
Pimento Leaf Oil Redistilled
Thyme Oil White Distilled
Caraway Oil
Cardamom Oil True
Cassia Oil Natural
Clery Seed Oil
Cinnamon Bark Oil
Cinnamon Leaf Oil
Clove Bud Oil
Clove Stem Oil
Coriander Oil
Coriander Oil Terpeneless
Cumin Oil
Oleoresin
Celery Oleoresin
Ginger Oleoresin African
Ginger Oleoresin Cochin FCC
Ginger Oleoresin Pale Dry
Mace Oleoresin
Superresin
Allspice Superresin
Dillweed Oil 30/32 %
Dillweed Oil 36 %
Fennel Oil
Garlic Oil China
Garlic Oil Mexican
Ginger Oil
Celery Superresin
Cinnamon Superresin
Clove Superresin
Cumin Superresin
Fennel Superresin
Nutmeg Superresin
Juniperberry Oil
Mace Oil
303
Glen O. Brechbill
W & W Australia Pty Ltd. - Australia
Products
Aniseed Oil
Cassia Oil
Garlic Oil FCC
Licorice Extract Block
Licorice Extract Powder 22 %
Licorice Extract Powder 24 %
Aromatic Chemicals
Anethol
Coumarin
Ethyl Vanillin
Terpinyl Acetate
Vanillin
Vanillin Natural
304
Walsh, John D., Company Inc. - USA
Products
Anise Oil
Aromatic Chemicals & Naturals
Bay Oil, W.I.
Camphor Powder, Synthetic
Caraway Oil
Cardamon Oil
Cassia Oil
Cinnamon Leaf Oil
Clary Sage Oil
Clovebud Oil, Madagascar
Cloveleaf Oil, Redistilled
Coriander Herb Oil
Coriander Seed Oil
Cumin Oil
Cinnamalva
Cinnamic Alcohol
Cinnamic Aldehyde
Cinnamon Bark Oliffac
Coumarin
Fennel Oil, Sweet
Iso Eugenol
Garlic Oil
Terpinyl Acetate
Thymoxane
Eugenol
Helional
Heliotropine
Nutmeg Oil, E.I.
Pepper Oil, Black
Pimento Leaf Oil
Vanillin
Vanilys
Thyme Oil, Red
Thyme Oil, White
Absolutes
Fenugreek Ab.
Vanilla Abs.
305
Glen O. Brechbill
Wambesco Gmbh - Denmark
Essential Oils & Essences
Anise Seed Oil
Star Anise Oil
Bay Oil
Bay Terpenes Oil
Thyme Leaf Oil
Thyme Red Oil
( Thymus Sygis )
Thyme Terpenes Oil
Caraway Oil
Cardamom Seed Oil
Cassia Oil
Celery Seed Oil
Cinnamon Leaf Oil
Clove Buds Oil
Clove Leaf Oil
Clove Stem Oil
Clove Terpenes Oil
Coriander Seed Oil
Cumin Seed Oil
Dillweed Oil
Fennel Seed Oil
Fennel Sweet Oil
Garlic Oil
Ginger Oil
Horseradish Oil
Juniper Berry Oil
Nutmeg Oil
Pimento Berry Oil
Pimento Leaf Oil
Iso Eugenol Extra 100 %
Iso Eugenol ex Clove Leaf Oil
Iso Eugenyl Acetate
Methyl Iso Eugenol ex Clove Leaf
Vanillin
Vanillyl Alcohol
Vanillyl Ethyl Ether
Vanitrope
Oleoresins
Ginger African
Vanilla Bourbon
Aromatic Chemicals
Anethole
Benzyl Eugenol ex Clove Leaf Oil
Benzyl Iso Eugenol ex Clove Leaf
Caryophyllene Coeur
Cinnamic Aldehyde
Cinnamyl Acetate
Di Hydro Coumarin
Di Hydro Eugenol
Ethyl Vanillin FCC
Eugenol ex Clove Leaf Oil
Eugenol Acetate
Eugenyl Phenyl Acetate
Heliotropine Recrystalized
306
Spice Fragrance Chemicals
Acetate Eugenol
Sweet spicy carnation.
Acetate Iso Eugenol
Balsamic, warm faintly spicy.
Bay Oil West Indies
Powerful spicy and sweet.
Bisabolene
Warm spicy balsamic.
Caraway Oil
Intense and spicy.
Cardamon Oil
Spicy balsamic odor.
Cardamon Abs.
Strong warm spicy aromatic.
Cardamone Oil D - 1204
Sweet, spicy piney woody camphoraceous.
Caryophelline Beta
Woody spicy dry and tenacious.
Cassia Oil
Intense cinnamon like.
Cassie Abs.
Powerful strong spicy floral odor.
Cassie Abs. Syn 17.620
Warm powdery spicy and at same time herbaceous odor.
Celery Seed Oil
Spicy warm sweet, and rich soup like odor.
Cinnamalva
Powerful warm spicy oily slight floral.
Cinnamic Aldehyde
Warm spicy balsamic odor suggestive of cassia, cinnamon.
C A Di Methyl Acetal
Warm spicy, balsamic odor, cinnamon like.
Cinnamon Leaf Oil
Warm spicy rather harsh, lacks rich body of bark oil.
307
Glen O. Brechbill
CIS Jasmone
Diffusive, warm spicy fruity, dilution - floral.
Clove Bud Abs.
An intensely warm powerful sweet clove spicy odor.
Clove Bud Oil
Warm, sweet clove odor.
Clove Critical
Sweet, clean clove spicy.
Clove De Girofle Resin Abs.
An extremely strong spicy, and herbaceous odor.
Clove Leaf Decolorized Oil Has a typical clove odour.
Clove Leaf Oil
Harsh, woody and dry spicy odor.
Clove Stem Oil
Strong spicy somewhat woody, but quite pleasant odor.
Clove Terpenes Oil
Warm sweet spicy strong, typical clove odor.
Coriander Oil
Pleasant sweet somewhat woody spicy aromatic candy like.
Coriander Essence Max
A pungent spicy aromatic odor of coriander oil.
Coriander Oil Russian
Spicy and aromatic, very nice.
Coumarin
Sweet, warm, herbaceous, slightly spicy, dilution - hay like.
Coumarin Sub # 772A
Almost oppressively cloying, more vanilla then herbaceous.
Cubeb Oil
Dry woody, but simultaneously warm camphoraceous spicy.
Cumin Oil
Extremely powerful diffusive green spicy, slightly fatty odor.
Curruma Oil
Spicy and fresh Rem of sweet orange, ginger & galganga oil.
Cyclotene
Sweet and very powerful, caramellic spicy odor, walnut mapple.
Dianthanol
A spicy carnation floral rose compound.
Di Hydro Iso Eugenol
Warm spicy sweet slight floral balsamic odor.
Elemi
Terpene, peppery lemon dilweed.
308
Eugenol
Powerful warm spicy balsamic.
Eugenol Acetate
Mild and sweet spicy balsamic.
Fennel Oil Bitter
Sharp peppery, camphoraceous.
Fennel Oil Sweet
Sweet peppery, spicy.
Flove Oil
Intensely sweet, coumarin hay like heavy herbaceous odor.
Ginger Oil
Warm fresh woody, spicy odor.
Heliotropine
Sweet warm floral, slightly spicy, dilution - cherry pie.
Iso Eugenol
Mild and sweet deep floral carnation like.
Iso Eugenol # 6504
A sweet spicy warm floral odor of carnation very nice.
Iso Eugenol Ethyl Acetal
Spicy floral carnation like softer.
Methyl Amyl Ketone
Penetrating fruity spicy light odor.
Methyl Benzaldehyde
Warm mildly floral sweet spicy odor of benzaldehyde.
Methyl Cinnamic Aldehyde Powerful sweet herbaceous cinnamon spicy.
Methyl Eugenol
Peculiar musty tea like, warm mildly spicy.
Methyl Iso Eugenol
Sweet and warm mild floral tea like slightly spicy.
Myrr Essence
Warm balsamic, sweet somewhat spicy.
Myrr Oil
Warm spicy.
Myrr Resinoid
Intensely warm deep spicy.
Myrtle Oil Rectified, Tunesia
Distinct, spicy and camphoraceous.
Nutmeg Oil
Fresh warm spicy.
Olibanol
Highly balsamic and spicy.
309
Glen O. Brechbill
Opoponax Oil
Possesses and intensely sweet balsamic spicy.
Opoponax Resinoid
Sweet aromatic reminiscent of spicy soups.
Orange Des Indes 68A817
A nice clean fresh orange odor with a discreet spicy note.
Pepper Oil Black
Fresh dry, woody warm spicy odor resembles dried pepper.
Pimento Berries Oil
Warm, spicy sweet odor.
Pimento Leaf Oil
Dry, woody warm spicy aromatic odor reminiscent of clove leaf.
Terpinyl Acetate
Herbaceous sweet, refreshing spicy.
Thyme Oil Red
Rich sweet powerful, sweet warm herbaceous spicy.
Thyme Oil White
Sweeter then red oil.
Thymol Crystals.
Powerful sweet medicinal herbaceous warm spicy.
Tonka Beans Abs.
Sweet herbaceous slightly spicy.
Tonkarinol
Rich sweet warm distinctly coumarin.
310
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The Spice Notes of Fragrance

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