The Spice Notes of Fragrance

The Spice Notes of Fragrance

Glen O. Brechbill

Fragrance Books Inc. www.perfumerbook.com New Jersey - USA US A 2012

Fragrance Books Inc. I nc. @www.perfumerbook.

The Spice Notes Notes of Fragrance

To my late much loved father Ray and beloved mother Helen Roberta without them non of this work would have been possible

II

THE S PICE NOTES

OF

FRAGRANCE ©

This book is a work work of non-fiction. No part of the book 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 Twenty one thousand fragrances. 8. Science. 9. Creativity. Creativity. I. Title. Title. Certificate Registry # Copyright © 2012 by Glen O. Brechbill All Rights Reserved PRINTED I N THE U NITED 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. 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. 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. computer. Folks have peanut allerallergies including my niece. Do we ban peanuts?

All food products today have ingredient labels. Should hold hold true with the beauty industry. indust ry. 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. year. There was a mysmys- 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 2011 we studied desktop publishing, font had over 2,000 launches. No fra- manipulation, graphic arts that also grance today, today, and this includes well included web design. known Chanel # 5 are the same as was originally 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 conconstantly 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. irrelevance. Finding information 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 and carecarefully 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 stooge for the major five these regulatory bodies are slowly destroying the art. Profits is the underlying motive for everything today. 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 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 create folks of the world know too that life homemade tinctures containing is short, and that their vast source unknown materials. materials. They pass natnat- 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. 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 blackwww black balled twenty 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 house understands 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

Fragrance Books Inc. @www.perfumerbook.

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. Walsh, John D., Company, Inc.

Denmark

Wambesco Gmbh Central America France Mexico

Esencias y Materiales Lozmat Tecnaal Group South America Argentina

Esarco Euma Fritzsche SAICA San Miguel Agici y F

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

Hermani Ex-Imp Corporation Hindustan Mint & Agro Products

Israel

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. P.P. Sheth & Co. Petitgara Chemicals Premier Chemical Corporation Privi Organics Ld.

Nepal

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.

U.S.S.R. )

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 pur poses, 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

Quatre épices ( France ) Ras el hanout ( North Africa ) Shichimi togarashi ( Japan ) Vegeta ( Croatia )

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.

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 theot heo poem 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 1,588,8 07 100 %

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. 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) 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 (Cinnamomum Aromaticum) Cayenne Annuum)

Pepper

(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 (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 Vu Vulgare) lgare) Houttuynia Cordata (Vietnam) (Vietnam) Cinnamon, Winterana)

White

(Canella Fenugreek (Trigonella Foenum- Huacatay, 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) Cudweed (Vietnam)

(Gnaphalium

spp.)

Culantro, Culangot, Long Coriander (Eryngium Foetidum) Cumin (Cuminum Cyminum) Curry leaf (Murraya Koenigii) Curry plant (Helichrysum Italicum) Dill Seed (Anethum Graveolens) Dill Herb or Weed (Anethum Graveolens) Elderflower (Sambucus spp.)

Kala Zeera (or kala jira), Black Cumin (Bunium Persicum) (South Garlic, Elephant (Allium Asia) Ampeloprasum var. Ampelo-prasum) Kawakawa Seeds (Macropiper excelsum) (New Zealand) Ginger (Zingiber Officinale) Kencur, Galangal, Kentjur Ginger, Torch, bunga siantan (Kaempferia Galanga) (Etlingera elatior) (Indonesia) Keluak, Kluwak, Kepayang Golpar, Persian Hogweed (Pangium Edule) (Heracleum Persicum) (Iran) Kokam Seed (Garcinia Indica) Grains of Paradise (Aframomum (Indian confectionery) melegueta) Korarima, Ethiopian Cardamom, Grains of Selim, Kani Pepper false cardamom (Aframomum (Xylopia Aethiopica) Corrorima) (Eritrea)

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 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)

odoratissimus) Pandan leaf, screwpine (Pandanus amaryllifolius) Paprika (Capsicum annuum) Paracress (Spilanthes acmella, Soleracea) (Brazil) Parsley (Petroselinum crispum) Pepper: black, white, and green (Piper nigrum) Pepper, Pepper, Dorrigo Dorr igo (Tasmannia (Tasmannia stipitastipita ta) (Australia) Pepper, long (Piper longum)

Leptotes bicolor (Paraguay and Mustard, white, mustard plant, southern Brazil) mustard seed (Sinapis alba) Pepper, mountain, Cornish pepper leaf (T ( Tasmannia lanceolata) Lesser calamint (Calamintha nepe- Nasturtium[disambiguation needed ta), nipitella, nepitella (Italy) ] (Tropaeolum majus) Peppermint (Mentha piperata) Licorice, liquorice (Glycyrrhiza Nigella, Nige lla, kalonji, kalo nji, black caraway, caraw ay, 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 (Ar temisia 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 Spices (Polygonum hydropiper)

Saigon cinnamon (Cinnamomum loureiroi) Salad burnet (Sanguisorba minor) Salep (Orchis mascula) Sassafras (Sassafras albidum) Savory, summer (Satureja hortensis) Savory, Savory, winter (Satureja montana) Silphium, silphion, laser, laserpicium, lasarpicium (Ancient Roman cuisine, Ancient Greek cuisine) Sorrel (Rumex acetosa)

Wintergreen (Gaultheria procum bens)

Sorrel, sheep (Rumex acetosella) Watercress (Rorippa nasturtium- Ajwain ( Bishop's Weed Weed ) Spearmint (Mentha spicata) 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 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 pep per, 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 com bined 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 multi ple 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 com ponent 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 com pounds, 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 gib berellic 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


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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 scor pion 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

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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.

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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.

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.

Cultivation

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.

(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.

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).

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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?nê bosem, 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 tra de and cultural cult ural 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 Gr eek 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 mala bathron 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 blanchi blan ching, ng, the stalks stal ks lose their thei r 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

Cross-section of a Pascal celery rib Apium graveolens is used around the world as a vegetable, either for Harvesting occurs when the aver- the crisp petiole (leaf stalk) or the age size of celery in a field is mar- fleshy toproot. ketable; due to extremely uniform crop growth, fields are harvested In temperate countries, celery is only once. The petioles and leaves also grown for its seeds. Actually are removed and harvested; celery very small fruit, these "seeds" yield is packed by size and quality (deter- a valuable volatile oil used in the mined by colour, shape, straight- perfume and pharmaceutical indusness and thickness of petiole, stalk tries. They also contain an organic and midrib length and absence of compound called apiol. Celery disease, cracks, splits, insect dam- seeds can be used as flavouring or age and rot). Under optimal condi- spice, either as whole seeds or tions, celery can be stored for up to ground and mixed with salt, as celseven weeks between 0 to 2 °C (32 ery salt. Celery salt can also be to 36 °F). Inner stalks may continue made from an extract of the roots. 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 petioles peti oles of celery cele ry are prone pron e to flavour of Bloody Mary cocktails), decay, which can be prevented or on the Chicago-style hot dog, and reduced through the use of sharp in Old Bay Seasoning. blades during processing, gentle handling, and proper sanita- Celery, onions, and bell peppers are tion.[10] the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, Cut pieces of celery last only a few and carrots make up the French hours before they turn brown, and mirepoix, often used as a base for few American restaurants include it sauces and soups. Celery is a staple in green salads because it cannot be in many soups, such as chicken prepared far enough ahead of time. noodle soup. In the past, restaurants used to store it in a container of water with pow- Celery Seeds dered vegetable preservative; however, the sulfites in the preservative The use of celery seed in pills for caused allergic reactions in some relieving pain was described by people. In 1986, the U.S. Food and Aulus Cornelius Celsus around 30 Drug Administration banned the AD. Celery seeds contain a com-

It is thought to be an aphrodisiac by some people, because it is thought to contain androsterone, a metabolic product of testosterone. Celery contains androstenone which is a compound different from adrosterone. Bergapten in the seeds can increase photosens phot osensiti itivit vity, y, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy, as they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides. Celery is used in weight-loss diets, where it provides low-calorie dietary fibre bulk. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products.[citation needed] Celery is often purported to be a "negative calorie food" based on the assumption that it contains fewer calories than it takes to digest; however, this statement has no scientific merit. Allergies

Celery is among a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions; for people with celery allergy, exposure can cause

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potenti pote ntiall allyy fatal fat al anaphyla anap hylacti cticc 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, 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 sym bol of the city. 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

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human olfactory sense was com paratively weak.

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The Spice Notes Notes of Fragrance

Cinnamon

Cinnamon is a spice obtained 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. 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 accom panied his king to Egypt Egypt on crusade 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 al bilad 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 fr om 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. 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, 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-

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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 dia betes". A study conducted in 2007 and publishe publ ishedd in the Journal Jour nal 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-de Nrf 2-depend pendent ent antioxid anti oxidant ant 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 thera peutic 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, r ed, 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+?.

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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. 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 of pitta inflammation such Topical application over the stom- presence of 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 and aromatic, entering the kidney, Pharmaceutical Preparations 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


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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 I n the t he 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 History ties. 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 t heir 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 t respassing 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, pepp er, were highly high ly prized pri zed in Portuguese. The trade later became which show opposite decussate Roman times, and Pliny the Elder dominated by the Dutch in the 17th branchin bran ching. g. External Exte rnally, ly, they are once famously complained that century. With great difficulty the brownish, brown ish, rough and irregular irre gularly ly "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 Zanzibar. 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 importi ng them. and One Nights characters such price of importing 50



Active Compounds

The compound eugenol is responsi ble for most of the characteristic aroma of cloves. Eugenol comprises 72-90% of the essential oil extracted from cloves, and is the compound most responsi ble for the cloves' aroma. Other important essential oil constituents of clove oil include acetyl eugenol, beta-car beta -caryoph yophyll yllene ene and vanilli vani llin; n; crategolic acid; tannins, gallotannic acid, methyl salicylate (painkiller); the flavonoids eugenin, kaempferol, rhamnetin, and eugenitin; triter penoids 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

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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 com ponent 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 phenylthiocar bamide; 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


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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.

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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


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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 pep per. 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 com pound is cuminaldehyde (4-iso propylbenzaldehyde). 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 river banks.

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

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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. 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. 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-

selves or mixed with other vegeta bles, 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. Medicinal Uses

Fennel contains anethole, which can explain some of its medical effects: it, or its polymers, act as phytoestrogens. Other Uses

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. Production

India is the leader in production of anise, badian (star anise), fennel and coriander. India Mexico

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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

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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-

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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 thera peutic 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


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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.

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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


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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 Culinary Uses layers of "skin" over various parts 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 vegeta bles, meats, breads and pasta.

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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).

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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-

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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

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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 sesquiter penoids, with (-)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids sesquiphellandrene, bisabolene and farnesene) and a small monoter penoid 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 purple black 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

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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 sup pressant in times of hunger and/or famine. Currently, the juniper berry is being researched as a possible treatment for diet-controlled dia betes, 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 Jesus in 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


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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-

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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. In Middle Eastern cuisine, ground nutmeg is often used as a spice for savoury dishes. In Arabic, nutmeg is called jawzat at-tiyb. 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.

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).

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

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 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

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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.

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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-gepa prika) – 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


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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.

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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 dis placed 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 pep per 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.

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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.

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White Pepper

Consists of the seed of the pepper plant plan t alone, alo ne, with wit h the darker dark er coloured skin of the pepper fruit removed. This is usually accom plished 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 describ desc ribed ed as piquant piqu ant 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 pep per comes in white and black pepTau, Pink 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 pepp er tree, tre e, Schinus Schi nus terebin ter ebinthithifolius.

The bark of Drimys winteri (Canelo or Winter's Bark) is used as a substitute for pepper in cold and tem perate pera te regions reg ions of Chile Chi le 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. 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


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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. precurs ors. 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 com piled 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. confli cted. 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.

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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 possi ble anticarcinogenic (cancer-sup pressing), pressi ng), anti-mutag anti- mutagenic enic (muta(mut ation-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-

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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 com pounds. pounds . 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 dicar boxylic 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 com prise 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-glucopyranosyloxy)-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 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.

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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, 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, 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, red brown, 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 simi patterns 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 t he 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 peri odic flows, flow s, etc. This genu genuss 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

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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 Briti sh 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 botanist s in a distinct genus as Yushunia randaiensis (Hayata) Kamikoti, though this is not sup ported by recent genetic evidence, which shows Sassafras to be mono phyletic. 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.[c bark .[citat itation ion needed] need ed] Sassafra Sassa frass 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.

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Star Anise

Illicium verum, commonly called Star anise, star aniseed, or Chinese star anise, (Chinese: pinyin: ba jia(o, lit. "eight-horn" or "eight-corners") is a spice that closely resem bles 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 out break 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


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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.

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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 over power 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 common back 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.

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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 proba bly 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

Mythological

Properties

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 whis pering 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.

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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-

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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/polysor bate 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 com pleted 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 coconut jaggery 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 pre pared 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


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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. pom pona, 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

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"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 responsi ble 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 natu be 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



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. Whole Powder

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 )

Ginger Oil

Turmeric or Moghat ( roots ) Thyme ( crushed )

Iris Roots: Pyretre & fennel

NATURAL OILS

Thyme

Caraway Oil Cumin Oil

ESSENTIAL OILS

Morocco Essential Oils Ref AF 3782

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

Anise Oil - Spain Asafoetida Oil - Iran

Absolutes

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 Black Pepper Madagascar Poivre Noir Madagascar

Travail a Facon Fractionnement

Rectification

Juniper Berry Terpeneless Genievre Baies Rectifiee

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 Eugenia Caryophyllus 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 Coriandrum Sativum L.

Turmeric stand. ( 35 % ) Cucuma Longa L.

Dill Anethum sp.L.

Cardamom Elettaria Cardamomum L. Coriander Coriandrum Sativum L.

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. Paprika ( stand 80 000 cu ) Capiscum sp pl L. Paprika ( stand 100 000 cu ) Capiscum Annum L Paprika ( stand 80 000 cu ) 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 Eugenia Caryophyllus Clove Bud Madagascar Eugenia Caryophyllus Clove Griffes Eugenia Caryophyllus Clove Indonesia Eugenia Caryophyllus 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 Organic Essential Oils 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 Cinnamon Leaf Oil Ceylon 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

Tonka Resinoid 50 % / DPG Tonka Resinoid D

Wood, Branches

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 Paprika Oleoresin 80,000 c.u. Paprika Oleoresin 150,000 c.u. Paprika Oleoresin 100,000 c.u. Paprika Oleoresin 100,000 c.u. 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 Paprika Powder 90 ASTA Paprika Powder 100 ASTA Paprika Powder 120 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 Bud Oil - Madagascar 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

Essential Oils & Aromatic Chemicals

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 Ceylon 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 Cumin Nitrile

Pepper Black Oil Madagascar Pepper Black Oil India Pimenta Oil Pimenta Leaf Oil

Aromatic Chemicals

Thyme Red Oil Thyme White Oil Thyme Albania

Caryophyllene Acetate

Vanilla Oil Extra

Iso Eugenol

Absolutes

Methyl Iso Eugenol

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 Clove Leaf Oil Rectified Clove Stem Oil Redistilled 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 Star Aniseed Terpenes

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 Pimento Leaf 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


Allspice Aniseed - Spain Anise Star Chinese

Aromatic Chemicals


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 Clove Leaf Redistilled 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

Black Pepper Oleoresin Ginger Oleoresin Nutmeg Oleoresin Vanilla Oleoresin Derivatives

Ginger Oil

Beta Carryophellene

Nutmeg Oil

Carryophellene Clove Leaf Oil Rectified 92.94 % Clove Leaf Oil Redistilled 85 %

Agriculture Products

Cubeb ( Tailed Pepper ) Cloves

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 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 Mace Piment Feuille Poivre Noir Inde Poivre Noir Madagascar Poivre Vert

Clous Oleoresine Girofle Cumin Oleoresine

Carvi - Finlande Clous de Girofle - Mada Coriandre - Pologne

Gingembre Oleoresine Noix De Muscade Oleoresine Paprika Oleoresine Poivre Noir 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 12 % vanilline Mada Vanille 26 % vanilline Made Vanille 95 % vanilline Mada 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 Eugenia Caryophyllus 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 Coriandrum Sativum L. 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

Garlic China Ginger China Ginger Fresh Indonesia Ginger Fresh Madagascar Ginger Lily India Ginger Rajkumari India Green Pepper Fresh Madagascar

Camphor White China Caraway Seed Hungary Cardamom India Cardamom Sri Lanka Celery Seed India Juniper Berry France Cinnamon Bark 65% Sri Lanka Juniper Berry India Cinnamon Berry - Sugandha India Juniper Needle Bulgaria Cinnamon Leaf Fresh Madagascar Cinnamon Leaf Sri Lanka Nutmeg India, Indonesia, Clove Bud Extra Madagascar Sri Lanka Clove Bud Indonesia, Madagascar Sri Lanka Thyme Red Borneol Type Clove Leaf Indonesia Morocco Clove Leaf Redist Madagascar Thyme Red Thymol Type Hungary Clove Stem Madagascar Thyme Red Thymol Type Spain Coriander Seed Russia Thyme Serpolet Bulgaria Cumin India Thyme Spike Turkey Cumin 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


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

Paprika Pepper Piment Tamarind Thyme Turmeric

Oleo Resins

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

Aniseed Orange BigaradeNeroli

Anethole 20/21 Synthetic Anethole 21/22 ( ex Badiana ) Anethole 21/22 Extra

Coriander Caryophellene - Beta Fennel, Bitter Fennel, Sweet Star Anise Thyme Red 45/50 % Carvacrol Thyme White 60/65 % Carvacrol Thyme White Red 45/50 % Thymol

Eugenol 85 % ( ex Clove ) Eugenol USP 98 % ( ex Clove ) Eugenol 100 % ( ex Clove ) Heliotropin Iso Eugenol

Absolutes, Resinoids

Concretes,

Gums,

Terpinyl Acetate ( European Type )

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 Leaf Oil Madagascar 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

Black Pepper Oleoresin 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 Bay Oil 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 Herb Oil

Cinnamon Bark Oil Coriander Leaf Oil Cumin Oil

Heliotropin - Uk

Dill Oil

Methyl Iso Eugenol

Fennel Oil

Piperonyl Acetate ( Heliotropine )

Garlic Oil Ginger Oil

Iso Eugenol

Terpinyl Acetate

Juniperberry Oil Mace Oil Nutmeg Oil Pepper Black Oil Pepper White 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


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 Bark Oil Ceylon Cinnamon Leaf Oil Ceylon 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 Black India 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 Bark Oil Ceylon Cinnamon Leaf Oil Ceylon 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 Nutmeg Absolute Nutmeg Oil India Nutmeg Oil Terpeneless Nutmeg Oleoresin

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 Oil Black India 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

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 Leaf Redistilled Clove Stem Cumin

Thyme, Red Thyme, White Vanilla Beans, Indonesia Vanilla Beans, Mad. Natural Isolates

Anethole Eugenol Aromatic Chemicals


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 Methyl Ether Eugenol USP Eugenyl Acetate Heliotropin

Juniper Berry Oil Mace Oil Nutmeg Oil

Iso Eugenol Iso Eugenol Acetate Iso Safro Eugenol ( Propenyl Guaethol )

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 Girofle Clous Madagascar Clove Bud Oil Girofle Feuilles Madagascar 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 Clous Madagascar Girofle Feuilles Madagascar Girofle Griffes Madagascar

Heliotropine Iso Eugenol

Piment Baies Martinque Piment Feuilles Jamaique Poivre Noir Madagascar

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

Colourless to pale yellow oily liquid. Woody, spicy, dry and tenacious odour; woody, somewhat bitter taste.

Caryophyllene 924

Colourless to pale yellow oily liquid. Woody, spicy, dry and tenacious odour; woody, somewhat bitter taste. 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

Indonesia, Malaysia Mexico

Onion

Leaf

Argentina, Romania

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

Aniseed BP Aniseed China Star Bay W.I. Black Pepper Indian Black Pepper Sri Lanka

Garlic Chinese Garlic Mexican Ginger Chinese Ginger Cochin Ginger Sri Lankan Juniperberry Sr. Lankan Juniperberry Yugo. Std. Juniperberry Yugo. Iso. Juniper Needle East European

Caraway Cardamom Guatemalan Nutmeg Grenada Cardamom Honduras Nutmeg Indonesian Cardamom Sri. Lanka Cassia Chinese Thyme Red Spanish Commercial Celery Leaf, English Distilled Thyme White Spanish Commercial Celery Seed Indian Cinnamon Bark Sri Lanka 30 % By Products Cinnamon Bark Sri Lanka 40 % Cinnamon Bark Sri Lanka 50 % Cinnamon Bark Sri Lanka 60 % Aniseed Terpenes Cinnamon Leaf 75 % Clove Bud Indonesian Clvoe Terpenes Clove Bud Madagascan Clove Bud Zanzibar Fennel Terpenes Clove Leaf Indonesian 85 % Rect. Clove Leaf Madagascan Thyme Terpenes Coriander Herb East European Absolutes Coriander Herb Egyptian Coriander Seed Cumin Seed Egyptian 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

Natural Essential Oils

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

Ajowan Oil Carcum Copticum Seed

Ajwain Carum Copticum Seed Amaltas Cassia Fistula 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.

Spice Oils

Cardamom Oil Elettaria Cardamomum Caraway Oil Carum Carvi Celery Seed Oil Apium Graveolens Linne Cinnamon Oil Cinnamomum Zylanicum Nees Cinnamon Bark Oil Cinnamomum Zylanicum Nees Cinnamon Leaf Oil Cinnamomum Zylanicum Nees 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 Coriander Oil - Russia 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

PapayaBeej 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 Cardamom Oil Guatemala 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 Bay Dec. Oil Black Pepper India Oil

Juniperberry 1R Oil Juniperberry 2A Oil Juniperberry 2R Oil Juniperberry 2R Sol. Oil

Caraway Egypt Oil Mace Oil Caraway Hungary Oil Cardamom Guatemala Oil Nutmeg Oil India Cardamom India Oil Nutmeg Oil Indonesia Celery Seed Oil Nutmeg Oil Sri Lanka Cinnamon Bark Oil 50 % Cinnamon Bark Oil 70 % Pimento Berry Oil Cinnamon China Oil Pimento Leaf Oil Cinnamon Leaf Oil Cinnamon Viet Nam Oil Red Thyme Oil Clove Bud Oil Clove Leaf Indonesia Oil Star Aniseed Oil Clove Leaf Madagascar Crude Oil Star Aniseed Terpenes Clove Leaf Madagascar Dec. Oil Clove Rectified Oil Thyme Capitatus Oil Clove Stem Oil Turmeric Oil Clove Terpenes Coriander Leaf Oil Vanilla Beans Coriander Seed Oil Cumin Oil White Thyme Oil Dill Leaf Oil Dill Seed Oil Garlic Oil Ginger China Oil Ginger India Oil Gingergrass Oil

Celery Oleoresin Cinamon Oleoresin Clove Oleoresin Coriander Oleoresin Cuminseed Oleoresin Fennel Oleoresin Foenugreek Oleoresin Garlic Oleoresin Ginger Oleoresin Mace Oleoresin Nutmeg Oleoresin Paprika Oleoresin Paprika Oleoresin 40.000 CU Paprika Oleoresin 80.000 CU Paprika Oleoresin 100.000 CU Thyme Red Oleoresin Turmeric Oleoresin Vanilla Oleoresin

Oleoresins

White Pepper Oleoresin

Black 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 Camphor Powder DAB - 8 Camphor Powder DAB - 10 Caryophyllene Acetate 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 ) Cinnamom Bark Oil ( 40 % CA ) Cinnamom Bark Oil ( 60 % 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 Elettaria Cardamomum Carvi Carum Carvi Coriandoli Pays Coriandrum Sativum Coriandoli Russia Coriandrum Sativum Cumino Cuminum Cyminum Garofano Chiodi Eugenia Caryophyllus Garofano Chiodi Eugenia Caryophyllus Garofano Foglie Madagascar Eugenia Caryophyllus Garofano Foglie Rettificato Eugenia Caryophyllus Garofano Indonesia Eugenia Caryophyllus 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 Cassia Oil redistilled Celery Seed Oil Cinnamon Bark Oil - Ceylon Cinnamon Leaf Oil - Ceylon Cinnamon Leaf Oil redistilled Clove Bud Oil - Indonesia Clove Bud Oil - Madagascar Clove Bud Oil - redistilled Clove Leaf Oil - Indonesia 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 Bark Oil 40 % 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

Capsicum Caraway Cardamom Carrot Cassia Celery Cinnamon Bark Clove Coriander Coriander leaf Cumin Curcumin

Onion Origanum 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

Black Pepper 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 Cardamom Oil Guatemala Cassia Oil Cassia Oil Redistilled Celery Seed Oil Cinnamon Bark Oil Ceylon Cinnamon Leaf Oil Redistilled Clove Bud Oil Indonesian Clove Bud Oil Madagascar Clove Bud Oil Redistilled Clove Leaf Oil Indonesian Clove Leaf Oil Madagascar Clove Leaf Oil Redistilled Clove Leaf Terpenes Clove Stem Oil Clove Stem Oil Redistilled 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 Methyl Ether Eugenol USP Eugenyl Acetate

Fenugrec Abs. 246



Iso Eugenol Iso Eugenyl Acetate Iso Safro Eugenol ( Propenyl Guaethol ) 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


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 Camphor Oil White - China Cardamon Oil - Guatemala Celery Seed Oil - India Cinnamon Bark Oil - Madagascar Cinnamon Leaf Oil - Sri Lanka Clove Bud Oil - Indonesia Clove Bud Oil CO2 - Madagascar Clove Stem Oil - Indonesia Coriander Seed Oil - Russia 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 Indonesia 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

Black Pepper Oleoresin

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 % Cinnamon Bark Oil - Sri Lanka 60/65 % Cinnamon Leaf Oil - Sri Lanka Dark Cinnamon Leaf Oil - Sir Lanka Light Clove Bud Oil - Indonesia Clove Leaf Oil - Indonesia Dark Min. 80 % Clove Leaf Oil - Indonesia Light Min. 80 % Clove Stem Oil - Indonesia Coriander Oil - Russia 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 Pimento Leaf Oil - Jamaica

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 Cassia Oil redistilled 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

Aroma Chemicals

Anethole 21/22 Ex Basil Oil Thymol Synthetic Natural Isolates

Anise Oil TD

Dill Seed Oil Pharma Dill Seed Oil nat.

Thymol Ex Ajowan Oil Fennel Seed Oil nat. Imported Products

Ginger Oil nat. Clove Bud Oil - Madagascar Nutmeg Oil - Indian Clove Bud Oil - Indonesia Clove Oil W/W 85 % - Madagas. Nutmeg Oil Pharma Clove Oil Rectified - Indonesia Clove Oil Rectified - Madagascar Indegenius Imported Chemicals Clove Oil Rectified - 85 % - Ind. Clove Oil Rectified - 85 % - Mad. Anethole Basil 21/22 Clove Stem Oil - Indonesia Clove Stem Oil - Madagascar Coriander Oil - Russian

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 Poivre Noir Madagascar 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 Eugenol Methyl Ether 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 Camphor Oil White - China Caraway Oil Cardamon Oil - Guatemala, India Cassia Oil China Celery Leaf Oil Cinnamon Bark Oil - Sri Lanka Cinnamon Leaf Oil - Sri Lanka Cinnamon Bark Oil - Sri Lanka Clove Bud Oil - Madagascar Clove Leaf Oil - Indonesia, Madagascar Coriander Herb Oil - Russia Coriander Seed 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 Caryophyllene Acetate Fennel Oil Bitter Fennel Oil Sweet Thyme Oil Red Thymol Crystals Vanillin Iso Butyrate

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

Fennel Bitter Oil

Madagascar 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

Cinnamon Bark Oil - Sri Lanka Cinnamon Leaf Oil - Sri Lanka 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 Bean - Uganda 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

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 Cumin Seed (O) - Egypt 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 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

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 Black (O) - Sri Lanka Peppercorns White (O) - Sri Lanka Mustard (O) - Canada 290


Nigella Seed (O) - Egypt Nutmeg (O) - Sir Lanka Panch Phora (O) - Canada Peppercorns Black (O) - Sri Lanka Saffron - Kashmir Tandoori Powder (O) - Canada Vanilla Bean - Uganda 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 Chili Flakes (O) - USA Chipotle Peppers - USA Cilantro Leaf (O) - USA Cinnamon Cassia (O) - Indonesia Cocoa Powder (O) - Hispaniola Cumin Seed (O) - Egypt Epazote Leaf - Mexico

Thyme (O) - Spain

Thai -

Vanilla Bean - Uganda

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 Chili Flakes (O) - USA Baharat (O) - Canada Chinese Five Spice (O) - Canada Barberries ( Zereshk ) - Egypt Cilantro Leaf (O) - USA Cayenne Pepper (O) - Pakistan Cinnamon Cassia (O) - Indonesia Cinnamon Ceylon (O) - Sri Lanka Coriander Seed (O) - France Cumin Seed (O) - Egypt

Galangal (O) - India Garlic (O) - USA Ginger (O) - Indonesia

Ginger (O) - Indonesia

Peppercorns Black (O) - Sri Lanka

Lemon Peel (O) - USA

Tamarind Powder - India Turmeric (O) - Sri Lanka

Marash Pepper - Turkey Orange Peel (O) - USA Paprika (O) - Israel Parsley (O) - Netherlands Peppercorns Black (O) - Sri Lanka 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 Turmeric (O) - Sri Lanka Paprika (O) - Israel 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

Bay Oil Terpeneless Cinnamon Leaf Oil Rectified Clove Leaf Oil Rectified Ginger Oil Terpeneless No 1, 2

Camphor Oil White min. 35 pct Nutmeg Oil Indonesian Caraway Oil Cardamon Oil Pepper Black Oil Cassia Oil min. 85 pct Pimento Berry Oil Celery Seed Oil Pimento Leaf Oil Cinnamon Bark Oil min. 30/40/50/55 pct Thyme Oil Red Cinnamon Leaf Oil Thyme Oil White min. 75 pct colour rectified Natural Chemicals Clove Bud Oil Clove Leaf Oil min. 80/82/85 pct water white Anethol Ex Fennel Clove Oil Terpenes Clove Stem Oil Bisabolene Ex Lemon Coriander Oil Black Pepper Oil Distillate Cumin Seed Oil Caryophyllene Pure Dill Seed Oil Cinnamic Aldehyde 90% Dill Weed Oil Eugenol Ex Bay Fennel Oil Bitter/Sweet Eugenol Ex Clove Galangal Oil Garlic Oil Chinese/Mexican Ginger Oil Chinese/Indian

Terpinyl Acetate Rectified Oils

Bay Oil Rectified 292

Nutmeg Oil Terpeneless Pimento Berry Oil Terpeneless Pimento Leaf Oil Terpeneless


Treatt USA Inc. - USA

Essential Oil Map of the World by Treatt USA Inc.

Europe

Fennel Horseradish

Spain

Italy

Fennel Thyme

Juniperberry

Ukraine

Macedonia

Coriander

Juniperberry

United Kingdom

Moldova

Coriander

Celery Coriander Dill

Netherlands

Middle East

Caraway Garlic

Iran

Albania

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

Bay Grenada

Pepper Guadeloupe Madagascar

Fennel Cinnamon Clove Pepper Vanilla

Haiti

Myanmar - Burma Tanzania

Cardamon 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

Natural Essential Oils

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 Indonesia 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

Coffee Extract 701 Cubeb Oil 851 Eugenol, natural

Bay Oil 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 Fennel Oil, Bitter Fennel Oil, Sweet Garlic Oil Ginger Oil Ginger, CO2 Extract

Natural Aromatics

Anethole ( Ex Star Anise ) Bisabolol Alpha Camphor - D Caryophyllene - Beta Caryophyllene Beta - Indesso

Nutmeg Oil Nutmeg Oil, Rectified

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

Cinnamalva Cinnamon Bark Oliffac

Benzyl Iso Eugenol Camphor

P.T. Indesso Aroma

Acetyl Eugenol Juniperberry Oil, India Juniperberry Oil, Rectified

Iso Eugenol Iso Eugenyl Acetate

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 Vanillin Iso Butyrate 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 Cassia Oil Redistilled Clery Seed Oil Cinnamon Bark Oil Cinnamon Leaf Oil Clove Bud Oil Clove Leaf Oil Redistilled 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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Ackerman, Diane. A Natural History of the Senses, 1990. Aftel, Mandy. Essences & Alchemy - A Book of Perfume, 2001. Arctander, Steffen. Perfume & Flavor Materials of Natural Origin. 1960. Arctander, Steffen. Perfume & Flavor Chemicals, Volumes # 1 & 2. Aurora Photos - Perfume Bottles - 20 - 36 Danforth Street, Suite # 216, Portland, Maine 04101. Bailey, L.J. Hortus, A Dictionary Of Horticulture of North America. 1935. Bedoukian, Paul Dr. Perfumery & Flavoring Synthetics. Bedoukian, Paul Dr. Perfumery & Flavoring Materials, Articles, 1945 - 1992. Bedoukian Research. Distinctive Perfume & Flavor Ingredients. Black, Penny. The Book Of Potpourri, Fragrant Flower Mixes For The Home. Burfield, Tony. The Adulteration of Essential Oils, Globalnet.co.uk, London, 2003. Burr, Chandler. The Emperor of Scent, A Story of Perfume, & Obsession. 2002. Bush Boake & Allen, Inc. Aroma & Terpene Products. Calkin, Robert R. Perfumery Practice & Principles. Chanel Parfums, The Story of Coco Chanel, 1999. Clifford, Frank S. Romance Of Perfume Lands. 1881. Cola, Felix. Book of Perfumery. 1947 Creations Aromatiques Inc., Bases, Essential Oils, Fine Fragrances & Aromatic Materials. Dana, Star W. How To Know The Wild Flowers. 1995. Dictionary, The American Heritage Dictionary Of The English Language, 1971. Dictionary, Webster's Third New International Dictionary, Unabridged. Donato, Giuseppe & Siefried Monique. The Fragrant Past: Perfumes of Cleopatra and Julius Ceasar. 1995. Dorland, Gabrielle J. Scents Appeal. Dorland, Rogers. The Fragrance & Flavor Industry. 1971. Dragoco. World Class Flavor Ingredients. Duff, Gail. Natural Fragrances, Outdoor Scents For Indoor Use. Edwards, Michael. Perfume Legends: French Feminine Fragrances, 1998. Fabulous Fragrances II, A Guide to Prestige and Perfume For Women & Men, 2001. Firmenich, Inc. Chemicals & Specialties. Fragrance Foundation. Fragrance & Olfactory Dictionary & Directory. 1981. Fragrance Foundation. The History, The Mystery, The Enjoyment of Fragrance.

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Fragrance Profiles. Allured Publishers. French Society Of Perfumers. Fragrance Classification Des Perfumes. Gaborit, Jean-Yves. Perfumes - The Essences and Their Bottles. 1988. Gaines, Ann. Coco Chanel. 2004. Genders, Roy. Perfume Through The Ages. 1972. Gilchrist, Cherry. The Elements Of Alchemy. Givaudan Fragrance Corporation. Fragrance Ingredients. Google Search Engine. Google Inc., 1600 Amphitheatre Parkway, Mountain View, California 94043. Grant, Junius. Hackh's Chemical Dictionary. 1944. Groom, Nigel. The Perfume Handbook. Gunther, Ernest Dr. The Essential Oils. Volumes # 1 & 2. Haarmann & Reimer. Aroma Chemicals & Specialty Scents. The H & R Books Of Perfume # 1 The H & R Book Of Perfume. # 2 Guide To Fragrance Ingredients. # 3 Fragrance Guide. Healy, Orla. Coty - The Brand of Visionary. 2004. Hiscox, Gardner D. Henley's Twentieth Century Formulas, Recipes, & Processes. 1924. International Flavors & Fragrances. Perfumers Compendium. Irvine, Susan. Perfume - The Creation and Allure of Classic Fragrances. 1995. Jessee, Jill. The Perfume Album. 1972. Lawless, Julia. The Encyclopedia Of Essential Oils. Lawrence, Brian Dr. The Journals Of Essential Oil Research. Volumes # 1 - 4. Maron, Jan. Fabulous Fragrances II: A Guide to Prestige Perfumes for Men & Women. 2000. Material Safety Data Sheets. Mauer, Edward S. Perfumes & Their Production. 1958. Miller, Alan R. The Magical & Ritual Use Of Aphrodisiacs. Miller, Alan & Iona. The Magical & Ritual Use Of Herbs. Miller, Alan & Iona. The Magical & Ritual Use Of Perfumes. Moldenke, Harold & Alma. Plants Of The Bible. 1952. Moran, Jan. Fabulous Fragrances - The Women's Guide To Prestige Perfumes. 1994. Morris, Edwin T. The Story Of Perfume From Cleopatra To Chanel. 1984 Muller, Lamporsky. Perfume, Art, Science & Technology. Naves, Mazuyer. Natural Perfume Materials. 1947. Newman, Cathy, Kendrick Rob. The Art & Science of Scent. 1999. Pickles, Sheila. Penhaligon's Scented Treasury Of Verse & Pose. Pickles, Sheila. A Victorian Posy. Pickles, Sheila. The Language of Flowers. PFW Aroma Chemicals. Aroma Chemicals. Poucher, W.A. Perfumes, Cosmetics & Soaps. Volumes # 1 - 3. Quest International. A Compendium of Fragrance Ingredients.

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The Spice Notes of Fragrance

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