Herbs and Spices
- Botanical Name: Allium sativum
- Key Flavour Profiles: Pungent, Sulphurous, Sweet
- Key Flavour Compound: Allicin
Garlic is a bulbous perennial herb belonging to the onion family scientific name Allium sativum the flavor profile is Sulphours, Sweet, and Pungent. Cultivated in Central Asia, China, South Korea,
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Basil, Scientific name or herbal name Ocimum basilicum also known as sweet basil, great basil is a culinary herb grown for its aromatic leaves of the family Lamiaceae (Mint) flavors
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Coriander Scientific name Coriandrum sativum also known as Cilantro; sometimes mistakenly called Indian, Chinese, or Japanese parsley is an annual herb in the family Apiaceae. Grown in fields as an annual
- Botanical Name: Cuminum Cyminum
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Cumin is a flowering plant in the family Apiaceae also known as Roman caraway, jeera, The Scientific name is Cuminum cyminum. The major Flavor Compound is Cuminaldehyde and Cumin Key Flavors
- Botanical Name: Ferula assa-foetida
- Key Flavour Profiles: Sulphurous, Oniony, Garlic-like
- Key Flavour Compound: Sulphides
Asafoetida is a dried gum resin obtained from the taproot or rhizome of giant fennel, specifically Ferula asafoetida. The plants used to prepare the spice are from Iran and Afghanistan.
- Botanical Name: Laurus nobilis
- Key Flavour Profiles: Resinous, Herbal, Floral
- Key Flavour Compound: Cineole
The Bay Leaf is the leaf of a sweet bay tree, Its Scientific name is Laurus nobilis, also known as Bay Laurel Leaf, Roman laurel, Poet’s laurel, and Sweet Bay.