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Introduction to Nutmegs Nutmegs are indigenous plant of Indonesia due to the land's fertile and tropical environment. When ripe, is similar in appearance to an apricot. When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny brown seed, the nutme...
Introduction to Cardamom Derived from the Javanese and Sunda Islands of Indonesia, Cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor. Not to be mistaken with Green Cardamom (Elettaria Cardamomum), Javanese White Cardamom (Fructus Amomi Roctundus) are round in shape...
Introduction to Cloves Cloves were important in the earliest spice trade and are an indigenous to the Moluccas, and several Spice Islands in Indonesia. Clove trees grows to about 8 to 12 metres (25 to 40 feet) in height. The trees are usually propagated from seeds that are planted in shaded areas...
Introduction to White Pepper White Pepper is obtained by removing the dark outer part of the pericarp, the outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The s...
Introduction Long Nutmegs Nutmegs are indigenous plant of Indonesia due to the land's fertile and tropical environment. When ripe, is similar in appearance to an apricot. When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrou...
A briquette is a combustible block of material that is used as fuel to start and maintain a flame...
Vanilla tahitensis is a polyploid species and has been shown to be a cross between Vanilla planifolia and Vanilla odorata. This hybridisation may have happened naturally or inadvertently in the period 1350-1500 in tropical America....
The cashew seed is often considered a nut in the culinary sense; this cashew nut is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. Like the tree, the nut is often simply called cashew. Culinary uses for cashew seeds in snacking and cooking are similar to those f...
Galangal is a common name for several tropical rhizomatous spices....
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking.[3] The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia, that requires temperatures between 20 and 30 °C (68 and 86 °F) an...
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma an...
Tamanu Oil is a natural nut oil that is extracted from the nut kernels of the Tamanu Tree after the nut kernels have been left to cure over a 6-8 week period. The scientific name for the Tamanu Nut Tree is Calophyllum inophyllum – an evergreen tree and a member of the Mangosteen Family. This tree is...
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Introduction to Long Pepper The Java Long Pepper (also known as Pippali, Jaborand Pepper) is Compared to Black Pepper, the Long Pepper has a deeper and sharper taste, it is also slightly sweet and has an aroma similar to that of eucalyptus / ginger. This distinct strong aroma makes them is often...
Introduction to Cloves Cinnamon, consisting of the dried inner bark of the cinnamon tree, is brown in color and has a delicately fragrant aroma and a warm sweet flavor. Farmers cut the shoots close to the ground during the wet season. The shoots are first scraped with a semicircular blade and then ...
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