Food By Franz

Peppercorn
Talk about being under-appreciated! Just a century or ten ago this substance was demanded in ransoms! Shipped and traded worldwide, highly prized, once regarded as a privilege for the rich….now, we hardly notice the stuff sitting in its own shaker next to the spot light loving salt. Poor Pepper! Although it is the “Worlds Most Popular Spice” – no spotlight here! Thank goodness the comics don’t realize that it is actually the fruit (called drupes) of a flowering vine – it could have been the beginning of pepper prejudice!

With Pepper’s brilliant history – prized in Greek and Roman cooking, recorded in Marco Polo’s journals – how many other spices have those claims? From having your own guild established (London 1179) how does one become so common, that it hardly rates a sneeze now and again….no pun intended – BTW, did you know that its the piperine substance in pepper that makes one “achoo”…but I digress.

All three peppercorns – black, green and white all come from the same plant, but have different effects on the palate. Per the tasting experts – black peppercorns are the hottest and most intense pepper flavor of the three Green peppercorns have a “fresher” flavor and less pungent than either black or white. White peppercorns are milder than black and have a bit of a “musty” taste. Each has wonderful uses – Culinarily it is a spice we cannot do without – amazingly versatile, it has so many uses in cooking ie:
Poaching or cooking liquid for any meat
Marinades, dry rubs, seasoning mixes
Vinaigrette’s, salad dressings, sauces
egg dishes, potato and tomato dishes,
Soups/Stews/Olios – any meat, bean or vegetable combo
white pepper in most sauce that you do not prefer black specs
Pepper can be used in almost any dish that is not sweet – although there is one exception there…the German cookie “pfeffernusse”.

Pepper Parentage: A flowering vine (Piper nigrum) that produces clusters of drupes (or berries) – that is where our humble spice, Pepper comes from. Originally cultivated on the African coast, India and Indo coastal regions – it is now grown in India to Malaysia and exported worldwide. Piper nigrum can be harvested multiple times during the year – it just depends on when the berries are harvested as to the color. The green are picked as immature, the black – just before ripe and dried. White pepper comes from the fully ripe berries and are hulled to reveal a gray/white kernel.

And pink peppercorns – Forggettaboutit! They are even real peppercorns – they are from another plant entirely (S. Terebinthifolius) which is a brazillian pepper! Pink peppercorns are commonly added to peppercorn mixes commercially.

The proper name for the culinary herb oregano is Origanum vulgare – now I don’t know about you, but the vulgare part of the name is somewhat bothersome, eh? Oregano is a member of the prolific mint family. A perennial herb (*in most climates), oregano has an aromatic, warm and slightly bitter taste. Its leaves are coarse, oval, and fuzzy. Leaves are about 5/8 inch long; they are dark green when fresh and light green when dried. It is the leaves that are used in cooking, and the dried herb is often more flavorful as the fresh ounce for ounce. Important as a culinary herb and widely used Greek, Italian, Spanish and Turkish cooking.

Oregano is native to several areas of the globe – Europe, the Mediterranean region and southern and central Asia. Spread throughout the world by trading ships – its ability to be dried and stored made it a valuable commodity.
Oregano Cut & Sifted – 2 Lb Oregano, Cut & Sifted: GR
Oregano is a very hardy plant – easy to cultivate, easy to harvest and use. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but cultivars adapted to colder climates have often a less intense flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. Oregano requires pruning or it will become rangy. It has very few pests and its blossoms attract good pollinators.

Often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. Oregano combines nicely with pickled olives and capers. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to a Greek vinaigrette, is essential to the lemon-olive oil marinade for souvlaki. Useful in seasoning many fish dishes.

Interesting facts according to Wiki:

Oregano is high in antioxidant activity, due to a high content of phenolic acids and flavonoids.
Oregano has demonstrated antimicrobial activity against food-borne pathogens – these characteristics may be useful in both health and food preservation.
In southern Philippines oregano is used when boiling carabao or cow meat to eliminate the odor of the meat

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in color. As far as shape Cumin seeds resemble parsley, dill and caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. They are all members of the Umbelliferae family,

Used extensively in Cuba, Sri Lanka and the Middle East, cumin is prized for its aromatic properties. Cumin is also typically used in Spanish, Italian, Mediterranean and Middle Eastern cuisine. It has an earthy and slightly warming accent to a dishes. It is commonly used in curries, combining with other spices. Contrary to belief in this country cumin is not expansively used in Mexican cooking, although it is good in chili and it is an ingredient in some ground chili powders. It is essential in couscous – a dish of semolina steamed over meat and vegetables – the “national dish” of Morocco. In Europe, the Dutch and Germans use it to add flavor to cheeses like Leyden and Munster.

Its known by many names depending on what country your in – Southern India calls it “jeerakam”, while the rest of India and Nepal call it “jeera” In Afghanistan, Iran and Pakistan it is known as “zeera”, Central Asia its called “zireh”, in China its “ziran”.

Cumin has a long history – cumin is mentioned in the Bible, in both Isaiah (Old Testament) and Matthew from the New Testament. It was also highly prized by the Romans and Greeks – the latter keeping in its own tableside container (this is still the custom in Morrocco) Later it was introduced to the Americas by the Spanish conquests.

Cultivation of cumin requires a long, hot summer of 3–4 months, with daytime temperatures around 85°F or above. It is drought-tolerant, and is mostly grown in southern climes. It is grown from seed, sown in spring, and needs fertile, well-drained soil.

Interesting Facts:

Cumin is the second most popular spice in the world after black pepper according to Wiki.

Cumin seeds have been found in some ancient archeological sites. Ancient Syrian and Egyptian archaeological sites both have recorded discoveries of the spice in burial chambers.

Classically, cumin symbolised greed; thus the avaricious Roman Emperor, Marcus Aurelius, came to be known privately as ‘Cuminus’

Healing Power of Black Cumin: A Handbook on Oriental Black Cumin Oils : Their Healing Components and Special Recipes

A pinch of thyme…Its easily recognizable in the garden. It is a member of the prolific mint family and is a perennial shrub. It has woody stems that are covered with small, gray green leaves and is very aromatic. Thyme herb blends well with others but has an affinity to tomato, egg and lamb dishes. Its always a component of a bouquet garni and the popular “herbes de provence” mix. Often used in soups and stews and can be added in the early stages as it is slow to release its flavor, much like bay leaf.

Thyme is a good source of iron and is used widely in cooking. Essential as basil to Italian marinara sauce, it is also excellent used on baked or poached fish dishes. It is commonly used in stuffing’s, sauces, pickling, stews and soups. Its really an “all around” herb that blends well in almost any combination because it doesn’t overpower. The herb is used almost world wide in cooking, its basic to Greek, Italian, French, Middle Eastern and Caribbean cooking. Thyme is commonly used in combination with other spices to flavor everything from Italian sausages to Caribbean jerk chicken.

Historically it was used by the Egyptians in the embalming process. The ancient Greeks prized it for its scent, using it in baths and incense. The Romans spread it throughout the continent and used it to flavor liquor and cheeses. In the middle ages it was thought to bring courage and was given to knights. It was also used beneath pillows to ward off nightmares.

Easily grown and hardy, once established it will provide year round spice to you. It is a good choice for an kitchen planter as its growth can be “trained”, but once the stem goes woody it will need more room for growth and should be planted outside. There are a ton of varieties to choose from, I grow and use common thyme (thymus vulgaris). It is an great attractor of bees in the garden.

I found some interesting things about thyme while doing research for this article – did you know that thymol (derived from thyme) is antiseptic and is the main active ingredient in Listerine mouthwash?

Health wise, it can be made into a tea (simple infusion) and is used to treat respiratory infections like bronchitis.

It is an excellent companion plant in the garden as it attracts bees and repels many pest insects.

The tea from thyme can be used (misted) around doors and windows to repel summer insects.

Cilantro – Its one of the most controversial herbs. As an herb, it resembles a flat leaf parsley and its taste is totally unique. As a spice, Coriander…..now wait a minute, I thought we are talking about Cilantro…well yes, we are. They are in fact the same plant. Cilantro is the leaves and stems of the plant, thus the herb, and once this plant flowers it produces coriander seeds – Neat, eh? A real two for one if you grow it!

Cilantro/Coriander is an annual herb from the family Apiaceae (say that twice, eh). Its a member of the carrot family. It is related to parsley, too. It is incredibly easy to grow, as a matter of fact its hard to keep it from “bolting” or going to seed. Giving it a good haircut every third day once its about 6″ high seemed the recommended advice to keep cilantro in herb form. My best advice to you is grow it in a pot, as it will reseed in the immediate area if you plant it in the ground and you will have volunteer cilantro all summer – not bad if you have the room or need for that much cilantro. Its an easy keeper and its a great companion plant known for repelling aphids!

Coriander Seed Whole Cert. Organic (Coriandrum sativum; Cilantro) 1 lb: K

Cilantro in the America’s is used to flavor everything from salsas, meat dishes and sauces (insert link to chimchurri sauce recipe). Middle eastern cooks use the leaves commonly in curries, chutneys and pickles. Coriander seed is a key in garam masala and Indian curries, in generous amounts together with cumin and turmeric – the seeds when crushed add a lemon citrus flavor. Its also the main ingredient of the two south Indian gravies, sambhar and rasam. It is not as popular in Europe in herb form. The Germans however use it in both sausage and beer making.
Cilantro Pesto by Elki

Historically, it grows wild in south east europe. Its been cultivated in China, India and North Africa for eons. Regarded for its aphrodisiac qualities, its an ingredient in chinese love and immortality potions. There is a sanskrit book over a thousand years old that tells of an childless merchant that was cured by a coriander potion. It has also been recorded as an appetite stimulant. It was widely distributed by Roman occupations.

Medically, Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. The essential oils of the cilantro leaves contain antibacterial properties and can be used as a fungicide. It is rich in vitamin C. Coriander has been noted as a “folk cure” in Iran for the relief of anxiety and insomnia.

Interesting facts:
Many of European descent find the herbs smell disgusting.
The name from the Greek koros, (a bedbug), because of the unpleasant, foetid smell of the leaves reminded them of bedbugs (YUCK!)
In the Old Testament “manna” is described as “small round and white like Coriander Seed.”
Archeologically, coriander seeds were found in Tutankhamen burial chamber!

Here’s an interesting book (rightly priced, too) that’s all about cilantro – Great Gift Idea for Cooks!
Growing and Using Cilantro

Basil – from the family of mints (Lamiaceae). It is noted for its intense flavor. Sweet basil has a predominate anise like taste (or black licorice).

Basil is widely used in Italian and Asian cooking. Basil used in Asian cooking tend to be spicier than sweet. There are an estimated 50 to 150 species of basil including cultivars and hybrids.

Basil is easy to grow, but its a somewhat temperature sensative plant, not liking cold. Here its an annual, but can be cultivated inside if potted away from drafts, etc. Basil is fairly pest free, but can suffer from Fusarium wilt is a soil-borne fungal disease that will quickly kill younger basil plants. Basil is also a great companion plant to tomatoes, said to enchance the flavor of the tomatoes. Basil during the hot months will tend to bolt – pinch the flowers off immediately and use as you would the leaves. The best way to “store” basil is by freezing in a small ice cube tray – clean thoroughly, press into tray, pour EVOO over each cell, freeze. EVOO takes a couple of days to freeze completey, then pop the cubes out into a ziploc, label & put back in the freezer. This process works wonderfully for oregano and thyme, too.

Basil is the basis of pesto sauce (a green Italian oil-and-herb sauce), its other two main ingredients are olive oil and nuts. In Asia, they soak basil seeds until they become gelatinous and use them in drinks and desserts. Another variety is lemon basil, it has a strong lemony smell and flavour very different from those of other varieties because it contains a chemical called citral.

Basil has a intersting history, the name itself is Greek, (basileus), meaning “king”. Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years. Basil seeds become gelatinous when soaked & used in Asian drinks & desserts.

Interesting Facts:
It is a symbol of love in present-day Italy, but represented hatred in ancient Greece.
African legend claims that basil protects against scorpions

Health related facts:. Basil has been shown to decrease the occurrence of platelet aggregation and experimental thrombus in mice. It is traditionally used for supplementary treatment of stress, asthma and diabetes in India. Basil extract has been reported to have antioxidant activity

Sweet woodruff is a valuable herb in the garden. It’s a perfect choice for those shady spots near trees and overhangs. It’s also a natural insect repellent.

Although a useful herb of longstanding, sweet woodruff gets short shrift because its greatest fame is derived from its historical addition to May wine or punch, often with Rhine wine and Champagne. As this use has become less widespread, sweet woodruff has become better known as a spring-blooming groundcover. Smelling of a mixture of sweet hay and cinnamon, particularly when dried, it has a number of household, aromatic, and medicinal uses.

Growing Sweet Woodruff
Woodruff is herbacious, hardy perinnel (family Rubiaceae) that likes a semi-shady spot that’s protected from the sun during the hottest part of the day. Shallow rooted and preferring rich, porous soil, it’s is a good choice near trees, or in problem areas where there are tree roots or other obstructions, like rocks, close to the surface of the soil. It likes moist conditions, and given enough water will fill in nicely to a height of about eight inches. If it starts to wilt, provide mulch and additional water. Sweet woodruff is not well suited to growing indoors.

Uses

Sweet woodruff is considered tonic, with significant diuretic and anti-inflammatory effects. Its coumarin and flavonoid constituents make sweet woodruff helpful for varicose veins and phlebitis. Sweet woodruff has been used as an antispasmodic, and it is given to children and adults for insomnia. Sweet woodruff has a historic reputation as a tonic for liver disorders. World-famous as an aromatic ingredient in May wine, sweet woodruff is also used today in punches and other drinks. Modern herbalists recommend sweet woodruff as a laxative and as an antiarthritic. Research indicates that sweet woodruff may be effective for the latter use only. Sweet woodruff is mainly grown today as a ground cover.

Woodruff (Galium odoratum) is native to Europe, North Africa and western Asia. It grows to 30-50 cm (12-20 ins.) long, often lying flat on the ground or supported by other plants. The plant is also known in English as Sweet Woodruff or Wild Baby’s Breath. “Master of the woods” is probably a translation of the German name Waldmeister. Names like “Sweetscented bedstraw”, “Cudweed” and “Ladies’ Bedstraw” should be avoided; the former two properly refer to Galium triflorum, the latter to Galium verumhre.

Woodruff, as the scientific name odoratum suggests, is a strongly scented plant, the sweet scent being derived from coumarin. This scent increases on wilting and then persists on drying, and woodruff is used in pot-pourri and as a moth deterrent. It is also used, mainly in Germany, to flavour May wine (called “Maiwein” or “Maibowle” in German), beer (Berliner Weisse), brandy, sausages, jelly, jam, a soft drink (Tarhun), ice cream, and a herbal tea with gentle sedative properties.

CAUTION: High doses can cause headaches, due to the toxicity of coumarin. Very high doses of coumarin can cause vertigo, somnolence or even central paralysis and apnoea while in a coma. Since 1981, woodruff may no longer be used as an ingredient of industrially produced drinks and food stuffs in Germany; it has been replaced by artificial aromas and colorings.

MAY WINE PUNCH

* 12 tips of fresh woodruff, slightly crushed
* 1 1/2 cups superfine sugar
* 1 bottle Moselle or dry white wine
* 1 bottle champagne
* 12 fresh, ripe strawberries

In a large bowl, combine woodruff, sugar, and 1 bottle of Moselle or dry white wine. Cover, and steep for 30 minutes.
Remove the cover, stir the mixture, remove the woodruff, and pour the wine over ice in a punch bowl. Add the remaining ingredients, stir, and serve as soon as thoroughly chilled.
Serves 16 to 20

Herb Seeds-Sweet Woodruff Blue Surprise