Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. The mace is removed from the shell and its broken parts are known as blades. In its natural state, mace is a bright crimson lace. As it is dried, it develops its characteristic aroma but loses its bright red colour. It … Continued
Pepper comes from several species of a vinous perennial climber, which thrives best in humid rainy tropical regions. The spice is the fruit, called peppercorns. Pepper is known for its spicy aroma and hot pungent taste. It is present as bunch on a spike. As it matures the berry first grows into a sphere of … Continued
Pink pepper is not related to black and white pepper (Piper nigrum). In fact there are several species of pink pepper, the Schinus terebinthifolius and the Schinus molle are the most common ones. Schinus terebinthifolius, also referred to as Brazilian red pepper, is a small tree, so not a vinous plant like Piper nigrum, that … Continued
Pepper comes from several species of a vinous perennial climber, which thrives best in humid rainy tropical regions. The spice is the fruit, called peppercorns. Pepper is known for its spicy aroma and hot pungent taste. It is present as bunch on a spike. As it matures the berry first grows into a sphere of … Continued
The star anise is a small evergreen tree native to south-western China and northern Vietnam. When ripe, the hard and brown fruits of this tree open out in the form of a star, hence the name. The star anise tree comes into production in the sixth year and may continue bearing for 100 years. The … Continued
Cinnamon is the inner bark of a tropical evergreen tree. Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown to tan bar strip is generally thin, the spongy outer bark having been scraped off. There actually are two kinds of cinnamon as we know it. True (Ceylon) cinnamon comes from … Continued
Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink, dried, they turn to a rust-brown colour. Measuring 12 – 16 mm (1/2” – 5/8”) long, they resemble small nails, with a tapered stem (Clove translates to ‘nail’ in Spanish). The large end of the clove is the four-pointed … Continued
Allspice takes its name from its aroma, which smells like a combination of spices; especially cinnamon, cloves, ginger and nutmeg. Dried allspice berries resemble large brown peppercorns. Allspice is the only spice that is grown exclusively in the Western Hemisphere. The evergreen tree that produces the allspice berries is indigenous to the rainforests of South … Continued
The cassia bark is coarser and thicker than the cinnamon bark. It has a more intense aroma and has higher essential oil content. Cinnamon can be distinguished from cassia by its lighter colour and much finer powder. Cassia barks are available in whole, chips, bark, broken and ground.
The nutmeg tree is a large evergreen, it produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel. The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit … Continued