tag:blogger.com,1999:blog-9033522419253403392Tue, 31 Jan 2012 17:32:27 +0000dried kelpmacenutmegspicesturmericcardamomcarawaysageseason soupsuruguaycornichon de capreskonbulemon grasscandlenutseraiRomanscapsicumannatocabe merahhorseradishblack pepperbasilwormwoodgalangalpalm sugarcorianderpekakvaniliramonagingerdashinew guineajahejeruk purutpeterselipaprikavietnam spicesleoman verbenafennel.kayu manisjapanese spicesesame seedsromerosedreeindian chutneywatercresscuminotarragonMalaysian dishcottage cheese.chilecilantrojeruk limomentholsaffronindonesian spicesgula jawaspearmintbalkanskeluak nutstamarindstar anisekummelsweet basilchinese parsleymellet yiralengkuasbawang putihgula arenselada airbrazillian nutsenglish minthot pepperbuah kluwekgroundsaugealmondjeruk nipiscurryrosemaryeastern mediterraneanmericagarlicmyrtlewhite peppeerjintangomasioasamcumincengkehCUTCHERYmintmoluccaspalaherbsbixaceaegreek plantskunyitkaffir limemacadamiaseaweedasian spicesalecrimketumbarceylon cardamomcooking tipschiliwijensavorycashew.KENCURturmeric leavescaperdillcarrotlesser cardamomcinnamonmustardajedrapeppermintegyptasian foodvanilakemiritahiniclovesparsleyshio konbuthymehttp://pendule-spices.blogspot.com/noreply@blogger.com (winda hainim)Blogger42125tag:blogger.com,1999:blog-9033522419253403392.post-6760275638563535319Tue, 01 Apr 2008 03:39:00 +00002008-05-01T18:03:50.204-07:00selada airherbscottage cheese.watercressmustardNASTURTIUM OFFICINALE Family: Mustard (Brassicaceae)Origin: Originally watercress came from Europe, but now you can find it in every temperate area. It usually grows around water and is sometimes called water or brook nasturtium. The Romans used it when preparing salads and seasoning foods. You can find it under the name "rorippa nasturtium-aquaticum"Cuisine: You can use http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/m3DYMoxRBKY/watercress-selada-air.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/m3DYMoxRBKY" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/watercress-selada-air.htmltag:blogger.com,1999:blog-9033522419253403392.post-2837083500493482965Tue, 01 Apr 2008 03:29:00 +00002008-03-31T20:36:33.337-07:00season soupscarrotherbspeterseliparsleyPETROSELINUM CRISPUM parsleyFamily: Carrot (Apiaceae)Cuisine: Parsley is used to season soups, sauces, and egg dishes, potatoes, vegetable dishes and salads. Herb-enriched cottage cheese and parsley butter are also tasty. Add the parsley just before serving, because it loses its vitamins when cooked. The roots can be added to soups and stews.Health effects: Parsley is http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/sInFClhFaSE/parsley-peterseli.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/sInFClhFaSE" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/parsley-peterseli.htmltag:blogger.com,1999:blog-9033522419253403392.post-4717467331393142312Sun, 09 Mar 2008 15:21:00 +00002008-03-09T08:28:03.774-07:00Malaysian dishkeluak nutsbuah kluwekbrazillian nutsindonesian spicesBuah kluwek or keluak nuts are a type of nut that is actually a seed. The oily, hard-shelled seeds resemble to Brazillian nuts. The meaty seeds are edible only after the poisonous hydrocyanic acid is removed by soaking and boiling them in water. Fermented keluak nuts become chocolate-brown, greasy and very slippery. Cooked seeds are used in a number of popular Malaysian and Indonesian dishes.http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/ToJvGvnUU98/keluak-nuts-buah-kluwek.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/ToJvGvnUU98" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/keluak-nuts-buah-kluwek.htmltag:blogger.com,1999:blog-9033522419253403392.post-3998984788684067522Fri, 07 Mar 2008 04:48:00 +00002008-03-06T20:53:09.098-08:00mintspearmintspicespeppermintmentholenglish mintMentha x piperitaFamily: Labiate (Lamiaceae)Origin: Peppermint was crossbred from water mint (menthe aquatic) and spearmint (m. spicata). This plant, with its intense aroma, has been popular since the end of the 17th century. It is also called tea mint or English mint.Features: the plant grows to a height of 30 inches. Mint leaves are usually green, though sometimes they change to a reddish colorhttp://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/-7SUrH98tEk/peppermint-mint.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/-7SUrH98tEk" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/peppermint-mint.htmltag:blogger.com,1999:blog-9033522419253403392.post-6637966193661716917Fri, 07 Mar 2008 03:47:00 +00002008-03-06T19:57:33.342-08:00CUTCHERYindonesian spicesKENCURKaempferia galangaFamilia: ZingiberaceaeSynonyms: -Cuthchery or kencur or aromatic ginger is sometimes mistakenly called lesser galangal, although its correct English name is zedoary. This ginger-like root has a unique camphor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used a substitute. Soak dried sliced in http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/ncmHiRr-loc/cutchery-kencur.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/ncmHiRr-loc" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/cutchery-kencur.htmltag:blogger.com,1999:blog-9033522419253403392.post-900068012630538044Fri, 07 Mar 2008 03:36:00 +00002008-03-06T19:45:27.894-08:00cashew.almondmacadamiakemirispicesindonesian spicescandlenutCandlenuts are waxy, straw-colored nuts that are ground to add texture and flavor to spice pastes and curry mixtures. Raw almonds, cashews or macadamia nuts mau be substitutes.http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/hJha-e2k7eY/candlenut-kemiri.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/hJha-e2k7eY" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/candlenut-kemiri.htmltag:blogger.com,1999:blog-9033522419253403392.post-3945477817516109450Fri, 07 Mar 2008 03:19:00 +00002008-03-06T19:30:51.042-08:00lemon grassuruguaychileleoman verbenaspicesjeruk nipisAloysia triphyllaFamily: Verbena (verbenaceae)Origin: The aloysia family comprises about 35 species. One of the most beautiful is lemon verbena, also known as the lemon shrub, which is sometimes known by its older botanical name Lippia tripylla. It is indigenous to Uruguay, Argentina and Chile.Features: Outdoors, the shrub grows up to 16 feet tall, grown in a pot it is usually smaller. The lancethttp://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/O0D0bNp9oTA/lemon-verbena-lemon-jeruk-peras.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/O0D0bNp9oTA" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/lemon-verbena-lemon-jeruk-peras.htmltag:blogger.com,1999:blog-9033522419253403392.post-5232496385996416091Fri, 07 Mar 2008 03:14:00 +00002008-03-06T19:33:18.439-08:00carrotRomansgreek plantsfennel.dillspicesegyptAnethum graveolensFamily : Carrot (Apiaceae)Origin: This plant – which was used as an herb and as a remedy by the Egyptians and Romans – probably came from Asia. In the Middle Ages, the Mongols brought it to Europe and since then it has spread widely.Features: Dill is easily mistaken for fennel, as it has similar appearance and smell. It can grow up to 3 feet tall and its hollow stalks sprout http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/GmJEYE1omGw/dill.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/GmJEYE1omGw" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/dill.htmltag:blogger.com,1999:blog-9033522419253403392.post-4834232668117051351Thu, 06 Mar 2008 15:53:00 +00002008-03-06T19:35:03.457-08:00jintanasian spicescuminoindian chutneyeastern mediterraneanegyptcuminCuminum cyminumFamily: carrot (apiaceae)Synonyms: comino, jintanForms of use: Cumin is native to the Eastern Mediterranean region and Egypt. Today, it is principally cultivated in North African and Middle Eastern countries, India and Mexico.Aroma: Cumin taste is pleasant, fresh an d sharply aromatic. Its taste resembles that of caraway very remotely.Use: Cumin is used particularly in Arab, Far http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/WKCl7-1HDqo/cumin-jintan.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/WKCl7-1HDqo" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/cumin-jintan.htmltag:blogger.com,1999:blog-9033522419253403392.post-529862776823587030Thu, 06 Mar 2008 15:47:00 +00002008-03-06T07:53:11.959-08:00cilantrochinese parsleyasian spicescorianderketumbarCoriandrum Sativum Family: Carrot (Apiaceae)Synonyms: Chinese parsley, cilantroForm of use: seed, dried, whole and ground, and leaves, fresh, rootOrigin: an herb native to and common in southern Europe and western Asia for thousand of years. Today, coriander is spread throughout the Mediterranean, the Netherland, the Balkans, Russia, India and America.Aroma: the aroma of the fruit is pleasantly http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/d7lGSYzLcWk/coriander-ketumbar.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/d7lGSYzLcWk" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/coriander-ketumbar.htmltag:blogger.com,1999:blog-9033522419253403392.post-2538826857605651627Thu, 06 Mar 2008 15:40:00 +00002008-03-06T07:46:32.773-08:00macemoluccaspalanutmegindonesian spicesnew guineaMyristica FragransFamily: nutmeg (myristicaceae)Synonyms: pala (Indonesian)Form of use: seeds and episperm, dried, whole and groundOrigin: the nutmeg tree is a native to the Moluccas or New Guinea. Today, nutmeg is grown mainly in Indonesia, west India, Madagaskar and Mauritius as well as Brazil.Aroma: the smell of nutmeg is pleasantly spicy, its taste is intensely spicy and slightly fiery. The http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/QJIjOb2ZAfg/nutmeg-pala.htmlnoreply@blogger.com (winda hainim)1<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/QJIjOb2ZAfg" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/nutmeg-pala.htmltag:blogger.com,1999:blog-9033522419253403392.post-588818770497614587Thu, 06 Mar 2008 13:39:00 +00002008-03-06T05:47:57.680-08:00dashijapanese spicekonbudried kelpshio konbuseaweedDried kelp or konbu, probably the most important seaweed in Japanese cooking, is an essential ingedient in basic dashi stock. It has a dark brown color, often with whitish patches of salt and is sold in strips or small folded sheets. Wipe with a damp cloth but do not soak before using. When cooked, it expands into smooth, green sheets which are discarded before serving. One-inch (2 1/2 cm) http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/TC7oE_0fdzk/dried-kelp-konbu.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/TC7oE_0fdzk" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/dried-kelp-konbu.htmltag:blogger.com,1999:blog-9033522419253403392.post-8557113046765367007Tue, 04 Mar 2008 16:34:00 +00002008-03-04T08:45:14.096-08:00asian spicespalm sugargula jawagula arenPalm sugar or gula aren/jawa is a type of sugar made by boiling down the sweet sap harvested from cut flower buds of sugar or coconut palm trees. Palm sugar varies in color, consistency and sweetness from soft, gooey and creamy beige type which is sold in plastic jars to the crystallized hard and dark brown. Palm sugar sold in round disks or blocks wrapped in clear plastic or paper wrappers. The http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/Zf0t8egQRI8/palm-sugar-gula-arenjawa.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/Zf0t8egQRI8" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/palm-sugar-gula-arenjawa.htmltag:blogger.com,1999:blog-9033522419253403392.post-329274490263791792Tue, 04 Mar 2008 16:28:00 +00002008-03-06T07:40:07.481-08:00star anisevietnam spicespekakasian foodIllicium VerumStar anise is a star-shaped, eight-pointed pod from an evergreen tree grown in northern Vietnam. It has the pungent flavor of aniseed or licorice. Used most often in soups (pho, in particular) or other recipes requiring long simmering. Star anise is available whole or ground. If use whole, discard before serving.Family: illiciaceaeSynonyms: chinese anise, bunga lawang, pekakForms ofhttp://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/sm371ZBt2uU/star-anise-pekak.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/sm371ZBt2uU" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/star-anise-pekak.htmltag:blogger.com,1999:blog-9033522419253403392.post-6698840165042733041Tue, 04 Mar 2008 15:54:00 +00002008-03-04T07:58:45.410-08:00jintanasian spicesmellet yiracuminCumin - jintan - or mellet yira is often added to curry pastes. The same thai name is use for cumin, fennel and caraway, which are all similar in appearance but sometimes leading to confusion.http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/KAwMW8tgoBo/cummin-jintan-mellet-yira.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/KAwMW8tgoBo" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/03/cummin-jintan-mellet-yira.htmltag:blogger.com,1999:blog-9033522419253403392.post-4544355142178331092Sun, 24 Feb 2008 16:05:00 +00002008-03-04T07:54:37.545-08:00ceylon cardamomlesser cardamomcardamomspicesElettaria cardamomumFamily: Ginger (Zingiberaceae)Synonyms: Lesser cardamom, Ceylon cardamomForm of use: seeds, dried, whole or groundOrigin: Cardamom is native to South India, Ceylon and Malaysia. It is cultivated in India and Guatemala as well.Aroma: the aroma of cardamom is very fine, sweet and sharp. Its aftertaste resembles a mix of lemon, camphor and bergamot.Use: Cardamom is added to http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/X6bNqRTul9Q/cardamom.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/X6bNqRTul9Q" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/cardamom.htmltag:blogger.com,1999:blog-9033522419253403392.post-6185766106656041009Sun, 24 Feb 2008 15:59:00 +00002008-02-24T08:05:41.445-08:00saffronspicesCrocus sativusFamily: Iris (Iridaceae) Synonyms: Saffron, crocus, azafranForms of use: blossoms, dried, whole or groundOrigin: Saffron is native to western Asia and is cultivated in India, China, Iran and Iraq as well as throughout the Mediterranean region, particularly Spain. The best saffron is supposedly from the “La Mancha”plateau.Aroma: saffron tastes acrid, bitter or piquant and tints http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/hhuccCAtJrI/saffron.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/hhuccCAtJrI" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/saffron.htmltag:blogger.com,1999:blog-9033522419253403392.post-1990468389279242839Sun, 24 Feb 2008 15:55:00 +00002008-02-24T07:58:59.544-08:00kummelcarawayspicesCarum carviFamily: Carrot (Apiaceae) Synonyms: Carvi, alcaravia, kummelForms of use: seeds, dried, whole or groundOrigin: Caraway is one of the oldest European spices. Dishes were seasoned with caraway already in Neolithic times. It grows wild in Europe, North Africa, western Asia and India. Today it is cultivated mainly in the Nederlands, Poland and Hungary.Aroma: Caraway is spicy, aromatic and http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/ZSum9p9LGQ4/caraway.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/ZSum9p9LGQ4" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/caraway.htmltag:blogger.com,1999:blog-9033522419253403392.post-3359189555190559757Sun, 24 Feb 2008 15:51:00 +00002008-02-24T07:55:03.232-08:00annatospicesbixaceaeBixa orellanaFamily: Bixaceae Synonyms: Urucum, achiote, urucuForms of use: seeds, dried, whole and groundOrigin: the bush is native to South America. It is grown in the Caribbean, Mexico, and in the Philippines as well.Aroma: Annato has a light floral odor. Fresh annatto seeds are peppery. However, they lose their aroma fast if dried.Use: Annato is used mainly in Caribbean and Latin American http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/NQ1gUVw5n7E/annato.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/NQ1gUVw5n7E" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/annato.htmltag:blogger.com,1999:blog-9033522419253403392.post-3821670952708563233Sun, 24 Feb 2008 15:04:00 +00002008-02-24T07:51:10.212-08:00herbsbalkanswormwoodspicesArtemisia vulgarisFamily: aster (Asteraceae) Synonyms: Common mugwort, mugwort, felon-herbForms of use: leaves, fresh and dried, ground and crushedOrigin: wormwood is native to the temperate zone of Asia, but it has been used all over Europe and North America for a long time. It is cultivated in the Balkans, Germany and France.Aroma: The taste of wormwood is slightly bitter and acrid. Its smell http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/AKCRoXs_47I/wormwood.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/AKCRoXs_47I" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/wormwood.htmltag:blogger.com,1999:blog-9033522419253403392.post-1293869392299121256Thu, 14 Feb 2008 16:27:00 +00002008-03-04T07:22:56.510-08:00mericawhite peppeergroundspicesblack pepperPiper nigrumFamily: Pepper (Piperaceae) Synonyms: Madagascar pepper, common pepperForms of use: Fruit (pickled, dried, and ground)Origin: Pepper is native to the monsoon forests of India. It is cultivated mainly in India, Indonesia and Brazil.Aroma: Pepper does not smell at all and its taste is sharp and slightly hot.Use: Next to salt, pepper is a universal spice in European and North American http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/hHBGE1XsejU/black-pepper-merica.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/hHBGE1XsejU" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/black-pepper-merica.htmltag:blogger.com,1999:blog-9033522419253403392.post-3372041659222308373Thu, 14 Feb 2008 16:22:00 +00002008-02-14T08:27:15.349-08:00romeromintrosemaryspicesalecrimRosmarinus officinalisFamily: Mint (Lamiaceae) Synonyms: Romero, alecrimForms of use: Leaves, fresh, and driedOrigin: rosemary is native to the Mediterranean region where it grows wild even today. It is cultivated in Spain, France, North Africa and the United States. Rosemary likes sun and does not like too much water. The more intense the sunshine, the better the aroma.Aroma: The taste of http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/1E3KSM-IBy8/rosemary.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/1E3KSM-IBy8" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/rosemary.htmltag:blogger.com,1999:blog-9033522419253403392.post-4746329766137726279Thu, 14 Feb 2008 16:17:00 +00002008-02-14T08:22:49.265-08:00saugesagemintramonaspicesSalvia OfficinalisFamily: Mint (Lamiaceae) Synonyms: Common sage, Ramona, sage, saugeForms of use: Leaves, fresh and driedOrigin: sage is native to the Mediterranean region, but it has been spread over Central Europe, and even Asia Minor, since the 9th century.Aroma: The taste of salvia is fresh, spicy, slightly bitter and almost soapy if used in excess.Use: Sage is a classic spice in Italian http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/HgLw0Zq_sGE/sage.htmlnoreply@blogger.com (winda hainim)1<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/HgLw0Zq_sGE" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/sage.htmltag:blogger.com,1999:blog-9033522419253403392.post-527213995577357789Thu, 14 Feb 2008 16:12:00 +00002008-02-14T08:17:54.077-08:00savoryajedraspicessedreeSatureja hortensisFamily: Mint (Lamiaceae) Synonyms: Summer savory, sedree, ajedraForms of use: Leaves (fresh and dried)Origin: Savory is native from the eastern Mediterranean region to Iran. Today, it is cultivated in all Mediterranean countries, Central Europe, western Asia and India as well as in southern Africa and North America.Aroma: The taste of savory is peppery, slightly hot and smells http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/wXmnw-sQPYk/savory.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/wXmnw-sQPYk" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/savory.htmltag:blogger.com,1999:blog-9033522419253403392.post-2481946941673321693Mon, 11 Feb 2008 16:02:00 +00002008-03-04T07:17:41.124-08:00myrtlecooking tipsclovesspicescengkehSyzygium aromaticumFamily: Myrtle (Myrtaceae) Synonyms: Eugenia cayophylaltum, syzygium aromaticumForms of use: blossom buds (dried-whole or ground)Origin: Cloves are native to Indonesian Molusccas, the “Spice Insland”. Today, the tree is grown in Indonesia, Madagaskar, Tanzania, Sri Lanka and Malaysia.Aroma: the taste of cloves is fiery sharp and slightly hot. Cloves smell very strong.Use: http://feedproxy.google.com/~r/AllAboutSpicesAndHerbs/~3/vR9RStaDGls/cloves-cengkeh.htmlnoreply@blogger.com (winda hainim)0<img src="http://feeds.feedburner.com/~r/AllAboutSpicesAndHerbs/~4/vR9RStaDGls" height="1" width="1"/>http://pendule-spices.blogspot.com/2008/02/cloves-cengkeh.html