Nigella

:: Latin Name :

Glycerrhiza glabra, Fam. Leguminoseae

:: Sensoric quality :

The aroma is strongly reminiscent of anise or fennel, but considerably stronger. The taste is dominantly sweet, warm and medical.

:: Main constituents :

The root, especially the root bark, contains about 4% glycyrrhizin, the potassium or calcium salt of glycyrrhizinic acid. The latter is a glycoside of a pentacyclic triterpene carboxylic acid (18ß-glycyrrhetic acid) with two molecules glucuronic acid. Glycyrrhizin is about 50 times sweeter than sucrose (cane sugar).

Furthermore, a flavonoid glycoside has been identified: liquiritin. The aglycon liquiritigenin is in part spontaneously formed when the root is dried; it is responsible for the spasmolytic effects of licorice.

Licorice contains only traces of essential oil; volatile constituents identified include bicyclic monterpenoid ketones (fenchone, thujone) and coumarins (herniarin, umbelliferone).

:: Uses:

Ninety percent of all natural licorice employed as a flavouring agent is used in tobacco (cigarettes, cigars, pipe tobacco). The sticks of licorice essence may be dissolved in hot water and drunk as a tisane and the roots may flavour fruit juices, syrups and for flavouring drinks like sambuca and beers like Guinness.

:: Medicinal Uses : in hypotension, increases the tone of the blood vessels.

:: Availability : Various cuts, TBC

:: Latin Name :

Majorana hortensis, Fam.Labiatae

:: Sensoric quality :

Aromatic and slightly bitter. There is not much olfactory resemblance to the botanically related oregano.

:: Main constituents :

The content of essential oil depends on soil, climate and season, but generally lies between 0.7% and 3.5%. The main aroma component is a bicyclic monoterpene alcohol, cis -sabinene hydrate (max. 40%); furthermore, a-terpinene, 4-terpineol, a-terpineol, terpinenyl-4-acetate and 1,8-cineol are found in significant amounts. Phenolic compounds, which make up for the typical fragrance of the closely related oregano, are missing altogether.

:: Uses:

Marjoram has a warm, aromatic, slightly sharp, and bitterish taste and is commonly used in many European cuisines, with beef, veal, lamb, poultry, fish, green vegetables, carrots, cauliflower, eggs, mushrooms, and tomatoes.

:: Medicinal Uses : Rheumatic disorders, Common cold, enhance Immunity.

:: Availability : Leaves, Crushed.

:: Latin Name :

Allii cepae bulbus, Fam. Liliaceae

:: Sensoric quality :

In fresh state, spicy, pungent and lachrymatory.

:: Main constituents :

Fresh onions contain only traces (0.01%) of essential oil, which mostly consists of sulfur compounds: Ethyl and propyl disulfides, vinyl sulfide and other sulfides and thioles.

:: Uses:

Use Onions in almost anything except sweets! Dried Onion can be added straight to liquids, but should be rehydrated before being added to drier dishes such as casseroles and stirfries. Rehydrating them also increases potency. Onions make the perfect foundation for meats, poultry, soups, salads, and stews. Dried Onions release flavor more rapidly than freshly chopped Onions when added to a recipe.

:: Medicinal Uses : ANTIHYPERCHOLESTEROLEMIC

:: Availability : Whole, Granules, Flakes, Powder