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Page 6 · DO #4884 · 231_Rogers_Bx8FF16_r
- Collection
-
David James Rogers (1918–2007) papers
- Item/Folder
-
Manihot - NSF Grant, 1960
- Digital Object
-
DO #4884,
page 6
- Collection-level dates
- 1948–1977
Page transcription
Medicinal value - slight - except as either
carriers or disguisers of taste -
Origin of spices -
Singly from tropical countries, few from
temperate zones, chiefly Asiatic in origin
some from Africa, and a few from trop. Am.
ex: vanilla, red pepper, and allspice
Vanilla - from an orchid - almost only use for
orchids other than in the florist trade.
Allspice - from Jamaica.
Classification:
No sharp distinctive arts to use:
Usually - all aromatic vegetable products used
in flavoring foods + drinks
Spices - may be restricted to harder hardened
parts, used in a pulverized state.
Condiments - spices or flavoring having a
sharp taste, usually added after food is cooked.
Savory seeds are small fruits or seeds used whole,
Savory herbs - fresh or dried leaves as
flavoring or garnishing.
Essences - aqueous or alcoholic extracts
of essential oils.
For convenience in classification, frequently
refer to the plant parts used, as:
Roots, barks, buds + flowers, fruits, seeds,
leaves and stem.