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• Bark: true or Sri Lankan cinnamon, Chinese cassia, Indonesian
cinnamon, Vietnamese cinnamon
• Bulbs: onion, garlic, shallot, chives
• Flower buds and blossoms: clove, caper, rose buds,
nasturtium, orange blossom, hibiscus, kewra (screw pine
blossom), lavender blossom, safflower
(Carthamus tinctorius), saffron
• Fruits: anise, ajwain, black cumin (kala jeera), caraway,
dill, coriander, cumin, fennel, celery, lovage (carom).
• Fruits (pods): bell pepper,
black cardamom, cardamom, hundreds
of varieties of chile peppers, Sichuan
pepper, Japanese sancho, star anise,
tamarind, vanilla (fermented pods of the
vanilla orchid)
• Fruits (drupes and berries): allspice
(leaves also used), black peppercorns,
Chinese wolfberry, cubeb pepper,
Iranian barberry, bay laurel berries,
lemon, lime, limu omani, kokam,
long pepper, mango (unripe, dried,
and powdered for amchur powder),
orange, tangerine, pink peppercorn,
sumac, juniper, wild lime fruit
(also known as kaffir lime, a term
now considered derogatory)
• Leaf (only): bay laurel, sassafras, curry
leaf, Indian bay leaf, lemon myrtle,
lemon verbena, Mexican pepperleaf,
myrtle, screw pine leaf (pandanus), wild
lime leaf (also known as kaffir lime)
• Leaf and stems: angelica leaves
(golpar in Iran), basil, blue fenugreek,
borage (blossoms are also eaten),
celery, chervil, chives, cilantro, dill,
epazote, fennel (another variety,
Florence fennel, is cultivated for its
enlarged bulbs), fenugreek leaves
(methi in India), hyssop, lemon balm,
lemongrass (stalks only), long coriander
or culantro (Eryngium foetidum),
lovage, Mexican tarragon (Tagetes
lucida), marjoram, oregano, papalo
(Mexico), parsley, spearmint,
peppermint, perilla, rue, sorrel, sage,
savory, tarragon, thyme, Vietnamese
coriander, chepil (Mexico), and
countless other herbs found in
specific locales
• Lichen: stone flower (Parmelia perlata),
also known as kalpasi, kallupachi,
chabila, or dagad phool in Hindi
• Pollen: dill, wild fennel, cultivated
fennel
• Resin: mastic, asafetida
• Rhizomes: galangal, ginger, turmeric,
wasabi, zedoary (white turmeric)
• Rind: orange, lemon, lime, grapefruit,
Omani lime, preserved lemon,
preserved lime
• Root: angelica root (often candied
for its decorative green color),
celery root, coriander root,
horseradish, licorice, parsley root
• Seeds: annatto, black and brown
mustard, black sesame, blue poppy,
cardamom, fenugreek, grains of
paradise, mahlab cherry, white poppy,
mace (outer covering of nutmeg
seed), nigella, nutmeg, anardana (dried
powdered pomegranate seeds or arils),
white sesame, white or yellow mustard
• Animal-derived seasonings: blanchan
or kapee (Southeast Asian and
Indonesian fermented shrimp paste),
fish sauce (Southeast Asian
fermented anchovy liquid), colatura
(Italian fermented anchovy sauce).
Cantharidin (secreted by the emerald
green beetle known as Spanish fly;
now illegal in Morocco and elsewhere)
sometimes added to ras al hanout for
its supposed aphrodisiac qualities.
The substance actually irritates the
body¡¯s genitourinary tract, and can
result in poisoning if ingested.