WHAT IS PARSLEY? The Greeks originally called it “rock celery” due to its ability to grow out of rocky cliffs and stone walls. This flowering plant is a culinary favorite and has a variety of names including in flat, curly, Italian, Chinese, coriander and cilantro. In reality there are only 2 types of this herb, flat […]
ARCHAEOLOGY OF FOOD
ARCHAEOLOGY OF HERBS & SPICES – Chili Peppers
WHAT ARE CHILI PEPPERS? Technically these are fruits from the nightshade family and so a close cousin of tomatoes and eggplants. Originally from Central and South America, this popular ingredient in its dried form can be found all over the world. They come in different sizes, colors and strength. Its unique spiciness is due to […]
ARCHAEOLOGY OF HERBS & SPICES – Basil
WHAT IS BASIL? One of the most popular herbs in Western cuisine, basil is also subject to a lot of misunderstandings. Originally from Asian and Africa, it’s a member of the fragrant mint family. Popular basil varieties include Genovese (sweet), Thai, holy and lemon. However sweet is the type most often sold in stores today. […]
ARCHAEOLOGY OF HERBS & SPICES – Black Garlic
WHAT IS BLACK GARLIC? This Korean delicacy is regular garlic that’s been cured under specific conditions resulting in a less pungent, sweeter taste. Its texture is similar to that of a dried fig. Much like with prosciutto or dry-aged steaks, the temperature and humidity are controlled during an aging period of weeks or even months. […]
ARCHAEOLOGY OF HERBS & SPICES – Dill
WHAT IS DILL? The name comes from the Norse word “to lull” (which was how it was used medicinally). This herb is a member of the parsley family and can grow up to 2 feet (60 cm) in height. Also known as dill weed when dried, this aromatic plant is easy to grow and adds […]
ARCHAEOLOGY OF HERBS & SPICES – Allspice (Pimenta)
WHAT IS ALLSPICE? One of the more misunderstood spices, it’s not a mix of ingredients like cloves or cinnamon. Allspice is both the name of a type of evergreen and its unripe berries. These flowering trees can grow up to 60 feet in height which is a good thing since over 5,000 berries are needed […]
ARCHAEOLOGY OF HERBS & SPICES – Cilantro (Chinese Parsley)
WHAT IS CILANTRO? It is the Spanish name of the stem and green leaves of the coriander plant. Also known as Chinese parsley, in other countries the generic name coriander is applied to the entire plant (a.k.a. no one knows what cilantro is). The powdered spice coriander is made from the seeds and has a […]
ARCHAEOLOGY OF HERBS & SPICES – Ginger
WHAT IS GINGER? This flowering plant, originally from Asia, now grows around the world thriving in warmer climates. It’s also known as a “canoe plant” due to its hardiness among tribes migrating by boat. The tuber or root of the ginger plant grows horizontally and so spreads outward from the stem itself. It can grow […]
ARCHAEOLOGY OF HERBS & SPICES – Mace
WHAT IS MACE? This relatively unknown tropical spice is actually harvested from the same plant as nutmeg. This tree bears fruit with a pit inside. Remove the pit from the flesh and you first see a brightly colored red or yellow and orange webbing. Strip off these organic fishnet stockings from the outside of the […]
ARCHAEOLOGY OF HERBS & SPICES – Tarragon
WHAT IS TARRAGON? Also known as estragon, it is sadly one of the lesser known aromatic herbs in cuisine. This shrub is a member of the sunflower family and prized for its leaves. The plant tends to reproduce by root division as opposed to seeds. There are different varietals used in cooking including French, Russian, […]
ARCHAEOLOGY OF HERBS & SPICES – Rosemary
WHAT IS ROSEMARY? This evergreen shrub from the warmer climates of Europe is highly aromatic and is actually related to mint! The name comes from the Latin translation of “sea dew.” This was due to the myth that this plant grows best near the beach. With its needle-shaped leaves, drought-resistant nature and tendency to ward […]
ARCHAEOLOGY OF HERBS & SPICES – Saffron
WHAT IS SAFFRON? Saffron is one of the most expensive spices around. It can cost upwards of $10,000 USD per lb (half a kilo) for the good stuff. The crocus flower’s stamen is the source of this spice. Each plant only yields 3 stamens which need to be picked by hand and then dried (lowering […]
ARCHAEOLOGY OF HERBS & SPICES – Oregano
WHAT IS OREGANO? This ancient herb is known by many names, including mint, Spanish thyme and wild majoram. The name is Greek in origin meaning “mountain joy.” Served both fresh and dried, it’s striking aroma and strong flavor have become synonymous with pizza in the States. In terms of varietals, Mexican has the most flavor […]
ARCHAEOLOGY OF HERBS & SPICES – Peppercorns
WHAT ARE PEPPERCORNS? The most popular spice in the world is actually a fruit yielded by the Piperaceae vine! Originally from Asia over 4,000 years ago, this spice is available in a rainbow of colors. The classic black peppercorn is picked when it’s starting to change from an immature green to a yellow color. It’s then […]
ARCHAEOLOGY OF HERBS & SPICES – Black Pepper
WHAT IS BLACK PEPPER? This spice is actually a dried berry! It comes from a flowering vine whose fruit is harvested white still unripe. The same plant is the source of both black, white and green peppercorns. The difference between the three is that with black peppercorns the fruit is cooked and dried. With white […]
ARCHAEOLOGY OF HERBS & SPICES – Curry Leaves
WHAT ARE CURRY LEAVES? The delicious Indian stew known as “curry” is the product of 2 different colonial empires . Originally the term was coined by Portuguese traders in the 1400’s from the Tamil word “Kari” to describe southern Indian stews. These consisted of fresh curry leaves along with meat and a blend of spices. […]
ARCHAEOLOGY OF HERBS & SPICES – Garam Masala
WHAT IS GARAM MASALA? The Hindi name literally translates as a “blend of spices” and that’s exactly what it is! While popular in Indian cuisine, this recipe has spread throughout Pakistan and Asia. There are many different regional variations of garam masala depending on which ingredients are locally available. The classic recipe consists of peppercorns, […]
ARCHAEOLOGY OF PASTA – Vermicelli
WHAT IS VERMICELLI? They are long, thin noodles of Italian pasta. It is not vermicelli’s fault that its’ name is unfortunately similar to vermin. Adding insult to injury, Vermicelli’s name in Italian means “little worms.” In the States this pasta is thinner then spaghetti. But the traditional cut in Italy is actually thicker and less […]
ARCHAEOLOGY OF PASTA – Fusilli
WHAT IS FUSILLI PASTA? From the word “fuso” or spindle, fusilli means “little spindles.” This corkscrew pasta is famous for its’ twisty shape. As the dough is extruded through the pasta die, it’s spun and the protruding strand is chopped off. But if you wait longer before chopping, you get the longer version. Its’ cousin […]
ARCHAEOLOGY OF PASTA – Orecchiette
WHAT IS ORECCHIETTE? A staple of Puglia, this southern Italian cut’s name means “little ears.” Its’ easy to make. To create this shape you just roll out some dough and press your thumb onto the flour mixture like you’re getting fingerprinted (pretend you’re a forensic scientist processing a dangerous felon). Orecchiette is traditionally served back […]