The coastal region in south-west India known as the Malabar Coast was originally called Malichabar. The name is derived from the Sanskrit word `malicha', meaning pepper and the Arabian word 'bar', meaning land, hence pepper land. This relatively narrow coastal belt is the original home of the pepper plant, a climbing shrub growing to a height of 6 m (20 ft).
Used as a flavouring are the fragrant, small, hard, greyish-brown, double achenes which have a pleasant sweetish taste. The aroma is due to the presence of an essential oil containing anethol. It is used as a cough medicine, in lozenges, and in flavouring liqueurs, most typical being anisette. Anise is a characteristic flavouring for sweet dishes, cookies and coffee-cakes. It is also added to plum preserves and to pickled gherkins.
It is raised on plantations from offshoots that climb up poles up to 4 m (13 ft) high. Newly planted plants do not begin to bear fruit until the third year and produce their maximum yields (up to 3.5 kg [8 lb] of berries on a single plant) at the age of 7 to 9 years.
They are used only fresh to flavour salads, vegetable soups and sauces. They may also be used as a garnish for cold-dishes. They are particularly good as an ingredient of fine herb mixtures, for flavouring mayonnaises, boiled vegetables and fish. They may be used together with chervil, tarragon, parsley, chives and the like.
Burnet saxifrage grows wild throughout nearly the whole of Europe and the Middle East. It is commonly found on dry banks, in meadows, by the wayside and on the edge of forests. If you want fresh foliage the whole summer long, however, you can grow it in the garden, windowbox or simply in a pot.
The smooth berries become wrinkled as they dry. A single grown-up tree yields up to 40 kg (90 lb) of dry berries a year. The best allspice comes from Jamaica; it is also raised in Guatemala, Honduras and Brazil. Mexican allspice has larger fruits but they are less aromatic.
Used as a flavouring are the fragrant, small, hard, greyish-brown, double achenes which have a pleasant sweetish taste. The aroma is due to the presence of an essential oil containing anethol. It is used as a cough medicine, in lozenges, and in flavouring liqueurs, most typical being anisette. Anise is a characteristic flavouring for sweet dishes, cookies and coffee-cakes. It is also added to plum preserves and to pickled gherkins.
It is raised on plantations from offshoots that climb up poles up to 4 m (13 ft) high. Newly planted plants do not begin to bear fruit until the third year and produce their maximum yields (up to 3.5 kg [8 lb] of berries on a single plant) at the age of 7 to 9 years.
They are used only fresh to flavour salads, vegetable soups and sauces. They may also be used as a garnish for cold-dishes. They are particularly good as an ingredient of fine herb mixtures, for flavouring mayonnaises, boiled vegetables and fish. They may be used together with chervil, tarragon, parsley, chives and the like.
Burnet saxifrage grows wild throughout nearly the whole of Europe and the Middle East. It is commonly found on dry banks, in meadows, by the wayside and on the edge of forests. If you want fresh foliage the whole summer long, however, you can grow it in the garden, windowbox or simply in a pot.
The smooth berries become wrinkled as they dry. A single grown-up tree yields up to 40 kg (90 lb) of dry berries a year. The best allspice comes from Jamaica; it is also raised in Guatemala, Honduras and Brazil. Mexican allspice has larger fruits but they are less aromatic.
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