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Chilli
Latin: Capsicum annum, Capsicum frutescens
The genus Capsicum actually includes a total of five domesticated species with many different varieties. Capsicum annum is the most common species, with many different varieties such as our ordinary bell pepper and
the medium-hot jalapeño, or the longer and narrower cayenne pepper varieties. Chilli is cultivated throughout the whole world, not least in Europe. The flowers are white, but the fruits’ colour, size and taste vary greatly.
The strength varies from 0 (bell pepper) to 100,000 scoville heat units (SHU). Capsicum frutescens is a perennial species with tabasco being the most common variety. Cultivated in Central
and South America, Asia and Africa. The fruits are usually small and pointed, usually yellow or red and with a very strong taste. The strength is between 30,000 and 50,000 SHU. The fruit
often called Spanish pepper in Sweden is a common variety of chilli pepper called Dutch chilli. The fruits are used fresh, dry or conserved, as a seasoning.
Tangerine
Latin: Citrus reticulata
The tangerine is a variety of the Mandarin orange, belonging to the species Citrus reticulata. This species also includes the satsuma, the clementine and the tangor (or temple orange). These are all known as small citrus fruits.
Tangerines have been cultivated for over 3,000 years in China. They have been found in many shapes and sizes, from as small as a walnut to larger than an average orange. The tangerine has an orange
skin, is easy to peel, and its flesh is very juicy. The taste is sweeter than that of an orange and is very refreshing. An alternative to tangerines are clementines, which are seedless, unlike the Mandarin.
The fruit is eaten as it is, is pressed to make juice, or is used in desserts, fruit salads and cakes. Season: November - March. Store: at 2-5°C. Keep for up to 2 weeks (1 week at room temperature).
Rhubarb
Latin: Rehum rhaponticum
Rhubarb is a genus in the knotweed family. There are about 50 different species. They are large herbaceous perennial plants that grow wild in temperate and warm areas of Asia. Some species are cultivated as
ornamental plants, others have been used in folk medicine, and some are edible. Garden rhubarb, of which there are many varieties, can grow up to 2 metres in height. The plant has long, red/green stalks and large,
somewhat triangular-shaped leaves. Rhubarb contains oxalic acid, which should be avoided by people with kidney problems. Varieties are now available that have a lower oxalic acid content, e.g. Elmblitz. The stalk is the
part of the plant that is edible. Spring rhubarb is cultivated in greenhouses, where it grows in the dark. It is light yellow/red and very crisp and tender. Later in the season, thicker stalks are sold
without leaves. Rhubarb has a fresh, tart taste. It is used as a fruit and is excellent in pies, jellies, jams, chutney and cordials. Do not cook rhubarb in aluminium pans as the oxalic acid dissolves
aluminium. Keep refrigerated. Keeps for a few days. Can be frozen.
Ginger
Latin: Zingiber officinale
Ginger is a perennial, tropical, aromatic plant whose family also includes turmeric, cardamom and galangal. The plant grows to a height of more than a metre, with leaves and flowers on separate shoots. The flowering
stems are strong, 15-20 cm high and with clusters of white and pink flower buds that bloom into yellow flowers. Ginger is an ancient medicinal cultivar in India and south-east Asia, probably originating from China. The
plant is now cultivated in all tropical regions and is rarely found growing wild. It is the knobbly, misshapen root, light brown on the outside and with pale, yellow-green flesh, that is used as a spice. Ginger is sold fresh, as
tubers, or dried and ground, and it can also be preserved. The Chinese differentiate between young ginger that is used for preserving, and old ginger that is sold fresh for cooking. The root is used a lot in different Indian
and Asian dishes and for baking, and most people are familiar with the sharp taste of the ginger served with sushi. It is also used in Caribbean and Arabian cooking. Ginger was introduced into northern Europe by the
Romans and, during the Middle Ages, was one of the most-used spices in sweetmeats. The use of ginger as flavouring in sweet dishes continues in baking, marmalades and candy, but to a lesser extent in cooking, with
the exception of Asian dishes. Ginger is an obvious ingredient in gingerbread, and ginger ale/beer is a classic British soft drink. USE Ginger has a characteristic, sharp taste. A teaspoon can be used to easily peel fresh
ginger, which can then be grated and used in cooking. Dried, ground ginger can be used instead, but is more suitable for baking. Preserved ginger is often served as an accompaniment. Ginger is an important ingredient
in Asian and oriental food. Vegetable and curry dishes, rice, pickles, meat and fish (sushi) can all be flavoured with ginger. The rich aroma is well suited for gingerbread, biscuits, marmalade
and desserts. Alternatives: Horseradish can occasionally be an alternative. Season: Fresh, ground and preserved, sold in shops all year. Storage: Fresh should be stored cool, about
10°C. Keeps for several weeks. Peeled or grated ginger can be frozen. Whole, peeled pieces can be kept in vinegar or in damp sand.
Blueberry
Latin: Vaccinium myrtillus
The Blueberry is a flowering plant in the family Ericaceae (heaths). It is a small, deciduous, low-growing shrub, about 20-40 cm high. The leaves are small and oval-shaped. The flowers are greenish white or reddish. The
species is native to Europe and Asia and grows densely in shady places in forests and on moors. The European blueberry is found throughout temperate and subarctic regions of the world. Animals like to eat blueberries.
The fruit is a small black berry with a light blue skin or blush. The berries that do not have this skin are completely black and used to be called ’’shoemaker’s berries’’. Folklore describes them as poisonous, since it was
believed that cows or foxes had peed on them. The juice of the blueberry has a strong blue colour. The berries have a tart, sweet taste and are delicious fresh but they are used mainly to make
jams, jellies, pies etc. They are excellent in different kinds of cakes. In Sweden, blueberry soup is traditionally used as a cure for diarrhoea and other stomach ailments. Season: Available all
year. Best July - Sept. Storage: Cold. Keep: Up to 3 weeks. Can be frozen.
Liquarice
Latin: Glycyrrhiza glabra
The liquorice plant is a woody shrub that grows to a height of about one metre. The species is native to an area from eastern and southern Europe to eastern Asia and it is cultivated in several countries such as France and
Germany. The plant has pinnate leaves and the flowers are purple to pale whitish blue. The fruit is an oblong pod containing several seeds. Liquorice flavour is extracted from the roots of the plant, which grow to a length of about a
metre. Although the roots look very woody, they are soft enough to chew. Young Spaniards, for instance, chew the roots as they have easy natural access to them (the equivalent for young Swedes is roots of the fern). The taste of the
root is salt, sweet and bitter. The flavour of liquorice comes from an aromatic substance called anethole/glycyrrhizin, which is also found in anise and fennel. Liquorice extract is produced by grinding and boiling the roots and then
evaporating the water. The dry extract can be ground and sold as a spice. The extract is mixed with sugar, flour, starch and gum Arabic to make the liquorice candy with which we are familiar and which is often sold as black sticks.
USE Liquorice, with its characteristic aroma, is used mainly as a flavouring in salt, sour and sweet liquorice candy. Other products flavoured with liquorice are ice cream, soft drinks, liqueurs, chewing tobacco and toothpaste and, as
children, most of us have experienced the taste in cough medicine. Sometimes the taste is not from liquorice but from aniseed oil. Alternatives: Liquorice candy, sal ammoniac. Season: Liquorice root, powder, extract and sticks
are sold all year round, but can be difficult to find in shops. Try in health shops. Otherwise, look for pure liquorice candy in sweet shops. Storage: Sticks of liquorice, at a cool temperature. Powder,
in sealed packaging. Health: The glycyrrhizic acid in liquorice can lead to side effects in the case of excessive consumption over a long period (50g/day). Such effects can be salt imbalance, i.e.
fluid retention (oedema), weight problems, high blood pressure, headaches and heart problems. Products with a high glycyrrhizic acid content must be specially marked under EU regulations.
Garlic
Latin: Allium sativum
Garlic bulbs consist of several fleshy sections (cloves) that are surrounded by tissuey, scale-like leaves. Garlic rarely forms seeds and is propagated by planting individual cloves. It does therefore not grow wild but is cultivated mainly in sub-tropical climates and temperate regions. Garlic is also available in powdered form. It dates back over 6,000 years, is native to central Asia and it is known to have been found in Tutankhamen’s grave
(1358 BC). Garlic has a long history as a medicinal plant, used for many conditions, but also as an agent to keep away vampires, werewolves and witches. The plant still has a reputation for being beneficial in many
different ways, such as for colds. It has a particularly pungent smell. Fresh garlic is milder than dried. Garlic is used in almost all cuisines, whole, crushed, chopped or grated. The more
the cloves are broken down, the stronger the taste. We use garlic mostly as a seasoning, suitable for most kinds of dishes. Delicious whole in stews, or stuck into a leg of lamb. Grilled or
roasted, fresh, whole garlic is mild and sweet. Store in a cool, dry place. Keeps well.
Mint
Latin: Mentha piperita, Mentha spicata
Mint is a common name for many varieties and hybrids within the Lamiaceae family (pineapple mint, apple mint, orange mint, curled mint etc), all with the same character. It is usually the Mentha genus that is meant,
which includes about 25 varieties. Mint has been used for centuries, for stomach ailments, as an antiseptic and an appetizer. Curled mint was probably the mint that both Dioscorides and Pliny describe around the year 70
AD. Mint grows wild in temperate and sub-tropical areas. Peppermint (Mentha piperita) is the variety usually used in cooking. It is a hybrid between water mint (Mentha aquatica) and spearmint (Mentha spicata). The
herb, which can grow to a height of 80 cm, has a strong, characteristic taste and smell of menthol. Peppermint is cultivated particularly in the UK and USA. Sold in shops, fresh in pots or dried. Another variety that is similarly used is spearmint (Mentha spicata). Cultivation: Peppermint is easy to grow and spreads quickly. It can be grown indoors as well as outdoors. Plant a cutting or a rootstock (rhizome) in sun or half-shade. This can
be done in a pot or planter in order to restrict the spreading of roots. Likes damp, well drained, fertile soil. The plant should be picked often. The leaves produce the richest aroma during daytime and when the plant is in
flower. Leaves can be dried in a warm, dark, well aired room. The leaves can also be frozen. USE The leaves can be used fresh or dried. Mint is a classic accompaniment for lamb, often in the form of mint jelly or chutney.
Duck is also associated with this special herb, which is also used with vegetables, pilaff rice, sauces, different desserts and sweets, or as a refreshing mint tea together with lemon balm.
Also a flavouring for liqueur. Alternatives: Mint cannot be replaced by any other herb, but by peppermint oil. Season: Sells fresh in pots all year. Storage: Fresh bunch cool or in water,
keeps for about one week. The leaves can be dried but are best frozen. In dried form, store in sealed package, dry and dark.
Mulberry
Latin: M. nigra L.
Mulberry The 10-16 species of deciduous trees in the genus Morus are commonly known as mulberries. The fruits when immature are white or green to pale yellow with pink edges. In most species the fruits are red when
ripening, turning dark purple to black, and they have a sweet flavour. Mulberries are rich in vitamins C, B and K, iron, calcium and other nutrients such as proteins, fibres, bioflavonoids and polyphenols. The mature plant
contains significant amounts of resveratrol. Resveratrol is said to be anti-inflammatory, antioxidant, immune-enhancing and anti-aging. The mulberry is in fact not a berry but a fruit, but is still included among the
superberries. The mulberry tree is cultivated throughout the world for its fruit, having originally spread from China via the Silk Road. All the different parts of the tree have been used in traditional folk medicine - the roots,
bark, leaves and fruits. Mulberry is grown organically in Turkey, and when it is time for harvesting, large sheets are stretched out under the trees and the fruit is shaken down. The fruit is then left to dry in the sun before being packed in small bags. Some fruit is made into mulberry syrup which, according to Turkish tradition, can be used for everything from coughs to cuts and grazes. Several surveys have
shown that mulberry stabilizes the level of blood sugar in the body, and it can increase the level of ’’good’’ cholesterol. Mulberries have an unusually high protein content for a fruit - as much
as 11 grams per 100 grams of mulberry. There are plenty of good reasons for a daily dose of mulberries!
Mustard
Latin: Sinapis, Sinapis alba, Brassica juncea, Brassica nigra
Mustard seed are the fruits of the genera Sinapis and Brassica in the cabbage family. It is an ancient cultivar originating from the Mediterranean region. According to folklore, mustard keeps away evil spirits, is an
aphrodisiac and can cure toothache and other ailments. Mustard contains an enzyme, myrosinase, which releases a sharp, pungent taste when the seed comes into contact with water. Three varieties of mustard are mainly used
to make the condiment - white, brown and black. White mustard, also called yellow mustard (Sinapis alba) has a sharp taste that is typical to English mustard. It is an annual plant that can grow to a height of 80 cm, with
leaves arranged in pairs and with yellow flowers that bloom from June to September. ’’Alba’’ is the Latin for white and refers to the pale colour of the seeds. Brown mustard (Brassica juncea) has more piquant, discreettaste,
and is typical for French mustard. It grows to a height of 70 cm, the lower leaves have one to three pairs and the upper ones are short-stemmed and needle-like. Its flowers are also yellow, blooming from July to September. The
seeds are contained in pods that are 3-5 cm long. Black mustard (Brassica Nigra) has a nutty flavour, more characteristic than brown mustard. This is the original mustard that was used round the Mediterranean, in Palestine
and Egypt, and by the ancient Greeks and Romans. The black mustard plant can grow to a height of over a metre. Its leaves are hairy and its yellow flowers bloom from July to September. The small seeds are hard and vary in
colour from dark brown to black. Wild mustard (Sinapis arvensis) is widespread in all temperate regions of the world. It is a highly invasive species, growing mainly as a weed in cultivated places. Mustard allergy: Allergic
reactions to mustard do occur and mustard allergy is now the fourth leading cause of food allergy in French children, after milk, eggs and peanuts. There is a strong association between a mustard allergy and a mugwort pollen
sensitivity. The reaction can manifest itself as itching, skin rash, asthma and breathing difficulties. USE Mustard is cultivated as an oilseed as well as a spice. Ground mustard seeds and mustard oil
are used as ingredients in different condiments. Whole mustard seeds can used in spiced sausages, pickles and other preserves. Whole or ground mustard seeds are also used in cooking.
Alternatives: Table mustard. Storage: Mustard seeds and ground mustard in sealed packets in dry atmosphere. Very long shelf life; whole seeds keep longest.
Oyster
Latin: Ostrea
Edible oysters belong to the family Ostreidae. They are often named after the area of cultivation, e.g. Bélon, Marenne, D’Arcachon, Portuguese. Oysters are sorted according to size, with no. 4 (40g) being the smallest, followed by no. 3 (50g), no. 2 (75g), 0 (90g), 00 (100g) etc., or Petit (<50g), Moyen (50-74g), Grand (75-99g), and Très Grand (100g-). Fines de claire means that the oysters are kept in ’’claires’’ (ponds) for two months
before being sold. ’’Fines’’ indicates that the oysters have come straight from the sea. Oysters can be cultivated commercially. Oyster beds are usually located in shallow water in sheltered areas
such as France’s largest oyster farming area, Arcachon, which is a large sea bay. Oysters are delicacy that most people have to learn to appreciate. They are usually eaten raw, newly opened,
but they can be grilled or cooked. Keep cool, preferably under seaweed. Keep for about 1 week.
Wasabi
Latin: Wasabia japonica
Wasabi is a small, perennial Asian plant that belongs to the Brassica family, to which cabbage, horseradish and mustard also belong. The flowers are similar to the wood anenome and grow in clusters. There are several
varieties of wasabi that grow naturally along stream beds in mountain river valleys in Japan. Real wasabi is difficult to cultivate, even in ideal conditions in Japan. It is the rough, greenish root that is used as a spice or
condiment. Wasabi is sometimes called Japanese horseradish because of the similarity in taste and effect. Its hotness is more like that of a hot mustard than chilli, producing vapours that stimulate the nasal passages more
than the tongue. Wasabi paste and powder: In Japanese cuisine, freshly grated wasabi is used. The leaves are also eaten there, having the spicy flavour of the root. In the rest of the world we generally make do with
a pale green powder that is mixed with water to a creamy consistency, or a ready-to-use paste in a tube. The powder and the paste do not usually have a high wasabi content because of the high cost, so both horseradish
and mustard can be used as substitutes. USE Wasabi has a pungent flavour with a burning sensation that can irritate the nasal passages. The taste is a cross between horseradish and English mustard. Wasabi is used to
flavour sauces and as a condiment, mainly complementing fish and shellfish, but also meat and deep-fried food. It is an essential with sushi and sashimi or other raw or semi-raw fish. Chopped, fresh wasabi marinated in sake is a
speciality. Wasabi is often accompanied by soy sauce, and the two are sometimes mixed to make a dipping sauce. Like horseradish, wasabi can also be used in drinks. An unusual recipe is for wasabi
ice cream - well worth trying. Alternatives: Horseradish. Season: Fresh wasabi is very expensive and almost impossible to find other than in Japan. Paste and powder are sold in shops all year.
Storage: Wasabi paste should be refrigerated. Keeps well. Powder should be kept in a sealed packet in the dry and dark. Very long shelf life. Powder is the preferable product.
Sea Salt
(Gourmet salt, salt flakes)
Sea Salt is obtained by the evaporation of seawater. The salinity of seawater varies but contains roughly 3% sodium chloride (salt) as well as a number of other minerals. Inland seas such as the Baltic have a low salt
content and some salt lakes can have an extremely high content, such as the Dead Sea (35%). Sea salt is produced in regions with a hot, dry climate, by leading seawater into shallow pools (saltworks) where the water
evaporates and the salt is purified. Salt flakes are a type of sea salt. Salt flakes are produced by heating seawater in open pans until the pyramid shaped crystals appear. Sea salt is used in cooking and food preservation,
as bath salts, and also industrially. Sea salt is more expensive than rock salt (household salt) and is widely considered to be more exclusive and with a better taste. Sea salt is therefore often
called gourmet salt, which can also be given extra flavour by the addition of e.g. lemon. Store in a dry place at room temperature. Conversion: 1 tbsp/15 ml = 9 g. 1 tsp/5 ml = 2 g.
2 tbsp sea salt is equivalent to 1 tbsp ordinary salt. PS: Sales of salt financed the building of the Great Wall of China.
Lavender
Latin: Lavandula angustifolia
Lavender is a flowering plant in the family Lamiaceae, native to regions from the south of France to northwest and southern Italy. The species is cultivated as an ornamental plant and for the perfume industry. Lavender is
a perennial shrub, usually bearing blueish-purple flowers and with small, narrow, silver-grey leaves. Lavender is also cultivated in other colours, such as white and pink. The plant grows to a
height of about 50 cm and is mainly used ornamentally and for the flowers’ strongly aromatic scent. Lavender is also sometimes used as an insect repellent, especially against clothing moths,
which do not like the scent. Lavender should be planted in a sunny position, in well-drained soil.
Pepper
Latin: Piper nigrum
Black pepper is produced from the still-green unripe fruit of the pepper plant. The fruit is picked unripe or half-ripe, cooked briefly in hot water, and left to ferment. The pepper is then allowed to dry in the sun until it
shrinks, wrinkles and turns brown-black. Black pepper is sold as whole peppercorns or ground. Once dried, the spice is called black peppercorn. Black peppercorn is considered spicier than
white. USE Black pepper, with its powerful, aromatic flavour, is an indispensable ingredient for most cooks. It suits all sorts of dishes. Alternatives: White pepper, allspice, Sichuan pepper.
Season: Available all year. Storage: Black pepper should be stored in a sealed container in the dry and dark. Whole peppercorns retain their taste much longer than ground pepper.
Nutmeg
Latin: Myristica fragrans
Nutmeg is a spice from the fruit of the nutmeg tree. The tree, which grows in tropical regions, is an evergreen that can grow to a height of 18 metres. The tree bears small whitish, pale yellow flowers, which can be either
male or female. The female flowers produce a peach-like fruit containing a large seed, the nutmeg. Mace is the dried, reddish covering of the seed. Both the seed and the seed covering are used as spices. Nutmeg is
cultivated mainly in Indonesia and on the island of Grenada in the West Indies. The seed, about 2 cms long, has an aromatic scent and bitter taste. The seed contains oils and a fat that is known as nutmeg butter. Nutmeg
is sold whole or ground, but ground nutmeg loses its flavour quickly. It is better to buy whole nutmeg and grate it as required. Mace is the covering around the nut. The taste is similar to nutmeg, but a little milder and more
fragrant. USE Nutmeg is used freshly grated in vegetable dishes, soups, potato, rice and pasta dishes or in desserts such as apple and pineapple pie with vanilla sauce. Also used as a flavouring for drinks. Nutmeg used
also to be used as a folk remedy, and as incense and a flavouring for beer. It is often included in mixed spice. Ground mace can be used in the same way as nutmeg and is also used in pickling
and in fish dishes. Nutmeg oil can be pressed out of the seeds and used as fat for frying or to flavour butter. Alternatives: It is difficult to replace nutmeg with any other spice.
Storage: Nutmeg should be stored in a sealed container in the dry and dark. Ground nutmeg loses its flavour quickly. It is better to save the whole nutmeg and grate as required.