On food and cooking the science and lore of the kitchen ( PDFDrive ) 796

Dill Seed Dill seed has a stronger flavor than dill weed, the feathery leaves of the same plant Anethum graveolens.. It’s mildly reminiscent of caraway thanks to its content of the caraw

dishes of North Africa, the Middle East, and North India

Dill Seed Dill seed has a stronger flavor than

dill weed, the feathery leaves of the same

plant (Anethum graveolens) It’s mildly

reminiscent of caraway thanks to its content

of the caraway terpene carvone, but also has fresh, spicy, and citrus notes It’s mainly used

in central and northern Europe in cucumber pickles (the combination goes back at least to the 17th century), sausages, condiments, cheeses, and baked goods Indian dill, var

sowa, produces a larger seed with a somewhat

different balance of aromas; it’s used in spice mixtures of northern India

Fennel Seed and Pollen Fennel seed has the

same anise-like aroma and sweet taste as the stalk and leaves of the plant that bears it,

Foeniculum vulgare Its dominant volatile is

the phenolic compound anethole (see anise, above), supported by citrus, fresh, and pine

notes Most fennel seed comes from sweet fennel varieties (p 407) and tastes sweet; seed from the less cultivated types are also bitter due to the presence of a particular terpene (fenchone) Fennel seed is a distinctive ingredient in Italian sausages and in Indian spice mixes, and in India is chewed as an after-meal breath freshener

The fine yellow pollen of the fennel flower

is also collected and used as a spice Fennel pollen combines anise and floral aromas, and

in Italy is sprinkled on dishes at the last

minute

The Cabbage Family:

Pungent Mustards,

Horseradish, Wasabi

Of the various spices that manage to please us

by causing irritation and pain, the mustards and their relatives are unique in providing a volatile pungency, one that travels from the