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This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring . This list does not contain fictional plants such as aglaophotis , or recreational drugs such as tobacco .
Harper's Bible Dictionary: 1952 Madeleine S. and J. Lane Miller The New Bible Dictionary: 1962 J. D. Douglas Second Edition 1982, Third Edition 1996 Dictionary of the Bible: 1965 John L. McKenzie, SJ [clarification needed] The New Westminster Dictionary of the Bible: 1970 Henry Snyder Gehman LDS Bible Dictionary: 1979 Harper's Bible Dictionary ...
Basil – or Sweet Basil, is a common name for the culinary herb Ocimum basilicum, of the family Lamiaceae, sometimes known as Saint Joseph's Wort in some English-speaking countries. Basil, holy – Ocimum tenuiflorum , Holy Basil, is an aromatic plant in the family Lamiaceae which is native throughout the Old World tropics and widespread as a ...
New Hebrew-German Dictionary: with grammatical notes and list of abbreviations, compiled by Wiesen, Moses A., published by Rubin Mass, Jerusalem, in 1936 [12] The modern Greek-Hebrew, Hebrew-Greek dictionary, compiled by Despina Liozidou Shermister, first published in 2018; The Oxford English Hebrew dictionary, published in 1998 by the Oxford ...
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Name in Bible Plant name Scientific name References סנה səneh: Abraham's Bush or Blackberry: Vitex agnus-castus, Rubus sanctus or Loranthus acaciae: Exodus 3:2 שטה šiṭṭāh: Acacia, Spirale: Acacia raddiana: Exodus 25:10 אלמגים ’almuggîm: Almug tree; traditionally thought to denominate Red Sandalwood and/or
From Webster's Dictionary: "Stacte: one of the sweet spices used by the ancient Jews in the preparation of incense. It was perhaps an oil or other form of myrrh or cinnamon, or a kind of storax." It was perhaps an oil or other form of myrrh or cinnamon, or a kind of storax."
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish.