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  2. Black pepper - Wikipedia

    en.wikipedia.org/wiki/Black_pepper

    The outer fruit layer, left on black pepper, also contains aroma-contributing terpenes, including germacrene (11%), limonene (10%), pinene (10%), alpha-phellandrene (9%), and beta-caryophyllene (7%), [54] which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, as the fermentation and other processing ...

  3. Zanthoxylum piperitum - Wikipedia

    en.wikipedia.org/wiki/Zanthoxylum_piperitum

    Zanthoxylum piperitum, also known as Japanese pepper or Japanese prickly-ash, is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea. It is called sanshō ( 山椒 ) in Japan and chopi ( 초피 ) in Korea.

  4. Uzazi - Wikipedia

    en.wikipedia.org/wiki/Uzazi

    It is described as spicy and pungent, more so than Sichuan pepper, and bitter. [1] [5] It is usually used by grinding it into a powder and adding it into soups, stews, seasonings, and sauces. [1] [4] [12] [13] Even in West Africa this is a rare spice [citation needed], and typically only five or six dried fruit are added to a dish. [5]

  5. List of condiments - Wikipedia

    en.wikipedia.org/wiki/List_of_condiments

    Pepper, black – Ground fruit of the family Piperaceae; Pepper jelly – Preserve made with hot peppers; Peanut butter – Paste made from ground peanuts; Pesto – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oil; Piccalilli – British relish of chopped pickled vegetables and spices

  6. Chaat masala - Wikipedia

    en.wikipedia.org/wiki/Chaat_masala

    Chaat masala. Chaat masala, also spelled chat masala, is a powdered spice mix, or masala, originating from the Indian subcontinent, typically used to add flavor to chaat.It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder.

  7. Allspice - Wikipedia

    en.wikipedia.org/wiki/Allspice

    Allspice is the dried fruit of the Pimenta dioica plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking.

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