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Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed .
Hawaij is a staple spice blend of in Yemenite cooking, and Solomonov uses black pepper, cumin, and turmeric as a rub for this beef dish. Get the Recipe Salmon in Charmoula with Risotto-Style ...
Wine (red), spices and fruit. Variants. Glühwein, Glögg, and many others. Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. [1] It is a traditional drink during winter, especially around Christmas. [2]
Drupe. In botany, a drupe (or stone fruit) is a type of fruit in which an outer fleshy part (exocarp, or skin, and mesocarp, or flesh) surrounds a single shell (the pip (UK), pit (US), stone, or pyrena) of hardened endocarp with a seed (kernel) inside. Drupes do not split open to release the seed, i.e. they are indehiscent. [1]
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.
Those spices (black pepper, nutmeg, and cinnamon) are smoothed out a bit by the leather and tobacco at the base and give it a vibe like, well, a really good leather jacket.
True cardamom plant (Elettaria cardamomum) Cardamom seeds. Cardamom (/ ˈkɑːrdəməm / [1]), sometimes cardamon or cardamum, [2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. [3] Both genera are native to the Indian subcontinent and Indonesia.
Hasenpfeffer. Type. Stew. Place of origin. Netherlands, Germany. Main ingredients. Rabbit or hare, onions, wine. Hasenpfeffer is a traditional Dutch and German stew made from marinated rabbit or hare, [1][2] cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar. [3]