Tiny yellow or brownish seeds of a member of the cabbage family. The brown seed of the fruit of an evergreen tree. Of the two sources, Indonesia and West Indian compare favorably in aroma, but higher fixed oil in the West Indian restricts its use in some applications. Light green leaves of members of the mint family. Powder milled from the flesh of pods of certain sweet pepper plants.
Extractable color is principal evaluation of paprika.
Flavor can range from sweet- mild to fiercely hot. Paprika has a pleasant red color, is used frequently as a garnish. Bright green leaves of the parsley plant. Italian parsley has broader leaves, and a stronger flavor than its American counterpart. Fresh parsley, when chopped fine and sprinkled onto a dish before serving, adds a pleasant taste and freshness.