Spices and condiments
By: by James B. McNair, Asst. Curator of Economic Botany.
Series: Field Museum of Natural History. Botany leaflet 15
Publisher: Field Museum of Natural History
Published: 1930
Place of publication: Chicago
Subjects: Spices.; Condiments.; Specerijen.
Table of contents: title: Allspice; title: Anise; title: Balm; title: Basil; title: Sweet bay; title: Borage; title: Calamus root or sweet flag; title: Capers; title: Caraway; title: Cardamom; title: Cassia; title: Cassia buds; title: Catmint or Catnip; title: Chervil; title: Chives; title: Cinnamon; title: Clary; title: Cloves; title: Coriander; title: Cumin; title: Dill; title: Fennel; title: Florence fennel; title: Fennel flower; title: Galangal; title: Garlic; title: Ginger; title: Hoarhound; title: Horse-radish; title: Hyssop; title: Juniper; title: Cherry laurel leaves; title: Lavender; title: Lovage; title: Marigold; title: Marjoram; title: Mustard; title: White mustard; title: Nutmeg and mace; title: Grains of paradise; title: Parsley; title: Pennyroyal; title: Peppers; title: Black pepper; title: Long pepper; title: Red pepper; title: Peppermint; title: Poppy seed; title: Rosemary; title: Rue; title: Sage; title: Samphire; title: Summer savory; title: Winter savory; title: Sesame or bene seed; title: Southernwood; title: Spearmint; title: Tansy; title: Tarragon; title: Thyme; title: Tonka bean; title: Turmeric; title: Vanilla; title: Zedoary.