SPICES AND FLAVORINGS 245 



CORIANDER 



Coriander is an annual umbelliferous plant (Coriandrum 

 sativum), i or 2 feet high, with pinnate leaves and small 

 umbels of white flowers. It is a native of the Mediterranean 

 region and is most extensively propagated in India and South- 

 ern Europe. The fruit or seed consists of two concave halves. 

 This spice has been known since the dawn of history. It 

 is widely used in curry powder, in confectionery, and in 

 flavoring gin and whisky. 



CAPER 



Caper is a trailing shrub (Capparis spinosa), a native of 

 the Mediterranean countries and now chiefly cultivated in 

 Sicily, Italy, the southern part of France and in the Southern 

 States. The unopened flower pods are gathered every morn- 

 ing and at once pickled in salt and vinegar. This material is 

 used in flavoring meat sauces. It is slightly laxative in effect. 



CURRY POWDER 



Curry powder is a mixed condiment, widely used through- 

 out the Orient to flavor rice and meats, particularly poultry. 

 Curry powders commonly contain sago or tamarind as a basis 

 of the paste to which are added curry leaves (Murray a 

 kceningii), turmeric, fenugreek, ginger, chilies, pepper, cara- 

 way, cinnamon, etc. 



CUMMIN 



Cummin is an annual plant i to 2 feet high with seeds much 

 like those of caraway but slightly larger. The flowers are 

 rose-colored and borne in small umbels. The plant bears the 

 botanical name Cuminum cyminum. It is a native of the 

 Mediterranean region and is now grown chiefly in Malta, Per- 

 sia, Turkey, and Punjab. Cummin seed are used chiefly as an 

 ingredient of curry and in native medicinal preparations. 



