64 THE USES OF PLANTS. 



throughout the tropics. White Pepper is prepared 

 from the same species by rubbing off the husk or 

 pericarp of the berry. Other species of the genus 

 (P.longum, L.,and P. officinarum, CDC, P. Betle, L., 

 and P. methysticum, Forst.) yield the Dutch Long 

 Pepper, Betel Pepper, and Kava. 



CAYENNE PEPPER is prepared from the pods of 

 species of the Solanaceous genus Capsicum. Those 

 of C. fastigiatum, Blume, are generally known as 

 Chillies or Pod-peppers; those of the larger, C.annuum, 

 L., are known as Capsicums. Cayenne-pepper is 

 derived from both these, and perhaps other species. 



CAPERS are the flower-buds of Capparis spinosa, L., 

 which are imported, pickled in vinegar, from the 

 South of Europe. The unripe fruits of the Garden 

 Nasturtium (Tropceolum inajus, L.) are sometimes 

 used instead. 



Among common garden-grown condiments are 

 HORSE-RADISH, the root of Cochlearia Annoracia, L. ; 

 FENNEL (Fceniculum capillaceum, Gilib.), the leaves of 

 which are eaten with fish, whilst the fruits are used in 

 cordials ; GARLIC (A Ilium sativum, L.), SHALLOTS 

 (A. ascalonicum, Willd.), and CHIVES (A. Schoeno- 

 prasum, L.), the first-named of which is a bulb of 

 stronger flavour than the Onion, while the others are 

 milder; TARRAGON (Artemisia Dracimculus, L.) and 

 PARSLEY (Apium Petroselinum, L.). 



Our aromatic pot-herbs, the leaves of most of 

 which are used in a dried state, are all members of 

 the order Labiatae. Among them are : MINT (Mentha 

 viridis, L.) ; SAGE (Salvia officinalis, L.) ; THYME 

 ( Thymus vulgaris, L.) ; BASIL (Ocimum Basilicum, L.) ; 



