278 SPICES OF THE TROPICS 



used chiefly in medicine, being less pungent than "black" or 

 44 white" pepper. 



Pepper, Japan. (Xanlhoxylon piperituui. Xanthoxylaceae). 

 A deciduous tree of Japan, the black aromatic pungent fruits of 

 which resemble pepper-corns, and are used as a spice in Japan. 



Pepper, Ashantee. (Piper Clusii. Piperaceae). A handsome 

 wild pepper vine of Western tropical Africa, the corns of which 

 are used in its native country as a spice, and were at one time 

 exported to Europe. It is not cultivated. 



Pepper, Negro. Ethiopian, or West African pepper. (Xylopia 

 nromatica. Anonaceae). A tall shrub, native of Western Africa, 

 producing clusters of pod-like fruits which are about 2 inches long. 

 These have aromatic and pungent properties, and when dried are 

 used in Western tropical Africa instead of pepper. 



Star Anise. (Illicium venim. Magnoliaceae). A shrub or 

 small tree, native of Southern China, where it is cultivated for the 

 sake of the fruits which when ripe burst open and spread out in 

 the form of a star. The whole fruit is agreeably fragrant and aro- 

 matic and, in China and Japan, is much used as a condiment in 

 cookery, also for chewing after meals to sweeten the breath, and 

 as a digestive. It forms an important article of commerce in the 

 Far East, and is imported into Europe and America to some extent 

 for flavouring liqueurs and spirits, being the chief flavouring 

 ingredient in the French "Anissette de Bordeaux." An aromatic 

 oil ("anise oil" ) is obtained from the fruit by distillation, which is 

 usually quoted at from 6s to 7s per Ib. in London. Seeds have 

 been imported on different occasions at Peradeniya and sown, 

 but these have never germinated. It is said that the Chinese 

 always boil the seed before it leaves the country, so as to maintain 

 the monopoly of the spice. The "Japanese Star Anise" is the fruit 

 of Illicium aiiisatiun, which has somewhat the odour of Bay- 

 leaves. 



Turmeric; "Kaha" 5. (Curcuma longa. Scitamineae). A 

 perennial herb, about 2 feet high, cultivated throughout tropical 

 Asia. The rhizome or tuberous roots are of a yellow or orange- 

 yellow colour and waxy resinous consistency; they are ground into 

 a fine orange-yellow powder, which has an aromatic taste, some- 

 what resembling ginger. This is commonly used as a condiment 

 in native cookery, and is a prominent constituent of curry powders, 

 being also employed in India for dyeing wool and silk. Turmeric 



