366 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



SPICE-, CONDIMENT-, AND PERFUME- 

 PRODUCING PLANTS. 



By J. A. Alexandee, F.R.G.S. 



[Read November 23, 1909.] 



In endeavouring to describe in this short paper our most important 

 spices I have added a few of the better known European plants that are 

 in general culinary use as condiments, and some that may be more 

 correctly classed as perfumes. It is among Eastern races that we find 

 condiments and scents (possibly in a very crude form) in much more 

 frequent use than with Western nations. 



Classification of Products Enumerated. 

 Cruciferae. 



Brassica (Sinapis) alba Boiss. White Mustard. — Europe, Asia, 

 Africa. 



B. nigra Koch. Black Mustard. — Europe, Asia, Africa. 

 B. juncea Coss. Indian Mustard. — Asia, &c. 



Burseraceae. 



Balsamodendron Myrrha Nees. Myrrh. — Arabia. 



B. Opobalsamum Kunth. Gilead Balsam. — Arabia. 



Myrtaceae. 



Pimenta officinalis Lindl. Allspice. — Central America. 

 P. citrifolia Kostel. Bay rum. — Central America. 

 Eugenia caryophyllata Thunb. Clove. — Moluccas. 

 E. cotinifolia Jacq. Clove. — Mauritius. 



Umbelliferae. 



Apium graveolens L. Celery. — North Europe, Africa, Asia. 



A. chilense Hook. America. 



A. prostratum Labill. Australia. 



Carum Carvi L. Caraway. — Europe, Asia. 



C. copticum Benth. Asia. 



C. Bulbocastanum Koch. Europe, Africa, Asia. 



G. capense Sond. Africa. 



C. Boxburghianum Benth. India. 



C. segetum Benth. Europe, Asia. 



C. Petroselinum Beuth. Parsley. — Europe, Africa, Orient. 

 Pimpinella Anisum L. Anise. — Asia, Arabia. 

 P. Saxifraga L. Europe, Asia. 

 P. Sisarum Benth. Asia. 



Goriandrum sativum L. Coriander. — Europe, Asia. 



