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Allspice Almond Angelica




Balm (Melissa)

Basil Bay

Bell pepper Bergamot

Black pepper







Pimento officinalis Prunus amygdalus Angelica archangelica

Pimpinella anisum Maranta arundinacea Ferula asafoetida

Melissa officinalis

Ocimum basilicum Laurus nobilis Capsicum frutescens Monarda didyma

Piper nigrum Borago officinalis Sanguisorba minor Acorus calamus Capparis spinosa

Carum carvi

Elletaria cardamomum

Cassia Cinnamomum cassia Cayenne pepper Capsicum spp.

Celery Apium graveolens

Chervil Anthriscus cerefolium

Chicory Cichorium intybus

Chives Allium schoenoprasum

Chocolate Theobroma cacao

Cilantro Coriandrum sativum

Cinnamon Cinnamomum zeylanicum

Powdered dried fruit

Oil from seed used for flavoring baked goods Stems candied; oil from seeds and roots used in liqueurs

Oil distilled from fruits used for flavoring Powdered root used in milk puddings, baked goods Powdered gum from stems and roots used in minute quantities with fish Oil from leaves used in beverages; leaves used as food flavoring

Leaves used in meat dishes, soups, sauces

Leaves used in soups, sauces

Dried, diced fruit used in chip dips, salad dressings

Leaves used with pork (Note: A perfume oil obtained from a variety of orange—Citrus aurantium var. bergamia—is also called bergamot)

Dried fruits used as a condiment

Leaves used as a beverage flavoring

Used in soups and casseroles

Powdered rhizome used for flavoring

Flower buds used for flavoring relishes, pickles, sauces

Seeds used in breads, cheeses; seed oil used in the liqueur kummel

Dried fruit and seeds used for flavoring baked goods (Note: Several false cardamons—Amomum spp.—are sold commercially) Powdered bark used as cinnamon substitute Powdered dried fruits used in chili powder, Tabasco sauce

Seeds used in celery salt, soups

Used as a parsley substitute

Ground, dried root added to coffee

Leaves, bulbs used with sour cream, butter

Ground seeds used for flavoring

Leaves used in avocado dip and with poultry

Ground bark used for flavoring baked goods;

oil from leaves used as flavoring, clearing agent


Mediterranean; U.S. Europe; Asia

Widely cultivated South America Middle East

U.S.; Mediterranean

Mediterranean Europe

Widely cultivated North America (Monarda); Italy (Citrus)

India; Indonesia



Europe; Asia; North America Mediterranean

North America; Europe

India; Sri Lanka; Central America

Southeast Asia American tropics

Europe; U.S. Europe; Near East Mediterranean Widely cultivated Africa; South America Europe

Seychelles; Sri Lanka

Stern-Jansky-Bidlack: I Appendices I 3. Useful and Poisonous I I © The McGraw-Hill

Introductory Plant Biology, Plants, Fungi, and Algae Companies, 2003

Ninth Edition

Appendix 3

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