White Button Mushroom
White button mushrooms are small with a white, edible stem that is dense, thick, and smooth. When raw, they have a mild, crisp texture, and once cooked, they develop an earthy flavor with a tender, chewy consistency.
1. Portobello Mushrooms
Portobello mushrooms are large, with dark brown, fleshy gills and a small ring beneath the cap. The stems are fibrous, white, and dense. When cooked, they have a chewy, meaty texture and a smoky, earthy flavor.
2 Shiitake Mushrooms
Shiitake mushrooms are small to medium-sized with thin stems and wide, umbrella-shaped caps ranging in color from light to dark brown. They are known for their curled rim, and their firm, chewy, and spongy cream-colored flesh.
3. Oyster Mushrooms
Oyster mushrooms feature a funnel-shaped cap that can be white to light brown or dark brown, with whitish-yellow gills. The stem is off-center, and the cap grows in overlapping clusters, giving them a shelf-like appearance. The flesh is white and tender.
4. Enoki Mushrooms
Enoki mushrooms grow in long clusters with string-like stems and small white caps. They offer a mild flavor with a crunchy texture, making them ideal for salads, soups, meat dishes, and garnishing. The spongy base of the mushrooms should be removed before use.
5. Shimeji Mushrooms
Shimeji mushrooms are best enjoyed cooked, as they develop a pleasant, firm, slightly crunchy texture and a mildly nutty flavor. If eaten raw, they have a bitter taste that disappears once cooked.
6. Porcini Mushrooms
Porcini mushrooms are known for their nutty, earthy flavor and meaty texture. They have a deeper, richer flavor compared to other mushrooms. Dried porcini mushrooms add depth to broths and sauces, and they become slightly chewy when rehydrated.
7. Paddy Straw Mushrooms
Also known as Volvariella volvacea, Paddy Straw mushrooms are widely cultivated in East and Southeast Asia. Popular in Asian cuisines, they are the third most consumed mushroom globally. While available fresh in Asia, they are typically found in canned or dried forms in other regions.
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Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis).
Potmarjoram: O.onites
Wildmajoram: O.vulgare.
Syrian majoram is called zatar
Family: Labiatae or Lamiaceae (mint family).
In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe.
Origin and Varieties
Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India.
Description
Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet.
Chemical Components
Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin.
Culinary uses of Marjoram
Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.
Nutmeg
Myristica fragrans
Fam: Myristicaceae
The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.
The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar. In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner.
Spice Description
The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation.
Bouquet:sweet, aromatic and nutty
Flavour : Nutty , warm and slightly sweet
Hotness Scale: 1
PRODUCT INFO
Shiitake mushrooms range in colors from amber to paper bag-brown. Each mushroom has an umbrella shaped cap with a curled rim. Their caps have a cream-colored supple-firm interior. Unlike mature shiitake mushrooms, Shiitake mushrooms are entirely edible as their thin stalks are still tender when young. When cooked, shiitakes release a garlic-pine aroma and have a rich, earthy, umami flavor.
These shiitakes are farm raised and harvested on protein-filled sterile sawdust logs that have been inoculated with shiitake spores. The individual logs can produce over 4 pounds of mushrooms during their lifetime. They are also 100% recyclable; once the logs are exhausted they can be used for composting or as a natural fertilizer.
USES
Shiitake mushrooms, like mature Shiitake, are widely used in Asian cuisine. They are not limited to Asian recipes, though, and as a cultivated variety, they may be substituted in recipes calling for "wild mushrooms". Pair shiitake with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile. May be sauteed, roasted or skewered and grilled.
Season
Shiitake mushrooms are harvested on logs year-round. Their growth, and hence availability, is dependent upon how well the log feeds them.
