Ginger.—This is the root-stalk of a plant which grows in Jamaica and other warm countries. The best comes with the skin scraped off. This is ground. The odor of ginger is due to an essential oil; its pungency to a peculiar resin. It is sometimes adulterated with starch, sago, rice, and wheat flour, mustard hulls, cayenne pepper, etc. But, as with all the other spices, there are pure brands.
Cloves are the dried flower buds of the clove tree. They come from the East Indies, Africa, and South America, ranking in value in the order named. The best contain as much as 16 per cent. of a volatile oil to which their flavor is due. Ground cloves have sometimes a portion of this oil pressed out, with pimento or allspice added, which latter is much less costly. Cloves are best when large, plump, bright in tint, and full of oil, which exudes on pressure with the finger nail.
Allspice or pimento is the little, round berry of an evergreen tree, common in the West Indies. It contains about 4 per cent. of an aromatic oil. Owing to its cheapness, it is less adulterated than other spices.
Cinnamon is the true bark of a small evergreen tree of Ceylon. The best is very thin, the outer and inner coats of the bark having been removed.
Cassia is the bark of another species of cinnamon tree; it is thicker, corky, and not so red. It is cheap and not much adulterated. It is often sold for cinnamon, but is less aromatic and valuable. Cassia buds are the unripe buds of the same tree.
Nutmegs and Mace.—Nutmegs are the seeds of the Myristica Fragrans, a tree which grows in the East Indies. Good nutmegs feel heavy in the hand, and are not worm eaten. They contain about 8 per cent. of volatile oil, and 25 per cent. of fixed oil, which exudes under indentation or pressure with the finger nail. Most people buy whole nutmegs and the ground article has only a limited sale. Mace is the arillus or coating of the nutmeg, and is also sold whole or unground.
Curry Powder.—This compound of spices, etc., is much used in India and other hot countries, as an appetizer and stimulant to digestion. There are several excellent brands of curry powder in market, both English and American, made approximately after some one of the following five receipts:
| Proportions. | |||||
|---|---|---|---|---|---|
| Turmeric | 6 | 4 | 6 | 3 | 2 |
| Black pepper | 5 | 4 | 2 | 2 | 1/2 |
| Cayenne | 1 | 1 | 0 | 3/4 | 6 |
| Ginger | 0 | 2 | 3 | 0 | 1/2 |
| Fenugreek | 3 | 2 | 0 | 1 | 1/2 |
| Cummin seed | 3 | 2 | 2 | 4 | 0 |
| Coriander seed | 0 | 6 | 8 | 12 | 6 |
| Cardamom seed | 0 | 0 | 1/2 | 1/2 | 0 |
| Pimento | 0 | 0 | 1/2 | 1/4 | 1/4 |
| Cinnamon | 0 | 0 | 0 | 1/4 | 1/4 |
| Cloves | 0 | 0 | 0 | 1/4 | 1 |
| Nutmeg | 0 | 0 | 0 | 0 | 1/2 |
Salt.
Common Salt varies in purity and sometimes contains salts of lime, magnesia, and potash. But as those are more soluble in water than common salt, it is easy to remove them in the process of manufacture. Our culinary salt comes from several sources; rock salt deposits or mines, sea water, and salt springs.