—The capers are obtained by drying the flower buds of the caper bush. The botanical name is Capparis spinosa L. French, caprier; German, Kapernstrauch; Italian, cappero; Spanish, alcaparra.
The caper is a plant which is a native of southern Europe of shrub-like proportions, growing to a height of from three to five feet. The flower buds are gathered when they are about as large as peas and are preserved by pickling in vinegar.
Caraway.
—This is a plant which is native to Europe, is either annual or biennial, and belongs to the botanical species Carum Carvi L. French, carvi; German, Feld-Kümmel; Italian, carvi; Spanish, alcaravea.
The seeds contain the aromatic principles which make the caraway valuable as a condiment. The plant often grows wild. The roots have some value as food and are also highly spiced, but are seldom eaten. The seeds are used very largely for flavoring bread, especially among the Germans. They are also used in certain varieties of cheese, especially that made in Holland. Often they are found in certain candies and other confections.
Cassia
is that variety of cinnamon obtained from other species of cinnamon than Cinnamomum zeylanicum, and is not so highly valued for condimental and other purposes as the true cinnamon.
Cassia buds, which are often used for condimental purposes, are the dried immature fruit of any species of the cinnamomum plant. The cinnamon, as it is offered for condimental purposes, is usually finely ground, and the same is true of cassia.
Celery Seed.
—The seeds of celery are highly prized for condimental purposes, either directly or in the form of an extract. The seeds or their extracts are also often recommended for medicinal purposes.