Cinnamon.
—The cinnamon is the bark of various species of plants belonging to the genus Cinnamomum. The true cinnamon is derived solely from the bark of Cinnamomum zeylanicum Breyne.
Cloves.
—Cloves are dried buds of the Caryophyllus aromaticus L. They are used either in the original dried state or as a finely ground powder.
Coriander.
—The aromatic principles of coriander which is used for condimental purposes are the dried seeds of the Coriandrum sativum L. This is a plant which is indigenous to southern Europe, growing from two to two and a half feet high. The seeds are used in the manufacture of liqueurs and for seasoning a great number of culinary preparations. It is stated by some authorities that the leaves are used for condimental purposes, but this is not the case. The leaves as well as the other green parts of this plant have a very unpleasant odor from which the name of the plant is derived. This odor is of a character which would exclude the leaves from use for condimental purposes.
Cumin Seed.
—The cumin plant (Cuminum Cyminum L.) is thought to be indigenous to Egypt. It is an annual plant, sometimes growing from four to five inches high. The seeds are the aromatic part and are used for condimental purposes. They have a hot, acrid taste and a strong aromatic flavor. They are used chiefly for flavoring soups and in the manufacture of pastry of all kinds. They are also found in many kinds of liqueurs.
Dill.
—The dill plant (Anethum graveolens L.) is indigenous to southern Europe. It is an annual plant and grows from two to two and a half feet high. The seeds, which are the condimental part of the plant, are flat and have a strong and bitter flavor. They are used in this country principally for flavoring a kind of pickle known as the dill pickle.