Foods and Their Adulteration / Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

by Harvey Washington Wiley

Fennel.

—The fennel plant (Fœniculum fœniculum L.) is indigenous to southern Europe. It grows both wild and under cultivation. The common garden fennel is biennial in its habits. The seeds contain the condimental properties of the plant, and the seeds of the cultivated fennel are usually about twice as long as those of the wild variety. They are flat on one side and convex on the other and crossed by thick yellow-colored ribs. The seeds are used chiefly in the manufacture of liqueurs.

Ginger.

—The ginger is the root of the plant Zingiber zingiber L., and is one of the most highly prized of the condimental substances. It is a plant which naturally contains a large amount of starch, which forms nearly half of its weight in the dried state. The roots are often sent into commerce covered with lime, either for the purpose of preserving them or bleaching them. This is such a common condition that the limed ginger or bleached ginger is recognized as a legitimate article of commerce.

Mace.

—The mace of commerce is composed of the dried arillus of Myristica fragrans Honttyn. Mace contains a large quantity of fatty substance, usually not less than 20 nor more than 30 percent of its total weight. There are several varieties of mace on the market, the principal one being Macassar mace, which is obtained from the dried arillus of Myristica argentea Warb. The Bombay mace is derived from the dried arillus of Myristica malabarica.

Marjoram

is the dried leaf of the plant known by the botanical name of Majorana majorana (L.) Karst. or Origanum vulgare L. This plant is a native of Europe and is a very common wild plant in France, especially on the borders of the forests. It is also extensively cultivated. It is a perennial. The leaves of the plant are the condimental portions. A plant known as mountain mint is frequently sold as marjoram and has some of its condimental properties.

Mustard.

—The mustard seed is derived from various species, distinguished largely by the color of the seeds. For instance, the white mustard is the seed of Sinapis alba L., the black mustard the seed of Brassica nigra (L.) Koch, and the black or brown mustard the seed of Brassica juncea (L.) Cosson. The mustard is a widely distributed plant probably indigenous to Europe. It grows extensively wild and is also largely cultivated. The mustard seed forms one of the most important condiments of commerce. The mustard is often ground before it is sold, and frequently it is mixed with other spices and with oils and is known as prepared mustard. This latter variety is subjected to all kinds of adulterations, frequently containing very little mustard but with enough turmeric to give the preparation a yellow color resembling that attributed to the pure article. Prepared mustard should be a thick paste composed largely of ground mustard seed together with salt, spices of different kinds, and vinegar. It may also be ground in oil.