Black and White Pepper. — The true pepper of commerce is produced in
tropical climates, from the berry of a perennial climbing shrub, a native of Sumatra,
but extensively cultivated in Java, Ceylon, and other tropical regions of Asia. The
vine bears its seeds at three years old, on spikes. Black pepper is this seed. White
pepper is the seed divested of its hull. The botanical name is piper nigrum.
Intoxicating Pepper. — The celebrated intoxicating pepper is the fruit of
another si^ecies, piper betel, and is chewed by the natives of India prepared with lime,
and wrapped in the leaves of the betel pepper {chavica betel.) One hundred million
people are said to chew this intoxicating substance.
Adulterations. — -Pepper is adulterated with ground rice, mustard, sweepings of
warerooms, etc., and even the berries are counterfeited by a mixture of oil cake, clay
and cayenne. The only safety in buying ground pepper is in the integrity of the
firms who manufacture it.
XIV. Cinnamon— How to Know It Pure.
The botanical name of the true cinnamon is CinnamomumZeylanicum, (a species
of the laurel family) a tropical tree reaching a height of thirty feet, and cultivated in
many countries. Ceylon has long been noted for the excellence of its cinnamon, but
commerce has been largely supplied from the West Indies and South America, and
there is much inferior bark sold as the genuine article. It is prepared by stripping
the bark from the branches, when it naturally rolls up into c[uills, the smaller of which
are introduced into the larger, and then dried in the sun. Good cinnamon is known
by the thinness of the bark; as a rule, the thinner and more pliable, the finer the
quality. When it is broken the fracture is splintery. It is largely used as a condi-
ment for its pleasant flavor, and its astringent and cordial properties give it a value as
a medicine.
Cassia. — This is the bark of Oinnamomnm cassia, a tree growing forty to fifty
feet in height, cultivated to a considerable extent in China, the Philippine Islands, the
western coast of Africa, and in Brazil. The China cassia is considered superior in
perfume and flavor to any spice of its class. This bark resembles the true cinnamon,
but is thicker, coarser, and not so delicate in flavor, but being cheaper is frequently
used to adulterate the true article. For confectionary purposes this affords a stronger
flavor than cinnamon, and is therefore preferred. The bark is' collected and prepared
as for cinnamon. Cassia bark is distinguished from cinnamon by being more brittle,
and of less fibrous texture; it is not so pungent, and has more of a mucilaginous or
gelatinous quality.
FOOD PRODUCTS OF COMMERCE. 44-5
XVI. Cloves and Allspice.
Cloves. — Cloves Jire the flower-buds of a species of myrtle, ( Garyophyllus
aromaiicus) a small evergreen tree, native to the Malaccas, but cultivated in various
tropical countries, especially the East and West Indies. The flower buds are collected
before they expand, are cleaned, dried, and darkened by smoking them over a wood
fire. All parts of the plant are aromatic; the flower buds only are used in commerce.
Allspice. — This is of two kinds, Jamaica pei)per, the fruit of a species of myrtle
(M. pimenta), and allspice-}nmento, the fruit of Eugenia pimento. It takes the
name allsiaice from combining the flavor of various spices, as cinnamon, cloves and
nutmeg. The allspice-pimento tree is the species generally cultivated, and is
planted in orchard-like rows, forming high beautiful trees. The berries are about
the size of a small pea, of a dark color, and, as seen in commerce, are surmounted by
the remains of the calyx. They are prepared by being gathered before they are fully
ripe, and then dried in the sun, when they acquire that reddish-brown tint which
makes them marketable.
XVI. Nutmegs and Mace.
Page 254
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Black and White Pepper. — The true pepper of commerce is produced in tropical climates, from the berry of a perennial climbing shrub, a native of Sumatra, but extensively cultivated in Java, Ceylon, and other tropical regions of Asia. The vine bears its seeds at three years old, on spikes. Black pepper is this seed. White pepper is the seed divested of its hull. The botanical name is piper nigrum.
Intoxicating Pepper. — The celebrated intoxicating pepper is the fruit of another species, piper betel, and is chewed by the natives of India prepared with lime, and wrapped in the leaves of the betel pepper {chavica betel.) One hundred million people are said to chew this intoxicating substance.
Adulterations. — -Pepper is adulterated with ground rice, mustard, sweepings of warerooms, etc., and even the berries are counterfeited by a mixture of oil cake, clay and cayenne. The only safety in buying ground pepper is in the integrity of the firms who manufacture it.
XIV. Cinnamon— How to Know It Pure.
The botanical name of the true cinnamon is CinnamomumZeylanicum, (a species of the laurel family) a tropical tree reaching a height of thirty feet, and cultivated in many countries. Ceylon has long been noted for the excellence of its cinnamon, but commerce has been largely supplied from the West Indies and South America, and there is much inferior bark sold as the genuine article. It is prepared by stripping the bark from the branches, when it naturally rolls up into quills, the smaller of which are introduced into the larger, and then dried in the sun. Good cinnamon is known by the thinness of the bark; as a rule, the thinner and more pliable, the finer the quality. When it is broken the fracture is splintery. It is largely used as a condiment for its pleasant flavor, and its astringent and cordial properties give it a value as a medicine.
Cassia. — This is the bark of Cinnamomum cassia, a tree growing forty to fifty feet in height, cultivated to a considerable extent in China, the Philippine Islands, the western coast of Africa, and in Brazil. The China cassia is considered superior in perfume and flavor to any spice of its class. This bark resembles the true cinnamon, but is thicker, coarser, and not so delicate in flavor, but being cheaper is frequently used to adulterate the true article. For confectionary purposes this affords a stronger flavor than cinnamon, and is therefore preferred. The bark is' collected and prepared as for cinnamon. Cassia bark is distinguished from cinnamon by being more brittle, and of less fibrous texture; it is not so pungent, and has more of a mucilaginous or gelatinous quality.
XV. Cloves and Allspice.
Cloves. — Cloves Jire the flower-buds of a species of myrtle, ( Garyophyllus aromaiicus) a small evergreen tree, native to the Malaccas, but cultivated in various tropical countries, especially the East and West Indies. The flower buds are collected before they expand, are cleaned, dried, and darkened by smoking them over a wood fire. All parts of the plant are aromatic; the flower buds only are used in commerce.
Allspice. — This is of two kinds, Jamaica pei)per, the fruit of a species of myrtle (M. pimenta), and allspice-}nmento, the fruit of Eugenia pimento. It takes the name allsiaice from combining the flavor of various spices, as cinnamon, cloves and nutmeg. The allspice-pimento tree is the species generally cultivated, and is planted in orchard-like rows, forming high beautiful trees. The berries are about the size of a small pea, of a dark color, and, as seen in commerce, are surmounted by the remains of the calyx. They are prepared by being gathered before they are fully ripe, and then dried in the sun, when they acquire that reddish-brown tint which makes them marketable.
XVI. Nutmegs and Mace.