Black pepper is a spice made from the dried unripe berries (peppercorns) of the Piper nigrum plant, native to South and Southeast Asia. The berries are harvested before they fully ripen and then dried, during which the outer skin turns dark and wrinkled, creating the characteristic black peppercorns.
White pepper is a spice derived from the fully ripe berries of the Piper nigrum plant, the same plant that produces black pepper. The key difference lies in processing: white pepper berries are allowed to ripen fully, then soaked in water for several days to ferment and soften the outer skin, which is then removed, leaving only the inner seed. This seed is dried to produce white peppercorns.
White pepper is a spice derived from the fully ripe berries of the Piper nigrum plant, the same plant that produces black pepper. The key difference lies in processing: white pepper berries are allowed to ripen fully, then soaked in water for several days to ferment and soften the outer skin, which is then removed, leaving only the inner seed. This seed is dried to produce white peppercorns.
Clove is a spice made from the dried, unopened flower buds of the clove tree (Syzygium aromaticum), an evergreen native to the Maluku Islands (Spice Islands) in Indonesia. The buds are harvested when they are still immature, then dried, resulting in small, reddish-brown spikes about 1 centimeter long that resemble tiny nails.
Star anise is the dried seed pod of the Illicium verum plant, an evergreen shrub native to Southwest China and parts of Southeast Asia. The pod is star-shaped, typically with 6 to 8 points, each containing a single seed. It has a strong, warm, sweet, and spicy flavor reminiscent of licorice, anise, fennel, and clove, largely due to the compound anethole.
Coriander is an annual herb (Coriandrum sativum) in the parsley family (Apiaceae), widely used in cooking around the world. The term "coriander" can refer to both the seeds and the plant as a whole.
Cinnamon is a spice made from the inner bark of several tree species in the genus Cinnamomum, which belong to the laurel family (Lauraceae). The bark is harvested, dried, and often rolled into sticks (called quills) or ground into powder.
Cinnamon is a spice made from the inner bark of several tree species in the genus Cinnamomum, which belong to the laurel family (Lauraceae). The bark is harvested, dried, and often rolled into sticks (called quills) or ground into powder.