Caper

Capparis spinosa. The unopened, green flowerbuds of a shrub, native to the Mediterranean. Sold pickled, the smaller the caper the better. Capers are indispensable in steak tartare, tartare sauce and puttanesca pasta sauce.

Bouquet Garni-Dried

Mostly used in stocks, casseroles and soups, dried bouquet garni consists of parsley, bay leaves and thyme wrapped in a square of cheesecloth and tied with string for easy retrieval from the cooking pot before serving.

Asafoetida

Ferula asafoetida. A sticky substance or powder made from the resin of giant fennel, which is no relative of the fennel we know. This foul-smelling spice is used in Indian dishes, often with beans, as a anti-flatulent, and by Brahmans, whose religion forbids them to use onions and garlic, as there are believed to inflame sexual passion. Only the smallest amount is necessary and rather than adding it to the food itself, the resin is often shaped into a little ball and stuck to the lid of the cooking pot. The powder is added straight to the food. When cooking, this spice smells very pleasant, rather like onion and mild garlic.

Allspice or Pimento

Pimenta dioica. This spice with clove, pepper and cinnamon overtones is used in marinades for meat and game. Lightly crush the whole berries to release the aroma. The ground spice is used in soups and sauces, rice dishes, pates and sausages.

Amchoor

Mangifera indica. Mostly used in Indian cuisine; a lemon-flavored seasoning ground from dried, unripe mango. If unavailable substitute freshly squeezed lemon juice.

Chamomile

Chamaemelum nobile. Use the small, yellow and white, daisy-like flowers in salads. The dried flowers of English chamomile are used to make a soothing, herbal tea.

Elder

Sambucus nigra. Use the fresh flowers to make wine or batter, deep-fried for a desert, or to add flavor to fruit jellies. The berries may be used in tarts and sweet sauces, for jams, jellies and chutneys, and also to make wine.

Lovage

Levisticum officinale. The finely chopped leaves give a peppery celery flavor to salads, soups and meta dishes.

Bergamot

Monara didyma. Used in summer drinks, tea, salads, desserts and with meat dishes. The flowers may be used in a salad. Add a few leaves to China or Indian tea for the flavor of Earl Grey.

Lemon Verbena

Aloysia triphylla. To impart a lemony aroma, place a few leaves in the bottom of a cake tin or use to flavor rice pudding or sweet custards, such as creme brulee or creme caramel.