Preserved flower bud · Capparaceae
Caper
Capparis spinosa
Briny and pungent, with a green, mustard-like edge. Vinegar adds acidity; salt-preserved capers can taste more concentrated.
The Alchemist's Pantry
The Forgotten Pantry
Where Distinctive Flavours Are Crafted.
Resins and less familiar pantry aromatics, explored through documented food traditions.
Turn a reviewed leaf from this chapter. Historical sources, flavour affinities and kitchen notes accompany each ingredient.
Legume pod pulp · Fabaceae
Carob
Ceratonia siliqua
Sweet, malty and earthy, with a date-like impression and less bitterness than cocoa. Roasting varies the depth of flavour.
Historical pantry ingredient · aromatic tree resin
Mastic
Pistacia lentiscus
A powerful resinous perfume with pine-like freshness, a faint woody sweetness and a lingering, slightly bitter finish. Tiny quantities can dominate a mild food, so think of it as an aromatic accent rather than a...
Legume fruit · acidic pulp · Fabaceae
Tamarind
Tamarindus indica
Deeply sour with fruity sweetness and a dried-fruit, almost molasses-like finish. Concentrates vary greatly in strength and added sugar.
☙ The Forgotten Pantry ❧