How to make Ninomae Ina'nis' Dr Oopsie soda from Hololive EN

Dr Oopsie Soda

1 cup black cherry juice

½ cup white or brown sugar

1 vanilla chai tea bag

1 tbsp seedless raspberry preserves

1 tsp lemon juice

¼ tsp almond extract

Heat the cherry juice and prepare it with the vanilla chai, according to the package instructions. Remove the tea bag when finished, reheat the mixture if needed, and dissolve in the sugar. Mix in the remaining ingredients. Wait to add the almond extract until the mixture is cool.

To serve, mix 2 fl oz (¼ cup) of syrup with 10 fl oz of plain seltzer. Stir gently to mix.

I love making soda at home, so I thought it would be fun to try to recreate Dr Oopsie, the favorite drink of Ninomae Ina'nis from Hololive EN. While I've never actually tried Dr Oopsie, it does look very similar to another brand of soda that I'm more familiar with, which is what I tried to base the flavor off of.

These were the ingredients I used for my batch. I especially like this brand of tea, it has a very strong vanilla flavor that almost reminds me of marshmallows. I also used one of those 10 oz glass bottles of seltzer to make the soda. When mixed with 2 fl oz of syrup, it makes 12 fl oz of soda total, the same size as a standard soda can. You can adjust the ratio if you like to make it more or less sweet, but I think 10-to-2 tastes pretty close to the bottled stuff.

Here's the tea bag in the cherry juice. I like using this tiny pot for making soda, since I usually don't make a large batch to store for later. It's around 2 cups and I got it from Stop & Shop, on one of those hooks in the middle of the aisle. I brought my juice to a boil, turned off the heat, and put the tea in for 4 minutes which is what my package said.

The juice was still hot after letting the tea steep, so I dissolved the sugar in there without turning on the heat again. After that, I added the preserves and lemon juice. It was a little difficult to dissolve the preserves, since they were much thicker than the rest of the liquid, but I was able to get most of it by alternating between stirring and pressing down on the bottom of the pot. If it doesn't work for you, try gently heating the mixture again or straining it before making the soda. To cool the syrup, I placed the pot on a dish of ice in the sink. It has to be cool before you can add the almond extract, because heat can weaken the flavor a lot. Once that's done, you can store it or serve immediately.

For best results, I think you should make glasses of soda one-by-one. You can always put away the leftover syrup for later, and homemade soda goes flat really easily. Just for fun, I garnished mine with a maraschino cherry and a printed out Dr Oopsie logo I made based on the bottle from Ina's streams. I'll include the image I used here. If you print out the whole thing as one sheet, it should be about the same size.

Enjoy!

Homemade Nacho Cheese Sauce Just as Good as the Canned Stuff (but better!)

Plain Nacho Cheese Sauce

8oz block of semi-firm cheese (I used Monterey jack)

12 fl oz can of evaporated milk

Optional: additional 5 fl oz can of evaporated milk

8g citric acid powder (approx. 2 tsp)

9g baking soda (approx. 2 tsp)

Combine citric acid and baking soda in a bowl. Add enough hot water to dissolve both. It will fizz as soon as it touches the mixture; keep stirring until it's completely dissolved.

Shred the cheese and add it to a pot with the dissolved water and evaporated milk. If you plan on serving the cheese hot, use 12 fl oz of milk. If you plan on serving it cold, use 17 fl oz. The extra milk will prevent it from thickening at lower temperatures. Turn the heat on low and stir constantly until the cheese is fully melted. Take off the heat and, while still warm, stir in herbs, spices, peppers, or any other flavorings you like. Serve immediately or refrigerate, and use just like you would premade cheese sauce.

I got the idea for this recipe mostly from this video by Adam Ragusea:

I'm a big fan of liquid cheese sauces, but could never make a version I was happy with at home. Usually I would buy something like that in a can or jar, but most of those have peppers and stuff mixed in with the cheese, and I think they get pretty gross after sitting in the jar for a while. Now that I have this recipe for it, I can make it just the way I like.

The trick to getting it as smooth and melty as the commercial product is the citric acid/baking soda mixture. They react to form sodium citrate, which allows cheese and milk to mix very well when melted. In Adam Ragusea's video, he does something similar with lime juice and baking soda, but I have pure citric acid so I decided to use that. This reddit post helped me figure out the exact proportions to use. This recipe also helped me figure out how much of it to use with a certain amount of cheese.

I've read on some websites that citric acid is common in grocery stores, I think it's used for canning or something. I've never actually seen it for sale at mine. The citric acid I have is from my local Indian grocery store, where they sold it in the spices section.

In the recipe, I gave approximate amounts for the citric acid and baking soda that were each two teaspoons. That should work, but every time I've done it, I used weight for extra accuracy. I have a jewelry scale, which is precise down to the milligram. A normal kitchen scale would work too, but I also like the jewelry scale for measuring spices for teas and syrups and stuff like that. If you're interested in that stuff too, I would recommend getting one.

If you make this and save it for later, remember that it will thicken a lot as it cools in the fridge. The first time I tried making this, it actually hardened back into a solid. Both options for the recipe here are liquid at fridge temperature, although the cold version is much easier to eat right away without microwaving.

I knew I'd need a nice photo for the recipe, so here's some nachos I made with the sauce. Ever since 5th grade, I dreamed of making nachos with Doritos instead of regular chips, so that's what I did here. It's everything my elementary school self could have imagined.

Grains of Paradise-Crusted Sirloin with mashed sweet potato

This recipe originally from: https://www.homechef.com/meals/grains-of-paradise-crusted-sirloin

We've put a twist on steak au poivre by replacing the traditional black peppercorn crust with grains of paradise, a uniquely named seed native to Africa. They're a little bit peppery and a whole lot aromatic. We pair it with mashed sweet potatoes and roasted zucchini for a sirloin you won't soon forget.

Chef

Scott Gorsky

In Your Box (serves 2)

2 Zucchini

20 oz. Sweet Potatoes

2 Green Onions

1 tsp. Grains of Paradise

2 Sirloin Steaks

5 fl. oz. Canned Evaporated Whole Milk

0.9 oz. Butter

1 fl. oz. Sherry

1 Tbsp. Bonewerks Classic Veal Demi-Glace

Recipe Steps

You Will Need:

-Olive Oil

-Salt

-Pepper

-1 Colander

-1 Baking Sheet

-1 Small Pot

-1 Medium Pan

Before You Cook:

-If using any fresh produce, thoroughly rinse and pat dry

-Be sure to scrape out all the cream sauce from the carton; some might stick!

-Prepare a baking sheet with foil

-Preheat oven to 425 degrees

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F

1

Prepare the Ingredients:

Trim zucchini ends and slice on an angle into ¼" rounds. Peel and cut sweet potato into 1" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Keep grains of paradise in their shipping bag and, using a small pan, crack into a coarse powder. A meat mallet, spice grinder, or mortar and pestle are also great tools for this. Don't worry if some larger chunks remain. Rinse steaks, pat dry, and season with a pinch of salt and grains of paradise. Lightly press grains into steak.

2

Boil Sweet Potatoes and Roast Zucchini

Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until tender. Arrange zucchini slices on prepared baking sheet, drizzle with 1 tsp. olive oil, and season with a pinch of salt and pepper. Roast 8-10 minutes, or until tender and slightly caramelized.

3

Finish the Potatoes

When potatoes are tender, drain in colander and return to pot. Add 2 Tbsp. evaporated milk and ⅓ the butter. Mash with a potato masher or fork until smooth. Season to taste with ½ tsp. of salt and a pinch of pepper. Set aside and keep warm.

4

Sear the Steaks

Heat a medium pan over medium heat. Add ½ the remaining butter and 1 tsp. olive oil to pan and melt. Add steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate and return pan to medium-high heat (no need to wipe clean).

5

Make the Sauce

Add 1 tsp. olive oil to pan and white portions of green onion. Cook 1 minute, stirring constantly. Add sherry and cook 2 minutes, or until mostly evaporated. Add remaining evaporated milk and bring to a simmer. Cook 5 minutes, or until sauce is thickened. Remove from heat and swirl in demi-glace and remaining butter. Season to taste with a pinch of salt and pepper.

6

Plate the Dish

Place a serving of zucchini and sweet potatoes on a plate. Serve steak against vegetables and ladle sauce in front. Garnish potatoes with remaining green onions.

This is one of two recipes that feature: grains of paradise

This recipe also includes: black pepper

Smoked dry pork – Cách làm thịt lợn gác bếp bằng lò nướng | Trang cung cấp thông tin về những những món ăn ngon hằng ngày

This recipe originally from: https://muadacsan3mien.com/smoked-dry-pork-cach-lam-thit-lon-gac-bep-bang-lo-nuong-trang-cung-cap-thong-tin-ve-nhung-nhung-mon-an-ngon-hang-ngay/ and https://www.youtube.com/watch?v=jBWxuPlwY58

POSTED ON 07/05/2021 BY NAM TRẦN

Thông tin liên quan đến chủ đề cách làm thịt lợn khô gác bếp.

(Tiếng Việt phía dưới nhé mấy bạn )

Hi everyone, I’m Huyen, Asian Recipes channel. Today, I will show you how to make Smoked dry pork in the Northwest of Vietnam with oven. This dish is a feature of ethnic minorities in Vietnam, with the taste of nature and mountains.

Youtube: https://goo.gl/G3z3ct

Facebook: https://facebook.com/recipe.asian

—————–

Smoked dry pork in the Northwest of Vietnam recipe

Ingredients:

– 350gr pork filet (or butt meat).

– 3 tablespoons of cooking oil

– 1.5 tablespoons of salt

– 3 tablespoons Korean chili powder

– 1 teaspoon of Vietnamese paprika

– 1 teaspoon honey

– 2 teaspoons of Mac Khen powder

– 2 Doi seed, grilled, crushed

– Some pieces of wood charcoal

Mac Khen and Doi are seeds of forest trees. You also use Buffalo meat of beef.

Mac Khen:

Doi:

Instructions:

Pork filet, remove fat and tendons, slice along the fiber. Wash the pork with boiling water, marinate the above spices. When seasoning, I add cooking oil so that the meat keep moisture and flavor . Rest at least 3 hours.

Put meat in a tray with stencils, dry in a low temperature oven (210-280 °F). Use a tray to store burning charcoal into the oven. Charcoal smoke makes the meat have a distinct aroma. Open the oven slightly to dry meat quickly. Occasionally, open the oven door for new air to flow into the oven, helping the charcoal burn longer. The time of drying is based on the size of meat. You can feel it by taking a piece and test, the piece of meat is brown, dry but still slightly soft.

Now, you have a strange and delicious dish Northwest mountains of Vietnam. Leave a comment! Good luck!

Chào cả nhà, mình là Huyền. Hôm nay mình sẽ giới thiệu cho các bạn cách làm món thịt lợn gác bếp Tây Bắc bằng lò nướng nhé! Món này cực hợp để nhâm nhi trong dịp Tết. Mình xin đảm bảo là cánh đàn ông sẽ thích mê. Đồng thời, thịt gác bếp Tây Bắc cũng là món ăn ưa thích của mấy nhóc nữa đó! Trữ sẵn 1 hũ thịt gác bếp này trong tủ lạnh là khách đến nhà lúc nào cũng có món lạ tiếp đãi ngay.

Nguyên liệu:

– 350gr thịt thăn lợn (hoặc mông)

– 3 thìa cafe dầu ăn

– 1.5 thìa café bột canh

– 3 thìa café ớt bột Hàn Quốc

– 1 thìa café ớt bột Việt Nam

– 1 thìa café mật ong

– 2 thìa café hạt mắc khén xay

– 2 hạt dổi nướng sơ, giã nát

– 1 ít than hoa

Cách làm:

Thịt lợn trụng qua nước sôi rồi rửa sạch

Ướp các loại gia vị nêu trên. Khi ướp gia vị, mình cho thêm dầu ăn để thịt không bị ra nước, giúp giữ vị ngọt thịt. Thời gian uớp ít nhất 3 tiếng.

Xếp thịt ra khay trải sẵn giấy nến, sấy trong lò với nhiệt độ thấp (100-140°C). Dùng 1 khay để than hoa đã cháy vào rãnh lò bên dưới. Khói than hoa sẽ giúp miếng thịt có mùi thơm đặc trưng. Dùng chiếc đũa để hé cửa lò cho thịt nhanh khô. Thi thoảng mở cửa lò cho không khí mới tràn vào lò, giúp than hoa cháy được lâu hơn. Tùy miếng thịt to hay nhỏ mà căn thời gian sấy. Bạn có thể cảm nhận bằng việc lấy 1 miếng ra thử, miếng thịt se mặt, màu cánh gián đậm, còn hơi mềm là đạt.

Bây giờ, bạn đã có một món ăn lạ và ngon không kém thịt mua tại Tây Bắc rồi đấy. Rất rẻ và hợp vệ sinh đúng không nào? Hãy để lại bình luận nhé! Chúc các bạn thành công!

This is one of two recipes that feature: gioi pepper

This recipe also includes: Korean chilli pepper, sweet pepper/paprika, szechuan pepper

Prawn Consommé, Tomato Espuma

This recipe originally from: https://www.my-vb.com/us/recipes/savoury/starters/prawn-consomme-tomato-espuma

However, as of writing this, the website no longer shows this recipe. The day before writing this, I tried to archive two google caches of the recipe, http://web.archive.org/web/20210704005505/http://webcache.googleusercontent.com/search?q=cache:https://www.my-vb.com/us/recipes/savoury/starters/prawn-consomme-tomato-espuma and http://web.archive.org/web/20210704011922/https://webcache.googleusercontent.com/search?q=cache:E3XiJaj-E_MJ:https://www.my-vb.com/en/entityprint/pdf/node/30131+&cd=15&hl=en&ct=clnk&gl=us, however those aren't working either. The text on this page comes from a pdf of the download of the website

Prawn Consommé, Tomato Espuma

Savoury recipe / by Lionel Rigolet

1. Prawn infusion

Ingredients

Water - 3 l

Prawn heads - 600 g

Finely chopped ginger -50 g

Shallot - 100 g

Garlic - 25 g

In a saucepan, add the water, prawn heads, ginger, shallots and garlic. Bring to the boil and leave to simmer for 20 minutes then sieve finely, pressing well. Pour into a saucepan.

2. Prawn consommé (± 15 g per person)

Ingredients

Shrimp (infusion) - 2,5 l

Lemon (zest) - 10 g

Limeonblad - 8 g

Talauma spices - 2 g

Lemongrass - 50 g

Carrot (brunoise) - 130 g

Chopped white celery -125 g

Pale green parts of leeks -100 g

Tomato paste - 30 g

Egg white - 250g

Finely slice carrots, celery and pale part of the leeks using the food processor, pour into a bowl and add the egg whites, lemongrass sticks and tomato paste. Whisk well. In the meantime, bring to the boil the infusion, lemon peel, lemon leaf and talauma spice. Add the previous mixture, whisk together and bring to the boil again and simmer until a cap appears on the surface. Regularly sprinkle this cap. Leave to simmer for 20 minutes then cool and sieve. Season to taste. Add 2.5 g gelatine soaked in cold water for 250 g of consommé, leave it to cool then pass through a fine sieve.

3. Tomato espuma

Ingredients

Tomatoes (juice) - 100 g

Tomato paste - 15 g

Vodka - 10 g

Gelatine (sheet) - 1,5 g

Worcestershire sauce

Espuma stabilizer - 10 g

Heat the tomato puree, add the gelatine to melt in them. Remove from the heat, add the

tomato concentrate, tomato juice, vodka. Season with the worcestershire sauce, tabasco

and celery salts. Mix thoroughly and pass through a ne sieve. Add the proespuma powder and pour into a siphon.

4. Herb gel (a few drops)

Ingredients

Parsley - 10 g

Blanched basil - 15 g

Raw cress - 5 g

Cold cooked herbs - 100 g

xanthan - 1 g

Blend the blanched parsley, blanched basil, cress, cooking juice of the herbs (cold),

Gelespessa® (xantana gum) thickener as nely as possible. Season with salt and pepper .

Pour into a pipette.

5. Prawn mixture (± 5 g per person)

Ingredients

Prawns - 50 g

Green onions - 7 g

Shallot - 7 g

Finely sliced lemon zest - 1,5 g

Mix in a bowl: the prawns, spring onions, shallots and lemon peel. Season and share out

between small glasses.

6. Presentation

Ingredients

Red tomato caviar

Crutomat (dried tomato akes)

Salt and pepper

Pour the consommé over the lling, add 1 tomato caviar, herb gel, tomato espuma and

nish with the crutomat.

This is one of two recipes that feature: gioi pepper

Barramundi Pizza

This recipe originally from: https://www.dorrigopepper.com/recipes/18-barramundi-pizza.html

On a Pizza base of your choice, I recommend Toscano Pizza bases from Woollies or Coles, spread Pizza sauce, cheese and Oregano on the base.

Top with Barramundi, green peas and Dorrigo pepper, cook the Pizza and add a sprinkle of Aioli on top when finished.

This is one of two recipes that features: dorrigo pepper

Dorrigo Pepper crusted Sashimi Tuna Steak with Sweet Potato & Wasabi Mash

This recipe originally from: https://www.dorrigopepper.com/recipes/1-dorrigo-pepper-crusted-sashimi-tuna-steak-with-sweet-potato-wasabi-mash.html

Pepper Crusted Yellow-fin Tuna

Ingredients

2 (5 ounce) yellow-fin tuna steaks

1 teaspoon salt

2 tablespoons lemon juice

2 tablespoons sesame oil

2 teaspoons Ground Dorrigo Pepper berry

Sweet Potato & Wasabi Mash

Ingredients

one medium sweet potato

1 teaspoon of fresh grated wasabi stem, or 'store-bought' pre-prepared wasabi

Directions

Season the tuna steaks with salt, lemon juice, and sesame oil. Coat with the Dorrigo Pepper.

Heat sesame oil in a heavy pan over medium-high heat. Gently place the seasoned tuna in the skillet and cook about 15 seconds per side for rare.

Prepare the mashed potato as you would normally.  Just before serving mix the wasabi well into the mash.

To serve, place mash as a bed for the tuna.  Slice the tuna, against the 'grain' of the fish, and ~1cm thick, and place over the mash.

..... Totemo oishii desu !!

This is one of two recipes that features: dorrigo pepper

Cubeb Pepper Shortbread

This recipe originally from: https://www.craftginclub.co.uk/ginnedmagazine/2016/10/24/botanicals-guide-cubeb-pepper-a-spiced-shortbread

CUBEB PEPPER SHORTBREAD

4 tbsp of cubeb peppercorns, finely ground

225g/8oz plain flour

Pinch of salt

55g/2oz caster sugar

170g/6oz butter

Method:

1.    Sift flour into a large bowl and stir in the salt, sugar and ground cubeb pepper. Add the butter and rub into the flour, kneading until smooth. 

2.    Pre-heat the oven to 150C. Roll the dough out on a floured surface to around 7-8mm thick.

Cut into desired shape (fingers, triangles or circles work well, but you can get creative!).

3.    Place the shortbreads on a baking tray covered with baking parchment. Bake for about 30 minutes until golden.

4.    Sprinkle with sugar and ground cubeb peppercorns to taste. Allow to cool before eating.

This is one of two recipes that features: cubeb pepper

Biological families of spices

    I decided to make a list of spices sorted by their biological families. I noticed a few families kept coming up when I looked for information on some spices. Now that I made the list though, I realized that most of them are in families by themselves.

    -The 140 spices on the list belong to a total of 47 families

    -27 of the families (57%) only contain one spice

    -The most varied families (of ones that have more than three spices) are Fabaceae and Malvaceae,        each of which are comprised of spices that are all in different categories from each other

    -The least varied family (of ones that have more than three spices) is Piperaceae, which is comprised     entirely of spices from the peppercorns category

    -Poaceae, thought to be the world's most economically important plant family, only produces one             spice

Click here to see the original full list

Solanaceae (Nightshades)

Aleppo peppers - Capiscum annuum

Ancho chiles - Capiscum annuum

Arbol chiles - Capiscum annuum

Banana peppers - Capiscum annuum

Bird's Eye peppers - Capiscum annuum

Byadagi chillis - Capiscum annuum

Cascabel chiles - Capiscum annuum

Cayenne peppers - Capiscum annuum

Chipotle chiles - Capiscum annuum

Guajillo chiles - Capiscum annuum

Guntur chillis - Capiscum annuum

Habanero peppers - Capsicum chinense

Kashmiri chillis - Capiscum annuum

Korean chili peppers - Capiscum annuum

New Mexico chiles - Capiscum annuum

Pasilla chiles - Capiscum annuum

Pequin peppers - Capiscum annuum

Puya peppers - Capiscum annuum

Akudjura - Solanum centrale

Sweet peppers - Capiscum annuum

Tomato - Solanum lycopersicum

Apiaceae (Celeries/Carrots/Parsleys)

Wild carrot seeds - Daucus carota

Anise - Pimpinella anisum

Angelica - Angelica archangelica

Cicely - Myrrhis odorata

Fennel pollen - Foeniculum vulgare

Fennel - Foeniculum vulgare

Caraway - Carum carvi

Celery seeds - Apium graveolens

Coriander - Coriandrum sativum

Dill pollen - Anethum graveolens

Dill seeds - Anethum graveolens

Hogweed seeds - Heracleum sphondylium

Lovage seeds - Levisticum officinale

Radhuni - Trachyspermum roxburghianum

Golpar - Heracleum persicum

Asafoetida - Ferula assa-foetida

Silphium - Ferula ?

Ajwain - Trachyspermum ammi

Cumin - Cuminum cyminum

Kalajeera - Bunium bulbocastanum

Zingiberaceae (Gingers)

Alligator pepper - Aframomum danielli

Grains of paradise - Aframomum melegueta

Cardamom - Elettaria cardamomum

Korarima - Aframomum corrorima

Greater galangal - Alpinia galanga

Ginger - Zingiber officinale

Kachai - Boesenbergia rotunda

Lesser galangal - Alpinia officinarum

Spiked ginger lily - Hedychium spicatum

Zedoary - Curcuma zedoaria

Black cardamom - Amomum subulatum

Turmeric - Curcuma longa

Lauraceae (Laurels)

Maqaw pepper - Litsea cubeba

Bay laurel berries - Laurus nobilis

Cassia buds - Cinnamomum cassia

Cassia cinnamon - Cinnamomum cassia

Ceylon cinnamon - Cinnamomum verum

Spicebush berries - Lindera benzoin

Piperaceae (Peppers)

Black pepper - Piper nigrum

Cubeb pepper - Piper cubeba

Long pepper - Piper longum

Uziza pepper - Piper guineense

Voatsiperifery pepper - Piper borbonense

Anacardiaceae (Cashews/Sumacs)

Pink pepper - Schinus molle

Chironji - Buchanania lanzan

Amchoor - Mangifera indica

Sumac - Rhus coriaria

Mastic - Pistacia lentiscus

Asteraceae (Asters/Daisies/Sunflowers)

Chamomile - Anthemis nobilis

Safflower - Carthamus tinctorius

Niger seeds - Guizotia abyssinica

Paracress - Acmella oleracea

Chicory - Cichorium intybus

Rutaceae (Rues/Citruses)

Sansho pepper - Zanthoxylum piperitum

Szechuan pepper - Zanthoxylum piperitum

Orange flowers - Citrus sinensis

Citrus rind - Citrus sp.

Fabaceae (Legumes)

Licorice - Glycyrrhiza glabra

Fenugreek - Trigonella foenum-graecum

Wattleseed - Acacia aneura

Tonka - Dipteryx odorata

Malvaceae (Mallows)

Musk mallow seeds - Abelmoschus moschatus

Roselle - Hibiscus sabdariffa

Kapok buds - Ceiba pentandra

Cocoa - Theobroma cacao

Brassicaceae (Brassicas)

Horseradish - Armoracia rusticana

Mustard - Sinapis alba

Wasabi - Eutrema japonicum

Maca - Lepidium meyenii

Myrtaceae (Myrtles)

Allspice - Pimenta dioica

Cloves - Syzygium aromaticum

Myrtle berries - Myrtus communis

Rosaceae (Roses)

Avens - Geum urbanum

Rose - Rosa sp.

Mahleb - Prunus mahaleb

Myristicaceae (Nutmegs)

Mace - Myristica fragrans

Nutmeg - Myristica fragrans

Rampatri - Myristica malabarica

Lamiaceae (Mints)

Perilla seeds - Perilla frutescens

Lavender - Lavandula sp.

Chia seeds - Salvia hispanica

Amaryllidaceae

Garlic - Allium sativum

Onions - Allium cepa

Black garlic - Allium sativum

Winteraceae

Dorrigo pepper - Tasmannia stipitata

Tasmanian pepper - Tasmannia lanceolata

Annonaceae (Custard apples)

Grains of Selim - Xylopia aethiopica

African nutmeg - Monodora myristica

Iridaceae

Orris - Iris pallida

Saffron - Crocus sativus

Huaceae

Country onions - Afrostyrax lepidophyllus

Country onion bark - Afrostyrax lepidophyllus

Magnoliaceae (Magnolias)

Gioi pepper - Michelia tonkinensis

Tropaeolaceae (Nasturtiums)

Nasturtium flowers - Tropaeolum majus

Euphorbiaceae (Spurges)

Njangsa - Ricinodendron heudelotii

Caricaceae (Papayas)

Papaya seeds - Carica papaya

Caprifoliaceae (Honeysuckles)

Spikenard - Nardostachys jatamansi

Schisandraceae

Star anise - Illicium verum

Adoxaceae (Moschatels)

Elderflowers - Sambucus nigra

Oleaceae (Olives)

Jasmine - Jasminum officinale

Capparaceae (Capers)

Capers - Capparis spinosa

Ranunculaceae (Buttercups)

Nigella - Nigella sativa

Arecaceae (Palms)

Coconuts - Cocos nucifera

Papaveraceae (Poppies)

Poppy seeds - Papaver somniferum

Pedaliaceae (Sesames)

Sesame seeds - Sesamum indicum

Lythraceae

Anardana - Punica granatum

Berberidaceae (Barberries)

Barberries - Berberis vulgaris

Cucurbitaceae (Gourds)

Kachri - Cucumis pubescens

Clusiaceae

Kokum - Garcinia indica

Cannabaceae

Hops - Humulus lupulus

Cupressaceae (Cypresses)

Juniper berries - Juniperus communis

Bixaceae (Achiotes)

Annatto - Bixa orellana

Araliaceae

Ginseng - Panax ginseng

Rubiaceae (Madders)

Coffee - Coffee arabica

Cleomaceae

Jakhya - Cleome viscosa

Calophyllaceae

Nagkesar - Mammea longifolia

Santalaceae (Sandalwoods)

Sandalwood - Santalum album

Poaceae (Grasses)

Vetiver - Chrysopogon zizanioides

Orchidaceae (Orchids)

Vanilla - Vanilla planifolia