{"id":5683,"date":"2014-05-05T09:12:10","date_gmt":"2014-05-05T09:12:10","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=5683"},"modified":"2014-06-01T20:56:22","modified_gmt":"2014-06-01T20:56:22","slug":"italian-herbs-and-spices","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/italian-herbs-and-spices\/","title":{"rendered":"Italian Herbs and Spices"},"content":{"rendered":"

Italy is famous for its amazing cuisine, one of the most notable aspects of which is the simplicity of the recipes. Wonderful fresh ingredients, blessed by the Mediterranean sun, are combined in inventive ways, and flavoured with a range of traditional herbs and spices. Let\u2019s find out what the most common of these spezie ed erbe aromatiche della cucina italiana are with a useful list that gives their names in both Italian and English:<\/span><\/em><\/strong><\/p>\n

\"erbe<\/a><\/p>\n

aglio<\/strong> = garlic. Una testa d\u2019aglio<\/strong> = a head of garlic, uno spicchio d\u2019aglio<\/strong> (plural: due spicchi d\u2019aglio<\/strong>) = a clove of garlic<\/p>\n

alloro<\/strong> = bay. Una foglia d\u2019alloro<\/strong> (plural: due foglie d\u2019alloro<\/strong>) = a bay leaf<\/p>\n

anice<\/strong> = anise. Semi di anice<\/strong> = anise seeds<\/p>\n

anice stellato<\/strong> = star anise<\/p>\n

basilico<\/strong> = basil. Un ciuffo di basilico<\/strong> (plural: due ciuffi di basilico<\/strong>) = a bunch of basil<\/p>\n

cannella<\/strong> = cinamon. Cannella in stecche<\/strong> = cinnamon sticks, and cannella macinata<\/strong> = ground cinnamon<\/p>\n

capperi<\/strong> = capers. Capperi sotto sale<\/strong> = salted capers, capperi sott\u2019aceto<\/strong> = pickled capers<\/p>\n

chiodi di garofano<\/strong> = cloves (literally:<\/em> carnation nails). Un chiodo di garofano<\/strong> (plural: due chiodi di garofano<\/strong>) = a clove<\/p>\n

cipolla<\/strong> = onion<\/p>\n

dragoncello<\/strong> = tarragon<\/p>\n

erba cipollina<\/strong> = chives<\/p>\n

finocchio<\/strong> = fennel. Semi di finocchio<\/strong> = fennel seeds<\/p>\n

ginepro<\/strong> = juniper. Bacche di ginepro<\/strong> = juniper berries<\/p>\n

maggiorana<\/strong> = marjoram<\/p>\n

menta<\/strong> = mint<\/p>\n\n\n\n\n
\"basilico\"<\/a><\/td>\n<\/tr>\n
\u2026 what would Italian cuisine be without the classic basilico?<\/span><\/em><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

noce moscata<\/strong> = nutmeg. Noce moscata intera<\/strong> = whole nutmeg, noce moscata macinata<\/strong> = ground nutmeg<\/p>\n

origano<\/strong> = oregano<\/p>\n

papavero<\/strong> = poppy. Semi di papavero<\/strong> = poppy seeds<\/p>\n

pepe<\/strong> = pepper. Pepe i\u00a0 grani<\/strong> = peppercorns, pepe macinato<\/strong> = ground pepper. Pepe nero<\/strong> = black pepper, pepe bianco<\/strong> = white pepper, pepe verde<\/strong> = green pepper, pepe rosa<\/strong> = pink pepper, pepe di cayenna<\/strong> = cayenne pepper<\/p>\n

peperoncino<\/strong> = chili<\/p>\n

prezzemolo<\/strong> = parsley<\/p>\n

rosmarino<\/strong> = rosemary<\/p>\n

salvia<\/strong> = sage<\/p>\n

scalogno<\/strong> = shallot. N.B. lo scalogno<\/strong>, plural: gli scalogni<\/strong><\/p>\n

senape<\/strong> = mustard<\/p>\n

sesamo<\/strong> = sesame<\/p>\n

timo<\/strong> = thyme<\/p>\n

vaniglia<\/strong> = vanilla<\/p>\n

zafferano<\/strong> =\u00a0 saffron<\/p>\n

N.B. in polvere<\/strong> = powdered,\u00a0 is also a commonly used expression for ground spices<\/p>\n

\"erbe<\/a><\/p>\n

These days it\u2019s also possible to find other, more \u2018exotic\u2019 herbs and spices in Italian shops. Here are a few:<\/p>\n

aneto<\/strong> = dill (weed)<\/p>\n

cardamomo<\/strong> = cardamon<\/p>\n

coriandolo<\/strong> = coriander. (N.B<\/em>. usually coriander seeds, not coriander leaves)<\/p>\n

cumino<\/strong> = cumin<\/p>\n

curcuma<\/strong> = turmeric<\/p>\n

kummel<\/strong> = caraway seeds. Allegedly this spice is now available in Italy, but I haven\u2019t managed to get hold of it yet. Kummel is also known as carum carvi<\/strong> (its scientific name), cumino dei prati<\/strong> (cumin of the meadows), and cumino tedesco<\/strong> (German cumin)<\/p>\n

paprica<\/strong> = paprika<\/p>\n

pepe di Giamaica <\/strong>or pepe garofanato<\/strong> = allspices<\/p>\n

zenzero<\/strong> = ginger. Zenzero fresco<\/strong> = fresh ginger, or radice di zenzero<\/strong> = ginger root, zenzero macinato<\/strong> = ground ginger. N.B. in Tuscany lo zenzero<\/strong> is the local name for the chilly pepper!<\/p>\n

What are your favourite herbs and spices, is there anything that\u2019s not included in our list that you like to use in your recipes?<\/span><\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Italy is famous for its amazing cuisine, one of the most notable aspects of which is the simplicity of the recipes. Wonderful fresh ingredients, blessed by the Mediterranean sun, are combined in inventive ways, and flavoured with a range of traditional herbs and spices. Let\u2019s find out what the most common of these spezie ed…<\/p>\n

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