Page:The Boston cooking-school cook book (1910).djvu/35

 IV. Citric (H_{3}C_{6}H_{5}O_{7}), found in lemons, oranges, limes, and citron.

V. Oxalic (H_{2}C_{2}O_{4}), found in rhubarb and sorrel.

To these may be added tannic acid, obtained from gall nuts. Some fruits contain two or more acids. Malic and citric are found in strawberries, raspberries, gooseberries, and cherries; malic, citric, and oxalic in cranberries.

CONDIMENTS

Condiments are not classed among foods, but are known as food adjuncts. They are used to stimulate the appetite by adding flavor to food. Among the most important are salt, spices, and various flavorings. Salt, according to some authorities, is called a food, being necessary to life.

Black pepper is ground peppercorns. Peppercorns are the dried berries of Pipor nigrum, grown in the West Indies, Sumatra, and other eastern countries.

White pepper is made from the same berry, the outer husk being removed before grinding. It is less irritating than black pepper to the coating of the stomach.

Cayenne pepper is the powdered pod of Capsicum grown on the eastern coast of Africa and in Zanzibar.

Mustard is the ground seed of two species of the Brassica. Brassica alba yields white mustard seeds; Brassica nigra, black mustard seeds. Both species are grown in Europe and America.

Ginger is the pulverized dried root of Zanzibar officinale, grown in Jamaica, China, and India. Commercially speaking, there are three grades,—Jamaica, best and strongest; Cochin, and African.

Cinnamon is the ground inner bark of Cinnamomum zeylanicum, principally grown in Ceylon. The cinnamon of commerce (cassia) is the powdered bark of different species of the same shrub, which is principally grown in China, and called Chinese cinnamon. It is cheaper than true cinnamon.

Clove is the ground flower buds of Caryophyllus aromaticus, native to the Moluccas or Spice Islands, but now grown principally in Zanzibar, Pemba, and the West Indies.