Glossary of Spices

Spice glossary

Quick answer: this glossary gathers the essential terms for understanding vanilla, spices, peppers and salts. Handy for decoding a label, a product page or a recipe.

The vocabulary of spices blends geography, botany and processes. Here are short definitions to find your way around.

Curing

Post-harvest transformation stage (vanilla, some peppers) during which the aroma develops. For vanilla, trunk curing lasts 6 to 9 months.

Bourbon

Geographical designation for vanilla produced in the Indian Ocean (Madagascar, Réunion, Comoros). Refers to a planifolia, not a distinct variety.

Capsaicin

Chemical compound responsible for the heat of chili peppers. The amount varies by species. Measured on the Scoville scale.

Vanilla caviar

Preparation made solely from vanilla seeds, without the pod. Maximum aromatic concentration.

Cassia

Chinese cinnamon (Cinnamomum cassia), to be distinguished from Ceylon cinnamon (Cinnamomum verum). More rustic, woodier, richer in coumarin.

Coumarin

Natural compound present in several plants, notably cassia cinnamon. To be dosed carefully for daily use.

Curcumin

Turmeric's main active compound. Studied for its anti-inflammatory properties.

Blanching

First post-harvest stage of vanilla: dipping the pods in hot water (~65 °C) to trigger the enzymatic reactions.

Eugenol

Clove's main compound, a recognized antiseptic. Also found in smaller amounts in cinnamon.

Fleur de sel

The finest salt crystals, harvested from the surface of salt marshes. Crunchy texture, gentler salinity.

Essential oil

Aromatic concentrate of a plant, obtained by steam distillation. Very powerful, to be used with caution.

Vine

Climbing plant. Vanilla is an orchid vine that wraps around a support.

Vintage

Harvest year. For vanilla, it can slightly influence the aroma profile.

Piperine

Black pepper compound responsible for its heat. Improves the absorption of other active compounds.

Planifolia

The dominant vanilla species (Vanilla planifolia). Accounts for more than 80 % of world production.

Hand pollination

Transferring pollen between the male and female organs of the vanilla flower, by hand. Essential outside the species' native range.

Pompona

A minority vanilla species (Vanilla pompona). More floral, tannic, leathery profile.

SAVA

Region of northeastern Madagascar (Sambava, Antalaha, Vohémar, Andapa). Heart of the world's vanilla production.

Scoville

Scale measuring the heat of chili peppers. Pili-pili ranks around 100,000 - 150,000.

Tahitensis

A vanilla species (Vanilla tahitensis) grown in French Polynesia. Floral, sometimes anise-like profile.

Voatsiperifery

Wild pepper endemic to Madagascar (Piper borbonense). Harvested from vines in the forest.

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