Heathen's Kitchen Witches Compendium

Glossary of Spice Terms

Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited By Crimsowolf


A plant which has a normal life span of less than one year.


Of the family of plants with tender aromatic foliage which includes mint, basil, oregano, and marjoram.

Aril. Arilia (plural)

The bract or outer membrane of a seed or fruit which is normally removed during processing.


Having a life cycle of two years.


A large family of plants producing fruits used in cooking, including bell peppers, chilies of all kinds, and pimentos.


To remove the outer skin or membrane covering a seed.

Essential Oils

Oils in the herb or spice which give it taste and aroma.


Dust or fine powder residue which is the by-product of grinding a spice, and which is typically flavorless.

Flower Cut

A grade of herb which includes the flowers or buds. Normally applies to dill weed (see also "trade cut").

Macro Extraneous Material

Foreign matter visible to the eye.


A screen used as a filter used to permit particles of a certain size to pass through it.


A blend of black peppers from Malabar, Lompong, and Sarawali.


A blend of black peppers from Malabar, Lompong, Sarawali and Brunel.


One of the Myrtle family of trees, including Guava and Eucalyptus.


A mixture of oil and resin which occurs naturally in certain plant tissues, and which can be extracted.


A broad and general definition of the combined qualities of appearance, aroma and flavor.


A plant, having a life cycle of more than two years.


A non-volatile oil found in black pepper.


A stem producing a cluster of flowers or fruits


Torn and fluffed, as in rubbed sage.


The part of a flower which receives pollen.


The separation during settling of particles Into layers of material having different sizes, weights or densities.

Surface Color

Non-extractable color, or color which does not "bleed" when exposed to liquid.

Trade Cut

A good quality foodservice grade of herb material which lacks blossoms. Applies predominantly to dill weed.


Plants of the genus Apium, Including parsley, carrots, celery and parsnips.


Volatile oil.

Volatile Oil

The "essence" which gives an herb or spice its unique flavor and aroma which can be removed through distillation or chemical process.

Water Activity

A lab measurement for atmospheric moisture freely available to micro-organisms in or on plant material.


A group of tuberous plants comprising the ginger family

Enter supporting content here

Heathen's Kitchen Compendium