| slovo | definícia |
Amomum
(gcide) | Amomum \A*mo"mum\, n. [L., fr. Gr. ? an Indian spice plant.]
(Bot.)
A genus of aromatic plants. It includes species which bear
cardamoms, and grains of paradise.
[1913 Webster] |
| | podobné slovo | definícia |
Amomum Melegueta
(gcide) | Pepper \Pep"per\ (p[e^]p"p[~e]r), n. [OE. peper, AS. pipor, L.
piper, fr. Gr. pe`peri, pi`peri, akin to Skr. pippala,
pippali.]
1. A well-known, pungently aromatic condiment, the dried
berry, either whole or powdered, of the Piper nigrum.
[1913 Webster]
Note: Common pepper, or black pepper, is made from the
whole berry, dried just before maturity; white pepper
is made from the ripe berry after the outer skin has
been removed by maceration and friction. It has less of
the peculiar properties of the plant than the black
pepper. Pepper is used in medicine as a carminative
stimulant.
[1913 Webster]
2. (Bot.) The plant which yields pepper, an East Indian woody
climber (Piper nigrum), with ovate leaves and apetalous
flowers in spikes opposite the leaves. The berries are red
when ripe. Also, by extension, any one of the several
hundred species of the genus Piper, widely dispersed
throughout the tropical and subtropical regions of the
earth.
[1913 Webster]
3. Any plant of the genus Capsicum (of the Solanaceae
family, which are unrelated to Piper), and its fruit;
red pepper; chili pepper; as, the bell pepper and the
jalapeno pepper (both Capsicum annuum) and the
habanero pepper (Capsicum chinense); . These contain
varying levels of the substance capsaicin (C18H27O3N),
which gives the peppers their hot taste. The habanero is
about 25-50 times hotter than the jalapeno according to a
scale developed by Wilbur Scoville in 1912. See also
Capsicum and http://www.chili-pepper-plants.com/.
[1913 Webster + PJC]
Note: The term pepper has been extended to various other
fruits and plants, more or less closely resembling the
true pepper, esp. to the common varieties of
Capsicum. See Capsicum, and the Phrases, below.
[1913 Webster]
African pepper, the Guinea pepper. See under Guinea.
Cayenne pepper. See under Cayenne.
Chinese pepper, the spicy berries of the {Xanthoxylum
piperitum}, a species of prickly ash found in China and
Japan.
Guinea pepper. See under Guinea, and Capsicum.
Jamaica pepper. See Allspice.
Long pepper.
(a) The spike of berries of Piper longum, an East Indian
shrub.
(b) The root of Piper methysticum (syn. {Macropiper
methysticum}) of the family Piperaceae. See Kava.
Malaguetta pepper, or Meleguetta pepper, the aromatic
seeds of the Amomum Melegueta, an African plant of the
Ginger family. They are sometimes used to flavor beer,
etc., under the name of grains of Paradise.
Red pepper. See Capsicum.
Sweet pepper bush (Bot.), an American shrub ({Clethra
alnifolia}), with racemes of fragrant white flowers; --
called also white alder.
Pepper box or Pepper caster, a small box or bottle, with
a perforated lid, used for sprinkling ground pepper on
food, etc.
Pepper corn. See in the Vocabulary.
Pepper elder (Bot.), a West Indian name of several plants
of the Pepper family, species of Piper and Peperomia.
Pepper moth (Zool.), a European moth (Biston betularia)
having white wings covered with small black specks.
Pepper pot, a mucilaginous soup or stew of vegetables and
cassareep, much esteemed in the West Indies.
Pepper root. (Bot.). See Coralwort.
pepper sauce, a condiment for the table, made of small red
peppers steeped in vinegar.
Pepper tree (Bot.), an aromatic tree (Drimys axillaris)
of the Magnolia family, common in New Zealand. See
Peruvian mastic tree, under Mastic.
[1913 Webster] |
Cinnamomum camphara
(gcide) | Camphor \Cam"phor\ (k[a^]m"f[~e]r), n. [OE. camfere, F. camphre
(cf. It. canfora, Sp. camfora, alcanfor, LL. canfora,
camphora, NGr. kafoyra`), fr. Ar. k[=a]f[=u]r, prob. fr. Skr.
karp[=u]ra.]
1. A tough, white, aromatic resin, or gum, obtained from
different species of the Laurus family, esp. from
Cinnamomum camphara (the Laurus camphora of
Linn[ae]us.). Camphor, C10H16O, is volatile and
fragrant, and is used in medicine as a diaphoretic, a
stimulant, or sedative.
[1913 Webster]
2. originally, a gum resembling ordinary camphor, obtained
from a tree (Dryobalanops aromatica formerly
Dryobalanops camphora) growing in Sumatra and Borneo;
now applied to its main constituent, a terpene alcohol
obtainable as a white solid C10H18O, called also {Borneo
camphor}, Malay camphor, Malayan camphor, {camphor of
Borneo}, Sumatra camphor, bornyl alcohol, camphol,
and borneol. The isomer from Dryobalanops is
dextrorotatory; the levoratatory form is obtainable from
other species of plants, and the racemic mixture may be
obtained by reduction of camphor. It is used in perfumery,
and for manufacture of its esters. See Borneol.
[1913 Webster +PJC]
Note: The name camphor is also applied to a number of bodies
of similar appearance and properties, as {cedar
camphor}, obtained from the red or pencil cedar
(Juniperus Virginiana), and peppermint camphor, or
menthol, obtained from the oil of peppermint.
[1913 Webster]
Camphor oil (Chem.), name variously given to certain
oil-like products, obtained especially from the camphor
tree.
Camphor tree, a large evergreen tree ({Cinnamomum
Camphora}) with lax, smooth branches and shining
triple-nerved lanceolate leaves, probably native in China,
but now cultivated in most warm countries. Camphor is
collected by a process of steaming the chips of the wood
and subliming the product.
[1913 Webster] |
Cinnamomum Camphora
(gcide) | Camphor \Cam"phor\ (k[a^]m"f[~e]r), n. [OE. camfere, F. camphre
(cf. It. canfora, Sp. camfora, alcanfor, LL. canfora,
camphora, NGr. kafoyra`), fr. Ar. k[=a]f[=u]r, prob. fr. Skr.
karp[=u]ra.]
1. A tough, white, aromatic resin, or gum, obtained from
different species of the Laurus family, esp. from
Cinnamomum camphara (the Laurus camphora of
Linn[ae]us.). Camphor, C10H16O, is volatile and
fragrant, and is used in medicine as a diaphoretic, a
stimulant, or sedative.
[1913 Webster]
2. originally, a gum resembling ordinary camphor, obtained
from a tree (Dryobalanops aromatica formerly
Dryobalanops camphora) growing in Sumatra and Borneo;
now applied to its main constituent, a terpene alcohol
obtainable as a white solid C10H18O, called also {Borneo
camphor}, Malay camphor, Malayan camphor, {camphor of
Borneo}, Sumatra camphor, bornyl alcohol, camphol,
and borneol. The isomer from Dryobalanops is
dextrorotatory; the levoratatory form is obtainable from
other species of plants, and the racemic mixture may be
obtained by reduction of camphor. It is used in perfumery,
and for manufacture of its esters. See Borneol.
[1913 Webster +PJC]
Note: The name camphor is also applied to a number of bodies
of similar appearance and properties, as {cedar
camphor}, obtained from the red or pencil cedar
(Juniperus Virginiana), and peppermint camphor, or
menthol, obtained from the oil of peppermint.
[1913 Webster]
Camphor oil (Chem.), name variously given to certain
oil-like products, obtained especially from the camphor
tree.
Camphor tree, a large evergreen tree ({Cinnamomum
Camphora}) with lax, smooth branches and shining
triple-nerved lanceolate leaves, probably native in China,
but now cultivated in most warm countries. Camphor is
collected by a process of steaming the chips of the wood
and subliming the product.
[1913 Webster] |
Cinnamomum cassia
(gcide) | Cassia \Cas"sia\ (k[a^]sh"[.a]), n. [L. cassia and casia, Gr.
kassi`a and kasi`a; of Semitic origin; cf. Heb.
qets[imac][=a]h, fr. q[=a]tsa' to cut off, to peel off.]
1. (Bot.) A genus of leguminous plants (herbs, shrubs, or
trees) of many species, most of which have purgative
qualities. The leaves of several species furnish the senna
used in medicine.
[1913 Webster]
2. The bark of several species of Cinnamomum grown in
China, etc.; Chinese cinnamon. It is imported as cassia,
but commonly sold as cinnamon, from which it differs more
or less in strength and flavor, and the amount of outer
bark attached.
[1913 Webster]
Note: The medicinal "cassia" (Cassia pulp) is the laxative
pulp of the pods of a leguminous tree (Cassia fistula
or Pudding-pipe tree), native in the East Indies but
naturalized in various tropical countries.
[1913 Webster]
Cassia bark, the bark of Cinnamomum cassia, etc. The
coarser kinds are called Cassia lignea, and are often
used to adulterate true cinnamon.
Cassia buds, the dried flower buds of several species of
cinnamon (Cinnamomum cassia, atc..).
Cassia oil, oil extracted from cassia bark and cassia buds;
-- called also oil of cinnamon.
[1913 Webster] |
Cinnamomum Zeylanicum
(gcide) | Cinnamon \Cin"na*mon\, n. [Heb. qinn[=a]m[=o]n; cf. Gr. ?, ?,
cinnamomum, cinnamon. The Heb. word itself seems to have been
borrowed from some other language; cf. Malay k[=a]j[=u]
m[=a]nis sweet wood.]
(a) The inner bark of the shoots of Cinnamomum Zeylanicum,
a tree growing in Ceylon. It is aromatic, of a moderately
pungent taste, and is one of the best cordial,
carminative, and restorative spices.
(b) Cassia.
[1913 Webster]
Cinnamon stone (Min.), a variety of garnet, of a cinnamon
or hyacinth red color, sometimes used in jewelry.
Oil of cinnamon, a colorless aromatic oil obtained from
cinnamon and cassia, and consisting essentially of
cinnamic aldehyde, C6H5.C2H2.CHO.
Wild cinnamon. See Canella.
[1913 Webster] |
Elettaria Cardamomum
(gcide) | Cardamom \Car"da*mom\ (k[aum]r"d[.a]*m[u^]m), n. [L. cardamomun,
Gr. karda`mwmon]
1. The aromatic fruit, or capsule with its seeds, of several
plants of the Ginger family growing in the East Indies and
elsewhere, and much used as a condiment, and in medicine.
[Also spelled cardamum.]
Syn: cardamon.
[1913 Webster]
2. (Bot.) A rhizomatous herb which produces cardamoms, esp.
Elettaria Cardamomum and several species of Amomum.
[1913 Webster] |
Sison Amomum
(gcide) | Honewort \Hone"wort`\, n. (Bot.)
An umbelliferous plant of the genus Sison (Sison Amomum);
-- so called because used to cure a swelling called a hone.
[1913 Webster] |
aframomum
(wn) | Aframomum
n 1: an African genus of plants of the family Zingiberaceae
[syn: Aframomum, genus Aframomum] |
aframomum melegueta
(wn) | Aframomum melegueta
n 1: West African plant bearing pungent peppery seeds [syn:
grains of paradise, Guinea grains, Guinea pepper,
melagueta pepper, Aframomum melegueta] |
cinnamomum
(wn) | Cinnamomum
n 1: Asiatic and Australian aromatic trees and shrubs [syn:
Cinnamomum, genus Cinnamomum] |
cinnamomum camphora
(wn) | Cinnamomum camphora
n 1: large evergreen tree of warm regions whose aromatic wood
yields camphor [syn: camphor tree, Cinnamomum camphora] |
cinnamomum cassia
(wn) | Cinnamomum cassia
n 1: Chinese tree with aromatic bark; yields a less desirable
cinnamon than Ceylon cinnamon [syn: cassia, {cassia-bark
tree}, Cinnamomum cassia] |
cinnamomum loureirii
(wn) | Cinnamomum loureirii
n 1: tropical southeast Asian tree with aromatic bark; yields a
bark used medicinally [syn: Saigon cinnamon, {Cinnamomum
loureirii}] |
cinnamomum zeylanicum
(wn) | Cinnamomum zeylanicum
n 1: tropical Asian tree with aromatic yellowish-brown bark;
source of the spice cinnamon [syn: cinnamon, {Ceylon
cinnamon}, Ceylon cinnamon tree, Cinnamomum zeylanicum] |
cornus amomum
(wn) | Cornus amomum
n 1: shrub of eastern North America having purplish stems and
blue fruit [syn: silky cornel, silky dogwood, {Cornus
amomum}] |
elettaria cardamomum
(wn) | Elettaria cardamomum
n 1: rhizomatous herb of India having aromatic seeds used as
seasoning [syn: cardamom, cardamon, {Elettaria
cardamomum}] |
genus aframomum
(wn) | genus Aframomum
n 1: an African genus of plants of the family Zingiberaceae
[syn: Aframomum, genus Aframomum] |
genus cinnamomum
(wn) | genus Cinnamomum
n 1: Asiatic and Australian aromatic trees and shrubs [syn:
Cinnamomum, genus Cinnamomum] |
sison amomum
(wn) | Sison amomum
n 1: a slender roadside herb of western Europe and Mediterranean
areas that has foliage resembling parsley and has white
flowers with aromatic seeds [syn: stone parsley, {Sison
amomum}] |
|