plants. animals. illustrations

My spice studies for 4 different spice plants - Anise, Cinnamon, Cardamom and the Pepper plant. Some of them are variants of the spice, after studies I will be doing illustrations of some of my favorite foods made with the spice as a primary ingredient.

STAR ANISE:

Robust and reddish-brown in the shape of a star. Anise is used in Chinese and Vietnamese cooking as a primary component of five-spice seasoning and in soups/sauces. It has anti-oxidants, acids and anti-microbial that are used in modern flu and infection medicines. It can be sweet or savory, so it is an incredibly useable seasoning.

CARDAMOM:

This spice grows at the base of its plant. It has a simple flower but a very pungent and sweet flavor. It is put into coffee in the Middle East for a delicious addition, it is used in savory curry dishes and also as an essential spice in Nordic desserts, rice puddings and Chai. Its commonly known as the ‘Queen of Spices’. Its medicinal uses are vast - its considered a digestive aid and helps calm nausea, bloating and also has anti-bacterial properties.

CINNAMON:

Ceylon Cinnamon is a very layered and flaked variation of cinnamon. It is considered the premium kind of cinnamon and has a number of health benefits. It is used to treat high blood pressure, insulin resistance and prevent Alzheimers. This is due to cinnamic acid. Other types of cinnamon have an oil that is hard on the liver in high doses so Ceylon is the most healthy.

PEPPERCORN: