Mexican Food Encyclopedia

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White Peppercorns: White peppercorns are the berries, or fruits, from the pepper bush. These are the same berries as black peppercorns or green peppercorns, but these have been picked when ripe and had their outer red skins or “peels” removed. Like most “ripe” fruits, white peppercorns have the mildest flavor and not the “bite” that a green or black peppercorn has. White peppercorns are best used in recipes that you want the natural flavors of the meat or vegetable or grain to come through as it will not overpower. Excellent for any cream based recipe.

Woodruff: has been used since Greco-Roman times, and the Benedectine monks used it to flavor wines. Woodruff is an erect plant with creeping roots (tubers or rhizomes). From these roots sprout stalks, which are surrounded by leaves. At the top of the stalk is a group of small white flowers. When dried, these emit an aroma similar to a combination of vanilla and violet. It is the dried flowers which are used to flavor teas, other drinks, custards and included in potpourris.

Wormwood: dates back to ancient Egyptian times for use as food and medicine, and ancient Greeks claimed to cure ulcers, bad breath, and stomach cramps. Wormwood is a 4 ft high plant that grows alongside rivers or in marshes. The plant's stems are covered in silvery hair and from these silvery-green leaves branch out. The plant emits a strong aroma which stimulates the appetite, but consumption of this very bitter-tasting plant may make a person dizzy.