cineole

Common or Dalmatian sage has a penetrating, warm quality from thujone, the note of camphor, and a eucalyptus note from cineole.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Their aroma bears some resemblance to bay laurel, though it is distinctly stronger, with a dominant eucalyptus note from cineole.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Lavender Lavender is a Mediterranean plant long and widely valued for its tenacious floral-woody perfume from a mix of flowery linalyl acetate and linalool, plus eucalyptus-like cineole, but more familiar in soaps and candles than in foods; its name comes from the Latin for “wash.”

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Large cardamom has a strong, harsh flavor for two reasons: much of the crop is smoke-dried, and the seeds are rich in the penetrating terpenes cineole and camphor.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The word comes from an Arabic root meaning “to warm”; and cardamom has a delicate, warming quality due to two different sets of aromatics, both stored in a layer just below the seed surface: a group of floral, fruity, and sweet terpene compounds linalool and acetate esters, and more penetrating, eucalyptus-like cineole.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Their aroma bears some resemblance to bay laurel, though it is distinctly stronger, with a dominant eucalyptus note from cineole.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Large cardamom has a strong, harsh flavor for two reasons: much of the crop is smoke-dried, and the seeds are rich in the penetrating terpenes cineole and camphor.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Greek sage (S. fruticosa) has more cineole, while clary sage (S. sclarea) is very different,with a tea-like quality and floral and sweet notes from a number of other terpenes (linalool, geraniol, terpineol).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Common or Dalmatian sage has a penetrating, warm quality from thujone, the note of camphor, and a eucalyptus note from cineole.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Greek sage (S. fruticosa) has more cineole, while clary sage (S. sclarea) is very different,with a tea-like quality and floral and sweet notes from a number of other terpenes (linalool, geraniol, terpineol).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004