The Contemporary Encyclopedia of Herbs & Spices: Seasonings for the Global Kitchen
Bibliographic record
Abstract
Preface.Acknowledgements.All about Seasonings for the Global Kitchen.HERBS AND SPICES.Ajwain.Allspice.Amchoor. Angelica.Anise, Brown.Anise, Black.Annatto.Arrowroot.Asafetida.Avocado Leaf.Barberry.Basil.Bay Leaf, Turkish.Bay Leaf, Californian.Bay Leaf, Indian.Bay Leaf, Indonesian.Black Lemon.Black Salt.Boldo Leaf.Borage.Bread Clover.Bush Tomato.Candlenut.Caraway.Cardamom, Green & White.Cardamom, Thai.Cardamom, Black.Catnip.Celery.Chervil.Chicory.Chiles.Aji and Rocoto Chiles.Aleppo Pepper (Near East Pepper).Ancho Chile.Cayenne Pepper.Guajillo Chile.Habanero Chile.Piments d'Espelette.Smoked Chiles.Thai and other Asian Chiles.Chives.Cicely.Cilantro.Cinnamons and Cassias.True Cinnamon.Cassia-Cinnamon, Indonesian and Chinese.Cinnamon, White.Cilantro.Cloves.Coriander, European.Cream of Tartar.Cubeb.Culantro.Cumin, Brown.Cumin, Black.Curry Leaf.Dill.Epazote.Fenugreek.Fennel.Fingerroot.Galangal, Greater.Galangal, Lesser.Gale.Garlic.Ginger.Golpar.Grains of Paradise.Horseradish.Hyssop.Juniper.Kaffir Lime.Kencur.Kokum.Lavender.Lemon Grass.Lemon Myrtle.Lemon Verbena.Licorice.Mace.Mahleb.Mango Powder.Marjoram.Mints.Mitsuba.Mountain Pepper.Mugwort.Mustard Seeds, Yellow, Brown, & Black.Nigella.Nutmeg.Oregano, Mediterranean.Oregano, Mexican.Paprika.Parsley.Pepercorn, Black, Green, White, & 'True' Red.Peppercorn, Long.Peppercorn, Negro.Pepperleaf.Pink Pepper Berries.Pomegranate Seed.Poppy.Rose Petals.Rosemary.Saffron.Safflower.Sage.Sassafras.Savory, Summer & Winter.Screwpine.Sea Salts.Sesame Seed.Seaweed.Shiso.Sichuan Pepper.Star Anise.Sumac.Sweet Flag.Sylphium.Tarragon.Tamarind.Thyme.Turmeric.Vanilla Bean.Vietnamese Coriander.Wattle Seed.Wasabi.Zedoary.HERB AND SPICE BLENDS.Americas Blends.Bay Seasoning.Barcecue Rubs.Memmphis-style Barbecue.Kansas City-style Barbecue.Carolina-style Barbecue.Poultry Rubs.Seafood Rubs.Cajun Blackening.Creole Spices.Montreal Steak Spice.Seafood Boils.Corned Beef Spices.Pickling Spices.Bread Stuffing Spices.Pumpkin Pie Spices.Sausage Spices.Seasoning Salts.Mexican Blends.Chili Powders.Central and South American Blends.Caribbean Blends.Northern European Blends.Central European Blends.French and Italian Blends.Medieval Blends. Russian Blends.Middle Eastern Blends.Indian Subcontinent Blends.Chai Spices.Curry Powders.African Blends.Southeast Asian Blends.Indonesian Sambals.Thai Curry Pastes.Chinese Blends.Japanese Blends.Bibliography.Index.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.002 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.001 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".