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What gives food a wonderful taste that practically everyone ignores? Herbs & spices. Today, thanks to an interest in ethnic foods, as well as famous chefs using herbs and spices to add texture, taste, and variety to their menus, a whole world of tiny purveyors of flavor, such as oregano, thyme, rosemary, and turmeric, is available to all who want to add an extra twist to an otherwise bland dish. |
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Sub-Categories:
Allspice
Anise Seed
Aragula
Arrowroot
Basil
Bay Leaves
Caraway Seeds
Cardamon
Cayenne Pepper
Celery Seed
Chervil
Chives
Cilantro
Cinnamon
Cloves
Coriander
Cream of Tartar
Cumin
Curry Powder
Dill Seed
Fennel Seed
Garlic
Ginger
Horseradish
Juniper Berries
Mace
Marjoram
Mint
Mustard Seed
Nutmeg
Onions
Oregano
Paprika
Parsley
Pepper
Poppy Seeds
Red Pepper
Rosemary
Saffron
Sage
Sesame Seed
Summer Savory
Tarragon
Thyme
Tumeric
Vanilla
Articles:
Seasoning Saavy
submitted by Dr. Gary Farr 11/30/2002
Not so long ago, ubiquitous seasonings such as parsley sprigs, pepper, and cinnamon were about the only herbs and spices that American cooks took for granted. Today, thanks to an interest in ethnic foods, as well as famous chefs using herbs and spices to add texture, taste, and variety to their menus, a whole world of tiny purveyors of flavor, such as oregano, thyme, rosemary, and turmeric, is available to all who want to add an extra twist to an otherwise bland dish.
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