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A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such ...
Print/export Download as PDF; Printable version; In other projects Wikidata item; Appearance. move to sidebar hide. Pakistani spices (Urdu: ...
A spicery was the office in a medieval or Renaissance [1] household responsible for spices, as well as the room in which the spices were kept.It was headed by a spicerer.The office was subordinated to the kitchen or the wardrobe, and existed as a separate office only in larger households.
Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation. Thus, the flavor is maximized by storing a spice whole and grinding when needed. The shelf life of a whole dry spice is roughly two years; of a ground spice roughly six months. [29] The "flavor life" of a ground spice can be much shorter.
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A stillroom in a household manual of 1742, with hanging herbs, mortars and pestles, alembics, sealed jars, many drawers, a small library, a stove near the door, and a row of bee skeps outside.
Used as a tempering spice. (Hindi: Sarson सरसों) Brown mustard seed: Used as a tempering spice. (Hindi: Rai राइ) Naagkeshar: Used in Maharashtrian cuisine as one of the ingredients of godaa masaalaa. (Hindi: Nagkeshar नागकेसर) Nigella seed Gives smoky, nutty flavor; dry-roasted or used as a tempering spice
Cabinet products included salt and sugar bins, spice jars, and coffee and tea jars. [Note 5] From 1914 to 1916, management patented dispensing caps, [42] a dispensing jar, [43] and a bracket for supporting dispensing bins used in kitchen cabinets. [44] Henry Crimmel suffered a stroke in 1916, and died about one year later.
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