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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.
Shichimi – [59] common Japanese spice mixture containing seven ingredients. Tabil – Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chili powder. Tandoori masala – mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian, Pakistani and Afghan cooking.
Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice). When seasonings are used properly, they cannot be tasted; their job is to heighten the flavors of the original ingredients. [2]
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This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
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