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Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices. Hot seasonings – peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices. Spice seasonings – made by using essential oils like paprika, clove oil, etc.
Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. [1] For example, vanilla is commonly used as an ingredient in fragrance manufacturing. [2] Plant-based sweeteners such as sugar are not considered spices.
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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A perennial plant, they are native to Europe, Asia and North America. Cicely – or sweet cicely is a plant of the family Apiaceae, native to Central Europe; it is the sole species in the genus Myrrhis. Coriander leaf (cilantro) – also known as cilantro or dhania, is an annual herb in the family Apiaceae.
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“For a seasoning blend that dates back to the 1950s or even earlier, it was probably considered ‘high society’ and ‘fashionable’ to be able to purchase and use a seasoning blend vs ...
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup. Olive oil and olives. Aioli – West Mediterranean sauce of garlic and oil; Ajvar – Balkan condiment; Amba – Mango pickle condiment