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In addition to time, whole spices require the means to grind, like a mortar and pestle or designated small coffee/spice grinder. Cinnamon sticks and nutmeg can be powderized on a Microplane.
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 as tobacco .
Culinary herbs and spices – This list is not for plants used primarily as herbal teas or tisanes, nor for plant products that are purely medicinal, such as valerian. Indian spices – include a variety of spices that are grown across the Indian subcontinent. Pakistani spices – partial list of spices commonly used in Pakistani cuisine.
Comfort food to the max, the chicken stew doubles down on its spiciness with liberal doses of gochugaru (Korean chile powder) and gochujang (Korean chile paste) mixed with rice wine, soy sauce ...
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a ...
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Fragrance: used to add a pleasant odor to food, medicine, or other consumed or partially consumed items (such as incense, candles, or lotions) Dye: used to alter the color of food, medicine, or other consumed items Ritual: ingested or partially ingested (eg used as incense) as an important component of a cultural or religious ritual
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