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Safflower oil – a flavorless and colorless cooking oil. Safflower – Saffron – color; Saigon Cinnamon – Salad Burnet (Sanguisorba minor or Poterium sanguisorba) – Salt – Sandalwood – color; Savory (Satureja hortensis, S. montana) – Scarlet GN – color; Sesame oil – used as a cooking oil, and as a massage oil, particularly in ...
Sodium carbonate is obtained as three hydrates and as the anhydrous salt: sodium carbonate decahydrate , Na 2 CO 3 ·10H 2 O, which readily effloresces to form the monohydrate. sodium carbonate heptahydrate (not known in mineral form), Na 2 CO 3 ·7H 2 O. sodium carbonate monohydrate (thermonatrite), Na 2 CO 3 ·H 2 O. Also known as crystal ...
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.
Natron is a naturally occurring mixture of sodium carbonate decahydrate (Na 2 CO 3 ·10H 2 O, a kind of soda ash) and around 17% sodium bicarbonate (also called baking soda, NaHCO 3) along with small quantities of sodium chloride and sodium sulfate. Natron is white to colourless when pure, varying to gray or yellow with impurities.
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also ...
By baking the sodium bicarbonate, water vapor and carbon dioxide gas are released, and what is left is the alkaline sodium carbonate. Only a very small amount of the resultant sodium carbonate is used in the preparation of McGee's pasta dish, just 1 teaspoon of it to 1-1/2 cups of semolina flour.
Brominated vegetable oil is a stabilizer used in citrus-flavored beverages and was previously authorized by the FDA to be used in small amounts of 15 parts per million or lower.
Salt/common salt – a mineral, sodium chloride, NaCl, formed by evaporating seawater (impure form). Salt of tartar – potassium carbonate; also called potash. Salt of hartshorn/sal volatile – ammonium carbonate formed by distilling bones and horns. Tin salt – hydrated stannous chloride; see also spiritus fumans, another chloride of tin.