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The basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. It is made from cumin , black pepper , turmeric and cardamom . More elaborate versions may include ground cloves , caraway , nutmeg , saffron , coriander , fenugreek and ground dried onions . [ 2 ]
The blend of spices will typically use a larger proportion of pepper (usually white pepper) than the other spices, but some recipes suggest using roughly equal parts of each spice. In French cooking, it is typically used in soup, ragout and pot-cooked dishes, vegetable preparations and charcuterie , such as pâté , sausages and terrines .
Mace is a warming spice derived from Myristica fragrans, an evergreen known as the nutmeg tree. Native to the Banda Islands, aka the Spice Islands, in Indonesia, it’s the only tree that grows ...
Qâlat daqqa – [57] Tunisian Five Spices, is a spice blend originating from the North African nation of Tunisia. It is made of cloves, nutmeg, cinnamon, peppercorns, and grains of paradise mixed and ground to a fine powder. Quatre épices – spice blend used mainly in France, but also found in Middle Eastern kitchens.
The make-it-even-if-you-can’t-find-one-ingredient kind of soup. A generous soup. Michelle Huneven chops fresh herbs for soup and later tastes the results in her Altadena kitchen.
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.
Alligator pepper (also known as Ata Ire or Ose Oji or mbongo spice or hepper pepper) is a West African spice made from the seeds and seed pods of Aframomum danielli, A. citratum or A. exscapum. It is a close relative of grains obtained from the closely related species, Aframomum melegueta or "grains of paradise". [ 1 ]
Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling ...