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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.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Rice and peas, the most popular style of rice consumed daily, and is a Sunday staple of most Jamaican households. Roti; Run down, a dish consisting of pickled mackerel, coconut milk, herbs and spices. Saltfish ('cooked up' or roasted) Shrimp (garlic, coconut, jerk, sweet and sour, stir-fried and curried) Spanish rice (yellow rice)
Quatre épices – spice blend used mainly in France, but also found in Middle Eastern kitchens. Ras el hanout – popular Moroccan blend of spices that is used across North Africa. Recado rojo – or achiote paste is a popular blend of spices from Mexico. [58] Sharena sol – the better known of the savory species.
spice a spice made from the grinding of many dried sweet red or green bell peppers Piquillo pepper: Navarre: chili a variety of chili traditionally grown in Navarre, over the town of Lodosa. Romesco: Catalonia: sauce a sauce made from almonds or hazelnuts, roasted garlic, olive oil and nyores - small, dried red peppers. Salsa brava: everywhere ...
The genus name Capsicum derives from a Greek-based derivative of the Latin word capto, meaning "to grasp, to seize", in reference to the heat or pungency of the species' fruit, although it has also been speculated to derive from the Latin word capsa, "box", referring to the shape of the fruit in forms of the typical species. [7]
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Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos ...