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2. Salvia sclarea - Wikipedia

   en.wikipedia.org/wiki/Salvia_sclarea

   Salvia sclarea, the clary or clary sage (clary deriving from Middle English clarie, from Anglo-Norman sclaree, from Late or Medieval Latin sclarēia meaning clear), is a biennial (short-lived) herbaceous perennial in the genus Salvia. [2] It is native to the northern Mediterranean Basin and to some areas in north Africa and Central Asia.

3. Sage oil - Wikipedia

   en.wikipedia.org/wiki/Sage_oil

   Also called English, Garden, and True sage oil. Made by steam distillation of Salvia officinalis partially dried leaves. Yields range from 0.5 to 1.0%. A colorless to yellow liquid with a warm camphoraceous, thujone-like odor and sharp and bitter taste. The main components of the oil are thujone (50%), camphor, pinene, and cineol. [1]

4. List of culinary herbs and spices - Wikipedia

   en.wikipedia.org/wiki/List_of_culinary_herbs_and...

   Clary, Clary sage (Salvia sclarea) Clove (Syzygium aromaticum) Coriander seed (Coriandrum sativum) Coriander, Vietnamese (Persicaria odorata) Costmary (Tanacetum balsamita) Cubeb pepper (Piper cubeba) Culantro, culangot, long coriander, recao (Eryngium foetidum) Cumin (Cuminum cyminum) Curry leaf (Murraya koenigii) Curry plant (Helichrysum ...

5. 9 of the best celebrity-chef stuffing recipes to try this ...

   www.aol.com/news/9-best-celebrity-chef-stuffing...

   The recipe calls for all the typical ingredients, including onions, celery, sage, and two loaves of stale white bread. However, Martha Stewart also recommends adding optional ingredients like ...

6. Essential oil - Wikipedia

   en.wikipedia.org/wiki/Essential_oil

   An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants.Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the oil of the plant from which they were extracted, such as oil of clove.

7. Tempering (spices) - Wikipedia

   en.wikipedia.org/wiki/Tempering_(spices)

   Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with ...