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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 .
3. Sweet Basil. What it looks like: Sweet basil—the most common kind—has bright and glossy teardrop-shaped leaves and green stems. The leaves of sweet basil are also softer and more delicate ...
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.
List of mayonnaises; List of meat-based sauces; List of syrups; Marination – Process of soaking foods in a seasoned, often acidic, liquid before cooking; Outline of food preparation – Art form and applied science to make food ingredients palatable and fit to eat; Reduction (cooking) – Cooking process
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In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).
List of common dips – Type of sauce; Fish paste – Paste made of fish meat List of fish pastes – Paste made of fish meat; Fish sauce – Condiment made from fish List of fish sauces; Fritessaus – Dutch condiment, usually served with French fries; Fruit preserves – Preparations of fruits, sugar, and sometimes acid , jams, and jellies
Today, spices are still valued, and not just because they taste great, but also because they’re full of health-boosting properties, too.
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