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Sunday, 1 January 2006

Herbs and Spices 1

Dried Herbs are an essential in any kitchen larder - however, remember that dried herbs sometimes tend to have a stronger flavour than the fresh ingredient, so therefore, less is indicated for use. Also, don't let the 'use by' dates expire. Fresh is best.

Here are just some I use:

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Plate 1. - Italian Herbs, Mixed Herbs, Sage, Cinnamon, Nutmeg

Plate 2. - Rosemary, Oregano, Black Pepper, Basil, Bay Leaves

Plate 3. - Parsley Flakes, Turmeric, Cumin, Mixed Spice, Hot Chili

Plate 4. - Coriander Leaves, Coriander Seeds, Chives, Cardamon, Chinese 5 spice

Plate 5. - Mustard Seed, Tarragon, Dill, Ginger

Plate 6. - Chicken Seasoning, Season All, Paprika, Garlic Powder

See Also: 'Fresh' Herbs and Spices 1 and 'Fresh' Herbs and Spices 2.


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