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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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