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The Cooking Inn : Herbs, Spices, Oils & Flavorings B Page Select an item from the list to go to it's site

It is made from shrimp, sardines and other small salted fish that have been allowed to ferment in the sun until very pungent and oderous. Balachan is available in paste, powder or cake form in Asian markets.

Uses: This is a popular flavoring in Southeast Asian countries cuisine, such as Malaysia, Burma and Indonesia.

Belonging to the mint family, this herb is one of the most widely used.

Uses: Great for tomato sauces, pesto, and vinegarettes.

Bay Leaves:
Dried leaves of the Laurel shrub.

Uses: In soups, stocks, sauces, and marinades.

Bell Pepper Flakes:
Dehydrated sweet red and green peppers.

Uses: In soups, sauces, salads, and stews.

Bergamot Flowers (Red, Pink, White and Violet) :
Perfumy, tea-like taste.

Uses:Goes nicely with peach desserts.

Black Bean Sauce:
A plungently flavored bottled Chinese condiment made from fermented black beans, rice wine and garlic.

Uses: Used in Chinese and Asian cooking.

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Black Salt:
From India, this has a stronger flavour than ordinary salt. Black salt might be just the thing for the 'lower tables' at a feast, to show their reduced status by contrast with the pure white salt served in the Great Salt at the head table. Powder the lumps in your mortar.

Large blue flowers. Cucumber-like flavor.

Uses: Great in salads, dips, fruit compotes and candied for desserts. also known as anchusa.

Bouquet Garni:
A bouquet of fresh herbs, generally tied in a bundle or in a cheesecloth sack. Usual ingredients include parsley, thyme and bay leaves.

Uses: In soups, meat dishes and stews.

Brown Rice Syrup:
Thick syrup made from cracked brown rice and barley. Also called rice malt.

Uses: Used as a sugar substitute in sweets and desserts.

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