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

Halaby Pepper (ground):
Also known as "Aleppo" or "Near Eastern" pepper. Moderately hot red chilies are sun-dried, seeded, and crushed.

Uses: It is said to have a "dense" flavour, and is the preferred capsicum for the authentic Mediterranean taste.

Herbs de Provence:
A blend of herbs associated with the South of France. The mixture often includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and tyme.

Uses: Used to season dishes of meat, poultry and vegetables.

Hoisin Sauce:
A thick brown sauce made from soybeans, garlic, spices and chili peppers.

Uses: Used mainly to flavor Chinese dishes.

Syrupy substance that the bees gather on the flowers.

Uses: As a sweetner, used for glazes, sweet and sour sauces, for smoking and marinade sauces, barbeque sauces and used in desserts.

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Traditional remedy for sore throats and coughs. Steep to a thick infusion and mix with ordinary tea. Also used to flavour candy and (at one time) beer.

A pungent perennial herb.

Uses: Cocktail sauce, horseradish sauce, or grated as a condiment.

A member of the Labiatae family, this perennial is a bitter herb, that should be used with caution.

Uses: Was once used in medieval cuisine, and is used by Germanic cooks. Finally chopped, it seasons potato salads, or lintels, stuffings, marinades, and roast veal.

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