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

Red Pepper:
Whole, ground or crushed.

Uses:Where heat is desired, this will do the trick. Such as in sauces, soups, egg dishes, mexican dishes, etc.

Rice Vinegar:
A mild vinegar made from rice.

Uses: Used mainly in Asian cooking.

White with red and pink veins. Less piquant. Smoky, nutty flavor.

Uses: Superb in spring salads.

Rose Petals:
White, yellow, orange, pink and red flowers. Sweet to bitter. Red flowers have a mineral flavor. Lighter coloured varieties are more delicate in taste.

Uses: Great in jams, sugars, vinegars, syrups, jellies and teas.

Rosemary leaves:
Part of the mint family.

Uses: Stuffings, roasted dishes, i.e. lamb, pork, beef, poultry, and wild game.

Rue Berries:
The five-lobed stalked fruits of the rue bush have a warm bitterish flavour similar to but not the same as rue leaf. They were used in ancient Roman cookery; Apicius calls for them particularly in fish dishes and sauces for fowl and venison. In more recent times, they appear to be used only in Ethiopian cuisine, ground rue berries being an important ingredient of the hot 'berbere' sauce. The Ethiopian name, 'tenadam', means 'health of Adam' referring to their medicinal uses.

Rue Leaf:
Rue is a herb used extensively in ancient Roman cuisine, and one of the bitter herbs used at Jewish Passover. In small quantities it goes well in salads and egg dishes.

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