Seasoning mainly refers to herbs and spices. Herbs are the leaves of various plants. They can be fresh, air-dried or ground. Spices are the seeds, buds, fruits, flowers, bark and roots of plants. Spices have a much stronger flavor than vanilla. In some cases, a plant can be used to produce both herbs and spices. Some condiments are made from a combination of multiple spices (like paprika) or from a combination of herbs (like seasoning bags). Widely used in diet, cooking and food processing, used to improve the taste of food and has the effect of removing fishy, in addition to the smell of mutton, greasy, sweetening, freshening products.
Basil: The sweetness of fresh or dried basil is essential in Italian cuisine.
Laurel leaves: Whole, air-dried leaves can add a special aroma to stews and meats, but be sure to remove them before serving.
Chives: Chives have a light smell and are often used as a garnish in dishes.
Marjoram: Marjoram is similar in flavor to oregano and is used in fish, meat, poultry dishes and ketchup.
Peppermint: Peppermint can be either fresh or dried. It can be used in vegetables, fruits, and tea.
Allspice: This spice has an aroma of cinnamon, nutmeg, and cloves, hence its name.
Cayenne: This red pepper should be used with caution to avoid overeating, but is a must in many Latin American and Southwest dishes.
Red paprika: Like curry powder, red paprika is a mixture of pungent spices and ground red chillies.
Cinnamon: The ground bark is used mainly in desserts, while the whole bark can be used to spice up cider and other hot drinks.
Cloves: This sweet spice is served whole or ground and is often used in barbecues and desserts.
Cumin: Grated cumin is used in many Latin American and Southwest dishes because of its pungent, smoky taste. Careful, please.
Curry powder: Curry powder is a mixture of many spices, including turmeric, cardamom, cumin, pepper, cloves, cinnamon, nutmeg and sometimes ginger. Chili peppers give it a pungent flavor, and dried, grated garlic gives it a rich flavor. Curries are mixed with a selection of spices, depending on their use.
Ginger: Ginger is a knobbly, brownish root tuber that adds a special aroma to food and is widely used in Asian dishes.
Nutmeg: This spice has a pungent aroma and a warm, slightly sweet taste. It is used to flavor baked goods, preserves, puddings, meats, sauces, vegetables and eggnog.
Red chilies: Grated red chilies can add color to dishes like potato salad and seafood without making them too spicy.
Dried saffron: This aromatic spice is used mainly in soups and rice.
Turmeric: Like ginger, turmeric is an essential ingredient in curry powder and was once known as Indian saffron. Use with caution — it only takes a little to make the aroma last.
|Product Type||Single Herbs & Spices|
|Color||As shown in the pictures|
|Place of Origin||China|
|Shelf Life||24 months|