condiments

Cordial, rich, slightly sweet flavor. Once sweetened, used to flavor drinks, cakes and other confectionery, however, in Mexican cuisine, flavors meat, fish, chicken or tomato dishes adding a lush, exciting taste.

Hot and fiery, although varieties differ in heat and strong flavor, most will leave a tingling, burning sensation. essential in many food cultures and cuisines.

Tastes much better than what its unpleasant smell suggests. Once cooked the flavor is a blend of garlic and onions. Used in Indian cuisine, mainly in vegetarian curries or lentil dishes.

The flavor is a mixture of nutmeg, cinnamon and clove. Used worldwide in pickles; stews and casseroles; broths for meat and fish; in cakes, puddings, relishes and chutneys.

Their use in cooking is very old though they lost their appeal in every day cooking. They are a new flavor experience that it is not out of reach.

Ingredients and proportions for selected spice mixes and pastes. Always natural cooking, using natural ingredients, flavors, condiments, herbs and spices.