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Spice rub is any mixture of ground spices that is made to be rubbed on raw food before the food is cooked. The spice rub forms a coating on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food, or it can be cooked immediately after it is coated in the rub. The spice rub can be left on ...
Salvia officinalis, the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region , though it has been naturalized in many places throughout the world.
A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices. Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such ...
Salts. Saline seasonings – salt, spiced salt, saltpeter.; Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
Quatre épices – spice blend used mainly in France, but also found in Middle Eastern kitchens. Ras el hanout – popular Moroccan blend of spices that is used across North Africa. Recado rojo – or achiote paste is a popular blend of spices from Mexico. [58] Sharena sol – the better known of the savory species.
Lovage (/ ˈ l ʌ v ɪ dʒ / LUV-ij; Levisticum officinale) is a tall perennial plant, the sole species in the genus Levisticum in the family Apiaceae, subfamily Apioideae. [1] [2] It has been long cultivated in Europe and the leaves are used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.
Dried, ground black Persian limes. Dried lime, also known as: black lime; [1] noomi basra ; [2] limoo amani ; and loomi , [3] is a lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sliced, or ground, as a spice in Middle Eastern dishes.
Jerk, a spicy Jamaican dry-rub for meat primarily made with allspice and Scotch bonnet peppers; Montreal steak spice, a seasoning mix for steaks and grilled meats; Old Bay Seasoning, a seasoning mix of celery salt, black pepper, crushed red pepper flakes, and paprika originally created in Baltimore [6] and regionally popular in Maryland as well as Mid-Atlantic and Southern states, parts of New ...