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Australian native spices have become more widely recognized and used by non-Indigenous people since the early 1980s as part of the bushfood industry, with increasing gourmet use and export. [2] [3] They can also be used as a fresh product. Leaves can be used whole, like a bay-leaf in cooking, or spicy fruits are added to various dishes for flavour.
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 ...
Commercial Herb and spice products should not be included in this list; please use the {{Commercial herbs & spices}} template. Prominent and widely distributed brand name products (such as Old Bay Seasoning ) may also be included if there is a significant reason to do so.
E.G., the {{Capsicum cultivars}} template would go first on the Chili powder article. If there is a related template, such as those listed below, the template that best reflects the contents of the article should go first. E.G. If the herb or spice primary use is medicinal, place the medicinal herb template first.
Give the full name of the plant in bold; What plant it comes from and provide a link to that plant. What part of the plant is it from? root? seed? fruit? leaf? What is it? an herb? a spice? Anything else interesting about it that needs to be said right off the top? say it here.
2.1 Australia. 2.2 Azerbaijan. 2.3 ... Crushed red pepper – Condiment or spice made from ... Glutamate flavoring – Generic name for flavor-enhancing compounds ...
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Baharat – Bahārāt is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. Berbere – Berbere is a spice mixture, whose ingredients usually include chili peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper and fenugreek. [51]