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Tương (Vietnamese:, chữ Hán: 醬) is the name applied to a variety of condiments, a kind of fermented bean paste made from soybean and commonly used in Vietnamese cuisine. Originally, the term tương refers to a salty paste made from fermented soybeans, which is popular in vegetarian meals, particularly those prepared and eaten by ...
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 ...
Chili oil (红油) – usually made by pouring hot oil that's been seasoned with spices onto ground chili flakes and left to steep; Doubanjiang (豆瓣酱) – a mix of fermented beans, chilis, salt, and flour used for flavor and color; Soy bean Paste / Yellow bean paste (黄酱) Fish sauce (鱼露) Garlic chive flower sauce (韭花酱) Guaiwei ...
Tajín, a zesty Mexican seasoning made of dried chiles, dehydrated lime and sea salt, is a culinary Swiss Army knife. Invented in 1985 in Jalisco, Mexico, Tajín is often enjoyed sprinkled on ...
The term "soy sauce" could also imply other condiments and soy bean paste with thick consistency known as tương. Both are used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favors fish sauce in cooking, but nước tương has a clear presence in vegetarian cuisine and Buddhist cuisine.
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Electrolyte powder packets offer a convenient and effective solution to combat dehydration and enhance athletic performance. Did you know that during intense physical activity, the body can lose ...
In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).