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condiments

Saturday, March 1, 2008. Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called quills. Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere. Friday, February 22, 2008. History. The Roman historian Pliny...

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condiments | hotcondiments.blogspot.com Reviews

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Saturday, March 1, 2008. Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called quills. Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere. Friday, February 22, 2008. History. The Roman historian Pliny...

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3 uses

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6 posted by

7 no comments

8 what is fennel

9 dill

10 dried dill umbel

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condiments | hotcondiments.blogspot.com Reviews

https://hotcondiments.blogspot.com

Saturday, March 1, 2008. Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called quills. Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere. Friday, February 22, 2008. History. The Roman historian Pliny...

INTERNAL PAGES

hotcondiments.blogspot.com

1

condiments: March 2008

http://hotcondiments.blogspot.com/2008_03_01_archive.html

Saturday, March 1, 2008. Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called quills. Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere. Subscribe to: Posts (Atom). View my complete profile.

2

condiments: Cinnamon

http://hotcondiments.blogspot.com/2008/03/cinnamon.html

Saturday, March 1, 2008. Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called quills. Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere. Subscribe to: Post Comments (Atom). View my complete profile.

3

condiments: February 2008

http://hotcondiments.blogspot.com/2008_02_01_archive.html

Friday, February 22, 2008. An herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. Other uses of herbs include cosmetics, dyes, and perfumes. The name derives from the Latin herba, meaning green crops. History. The Roman historian Pliny recommended fennel as an aid for eyesight. It was on Charlemagne's list of herbs, and Florence fennel was Thomas Jefferson's favorite vegetable. The fennel plant and seeds alike can be consumed. Thursday, February 21, 2008. The seeds...

4

condiments: cardamom, called "Elaichi"

http://hotcondiments.blogspot.com/2008/02/cardamom-called.html

Tuesday, February 19, 2008. Cardamom, called Elaichi. Cardamom fruit and seeds. Black and green cardamom. A jar of green cardamom. Green cardamom pods and seedsThe most common form of cardamom - green cardamom - is used as a flavoring, mainly for coffee and tea. All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general,. Amomum is used as an ingredient in traditional systems of medicine in China, India, Korea, Japan, and Vietnam. In South Asia green c...

5

condiments: Black Pepper

http://hotcondiments.blogspot.com/2008/02/black-pepper.html

Wednesday, February 20, 2008. Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum. For Black Pepper, the berries are picked while still green, allowed to ferment and are then sun-dried until they shrivel and turn a brownish-black color. They have a hot, piney taste. Black Pepper adds flavor to almost every food of every nation in the world. It is used in rubs, spice blends, salad dressings, and peppercorn blends. Subscribe to: Post Comments (Atom). Anise ( Saunf ).

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hotcondiments.blogspot.com

condiments

Saturday, March 1, 2008. Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called quills. Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere. Friday, February 22, 2008. History. The Roman historian Pliny...

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