Spices
Mixed Spices
Spices in Olive Oil
Salt
Aromatic Herbs
Teas
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Allspice beef, tomato-based stews, carrots, game, pickles, marinades
Boost the intensity of this spice's flavor by gently "roasting" in the oven or non-stick frying pan. 
  
Basil tomato, cinnamon, olive oil, garlic, chicken, goat, cucumber
Take a tip from professional chefs and use a bouquet garni to flavor stews, sauces, and other dishes. Make your own by combining your favorite dried herbs–basil, rosemary, peppercorns, bay, celery, parsley, and thyme–in cheesecloth pouches. Add to pot and remove when dish is cooked. 
  
Black Pepper all dishes and spices
Black pepper is the most widely used seasoning, which is precisely why demand for this spice is high enough that it has been used as currency in some cultures. Pepper is also used outside the kitchen, for example in alternative medicine like Ayurveda. 
  
Black tea spices, citrus
Enjoy a cup of chai: boil together 2/3 cup water, 1 Tbs. black tea, 1 cinnamon stick, 1 clove, 1 black peppercorn, and a little cardamom. Strain into cup with 1/3 cup hot milk and 1 tsp. honey. 
  
Bretagne Grey Salt meat, fish, pasta, potatoes, salads
Bretagne Grey Salt naturally complements the flavor of steaks, fried potatoes, salads, and pasta sauces. Sprinkle over salads with slightly bitter greens or raw anchovies before cooking. Suitable for curing, it can also be tossed with mixed nuts for a simple yet special snack. 
  
Cardamom rice, meat, carrots, citrus, pumpkin, coffee, tea, lentils, chicken
Substitute cardamom-flavored sugar in cake, custard, and rice pudding recipes for a special treat. In an airtight jar, combine sugar with ground cardamom (1 tsp. per cup) and store for at least one week before using. 
  
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