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Flavourings

Appears in
Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About
  • ground spices (use as fresh as possible for the best flavour; grind whole spices in a pestle and mortar or spice/coffee grinder; a indicates where we think whole are best): caraway seeds, cardamom pods, coriander seeds, chilli flakes, cinnamon (whole sticks and ground), cumin seeds, medium curry powder, fennel seeds, mustard seeds, nutmeg, paprika (unsmoked and smoked sweet), saffron threads
  • dried herbs (bay leaves, mint, thyme oregano or marjoram)
  • fine and coarse or flaky sea salt
  • peppercorns
  • sugar (caster, soft light brown and dark muscovado)
  • honey
  • Good vegetable bouillon (for a quick stock)

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