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Flavourings, Herbs and Spices

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Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

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For quick and easy stock I like Marigold vegetable bouillon powder โ€“ the vegan one with salt; miso paste, pale and dark; shoyu-style soy sauce and tamari, a Japanese version of shoyu with little or no gluten; tomato purรฉe (paste); ready-made vegan mustard; cider vinegar; red wine vinegar; rice vinegar; tabasco sauce; salt - I prefer Celtic sea salt or pink Himalayan salt โ€“ I also use Kala Namak or โ€˜blackโ€™ salt, which has a sulphurous taste and odour reminiscent of eggs, making the perfect addition to vegan omelettes or scrambles; freshly ground black pepper; garlic powder/granules; onion powder/granules; whole and ground cumin; smoked and normal paprika; cayenne pepper; ground turmeric; ground cinnamon; mixed spice; black pepper; liquid smoke; chilli powder; saffron (occasionally); mustard powder; dried mixed herbs or herbes de Provence; dried red chillies; fresh root ginger; garam masala; ground coriander; black or brown mustard seeds; cardamom pods; cinnamon sticks.

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