Spices and Condiments Handbook on Spices Author: NIIR Board Format: Paperback Book Code: NI20 Pages: 416

First Page		Document Content
Cuisine Asian culture Spice Curry Seasoning Trachyspermum ammi Allspice Clove Black pepper Medicinal plants Spices Food and drink		Spices and Condiments Handbook on Spices Author: NIIR Board Format: Paperback Book Code: NI20 Pages: 416 Add to Reading List Source URL: www.niir.org Download Document from Source Website File Size: 51,25 KB Share Document on Facebook

	Cheese Fondue in a Bread Bowl 1 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 clove garlic, split 2 apples, cut into wedges 2 pears, cut into wedges DocID: 1tLaB - View Document
	Cocktails HAVANA OLD FASHIONED 12 Arguably the world’s first cocktail, this all-time classic is the perfect balance of sweet, strong and bitter. With Havana Club 7yr, sherry, cinnamon, clove and an orange twist. SWEDIS DocID: 1ssZ7 - View Document
	Cocktails HAVANA OLD FASHIONED 12 Arguably the world’s first cocktail, this all-time classic is the perfect balance of sweet, strong and bitter. With Havana Club 7yr, sherry, cinnamon, clove and an orange twist. SWEDIS DocID: 1sdny - View Document
	Avocado Cilantro Lime Dressing INGREDIENTS: 1 clove garlic 1 ½ tsp grated ginger ¼ cup lime juice 1 tsp balsamic vinegar DocID: 1s3xr - View Document
	Scallops make an excellent ingredient for seafood stuffing using, butter, garlic (optional), seasoned bread crumbs, lime juice, paprika and black pepper. Melt a pat of butter in saucepan, cook a chopped clove of garlic, DocID: 1rCql - View Document