Botanical spices are actually the large order of seasonings that will be used in Western cuisine, which is one has aromatic leaves, while the other is spices. Many types of some common spice plants. Rosemary whole plant has a strong grassy odor and is a French and Italian herb commonly used in Western cooking. Rosemary is great for food, let's talk about it after fresh rosemary, add black pepper salt and you can adjust the rosemary salt and roast pork ribs or chicken thighs very delicious. It's also very simple. The chestnut-colored maroon sauce can be completely melted in the heat, and there are two common serving varieties, an English soup stock and a French edelweiss for salads.

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Fresh basil has the same clove aroma and is also slightly minty, slightly sweet, slightly pungent, and dry with a slightly bitter flavor in different varieties. Fresh basil can be used in raw foods, soups or cooked for the first taste, also commonly used to make sauces, basil and see some seasonings marked with puree, it can change a lot. Method, wash basil, dry leaves or dry cleaning picks will alternate basil, nuts, garlic add to a food processor, add cold pressed vegetable oil, labeled sauce-like. Then add the appropriate amount of salt, black pepper, and cheese powder and pulse briefly for a second. Finally, after finishing the bottle then pour a thick layer of olive oil in the refrigerator can be placed on standby.

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Want to choose, a pinch out of any barbecued beef after which you can taste the unique flavor. At the same time, it is often seen in pizzas, it also mixes very well with the smell and tomatoes and cheese. There are many types of thyme, very wild, available for use, which can be added directly to salads for fresh use and usually added to dishes at the beginning of cooking. Lemon is good for vegetables and seafood. Orange incense is for fall and winter fruit desserts. Cardinal Thyme is good for mushrooms, cabbage and legs. It should be noted here. Italian is not our Chinese celery, celery is a vegetable, Italian comfort gums are herbs.

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However, the Italians have herbs in herbs. It is a fresh and gentle. Fresh Italian has a distinctive aroma and green color that is usually used to cover the overpowering odor of other ingredients. Young Italian leaves are usually used in cold cuts and often in fishing. Dill leaves are fresh green and taste sweet, Germany's best and also feathery dill as a vegetable that is being eaten, hot or warm, often eaten with meat or added to fried mashed puree to add flavor to add flavor to mashed potatoes. You can also make seafood to enhance the flavor of fish, soups, salad dressings, such as a simple egg salad with only four raw ingredients, eggs, mayonnaise, salt, dill. Drying the seeds and rising on the powder can also be used to use seasonings, such as curry powder in curry powder.