Spices

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When referring to spices we think about tastes and flavours. Spices can be in the form of pods (cardamon), peel (cinnamon), roots (ginger), grains (pepper), aromatic seeds (caraway), stamens of a flower (saffron), or dried herbs (thyme, mint, oregano, etc). Mixtures of spices are usually specific to an area or country and can be: Indian spices, Chinese spices, Mediterranean spices or Romanian spices. Another essential association of spices is related to the type of food used, such as lamb meat, fish, chicken, homemade sausage, and so on. An essential feature of the spices is that most are used in dry form. Most spices only enhance their flavours after drying. Habanero brings you everything you need about spices: history, use, combinations, storage, therapeutic benefits, and recipes.

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