dvarmazi's "Spices and Seasonings of the World"

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PLEASENOTE: Some of these have edible roots but poisonous leaves or seeds, or vice versa. Some of them lose their toxicity only when cooked or dried. Some of them are edible only in small amounts.

Pages: 1 3 4

  1. 1.
    Rosemary

  2. 2.
    Nutmeg

  3. 3.
    sage

  4. 4.
    Spearmint

  5. 5.
    Parsley

  6. 6.
    Dill

  7. 7.
    Mint

  8. 8.
    Basil

  9. 9.
    Oregano

  10. 10.
    cinnamon
    by scortisor tree
  11. 11.
    ginger

  12. 12.
    Garlic

  13. 13.
    ?
    scallions

  14. 14.
    ?
    endives

  15. 15.
    ?
    turmeric

  16. 16.
    Thai Basil

  17. 17.
    ?
    lemon basil

  18. 18.
    ?
    chives

  19. 19.
    ?
    yellow onion

  20. 20.
    ?
    onion

  21. 21.
    fennel

  22. 22.
    ?
    cloves

  23. 23.
    ?
    ajwain/carom seed

  24. 24.
    ?
    cardamom

  25. 25.
    ?
    Anise

  26. 26.
    ?
    chironji

  27. 27.
    Coriander

  28. 28.
    ?
    rosewater

  29. 29.
    ?
    green chili

  30. 30.
    tamarind

  31. 31.
    ?
    mace

  32. 32.
    ?
    Cumin

  33. 33.
    Capers

  34. 34.
    Curry

  35. 35.
    ?
    black pepper

  36. 36.
    ?
    red pepper

  37. 37.
    ?
    nigella

  38. 38.
    ?
    fenugreek

  39. 39.
    ?
    tragacanth

  40. 40.
    ?
    allspice

  41. 41.
    ?
    saffron

  42. 42.
    ?
    garcinia indica

  43. 43.
    poppy seeds

  44. 44.
    flax seeds

  45. 45.
    ?
    red chili

  46. 46.
    Mustard

  47. 47.
    salt
    by nature
  48. 48.
    sea salt

  49. 49.
    lemon curd

  50. 50.
    ?
    lemon rind

Pages: 1 3 4

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Created by dvarmazi on Aug 23, 2008.
 

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