condiments

Buds or fruits of a Mediterranean shrub with an acid taste not, unlike that of goat's cheese. Used particularly in Mediterranean cuisines in sauces, salads, pizza, and fish.

Tastes much better than what its unpleasant smell suggests. Once cooked the flavor is a blend of garlic and onions. Used in Indian cuisine, mainly in vegetarian curries or lentil dishes.

The flavor is a mixture of nutmeg, cinnamon and clove. Used worldwide in pickles; stews and casseroles; broths for meat and fish; in cakes, puddings, relishes and chutneys.

Their use in cooking is very old though they lost their appeal in every day cooking. They are a new flavor experience that it is not out of reach.

Ingredients and proportions for selected spice mixes and pastes. Always natural cooking, using natural ingredients, flavors, condiments, herbs and spices.

Milk, and milk products, can be used to flavor other food, apart from being main ingredients in a variety of dishes.

Honey is probably the first sweetener know to mankind. Honey can be used in place of sugar to sweeten drinks, compotes, poached or baked fruits, for cakes, sponges, cookies, and savory dishes, as well.