condiments
Sauces, dressings, marinades and pastes used as condiment for other dishes.
Louis dressing
Serve Louis dressing over cooked shrimp, tomato slices, or hard boiled eggs. It can also be used as dipping sauce.
Chili coriander dressing
This is one case where dried coriander does not work. Use only fresh coriander leaves to prepare the dressing.
Robusta Italian style compound butter
This flavored butter is great on steak, pork, chicken, seafood and potatoes or vegetables. It is the best mixed in your ground meat for burgers.
Carolina's rockin red sauce
A delicious barbecue sauce from North Carolina.This marinade was the runner up for the Seasonal Recipe contest with the topic Complement your Barbecue, promoted by Food Naturally
Nigella
Nigella has a pungent, peppery flavor, similar to a bitter pepper. Widely used in Indian cuisines, where is known as kalonji or wild onion seed, in curry mixtures, vegetable dishes, pickles and chutneys.
Licorice
Licorice is not a common flavor in cooking. In modern times, the use of licorice is limited to sweets and candy.
Lemongrass
Lemongrass, or lemon grass, is a tropical grass which looks like spring onions with a light lemony flavor.
Horseradish and wasabi
Horseradish adds its strong, mustard like flavor to roast meats in Western cuisine. Wasabi is the Japanese horseradish, used mainly to accompany fish dishes.
Garlic
Piquant, strong, distinctive and highly aromatic flavor. Europeans and Western style cooks use it in meat and fish stews, salads, salad dressings, other sauces and with vegetables. An essential ingredient in South Eastern Asia and Indian cooking to flavor all kinds of curries and other spiced dishes; it also has an important place in Japanese and Chinese cuisine.
Thyme
Thyme is one of the aromatic herbs usually in the bouquet garni used to flavor broths, stocks and innumerable dishes. Rhyme has been used probably fom the beginning of history.