Cooking - Spices Used in Cooking

Salt Pepper white-black-red (cayenne) Mustard Marjoram Sage Mints Rosemary Thyme Parsley Anise Horse Radish Saffron Liquorice

Chervil Garlic Coriander Water Cress Savory Angelica Mace Nutmeg Cloves Bay Leaves Tarragon Chives Dill

This list consists of twenty-six spices. This is only a sampling of a host of flavorings that were used to add flavor to food.

 

Overview	Program Outline	Tools of the Trade	Regulations	Historical Background
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