Sarbjeet Parija
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3 Basic Flavouring Techniques

Use of actual spices, herbs, and raw nuts as a flavouring agent is the simplest.


3 Basic Flavouring Techniques 1. Real Food Flavours Use of actual spices, herbs, and raw nuts as a flavouring agent is the simplest. Here are some typical flavours: • Almonds • Cinnamon sticks • Cocoa beans • Hazelnuts • Nutmeg seed • Pecans • Star anise • Vanilla beans • Whole cloves • Whole

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