The Evening Inn
How it works...

(click any step for more info)

1 month free trail
** try before you buy! **

The Spice of Life - Cooking with spices

There are nearly as many culinary uses for as many spices as there are known! This is by no means an exhaustive list, but we hope that it will impart some information about where and how spices are grown, what they are used for and how we can best use them in our cooking. Some are adventurous, many are commonplace nowadays. There are recipes to click through to which, we hope, you will find useful.

Spices are used differently throughout continents, and indeed, throughout regions. This is why an Indian Curry from the South is different from a curry in the North of India. The spices used in food normally reflects what is grown on their land. This is true of almost all climates, however, with both trade and migration over the years making spices more readily accessible, authentic worldwide cuisine can now be enjoyed all over the world. In Spain recently, I was asked by my Spanish friend to send him some Indian Spices as he is really enjoying cooking Indian food!

GETTING THE BEST OUT OF SPICES

Whole spices and seeds can be roasted to develop their flavours. This simple but necessary procedure requires only a frying pan. The spices are chucked into a very hot frying pan (no oil required) and roasted for about 3-5 minutes until they become darker in colour. They are then crushed in a pestle and mortar. If you’ve never done this before, you’ll be amazed at the difference in taste!

CORIANDER SEEDS
What is it?	The seeds taken from the coriander plant.
Where does it come from?	Europe, India, Americas
What does it taste like?	Mild with a sweet peppery taste and a slight aroma of orange peel.
What’s it used in?	It is in many curry pastes and blends. Marinades and to flavour sauces and stocks. They can be used whole or roasted and crushed.
What’s it good with?	Anything pretty much, but chicken, fish and pork curry is all fine
Want any recipes?	Merluzzo in Saor Papaya Raita Lamb Satay

JUNIPER BERRIES
What is it?	Berries from the juniper shrub. They are normally crushed gently before using.
Where does it come from?	Mainly from Eastern Europe
What does it taste like?	A bit like pine with a sweet and bitter note. Think of the taste of gin!

What’s it used in?	It is the flavouring of gin. It can be used in marinades, added to stews and stuffings.
What’s it good with?	Extremely good with Venison and other slow cooked game.
Want any recipes?	Venison Casserole with Juniper Berries Bandrek

SESAME SEEDS
What is it?	The sesame plant is grown for its seeds.
Where does it come from?	Normally found growing in Asia, Japan, China, Middle East and Greece.
What does it taste like?	A little nutty and a little earthy. They don’t really taste of much until they are either roasted or made into a paste.
How is it used?	Sesame seeds are used as a garnish in some cuisines, ie for rolling sushi, or it can be made into a paste called Tahini which is used either as a dressing ingredient or in pates. It can also be used as an oil which is very popular in Thai cuisine.
What’s it good with?	Great with rice, as a garnish to prawn toast and Japanese sushi. It is one of the components of Japanese 7 Spice Powder
Want any recipes?	Baked Seabass with Tahini and Herbs

POPPY SEEDS
What is it?	Seeds from the head of the poppy plant
Where does it come from?	Asia
What does it taste like?	Slightly nutty and sweet
How is it used?	Used as a garnish on breads and cakes. They are often roasted, ground and added to Indian curries.
What’s it good with?	Vegetables, breads and pastries
Want any recipes?

CINNAMON
What is it?	The dried bark of a tree from the laurel family.
Where does it come from?	Sri Lanka, Indonesia, India
What does it taste like?	Sweet, woody, warming with a hint of clove.
How is it used?	In many sweet puddings, as a spice in mulled wine, to flavour sugar and a main ingredient in many curries. Can be used to flavour drinks, such as Spiced Coffee.
What’s it good with?	Apples, rice, chicken.
Want any recipes?	Fruit and Nut Spiced Saffron Rice Pilau Rice Pears in White Wine

VANILLA
What is it?	The fruit of a climbing orchid. Picked when they are yellow and then sun dried to turn them dark.
Where does it come from?	Central America
What does it taste like?	Rich, creamy, sweet flavour with a delicate aroma.
How is it used?	Vanilla pods can be used to flavour creams, custards and sugar Natural Vanilla Extract can also be used.
What’s it good with?	Cream, Strawberries, Milk, Pears, Coffee and Chocolate.
Want any recipes?	Shortbread Hearts Banana and Baileys Crème Brulee Caribbean After Dinner Coffee

PINK PEPPER
What is it?	The fruit of the Pepper Tree
Where does it come from?	Brazil, Argentina and Paraguay
What does it taste like?	Unlike black pepper it is not hot but fruity with a hint of pine.
How is it used?	Whole berries are sold dried and then crushed and used as a flavouring in sauces. Particularly good with shellfish!
What’s it good with?	Shellfish, creamy sauces and poultry.
Want any recipes?	Marinated Brie and Goats Cheese Escabeche Breaded Turkey Goujons Lamb Casserole with Potatoes and Chilli Sauce

GREEN PEPPER
What is it?	The dried fruit from the Pepper Tree
Where does it come from?	Indonesia, Malaysia and India
What does it taste like?	Slightly sweet with a fresh aroma
How is it used?	Whole or crushed in sauces, crushed and rubbed into meats and as a flavour enhancer with other spices.
What’s it good with?	Great with salmon and shellfish.
Want any recipes?	Sauteed Prawn and Crab Cakes Salmon with Green Peppercorns and Orange Fragrant Fish Curry

PAPRIKA
What is it?	The grounds from the dried capsicum pepper. The capsicum peppers are dried over oak fires which give paprika its smoky taste.
Where does it come from?	Originally from Spain and later on Hungary.
What does it taste like?	A light delicate aroma with a subtle heat. A little fruity and a little smoky.
How is it used?	Used as a flavouring and colouring in many Hungarian goulashes. It is used extensively in Spanish cuisine where a little smokiness is required.
What’s it good with?	Beef, Pork, Rice and Chicken
Want any recipes?	Indian Bean Stew Cajun Strata Lamb Steaks with Tequila and Chilli Lamb with Peppers and Rioja

TAMARIND
What is it?	The pod of the Tamarind Tree.
Where does it come from?	Eastern Africa and India
What does it taste like?	Sweet but rather tart taste.
How is it used?	As a flavouring for marinades, in curries, preserves. It is used in Mexico to make a refreshing long cool drink. When added to hot curries, it can help calm the heat from hot chillies. It is the main ingredient in Worcester Sauce. Used in many Asian dishes.
What’s it good with?	Chicken, lamb, shellfish
Want any recipes?	Kalantan Chicken Beef and Mushrooms in a Spicy Coconut Curry

AMCHOOR
What is it?	The dried slices of the unripe green mango are ground to make amchoor
Where does it come from?	India
What does it taste like?	Sweet and tart
How is it used?	As a flavouring to stews or as a component to many spice blends like chat masala.
What’s it good with?	Vegetables such as okra, cauliflower
Want any recipes?

LEMONGRASS
What is it?	A tropical grass
Where does it come from?	Southeast Asia
What does it taste like?	Clean, fresh lemon taste
How is it used?	It is a key ingredient in Asian cooking. It is used in curry pastes or added directly to sauces.
What’s it good with?	Goes really well with galangal, chilli and coconut milk.
Want any recipes?	Kumara, Coconut and Prawn Soup Fragrant Thai meatballs Lentil Bites with Sweet and Sour Sauce

KAFFIR LIME LEAVES
What is it?	Kaffir Lime Leaves
Where does it come from?	Southeast Asia
What does it taste like?	Clean, fresh, citrus smell and taste
How is it used?	A key ingredient to Asian cuisine. Used in curries, stir fries, curry pastes and soups. Used alongside lemongrass.
What’s it good with?	Fish, shellfish, chicken, coconut milk and chilli dishes.
Want any recipes?	Tom Yum Soup Thai Green Chicken Curry

GALANGAL
What is it?	A rhizome
Where does it come from?	Southeast Asia, Indonesia and India
What does it taste like?	A little like ginger but a bit fresher with a lemony edge
How is it used?	Used extensively in Thai curry powders and pastes, in stir fries and soups
What’s it good with?	Chicken and seafood
Want any recipes?	Tom Yum Soup Fruity Lamb Curry Lamb Dupiaza

STAR ANISE
What is it?	The 8 pointed fruit of a Chinese Magnolia Tree
Where does it come from?	China
What does it taste like?	Tastes of sweet warm aniseed
How is it used?	It is used as a flavouring to many Chinese dishes. The seeds and the pod can be used separately, but when used together the 8 pointed fruit looks very impressive. A staple component of Chinese 5 spice blend [link to 10131]
What’s it good with?	Chicken, seafood, fruits and vegetables.
Want any recipes?

ANISE SEEDS
What is it?	The seeds from the anise plant
Where does it come from?	Europe, Asia
What does it taste like?	Sweet, warm, fruity aniseed
How is it used?	As a flavouring for cakes and biscuits, in stews and sauces. It is used to flavour liqueurs such as Pastis and Ouzo. The seeds can be dry roasted and added to many vegetable curries.
What’s it good with?	Vegetables, fish, shellfish
Want any recipes?	Mole Poblano Seared Tuna with Chipotle Cream Sauce

SAFFRON
What is it?	The dried stigma of the saffron crocus
Where does it come from?	Mainly from Spain
What does it taste like?	A delicate flavour which is slightly bitter and musky. Too much can overpower food and give it a slightly medicinal flavour.
How is it used?	Mainly as a colouring to foods, particularly rice dishes such as paella, risotto Milanese and Indian aromatic rice accompaniments. The threads can be used as an infusion or it can be used ground.
What’s it good with?	Rice, chicken, fish and shellfish
Want any recipes?	Oregano and Lemon Chicken Kebabs Yellow Rice Seabass with an Almond Crust Paella Prawns with Romensco Sauce Fruit and Nut Spiced Saffron Rice

CARDAMOM PODS
What is it?	A dried fruit from Southern India
Where does it come from?	Originally from Southern India
What does it taste like?	Light, flowery with a sweet lemon fresh edge
How is it used?	Can be used in sweet pastries and coffees but is also used to flavour rice dishes, curries and spice blends. The pods can be crushed or added whole and removed from the dish before serving.
What’s it good with?	Rice, chicken, fruit, kumara
Want any recipes?	Afelia Baklava Salmon and Haddock Loveknots Lamb Biriyani Pork Vindaloo Curry Pilau Rice

CUMIN SEEDS
What is it?	Dried seeds from plants
Where does it come from?	Originally from Egypt but now worldwide.
What does it taste like?	Spicy, warm and fragrant with a rich sweet edge.
How is it used?	Sparingly! In most cuisines to add flavour, depth and warmth.
What’s it good with?	Chicken, vegetables, curries, lentils
Want any recipes?	Fruity Lamb Curry Vegetable Pakoras Saag Aloo Spicy Slow Cooked Beef with Coconut Cream

NUTMEG
What is it?	The fruit of the nutmeg tree
Where does it come from?	Asia, Sri Lanka, Caribbean, Europe
What does it taste like?	Sweet with a slightly bitter aftertaste
How is it used?	In curries and vegetable dishes. It is also widely used in desserts and cheese dishes. A major ingredient of mulled wine! Can be used grated whole or bought already ground
What’s it good with?	Lamb, cheese, milk based desserts
Want any recipes?	Vegetarian Stuffed Filo Pastry Hearts Clafoutis Aus Cerise Wild Mushroom and Walnut Risotto

MACE
What is it?	The outer covering of the nutmeg kernel
Where does it come from?	The nutmeg tree
What does it taste like?	Flowery with a warm citrus flavour but a bitter aftertaste
How is it used?	Used for flavouring soups and stews, milk based puddings and cheese quiches
What’s it good with?	Cheese, chicken, eggs, seafood
Want any recipes?

TURMERIC
What is it?	Rhizome
Where does it come from?	India, Indonesia, Malaysia and China
What does it taste like?	Light gingery lemony flavours
How is it used?	Extensively in spice blends and is used in India to colour rice as it’s much cheaper than saffron!
What’s it good with?	Rice, chicken, vegetables, curries
Want any recipes?	Fruity Lamb Curry Pork Vindaloo Curry Chicken Tikka Masala Cod in Spicy Tomato Sauce

ANNATTO SEEDS
What is it?	Seeds from the Annatto Tree
Where does it come from?	South America, Caribbean, Asia
What does it taste like?	Slightly sweet spearmint flavour with a peppery aftertaste.
How is it used?	Used as a food colouring in many cuisines – Caribbean and Mexican
What’s it good with?	Salt cod, okra, kumara, fish and shellfish
Want any recipes?

CAPERS
What is it?	The bud of the caper bush
Where does it come from?	Worldwide, but is mostly associated with the Mediterranean
What does it taste like?	Sharp with a fresh but salty citrus edge.
How is it used?	As a flavouring to many Italian sauces, fish dishes. It is the main ingredient in tartare sauce and is used extensively in tomato based pasta sauces. They should be added toward the end of cooking.
What’s it good with?	Tomatoes, fish and shellfish, anchovies
Want any recipes?	Smoked Mackerel Fish Cakes

CAPERBERRIES
What is it?	The small fruit of the caper bush
Where does it come from?	Worldwide, but is mostly associated with the Mediterranean
What does it taste like?	Sharp with a fresh but salty citrus edge more dilute than the caper
How is it used?	Eaten on their own as part of an antipasti presentation.
What’s it good with?	Cheese, tomato salsas, shellfish, olives.
Want any recipes?

FENUGREEK
What is it?	The fenugreek plant
Where does it come from?	Asia originally
What does it taste like?	Quite a bitter taste on their own but very often blended in curry powders and its’ aroma is recognisable.
How is it used?	The fresh leaves are used in curries and the seeds are used in pickles and chutneys.
What’s it good with?	Vegetables, fish – most curries
Want any recipes?	Pork Vindaloo Curry

GINGER
What is it?	Rhizome
Where does it come from?	China, Asia and India
What does it taste like?	When fresh, it has a lemony, fresh, clean taste. When dried and then bruised, the flavours open up. It can be bought ground also, which is better for using in cakes, breads and pastries.
How is it used?	The fresh or dried whole rhizome is used in many Asian, Indian and Chinese dishes. The ground type is used in cakes and pastries. It is also very useful as a digestif when soaked in water and drunk.
What’s it good with?	Chicken, fish, soups, pickles.
Want any recipes?	Chicken Tikka Bites Mixed Vegetable Curry Lamb Biriyani Lamb Koftas

ALLSPICE
What is it?	Berries from cultivated trees
Where does it come from?	West Indies and Central America
What does it taste like?	Warm, peppery with a floral aroma.
How is it used?	Used in Caribbean meat rubs and marinades. It can be crushed and added to stews and can liven up tropical fruit like pineapple and mango. It is used in many authentic Caribbean condiments and sauces.
What’s it good with?	Vegetables, fruit, meat and poultry – essential for Caribbean Jerk Rub
Want any recipes?	Merluzzo en Saor Apple Coffee

CLOVES
What is it?	The unopened flower buds from the clove tree
Where does it come from?	Tanzania and Indonesia
What does it taste like?	Warm, peppery, fruity with an almost medicinal edge.
How is it used?	They have many uses, both sweet and savoury. They can be pushed into meats as a flavour enhancer, added to onions, used in sweet desserts and added to curry powders. They are also used extensively in the winter season and are synonymous with Christmas and mulled wine! Used in Chinese 5 Spice Powder
What’s it good with?	Apples, Oranges, Gammon, Onion Sauce, Sweet Potatoes, Red wine
Want any recipes?	Pears in White Wine Lamb Casserole with Potatoes and Chilli Sauce Spiced Pork and Tortilla Layer Piquant Prawns with Tomato and Almond Sauce Figs in Red Wine with Liqueur Cream

MUSTARD SEEDS
What is it?	The seeds from the mustard plant
Where does it come from?	Southern Europe
What does it taste like?	Pungent and sharp, generally
How is it used?	The seeds are ground and used in pickles and marinades. Whole seeds are dry roasted and used whole in many Indian dishes.
What’s it good with?	Beef, Cheese, fish, rabbit and sausages. Good with curries.
Want any recipes?	Marinated Brie and Goats Cheese Cod in Spicy Tomato Sauce Pork Vindaloo Curry Saag Aloo

FENNEL SEEDS
What is it?	The seeds from the fennel plant
Where does it come from?	Mediterranean
What does it taste like?	Liquorice flavoured, with a light sweet aroma
How is it used?	The seeds are dry roasted to bring out their flavours and aromas. They are then crushed and added to meats, seafood, vegetables and breads. One of the ingredients of Chinese 5 Spice Blend.
What’s it good with?	Chicken, Vegetables, Seafood
Want any recipes?	Marinated Brie and Goats Cheese Fragrant Fish Curry

SASSAFRAS
What is it?	The dried leaves of the Sassafras Tree
Where does it come from?	Eastern America
What does it taste like?	Lemony smell with a sour citrus edge
How is it used?	It is commonly know an File Powder which is used extensively in Creole cuisine, like File Gumbo, the famous Cajun Spicy thick soup.
What’s it good with?	As a thickener for stews, vegetable soups and meat dishes. It can also be used as a condiment to Creole cooking.
Want any recipes?

OREGANO
What is it?	The leaves of plants that are related to mint
Where does it come from?	Mediterranean and Asia
What does it taste like?	Warm with a bitter edge, slightly peppery.
How is it used?	As a seasoning to many Mediterranean dishes, meat stews, chillies, and salads.
What’s it good with?	Vegetables, salads, meats, poultry
Want any recipes?	Olive Herby Bread Braised Beef in Red Wine Truffle Linguine with Vodka and Caviar Boozy Chicken Chorizo Braised in Red Wine Pork Fillet with Prunes

BAY LEAVES
What is it?	The leaves of the Bay Tree
Where does it come from?	Eastern Mediterranean, America
What does it taste like?	Sweet with a hint of nutmeg.
How is it used?	Excellent as a slow flavour infuser in casseroles, stews and marinades.
What’s it good with?	Good with chicken, meats and most slow cooked dishes.
Want any recipes?	Boeuf Bourguignon Venison Casserole with Juniper Berries Coq Au Vin Baked Seabass with Tahini and Herbs Kleftiko Tandoori Chicken Kebabs

DILL SEEDS
What is it?	The seeds from the dill plant
Where does it come from?	Russia, Asia and Meditarranean
What does it taste like?	Sweet smelling – a bit like aniseed
How is it used?	The seeds are roasted and crushed and are very often added to curries
What’s it good with?	Good with root vegetables and also as a curry flavouring with coriander and cumin seeds.
Want any recipes?

PASILLA CHILLIES
What is it?	A Mexican Chilli
Where does it come from?	Mexico
What does it taste like?	A moderately hot chilli that adds a long lasting flavour to many dishes
How is it used?	Very often roasted and crushed. Used in many Mexican dishes and in table condiments
What’s it good with?	Lamb, Fish and Sauce Accompaniments
Want any recipes?	Lamb Steaks with Chilli and Tequila Black Eyed Bean Salsa Lamb Casserole with Potatoes and Chilli Sauce Mole Poblano

SAGE LEAVES
What is it?	The leaves from the Salvia shrubs
Where does it come from?	Meditarranean
What does it taste like?	Strong, warm, slightly spicy with a hint of camphor
How is it used?	Used as a flavour enhancer for most meats, added to marinades or as a stuffing
What’s it good with?	Chicken, Pork, Cheese and Game
Want any recipes?	Spiced Pork and Tortilla Layer Roast Loin of Pork with Figs Almonds and Olives

SAVORY LEAVES
What is it?	Leaves from a herbaceous plant
Where does it come from?	Europe and the Meditarranean
What does it taste like?	Light, fresh flavours with a hint of sweet pine.
How is it used?	Used in same way as Sage or Oregano
What’s it good with?	Fish and Lamb, Stews and cheese
Want any recipes?	Seabass with an Almond Crust

THYME LEAVES
What is it?	The leaves of the thymus shrub
Where does it come from?	Meditarranean
What does it taste like?	Peppery taste with a fresh aftertaste
How is it used?	As with Oregano or Savory, used in slow cooked dishes
What’s it good with?	Root vegetables, Lamb and Fish
Want any recipes?	Lamb with Peppers and Rioja Carnitas

ANCHO CHILLIES
What is it?	Dried Poblano Chilli
Where does it come from?	Mexico
What does it taste like?	Sweet flavoured with a hint of tobacco smokiness
How is it used?	Roasted and crushed, used in many Mexican dishes as it has a very mild heat
What’s it good with?	Fish, Pork and Pulses
Want any recipes?	Poached Salmon with Tomatillo Sauce Black Eyed Bean Salsa Salmon Fillets with Tequila and Crème Fraiche Sauce Mole Poblano Spicy Pork Casserole with Mexican Tomatilloes

FIVE SPICE BLEND
What is it?	A blend of 5 Chinese Spices – Star Anise, Sichuan Pepper, Fennel Seeds, Cloves and Cinnamon
Where does it come from?	China
What does it taste like?	Sweet and Sour with a fresh edge
How is it used?	As a flavour to many slow cooked Asian dishes, meat rubs and marinades
What’s it good with?	Meat, Poultry and Fish
Want any recipes?

GUAJILLO CHILLIES
What is it?	A sharp tasting chilli
Where does it come from?	Mexico
What does it taste like?	Quite sharp but mellow heat with a slight tangy edge
How is it used?	Used in many Mexican sauces or with stews.
What’s it good with?	Lamb, Root Vegetables, Poultry, Beef
Want any recipes?	Lamb Casserole with Potatoes and Chilli Sauce Vegetarian Stuffed Filo Pastry Hearts

CAYENNE CHILLIES
What is it?	A rounded chilli
Where does it come from?	Mexico
What does it taste like?	Explosive with a rounded edge
How is it used?	Many hot Mexican dishes when heat is required
What’s it good with?	Fish, Lamb, Stews
Want any recipes?	Prawn Creole Prawns with Remoulade Sauce Cucumber Raita Cod in Spicy Tomato Sauce Papaya Raita Onion Bhajis Saag Aloo Lamb Koftas

TRASI SHRIMP PASTE
What is it?	A blended paste
Where does it come from?	Asia
What does it taste like?	Extremely pungent, quite salty with a bitter aftertaste
How is it used?	Used sparingly to enhance the flavour of many Thai and Indonesian dishes
What’s it good with?	Great with Fish, Pork and Seafood dishes
Want any recipes?

CAJUN SPICE BLEND
What is it?	A blend of Chillies and Spices
Where does it come from?	Caribbean
What does it taste like?	Sweet with a gentle heat
How is it used?	As a flavouring to many Caribbean foods, stews, gumbos and slow cooked dishes
What’s it good with?	Fish, Seafood, Pork and Beef
Want any recipes?

CHIPOTLE CHILLIES
What is it?	A smoked jalapeno chilli
Where does it come from?	Mexico
What does it taste like?	Smoky flavour with a warm heat
How is it used?	As a flavouring to many sauces, pickles, slow cooked meats and salsas
What’s it good with?	Fish, Shellfish, Pork and Tomatoes
Want any recipes?	Seared Tuna with Chipotle Cream Sauce Chipotle Barbecue Sauce

HABERNERO CHILLIES
What is it?	The madly explosive Mexican chilli. The hottest chilli in the World!
Where does it come from?	Mexico
What does it taste like?	Explosive heat – a little goes a long way!
How is it used?	To flavour sauces, stews and marinades
What’s it good with?	Fish, Stews, Curries and Salsas
Want any recipes?	Carnitas

BOUQUET GARNI
What is it?	A mix of Mediterranean herbs
Where does it come from?	Mediterranean
What does it taste like?	Depends on the mix of herbs used
How is it used?	As a flavouring to many French slow cooked dishes, such as cassoulets and stews
What’s it good with?	Pork, Beef, Lamb, Game and Poultry
Want any recipes?	Coq au Vin

CHERVIL
What is it?	Leaves from the plant Anthriscus Cerefolium
Where does it come from?	Southern Russia and Northern Europe
What does it taste like?	Slight liquorice flavour with a peppery aftertaste
How is it used?	As a garnish or as a delicate flavour enhancer when used in stews or light soups
What’s it good with?	Fresh summer vegetables, fish and seafood, chicken and cheese
Want any recipes?	Salmon and Haddock Loveknots Peppers stuffed with Couscous Crispy Fish Balls Smoked Mackerel Fish Cakes

MARJORAM
What is it?	The leaves from a bush related to the mint family
Where does it come from?	Meditarranean
What does it taste like?	Sharp with a sweet spicy after note
How is it used?	As a flavouring to many meditarranean sauces, stews, marinades and condiments
What’s it good with?	Meats, Tomatoes, Aubergines, Fish
Want any recipes?	Baked Seabass with Tahini and Herbs Vegetarian Stuffed Filo Pastry Hearts Wild Mushroom Soup

TARRAGON
What is it?	The leaves from the Artermisia Dracunculus plant
Where does it come from?	Originally from Russia, but now mainly from France
What does it taste like?	Sweet and fragrant with fresh notes of liquorice and pine – big tastes of summer
How is it used?	Used in many French dishes, either in marinades or in butters and vinegars
What’s it good with?	Fish, Seafood, Summer Vegetables, Chicken
Want any recipes?	Crispy Fish Balls Trout Braised with Onions and Red Wine Salmon with Green Peppercorns and Orange Sirloin Steak with Anchovy Sauce Mediterranean Stuffed Chicken Kievs

terms and conditions - advertising terms and conditions - privacy policy - disclaimer

online recipes - online recipes list - cooking information - contact us

The Evening InnHow it works...

The Spice of Life - Cooking with spices

The Evening Inn
How it works...