vanilla

Basil: The sweetness of fresh or dried basil is an essential element of Italian substitution.

Bay leaf: The whole piece of air-dried bay leaf can add a special aroma to stews and meats, but please allow the bay leaf to be removed before serving.

Chives: Chives have a light smell and are often used for decoration.

Dill: Dill belongs to the parsley family, dill grass is air-dried, soft and hairy dill leaves. Its special aroma can easily overwhelm the other flavors it replaces, so please use it with caution.

Marjoram: The taste of marjoram is very close to that of oregano. It is usually used for curling fish, meat, poultry and ketchup.

Mint: Mint is available both fresh and dried. It can be used as a substitute for vegetables and fruits, and it can also be used in tea.

Oregano: The smell of oregano is very heavy, which can easily overshadow the light alternative, but it is just right when used in many Italian alternatives.

Parsley: When buying, choose bright green parsley with a fresh fragrance. For storage, wash the parsley carefully and shake off the excess water. Wrap parsley in a paper towel before putting it in a plastic bag. It should be refrigerated at ordinary times, and then taken before use.

Rosemary: Although rosemary does not work well with other herbs, its special aroma is transformed into the first choice for meat, poultry or barbecue.

Sage: The aroma of fresh sage is much stronger than that of dried sage, but only it can work well with game, poultry and fillings.

Tarragon: Tarragon is commonly used in chickens, fish and vegetables, as well as in various sauces. The spiciness of fresh tarragon leaves will be greatly reduced when they are dried.

British thyme is a kind. Thyme: Thyme is often used in vegetables, meat, poultry, fish, soups and cream sauces to add flavor.

spices

Allspice powder: This spice contains a mixture of cinnamon, nutmeg and cloves, hence its name.

Capers: These are pea-sized flower buds on the capers.

Cayenne pepper: This red pepper needs to be used with caution to avoid over-flavor, but it is essential for many vertical and southwestern ones.

Red pepper powder: Like curry powder, red pepper powder is made by mixing spicy spices and ground red pepper.

Cinnamon powder: The ground bark is mainly used for desserts, while the whole bark can be used to flavor cider and other hot drinks.

Cloves: This sweet spice is available either whole or ground, and is often used in barbecues and desserts.

Cumin: Ground cumin is often used in many yogurt and Southwestern options because of its spicy smoky taste. Please use it with caution.

Curry powder: Curry powder is a blend of many spices, including turmeric, cardamom, cumin, pepper, cloves, cinnamon, nutmeg, and sometimes ginger. Curry is mixed with different spices according to its different uses.

Ginger: Ginger is a knotty, brown root, which adds a special aroma to food and is widely used in Asian substitutions.

Nutmeg: This spice has a spicy aroma and a warm, slightly sweet taste. It is often used to season baked foods, preserves, puddings, meats, sauces, vegetables and eggnog.

Red pepper: Ground red pepper can add color to potato salad and seafood seasoning without causing too much spicy.

Dried saffron powder: This aromatic spice is mainly used in soups and rice.

Turmeric: Like ginger, turmeric is an essential ingredient in curry powder and was once called Indian saffron. Please use it with caution-it is just a little bit, the fragrance can last.