Flavorings Category

Flavorings
Includes sweeteners, herbs, spices, chocolate, and extracts.
wine vinegar
wine vinegar
Wine vinegars are milder and less acidic than cider or white distilled vinegar, so they're a good choice for salad dressings, sauces, and marinades. There are several varieties, ranging from mild champagne vinegar to the tangy white and red wine vinegars to the dark and assertive balsamic and sherry vinegars. The milder vinegars go best with more delicate dishes, like salads, which stronger ones are best for deglazing pans, marinating meats, and adding tang to sauces. Rice vinegar, though it's sometimes called rice wine vinegar, is made from fermented rice, not rice wine.
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winter savory
winter savory
This perennial herb has a stronger flavor than its annual relative, summer savory.
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Worcestershire sauce
Worcestershire sauce
Health foods sell a vegetarian version of this. To make your own: See the recipe for Worcestershire Sauce posted on RecipeSource.com.
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X.O. sauce
Asians pour this sauce over noodles and seafood. It's made from dried anchovies, shrimp, and chiles.
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yellow Chinese chives, yellow chives, yellow garlic chives
yellow Chinese chives
These are Chinese chives that have been shielded from the sun in order to stifle the production of chlorophyll. Use them just like ordinary Chinese chives.
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yellow mustard seeds, white mustard seeds
yellow mustard seeds
Whole mustard seeds are most commonly used to make pickles or relish. Most cooks prefer their mustard either ground, called ground mustard = dry mustard = mustard powder, or ready-made as a condiment, called prepared mustard.
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yerba buena, hierba buena, wild spearmint
yerba buena
The Spanish name "yerba buena" ("good herb") is used to describe several varieties of mint, including Satureja douglasii, Satureja chamissonis, and Mentha spicata (spearmint).
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zahter, zaatar, za'atar, zatar
zahter
See the recipe for Zaatar posted on RecipeCottage.com
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zucker hut, sugar hat, zuckerhut
zucker hut
Look for this in German markets. During the Christmas and New Year's holidays, Germans pour rum over the cones and ignite them to make feuerzangebowle, or fire tong punch.
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