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Lower in volatile oil than ground variety. Used in hot drinks, custards and stewed fruits.
Ideal for use in light colored foods. Has a musty aroma and hot biting flavor.
Lends color and flavor to prepared mustard and is used in many pickle and relish formulas. Important ingerdient of curry, adding color and pungent flavor.
Warm, aromatic and slightly pungent flavor. Excellent in soups, stews, stuffing, chowders, and sauces as well as meats such as lamb and veal.
Flavor reminiscent of anise. Used in sauces such as Bernaise, and in chicken and fish dishes. Very aromatic, so use sparingly.
A blend of onion, salt, celery and chicken flavor.
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