Apple Cider Vinegar: A vinegar made from apple cider
Bay Leaf: The dried leaf of the bay tree (also called European laurel)
Bittersweet Chocolate: Dark chocolate made with less sugar than milk chocolate
Bouillon Cube: A compressed mixture of spices, seasoning, oils, and often a meat extract, used to make broth and add flavor to other foods
Bread Crumbs: Pieces of stale bread broken into small chunks by crushing the bread with a rolling pin or the bottom of a glass. Grocery stores sell packaged bread crumbs.
Buttermilk: Cultured milk made by adding a certain bacteria to sweet milk
Chives: A member of the onion family. The thin, green stalks are chopped and used as a garnish and a flavoring.
Cinnamon: A spice made from the bark of a tree in the laurel family. It is available ground and in sticks.
Farina: A fine meal made from grain. It is used chiefly for puddings or as a breakfast cereal.
Garlic: An herb whose distinctive flavor is used in many dishes. Each bulb can be broken up into several small sections called cloves. Most recipes use only one or two cloves. Before chopping a garlic clove, remove its papery covering.
Nutmeg: A fragrant spice that is often used in ground form in desserts
Paprika: A red seasoning made from the dried, ground pods of the capsicum pepper plant. It adds hot or sweet flavor to foods.
Parsley: A green, leafy herb used as a seasoning and as a garnish
Slivered Almonds: Almonds that have been split into thin strips
Spicy Brown Mustard: A condiment made from mustard seeds, vinegar, seasoning, and spices
Tarragon Vinegar: A vinegar made from a blend of distilled wine vinegars, salt, sugar, herbs, spices, and fragrant tarragon leaves.Tarragon is a European wormwood plant.
Vanilla Extract: A liquid made from vanilla beans that is used to flavor food
This tip was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p21'
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