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Condiments and seasonings

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This xinformation is based on the book Kirillova, GM Kiknadze and NS "Spices in the Enterprise CATERING ", Moscow, State Publishing House of the trade literature, published in 1954.

VALUE spices
Quince
ANISE
Chinese anise
BASIL
barberry
cowberry
BEEF BROTH CONCENTRATION
Vanilla
vanillin
Wines
DRY WHITE WINE
red wine
Madera
PICKLED GRAPES
CARNATIONS
MUSTARD
Granat
Mushrooms
white mushrooms
truffles
cultured mushrooms
RAISINS
GINGER
capers
Cardamom
cornel
cilantro
brandy
CINNAMON
Gherkin
DRIED APRICOTS
bay leaf
liqueur
LEMON (juice, zest)
CITRIC ACID
bulb onion
onions
leek
shallot
Marjoram
Olives
VEGETABLE OILS
SUNFLOWER OIL
OLIVE OIL
oil mixture
anchovy OIL
GREEN OIL
OIL with mustard
crayfish oil
MINT
olives
NUTS
walnut
ALMOND
WALNUT Muscat
PISTACHIOS
Pasternak
Pepper
pepper (black and white)
allspice
hot pepper
PARSLEY
parsley root
Parsley potherb
pickle
SUGAR
CELERY
celery root
green celery
PLUMS
cherry plum
ALBUHARI
PRUNES
salt
SAUCES
MAYONNAISE
NASHARABI
tkemali
TOMATO SAUCE (SHARP)
SOUTHERN SAUCE
suneli
caraway seeds
tomato
Dill
VINEGAR
HORSERADISH
Savory
wild leek
GARLIC
Saffron
Tarragon
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