Organic Skincare Review
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garlic powder - Cook Use: With mushrooms, marinades, salads, pasta, sauces, etc. Avoid frying it in oil, as it tends to become sharp tasting. Use moderately in fragile fish or seafood dishes (sole, scallops), in order not to hide their delicate taste. Antiseptic, wormer, carminative. Brand : Cook Certified AB
Garlic Powder - Cook - Cook
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Use: With mushrooms, marinades, salads, pasta, sauces, etc. Avoid frying it in oil, as it tends to become sharp tasting. Use moderately in fragile fish or seafood dishes (sole, scallops), in order not to hide their delicate taste. Antiseptic, wormer, carminative. Brand : Cook Certified AB

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granulated garlic - Cook Use: With mushrooms, marinades, salads, pasta, sauces, etc. Avoid frying it in oil, as it tends to become sharp tasting. Use moderately in fragile fish or seafood dishes (sole, scallops), in order not to hide their delicate taste. Antiseptic, wormer, carminative. Brand : Cook Certified AB
Granulated Garlic - Cook - Cook
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Use: With mushrooms, marinades, salads, pasta, sauces, etc. Avoid frying it in oil, as it tends to become sharp tasting. Use moderately in fragile fish or seafood dishes (sole, scallops), in order not to hide their delicate taste. Antiseptic, wormer, carminative. Brand : Cook Certified AB

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dill seeds - Cook A fresh spicy smell. Use: Spices up the taste of soups, stews, pastries, bread, etc. Recommended combinations: with anise, caraway, coriander, parsley, cumin, fennel. Avoid combining with: garlic, chive, cooked tomato, olive oil. Calms digestive problems and stimulates the production of milk for breastfeeding mothers. Brand : Cook Certified AB
Dill Seeds - Cook - Cook
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A fresh spicy smell. Use: Spices up the taste of soups, stews, pastries, bread, etc. Recommended combinations: with anise, caraway, coriander, parsley, cumin, fennel. Avoid combining with: garlic, chive, cooked tomato, olive oil. Calms digestive problems and stimulates the production of milk for breastfeeding mothers. Brand : Cook Certified AB

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cardamom powder - Cook It is considered as a noble spice, along with saffron and vanilla. Cardamom grows in its wild form in the damp forests of south India and Sri Lanka, between 750 and 1500m of altitude. Use: Desserts, pastries, fish (indian style), charcuterie. Helps spice up the taste of salty and sweet dishes. One of the 3 most precious spices in the world. The seeds purify the breath. Brand : Cook Certified AB
Cardamom Powder - Cook - Cook
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It is considered as a noble spice, along with saffron and vanilla. Cardamom grows in its wild form in the damp forests of south India and Sri Lanka, between 750 and 1500m of altitude. Use: Desserts, pastries, fish (indian style), charcuterie. Helps spice up the taste of salty and sweet dishes. One of the 3 most precious spices in the world. The seeds purify the breath. Brand : Cook Certified AB

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cardamom fruits - Cook It is considered as a noble spice, along with saffron and vanilla. Cardamom grows in its wild form in the damp forests of south India and Sri Lanka, between 750 and 1500m of altitude. Use: Desserts, pastries, fish (indian style), charcuterie. Helps spice up the taste of salty and sweet dishes. One of the 3 most precious spices in the world. The seeds purify the breath. Brand : Cook Certified AB
Cardamom Fruits - Cook - Cook
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It is considered as a noble spice, along with saffron and vanilla. Cardamom grows in its wild form in the damp forests of south India and Sri Lanka, between 750 and 1500m of altitude. Use: Desserts, pastries, fish (indian style), charcuterie. Helps spice up the taste of salty and sweet dishes. One of the 3 most precious spices in the world. The seeds purify the breath. Brand : Cook Certified AB

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lemon powder - Cook When hydrated, it has a fresh smell that blends well with pastries and ice cream. Use: In the preparation of ice cream, pastries and entremets. Can be used in the making of fish sauces, or in any other preparation requiring fresh lemon. Brand : Cook Certified AB
Lemon Powder - Cook - Cook
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When hydrated, it has a fresh smell that blends well with pastries and ice cream. Use: In the preparation of ice cream, pastries and entremets. Can be used in the making of fish sauces, or in any other preparation requiring fresh lemon. Brand : Cook Certified AB

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chopped chives - Cook Use: Used in sauces, butter, cheeses, soups, salad dressing, vegetables, etc. Salad dressing: Add before serving. Warm sauces: Avoid cooking the chives, add just before serving. Recommended combinations: with chervil, parsley, tarragon. Brand : Cook Certified AB
Chopped Chives - Cook - Cook
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Use: Used in sauces, butter, cheeses, soups, salad dressing, vegetables, etc. Salad dressing: Add before serving. Warm sauces: Avoid cooking the chives, add just before serving. Recommended combinations: with chervil, parsley, tarragon. Brand : Cook Certified AB

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coriander seeds - Cook Use: Court-bouillon, marinades, salad dressing, stews, pastries, pasta, mushrooms, grain galettes. Recommended combinations: with pepper, garlic. Stimulates appetite. Brand : Cook Certified AB
Coriander Seeds - Cook - Cook
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Use: Court-bouillon, marinades, salad dressing, stews, pastries, pasta, mushrooms, grain galettes. Recommended combinations: with pepper, garlic. Stimulates appetite. Brand : Cook Certified AB

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coriander powder - Cook Use: Court-bouillon, marinades, salad dressing, stews, pastries, pasta, mushrooms, grain galettes. Recommended combinations: with pepper, garlic. Stimulates appetite. Brand : Cook Certified AB
Coriander Powder - Cook - Cook
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Use: Court-bouillon, marinades, salad dressing, stews, pastries, pasta, mushrooms, grain galettes. Recommended combinations: with pepper, garlic. Stimulates appetite. Brand : Cook Certified AB

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turmeric powder - Cook A very slightly pungent, bitter and astringent taste. This member of the ginger family is appreciated in south Asia for its musky fragrance and amber colour. In the Pacific islands, turmeric is said to have magical properties and some tribes wear it in amulets to protect them from evil spirits. Use: Fish, sauces, lentils, beans. Recipe for courgette clafoutis (8 servings) Preparation: 1 hour Ingredients: 5g veal stock or 1/2 bouillon cube 100ml water 800g courgettes 1/2 tsp turmeric Salt 3 eggs (140g) 2 thyme twigs 100g flour 400ml skimmed milk A small bundle of chives 110g fresh goat cheese 30g black olives Wash and (if needed) brush the courgettes, peel them entirely or by strips, do not remove the skin if they are young. Slice the courgettes thinly. Put in a frying pan with the water and the veal stock. Boil. Mix. Add the turmeric, salt, and thyme (after removing its leaves). Cook 10 to 15 minutes, check the cooking of the courgettes, keep warm.
Turmeric Powder - Cook - Cook
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A very slightly pungent, bitter and astringent taste. This member of the ginger family is appreciated in south Asia for its musky fragrance and amber colour. In the Pacific islands, turmeric is said to have magical properties and some tribes wear it in amulets to protect them from evil spirits. Use: Fish, sauces, lentils, beans. Recipe for courgette clafoutis (8 servings) Preparation: 1 hour Ingredients: 5g veal stock or 1/2 bouillon cube 100ml water 800g courgettes 1/2 tsp turmeric Salt 3 eggs (140g) 2 thyme twigs 100g flour 400ml skimmed milk A small bundle of chives 110g fresh goat cheese 30g black olives Wash and (if needed) brush the courgettes, peel them entirely or by strips, do not remove the skin if they are young. Slice the courgettes thinly. Put in a frying pan with the water and the veal stock. Boil. Mix. Add the turmeric, salt, and thyme (after removing its leaves). Cook 10 to 15 minutes, check the cooking of the courgettes, keep warm.

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caraway seeds - Cook The aroma and flavour of caraway are pungent and slightly bitter. They add a lemony note to fruit and vegetables. Use: TRADITIONAL USE: Caraway is often mistaken for cumin. Culinary: Recommended combinations: with onion, garlic, cayenne, sauerkraut, cheeses, cucumber salad. Used in cheeses, soups, charcuteries, gingerbreads, pork. Liqueur (kummel) Stimulates appetite and favours digestion for tense people. PREPARATION: Infusion: A pinch per cup after a meal, with anise, coriander and fennel. Liqueur: Macerate 50g of seeds for one week in 1L eau-de-vie with 200g cane sugar. Filter, let set, then eliminate the deposit. Brand : Cook Certified AB
Caraway Seeds - Cook - Cook
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The aroma and flavour of caraway are pungent and slightly bitter. They add a lemony note to fruit and vegetables. Use: TRADITIONAL USE: Caraway is often mistaken for cumin. Culinary: Recommended combinations: with onion, garlic, cayenne, sauerkraut, cheeses, cucumber salad. Used in cheeses, soups, charcuteries, gingerbreads, pork. Liqueur (kummel) Stimulates appetite and favours digestion for tense people. PREPARATION: Infusion: A pinch per cup after a meal, with anise, coriander and fennel. Liqueur: Macerate 50g of seeds for one week in 1L eau-de-vie with 200g cane sugar. Filter, let set, then eliminate the deposit. Brand : Cook Certified AB

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cumin seeds - Cook Brand : Cook Certified AB
Cumin Seeds - Cook - Cook
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Brand : Cook Certified AB

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cumin powder - Cook Brand : Cook Certified AB
Cumin Powder - Cook - Cook
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Brand : Cook Certified AB

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tarragon leaves - Cook Use: Stuffings, fish patés, cheeses, mixed butters, marinades, veal, lamb, vegetables, etc. Stimulating, apetiser, stomachic, diuretic. Brand : Cook Certified AB
Tarragon Leaves - Cook - Cook
£2 Check latest price....
Use: Stuffings, fish patés, cheeses, mixed butters, marinades, veal, lamb, vegetables, etc. Stimulating, apetiser, stomachic, diuretic. Brand : Cook Certified AB

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fennel seeds - Cook Use: Cheeses, soups, salads, provençale cooking, poultry, court-bouillon, salad dressings, etc. Recommended combinations: with dill, garlic, onion. Carminative, diuretic, stomachic, stimulating. Brand : Cook Certified AB
Fennel Seeds - Cook - Cook
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Use: Cheeses, soups, salads, provençale cooking, poultry, court-bouillon, salad dressings, etc. Recommended combinations: with dill, garlic, onion. Carminative, diuretic, stomachic, stimulating. Brand : Cook Certified AB

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fennel powder - Cook Use: Cheeses, soups, salads, provençale cooking, poultry, court-bouillon, salad dressings, etc. Recommended combinations: with dill, garlic, onion. Carminative, diuretic, stomachic, stimulating. Brand : Cook Certified AB
Fennel Powder - Cook - Cook
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Use: Cheeses, soups, salads, provençale cooking, poultry, court-bouillon, salad dressings, etc. Recommended combinations: with dill, garlic, onion. Carminative, diuretic, stomachic, stimulating. Brand : Cook Certified AB

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laurel leaves - Cook The leaves are used to make the Bouquet Garni, along with thyme and parsley. Use: Cooking: court-bouillon, pot-au-feu, 1 or 2 leaves per dish. As a compress against sinusitis, as a gargle against tonsillitis. Eases digestion. Brand : Cook Certified AB
Laurel Leaves - Cook - Cook
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The leaves are used to make the Bouquet Garni, along with thyme and parsley. Use: Cooking: court-bouillon, pot-au-feu, 1 or 2 leaves per dish. As a compress against sinusitis, as a gargle against tonsillitis. Eases digestion. Brand : Cook Certified AB

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juniper berries - Cook A sweet flavour, with a pine and turpentine aftertaste. Use: Game marinades, sauerkraut, charcuterie, distillery. Diuretic, anti-inflammatory. Brand : Cook Certified AB
Juniper Berries - Cook - Cook
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A sweet flavour, with a pine and turpentine aftertaste. Use: Game marinades, sauerkraut, charcuterie, distillery. Diuretic, anti-inflammatory. Brand : Cook Certified AB

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cloves - Cook A strong, sharp and pungent taste. Cloves are unbloomed buds from a small shrub with persistent leaves, originated from the Moluccas. Use: Flavours simmered dishes, charcuteries, fond blanc, English sauces. Pomanders (orange pricked with cloves) to perfume the house. Stimulating, stomachic. Brand : Cook Certified AB
Cloves - Cook - Cook
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A strong, sharp and pungent taste. Cloves are unbloomed buds from a small shrub with persistent leaves, originated from the Moluccas. Use: Flavours simmered dishes, charcuteries, fond blanc, English sauces. Pomanders (orange pricked with cloves) to perfume the house. Stimulating, stomachic. Brand : Cook Certified AB

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ginger powder - Cook It has been cultivated in tropical Asia for more than 3000 years. Ginger was one of the first species to reach the Mediterranean area. Use: Drinks, fruit salads, confectionery, pastries, sauces, etc. Appetiser, stomachic, tonic. Brand : Cook Certified AB
Ginger Powder - Cook - Cook
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It has been cultivated in tropical Asia for more than 3000 years. Ginger was one of the first species to reach the Mediterranean area. Use: Drinks, fruit salads, confectionery, pastries, sauces, etc. Appetiser, stomachic, tonic. Brand : Cook Certified AB

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whole nutmeg - Cook Nutmeg grows on a tree with persistent leaves, originated from the Banda islands, in the Moluccas. Use: Sauces, stuffings, vegetables, fish patés, etc. Caution: grate the nutmeg seed just before adding it to the dish. Medicinal properties: carminative, stimulates digestion. Brand : Cook Certified AB
Whole Nutmeg - Cook - Cook
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Nutmeg grows on a tree with persistent leaves, originated from the Banda islands, in the Moluccas. Use: Sauces, stuffings, vegetables, fish patés, etc. Caution: grate the nutmeg seed just before adding it to the dish. Medicinal properties: carminative, stimulates digestion. Brand : Cook Certified AB

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nutmeg powder - Cook Nutmeg grows on a tree with persistent leaves, originated from the Banda islands, in the Moluccas. Use: Sauces, stuffings, vegetables, fish patés, etc. Medicinal properties: carminative, stimulates digestion. Brand : Cook Certified AB
Nutmeg Powder - Cook - Cook
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Nutmeg grows on a tree with persistent leaves, originated from the Banda islands, in the Moluccas. Use: Sauces, stuffings, vegetables, fish patés, etc. Medicinal properties: carminative, stimulates digestion. Brand : Cook Certified AB

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orange peel powder - Cook Use: Enhances the taste of pastries, crêpe batter, gingerbread, where it will replace the traditional grated orange zest. Fish and poultry sauces. Brand : Cook Certified AB
Orange Peel Powder - Cook - Cook
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Use: Enhances the taste of pastries, crêpe batter, gingerbread, where it will replace the traditional grated orange zest. Fish and poultry sauces. Brand : Cook Certified AB

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parsley leaves - Cook Use: Use raw. Salads, mushrooms, patés, poultry, stuffings, poached fish, sauces, fish stock, etc. Recommended combinations: with shallots, onion, garlic. Brand : Cook Certified AB
Parsley Leaves - Cook - Cook
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Use: Use raw. Salads, mushrooms, patés, poultry, stuffings, poached fish, sauces, fish stock, etc. Recommended combinations: with shallots, onion, garlic. Brand : Cook Certified AB

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cayenne pepper - Cook Use: Rice, stuffings, charcuterie, mixed butters, sauces, entremets. Often used in white sauces and emulsionned sauces because of its good solubility. Brand : Cook Certified AB
Cayenne Pepper - Cook - Cook
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Use: Rice, stuffings, charcuterie, mixed butters, sauces, entremets. Often used in white sauces and emulsionned sauces because of its good solubility. Brand : Cook Certified AB

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white pepper powder - Cook White pepper berries are harvested ripe then dipped in water so their skin can be peeled more easily. They are then dried in the sun to make them turn white. Use: White pepper is recommended in the making of white sauces. White pepper is hotter and less subtle than black pepper. Brand : Cook Certified AB
White Pepper Powder - Cook - Cook
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White pepper berries are harvested ripe then dipped in water so their skin can be peeled more easily. They are then dried in the sun to make them turn white. Use: White pepper is recommended in the making of white sauces. White pepper is hotter and less subtle than black pepper. Brand : Cook Certified AB

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whole black pepper - Cook Black pepper berries are harvested unripe, then fermented for a few days and dried in the sun, which makes them wrinkle and darken. Use: Pepper traditionally spices up the taste of savoury foods. Use preferably whole grains to spice up meat bouillons. It is best to add it at the end of the cooking, so it doesnt lose its aroma and doesnt add sharpness to the dish. Brand : Cook Certified AB
Whole Black Pepper - Cook - Cook
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Black pepper berries are harvested unripe, then fermented for a few days and dried in the sun, which makes them wrinkle and darken. Use: Pepper traditionally spices up the taste of savoury foods. Use preferably whole grains to spice up meat bouillons. It is best to add it at the end of the cooking, so it doesnt lose its aroma and doesnt add sharpness to the dish. Brand : Cook Certified AB

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red and green peppers - Cook Use: To add flavour to your sauces, vegetable stir-fries... Brand : Cook Certified AB
Red And Green Peppers - Cook - Cook
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Use: To add flavour to your sauces, vegetable stir-fries... Brand : Cook Certified AB

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saffron powder - Cook Its price is justified by the fact that its threadlike stigmas are very light (20 000 saffron stigmas only weigh 125g) and must be hand-picked. Use: Saffron has a persistent and typical aroma. It also has a penetrating and slightly aromatic flavour. A small amount can be enough to colour an entire dish. Brand : Cook Certified AB
Saffron Powder - Cook - Cook
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Its price is justified by the fact that its threadlike stigmas are very light (20 000 saffron stigmas only weigh 125g) and must be hand-picked. Use: Saffron has a persistent and typical aroma. It also has a penetrating and slightly aromatic flavour. A small amount can be enough to colour an entire dish. Brand : Cook Certified AB

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rosemary leaves - Cook Use: Charcuterie, marinades, provençale cooking, paella, stuffings, game (hare, wild boar). Medicinal properties: stimulating, antispasmodic, stomachic, antiseptic. Brand : Cook Certified AB
Rosemary Leaves - Cook - Cook
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Use: Charcuterie, marinades, provençale cooking, paella, stuffings, game (hare, wild boar). Medicinal properties: stimulating, antispasmodic, stomachic, antiseptic. Brand : Cook Certified AB

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saffron stigmas - Cook Its price is justified by the fact that its threadlike stigmas are very light (20 000 saffron stigmas only weigh 125g) and must be hand-picked. Use: Saffron has a persistent and typical aroma. It also has a penetrating and slightly aromatic flavour. A small amount can be enough to colour an entire dish. Brand : Cook Certified AB
Saffron Stigmas - Cook - Cook
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Its price is justified by the fact that its threadlike stigmas are very light (20 000 saffron stigmas only weigh 125g) and must be hand-picked. Use: Saffron has a persistent and typical aroma. It also has a penetrating and slightly aromatic flavour. A small amount can be enough to colour an entire dish. Brand : Cook Certified AB

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sage powder - Cook Use: In sauces, with vegetables, fish, game stock, etc. It is recommended to add small amounts of sage in rich dishes, to ease their digestion. Brand : Cook Certified AB
Sage Powder - Cook - Cook
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Use: In sauces, with vegetables, fish, game stock, etc. It is recommended to add small amounts of sage in rich dishes, to ease their digestion. Brand : Cook Certified AB

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celery salt - Cook Brand : Cook Certified AB
Celery Salt - Cook - Cook
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Brand : Cook Certified AB

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thyme leaves - Cook Use: Fond blanc, court-bouillon, pork, marinades, stuffings, vegetables, etc. Recommended combinations: with garlic, onion, laurel. Brand : Cook Certified AB
Thyme Leaves - Cook - Cook
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Use: Fond blanc, court-bouillon, pork, marinades, stuffings, vegetables, etc. Recommended combinations: with garlic, onion, laurel. Brand : Cook Certified AB

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tomato powder 200gr - Cook .. Use: For sauces, soups, coulis... Brand : Cook Certified AB
Tomato Powder 200gr - Cook - Cook
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.. Use: For sauces, soups, coulis... Brand : Cook Certified AB

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bourbon vanilla - Cook Among the Aztecs, vanilla was given to the emperor as a tribute. Vanilla grows in tropical forests, at low altitude. In its wild form, it creeps up trees, reaching 10 to 15m high. Harvested unripe, the pods undergo a complex preservation treatment, justifying their high price. Use: Pastries, confectionery, ice cream, custard tarts, etc. Add a vanilla pod inside your sugar bowl, it will flavour your sugar for years. Brand : Cook Certified AB
Bourbon Vanilla - Cook - Cook
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Among the Aztecs, vanilla was given to the emperor as a tribute. Vanilla grows in tropical forests, at low altitude. In its wild form, it creeps up trees, reaching 10 to 15m high. Harvested unripe, the pods undergo a complex preservation treatment, justifying their high price. Use: Pastries, confectionery, ice cream, custard tarts, etc. Add a vanilla pod inside your sugar bowl, it will flavour your sugar for years. Brand : Cook Certified AB

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vanilla powder - Cook Among the Aztecs, vanilla was given to the emperor as a tribute. Vanilla grows in tropical forests, at low altitude. In its wild form, it creeps up trees, reaching 10 to 15m high. Harvested unripe, the pods undergo a complex preservation treatment, justifying their high price. Use: Pastries, confectionery, ice cream, custard tarts, etc. Add a vanilla pod inside your sugar bowl, it will flavour your sugar for years. Brand : Cook Certified AB
Vanilla Powder - Cook - Cook
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Among the Aztecs, vanilla was given to the emperor as a tribute. Vanilla grows in tropical forests, at low altitude. In its wild form, it creeps up trees, reaching 10 to 15m high. Harvested unripe, the pods undergo a complex preservation treatment, justifying their high price. Use: Pastries, confectionery, ice cream, custard tarts, etc. Add a vanilla pod inside your sugar bowl, it will flavour your sugar for years. Brand : Cook Certified AB

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couscous blend - Cook Use: Use with couscous, grilled foods, poultry, oriental dishes, etc. Keep away from children. Ingredients: Coriander, clove, pepper, cinnamon, ginger, hot pepper. Brand : Cook Certified AB
Couscous Blend - Cook - Cook
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Use: Use with couscous, grilled foods, poultry, oriental dishes, etc. Keep away from children. Ingredients: Coriander, clove, pepper, cinnamon, ginger, hot pepper. Brand : Cook Certified AB

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bouquet garni - Cook ..) which is used in simmering dishes to spice up the taste. Use: Court-bouillons, sauces, stews, roasts. Aroma: fish, game. Recommended combinations: with marjoram, rosemary and wild thyme. Ingredients: Parsley, laurel, thyme : typical aroma and taste. Brand : Cook Certified AB
Bouquet Garni - Cook - Cook
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..) which is used in simmering dishes to spice up the taste. Use: Court-bouillons, sauces, stews, roasts. Aroma: fish, game. Recommended combinations: with marjoram, rosemary and wild thyme. Ingredients: Parsley, laurel, thyme : typical aroma and taste. Brand : Cook Certified AB

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five-spice blend - Cook Use: A slightly sweet aroma (due to the anise) For chinese soups, egg rolls, etc. It can be used as a Bouquet Garni in your court-bouillons, grilled foods, fish, stuffings... Ingredients : Fennel, clove, pepper, cinnamon, anise Brand : Cook Certified AB
Five-Spice Blend - Cook - Cook
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Use: A slightly sweet aroma (due to the anise) For chinese soups, egg rolls, etc. It can be used as a Bouquet Garni in your court-bouillons, grilled foods, fish, stuffings... Ingredients : Fennel, clove, pepper, cinnamon, anise Brand : Cook Certified AB

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garam masala - Cook Use: Add a small amount to your currys, and other indian and oriental dishes. Ingredients: Cardamom, coriander, cumin, black pepper, cinnamon, nutmeg, clove. Brand : Cook Certified AB
Garam Masala - Cook - Cook
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Use: Add a small amount to your currys, and other indian and oriental dishes. Ingredients: Cardamom, coriander, cumin, black pepper, cinnamon, nutmeg, clove. Brand : Cook Certified AB

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herbes de provence - Cook The Herbes de Provence are amoung the most famous herb blends, and remind of the sun, blue sky and wonderful fragrances of the garrigue. Use: Provençale or italian cooking. Very aromatic taste. Grilled foods, ratatouille, rizzotos, tomato patés. Ingredients: Thyme, rosemary, marjoram, oregano, savory, hyssop. Brand : Cook Certified AB
Herbes De Provence - Cook - Cook
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The Herbes de Provence are amoung the most famous herb blends, and remind of the sun, blue sky and wonderful fragrances of the garrigue. Use: Provençale or italian cooking. Very aromatic taste. Grilled foods, ratatouille, rizzotos, tomato patés. Ingredients: Thyme, rosemary, marjoram, oregano, savory, hyssop. Brand : Cook Certified AB

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paella blend - Cook Use: The mild spanish chili pepper gives this blend its unique taste, making it the blend of spanish and basque cooking. Ingredients: Mild chili pepper, herbes de provence, turmeric, fennel, garlic, onion. Brand : Cook Certified AB
Paella Blend - Cook - Cook
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Use: The mild spanish chili pepper gives this blend its unique taste, making it the blend of spanish and basque cooking. Ingredients: Mild chili pepper, herbes de provence, turmeric, fennel, garlic, onion. Brand : Cook Certified AB

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quatre-épices blend - Cook Use: Stuffings, salt meat, mortadella, andouille, ballotine, boudin, stews. Ingredients: Cinnamon, clove, pepper and nutmeg. Brand : Cook Certified AB
Quatre-épices Blend - Cook - Cook
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Use: Stuffings, salt meat, mortadella, andouille, ballotine, boudin, stews. Ingredients: Cinnamon, clove, pepper and nutmeg. Brand : Cook Certified AB

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ras el hanout - Cook Use: For couscous and oriental cooking. Ingredients: Turmeric, nutmeg, cinnamon, black pepper, fennel, clove, laurel, ginger, chilli pepper. Brand : Cook Certified AB
Ras El Hanout - Cook - Cook
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Use: For couscous and oriental cooking. Ingredients: Turmeric, nutmeg, cinnamon, black pepper, fennel, clove, laurel, ginger, chilli pepper. Brand : Cook Certified AB

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salad blend - Cook Use: Mix with the dressing then let set for a few minutes. Very pleasant also in omelets, quiches, and grain galettes. Ingredients: Parsley, chives, basil, dehydrated onion. Brand : Cook Certified AB
Salad Blend - Cook - Cook
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Use: Mix with the dressing then let set for a few minutes. Very pleasant also in omelets, quiches, and grain galettes. Ingredients: Parsley, chives, basil, dehydrated onion. Brand : Cook Certified AB

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slippery jack - Cook Brand : Cook Certified AB
Slippery Jack - Cook - Cook
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Brand : Cook Certified AB

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chanterelles - Cook Brand : Cook Certified AB
Chanterelles - Cook - Cook
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Brand : Cook Certified AB

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morels - Cook Brand : Cook Certified AB
Morels - Cook - Cook
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trumpet of death - Cook Brand : Cook Certified AB
Trumpet Of Death - Cook - Cook
£4 Check latest price....
Brand : Cook Certified AB

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coffee extract - Cook Use: Can be used in the making of pastries and entremets. Brand : Cook
Coffee Extract - Cook - Cook
£3 Check latest price....
Use: Can be used in the making of pastries and entremets. Brand : Cook

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lemon extract - Cook Use: Can be used in the making of pastries and entremets. Brand : Cook
Lemon Extract - Cook - Cook
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Use: Can be used in the making of pastries and entremets. Brand : Cook

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orange extract - Cook Use : Can be used in the making of pastries and entremets. Brand : Cook
Orange Extract - Cook - Cook
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Use : Can be used in the making of pastries and entremets. Brand : Cook

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pastry blend - Cook Measurement: 1 cap for 1L of preparation. Ingredients: vanilla extract, orange extract, orange blossom extract (alcohol 18% vol.) Brand : Cook
Pastry Blend - Cook - Cook
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Measurement: 1 cap for 1L of preparation. Ingredients: vanilla extract, orange extract, orange blossom extract (alcohol 18% vol.) Brand : Cook

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vanilla extract - Cook Use: Can be used in the making of pastries and entremets. Brand : Cook
Vanilla Extract - Cook - Cook
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Use: Can be used in the making of pastries and entremets. Brand : Cook

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cinnamon sugar - Cook Cook cinnamon sugar 65g Brand : Cook
Cinnamon Sugar - Cook - Cook
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Cook cinnamon sugar 65g Brand : Cook

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vanilla sugar - Cook Cook vanilla sugar 75g Brand : Cook
Vanilla Sugar - Cook - Cook
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Cook vanilla sugar 75g Brand : Cook

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sweet spanish pepper - Cook Use: Perfectly suits meats with sauce, grilled meats and/or with vegetables. Brand : Cook Certified AB
Sweet Spanish Pepper - Cook - Cook
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Use: Perfectly suits meats with sauce, grilled meats and/or with vegetables. Brand : Cook Certified AB

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oregano leaves - Cook Use: In sauces, salads, pizza, fish, mixed butter, beer, etc. Caution: oreganos essence vanishes when cooked, add at the last moment. Brand : Cook Certified AB
Oregano Leaves - Cook - Cook
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Use: In sauces, salads, pizza, fish, mixed butter, beer, etc. Caution: oreganos essence vanishes when cooked, add at the last moment. Brand : Cook Certified AB

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poppy seeds - Cook A similar taste, but stronger, and with a sweet note. This plant has been cultivated since the most ancient times. Use: Breads, cakes, rice, pasta, vegetables, flavours sauces. Often used in Germany, where it is considered to make bread more digestible. Brand : Cook Certified AB
Poppy Seeds - Cook - Cook
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A similar taste, but stronger, and with a sweet note. This plant has been cultivated since the most ancient times. Use: Breads, cakes, rice, pasta, vegetables, flavours sauces. Often used in Germany, where it is considered to make bread more digestible. Brand : Cook Certified AB

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salad blend - Cook Use: Mix with the dressing then let set for a few minutes. Very pleasant also in omelets, quiches, and grain galettes. Ingredients: Parsley, chives, basil, dehydrated onion. Brand : Cook Certified AB
Salad Blend - Cook - Cook
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Use: Mix with the dressing then let set for a few minutes. Very pleasant also in omelets, quiches, and grain galettes. Ingredients: Parsley, chives, basil, dehydrated onion. Brand : Cook Certified AB

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rice blend - Cook Remember to add less salt to the cooking water. Brand : Cook Ingredients: Turmeric (Madagascar, India), Spanish paprika, oregano (Turkey), parsley (Czech Republic, Netherlands), salt (France), onion (Egypt), black pepper (India, Sri Lanka, Madagascar), rosemary (Turkey, Spain, France), nutmeg (Madagascar, Sri Lanka). Certified AB
Rice Blend - Cook - Cook
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Remember to add less salt to the cooking water. Brand : Cook Ingredients: Turmeric (Madagascar, India), Spanish paprika, oregano (Turkey), parsley (Czech Republic, Netherlands), salt (France), onion (Egypt), black pepper (India, Sri Lanka, Madagascar), rosemary (Turkey, Spain, France), nutmeg (Madagascar, Sri Lanka). Certified AB

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tabbouleh blend - Cook Certified AB
Tabbouleh Blend - Cook - Cook
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Certified AB

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gingerbread blend - Cook Certified AB
Gingerbread Blend - Cook - Cook
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Certified AB

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pasta blend - Cook Brand : Cook Composition: Paprika from Spain (Spain), basil (Egypt, Morocco), tomato (Hungary, Turkey), oregano (Turkey), salt (France), onion (Egypt), shallot (Europe), garlic (Egypt) Certified AB
Pasta Blend - Cook - Cook
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Brand : Cook Composition: Paprika from Spain (Spain), basil (Egypt, Morocco), tomato (Hungary, Turkey), oregano (Turkey), salt (France), onion (Egypt), shallot (Europe), garlic (Egypt) Certified AB

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tabbouleh blend - Cook Certified AB
Tabbouleh Blend - Cook - Cook
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Certified AB

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rice blend - Cook Remember to add less salt to the cooking water. Brand : Cook Ingredients: Turmeric (Madagascar, India), Spanish paprika, oregano (Turkey), parsley (Czech Republic, Netherlands), salt (France), onion (Egypt), black pepper (India, Sri Lanka, Madagascar), rosemary (Turkey, Spain, France), nutmeg (Madagascar, Sri Lanka). Certified AB
Rice Blend - Cook - Cook
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Remember to add less salt to the cooking water. Brand : Cook Ingredients: Turmeric (Madagascar, India), Spanish paprika, oregano (Turkey), parsley (Czech Republic, Netherlands), salt (France), onion (Egypt), black pepper (India, Sri Lanka, Madagascar), rosemary (Turkey, Spain, France), nutmeg (Madagascar, Sri Lanka). Certified AB

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green tea 15 sachets - Cook Brand : Cook Storage: Store below 25°C, in a dry place and away from light. Certified AB
Green Tea 15 Sachets - Cook - Cook
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Brand : Cook Storage: Store below 25°C, in a dry place and away from light. Certified AB

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rose water - Cook ) (Italy) Storage: Store at 20°C in a dry place, away from light.
Rose Water - Cook - Cook
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) (Italy) Storage: Store at 20°C in a dry place, away from light.

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turmeric powder - Cook A very slightly pungent, bitter and astringent taste. This member of the ginger family is appreciated in south Asia for its musky fragrance and amber colour. In the Pacific islands, turmeric is said to have magical properties and some tribes wear it in amulets to protect them from evil spirits. Use: Fish, sauces, lentils, beans. Recipe for courgette clafoutis (8 servings) Preparation: 1 hour Ingredients: 5g veal stock or 1/2 bouillon cube 100ml water 800g courgettes 1/2 tsp turmeric Salt 3 eggs (140g) 2 thyme twigs 100g flour 400ml skimmed milk A small bundle of chives 110g fresh goat cheese 30g black olives Wash and (if needed) brush the courgettes, peel them entirely or by strips, do not remove the skin if they are young. Slice the courgettes thinly. Put in a frying pan with the water and the veal stock. Boil. Mix. Add the turmeric, salt, and thyme (after removing its leaves). Cook 10 to 15 minutes, check the cooking of the courgettes, keep warm.
Turmeric Powder - Cook - Cook
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A very slightly pungent, bitter and astringent taste. This member of the ginger family is appreciated in south Asia for its musky fragrance and amber colour. In the Pacific islands, turmeric is said to have magical properties and some tribes wear it in amulets to protect them from evil spirits. Use: Fish, sauces, lentils, beans. Recipe for courgette clafoutis (8 servings) Preparation: 1 hour Ingredients: 5g veal stock or 1/2 bouillon cube 100ml water 800g courgettes 1/2 tsp turmeric Salt 3 eggs (140g) 2 thyme twigs 100g flour 400ml skimmed milk A small bundle of chives 110g fresh goat cheese 30g black olives Wash and (if needed) brush the courgettes, peel them entirely or by strips, do not remove the skin if they are young. Slice the courgettes thinly. Put in a frying pan with the water and the veal stock. Boil. Mix. Add the turmeric, salt, and thyme (after removing its leaves). Cook 10 to 15 minutes, check the cooking of the courgettes, keep warm.

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