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Cookery Class >>> Glossaries |  |
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Pepper A highly aromatic and pungent spice. White and black are the most commonly available pepper, as well as peppercorns (the whole dried berries). It is best when freshly ground. Use: To flavour various savoury dishes that contain meat, poultry, fish, eggs, cheese and vegetables. It adds flavour to sauces and can be used to marinade or as a rub for meat. |
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10 things to do with Pepper |  |
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All listings under 'P' in A-Z OF HERBS AND SPICES | |
- Pepper
- Parsley
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