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SAFFRON
Orange yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice and fancy bread.

SAGE
Pungent herb used either fresh or dried that goes particularly well with fresh or cured pork, lamb, veal, poultry or vegetables.

SAVORY
The dried brownish-green leaves of a plant of the mint family; has an aromatic piquant flavor. Blends well with other herbs. May be used alone or in combination with other herbs in stuffings for meat, fish or poultry; egg dishes; sauces; soups; meatloaf and hamburgers; stews; beans; cabbage; peas; and tomato juice.

SESAME SEEDS
Versatile annual with sweet, nutty flavor used in appetizers, breads, meats and vegetables.

SHALLOT
Small member of the onion family with brown skin, white-to-purple flesh, and a flavor resembling a cross between sweet onion and garlic.

SOY SAUCE
Asian seasoning and condiment usually made from soybeans, wheat or other grain, salt and water. Chinese brands tend to be saltier than Japanese.

TABASCO
Tabasco is a liquid pepper seasoning. It is hot, so use judiciously; a few drops go a long way.

TARRAGON
Fragrant, distinctively sweet herb used fresh or dried as a seasoning for vegetables, salads, chicken, light meats, seafood and eggs.

THYME
Fragrant, clean-tasting, small leafed herb, popular fresh or dried as a seasoning for poultry, light meats, seafood or vegetables.

TURMERIC
Turmeric is the root of a plant belonging to the ginger family. Turmeric is somewhat medicinal in aroma and should be used with restraint. Used primarily in pickling.

VINEGAR:
An acid liquid used for flavoring and preserving. Among the types are cider vinegar (made from apple juice); distilled white vinegar (usually made from grain alcohol); herb vinegar (flavored with herbs); and red or white wine vinegars, which also may be flavored with garlic.

WORCESTERSHIRE SAUCE
Traditional English seasoning or condiment; an intensely flavorful, savory and aromatic blend of many ingredients, including molasses, soy sauce, garlic, onion and anchovies. Popular as a marinade ingredient or table sauce for foods, especially red meats.

ZEST
The thin brightly colored outermost layer of a citrus fruit's peel.

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