This document provides descriptions of common seasonings used in soups and sauces, including basil, bay leaves, cardamom, cayenne pepper, chervil, cilantro, cloves, coriander, cumin, curry powder, fennel, mace, marjoram, rosemary, saffron, sage, tarragon, thyme, and tumeric. Each seasoning is described in one sentence noting its flavor profile. The document ends by thanking the reader.

1. COMMON SEASONINGS
FOR SOUPS AND
SAUCES
COOKERY 10

2. BASIL
sweet, fragrant,
complements
pasta and
protein.

3. BAY LEAVES
Sharp, bitter
taste, good in
soups and
stews.

4. CARDAMON
Intense sweet
flavor for
coffee and
bread

5. CAYENNE PEPPER
Made from chili
peppers; hot
taste

6. CHERVIL
Sweet,
parsley-like
flavor, trace
of anise

7. CILANTRO
Fragrant mix
of parsley
and citrus

8. CLOVES
Dark brown,
pungent,
strong, and
sweet flavor

9. CORIANDER
Mild lemon
and sage
flavor mixture

10. CUMIN
Slightly
bitter, warm

11. CURRY POWDER
Savory
combination of
many spices

12. FENNEL
Anise-like
flavor

13. MACE
Similar to
nutmeg but
more pungent,
sweet

14. MARJORAM
Sligthly sweet
and resemble
oregano

15. ROSEMARY
Tea-like
aroma and
piney flavor

16. SAFFRON
Spicy bitter
flavor with
penetrating
aroma

17. SAGE
Fragrant
aroma and
warm flavor

18. TARRAGON
Bittersweet,
flavors
vinegar and
pickles

19. THYME
Subtle aroma,
slightly minty
flavor

20. TUMERIC
Orange or
ginger aroma,
bitter flavor

21. END OF PRESENTATION.
THANK YOU.