Thyme is an herb used in cooking in fresh, frozen and dried forms. Thyme has a piney and peppery taste with bitter, slightly lemony and minty notes. It is often sold in small bunches and recipes often call for a sprig which is usually a single stem.
Herbes de Provence is a simple mix of herbs one would typically associate with the flavours and cooking of the Provence region of Southeast France. There is no real prescribed mixture and so the mix may contain some or all or the following Savory, Marjoram, Rosemary, Thyme and Oregano. Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews.
Classic Espagnole sauce has a very strong taste and is seldom used directly, it serves as the starting point for many derivatives, of which there are hundreds in the classical French repertoire.
Ghee is a south Asian pure butterfat used for frying and flavouring similar to clarified butter.
Mirepoix, a trio of aromatic vegetables, became popular in 19thcentury French cooking.Mirepoix is a small, fine dice normally of onions, carrots, and celery roughly in the proportions 2:1:1. It is the base flavour of many classic sauces and stocks and slow-cooked casseroles and stews.
The reserved pods can be placed in a plastic container or jar filled with caster sugar. Any remaining essential oils will infuse the caster sugar with a delicious vanilla flavour which can then be used in cakes or as a topping for freshly baked biscuits.
Chinese Five Spice is a staple in Chinese kitchens although not used in every recipe.