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Reply to "Adding flavor without adding heat"
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[quote=Anonymous]+1 on lots of fresh herbs. They can make a huge difference. Likewise zesting fresh citrus in at the ends. For a little more depth, switch out some of the salt in the recipe and use dark soy sauce, Worcestershire sauce, or things that add umami, like mushrooms. I will make things like Herbamare knock off salt, smoked salt, mushroom salt, etc. and use in place of regular salt. Different vinegars can also add a “zing” in certain recipes. Also, you can branch out with your spices. Try marjoram, which is very common in German cooking, but adds a very distinctive taste that’s nice. Explore using tarragon, dill, oregano, and basil - especially fresh, they will add a huge amount of flavour. Change up your onions if you only use yellow onions. Likewise wi to your garlic, you’ll get more pinch from fresh garlic. If it’s too “hot” for you, then roast it. You can freeze it in quantities to use in each recipe. [/quote]
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