Mint

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Mentha (also known as mint, from Greek míntha), is a genus of plants in the family Lamiaceae (mint family). Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. …

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Balm

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The leaves have a gentle lemon scent, related to mint. During summer, small white flowers full of nectar appear. The white flowers attract bees, hence the genus name Melissa (Greek for “honey bee”). Its flavour comes from citronellal (24%), geranial (16%), …

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Juniper

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Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. They are evergreen with needle-like and/or scale-like leaves. Source: www.wikipedia.org

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Coriander

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Coriander is native to regions spanning from southern Europe and northern Africa to southwestern Asia. It is a soft plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the base of the plant, and …

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Liquorice

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Liquorice, or licorice, is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is a herbaceous perennial legume native to southern Europe and parts of Asia, such as India. It is not botanically …

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Angelica

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Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland and Lapland and Greenland. Angelica species …

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Lemon peel

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Lemon peel is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of lemon. It is used to add flavor to foods or drinks. Source: www.wikipedia.org

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Orange peel

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Orange peel is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of orange. It is used to add flavor to foods or drinks. Source: www.wikipedia.org

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Cardamom

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Cardamom sometimes Cardamon, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India (the largest producer until the late 20th century), Bangladesh, Bhutan, Indonesia, …

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Cinnamon

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Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour. Cinnamon is the name for perhaps …

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