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Seasonings / Spices

Technology, specifications, characteristics and applications of spices, herbs, seasonings and blends from world cuisine (i.e. adobo, curry, jerk, garam masala, herbs de Provence, za'atar and BBQ) for food and beverages, including forms such as oleoresins and extracts; flavor, functional and nutraceutical properties of fresh, dried and IQF ingredientsherbs and spices such as onions, pepper, chiles, cinnamon, garlic, ginger, mustard, thyme, basil, oregano and more, used for aroma and flavor.

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