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 Herbs and spices are an indispensable part of the culinary arts. When they are correctly used they add character to a dish but if overused they can easily overwhelm other flavors. Specific herbs are companions to certain meats or vegetables, complimenting and enhancing whatever it may be you are preparing. They are an integral part of a well balanced diet and offer us trace nutrients that are necessary for a healthy constitution. If you have a source of fresh herbs this is preferable in cooking for they are less harsh in flavor. Dried herbs are stronger than fresh so quantities should be doubled in recipes because the amounts are generally for the dried version. Before Christianity began the Ancient Romans and Chinese were trading in spices. Meals depended on what was available locally which made for a boring diet. Herbs and spices added taste and variety to their meals and were used as an aid in preserving food.
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