Common choices are orange or lemon peels, cardamom pods, coriander, licorice and so on.
No flavor flirts with the intellect and flatters as many taste receptors on the human tongue as licorice.
If you insist on pushing boundaries, on demanding an adult jelly bean experience, there's always licorice jelly beans.
What he had smelled in the car, he realized, had had alcohol in it, mixed with licorice from long ago.
She had brought a pleasant smell with her into the car, a smell from his childhood, like cough drops or licorice.
Trying to make life fair through federal taxation is like asking Ernie to eat all the extra licorice until they are equal lengths.
Your doctor may also ask you to avoid hard licorice products for a couple of weeks before the test, as these can affect aldosterone levels.
You may have heard of or even tried other dietary supplements, such as dong quai, licorice, chasteberry, evening primrose oil and wild yam (natural progesterone cream).
"Licorice is our No. 3 seller, " Ms. Rowland Brasher confessed.
"His favorite flavor was licorice, " Ms. Rowland Brasher reported.
Although that music is sometimes more quaint than it is interesting, the band is certainly worthy of praise, and Allen himself shows a great deal of uncharacteristic passion while blowing on the old licorice stick.
She considers the lighthearted taste combinations she has pioneered to be an expression of her femininity: Diners at her flagship restaurant can eat turbot flavored with jasmine, veal sweetbreads flavored with lavender and oysters with sorrel jelly and licorice yoghurt.
Each had its own way of moving through the land and each had its own odor of passage: the railway tracks cut straight ahead, asking no questions of the bedrock through which it sliced, the wrought-iron rails smelling of axle grease and the wooden slats of rancid, licorice-scented shellac.
Its flavor combines the licorice zing of fresh fennel seed and anise with citrus and honey notes, but here's where the real magic comes in: Fennel pollen acts not just as a flavoring agent but as a flavor booster, instantly beefing up a dish's umami that deep savoriness and intensity that chefs struggle mightily to develop.
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