Aromatic Ingredients Quotes

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

The sweet of bitter bark And burning clove.

For summer soirees, I recommend being bold. Add a flavorful herb or a fresh, exotic fruit or vegetable to transport your guests to another place.

I had so much fun developing and launching my first fragrance with Avon, so for my second fragrance, I really wanted to add a little more edge. Outspoken Intense is a provocative blend of sexy confidence and daring femininity that captures the thrill and excitement of being centre stage.

Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.

I'm a big fan of soups and stews because you can throw everything in a slow cooker and leave it there for hours. They taste great in containers, too, because they sit in the fridge, and the flavors meld overnight.

I have a friend - not a dwarf - who's an alchemist of sorts. He concocted a men's cologne... He gave me a bottle as a gift. I was thinking we should totally put this on the market. You know how Jessica Simpson and Beyonce have signature perfumes and make a mint? I'm thinking this cologne could be my ticket to fortune.

I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

I'm into very colorful food. Obviously lots of flavor, but I think we eat with our eyes first, so it has to look great. The presentation has to be great.

Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.

There was an ingredient used in perfumes and remedies in the Middle Ages called 'momie' that is certainly one of the most fascinating I've come across.

I would quite like to create a fragrance for men though - something that I like.

I abstain from trying Punjabi cuisine because it is extra oily.

I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.

Obviously, I like very beautiful food, because I think as delicious as food has to taste, it also has to look very beautiful - the process of presentation is very important.

I love any excuse to work with a mortar and pestle.

The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.

We Chinese use a lot of ginger and green onions to flavor dishes but not to overpower them. Westerners have this misconception that we eat the ginger and green onion, but we leave those on the plate.

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.

I love a nice cooking show. It's as aesthetically pleasing as any other thing that tempts the senses, I suppose.

I'm all about 'molde de arroz con picadillo'.

I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.