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Spices and herbs the backbone of vegan stew

Spices and herbs the backbone of vegan stew

Chefs considering adding a vegan stew to their restaurant's menu this winter will need a combination of spices in order to get the flavour of the dish just right.

This is according to Kimberley Stakal, writing for Organic Authority, who said that while it can be relatively easy to perfect the meal, some testing with various ingredients is needed.

Culinary spices and herbs "make up the base and the backbone of your stew" she explained, stating chefs should try out the meal with winter spices - such as cinnamon and cloves - French varieties like thyme and basil, Mexican - like chilli powder and oregano, or Americana spices, which include parsley and paprika.

"Add your spices in the first stage of sautéing to really bring out their full flavour and aroma," Ms Stakal said, adding chefs should experiment to see which combination works best.

Chef Marcus Samuelsson recently told the New York Times spices can be used to make cabbage a more attractive dish, by serving it in a traditional African recipe that features a braise containing oregano, cumin and ginger.

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