A thousand uses

Used directly, they make unique dressings for salads and vegetables. The whole range of products are favored by cooks and chefs throughout the world, to enrich mayonnaise, sauces and gravies, or as condiments with Parmesan cheese etc. In the same way they go well with fish and both red and white meat - a few drops are enough to transform a simple steamed fish dish into a dish of refined taste. In marinades they will enhance poultry and game. They work well with sweet and aromatic spices such as cinnamon, cloves and juniper berries. They can be used in the same way to prepare fragrant based cooking stocks. They can be added to cooked food shortly before taking off the stove, in order to give their extraordinary aroma and the complex bouquet sufficient time to enhance the dish without any dispersion. Used sparingly they will enhance many other flavors.