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What are the typical spices and herbs used in Mozambican cooking?

Introduction: Mozambique’s rich culinary heritage

Mozambique, located on the southeastern coast of Africa, is a country with a diverse and rich culinary heritage. The cuisine of Mozambique is a fusion of African, Portuguese, and Indian influences. Mozambican food is characterized by its bold flavors, use of spices, and fresh seafood. The country’s cuisine is centered around simple yet flavorful ingredients and cooking methods that have been perfected over generations.

The role of spices and herbs in Mozambican cuisine

Spices and herbs play a crucial role in Mozambican cuisine. They add depth, flavor, and aroma to the dishes, making them more appealing to the senses. Mozambican cooks use a wide variety of spices and herbs to enhance the flavor of their dishes. Some of these spices and herbs are native to Mozambique, while others have been introduced by Portuguese and Indian cuisines.

Mozambican cuisine is not just about heat; it is about the balance of flavors and spices that work together to create a delicious dish. The use of spices and herbs in Mozambican cuisine is not only for flavor but also for their health benefits. Many of the spices and herbs used in Mozambique have medicinal properties and are used for their nutritional and healing properties.

Piri-piri: Mozambique’s famous hot sauce

Piri-piri is a famous hot sauce from Mozambique that is known for its fiery heat and distinct flavor. Made from red chili peppers, garlic, lemon, and vinegar, piri-piri is used as a condiment for grilled meat, seafood, and vegetables. Piri-piri is also used as a marinade for meat and seafood dishes. The sauce is so popular in Mozambique that it is often used as a flavoring for snacks like potato chips and popcorn.

Xicaru: The secret to flavorful stews and soups

Xicaru is a blend of spices and herbs that is used in Mozambican stews and soups. The blend contains a mix of coriander, cumin, garlic, ginger, and turmeric. Xicaru adds a complex flavor to stews and soups, giving them a warm and aromatic taste. The blend is easy to make at home, and many Mozambican cooks have their own variations of the recipe.

Pó de caril: The blend that adds depth to Mozambican curries

Pó de caril is a blend of spices that is used to make Mozambican curries. The blend contains turmeric, coriander, cumin, ginger, and cinnamon. Pó de caril adds depth and complexity to Mozambican curries, making them more flavorful and aromatic. The blend is used in a variety of curries, including chicken, seafood, and vegetable curries.

Other popular spices and herbs used in Mozambican cooking

In addition to the spices and herbs mentioned above, Mozambican cuisine also relies on other popular ingredients like bay leaves, clove, cardamom, and saffron. These ingredients are used to add flavor and depth to dishes like rice, stews, and soups. Mozambican cooks also use fresh herbs like parsley, cilantro, and mint to add a fresh and vibrant flavor to their dishes. The use of fresh herbs is particularly popular in seafood dishes.

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Instructions and Tips for Drying Herbs

There are many instructions and tips for drying herbs. We show you which tips really work. This is how you can easily dry your own herbs.

There is nothing better than cooking with herbs from your own garden. Because it tastes wonderful and smells wonderful. But there are times when you don’t have fresh garden herbs on hand. It is worth having dried herbs in the house for this purpose. We’ll show you how.

How to properly harvest your herbs

The ideal time to harvest herbs is just before or during flowering. This is because the herbs contain the most ingredients and are most aromatic during this time. If you have summer herbs in the garden, it is best to harvest them in July. Herbs from the windowsill can also be dried well. All you need is a pair of scissors or a garden knife and a suitable container to collect the herbs. You will also need twine and rubber bands as well as airtight containers for the subsequent drying.

Which part of the plant is suitable for drying?

The stems, leaves, and also small flowers of the respective plant are suitable for drying your herbs. If you collect the collected plant parts in small bundles, then you will succeed best in drying your herbs. Unless the edible flowers of your herbs are too large, you can dry them along with the stems. You can also thread the flower upright through a trellis. This keeps the flower head intact and you can dry it separately. But large flowers are only suitable for drying to a limited extent. Because large buds hold a lot more moisture, the drying process is a bit more demanding.

Which herbs are good to dry?

Herbs from the Mediterranean region are well suited for drying. These include herbs such as rosemary, thyme, oregano, lavender, and sage. But the closely related plants marjoram, rosemary, and savory can also be dried well. You can also dry peppermint, woodruff, chamomile, tarragon, spearmint, motherwort, mugwort, and lemon bush.

Herbs with a lot of moisture are moderately suitable for drying. Therefore, you should dry these herbs quickly. Otherwise, they lose most of their aroma when they dry. These include basil, parsley, dill, chives, and lemon balm.

Herbs are poorly suited if not much remains after drying than the pure leaf mass. That’s why it’s best to freeze them. These include cress, burnet, sorrel, rue, borage, black nettle, and tripmadame.

Tips to make drying a success

  1. It is best to pick the herbs in the morning, after 1-2 hours of sunshine. Then they contain the most flavor.
  2. You should avoid extensive washing. This will only take longer to dry and will affect the quality.
  3. To free the herbs from the dust, a simple shake is enough.
  4. Do not tie bouquets that are too thick. Otherwise, the inner leaves remain moist. Also, it takes too long to dry. As a result, the valuable ingredients of the herbs are lost.

The right methods for drying herbs

Some herbs don’t lend themselves well to drying. Because they quickly become limp and almost completely lose their aroma. Since there are different methods of treating herbs, it is easy to lose track. But we have put together tips for fresh kitchen herbs. In addition, you should freeze some herbs, pickle them in vinegar or make herbal oils out of them. But you can dry other herbs wonderfully. In the following, we will show you how to dry your garden herbs.

1) The air drying of herbs

The gentlest and easiest method is air drying. But this method is very time-consuming. However, air drying best preserves the ingredients. A warm, wind-protected, and shady place is ideal for drying. The temperature should not exceed 35 degrees. You hang the herbs loosely in small bouquets next to each other. Drying takes no more than 3-4 days.

2) Drying herbs in the dehydrator

The more modern variant is the use of a dehydrator. The machine gently removes the moisture from the herbs. You should not set the device too hot, between 30 and 50 degrees is ideal. Also, read the article Foods for dehydrating and drying.

3) Dry herbs in the oven

Drying in the oven at a low temperature (30 to 50 degrees) is also a good method. To do this, chop up the garden herbs and then place them on a baking sheet covered with baking paper. Leave the oven door ajar so that the evaporated moisture can escape. Drying the herbs in the oven takes about 3 hours. Cleaning the oven beforehand is an advantage, otherwise, the whole smell will seep into the apartment when the herbs are drying.

4) Drying the herbs in the microwave

Some Mediterranean herbs can also be dried in the microwave. However, you should only use this quick type of drying for very dry herbs without a lot of moisture. You can use oregano, thyme, or marjoram for this. But you should only dry them in short intervals of 30 to 45 seconds at a maximum of 300 watts. You also cover the herbs with some kitchen paper. And after each interval, the herbs are turned. There is no need to clean your microwave afterward.

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Plant Herbs on the Windowsill

Fresh herbs smell wonderful, are healthy, and give dishes a sophisticated touch. You can plant the herbs on the windowsill so that you have fresh ingredients at any time of the year. You can find out how this works best and which herbs are best suited in this article.

Plant your own herbs

Consistent temperatures and no onset of winter, sun, and light mean that herbs grow continuously on the windowsill. All you have to do is plant the right herbs and harvest them. This green splendor not only looks beautiful but refines many dishes and is healthy. In addition, the aroma is much more intense and fresh and tastes best. But even dried herbs round off the meal.

Which herbs are suitable for the windowsill?

Many herbs can be grown on the windowsill at home. There are certainly some herbs that do better outdoors, such as tarragon or lovage. These are suitable for your garden and for beautifying the balcony. But the overwintering of the plants is not always guaranteed. However, they are in good hands on the window sill. The following herbs are well suited for the windowsill:

  • basil
  • Nasturtium
  • chervil
  • oregano
  • Parsely
  • sage
  • chives
  • lemon balm

When planting for the windowsill, it is important that you roughly know the growth height of the individual types of herbs. Then you can plant almost all types of herbs. However, it can happen that individual herbs do not grow as luxuriantly on the windowsill as they do in the garden in summer. But these decorative herbal plants also transform your kitchen into a green, fragrant oasis.

Herbs from seeds or seedlings

You can plant and raise different herbs on the windowsill. Therefore, either by ordinary herbal plants from the garden supply store or just get the seeds from which you can grow your herbs. You can also use self-grown cuttings from your garden or from your girlfriend for the windowsill.

lighting conditions and temperature

The herbs should be selected depending on whether the window is north, east, west, or south. You should not place herbal plants that need a cooler and shady place on a south-facing window. Sun-seeking plants should be placed or hung here. On windows that face east and north, you should preferably put shade-loving herbs. In addition, the room temperature should always be at least 18 degrees if possible. Also, note our tips for watering plants.

Plant the right herbs

After you’ve planted the seeds, it’s time to wait. Then you have to let the herbs grow a bit and not harvest everything immediately. Sufficiently large pots and soil allow the plant to continue growing even with constant harvesting. Also, pay attention to moisture and repot the herbs if necessary. But this is not often necessary. In addition, you only have to fertilize the plants very rarely. If you fertilize them, then if possible with organic fertilizers. Also, read about suitable home remedies such as plant fertilizer.

Instructions for planting extraordinary herbs

It’s best if you try everything. You can use a wide variety of plants. So you have a large variety of different herbs for many dishes. Herbs are also suitable for snacking, the best example being cress, which also tastes good on its own or on bread and butter.

The right planter for planting herbs

If you want to plant herbs, you should place them in individual planters. You can use natural terracotta pots or colorfully painted pots that match the room decoration. The herbs on the windowsill also look particularly decorative in small baskets. Consequently, the variety of planters is inexhaustible and you can let your creativity run free. Homemade herb easels and herb garlands are also particularly pretty and practical.

Cultivate kitchen herbs

Herbs require regular care after planting or planting. There are basically three things that you should definitely take to heart:

  1. Water herbs daily. Not too much and not too little water (beware of overwatering). It would be best if you always water your herbs in the morning, with relatively little water.
  2. Most kitchen herbs need a lot of suns. So choose a sunny spot in the kitchen or, better still, place the herbs on the balcony or terrace if it is right next to the kitchen.
  3. Gently pluck off the leaves. In this way, the kitchen herbs can grow back better and are not “tormented”

Herbs on the windowsill – pest control

Even herbs are not always protected from pests. Because small flies infest the delicate plants. And that can have many causes, for example, excessive humidity or waterlogging. You should therefore water the herbal plants sparingly and make sure that there is no waterlogging. In the event of a fly infestation, you should dispose of the herbal plant if necessary. If you have to fight aphids, a shower bath several times is often sufficient. You should decide this on a case-by-case basis.

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Food

Italian Herbs: You Should Know These

Italian herbs should not be missing in any kitchen: Whether fresh or dried, they give Mediterranean dishes the finishing touch. We’ll show you five strains you should know about.

Herbs and spices should be readily available in every pantry. They give your food that certain something and allow you to experiment with flavors. Italian herbs are also particularly popular in this country. We show you the five most important things you should always have at home.

Basil: The royal herb among the Italian herbs

Basil is probably the first thing that comes to mind when it comes to Italian herbs. And rightly so: the strong, aromatic taste is immediately reminiscent of Italy. There, the green herb refines a variety of traditional dishes, for example classic caprese, fresh basil pesto or pizza margherita. You can use basil for salads and dips or season fish and meat dishes with it. And if you want to try something new: even in lemonades and cocktails, the most well-known of the Italian herbs cuts a fine figure.
By the way: Basil is very healthy because it contains essential oils and vitamins A and C.

Rosemary: For fish, meat and potatoes

Rosemary is one of the most popular Italian herbs. The term originally comes from Latin and means something like “dew of the sea”. The herb owes its name to the place where it thrives – the coasts of the Mediterranean. You can use rosemary both fresh and dried in the kitchen. In Italy, the herb is mainly combined with meat and fish, but vegetarians and vegans can also take advantage of rosemary. For example, try rosemary potatoes or season vegetable dishes with them.

Already knew? Rosemary is said to stimulate circulation and help with flatulence and indigestion.

Oregano: Southern Italy’s favorite

Let’s continue with oregano! The spice is particularly popular in southern Italy and a real all-rounder among Italian herbs. What would a pizza sauce be without oregano? But the Mediterranean plant is also often used in meat, fish and vegetable dishes.

Incidentally, a close relative of oregano in German cuisine is marjoram – which is why it is also known as “wild marjoram”.

Tip: By the way, dried oregano is much spicier than fresh. Therefore, you should always be careful with the dosage.

Thyme: Versatile medicinal and aromatic herb

With its spicy-sweet note, thyme refines soups, sauces, stews and meat dishes. The taste of this herb also goes well with a vegetable pan, for example with aubergine and potatoes. Fish dishes go particularly well with lemon thyme.

Important: For the sake of the animals and the environment, you should largely avoid fish and meat. If it does end up on the plate, make sure it is organic.

Sage: Versatile

Everyone knows the characteristic scent of sage. Like most Italian herbs, it can be used in many ways, for example with grilled food or in soups. You can serve delicious sage butter with homemade gnocchi. The common sage you will find in this country is the real sage.

By the way: sage is said to make high-fat foods more digestible.
Sage is not only popular in the kitchen, but also in the fight against colds and gastrointestinal problems – for example in the form of sage tea.

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Food

Herbs de Provence: These Herbs Are in The Spice Mixture

A mixture of French kitchen herbs is called Herbs de Provence. Here you can find out what is in the popular mixture, how you can make it yourself and which dishes particularly benefit from the taste.

Herbs de Provence is a mixture of classic southern French kitchen herbs. Most grow wild in the Provence region and are popular in French cuisine. However, the mixture in this form is largely unknown in Provence itself. Rather, the mixture was invented for tourists so that they can take a touch of Provence home with them.

The name “Herbs of Provence” is not legally protected. Therefore, the composition of the mixture varies greatly. However, the following herbs are found in most blends:
rosemary
oregano
savory
thyme
Since the region is also known for its lush lavender fields, lavender flowers are often added. Furthermore, these ingredients are also often found in conventional mixtures:
laurel
sage
juniper
basil
fennel
lovage
chervil

Mix herbs de Provence yourself

Ready-made spice mixtures from the supermarket often have little in common with Provence. The alleged herbs of Provence often come from Asia, Eastern Europe or the Arabian region.

You need these ingredients for your own “Herbs of Provence” mixture:
1 tablespoon rosemary
1 tablespoon savory
1 tablespoon oregano
1 tablespoon thyme
1 teaspoon of lavender flowers
You can change the classic spice mix according to your taste or optionally add other herbs mentioned above.

How to make your mix:
Use dry herbs for the herb mix. If you have freshly picked the herbs, you must first dry them.
Crush the dried herbs with a mortar, spice grinder or a suitable blender.
Place the herbs in a sealable jar and shake the jar with the lid on to mix the herbs.
Store the herbal mixture in a dark place so that the aroma lasts as long as possible.

How to use herbs de Provence

Herbs de Provence can be used in a variety of ways in the kitchen. The popular mixture gives various dishes a typical Mediterranean touch.

So that the taste can develop fully, it is best to cook the herbs longer. Here you get inspiration for the Mediterranean herbal mixture:
Herbs de Provence are often used for stews and soups in particular.
The mixture lends a Mediterranean touch to vegetable dishes with zucchini, aubergines, potatoes and tomatoes. The herbs harmonize particularly well with the French classic ratatouille.
The fine herb mixture refines herb quark, homemade herb butter or pesto.
Herbs de Provence are also good for marinades or for preparing herbal oil.

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Collect, Identify, Eat Wild Herbs: 11 Tips

Collecting wild herbs is not only popular in spring and summer: you can also find wild herbs outside in winter. They literally shoot out of the ground, along the way, in the forest and on meadows.

They are delicious and also a health boost for your body. Here are 11 things you should know about wild herbs.

Wild herbs – the hidden heroes

By definition, wild herbs are on the one hand herbaceous plants that are suitable for consumption and on the other hand have not been processed by breeding. “Herbal” means that the plants do not become woody. Some of them are also medicinal herbs, and they have been proven to have a positive health effect.

1. Collect wild herbs: Not all wild plants are edible!

You should be careful when collecting wild herbs: not everything that looks like wild herbs is actually edible!

The edible wild garlic is sometimes confused with the poisonous plants lily of the valley and arum. Similarly, there is a risk of confusion between wood sorrel and poisonous wood anemone, juniper and sallow tree. Lesser celandine, which can be found under fruit trees or in the forest, should also not be eaten once it has bloomed.

2. Collect wild herbs – even in winter

Unless there is a thick blanket of snow, you can of course also find wild herbs in winter. Typical candidates are

Daisies bloom year-round and are high in vitamin C, magnesium, and iron.
Dandelions sprout very early. Especially at the end of a mild winter, fresh leaves rich in vitamins A and C will soon appear. If you have enough leaves, you can conjure up a fresh salad from them, and the leaves are also good in a smoothie.
Clover is a good addition to salads or smoothies.
Nettles grow very quickly once the snow disappears.

3. They are delicious, for example as a wild herb salad

If you have collected the right herbs, they can be processed into tasty dishes.

Daisies and dandelion leaves go well in a wild herb salad, wild garlic can be used to conjure up tasty soups or wild herb pesto, nettle can be used like spinach.

Herbs are also conquering modern cuisine as tea or green smoothies. If you like it milder, you can add it to herb butter, cream cheese and egg dishes.

4. Collect and store wild herbs

Collecting wild herbs is all well and good, but how do you pick them up? Actually like salad and vegetables: Most herbs can be stored in sealed metal or glass bread boxes in the refrigerator for a few days. They can also be hung upside down in bundles to dry.

If you have a dehydrator, you can also use it to preserve the plants. Flower buds and other plant parts can be inserted and also make an excellent small gift.

5. Wild herbs are better than some medicines

Many plants, whether medicinal or not, can be administered as home remedies. They are processed in a wide variety of forms, such as powder, tea, juice, syrup, ointment, oil or tincture.

Dandelion can be used to promote digestion, ground elder helps with gout, buckhorn against coughs.

6. Wild herbs are bursting with minerals

A simple lettuce and even the superfood kale far outshine wild herbs. If kale contains about 490 milligrams of potassium per 100 grams, the inconspicuous daisy has 600.

Stinging nettle contains three times the calcium and four times the iron of kale. It also offers twice as much magnesium as kale and six times as much as lettuce.

7. Wild herbs are rich in vitamins.

Many wild herbs are rich in vitamins. Stinging nettle, burnet and cinquefoil contain more vitamin C than the cultivated plants kale, broccoli and Brussels sprouts.

The situation is similar with vitamin A and also with the protein content. Eating a wild herb salad is definitely better than doing “functional food” and dizzying vitamin products.

8. Wild herbs contain many bioactive plant substances.

Because of their many ingredients, they taste more aromatic and spicier than cultivated products and can help to cure or prevent diseases. The bitter substances it contains promote healthy intestinal flora and protect against fungal infestation.

Bitter substances are mainly found in dandelion, yarrow and daisies. Protection against free radicals is attributed to flavonoids, which can be found in lady’s mantle and plantain.

The tannins in ground ivy, lesser celandine and loosestrife inhibit inflammation, diarrhea and skin diseases. In addition, saponins, silicic acid, essential oils and much more can be found in abundance in wild herbs.

9. Determine wild herbs

Whether in meadows or fields, in river meadows or forests – you can find and collect wild herbs almost everywhere. To be on the safe side, you should identify the wild herbs before consumption.

10. Buy wild herbs?

It is also practical to have your own herb garden, which can become part of the natural garden. Since wild herbs are particularly robust against bad weather and pests, they hardly need any care. There are now also special mail order companies where you can buy wild herbs. Pharmacies and health food stores also offer them, sometimes as a powder.

Of course, your own harvest guarantees the freshest herbs – and is also more fun.

11. Wild herbs are back in fashion!

A few years ago, picking wild herbs was dismissed as a crank and a romantic, but today they are experiencing a real boom. More and more people are interested in these unjustly forgotten regional superfoods, which are hard to find in supermarkets and which many mistake for weeds.

Anyone who sees wild herbs as part of their kitchen and medicine today is back in fashion, benefits in terms of their health and, on top of that, has something delicious to eat!

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Kitchen Herbs and Their Special Features: The Most Important Ones at a Glance

Kitchen herbs enrich your dishes and have valuable ingredients. Here you get an overview of different kitchen herbs, their use and cultivation.

Kitchen herbs not only enrich your dishes in terms of taste, they also contain a number of health-promoting substances. These include, among others:
vitamins
minerals
polyphenols
flavonoids
bitter substances
tannins
antioxidants

Growing kitchen herbs at home

You can easily grow most kitchen herbs at home. They require little maintenance and little space.

You should follow these tips to ensure that your kitchen herbs develop well:
Most herbs need a light and warm place. A south-west window sill is well suited for this.
Water your herbs regularly, but in moderation. You should definitely avoid waterlogging.
Your herbs need enough space. Choose the right size pots and plant the herbs in larger pots if necessary.

In order for your herbs to be able to provide you with valuable nutrients, they also need sufficient nutrients. Use organic fertilizer since you want to eat the herbs later, such as nettle manure.
Even if the flowers of most herbs are beautiful to look at, they rob the plant of energy and thus its aroma is lost. Therefore, cut off the flower heads regularly.
Always harvest your herbs fresh when you need them. Dried herbs lose flavor and valuable ingredients, so it’s best to only dry smaller amounts as needed.
If you want to make herbs last longer, for example after pruning, you can freeze herbs. In this way, the ingredients and the taste are preserved as best as possible.

Classic among kitchen herbs

Parsely
Parsley is one of the most popular kitchen herbs in Central Europe. It is rich in vitamin C. Since the valuable vitamin is sensitive to heat, you should only add parsley at the end.

Use in the kitchen:
potato dishes
rice dishes
salads
sauces
dips
Pesto
Cultivation at home:
Parsley is frugal. The biennial plant requires no direct sunlight and only little water.

chives

Use in the kitchen:
egg dishes
salads
Herb quark
Cultivation at home:
Always use fresh seeds for chives, as the seeds quickly lose their ability to germinate
Remove wilted and yellow stems. A regular cut stimulates growth.
You can also use the flowers, for example to garnish salads.

lovage
Lovage is also called maggi herb. This is due to its unmistakable taste, which is immediately reminiscent of soup.

Use in the kitchen:
soups
Pesto
salads
Cultivation at home:
Lovage forms deep roots and therefore needs a large pot. It should be at least 30 centimeters deep.
The plant needs a humic soil because it needs a lot of nutrients.
If the leaves turn yellow, the plant either needs more space or more nutrients.

Mediterranean kitchen herbs

basil
Basil is one of the most popular herbs in Italian cuisine. There it is usually plucked into pieces instead of cut.
Use in the kitchen:
pasta dishes
Pizza
Salads, especially tomato salad or caprese
Basil pesto
Cultivation at home:
The plant needs a lot of heat and therefore usually only survives one season in our latitudes.
In general, basil needs a warm and sunny location.
Basil is very sensitive to fungal diseases. Avoid waterlogging and make sure the plant has enough space.
You can also easily multiply basil.

oregano
Another classic from the Mediterranean cuisine is oregano. Also known as wild marjoram or dost, it is closely related to marjoram.
Use in the kitchen:
pizza seasoning
tomatosoup
salads
pasta dishes
potato dishes
Cultivation at home:
The wild plant is quite easy to care for and frugal. Water them regularly, but not too much.
Wild marjoram reaches a stately size of 30 to 70 centimeters. So you need a big pot.

rosemary
Rosemary also comes from the Mediterranean region. Its unmistakable taste enriches countless dishes. In addition, the essential oils contained have a positive effect on your health. The best way to benefit from this is with rosemary tea or rosemary essential oil.

Use in the kitchen:
Potato dishes such as rosemary potatoes
tomato dishes
rice dishes
rosemary syrup
Cultivation at home:
Rosemary needs calcareous soil and a warm, sunny location.
Since it develops deep roots, a large clay pot is best. The clay avoids waterlogging.
Trim your rosemary regularly to keep it in shape and encourage new growth.
You can multiply rosemary. This works best with cuttings.

Particularly healthy kitchen herbs

Especially in folk medicine, herbs are not only used to flavor food, but rather because of their healing properties. Today, the effect of many herbs has also been scientifically proven. The following herbs are not only a taste enrichment, they also serve as a herbal pharmacy.

thyme
Thyme convinces with its unmistakable aroma. It is ideal as a cold tea. The best way to reap its health benefits is through thyme oil or by making thyme tea. You can also make thyme cough syrup.

Application in the kitchen:
potato dishes
salads
Goat or sheep cheese
barbecue marinades
gravy

sage
Sage is primarily known as a medicinal herb. Many people swear by sage tea for a sore throat. The herb has analgesic, anti-inflammatory and antibacterial effects.

Application in the kitchen:
pasta dishes
sauces
desserts
Sage butter

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