{ { Clove, cinnamon, cassia-bud, pimento or { { allspice, nutmeg, mace, cardamon, pepper, { { cumin, coriander, fenugreek, grains of { AROMATICS { Paradise, anise, dill, caraway, basil, chervil, { { celery, fennel, bay-leaves, summer savory, { { parsley, thyme, sage, sweet marjoram, VEGETABLE { { mint, tarragon, onion, leek, garlic, saffron, { { capers, turmeric and curry powder. { { { Mustard, { PUNGENT { horse-radish, { AROMATICS { ginger, { { chilies (cayenne pepper). MINERAL { Salt. ANIMAL { Pastes and essences of shrimp, lobster, bloater, anchovy, { etc. SAUCES { Chutney, tabasco, lime juice, Worcestershire, ketchup, { carachi, cassareep and soy. PICKLES { Various vegetables and fruits, such as cucumber, olive, { samphire, etc. FLAVORS { Vanilla, tonka bean, almond, chocolate, orange and { various fruits. ACIDS { Vinegar, lime juice, verjuice. CORDIALS { Curaçoa, Noyau, Ratafia, anisette, kümmel, absinthe, { Chartreuse, Maraschino, etc. Salt is even more valuable as a condiment than as a preservative. It is used in every staple article of cookery and, as has been said, “Plutarch was right when he styled salt the condiment of condiments.” Cereals and vegetables are tasteless without the addition of that mysterious quantity, “a pinch of salt,” bread is insipid without a dash of it, as also are meats and puddings. Meats, when so cooked that their own salts are not extracted, as when roasted, are more palatable without additional salt than any other food so prepared.