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Safflower oil is a clear, almost flavorless oil made from the seeds of safflowers. The oil is high in polyunsaturated fat. It is commonly used in salad dressings because it doesn't solidify when chilled. Safflower is also good for deep frying due to its high smoke point
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Saffron is an intensely aromatic spice, golden orange in color, made from the dried stigmas of a species of crocus. One pound of the world's costliest spice requires at least 225,000 stigmas; only a small amount of saffron is used to perfume and impart a golden hue to dishes in which it is used. Saffron is sold as threads (the dried stigmas) or in powdered form; the threads stay pungent longer than the powder. The best is Spanish saffron and is labeled "pure." For the most flavor, the threads or powder should be steeped in hot liquid.
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Sage is an herb with gray-green leaves that have a slightly bitter flavor and a distinctive aroma. It is widely used with lamb, poultry, pork, and veal, and is a staple seasoning for sausage. It is sold as fresh sprigs or dried leaves. Store fresh sage in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried sage, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year. Crush dried sage in the palm of the hand to release its flavor.
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Sake is an aromatic, dry, clear, 30-proof liquid that is commonly thought of as Japanese rice wine but is actually brewed like beer. It is enjoyed as a beverage or used as a cooking liquid.
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Salami, made of pork or beef, is a highly seasoned fresh or dried Italian sausage that is stuffed into a casing.
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