January 1913. 1. The Ulster Volunteer Force - January 1913. Introduction. The 36th (Ulster) Division was extremely fortunate in its. official historian because Cyril Falls was to become one of. the finest British military historians of the twentieth century. and Professor of the History of War at Oxford University.
For a quick overview of Tunisian culinary ingredients, here is a short list of typical elements: Spices: garlic, anise, saffron, cinnamon, caraway, coriander, cumin, fennel, fenugreek, ginger, white pepper, black pepper, red pepper and cloves.
In the culinary arts, anise (pronounced AH-niss) refers usually to the seeds of a plant with aromatic leaves and stems that taste like liquorice, fennel or tarragon.While the leaves of the anise plant can be used as an herb, it's mainly the seeds that are used in cooking.Sometimes called aniseed, the seeds are used as a spice, either ground or whole.Aniseed is used in a various baked goods and desserts, for example Italian biscotti. Anise seeds are also frequently used in making sausage.n the culinary arts, anise (pronounced AH-niss) refers usually to the seeds of a plant with aromatic leaves and stems that taste like liquorice, fennel or tarragon.