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Native to Central Asia, it was introduced to Europe in the late Middle Ages and was consumed in the form of liqueur. With French origin, it has been certified for its quality and flavor. Tarragon, whose subtle aroma offers a slightly spicy bitterness with a hint of star anise, is used in the preparation of many sauces, from the famous béarnaise, ravigote, to gribiche. Its flavor enhances white meats and steamed fish.
