A competent combination of spices gives the dish a special charm, turning his real masterpiece. However, a wide variety of condiments can confuse not only a novice, but also an experienced hostess. Without which spices in the kitchen can not do and how to use each of read them in the selection
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A mixture of peppers (red, black and white)
Pepper is the most common and familiar spice for any the kitchen. This is not surprising, because it adds spice to many dishes, piquancy and special taste. It’s best to keep several types of this seasonings, optionally mixing them or using separately.
Black pepper is an unripe pepper. Ground gives spice to dishes, in the form of peas gives food unique aroma and special spicy piquancy. Mainly used in first and second courses, less often in salads, is indispensable additive for pickling and pickling vegetables. In combination with white pepper is perfect for fish dishes.
Red pepper or, in other words, chili pepper more burning tastes better than his black fellow. The scope is the same: the first and main dishes, only in a more spicy version. Oriental cuisine in which traditionally have “fiery” dishes, is impossible imagine without this seasoning.
White pepper is ripened, more fragrant and almost spicy in taste. Seasoning is good in combination with the first two types and is suitable for many dishes, ranging from meat and fish and ending with a test.
Ginger
In cooking, ginger root is used, both in raw and dried crushed form. The spice has a sharp burning taste with citrus notes.
Seasoning is added to meat and fish dishes, salads, pastries. She is Perfect as an additive to various drinks. Tea with ginger will help fight colds, and water with lemon and ginger will be an indispensable drink for those who want to lose weight. This root goes well with sweet and spicy spices, so the spectrum Its application is very wide.
Turmeric
Turmeric is a hot spice of yellow color, slightly to taste resembles pepper and ginger. Due to its color, it attaches to dishes golden hue. Seasoning is good for salads, omelettes, meat, especially for beef and lamb, as well as soups and broths. It gives dishes a special aroma that stimulates appetite.
The main thing when using turmeric is not to overdo it with quantity, otherwise it can give the dish a sharp and even unpleasant smell. There are some little secrets. For example, if you stew meat, then add this spice 20 minutes before being cooked; if using her in stewed fruit, jelly – 2-5 minutes before graduation cooking.
Cinnamon
A very popular and aromatic sweet spice. It is made from bark of tropical evergreen tree. Cinnamon is sold in two release forms: in powder or in pods.
Usually it is used for baking and sweet desserts. Also she great for hot drinks, giving them a spicy and tart flavor. However, do not neglect it for basic dishes. There are many lovers of a slightly sweet taste, which she attaches to meat dishes and sauces.
Curry
Curry is a mixture of spicy and sweet spices. Seasoning is wonderful suitable for a wide range of dishes: it is meat, and fish, and vegetables. BUT It’s hard to think of the best rice spice. Curry gives the dish Appetizing golden hue.
Most often, curry is used with chicken, rice, beef tenderloin and vegetable stew. There is evidence that Indian curry prevents the development of various forms of cancer and disease Alzheimer’s. However, it is worth remembering that spice is not advisable to use in large quantities by nursing mothers and pregnant women to women.
Bay leaf
Culinary experts all over the world use dried or ground leaves of laurel. This fragrant plant gives a special aroma. food. It is added to marinades, meat, in all kinds of soups. This seasoning is the main for the first courses.
She also perfectly reveals the taste of dumplings with broth. Is worth remember that if you add a lot of laurel leaves, the food will be bitter, so do not get involved. Add spice better at the end cooking.
Basil
Basil is widely used in Italian and French cuisines and is a component of yet another seasoning – Provencal herbs. ”
Italians themselves season them eggplant, zucchini, tomatoes. but the use of this exquisite herb can be much wider. She is suitable for cooking fish, meat dishes, cheeses, pastes, salads and sauces. The world-famous Pesto sauce was created precisely from the basil.
Nutmeg
This popular spice has a bright, spicy and bitter smell. taste. In cooking, chopped nutmeg is used. They can season: fresh vegetable salads; meat broths; pastes and Cheeses cakes, muffins, bakery products; sauces; meat. Spice promotes the rapid digestion of fatty foods.
Experienced culinary experts advise adding nutmeg at the end. preparations to avoid bitterness on the palate.
Coriander
This popular and healthy Mediterranean spice has a soft and spicy taste, fragrant smell. Sometimes coriander is mistakenly called cilantro, but this is not entirely correct. Cilantro is green leaves, and coriander is the seeds of the same plant.
Experienced chefs advise you to buy whole seeds and grind them on his own, as in the ground state he quickly loses his taste qualities.
Coriander is added to vegetable, meat dishes, giving them fragrant the aroma. Also, the spice is great for pickling cabbage and harvesting fish.
Clove
Dried buds of cloves are used in cooking, similar to needles. Seasoning has a pungent taste and pungent odor. This spice for many is associated with the holiday, as it is used for baking. And the aroma of such a favorite winter drink is impossible imagine without a touch of her smell.
In addition, cloves are a good preservative. Therefore its active used in the preparation of pickles and pickles.
Keywords:
- basil
- clove
- ginger
- curry
- coriander
- cinnamon
- turmeric
- Bay leaf
- nutmeg
- pepper
- spice
