How to use spices

Your kitchen, shelves with herbs and spices these are magic potions that can dramatically alter the appearance, smell, taste and color of cooked dishes.

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Spices, for all its similarity, and identification on the household level, differ by origin. Spices are seasonings made exclusively from plants (Basil, cloves, mustard), spices and mixtures of spices with different foods and liquids (vinegar, citric acid). But in order not to complicate the cooking division of the seasonings on the spice, we assume these two categories sinomenine and operate them as one and the same concept, the more that they perform functions the way it is.

What can spices

Using condiments can enhance the flavor of cooked dishes, or, conversely, to soften, to emphasize the superior flavor or to disguise, hide unwanted smell change smell, taste and color of the finished product. And spices enhance the safety of foods and enhance their nutritional value.

When to add seasoning to dishes

In cold dishes, sauces and mayonnaise spices should be added an hour before eating, giving them the time and opportunity to exert their effects on products. But in hot food seasoning should be positioned just before they are ready because the hot product of seasoning will quickly connect with all components of the meals and long period of heat treatment will cause all the taste and flavour of spices will evaporate together with the steam.

description of the main condiments

Name Properties In what foods to add Anise Has a strong odor, neutralizing any other Jam, jams, salads, main dishes, meat, fish, canned vegetables, alcoholic beverages Basil Scented fragrance Meat, cheese, pasta, salads, soups, eintopf, pates, sauces, drinks Carnation Pungent spicy taste Roasts, soups, sauces, baked goods, compotes Mustard Acute smell and taste Meat, sausages, pickles, marinades for salicaire Spicy taste Baking, marinades, sauces, drinks, canadaman Very sharp taste Ground beef, fish, rice, marinades, soups, pastries, sauces, jellies, coffee Turmeric Sebogodi ukrsplav, sauces, soft drinks, liquors Bay leaf Tart flavor First and second dishes, pickles Paprika Spicy aroma Meats, soups, sauces, salads Pepper Pungent or spicy taste Meats, soups, sauces, vegetable dishes, soup, acceptrole Spicy taste and aroma Meat, fish, soups, salads, sauces, marinades Thyme Distinct smell Meat, fish, vegetable dishes, sausages, cheese, sauces, bread, biscuits, honey, tea Cumin Very strong aroma Salads, soups, bakery products, pickles, pickles, cheese Vinegar Sharp sour taste and aroma Meat, fish, vegetable dishes, pickles, marinades Dill Scented fragrance Meat, fish, vegetable dishes, mushrooms, salads, pickles, marinades, dairy foods, cheese, cottage cheese Fuck The spicy taste and aroma Boiled and jellied meat, fish, salads, jelly, pickles, marinades Garlic Pungent flavor and aroma Meat and fish dishes, salads, soups, pickles, marinediesel Soft delicate taste Meat, fish, bean dishes, sauces Tarragon Very soft fragrance Salads, dairy products, pickles

Storing herbs

Exposure to light and oxygen for dry ground spices to the death. If not properly stored spices become limp and lose flavor and aroma. "Don't like" they are metal utensils, so they must be stored in glass, sealed jars of dark glass. Widely use spices in recipes dishes, because besides the unique taste and aroma they will fill your food and even healthy substances.