Long gone are the days when onions, dill and parsley made up almost the entire list of spices. Now in stores you can find the most exotic spices and herbs. Their assortment really scatters eyes, and now the housewives are faced with a problem - how to correctly combine spices and seasonings in dishes.
Spices and herbs: there are differences
First you need to understand that spices and spices are not exactly the same thing, as many believe. Spices can only change the taste or texture of the dish. They are added to food during cooking to enhance its flavor and make it salty, sweet, spicy or sour. Sugar, salt, vinegar, citric acid are some of the most common spices. Spices are responsible not only for the taste, but also the aroma of the dish. They, as a rule, are of plant origin: these are leaves, buds, fruits, plant roots, which have a specific and very persistent aroma. In addition to appetizing amber, they are able to give food a bitter, tart or pungent taste. Many spices are also medicinal herbs. They activate the removal of toxins from the body and the development of bacteria. Spices are used to give culinary masterpieces a certain accent, sometimes decisive.
Spices and herbs in dishes
Cloves can be safely used both in sweet dishes and in soups, doughs and marinades. This spice will also perfectly accentuate the taste of meat stews. Oregano is the main spice for pizza. According to pizzaiolo, you shouldn't even start preparing this dish without it. Coriander will perfectly set off the taste of soup or fresh salad. In addition, he is a real record holder for magnesium content. It will solve the problem of those for whom spicy food is not recommended, since it does not heat at all, but cools. This spice is pleasant and healthy both in ground form and in grains. It is also used in the preparation of kvass, syrups, and mousses. Turmeric and curry are great for pickled cabbage, chicken, fried potatoes, rice. They will easily add a pleasant sunny shade to the dish. Turmeric is also used as a preservative. Cardamom can be safely added to pilaf, sweet milk porridge, cakes, gingerbread, gingerbread, cookies, muffins. They are flavored with jelly and compotes, coffee and tea. Cinnamon is suitable for fruit dishes, pies, jams, jelly, drinks. Its aroma improves mood and invigorates. Cinnamon goes especially well with dishes that include apples. One pinch of cinnamon added to hot milk will significantly improve its absorption. Nutmeg is good for making creams, sweet puddings, and preserves. It goes well with pumpkin, potatoes, turnips. It can be added to enhance the flavor of fruit punch and tomato juice. Saffron is the real king of spices. It is often used to flavor muffins, cookies, and drinks. It is great with hot milk. Marjoram, thyme, thyme, rosemary, basil and sage are ideal for poultry dishes. Fish dishes will not do without ground pepper, coriander, bay leaves, ginger, mustard and thyme. Smoked meat will become even tastier if you season it with ground pepper, nutmeg, cardamom, marjoram, caraway seeds, coriander, ginger. Game goes well with juniper, thyme, red pepper and oregano. There is one caveat: if you are cooking, baking or frying meat, add seasonings a couple of minutes before the dish is fully cooked, otherwise their aroma will disappear when heated.
