Condiments and spices add aroma and rich flavor to the most common foods. In addition, spices have healing properties, they stimulate metabolic and immune functions of the body. But spices require a delicate approach. Using them correctly is a real art.
Instructions
Step 1
Use spices very carefully, in small quantities, otherwise you can kill the taste of the dish, and the receptors will only perceive the excess of pepper or cinnamon. Spices should only slightly emphasize the taste, add piquancy. Spicy dishes cannot be reheated many times, they start to taste bitter.
Step 2
Do not forget that if the spice is chopped, the rate of its insertion into the dish decreases. That is, you need three times less ground pepper than the same pepper, but with peas. Whole spices give a more subtle flavor than the same spices when ground.
Step 3
The most effective way to use spices is to heat them in oil in a separate skillet. The oil takes on the taste and aroma of this spice. Just try not to overcook, heat the whole ones until they crackle, and heat the ground spices for just a few seconds.
Step 4
If you like to experiment with spice mixes, add one new ingredient each time. Salt the dish with spices less, as salt enhances the effect of the spices. Spices added to salads and other cold dishes will give off their taste and aroma only after a few hours.
Step 5
Store spices separately from other foods and always in a dry place. Spices, especially ground spices, if stored incorrectly, will quickly lose their aroma and become tasteless. Pour them from paper bags into well-sealable dark glass jars. Do not keep containers of condiments open. After a year of storage, most spices lose their medicinal and taste properties.
Step 6
Do not pour spices directly from the jars in which they are stored - hot steam from the dish will get inside and the spice may lose its quality. Avoid the temptation to flaunt spices; they are best stored in a cool, dark place.
Step 7
Add coriander, turmeric and asafoetida to potato dishes. Saffron, ginger, turmeric, black mustard seeds are great for fatty dishes. You can add coriander, fennel, ginger or cinnamon to fermented milk products. In sweet dishes, use ginger, cardamom, nutmeg, and saffron. Coffee and tea will get a new taste and wonderful aroma with a dash of ginger, cinnamon or cardamom.
