Experienced housewives know that spices can turn the simplest dish into a real culinary masterpiece. The piquancy and wonderful aroma are the merit of the seasonings.
Instructions
Step 1
Cinnamon. This spice has a warm, bittersweet scent with a nutty and earthy undertone. Add it to sweets and stews, and bake muffins, cookies, buns, krendel and buns. Cinnamon is irreplaceable in any culinary products made from apples, be it charlotte, steamed apples, apple pie filling. If you like to make quince jam, be sure to put cinnamon in it. A very interesting combination: cinnamon and walnuts, cinnamon and honey, as well as cinnamon and orange peel. Add cinnamon to a chocolate muffin or biscuit for a very distinctive flavor. Cinnamon is irreplaceable in the preparation of drinks such as tea, coffee and mulled wine. The spice is very beneficial for health as it thins the blood. With high blood pressure, drink a glass of kefir with 1 tsp. cinnamon.
Step 2
Bay leaf. The spice has a tart woody aroma with pronounced bitterness and pungency. Bay leaves are mainly used for the preparation of salty dishes: soups, curries, marinades. Add spice to the stew for a different flavor. Also, combine bay leaves with chicken, rice, beef and fish dishes. When preparing the first courses, add the seasoning 5-10 minutes before the end of cooking. Dosage: 1-2 leaves. After cooking is complete, the bay leaf must be removed. You cannot overexpose the leaf, otherwise the taste of the dish will deteriorate. You can add the seasoning to the main courses earlier, but then also do not forget to take it out. When preserving tomatoes, zucchini, cucumbers, add bay leaf when pouring the vegetables with marinade.
Step 3
Thyme. The spice has a fresh lemon aroma with a touch of astringency. Pair fresh chopped thyme sprigs with meat, chicken and vegetable dishes. And also use it in soups, cheese and egg dishes, sauces. In home canning, add thyme when pickling tomatoes and cucumbers. Thyme is especially good as a seasoning for soups made from legumes - peas, beans, lentils. Be sure to use thyme in baked goods: it will add flavor to pies and other dough products. It is recommended to put thyme and when pickling tomatoes, cucumbers, zucchini, squash, eggplant.
Step 4
Coriander. The spice has an earthy, warm aroma with a peppery undertone. The flavor of the greens is, of course, different from the dry seasoning. Coriander seeds or powder add softness to the dish. This seasoning came to us from India. Add it to vegetable dishes, stews, curries, soups and meat dishes. The use of coriander is also common in marinades. Be sure to add it when salting fish, pickling cabbage, pickling mushrooms, when preparing canned meat and fish. Add fresh herbs (cilantro) to vegetable salads, soups, fish, rice and vegetable dishes. Coriander is used as a flavoring agent in the production of baked goods and confectionery. Buy whole coriander seeds and grind them just before eating.
Step 5
Curry. The aroma of the spice is spicy and pungent with various impurities. After all, curry is a mixture of sweet and hot spices. Add this spice to meat, fish, rice and vegetables. Remember that curry adds a golden hue to the dish. Most often curry is used with beef tenderloin, vegetable stew, meatballs, minced meat, pasta and chicken. Indian curry has been found to protect against various forms of cancer and Alzheimer's disease. However, keep in mind that the seasoning is contraindicated in large quantities for pregnant and lactating women.
Step 6
Garlic. The spice has a tart, strong and pungent aroma. Garlic is widely used in powder form. Add it to dishes that need to be spicy. Garlic powder enhances the taste of fish, breads, curries and a variety of condiments. Also use garlic in first and second courses with meat, marinades and pickles. Garlic is best paired with lamb. In fact, garlic is the main ingredient in national dishes of Asian and South European cuisine. It is consumed both fresh and dried.
Step 7
Cayenne pepper, black pepper, chili. Cayenne pepper has a pungent and spicy aroma. Use it in hot sauces, stews, and curries. Black pepper, unlike cayenne, has a warm aroma. It gives zest and additional flavor to the dish. Use it in fresh vegetable salads, soups, marinades, and curries. Pepper often acts as an addition to sauces and creams. Chile also has a warm and pungent flavor. The seasoning is made only from ground chili peppers. Use it to add special pungency and flavor to meat and vegetable dishes.
Step 8
Ginger. The spice has a pungent, intense and slightly citrusy aroma. Add ginger to tea, vegetables, baked goods, and salad dressings. Studies show that ginger tea can help relieve colds and protect against stomach ulcers. With the help of the spice, you can get rid of migraines, menstrual pains and muscle aches.
Step 9
Sage. The spice has a mint and pepper aroma with spicy notes. Add sage to meat and poultry dishes, marinades, sauces, and seasonings. Also use the seasoning in minced meat, casseroles, or poultry dishes. Sprinkle dry sage over roasted potatoes, mashed pumpkin soup, or fried chicken. In addition, use sage in a mixture with other herbs: parsley, coriander, dill.
Step 10
Carnation. The spice has a warm and sweet aroma. Cloves improve the taste of salty foods. It goes well with meat, vegetable dishes, curries. For a sweet spice feel, add it to desserts, compotes, punches, and mulled wines. Also, cloves are good in aspic, pate, jelly. The spice is most widely used in Indian, Mexican and Vietnamese cuisines.
