250 100tovarov@mail.ru urbet34 - See more at: http://mysitecost.ru/faq/#salefaq Speaking of herbs and spices, we know that we are talking about herbal products,



Speaking of herbs and spices, we know that we are talking about herbal products, dried in a special way, crushed, mixed with each other or used separately.

All these fragrant substances can change the taste, smell and even the appearance of any dish.
So what spices with which dish will be combined most harmoniously and give it the original «flavor»?

Here’s a quick list of the most popular use of spices and herbs:

For meat dishes: sweet and red pepper, cloves, oregano, marjoram, thyme, turmeric, cumin, bay leaf, onion.

For poultry: thyme, basil, oregano, thyme, rosemary, sage.

For the game: thyme, juniper, allspice and red pepper, oregano.

To grill: chili peppers, sweet and red, cardamom, cumin, walnut nutmeg, marjoram, thyme.

For meat pates: white pepper, cardamom, ginger, star anise, cinnamon, cloves, bay leaf.

For fish: bay leaf, thyme, white pepper, dill, mustard, allspice and chilli, ginger, coriander, onion.

For the marinade: bay leaf, juniper, cloves, fennel inflorescence.

For the stew: nutmeg, red, sweet and black pepper, ginger, cloves, turmeric, cumin, coriander, cardamom, mustard.

For legumes: cumin, coriander, asafetida, mint, ginger and pepper.

For the potatoes: curry, coriander, turmeric, asafoetida.

For the cabbage: coriander, cumin, mustard seeds, fennel.

For baking: cloves, vanilla, cinnamon, poppy seeds, star anise, sesame, ginger, cardamom, citrus peel, allspice.

For drinks and fruit compotes: star anise, cinnamon, cardamom, ginger.

For hot milk cinnamon, saffron, cardamom.

By adding spices to a particular dish, has its own rules: so cold salads, mayonnaise and sauces all the spices in a dish add an hour before its use. During this time, the taste and aroma of spices have time to open up and connect with taste the basic ingredients in the dish. The hot dishes, condiments and spices are added to the end of the cooking, just before removing the dish from the fire, otherwise the taste and aroma of spices will evaporate with the steam.

Herbs and spices not only convey the dish taste and smell, are added to the food a lot of useful properties, enriching the meal with vitamins, essential oils, minerals, are perfectly preserved in the dried plants.

In addition, the cooked dish to which were added spices and herbs have a positive effect on our feelings and moods: we admire him attractive views, breathe in the fragrance and enjoy the taste.

Spices and seasonings can soothe or invigorate your body, improve metabolism and appetite, promote digestion and weight loss.