What can be cooked from squid: quick and tasty

The correct use of spices increases them many times over. positive properties- both flavoring and medicinal. Let's talk about combining spices with certain product categories.

Potato dishes are best cooked with coriander, turmeric and asafoetida.

Add cumin, asafoetida, ginger, black pepper and coriander to the legumes.

Cabbage dishes are especially tasty when combined with spices such as coriander, fennel, cumin and black mustard seed.

For fatty foods, saffron, ginger, shambhala, black mustard seeds, and turmeric are good choices.

Hot milk is usually filled with cinnamon, cardamom, or saffron.

And in fermented milk products, you can put a little coriander, fennel, cinnamon or ginger.

Sweet dishes are traditionally prepared with the addition of ginger, cardamom, nutmeg, saffron and, of course, cinnamon.

Coffee and tea will have an unforgettable aroma if you add ginger, cinnamon or cardamom to them.

When preparing many dishes, the most effective method the use of most spices is to heat them in oil. The spices are heated in hot oil (such as ghee or olive oil) in a separate skillet. At the same time, the oil acquires a unique taste and aroma of the corresponding spice and turns into a delicious buttery sauce. When preparing this sauce, it is very important not to overcook it. The grains are heated in a frying pan until they crackle, and the spices in powder should be kept on fire for just a few seconds.

And, most importantly, do not forget that all spices require special storage. are highly sensitive. The purchased package with seasoning should never be kept open. Spices should be stored in a dark place in a hermetically sealed container. Remember that after a year of storage, spices will inevitably lose most of their medicinal and taste properties. And if stored improperly, it happens much faster.
The main difference between seasonings and spices

It consists in the fact that seasonings can be eaten as an independent dish, for example, spread on bread (sour cream, mayonnaise, tomato, apple, quince and barberry paste, ketchup, etc.). Seasonings make the dish more tasty, satisfying, nutritious and easier to digest. Rarely does anyone make a mistake with the use of seasonings, but here, as in any serious business, you must follow your own rules.
Seasoning rules:

Sour-milk seasonings (sour cream, kefir, katyk, fermented baked milk, etc.) are applied to vegetable and dough dishes.
... Vegetable sour spices (tomato, tkemali, barberry, pomegranate) and sweet and sour vegetable spices (quince, ketchup) - for meat dishes.
... Salty vegetable (capers, olives) - for fish dishes.

Seasonings should never be diluted with water.
... Milk spices are diluted with whey, and
... vegetable - apple or plum juice.

Spices are added to the dish to give it an aromatic shade and enhance the taste of the dish as a whole.

Spices can be used to neutralize foreign odors and to add new flavor to a dish. Spices can also be used to enhance the natural aroma and taste of the product.
... Spices must be used with extreme caution, because a mistake in their use cannot be corrected. They are used in very small quantities and always at the very end of cooking, often after removing from heat or 5 minutes before cooking.
... Spices cannot be reheated and left in dishes for a long time. Therefore, it is advisable to eat dishes cooked with spices immediately, the next day they taste unpleasant.

Mint

There are many varieties of mint: lemon, curly, pubescent, peppermint. lavender, etc. In Israel cultivated varieties are grown - peppermint and lavender mint.
... Peppermint is used for flavoring confectionery products and in the medical industry.
... Lavender mint is used as a condiment. It has a milder taste and smell and almost no bitterness. Mint leaves are used for making drinks, added to salads, fish, meat and vegetable dishes. Mint leaves are also good in sour milk soups and in legume dishes.
Mint leaves can be dried and crushed. As such, they are added to marinade for meat, roast beef or veal, mashed potatoes and other potato dishes, and baked goods.

Calaminta

The name of this plant comes from two Greek words: "Kalos" - good, noble and "cop" - mint. In cooking, calamint is widely used for the preparation of tonic and refreshing drinks.
Cardamom is one of the spices that made India famous.

In cooking, cardamom is actively added to pies, gingerbreads, strudels. Cardamom is one of the few spices that does not lose its aroma, even with prolonged heating.
Cardamom is an essential ingredient in the famous Bedouin coffee. And, of course, cardamom enriches fish, rice, marinade and even minced meat dishes. Handle cardamom with extreme caution - it is a very strong seasoning.
... Do not add more than one box of cardamom per kilogram of minced meat or dough.
... Whole grains are put in soups and jelly.
... For baked goods, sauces, minced meat and coffee - ground.

Sesame

Sesame seeds and oil squeezed out of them are eaten. Eastern cooking advises sprinkling with sesame seeds pies, buns, casseroles, meat pies.

Turmeric

It is added to soups, meat, fish, vegetable dishes. It not only gives a spicy smell, but also colors the dish in a pleasant yellowish color.

Oregano (oregano)

V fresh Oregano is generally not consumed due to its very strong odor. A dish to which oregano is added stays fresh longer.
Oregano is added to mushroom dishes, tomato sauce, spaghetti, scrambled eggs, cheese dishes. Oregano is an excellent subtle seasoning for grilled and stewed meat, grilled chicken, fried fish.
Oregano goes well with basil, black and red peppers.

Rosemary

Rosemary is widely used in cooking. Fresh and dried rosemary leaves act as a perfume in meat and poultry dishes, giving them an exquisite aroma. The main thing is not to overdose so that the dish does not taste bitter. You can add rosemary to chicken, meat, vegetable soups. Place the rosemary in the middle of cooking and take it out after 8-10 minutes.
Rosemary goes very well with parsley and is never consumed with bay leaves.
Rosemary is irreplaceable as a seasoning for grilling fish on charcoal or a wire rack, as well as in the oven. Rosemary is often added to dishes made from cauliflower and other vegetables.

Celery

In cooking, all parts of the plant are used, fresh and dried.
... Chopped celery roots are added to soups and salads. Dried roots are grated, mixed with table salt and sprinkle on sandwiches with butter or soft cheese.
... Celery leaves are used in soups, meat and fish dishes. They go especially well with tomatoes and potatoes. Boiled celery makes good salads with potatoes, beans, beets. Celery stewed in sour cream is good.
... Celery seeds are added to sauces, soups, fish and meat dishes.

Fennel

Fennel is very similar in appearance to dill. In Hebrew, they even have similar names: dill - shamir, fennel - shumar. But they can be easily distinguished by their smell. Fennel has a spicier, sweet scent with a hint of anise.

In cooking, fennel roots and leaves are used in salads, and also added to fish and beef when stewing.
... Lightly blanched fennel stalks can serve as a side dish.
... Fennel seeds add a spicy taste and delicate aroma to fish and vegetable soups. They are also added to vegetable marinades, sauerkraut and pickles.

Hyssop

In cooking, hyssop is actively used as a seasoning for salads and meat dishes... And also when salting olives, cucumbers, tomatoes and, oddly enough, in the manufacture of liqueurs.
The main thing is to observe the measure, since hyssop has a strong spicy taste.

Marjoram

In classical cooking, marjoram is added to chopped meat... It is good to sprinkle marjoram powder with mushroom, tomato, pea soups, roasts, omelets, fried mushrooms, sauces. Brewed like tea, marjoram is a great drink for the hot season. In addition, it perfectly calms the nervous system.

Almond

Both sweet and bitter processed almonds are used in cooking. Bitter almonds are able to discourage burnt taste from a dish and improve the taste of fish dishes. Good almonds in salads.
Sweet almonds are especially common in confectionery(pies, pastries, cakes). In oriental cuisine, almonds are added to rice dishes, including rice with meat and poultry. In this case, the dish should be covered with a thick cloth and held over low heat for 20-30 minutes so that the almonds are steamed.

Tarragon (tarragon)

In cooking, tarragon stems and leaves are used for homemade pickles.
Fresh tarragon leaves are added to fish dishes, vegetables, side dishes, salads, sauces, cheese and sour milk.
... Tarragon is added to hot dishes 1-2 minutes before cooking.
... In cold dishes - just before serving.
... Grate meat and poultry well with tarragon before cooking.
Dried tarragon leaves are added to borsch, fish soup, meat and chicken soups 3-5 minutes before cooking.
The stems and leaves of tarragon added to the vinegar make it flavorful.

Dill

Fresh and dried dill is used in cooking.
... Fresh leaves are added to soups, sauces, vegetable salads, meat, fish, dairy, mushroom dishes.
... Umbrellas of inflorescences give a delicate taste sauerkraut, pickles and tomatoes, pickled onions.
... Dry ground dill is added to sauces, meat and fish soups, roast, vegetable stew.
Dill goes well with all vegetables, cheeses and cottage cheese.

Horseradish

In cooking, horseradish roots are mainly used.
... Fresh grated root is used as a seasoning. You can add salt, vinegar, beets, apples, nuts, sugar, sour cream to it.
... Young leaves are added to salads, soups, homemade pickles and even sandwiches.

Thyme (zaatar)

Thyme is added to meat, fish, vegetable soups, minced fish and fried meat.
... Thyme mixed with flour is very good for breading fish.
... It is good to add thyme to vegetable and potato salads.
... Thyme is very popular with soft white cheeses like feta cheese.

Saffron - the king of spices

Trace amounts of saffron added to food give it an amazing golden color, enhance and refine its natural aroma and add a piquant taste. The annual consumption of saffron should not exceed 1.5 g per person. Therefore, the saffron is first dissolved in alcohol or water, then this tincture is diluted with water and introduced into the dish 5 minutes before cooking, and into the dough when kneading.
Saffron is usually not used in combination with other spices, but sometimes red peppers and garlic are allowed.
In cooking, saffron is added to transparent fish soups, to stewed fish, to sauces for meat and poultry dishes. Rice with saffron is very beautiful.

Parsley

The roots, stems and seeds of parsley are also used for food. The range of uses of parsley in cooking is very wide. fresh parsley is added to meat and fish dishes, soups, salads. Parsley is often included as a flavoring agent in sauces, gravies, cheeses, and cottage cheese. The seeds, roots and greens of parsley are used to make homemade pickles.

Thyme

In cooking, dried tops of stems with buds, flowers and leaves are used as a spice. Less commonly, fresh leaves and flowers. Thyme goes well with dill. Thyme is often added to spice mixes for cooking meat over an open fire. They also put it in salads from tomatoes, carrots, potatoes. In oriental cooking, thyme is added to sauces, soups, stews. Thyme is also good in dishes made from eggs, pasta and poultry.

What are spices, spices and condiments in our life?

First, let's figure out what it is, so:

• Condiments Are aromatic and flavoring additives that are consumed separately and in addition to the main dish. For example, mustard, ketchup, mayonnaise, mushroom sauce, horseradish and many other sauces.
• Are substances that influence and change the taste of a dish. They can impart a salty, pungent, bitter, sweet, or sour taste. Or neutralize it (for example, soda). It is necessary to use spices very competently and in small quantities. Too much spice can ruin the dish. Well, as it turned out, it is very harmful to health, although in small doses spices are used as a prophylaxis for a mass of diseases.
• Spices - this is a plant or some part of it. The roots, leaves, fruits, flowers or buds of the plant can be used. For example, ginger, cilantro, celery, mint, dill and others.

Why are spices useful, or more harm than good?

And now I will tell you in more detail about the most famous and often used by us spices and spices, which can really cause serious damage to health:

a fairly well-known spice that is often used in conservation and cooking. But not everyone knows that it is also a very powerful sedative and can cause severe drowsiness.

Nutmeg and cinnamon - favorite spices. Housewives often use them for baking. But frequent use of these spices can cause convulsions and even convulsions.

rejuvenates the body, but is strictly prohibited for pregnant women, as it can cause contraction of the uterus, which will provoke premature birth. It is also diuretic and puts a heavy strain on the kidneys (like juniper tincture). Raises blood pressure, so it is highly undesirable to use it for hypertensive patients.

- has a lot of useful substances. But you need to use it very carefully and in small quantities. Sage contains monoterpine, a toxin that can cause seizures and tachycardia, and a powerful hallucinogen.

- very good plant with mass useful properties, but recently I have excluded it from the list of used spices and spices. It has a very strong effect on the gastric mucosa, intensifies the inflammatory process. It is highly undesirable to use it for gastritis and stomach ulcers. Peppermint tea should also be consumed sparingly, even if your stomach is okay. The fact is that mint does not soothe, but rather inhibits. And if you overdo it with the dosage, it will cause overexcitation and insomnia. Therefore, those who like to drink a cup of tea with mint before bedtime are extremely reckless.

Is generally a dangerous herb. Five grams will easily cause vomiting, fatigue, bleeding and inflammation of hemorrhoids. Ten grams is a dangerous dose that can provoke a miscarriage at any stage of pregnancy or lead to very serious poisoning of the body.

... Very good and tasty seasoning, but I don't use it anymore. It is strictly prohibited for chronic gastritis, diseases of the duodenum and any other diseases of the stomach. Unfortunately, it is not advisable to use any spicy seasonings for people with hypertension.

This is certainly not the whole list. But I have listed the most famous and common ones for you. If you wish, you can, of course, search the Internet yourself - now there are no problems with obtaining information. I am probably old-fashioned in this sense and try to use spices and spices familiar to our region: dill, parsley, cilantro, vanilla.

Curious: in Indian teachings it is written that certain seasonings and spices can relieve a person of negative character traits. For example, those who want to get rid of anxiety and fear should eat cloves, cumin and cinnamon. Turmeric, fennel and ginger will get rid of envy and anger. For depression, greed and indecision - cardamom, ginger, red and black peppers.

It is good to know what you can and cannot eat specifically for you, but this is far from all there is to know about spices and seasonings.

How to properly use seasonings, spices and herbs in cooking?

In order for seasonings or spices to bring maximum benefits, you need to add them to the dish in a timely manner. Spices are added to cold dishes in advance, so that all the ingredients have time to "make friends". Therefore, sauces, herbs and other seasonings should be added to salads, snacks and desserts at least an hour before use.

• In hot dishes, as well as when stewing, roasting and frying seasonings and spices are added at the end of cooking or already in the finished dish. But if this is a minced meat dish, then spices are added when cooking minced meat.
• To enhance the taste of meat dishes will help: onions, garlic, thyme, cloves, ginger and different kinds pepper.
• Suitable for fish and seafood: sage, tarragon, bay leaf, and basil.
• To vegetables - basil, oregano and mint (remember that you should be very careful with it).
• You can make rice tastier and more beautiful: cumin, sage and of course curry.
• For delicious pastries and desserts you will need: cinnamon, vanilla, ginger, citrus zest, nutmeg.

Remember: best used for cooking fresh herbs and roots!

If you use dried spices during the season (or for some other reason), then you should store them properly so that they do not deteriorate and do not lose their useful properties. Best stored in a tight-lid glass jar or any other sealed container away from moisture .

Helps to change the taste and aroma of the simplest and most everyday foods. Spices can complement, and set off, and dramatically enhance, and even completely change the taste of a particular dish.

Peces determine the national identity of the culinary traditions of many countries of the world. Since ancient times, spicy aromatic plants have been used not only for cooking, they are also widely used in medicine, cosmetics and perfumery. Today in home cooking, about a dozen spices are actively used, while there are several hundred of them in the world. Those spices that are widely used in most countries are usually called classic, they are distinguished by a pronounced aroma and pungency. Application methods differ from country to country and are often climate dependent. The hotter the country, the spicier and richer in spices the food of local residents, as it has the ability to protect the body from overheating. In addition, almost all spices and seasonings help facilitate the digestion of food.

Application of spices

They color dishes in attractive bright colors of saffron and turmeric. With the addition of these spices, boiled white rice is completely transformed. Fish, which after frying acquires a grayish tint, can be "made up" in the most exquisite way, giving it a golden color.

The ability of spices to increase the shelf life of products has long been known - canning and pickling cannot be imagined without their "intervention". High degree Some varieties of mint, thyme, thyme, cumin, cloves, bay leaves, capsicum and rosemary differ in their bactericidal properties.

Also, these spices soften the meat and prevent the fish from digesting quickly. The use of spices shortens the boiling and cooking times, which means it preserves nutrients and vitamins.

Meat dishes

Usually, a narrow set of seasonings is used for meat: pepper, parsley, dill, garlic, bay leaf. Meanwhile, a variety of seasonings will help you completely change the taste of a seemingly familiar meat dish. Of course, pepper gives the meat spiciness: for pork it is best to use black and red ground, for chicken - black and chili.

Red pepper has a beneficial effect on the digestive process. Pepper is added at the end of hot cooking, because during prolonged heat treatment, it can give a dish a bitter taste.

Chili peppers, a zest of Mexican cuisine, are added to sauces as the hottest spice. It is also a component of goulash and spicy chicken wings. Black peppercorns are used in cooking meat, adding to the broth in which it is stewed, or to the gravy. It is put at the beginning of the process to give the dish a tart-spicy taste.

In addition to hot peppers, chicken loves rosemary, marjoram, sage, mint, basil, thyme. These herbs can be used one at a time or mixed together. Before cooking, the chicken should be grated with a mixture of these herbs or added to the sauce with which it will be watered.

Ginger and curry are also most commonly used in chicken or dietary rabbit meat. It is especially useful to use fresh ginger root or dry mixture of ginger in the cold season (it has a positive effect on the immune system, is useful as a prevention of colds). To enhance the health benefits of ginger, it should be mixed with cardamom and nutmeg. It also pairs well with lemon and honey. Add ginger to sauces after cooking, to stew - 20 minutes before cooking.

Make pickled ginger. Take 200 g of fresh ginger root, 2 teaspoons of salt, 3 tbsp. tablespoons of sugar, 120 ml of water, 250 ml of vinegar. Peel the ginger root and cut into long strips. Rub lightly with salt and leave for a day. Pour vinegar, water, sugar and stir into a bowl. Rinse the ginger and put it on a sieve, fill it with marinade for a week (during this time, the ginger will turn pink).

Rosemary, marjoram, savory, caraway seeds, black and red peppers, nutmeg and coriander are commonly added to pork to improve flavor. When cooking pork over an open fire, you can add juniper berries, they will add spice to the meat.

If you decide to add marjoram to the meat, keep in mind that, as a rule, it is consumed together with thyme, their combination gives the dish a unique aroma. This is done before starting heat treatment. Flavored saffron, coriander, juniper, thyme, cloves, ginger and caraway are added to lamb and lamb dishes.

Salad dressings

Salads are seasoned after all the ingredients have been mixed. You should not serve the salad to the table immediately after adding spices, let it stand for 10-15 minutes so that the spices impregnate the products with aroma and give them a delicate taste.

Salads require more spices than other dishes. The main trick is to choose the right gas station.

Cucumber salads love the addition of tarragon, fennel, and allspice. It will be useful to combine it with dill, parsley, green onions, thyme and lemon.

Carrot salads prefer horseradish, mint, and parsley and black pepper as the main herbs. V potato salads add oregano, paprika, thyme, which are combined with basil, dill, tarragon, parsley, green onions, celery. It is good to use basil, fennel, ginger, horseradish, mint, celery, cinnamon in red cabbage salads, along with other spices: coriander, bay leaves, cloves, lemon.

Tomato salads are flavored with dill, bay leaves, cloves, rosemary, caraway seeds, as well as basil, tarragon, garlic, parsley, black pepper, lemon. Anise, mint, cinnamon are added to fruit salads, and with them ginger, vanilla, lemon.

Salad is a healthy food, so try to use olive oil or unsweetened yogurt in addition to spices. It is highly undesirable to season the salad with mayonnaise; it is better to try to change the taste with the help of spices.

Fish dishes

Many housewives refuse to cook fish, citing a specific smell. But if, then the amazing smell of a fish dish will certainly gather the whole family at the table. If broth or fish soup is supposed, then everything is simple: onions, bay leaves, allspice and parsley. You can experiment with minced garlic. Nutmeg and red pepper will also set off a rich fish broth with burning notes, and sage will add a subtle pleasant bitterness.

For frying fish, only salt and pepper are often used. Indeed, fried fish is good in itself, but any housewife knows that good kitchen- this is a varied cuisine, therefore, together with pepper, a pinch of ground coriander, caraway seeds, bitter or sweet almonds, nutmeg will not interfere with fried fish. Garlic is quite appropriate. For example, you can make an excellent marinade for fish: salt, pepper, garlic, herbs, olive oil.

Make fish with parmesan cheese. Rinse the fish fillet, dry it, cut into 2.5 cm thick slices. Mix the egg and 4 tbsp. spoons of milk. Mix separately 100 g chopped crackers, 2 tbsp. spoons of parmesan, 2 tbsp. spoons of pine nuts, 1 teaspoon of basil and 1/2 teaspoon of pepper. Dip the fish fillets in the egg mixture, then dip in the cheese mixture. Shake off the excess. Place the fish in a baking dish, top with melted butter or margarine. Bake in the oven until golden brown.

The most popular way to cook fish is to bake it in foil. It becomes juicy and tender. In this case, do not overuse spices. The taste will become richer if you add onion and lemon rings. When baking fish in foil, you can also use other spices - garlic, basil, savory or fennel.

Spices for desserts

If you serve fruit flavored with spices for dessert, you will be awarded the title of culinary master. Peeled mandarin should be served with mint or cardamom. Sliced ​​apples - with fennel or vanilla. Nutmeg perfectly complements dairy products and cheeses in desserts: puddings, creams and sweet sauces. Carnation goes well with all the traditional sweet spices - cinnamon, ginger and nutmeg - and perfectly complements the aroma of wine muffins. It is especially good for filling in pies of pears, apples, carrots and pumpkin.

Make a caraway cake. Grind 220 g butter and 175 g sugar white. Gradually add 3 beaten eggs and mix well. Pour in 10 g of crushed caraway seeds and pour in 2 tbsp. tablespoons of orange juice. Mix 220 g flour with 1/2 teaspoon nutmeg, add to the whipped mixture and knead the dough. Place the dough in a mold, press a small depression in the center with a saucer. Bake the cake in the oven at 190 ° C for about 45 minutes until golden brown.

The only thing to remember is that even the finest dish can be ruined by using the wrong amount of spices. Spices should be added, especially to meat, despite their benefits and taste, in reasonable quantities, so that the spices do not clog the natural flavor of the meat and do not interrupt each other.

Adding seasoning to a meat dish not only gives an amazing taste, adding a special zest, but also enriches the human body with vitamins and minerals. The special value of the seasonings lies in the large amount essential oils, which are so rich in the spices included in their composition. By stimulating the production of digestive enzymes, condiments help the body to digest meat easily.

In order to fully reveal the taste of meat, you need to know which spice is best suited and when it is better to add them.

Condiments and spices for pork

Basil gives the pork a spice, and the aroma of oregano perfectly complements the meat broth. They are used in the compositions of seasonings for pork meat: sumac - sour berries that replace lemon, which taste like pomegranate, as well as cumin, which has a peculiar sour smell and taste.

For roasting pork meat in the oven, cumin, turmeric, bay leaves, onions, tarragon, rosemary, black pepper, chili, paprika, mustard seeds, nutmeg, dried garlic are ideal. By combining these ingredients, you can create an original seasoning for an extremely tasty baked pork.

When baked in the oven, rub the pork with a mixture of garlic, rosemary, green basil, marjoram. The result is soft, aromatic and tender meat. To stew pork, there is no need to use rare spices, but you can get by with a pinch of ground pepper, a small amount of garlic and bay leaf.

The original seasoning for marinating pork meat consists of the following spices:

- black pepper;

- coriander;

- kmina (zira);

- thyme.

In such spices, supplemented with rings of fresh onions, pork skewers are marinated for ten minutes.

A mixture of cilantro, thyme and basil gives a wonderful aroma to dried pork.

Lamb condiments and spices. For lamb, with its distinctive smell, it is very important to choose the right seasoning. The most commonly used are ground paprika (sweet) and chili peppers. Having covered the lamb with spices, it is poured with mineral water.

Condiments and spices for chicken and rabbit meat

Different types of peppers, marjoram, sage, basil go well with chicken meat.

Exquisite oriental flavor and aroma give the chicken curry and ginger. The choice of seasoning depends on how the chicken is cooked. When grilled, a little turmeric gives the meat its golden color and delicious flavor. The fragrant herb oregano is added to the minced chicken.

For baking chicken, a seasoning is used, consisting of ground paprika, rosemary, thyme, ground black pepper and garlic. However, their use is effective if the manufacturing technology is followed.

1. Parsley, bay leaves, juniper and thyme berries;
2. Mint, celery, marjoram and lemon balm;
3. Rosemary, myrtle, a small piece of orange peel.

For barbecuing rabbit meat, marinade is prepared with marjoram, dried basil, bay leaf, ginger, vinegar and pepper. A real chicken kebab with soft, tender and aromatic meat is obtained by using a mixture of turmeric, coriander, ground paprika and cranberry or pomegranate juice to marinate the meat.

Condiments and spices for beef

Beef, like no other type of meat, accepts a huge variety of spices, herbs and seasonings. Along with such widespread spices as pepper, basil, oregano, coriander, turmeric, thyme, mustard seeds, tarragon and a number of others are used in the preparation of beef dishes. Lovage is used as a seasoning for pork and beef. Sage, caraway seeds, nutmeg go well with almost all types of meat.

When frying beef, chili, oregano, marjoram, basil, tarragon, sage, and rosemary are used. It should be borne in mind how these spices are combined with each other. For example, bay leaves cannot be used with rosemary, and the strong sage aroma will drown out other herbs for meat.

When stewing beef without adding tomatoes, spices use in a minimum amount. Stewing beef with a lot of vegetables and tomatoes requires the addition of more aromatic spices (oregano, rosemary, marjoram), which go well with each other. To enhance the spicy aroma, you can add cloves and oregano, as well as hyssop, a spice with a pleasant smell and a slightly bitter taste.

Paprika, which loses color when fried, is added only to stewed meat dishes.

To prepare the marinade in which the beef is soaked, mix thyme, barberry, rosemary with pepper and salt.

Properties of condiments, herbs and spices for meat

Pepper... The most famous and popular in the composition of the seasoning for meat is such an ingredient as pepper, which has about a dozen varieties. Green pepper, which is an unripe fruit, has a mild taste and a unique fresh aroma. The most common type of pepper is black, it has an intense pungent taste. Black pepper, ground, chopped or peas, stimulates the digestive process.

White pepper fruits, which contain a large amount of essential oils, have a very pungent taste. By improving the taste of meat, they relieve intestinal congestion. The pink pepper has a sweetish taste and tastes like coriander. Cayenne pepper has a very pungent taste. A small amount of cayenne pepper gives the dishes a beautiful appearance and spicy pungent taste.

A mixture of spices derived from different varieties of chili peppers, has the common name of chili peppers. Small pods of hot pepper, which have an analgesic effect, are very popular in Mexican and oriental cuisine... Paprika stands out for its sweetish taste and rich red color. It is actively used in mixtures for marinating pork and poultry meat, additions to minced meat. Allspice peas, with their intense aroma, are used in the preparation of any kind of meat dishes, including game.

Kmin (Zira)... Perfectly set off the taste of chicken and lamb, cumin seeds have an intense aroma and slightly pungent taste, and caraway brings its own sweet - spicy notes. Spicy, with a warm aroma, cardamom is widely used in the kitchen eastern countries, goes well with poultry, lamb and pork. Cinnamon, with its spicy - sweet taste, improves and riches meat dishes. Clove, with its intense aroma, is indispensable in vinegar-based marinades.

Ginger is a root white with an exquisite strong aroma. The closest relative of ginger, turmeric has a pungent, sour taste with a slightly bitter aftertaste. Turmeric powder is a must-have ingredient in curry mix. Curry contains about 15 spices, including hot peppers, coriander, cloves, mustard seeds, ginger. Indian seasoning is used in the preparation of poultry and pork dishes.

Mustard seeds added to dishes for spiciness. Sesame seeds are rich in oils and taste like nuts. They are used as a lamb seasoning. Small juniper berries, combining sweetness and bitterness, are used to prepare spicy dishes, to enhance the taste of smoked meat. Nutmeg has a mildly spicy aroma, is a part of many spices, thanks to the richest vitamin and mineral composition. Vanilla sugar gives the meat exquisite flavors. The pleasant aftertaste of the orchid family creeper pods helps balance the palate. The aroma and tangy taste of basil goes well with all types of meat. The spice has a sedative effect on the central nervous system.

Delicate taste tarragon, which resembles mint, is excellent with many types of meat. Spicy and tart rosemary with a fragrant taste and peculiar smell gives the dishes a special piquancy. The spice is used in marinades for barbecues, barbecues and other outdoor cooking. Marjoram with bitter-sharp leaves goes well with a delicate sweetish and slightly pungent warm aroma of caraway. Sage, among other spices, gives off a strong aroma and a pungent taste with bitterness. Oregano tastes like marjoram, but is sharper and with a stronger aroma. The recognizable smell and taste of coriander is widely used in the preparation of meat dishes.

Seasoning recipes for meat

There are many ready-made seasonings offered in the trade, but if you want a seasoning that suits your taste and is fresh, you can prepare it yourself.

Self-made mixtures for marinating meat are especially popular.

For a chicken kebab, a marinade is prepared, consisting of a ginger root (2.5 cm), a pinch of cumin, coriander and paprika (2 tsp each), 0.5 tsp. chili powder.

A versatile chicken mix consists of several ingredients:

- curry powder (1.5 tablespoons);

- coriander (1 tablespoon);

- thyme (2 tbsp. L.) And 0.5 tbsp. l. turmeric. For 1 kg of product, 0.5 teaspoon of seasoning is enough.

For cooking beef with different kinds for cooking, a seasoning is ideal, containing a mixture of sweet wigs, black and white peppers, taken one tablespoon at a time, mixed with 0.5 tsp. rosemary.

Pork mix consists of 2 tbsp. l. dried carrots and parsley, 1 tbsp. l. greens, 10 pcs. black peppercorns 0.5 tsp each paprika and coriander seeds, two pinches of rosemary and salt. It can be used for baking, roasting and other types of processing.

There is also a popular seasoning called the bouquet garni. It is used for marinades and various meat dishes. A distinction is made between German, English and French version bouquet garni. In the classic version, the bouquet includes 4 sprigs of thyme, 2 bay leaves, two sprigs of parsley and one green leek.

Video "Seasonings, spices for barbecue"

Culinary herbs and spices are food additives. Condiments - food improvers of plant, animal or artificial origin with a spicy smell, as well as dry mixtures of herbs and ready-made liquid sauces. In addition, seasonings include spices such as salt, sugar, ammonium, yeast, citric acid, monosodium glutamate, soda, carob powder, agar-agar, gelatin, etc.

Spices and Condiments - What's the Difference?

Spices change the taste and texture of the dish without affecting its smell. Spices are responsible for the aroma. As for the color, for example, saffron, turmeric, parsley, rose, etc., act as dyes. Artificial ones are usually referred to as spices. It is impossible to draw a precise line between seasonings and spices, since salt flavored with ground pepper is already a seasoning, and sugar flavored with vanilla is a seasoning called vanilla sugar. The debate about terminology can be endless, but this is not our goal.

Knowing how to properly handle food seasonings and spices is a real art. We will introduce you to some little-known but very good classic herbs and the most expensive spices, as well as some rules to follow when using southern spices and seasonings. Their use with photographs of individual mixtures and plants can also be seen in the material presented to your attention.

Magic food supplements

Most of us constantly have a certain familiar set of natural herbal food additives in the kitchen, as a rule, there are no more than a dozen of them. It may not change in a lifetime. This is a big omission, because there are about one and a half hundred herbs used in cooking. They are included in sauces, added to food at the personal discretion of the chef, and also combined into a bouquet that ennobles a particular product or gives a name to a whole dish.

Traveling around the world and getting to know national cuisine, at some point we think: "What is included in this or that, especially liked dish?" It is not always possible to recognize ordinary beef, rice, cod, pasta, squid, potatoes, etc. for the original taste. The same products can be found in our city. Metamorphosis is achieved through unaccustomed seasonings.

The main supplier of natural aromatic and spicy additives is India. It is Indian spices and seasonings that are considered the best in the world. They are the core of any culinary seasoning. The climate of this country, as well as the islands of Ceylon and Sri Lanka, is ideal for the ripening of aromatic herbs used in cooking.

The function of spices in cooking

Let's see if spices and seasonings are so important and necessary in our kitchen? Their use in home cooking is not a cheap pleasure. One kilogram of pepper, cumin, saffron, cardamom, nigella, any of the overseas spices, costs from a thousand rubles (these are the lowest grade) and above. Why rack your brains, guessing which spices will be the most harmonious in a particular dish? Isn't it better, without further ado, limit yourself to salt, sugar, pepper, bay leaves, dill, parsley, vanilla and cinnamon, that is, those additives that have long settled in our kitchens? For ready-made meals, it is easier and more convenient to use purchased sauces like ketchup or mayonnaise, mustard and horseradish, and serve sweet dishes with jam and whipped cream.

While all of this is true, culinary herbs and spices do much more than the additives listed above.

They are intended to set off the best flavoring and aromatic notes of the prepared product. So, for example, river bottom fish burbot is distinguished by tender meat, and its liver is a delicacy more valuable than cod liver or poultry... However, the specific smell of mud must be eliminated, otherwise it is completely impossible to eat this fish. Correctly selected spices and seasonings will save the day. Their use should be mastered for other reasons as well.

Four properties

Spices and seasonings add attractiveness to dishes, firstly, by ennobling the smell of the original product. This helps to improve appetite and timely secretion of gastric juice, which contributes to better digestion of food.

Secondly, some Indian condiments and spices (names and photos of them can be seen in this article) improve the appearance of products.

Thirdly, they contribute to a longer preservation of the freshness of food, acting as light preservatives and antiseptics.

Fourthly, they all have a powerful therapeutic effect on all organs and systems of the human body.

Influencing the senses and creating a pleasant atmosphere

It should be noted that the one who knows how and willingly cooks delicious food is pleasant and respected in any company. No matter how embarrassing it is to admit it, but a person who comes to visit with an exquisite treat, everyone is always happy, and this is very conducive to the establishment of friendly relations.

Entering a house that smells of cinnamon from a freshly baked apple pie, or having treated yourself to rich borscht with aromatic herbs, you involuntarily think that the local owners are excellent people.

If you agree that delicious food is the right choice of spices, if you think that spices and seasonings, their use in cooking is a valuable skill that promotes communication and attracts friends, then our article is for you.

Continental cuisine has long mastered Indian spices. The stores sell ready-made, popular seasonings and spices, packaged in bags and jars, that go well with European products. These mixtures can be purchased in stores as powdered spices mixed with salt, well-known spice kits can be found, or you can try to assemble the classic seasoning yourself. It is much more interesting, besides, excellent quality is guaranteed.

Ras el-khanut

It is a Turkish national seasoning that has long since migrated to many European and Middle Eastern cuisines. Ras el-khanut is a bouquet of spicy herbs that invariably accompany dolma. It certainly includes basil, tarragon and oregano. In addition, a few more ingredients are usually added for the chef's choice.

For an authentic dish, head to the bazaar where Turkish spices and condiments are sold. You may not know their application, and it is not necessary. It is enough to say two words to the merchant: "dolma" and "ras el-khanut", and the spice seller will put together an individual and unique set for you. "Ras el-khanut" is a seasoning, collected by the owner of the shop at his own discretion in accordance with the ingredients included in the intended dish, as well as taking into account the personal taste preferences of the buyer. The name of the seasoning is translated as “shop owner”.

"Baharat"

Among the popular Turkish spices, one of the places of honor is occupied by a mixture of spices called "Baharat". Kebab is not complete without a fragrant bouquet of cinnamon, black pepper, nutmeg and mint. As a supplement, you can add cumin, cardamom, cloves, coriander, Jamaican pepper and paprika. Variable seasonings can also contain ginger, savory, fenugreek, lumi, rose petals, or oregano. Turkish cuisine is rarely complete without mint leaves and savory. When adding fresh leaves, remember that they should not be cut or otherwise chopped with metal knives. This provokes an oxidative reaction that distorts the properties of plants.

"Beau monde"

Europeans, who prefer seafood to meat, have long mastered southern seasonings and spices. Their use in dishes made from squid, shrimp and scallops absolutely justified. The blend known as Beaumond is a seasoning that perfectly sets off the finest notes of the muscular tissue of marine invertebrates. It softens the harsh taste of algae and iodine. Suitable for both main courses and soups.

Bomond contains ten components: celery seeds, bay leaf, nutmeg flower and the nut itself, cinnamon, cloves, three types of pepper - Jamaican large peas), white and black hot (peas) and salt.

"Punch puren"

"Punch puren", as the name implies, is a mixture of five herbs. These are equal parts nigella, cumin, fenugreek and fennel seeds. The use of punch purena is quite varied.

The seeds can be fried in a pan with oil until the aroma appears, and then season the porridge with this oil, pour over the meat or fish, add to the soup. Vegetable, meat, fish and bean dishes are perfect for punch puren.

Another way to use a mixture of five seeds is to grind the seeds into powder and combine with fine salt. It is good to sprinkle such salt on ready-made dishes, and also add to marinades. The seasonings and spices listed above, their use in different dishes, allow you to realize the craving for new impressions and turn daily standing at the stove into a magical action.

Saffron

It is not in vain that the first overseas spice, which we will talk about separately, is saffron. He is the record holder for the number of fakes, and this is no coincidence. Saffron is the most expensive spice in the world. The king of spices and the spice of kings, as the proverb says. In a dish, saffron serves as a spice, spice, and dye.

It is better not to combine saffron with any other spicy herbs, and add only a few strands to food, not more.

Turmeric, soflor, marigolds, etc. are often sold under the guise of saffron. food additive from a fake, you can carefully examine it. The purple filaments are the stigmas of the pistil of the flower known as the crocus. At the base, these threads are paler than at the apex. The upper part is somewhat thicker and more bizarre.

One gram of saffron is worth about two dollars. Why so much? The fact is that only saffron has a unique consumer value, which grew in certain latitudes, and is harvested by hand. Three stigma threads are extracted from each crocus. They are the spice. Looking for real saffron? It is very difficult. Try searching shops that sell Indian condiments and spices. His names are the same in any language - saffron and crocus. The photo clearly shows how the stigmas of the crocus look.

Cardamom

The second royal spice is cardamom. There are two types of cardamom - Green colour and black.

Green is known to many. It is added to coffee, tea, milk drinks. Green cardamom works very well on the heart muscle, and also destroys pathogenic microflora and significantly improves overall well-being. This is a universal spice, therefore it is included in a huge number of seasonings. Her distinctive feature- in small quantities, it enhances the aromas of other components of the dish, and in large quantities it drowns them out.

Black cardamom is less common than green cardamom on the shelves of Russian stores. It is distinguished by a slightly smoky, resinous, earthy smell. It pairs well with its green cousin, but is less popular. To prepare the mixtures, grind a dry box together with the seeds and add it to curry, masala and other seasonings.

Storage rules

Dry herbs give off their aroma when heated in liquid, and seeds - when heated to 60 degrees in a dry frying pan with a thick bottom. Spices should be stored in sealed glass jars, in a place protected from dampness and daylight. Whole peppercorns, cloves, cardamom, nutmeg, seeds of umbrella plants (cumin, nigella, fennel, dill, caraway seeds) and many others can be stored for several years without losing their valuable properties.

As for ready-made spices and seasonings, they are subject to more stringent storage requirements. It is better not to make ground mixes for future use. They usually fizzle out after a week.

A few words in conclusion

Condiments and spices, their use is a whole science. Don't be afraid to experiment. There is such a rule: if spices are combined with each other, then they are suitable for the same products. The most important thing is to use very small amounts of spices. A couple of crushed cumin seeds will play a positive role in a small dish, and an excess of even the best seasoning will spoil the product.

Remember that the art of cooking is not static. A well-known expert in food preparation, William Vasilyevich Pokhlebkin, in his books on the use of spices, argued that bay leaves are not compatible with chicken dishes. However, Indian spices, discovered by Russians in recent decades, intended for flavoring poultry, offer curry-type mixtures containing this particular spice. In addition, at the time of Pokhlebkin, broiler poultry did not exist. Currently, it is generally accepted that only rosemary does not tolerate the neighborhood with bay leaves.

Unfortunately, within the framework of one article, it is impossible to tell about all Indian, Turkish and other overseas seasonings and spices. Their use is described in numerous modern guides to the cuisines of different nations. Zaatar, kabsa, kajun mix, dukka, adjika, khmeli-suneli, masala, curry, sambal, hawaj - all this is just a small part of the mixtures containing wonderful spicy plants: pepper, cloves, star anise, cinnamon, asafoetida, nutmeg, saffron, sumac, nagakesharu, turmeric, cardamom, coriander, etc. Feel free to use them in your own dishes and delight yourself and your loved ones with delicious treats!