Spices: what to use and why

Spices are herbal food additives that are not consumed on their own, but are only used to improve the taste of food. The choice of spices is a responsible matter. Some are used for first courses, others are suitable for baking, and others are good in salads. Let's try to figure out which spices are intended for what.

Baking spices

The following spices are well suited for baking delicious confectionery:

• Vanilla. Vanilla is a fruit in a pod. In addition, vanilla sugar, essence or extract, as well as an artificial substitute - vanillin, are used in cooking.
• Cinnamon. It ranks second in popularity after vanilla. Cinnamon It can be ground (this is what is used for baking), and also in sticks. It has a subtle and pronounced aroma, so it is used in small quantities. Ground cinnamon should be kept in closed jars, so it can retain its aroma for up to six months. Cinnamon is best suited for baking and baking dishes with apples.
• Cardamom. This oriental spice is also loved by many residents of the middle zone. It gives the dough a spicy and surprisingly delicate aroma.
• Ginger. This traditional addition to many Asian dishes has taken root well here too. Grated ginger root is added to the dough during kneading: gingerbread cookies and gingerbread are popular all over the world. The benefits of ginger have long been known: it is an excellent remedy for colds, and it is also a powerful stimulant.
• Nutmeg. This is a universal spice: grated nutmeg is added to a huge number of dishes. It is also well suited for baking confectionery products.

In addition, housewives sometimes use dried ground mint, turmeric and other spices when baking.

Spices for soups

The main seasonings for any soup are, of course, salt and pepper; without these spices it is impossible to cook it. Salt is added at the beginning of cooking, pepper (ground or peppercorns) is added at the end so that its aroma does not fade away. However, inventive housewives add additional spices to soups. Here are some of them:

• Bay leaf. This is a unique seasoning, which is also inexpensive and very economical to use: just a couple of leaves are enough for a pot of soup or borscht. It is always added at the end of cooking to preserve the aroma, and removed after cooking, otherwise the soup may be slightly bitter.
• Parsley. This is a very spicy herb that is added to soup in small quantities. In addition to soups, it is used to prepare salads and marinades.
• Dill. Foreigners are often surprised that in our region they put dill in literally everything, even in sushi. It sounds like a joke, but the seasoning is really very popular. It is added to soups not only for flavor: dill can save the situation if the soup is too salty.
• Thyme. It is often used in combination with rosemary. Since thyme is somewhat bitter, very little of it is added to soups and other dishes.
• Rosemary. It is also used in minimal dosage, since it has a rather pungent, specific aroma. But rosemary is able to fight off the specific smell of any product.
• Garlic. Garlic adds flavor and a pleasant pungency. Since it cannot be heated, garlic is placed in a ready-made dish.

Spices for meat

When cooking meat, spices are used without fail. Every home has its own little secrets, its own set of spices that make goulash or chop unique. As for the most common spices for meat, there are several.

First of all, it's mustard. Many people use it in the kitchen in the form of a paste, but it is also used as a spice in the form of seeds. They give the meat dish a slightly sweetish taste and a pleasant spiciness.

Oregano is also used quite often. This unprecedented spice was brought from Italy, where almost no dish can do without it (by the way, just like in Greece). However, you need to take into account that this seasoning is very jealous: it does not recognize absolutely any neighbors, interrupting their taste and smell.

As for curry, few people now remember that this spice comes from the East. Curry complements the taste of chicken dishes especially well, as well as other types of meat. Some housewives also add curry to pilaf.

Other spices and their uses

Of course, in reality there are much more spices. For example, what is saffron worth - the most expensive spice in the world, giving the dish a subtle aroma and a pleasant yellowish color. Saffron is used to prepare risotto, various dishes and vegetables, and is also added to delicious sauces and confectionery.

Another unique spice is the familiar mint. It is appreciated in many countries of the world: mint is added to cocktails and baked goods, it is used to flavor kvass and other soft drinks, and fruit salads. Dried mint also goes well with lean meats and vegetable dishes.

Spices must be used with great care. Since it’s easy to overdo it, it’s better to add just a little and add more as you cook.

Since spices do not reveal their taste and aroma immediately, you need to try the dish a few minutes after adding them. Ground seasonings are best added at the very end or to a finished dish. The same applies to aromatic herbs: they cannot tolerate overheating at all, so they should be added immediately before serving.

Some spices (saffron, curry, ground paprika) have the ability to change the shade of a dish. To make the color more beautiful and richer, you need to mix them with a few drops of fat.

Finally, it is worth remembering that some spices absolutely do not combine with each other. For example, cumin activates the digestive system and improves appetite. However, these beneficial properties will come to naught if you add exotic seasonings that interrupt its unique aroma and taste.

So everything is good in moderation. But everything comes with experience, so with a little experimentation, you can learn to use spices to prepare wonderful dishes that will leave no chance for other housewives to surpass you in culinary skills.