Spices: what and why to use

Spices are herbal food additives that are not consumed on their own, but are only used to enhance the taste of food. The choice of spices is a responsible business. 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 work well for baking delicious pastries:

• Vanilla. Vanilla is a fruit in pods. In addition, vanilla sugar, essence or extract are used in cooking, as well as an artificial substitute - vanillin.
• Cinnamon. It ranks second in popularity after vanilla. Cinnamon it can be ground (it is used for baking), as well as in sticks. It has a subtle and pronounced aroma, therefore 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 apple dishes.
• Cardamom. This oriental spice is also loved by many residents of the middle lane. It gives the dough a spicy and surprisingly delicate aroma.
• Ginger. This traditional addition to many Asian dishes has stuck well with us. 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 excellent for colds, and it is also a powerful aphrodisiac.
• Nutmeg. This is a versatile spice: grated nutmeg is added to a huge number of dishes. It is also well suited for baking pastries.

In addition, housewives sometimes use dried ground mint, turmeric and other spices for 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 put at the beginning of cooking, pepper (ground or peas) - at the end so that its aroma does not disappear. However, inventive housewives add additional spices to soups. Here is some of them:

• Bay leaf. This is a unique seasoning, which is also inexpensive and very economical to use: only a couple of leaves are enough for a pot of soup or borscht. It is always added at the end of cooking in order to preserve the aroma, and after cooking it is removed, otherwise the soup may taste a little bitter.
• Parsley. It is a very spicy herb that is added to soup in small amounts. In addition to soups, it is used for making salads and marinades.
• Dill. Foreigners are often surprised that dill in our strip is put literally in 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 salted.
• Thyme. It is often used in combination with rosemary. Since thyme is somewhat bitter, very little is put in soups and other dishes.
• Rosemary. It is also used in a minimal dosage, since it has a rather sharp specific aroma. But rosemary is able to repel the specific smell of any product.
• Garlic. Garlic adds flavor and a pleasant pungency. Since it cannot be heated, the garlic is placed in a ready-made dish.

Spices for meat

When cooking meat, spices are used without fail. Each house 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 is mustard. Many people use it in the kitchen as a paste, but it is also used as a spice in the form of seeds. They give the meat dish a slightly sweet flavor and 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, as in Greece). True, one must 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. Especially well curry sets off the taste of chicken dishes, however, as well as other types of meat. Some housewives also add curry to pilaf.

Other spices and their uses

Of course, in fact, there are much more spices. For example, what is saffron worth - the world's most expensive spice, which gives a dish a delicate aroma and a pleasant yellowish color. Saffron is used for preparing risotto, various dishes and vegetables, and also added to exquisite sauces and pastries.

Another unique spice is the familiar mint. It is appreciated in many countries of the world: mint is added to cocktails and pastries, it is used to flavor kvass and other soft drinks, fruit salads. Also, dried mint is in perfect harmony with lean meats and vegetable dishes.

Use spices with great care. Since it is easy to overdo it with them, it is better to put them in quite a bit, and add more during the cooking process.

Since spices do not reveal their taste and aroma immediately, you need to try the dish a few minutes after laying them. Ground spices are best added at the very end or in a ready-made dish. The same applies to aromatic herbs: they cannot stand overheating at all, so they must be added immediately before serving.

Some spices (saffron, curry, ground paprika) have the ability to change the color of the 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 do not go well with each other at all. For example, cumin stimulates the digestive system and improves appetite. However, these beneficial properties will come to naught if you add exotic spices that interrupt its unique aroma and taste.

So everything is good in moderation. But everything comes with experience, therefore, with a little experimentation, you can learn to use spices to cook wonderful dishes that will not leave other housewives any chance to surpass you in culinary skills.