Spices - are practically every odoriferous substances of plant origin, such as dried leaves and stems of plants and bark of the tree. Using spices, we are able to change the flavor, fragrance and color of the meal. A lot of spices exist, but many of us do not even know what spice it is necessary to add in a definite dish. Let's view the basic spices, which are most often applied in cooking.
Laurel leaf. It has a bitter taste and sugary-sweet, resinous odor. As a spice bay leaves are used in the dry state, less - in fresh, quite rare - the seeds of laurel. It is irreplaceable for marinades, bouillons, boiled meat, soups and jelled fish. It is desirable to boil it with a main product not very long. You have to add it for 5 minutes until readiness in the first courses, for 10-15 minutes - in the second courses.
Fennel. It has a spicy fragrance and refreshing flavor. In cookery fresh herbs, essential oil, fennel seeds are applied. With the help of it the taste qualities of food improve, appetite is excited, and meals are decorated. It is applied to make diverse kinds of salads, meat dishes, as well as for pickling cucumbers and tomatoes, pickles and saline.
Basil. It has strange properties when preparing meals: first it gives bitterness, and then a sweet flavor. As a spice it is used in dry and fresh form. It is added to soups, meat dishes, as well as dishes of haricot bean, broad beans, spinach, peas and sour cabbage. In both dry and fresh form it is applied for preparing ketchup, sauces and dish gravies.
Oregano. It has pungent odor and flavor. In cooking fresh and dried leaves and buds of flowers are used. It is the main seasoning for pizza in Italy. Most often a plant is widely applied in the preparation of fish, vegetable and meat dishes. It is combined ideally with ham, salads and fish sauces.
Laurel leaf. It has a bitter taste and sugary-sweet, resinous odor. As a spice bay leaves are used in the dry state, less - in fresh, quite rare - the seeds of laurel. It is irreplaceable for marinades, bouillons, boiled meat, soups and jelled fish. It is desirable to boil it with a main product not very long. You have to add it for 5 minutes until readiness in the first courses, for 10-15 minutes - in the second courses.
Fennel. It has a spicy fragrance and refreshing flavor. In cookery fresh herbs, essential oil, fennel seeds are applied. With the help of it the taste qualities of food improve, appetite is excited, and meals are decorated. It is applied to make diverse kinds of salads, meat dishes, as well as for pickling cucumbers and tomatoes, pickles and saline.
Basil. It has strange properties when preparing meals: first it gives bitterness, and then a sweet flavor. As a spice it is used in dry and fresh form. It is added to soups, meat dishes, as well as dishes of haricot bean, broad beans, spinach, peas and sour cabbage. In both dry and fresh form it is applied for preparing ketchup, sauces and dish gravies.
Oregano. It has pungent odor and flavor. In cooking fresh and dried leaves and buds of flowers are used. It is the main seasoning for pizza in Italy. Most often a plant is widely applied in the preparation of fish, vegetable and meat dishes. It is combined ideally with ham, salads and fish sauces.
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