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Spices In Cooking. Rules Of Their Using.

Spices – are almost any aromatic substances of vegetable origin, such as dried leaves and stems of plants and tree bark. With the help of spices we can change the taste, aroma and color of the dish. There a lot of them, but many of us do not even know what spice it is necessary to add in a concrete dish. Let’s consider the basic spices, which are most often used in cooking.

Bay leaf. It has a bitter taste and sugary-sweet, resinous smell. As a spice laurel leaves are used in the dry state, less – in fresh, quite rare – the seeds of laurel. It is indispensable for marinades, soups, boiled meat, soups and jelly fish. It is desirable to boil it with a main product not very long. It is necessary to add it for 5 minutes until cooked in the first dishes, for 10-15 minutes – in the second dishes.

Dill. It has a spicy aroma and refreshing taste. In cooking they use fresh herbs, essential oil, fennel seeds. With the help of it the taste of food improves, appetite is stimulated, and dishes are decorated. It is used to make different kinds of salads, meat dishes, as well as for pickling cucumbers and tomatoes, pickles and saline.

Basil. It has strange properties when cooking: first it gives bitterness, and then a sweet taste. As a spice it is used in dry and fresh form. It is added to soups, meat dishes, as well as dishes of beans, broad beans, spinach, peas and sauerkraut. In both dry and fresh form it is used to make ketchup, sauces and 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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