Title : 14 exotic spices and how to use them in the kitchen
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14 exotic spices and how to use them in the kitchen
They enrich any recipe with unique flavors and helps you get unforgettable dishes. Learning to use these exotic spices in the kitchen.
1. The black mustard seeds
black mustard seeds roasted get a taste of hazelnut. Its flavor is a little stronger than the grains of yellow mustard.
Like yellow or white mustard, the best way to cook them is by heating the beans in a pan until they burst, releasing all the aromas containing (use a cover for the pan because the grains could jump from the frying pan when the temperature is higher).
very popular in Indian cooking, black mustard seeds can be found in the composition of many mixtures such as ' Masala "or" Bagnara'. But this does not mean that the black mustard can not be used in other cuisines.
The grains can be used in creating a tasty salad and a mustard sauce or just seasoning the meat with black mustard, winning a special flavor. To create an original appetizer, you can use a couple of beans in some slices of bread with Gruyere (a variety of Swiss cheese).
What drink goes best with this appetizer? A dry white wine, for example.
2. nutmeg nuts
Nutmeg is a spicy condiment. It is considered to be the wealth of many countries, namely the Netherlands, where this spice is very popular.
Used in powder, nutmeg is a delicious secret used to create simple or elaborate dishes. mashed potatoes, zucchini and cauliflower sauce and potato gratin acquire a special flavor if a pinch of nutmeg is added. It is also used to flavor creams and vegetable sauces.
Nutmeg is the essential ingredient in Moroccan cuisine, as " Ras-el-Hanout ". Note that the nutmeg that is subjected to high temperature, it loses its flavor, so it is recommended to add at the end of the cooking process.
3. Oregano
With a strong and special flavor, this spice meditareene takes you to the sunny shores of the Mediterranean Sea.
Oregano is an herb that is commonly used in Italian cooking along with basil, of course. This is the secret of many recipes.
Although an indispensable ingredient of many kinds of pizza, oregano is also used in the creation of a tasty salad of mozzarella and tomatoes. The flavor of oregano also makes barbecue and tomato sauces (bolognese) a much better flavor.
To preserve flavor, oregano should be kept in a place away from light dehydrated.
4. Green Pepper
This type of pepper is very strong, and has the itch peppers and specific aromatic properties.
Green pepper it is often used in food decoration. It has made its way into the best seasoning in Europe and around the world through the meat recipe using green pepper.
is best used in traditional dishes from countries where they come from (a curry or spicy Asian sauce).
5. Sichuan Pepper
Sichuan is a province of China and pepper Sichuan gives a good balance between spicy and delicate pleasant flavor, reminiscent of Chinese teas.
Some of the spice mixture well known called "five spice" (Sichuan pepper, garlic, cinnamon, anise / fennel and anise), Sichuan pepper entered the global kitchen because its amazing flavor.
Very mild in flavor, which adds a special flavor to dishes. Perfect for flavoring mushrooms and is also ideal for seasoning white meat. The slightly sweet flavor makes it ideal for sweet and savory dishes as well.
6. Paella - Special Mix
This mixture of spices and flavors has been specially created to highlight a Spanish dishes called Paella . Replaces Indian saffron and adds a touch of itching due to the mixture of other spices that can be found in the composition of the paella, such as: garlic, saffron, paprika, red pepper (cayenne). At the same time it may be ideal for a chef who does not have all these spices separately.
During cooking, you can sprinkle the equivalent of a bag of spices for 4-6 servings of paella. And for those who prefer a little more spicy food you can add a final touch of the mixture into the dish when served. To accompany this type of spices you can choose a pink wine from the Rioja (Spanish wine) or a strong red wine from southern France (as Cotes du Rhone or Tricastin).
7. Ras el Hanout
Turmeric is the herb that gives the golden color of Ras el Hanout. This mixture is not spicy, it really is very aromatic and slightly sweet.
This blend of spices is typical of North Africa. Ras el Hanout has in its composition coriander, turmeric, sweet fennel, rosemary and fenugreek.
May contain traces of nuts, milk, soy, gluten, celery, sulphites, sesame, mustard. This spice mixture is the key ingredient in the preparation of couscous. It is exactly what makes the difference and gives this dish a special touch. The use of this mixture is as simple as possible.
Heat this spice in a little olive oil all the wonderful flavors that you will feel at home will be concentrated.
8. Romero
In America, rosemary means "Mary Rose". This strong aromatic spice certainly leads us to distant lands. Rosemary is an herb of great value, especially in Mediterranean cuisine.
Rosemary is indispensable for a good barbecue. modern kitchen, always looking for innovations, is equally excited by the presence of this herb, even inventing rosemary sauce for garnish fish dishes. It should be noted that only a pinch of rosemary added provides a rich flavor when cooked Mediterranean fish .
rosemary contains a wide range of flavors and so many have tried to combine in sweet foods, especially red fruits
qualities: .. well known for its qualities in stimulating sluggish digestion and also has an antispasmodic effect
9. Sage
slightly bitter and with a slight taste of camfur. It is used long ago for their therapeutic effects, it is recognized for its aromatic qualities.
Pork is the most benefits from the association with sage, salvia because makes pork digested more easily and gives a very pleasant aroma. Moreover, the white meat is generally well with sage; nothing better than slipping a few sage leaves under the skin of a chicken to get an incredible flavor.
In the Italian version, sage is often used in the preparation of ravioli stuffed with meat. The Romans, Greeks and Egyptians considered the sage as a very good panacea
Qualities :. Salvia has stimulant, antiseptic and digestive properties
10 .. Tonka Beans
The taste of this kind of grains, exotic by name, has a similar like almonds bitter, but with a slight vanilla flavor. recently discovered in European cuisine, tonka bean they come in good resonance with chocolate.
Used with a Belgian or Swiss chocolate (less than 75%) shows a slightly bitter taste, which will make only one dessert.
tonka beans should be ground to obtain a powder or simply crushed to obtain small pieces.
11. pistils of saffron
Presented in small transparent bottles shaped pepper, crushed saffron pistils (of Spanish origin) are of the highest quality.
saffron may be added, as well as savory and sweet dishes. In the same vein it can be used for the preparation of Mediterranean fish.
Originally from Nepal, saffron (Crocus sativus) is now grown in the Mediterranean area, one of the largest producers are Iran. Saffron is a very old spice, known since antiquity.
is generally used for its chromatic qualities, saffron has been used for medicinal pourposes. One thing that never go unnoticed since its discovery, its price.
The high cost is due to the difficulty of harvesting raised. 150 000 flowers are needed to obtain 1 kg of saffron (powdered extract), and the harvest is done manually.
The amount used in recipes is expressed both in filaments and grams. Rich in Vitam B also contains provitamin A (carotenes) and has sedative, antispasmodic and aphrodisiac properties.
12. Soumak
soumak enhances the flavor of wild mushrooms and gives a very nice flavor to the dish.
At the same time, it can be an ideal for peas or white beans seasoning dishes. Soumak is a prerequisite for ravioli made with homemade dough seasoning, sitting on a large plate round, seasoned with garlic yogurt sauce. The result? Delightful!
This spice is widely used in Asia, including Iran and Lebanon. Soumak is one of the main components of the mixture of spices Lebanese called " za'tar ".
13. tagine mixture
White pepper is causing intense anger, but allows the subtle flavors of coriander and ginger to make their presence felt.
Turmeric, ginger, coriander, white pepper and cinnamon are the spices that makes the tangine mixture.
May contain traces of nuts, milk, soy, gluten, sesame, sulfur mustard, celery.
This mixture is ideal, as its name suggests, means tangine "delicious food".
preparation of this dish, emblematic of Morocco and North Africa often involves the use of many inaccessible spices outside the country of origin of the recipe, and this spice mixture just comes to his aid in a this respect, facilitating your life!
this mixture is used in recipes with vegetables and white meats, including chicken recipes famous candied lemon.
14. Anis
comes from southeastern China and was discovered by Marco Polo. It looks great in the shape of a star and spicy.
Anise is a key ingredient of the mixture of Chinese called " five spices " we discussed earlier, the definition of taste. It is used as a powder or whole anise prove to be of great help for those foods that require a touch of spiciness.
Anise can be cut into small pieces or use all that can be added during cooking.
A slightly spicy cake, exotic fruit salad or apple sauce are just some of the preparations that can fully enjoy the wonderful aroma of anise!
Be careful though, because anise is recognized as highly flavored, and a pinch of anise is enough for a single serving!
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