How to use spices in various dishes

Spices and seasonings can significantly change the taste properties of almost any dish for the better. Instead of adding mayonnaise-based store sauce to rice, use a suitable seasoning. Such a replacement will have a good effect on your health and figure.

The best seasonings, but there are so many different seasonings! Which condiments are better? They are different foods, we will tell you in this article. Use it as a cheat sheet when you cook.

Condiments, spices and their use

Anis
This plant is native to China and Syria. Dried seeds and leaves are usually used. Application: baking bread and salting vegetables.
basilica
Dried or fresh leaves are used in sauces and marinades. Especially relevant for dishes with tomatoes. Be sure to try cooking vermicella with chicken in sour cream sauce with basil.
Carnation
It tastes hot and sweet. Buds of tropical clove tree in whole or crushed form are used. Most often it is added to gingerbread dough, as well as to stewed meat and ham. This unusual condiment came to us from Indonesia.
Hot pepper
These are small brown berries that smell like a combination of cinnamon, cloves and nutmeg. Perfume pepper is used both in sweet dishes such as puddings and pies, and when stewing meat.
Green onions
When dried, it can be added to fish soups and sauces. But fresh is great for salads, especially if the composition contains eggs and cheese.
Mustard seeds
Mustard grains perfectly emphasize the taste of meat. They are also used to make sauces and marinades. One of the best dishes with such a marinade is a herring with mustard.
Ginger
This light brown root is actively used in Asian cuisine, as well as in the manufacture of desserts and marinades.
Cayenne pepper
Use it with extreme caution! Ground red pepper is added to sauces and soups with fish.
cardamom
Sweet and fragrant cardamom is added to the dough, and also used in preservation.
curry
It is ground powder, which is a mixture of spices such as turmeric, cumin, coriander, ginger, clove and cinnamon. Curry is added to sauces, soups. It gives a special taste to meat and rice.
kervel
These soft thin leaves go well with chicken and fish.
coriander
Argentina and Morocco gave the world this specific seasoning, which is not liked by everyone. However, many people add coriander even to tea. Common use: dough for gingerbread, dishes with pork, for curry. Coriander is a round light brown seed.
kinza
The leaves of cilantro are very similar in shape to parsley, but much sharper in taste. They are used in sauces, soups and salads with eggs.
Cinnamon
Cinnamon is a guest from East India. It is used as a powder in baking and desserts. Cinnamon sticks are added to mulled wine, compotes and jam.
Sesame
These are seeds with a high oil content that are generously added to baking, salads and oriental sweets. Tahini is prepared on the basis of sesame. It's a paste of ground sesame seeds.
turmeric
Ground powder of yellow color, which has a soft, but at the same time sharp taste. Added to pickles, salads and curry. Of course, turmeric is pilaf.
laurel leaf
These dry leaves with a sharp aroma are used in stewing meat and cooking soups and borsch.
mayoran
Marjoran is a plant from the mint family. Its leaves are seasoned with pate, as well as various meats.
Mac
The hostess generously add poppy to the pastry: various buns, pies and cookies.
Nutmeg
Nutmeg kernels add a special highlight to cream sauces and some bakery products.
Mint
Did you know that mint is the most common spice? Its cool taste is pleasant to feel in tea, fruit drinks and even jelly.
Nasturtia
Casting and nasturtium seeds have a specific pungent smell and are used in some salads.
oregano
Oregano is a frequent guest of Mexican and Italian cuisine. It appears in recipes for tomato sauces, soups and marinades.
paprika
This is dried red Bulgarian pepper. It in ground form is often added to dishes with seafood, as well as in gravy.
Parsley.
A delicate and sweet taste is not the only advantage of parsley. It is also a great source of vitamin C. With potatoes, it is especially tasty!
rosemary
The fragrant light green leaves look a bit like needles. Be sure to add this seasoning to lamb, fish and beef.
Celery seeds
Celery seeds and stems have a strong taste and are an excellent addition to marinades, tomato dishes and sauces.
thyme
Thyme, or thyme, is a very fragrant tiny leaves that are usually seasoned with soups, sauces and meat dishes.
cumin
Cumin seeds have a powerful specific taste and smell. Rye bread and sauerkraut are especially tasty with this seasoning. It is used in oriental cuisine.
Dill
Added to cheeses such as brynza or Adyghe cheese. Dill also goes well with cottage cheese in baking.
haber
Fragrant grass from the mint family. It's sometimes added to mince. There is evidence that the ancient Romans served fish and meat with this seasoning.
pepper black or white
Of course, the use of this spice is known to everyone. It is added mainly to boiled unsweetened dishes.
Garlic
A fragrant plant of the onion family. No dish of Mediterranean cuisine can do without it, although garlic is widely used around the world.
saffron
This is a very expensive spice, which is also a natural food coloring. Because of this, it is often added to liqueurs, cheeses and even butter. Sometimes it is used in bakery products.
estragon
It tastes a little like mint. It is used most often in pickling cucumbers and mushrooms.

Spices and seasonings allow you to make any dish your signature. Experiment and find new taste combinations!

Meals Kitchen Seasonings Specialties