Cooking with spice mixes, pastes and sauces
Шрифт:
Other foods: baked food and pastry, raisins, vegetable oil (olive oil), butter, honey, beverages (tea), sugar, lemon juice, pickles and marinades, soups and stews (especially fish), dough, dates, bread.
Seasonings and spices: star anise, basil, vanilla, cloves, cumin, ginger, cardamom, cilantro, coriander, cinnamon, sesame, turmeric, nutmeg, mint, fenugreek, allspice, black pepper, chili, celery, caraway, dill, fennel, garlic.
Cuisines and dishes: Middle Eastern cuisine, German cuisine, Greece cuisine, South American cuisine, Vietnamese cuisine, Indian cuisine, Chinese cuisine, Moroccan cuisine, Portuguese cuisine, Egypt cuisine, Scandinavian cuisine, sauce mole, Mediterranean cuisine, French cuisine.
BASIL
Basil is one of the most commonly used herbs in the culinary world. Its flavour can be described as a mixture of peppery anise with a peculiar astringency of mint, slightly bitter with a sweetish hint, and its aroma is spicy-sweet, with notes of anise and cloves. In most western cuisines basil is an integrated part of many sauces, especially of tomato sauces. Using it as a single spice you should add it in very end of cooking, as the flavour of basil fades away quickly during long heat treatment.
Basil pairings:
Fruits and vegetables: apricot, pineapple, watermelon, eggplant, broccoli, blueberries, green onions, zucchini, potatoes, corn, leafy vegetables, raspberries, carrots, cucumbers, olives, bell pepper, peach, tomato, beetroot, pumpkin, citrus, chives, spinach.
Protein product: lamb, beef and veal, wild game (especially rabbit), legumes (especially beans, rice, peas, wheat), coconut milk, seafood (especially crabs, mussels, scallops, shrimps), nuts (especially pine nut), poultry (especially chicken, duck), fish (especially salmon, sea bass, tuna), pork, by-products (especially liver), cheeses (especially goa cheese, ricotta, mozzarella, feta, parmesan, pecorino), eggs.
Other foods: mushrooms, vegetable oil (including olive oil), butter, honey, ice cream, drinks, soy sauce, juice (lemon, lime), tomato sauces, vinegar, bread, chocolate (including white chocolate).
Seasonings and spices: vanilla, cloves, mustard, ginger, cilantro, coriander, cinnamon, onion, marjoram, mint, oregano, black and white pepper, chili, parsley, rosemary, thyme, fennel, savory, garlic, tarragon.
Cuisines and dishes: Italian cuisine, Pan-Asian cuisine (especially Thai), pastas and various kinds of sauces, pesto, pizza, Mediterranean cuisine, French cuisine.
BAY LEAF
This particular spice gives a unique aroma (sweet, tart, balsamic, with notes of nutmeg) to many broths, soups and sauces, especially tomato ones. Bay leaf contains a balanced flavour of bitterness that is admired by many chefs. Each dish requires individual dosage of this spice, but without doubt it should always be added moderately. Bay leaf is very similar to allspice as both of the spices require a long time to give their flavor. This is why bay leaf is better to be added in a very beginning of cooking process. Marinated vegetables, fruits and mushrooms are hard to imagine without this aromatic leaf. This spice is added to some spice blends, however, it brought the greatest fame to a bouquet of garnish. On the top photo – Turkish bay leaf, on the bottom – Californian.
Bay leaf pairing:
Fruits and vegetables: artichoke, cabbage (including cauliflower), potatoes, strawberries, corn, carrots, cucumbers, tomato, beets, pumpkin, citrus, apple.
Protein product: lamb, beef and veal, wild game (including venison, feathered game: quail, partridge), legumes (peas, beans, rice, lentils), sausages, seafood (especially crab, oysters, shrimp), poultry (chicken, duck, turkey), fish (especially salmon, tuna), pork, cheese.
Other foods: mushrooms, desserts, custard, juice (lemon), soups and broths, tomato sauces, stews, vinegar.
Seasonings and spices: basil, vanilla, cloves, onion, marjoram, oregano, paprika, allspice, black pepper, chili, parsley, rosemary, celery, thyme, fennel, savory, garlic, sage.
Cuisines and dishes: Moroccan cuisine, mole sauces, polenta, Mediterranean cuisine, Turkish cuisine, French cuisine.
BLACK PEPPER
We think we know all about this spice as it can be found in every kitchen in various corners of our planet. Unfortunately, this spice is faked up quite often. The real and quality black pepper is really expensive. Black pepper has a warm tart aroma and flavour. Without the slightest doubt, you should buy only whole peppercorns and grind it before seasoning the dish.This spice is universal and it is easier to list those spice mixes that do not contain this pepper rather that list those that this spice supplements. Freshly ground black pepper is added in the very last minutes of cooking process.
White pepper. This kind of pepper is derived by removing its outer shell. In simple phrase, white pepper is a black pepper that was removed from its shell. Its flavor is less spicy while its aroma is stronger that of black pepper. It well harmonizes with meat, fish (especially white), cloves, ginger, nutmeg, potatoes, various pastas and sauces.
Green pepper. These green peppercorns are unripe berries of black pepper. It has a piquant fresh aroma and pleasant pungency. It goes well when added in sauces, marinades, pickles and sausages. It harmonizes well with various kinds of vegetables, bay leaf, avocado, beef and veal, butter, poultry (chicken, duck, turkey), wild game (especially venison), garlic, mustard, parsley, pork, sage, various kinds of salads (as dressing seasoning ), fish (especially salmon), seafood (especially prawns).
Pink pepper. Unlike black, white and green peppers, pink pepper in fact is not even a pepper. However, it is worth mentioning. Its unique feature is the balance of spicy and sweet. The aroma is fruity, with pine notes, remotely resembling juniper berries. Having a piquant taste, pink pepper has proven itself with delicate products such as fish, seafood, poultry, pork, venison and other wild game. Crushed pink pepper goes as a powder for desserts, for example, ice cream.