The private Ingredients Used In Your favorite Restaurants
These inexpressive ingredients are herbs and spices, which have been used in almost every cuisine from colse to the world since ancient times. But which is the best way to use them for a spectacular flavor in your meals? Here is a guide with the range of herbs and spices at your routine to heighten the flavor of the dishes prepared in your kitchen and to add that magic touch to your meals. Below are some of the more coarse and less known but equally tasty, and also a important suggestions on how best to use them.
The private Ingredients Used In Your favorite Restaurants
Basil: Crushed or chopped leaves. Its aroma and sweet taste anything resembling those of anise. Great for meat and poultry, pickles, cakes, cookies and pastries.
Laurel leaves: Laurel is sold ground or in leaves that reach up to 7.5 cm long. Use in dishes containing tomato sauces, soups and fillings, salad dressings, eggs and poultry dishes.
Caraway seeds: With up to 7.5 cm long. Its taste is quite sharp. Get a special flavor for breads, pasta, cheese and sweet pickles.
Chili powder: Its color is red or very dark. It must be kept refrigerated. Good for meat, especially Mexican or Spanish cuisine, pickles, salad dressings and cheese dishes containing eggs.
Chives: Thin tubular leaves. You get chopped and freeze-dried. Not very sharp, similar to the onion. Delicious in cheese dishes, eggs, fish and poultry. Also in soups (especially those of legumes) and salad dressings.
Cinnamon: Ground or sticks of discrete lengths. Aroma and taste sweet and pungent. Sweet dishes of legumes (baked beans, sweet potatoes). Dishes containing fruits, pickles, breads, cakes, cookies and desserts.
Cloves: Whole or ground. Aroma and strong flavor and sweet. Use in meat and poultry dishes, pickles, breads, cookies, desserts and sugary sweets. Also with vegetables and fruits. As a topping for ham.
Seeds of coriander (cilantro): Whole or ground. Flavor and aroma similar to lemon. Pickles, breads, cookies and cakes.
Curry powder: A gold aggregate of many ground spices. Meat dishes, poultry, fish, seafood or cheese. Soups, sauces and salad dressings.
Dill: Leaves, stems and seeds. Slightly sharp flavor and aroma. Pickles, cheese plates and fish. Also with vegetables.
Ginger: Whole, ground or cracked into pieces too small. Sugar or crystallized ginger can be added to some baked goods. Oriental-style meats. Chicken, seafood and vegetables. Pickles, salad dressings, breads, cookies, cakes and desserts.
Marjoram: Ground or leaves. Flavor similar to oregano. Slightly bitter taste. Meat dishes, poultry, fish, cheese, eggs and vegetables. Sauces for vegetables. Italian dishes.
Nutmeg: Ground or whole seeds of 3 cm long. Sweet taste and aroma. Vegetable dishes, breads, cookies, cakes and desserts. Also in some drinks.
Oregano: Ground or leaves. Taste like marjoram and thyme leaves, but stronger. Sauces and Italian and Mexican. Beef dishes, poultry, seafood, cheese or vegetables (especially if they comprise tomatoes).
Romero: needle-shaped leaves. Sour-sweet taste, a bit like tea. Meat dishes, poultry and fish. Fillings, breads, salads.
Tarragon: In leaves. Sweet flavor and aroma, similar to anise. Poultry dishes, seafood, cheese, eggs. With vegetables and salad dressing.
Thyme: Ground or leaves. Meat dishes, fish, lamb, poultry. Stewed and grilled meats, soups, marinades, stuffings and sauces and steamed vegetables.
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