Aromatic herbs and spices-proiezionidiborsa.it
Aromatic herbs and spices are an important resource in the kitchen. If used correctly, they enhance and flavor our dishes. It is It is important to have a good knowledge of these in order to make the most of them. In the next paragraphs we will know the properties of spices and aromatic herbs.
In the kitchen the more experienced use a lot of aromatic herbs and spices. A way to enhance even the simplest dishes. However, not everyone is an expert and there is a risk of misusing it. It is It is therefore important to understand what they are how to use them in the kitchen. It is therefore it is necessary to recognize spices and aromatic herbs.
The best known and used in the kitchen
Among the best known aromatic herbs in the kitchen we find bay leaf, basil, oregano, parsley, rosemary, sage and thyme. The leaves of laurel they are very aromatic and are also used dry. The penetrating scent makes the laurel suitable for meat. It is used in marinades, stews, meat skewers, with liver and sausage. The fragrant leaves of the basil they are preferably used fresh. Ideal in fresh sauces for pasta, such as pesto or to flavor tomato sauces. In salads, with some cheeses such as mozzarella. To flavor soups and vegetable creams. L’Origan it is related to marjoram. The dried leaves are available crushed or ground. It is used in tomato-based dishes, sauces and salad dressings.
The fragrant basil leaves are preferably used fresh-proiezionidiborsa.it
For what concern parsley, the curly one has a moderate taste, while the flat leaf one has a pungent taste. It is used to decorate whole or chopped. The flat leaf variety enhances the flavor of second courses based on meat, poultry, fish or even vegetarian dishes. The rosemary it is characterized by needle-like leaves that release a rich, resinous odor, both fresh and dried. Ideal for preparing roasts, poultry, fish, peas, carrots, stuffing and sauces. The leaves of the sage, ground or dried, they have a pungent, intense aroma. It should be used in moderation, otherwise it can make a dish bitter. It is used to flavor ribs or roast pork and veal. For kebabs with meat and pork liver and rolls. Fresh or dried, the thyme it has an aroma similar to that of sage. It is used with meat, poultry, seafood, eggs, cheese, vegetables and salads.
Sage leaves, ground or dried, have a pungent aroma
Aromatic herbs and spices, what they are and how they can improve our recipes
Between the most common spices we remember the coriander, nutmeg and saffron. The seeds of coriander they have a taste that can vaguely recall that of lemon. It is added to beef soups and stews. Peppers and curried dishes. There nutmeg, available whole or to be grated, but also sold in powder form, has a warm and sweet taste. It is added to beef soups and stews. It is also added to mashed potatoes, breads, cakes and fruit-based desserts. Valuable reddish yellow spice, lo saffron it has a strong taste, but at the same time delicate. Little is used to enhance dishes based on chicken, rice, fish and seafood.
