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Spices... Have you ever tried to unleash their magic? Did you use them to turn familiar dishes into something completely different, unusual, overseas?.. Passion for spices begins with a test, with a search. What to try if you are used to domestic spices and feel ready for unusual experiments?Fulfilling wishes
is an amazing world. With their help, you can not only discover new shades of taste, but also give an interesting appearance to dishes. Even ask others a riddle - what do they eat? Pepper will suffice for a surprise effect. If you want to really surprise yourself and others, it's time to get acquainted with something less common. In medieval Europe, spices were among the most expensive foods. Black pepper, ginger, cinnamon, nutmeg, saffron were popular. Familiar names? Most likely, you have heard about them and even tried them. They are still widely used today. How about something more exotic?Today, the list of the most popular rare and unusual spices is headed by wild ginseng, Sichuan pepper, azhgon, saffron, asafoetida, sumac, kalinji. I suggest you learn more about them.
wild ginseng
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It grows in the Far East, northern Korea and northeast China. It is believed that wild roots have a greater healing power than plantation roots that are widespread today. Wild ginseng is listed in the International Red Book. It is one of the most expensive spices in the world. In 1979, in Hong Kong, the price per 100 grams reached $70,000. If you try it, you will first feel the sweet and spicy flavor, then the bitter will come.
Sichuan pepper
He is from Sichuan Province (China). In the cuisine of this province, he is given a prominent place, often ginger and star anise are added to dishes with him. It is especially popular to add them to duck and various chicken dishes, fish and pork. What is its taste? Despite what it was called, it has little in common with the pepper we are used to. It is distinguished by a lemon-woody aroma and not burning, but piquant sharpness. If you take a drop of this, you will have a slight numbness on your tongue and something resembling a mint flavor. Although Sichuan pepper is used in various mixtures, true connoisseurs of the spice's unique taste are not advised to drown it out with harsh aromas.
Ajgon
It is also called Indian cumin. Ajgon has a spicy aroma, pungent and bitter taste. If you chew its fruits, the tongue will become numb. This is a natural preservative that preserves the dish for up to 5-7 days. Ajgon will give the dish a special flavor if it is first fried in a dry frying pan. In Central Asia, it is added to pilaf and dishes that are cooked on coals. It is good in soups, vegetable salads and stews, meat and fish casseroles. This seasoning perfectly plays with shades of taste even in sweet dishes!
Saffron
This spice is considered the most expensive in the world. It is obtained from the stamens of flowers. They are harvested by hand, and there are only three stamens in a flower! Can you imagine how many of them you need to get? For 500 g you need a hundred thousand flowers! Therefore, 1 kg of saffron is estimated at 6 thousand dollars. Once upon a time, for 400 g of this spice, you could get a thoroughbred Arabian horse!
Decorate any dish - beans, eggplant, pilaf, meat and poultry. And the pastries and desserts are amazing! Seasoning will give the dish a golden yellow color. It is added in small quantities. If poured without sparing, the dish will be unpleasantly bitter. And in large quantities, saffron is poisonous! Do not use more than 1 g of saffron per year. Saffron doesn't mix well with other spices and is generally not advised to be used in blends.
Asafoetida
It is known for its bitter taste and unpleasant pungent odor, the only cure for which is frying in oil. Its smell is volatile, and its taste is corrosive - it is felt for several more hours, and it is almost impossible to get rid of it. Indians say that asafoetida enhances the taste of any dish. In some way, the seasoning resembles garlic and onions familiar to all of us, mixed together.
Sumac
Love sour? Do you mind adding lemon juice to your dishes? Then this seasoning will delight you. Homeland spice - Iran. The seasoning is prepared from the berries of a wild shrub. Perfect with meat, fish, vegetables, rice. The seasoning is very acidic, so use it in minimal quantities! Thanks to the sumac, the dish will get a red or pink tint.
Kalindzhi
Coal-black seeds will reveal their flavor to you only when cooked. But, even without it, they will delight you with a nutmeg-sharp taste with a slight bitterness. If you love black pepper, you will love this seasoning too! Don't be afraid to sprinkle it on savory pastries and add it when salting!
Bon appetit!
Indian cuisine is a delightful blend of the senses: tantalizing aromas, vibrant colors and, of course, spiciness and sweetness. The key to success and the foundation of Indian dishes is the proper use of spices and herbs.
We decided to put together a quick guide to commonly used exotic spices that will add warmth and richness to any dish.
1. Turmeric
India is the largest producer of turmeric, which belongs to the ginger family and is the heart and soul of the Indian curry dish. The spice has a bright, rich yellow color and a musky, slightly bitter taste.
Peculiarities: Turmeric is the undisputed queen of spices in terms of health benefits. Thus, curcumin, which is part of turmeric and gives it a bright shade of yellow, has a pronounced antiseptic and anti-inflammatory effect, fights free radicals, stimulates the brain and helps reduce the risk of developing brain diseases, including Alzheimer's disease. It improves digestion, so dishes with turmeric are also recommended for those who want to normalize their weight.
What to combine with: you can add it to meat and vegetable dishes, hot broths, soups and stews: the spice does not lose its properties during heat treatment. Try not to add too much turmeric or the food will taste bitter.
2. Java pepper
Java pepper is a close relative of black pepper and can successfully replace it in cooking. However, it should be borne in mind that it has a sharper and sweeter taste, so you need to add it in smaller quantities.
Peculiarities: Java pepper cleanses the body, helping to eliminate toxins from the intestines, and speeds up metabolism. Stimulates brain activity, calms the nervous system and improves sleep. Pepper also strengthens the immune system, fights bronchial diseases, softens the throat and reduces the manifestations of dry cough and runny nose.
What to combine with: pepper is added to soups, meat and fish dishes, vegetable salads and marinades.
3. Cardamom
Cardamom is the third most expensive spice in the world, growing in the Malabar region of India. It has a refreshing aroma with citrus notes and can be used in both sweet and savory dishes.
Peculiarities: cardamom is a rich source of vitamins and minerals such as potassium, calcium, magnesium, phosphorus, zinc, iron, vitamins C and B. It has a beneficial effect on the nervous system, relieving overstrain and stress. Stimulates the work of the brain, activates the protective functions of the body, normalizes the process of digestion and the cardiovascular system, improves blood circulation in the body.
What to combine with: cardamom is used to make sweet desserts, pastries and pie fillings. It improves the taste of sauces, gravies, marinades, refreshing and hot drinks. It goes well with stews and vegetables, potatoes, fried chickpeas, curries, rice and milk puddings.
4. Pink salt
Pink salt is considered the most useful and pure. It does not contain toxins and is an environmentally friendly source of minerals such as potassium, magnesium, calcium and iodine. They give the salt a pink hue.
Peculiarities: pink salt is distinguished not only by its bright, rich color, but also by its sweet-salty taste. It helps lower blood pressure, removes toxins from the body, boosts immunity, cleanses the intestines and improves metabolism.
What to combine with: pink salt is added to various dishes. It is widely used as a seasoning for meat, fish and vegetables. At the same time, it has the ability to suppress bitterness, thereby enhancing sweet notes. Adding a pinch of salt to a sweet dessert creates a contrast between sweet and savory, so it's perfect for making salted caramel, crispy pastries, chocolate or ice cream.
5. Lemon sorghum
Lemongrass, also known as lemongrass, is used in cooking to add a citrus flavor to a dish. It is a tall, perennial herb that grows in India and the tropical regions of Asia.
Peculiarities: lemongrass strengthens the nervous system, cleanses the body of toxins and improves digestion, reduces headaches and cold symptoms, and prevents the formation of blood clots. It has a positive effect on the condition of the skin: it tones, prevents the formation of mimic wrinkles, reduces inflammation and fights acne.
What to combine with: Lemongrass can be added to marinades, vegetable and fish dishes for a flavorful lemon flavor. It is also often used to make refreshing drinks and vitamin teas. To obtain fragrant herbal tea, pour 1-2 teaspoons of spices with hot water and leave for 5-7 minutes. You can add honey, sugar or syrup for sweetness.
6. Ajwan
It is a bitter but pungent spice that tastes similar to oregano and is often added to curries and savory dishes in India due to its strong spicy aroma.
Peculiarities: Ajwan is used for stomach problems and poor appetite, to treat diseases of the respiratory and cardiovascular systems, reduce headaches and speed up metabolism.
What to combine with: due to its spicy, spicy taste, ajwan goes well with vegetables, meat and seafood. Do not forget to wash your hands after using it, as spice particles remaining on the skin can get into the eyes or nasal mucosa and cause irritation.
7. Amchur
Amchur, also called mango powder, is one of the Indian fruit spices made from dried unripe mangoes. It has a spicy aroma and a sweet and sour fruity taste.
Peculiarities: amchur contains antioxidants, many nutrients, including vitamins A, E and C, and is used to prepare Ayurvedic medicines. The spice is also rich in iron, so it is very useful for pregnant women. It improves the functioning of the immune and digestive systems of the body, stimulates its detoxification, and is also very beneficial for the skin and hair. It is believed that amchur also stabilizes blood pressure, prevents heart disease and the development of eye diseases.
What to combine with: dried mango can be used in any dish to add a sweet and sour touch. It is suitable for dressing salads and soups, vegetables and meat, pastries, puddings and curd desserts. You can also make a refreshing drink from it by dissolving 1/3 teaspoon of spice in a glass of water.
Known as the most expensive spice on earth, saffron is actually made from the dried stigmas of the purple crocus seed. The incredibly high price of saffron is due to the sheer amount of labor required to produce the handpicked spice. Slightly bitter in taste, saffron is characterized by a spicy aroma that can range from earthy to sweet floral.
Peculiarities: saffron is used to treat depression, apathy and irritability. The spice also helps to strengthen the heart muscle and vascular walls, improve eyesight, normalize blood pressure, cleanse the blood and liver of toxins and harmful substances.
What to combine with: add spice to dishes very carefully to avoid the appearance of a sharp aroma and bitter taste. An overdose of saffron can lead to poisoning or death, so only 3-4 stigmas should be taken per dish. Saffron is combined with almost all dishes: meat, fish, vegetables and mushrooms are cooked with it. It is also added to soups, rice dishes, sauces and even baked goods.
You can order all these spices on the website of the Indian store. It presents the widest range of goods among Russian stores with an Indian theme. On the site you will find natural cosmetics, products, sweets and drinks from India, cooking oils, spices and sauces, teas and incense, Ayurvedic books and souvenirs. The store provides a cumulative system of discounts for regular customers. If for some reason the product does not suit you, the store will take it back.
Spices known since ancient times, which have received worldwide distribution and are widely used in almost any national cuisine. Classical spices are extremely diverse in the nature of the parts used, and this feature in this case has a purely external, insignificant value, since the main value is the maximum aroma, regardless of which part of the plant it is contained in. Classical spices are used in cooking in a pre-processed and always in a dry form, which largely determines their worldwide distribution, since in a dry form the aromaticity of these spices either appears or increases and reaches a maximum, and, moreover, it is in a dry form. spices of this group can be stored for a long time and transported over long distances.
Classical spices, depending on what part of the plant is used for food, are divided into the following subgroups:
- - leaves - bay leaf;
- - flowers and their parts - carnation, saffron;
- - fruits - pepper (black, white, fragrant and red), vanilla, star anise, cardamom;
- - seeds - mustard, nutmeg, nutmeg;
- - bark - cinnamon, cassia;
- - roots - ginger, turmeric, galagan.
Seed spices
Mustard. Powder is obtained from oil cake after squeezing the oil from the seeds of Sarepta mustard. Dry mustard contains the glycoside sinigrin, which breaks down into allyl oil (mustard) and glucose. Allyl mustard oil has a pungent odor and a pungent taste. The quality of mustard powder is 1st and 2nd grade. From mustard powder with the addition of sunflower oil, sugar, vinegar and other ingredients, seasoning is prepared for snack and lunch dishes. Nutmeg (fig.) is the dried seed of the nutmeg tree, which grows in tropical countries.
Nutmeg has a high oil content, the total fat content can reach 35% or more, contains essential oils - up to 11%. The kernel of nutmeg has a pleasant aroma, the taste is spicy-resinous, slightly burning, with bitterness. Nutmeg is used in the highest grades of sausages, in alcoholic beverage production, and in cooking.
Fruit spices
Fruit spices include pepper, vanilla, cardamom, coriander, star anise, cumin, anise.
Peppers are distinguished black, white, fragrant, red. Black pepper is the dried unripe fruit of a tropical creeping plant in the pepper family. After drying, the fruits turn black and take the form of small peas. Black pepper contains up to 9% piperine alkaloid, which causes a sharp and burning taste, and the presence of essential oil (up to 2%) - a specific peppery aroma. The quality of pepper is evaluated by appearance, color, taste, aroma, size (diameter of standard grains 3-5 mm), humidity (no more than 12%), ash content (no more than 6%), essential oil content (no less than 0.8 %. Infestation with barn pests, foreign impurities are not allowed. The presence of a gray tint in black pepper characterizes a complete or partial loss of taste and aromatic properties.
White pepper is the dried ripe fruit of the same plant that produces black pepper. The aroma and sharpness of taste are less pronounced than that of black pepper. In white pepper, the pericarp is removed, with it a significant part of piperine and essential oil is lost.
Allspice - dried unripe fruits of a tropical tree (family myrtle). Allspice is grown on the island of Jamaica (about 85% of the world's crop) in Cuba, in San Domingo. In size, allspice is larger than black, the diameter of standard peas is 3-8 mm, the color is dark brown, the surface is rough, the taste is sharp, the smell is complex - it combines the aroma of cloves, cinnamon, nutmeg and black pepper. The content of essential oil is 1.5-4.4%. Humidity allspice should be no more than 12%.
Red pepper - dried ripe fruits of capsicum of the nightshade family. Types and varieties of red pepper are distinguished by shape, size, color, and degree of pungency. Red pepper contains 1% of the alkaloid capsaicin, which causes a sharp, burning taste. There are varieties: hot, medium hot, slightly hot and sweet. Pepper pods are used with seeds and without seeds, in whole and ground form. Red ground pepper is used for vegetable, meat dishes; as a whole - for marinades and pickles.
Vanilla is the dried unripe pods of a tropical orchid plant.
The plant is native to Mexico. Vanilla is one of the most expensive spices on the world market. It is difficult to cultivate, and long-term special processing is required to obtain this spice. Unripe fruits are subjected to a short belt heat treatment, followed by their fermentation in the dark at 60 ° C for a week until a brown aroma appears. Vanilla pods are then dried for several months in the open air until a white coating of vanillin appears on the surface. Vanillin, piperonal and essential oil take part in the formation of a stable aroma. Vanilla pods contain 1.7-3% vanillin. Benign vanilla is dark brown in color, in the best varieties the fruits are covered with a white crystalline coating with a greasy sheen.
Synthetic vanillin is a substitute for vanilla. It is a white crystalline powder with a vanilla smell, dissolves well in water, has a burning taste. It goes on sale in its pure form and in the form of vanilla sugar, packaged in 2.5-10 g paper bags.
Cardamom is the unripe dried fruits (seeds) of a herbaceous plant of the ginger family. As a spice, seeds are used, enclosed inside three-celled fruits - boxes 0.8-1.5 cm long, in which from 9 to 18 small reddish-brown seeds. The seeds have a spicy-burning taste with a strong aroma. The essential oil content ranges from 2 to 8%.
Coriander is the fruit of a herbaceous plant that grows in the south and in the central strip of our country. The essential oil content is about 1%. The fruit has an almost spherical shape ranging in size from 2 to 5 mm, the aroma is spicy, the taste is sweetish. It is used in confectionery, canning, alcoholic beverage production.
Star anise is the fruit of a tropical evergreen tree. Seeds have a brown color, a strong aroma, reminiscent of the smell of anise, a burning taste. It goes on sale in whole and ground form. Used for gingerbread, meat dishes, game.
Cumin - the fruits of a herbaceous plant, grows in the Caucasus, Central Asia, Siberia. Fruits are 3 to 8 mm in size, 1 to 2 mm wide, contain essential oil in an amount of 3 to 7%. The color of the fruit is brown with a brownish-green tint, the aroma is strong, the taste is bitter-burning.
Anise - the fruits of a herbaceous plant, grows in the North Caucasus, Ukraine, Moldova, Central Asia. Anise fruits are 3-5 mm long, 2-3 mm wide, ovoid or pear-shaped; gray color, sweetish taste, spicy aroma. Contain essential oil from 2 to 6%. Anise and anise essential oil are used in baking, medicine, cooking, pickling and pickling vegetables and fruits.
Leaf spices
Bay leaf - dried leaves of the evergreen noble laurel. It grows in the Krasnodar Territory, on the Black Sea coast of Transcaucasia. Laurel leaves are oval-pointed, painted in green in different shades. The bitter-spicy taste and pleasant specific aroma of bay leaf are due to the content of essential oil. The quality of the bay leaf is assessed by size, the presence of broken and yellowed leaves, organic and mineral impurities, the content of leaves damaged by barn pests, thrips, and scale insects.
Bay leaf is used in cooking, pickling, food preservation. Packed in paper bags of 25, 30, 100 g.
Spices flower
Cloves are the buds of an evergreen tropical clove tree of the myrtle family, blanched in boiling water and then dried in the sun. The carnation consists of a stalk, thickened at the top, and a head with sepals; pungent, spicy taste. A benign carnation sinks or floats vertically in water with its head up, when the head is pressed, it releases oil. Cloves are used as a spice in cooking, for preserving meat, fish, in alcoholic beverages and confectionery.
Saffron is a perennial plant that grows in southern European countries, as well as in Pakistan, China, India, Iran. Saffron is a labor intensive crop. Dried stigmas of saffron flowers are used as a spice. The taste of saffron is bitter-spicy, pleasant aroma due to the content of essential oil, color from orange-red to brown-red. Saffron is used as a spice in bakery production, in cooking, and also as a dye, for coloring cheeses, liqueurs, and butter.
Spices root
Ginger is the sun-dried rhizome of a perennial tropical plant in the ginger family. The rhizome is cleaned of dense integumentary tissues, sometimes bleached with chlorine or lime solution. Semi-peeled gray ginger, unpeeled Chinese black ginger are on sale. These are flat pieces of rhizome with rounded or finger-shaped protrusions, at the break - horn-shaped white or gray with a yellowish tinge. In ground form, sand-colored ginger has an essential oil content of 1.5 to 3.5%. The taste and smell are pungent and spicy. Ginger is used for meat, sweet and flour dishes for beer, kvass, jelly, marinades.
Cow spices
Cinnamon belongs to cow spices. The following types of cinnamon are best known on the world market: Ceylon, Chinese, Vietnamese, Indian and Madagascar. This is the dried bark of young shoots of the cinnamon tree of the laurel family. It goes on sale in the form of tubes of yellow or light brown color, as well as ground. The taste is pungent, slightly sweet. Cinnamon should have a characteristic smell. Cinnamon is used in canning, in alcoholic beverage production.
local spices
Local spices are spices, most of which have historically and geographically a much smaller range of use or are consumed exclusively locally, that is, near the place of production, and do not withstand long-distance transportation.
Local spices, on the other hand, are mainly used fresh, consumed locally or near the place of production. Moreover, the differences in the nature of the consumed part are more significant, since they affect the duration of storage and transportation, and thus the degree of prevalence in the culinary industry.
Therefore, local spices are divided into spicy vegetables and herbs.
Spicy vegetables
Spicy vegetables are distributed much wider geographically, almost everywhere, and are more widely used in cooking than spicy herbs. Spicy vegetables belong exclusively to cultivated plants. They, in turn, are divided into root crops and bulbs, and in both of them the main parts used are underground, although in some cases aboveground ones are also used.
There are not so many spicy vegetables, it is important to note that in spicy vegetables, both roots and stems and leaves are eaten, and they are basically used everywhere.
Bulbous:
- - Onion
- - Onion
- - Tiered bow
- - Shallot, aka magpie, Charlotte
- - Leek
- - Batun bow
- - Chives, aka chives
- - Mangir, he is an aging onion
- - Altai onions, also known as Siberian wild, stone, Mongolian, upland, kurai onions, sonchina
- - Pskem bow, aka piez-ansur, mountain bow
- - Garlic
- - Ramson, she is a bear bow, wild onion, hensel
- - Flask, she is a victorious bow, Siberian wild garlic
- - Garlic, he is a spadefoot, garlic grass, wild garlic
Roots:
- - Parsley
- - Pasternak, he is a field borscht, popovnik, tragus, parsnip
- - Celery, aka fragrant parsley
- - Fennel, aka pharmaceutical dill, Volosh dill
Spices.
In herbs, only the aerial part is used, usually its upper third is leaves with flowers. Herbs can be cultivated (horticultural) or wild, with many horticultural having wild counterparts. A common characteristic difference between wild and garden herbs is that the former are sharper and stronger in smell than the latter. But the latter are taller, give more green mass. This causes certain differences in the method of application of horticultural and wild herbs. Garden herbs are mainly used fresh, wild ones are dried for future use.
Just the same, spicy herbs, unlike vegetables, are a great many. The roots of herbs are usually not used. Often they have a rather limited use, or, more often, they are recommended for special use (for example, marjoram, often called "sausage grass" in the western regions of Russia, Belarus and the Baltic states).
About spicy herbs (celery, parsley, coriander, chervil, fennel, borage, cumin, hyssop, tarragon, mint, lemon balm, marjoram, oregano, savory, basil, thyme, etc.) learned in Europe only in the XIII-XVII centuries .
- - Ajgon, aka ayoran, Coptic cumin, Indian cumin, Iranian cumin, zira.
- - Calamus, aka ir, irny root, gair, yaver, Tatar potion, cinquefoil, kalmus
- - Basil, aka darlings, fragrant cornflowers, red cornflowers, regan, raikhon, rean.
- - Mustard
- - Black mustard, it's real, French
- - Sarepta mustard, she is Russian, mustard
- - White mustard, aka yellow, English
- - Gravilat, he is also pharmacy gravel, carnation, comb, chistets, Benedict grass, undergrowth, hanger
- - Blue sweet clover, also known as blue sweet clover, blue fenugreek, gunba, blue goat shamrock
- - Oregano, she's oregano, motherboard, amulet, matserdushka, flea, dushnitsa, countersink, kara gynykh, zvirak, tashava
- - Angelica, aka angelica, angelica, angelica, cowshed, sweet trunk
- - Hyssop, also known as hysop, susop, yuzefka, blue St. John's wort
- -Kalufer, aka kanufer, kanuper, Saracen mint, balsamic mountain ash
- - Kervel, he is a kupyr, a snack, a juror
- - Spanish chervil, aka perennial chervil, wild parsley, fragrant buten, frankincense
- - Kmin, aka cumin, spicy cumin, cumin cumin, Roman cumin, Egyptian cumin, Voloshisky cumin
- - Kolyuria, she is gravilate kolyuria, cloves
- - Coriander
- - Watercress
- - Watercress
- - Bittercress, also known as spoon, spoon grass, spoon horseradish, varuha, sea lettuce, scurvy grass
- - Meadow cress, aka field mustard, core, smolyanka
- - Garden cress, aka watercress, pepper, horseradish, horseradish, pepper grass, kir-salad
- - Capuchin cress, he is a turn, Indian cress, Spanish cress, colored salad, nasturtium
- - Lavender, aka levanda, lavender, colored grass
- - Lovage, aka lyubist, lyubist, libist, dawn, piper, fist grass, love, fence
- - Marjoram
- - Melissa, she is also lemon mint, honeydew, mother liquor, swarm, bee, folder grass
- - Turkish Melissa, she is Moldovan snakehead
- - Juniper, aka juniper, yalovets, genevrier, back
- - mint
- - Peppermint, she is also English mint, cold mint, cold mint
- - Thyme, he is fragrant thyme, incense, incense, incense
- - Cumin, aka timon
- - Celery and parsley
- Dill
- - Savory, he is garden or summer cheber, chobr, sheber
- - Thyme, aka creeping thyme, Bogorodskaya grass, lemon scent, pineapple pepper, muhopal, macerzhanka, greedy
- - Sage, he is shavliy, shavliya
- - Estragon, aka tarragon, stragon, dragoon-grass
Mixes and combinations of spices.
Often, first of all, in order to save time, storage, partly to create a slightly new taste, spices are prepared in advance in a mixture. Naturally, technically any spices can be mixed, but the question is as a result: by no means all spices are combined with each other, and the culinary arts of different countries have developed their own, certain combinations of spices inherent in a particular historical or geographical region and used in certain dishes (group dishes).
Of the most famous mixtures, it is worth highlighting:
Curry mix (from 7-12 to 20-24 ingredients)
The famous curry mixture first appeared in India, from where it spread throughout Asia - from Adana to Yokohama. Subsequently, the British brought it to Europe, America and Australia. Curry is now considered the most common spice mix in the world. Over time, national variations in the composition of curry appeared. In America and Europe, the composition of curries has changed somewhat in accordance with local tastes. Ultimately, quite a variety of spice mixtures can appear on the market under the name curry. A mixture of curry powder consists of 7-12 and even 24 components. However, the constant ingredients of curry are curry leaf and turmeric root powder. In countries where due to local conditions it is not possible to obtain a curry leaf, it is substituted with fenugreek; the presence of turmeric and fenugreek in spice mixtures is already a sign of curry. The main components of curry are turmeric, fenugreek, coriander and red pepper, most often cayenne. The remaining 10-15 components are usually added to give the prepared mixture one or another shade of the main flavor.
Indian mix (10 components)
Semi-burning mixture (in g): coriander - 40, azhgon - 35, cumin - 5, Jamaican pepper - 5, red pepper (chili) - 5, cinnamon - 7, cardamom - 3. Moderately fragrant mixture (in g): coriander - 42, azhgon - 35, cumin - 4, Jamaican pepper - 4, red pepper - 4, cinnamon - 8, cloves - 2, cardamom - 1. Non-burning mixture (in g): Jamaican pepper - 5, black pepper - 5, cinnamon - 5, cloves - 5, ginger - 10, coriander - 35%, azhgon - 35%. These mixtures are characterized by the presence of a large proportion (up to 70-80%) of cumin-like spices (azhgon, coriander, cumin).
Siamese mix (10 components)
Distributed in Indochina, Thailand, Burma. Like Indian mixtures - slightly burning. The composition of the mixture includes 10 spices, but its basis is shallots, which in fresh form by weight should be 10 times the total (total) weight of all spices. To prepare the Siamese mixture, garlic (in powder), fennel, anise, star anise, turmeric, nutmeg, black pepper are taken in equal parts. To these 7 spices add red pepper (2 parts), parsley (seeds or leaves, powdered, 1/2 part), cardamom (1/2 part). It is allowed to replace fennel with dill, and nutmeg with nutmeg. It turns out a fragrant powder with a peculiar smell. This powder is poured into shallots, which are simmered in vegetable oil in advance, and stirred vigorously. The mixture is active only when heated. It is used in dishes from potatoes, meat, rice, and is also added to the dough.
Wuxiangmen Chinese mix (5 components)
Sweet xiangmian: dill, star anise, cloves, cinnamon, Ural licorice. All components are taken in different parts, only cinnamon can be taken in double quantity. Spicy wuxianmian: Japanese pepper (huajie), star anise, cloves (heads without legs), cinnamon, fennel. All components must be in powder form and taken in equal parts. Both versions of the Chinese mixture are devoid of pungency. The Chinese mixture is added to meat dishes (lamb, pork, beef) and especially poultry (for example, Peking duck), to which it gives a specific, slightly sweet taste. This mixture is good for flavoring hot fruit dishes and confectionery, as well as shellfish dishes.
Caucasian mixes:
Khmeli-suneli is a spicy mixture used to prepare satsivi, kharcho and other dishes of Georgian cuisine. Reduced composition: coriander, basil, marjoram, dill, hot red pepper, saffron. The first 4 components are taken in parts equal in volume (in powder). Red pepper makes up 1-2% of the total mass, saffron - 0.1%. Full composition: fenugreek, coriander, dill, celery, parsley, basil, garden savory, bay leaf, peppermint, marjoram, hot red pepper, saffron.
- - Yerevan mix: onion, black pepper, thyme, mint, cilantro, basil, cinnamon, garlic, tarragon, dill, parsley.
- - Ashtar mixture: onion, black pepper, thyme, mint, tarragon, dill, parsley.
- - Etchmiadzin mixture: onion, black pepper, thyme, cilantro, basil, tarragon.
10 rarest spices in the world
They were used by doctors for medicines.
Entire expeditions to the ends of the world went behind them.
Without them, we do not see cooking.
We use spices every day.
1. Saffron is the most expensive spice
This spice is native to India and is obtained from the stamens of Crocus sativus flowers.
Saffron is sold both in powder form and in its natural form (brown threads).
1 kg of saffron costs 6 thousand dollars.
This is due to the fact that the collection is done manually,
and to obtain 0.5 kg of saffron, 35-100 thousand flowers are needed,
Each flower has 3 stamens.
2. Vanilla. The fragrant seeds of this spice are found in vanilla orchid pods.
The pods will appear three years after the plant is planted.
During growth, the plant bends down to the ground so that it is not excessively tall.
This flower opens for pollination once a year for several hours,
and pollination is done by hand.
The smell of vanilla promotes the production of serotonin, the hormone of pleasure.
3. Muscat color. It is extracted from the fruits of the Muscat tree.
This is a red amniotic film, it is removed from the fetus and dried
under the sun on layers of bamboo. Muscat color is sold in the form of whole
films and in powder form.
It is added to almost all dishes (except fish and mushroom.)
4. Pink pepper.
Grows on a tree.
In appearance, the berries are similar to ordinary peppers, they are also very fragrant,
but sweeter and not spicy at all.
the berries are dried by freezing, then pickled or salted.
Pink pepper is heated, ground and added to the finished dish just before serving.
Most often seasoned with fish and seafood.
5. Kalgan.
The root of a plant of the ginger family, it is more fragrant than ginger.
The taste of galangal is bitter and sharply spicy.
By its red-brown color, galangal is easily distinguished from ginger.
The root of the plant is peeled, cut into pieces 5-8 cm long,
dried, after it becomes hard, with a wrinkled surface.
6. Juniper Fruits of a coniferous bush are considered spices.
They are collected and dried, after which they must be selected,
shiny, black-brown.
As a seasoning, not specifically the fruits are used, but the sauce / marinade, to which they are added.
It is also used for soaking meat, after which it acquires the taste of real game.
In large quantities, juniper is very dangerous!!!
Enough 5-6 berries per 1 kg of meat.
7. Asafoetida (hing, asmargok)
By smell and taste, this spice resembles a mixture of onions and garlic.
And if you fry it in oil, then the smell will become very pleasant,
and the taste of food with this spice will bring a lot of pleasure.
8. Iowan (azhgon)
In the ripened fruits of this plant there are two seeds, sharp,
bitter and with a spicy aroma similar to thyme.
Usually used in the production of sausages from lamb and horse meat,
add them to dough and lentil dishes.
9. Wild ginseng root
This spice is grown exclusively in one of the mountainous regions
China in the province of Jilin. Many people believe in the healing power of ginseng.
This plant is included in the International Red Book.
10. Cardamom
Cardamom has an aroma of eucalyptus with lemon and camphor undertones.
Cardamom is extracted from the seeds of a plant similar to ginger.
It is advisable to buy cardamom boxes as a whole,
otherwise they quickly lose their flavor.
You travel outside the borders of the Fatherland, and it’s not that you set yourself the goal of going to spicy shops, but do you go? And you run to the oriental bazaar not to buy fruits and vegetables, but to buy spices. And here it is not so much the international language that helps, but the fact that spices in the Russian language often retained Turkic (or Arabic?) names. You say "zira" - the answer is "yeah, yeah, dzirah!". "Rayhon, regan?" "yeah, rayhon". Well, a dictionary for spices "celery, garlic, parsley ...".
But still, some (I think, a large) amount of spices remains "overboard". There is no big trouble, but maybe it will help someone? In the community, "accomplices" from Europe, America, Asia are seen, or they go there on trips and also roam "in spices".
Iowan (azhgon)
(Trachyspermum ammi Sprague)
It can be found under the names Egyptian anise, Coptic cumin, Egyptian black cumin. Iowan seeds are used, outwardly similar to cumin seeds
The taste is reminiscent of thyme, but not as subtle.
It is not often used, mainly in Central Asia and North India. The aroma intensifies with frying, it goes well with potatoes and fish. In India, it is added to beans. The flavors of iovan are lipophilic and are often used to flavor fats used in cooking.
Abraham's tree (common prutnyak, sacred vitex)
(Vitex agnus-castus L.)
Dried fruits can be used as a substitute for allspice, the taste is weaker. The aroma is weak, the taste is spicy with bitterness. They are used as part of spices for barbecue and fried meat, added to cutlets, some boiled and semi-smoked sausages.
Annato
(Bixa orellana L.)
English - lipstick tree.
The seeds have a sweet-pepper flavor and a spicy aroma with tones of nutmeg. Annatto seeds are used in Central and South America as a flavoring and food coloring. In Caribbean cuisine, the seeds are fried in vegetable or animal fats, after the seeds are removed from the fat, golden yellow oil is used to fry vegetables and meat. In Mexico, annatto paste with vinegar (achiote) is used, such a paste dissolves completely in hot fat, is easy to use and can be added to marinades and sauces.
The Aztecs drank cocoa with the addition of annatto seeds, in 17th century Europe annatto was used to give a rich color to chocolate. Annatto is now used to give butter and cheese a deep yellow color. In Mexico, recado is a spicy meat marinating mixture, the yellow color of which is imparted by annatto. The seeds are applied in the form of a powder or in the form of annatto oil.
Annatto seeds are stored in a sealed container in a dark place. They can be added directly during the cooking process, or they can be soaked in hot water and then used to color broths and rice. Usually the seeds are fried in oil (at the rate of 1 teaspoon of seeds to 4 tablespoons of vegetable oil), then the seeds are removed and tinted oil is used.
Asafoetida
(Ferula assa-foetida L.)
Teufelsdreck, merde du diable, devil's shit
The milky juice obtained from the roots of the plant is used. As it solidifies, the juice turns into a sticky mass. It is applied in pure form (rubber-like mass) or in powder or in powder containing rice flour and gum arabic.
Ready asafoetida - almond-shaped "grains" of resin glued together. They are yellowish on the outside and milky white with pinkish streaks in section. In air, the cut surface becomes purple-red, then red-brown. The best quality asafoetida is resin in large, elastic, bright pieces. At elevated temperatures, it looks like wax, in the cold it crumbles easily.
In Asia, asafoetida is divided into two trade categories - hing and hingra. Hing is Iranian and Pathan (Afghan), and Iranian varieties are valued higher. The highest grade among Khinga is Khalda, considered to be the purest and most fragrant. Medium varieties are shabandi and kabulidana. Hingra - the lowest category of asafoetida, it is not divided into varieties.
Asafoetida is widely used as a spice in Central Asia and India, mainly in vegetarian cuisine.
The use of asafoetida resin is different from the use of the powder form. A small piece of resin is quickly heated in hot oil to flavor and then use the oil. Powdered asafoetida is less intense and can be used without roasting. Powdered asafoetida loses flavor after a few years
Asafoetida can serve as an alternative to onions and garlic. In Turkmenistan, asafoetida is used to make a special seasoning - alaja. Asafoetida is also used in this way: at the bottom of the cauldron, one or two lines are drawn with a piece of asafoetida, and then vegetables, meat or other products are laid. This is enough for the whole dish to acquire a garlic-onion smell.
In modern Iranian, Afghan, Kurdish cuisine, asafoetida is used in fried and stewed meat dishes, mainly lamb. In Indian and Javanese cuisine, asafoetida is used, on the contrary, in non-meat dishes, mainly in rice and vegetable dishes. Asafoetida is especially widely used with rice, both alone and in combination with other spices. At the same time, the sharpness and unpleasant shades of the smell of asafoetida are significantly softened.
Asafoetida should not be confused with galbacum, or uterine resin, which is obtained from other types of ferula and is often passed off as asafoetida. In appearance, these are grains of a dirty brown color, the size of a pea, dry to the touch, sometimes stuck together, sometimes separate. The taste is bitter, unpleasant, similar to musty onions, but sharper and more repulsive. The smell when rubbed resembles fresh rubber (rubber). Galbanum should not be consumed as a spice. It is used only as a medicine.
Chinese Basil (Perilla frutescens) Britton
(akajiso, perilla, shiso, suzza)
There is perilla basil, with green leaves and a lemon-basil scent. Perilla Nanking - with purple leaves and anise flavor with a hint of licorice. There are varieties with curly and variegated leaves.
Vietnamese chefs use perilla leaves in spicy blends for soups, rice, noodles, fried meats, and seafood. Koreans ferment and wrap them in gimbap - rice rolls with vegetables (they do the same with sesame leaves, so even in Korea they are often confused). Gimbap is the Korean version of Japanese rolls. Steamed rice with soy sauce and sesame oil is spread on perilla leaves, then stuffing (finely chopped spinach, cucumber, carrot, pickled radish, daikon, fried eggs, etc.) is placed and wrapped like rolls or mini cabbage rolls. This dish is served with sauce (4 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp rice wine, 1 tsp sesame salt, crushed garlic clove and a little leek).
Perilla is also widely used in Japanese cuisine. The red variety is called akajiso, the green variety is called aojiso, and the lettuce variety is both. Aojiso is softer and more tender, so it is often eaten fresh - in salads, as an aromatic and flavoring additive in meat and fish dishes, tempura. Akajiso is tougher, so only young shoots or buds and flowers are added to salads. Red perilla is also used in marinades and pickles (including marinades for ginger and umeboshi) and is added to vinegar for flavoring and coloring. In traditional Japanese cuisine, there is shiso no gohan - rice balls with perilla garnished with red caviar.
boldo leaves
(Peumus boldus Molina)
The leaves of boldo are almost unknown, and the aroma is described as warm and spicy.
It is a good substitute for Indian laurel, it can be used to make garam masala, but because boldo leaves are stronger - the amount must be reduced.
In Western cuisine, bay leaves can be substituted, the dose should be clarified. They are optimally suited for fish, like savory are good with mushrooms, applicable in marinades.
Chinese ginger
(Boesenbergia pandurata (Roxb.) Schltr.)
The English name Fingerroot best describes this spice that has gained prominence in recent years. In China, the root is used medicinally rather than culinary, and is a rare spice in the cuisines of Vietnam and Indonesia. But in Thai cuisine, the root is widely used. Not as widely used as ginger and galangal, it is often used in curries, especially in fish curries, in fish soups (along with kaffir lime. In Chinese, ginger is grated or sliced.
Root powder is not used if fresh root is available. To dry the root, it should be washed and ground into a paste.
Laurel indonesian
(Eugenia polyantha White.
A hard-to-find spice in the West. Fresh and dry leaves are used in the cuisines of Sumatra, Java and Bali. They are used with meat dishes, less widely with vegetables. For a more complete taste, it is necessary to use it when frying or for long cooking.
Indian laurel
(Cinnamomum tamala Nees et Eberm.)
Indian laurel is a tree closely related to cinnamon. It was well known in the cuisine of Rome and the Middle Ages, now undeservedly forgotten.
The taste of Indian laurel does not fully correspond to the taste of laurel, it is weaker. Indian laurel leaf can be substituted for cork tree leaves or fresh cardamom leaves, or boldo leaf will work as well. Suitable as substitutes for a piece of cinnamon and allspice berries.
Cardamom
(Elettaria cardamomum White et Mason)
Black cardamom
(Amomum subulatum Roxb.)
Black cardamom is described as an inferior substitute for green cardamom. In India, black cardamom is more commonly used in tangy spicy dishes, while green cardamom is preferred in imperial (Mughal) cuisine with its mixtures of sweet flavors.
Black cardamom is used in arbitrary amounts, up to a few grains per serving. The smoky flavor inherent in pure spice is indistinguishable in the final dish, black cardamom does not dominate the dish, it enhances the taste of other ingredients. The shell should be slightly broken before use, but in such a way that the grains cannot be released. They can be removed before serving, and if you do not remove them, warn guests about the black, woody pieces with an intense taste in the sauce.
Black cardamom needs some time to develop its flavor in a dish and is often used in dishes that take a long time to cook.
Dry curry leaves lose their flavor within a few days. In Indian cuisine, curry leaves are used fresh; in some recipes, the leaves are oven-dried or toasted just before use. Sometimes the leaves are fried in butter or vegetable oil for a short time. Curry can be stored in the refrigerator for a while or even frozen.
Vietnamese coriander
(Polygonum odoratum Lour.)
The herb smells like coriander with a distinct lemon note, the pungency that dominates the closely related water pepper is present.
coriander long
(Eryngium foetidum L.)
Strong aroma very similar to the smell of coriander leaves, the taste is similar, but stronger.
Cinnamon
(Cinnamomum zeylanicum Blume)
Indonesian cinnamon
(Cinnamomum burmannii Blume)
Strong aroma, similar to Ceylon cinnamon
Vietnamese cinnamon
(Cinnamomum loureiroi Nees.)
The quality of Vietnamese cinnamon is quite low
cherry mahaleb
(Prunus mahaleb L.)
Small fruits about 1 cm with a small amount of pulp. It has a delicate smell, dominated by bitterness.
It is used in baking like a kernel.
pepper leaf mexican
(Piper auritum Kunth)
The plant is not readily available outside of its region.
A popular dish, Pescado en Hoja Santa, is fish wrapped in pepper leaves, baked and served with a spicy tomato sauce.
Used to make Mole verde (green mole), different from other types
mole using fresh leaves. It is prepared from several spices - cloves, cumin, green jalapeno, chili, savory, marjoram, parsley, tomatoes, corn starch, pepper leaves, a couple of sprigs of epazote (ragweed). Mole verde is served with poultry, freshly prepared mole has the best taste.
Tarragon Mexican
(Mexican marigolds, marigolds)
(Tagetes lucida Cav.)
Mexican marigolds are similar to tarragon, but stronger and coarser, more suitable for spicy dishes. Good for bouquet garni, for flavoring butter and flavoring vinegar. Good for poultry.
fragrant pandanus
(Pandanus odoratissimus L.)
Pandanus leaves are harvested in Southeast Asia, pandanus flowers are harvested in South Asia for use as a spice.
Flowers (kewra) have a sweet smell, similar to rose flowers, the smell is more fruity. Floral water (distillate) from male flowers is used to flavor sweets.
The aroma is reminiscent of nutty with a hint of fresh hay. Some varieties of rice in Southeast Asia have a similar aroma (Thai jasmine rice). The aroma appears in dried leaves, fresh leaves do not smell. Dry leaves lose flavor.
Used in Sinhalese curries (Sri Lanka), often along with curry leaves.
grains of paradise
(Aframomum melegueta K. Schum.)
In the Middle Ages, grains of paradise were an important substitute for black pepper.
As a spice, spicy, spicy, slightly bitter seeds were used, the size and shape are approximately similar to cardamom seeds (3 mm), but red-brown in color. Or light gray powder of them.
“When you bite into a grain of paradise, like a coriander seed, it emits a divine aroma that slowly increases its pungency, like pepper. The taste appears as a trail with a decrease in pungency - pleasantly moderate, with aromas of jasmine, butter and lemon, with hazelnut oiliness ... "
Unknown author
Sassafras
(Sassafras albidum Nees)
Weak fresh aroma, similar to the aroma of lemon.
Used in Creole cuisine.
Tonka beans
(Dipteryx odorata Willd.)
Strong smell of hay.
Used in baking. Suggested as a substitute for almonds, sometimes as an alternative to vanilla in homemade ice cream.
Epazote
(Chenopodium ambrosioides L.)
Leaves, flowers and unripe fruits are used.
Widely used in Mayan cuisine. It is used for cooking soups, salads, meat dishes. Used in mole verde sauce. It is commonly used in bean dishes in particular due to the fact that it reduces flatulence. Epazote can be replaced with cilantro, which it slightly resembles.
Frijoles Colados Y Refritos La Yucateca (Fried Black Beans)
1/2 kg black beans, 10 cups hot water, 1/4 coarsely chopped white onion, 5 tbsp. lard, 1 tbsp. salt, 2 large epazote sprouts, 1/4 coarsely chopped onion, 1 chile (habanero).
Rinse beans and remove stones. Place the beans in a saucepan and cover with hot water. Add onion and 2 tbsp. fat. Boil. Reduce heat and simmer for 3 hours or until beans are almost soft. Do not stir. Season with salt, add epazote and simmer for another 30 minutes. Postpone, continue to cook the dish better the next day. Set aside half of the beans for another dish. The rest of the beans about (3l / 2-4 sakana) with bean broth, which should be quite a lot, pass through a meat grinder with medium-sized holes. Melt 3 tbsp in a large frying pan. lard, put the onion and sauté until soft. Add beans and chili. Cook over high heat for about 15 minutes.
I fully admit that errors crept into the information I provided. I would be very grateful for any competent comments.
All photos are freely available on the web.
