2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Spices are an integral part of many dishes. They are placed in them to complement or enhance the aromatic, coloring and flavoring substances of the main product. Therefore, if some of the main products are rich in these ingredients, spices may not be added.
For example, mushrooms, fish, nettles, etc. can be cooked without spices. However, most dishes need spices, but ones that enhance the overall bouquet of aromatic and flavoring substances, without dominating the taste of the main products. However, if the spices are selected incorrectly or in larger quantities than necessary, the dish becomes of poor quality.
Spices can be herbal - leaves, roots, fruits, peels or chemically derived products with a specific aroma and taste. They have little nutritional value, but many of them, mainly leafy, are sources of mineral salts and vitamins, especially vitamin C. This requires that the dose of leafy spices provided for a dish, always separate half to be placed after removal on the dish from the fire or when serving it.
The following spices are most often used in Bulgarian cuisine:
Parsley - its leaves are used to flavor and garnish many meat and meatless dishes, and its roots - to add flavor to soups and as an ingredient in porridges.
Parsnip - its roots resemble parsley in taste and are used in vegetable soups, vegetable dishes and more.
Dill - its leaves are a suitable spice for tarator, cucumber salad, dishes with zucchini, beans and peas, as well as in some types of soups and dishes with potatoes and green beans.
Savory - its twigs and leaves are suitable for dishes of lentils and ripe beans, for fillings for roasted meats, vegetables and sarma with rice and more. Crushed savory is a delicious addition to pâtés and butter sandwiches.
Mint - its leaves are used in soups, [sacrificial soup], spinach soup, dishes, liver sarma and meat fillings for poultry and meat.
Thyme - suitable for fillings of chicken, chicken, lamb, rabbit and as an ingredient for colored salt.
Devesil - its leaves are used more in fish soups, meat fillings and in a small number of dishes due to its specific rather strong aroma.
Celery - the leaves, stems and roots are used in salads, soups, boiled, pine, etc., some types of vegetable stews, casseroles and pickles.
Horseradish - its roots are used, grated and covered with vinegar, salt and sugar, boiled beef, cold roasted and cooked meats. It is also used as a preservative in sauerkraut and other types of pickles.
Black pepper - has a wide application: in the ground state in most appetizers, salads, soups and main dishes, and grains - in marinades and stews. The use of black pepper is not recommended for diseases of the digestive system, kidneys and urinary tract, as well as for young children.
Cumin - used mainly in grilled minced meat and sausages. Pre-bake lightly and grind or crush.
Kim - a specific spice for some dishes such as goulash and especially for different types of saltines, savory pies and pies.
Nutmeg - applied grated in very small quantities in meat and dairy fillings of various types of meat in pâtés and meat mousses.
Bay leaf - has the greatest application in stewed dishes and marinades. It should be used very carefully in small amounts.
Cooking salt - a spice for any type of dish. However, it should not be consumed more than 10-15 g per day, because more salt is harmful to the body.
Red pepper (sweet) - used for coloring in a pleasant red color and vitaminization of dishes. It should not be allowed to burn when placed in hot fat, because then it degrades the quality of the dish and is dangerous to health.
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