2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
To prepare a delicious meal, you should not forget the aromas. But they are a double-edged sword - too much of them can easily ruin the pot. On the other hand, their absence can make it tasteless. The amount of each spice is a masterpiece, as is mixing them.
If you are a young and inexperienced chef, you should know that there are many different smells and spices in cooking, but there are a few that we call basic. These are the spices that we use most often and that every good cook should have in his kitchen.
1. Pepper - Regardless of whether it is grained or ground, black pepper is one of the most used and loved spices. Its specific smell goes a lot to different types of meat, fish, rice, bulgur, chicken trifles, etc. Put a few pinches of dish, if you overdo it, the dish will become a little more spicy.
2. Paprika - also a spice you can't live without. It is suitable for stir-frying, added to potatoes, meat, goes a lot of eggs. It tastes sweet, but if you overdo it, it can be bitter.
3. Basilk - you can find it in fresh and dried version. It is fragrant and goes very well with almost any recipe from Italian cuisine. It has a very pleasant aroma, which is suitable for vegetables and lamb.
4. Cinnamon - a very interesting spice that suits most Bulgarian desserts. Suitable for pumpkin, milk with rice. Do not overdo the amount, because cinnamon has a very strong aroma.
5. Jogen - has a very strong and specific aroma, when combined with other spices, be careful. Do not add another kind of such fragrant spice if you put mint. It goes best with bean dishes, it also goes well with lamb and rice. Can be used dried or fresh.
6. Savory - This spice stimulates the stomach perfectly and that is why it is very suitable for harder to digest foods. We are talking about beans, potatoes, meat, lentils, peas and more.
7. Cumin - suitable especially for grilling, salty biscuits, minced meat. Strong and very specific aroma, which has been used since the Middle Ages.
8. Bay leaf - This spice is very suitable for canned food and pickles. It is usually used to make half or one petal, as its aroma is able to take over the whole dish.
9. Rosemary - a spice that can be added to almost any dish. Combines very well with bay leaf, black pepper and garlic.
10. Parsley - This is a truly universal spice, even almost mandatory when we talk about Bulgarian national cuisine. You can add it to many types of dishes - lean and with meat, soups. It is best to add after the dish is ready and just before leaving the stove.
11. Dill - It is a mandatory spice in our traditional dishes. Very suitable for peas, zucchini, potatoes and a must-have addition to our favorite tarator, Snow White salad and more. It can be added fresh as well as dried. Its seeds are also used as a spice.
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