2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Green spices are very diverse in flavors and shapes. Their advantage is to emphasize the taste of food. They are obtained from a variety of plants, whose leaves, stems, bark, buds or flowers can be used whole, ground or chopped to add flavor to all types of dishes. The smell is a very good indicator of the quality of fresh and dry spices.
Spices do not add any fat, salt, and no real calories to meals. Dried versions are more widely used because they are the most affordable. When working with them, less is added because the taste is more concentrated than that of greens. For example, if a recipe requires you to put 1 tbsp. fresh chives, put 1/2 tbsp. dried.
Most dry spices are added at the beginning of the dish. In contrast, green spices are good to add at the end of cooking. However, if you use green spices in dishes without heat treatment such as salads or sauces, it is good to put them long before serving the portion to develop their good qualities.
When buying green spices, make sure their color is even from the tip of the leaves to the end of the root. The leaves and stems must be healthy, free from wilting, stains and traces of pests. Keep them loosely wrapped in a damp paper towel. Put them in a plastic bag to retain moisture and reduce wilting, label them and keep them in the refrigerator at 2 to 4 degrees.
Common green spices and their application:
* Basil - in salads, with tomatoes, in dishes with eggs, fish, lamb, pizza and bread;
* Bay leaf - in soups, stews, meat, seafood, vegetables;
* Wild cherry - in soups, salads, fish dishes, chicken, potatoes;
* Chives - with eggs, in soups, with fish, chicken, potatoes;
* Dill - in soups, pickles;
* Coriander - in soups, salads, Mexican cuisine, with mussels and crustaceans;
* Marjoram - with meat, sauces;
* Mint - in sauces, soups, desserts;
* Oregano - in sauces, with meat, with vegetables, pizzas;
* Parsley - as a side dish, in dishes with potatoes, rice, meat, soups;
* Rosemary - with meat, in Mediterranean cuisine;
* Tarragon (taros) - in French cuisine, with chicken, in dishes with eggs, with fish;
* Thyme - in dishes with pork, stewed, in soups, with tomatoes.
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