2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Spices are an integral part of our kitchen. Spices can be the roots, bark or seeds of some plants, as well as fresh leaves or flowers of some herbs. Salt, nuts and juices of some fruits can also play the role of spices.
To give a fine taste to a dish, it is not necessary to use a large amount of spices. It is more a matter of personal preference. Spices not only make food tastier, but also make it easier for the body to absorb. Most spices have healing properties. Turmeric, for example, is a diuretic and purifies the blood, hot pepper stimulates digestion, ginger has a tonic effect.
In order to achieve the variety of flavors that every chef strives for, it is necessary to be able to combine spices.
How to prepare a mixture of spices (masala)?
Whole and / or ground spices are used for this purpose. In a suitable pan, heat about 2-3 tablespoons. oil or ghee. The fat should be heated but not smoked. Pour the spices, which will immediately begin to change (darken, swell or bounce). When they get a brownish look, they are ready.
The resulting masala is added to the meal or the vegetables we want to stew or fry are added to the masala.
Different spices have different cooking times. That is why it is important to know in what sequence to prepare them so that they become ready at the same time. For example, cumin is fried for the longest time, about 30 seconds, grated ginger for about 20 seconds, and ground coriander for about 5 seconds.
If I mix only ground spices, the fat must be moderately heated, otherwise they will burn. Apart from the mixed spices, other spices can also be added to the dish. Salt is usually added at the end. The addition of salt earlier reduces the taste of food and makes it slightly toxic.
Consumption of such food dries the body and causes a feeling of unquenchable thirst.
Strong spices (such as cloves and cayenne pepper) should be used in very small amounts, and lighter ones (such as cumin) can be used in larger quantities.
Some types of spice mixtures can be prepared in advance for several weeks or even months in advance. Store in a tightly closed jar in a cool, dry and dark place. Shake the jar before use to mix the spices. This way they will keep their taste and aroma unchanged.
What do we need to know about spices?
1. Before using spices in the form of seeds, we must inspect and clean them of stones and sticks.
2. All spices are stored in tightly closed jars or metal cans in a cool, dry and dark place. In order not to weather in small jars, you can separate from the most commonly used spices. Label all jars and boxes of spices.
3. For many dishes, ground spices are used. In order not to lose their aroma, it is better to buy whole and, if necessary, grind only as much as we need. However, turmeric and dried ginger are very difficult to grind at home.
4. Avoid buying ready-made mixtures of spices, as they give a uniform taste to all dishes. It is much better to make them yourself.
5. When the masala should be in the form of a paste, add a few drops of water to the ground spices and grind with a mortar. Fry the paste for about 1 minute to extract the aroma of the spices and then add the remaining products.
6. One spice can be replaced with another. A spice can also be completely eliminated.
7. Dried spices and herbs have twice the aroma of fresh ones, but it is preferable to use fresh ones.
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