Cooking with spice mixes, pastes and sauces - страница 10

Cilantro Pairing:

Fruits and vegetables: avocado, eggplant, green onions, potatoes, corn, lemongrass, lettuce, carrots, cucumbers, bell pepper, tomato, citrus, chives.

Protein product: lamb, beef, game, legumes (beans, lentils, rice, tamarind), yoghurt, seafood, nuts (including coconut), poultry (chicken, duck, turkey), fish (especially white: cod, halibut), pork, cheese, eggs.

Other foods: coconut milk, butter, fish and soy sauces, juice (lemon, orange), stews, vinegar, chutney.

Seasonings and spices: basil, cumin, ginger, cardamom, coriander, turmeric, onion (including purple/red), marjoram, mint, oregano (in very rare cases), paprika, chili, parsley, caraway, dill, fennel, garlic.

Cuisines and dishes: Middle Eastern cuisine, curry dishes, Indian cuisine, Caribbean cuisine, Latin American cuisine, Pan-Asian cuisine, Portuguese cuisine, North African cuisine, salsa sauce, Mediterranean cuisine.

CINNAMON

Everyone is familiar with this warm, sweet, woody and tart aroma of cinnamon. A warm taste shades of cloves and citrus notes. Many people mistakenly believe that cinnamon has found its use only in sweet dishes and desserts. And only experienced cooks use it for meat and vegetable dishes, beverages, stew and even soups. One-piece cinnamon sticks should be added at the very beginning of cooking process, so that it could give all her rich flavor and aroma to the dish. Cinnamon is an integral component of such mixes as ras-el-hanout, Chinese five-spice powder, garammasala, besar, baharat, curry, berbere, harissa and many others. In photo on the left is cassia, on the right is real Ceylon cinnamon. Cassia and Ceylon cinnamon are replaceable and used throughout the world, though Ceylon cinnamon is valued much more because of its more intense flavor and aroma.

Cinnamon pairing:

Fruits and vegetables: apricot, banana, grapes/raisins, cherry, pear, zucchini, cabbage, potatoes, carrots, cucumbers, bell pepper, peach, tomato, radish, beetroot, plum, pumpkin, citrus, blueberry, apple.

Protein product: lamb, beef, game (especially game birds: quail, partridge), legumes (peas, rice, buckwheat, beans, lentils, tamarind), yoghurt, milk, nuts (especially walnuts), poultry (chicken, duck), pork, cream, eggs.

Other foods: pancakes/battercakes, broths, wafers, pastries and confectionery, custard creams, maple syrup, candies, butter, honey, ice cream, drinks (especially hot: tea, cocoa, coffee, mulled wine), biscuits, cakes, sugar, juice and peel (lemon, orange), dough, chocolate.

Seasonings and spices: anise, star anise, vanilla, cloves, mustard, cumin, ginger, cardamom, coriander, sesame, turmeric, bay leaf, onion, nutmeg, paprika, allspice, Szechuan pepper, black pepper, chili, celery, caraway, dill, fennel, garlic, saffron.

Cuisines and dishes: Middle Eastern cuisine, curry dishes, Indian cuisine, Indonesian cuisine, Spanish cuisine, Chinese cuisine, couscous, Moroccan cuisine, Mexican cuisine, mole sauces, Mediterranean cuisine, tajines, chutneys.

CHILI PEPPER

Chili is an essential part of most spice mixes. There is no other spice that has such an abundance of species and varieties. Whether it's a bird's eye or cayenne pepper, any species of this spice family will find a worthy use in any cuisine. Chili is added at the very end of cooking process except, perhaps, for marinades and sauces. Later in this book, you will learn about some varieties of chili peppers.