Cooking with spice mixes, pastes and sauces - страница 22

Seasonings and spices: anise, star anise, cloves, ginger, coriander, sesame, bay leaf, onion, paprika, pepper (black, white, green), allspice, chili, parsley, rosemary, thyme, dill, garlic, sage.

Cuisines and dishes: stir-fry dishes, roasted dishes, grilled dishes, Chinese cuisine, Tibetan cuisine.

THYME

Thyme is one of the oldest spices and one of the most popular herbs in European, North American and Middle Eastern cuisine. Its aroma contains warm spicy notes with shades of pine, citrus and mint. The flavour is spicy, with notes of cloves and mint. It is a part of many blends: bouquetgarni, herbesdeProvence, cajun, za’atar. Thyme is added to the dishes during the initial stages of cooking process.

Thyme pairing:

Fruits and vegetables: eggplant, banana, broccoli, pear, green beans, zucchini, cabbage (including Brussels), potatoes, cranberries, corn, leeks, carrots, cucumbers, parsnips, bell pepper, tomato, citrus fruits, onion, spinach, apple.

Protein products: lamb (especially fried), beef, wild game (rabbit, venison), legumes (peas, beans, rice, lentils), sausages, chicken (especially fried), seafood (including oysters), nuts, poultry (turkey), fish (especially cod), pork (including bacon), cream and milk, cheese, veal, eggs.

Other foods: broths, mushrooms, casseroles, honey, beverages (including beer, wine), various types of marinades and sauces, various kinds of minced meat, vegetable oil (olive), juice (lemon, orange), soups (especially vegetables), stews, bread and other bakery products.

Seasonings and spices: basil, cloves, mustard, coriander, bay leaf, onion, marjoram, nutmeg, mint, oregano, paprika, allspice, chili, parsley, rosemary, celery, dill, fennel, savory, garlic, tarragon.

Cuisines and dishes: Middle Eastern cuisine, curry dishes, Greek cuisine, Spanish cuisine, Italian cuisine, mole sauces, French cuisine, Jamaican cuisine.

TURMERIC

Ground turmeric has a complex woody flavor with floral and citrus hints, and a warm, slightly bitter and tart flavor. It is valued for its flavour palette and for being a natural colorant. It is able to color absolutely any dish and it gives an unforgettable yellow color to many spice mixes. Turmeric is good in combination with other spices, rather than a single spice. It is a very important ingredient in Indian curry and many other types of curry powders, ras-el-hanout and some types of Indian masala, as well as many other spice blends.

Turmeric pairing:

Fruits and vegetables: eggplant, cabbage, potatoes, lemongrass, kaffir lime leaves, shallots, carrots, bell pepper, tomato, beet, citrus, spinach.

Protein product: lamb, beef, legumes (pea, buckwheat, semolina, oats, pearl barley, millet, rice, beans, lentils, tamarind), yoghurt, kefir, coconut milk, milk, seafood (especially shrimp, oysters), nuts, poultry (chicken), fish, pork, cream, sour cream, cheeses, cottage cheese, eggs.

Other foods: sweets, lemon juice, butter, biscuits, cakes.

Seasonings and spices: cloves, mustard, cumin, ginger, cardamom, cilantro, coriander, cinnamon, onion, mint, fenugreek, paprika, black pepper, chili, parsley, celery, dill, fennel, garlic.

Cuisines and dishes: Middle Eastern cuisine, curry dishes, Indian cuisine, Indonesian cuisine, Caribbean cuisine, Moroccan cuisine, paella, Thai cuisine, chutney.

HEAT TREATMENT OF SPICES AND HERBS