The Magic of Oriental Spices

In the world of cooking spices play a key role, giving dishes a bright taste and flavor. Herbs, fruits and roots not only improve the taste of food, but also enrich it with beneficial substances saved by solar energy.

Classification of the spiced plants is presented by classical and local species. The first, or overseas, also known as exotic, has long been accepted in world cuisine, while local species are more often used fresh.

Spicy mixtures such as curry and hummus have become an integral part of the national cuisine of many countries. These blends, which combine a variety of taste notes, have been successfully integrated into cooking traditions around the world.

Curry, for example, is a mixture of spices where turmeric gives a golden hue and red pepper determines the sharpness. This blend is not only an important element of Indian cuisine, but also widely used in various culinary traditions.

Bouquet garni, consisting of dill, parsley, bay leaf and other herbs, is added to soups and stews for flavor and aroma enhancement. This bouquet is also easily removed from the dish after cooking.

Five Chinese spices, including cinnamon, cloves, fennel seeds and others, are used in Chinese dishes to give them their distinctive taste and aroma.

The honey-suneli, consisting of 12 spices such as basil, sweet pepper, parsley and others, is popular in Caucasian cuisine and is added to various dishes, from mutton to sour cream.

European confectionery mixes, for example, are used to make sweet products where the combination of cinnamon, cloves and other spices gives a special taste to pies and cookies.

The art of creating and using blends requires knowledge about the combination of different spices and products to achieve the best taste and flavor in a dish.