These are the main specialties that should be in every kitchenVika
Regardless of what and what you are cooking, the specials are one of the most important elements of your kitchen. This is a quick way to add flavor to everything you have under your arm, from canned beans to fried vegetables and chicken breasts. But this is also an extensive category - that which is considered a seasoning, and what is not, can be a whole philosophical treatise. Is the seasoning considered salty? Sugar? Vanilla?
Good news comes in that you don't need many different specialties to start with, and you can create your own collection in many directions, depending on what you like to cook.
1. Black pepper with peas.
Buying whole pea peppers means that the oil inside the peppers does not dissolve so quickly that it allows preserving the aroma. There is also a white and pink pea, for more advanced levels, but the simple old black pepper is magnificent and vitally important for everything. Buy them whole and grind in a mill for peppers to achieve the best results.
2. Cumin, whole or ground.
Do you know that earthy, fragrant, slightly nutty note, which you get in some dishes? It often comes from cumin, an incredibly universal specialty. He is rich in nature with butter, and you do not need a lot of it to get such wealth and land. It is wonderful to get cumin with celiac and grind it to the extent of necessity, and so it is stored more. It is an important ingredient in many blends of spices, such as curry powder and chili powder. But if you really have no time or energy for this, then a small jar of thorns is a good choice. Add it to grilled vegetables, or eggplant, or just roasted cauliflower.
3. Shredded flakes of red pepper or whole dried chili peppers
If you like a little spice in food, it is better to have a handful of chili flakes or whole dried chili peppers. Shredded flakes of red pepper - this is the kind that you see in shakers in a pizzeria, and they are made from a mixture of peppers, but mostly used Cayenne pepper. Slight shards are useful for many dishes, such as chicken wings with honey and chili and sharp guacamole, or just sprinkle the next plate with pasta or vegetables. Whole chili peppers can be chopped to make a curry paste, or put in a saucepan with the soup while it boils, and then toss it out.
Turmeric is very important. It is so universal. This is true - you probably know the bright yellow-orange spice due to its use in Indian and Thai cuisine or trends in the field of healthy nutrition, but you can use it to your advantage. Turmeric belongs to the family of ginger and has a bright floral soft taste. Quality turmeric changes the rules of home cooking, regardless of whether you add it to chicken with rice or in soup from chickpeas.
5. Bay leaf.
Laurel leaf is one of those specialties, the taste of which is difficult to catch, but you know, when it is not. This is a working horse in the kitchen. Add it to a saucepan with potatoes, any soup or broth that you cook, or in a long stew of any meat, so that it smells. And if you are not sure whether you have enough fresh laurel leaves to change something, here is the advice: break it in half and understand. You should get a pleasant, spicy-floral aroma. If not, then, presumably, it is a more old specialty.
6. Crushed or granulated garlic.
Garlic is a building block in the kitchen. Fresh is the ideal option, but we do not live in perfect times, so it would be good to put granulated or crushed garlic in the cupboard to add this spicy, spicy garlic aroma when it is possible. Someone prefers granulated garlic in powder form, and someone prefers powder form. Everyone has their own preference - a powder-shaped form, has a large surface area, and this is what you need to spread the aroma.
Although cinnamon is an important element in baking, it is also useful for spicy projects and is an element of many special mixes. The difference in the origin of cinnamon has a value for taste. Indonesian cinnamon has a delicate woody taste. If you are looking for spicy cinnamon - you need to look for Vietnamese cinnamon. Use it to cook pancakes with cinnamon or just add a little to the morning coffee.
8. Smoked paprika.
We are not just supporters of this, we are newly converted. Now, when we know about it, we use it constantly. Gives the dish a little saturated smoke. She is from the same family as Cayenne pepper, but very soft. It really conveys the aroma of the smoke well. For example, when you leave a bonfire, and your clothes smell. This is especially good if you are cooking vegetarian food, but if you want to reproduce the smoke, that meat can come to the dish. If you still eat meat, it can also enhance the taste of what you work with, such as fried chicken hips or steaks.
Dried oregano is the main specialty in the many Mediterranean and Latin American dishes, as well as one of those specialties that you see in the pizzeria. The taste is warm and slightly bitter, which makes it a wonderful seasoning for any dish, such as shrimp on the grill, fried chicken, or just sprinkled with fried potatoes or raw tomatoes.
The taste of cardamom is complex: there are notes of citrus and mint, as well as some spicy spice. There are many recipes, for example, pilaf from chicken with cardamom. Like and cumin, cardamom is better to keep everything whole, but if you do not have time or energy to cope with it, you can also buy it pre-chopped, and it will work normally.