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We had already gone are the days when Yes parsley and onions almost a full range of vegetables. Today, on every special occasion to grow grass, and sometimes smell which is enough to give a unique touch to your favorite dishes. Can be placed in a bowl of spices and only one, which confirms its flavor sensitive. Can experience, invention and recipes of their own. Those who participate in the cooking, and we know that spices are an inexhaustible source of creative chefs. However, we should not forget that this is always the risk of adding one dish spice is completely compatible. 

To avoid these penalties, invented spice powder ready, such as "curry", which simply means "sauce." The main components of this mix Indian - black pepper, cayenne, coriander and turmeric. In Vietnamese and Chinese cuisine is a mixture of "five spice". It consists of equal parts of Chinese pepper, star anise, cinnamon, cloves, Chinese fennel. Is usually added to the pork. In Europe, and has become increasingly popular combination of "barbecue", which was composed of crushed garlic cloves and red pepper, salt, sugar and glutamine. Mixture gives a flavor of grilled kebabs and "Nature", as if the food was cooked just on fire. 

There are other groups of traditional spices that are added to a particular type of food: 

To use bread, cloves, ginger, cardamom, orange peel and anise. 

For poultry dishes fit thyme, marjoram, rosemary, thyme, sage and basil. 

Fish dishes do not get along without the bay leaf, pepper, ginger, onion, coriander, mustard, dill and thyme. 

Smoked meat is tastier with spices, cardamom, coriander, marjoram, thyme, nutmeg, cumin and ginger. 

Game - with thyme, oregano, red pepper, and juniper. 

The soup - with red pepper, ginger, coriander, mustard, cardamom, cumin, black pepper, nutmeg and cloves. 

For compote and marmalade undesirable to add cinnamon, cloves, ginger, star anise and cardamom. 

When is the best to add spice in a dish? 

In salads, cheeses or cheese spreads, and the best spices are added sauce cold one hour before serving to solve equally essential oils and powders as it should for a moment. 

If you fry, bake or boil, add spices to food for a few minutes until cooked to flavor does not evaporate during the boiling and heating. The meat and stuffed articles, then they should be added spices at once, because it does not evaporate with the steam, and will be protected formed a crust. 

Fresh and aromatic herbs commonly added to food at the end of preparation, because of the heating of long flavor was almost completely destroyed. Moreover, heavy type of spices, basil, marjoram, thyme instead passes quickly dish taste and smell, so they are added at the last minute. 

Do I need to grind spices? 

The spice is used mainly peeled for foods that need long cooking time, and also in the form of unground spices are best stored. Milling also enhances the flavor and aroma, but do it better than just before use, as they pass quickly taste the food. 

How are stored spices? 

It is best to store spices in a cool, dry place. Moisture can be transformed into a powder clumps of weeds and the smell of warm aromatic oils evaporate, and mild spices distorted. 

Jars of spices should be small, because the long-term storage of spices lose flavor, taste and value of their property, however tightly closed, and even the best screw, hats, because contained in spices and aromatic oils, which constitute the most important value, volatile. This is why in wood, ceramic spice jars stored worse than plastic or glass. 

If, for some reason, buy bags immediately peppered with spices in jars with lids. Thus, you can help to keep the spice unique taste and smell. Do not hang a shelf with spices on the stove or in the immediate vicinity, as well as in the place that will be exposed to direct sunlight. 

How long can I keep spices? 

Spices - 1-2 years. 

Ground spices - 2-3 years. 

Spice is peeled - no less than 4 years. 

Fresh chopped herbs, mixed with salt, and stand in the refrigerator for 2-3 months. In bottles with vinegar flavor it retains much longer - more than a year. 

Grated horseradish keep in the fridge for two weeks.