Advice 1: What kind of seasonings are good for pizza

Pizza – traditional Italian dish which is very popular all over the world. In different countries, this dish has found its varied and original recipes, but one ingredient remains constant is condiments and spices. In our country, pizza has become quite a peculiar character, absorbed the traditions of Russian cuisine. But if you try to cook pizza on the original recipe, it is necessary to understand the intricacies of the use of spices.
You will need
  • Oregano (origanum), Basil, spice mixture "herbes de Provence", parsley, Bay leaf, rosemary, capers or pepperoni
An integral part of any Italian pizza are Basil and oregano (marjoram). Often for the sauce, use parsley and Bay leaf. On the shelves of supermarkets and shops of spices, you can always find the bags labeled "herbs of Provence". It just is a blend of aromatic herbs that are ideal for pizza. In addition to these ingredients, in the Italian and Mediterranean cuisine often use such spices as rosemary, capers and pepperoni.
Herbs for pizza
Basil – spicy and very fragrant herb, slightly bitter taste. Varieties her very much, but the most common are black and purple Basil. This fragrant spice goes well with tomatoes, as they are known, are an integral component of many types of pizza and pasta.
Dried Basil
Aroma oregano is very similar to the smells of thyme and marjoram, but their taste varies considerably. Oregano, or otherwise marjoram, more spicy and tart than similar herbs. In Italy, this spice is used not only in combination with pizza, but add it in in the country of spaghetti.
Perfect for pizza and the mixture of "Provence herbs". The composition of these spices included: rosemary, Basil, thyme, sage, peppermint, summer savoury, oregano or marjoram. The name of the seasoning speaks for itself. One of the areas of France, Provence, is famous for its herbs and original kitchen. Italian cooks prefer the French Basilica. This kind of seasonings not only has a unique taste and aroma, but also very healthy. Provencal herbs contain large amounts of essential oils, enzymes, vitamins and minerals.
Herbes de Provence
It should be noted that in the process of cooking pizza, don't use ketchup, mayonnaise or tomato paste. It is better to make the sauce yourself. In most Italian sauces include parsley, rosemary and Bay leaf. Adding these spices to a dish, it is important to know when to stop, as each of them has its own bright and very distinct taste.
Olive oil is an integral part of this pizza
For the preparation of real Italian pizza dry spices are best added directly to the dough or sauce. And for decoration of the finished dish and provide additional flavor you can sprinkle the dish with finely chopped fresh herbs. Table layout don't forget the olive oil. Many are unaware of why many pizzerias on the table next to the salt and pepper are decanters with this liquid. Actually, olive oil is used as a sauce to the pizza was not so dry. Before use, the triangular piece of delicacy sprinkled with oil, and that it did not flow down, fold the portion in the form of boats.
Useful advice
Selection of spices for pizza is a highly individual process. Don't be afraid to experiment with the proportions of the spices and add your other favorite spices. Even the Italians notice that there are no two identical mixtures of herbs and spices. They are unique as a human fingerprint.

Advice 2: What spices are best suited for beef

Beef is popular not only in Russia but also abroad. For cooking traditional Russian dish of beef use black pepper, Bay leaf, mustard and horseradish, and in Europe and Asia is used not only spicy turmeric, Basil, oregano and thyme, but unexpected in soups sugar and cinnamon.
Roast beef with rosemary
If you decided to cook a beef dish, you will need one or more of the following spices:

- black pepper;
- garlic;
- spicy mustard;
- grated horseradish;
the root and parsley;
- celery;
- onion, green onions;
- Bay leaf;
- rosemary;
- thyme;
- dill;
- cinnamon;
- oregano (origanum);
- mint;
- sugar;
- corn starch;
- coriander;
- turmeric;
- cumin;
paprika etc.

Traditional Russian cuisine

Classic Russian cuisine is popular soups and broths, brewed from beef bones or cuts. For the preparation of soups using black pepper, Bay leaf and the root of parsley and celery. For a hardy beef broth you can also boil a bunch of parsley, peeled onion and carrot. When cooking the soup do not forget about the grated garlic added to the pan after boiling, and fresh chopped herbs. For the soup in beef broth is best suited chopped dill and green onions.

Beef jellies and jelly are served with hot mustard and grated horseradish is a traditional Russian condiments. When cooking meat a mixture of beef and pork add pepper, onion, garlic, and, in some cases, dill. This minced meat cooked minced meat patties or use it as a filling for pies, pasties, meat pies or dumplings.


In Italian cuisine for ground beef added spices such as Basil and oregano. Based on them cook the meat pizza, different types of lasagna and pasta Bolognese. Parmesan, which is a constant ingredient in almost all Italian dishes because of its sharp specific odor and a characteristic salty taste is also considered a condiment.

In the French kitchen for baking or cooking meat on the grill use the herbs of Provence: rosemary, thyme and mint.

Beef is used in a variety of Chinese dishes, where it is served with sweet-sour sauce. This sauce is based on sugar, flour or cornstarch, soy sauce, ginger root, tomato paste, onion, garlic, vinegar, pineapple juice, and hot spices . In the cuisines of other Asian countries for cooking beef dishes use cinnamon.

To prepare curry with beef take Indian spices: turmeric, coriander, cumin and ginger.

In the Hungarian kitchen to prepare dishes of pork and beef are widely used different types of paprika. So, for traditional goulash taking beef tenderloin, onions, carrots, Bay leaf, flour, tomato paste, black pepper and ground paprika, which adds a memorable smoked meat taste and aroma.
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