Cinnamon. This spice has a bitter-sweet warm smell with nutty and earthy undertones. Add it to sweet dishes and stews, use in baking muffins, biscuits, rolls, and buns Krendelev. Cinnamon is indispensable in any food products from apples, be it Apple pie, stewed apples, Apple filling for the pie. If you love making quince jam, then be sure to put cinnamon in it. Very interesting combination: cinnamon and walnuts, cinnamon and honey as well as cinnamon and orange peel. Add cinnamon to a chocolate cake or sponge cake: very unique taste. Essential cinnamon in the preparation of beverages such as tea, coffee and mulled wine. The spice is very beneficial to health because it thins the blood. For high blood pressure drink a glass of yogurt with 1 tsp cinnamon.
Bay leaf. The spice has a tart woody aroma with a distinct bitterness and pungency. Bay leaf is mainly used for cooking savory dishes: soups, curries, marinades. Add the spice in the stew, and the taste of your dishes will be transformed. In addition, combine the Bay leaves with chicken, rice, beef and fish. In the preparation of the first dishes add seasoning for 5-10 minutes before end of cooking. Dosage: 1-2 leaf. After cooking the Bay leaf must be removed. To overdo the sheet can not be, otherwise the taste will deteriorate. A second dish, you can add seasoning before, but then also not to forget to take it out. While preservation of tomatoes, zucchini, cucumbers add a Bay leaf when you pour vegetables with marinade.
Thyme. The spice has a fresh lemon aroma with a touch of astringency. Combine fresh chopped thyme on top with dishes of meat, chicken and vegetables. And also use it for making soups, dishes of cheese and eggs, sauces. In home canning put the thyme in salted tomatoes and cucumbers. Especially good thyme as a seasoning for soups of legumes - peas, beans, lentils. Be sure to use thyme in baking: it will give the aroma of pies and other dough products. It's recommended to put thyme and pickling tomatoes, cucumbers, zucchini, squash, eggplant.
The coriander. The spice has a warm earthy aroma with a peppery flavor. The taste of greens, of course, differs from the dry seasonings. Coriander seeds or powder give the dish sweetness. This spice came to us from India. Add it to vegetable dishes, stews, curries, soups and meat dishes. Common use of coriander in the marinade. Make sure to add it in salted fish, sauerkraut, marinated mushrooms when cooking meat and fish food. Fresh herbs(cilantro) and add to vegetable salads, soups, fish dishes, rice and vegetables. Coriander used as a flavoring in the production of bakery and confectionery products. Buy whole coriander seeds and crunch them immediately before use.
Curry. The aroma of spices spicy and tangy with different impurities. After all, curry is a mixture of sweet and spicy spices. Add this spice to meat, fish, rice and vegetables. Remember that curry gives the dish a Golden hue. The most commonly used curry with beef tenderloin, vegetable stew, meatballs, minced meat, pasta with chicken. Established that Indian curry is a guard against various forms of cancer and Alzheimer's disease. However, keep in mind that seasoning is contraindicated in large quantities for pregnant and lactating women.
Garlic. The spice has a pungent, strong and spicy aroma. Quite commonly the garlic is used in powder form. Add it to dishes that should be spicy. Garlic powder improves the flavor of fish, bread, curry and a variety of seasonings. Also use garlic in the first and second dishes with meat, in marinades and pickles. Best garlic goes well with lamb. In fact, garlic is the main ingredient of the national dishes of Asian and southern European cuisines. Use it both fresh and in dried form.
Cayenne pepper, black pepper, Chile. Cayenne pepper has a sharp and spicy aroma. Use it when cooking hot sauces, stews and curries. Black pepper, unlike the Cayenne, it has a warm aroma. It gives the dish flavor and additional taste. Use it in salads with fresh vegetables, soups, marinades and curries. Often the pepper acts as additions to sauces and creams. Chile also has a warm and spicy aroma. Seasoning made of ground chili peppers. It emphasizes spicy and aromatic meat and vegetable dishes.
Ginger. The spice has a sharp, intense and slightly citrus aroma. Add ginger in tea, in vegetables and pastries, as well as a dressing for various salads. Studies show that ginger tea helps to get rid of colds and protects from stomach ulcers. With spice you can get rid of migraines, menstrual cramps and muscle aches.
Sage. The spice has mint and pepper aroma with notes of spices. Add the sage in meat dishes and poultry, marinades, sauces, condiments. Also use the seasoning in stuffing, casseroles or poultry dishes. Sprinkle with dry sage on roasted potatoes, pumpkin soup or roasted chicken. In addition, the use of sage in mixture with other herbs: parsley, coriander, dill.
Carnation. The spice has a warm and sweet aroma. Cloves improve the taste of savoury dishes. It goes well with meat, vegetable dishes, curry. For the sensations of sweet spices add it to desserts, fruit drinks, punches and mulled. Cloves are also good in aspic, pate, jelly. The most widely spice used in Indian, Mexican and Vietnamese cuisines.
Try to find the kitchen a place for spices, where they will always be at hand.
Spices should be stored in small jars no more than two years. Do not make large reserves for future use.