Action of spices

Aromatic plants influence taste, aroma and colour kushanija, bringing, as a rule, improving influence. They can:

) to paint dishes in bright, attractive tone and

) in kamuflirujushchie tone, for example, under meat, greens or to give a kind podzharennosti actually not so to not roasted product, causing at us thereby corresponding associations. In these purposes the saffron, fresh bright greens of fennel, kervelja, fenhelja, a celery, a coriander, a basil and other spicy grasses, red pepper, cinnamon, badjan, ginger are applied kurkuma.

It is necessary to mean, that the choice of colouring of a dish depends not only on dye, but also from a product subject to colouring. Bright dye will give the necessary effect only in a case when the natural surface of a product is absolutely white as it happens at rice and fresh fish is more often. In other cases it is more preferable to use the masking colouring, capable to hide unattractive grey or other uncertain colour of a dish.

Basically, spice gives refinement and nobleness to food and influences on kushanie as follows:

- Deletes an initial smell of a crude product or will neutralise it.

The Example: If meat or fish have an extraneous smell, they should be washed out well in cold water before enter spices. Meat can be put preliminary in the water flavoured with mint, garlic, onions, and to take in it from 30 minutes till 2 o'clock, and then to undress and enter other spices. A smell of fish to "correct" more difficultly. If it is not spoilt, and has an extraneous smell (neftidiny and so forth) it is possible to rub it carefully with an onions or a horse-radish, then black pepper with fennel to sustain 20 minutes, then again to wash and prepare. And in the course of preparation again to apply spices as a compounding and a kind kushanija.

- Supplement a dish with new aroma, a smell, a fragrance.

- Shade natural aroma of a product, forcing it to contrast with itself.

-Was sharply strengthen aroma of a dish, drawing thus to it special attention.

-Give kushaniju any new, original, unusual aroma and a sharpness peculiar not so for the basic product, as for corresponding spice.

Sections