the Technique of entering of spices

The Way of application of spices predetermines norms and quantities of brought spices and spices. One gramme of a bell pepper and one gramme of ground pepper give absolutely various effect. The spices, the are more small shattered faster and more full they ekstragirujutsja, and therefore ground spices goes on a dish less, than whole. The whole spices give weaker, but more gentle both less sharp aroma and not so burning taste. It is possible in advance or to take out the whole spices in time from a dish if at preliminary test insignificant signs of bitterness are found out at least. For this reason it is recommended to use the whole spices everywhere where it is possible - in soups, compotes and other liquid environments, including. In brines and pickling pouring, and also in cases of long heating of corresponding food, at use of heats of processing or at entering into a dish of such seasonings which raise ekstraktivnost spices (for example, wine or vinegar). In case of absence of the whole spices for soft and gentle sdabrivanija dishes it is recommended to use the ground spices turned in narrow linen sacks, lowered on threads in dishes for necessary time.

Between the whole and ground (crushed) spices there are some more intermediate stages - droblenye, broken lines, rezanye, applied when it is necessary to achieve fuller extract ekstraktivnyh substances from spices without rise in temperature and during the long period of time or to receive an average sharpness of aroma and taste at temperature slight increase. So.naprimer, in a pickles, kvashenija, marinades, mochenija some spices (spicy vegetables and grasses in this case prevail) put in rezanom (fennel), davlenom (garlic, caraway seeds, an anise), broken (bay leaf), droblenom (red siliculose pepper) a kind.

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