UA DE EN ES FR IT NL PL BY PT Preparation of dishes with spices and sauces pt es fr it nl pl by ua de en
sections
  • Recipes
  • Cheese juicy. A beet
  • Fish fried. Telnoe
  • Salads
  • Interesting recipes
  • gourmet Dishes
  • Dishes for a supper. Snack
  • Soups. Rolls. Macaroni
  • Meat dishes
  • Potato soup. ' tokana '.Мясо on skewers
  • Drinks
  • Beef. Salad with a balm. Sote
  • Yoghurt. A cold fruit punch. Wine
  • Dishes with petals of roses. A chicken
  • Dishes with chaberom and a sage. ' fumblers '. A rabbit
  • Roast. Chops. Onions soup
  • Dishes with onions. A gammon
  • Dishes with garlic. A pickles of cucumbers
  • Drinks with a barberry and cinnamon. A chicken with nuts
  • Dishes with a celery.
  • Juicy dishes
  • ' bigos '. Soup from pork. A carp
  • Pastes and roast with a horse-radish
  • Spicy salads
  • Cheese. Kefir. Carbonada
  • Empanadas
  • Ollapodrida
  • Enchiladas. Salad from a bird
  • Boston baked beans. A borsch
  • Tarator. Givech
  • CHevabchichi. Szegeti halaszle. A goulash (soup)
  • the Goulash. Canard a l’orange
  • Chateaubriand. Ratatouille
  • Pizza
  • Rizotto. Cannelloni
  • Kuskus. A hen in sauce
  • Mulligatawny. Paste from a brynza. Game
  • Christmas strudel
  • Kebab. A potato under mayonnaise. Cutlets from onions
  • Perkelt. Tarhonja. Salad from carrots
  • Salads with a celery
  • Onions soup. Garlick soup
  • Salads with pepper
  • Compote. Fruit liqueur. Kvass. Beer
  • Dishes with grasses
  • Dishes with caraway seeds, a horse-radish, hop.
  • Stuffings and pies. Phali. Drinks
  • Meat on-hunting. A stuffed cabbage. A shish kebab
  • the Mackerel in parchment. A stuffed hen
  • Tem pu ra
  • the Science of application of spices
  • Action of spices
  • Aromatization of marinades, vinegar, compotes
  • Recommendations of culinary specialists
  • the Technique of entering of spices
  • Spices - carriers of other spices
  • Mixes of spices
  • Mixes of the various countries of the world
  • About substitutes of spices
  • the Rough review
  • Application of spices at diseases
  • Domashneee cultivation
  • Use of spices in the industry
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    the Rough review. A cucumber grass-jasmennik

    you are: the Rough review

    Cucumber grass - a smell weak, inexpressive. Taste unusually freshening, reminding fresh cucumbers with smack of onions.

    Pasternak - a smell easy. Taste bitterish, sweetish and aromatic.

    Pepper fragrant - smells very fragrantly and sharply. Taste original, burning and sharp, average between tastes of black pepper, a carnation, koritsy and a nutmeg.

    Pepper kajensky - a smell weak. Taste sharp, sharp, up to extremely burning. The taste sharpness depends on a kind.

    Pepper red - a smell weak, svvoeobraznyj. Taste sweetish, spicy from sharp to burning, depending on a kind.

    Pepper black - a smell sharp, spicy. Taste strongly freshening and spicy. More delicate aroma and taste pepper white and green possesses. The whole pepper possesses stronger aroma, than ground.

    Parsley - poorly spicy aroma. Taste freshening, easy and spicy, tart and sweetish.

    The Wormwood - possesses strong specific aroma. Taste spicy and tart, with juicy bitterish smack.

    portulak - a smell weak. Taste slightly aromatic and freshening.

    The Rosemary - possesses the strong camphor aroma reminding a pine. Taste strongly aromatic, and later - slabozhguchy.

    Ruta - possesses strong original aroma. Taste bitter, spicy, fragrant, juicy and original.

    The Celery - possesses original aroma. Taste bitter, original, aromatic.

    The Thyme - very strong aroma. Taste strongly spicy, bitter and romatichnyj.

    Caraway seeds - a smell sharp and spicy. Taste is not expressed, strongly spicy.

    The Yarrow - a smell weak, pleasant. Taste spicy, bitter.

    Fennel - possesses strong, original, freshening aroma. Taste is well expressed, aromatic and freshening.

    Fenhel - a smell spicy. Taste sweetish, expressed, slabozhguchy.

    The Horse-radish - a smell sharp and strong. Taste burning, up to sharply burning, sharp and strong.

    CHaber - aroma weak. Taste juicy, ostroprjanyj, poorly aromatic.

    Garlic - a smell is sharply expressed, some consider unpleasant. Taste sharp, and burning, resembling onions.

    The Sage - a smell spicy, sharp. Taste spicy and bitter.

    The Saffron - a specific strong smell. Taste bitterish, spicy.

    The Tarragon - poorly expressed, however pleasant, aroma. Taste juicy, tart, intensive.

    JAsmennik - a smell pleasant, reminding aroma kurkumy. Taste spicy, bitterish.

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