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
  •  

    the Rough review

    For operative practical orientation and simplification of a choice the rough review of smells and tastes of the most popular spices is resulted more low.

    Air - a smell strong, spicy. Taste tart and spicy.

    The Anise - in the ground kind fruits smell prjano, osvezhajushche and is sweetish. Taste freshening, prjano-aromatic.

    Badjan - smells fragrantly, prjano, osvezhajushche and it is sweetish. Taste pleasant and sweetish, a smell heavier, than at an anise.

    The Basil - a smell prjano-fragrant, taste strongly fragrant, bitterish, during short time slightly sweetish.

    Vanilla - smells fragrantly, sweetishly, osvezhajushche. Taste is bitter-aromatic.

    The Carnation - smells strongly, prjano. Taste spicy, burning.

    Dushitsa - a smell not strong. Taste tart and spicy.

    Ginger - a smell strong and spicy. Taste burning, spicy, aromatic.

    Kalgan - a smell spicy. Taste burning, spicy, partly reminding ginger.

    Kapersy - a smell weak. Taste spicy, tart, slightly bitterish - depending on a preparation method sour and salty.

    Cardamom - a smell very spicy. Taste burning and spicy. A coriander - a smell fragrant. Taste sharp, tart and aromatic.

    Cinnamon - a smell very specific, fragrant. Taste burning, bitterish, sweetish.

    Kurkuma - smells fragrantly. Taste sharp, tart and aromatic.

    The Lavender - smells strongly, originally prjano. Taste spicy and is little bit tart.

    The Bay leaf (laurels noble) - a smell poorly fragrant, taste knitting, spicy, sharp and bitterish.

    The Leek - a smell and taste onions, fragrant, but more thin, than at onions napiform.

    The Onions napiform - a smell happen weak, sharp and even prickly, depending on a kind.

    Ljubistok - possesses a sharp, spicy smell. Taste at first sweetish, later - sharp, spicy and bitterish.

    Majoran - a smell strong and fragrant. Taste very spicy as at a thyme, but is more thin and is weaker.

    The Olive - a smell weak. Taste spicy, tart and bitter.

    The Balm - a smell very fragrant and freshening. Taste aromatic, freshening, with lemon smack.

    The Juniper - a smell spicy, weak. Taste spicy, tart and sweetish.

    The Nutmeg and muscat colour - a smell slaboaromatnyj. Taste at first weak, thin, later-sharp, spicy.

    Mint not river - a smell specifically fragrant, mentolovyj. Taste spicy, freshening and holodjashche the mint.

    Sections

  • the Cucumber grass-jasmennik
  • .
  • .
  • ֳ
  • .
  • . .
  • . ''.
  • . .
  • . . ³
  • .
  • . ''.
  • . .
  • .
  • .
  • .
  • .
  • ϳ
  • ''. .
  • . . Carbonada
  • Empanadas
  • Ollapodrida
  • Enchiladas.
  • Boston baked beans.
  • .
  • . Szegeti halaszle. ()
  • . Canard a lorange
  • Chateaubriand. Ratatouille
  • Pizza
  • . Cannelloni
  • .
  • Mulligatawny. .
  • . .
  • . .
  • .
  • . 볢. . ϳ
  • , , .
  • . .
  • . .
  • .
  • , ,
  • -
  •