Spices - carriers of other spices. The basic spices. Salt application

you are: Spices - carriers of other spices

We believe, curious, and not without practical interest, to tell, that a number of the basic spices occupying first ten places on frequency and quantity of consumption, among others prjanoaromaticheskih plants has been allocated. Places here are distributed as follows:

1. Onions; 2. Pepper red siliculose and pepper black; 3. Garlic; 4. Fennel; z. Parsley; 6. A horse-radish and mustard; 7. The Bay leaf; 8. A carnation; 9. Cinnamon; 10. Jamaican or fragrant.

However, in “a science of entering of spices” we would like to tell some words about a known tandem of "spice-salt". For their correct combination, and they usually go together, it is necessary to know about their interference.

Irrespective of Wednesday into what we enter salt - sour, oil, water, spirit, it strengthens influence of spices on food, raises them ekstraktivnost.

Especially accurately it is felt in the sour and water environment. For this reason with spices it is necessary to salt soup more cautiously, than soup without spices, or roast with the same spices dissolved in oils. The conclusion arises, that considering interaction of salt with spices, it is necessary to spend much less, than usually, that first, is not always considered in culinary recipes, and secondly, it is rather important for our health as considerable excess of the expense of salt against norm is very often noticed.

At the same time, spice application on too fresh basis is rather unpleasant. Thus and here much depends on skill, a subtlety of taste and intuition of the culinary specialist, how much it manages to find demanded "optimum". Besides spices promote improvement of a consistence of our dishes as reduction of quantity of consumed salt interferes with glut of an organism by table salt and does products more juicy, gentle, soft, tasty as in them natural juice is better remains. Even such product "thirsting" for salt as fish allows to lower norms of the expense of salt at cooking and zharenii if to increase a bookmark of spices. In that case the set of spices can be an optimum substitute for fried fish: fennel, an onions napiform, chabrets (or a thyme), and at cooking of fish: onions napiform, a leek black pepper, an anise, parsley, fennel.

It is necessary to take also into consideration, that salt, as a rule, prolongs product cooking as slows down boiling, and spices accelerate this process a little. Thus,

Speed of cooking and readiness of a dish raises at fall of a share of salt and increase of a share of spices.