Mixes of the various countries of the world. Popular mixes

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THE BOLONSKY MIX

National structures mentioned “Bouquets garni” from the fresh or dry whole (not crushed) spices which, as a rule lower in soup in a special gauze sack, or on a thread 5-6 minutes prior to readiness are rather popular, and then take out before giving. We result some examples (for four portions).

FRENCH “BOUQUET GARNI”

Parsley-1 a back and 1 sheet, a bay leaf-4 piece, kervel - 2 leaves, chaber - 2 branches, fennel - 3 branches, garlic - 4 zubchika, pepper black - 5 peas, a saffron-1 a stamen.

ENGLISH (dry)

Parsley - 2 parts, majoran - 2 parts, a thyme - 2 parts, a basil-1 a part, a dried peel lemon-1 a part, fenhel-1/2 parts.

GERMAN (dry)

fennel - 2 parts, a coriander-1/2 parts, parsley - 2 parts (roots and leaves melkonarezaniye), majoran-1 a part, chaber-1 a part.

AMERICAN (from fresh spicy grasses)

Green onions - 2 pieces, parsley - 2 branches, majoran - 1 branch, a thyme - 1 branch, a rosemary - 1 runaway, red pepper - 2 pods, muscat colour - 1 leaf, black pepper - 4 grains, a carnation - 3 buds.

A little more specific place among spicy mixes is occupied with special mixes for preparation of fish. We result one example:

Onions napiform sharp - 4 parts, fennel-1 a part, parsley - 1 part, pepper black-0,5 parts, cardamom-0,5 parts, a nutmeg-0,5 parts, an anise-0,5 parts, fenhel-0,5 parts.

This mix of spices is applied to boiled and stewed fish and for fish forcemeats.

In conclusion of this short review the approximate set of spices in European, basically English, French, German confectionery mixes is resulted:

the Anise - 5, the Jamaican pepper-10, cardamom - 5, caraway seeds - 5, cinnamon - 30, a carnation-10, ginger - 5, muscat colour-10, a nutmeg-10, sugar-10.

Confectionery mixes can be used not only in the dough, but also in cottage cheese pastes. Thus it is recommended to replace in them pepper with mint, a balm or a dried peel. Contrary to the European confectionery products, east sweets prepare without application of difficult spicy mixes - in them more often 1-2 spices, and it is curious, that vanilla preferred in Europe in the east almost do not apply.

For magribinskoj kitchens the use of steady mixes of spices and seasonings is characteristic.

Harisa - the seasoning very similar on structure on known at us adzhiku. It is used for sharpness giving meat and to fish dishes, including kuskusu. Can move on a table and separately - ktadzhinam, broshetam, to fried meat.

Distinguish some versions harisy : simple, prepared from dried sharp siliculose pepper , cleared of seeds and pounded with large salt; from fresh siliculose pepper , both sharp, and sweet, cleared of seeds and tolchennogo with salt; difficult harisa, prepared from dried sharp pepper, which after soaking in water pound with salt, grains meadow caraway seeds and garlic. Sometimes, to soften a sharpness, in harisu add vegetable oil.