Mixes of spices. Various mixes

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THE YEREVAN MIX

Onions, black pepper, chabrets, mint, a coriander, a basil, cinnamon, garlic.

THE ASHTARSKY MIX

Onions, black pepper, chabrets, mint, a tarragon, fennel, parsley.

THE ECHMIADZINSKY MIX

Onions, black pepper, chabrets, a coriander, a basil, a tarragon.

THE SIMPLE MIX

Onions, black pepper, chabrets, mint, a coriander, parsley.

In Romania and Bulgaria, and in other Balkan countries, apply constant traditional mixes of spices from three, five and seven components to seasoning of hot vegetable and meat dishes, at pickling of vegetables and fruit, for preparation of meat for long storage.

So, we result some recipes of the Romanian cookery.

THE MIX "SALAMUR"

the Jamaican pepper-10 g (20 grains), a coriander - 2 g (2 teaspoons), a carnation - 0,5 g (4 buds), a bay leaf - 0,5 g (4 sheets).

The Mix of spices for a brine “Salamur is used at meat pickling.

Three variants of mixes of spices for vegetable dishes and for preparation of marinaded vegetables in sweet-sour marinade.

1 variant:

black pepper - 6 grains, garlic - 2 zubchika, fennel - 3 branches.

2 variant:

black pepper - 6 grains, garlic - 2 zubchika, fennel - 2 branches, a horse-radish-1 sheet, a celery-1 sheet.

3 variant:

black pepper - 4 grains, red pepper - 1 pod, garlic - 2 zubchika, fennel - 5 branches, parsley-1 sheet, a horse-radish-1 sheet, a celery - 1 sheet, a bay leaf - 1

The Mix of spices for pickling of fruit in sweet-sour pickling pouring (on 2 l of water).

the Jamaican pepper-6-8 grains, a carnation - 5 buds, cinnamon-1 a stick.

Especially widely apply red siliculose pepper in pastelike mixes ljutsnitsa in Bulgaria and Romania. Garlic, salt and wine vinegar still participate in these mixes onions napiform.

However these pastelike mixes and vinegar do not participate almost in the Central Asian national kitchens. There mixes of spices usually consist of black pepper, red siliculose pepper, azhgona, a coriander, a basil, garlic, and also chabera, mints, a wild onions, a bay leaf, dry berries of a barberry, buzhguna (the dried up immature leaves of a pistachio tree). For preparation plova it undertakes obligatory a powder for zirvaka, consisting of equal parts of red pepper, azhgona and a barberry and insignificant quantity kurkumy (pinch).

In the Western and the Central Europe constant traditional mixes of spices also are applied. To them less universal and more purposeful character of use - separately for meat and, even, its versions, fish, sweet dishes is specific. Those are, for example, bolonskaja, Frankfurt, Hamburg and other mixes of spices.

It is necessary to notice, that the European cuisine basically is guided on classical spices.

We Result from foreign sources of a combination of the mixes of spices most known in the European market.