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
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  • 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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    Mixes of spices. Variants of combinations

    you are: Mixes of spices

    We result various variants of combinations kerri.

    East Europe kerri, rough, sharp. It is often used in the canning industry.

    The Basic components

    1. Pepper red - 45%

    2. A coriander - 22%

    3. Kurkuma-18%

    4. Fenugrek - 5%

    Total: 90%

    Additional components

    5. A carnation - 5%

    6. White pepper

    (Or cardamom) - 3%

    7. The Nutmeg - 2%

    Total: 10%

    Total: 65% Total: 35%

    On Middle East, in the Western India and the Western Pakistan the composition kerri considerably changes, as into it in addition enter:

    1 variant

    Azhgon (zira; ginger; pepper black; asafetida; kurkuma fragrant (except kurkumy long); garlic (in a powder).

    2 variant

    Azhgon (zira); ginger; pepper black; a carnation; cardamom; cinnamon; muscat colour; pepper Jamaican.

    With the big variety and brighter aromatic bouquet South Asian kerri. In it, except four basic spices, enter:

    Azhgon (zira); ginger; pepper black; asafetida; a carnation; cardamom; cinnamon; muscat colour; garlic; pepper Jamaican; pepper white; a basil; galgant; kallidzherri (gartsinija); mint; fenhel.

    The structures of a mix Described by us above kerri are applied basically in house cookery. For industrial production as Europe, and Asia and Americas for last decades were developed certain standards of powders kerri, consisting no more than from 15 spices. They differ on a taste sharpness (burning and gentle), on colour (dark and light) and on an orientation (application sphere) - to meat, vegetables, fish, rice, etc.

    West European kerri, idle time, gentle. It is used mainly in a home cookery and in some branches of the food-processing industry.

    1. Kurkuma - 30%

    2. A coriander - 20%

    3. Fenugrek - 10%

    4. Kajenksky pepper - 5%

    5. Ginger - 20%

    6. Pepper black - 5%

    7. Корица-5%

    8. A carnation - 5%

    Thus for all compositions kerri it is believed obligatory five components: a coriander, kurkumu, fenugrek, red pepper and kmin (for the European grades) or azhgon (for the Asian grades kerri). On some indicators, kmin it is possible to replace with caraway seeds.

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