Mixes of spices. East mixes

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Some prefer kerri to apply instead of a powder of sauce kerri, that, however, does a product sharper and sharp on organolepticheskim to properties and reduces useful dietary properties of a powder.

Original national traditions, depending on national structure of the population and the developed culture of a food have led to occurrence of other mixes of spices, less difficult on structure and more limited in the geographical plan.

Among east mixes we will describe three for an example:

It is extended in Indochina, Thailand, Burma. As well as the Indian mix possesses insignificant zhguchestju. The structure of a Siamese mix includes ten spices, among them the onions-sharlot which is a basis of a mix and should exceed in a fresh kind in 10 times a mix of other spices on weight and volume.

For a Siamese mix take in equal parts: garlic (in a powder), fenhel, an anise, badjan, kurkumu, muscat colour, pepper black. To these to seven spices add: pepper red (two parts), parsley (seeds or leaves grated in a powder, half-parts), cardamom (half-parts). Replacement fenhelja by fennel, and muscat colour - a nutmeg is supposed.

The powder, with weak, pleasant zhguchestju Turns out fragrant, an original smell. The powder in dishes from a potato, meat, rice, and also in the dough is used, and it is obligatory in a combination to onions - sharlotom which in advance weary in vegetable oil, and then into onions pour and intensively stir ten spices listed above. The mix is active only in the warmed-up kind, being sprayed in onions juice.