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Aromatic Herbs & Spices
Spices and aromatic herbs are ingredients that are increasingly used in the kitchen, giving a unique flavor to their dishes. Sometimes it happens to confuse one with the other, even if they are different products, but their function is usually the same, that is to flavor the dishes, enhancing their flavor. The taste and benefits of aromatic herbs With the expression aromatic herbs, we generally refer to vegetables or herbs grown in pots and in the garden, but also available in the wild. There are several types, but among the best known products stand out bay laurel, basil, borage, oregano, parsley, thyme and sage. The aromatic herbs in the kitchen are used in many countries: for example pasta with tomato and basil is an indispensable must of Italian cuisine. The nutritional value of aromatic herbs is in itself rather poor, but these are very important ingredients because they vary the palatability of the foods and allow some useful substitutions for the body's well-being, such as spicy herbs as an alternative to salt. The aromatic herbs for sale on Natura d’Oriente are products of the highest quality, ideal for making your dishes tastier and to amaze your guests with unforgettable recipes. The taste and the benefits of aromatic spices The term spices indicate dry vegetable products that generally come from tropical countries or in any case from quite distant places, widely used since the past to preserve and flavor foods. Aromatic spices are obtained from different parts of the plants: cinnamon, cardamom, turmeric and ginger stand out among the most appreciated. Spices and aromatic herbs can give any recipe a unique touch, whether it is a meat dish or a tasty side dish: the secret is to find the right balance!
Cardamom in green seeds is a spice particularly loved in the East and in Arab countries, with a pungent, slightly spicy and fruity aroma, with hints of lemon and eucalyptus, but it is now also used in European cuisines. It is also rich in beneficial properties for health, and also for beauty: perfect for obtaining healthy herbal teas.
Ground Cardamom is a spice particularly loved in the East and in the Arab countries, with a pungent, slightly spicy and fruity aroma, with hints of lemon and eucalyptus, but it is now also used in European kitchens. It is also rich in properties beneficial for health, and also for beauty.
Il Pepe nero di Sarawak, originario della Malesia, si caratterizza per l'aroma piccante e asciutto, che non risulta invasivo poichè tende a sfumare, sottolinea il gusto delle pietanze senza sopraffare il palato, si abbina con ogni tipologia di piatto tanto da poter essere etichettato come "spezia multiuso" ed é particolarmente apprezzato anche dai neofiti delle spezie.
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Harissa is a specialty that Tunisians accompany us with every type of meal, even breakfast. The culinary use of the Harissa blend is endless. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy accent.
Zahatar is a mixture of spices well known and used in the Middle Eastern countries. This combination of spices is ideal for flavoring meats such as chicken and lamb, vegetables, cheeses, stewed potatoes and onions, mozzarella and tomatoes.
Cardamom is a spice particularly loved in the East and in Arab countries, with a pungent, slightly spicy and fruity aroma, with hints of lemon and eucalyptus, but it is now also used in European cuisines. It is also rich in beneficial properties for health, and also for beauty: perfect for obtaining healthy herbal teas.
Spicy and aromatic, Zhug is a blend originally from Yemen with a complex and intense flavor. It gives the palate the nuances of various oriental spices, combined with garlic and chilli. A small amount is enough to add a touch of spiciness and color to many dishes of soups, rice, vegetables and meat. It can also be used for marinating, and creates delicious pungent notes in stews and barbecue grills.
Ingredients
green pepper, garlic, cayenne pepper, coriander, cardamom, chili, parsley.
