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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!
The sweet and warm flavor of cinnamon, the intense and unmistakable aroma, make Ceylon cinnamon a famous spice in the kitchen. Used to flavor desserts, creams, fruit, it is also excellent in baked specialties and savory recipes. The aroma stands out in hot drinks such as tea, infusions, milk, punch and mulled wine; Its taste is famous and makes chocolate delicious. A cinnamon stick is approximately 25 cm long.
Sichuan pepper is a red berry native to China. It has a very fresh, spicy and citrusy taste. It should be added to cooking, whole, or toasted and ground (except the seeds). We recommend toasting only the amount needed for the dish being prepared, once toasted it tends to quickly lose flavor and intensity.
Cloves have a very particular scent, penetrating and warm, and give dishes a pungent taste with a sweet and balsamic aftertaste. The intense aroma attenuates with cooking, dominates over other spices but harmonizes the flavor in many sweet and savory dishes. Whole cloves make roasts, broths and stews more aromatic. They facilitate good digestion, perfume the breath and give balsamic virtues to infusions.
The ground clove powder has a decidedly unmistakable penetrating scent, with a pungent flavor with a sweet and balsamic aftertaste. The strong, warm aroma attenuates a little with cooking, dominating other spices but balancing other odors in sweet and savory dishes. In particular, cloves flavor roasts, broths and stews. They contribute to good digestion, perfume the breath and give balsamic notes to the infusions.
Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper. Origin: Madagascar
Chives are an aromatic plant. Like the other most used spices, chives have a decidedly particular taste, although lighter and more delicate than that of garlic or onion. It has diuretic, antiseptic, cardiotonic, hypoglycemic, vermifuge properties. Use it directly dried to flavor many dishes like a normal spice.
Sichuan pepper is a green berry native to China, also called Sancho Pepper. It has a very fresh, citrusy, spicy and sparkling taste that gradually envelops the palate. It should be added to cooking, whole, or crushed in a mortar always in small doses because. Once toasted, it tends to quickly lose its flavor.
The organic vanilla pod is highly appreciated for its intense and natural aroma; mainly used to flavor desserts and to make excellent pastry creams. The pods of the Bourbon vanilla variety have a high concentration of the aromatic principle vanillin, and complex flavor notes. It is versatile on desserts, savory dishes and refined culinary creations. In addition, the pod provides antioxidant properties and a calming scent that combats stress and promotes rest.
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.
Vanilla is mainly for flavoring desserts and for making excellent creams. The aroma is given by the presence of vanillin with antioxidant properties which helps maintain a young organism by counteracting the action of free radicals. It is also useful for fighting stress and defeating insomnia.
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.
