What gives every meal a special taste and unique flavour? The spices! Without them, it is hard to imagine preparing and at the same time enjoying in it. For good meal, it is necessary that ingredients should be of top quality, and the same applies to spices.
Herbs and spices – is there a difference?
Although many people mix these two terms, it’s good to know that differences exist because they are used diferently as such in cooking. Herbs are made up of aromatic grasses or its parts (branches usually) that can be fresh or dried. Spices are minced fruits, seeds or roots of some aromatic plant. They should not obscure the natural taste of food, but to highlight their flavours – that is why it is necessary to carefully choose real, quality spices and herbs. It is necessary to combine them properly.
It’s very important that spices be real, without artificial flavours, colours, preservatives and additives that enhance taste and reduce quality.
How to store spices?
Properly added spices can make perfection of every meal. In our #KoVoli cuisine, we stick to important rules for using spices, and now we will share them with you.
How many times have you read “keep it on dry and dark place”? If we are talking about spices, it’s true, because in that way their quality is maintained until the next use. The best way to keep herbs and spices is to put them in glassy, and then in paper packaging. Before we put herbs in the meal, we rub it slightly between fingers in order to get free all the flavours. We learned that never put spices directly from the bag or packaging to the cooked meal, because water vapor can reduce the intensity of spices. It is recommended that the mixture of spices be kept in refrigerator, especially curry and ground pepper. Special flavours have spices and herbs that are grind in mortar and such are added to the meal.
When are they used?
It is necessary to know the difference between spices that are added at the beginning and during the preparation of meal and those that are added at the very end. What’s the difference? For meals which are cooked for a long time, spices and herbs of delicate flavour such as basil, thyme or oregano, should be added at the end of cooking. We do this so the spices do not lose their natural properties and aromas. On the other hand, there are spices such as ground paprika, pepper beans and laurel leaves that considerably slower release of their aromas, and it is good to add them at the beginning of cooking.
Spices and meals that will delight you…
KoVoli has prepared a variety of combinations of salty and sweet spices – not only can you refresh your senses and make the right art from cooking, but also to treat someone wuth unusual gifts. Take a look at what we have prepared for you 🙂
#Who likes to pepper? the gift box is made up of 4 types of pepper: you will enjoy in a special features of the pepper with flowers aroma, you will love the pepper with lemon, Telicherry pepper will make a real gastro pleasure, and black pepper will fix every meal.
If you know someone #Who likes French cuisine, Cafe de Paris will wish him good morning, and with Herbs de Provance he will prepare a lunch that smells like Provencal fields. Hedonists will be entertained with French gourmet spice, and the end of the day will be remembered with a nutmeg in a cake.
#Who likes winter? that smells like Apple pie spice mix and apple pie, while you puting a Spice up mixture in a mulled wine? Someone will make the day better with star anise, while someone will put stealthily another spoon of ginger and orange spices into a cookies.
And #Who likes salty will surely like flavour that Inka salt gives to each meal. Smooked salt will give a special charm to meals on the table, and Himalayas salt will enrich them with its extraordinary properties. And the sea salt is here – nothing is the same without it!
In the end, the most important rule: Spices are for enjoying! We hope you will find your favourite combination!
