Breton
My spices
I really like spices, a simple one
dish can be sublimated .... whether it is vegetables, meat or fish ....
In addition to this, you need to know more about it.
I share with you my palette of spices.
 Le cumin |  La muscade |
|---|---|
 Garam masala |  Curry thali |
 La graine de coriandre. |  Cannelle |
 Les piments |  Curcuma |
The thali curry, this blend of 8 organic spices will add to your dishes the sweet and fruity flavors found in thali, a traditional vegetarian dish from South India and Gujarat. mixture of several spices. (it is also perfect to accompany fish)
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The following spices can be found in the composition of thali curry:
Turmeric
Chickpea
Split pea
Coriander
Fenugreek
Cumin
Mustard
chilli pepper
Nutmeg, Nutmeg is used grated to accommodate meats , soups , vegetable purees and certain cocktails , etc.
It is used in the composition of curry and its use is very varied in cooking , whether salty or sweet .
In French cuisine , it is used in particular to make béchamel sauce and to flavor gratin dauphinois , Savoyard fondue or quiche Lorraine .
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Coriander seeds can be added to chard gratin, traditional oriental dishes or even a pan-fried seafood.
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Cilantro seeds are used for long cooking dishes and marinades.
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Coriander powder is used with couscous, rice, Moroccan dishes, sauces, meat and fish and especially for short cooking.
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Coriander for dessert will sublimate either a spice cake or a gingerbread .
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Garam masala, a great classic of Indian cuisine, is a mixture of several spices.
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We can find the following spices in the composition of garam masala:
Cardamom
Coriander
Cinnamon
Pepper
Ginger
Cloves
Cumin
Fenugreek
Mustard seeds
Turmeric
Caloupile
Nutmeg
Cinnamon Cinnamon is widely used in cooking, whether in salty or sweet cooking. In the West, whether in Europe and North America, it is mostly cooked in sweet dishes, while in the Maghreb and the East, it is used in savory dishes.
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Even if it is advisable to heat cinnamon to take advantage of its virtues, the important thing is to consume it regularly, whatever the way: in cooking, in infusion, with honey or even in external application.
Turmeric is an Indian spice with a yellow orange color. It is used in the composition of curry, massale and colombo. It goes perfectly with other spices, such as ginger, cilantro, pepper.But you can very well use it on its own.
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In powder form, turmeric is used in homemade curries, masalas, colombos ... To take full advantage of its health benefits, add a few black pepper seeds to your dishes. Indeed, curcumin, the active principle of turmeric, increases its powers tenfold in its presence! To increase the assimilation of this golden spice by your body, mix turmeric powder with olive oil before using it in cooking. An ideal formula for seasoning red lentils, potatoes, or even cauliflower. Last option to flavor your savory dishes: add two teaspoons of fresh and grated turmeric to your homemade soup!
Cumin,
We find traces of cumin as far as ancient Egypt where it was used to pay homage to the deities. More recently, in India, cumin was smoked like a drug by harem women.
Nowadays, it is widely used in many cuisines around the world, especially in Moroccan, Tex Mex and African dishes.
e of several spices.
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The taste of cumin
We can find a hot and spicy flavor in cumin, when heated, it reveals more bitter and peppery aromas.
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It can be consumed directly in the form of seeds or ground, it is found in particular in mixtures such as ras el hanout which is used to prepare couscous, colombo, chili or mixtures for tagines.
You can integrate it into your raw or cooked recipes at any time during the preparation of the recipe.
Cumin goes perfectly with Dutch cheeses such as Edam and Gouda and can also be consumed in herbal teas or infusions, alone or in a mixture.
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The peppers should be placed in an airtight jar, in a cool and dark place. It thus retains its aroma for up to 12 months. Chili is perfect for hot or cold dishes, and can be added at the start of cooking or used for seasoning.
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When seasoning with chilli, only one rule applies: dose carefully. Whether it's flaked, whole pods, or in its most common form of chili powder known as cayenne pepper - the spiciness of the scarlet fruit is very intense. When handling raw chili peppers, it is best to wear disposable gloves. Do not put your hands in contact with eyes or mucous membranes as this can cause painful irritation. Hands should be washed well, even with dry peppers.
