Five golden rules for the right seasoning


But with all the joy of experimenting – it depends on the right seasoning time. For example, paprika and pepper should only be eaten at the end of cooking and should not be exposed to excessive heat. Otherwise, they not only lose their delicate aromas. Paprika and pepper become bitter when seared hot and burn faster than other spices. Caution is always advised here.

3. Fresh herbs give the best flavor

Although dried herbs are in line in many kitchens: if you want particularly intense aromas, it is better to opt for the fresh version. Essential oils and nutrients are best retained in fresh herbs. And the same applies here: the herbs must be added later to the food, otherwise the nutrients and flavors evaporate. In addition, they overcook and fall apart very quickly and thus lose their appeal.

4. Know the proven spice combinations

Experimentation is encouraged. But you also need to know the classic spice combinations. So which spices go particularly well with meat, fish and vegetables? In the case of beef, it’s strong flavors like thyme and rosemary, in the case of wild juniper and ginger. When it comes to pork, most cooks choose milder notes like marjoram. Sage, dill, lemon zest or lime go very well with fish. Mild acids support the slightly lighter flavors of most fish perfectly.

5. Support the inherent flavor of vegetables

With vegetables, it becomes more complex. Spinach and pumpkin, for example, taste so mild that they easily get lost in too many other flavors. In pumpkin soup, for example, many home cooks use too much garlic and ginger. It is better here to salt well and season sparingly. In this way, the light natural aroma is retained. And there’s another trick: a pinch of sugar can help intensify the natural taste of vegetables. Anyone who cooks hearty dishes with cabbage can get their hands on the spice rack. Bay leaves and caraway give an intense aroma and can also be cooked longer.

Always store spices in a dark, cool and well-closed place

In order for the dried spices to remain aromatic as long as possible, they should be stored in a dark and cool place. Airtight containers prevent the aroma from dissipating too quickly. A spice is no longer good if there is no more smell when opening a spice jar. Then he is already too old. It’s best to buy fresh herbs just before cooking and use them as soon as possible. A small herb garden on the balcony, terrace or in the garden is ideal. Then you always have them fresh at hand.

Related Articles

Back to top button