Is it allowed to cook them all? .. 5 secrets to use spices in meals

A big difference between pepper and pepper powder

Which herbs and spices are allowed to cook? What can you roast? And when can they be added to the food? The use of spices in meals is an art in itself, you know it and some of its secrets.

"Fresh herbs and spices add a special flavor to the food," says an article on Deutsche Welle. "But to get that flavor, you have to prepare it properly and use it correctly and in good time while cooking.This is also recommended by the German Federal Nutrition Service.

The report provides five secrets to the art of using spices in meals:

* The seasonings are cooked for a long time

Curry, turmeric, turmeric, spices, fennel, bay leaves, cinnamon and cumin are among the ingredients cooked at high temperatures and do not require a complex process.

* Seasonings are cooked for a short time

Light herbs such as basil, marjoram, wild garlic can not be cooked for a long time and are added to the food only a few minutes to avoid losing their smell. It also applies to ginger, saffron and cayenne pepper.

* The seasonings are grilled

If you like intense spices, you can briefly cook the anise, black cumin and mustard seeds before baking them, then drop them with the food. The use of herbs such as tarragon, thyme and oregano makes the foods very mixed.

* Seasoning hot taste

For a tangy taste, use chili chips and let them cook for a long time. The chili increases over time, while the pepper powder becomes bitter on the contrary after a long cooking.

* Herbs can not be heated

Some herbs, such as Cerville, Dill and Garlic, can not be heated and added to the food before putting them in the dishes.