Now it is difficult to imagine cooking any kind of meat only with the use of salt and pepper. Spices and various seasonings have long and firmly settled in the kitchens of many housewives, and almost no one cooks without them.

The beauty of spices is that with their help the meat becomes more aromatic and acquires original taste. Besides, natural herbs very useful and their regular use helps to maintain health. The same type of meat acquires different taste not only thanks to in a different way its preparation, but also thanks to different spices and spices for meat.

It is noteworthy that sometimes well-chosen seasonings and spices for meat allow you not even to use salt, which is very important for those who take care of their health, while the meat does not lose anything in taste. But in this case, the most important thing is to choose the right spices, and figure out which ones are best suited for a particular type of meat, as well as knowing when to add them.

If you are preparing a hot dish, then the spices used for roasting meat or stewing it must be put at the very end of cooking, sometimes even already in ready meal. If we are talking about a cold dish, such as smoking meat, then in this case spices are added at the very beginning of cooking.

Initially, spices are also placed in minced meat, which will then be used to prepare a hot dish. And what spices are added to different types of meat?

Spices for beef

For cooking beef dishes - steaks, baked or stewed meat, soups and goulash, spices such as oregano, basil, rosemary, tarragon, allspice, black and red pepper, turmeric, cumin, thyme, coriander, mustard seeds, marjoram and cloves. You should choose them, based primarily on your taste and preferences, but you should be very careful with the amount of spices added to the dish.

They are designed to make your meat more appetizing and emphasize its taste, and if you overdo it, the spices will simply kill the taste of the meat. In addition, when cooking beef, you should remember that salt must be included in the composition of spices, as it makes this meat juicier and more tender.

Any pork dish, like many others, will benefit from the addition of spices to it. This meat goes well with all kinds of peppers, garlic, bay leaves, cumin, juniper, lemon balm, cardamom, sage, nutmeg, basil, celery seeds, rosemary and marjoram.

Another feature of pork is that you can add a little sugar to it. Sweet pork is very popular in Chinese cuisine, and many love its such an unusual taste.

What spices for meat will make the meat juicy and tender? List of seasonings and spices for meat!

Cooking meat, boiling it or frying it, is one thing and quite another - making the meat tasty! And this is a whole science! The meat is juicy, fragrant, appetizing, soft and melting in the mouth - this is not the dream of the hostess, but just the right spices, at the right time and in reasonable proportions. About what seasonings will make the meat tasty, when and how much to add them, read below.

What seasoning will make the meat tasty?

The leaves of this plant, both fresh and dried, have a rather strong spicy taste and aroma. Basil can be added to beef, lamb and game dishes.

Barberry.

This plant valued ripe berries that have an orange-reddish color. They are usually dried, ground or used whole and added to meat dishes and sauces.

Wine is also used as a seasoning for meat. In particular, it is great for preparing sauces or marinades, dressings, and as a natural meat acidifier so as not to resort to the help of vinegar.

For dressing, for example, wine is poured into the finished dish.

Carnation.

Carnations are called flower buds tropical tree. Literally a couple of pieces of unblown dried buds are added to a liter of broth or soup. You can use cloves as a seasoning for sauces, when stewing game and cooking any meat dish.

These are seeds that are added to the sauce, which is obtained by stewing a meat dish, for example, game, elk or beef. If a game roast is being prepared, then the carcass is first smeared with mustard paste, and then placed in the oven. Mustard gives meat special taste and aroma. If the meat dish turned out to be fatty or rich, it can be sausage, ham, fried meat or barbecue, then in this case, mustard paste is served separately.

Mushrooms can be used both fresh and dried, and mushroom extract and powder are also used. Mushrooms are added to meatballs, minced meat and sauces.

Allspice.

This spice has round shape and is considered to be the most fragrant pepper. Suitable for dressing jelly (in particular), for marinades for preservation and stewing of any meat dish. The aroma and taste of this spice is fully revealed in combination with carrots and marjoram.

This spicy plant fresh or dried leaves and ground parts are used as spices. Oregano is used in cooking meat dishes, dishes from blood, pate and sauce, as well as sausages. Can be combined with marjoram.

And this is parsley, dill and onion feathers. Best Option, sprinkle the already prepared dish with chopped herbs so that they do not lose their “summer” aroma and juicy taste.

These are both sprouts and leaves that have a strong taste and aroma. Particularly aromatic in fresh, but also dried, are also quite tasty. They should be added sparingly to the dish so as not to interrupt the natural taste of the product. Suitable for pork, lamb, vegetable stew.

This box is grated form, has a strong aroma and sugary taste. Great for sauce, venison, lamb and other meat dishes.

Both the leaves of this amazing plant and the flowers have a pleasant aroma, but the taste is slightly bitter. They can be eaten fresh or dried. Suitable for lamb, elk, beef, sausage and liver.

Is it pickled or salted kidneys colors. They have a very pleasant and incredible delicate taste. Suitable for any meat dish and various sauces.

Cardamom.

Crushed cardamom seeds are great for stuffing and making sauces. The only “BUT” of this spice is that it needs to be added to dishes very carefully, in a meager amount, since this seasoning has a bright aroma and taste that can “kill” the smells of other seasonings and components.

These are parsley and carrots, celery and leeks, which are taken in the same proportions and thus constitute a mixture of spices, which must be added to meat dishes, frying a little in advance.

Coriander.

Crushed coriander is widely used for dressing sausage products, sauces and pates. And young coriander leaves, finely chopped, can be added to salad, broth, soup.

Seeds of large nasturtium, which is what they call cress, are pickled while they are green, and then they are already eaten like capers. But young leaves of nasturtium can be seasoned with meat sauces.

Young leaves give an excellent taste and aroma to poultry, beef and lamb, as well as kidney and other offal dishes.

Bay leaf.

It has a rather strong aroma and astringent taste. You only need to add a little bit to the dish. For example, for a serving four people, half a leaf is enough. The leaf is used in the preparation of jelly and meat dishes from beef, pork and veal.

Lemon juice.

Lemon juice is added to meat stews. They do this on purpose in order to quickly achieve softness of the product. Lemon juice is especially good in sauces served with veal or boiled chicken meat.

Pieces of meat, before cooking, or a chicken carcass, it is recommended to rub with garlic cloves and sprinkle generously with lemon juice. Lemon slices look great, which are placed on fried meat and served at the table.

Less tasty lemon acid, it is better to use a little in dishes.

Leek.

The lower parts of the green leaves and the white onion are used for all meat dishes. Leek has tender and pleasant taste Leek is also an excellent seasoning for poultry, veal, rabbit and sauces. This type of onion can be served stewed or boiled.

Chisel onion.

Fresh leaves, finely chopped, are used as a spice in all meat dishes. It is only worth remembering one thing, the chisel must be chopped before serving the dish to the table. And all because this type of onion quickly loses its taste.

Both fresh leaves and dried leaves give meat dishes and sauces a pleasant taste. fresh taste. Marjoram is good, especially in liver and blood dishes.

Both salted and pickled olives are on sale. They perfectly fill the taste of meat dishes, stewed and fried. Olives are also suitable for sauces, only they must first be scalded with boiling water.

Melissa smells like lemon. The taste of the herb is very mild. It goes on sale both fresh and dried. Excellent seasoning for tender meats. Suitable for veal, turkey, rabbit and sauces for these dishes.

Juniper berries.

Berries of blue color ripe and dried, they are sold whole or in powder form. Used to season lamb, game and beef dishes.

Muscat has a strong spicy taste, so it should be added to the dish just a little. Add as a spice to minced meat, ham, sausage, pate and sauce.

Fresh leaves and flowers of this spicy plant are used in the preparation of sauces, game, stewing beef and leggings. That's just spicy grass should not be added a lot, as it can kill natural taste dishes.

Black peppercorns give sauces and broths a pleasant taste and aroma, especially stews. And ground peas are great for any meat dishes.

Pepper white color is different mild taste, amazing aroma. It is obtained as a result of peeling ripe peppercorns from shells.

Red pepper is obtained by grinding red capsicum. Its taste is even more tender than that of white. And this kind of pepper is great for cooking white meat: turkey, veal, chicken.

Parsley.

The leaves of this fragrant plant, both fresh and dried, as well as its roots, are an ideal spice for all meat dishes and sauces. Parsley roots are rich in carotene, fluorine and vitamin C.

Onion.

The onion contains only great amount essential oils, which make the taste of the dish tastier. This is the most popular seasoning for meat. Onions are especially tasty when heated in oil.

Rosemary.

It goes on sale fresh and dried. Suitable for refueling lamb stew, as well as lamb and fried pork.

Rue is used dried in cooking. Rue leaves have a strong aroma, something even reminiscent of garlic. A good seasoning for lamb and veal, and also great for blood dishes.

Just a little bit of sugar is added to chicken, game dishes and sauces - this will give the dishes a pleasant taste, a little piquancy.

Celery.

It has a sharp taste and a spicy strong aroma, which is why it goes well with dark meat dishes, spicy dishes from beef, wild boar and venison. But celery is added to white meat dishes very, very carefully.

A mixture of spices.

Meat dishes are quite often seasoned with a mixture of spices. That's just adding them to the dish, you need to take into account their sharpness.

For example, a mixture of seasonings for jelly consists of black peppercorns, allspice peas, cloves and bay leaves.

The same mixture can also be used to prepare marinade, sauces and stews. These spices can be ground, mixed and added to prepared food, in each plate, to taste.

The spice comes from India. The composition of the spice, as a rule, consists of twenty different spices, these are ginger, allspice and ordinary pepper, cardamom and nutmeg, paprika and coriander, cinnamon, sage, cumin and more.

Usanmyan.

Widely used in Asian countries. This spice mix is ​​made up of star anise, cinnamon, ginger, dill and cloves.

Salt is seasoned with absolutely any dish, even sweet. No salt anywhere! Boiled meat is salted at the end of cooking, after the foam has been removed.

If the dish was seasoned with salted spicy roots, then salt is added to taste at the end of cooking.

Fried meat is salted when a golden brown crust has formed on the meat. If the meat is seasoned at the beginning of frying, then a lot of juice will stand out, and it will not be fried well, and it will taste dry.

Sauce spicy

This is food product, made from various purees imaginative mixtures that season the dishes. Main component sauces - tomato puree, as well as apple or soy puree, with the addition of paprika and spices. Nowadays, tomato ketchup or seasoning sauce is very popular.

Capsicum. Paprika.

Peppers are divided into two groups: sweet and bitter. Pods having red, yellow and green colors have a brighter taste and vitamins. Therefore, culinary specialists and nutritionists advise using not peppercorns, but chilli peppers, when cooking.

Fresh pods are cut into thin strips and added to food about fifteen minutes before it. full cooking. It is not recommended to fry fresh peppers in oil, as this will spoil not only their color, but also their natural taste. Dried red pepper is also used.

Dry grated cheese sprinkled when the meat is baked in the oven. Cheese is also added to sauces that are served with boiled meat.

Dried thyme leaves are suitable for seasoning meat dishes that are specially prepared with a spicy taste. Thyme is excellent for liver, minced meat, blood and heart.

About fifteen minutes before the dish is fully cooked, cumin seeds are added. Cumin is perfect for vegetable stew, boiled meat, game, sauces, lamb, beef and stews.

Tomato puree.

Tomato paste with finely chopped onion, heated in oil, is perfect for all types of meat. It gives a delicate, mild taste, beautiful color and aroma to the dish.

Fresh chopped dill is suitable for any meat dishes. Dill is recommended to be served separately with dishes, or added to the dish immediately before serving.

And if fresh dill pickle, then it can be served with stew or boiled meat, about fifteen minutes before fully prepared dishes.

30% vinegar must be diluted with water to make a mixture, at the rate of one to ten.

Only 2% or 3% vinegar can be used undiluted for food, for example, for marinating meat. You can also season spicy finely chopped greens with this vinegar, let the dressing stand for three weeks, and then pour salads and sauces on top.

Vinegar is suitable for mixing with herbs such as tarragon and dawn, basil and parsley, thyme and sage, juniper berries and mint, as well as dill. Each component can be used separately, or you can make a mixture of herbs with vinegar.

A pleasant bitterness to horseradish is given by glucosides, which are part of the roots. When horseradish is heated, its taste changes dramatically, but this does not interfere with cooking.

Grated horseradish can be added to tomato sauce or dairy, as well as serve with lemon for meat or serve separately with dishes, as a seasoning.

It is known that the grated root quickly loses its whiteness. In order not to spoil the color of the dish with them, chefs are advised to mix grated crumb with vinegar, lemon juice, sour cream or a little sugar.

Only the leaves of the plant are used, fresh, dried or frozen. They can season any meat and minced meat or improve the taste of the sauce.

The spice is insidious, which is better not to use if there is no experience! The spice has a strong taste and aroma, and in order to give the meat dish a pleasant garlic flavor, you just need to grate a piece of meat with half a clove. The vegetable is used for cooking game, lamb and beef, as well as minced meat and sauce. Garlic can be added to passivation - carrots and onions, which are stewed in oil.

The leaves of this spicy plant are added to the dish, both fresh and dried. Sage is suitable for cooking any meat and offal, as well as minced meat. Used in small quantities!

In the East, saffron is used to season and color rice dishes, meat sauces and for making stews. As a rule, saffron, before dressing the dish, is diluted in water.

Young sorrel leaves can be seasoned with stewed or fried meat and poultry dishes. Oxalic acid, we will make the meat not only tastier, juicier, but also softer.

Tarragon

Both stems and tarragon leaves are used. You can fill the dishes with fresh tarragon, dried and lightly sprinkled with vinegar. This is great spice to sauces and to any meat dishes.

Effective preparation for the exam (all subjects) - start preparing

Updated: 2018-08-05

Attention!
If you notice an error or typo, highlight the text and press Ctrl+Enter.
By doing so, you will invaluable benefit project and other readers.

Thank you for your attention.

In every kitchen today you can find a large number of a wide variety of spices. They make the dishes on our table more fragrant. Give them an original taste. Provided, of course, if we use them correctly. But this is not always the case. That is why, today our conversation will be about how to choose the best spices for meat, as well as what dishes and when exactly they need to be added in order to make the most of their wonderful properties.

The best spices for meat - top 10

Let's first talk about what kind of spices are usually used to prepare various meat dishes. We placed the top ten in alphabetical order, and not at all in descending order of their merits. After all, each of these spices is beautiful in its own way. In the case, of course, if it is in its place.

• Barberry - used in the form of seeds, giving meat dishes a pleasant and peculiar sourness. Barberry seeds are used as a spice in the preparation of stewed lamb or pilaf - with lamb, beef or pork.
• Mustard - we are used to seeing it in the kitchen already in the form of cooked pasta. Such mustard is also great with many meat dishes, but we want to mention mustard seeds, which are used as a spice in cooking. meat snacks, warm salads and sauces. Mustard seeds give them a spicy pungency and a sweetish aftertaste.
• Green pepper - serves great addition to many meat dishes, but no less important, it goes well with almost all other seasonings for meat. Therefore, by adding this seasoning to meat, you risk absolutely nothing. The best flavor possesses freshly ground Green pepper, so in the kitchen it is preferable to store it in the form of peas, not powder.
• Curry - this seasoning for meat has taken its position in our Russian cuisine relatively recently. Meanwhile, in the East it is used very often in the preparation of a wide variety of meat and not only dishes. Curry very well sets off the taste of chicken, and any other meat. It can also be added to oriental pilaf.
• Turmeric is commonly used as a seasoning for pork dishes. It can also be added to oriental pilaf. Be careful with this spice - do not overdo it, the taste of turmeric is extremely rich, and therefore, one pinch is enough to give the dish an original and exquisite taste.
• Oregano - This Italian seasoning is used mainly for poultry dishes - chicken or turkey. Can be used for both snacks and hot meals. But be careful - oregano is a very jealous spice, it does not tolerate the neighborhood of other seasonings that easily clog the delicate taste of oregano.
• Paprika - goes well with black pepper and bad - with turmeric or curry Patrick is used in the preparation of dishes from pork, lamb, beef and veal. It gives them a slight sharpness and fresh taste.
• Thyme is another indispensable seasoning for lamb or pork dishes. You can add thyme to chicken bouillon or soup. The rich aroma of thyme gives these dishes a special piquancy.
• Garlic is a truly Russian spice, which we add almost everywhere. Garlic really is practically the perfect spice for any meat. A small problem is that the rich, pungent flavor of garlic easily overpowers the taste and smell of most other seasonings. Therefore, it is better to use it either alone or in combination with fresh herbs. Dried garlic is completely devoid of this drawback.

The best spices for beef

For making soup beef broth, roast, goulash or beef steak the best way spices such as pepper - black, red, green and fragrant, oregano, tarragon, turmeric, thyme, basil, rosemary, coriander, mustard seeds, cumin, cloves, marjoram are suitable.

When choosing spices for meat, you can be guided by your taste, it is only important to remember that they are designed to emphasize the taste of meat, and not to clog it. Therefore, spices, especially if you use different ones, should be used in moderation. And try to make them fit well with each other.

The best spices for pork

Pork dishes, like dishes from any other meat, will only benefit if you add the right spices when cooking them. If we talk specifically about pork, then lemon balm, juniper, garlic, Bay leaf, nutmeg, cardamom, sage, basil, marjoram, celery seeds, rosemary, black, white, green, red and allspice.

When cooking pork, you can also add a small amount of sugar to the dish. This will make its taste unexpected and original. By the way, sweet pork is very popular dish in Chinese cuisine.

The best spices for lamb

Lamb is a rather specific meat. As a rule, it has opponents who do not accept lamb in any form, and lovers who prefer lamb to any other meat. What spices should be selected when cooking lamb and lamb?

Usually it is coriander, dried garlic, rosemary, mustard seed, dried onion, black pepper, paprika, red ground pepper, dried parsley and dill. Highly pleasant aroma lamb dishes are added with thyme and oregano. good addition lamb will also have ginger, saffron, marjoram and mint.

The best spices for chicken

Most variety of dishes from chicken are extremely popular on our table. This is understandable - chicken meat is affordable, it belongs to the light dietary products And yes, it's just delicious. Especially if it's cooked right. However, seasonings for such dishes must be selected very carefully, because many of them are quite capable of clogging the delicate taste and aroma of the chicken meat itself. Which is very undesirable.

For chicken dishes, spices such as pepper, garlic, marjoram, sage, rosemary, mint, thyme, basil are usually used. Recently, ginger, turmeric and curry have become very popular. Pairs well with minced chicken oregano, which gives this product a delicate and unusual aroma.

But it is undesirable to add bay leaf to chicken dishes. It does not go well with the taste and aroma of chicken meat and is quite capable of spoiling the taste of the whole dish.

When to add spices to meat dishes

It is important not only correct selection spices, but also the right moment to add them to the dish. Therefore, try to remember two simple rules:

• spices should be added to cold dishes, snacks and sauces about an hour before they are served. This gives the spices time to fully express themselves in the dish;
• spices should be added to hot dishes about 15-30 minutes before they are ready. The point is that for a long heat treatment, the taste and aroma of spices simply disappears. Goes to steam. The only exceptions are those spices that you add to the marinade when pretreatment meat.

How to properly store spices

Under the influence of sunlight, spices quickly collapse, lose their unique taste and aroma. They also do not like the effects of oxygen or the proximity of their other brethren. Therefore, you need to store spices away from sunlight, always in a dark place, in tightly closed glass, not metal cans. Neighborhood with metal also has a detrimental effect on spices.

In this article, we will talk about fragrant seasonings ah for the pork. A list of those ingredients that are best suited for use will be given. We will also present recipes for making homemade spices.

The main characteristics of spices for pork

Pork Seasoning is a cooked set of ground spices used to improve palatability and the aroma of a dish made from pork. Now this product, whose mass does not exceed 30 grams, can be purchased at grocery store. The most popular firms are Cykoria, Knorr, Kotanyi.

They are sold in soft packs, sometimes they are found in packaged jars, which are much more convenient to use. If necessary, they can be closed and reused in the future.

spice aroma

Why does meat, the aroma of which is not felt, seem tasteless and does not create a festive atmosphere? Experts have found that a person's sense of smell senses some kind of aroma if there is 1% of it in the air. Spices activate the respiratory center, and a person smells. After that, the brain activates other parts with the help of fast neurons, and the person begins to "drool". Manufacturers have understood this, so they focus only on those spices that, when mixed, give a pleasant aroma.

Main Ingredients

The composition of seasoning for pork usually includes:

1. Dill.
2. Basil.
3. Parsley.
4. Sugar.
5. Red pepper.
6. Salt.
7. Black pepper.
8. Turmeric.

For everybody separate species meat has its seasonings. The main components are listed above.

Seasonings for roasting pork. What are they?

In addition, there are intended seasonings for pork in the oven. They consist of:

1. Turmeric.
2. Bay leaf.
3. Luke.
4. Marjoram.
5. Basilica.
6. Dried garlic.

If all these ingredients are crushed and mixed, you get an exquisite seasoning with which you can cook fragrant and tasty baked pork.

Spices for pork

What spices are suitable for pork? There are a huge number of spices that are great for this type of meat. Here is a small part of them:

1. Ground pepper. It is a universal spice, the use of which is limitless. Only suitable for boiled pork, as it is best to use self-chopped peppers for frying and stewing. The firmer it is, the tastier the dish will be. If, when the pepper is removed from the bag, it turns out to be gray and crumbles, this means that its taste and aroma have been lost.
2. Basil. It has a sweet, pleasant taste and fresh aroma. The basil has interesting feature- change the taste and smell of pork beyond recognition!
3. Coriander. It also has a bright taste, but a slight smell. Therefore, some people add too much seasoning to the meat, but only a small part of it gives the dish refined taste.
4. Sumac. A spice with a sweet taste and a sour note. Perfectly approaches the meat fried on a brazier, with a garnish.
5. Turmeric. Sand seasoning with a crumbly structure. Gives a pleasant aftertaste with a slight bitterness.
6. Paprika. It goes well not only with dishes from the meat itself, but also with pork with dough (for example, belyashi). Gives a slight sharpness and sour aroma. It can be used in unlimited quantities.
7. Garlic. It is impossible to spoil, perhaps, any dish with this spice. Dried garlic gives the dish a sharp taste and a pleasant aroma.
8. Zira, or cumin. It has interesting taste with pleasant sourness. Suitable for fried meat and pilaf. Just 1 pinch adds an unimaginable taste.
9. Oregano. Great for making soups with pork. Has a rich sweet taste and nice smell.
10. Fennel. Both seeds and bulb are used. added in small quantities. Possesses bright taste and delicate aroma, improves digestive activity.
11. Thyme. Suitable for chilled pork products and cold cuts. Adds rich aroma and spicy bitterness.

Now it is easier to answer the question: “What seasonings are suitable for pork?” There are really a lot of spices. Such a variety of spices not only surprises, but also frightens young housewives. Do not think that if you mix all these spices, it will turn out very tasty dish. Try and fantasize!

How to cook seasonings with your own hands? Benefits of these spices

Seasoning, made by hand, has a number of advantages.

1. Product quality. You can be sure that the mixture will turn out to be of high quality and natural.
2. Huge mass of ideas. It is easy to combine a certain list of products or take only 1 as a basis.

For pork pilaf

Now consider the basic cooking recipes, depending on the type of dish. For pork pilaf, experts recommend mixing in the same amount such spices:

• ground black or red pepper;
• basil;
• dried garlic;
• a pinch of coriander.

All components must be crushed, mixed in a container and transferred to a closed vessel. Add to pork pilaf or fried meat 2 pinches each.

For boiled pork

To give boiled pork an exquisite taste and delicate aroma, a mixture of herbs is used:

• basil;
• thyme;
• cilantro.

Herbs must be crushed, added boiled water, by volume 3 times less than a mixture of herbs. Leave for a bit and drain off the water. Transfer to an airtight container and use for no more than 2 pinches.

For braised pork

To prepare seasoning for stewed pork, just mix the spices that every housewife has:

• ground pepper;
• salt;
• a little bay leaf;
• a pinch of grated garlic.

In a separate container, spices must be mixed and chopped. Store in a covered container and season pork stew with no more than 1 teaspoon.

For barbecue

Spicy spices are required for cooking shish kebab or barbecue:

• juniper berries;
• caraway.

The spices can be used individually or mixed. Once mixed, store in an airtight container and add to meat as desired.

For cutlets and salted pork

For cutlets adored by all, you should not use a lot of spices. Pepper and salt, crushed and mixed, are perfect. Even before the formation of cutlets, you can add ground parsley or celery to the minced meat, improving the taste of the future dish.

To prepare a seasoning for salted pork (mainly bacon), salt, garlic and ground pepper are used in large quantities. To them you can add:

• Bay leaf;
• coriander;
• Dill seeds;
• caraway.

All ingredients are crushed and mixed. It should be stored in a closed container and added to meat in large quantities.

For goulash

To improve the taste and aroma of ordinary goulash, you will need:

• salt;
• ground or crushed black pepper (optional)
• Bay leaf;
• parsley.

All spices must be chopped and mixed in a separate container. Store also in a closed vessel and add 3-5 pinches to the dish.

Best for Pork

the most delicious and the best seasoning for pork it is customary to consider salt. It turns out that in order to change the taste of meat and its aroma, people traditionally use it.

In second place is crushed black pepper and bay leaf. Third place went to horseradish root mixed with bay leaf.

Conclusion

We have reviewed different variants spices and condiments. The spices described in the article are excellent for making tasty and fragrant pork. It should be noted that spices not only have pleasant smell, but also improve mood, appetite, they are useful. Good luck with your cooking!

Adding seasoning to a meat dish not only adds amazing taste, introducing a special zest, but also enriches the human body with vitamins and minerals. The special value of seasonings lies in the large number of essential oils, which are so rich in the spices that make up them. By stimulating the production of digestive enzymes, seasonings help the body digest meat easily.

In order to most fully reveal the taste of meat, you need to know which spice is best suited and when it is best to add them.

Seasonings and spices for pork

Adds piquancy to pork with basil, and the aroma of oregano is the perfect complement. meat broth. They are used in the compositions of seasonings for pork meat: sumac - sour berries that replace lemon, which resemble pomegranates in taste, as well as cumin, which has a peculiar sour smell and taste.

Cumin, turmeric, bay leaf, onion, tarragon, rosemary, black pepper, chili, paprika, mustard seeds, nutmeg, dried garlic are ideal for roasting pork meat in the oven. By combining these ingredients, you can create original seasoning for extremely tasty roasted pork.

When baking in the oven, rub the pork with a mixture of garlic, rosemary, green basil, marjoram. The result is soft, aromatic and tender meat. To stew pork, there is no need to use rare spices, but you can get by with a pinch ground pepper, not large quantity garlic and bay leaf.

Original seasoning for marinating pork meat consists of the following spices:

- black pepper;

- coriander;

- kmina (zira);

- thyme.

In such spices, supplemented by rings fresh onion, pork kebab marinated for ten minutes.

A mixture of cilantro, thyme and basil gives the cured pork a wonderful flavor.

Seasonings and spices for lamb. For lamb, with its distinctive smell, it is very important to choose the right seasoning. Most often, ground paprika (sweet) and chili pepper are used. After filling the lamb with spices, it is poured with mineral water.

Seasonings and spices for chicken and rabbit meat

Perfectly combined with chicken meat different types of peppers, marjoram, sage, basil.

Exquisite oriental taste and aroma give the chicken curry and ginger. The choice of seasoning depends on how the chicken is prepared. When grilled, a little turmeric gives the meat a golden color and excellent flavor. Fragrant herb oregano is added to minced chicken.

For roasting chicken, seasoning is used, consisting of ground paprika, rosemary, thyme, ground black pepper and garlic. However, their use is effective if the manufacturing technology is followed.

1. Parsley, bay leaf, juniper berries and thyme;
2. Mint, celery, marjoram and lemon balm;
3. Rosemary, myrtle, a small piece of orange peel.

For barbecue rabbit meat marinade is prepared with the addition of marjoram, dried basil, bay leaf, ginger, vinegar and pepper. Authentic chicken skewers with soft, tender and fragrant meat, it turns out if you use a mixture of turmeric, coriander, ground paprika and cranberry or pomegranate juice to marinate meat.

Seasonings and spices for beef

Beef, like no other type of meat, accepts a huge variety of spices, herbs and seasonings. Along with such widespread spices as pepper, basil, oregano, coriander, turmeric, thyme, mustard seeds, tarragon and a number of others are used in the preparation of beef dishes. Lovage is used as a seasoning for pork and beef. Sage, cumin, nutmeg is suitable for almost all types of meat.

When frying beef, chili, oregano, marjoram, basil, tarragon, sage, rosemary are used. It should be taken into account how these spices are combined with each other. For example, bay leaves cannot be used with rosemary, and the strong aroma of spicy sage will drown out other meat herbs.

When stewing beef without adding tomatoes, spices used in minimum quantity. Stewing beef with a lot of vegetables and tomatoes requires the addition of more aromatic spices (oregano, rosemary, marjoram), which go well with each other. For amplification spicy aroma you can add cloves and oregano, as well as hyssop, a spice that has a pleasant smell and a slightly bitter taste.

Paprika, which loses color when fried, is added only to stewed meat dishes.

To prepare the marinade in which the beef is soaked, thyme, barberry, rosemary, pepper and salt are mixed.

Properties of seasonings, spices and spices for meat

Pepper. The most famous and popular in the composition of seasoning for meat is such an ingredient as pepper, which has about a dozen varieties. Green pepper, which is an unripe fruit, has a mild flavor and a fresh, unique aroma. The most common type of pepper - black, has an intense spicy taste. Ground, chopped or peas black pepper stimulates the digestive process.

The fruits of white pepper, containing a large amount of essential oils, have a very pungent taste. By improving the taste of meat, they relieve congestion in the intestines. Sweet pink peppercorn taste sensations reminiscent of coriander. Cayenne pepper is very different burning taste. A small amount of cayenne pepper gives dishes a beautiful flavor. appearance and spicy tangy taste.

A mixture of spices obtained from different varieties chili pepper, has the common name of chili pepper. small pods hot pepper, which have an analgesic effect, are very popular in Mexican and oriental cuisine. paprika stands out sweet taste and rich red. It is actively used in mixtures for marinating pork and poultry meat, as well as in minced meat additives. Allspice, with its intense aroma, is used in the preparation of meat dishes of any kind, including game.

Kmin (Zira). The cumin seeds of intense aroma and slightly pungent taste perfectly set off the taste of chicken and lamb, and cumin brings its sweet and spicy notes. Spicy, with a warm aroma, cardamom is widely used in the kitchen. Eastern countries, goes well with poultry, lamb and pork. Cinnamon, with its spicy-sweet taste, enhances and enhances meat dishes. Clove, with its intense aroma, is indispensable in vinegar-based marinades.

Ginger is a white root with an exquisite strong aroma. The closest relative of ginger, turmeric has a pungent, sour taste with a slightly bitter taste. Turmeric powder is an essential ingredient in curry mixes. Curry contains about 15 spices, including spicy varieties pepper, coriander, cloves, mustard seeds, ginger. Indian seasoning used in the preparation of dishes from poultry, as well as pork.

mustard seeds added to dishes for spiciness. Sesame seeds with great content oils, tastes like nuts. They are used as a seasoning for lamb. Small juniper berries, combining sweetness and bitterness, are used for cooking spicy dishes, to enhance the taste of smoked meat. Nutmeg slightly spicy aroma, is part of many seasonings, thanks to the richest vitamin and mineral composition. fine flavor shades gives meat vanilla sugar. The pleasant aftertaste of the orchid family vines helps to balance the taste sensations. The smell and spicy taste of basil goes well with all types of meat. The spice has a sedative effect on the central nervous system.

Delicate taste tarragon, reminiscent of mint, is excellent with many types of meat. Spicy and tart rosemary with a fragrant taste and a peculiar smell gives dishes a special piquancy. The spice is used as part of marinades for cooking kebabs, barbecues and other types of cooking on fresh air. Marjoram with bitter-sharp leaves goes well with the delicate sweetish and slightly spicy warm aroma of cumin. Sage, among other spices, gives off a strong aroma and a sharp taste with bitterness. Oregano tastes like marjoram, but is spicier and more aromatic. The recognizable smell and taste of coriander is widely used in the preparation of meat dishes.

Seasoning Recipes for Meat

Much is offered in trade ready seasonings, but if you want to get a seasoning that suits your taste and fresh, then you can cook it yourself.

Mixes prepared independently for marinating meat are especially popular.

For chicken barbecue, a marinade is prepared, consisting of a ginger root (2.5 cm), a pinch of cumin, coriander and paprika (2 tsp each), 0.5 tsp. chili pepper powder.

The universal chicken mix consists of several components:

- curry powder (1.5 tablespoons);

- coriander (1 tablespoon);

- thyme (2 tablespoons) and 0.5 tbsp. l. turmeric. For 1 kg of product, 0.5 teaspoon of seasoning is enough.

For cooking beef different types cooking a condiment containing a mixture of sweet wigs, black and white pepper taken one tablespoon, mixed with 0.5 tsp. rosemary.

The pork mixture consists of 2 tbsp. l. dried carrots and parsley, 1 tbsp. l. greens, 10 pcs. black peppercorns, 0.5 tsp each paprika and coriander seeds, two pinches of rosemary and salt. It can be used for baking, frying and other types of processing.

Also popular is the seasoning, which is called bouquet garni. It is used for marinades and cooking various meat dishes. There are German, English and French versions of the bouquet garni. AT classic version the composition of the bouquet includes 4 sprigs of thyme, 2 bay leaves, two sprigs of parsley and one green leaf of leek.

Video "Seasonings, spices for barbecue"