Magic properties of seasonings. Spices for pilaf

Seasonings and spices are natural additives, which are able to give the same dish a completely different tastes. They came into the human diet much earlier than salt. The history of their application is estimated for centuries, where each spice has its own secret of discovery and use.

Spices and spices are parts of plants that are processed in various ways or offered in raw form. They have a delicious aroma and a distinctive characteristic taste. They contain aromatic volatile and burning substances that provide their properties and require certain technologies for use in cooking.

Spices and seasonings make our food taste perfect, and on the composition of medicinal. The study of their peculiarities in the institutes of biochemistry and the food industry continues constantly, which allows us to discover new nuances and makes the spices even more attractive for the masters of culinary arts. They contain mineral substances and vitamins necessary for the full and healthy functioning of our body.

On the European continent, spices were imported in antiquity, most of them from eastern countries, some came from South America and Africa, where they gained love and popularity among the tribes that inhabited these territories.

Spices and condiments play an important role in the culinary transformation of raw foods into cooked food. No cooking, as a rule, can do without spices. With special trepidation to this issue are suitable in Uzbekistan, where they are national pride. Spices for pilaf should be taken in equal quantities, so that the dish turned out to be real Uzbek: zira, barberry, saffron, powdered dried powdered paprika and dried tomatoes. This is a classic of the genre! Let us consider in more detail their use in the preparation of all the beloved pilaf.

Zira

In another way, this spice is called Roman cumin. The largest producer is currently Iran. It has a slightly bitter taste, which resembles a nut and a very strong aroma. In the pilaf, you can add seeds of zira or powder obtained by grinding the grains.

Barberry

In the people this plant is called kislyanka, as its leaves and berries have a sour taste, in which there are notes of pleasant bitterness. For pilaf it is customary to use dried barberry berries, which are ground before use.

Saffron

This spice, known since the time of the Sumerian civilization, is considered traditional in the Caucasus. The peculiar aroma of saffron and its spicy-aromatic flavor make its presence in meat dishes irreplaceable. In addition, it is able to give a ready-made dish a special shade.

Red pepper

This spice is more commonly known as paprika, also called Indian red salt. Slightly brackish, very fragrant, bitter-sweet and incomparable - so one can characterize this component of Uzbek pilaf.

Spices for pilaf should in no case be bought in powder form. Plov is a whole art, therefore we will approach their choice with all seriousness. In the market, you can choose these fragrant components in a dried form. Spices for pilaf are added when the meat is almost ready. The secret is that in this way their taste and aroma will be kept as much as possible. When the pilaf is ready, the local chefs offer to cover the dishes, in which he was preparing, with a warm blanket. In this case, spices for pilaf will continue to transmit the dish a subtle note of taste. They will imbue the dish with an incredibly tasty aroma. To appreciate this secret you can, if you cook this technology yourself.

A luxurious dish of Uzbek cuisine can be on the table for everyone who will treat with due attention to the recipe and will not forget to apply spices for pilaf, without which your efforts can be in vain.