Secrets of cooking: hot oriental seasoning

Seasonings are an integral part of any cuisine. But they especially appreciate them in the East. We can say that all known and so loved spices came to us from there. Many like sharp seasonings, so today it's about how to prepare various mixtures of spices that most meet the taste preferences for ostrenki fans.

Oriental seasonings

In addition to the fact that there is a traditional spice from dried chili peppers, it is possible to prepare a lot of various acute food additives on its basis. The origin of recipes varied: beginning from the southern borders of Russia and ending with a distant India.

Oriental oriental seasoning "Lutenitsa"

To prepare it you will need:

• Hot peppers - 1 kg;
• Sweet peppers - 1 kg;
• Two heads of garlic peeled;
• 1 medium eggplant;
• Celery root (large);
• On art. A spoonful of salt, sugar, herbs Smindukha (or spice "Sharyena salt");
• A third of a glass (50 ml) of wine vinegar.

Technology of preparation

The acute eastern seasoning is obtained by an average degree of stinging. First, brush an eggplant and celery. Cut into circles. Remove the septa and seeds from the pepper. Bake in the oven eggplant, celery, sweet pepper and garlic. Burn the hot pepper and cut into parts (wear gloves). With sweet peppers, remove the thin peel, which will show up after baking. In a blender, combine eggplant, celery, sweet pepper and chili, garlic. Add salt. Transfer to a saucepan and cook for 10 minutes after the mixture boils. The spicy oriental seasoning is ready. You can eat it with bread or serve it with meat dishes. You can also, for a longer period, store the seasoning with vinegar and sugar and spread the mixture over the jars.

Sharp eastern pepper seasoning

This Ossetian variant is prepared from young green pods of burning red pepper. It does not require additional ingredients. It is only necessary to try for a minute pods with young shoots (without stems), then squeeze well with your hand to leave excess fluid. Fold in a saucepan, pour water (cold) and cook for 5 minutes after boiling seasoning. Hot water should be drained, the shoots should be rinsed again, squeezed a little and, after properly seasoned, densely packed into a glass container. Keep the cans in the refrigerator closed. Serve seasoning with meat, pre-filling it with sour cream or katyk.

Burning fragrant mixture "Baharat"

This mixture of spices and spices is used in many countries of North Africa and the Persian Gulf as a seasoning for vegetables and meat. There is no generally accepted recipe for cooking, but here is an indicative list of ingredients that must necessarily be present in the baharate: black and sweet pepper, nutmeg, coriander, cumin, cinnamon, cloves, hot and sweet peppers, cardamom. Sometimes add the crushed rosebuds. Black pepper (bahar) is the main and obligatory component. Before adding the mixture to the dish, it must be fried in vegetable oil. Most often with this seasoning dishes are prepared from mutton, quince, fish.

Other sharp oriental seasonings

The names of oriental spices are obscure for the average person. Chutney, harissa, thai powder, berber, vindaloo, jangkap, m'oi, sambal are a small part of the spices that are very popular And are common in Asian countries. All of them contain chili (pepper) in their composition and are considered to be very sharp according to their taste.