Aromatic herbs and spices, the timeless magic inside our kitchens – Tips

Aromatic herbs and spices, the timeless magic inside our kitchens - Tips

At fresh herbs should be used soon after harvest to preserve all flavor and quality. They can be stored in a refrigerator in a plastic bag for a maximum of two days.

The fresh herbs that are left over can be frozen frozen: just place them inside the ice forms, cover with water or olive oil and put inside the freezer.

To be dry / dehydrated correctly, the herbs should be hung in a dry, dark and cool place, as if they were a bouquet, facing down.

Once dried, they can be stored in a closed bottle for several months.

Some interesting herbal-aromatic combinations:

Bouquet Garni: With thyme, parsley, blond, garlic.

Mixture of Provence herbs (ideal for roasted meat): With thyme, rosemary, bay leaf, basil, savory, lavender.

Grilling Blend: With confidence, blond, onion / shallot.

Mixture for beef: With orange zest, rosemary, thyme, parsley, savory


Bay, garlic, oregano, orange peel.

Mixture for pork: With sage, thyme, marjoram.

Mixture for poultry: With parsley, thyme, celery, tarragon, marjoram, blond, shallot


Rosemary, juniper, marjoram.

Mixture for hunting: Parsley, blond, thyme, juniper


Lemon balm, peppermint, marjoram, celery.

Mixture for fish: With tarragon, parsley, Chives.


Bay, fennel, lemon thyme, lemon peel

Mixture for baked potatoes: With rosemary, thyme, garlic, shallot.

On the next page know what I use to give to spices.

Star anise (Whole): Oriental dishes, pork, duck, chicken, marinades, desserts.

Chili (Powder): Indian, Mexican, sauces.

Cinnamon (Powder or stick): Oriental dishes, curries, desserts, chocolate, apples, cakes, biscuits, pies, bread, milk puddings, rice, tisanas.

Cardomome (Powder or seeds): Curries, cakes, biscuits, fruits.

Cumin (Powder or seeds): Indian dishes, pork, chicken, lamb, cheese, soup of grain, grains, sausages (blood sausages), cabidela rice.

Clove (Flower or powder): Pork, ham, sweet potato, pumpkin, cakes, apple.

Turmeric (Powder): Rice, curries, grain, chutneys.

Ginger (Root or powder): Cakes, biscuits, pies, herbal teas, carrot soups, oriental dishes, chicken, vegetables.

Mustard (Powder or seeds): Pork, chicken, rabbit, vegetables, mayonnaise, sauces.

Paprika (Powder): Pasta, Sauces, béchamel, spinach, potato gratin, cakes, biscuits, milk puddings, hot wine.

Allspice (Grain or powder): Game meat, onion, vinaigrette, baked fruit, cakes, pies, bread.

pink pepper (Grain or powder): Fish, butters.

Juniper (Grain): Pork, game meat, pâté, fillings.

Source: Camomila Limão Blog

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