What are the best condiments?

The best seasonings for everyone are different, it is not only a matter of taste, but also habits, sometimes folk traditions. Someone only loves salt and pepper, others know all herbs by heart. For example, real pilaf is made with cumin, barberry, and mulled wine - with cinnamon and anise. On a mountain hike, we took khmeli-suneli with us, now this spice reminds me of going out into nature, so I love it very much.

As they say, everyone has their own. I can tell you about such spices that are undeservedly little used in our country, despite the fact that they have not been exotic for a long time and are quietly sold in any more or less large settlement.

Asafoetida - usually sold ground, yellowish in color. Originally from India, it is perfect for fish dishes, for pickles, soups and sauces.

Star anise - otherwise called "star anise". It will very well enrich the taste of meat, pork, fish dishes, it is also perfect for duck meat.

Cumin (or cumin) - in the form of seeds or ground seasoning is ideal for dishes in "oriental style ": from legumes, rice (including pilaf), with lamb.

Fenugreek (or Shambhala) - yellow seeds or powder. Since the seasoning is from India, it will go well with all Indian dishes, in particular for curries, but quite ordinary domestic dishes will be infused with a new taste with this seasoning.

This is certainly not all! Personally, I am very tempted to use a mixture of seasonings and spices, so the dishes will get the wrong aroma and new taste. Mixes can be prepared on your own - this is the best option, since you can enhance some component if you wish, and make others "auxiliary", but ready-made mixes on the markets in special departments are also a good option.

A much more extensive list, if you're interested, is here: "Spices and Spices".

Good luck with your culinary research!

Seasonings with incredible effect

I'll tell you today about seasonings that will not only give color, aroma and appetite to the dish, but also have a beneficial effect on the body.

Thyme
Its strong the aroma goes very well with hot food. For example, soup or steak. You can grow at home all year round. Has antibacterial and antiseptic effect.

Garlic
It is treated differently. You can love, you can hate. But the beneficial properties do not disappear anywhere. It has antibacterial, antifungal and antiviral effects. Garlic can be added to any dish to taste.

Oregano
One of the fundamental spices in pizza. It contains a large number of substances that fight infections. It has four times more antioxidants than blueberries.

Parsley
It is added to food mostly as decoration. Many have forgotten that this simple plant has a lot of useful substances. Parsley will help in the fight against clogged arteries and kidney disease.

Turmeric
Acts on the digestive system, normalizing all its processes. For arthritis patients, turmeric, like ginger (they are from the same family), will act as an anti-inflammatory.

Cinnamon
In my opinion, it has one of the most pleasant smells of any seasoning. Almost no sweetness is complete without adding it. And also, can be added to coffee or mulled wine in winter. Gives a feeling of coziness. It lowers cholesterol levels, normalizes sugar levels, and strengthens blood vessels. Takes part in calming the metabolism.

Chile
The one that pepper. The hotter the pepper, the more capsaicin it contains. He is involved in the prevention of cancer and heart disease. It is also worth mentioning that capsaicin is actively involved in fat burning.