Cooking with spice mixes, pastes and sauces

Alex Cramer, 2018

This cookbook is about the art of mixing herbs and spices.– You will get acquainted with the main theory of mixing the spices and herbs.– You will discover the 35 most popular spices and herbs.– You will find out a description of the 35 most popular varieties of chili peppers.– You will learn many more useful information.And finally you will plunge into the world of spicy combinations and get acquainted with the recipes of more than 300 dry spice mixes, pastes and sauces, as well as their variations.Step by step you will learn the art of fragrant spice balance and the taste's magic of spicy combinations!

CELERY

It is often used as supplement for soups and salads. In terms of its gustatory quality and nutrient level it is the most valuable vegetable crop. Its leaves contain ascorbic acid, carotene, vitamins and even antiulcer substances. As a spice, dried leaves and seeds are used. A stalk of celery is used while fresh. Dried celery retains its flavour and has a specific pleasant herbaceous aroma, reminding of parsley, and has a piquant warm, slightly bitter flavor. Celery seeds are often used in spicy combinations for barbecue and roasted meat.

Celery pairing:

Fruits and vegetables: green onions, cabbage, potatoes, carrots, cucumbers, tomato, turnips, beets, chives.

Protein product: beef, legumes (beans, rice, hummus/chickpeas), seafood (including oysters), nuts (especially peanuts), poultry (especially chicken, turkey), fish, pork, cheeses (especially blue, parmesan, feta, goat cheese, cream cheese), eggs.

Other foods: broths (especially chicken, vegetable), mushrooms (especially wild, black truffles), various kinds of minced meat, vegetable oil (olive, peanut), butter, soy sauce, juice (lemon, tomato), vinegar.

Seasonings and spices: basil, cloves, mustard, cumin, ginger, cilantro, turmeric, bay leaf, onion, paprika, black and white pepper, parsley, thyme, dill, garlic, tarragon.

Cuisines and dishes: curry dishes, stir-fry dishes, mirepoix (European vegetable mix for soups and broths).

CILANTRO (CORIANDER GREENS)

In appearance, cilantro is similar to parsley leaves, and sometimes it is even called"Chinese parsley", but the flavour and aroma of these two herbs are completely different. Interesting fact regarding its flavor — there are two types of people: those who adore this useful and aromatic herb, and those who dislike it comparing the taste of cilantro with soap. Nevertheless, this spice has quite delicate and at the same time a complex taste resembling of a mixture of mint, lemon and pepper. Fresh cilantro leaves are popular throughout Asia and Latin America where they are added to all kinds of curry dishes, curry pastes, sauces, including chutney and salsa. Dried cilantro is great for adding to a dish in a very last minutes of cooking process.

Cilantro Pairing:

Fruits and vegetables: avocado, eggplant, green onions, potatoes, corn, lemongrass, lettuce, carrots, cucumbers, bell pepper, tomato, citrus, chives.

Protein product: lamb, beef, game, legumes (beans, lentils, rice, tamarind), yoghurt, seafood, nuts (including coconut), poultry (chicken, duck, turkey), fish (especially white: cod, halibut), pork, cheese, eggs.

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