Guide for the use of spices I

Today we’re speaking about the use of some of the most common spices in our kitchen. As we already know, there are spices which mix with some foods better thatn with others. This is precisely what we are trying to explain, as well as we’ll give you some helpful tricks so as to get a better preservation.

Spices, employed with moderation, will add flavor to our dishes, an also as they will provide them with a distinctive colour and aroma. This way we are inviting you discover a nuew world of flavour.

Basil: It is an aromatic herb, with a fresh and intense flavour. When used fresh it is perfect to season saladas, pasta and sauces. A good example is the famous Italian pesto. With the vegetables it combines very well, for example with tomato.
If you use leaves of dry basil, it gives a very rich flavour to the stews of meat and fish, and to roasts too. It is highly recommended to add them at the end of the cooking.
It is remarkable that, unlike other culinary herbs, it is not recommended to freeze it, because it loses part of its flavour. The best way to preserve it is in oil, so at the same time we are giving some aroma to the oil that can help us season salads, toasts or pizzas.
Basil gets black when touching the metal, so it is better to cut the plant by hand.

Cinnamon: It is the rolled bark of a tree or a bush. This spice has a sweet flavour with a slight spiced touch. Its sweet flavour and aroma make cinnamon an ideal condiment for pastries, custards, rice with milk, etc.
Cinnamon stick preserves its aromatic properties better, while ground cinnamon has a more intense flavour. It is advisable to keep it in a hermetic tin, far away from the light and the humidity. You can give some extra flavour to your infusion by using a small cinnamon stick.

Bay: Bay leaves, whether they are fresh or dry, have an intense flavour and aroma. It is a very common herb in our cuisine, and you can put he whole leaf in the casserole or mash and dust it in the stew. It mixes fine with meat stews, legumes, boiled seafood, paellas… It is advisable to keep it in hermetic tins so that it conserves its aroma.
Would you like your legumes to cause less flatulences? Add a couple of bay leaves to your stews.
We hope this information is useful and you can make the most of the spices and herbs we sometimes have got in our kitchen but we don’t know very well what to do with them.

Just a piece of advise… give life some flavour!

Especias. Spices

La clave para realzar el sabor. Variedad y potencia culinaria.

Ajo

Alcaravea

Anís

Anís estrellado

Azafrán

Canela

Casia

Cardamomo

Cebolla

Cilantro

Clavo

Comino

Cúrcuma

Curry

Fenugreco

Flor de Macis

Hinojo

Jengibre

Nuez moscada

Pimienta Jamaica

Pimientas blanca, negra, rosa, verde y Szechuan

Una de nuestras lineas de trabajo es la AGRICULTURA ECOLÓGICA, avalada por el Consejo de Agricultura Ecológica de la Región de Murcia(MU-480/E).

The key to bringing out flavour. They have culinary variety and power.

Anissed

Caraway

Cardamom

Cassia

Cinnamon

Clove

Coriander

Cumin

Curry

Fennel

Fenugreek

Garlic

Ginger

Pimento/Allspice

Mace

Nutmeg

Onion

Saffron

Star anissed

turmeric

White, black, pink, green and Szechuan peppers

One of our lines of work is ORGANIC FARMING, wich has been endorsed by the Region of Murcia’s Organic Farming Council (MU-480/E).