Culinary experiments do not always lead to the desired result. This can happen if you do not have an accurate idea of the use of seasonings and spices.
Not every dish can be added with hot spices, herbs and aromatic herbs. Let's use the example of cooking soup.
It is believed that these additives can spoil absolutely any soup.
Hot spices
Ground pepper, hot chili, ginger and curry are best added in portions. It is difficult to please everyone with hot spices.
Dried herbs
Most often, housewives dry dill and parsley. Sometimes they prepare basil.
But in vegetable soup or in soup with cereals, dried greens will look like hay. It is better to use fresh or frozen greens.
Aromatic herbs
First, lavender. It is best used when brewing tea or making ice cream.
In other dishes, the aroma and taste of lavender can easily overpower the taste of other ingredients.
Secondly, mint. Again, it is better to use it when brewing tea or preparing desserts, drinks. You can also add mint to fruit salad.
Spices
When cooking soups, you should not use spices from national cuisine (Korean spices, khmeli-suneli).
Cloves and cinnamon are also not suitable for soups.
