With the help of properly selected herbs and spices, professional chefs enhance the taste and aroma of dishes - and this is only the minimum that these additives are capable of.
Some of them can also improve your mood and even slow down the aging process.
So why are we worse? It is enough to find out which spices are suitable for this or that dish, and you can safely use them in your kitchen.
Today we will talk about “unhackneyed” options that are suitable for baking.
Calamus, which has a bitter-sour taste, is considered an ideal addition to sweet pastries.
If you are going to bake bread, pies, cookies and gingerbread, first stock up on sweet and slightly tart anise.
Need to highlight the fruity flavor? Add basil, which, with its slightly bitter flavor, will do the job just fine.
Cloves will be an excellent “companion” to other ingredients used in the preparation of muffins, biscuits, gingerbread and cookies.
Another option for gingerbread is a spice made by drying and crushing juniper berries, which has a forest aroma.
For many people's favorite chocolate and biscuit pastries, hot and spicy chili peppers are suitable, and for bread and rye pies - caraway, which can be described as hot, sweet-bitter with a lemon aftertaste.
