Cooking meat is an art that requires not only talent, but also knowledge of which ingredients and seasonings work best with which types of meat.
Many people constantly experiment, completely forgetting about the rational side. Therefore, it is worth figuring out which spices and seasonings for meat are better not to use.
Expert of the online publication "BelNovosti" Yulia Arkhipova - cook, fourth-category baker told how to cook a delicious and quick dinner with mussels.
Nutmeg
Nutmeg has a strong aroma and flavor that may be appealing for use in cooking meats.
However, if consumed in large quantities, this spice can cause serious poisoning, as it contains a substance called myrcine.
Myrcine in large doses can be toxic to the body, causing:
• dizziness;
• nausea;
• heart problems.
Therefore, one should be very careful when adding nutmeg to meat dishes and use it in moderation.
Bay leaf
Bay leaf is another common herb that is often used to flavor soups, sauces, and meat dishes.
However, if bay leaves are left in a dish for too long or too much is added, it can cause the meat to become bitter and inedible.
Moreover, bay leaves contain a substance that can cause gastrointestinal irritation if consumed in large quantities.
Chile
Chili is a hot spice that adds spice and fire to any dish.
However, eating too much chili can be dangerous, especially for people with sensitive stomachs or digestive problems.
The hot seasoning can cause burns, irritation of the gastric mucosa and even ulcers. Therefore, you should be careful when using chili in cooking meat dishes and be sure to take into account the preferences of all participants in the meal.
Coriander
Coriander is another spice that many people like to add to meat dishes for its special aroma and taste.
However, some people may experience an allergic reaction to coriander, which may result in itching, hives, or even anaphylactic shock.
Earlier we told you why you shouldn’t bake potatoes on a baking sheet.
Expert: Julia Arkhipova
