The magical world of spices and aromatic herbs
Les épices et les herbes aromatiques sont depuis longtemps utilisés en cuisine pour relever le goût des plats. Elles accompagnent les chefs et les cuisiniéres dans la construction des saveurs et des apports de bienfaits pour la santé.
Les épices apportent à l’art culinaire cette touche qui fait toute la différence… D’origine végétale, les épices et herbes aromatiques sont multiples.
C’est parti !
What is a spice?
To begin with, let's define what a spice is. It is 100% vegetable in origin. In addition to the taste and flavor it provides, it is also used in medicine for its virtues as well as aroma.
The active components are found in the leaves (thyme), bulbs (garlic) and flowers (saffron). Handmade bouquets can be used to flavor simmered dishes or broths as a base for soups or sauces if you want to reduce your salt intake due to cardiovascular diseases such as hypertension. Simply tie together a leek green, a bay leaf and a sprig of thyme. It's up to you!
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Cinnamon
Cinnamon is made by drying and sorting the inner bark of the Ceylon cinnamon tree before being sold as powder, sticks or essential oil. It is very appreciated to facilitate digestion. It goes well with fruits and meats, as it is both sweet and peppery. Adding a little cinnamon to fruit or dessert reduces the amount of sugar used. Cinnamon reduces the amount of fat and salt in savory dishes. For a unique taste, add a pinch of cinnamon to hot chocolate, handmade compotes or crumbles, or bolognese sauce.
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Cardamom
Cardamom, which belongs almost to the same family as ginger and turmeric, is known in India as "the queen of spices". It is no coincidence that this spice received this nickname. It is well known for its energizing, energizing and digestive properties. It is used to flavour tea and coffee. In Europe, it is often served with pastries and sweets such as creams or ice creams.
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Cloves
Cloves are a type of spice. It is a key element in the preparation of curry. Its particularity is that it is not a complete spice. Cloves are used in very few dishes. In fact, it is used as a flavor enhancer. Therefore, clove is used to finish gingerbread in pastry. It was used to flavor other foods such as soups and stews, as well as drinks such as tea and mulled wine.
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Cumin
It has been used for over 5,000 years in seed or powder form, and it adds flavor to all your foods. Cumin is a useful spice for preventing and treating a variety of digestive problems, as well as reducing the risk of foodborne illness.
It's found in cheeses like edam and gouda, and it's great for spicing up classic recipes like chili con carne, tagines and couscous. Consider using cumin to flavor your Sunday chicken salad and striped carrot salad, and why not use it to flavor your afternoon tea?
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Turmeric
Used for colouring and flavouring, turmeric is called "turmeric". It can be found in the market in powder or in pieces. It gives a pungent and slightly bitter taste.
Being less expensive, it is often used instead of saffron. It has multiple virtues, notably as an antioxidant, and also treats digestive disorders. It is used to flavour rice or dishes composed of vegetables and starches. It can also be used to flavour soups and meat sauces.
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Ginger
Renowned for its so-called aphrodisiac virtues. Ginger is a powerful antioxidant, it helps calm nausea and vomiting, it regulates cholesterol and aids digestion. It helps calm throat irritations.
It can be eaten fresh or dried as a powder. It perfectly seasons chicken, fish and certain desserts, fruit juices or cakes: gingerbread, cookies, etc.
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Nutmeg
The nutmeg is wrapped in an inedible shell. This spice should be used sparingly. Warm and slightly spicy. It can be grated to flavor vegetable dishes and gratins or even in soups and soups or even in cakes. It goes perfectly with the pumpkin.
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Paprika
It is extracted from the red pepper after dehydration and then reduced to powder. It has multiple virtues, rich in vitamin C, it stimulates digestion. It is widely used to spice up dishes such as the emblematic couscous. It can be used to season many sauces, dressings and mayonnaises to add flavour and colour.
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Star anise
Commonly called star anise, star anise is known for its antimicrobial properties, it is also said to relieve digestive disorders. It can be prepared as an infusion or to flavor dishes such as rice, fish or even scallops to add that exotic touch.
The most used aromatic herbs in cooking
Herbs like spices can make all the difference in your dishes, we have put together a list of the aromatic herbs to have in your kitchen:
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Basil
Basil is a condiment plant that is highly appreciated for its taste. It goes very well with your dishes. A little touch of basil in leftovers, sauces. It adds a nice touch to the taste. You can even use it in your cocktails. In addition to its aroma, basil has certain virtues, it is particularly rich in antioxidants and vitamin K. It is also a very good antibacterial.
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Chives
Chives are clearly one of the most famous aromatic herbs. Used to flavour fresh cheeses, but also salads, marinades and creams, not forgetting the inevitable tartar sauce. As well used in cold recipes as in hot ones, whether it is to season a simple omelette, a soup or pie, etc.
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Thyme
After basil, one of the best known aromatic herbs is undoubtedly Thyme. A real flavour enhancer, thyme can be used to flavour tomato sauce, Italian pasta or mashed potatoes. Very rich in antioxidants and vitamins. It is particularly used to treat the flu in winter.
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Peppermint
It is true that we are used to find it in tea... However, peppermint menthe Peppermint brings a spicy freshness to soups, green or mixed salads. Thanks to its delicate and fragrant aroma, it enhances many dishes... provided you like mint.
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Rosemary
Rosemary is one of the most famous aromatic herbs. It makes us travel to Provence. It is widely used to flavor meats, dishes, but also fruit juices, ice cream ... etc.. It also adds a touch of color and decoration to your recipes.
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Oregano
Aromatic herb very famous in Italy and Portugal. It is used to season pizzas and Bolognese sauce. It also has multiple virtues: very good antioxidant, anti-inflammatory it is also rich in iron, calcium, vitamins. Also used to treat flu because of its antiseptic property.
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Dill
Similar to fennel in taste, dill is widely used to flavour meat, fish and vegetables. Its aroma is very appreciated and its virtues too. Indeed, Dill is rich in Sodium and Sulphur.