Spices give our dishes a wonderful taste and aroma, so you should know their secrets. Unfortunately, most people use only salt and pepper. And it’s just ordinary table salt, which, as you know, is not too healthy because of pollution. It’s easy to guess that since people in most cases, they do not use spices, and the fat carrier for them is mainly fat, when they go on a diet, eating them completely does not taste good. If anyone wants to get a full pleasure from eating, he should know the power of herbs and spices. As far as I know, they were already used in antiquity, so it is worth asking yourself if only for reasons of taste? Many spices and herbs have a very positive effect on our health and well-being. I guarantee that after reading this, you will stay longer at the shelf with spices in the store and start using them more often.
Herbs – general information
Each spice and herb gives a unique flavor to the dishes. However, you should know when and how to use them, so as not to spoil, for example, tomato sauce, and get a taste like the best restaurant. It is very important that thanks to herbs we are able to limit the consumption of unhealthy salt. For those who like salty taste, I recommend Himalayan salt more. The richness of plants gives us practically unlimited choice and the only thing that can limit us when experimenting in the kitchen is our imagination. Thanks to this short guide you will learn about the properties of individual herbs and how to combine them.
Selected herbs and their properties
Basil – it perfectly blends with tomatoes and garlic, which makes it an irreplaceable element of tomato sauces. It relieves stomach discomfort and accelerates digestion, and additionally acts as a relaxant. He also adds strength. We can easily grow it in a pot, always having fresh leaves that are the most aromatic. As this delicate herb should be added at the end of the meal preparation.
Oregano – it interacts with basil and complements the taste of tomato sauces, but is also suitable for meats. It has a calming and diuretic effect, which helps in cleansing the body. An additional advantage of oregano is the fact that it alleviates inflammation and supports the treatment of infection.
Coriander – is as delicate as basil and it should be added at the end of the preparation of dishes. It is worth adding it to dishes from poultry and fish. Its advantage is that it helps with stomach problems and prevents excessive growth of bacterial flora in the intestines.
Fennel – calming effect like oregano and relieves stomach problems like coriander. However, it is mainly suitable for soups, although you can use it to add extra flavor to the potatoes.
Thyme – it is not so delicate and can be boldly added at the beginning of preparing dishes. It has a very positive effect on our respiratory system as well as on the work of the stomach. It has a unique taste for meat dishes and legumes. I recommend to venison, beef, and also to your favorite poultry.
Rosemary – will give a wonderful expression to mushrooms, but also to apples and meat dishes. It is worth reaching for it when the head hurts. It also supports memory and has a disinfecting effect. The kidneys and liver will certainly be grateful for seasoning dishes.
Parsley leaf – is one of the most frequently used herbs. It supports digestion and also positively influences damaged intestinal villi with bad food. Apparently, it also has an anti-stress effect. It is worth trying it in combination with sauces, soups and also add to spaghetti.
Marjoram – it’s best to combine it with rosemary and thyme, because it perfectly complements their taste. As it is now easier to get a cold, it’s good to know that it helps fight cold, and it also helps digestion.
Lubczyk – ideally suited to replace the popular, but not very healthy maggi, because it has a slightly spicy and bitter taste. Like oregano, it has a diuretic effect and helps cleanse the body.
Bay leaves – they are probably most often used for soups, but I personally love to add them to dishes with potatoes, especially to the so-called. talarków. They will give the sauces a taste, but remember to remove them after preparing the dishes, because due to the intensity of their taste can dominate the dish, and then it will take on a bitter aftertaste.
Melissa – we often brew her for calming down troubled nerves.
And rightly so, because it works great for this purpose. As a spice it can be used for fruit.
Chives – we associate primarily with cottage cheese and sandwiches. It has a very positive effect, supports metabolism and kills unnecessary bacteria.
Allspice – has a very strong aroma and unpleasant taste when it is set. It is suitable for almost every dish, whether it’s a sauce or a soup. Bactericidal, like chives. Its additional advantage is the elimination of disorders of the digestive system.
Juniper – supports digestion and gives expression to dishes with mushrooms and cabbage. It also works warming up and kills bacteria. It’s good to add it to dishes from rabbit and poultry.
Most herbs interact with each other and give the dishes a truly sensational taste. The same roast may never taste the same if every time we season it differently. It is worth to include herbs and spices for your nutritional repertoire due to the healing effects. If you also want to impress your girlfriend with chef skills, never forget to add spices. At the end of my advice – everything that is able to give a sharper taste to dishes, works on improving humor. Anyway, everyone probably agrees that tasty food always improves our mood.