Set of pure spices

13.00 

A set of 12 different, pure spices contains:

  1. Black pepper, ground 16g
  2. Chili peppers, ground 12g
  3. Coriander seeds, ground 13g
  4. Turmeric root, ground 17g
  5. Ginger root, 12g
  6. Fenugreek seeds, ground 19g
  7. Cumin seeds, ground 19g
  8. Fennel seeds, ground 19g
  9. White pepper, crushed 18g
  10. White mustard, crushed 18g
  11. Black mustard, crushed 18g
  12. Juniper berries, crushed 13g
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Description

A set of 12 different, pure spices:

  1. Black pepper (lot. Piper nigrum). This plant comes from the Malaboran jungle in the southwest of India (Ind. Malabar pepper land) and sometimes referred to as “Malabor berries.” The soft peppery flavor and fruity aroma lies in the outer, visible part of the pepper, and inside it has intense spiciness.
    Black pepper enhances the taste of spicy and sweet dishes, with the most flavor and aroma of freshly ground or crushed pepper.
    Once these peppers were so expensive that they were called “black gold” and even used instead of money.


  2. Chili peppers can effectively relieve pain, eliminate bacteria, fight overweight and diabetes. In addition, peppers contain a number of minerals: potassium, manganese, iron, and magnesium. Potassium, an important component of the body cells and fluids, can help to control heart rhythm and blood pressure. Manganese acts as an integral part of the natural antioxidant enzyme superoxide dismutase.

  3. Coriander seeds enrich the food with vitamins and is used to make dishes such as: bread, poultry, fish, cabbage, vegetables or even gourmet dishes, used to flavor the coffee or vinegar. Coriander is a safe plant, you can use a regular spoon to piur coriander instead of a small teaspoon, also you can drink up to 3 glasses of coriander tea per day. Spices, that go well with coriander: black pepper, aniseed, cinnamon, nutmeg, cloves, basil, fennel, garlic, onion. It is believed to be the oldest known spice in human history mentioned in the Bible. The Roman legionaries took the coriander with themselves to the war, so it soon became widespread in northern Europe.

  4. Turmeric – this tropical plant came from India to Europe. Turmeric belongs to the ginger family, has pleasant flavors of wood and dry earth, gently bitter. Turmeric is a symbol of sunlight and energy, it is considered to be a divine creature and a lucky talisman. Turmeric is very common in Asia, Africa and Australia. Turmeric is one of the most popular spices. Perfect for rice dishes, pasta, as well as sauces. It gives a fresh, tangy aroma for vegetables, soups, snacks, fish, poultry. Turmeric can be used for confectionery to give it a pleasant, appetizing color.

  5. Ginger is very common in the kitchen. Ginger is used to in sparkling soft drinks, also liqueurs and bitters. Ginger is added to baked goods, sweets, Chinese people are using ginger in jams, syrups; British people like to make bread. Ginger is also suitable for preserving, producing marmalade, candied fruits. Ginger will make the poultry, meat, beans, potatoes or rice very savory. Fish dishes with ginger has a delicious smell. Ginger goes well with cloves, cinnamon and nutmeg.

  6. Fenugreek. Small quantities of fenugreek are used in good quality curry powder. Fenugreek is popular in southern India and is used everywhere. Minced and fried in oil fenugreek gives a lovely mushroom aroma. Roeasted fenugreek is used in soups or sauces. Vegetable and pasta dishes are sprinkled with fenugreek. Fenugreek perfectly combines with turmeric, ginger, mushroom, fennel and blackcurrant.

  7. Cumin seeds were found in the III millennium old archeological excavations. The taste and aroma is expressed most strongly when it is roasted in a dry frying pan or roasted in hot fat until the seeds get darker. These seeds are used in vegetable dishes and steaks, in yogurt-sauced salad, in sauces, in legume soups and stews, also rice dishes, various baked goods and snacks. Cumin is an indispensable spice, especially for making cheese or various dishes with cheese. You can make a hot or cold drink after pouring the seeds with hot water.

  8. Fennel – mystical powers have been attributed to this plant: in England, the fennel branches were hanging on the door to protect themselves from incitement and evil spirits; in Greece, fennel is a symbol of success, and long fennel stems are considered sacred, because legends say that heroes have brought fire to the earth with them. The plant itself looks similar to dill and the aroma is similar to aniseed. Lightly baked fennel is used in variety of dishes, ranging from light vegetable soups, salads and side dishes to cakes, puddings and jams. It is possible to boil fennel with hot water and drink the decoction as tea. Used in liqueurs, baking bread and confectionery. It is used to flavor the fish, especially carp, also mayonnaise, soups, sauces, preserved cucumbers and cold snacks. Goes well with cucumber, dill, star anise, aniseeded, onion and garlic.

  9. White pepper – has all the spiciness of the black pepper, but it is not so fragrant. Perfectly compatible with chicken, fish, light sauces, suitable for soups, seafood, but due to its spiciness should be used with  moderation. Although white pepper has less flavor, the spiciness is long-lasting and has a fruity aftertaste.

  10. White mustard – the grain is added when preserving vegetables, used in marinades. White mustard is a common ingredient in salad dressings. In India, they are commonly used to prepare curry and other types of spices. Light yellow, odorless, pungent taste white mustard has also been used in medicine.

  11. Black mustard – This specie is originated from India and has been used for several millennia. Black mustard is pungent, it smells like horseradish and gives a nutty flavor when is cooked. Mustard is an appropriate supplement for all kinds of sauces, sandwiches, marinades, soups, vegetable stews, fermented cabbage, and all the piquant foods. Black mustard gives the dish a unique aroma and it holds up the juice of the dish. On the first Saturday of August an international Mustard days is celebrated around the world.

  12. Juniper berries contain up to 40% saccharides, up to 10% of gum, wax, oils, acids, up to 2% essential oils, juniper camphor, vitamin C. It is used for sauces, wild poultry also other meat especially greasy pork and lamb. It is used for pickled cabbage, it goes very well and gives a delicious taste for beets, red cabbage and legumes. Used in confectionery, in production of gin, juniper vodka, syrup.

 

 

 

Additional information

Weight 0.500 kg
Svoris

411 g

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