KOMPAS.com – Herbs and spices is an important element in processing food to make it delicious.
Spice herbs consists of certain leaves that usually grow in temperate climate areas, such as parsley, cilantro, basil, sill, chives, tarragon, thyme, and oregano.
Temporary spices is an aromatic spice produced by plants such as roots, shoots, fruit, leaves and seeds.
Read the instructions for using spices herbs and spices The following is quoted from the book “Recipes and Menus” (2018) by Siti Hamidah published by Deepublish.
Also read: 5 Ways to Use Chili Oil to Make Dishes Even More Delicious
1. Get to know the scent
Get to know every aroma, especially the smell and its effect on food. This is to make it easier and avoid inappropriate use.
For example, ginger can be used appropriately for fish soup, brongkos, but is not suitable for soup.
2. Storage area
Save spices in a cool place, tightly closed and in an opaque container, because light and moisture can quickly damage herbs and spices.
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3. Do not use damaged products
Do not use spices and herbs which is damaged, because its durability is more than six months.
Although spices whole ones last longer than pieces, but the aroma will disappear after six months.
4. Can be reused
Spices Used ones can be used but fresh ones are better. When using spices used, it will be needed in greater quantities.
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5. Use quality ones
Use spices and herbs which is of good quality. The price difference between spices and herbs good and bad will not give any meaning to the product.
6. When in doubt
If you are still unsure about using it spices and herbs So start from using a little. If it’s not enough, you can add more later until it feels right.
But if the aroma is too strong then spices and herbs can be taken back.
7. The difference between fresh and powdered spices
Spices Whole ones take a long time to release their aroma compared to pieces or powder, so there needs to be an adjustment to the processing time.
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8. Using cheesecloth
Herbs and spices whole used to give aroma to liquid ingredients tied loosely inside cheesecloth (called sachets) so it’s easy to take when it’s no longer needed.
9. In certain dishes
Except in dishes like Curry or chile, spices It doesn’t have to be dominant in taste or aroma. There are no regulations on how much to use, it can depend on taste.
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10. Season the salad
Herbs and spices Can be added to foods that do not require cooking, such as salads and dressings.
So that it can be mixed, the aromatization takes several hours. Taste before the food is served because there is no other way to adjust the taste.
