Seasonings in any kitchen are their distinctive, almost the soul, which give a unique personality for each dish. In the Mediterranean basin could not be otherwise: cumin, tarragon, dill, sage, anise, thyme, fennel, mint, cinnamon, cloves ... However, we will focus on herbs and spices essential of Spain we find more representative.
Those, of which many can be found in nature, wild, and others who were brought centuries in the Iberian Peninsula from distant countries. And note: spices cooler, less salt is used, which is very beneficial to our health
1 .. SAFFRON
Thus began our journey with a very distinctive flavor, especially because of their color: saffron , also called "red gold", is the the world's most expensive spice it obtained from the stigmas of the saffron flower.
To achieve this prized condiment 1kg, it takes thousands of flowers, because each contains only three stigmas and the process of growing and harvesting is very labor intensive. The harvest takes place between October and November, and it must be done during the night to ensure the highest quality. Saffron is very appreciated in gastronomy worldwide.
In Spain it is cultivated for over a thousand years ago , especially in the region of La Mancha. In our workshops we toast to improve their flavor quickly, before adding that one of the most emblematic dishes of Spain has to offer :. paella
2. ÑORA
Continuing our selection of herbs and essential spices of Spain, we Nora - a red pepper round of "ball variety," which is normally dry in the sun and the earth used in many dishes and products.
is a widely used ingredient in Spanish cuisine offering a distinctive color and taste-a little sweet with an intense aroma, but not spicy (although there are two varieties- so be careful).
can be served fried as a side dish, but above all used for the production of paprika powder, a prerequisite for the preparation of various dishes like Galician octopus, "chorizos" ingredient and other sausages, "patatas bravas" and rice, as paella. You can also grind dry ñora with other ingredients like garlic in order to add it to a (vegetable sauce) "sofrito".
3. LAUREL
The laurel or bay leaf is another I classic in almost every kitchen, but do you think is a very versatile and bush knew? Its leaves not only provide (slightly spicy and bitter) characteristic flavors in dishes slow cooker like soups, stews, casseroles, rice, meat or fish, but you can also get oil from its berries medicinal use .
In addition to its wood is used in Andalusia inlay and marquetry (an artisan Arab tradition). The leaves of this valuable spice is normally used as a whole and are removed from the dish before serving, but they can also be ground.
This herb is native to the Mediterranean region and is associated with the victory because of its use in ancient Rome as a triumph crown.
4. GARLIC
nder on a plate definitely makes the difference: passes soda for tasty (in fact it is a natural flavoring) and who would dare say that is provided with "soul". Although it is small, it is very powerful in many respects.
Again it is Asia and has already been cultivated for thousands of years. Its Latin name is very curious because it means "strong" or "burned" and especially raw, is very appropriate
You can enjoy it in many ways :. Raw in a salad of ripe tomato; fried and crispy with oil, lemon and salt as salad dressing; fried and spread on bread slowly; as essential ingredient in many cold summer soups as "gazpacho" or "garlic soup" or aioli; there are also smoked or pickled garlic for the real brave.
Note that the form of the preparation influences the flavor, but even how to cut it, wherever preferable to crush rather than cut it; as this frees all essential oils and achieves strong and rich notes.
was also stated that should not use iron tools during the Test to take a look at this mortar again!
Moreover, it is a very healthy ingredient [yaqueactúacomounantibióticosereducelapresiónarterialyelcolesterolentremuchasotrasvirtudesYhayunacuriosidadmás:Unnegro nder exists, which is obtained naturally by controlled fermentation at low temperature
have even more properties and currently is one of the most innovative and surprising elements in the kitchen modern, although it has been used in Asia for centuries.
5. ROMERO
The name of the next herb is beautiful and means translated from Latin to Spanish "dew of the sea" (Rocío del Mar), because of its very populated coastline.
Romero is popular in traditional Spanish cuisine , with many different uses and benefits. It is a shrub that grows wild throughout the Mediterranean basin and as a medicinal plant, which has great effects on our health.
As for the cuisine, which works very well with grilled dishes prepared in the oven as potatoes, lamb, rabbit, goat providing a distinctive hue. You can add to casseroles, use it to flavor oils and cheeses, there is rosemary honey and tea or put some on top of the paella when allowed to stand before eating.
But you do not always have to eat, but also can be used as an air freshener natural air, putting a twig between his clean clothes or, why not, in a relaxing bath.
6. CAYENA
In herbs and essential spices of Spain, chilies or cayenne pepper can not miss, although it is native to the Andes, where it is said that was discovered by Columbus and later extended by the Spanish.
is a condiment that is highly appreciated worldwide, found in many cultures and that, again, helps us stay healthy. It contains many vitamins and antioxidants and as this is good for the body and spirit.
sundried, -are Incorporated in many local dishes , where the famous "gambas pil-pil", one of the most delicious options (a sauce made oil, garlic and cayenne pepper). But be aware the smaller, spicier. Still, or perhaps because of all this, there are chefs who have called is not just a condiment, but a "philosophy of life".
These herbs and seasonings support and enhance the flavor of the main ingredients and produce a plate, which makes it even more exquisite, distinguished and healthy delicacies typical diet Mediterranean.
7. ORÉGANO
The next herb is called something like the "joy of the mountain" in Greek. Oregano is found naturally in the Mediterranean area and closely related to marjoram, which comes from Asia Minor.
Bring a lot of personality to each dish and therefore is able to improve substantially, even when they are "basic" products as a simple tomato salad for example.
Moreover, inside the Malaga this, which is common to pour good olive oil extra virgin plate (if possible unfiltered to keep all its flavor) with a little dried oregano sprinkled on bread Top- when bathing. It is used to marinate fish and poultry, oil flavor or incorporating it into sausages and sausages. In addition to its taste, but also it provides many antioxidants and is a true miracle for sore throats.
8. PARSLEY
And last but not least, parsley . A classic vegetables, found and used worldwide. However, there different types of parsley , depending on the country of origin and type.
So maybe you can surprise a foreigner in Spain with a type of parsley whose leaves are soft and large, that has a texture and a mild, delicate flavor. However, in most of the Nordic countries, curly parsley is small, robust and strong and very different in flavor.
Parsley is used in the Mediterranean basin it is delicious and works very well in combination with lemon, garlic and good extra virgin olive oil fish grilled or sauteed vegetables. Use for marinades, for stews, to decorate a dish or add to any recipe. And the stem can not be undervalued- which is where most of it tastes!
herbs and essential spices the support of Spain and enhance the flavor of the main ingredients and the products of a plate, which makes it even more exquisite, distinguished and healthy, typical delicacies of the Mediterranean diet.
If you happen to be in Malaga and want to smell and taste these spices and Herbst to himself we will be happy to assist you with our Malaga Tapas Travel y Mercado Visit.
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