Seasonings and spices are natural additives that can give the same dish completely different tastes. They came to the human diet much earlier than salt. The history of their use dates back to centuries, where each spice has its own secret of discovery and use.
Spices and spices are parts of plants that are processed in various ways or are offered raw. They have a delicious aroma and have a distinctive characteristic taste. They contain aromatic volatile and burning substances that provide their properties and require certain technologies for use in the cooking process.
Spices and seasonings make our food taste perfect, and healing in composition. The study of their characteristics at the institutes of biochemistry and the food industry is ongoing, which allows us to discover new nuances and makes spices even more attractive for masters of culinary art. They contain minerals and vitamins necessary for the full and healthy functioning of our body.
Spices were imported to the European continent in antiquity, most of them from eastern countries, some came from South America and Africa, where they gained love and popularity among the tribes inhabiting these territories.
Spices and seasonings play an important role in the culinary transformation of raw foods into ready-made foods. No cooking, as a rule, is complete without spices. With particular trepidation, they approach this issue in Uzbekistan, where they are national pride. Spices for pilaf should be taken in equal amounts to make the dish truly Uzbek: zira, barberry, saffron, dried red pepper and dried tomatoes, ground to a powder state. This is a classic of the genre! Let us consider in more detail their use in the preparation of a favorite pilaf.
Zira
In another way, this spice is called Roman caraway. The largest producer is currently Iran. It has a slightly bitter taste that resembles a nut and a very strong aroma. You can add cumin seeds or a powder obtained by grinding grains to pilaf.
Barberry
People call this plant sour, as its leaves and berries have a sour taste, which contains notes of pleasant bitterness. For pilaf, it is customary to use dried barberry berries, which are ground before use.
Saffron
This spice, known since the days of the Sumerian civilization, is considered traditional in the Caucasus. The peculiar aroma of saffron and its spicy aromatic taste make its presence in meat dishes indispensable. In addition, he is able to give the finished dish a special shade.
Red pepper
This spice is better known as paprika, it is also called Native American red salt. Slightly brackish, very aromatic, bitter-sweet and incomparable with anything - this can be described as this component of Uzbek pilaf.
In no case should spices for pilaf be bought in powder form. Pilaf is a whole art, so we will approach their choice with all seriousness. On the market, you can pick up these fragrant components yourself in dried form. Spices for pilaf are added when the meat is almost ready. The secret is that in this way their taste and aroma will be preserved as much as possible. When the pilaf is ready, local chefs offer to cover the dishes in which it was cooked with a warm blanket. In this case, spices for pilaf will continue to convey delicate notes of taste to the dish. They impregnate the dish with an incredibly delicious aroma. You can appreciate this secret if you cook on such a technology pilaf yourself.
A luxurious dish of Uzbek cuisine can be on the table for everyone who treats the recipe with due attention and does not forget to use spices for pilaf, without which your efforts may be in vain.