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A few centuries ago, spices were worth their weight in gold. And today they can be found in any kitchen, which does not detract from their value at all. Every good housewife has her favorite spices and proven combinations for all occasions in her arsenal. Why don’t we experiment and try something new and unexpected? We will look for an unusual application of the usual spices together with the experts of the Kamis brand.
Cumin: from borscht to tea
Cumin is a spice with a pronounced tart taste and light burning shades. Most often we find it in bread, pastries and homemade preparations. At the same time, it organically complements pork, lamb and poultry dishes. Cumin goes well with garlic and black pepper. Add olive oil and lemon juice here — you will get an interesting dressing for vegetable salads.
Did you get bored drinking ordinary tea? Enliven it with bright spicy notes. To do this, put 5-6 seeds of dried Kamis cumin and 1-2 tsp of fresh lemon zest in a teapot together with black leaf tea. Fill the mixture with hot water at a temperature of 90-95 °C, and after 5 minutes you will be able to enjoy an unusual bouquet of aromas. If desired, add mint leaves and lime to the brewed tea.
Cumin is also used in borscht and mushroom soups. To better reveal the flavor of the seeds, pre-steam them in boiling water for 15 minutes, dry them completely and add them to hot dishes about 20 minutes before the end of cooking.
Cinnamon: an oriental song
We perceive cinnamon exclusively as a dessert spice and most often use it in home baking. Here is a simple culinary life hack that will help make it even better. Dry 1-2 tsp of ground cinnamon Kamis in a frying pan without oil for half a minute, mix with 200 g of sugar, add a pinch of vanilla and use to make apple charlotte. This small touch will give it an incomparable aroma and sweet-spicy nuances.
Experienced housewives know that cinnamon perfectly complements meat dishes. Put a little of this spice in a hot tomato sauce for lamb or chicken — this is a favorite technique in Eastern cuisine. And in the East, it is customary to add cinnamon to meat pilaf to get a more subtle flavor. Just keep in mind that cinnamon is introduced into hot dishes no earlier than 7-10 minutes before the end of cooking, otherwise it will give an unpleasant bitterness. Do not be afraid to experiment and pour a little cinnamon into marinades for homemade vegetable preparations. By winter, properly infused, they will acquire interesting shades.
Nutmeg: spicy magic
Nutmeg for many is also a purely confectionery spice. However, its taste with deep spicy accents and a bittersweet aftertaste has a much more serious potential.
This spice perfectly harmonizes with fish, so it is often used for pickling and salting herring, as well as hot smoked mackerel. Nutmeg helps to better reveal the creamy notes in cream soups and sauces for cream-based pasta. And it also interacts well with mushrooms. Try adding nutmeg to julienne, mushroom fillings for pies and homemade preparations — their taste will become deeper and more interesting. In hot dishes, the spice is added after cooking and given some time to”ripen”.
Treat coffee lovers with a cup of real coffee in the Eastern style. To do this, put a pinch of nutmeg and cinnamon Kamis in a turku with freshly ground grains. Heat the mixture over low heat for a minute, pour cold filtered water over it and bring it to a boil three times so that the foam comes up.
Ginger: a tart harmony of taste
Ginger with citrus notes in the bouquet is distinguished by a sharp burning taste, smoothly turning into a velvety spicy aftertaste. Without this spice, you can not imagine Christmas gingerbread, a cake with candied fruits and fragrant orange mulled wine.
An unexpected, but very successful combination creates dried ginger root with eggs, especially in fried form. Cut 1 apple into small pieces, sprinkle with sugar and a pinch of Kamis ginger. Pour 2 beaten eggs with sour cream over the apples and fry an ordinary omelet.
Ginger gives an interesting sound to meat broths, homemade noodles with chicken and fish soup. The main thing here is not to make a mistake with the proportions. The abundance of spices gives a sharp burning bitterness. Proceed from the calculation of 1 g of ground ginger per 1 kg of meat or 1 liter of broth. If you are preparing a hot dish, add it about 20 minutes before the end. Ginger is put into the dough at the final stage of kneading, and when cooking compote or jam-a couple of minutes before removing from the heat.
Turmeric: a sunny highlight
Turmeric for many housewives is primarily a natural dye that gives rainbow shades to dishes. Meanwhile, the subtle spicy taste with light astringent notes works well in many dishes.
If you are frying meat or fish in batter, add a little turmeric to the flour. Then the crispy crust will acquire an appetizing golden hue and a seductive aroma. And here is an interesting idea for a snack. Mix 1 tbsp of chia seeds and olive oil, 0.5 tsp of salt and turmeric Kamis, 1 tsp of chili and 2 tsp of rosemary. Pour this dressing over 400 g of cashews and dry for 20 minutes in the oven at 140 °C. Do not forget to mix the nuts once. You can take them with you as a healthy snack or add them to hot meat dishes.
Turmeric is especially revered in Indian cuisine. No variation with the participation of crumbly rice can do without it. And if you add turmeric with garlic, cumin and barberry to a classic meat pilaf, you will get an amazing dish that you can proudly put on the festive table.
Carnation: fragile strength
Cloves with a strong spicy aroma and a rich burning taste cause many people to fear spoiling the dish. And completely in vain. The main thing is to add it in moderate proportions.
This spice is often put in marinades for home preparations. For vegetable twists and compotes with a volume of 10 liters, 3-4 g of cloves will be enough. If you are marinating mushrooms, then you will need 1-2 g of spices for 10 kg of products. In marinades, cloves are introduced with other ingredients at the beginning, in compotes and jams-5 minutes before the end.
Do you want to make a delicious snack in a hurry? Mash 200 g of canned tuna with a fork, add 2 mashed boiled eggs, 2 tablespoons of natural yogurt, a pinch of salt, Kamis cloves and lemon zest. Chop the ingredients in a blender. Serve the pate with thin pita bread or on crispy bruschettas.
And finally, one more culinary life hack. If the mustard in the refrigerator is exhausted, pour 1-2 tsp of white wine into a jar, put the ground cloves on the tip of a knife and mix. Mustard will acquire the lost aroma and expressive spicy notes.
We hope that you have found interesting recommendations in our review and will try them out in practice at the first opportunity. To achieve the maximum effect, use Kamis spices. The brand line includes only natural spices of the highest quality. Each of them has preserved a rich, delicate bouquet and a unique multi-faceted taste in the smallest nuances. Correctly applying them in the everyday menu, you will give the usual dishes a new unusual sound.