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En mi entrada de hoy quiero hablarles un poco más acerca de esos elementos esenciales para dar sazón a nuestras preparaciones en la cocina. Hoy voy a entrar un poco a profundidad acerca de las especias de frutos secos o semillas. Les comento que haré una sucesión de blogs referentes a esto, partiendo de mi entrada anterior en donde solo les menciono de forma superficial acerca de algunas de las especias que podemos encontrar.
In my entry today I want to talk a little more about those essential elements to give flavor to our preparations in the kitchen. Today I am going to go a little deeper into the spices of nuts or seeds. I commented that I will make a succession of blogs referring to this, starting with my previous entry where I only mention in a superficial way about some of the spices that we can find.
Especias de semillas o frutos secos:
Seed spices:
Anís:
Anise: It is very good in sweet preparations. It is used to flavor bakery and pastry recipes such as cakes, cookies, compotes, confectionery, you can also use the fresh leaves as an additive for salads and seasonings of sauces and soups. Its flavor is sweet and strong, it can even darken other flavors, so it must be used in small quantities.
Nuez mozcada:
Nutmeg: It is used to aromatize. Used in sweet and salty dishes, for this the dry seed is grated; and it serves for preparations of hot drinks, desserts, cooked fruits, cakes and biscuits, also in sauces like Bechamel mother sauce.
Cardamomo
Es una de las especias más caras junto con el azafrán y la vainilla. Su forma es oval, su color gris verdoso y es muy aromática. Forma parte de la composición del curry. Es usado para dar aroma y condimento a panes, dulces y pasteles, dulces y bebidas
Cardamom: It is one of the most expensive spices along with saffron and vanilla. Its shape is oval, its color greenish gray and is very aromatic. It is part of the composition of the curry. It is used to give aroma and seasoning to breads, sweets and cakes, sweets and drinks
Pimienta
Podemos encontrar pimientas de color verde, blanca y negra; variedades producidas del mismo fruto dependiendo de los distintos estados de maduración de los granos al momento de ser recolectados de la planta. La pimienta negra se recoge cuando la maduración está próxima, justo en el momento en que las bayas presentan un color amarillo-anaranjado. La Pimienta verde son granos totalmente sin madurar. La pimienta blanca son granos totalmente maduros desprovistos de la cascara. La pimienta es muy utilizada en casi cualquier parte del mundo y se utiliza en infinidades de preparaciones; en platos salados e incluso en algunos dulces, combinaciones con frutas, chocolates oscuros, ensaladas, salsas, guisos, carnes.
Pepper: We can find green, white and black peppers; varieties produced of the same fruit depending on the different stages of maturation of the grains at the moment of being harvested from the plant. The black pepper is picked when the ripening is near, just at the moment when the berries have a yellow-orange color. The green pepper are totally unripe grains. White pepper are completely ripe grains devoid of the skin. Pepper is widely used in almost any part of the world and is used in infinities of preparations; in salty dishes and even in some sweets, combinations with fruits, dark chocolates, salads, sauces, stews, meats.
Ajonjolí
Sesame: Seeds of sesame help to texture the dishes, especially if they are used whole. His qualities in the kitchen are multiple. Its smell, similar to that of the nut, is appropriate both in salty dishes and in pastry. This property is very useful in fillings, sauces or a simple sautéing of vegetables, which becomes much more crispy and appetizing. Before using the sesame it is advisable to toast it a bit; this not only intensifies its flavor but also makes it more digestive. However, if it is going to be used in a baked or gratin vegetable filling, it is preferable to use it raw and well covered with the cheese, to avoid that it is too roasted and dried.
Comino
Especia de sabor bastante intenso y penetrante, por lo que las medidas a utilizar deben agregarse con precaución, ya que podría saturar cualquier preparación y opacar otros sabores y aromas. Es digestivo y queda muy bien en asados y guisos de carnes, para aromatizar panes, condimentar salsas y quesos, forma parte de los ingredientes del curry y del cuscús.
Cumin: Spice with a very intense and penetrating flavor, so the measures to be used should be added with caution, as it could saturate any preparation and obscure other flavors and aromas. It is digestive and is very good in roasts and stews of meat, to flavor breads, season sauces and cheeses, is part of the ingredients of curry and couscous.
Vainilla
Vanilla: One of the 3 most expensive spices. Pod-shaped fruit from the Vanilla planifolia orchid. Used to flavor chocolates, it is also used in the production of sweets, pastries, soft drinks and liquors
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