Spices make most dishes really tasty. Most people intuitively add spices to the pan or saucepan. There is a perfect time for everyone. This is the only way they can really develop their taste.
Spice Rule Basics
- tender Herbs with fine leaveslike basil, cilantro, dill, and parsley, you should after cooking added, otherwise the flavor may be lost.
- Also paprika, saffron, pepper and nutmeg are heat sensitive and should only be added after cooking.
- Herbs with harder leaves such as rosemary, oregano, thyme and laurel unfold their full aroma when they cooked for a long time became. This also applies to juniper berries, cinnamon, turmeric and caraway.
- Some spices, such as mustard seeds or black cumin, taste even more intense if you roast them briefly in the pan before cooking.
