Journey into the world of spices youtube. World of spices

Special trip to the World of Spice

Adjika. (Abkhazia, Megrelia) suneli hops, red pepper, garlic, coriander, dill, salt, wine vinegar

The exact proportions of the ingredients are not very important. Classic or “authentic” adjika is prepared by every housewife according to recipes passed down from generation to generation. All dry ingredients are ground with salt on a flat stone and then diluted with vinegar to the consistency of a thick paste. Sometimes Imeretian saffron is added to adjika, but adjika will still be red in color - pepper prevails. A more subtle taste and “smooth” texture of adjika is obtained if grated walnuts are added to the mixture.
There is a version that for the Abkhazians the most valuable seasoning was salt. Allegedly, by adding red hot pepper and herbs to the salt, giving out such “spoiled” salt to shepherds going to mountain pastures, they fought against the waste of the owner’s salt. Who knows, maybe it was like that...
Approximate proportions of spices for obtaining adjika (in parts by weight).
I don’t remember exactly, I’m too lazy to check, it seems this recipe is given by Pokhlebkin
Khmeli-suneli - 2
Red hot pepper -2
Garlic -1
Dill -1
Vinegar - until the paste reaches the desired consistency
Coarse salt - to taste (1-2 parts)
Imeretian saffron - 1/4-1/2
walnuts½
Grind the adjika components in a stone mortar, dilute the resulting thick mass with vinegar to a paste-like consistency.
Adjika is added to soups, stews of meat, poultry, fish, vegetables during cooking in the middle or at the end. As a seasoning, it is added to prepared dishes, spread on bread, or dipped into pieces of flatbread.
About the so-called “adjika” with tomatoes, about the variants of adjika “Kiev style”, “Ryazan style”, etc. I don’t want to write at all. Why call different versions of tomato sauce adjika? You have the opportunity to get acquainted with spicy pastes used in different countries - as a table seasoning, spice for soups, meat, fish, vegetarian dishes, for marinades and breading.
Jerk(Jerk) Caribbean
For jerk cooking, three spices are “key”: allspice, chili pepper and thyme.
Allspice (ground) - 1 tsp.
Chili pepper (finely chopped) - 1 pc.
Thyme 1 tsp.
Cinnamon (ground) - 1 tsp.
Cumin (ground) - 1 tsp.
Nutmeg (ground) - 1 tsp.
Sugar - 2 tsp.
Garlic - 2 teeth.
Onion (finely chopped) - 1 tbsp. l.
Apple or grape vinegar 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Lemon juice - 2 tbsp. l.
Green onion (finely chopped) - 1 tbsp. l.
Black pepper (ground) - 0.5 tsp.
Salt (to taste)
Recipe No. 2

Allspice 1/2 cup
Hot red pepper 4-6 pcs
Ground thyme 1 tbsp.
Brown sugar 0.5 cup
Garlic 6-8 cloves
Green onion (shallot) 2 bunches
Cinnamon 1 tsp.
Nutmeg 0.5 tsp.
Salt and black pepper to taste
Soy sauce 2 tbsp.

Mix dry seasonings. Chop the onions (onion and green), finely chop the red pepper, add crushed garlic, lemon juice, vinegar and oil. Rub the resulting mixture onto the chicken, making cuts on it. Marinate the chicken in this mixture for 24 hours and then bake in the oven.

To get the full flavor of jerk, all spices should be fried in a dry, thick-bottomed frying pan, then ground in a mortar.
The seeds and membranes of chili peppers must be removed. You should work with it wearing rubber gloves.
All jerk ingredients can be processed in a processor to create a paste. You can add soy sauce, lime juice, orange juice, rum or water if you think the mixture needs more liquid.

Pork and chicken are traditional jerk meats, but the seasoning is also good with beef, lamb, and fish.

Make slits in the surface of the meat and rub the mixture into the surface. When cooking chicken, place the jerk under the skin. Pack the pieces of meat tightly into a plastic container and place the container in the refrigerator overnight.
Jamaican jerk meat is traditionally cooked over charcoal. At the same time, chips of Javanese (allspice) pepper wood are added to the fire.
The meat is garnished with black beans and rice, manga salsa, baked potatoes, fried plantains, and grilled pineapple.

Dukkah(dukka,dukkah, duqqah) Egyptian spice mixture
hazelnuts or chickpeas, pepper, coriander, thyme, cumin, sesame, saffron
The mixture can be used as a seasoning for lamb, mixed with olive oil to the consistency of a thick paste, spread on white bread. The composition of the mixture is not constant, recipes undergo numerous changes. Nuts pounded in a mortar or boiled chickpeas are combined with spices in arbitrary proportions. It is not recommended to marinate meat in such a mixture; it is better to use it as paneer. In its pure form, mixed with olive oil, dukkah is served with white bread or pita as a snack. Pieces of pita bread are dipped in olive oil and then in dukkah.
Peeled hazelnuts 0.5 cups
Coriander 0.25 cups
Sesame 3 tbsp.
Zira 1 tbsp.
Black peppercorns 1 tbsp.
Fennel seeds 1 tsp.
Dry mint 1 tsp.
Salt 1 tsp.
Fry the hazelnuts in a heavy, well-heated frying pan until brown. Cool. Repeat the procedure with each spice.
Place all the spices along with the mint and nuts in a mortar and grind to a coarse powder, do not turn the mixture into a paste. Store in a tightly closed container in a cool place for 1 month.

Bumbu(Bumbu) traditional Indonesian mixture of fresh, finely chopped herbs
onion (base), red hot pepper, garlic, lemongrass, galang root, ginger,
kaffir lime leaves, Indonesian bay leaf, additionally, the bumbu may include coriander seeds, black pepper. In Java and Bali, trassi shrimp paste is added to bumba.
Spicy bumbu paste is made from onions crushed with spices in a mortar. The proportions of spices in the mixture are quite arbitrary.
Dry red chili 500 g
Onion 100 g
Garlic 200 g
Ginger 100 g
Galanga100 g
Raw turmeric 100 g
Lemongrass 3 pieces
Lemon leaf 5-6 pieces
Vegetable oil 150 ml
Salt - to taste
Wash the lemongrass and lemon leaves.
Wash the turmeric root and cut into small pieces
Grind the chili, ginger, garlic, onion, galanga and turmeric into a single mixture.
Heat oil in a thick-bottomed vessel
Add lemongrass and lemon leaf.
When the oil comes out on top of the contents, add salt
Store bumba in the refrigerator.
A teaspoon of bumbu is added when preparing poriyal or masala.
Juncup(jangkap) - Bali island (Indonesia). The local (Balinese) name for a mixture of bumbu, which includes ginger rhizomes, galangal root, turmeric, onions, lemongrass, garlic, nuts, chili peppers.

Balinese chicken with bumbu

Chicken (1.5 kg), cut into pieces (minimum 15 pieces).
Chicken broth - 1 l
Vegetable oil (olive, sunflower, sesame) 8 tbsp.
Onion (coarsely chopped) 1 kg
Catjap - soy sauce 7 tbsp.
Garlic - 3 cloves, chopped
Lemon juice 1 tbsp.
Galang powder 2 tbsp.
Lemongrass powder 2 tbsp.
Shrimp paste terasi - 1 cube
Sugar 3 tbsp.
Sambal ulek - 2 tbsp.

Fry the chicken pieces in oil until lightly browned, then bake in the oven (7 minutes) and set aside.
Fry the onion and garlic over low heat. Place the fried chicken pieces in a frying pan, add galang, lemon juice, lemongrass powder, shrimp paste and sambal. Add broth and simmer over low heat for 3 hours, 10 minutes before the end, add sugar and stir. Serve with rice (basmati or pandan)

Harissa(harissa) Morocco, Tunisia
A mixture of crushed chili pepper, cumin, garlic, coriander.
Grind the spices in a stone mortar and dilute with olive oil to a thick paste.

Red hot pepper slices 1 cup
Paprika 3 tbsp.
Garlic cloves 3 pcs
Ground coriander 1 tsp.
Ground cumin 3 tsp.
Water - up to 2 tbsp.
Olive oil 3-5 tbsp.
Mix the ingredients and process with a blender to obtain a thick, homogeneous paste.

Dried hot chili pepper 100 g
garlic, crushed with salt (1/4 tsp) 1 pc.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Roasted red bell pepper 1 pc.
Sea salt 1 tsp.
Olive oil

Remove seeds and membranes from hot peppers and place peppers in hot water for 30 minutes. Dry. Repeat the same procedure with sweet peppers.
Process the peppers in a processor with garlic and salt. Add oil and prepare a thick paste.

Harissa table sauce.4 tsp. harissa paste, 4 tsp. water, 2 tsp. olive oil, 1-2 tsp. freshly squeezed lemon juice and mix thoroughly. Lamb with Merquez sausages, baked vegetables and couscous.

For the couscous:

Chicken broth - 400 ml
Chopped green onions - 1
Finely chopped garlic - 1 clove
Fresh rosemary - needles from 3 branches, chopped
Mint - leaves of 3 sprigs
Lemon - 1 piece (juice and zest)
Salt and freshly ground black pepper - to taste
Couscous - 200 g
Wild garlic 2-3 leaves, chopped
Black olives, slices
For baked vegetables:
Red pepper 1 piece (without seeds)
Yellow pepper 1 pc (without seeds)
Zucchini 1 piece
Eggplant 1 piece
Red onion 1 piece
Harissa (paste) 2 tsp.
For the lamb:
Lamb fillet 600 g
Salt and freshly ground black pepper
Salted butter 25 g
Rosemary - 1 sprig
Basil - for garnish
Radishes - for garnish
Preheat the oven to 180 degrees. Celsius
For couscous - pour broth into a saucepan, add onion, garlic, prosorbent, mint, lemon juice and zest, salt and black pepper to taste, bring to a boil, reduce heat and cook for 4-5 minutes to enhance the aroma.
Place the couscous in a wide bowl and pour in the hot broth. Cover and leave for 4-5 minutes until the couscous has absorbed all the liquid. Stir the couscous with a fork.
Cut the red pepper, yellow pepper, zucchini, eggplant and red onion into finger-thick pieces. Place in a baking dish with the harissa paste, drizzle with vegetable oil, sprinkle with thyme, stir and bake for 8-10 minutes (until the vegetables are soft).
Place the merquez sausages on top of the vegetables and bake for another 20 minutes until the sausages are golden brown. Cut the sausages lengthwise into 4 pieces.
Heat the lamb fat in a frying pan over medium heat for 3-4 minutes, then increase the heat. Salt and pepper the lamb fillet and fry in a frying pan on both sides for 1-2 minutes.
Add butter and fry the lamb for another 2-3 minutes. Add a sprig of rosemary, transfer the lamb to the oven for 15 minutes, remove it from the oven and let it rest for at least 20 minutes. 10 min.
Serve lamb with couscous, vegetables and sausages.

Sambal (sambal) Indonesia, Malaysia, Singapore, South India.
The simplest version of sambal is chilli and salt. More advanced sambal contains onion, lime juice, lemongrass, sugar, garlic, oil and/or vinegar.
Sambal ulek- from the name of the Indonesian mortar and pestle with which it is prepared.
Sambal belacan prepared with shrimp paste.
Sambal ikan bilis Contains anchovies.
Sambal kemiri contains the fruits of the candle tree.
To prepare salad dressing: mix ¼ cup maonnaise, 2 tbsp. lemon and caper juice, ¼ tsp. sambal ulek.
Sambal asam(asam - tamarind or sour) - similar to sambal terasi with the addition of tamarind concentrate.
Sambal bayak- with red hot pepper fried in oil with chasnok, terasi, candle tree fruits.
Sambal balado- red or green hot pepper mixed with garlic, shallots, red or green tomatoes, salt, lime or lemon juice, all fried in vegetable oil.
Sambal dabu-dabu- coarsely chopped tomatoes, citrofortunella, shallots, chopped bird's eye pepper, basil, vegetable oil, salt.
Sambal durian/tempoyak- hot red pepper, shallot, salt, fermented durian.
Sambal gandaria- freshly prepared sambal terasi with chopped gandaria fruits.
Sambal kasang- a mixture of red hot pepper with garlic, shallots, sugar, salt, crushed roasted peanuts and water. The simplest version consists of chili, peanuts and water.
Sambal kesap manis(manis - sweet) - Indonesian sweet soy sauce, chili, tomato pieces, shallots and lime.
Sambal kemiri- similar to sambal terasi with the addition of candle tree fruits.
Sambal lado ijaw- green hot peppers, green tomatoes, shallots and spices are used. The sambal is fried.
Sambal mata- sambal with shallots and lemongrass (Bali) - with lots of shlot, bird's eye chili, terasi shrimp paste and a little lemon.
Sambal petai- red pepper, garlic, shallots, petai beans - as the main ingredient.
Sambal petis- chili, petis (sweet soybean and shrimp sauce), young bananas, herbs and spices are used.
Sambal mango- freshly grated terasi paste with chopped young mangoes.
Sambal ritsa ritsa- with ginger, chili, lemon and spices.
Sambal setan(devil's sauce) - very spicy sambal made from Madame Jeannette pepper.
Sambal Taliwang- from Naga Jolokia pepper, garlic, shrimp paste.
Sambal taucho- Contains Chinese taucho soy sauce, lime juice, chili, brown sugar and salt.
Sambal terasi- red and green hot peppers, terasi shrimp paste, sugar, salt, lemon or lime juice. One version eliminates the lime juice and adds crushed tomatoes.
Sambal teri lado- chili peppers, tomatoes, shallots, spices and anchovies. The sambal is stewed and is similar to sambal ikan.
Sambal toma t - similar to sambal tumis, but with the addition of crushed tomatoes and sugar. Tomatoes are fried with other ingredients to a paste consistency.
Sambal tumis- chili is fried with belacan shrimp paste, onion, garlic, tamarind juice.

Zug ( Zoug) or Bisbas Yemen
The spicy paste is prepared from coriander fruits and leaves, fresh green chillies, garlic, cardamom, black pepper, cumin, olive oil, lemon juice.
The seasoning ingredients are mixed into a thick paste, which is used as an appetizer - spread on flatbread or used as a seasoning for classic Eastern Jewish dishes - salads and sauces for meat, fish and poultry. People from Yemen believe that zug helps with all diseases, strengthening the heart.
Green hot pepper
Parsley, chopped 1 cup
Cilantro greens 1 cup
Pressed garlic 1.5 tsp.
Black pepper 1 tsp.
Grated cumin 1 tsp.
Salt 1 tsp.
Olive oil 2 tsp.
Puree hot peppers in a blender to make 1 cup. Process parsley and cilantro in a blender and mix with chili pepper puree. Add garlic, spices and olive oil, process again with a blender.
The mixture can be used for many months.
Ingredients for medium-hot zug:
Fresh green chili 6 pcs
Fresh cilantro - 1 handful
Garlic - 4 cloves
Grated zira 1.5 tsp. (optional)
Juice of 1 lemon
Water 1/4 cup
Tomatoes - 4 pcs.
Salt 1 tsp.
Serve chilled.
Version of zug (bisbass) very spicy:
Increase the amounts of chili, cilantro, lemon and salt. The mixture will turn out a more saturated green color.

Will you try it?
Bon appetit!

FOR WHOM:
You will learn all the subtleties and features of using classic spices and oriental spices. Learn to distinguish quality in diversity and learn about the best manufacturers in Moscow. We will reveal the little secrets of the huge “fragrant world” and you will be able to create your culinary magic at a new level.

DURATION: 4 ac. h. (1 day)

IN THE SEMINAR PROGRAM:
The seminar consists of two days, you can attend both days, or one topic you like most.

Seminar program:

Day 1: Classic spices
Cardamom, cloves, nutmeg, cinnamon and other spices, originating from countries with tropical subtropical climates, are widely used in the cuisines of many peoples of the world. Russian gingerbread is named because of the spices it contains, the nutmeg taste of traditional French sauces, the irreplaceable aroma of cinnamon in apple strudel - all these notes are collected from one palette. Our master class will help you understand the quality and methods of using these spices, and will also reveal some of their beneficial properties and effects on the body.

Day 2 Oriental spices
The aroma of cumin in pilaf, the bright color of dishes with turmeric, the taste of masala tea - it is impossible to imagine oriental cuisine without exquisite spices. Does it have to be hot? Where are the best spices produced and how to buy them in Moscow? How to preserve the taste and beneficial properties of spices at home? We will learn about this during the master class.

Cost of group classes:
1 day 2,000 rub.
2 days 3,500 rub.

The secret to preparing many dishes and snacks is adding some spices and herbs. There are more than a hundred of them, if you don’t count not only single-component seasonings, but also various mixtures, and housewives use only about ten spices: these are the well-known dill, basil, black and red pepper, curry, bay leaf, and thyme. Do you know what other seasonings are for? Do you know that spices are used not only to improve taste and aroma, but also to help food digest better; many aromatic spices are rich in vitamins and nutrients that have a positive effect on metabolism? Our master class is designed for you to learn more about spices and the features of their use, how to combine seasonings and spices, and what dishes they should be added to. The taste, aroma and color of familiar dishes will change dramatically if you add just one pinch of spices - it is important to make the right choice of mixture, then the result will exceed your expectations.

A master class on spices will be of interest to those who often cook at home, culinary school graduates, and chefs directly working in the main kitchen. This is a rich program during which you will learn interesting facts from history, get acquainted with spices you already know, and try original seasonings that can only be purchased on the eastern market. Discover new flavor facets, allow yourself a little freedom and creativity in cooking - dishes with spices are much tastier and healthier, and at the same time these are natural additives, not chemical flavor enhancers. Our chefs will tell you where to buy the best spices, how to choose them and what you need to ensure that they retain their beneficial properties.

The world of spices is extremely rich and varied, and a professional chef boldly uses seasonings when preparing various dishes: soups, side dishes, salads, meat and fish delicacies, as well as sweets and desserts. Sign up - there will be a “burning”, interesting, rich training program, this master class is suitable for those who love spice and experiments!

Reservation of a place in a group is carried out only after making an advance payment

For thousands of years, humanity has used spices in their lives. It is difficult to overestimate their importance, because in ancient times spices served as a necessary component of food, medicine, and even an object of worship. For ancient civilizations, spices were a great treasure and a measure of wealth and power. In search of new lands where these exotic plants grew, trips around the world and campaigns of conquest, and later colonial wars, took place. Spices helped our ancestors expand the boundaries of this world and discover many wonders and secrets.

We propose to take a “journey into the world of spices”, which even today can change our lives, make it exciting and enjoyable. This journey will allow you to learn about the unique properties of spices that were known to people back in the days of the Old Testament. And this will be the first step to health. We are sure this journey has meaning.

ABOUT THE PRINCIPAL POSSIBILITY OF TREATMENT WITH SPICES

As you know, people love to eat delicious food. And this is where they often lose their health.

This book is aimed at helping you eat deliciously and, as a result, get better. And if you are healthy, so that you don’t get sick.

It's about special food treatment. Treatment with spices. We also call them spices.

Spicy is a Russian word that means sharp, fragrant, pleasant to the taste. True, some share these concepts. Often spices include salt, sugar and vinegar, and herbs include aromatic plants.

We believe that spices and spices are all species (translated from Latin - this is something worthy of admiration).

We offer a story about the culinary and medicinal properties of spices. About how to make the process of healing from dozens of diseases not only easy, but also enjoyable, because the medicine will be tasty.

Each spice in this book is dedicated to a separate story, culinary recipes and recommendations for its medicinal use are provided. And certainly something about the chemical composition of the spice, so that the reader, having found out that he lacks this or that vitamin or microelement, does not run to the pharmacy, but correctly adds spices to his food and becomes healthy and satisfied. Note that the accompanying pleasure from food and a good mood are also effective medicine.

BRIDGE TO HEALTH

Spices have a wonderful ability to be a bridge to health. Let's explain this.

There are many health systems. The authors of some say: eat everything raw, others - eat everything boiled. Some - do not add salt, others - do not eat anything at all. The inconsistency of these methods can confuse anyone.

Every theory has followers. And that’s right, because they were created by thinking people. And they really did get better. What they discovered helped them.

Trust in the irrefutable facts of the recovery of the author of a system and his followers sometimes pushes readers to experiment. We are starting to try. Some people eat according to different systems. Someone is starving. Some people drink urine. But not everyone achieves good results. Sometimes recovery does not occur.

What's the matter? The reason is that the authors of these healing methods often tailor them, in fact, for themselves. For some people (and there are many of them), fasting is beneficial. Or eat only raw vegetables.

But what is medicine for one can become poison for another. And even the most authoritative scientist can be mistaken, relying only on the results of efforts to improve his own health. We are all very different, each of us has our own way of life, characteristics of the body, constitution and many, many other characteristics that determine our individuality, which cannot be fit within the framework of any system, even a very good one, but suitable only for a certain group of people.

The same applies to the usual, or traditional, diet. Often we are forced to eat what the public catering system offers, or what our wife (mother, mother-in-law, mother-in-law, etc.) can cook, or what is considered a delicacy. And what are our “celebratory tables” worth! After the feast, cramps and pain in the abdomen begin, heaviness in the stomach, liver colic and, excuse me, diarrhea or constipation. But tradition is tradition...

And yet, finding ourselves in a situation where, lacking the opportunity (desire, strength, means), we are forced to agree to food that is unfavorable for us, we are, however, able to minimize its harmful effects with the help of spices. In this sense, spices play the role of bridges to health. The variety of spices and their properties allows us to choose what suits us, what we like and what is healthy.

A SPECIAL APPROACH TO YOURSELF

To accurately select what is good for your health in food, you need to be guided, of course, by taste, knowledge of ancient medicine and experiment. Since this approach to oneself is associated in our book with the selection of spices, let’s call it special approaches.

Let's start our experience with those products that seem obviously useful. Let's take cottage cheese, for example. There is no doubt that cottage cheese is a wonderful food. But nutritionists note that it increases the amount

mucus in the body and often creates problems for the nasopharynx, bronchi, lungs, and “locks” the throat. Cottage cheese is well digested when, as they said in the old days, you have already kindled the fire of digestion. And if the fire of digestion is weak, what happens to curd products? They are difficult to digest, reminiscent of raw firewood in a small fire. The fire can be intensified by adding dry twigs to the fire. Well, add warming spices to cottage cheese dishes: cinnamon, nutmeg or black pepper.

Let's continue our experiment, let's try to imagine cottage cheese with black pepper? A strange taste combination, at first glance. But for people with weak digestion it is really useful. Adding black pepper to cottage cheese will increase the fire of digestion, as if adding dry wood to the fire.

There are people of the opposite type, whose digestive fire is in most cases strong. These people have a voracious appetite. If they don't eat on time, they become aggressive. The feeling of hunger is accompanied by a burning sensation in their stomach. Such eaters will digest cottage cheese even without black pepper. Cooling spices such as coriander and fennel will help soothe the burning sensation or neutralize the effects of overeating, which they usually suffer from when they overeat.

The feeling of heaviness after eating will quickly go away, the bloated stomach will subside, discomfort will disappear, and even problems associated not only with digestion, but also with the general emotional state will be resolved.

This is a rare case when treatment brings pleasure without deprivation and self-abuse.

It is also clear that different people and even the same person at different times of the year and under different circumstances require menu adjustments.