How, where and when we should use species

Hardly anyone can resist a rich and seasoned food dish, but not all of us know how to make the most of the rich flavor of the species.

In this way, most pantries live full of bottles of rich species that almost no one gives the right use to provide our tables of flavored and tasty delicacies. Luckily, from now on you will know how, in what food and what is the right time to add a certain species.

This time we want to offer you a practical list of seven spices, so you know how, where and when to use them, for the preparation of your favorite dishes, so that you consent to your palate and that of your diners.

Also remember that it is very important that you are sure that neither you nor any of your guests are allergic to the species used. For this, consult a doctor before incorporating into your kitchen any new species whose safety about you and yours is not yet proven.

Here’s a short, handy list that will forever change the way you cook

Basil: made up of the leaves of the basil bush gives your food great freshness and flavor. It is ideal to give a different touch to your egg recipes, whether scrambled or omelette. It also enriches the flavor of your pasta sauces, being the main base of the pesto sauce. You can also eat it raw in salads, where it is a companion par excellence of the tomato.

It is important to know that if you are going to harvest it yourself you shouldn´t cut the leaves with a scissors, but that you must tear them out with your hands. You should also know that the ideal time to add basil to your species is towards the end of cooking, so that its flavor and aroma are preserved as much as possible. You should also keep in mind that it does not accept frostbite.

Cumin: Cumin is a species made up of small brown seeds, which can be consumed whole or ground. It is ideal to flavor your red and white meats, especially fish. Resists high levels of heat, so it can be present in your food from the beginning, a good trick is to heat a little vegetable oil and add the cumin until it is suffocal releasing its flavor. It is also recommended for sauces, rice, salads, as well as for sweet dishes, where its flavor adapts equally in a delicious way.

Pepper: Three types of pepper can be found, whether whole or ground, white, green and black. This species is a great flavor enhancer, so adding it to your dishes will underline the flavor of your dishes.

According to tradition, white pepper is taken wonders with seafood and sauces such as bechamel, while green and black peppers go best with red meats, sauces and pastas. It is even used in pastry to enhance the taste of chocolate. You can use it both at the beginning of your cooking, also heating a little pepper in a little oil to release its flavor, or in the middle of your preparation. Likewise, there are people who like to add pepper to their dishes just before consuming them.

Thyme: This species is made up of small leaves, which you can consume dry or fresh. It is an inseparable companion of rosemary, with whom it makes an excellent duo in your dishes. Its aromatic and fatty characteristics make it ideal for seasoning your red and white meats (chickens, quails, turkeys). You can also add it from the beginning of your cooking.

Rosemary plant: a species also made up of leaves, which will impregnate your meals with an aroma similar to pine leaves. You can add them chopped or whole to your dishes. It is mainly used to season meats, cheeses, oils and wines. If it provokes you can add a rosemary branch to your olive oil, in order to add a fun touch to your preparations. It is ideal for lamb, and is an inseparable companion of thyme.

Laurel: Considered by many chefs as one of the basic species of the kitchen, it consists of olive green leaves, which you can consume fresh or dry. It is ideal for aromatizing and flavoring preparations based on fish and seafood, being essential for the preparation of paellas and fish broths. However, it is also added to pastas, as well as other red and white meats. You must add it at the beginning of cooking, so that it releases all its flavor from the first moment.

Parsley: made up of green leaves, can be consumed fresh or dry. However, it can be kept frozen for up to six months, you only need to wash it, chop it and pack it in plastic bags. It has the property to give your dishes a delicate flavor, it is essential ingredient of dishes such as vinaigrettes, green sauce, as well as an excellent marinade of fish and red meats. It can also add a rich touch to your tortillas and stews. You can also consume it raw in salads, combined with tomato, hydrated wheat and lemon will constitute a tasty and fresh tabule.

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Bibliography ► (August 25, 2019). How, where and when we should use species. Bogotá: E-Cultura Group. Recovered from