Guía de Especias
El mundo de las especias: perfiles de sabor, usos regionales y mezclas esenciales.
Especias cálidas y dulces
Cinnamon
Sri LankaSabor: Sweet, warm, woody
Usos: Baking, curries, beverages
Nutmeg
IndonesiaSabor: Warm, nutty, slightly sweet
Usos: Béchamel, eggnog, baking
Cardamom
IndiaSabor: Floral, citrusy
Usos: Indian desserts, chai
Cloves
IndonesiaSabor: Intense, warm
Usos: Ham, mulled wine, curries
Especias picantes
Black Pepper
IndiaSabor: Sharp, piney, hot
Usos: Universal seasoning
Cayenne
South AmericaSabor: Clean, direct heat
Usos: Hot sauces, Cajun cuisine
Chili Flakes
VariousSabor: Moderate heat, fruity
Usos: Pizza, pasta, stir-fries
Especias terrosas
Cumin
Middle EastSabor: Earthy, nutty, warm
Usos: Mexican, Indian, Middle Eastern
Coriander
MediterraneanSabor: Citrusy, floral
Usos: Curries, pickling, sausages
Turmeric
IndiaSabor: Earthy, bitter
Usos: Curries, rice, golden milk
Smoked Paprika
SpainSabor: Smoky, sweet
Usos: Spanish cuisine, rubs, stews
Spice Blends
Garam Masala
IndiaUsos: Curries, lentils, roasted vegetables
Za'atar
Middle EastUsos: Flatbreads, dips, roasted vegetables
Chinese Five Spice
ChinaUsos: Duck, pork, stir-fries
Ras el Hanout
MoroccoUsos: Tagines, couscous, grilled meats