Guide des Épices
Le monde des épices: profils de saveur, utilisations régionales et mélanges essentiels.
Épices chaudes et sucrées
Cinnamon
Sri LankaSaveur: Sweet, warm, woody
Utilisations: Baking, curries, beverages
Nutmeg
IndonesiaSaveur: Warm, nutty, slightly sweet
Utilisations: Béchamel, eggnog, baking
Cardamom
IndiaSaveur: Floral, citrusy
Utilisations: Indian desserts, chai
Cloves
IndonesiaSaveur: Intense, warm
Utilisations: Ham, mulled wine, curries
Épices piquantes
Black Pepper
IndiaSaveur: Sharp, piney, hot
Utilisations: Universal seasoning
Cayenne
South AmericaSaveur: Clean, direct heat
Utilisations: Hot sauces, Cajun cuisine
Chili Flakes
VariousSaveur: Moderate heat, fruity
Utilisations: Pizza, pasta, stir-fries
Épices terreuses
Cumin
Middle EastSaveur: Earthy, nutty, warm
Utilisations: Mexican, Indian, Middle Eastern
Coriander
MediterraneanSaveur: Citrusy, floral
Utilisations: Curries, pickling, sausages
Turmeric
IndiaSaveur: Earthy, bitter
Utilisations: Curries, rice, golden milk
Smoked Paprika
SpainSaveur: Smoky, sweet
Utilisations: Spanish cuisine, rubs, stews
Spice Blends
Garam Masala
IndiaUtilisations: Curries, lentils, roasted vegetables
Za'atar
Middle EastUtilisations: Flatbreads, dips, roasted vegetables
Chinese Five Spice
ChinaUtilisations: Duck, pork, stir-fries
Ras el Hanout
MoroccoUtilisations: Tagines, couscous, grilled meats