Guida alle Spezie
Il mondo delle spezie: profili di sapore, usi regionali e miscele essenziali.
Spezie calde e dolci
Cinnamon
Sri LankaSapore: Sweet, warm, woody
Usi: Baking, curries, beverages
Nutmeg
IndonesiaSapore: Warm, nutty, slightly sweet
Usi: Béchamel, eggnog, baking
Cardamom
IndiaSapore: Floral, citrusy
Usi: Indian desserts, chai
Cloves
IndonesiaSapore: Intense, warm
Usi: Ham, mulled wine, curries
Spezie piccanti
Black Pepper
IndiaSapore: Sharp, piney, hot
Usi: Universal seasoning
Cayenne
South AmericaSapore: Clean, direct heat
Usi: Hot sauces, Cajun cuisine
Chili Flakes
VariousSapore: Moderate heat, fruity
Usi: Pizza, pasta, stir-fries
Spezie terrose
Cumin
Middle EastSapore: Earthy, nutty, warm
Usi: Mexican, Indian, Middle Eastern
Coriander
MediterraneanSapore: Citrusy, floral
Usi: Curries, pickling, sausages
Turmeric
IndiaSapore: Earthy, bitter
Usi: Curries, rice, golden milk
Smoked Paprika
SpainSapore: Smoky, sweet
Usi: Spanish cuisine, rubs, stews
Spice Blends
Garam Masala
IndiaUsi: Curries, lentils, roasted vegetables
Za'atar
Middle EastUsi: Flatbreads, dips, roasted vegetables
Chinese Five Spice
ChinaUsi: Duck, pork, stir-fries
Ras el Hanout
MoroccoUsi: Tagines, couscous, grilled meats