The right Spice guide for Vegan cooking makes it taste better
We need the right spice guide for vegan cooking to make it taste special and good.There is a big variety of wonderful spices which we can use for vegan cooking. Many of us only use a few of them.But there are more to be discovered and tasted.With the right spices, our food will be more delicious. For every taste is a flavor like nutty, spicy and earthy.And there are some who have cooling fruity, sour woody sweet characteristic. Here is a spice guide for vegan cooking you really need to explore .
Make your food more exotic and special.
Which ones are your favorite spices ? Also read here about ASAFOETIDA OR HING SECRET SPICE OF THE INDIAN KITCHEN ,and herbs and spices which are also good for our health. Some Herbs which make our dishes healthy and add more flavor to our dishes > aromatic Dill– Fenugreek Herb – Cilandro more than just a herb – the amazing Parsley. A lot to explore !
Most home cooks know about the five basic tastes and flavor profiles of food – bitter, salty, sour, sweet, and umami or savory. Here we make it simple in the ultimate guide to spices with flavor profiles, spice pairings, ideas for use and recipe links. For herbs, check out The Essential Guide to Herbs.
Allspice is earthy and sweet. It pairs well with cardamom, ginger, nutmeg, cinnamon, mace and cloves. It is often seen in Jamaican, Caribbean and German cuisine. Use it with apples, beets, cabbage, carrots, squash and sweet potatoes. Add it to stews, pickles, breads, soups, and desserts. Try allspice in this Jamaican Curried Tofu with Chickpeas and this Seasonal Strawberry Rhubarb Pie.
Caraway is tangy and sweet with a slight anise flavor. It is used in German, Russian, Moroccan, Dutch, Scandinavian and American cuisine. Caraway pairs well with coriander, dill, fennel, garlic, oregano, parsley and thyme. Use it with nuts, mushrooms, root vegetables, potatoes, cabbage, apples, beets and broccoli. Add it to breads, especially rye bread, soda bread, sauerkraut, potato salad, soups, and vegan sausages. Try caraway in this Reuben Burger and Raw Black Bread.
Cardamom is warm and sweet. It is often used in Indian cuisine. It pairs well with cinnamon, ginger, cumin and turmeric. Use it with lentils, rice, carrots, squash and sweet potatoes. Add it in rice dishes, curries, desserts, and Chai tea. Use cardamom in these Cardamom Rose Cupcakes, Raw Cacao and Cardamom Cream Tartlets, and Cardamom Apple Cookie Crumble.
4. Cayenne Pepper
Cayenne pepper is very spicy. It is often used in Italian, Spanish, Mexican and Southwestern cuisine. It pairs well with cumin, coriander, paprika, oregano and cinnamon. Use it with eggplant, tomatoes, corn, potatoes, beans and chocolate. Add it to rice, soups, dressings, marinades, sauces, chili and pizza. Use cayenne to make Lemon-Tahini Salad Dressing, Cajun Burgers and Creole Okra Corn Soup.
Cinnamon is both earthy and sweet. It is used in Indian, Caribbean, Spanish, Mexican and Greek cuisine. It pairs well with allspice, cloves, nutmeg, mace and ginger. Use it with carrots, apples, pears, sweet potato, squash and chocolate. Add it to breads, desserts, fruit, oatmeal and curries. Make Banana French Toast with Cinnamon Apples, Raw Cinnamon Chocolate Truffles, and Vegan Cinnamon Rolls.
Cloves are earthy and sweet. They are often seen in Indian and Caribbean food. Cloves pair well with cinnamon, allspice, nutmeg, mace and basil. Use it with apples, beets, squash, and sweet potatoes. Add them to soups, desserts, breads, curries and chutneys. Try cloves in this Beef-Style Vegan Stew with Gremolata and Vegan Spiced Shortcrust/Speculaas Cookies.
Coriander is earthy and peppery. It is used in Spanish, Mexican and Indian cuisine. Coriander pairs well with chili powder, cumin and cinnamon. Use it with onions, bell peppers, tomatoes and potatoes. Add it to curries, soups, sauces, chilis, and marinades. Try Jicama Burgers with Coriander, Cumin, Dill and Lemon, Spicy Eggless Coriander Quiche, and Grapefruit Coriander Fennel Bites.
Cumin is earthy, smoky and nutty. It is used in Spanish, Mexican, Indian, Caribbean and Asian cuisine. Cumin pairs well with coriander, chili powder, cinnamon, oregano, ginger, turmeric, and garlic. Use it with eggplant, tomatoes, potatoes, onions, bell peppers, lentils and beans. Add it to curries, soups, sauces, chilis, rice, marinades, stews, and tacos. Use cumin in Tacos Sin Carne, Kale with Caramelized Onions and Cumin, and Eggplant Slices with Tahini-Cumin Sauce.
Fennel is sweet and tastes like licorice. It is often used in Italian cuisine. Fennel pairs well with garlic, oregano, and red pepper flakes. Use it with tomatoes, eggplant, potatoes, oranges and beets. Add it to vegan sausages, tomato sauce, pasta and breads. Try this Beet, Fennel and Lime Pate, Sauteed Spinach in Tomato Fennel Sauce and Arugula Fennel Salad with Creamy Lemon Dressing.
This are only a few ,find more here > Guide for Vegan Cooking
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