{"id":1125,"date":"2011-10-04T12:53:30","date_gmt":"2011-10-04T14:53:30","guid":{"rendered":"http:\/\/blogpratocheio.wordpress.com\/?p=1125"},"modified":"2011-10-04T12:53:30","modified_gmt":"2011-10-04T14:53:30","slug":"especiarias-e-condimentos-naturais","status":"publish","type":"post","link":"https:\/\/www.pratocheio.org.br\/en\/sem-categoria\/especiarias-e-condimentos-naturais\/","title":{"rendered":"Natural spices and condiments"},"content":{"rendered":"

Spices are seasonings used in cooking to provide different flavors in food. Originally, spices were used to prepare medicines and disguise the sour taste of spoiled foods. They have long been used all over the world and have even become currency.<\/p>\n

With the increase in Hypertension in Brazil and around the world, hypertensive people must reduce their salt intake, which is not easy. In this case, these natural seasonings enhance the flavor of the meal with a smaller amount of refined salt.<\/p>\n

To season food, salt and industrialized condiments (such as broth cubes and powder) must be reduced and replaced with natural condiments such as thyme, bay leaves, rosemary, chives, oregano, parsley, coriander, nutmeg and others.<\/p>\n

A combination of natural seasonings is also very useful for flavoring food. Green scent and herbal salt are great choices. Below are some of the most commonly used seasonings.<\/p>\n

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Main seasonings:<\/strong><\/p>\n

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ROSEMARY:<\/strong> Little leaf with a sweet and fresh scent, widely used in the preparation of meats, stews, poultry, fish, sauces, soups, omelettes. A little bit also in the cornmeal cake, but calmly, it's strong.<\/p>\n

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SCALLION:<\/strong> Onion's little sister. Its flavor is delicate and pleasant. Used in sauces in general, pates, pasta, omelets, meat, fish.<\/p>\n

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GREEN SMELL: <\/strong>It's a popular mix of parsley and chives. Widely used in stews, rice, beans.<\/p>\n

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CORIANDER:<\/strong> Related to parsley, with a much more stimulating flavor and perfume. The leaf is recommended for fish and seafood dishes. The ground seed is good for use in pork or chicken, also for meat sauce.<\/p>\n

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CUMIN:<\/strong> Seed yellowish brown. Good in sauces for meat, fish, vegetables, eggs and cheese.<\/p>\n

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CURRY:<\/strong> Originally from India. Powdered, very spicy, looks quite similar in color to our saffron powder. Widely used in meat dishes, poultry, fish, sauces, rice, soups.<\/p>\n

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GINGER:<\/strong> Widely used in Brazilian cuisine. It gives a special flavor to ground meat, fish and shrimp dishes. But be careful, it is strong and burning.<\/p>\n

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BLONDE:<\/strong> Extremely aromatic, it should be used with care. Some people like it with beans and some vegetables. Used in sauces, roasts, stews and preserves.<\/p>\n

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BASIL:<\/strong> Seasons meats, roasts, soups, fish and shrimp, eggs, cheese, stuffed tomatoes very well.<\/p>\n

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NUTMEG: <\/strong>It has a very pleasant smell, in seed or powder form. It is best to store the seeds in a glass jar and grate them immediately, as this preserves the aroma and flavor better. Used for seasoning meat, creams or any ground meat recipe.<\/p>\n

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OREGANO: <\/strong>It is the best known of the seasonings. Can be used in meats, steak sauces, salads. Can be used dry or fresh.<\/p>\n

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BLACK PEPPER<\/strong>: One of the best-known condiments. There are two species: the black one, stronger and the white one, a little softer.<\/p>\n

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PARSLEY<\/strong>: There are two types: parsley with curly leaves (or moss parsley) that decorates any dish, as well as seasoning it. Parsley with smooth leaves has a slightly stronger flavor. Both can be used to season meats, soups, stews, oven dishes, farofas, vegetables, sauces. Both in preparation and sprinkled on top.<\/p>\n

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\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 THYME:<\/strong> It has a strong flavor. Used for fish and shrimp, meat, pork.<\/p>\n

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HERBAL SALT<\/strong>: Equal amounts of rosemary, basil, oregano and common salt. It can be used in beans, soups and meats.<\/p>\n

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Use your creativity and add more flavor to your dishes!<\/strong><\/p>\n

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Source:<\/strong><\/p>\n

http:\/\/www.suapesquisa.com\/o_que_e\/especiarias.htm<\/a><\/p>\n

http:\/\/claudia.abril.com.br\/receitas\/3625\/<\/a><\/p>\n

http:\/\/marcela-nutricao.blogspot.com\/2010\/01\/beneficios-da-substituicao-do-sal-para.html<\/a><\/p>\n

http:\/\/globoreporter.globo.com\/Globoreporter\/0,19125,VGC0-2703-17982-3,00.html<\/a><\/p>\n

http:\/\/www.casaspedro.com.br\/Temperos.htm<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Spices are seasonings used in cooking to provide different flavors in food. Originally, spices were used to prepare medicines and disguise the sour taste of spoiled foods. They have long been used all over the world and have even become currency. With the increase in Hypertension in Brazil and around the world,\u2026 Read More \u00bbNatural spices and condiments<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1125","post","type-post","status-publish","format-standard","hentry","category-sem-categoria"],"_links":{"self":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/1125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/comments?post=1125"}],"version-history":[{"count":0,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/posts\/1125\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/media?parent=1125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/categories?post=1125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pratocheio.org.br\/en\/wp-json\/wp\/v2\/tags?post=1125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}