Spicy rosemary (seasoning). Application in Cooking

Rosemary is a native of the Western Mediterranean. This powerful beautiful bush with light blue flowers and pleasant aroma possesses a whole set of valuable substances and is used in medicine, cooking and cosmetology.

Healing spice

Rosemary is one of the most vivid spices, adding piquant pine notes to the taste of dishes. It improves the production of gastric juice and causes appetite. In addition, it increases blood circulation, oxygenates the tissues and prevents the formation of blood clots. Rosemary is a seasoning, the use of which relieves such annoying trouble as flatulence.

Dear doctor Paracelsus in the XVI century recommended rosemary tea as a means, tonic heart, liver and brain. This drink relieves depression, soothes nerves, helps to overcome stress and improves memory.

The use of rosemary in cooking

Only needle-shaped leaves of the bush are added to the food, other parts of the plant are not used. They are put in fresh dishes or dried. The best raw materials are harvested before the budding of the plant, cutting off the tender young leaves from the top of the branches.

Drying is done only in the shade. You need to do this quickly, but you can not allow heating above +35 ^o C, so as not to lose precious essential oils. Only with this method of spice will retain a special bitter taste and rich flavor.

Rosemary - seasoning, the use of which has long been included in the Mediterranean cuisine. It is widely used in the USA, England and Scandinavian countries. In Russian cooking is used since the beginning of the last century, but has not yet been widely used.

It grows wild in the Black Sea coast, but in the Central regions in winter the bushes freeze. In order to use fresh leaves all year round, you can grow it as a houseplant.

A bright, spicy, bitterish rosemary is a seasoning, the use of which requires moderation and caution. If you add too much, it will overwhelm the main taste. One French chef advises economically to measure rosemary, but put in food only half the norm.

Rosemary is a seasoning, the photo of which is much less expressive than its smell. It can be used alone or in the composition of spicy mixtures. A very tasty dressing, ideally suited for the preparation of a bird, can be created by mixing finely chopped parsley leaves with butter and a small amount of crushed dry leaves of the plant. Instead of dried, you can add fresh rosemary.

Where to add flavored spice?

Young shoots of a plant that has a sweetish pine smell and a sharp taste, add to marinades, put in soups, meat and vegetable dishes. Specific taste is acquired by cheeses, potatoes and unsweetened dough products.

Rosemary has become a part of many national cuisines. It is added to the Spanish paella, Georgian satsivi, Italian focaccia. And in Greek cuisine this is one of the main spices.

Rosemary - seasoning, the use of which can give a special taste of fried sea fish. It also gives the poultry (duck, chicken) the taste of game.

Spice, in moderate amounts added to mushroom and vegetable soups, enriches them with new notes.

The use of rosemary is similar to the use of bay leaf. They are never put in one dish, and after the cooking is removed, to avoid the appearance of bitterness.

It is perfectly combined with different kinds of cabbage and beans, but it does not harmonize with tomatoes and beets at all. They emphasize the taste of fruit salads and add to bread and pasta.

Rosemary has contraindications. Spice should not be used by hypertensives, children and future mothers, epileptics and people with a sick stomach.