Seasonings such as peppercorns and black pepper, herbs and spices can change the face of a trivial dish and ensure much more health in food, not only because of the medicinal properties of each of them, but because we considerably decrease the addition of salt and sugar in the preparations if we use the seasoning of the way correct
Mint: Not only tea lives the spearmint. It goes well in juices, fruit salad and flavored water. But it can also season red meats, chicken, fish and salads. Gives freshness and lightness to dishes. Try putting mint in the pickle vinaigrette or adding some leaves to the salad as usual. It is easy to keep a little foot in the house, but the leaves can be dehydrated and stored in small pots. Frozen, it loses a lot of texture and flavor, so it’s not worth it. They do not look like fresh leaf, but can be used for preparations that are still on fire.
Blond: Beans and feijoadas gain a unique flavor with laurel leaves, as well as broths and stews in genera; looks good on preserves and marinades. Try placing a leaf in the preparation of the white rice. The leaf can be dehydrated, found in the market in seasonings and condiments, or fresh, sold in fairs. There is also the powdered version, but I think it loses a lot of flavor.
Ginger: If you thought that ginger is a Junkin party thing, you need to know this root better. If used fresh, it gives a peculiar and spicy taste to sauces and broths, mainly of oriental cuisine. If grated or powdered, you can season poultry and red meat, lamb and pork. Also goes well in jams, puddings and biscuits. The secret is to go slow, because the taste of the ginger is remarkable and can be strong.
Basil: Another one of those herbs we can have at home. goes well with everything: meats, sauces, pastas, salads, pizza, cheeses, vegetables. It is the basis of pesto sauce – one of my favorites and guarantees the taste of marguerita pizza. It can also be dehydrated or frozen, but does not have the same vigor as fresh leaf. Try to beat some leaves with lemonade, pineapple juice or cashew. You will be amazed!
Marjoram: Relative of oregano and basil, this herb goes well with sauces, red meats, game meats, poultry and pasta. It may be found fresh, but it is easier to be sold dehydrated – even if it is not so popular. I particularly like the taste of marjoram, which blends well with the Mediterranean cuisine. More explained here: http://www.sustainableniagara.ca/fenugreek-natural-breast-enhancement-herbs-work/
Massala: Massala is an Indian term meaning the mixture of condiments, that includes peppercorn. Biryani Massala is made from onion, salt, coriander, cardamom, chilli pepper, cumin, brown sugar, turmeric, mint, cinnamon, clove, bay leaf, anise, black pepper, nutmeg and kummel and serves white meats. Garam Massala has coriander, black pepper, ginger, cinnamon, Indian clove, cardamom, nutmeg, psyllium, calabrian pepper and orange peel and is very spicy. Combines with meats, poultry and fish and can even be used to bake fruit.