In one of the first classes that we are witnessing in the Centre professional of haute cuisine in Caracas, Venezuela, when we began to study cuisine, chef of the Marianne Pineda theoretical class, made a dynamic that consisted of testing different spices and seasonings for cooking. The goal was to learn to differentiate flavors, aromas, learn to spice up and know the compatibilities. We learned that most known herb mixture is the ship of garni (thyme, bay leaf, parsley and celery), all wrapped in a leaf of Leek (porro garlic), used for flavouring different dishes; the mirepoix is a mixture of vegetable compound cut onion, celery, carrot, used to give taste and aroma to the funds; that depices sachet, is a bouquet of herbs and spices formed by thyme, parsley, bay leaf, peppercorns, crushed garlic and cloves, which is used to add flavor to the funds and Provence herbs, is a mixture of thyme, parsley, Rosemary, marjoram, oregano, Basil and laurel, which the French popularized to perfume their dishes. The memory I have fresh that out of class, everyone complained by their troubled stomachs of both test condiments. Now we understand perfectly the importance of that class to differentiate and identify the flavours of the cuisine. The previous week wrote of the importance of the sauce in the flavors of Latin cuisine and how could enrich by adding herbs and spices.
Following in this pattern, this week write of condiments and the flavours of the world are characterized as its uses. For example the pesto is purely Italian, ginger suggest East and Mint to the Middle East. Another important aspect is to know the compatibilities of the herbs and spices. Thus we have that Basil is compatible with white fish, chicken, seafood, salads and eggs; dill salmon, vegetables, cheese and potatoes; tarragon chicken with some sauces as the Bernese; fennel with fish, pork and shellfish soups; the chives with fish, eggs, soups, salads and potatoes; the laurel with soups, broths, stews and sauces; Marjoram and oregano with the pork, grilled meats, scented oils and tomato sauce; parsley with soups, fish, meat and poultry; Rosemary with chicken, pork, lamb and potatoes; the Sage with duck, Turkey, pork, ricotta, risotto and pasta; the thyme with poultry, meat and potatoes; the cumin with grains or beans, pork, lamb, chicken, and soups; the nutmeg with white sauces, potatoes, pasta stuffed with meat and rice with milk; Pepper with almost all savory dishes; paprika or paprika with meats and poultry; nail species with ham, pork, cakes and soups; anise crashed with pork, duck, chicken, fish and seafood; the cinnamon with desserts, rice dishes and breads; cilantro for soups, stews, meat, chicken, fish, pasta and salads; Ginger with chicken, pork, soups and sauces; the mustard sauces, dressings, pork, chicken and rabbit; Pepper Cayenne and chili powder with sauces, seafood, and poultry; turmeric is used to give color yellow rice dishes, dishes of vegetables and chutneys; and the curry chicken, pork, vegetables, seafood and soups.