Hierbas, especias y condimentos

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FLORES COMESTIBLES
Académie des poivres
condimentos

Encyclopedia of Spices

Welcome to the Epicentre Spices “Spice” is a culinary term, not a botanical category. It refers to parts of certain trees, roots, flowers, seeds and fruits of herbaceous plants. Cassia and cinnamon are from the bark of a tree. Chile peppers are a fruit. Encyclopedia of Spices
Especias de Calidad | Tienda Online de Especias Especias de Calidad | Tienda Online de Especias Un gourmet es una persona con gusto delicado y exquisito paladar, conocedor de los platos de cocina significativamente refinados, que tiene la capacidad de ser catador de talentos de gastronomía al probar el nivel de sabor, fineza y calidad de ciertos alimentos. En Especias de Calidad queremos acercarte un poco más al mundo gourmet y aportar a tus clientes y a tus platos el gusto refinado que se merecen. Hemos seleccionado una gran variedad de especias de la mejor calidad, pudiendo encontrar en nuestra tienda de Especias varios tamaños tanto en bolsa de aluminio como en tarro. Solo nos queda decirte que si no encuentras lo que buscas, puedes llamarnos o consultarnos cualquier duda a través de nuestro formulario de contacto.
Our sense of taste is largely influenced by aromas, food-density, temperature, texture, and visual appeal (such as colors and presentation). When thinking of ethnic dishes, it is natural to think about the food itself, and sometimes forget about other components contributing to a flavor experience (such as the herbs and spices used to create a specific flavor). Pasta is a perfect example. Pasta is largely associated with Italian food. However, different forms of ‘pasta’ are also used in many other cuisines such as in Asian noodle dishes, like ‘Ramen’ or ‘Stir fry’, and even Eastern European dishes such as Germany’s ‘Spaten’. Ethnic Flavors and Spices 101 Ethnic Flavors and Spices 101
Elisabeth Rozin, in her excellent book, “Ethnic Cuisine: The Flavor Principle Cookbook”, notes that different cultures tend to “combine a small number of flavoring ingredients so frequently and so consistently that they become definitive of that particular cuisine.” So I’ve included a few here from her excellent resource. This is by no means a definitive list, but merely a good primer and starting off point. Spices and Flavor Profiles Spices and Flavor Profiles