Seasoning for pilaf Ministry of Spices 100g

To turn basic boiled rice into a savory pilaf without being a magician, add a variety of common spices and seasonings. The grass itself appeared thousands of times in the territory of Central Asia, but soon it spread to the entire continent. Both in the European and Asian versions of pilaf, the main purpose of the spice is its function as a natural preservative. The stench helps preserve the taste and life of meat or fish. Plus, the correct selection of spices imparts the familiar taste and aroma characteristic of the legendary version.

How to cook pilaf correctly?

Everything is very simple, all you need to do is buy some seasoning and add pilaf to us. We selected the finest, high-acid spices in the correct proportions, combining them in this special mixture to combine:

• cumin;
• blue barberry;
• coriander;
• paprika;
• chili;
• hour book;
• turmeric;
• the difference between the peppers;
• tomatoes and inshi.

Zira is vikorized in the appearance of chalked and whole flesh. Barberry neutralizes corn fat and adds a pleasant sourness to the herb. Pepper characteristic of most European varieties. Most often, paprika and traditional black pepper are used, but sometimes they are supplemented with chili and allspice. It has a disinfectant and stimulating effect, so it is ideal for pilaf, or deliciously eaten with veal and pork.

Before the hour of preparing the pilaf, coat the meat and vegetables, and then put rice in the pan, which should be simmered until fully cooked. Seasonings are added to the pilaf at the stage of oiling the meat, so that it is sufficiently saturated with them, and after this the rice removes its distinctive smell and color.

Please note that the licorice version of pilaf does not need to add any seasonings, and even the wine removes its aroma and taste from prunes, dried apricots and other dried fruits. At any time, you can sprinkle the prepared herb with ground cinnamon and nutmeg.