Seasoning for pilaf 200g Ministry of Spices

To turn ordinary boiled rice into delicious pilaf you don’t have to be a magician, just use the appropriate spices and seasonings. The dish itself appeared thousands of years ago in Central Asia, but quickly enough it spread to the entire continent. In both European and Asian versions of pilaf, the main task of spices is to act as a natural preservative. They help preserve the taste and nutritional qualities of meat or fish. Plus, it is the correctly selected spices that give the dish the recognizable taste and aroma characteristic of the legendary version.

How to cook pilaf correctly?

Everything is very simple, just buy seasonings for pilaf from us. We have collected the finest, highest quality spices in appropriate proportions into this specialized blend that contains Cumin;

Zira is used in the form of ground and whole seeds. Barberry neutralizes excess fat and adds a pleasant sourness to the dish. Pepper is characteristic of more European varieties. The most common ones are paprika and traditional black, but sometimes they are supplemented with chili and allspice. It has a disinfectant and stimulating effect, so it is ideal for pilaf and goes well with beef and pork.

When preparing pilaf, meat and vegetables are first fried, and then rice is placed in a frying pan, which is slowly simmered until fully cooked. Seasonings are added to the pilaf at the stage of frying the meat, then it will be sufficiently saturated with them, and then the rice will receive the corresponding smell and color.

Keep in mind that the sweet version of pilaf does not need to add any seasonings, because it gets its aroma and taste from prunes, dried apricots and other dried fruits. Although sometimes you can sprinkle the finished dish with a pinch of cinnamon or nutmeg.