Seasonal dishes - Import export

It’s one of the most important oilseeds, a good honey plant. Sometimes it’s sown as a green fertilizer and to feed dairy cattle. Table mustard is one of the favorite seasonings for various meat dishes, gastronomic products, soups, vegetables. The mustard seeds’ powder is used as a seasoning and flavoring for hot and cold meat dishes, salting vegetables and canning fish. Mustard powder seed cake has a warming effect and is used to prepare mustard plasters, they are used in medicine as a warming and distracting agent that causes a rush of blood and deepens breathing in case of pneumonia, neuralgia, for a reflex effect on blood circulation function, in case of hypertensive crises, which threatens a stroke, angina pectoris.

Seasoning for fish dishes includes a mixture of spicy aromatic herbs and spices. It is perfect for cooking both sea and river fish. Ingredients Sea salt, dried garlic, lemon peel, black peppercorns, ginger, dried onions, coriander, dill seeds, mustard, dried parsley, dried mint. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 26,0 Fats (g / 100g)… 2,0 Carbohydrates (g / 100g)… 4,5 Energy value (kcal / 100g)… 140

Use for the preparation of salads, appetizers, soups, second lunch dishes. Composition of the product: Sea salt, dried garlic, lemon peel, black peppercorns, ginger, dried onions, coriander, dill seeds, mustard, dried parsley, dried mint.

Sesame, aka sesame, came to Europe from Africa. Black seeds are more valuable than white or brown seeds. They are rich in retinol, vitamins B and E, oleic and linoleic acids. Sesame is recognized as one of the most effective products that can slow down the aging of cells in the human body. Black sesame seeds are added to salads, seasoned with dishes from arugula, fennel, fish. The pleasant spicy taste of these grains allows them to be used successfully in baking and in the manufacture of kozinaki. Black sesame is indispensable for making sushi. Use for Use for the preparation of all types of pastries and desserts, fruits, hot drinks and spicy dishes of oriental cuisine. Taste Astringent flavor, bitterish. Nutrition value on 100 gr. Proteins (g / 100g)… 19,0 Fats (g / 100g)… 49,0 Carbohydrates (g / 100g)… 12,0 Energy value (kcal / 100g)… 570

According to one legend, barberry owes its name to the ancient Arabic "berber" - "shell". So the healers of the Ancient East called this plant for the similarity of its petals to sea shells. In another version, bearberry in Latin means "bear berry." In ancient Greece, berries of barberry were used to quench thirst, and the blood of patients was cleaned with a decoction. Ingredients Dried barberry Use for Use in cooking as a seasoning for cereals, legumes, meat dishes, poultry. Nutrition value on 100 gr. Proteins (g / 100g)… 0,0 Fats (g / 100g)… 0,0 Carbohydrates (g / 100g)… 8,0 Energy value (kcal / 100g)… 30

Lemongrass is one of the popular names for cymbopogon (lemon sorghum). A regular in Caribbean and Thai cuisine has firmly established himself in Europe, having won the hearts of cooks of the most expensive restaurants. Subtle citrus aroma and pleasantly bitter taste with sourness allow you to successfully season them with fish dishes and seafood dishes. Lemongrass is an integral element of Indian national curry soups. And in Africa, this is an excellent raw material for fragrant tea. Use for Use in soups, sauces, marinades, dishes of meat, poultry and game, baking. Taste Thin citrus, slightly tart Пищевая ценность Углеводы (г/100г) 76 Жиры (г/100г) 1,5 Белки (г/100г) 5,5 Энергетическая ценность (ккал/100г) 340

Garlic is known and loved for its burning taste and strong smell by cooks from all over the world. In cooking, the ground and underground parts of garlic are used both in fresh and dried form for addition to salads, first and second courses, marinades and pickles. Almost any dish is seasoned with this spice, with the exception of desserts. Garlic does not go well with fish, but is magnificent with seafood and is especially bright in its smell and taste in harmony with lamb. Ingredients Dried garlic Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 67,4 Fats (g / 100g)… 0,13 Carbohydrates (g / 100g)… 5,33 Energy value (kcal / 100g)… 327

Anise seeds - a spice brought to Europe in the early Middle Ages and quickly gained popularity in cooking. Priests and healers of ancient civilizations appreciated the seeds of anise - the healing properties of which were sometimes called miracles. In cooking, all parts of anise are used in all possible forms. Anise seeds are added to marinades to give them a bright flavor. If you mix them with bay leaf and cinnamon, you get an excellent home seasoning for cold meat dishes.

Currently, potato dishes remain favorite, their variety is amazing, and their unsurpassed taste gathers friends and relatives at the table. To improve the taste of potato dishes can seasoning for potatoes, all the ingredients of which are selected and balanced in taste. The mixture is added to baked and fried potatoes, potato pancakes, meatballs, soups and minced meat. Ingredients Sea food salt, paprika, dried onions, dried garlic, ground coriander, ground black pepper, dried dill (greens), red chili pepper Use for The mixture is added to baked and fried potatoes, hash browns, meatballs, soups and minced meat. Nutritiona value on 100 gr. Proteins (g / 100g)… 19,8 Fats (g / 100g)… 3,6 Carbohydrates (g / 100g)… 9,3 Energy value (kcal / 100g)… 182 Рецепты No post was found with your current grid settings.You should verify if you have posts inside the current selected post type(s) and if the meta key filter is not too much restrictive.

Very healthy, almost dietary chicken meat is much more tasty and healthy if you add the seasoning for chicken "Tsar's seasoning". The original seasoning composition will give your dish a spicy taste and a golden color. It can be used for rubbing meat before baking or stewing, as well as for the preparation of sauces. Ingredients Sea salt, paprika, dried garlic, curry, ground coriander, ground black pepper, turmeric, ground mustard, rosemary, red chili pepper. Use for It can be used for rubbing meat before baking or stewing, as well as for making sauces. Nutritiona value on 100 gr. Proteins (g / 100g)… 10,0 Fats (g / 100g)… 5,8 Carbohydrates (g / 100g)… 7,9 Energy value (kcal / 100g)… 153

The birth of pilaf is associated with the name of Tamerlane. Concerned about the decline in the strength of his warriors, he turned for help to a mullah, who proposed a way to cope with hunger in the army: “We need to take a large cast-iron cauldron. Put in it the meat of lamb, selected rice, swelling with pride, young carrots, reddening with joy, and a sharp onion stinging like a sword of the venerable emir. All this is cooked at the stake until the cook falls into exhaustion, because he will try the divine food. ” Pilaf saved the army of Tamerlane and became the main food of the inhabitants of Central Asia. Today this dish decorates both festive and everyday dastarkhan (table). Seasoning for cooking pilaf, rice and meat dishes cooked at home: in a cauldron, in the oven and in the microwave Ingredients Sea salt, zira, coriander, dried barberry, crushed black pepper, ground chili pepper. Use for Use seasoning for cooking pilaf, rice dishes and meat cooked at home: in a...

Khmeli-suneli are a rather spicy but not very spicy mixture of spices, which in Georgian means “dry spice”. Traditionally, it is used in Georgian cuisine, but now it has gone beyond the borders of Georgia, as well as other countries of the Transcaucasus, to the world market. In Georgian dishes, the properties of khmeli-suneli are fully revealed in satsivi, kharcho and in the manufacture of adjika. But in other cuisines it is used as a seasoning for a variety of dishes from meat, vegetables, seafood, fish and rice. Use for the preparation of salads, appetizers, soups, second lunch dishes. Ingredients Ground coriander, basil, savory, mint, parsley, dried herbs, celery, dried herbs, dill, pickled herbs, ground fenugreek seeds. Use for Use for the preparation of salads, appetizers, soups, second lunch dishes. Nutritiona value on 100 gr. Proteins (g / 100g)… 37 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 13,0 Energy value (kcal / 100g)… 240

For the tart-sour taste, barberry is called "northern lemon." It is added to many meat dishes and is necessary for the preparation of a real Khan's pilaf. Use for the preparation of salads, appetizers, soups, lunch dishes, as well as add to sweet dishes. Use for Use in cooking as a seasoning for cereals, legumes, meat dishes, poultry. Taste Sweet tart with obvious slightly sour taste Nutrition value on 100 gr. Proteins (g / 100g)… 0,0 Fats (g / 100g)… 0,0 Carbohydrates (g / 100g)… 8,0 Energy value (kcal / 100g)… 30

Anise seeds - a spice brought to Europe in the early Middle Ages and quickly gained popularity in cooking. Priests and healers of ancient civilizations appreciated the seeds of anise - the healing properties of which were sometimes called miracles. In cooking, all parts of anise are used in all possible forms. Anise seeds are added to marinades to give them a bright flavor. If you mix them with bay leaf and cinnamon, you get an excellent home seasoning for cold meat dishes. Use for Use for baking, salads, meat and fish dishes. Nutrition value on 100 gr. Proteins (g / 100g)… 35,0 Fats (g / 100g)… 16,0 Carbohydrates (g / 100g)… 18,0 Energy value (kcal / 100g)… 360

The birth of pilaf is associated with the name of Tamerlane. Concerned about the decline in the strength of his warriors, he turned for help to a mullah, who suggested a way to cope with hunger in the army: “We need to take a large cast-iron cauldron. Put in it the meat of lamb, selected rice, swelling with pride, young carrots, reddening with joy, and a sharp onion stinging like a sword of the venerable emir. All this is cooked at the stake until the cook falls into exhaustion, because he will try the divine food. ” Pilaf saved the army of Tamerlane and became the main food of the inhabitants of Central Asia. Today, this dish adorns both the festive and everyday dastarkhan (table). Use for Use seasoning for cooking pilaf, rice dishes and meat cooked at home: in a cauldron, in the oven and in the microwave Taste The classic combination of spices for cooking traditional Uzbek dishes. Ingredients Sea ​​food salt, dried barberry, zira, coriander, crushed black pepper, ground...

Antique Greece revered juniper as an antidote to snakebites. Dried berries were ground into powder, using as a bactericidal powder for the treatment of wounds and suppurations. His broth was drunk by coughing. North American Indians believed that thickets of juniper bushes heal tuberculosis. In Russia, this plant was called differently - heather. It was used for the preparation of alcohol, oil, and wort for the royal court. Ingredients Juniper Berries Use for Use as seasoning for meat and fish dishes. Also used in the preparation of drinks and marinades. Nutrition value on 100 gr. Proteins (g / 100g)… 7,5 Fats (g / 100g)… 5,5 Carbohydrates (g / 100g)… 57 Energy value (kcal / 100g)… 310

Seasoning for fish dishes includes a mixture of spicy aromatic herbs and spices. It is perfect for cooking both sea and river fish. Use for It can be used for rubbing fish before baking or stewing, as well as for making sauces. Taste Lemon pepper, moderate severity. Ingredients Iodized edible salt, dried onion, ground mustard seeds, dried rosemary, dried garlic, lemon peel, ground coriander, ground ginger, dried fenugreek seeds, ground cumin, ground caraway, corn starch, pea fiber, ground turmeric, ground white pepper, ground cayenne pepper, natural flavoring "Lemon". Nutrition value on 100 gr. Proteins (g / 100g)… 8,0 Fats (g / 100g)… 4,5 Carbohydrates (g / 100g)… 28,0 Energy value (kcal / 100g)… 180

Khmeli-suneli are a rather spicy, but not very spicy mixture of spices, which in Georgian means “dry spice”. Traditionally, it is used in Georgian cuisine, but now it has gone beyond the borders of Georgia, as well as other countries of the Transcaucasus, to the world market. In Georgian dishes, the properties of hops-suneli are fully revealed in satsivi, kharcho and in the manufacture of adjika. But in other cuisines it is used as a seasoning for a variety of dishes from meat, vegetables, seafood, fish and rice. Use for the preparation of salads, appetizers, soups, second lunch dishes. Use for A classic combination of spices and herbs for cooking traditional Caucasian dishes. Taste Spicy Taste Ground coriander, basil, savory, mint, parsley, celery, dill, fenugreek. Nutrition value on 100 gr. Proteins (g / 100g)… 13,0 Fats (g / 100g)… 4,0 Carbohydrates (g / 100g)… 37,0 Energy value (kcal / 100g)… 240

Anise seeds - a spice brought to Europe in the early Middle Ages and quickly gained popularity in cooking. Priests and healers of ancient civilizations appreciated anise seeds - the healing properties of which were sometimes called miracles. In cooking, all parts of anise are used in all possible forms. Anise seeds are added to marinades to give them a bright flavor. If you mix them with bay leaf and cinnamon, you get an excellent home seasoning for cold meat dishes Use for Desserts, pastries, cookies, any bakery products, meat, fish and bean dishes, tinctures and liquors. Taste Sweet, fragrant, truly spicy Nutrition value on 100 gr. Proteins (g / 100g)… 18 Fats (g / 100g)… 16 Carbohydrates (g / 100g)… 35 Energy value (kcal / 100g)… 360

Coriander is a light brown round seeds of the plant Coriandrum sativum, known as coriander, which are used as a seasoning for sweet and salty dishes. Apply whole or ground into powder. Coriander, or, in another way, cilantro seeds, is a popular spice in Chinese, Indian, Pakistani, Middle Eastern and European cooking.