Spices Created Foods Attraction

Foods and Spices

The Noelle cuisine we inherited the intelligent management of herbs and spices to enhance the flavors of the dishes

As always, there were those who knew how to use these aromas with great intelligence, and there were those who took the wrong end of the leaves and turned those herbs that should bring nuances in the true stars of the dishes. Even the desserts, ice creams and sorbets thyme rosemary. And was not it.

Today it is fashionable to put a "touch of color" to the dishes. To all. I do not know why they call it "touch of color" because the only color is green is added in some grass. Bueno. Do not bother: they separated, and ready.

But then there are those who are not satisfied with a touch of color: one bringing him a garden at the plate, something serious when you have not asked for a garden.The use of herbs varies with countries, latitudes, cultures. It's funny, but in the best European cuisines, we admit that they are French, Italian and Spanish, the use of herbs is rather cautious.

The French are very fond of using the so-called "bouquet garni" or aromatic bouquet, usually the result of binding with a cotton thread two or three sprigs of parsley, thyme and a bay leaf. Of course, the spray does not reach the table is removed from the dish before.

The Italians prefer herbs like basil, which they call basil, tarragon (Dragoncello) and sage, among others. Basil is the base of Genoese pesto, a classic sauce for pasta. But Italian cuisine is not usually overwhelm the diner with herbs.

In Spain, the herbs are by gangs. The Basques can not live without parsley, the Galicians, without laurel Andalusians, without mint, the Spaniards, without thyme and rosemary. Let us add the oregano and, in very specific areas, cilantro, coriander or coriander, and almost everything. Neither are usually invasive, cutting edge creations except in well imagined.

Other Mediterranean cuisines use herbs, but especially spices Arab markets smell of spices, spices and smells the more to the east is going one. America uses herbs as they must be used, although the few enemies of cilantro anything they think excessive love of Mexicans to this herb.

The problem is the Northern Europeans. Basically, Latinos, who were Romans, we are considering Alans, Saxons, Goths, Suevi, Vandals, Goths and Huns until, that is, the very "northern barbarians" that ended the Western Roman Empire for a millennium and medium. Barbarians who knew nothing about the culinary refinements.

Now, with so many culinary programs on television, often appearing a British chef (I promise not to write it as an example of oxymoron) who teaches his art. They often start well, with good ideas, often from the excellent cuisine Anglo-Indian: but do not see the full course if, in the end, fill it with herbs.

And where a Frenchman or an Italian would put four or five sprigs of cilantro, they put half pot, or better average in the stew itself and half for garnish. And who says says sage cilantro or mint ...

The famous Jamie Oliver, which is clearly far more showman than chef, not to put a garden on their plates: Play the very forest of Sherwood, and expected to be a weed and weed appears Robin Hood.

And then there are the Nordic, the Hyperboreans, who would say the classics. Now he has given the culinary class-criticism for claiming that the best cuisines of the planet become in Denmark, Norway and Sweden ...eating and landscapes has been said. Neither case. Up there have never cooked anything worthwhile matter to the South. Not then and not now.