Spices and aromatic herbs are ingredients that are increasingly used in the kitchen, giving a unique flavor to their dishes. Sometimes it happens to confuse one with the other, even if they are different products, but their function is usually the same, that is to flavor the dishes, enhancing their flavor. The taste and benefits of aromatic herbs With the expression aromatic herbs, we generally refer to vegetables or herbs grown in pots and in the garden, but also available in the wild. There are several types, but among the best known products stand out bay laurel, basil, borage, oregano, parsley, thyme and sage. The aromatic herbs in the kitchen are used in many countries: for example pasta with tomato and basil is an indispensable must of Italian cuisine. The nutritional value of aromatic herbs is in itself rather poor, but these are very important ingredients because they vary the palatability of the foods and allow some useful substitutions for the body's well-being, such as spicy herbs as an alternative to salt. The aromatic herbs for sale on Natura d’Oriente are products of the highest quality, ideal for making your dishes tastier and to amaze your guests with unforgettable recipes. The taste and the benefits of aromatic spices The term spices indicate dry vegetable products that generally come from tropical countries or in any case from quite distant places, widely used since the past to preserve and flavor foods. Aromatic spices are obtained from different parts of the plants: cinnamon, cardamom, turmeric and ginger stand out among the most appreciated. Spices and aromatic herbs can give any recipe a unique touch, whether it is a meat dish or a tasty side dish: the secret is to find the right balance!
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The cumin plant is one of the oldest medicinal plants, it produces seeds that have a spicy flavor and a rich and singular aroma. In recent years, some research is also verifying its slimming power. The scientists involved compared the effects on overweight and blood sugar levels of the use of cumin extracts.
cumin seeds
Chia seeds have excellent quantities of good fats, fiber, proteins, calcium, magnesium etc. Among these properties, anti-colitis, anti-cholesterol and slimming properties stand out, as well as the preventive action of diabetes and osteoporosis, and the anti-inflammatory one for the gastric mucosa and rebalancing of hormones for women in pre and menopause.
Chia seeds
The sage with a pungent and camphoric flavor can be used to flavor meat, vegetables, omelettes, soups and stews. In French recipes, sage is used for the preparation of soups and flavoring white meats and salami, while in Italy it is the protagonist of recipes such as tortelloni with butter and sage, Roman saltimbocca or in the scent of porchetta.
sage
Thyme is a spice that makes many preparations pleasant. With an aromatic and slightly spicy taste, it can be easily used to flavor pasta dishes, roasted or grilled meat, fish and fillings. Excellent liqueurs and vinegars are also produced. Combined with wine, garlic, onion or brandy, it is used to prepare excellent sauces for meat dishes.
thyme
This chili pepper produces a unique spice, thanks to the smoking process. The Jalapeno variety is particularly tasty, capable of giving a lively flavor, with a high degree of spiciness but versatile for any type of dish. Exuberant on meat, fish, vegetables and fillings, the green Jalapeno chili pepper enhances the flavor and stimulates the appetite.
Green Jalapeno Chili
Laurel is also called "Laurel" or "Poets' Tree", it has been known for centuries in cooking and herbal medicine. Its dried leaves are used both to flavor dishes and as an infusion. An infusion based on bay leaves helps digestion: it avoids annoying fermentations, fights stomach discomfort and loss of appetite. Very useful in the kitchen for flavoring potatoes, stews and second courses such as white meat stew.
Laurel
