Flavorings for salads or au gratin vegetables

This mix of herbs and spices is ideal and you are looking for a way to make vegetables tastier. It can make baked gratin vegetables and side dishes tastier, as well as other foods such as eggs and cheeses.

As “secret” cooking ingredients, aromas can enhance flavors and transform neutral dishes into excellent experiences for the palate. In particular for vegetables and salads, a mixture of herbs and spices enriches the taste of the vegetables and adds nutritional values.
The aromatic delights that we offer are excellent both for vegetables and for cheeses and eggs, omelettes and dishes such as caprese (tomato and mozzarella). The pack of flavorings is suitable for the preparation of vegetarian and vegan recipes and enhances the taste of "green" dishes.
The blend of flavorings is perfect for creating the mix for gratins with breadcrumbs, and allows you to add flavor in a very short time time the vegetables in the oven – making them crunchy and appetizing. Delicious on potatoes and side dishes, the aromatic mix improves the taste with ingredients known to the tradition of Italian and Mediterranean cuisine, with the exotic touch of turmeric. A particular note is given by the Tuscan spices, which make the blend of aromas even more incisive.

Aromatic herbs for vegetables and salads

In the combination of herbs and spices, there are simple ingredients but intense in character.
Onion is a versatile seasoning for any dish, both raw and cooked. Adds a delicious, tangy, slightly sweet flavor that's great for raw salads and side dishes. It goes well with other aromatic herbs, beets, cucumbers, mushrooms.
Sage pairs best with vegetables such as broccoli, carrots, potatoes; gives flavor to salad lettuce and tomatoes. Also excellent on peas, sage is a perfect condiment for stuffings and gratins.
Garlic is known for its pungent aroma and strong taste, which enlivens vegetables in any cooking or raw salads. The savory taste goes well with all vegetable and side dishes, in particular to enhance spinach, sweet potatoes, cauliflower and fennel.
Chives pair very well with courgettes, tomatoes and carrots. It enriches the aroma and flavor of salads and cooked dishes, evoking the smells of onion but with a stronger flavour. It gives an intense aroma and taste and an element of crunchiness to the mix of aromas.
Oregano pairs well with all vegetables, with its intense flavor perfect for releasing both raw and cooked. It enhances the strong aromas of some dishes and enlivens neutral flavours. It is used in a wide variety of aromatic blends and sauces
Turmeric is a root that gives a colorful and pungent spice that is intensely aromatic. Excellent for seasoning legumes and soups, it is also used to add appetizing color to vegetables, scrambled eggs and potatoes.
Typical Tuscan spices used as flavorings usually contain juniper, fennel, coriander, nutmeg and pepper. They derive from an ancient tradition for seasoning stews and soups, also perfect in this aromatic blend for salads and vegetables.

Using flavorings for salads and vegetables in cooking

The mix of aromatic herbs and spices can be used both directly on salads and cooked dishes such as potatoes, eggs, cheeses. For the gratin you can proceed by combining the aromas with breadcrumbs and oil to create a tasty gratin. In classic recipes, cheese is also added, usually parmesan. The gratin mix must be sprinkled on the vegetables that will be baked, making them perfectly browned and crunchy. You can also use aromatic herbs with oil and salt to season the vegetables with your hands, before cooking them without breadcrumbs.

Origins and history of the use of aromatic herbs and spices

Flavorings for salads or vegetables derive from plants used historically in Italian cuisine, and spices known since the Middle Ages in the West.

The history of aromatic herbs is very ancient, and the Egyptians used plants for their perfume, sometimes even attributing magical powers to aromas (they were also used in embalming). The ancient Romans used some plants both for their therapeutic properties and in cooking, distinguishing the energetic, nutritional and aromatic qualities of the dishes. Over the centuries they have had more and more gastronomic success, and the ancient aromates became ingredients of refined and popular cuisines, especially to cover the smells of meat and fish - difficult to manage without refrigerators. They still come todaysate many aromas for salads or vegetables, both fresh in season and in the dried aroma version, always available in the kitchen.

The spices best known in the East for centuries, arrived in European territory already from the trade of the Phoenicians and from the era of Alexander the Great. Loved by the Romans, they spread especially in the Middle Ages. The word "spice", in fact, was born in the 12th century from the Latin "species", which defined the "species" of common foodstuffs such as flour and barley. Gradually it narrowed down to aromatic herbs and spices. The use of aromatic herbs and spices in gratinating is well attested in this type of cooking. Gratin vegetables are a dish known for centuries, given that this technique derives from French cuisine in the eighteenth century. The term in fact derives from the verb "gratter" due to the grating of cheese and bread on vegetables before baking them (it was also widespread for fish and meat). After the initial covering of cheese and breadcrumbs, over time the gratin also included other ingredients. Not only the aromatic herbs to give an extra touch of flavour, but also the béchamel sauce. A way to enhance the effect of gratinating in the oven, which makes the vegetables crispy on the surface, without drying them inside.