Spices

World of Spices - Buy premium spices online
Anis Estrellado / Badiana Onena 20g - Spices - Onena
    In stock
    €3.59
    The decorative star anise fits perfectly into the Christmas bakery in its shape and taste. It tastes more intense than the aniseed, but is also reminiscent of liquorice. Very sweet, aromatic and a little peppery, the anise star is a popular spice for Chinese meat dishes such as pork or duck. In Germany it is often used in digestive tea, punch and mulled...
    Mint Onena 20g - Spices - Onena
      In stock
      Spices
      8421547007901
      €3.59
      There are a lot of mint varieties (around 600) and they are used is salty dishes as well as in sweet ones. The most common varieties in cooking are “piperita peppermint” and mint. “Piperita peppermint” is used in plants infusions, salads, lemon desserts and cakes.
      "Provenza" Herbs Onena 20g - Spices - Onena
        In stock
        Spices
        8421547007819
        €3.59
        A blend of aromated plants, origan, rosemary, thyme, savory and marjoram. They can be used fresh or dry, as the difference is slight. They are used in cooked dishes, with cooked tomatoes, in pizzas or in   powdered form over skewered meat before being grilled.
        Nutmeg Onena 20g - Spices - Onena
          In stock
          Spices
          8421547007314
          €5.14
          Nutmeg Onena 20g - Onena, 100% natural spices since 1973. Buy Multicolor Pepper from Onena online at the best price.
          Rosemary Onena 20g - Spices - Onena
            In stock
            Spices
            8421547007505
            €3.59
            The name means "sea dew" in Latin and it´s a typical Mediterranean plant. It has an strong intense flavour, but at the same time a pleasant one. In Italy it is the preferred plant to use on beef, poultry and lamb, especially when cooked in wine, olive oil and garlic. It gives a special touch to the "paella" , a bit of rosemary over a roasted leg of lamb...

            World of Spices

            If lunch smells wonderful or the aroma of Christmas cookies wafts through the hallway, we don't just have the prepared food to thank for it. Above all, spices with their essential oils and other natural flavors stimulate our sense of smell and taste. And because every culture has different preferences, a variety of seasonings are used in the kitchen.

            What is a spice?

            Spices are parts of plants that are used to prepare food or drinks due to their aromatic, natural ingredients. They may neither be mixed with other substances nor technically processed unless processing is absolutely necessary for their preservation. Other substances that are added to a dish to improve the taste or digestibility are called seasonings.

            The seasonings include, among others:

            Salt, sugar, synthetic vanillin, mustard, soy sauce, vinegar, clove oil, garlic oil, etc.

            In order to classify the spices, a distinction is made as to which part of the plant is used:

            • The leaves are used for leaf spices. These include whole herbs such as parsley, dill, thyme but also simple leaves such as bay leaves.
            • Flower spices consist of flowers, flower parts or buds. Saffron threads fall into this category as flower parts, as do cloves.
            • Root spices are the roots or bulbs of a plant. In addition to onions and garlic, these include horseradish and ginger, for example.
            • In the Bark Spices the bark is used as a spice. A typical bark spice is cinnamon.
            • The fruit spices include whole fruits or fruit seeds. This means that peppers and juniper berries also fall into this class of spices, as do anise or cumin.

            Some plants can be used in several parts, such as coriander (leaf spice and fruit spice) or parsley (leaf spice and root spice).

            If several spices are mixed together, the resulting seasoning is called

            called spice mixture. Curry is a mixture of spices, as are the herbs of Provence.

            History of spices

            The history of spices is long. Even before people settled down, they used spices. For example, coriander was found in a cave used 23,000 years ago. Peppery and garlic-tasting plants have also been discovered during excavations in ancient caves. And dill, capers and cumin are also spices that have been used for more than 5,000 years.

            In the Middle Ages, when the healing properties of various spices were already known and other spices served as preservatives, the trade in spices achieved economic and, above all, political importance. Similar to today's oil business, various countries even used armed force to defend their monopoly position. The most expensive spices used to be pepper and cinnamon. Today, saffron threads are the most expensive spice in the world. But high prices are also charged for vanilla and cardamom.

            What spices can do

            The reason for using a particular spice can be of different nature. In addition to creating or changing the aroma, there are other functions that spices fulfill:

            • Stimulate appetite: Some spices, such as rosemary, help stimulate the appetite.
            • Avoiding flatulence: There are spices that prevent flatulence from well-known foods such as cabbage or legumes. These include, among others, caraway, cumin, fennel and anise.
            • Stimulate digestion: Pepper in food helps to stimulate digestion.
            • Enhance flavor: The best-known flavor enhancer is salt.
            • Preservation: Foods seasoned with chili have a longer shelf life.
            • Aphrodisiacs: Spices such as ginger, cocoa or cloves are said to have aphrodisiac effects.

            In addition, there are of course also herbs that also serve as medicinal herbs and can be added to tea, infused or placed on the sick part of the body.

            What you need to pay attention to when using spices

            If you look over the shoulder of the TV chef, you might think: put the spices in the pot, stir and the rest will take care of itself. However, seasoning is not that easy. What is important is not only the correct dosage of the spice, but often also the time at which it is added.

            If you get too much of a very intense seasoning, it can completely spoil a dish. Therefore, laypeople should start with a little too little seasoning and add more seasoning if necessary. If the recipe does not specify when you need to add a specific spice, the following generally applies:

            Spice powder or crushed spices are only added to the dish towards the end of the preparation. In this way, the aromatic, essential oils cannot evaporate during cooking. If you fry a spice, you should be careful not to let it get too hot. Many seasonings taste bitter when burned.

            Store spices

            Only take advantage of a spice special offer if you use the inexpensive seasoning frequently. You shouldn't store spices for too long. Firstly, many spices lose their color and secondly, the essential oils evaporate over time. As a result, the aroma, the spice, the healing power, etc. suffer.

            It is best to store both ground and whole spices in an airtight, dark and dry place. The kitchen drawer, the kitchen cupboard or a spice rack are suitable. However, the shelf should not be hung near the stove because of the steam that rises when cooking.

            Close the spice shaker carefully after each use. You should transfer spices from paper bags. As a rule, however, the container in which the manufacturer fills the spice is also suitable for storage. To use, remove the seasoning with a clean and dry spoon or the tip of a knife.

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