Condiments for meat

Since ancient times, a person has learned to use a variety of aromatic spices and spicy herbs that give meat a special aroma and increase the nutritional value of ready-made meat dishes. Over the centuries, those vegetable components have been experimentally selected that would not only be most harmoniously combined with the own taste of each type of meat, but also emphasize its aroma, further enriching it with vitamins and minerals.

Today, meat condiments in a wide range delight the eyes of even the most sophisticated consumers. This is not surprising: using even a small amount of high-quality meat condiments turns a piece of simple boiled pork or beef into a real culinary masterpiece, with the organoleptic properties of the finished dish meeting the highest requirements.

From the point of view of human health, the value of seasonings for meat lies in the high content of essential oils that are present in numerous spices. These substances not only greatly enrich the taste characteristics of the meat dish, but also contribute to stimulating the production of digestive enzymes, which facilitate the process of digestion of meat fibers and the speedy and more complete absorption of nutrients in the body.

The composition of meat seasonings is primarily due to the type of raw materials to which these spices will be added. So, in general, you can distinguish chicken or chicken meat, pork, beef, lamb, game, as well as fish. Therefore, for each specific type of meat, its own special composition of seasoning for meat is considered ideal.

Most often, the so-called universal meat seasonings include spices and spices such as black, allspice and red pepper when ground, garlic, cumin, coriander, nutmeg, paprika, turmeric, marjoram. In addition, dried onions, mustard seed, basil, bay leaf and fenugreek are often added.

For the seasoning, which provides for the addition of chicken or chicken meat, a characteristic component is the curry mixture, which gives the finished dish a subtle oriental aroma. For example, chaber is often added to the seasoning for barbecue, the aroma of which shades the taste of meat during cooking over an open fire. And to lamb, which has a peculiar taste, it is customary to add seasoning for meat, which necessarily contains cumin and sumac.

It is recommended to use such seasonings not only when preparing dishes from a whole piece of meat - they are great for both chopped meat meals and minced meat products.