Season
Without salt, our dishes would be bland, because salt brings flavors to advantage. Pepper is usually part of salt, which is absolutely versatile. Roughly crumbly, he makes flaky sauces or soups more refined. Surprisingly, he also fits sweet things like desserts, fruit salad or compote. But to taste there are many more options than salt, pepper and spice. We introduce you to the most important variants.
To taste fine-sour
For fine acidity and velvety mouthfeel provide mustard or mustard powder (eg Colman's Mustard). Vinaigrette, tied with mustard, saves oil. When seasoning soups or sauces, remove some liquid, stir with medium hot mustard and return. So mustard dissolves well. Sweet and grainy mustard plus fresh herbs is a great spice for dressings, salad dressings and dips. Mustard does not grow old, it loses aroma.
Sweet, fruity, noble taste
Unusual but worth trying is seasoning with jam, jelly or jam. Just as the pinch of sugar completes the taste of hearty food, sweet fruit spreads can give any dish a special kick. The best teaspoonful way and try again and again in between.
Aromatic quince jelly, blackcurrant jelly and bitter English orange marmalade are especially fine. For marinade, Asian spicy sauce and dark gravy is worth trying with rosehip and plum jam. In salad dressings, quark cream or yoghurt sauce almost always fits Lemon Jelly (by Chivers).
If you like it sweet, you can also taste a light honey note, either mild (acacia and lime blossom honey) or intense (chestnut, thyme or forest honey). Incidentally, honey is great in combination with chili.
Exotic: rasped (tender) bitter chocolate or espresso instant coffee make dark sauces ingenious.
Spicy-spicy taste
For curries, stews, casseroles and also fresh yoghurt, thick milk or soy cream sauces and pastes, one can confidently fall back on ready-made spicy sauces from the supermarket shelf: mango chutney, ajvar (medium hot pepper paste from Macedonia), asian chilli sauce (spicy and sweet ), American chilli sauce (often spicy and smoky), German chilli sauce (rather harmless) or the classic, slightly spicy, fruity Cumberland sauce.
It gets much sharper with Tabasco and horseradish out of the glass. The enhancement: fiery-spicy harissa, a Moroccan paste of chili peppers, garlic and olive oil.
Season to taste spicy-oily
Green and red pesto are good, but some fat calories come together. Just as with tapenade (olive paste) or peanut cream. Allrounder: Not to be despised are tomato paste and ketchup, as a teaspoon can do a lot.
Low calorie, but super aromatic: freshly grated lemon, lime and orange peel, in organic quality, of course. And if you're looking for a perfectly round taste, try soy sauce, the legitimate successor to Maggi.
