Cooking and aromas: positive sales trend for spices on the web

Le spices, are increasingly sought after by consumers, as also confirmed by data from the web.

In recent years, in fact, like many other gastronomic proposals, these products have also begun to be purchased with increasing frequency on online sales channels, appreciated for the variety of choice offered, as well as the rather competitive prices.

Moreover, to identify the best e-commerce in the sector It only takes a few minutes, for example by typing “spices online shop” on any search engine. In this context, for example, stands out Silanpepe.it, a true point of reference for cooking lovers since 1963, which allows you to buy spices by choosing between envelopes, jars e gift package.

Not Just Spicy: How to Flavor Dishes with Spices

Add the chili pepper or the pepper on a dish, both during cooking and raw, it gives different scales of flavors: a sweet chili pepper is less aggressive than a strong one, but in addition to being a matter of taste and it is reserved especially when you want to enhance a first course or a meat dish. Pepper, on the other hand, despite its pungent flavor, has a more delicate aroma, especially if white: in this case, it also lends itself very well to fish, meat or in a salad.

A peculiar flavour is also that of the coriander, which is an aromatic herb used to flavour roasts and mashed potatoes, while the cloves They are especially known for those who love to make an excellent mulled wine. Not only that, they are also used in some desserts and to give a unique touch to vegetable and legume soups and stews.

Not to be underestimated or relegated to a simple complement for desserts is the cinnamon: in fact, a sprinkling on a roast will give that slightly sweet and pleasant, as well as spicy, taste, while in the stuffing of a chicken together with chestnuts it is a perfect addition. It is also very versatile on vegetables such as pumpkin or carrots.

Local and oriental aromas

La nutmeg It should be used sparingly, but it is almost indispensable in minced meat, whether you make meatballs or hamburgers. It is also excellent on side dishes, in purees and to finish the creams of some spoon desserts.

The more oriental flavour is instead the curry, which is a mix of aromas and spices mainly Indian and typical of South-East Asia: it may contain turmeric (also very good on its own and which also gives the typical orange colour), garlic, cumin, coriander, chili pepper and a multitude of other ingredients that make it more or less spicy or just spicy.

Peculiar is also star anise, with its typical shape that recalls its name, to be added to desserts or roasts, while the ginger gives freshness to fish and white meat. The latter, moreover, is one of those detox spices that are typical of decoctions or infusions of this kind. The aforementioned cumin, instead, it can be inserted once again in meat-based dishes, but also in some soups that you want to make original.

Returning to Italy, one cannot fail to mention the saffron, with its typical aroma, golden color and intense scent that enhances a risotto as well as a cream, refines a fish or shellfish dish and transforms a simple chicken breast into a one-of-a-kind dish. Finally, ideal for game are the juniper berries, always to be used sparingly and also to be added to a potato side dish or to flavour a vegetable or meat broth.