Turizm

THE MORE FRAGRANT, THE MORE DELICIOUS: THE SECRET OF UZBEK CUISINE?

Oriental cuisine has not only unusual taste, but also smell that pleasantly tickles the nostrils even before the dishes served at the table. Uzbek cuisine is unthinkable without the aromatic herbs and spices, creating a whirlwind fragrant, even over the most common dish. Commonly used herbs, both in fresh and in dried form – it is kashnich (coriander), dill, parsley, mint, saffron and, of course, raihan – the main local herb – known worldwide as basil.

Spices and herbs in Uzbek cuisine are not only used as an appetite pathogen, but also an assistant in the digestion of the abundant and mostly fatty food. It has long been known that green helps digest any food, so it goes perfectly with all products.

Greens are being dried in Uzbekistan for a long time and everywhere. Any housewife has is this fragrant dried herbs in stock, which when added to a hot cauldron, filled the whole house with scent, promoting the release of saliva and gastric juice, and as a result awakening appetite in whole household.

The grass is most often dried sliced, the pods of bitter red and sweet peppers are dried whole, while maintaining their original appearance. All spices are dried in summer, but in the shade, the sun should not touch them with its rays and not take the natural color, taste and smell.

Ask any Uzbek what he would put in a dish to make it even tastier, almost everybody answers – cumin. This spice is widely regarded as the main spice among peers. It is added to the first and second courses, appetizers and salads. The main dish of the Uzbek cousine pilaf is also cooked with cumin, it is as important as the main ingredients of this dish.

The uniqueness of this spice is not only in its flavor and smell, but also antiparasitic properties. For example, if you rub meat with zira mixed with salt, the meat can keep fresh without cold up to 7 days. Therefore, the people sometimes call cumin “the natural refrigerator.”

It should be noted that the Uzbek cuisine is rarely confined to one spice. Often, cumin, barberry, saffron, turmeric, sweet red peppers, a whole head of garlic, fruits and dried fruits: quince, dried apricots, raisins are added into same pilaf simultaneously . Each ingredient imparts a special flavor afloat, so it is added at the discretion of Oshpaz (master cook pilaf).

For example, barberry gives the dish a slightly sour taste. It has a large supply of vitamin C, which makes it not only delicious, but also useful in any food.

Black and red peppers are also widely used in the local cuisine, and red pepper often used fresh, in the form of a pod. He gets on the table ripe – red and semi-ripe – green. Red peppers are added a whole into the first, second courses, salads and even eaten on their own, with a hot flatbread and syuzma.

But black pepper is used in the ground form as a flavoring of prepared dishes. But in some recipes whole peas of black pepper are used – in shurpa, laghman, with marinated vegetables.

In preparing the world-famous Uzbek flatbread, which taste and aroma can reach the heavens, sesame grains are used. These little seeds are sprinkled in the center of the sunny flatbread, samsa on buns. Useful properties of sesame are known in medicine for a long time, and also a long time, it is used in baking in Uzbek cuisine.

Oriental spices give the dish is not only unique taste and aroma, but also make them useful, contribute to the rapid assimilation of food.

Counters with the spices are present any Uzbek market. Oriental spices are sold in bulk, as magical powders, and really, they work wonders – a pinch of spices can cause appetite by hundreds of people who only breathe in their fragrance. And once inhaled, the fragrance will not be forgotten forever.