Meat SpicesFor special occasions, religious ceremonies, and home cooking
Spices are flavoring agents that have become a part of our daily meals, and without them, dishes lack popularity. They add aroma, flavor, color, and unique characteristics to food. If you want your meat and stew dishes to be tasty and fragrant, read this section ofSelMagzhere.
Spices to Eliminate the Gamey Smell of Meat
To eliminate the gamey smell of meat dishes, use various spices such as onion powder, celery seed,red pepper,, black pepper,salt, dried parsley, rosemary powder,dried basil,dried mint,and flour. Mix and add 2-3 tablespoons of this spice mix during cooking.Spices to Counteract the Coldness of MeatRed meat has very different properties. Beef is considered cold; in traditional medicine, the combination of sumac,black pepper,garlic, coriander, savory, turmeric,thyme,, and cinnamon
is recommended for balancing its temperature.
Delicious Spices for Meat DishesTo make meat and stew dishes tasty, the following spices are needed:Ottoman SpiceOttoman spice is among the most commonly used spices for cooking various chicken and meat dishes. This spice recipe has been handed down from the Ottoman Empire, and it includes garlic, paprika, and aromatic herbs like thyme andsumac,and more.Kashmiri Spice
Kashmiri spice is one of the most popular and famous Indian spices, which includes red pepper, coriander seeds, cardamom, paprika, nutmeg,
black cumin,
, nut root, and more. This spice adds a mild and pleasant flavor to dishes.
Other spices for enhancing the taste of meat dishes include:SaffronSaffron is one of the most important spices in cooking that adds great flavor to meat dishes and various stews.
Paprika
Paprika has several varieties and can be used both as a seasoning for various meat dishes and as a coloring agent. Paprika is made from a mixture of dried peppers, includingsweet bell peppers and hot red peppers.Bay Leaves
Fresh and dried bay leaves and bay leaf powder can be used to prepare various stew and meat dishes; bay leaves give a mild flavor to meat.
Cloves
Cloves are known as a sharp and spicy spice usually used in meat and stew recipes.
Fennel
Apart from flavoring meat dishes, fennel has benefits such as anti-flatulent properties and aids digestion.Black PepperBlack pepper has a spicy and pungent flavor, giving a sharp and special aroma to meat.
Turmeric
Turmeric is used in cooking as a spice and coloring agent. It has a warm and slightly spicy flavor and contains curcumin, which has strong anti-inflammatory and antioxidant properties.CuminCumin is a popular spice in Iranian dishes, having a warm and slightly sweet flavor, which helps digest meat dishes and reduce flatulence.
Onion Powder
Onion powder is a very widely used and popular international spice that complements various meat dishes and adds a mild aroma of
fresh onion to the meat.
CinnamonCinnamon is among the most popular spices that gives a unique flavor and aroma to meat dishes and has anti-inflammatory properties and helps regulateblood sugar.
Cardamom
Cardamom is one of the best spices for meat dishes, providing a good aroma and flavor to the food.
Best Spices for Meat Dishes
If you want your meat dishes to be delicious and have a special flavor, prepare a top-grade spice mix at home using the spices listed below:
Turmeric (2 tablespoons)
Black Pepper (1 teaspoon)
Chili Pepper (1 teaspoon)
Paprika (1 teaspoon)Cinnamon (2 teaspoons)Ginger (1 teaspoon)
Cumin (3 teaspoons)
Bay Leaf (1 teaspoon)Garlic Powder (1 teaspoon)Cardamom Powder (½ teaspoon)
Coriander Seed Powder (1 teaspoon)
Clove Powder (in small amount)
Combine and grind all these spices, and add the appropriate amount of spice each time you prepare a meat dish.
Red Meat
- Suitable Spices for Red Meat
- Saffron
- Using saffron to eliminate the odor of meat
- Turmeric
- Spices That Remove Meat Odors
- Meat Spices
- Properties of CeleryProperties of Red Pepper
- Properties of Black Pepper
- Properties of Rosemary
- Properties of Basil
- Properties of MintMeat SpicesProperties of Pepper
- Properties of ThymeProperties of CinnamonProperties of Sumac
Properties of Black Cumin
