Book Creator

Discovering the Flavours of Europe

by Ilze Z


Latvian traditional spices
GARLIC: It has got an intense and unique flavor and aroma. There is probably no end to the uses and potential uses of garlic in the culinary arts. It can be part of dishes that are baked, roasted, and braised, and it is added to soups, sauces, marinades, etc. Garlic is also minced and used as a flavoring in sausages, meatballs, and other ground meat preparations.
PARSLEY: It’s good in stews, sauces, cheese spreads, rice dishes, vegetables, omelettes, and in fish dishes. Fresh or dried parsley may be used in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes and in sauces to go with fish, poultry, veal and pork. It is included with garlic and butter for making garlic bread.
Italian traditional spices
BASILICO (BASIL): The warm, sweet and characteristic flavor of basil is one of the essentials of Italian food. It's the main ingredient in many pesto sauces, but also combines perfectly with other ingredients such as tomatoes.
ROSMARINO (ROSEMARY): Thanks to its powerful but sweet flavor and aroma, rosemary is frequently used with vegetables and in vinegars and breads.
Polish traditional spices