Cooking is the union between the flavors, textures and color of food. It is the mixture of several products that results in a perfect culinary elaboration, where each of the elements that make up the dish contributes its personality, especially spices and aromatic herbs. Used in moderation and with a very personal taste, they enrich preparations and give color and scent to recipes, as well as enhance the flavor of dishes.
It is true that cooking is something very particular. The calculation of quantities of one or another product always depends on the tastes of the person who cooks, and in the case of spices and aromatic herbs, it is not otherwise. The use and combination of foods and seasonings is based on personal preferences and here the culinary alchemy of each of us at the stove comes into play.
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Your dishes will become elaborations full of flavor.
From Viñals 1906, we offer you different aromatic herbs and spices that will make your veal cuts full of color and flavor. Let’s start with basil, which brings a refreshing flavor to dishes and blends perfectly with many other aromatic herbs used in Mediterranean cuisine. It is used in popular sauces such as pesto and is especially rich in meat stews. But if basil doesn’t convince you, how about saffron? A particularly expensive spice and of which should be used in small quantities, but that brings a very intense flavor, as well as a strong yellow-orange color to the dish.
We continue with chives, which are characterized by a mild onion taste and are mainly used as a decorative element, but also as a star ingredient in creams and sauces. On the other hand, cumin offers a lot of aroma to the dishes and is a perfect spice to prepare very tasty beef stews. A classic is the bay leaf, which with its dark green leaves gives an intense aroma and fresh flavor to gastronomic preparations. Bay laurel is one of the most popular spices in Mediterranean cuisine and is used in meat stews.
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Pepper and thyme, two of the most versatile herbs in the kitchen.
As final options, we suggest pepper, in grains or ground, white, green or black. A very versatile spice that gives a pungent aroma to all kinds of dishes, especially beef dishes. Finally, we can use thyme in our menus, an aromatic herb very present in dishes with veal, although it can also be used, for example, to flavor cheeses.
But spices and aromatic herbs are not the end of this brief review. Mint, tarragon, mint, rosemary, cinnamon or cardamom are many other options to spice up our Viñals 1906 beef dishes and give more color and life to our cuisine. But we’ll leave these toppings and some others for another day 😉
