But with all the joy of experimentation – it depends on the right time of seasoning. For example, paprika and pepper should only be eaten towards the end of the cooking time and should not be exposed to excessive heat. Otherwise they not only lose their delicate aromas. Paprika and pepper become bitter when seared hot and burn faster than other spices. Caution is always required here.
3. Fresh herbs give the best aroma
Even if dried herbs are used in many kitchens: If you want particularly intensive aromas, it is better to opt for the fresh variant. The essential oils and nutrients are better preserved in fresh herbs. And the same applies here: herbs should be added later to the food, otherwise nutrients and flavors will evaporate. They also overcook and disintegrate very quickly and thus lose their attractiveness.
4. Know proven spice combinations
Experimentation is welcome. But you should also know classic spice combinations. So which spices go particularly well with meat, fish and vegetables? In the case of beef, these are strong aromas such as thyme and rosemary, and in the case of wild juniper and ginger.
For pork, most cooks tend to choose softer notes such as marjoram. Sage, dill, lemon zest or lime go very well with fish. The gentle acids support the slightly lighter flavors of most fish perfectly.
5. Supporting the inherent aroma of vegetables
It becomes more complex with vegetables. Spinach and pumpkin, for example, have such a gentle taste of their own that it easily gets lost under too many other flavors. In pumpkin soup, for example, many hobby cooks use too much garlic and ginger. It is better here to salt well and season sparingly. In this way, the light natural aroma is retained. And there is another tip: A pinch of sugar can help to intensify the natural taste of the vegetables.
If you cook hearty dishes with cabbage, you can reach into the spice rack. Laurels and caraway give an intense aroma and can also be cooked for longer.
Always store spices in a dark, cool place and tightly closed
In order for dried spices to remain aromatic for as long as possible, they should be stored in a dark and cool place. Tightly sealable containers prevent the aroma from dissipating too quickly. A spice is no longer good if there is no longer any smell when opening a spice jar. Then it’s already too old.
It is best to buy fresh herbs just before cooking and use them as soon as possible. A small herb garden on the balcony, terrace or in the garden is ideal. Then you always have them fresh at hand.