Aromatic potentiality of plant species for cooking
▶ Abstract
We have been writing about the potential of plant species from a nutritional point of view, in this article we will talk a little about the aromatic potential of plant species and their use to season our meals.
▶ Aromatic plant species are widely used as ingredients to season our meals, these plant species can enhance and refine the flavor and aroma of our dishes, giving them a special and pleasant touch to the palate.
▶ Credits: erichh – [Image of Public Domain]
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PS: This article has been published from the Foodies Bee Hive community
Although in nature, there is a large number of aromatic plant species to use in the kitchen and give your dishes a special touch, the purpose of this publication is to introduce you to the most known and used ones.
An advantage is that most of the aromatic plant species can be found fresh or dehydrated in many open air markets, which makes it much easier to have them and enjoy their benefits.
▶ To enhance the flavor, generally fresh vegetable species are used due to their delicacy, among these the most commonly used are basil, cilantro, dill, fennel, bay leaf, oregano, parsley, rosemary, chives, a recommendation is not to freeze these aromatic vegetable species because they completely lose their aroma and flavor.
NOTE: Reference material.
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