Herbs and Spices / Osh-ko'klar va Ziravorlar

[Camellia]

Bu threadda taomga o'zgacha lazzat bagishlovchi ziravorlar haqida gaplashamiz. Shuningdek ularning ahamiyati, turlari, rasmlari bilan ham o'rtoqlashamiz.


Quritilgan o'sh ko'klar (herbs) odatda o'simlik bargini quritib yanchishdan hosil bo'ladi.

Ziravorlar (spices) esa o'simlikning bargidan tashqari qismidan olinadi. Masalan: o'simlik mevasi, tanasi, ildizi, gulidan olingan kukun yoki urug'ni ziravor deymiz.

[Camellia]

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[nemets]

Iranian cumin is not a russian Tmin.
Iranian cumin in russian is "indii'skiy tmin" very similar with uzbek zira in taste but looks bit lighter.

Badian is not used as seeds, at least not Uzbekistan. In Uzbekistan "zvyozdochyi badian" is used. For example in Lagman.

[Camellia]

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[nemets]

I have never heard that "Carum carvi" is called "persian cumin". These seeds are really known in russian as "tmin" german "Kuemmel"- widely used in backery. But when you go to iranian shop and ask iranian/persian cumin you will definetly get other seeds "Cuminum cyminum" which smell like uzbek/tadjik zira. Maybye it is known somewhere (for example in that page of Wiki)as "Caravay" or "persian cumin", but these words iritate sometimes.

Look at the discussion of cumin issue in my livejournal. There are even proffesional botanists not sure.

Discussion:
http://kashnich.livejournal.com/2480.html#comments
http://kashnich.livejournal.com/2480.html?thread=8624#t8624

indian iranian cumin and others:
http://go.access.ru/knowhow/zira.html

[~Atirgul~]

To make an authentic uzbek kok somsa abroad is not quite possible as herbs like spinach, mint, etc are different in Uzbekistan, hence, taste also differs.

Nevertheless, I bake kok somsa in the U.S. using organic baby spinach, cilantro, scallions, etc (note, all greens must be fresh)
I also add little new potatoes, mushrooms, etc
Guess what? Taste is amazing! Especially when "somsa" is hot from the oven, it smells out of this world:D :cool:

Sorry for bragging to much, I'm outta here :uups:
Yalpizni USA da qaerida topsa bo'ladi? Hech qatta ko'rmadim hali.
yana savolim bor, somsaga ko'katlani oldindan qovuurvolib keyin yasaysizmi?

[UZBEK]

Yalpizni USA da qaerida topsa bo'ladi? Hech qatta ko'rmadim hali.
yana savolim bor, somsaga ko'katlani oldindan qovuurvolib keyin yasaysizmi?
Bilasizmi,USA da man yalpizni o'zini uchratmaganman,lekin spring time ko'pgina supermarketlada "SPRING MIX" (har hil) ko'katlar to'plami chiqadi. man shundan somsa,chuchvara qilaman,judaham mazali chiqadi...
Ko'katli somsa qilish uchun ularni tozalab,yahshilab chayiladi,suvi qurigach mayda qilib to'g'raladi.Qiymangizga ozgina kartoshka va go'sht aralashtirsangiz ham bo'ladi.:rolleyes:

[Camellia]

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[jacovr]

I love to try various types of spices, specially with food from western countries. as here in South Africa we are a bit limited with the amount of spices to try.

If there is any plant spices in Uzbekistan that someone like to export to South Africa you can contact me on jaco@sysmatic.co.za and I am willing to try it here.


Hope to hear from one of you soon.


Cheers
Jaco

[ferghaner]

Aziz yurtdoshlar, man uzim bilan 300 grammcha zira opkegandim. sellofan paketda saqlayapman. lekin vaqt utgan sari hidi kamayganga uhshayapti manga. iltimos maslahat berilar. zirani nimada saqlagan maqul. bankadami yo qog'oz packetdami?

[UzbekGirlie]

I love using different spices while cooking but here is a list of my favourites besides Zira....;)

Rosemary - I use it to season chicken, lamb or beef while making Mediterranean cuisines. It is sweet and fresh and has a distinctive pine-woody aroma and bittersweet flavor.

Cilantro - I use it fresh or dried. I add cilantro to home made salsa or chutney. It is also good in soups and salads. As far as the flavor it is very waxy and citrus like...

Nutmeg - I usually use this spice in sweet foods and sometimes to enhance certain savory dishes. It blends in really well with other spices and has a bittersweet taste to it.

Thyme - I use this spice a lot during Thanksgiving. It is great in stuffings, meats, stews, fish, and etc.

Basil - This is my all time favorite herb. I use it in tomato sauce, pesto sauce, salads, eat it fresh with tomato and cheese. I mean it is a great herb and enhances flavors of dishes really well.

PS. Pictures are attached in order the spices are listed. :D

[UzbekGirlie]

Here are the recipes for couple spice mixes I use a lot...:D

Garam Masala - It is an Indian spice mixture and it usually includes cumin, cloves, nutmeg, cardamom seeds, red chili pepper, garlic, sesame, mustard seeds, coriander, bay leaves, and fennel.

Seasoned Salt - salt, black pepper, paprika, dry mustard, oregano, garlic, onion, celery seed, parsley, thyme, turmeric, cumin, marjoram, rosemary, dill, and coriander.

Both of the spice mixtures you can buy them or make them. I usually make them at home. And they are handy especially the seasoned salt. I use it while roasting chicken or when making something fast.