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Faim d'Epices | Atelier Cours de cuisine à Marrakech
The spices have a long travel to reach us, you have to buy them. They must be beautiful, colorful and fragrant. They will vest preferably whole, powdered, they keep well, and, especially, may have been all sorts of alterations or additions. It will sometimes grind before use with a traditional mortar or electric coffee grinder.

The spices can be kept fresh for some time away from the air. The fresh rhizomes of ginger and galanga may rot in the refrigerator, however, they will keep very well, cut into thin slices in vinegar or sherry. It is also possible to sugar pickling or freezing. Dry spices should be stored away from light and moisture, in containers of glass, earth or metal. It is completely inappropriate to place them above the cooktop.

Thanks to their bactericidal, spices themselves are excellent preservatives, added to a mixture of wine, they are used for the preservation of meats, immersed in the marinade, they tenderize and aromatise without putrefy.


source : l'abécédaire des épices éditions Flammarion

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