Natural seasoning: Natural savory has a peppery hotness

Natural seasoning: Natural savory has a peppery hotness

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Savory has a peppery spiciness: dose sparingly
Savory is not only the perfect accompaniment to all bean dishes. The spice plant also makes legumes, cabbage, potato soups and hearty stews more digestible. The Federal Center for Nutrition advises that only fresh, finely chopped leaves be used for salads and herb curd. They provide a pleasant, slightly tingling to lemony sharpness. Savory is also found in many spice mixes such as the "Herbs of Provence". Since the aroma is very intense, the spice should be dosed sparingly. The branches can also be cooked and removed before serving to soften the taste. Savory contains various essential oils and 4 to 8 percent tannins. It also has a positive effect on the gastrointestinal system, promotes digestion and increases appetite.

Savory belongs to the botanical family of labiate flowers and is closely related to other Mediterranean herbs such as sage and thyme. The spice plant comes from the eastern Mediterranean. Benedictine monks probably brought the herb to Central Europe in the 9th century. Many used the plant as an inexpensive pepper substitute.

The annual summer savory (Satureja hortensis) is primarily used in the kitchen. It grows bushy to a height of around 40 cm and forms dark green, lanceolate leaves. In contrast to the perennial winter or mountain savory (Satureja montana) it tastes much milder.

The savory also grows on the windowsill. It prefers a warm, sunny place. The leaves and young shoots can be harvested at any time. However, they are particularly spicy from the end of June, shortly before or during flowering. If you want to dry savory, cut the stems about 10 cm above the ground, tie them into a bouquet and hang them upside down in a dark, dry place. Finally, the leaves are stripped off and kept in well-sealed jars. Savory is commercially available fresh as a bunch or in a pot, but also dried in a grated form, roughly chopped or ground. Heike Kreutz,

Author and source information

Video: Gordon Ramsay How To Cook With Spice. Ultimate Cookery Course (August 2022).