Mediterranean cuisine is delicious, healthy and tempting. But it wouldn't be the same without the few Mediterranean spices most characteristic of it.
If we talk about Italian cuisine, probably the first and most iconic spice that comes to mind is the fragrant basil. It goes into various pizza recipes, pasta, vegetable dishes, etc.
Their neighbors in Spain rely mostly on chilies, smoked paprika, cardamom and various combinations of green spices to create memorable specialties of Spanish cuisine.
If we think of French cuisine, we will most likely smell sage or noble tarragon, which uniquely complements the taste of chicken, fish, even legumes.
Our southern neighbors and the world-popular Greek cuisine very often rely on fresh oregano and anise, dill, which is an indispensable part of the favorite tzatziki.
Let's delve into the flavors of the most used Mediterranean spices and see what exactly they contribute to the dishes shall we? We will reveal them to you immediately.
Rosemary
You can see it growing on small bushes all over the Mediterranean. Its aroma is strong and pleasant. You can feel it quite strongly by lightly rubbing its sharp petals between your fingers or even just by touching it. It is used fresh and dried. A very small amount of rosemary is enough to add an unique flavor to dishes. It is suitable for cooking potatoes, fish, lamb, beef, chicken, some salads, pastries and soups.
Basil
When we mention basil, we immediately think of Italy and Greece and their richly seasoned dishes. It exists in many varieties - from small leaf to large leaf, as well as with different intensity and "shades" of aromas. Fresh basil has a much stronger taste and smell, so it is preferred in the preparation of salads and pesto. It is also used for pizzas, pasta, soups, pastries, potatoes, vegetables. Its power as the main ingredient is great for making marinades and also for creating the infamous balsamic vinegar.
Oregano
The wonderful aroma of oregano can stimulate the appetite of even the person with the least appetite in the world. The abundant addition of this spice in many Mediterranean dishes is quite justified. Fresh or dried, it always adds an unique taste to food. It can also be frozen in the freezer, where its valuable properties as a spice and herb are also preserved. Its application in Mediterranean cuisine is most often in the preparation of tomato sauce, any other sauces, pasta, pizza, potatoes, soups, salads, bean dishes, vegetables, fish, meat. As you see – almost everywhere.
Thyme
Another wonderful spice with a wonderful aroma. It is known and used a lot, but more in the form of tea than as an addition to meals. Different types of thyme are used in Mediterranean cuisine, but they all produce the same effect – a real fascination for the consumers of the dishes. This seasoning is absolutely indispensable when cooking lamb. It also tastes great on game, fish, egg dishes, beans, lentils, potatoes, pickles, bread and, of course, pizzas.
