Seasonings of Minas Gerais

01.Açafrão: It is an antioxidant and prevents cancer. It is commonly used in cooking mining for "coloring" foods, especially meats and soups.

 02.Colorau: Has antioxidadantes effects, is reducing cholesterol and preventing some cancers. Also used in cooking food coloring, as the turmeric.

03.Pimenta do reino: Mainly used in foods such as meats, the typical feijoada and spaghetti.

04.Alho: Used commonly ground with salt, this spice in addition to benefits such as prevention of influenza, hypertension and infections, is widely used in Minas Gerais for seasoning almost all kinds of food, from traditional rice to the beans, meat and feijão tropeiro.

05.Louro: Spice it helps in digestion is widely used not only in mining feijoada, but also in many other foods.

06.Manjericão: Known for its wonderful aroma, manjericão is a spice used not only by miners in spaghetti and meat, but in all parts of the world.

07.Cominho: A spice that also helps in digestion. Its seeds are widely used in the preparation of breads and cheeses, and their leaves for seasoning fish and seafood, and meats.

08.Salsa: In addition to being good for the kidneys, parsley, seasoning longer used by Brazilians in general, is very well known and common in Minas Gerais and is used in plates such as feijão tropeiro, salads and frango com quiabo.

09.Cebola: Characterized by many miners as "what gives taste to the dishes", these two seasonings are widely used in feijão tropeiro, and plates such as lombo acebolado accompanied by mandioquinhas. The onion (Cebola) prevents cancer and cardiovascular disease.

10.Noz Moscada: Besides being a curative anti inflammatory and help you sleep, this spice is widely used by miners to kibbehs (meat pies) and to flavor other meats in general.

 

 

By Nathália Tameirão ... on fb: https://www.facebook.com/#!/nathalia.tameirao?fref=ts