In one of the first classes that we are witnessing in the Centre professional of haute cuisine in Caracas, Venezuela, when we began to study cuisine, chef of the Marianne Pineda theoretical class, made a dynamic that consisted of testing different spices and seasonings for cooking. The goal was to learn to differentiate flavors, aromas, learn to spice up and know the compatibilities. We learned that most known herb mixture is the ship of garni (thyme, bay leaf, parsley and celery), all wrapped in a leaf of Leek (porro garlic), used for flavouring different dishes; the mirepoix is a mixture of vegetable compound cut onion, celery, carrot, used to give taste and aroma to the funds; that depices sachet, is a bouquet of herbs and spices formed by thyme, parsley, bay leaf, peppercorns, crushed garlic and cloves, which is used to add flavor to the funds and Provence herbs, is a mixture of thyme, parsley, Rosemary, marjoram, oregano, Basil and laurel, which the French popularized to perfume their dishes. The memory I have fresh that out of class, everyone complained by their troubled stomachs of both test condiments. Now we understand perfectly the importance of that class to differentiate and identify the flavours of the cuisine. The previous week wrote of the importance of the sauce in the flavors of Latin cuisine and how could enrich by adding herbs and spices. Following in this pattern, this week write of condiments and the flavours of the world are characterized as its uses.
For example the pesto is purely Italian, ginger suggest East and Mint to the Middle East. Another important aspect is to know the compatibilities of the herbs and spices.