How long spices retain their aroma depends on whether they are ground or dried. Unfortunately, unlike herbs, they cannot be properly deep-frozen to preserve their aroma, because this process degrades their quality. However, if you make a paste out of the spices, you can easily store them in the freezer.

Spice pastes freeze well

Make spice pastes

The following spice pastes are a great alternative to store-bought bouillon cubes. In addition, it comes without yeast extract and flavor enhancers.

Broth stock:

Ingredients:

  • 1 large onion
  • 2 sticks of leeks
  • 2 sticks of celery with greens
  • ½ celery root
  • 6 carrots
  • 1 parsley root
  • 2 cloves of garlic
  • 1 large bunch of parsley
  • 1 tsp pepper
  • 1 tsp sweet paprika
  • 1 tsp fresh lovage
  • 1 tsp fresh marjoram
  • 250 grams of salt

Of course, you can also use dried herbs. Then dose accordingly less.

preparation

  1. Wash, peel and cut the vegetables into pieces.
  2. Place portions in a blender or food processor with a chopper (€199.99).
  3. Pour into a large bowl and mix with the salt and spices.
  4. If the consistency is too coarse for you, you can puree the mixture again with the hand blender.
  5. Pour into sterilized twist-off jars. Press down with a spoon so that no air bubbles remain.

Seasoning paste for goulash

A fiery goulash spice can be made in the same way.

Ingredients:

  • 4 onions
  • 2 cloves of garlic
  • 1 red chili
  • 2 tsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1/2 teaspoon hot paprika
  • 1 dash of vinegar
  • 1 splash of oil
  • salt to taste

preparation

  1. Peel the onions, chop finely and sauté in the oil.
  2. Add some water and simmer gently on a low level.
  3. After about 10 minutes, mix in the chopped chili and sauté briefly. # Add the garlic through the press and add all the spices and the tomato paste.
  4. Allow to reduce for 45 minutes until the paste has become creamy.
  5. Blend with a blender.

Off to the freezer

You can now freeze the prepared spice mixture without any problems. Due to the high salt content of the base for vegetable broth, it does not freeze, but can be removed in portions with a spoon. Dose about a tablespoon in half a liter of water.

Put the spice paste for goulash in a freezer bag and smooth it out before putting it in the freezer. This allows you to break off a piece of the frozen slab if necessary. An ice cube maker is also suitable for freezing the paste in portions.

tips

Fine herb seasoning pastes can be put together from your favorite herbs. Chop the spices and put them in glasses. Top up with oil to cover and place in the freezer. Since the oil does not freeze completely, the seasoning mixture can be dosed very well with a spoon.

Category:

Vegetable garden