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Mustard for curing meat
The use of mustard seeds for curing meat makes it extremely distinctive in flavour. On their own, mustard seeds are considered to be bitter - but it is the bitterness of their notes that allows for the spiciness desired by many gourmets. As well as improving the flavour of meats, mustard also has a number of health-promoting properties - helping to treat sore throat and digestive ailments, among other things.
Curing meat with black pepper
Black pepper is one of the most popular spices - and is widely used in catering. Meat curing with pepper guarantees a sharp, distinctive flavour - which will appeal to many gourmets. Black pepper has a number of benefits not only in terms of taste, but also in terms of its impact on our health - acting as an anti-inflammatory, antioxidant and reducing cholesterol and blood sugar levels.
Cloves - what flavour do they impart to cured meat?
Do the bitter, tart notes of cloves go well with cured meat? As it turns out - yes! It is the cloves that can give meat its characteristic, intense aroma - and thanks to the essential oils they contain, they have a positive effect on our health (which has been appreciated for a long time - by Indian medicine, among others!).
