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- Guindilla - Cayenne Pepper. In Spain we call guindilla all fruits of the Capsicum plant that are spicy hot. The sweet varieties are called “pimiento” instead, even if it’s the same plant.
- Canela - Cinnamon. Cinnamon (Canela in Spanish) is the bark of the Cinnamomum tree, and it's the star of dessert-making in Spain. It arrived to our country in the old times, when the Arabs and the Phoenicians brought it from Asia.
- Clavo - Clove. Sometimes called "clavo de olor" (odor clove), it's the flower bud of the Syzygium Aromaticum tree. In Spain it's very commonly used in beans and chick peas pots (Potajes) as well as escabeche marinades.
- Nuez Moscada - Nutmeg. Nutmeg is the frut of Myristica Fragrans, an Indonesian tree, and it was also probably brought to Europe by the Arabs already in the Roman times.
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- 🌺1) Spanish Saffron. Saffron, known in Spanish as Azafran, is for sure one of the most recognized and popular Spanish spices in the world, but people in the country don´t use it that much.
- 🌶️2) Paprika. While Saffron is the most popular one, if you are looking for spices used in the Spanish cooking, the one that stands out is parprika. It is used in many different plates.
- 🧄3) Garlic. Not sure if we can say garlic is a spice, but it sure is one of the most popular Spanish condiments. Garlic in Spain is used for almost anything, soups, salads, sauces, meats and fish, vegetables, it would be hard to find one singles dish that doesn´t need it.
- 🥧4) Cinnamon. Cinnamon in Spain is not as popular as in many other countries and of course, it isn´t use as much as any of the previous Spanish spices, but when it comes to desserts things are different.
Apr 12, 2022 · Since the country shares a border with the Baltic Sea, fish has become a common ingredient in Lithuanian cuisine. Salmons, cod, perches, and other types of fresh fish are very popular. They’re usually eaten cooked in a casserole or with vegetables. Dried fish is also eaten, usually as a flavoring in soups and stews. English.
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- Cepelinai
- Kibinai
- Kugelis: Potato Pudding
- Pickled Herring
- Cold Beet Soup
- Potato Pancakes
- Fried Bread with Garlic
- Peas with Bacon
- Lašiniai
- Skilandis
Potatoes are a core ingredient in most Lithuanian meals and all Lithuanians would agree that cepelinai is the most traditional potato dish . Named after Graff von Zeppelin, it is a hearty and rich potato dumpling that has a similar shape to the airship von Zeppelin invented. Made from potato dough and stuffed with pork, it is a dish that the uninit...
What was first only popular among the Karaim ethnic minority has now become a go-to dish when visiting Lithuania. Originally a small pastry filled with pork and onion, it can now be found stuffed with all kinds of ingredients: curd cheese, spinach, lamb, chicken, etc. It is very popular and the best place to try it is in the small city of Trakai, s...
This traditional savory potato pudding with pork is extremely common during the holiday season. It is served with sour cream, applesauce, or crumbled bacon bits to make the dish even more filling. Leftover kugelis makes a great breakfast on Christmas morning, when it is pan-fried on both sides and served with a sauce of choice.
This is one of the lighter dishes on the traditional Lithuanian menu, typically served on Christmas Eve. Pickled herring is normally covered and kept in the fridge for at least two days before serving and is usually served with a range of vegetables and onions as well as seasoned with mayonnaise.
This favorite summer dish of cold beet soup (also known as borscht) is served with boiled or fried potatoes. It is easy to prepare and very delicious. Fresh beets and sour cream combined create a beautiful pink color that makes cold beet soup quite unique. That is why some call it the most aesthetic soup in the world! A boiled egg is sometimes adde...
Believed to have originated in Poland, potato pancakes have become a traditional dish in Lithuania. A wide variety of flavors can be added to the pancakes: onion, grated cheese, garlic, or even some bacon to make them even richer and perfect on cold winter evenings. Any leftover potato pancakes are usually served for breakfast, since leftover break...
This is hardly a dish, but it is incredibly popular together with a beer in a bar. Fried bread with garlic is probably Lithuanians’ favorite food. It is the small strips of bread fried in a skillet and then rubbed with garlic. It is often served with a mixed cheese dip on the side to make it even more filling. Easy to make at home, too.
This is another nibble for accompanying a good beer, and it is extremely easy to prepare. Fry some bacon and boil some peas. Simple but delicious.
This snack is often served to welcome guests. It is smoked meat made with pork fat with a generous pinch of salt, served with a slice of dark rye bread. But this one is not for snacking on with a beer. Lašiniai goes best with something a little stronger—a good vodka. It can also be cut into small pieces and fried to render the fat for cooking, whil...
This is a cured sausage that is prepared by stuffing a pig’s stomach with pork and then dry-smoking it. Add a slice of dark rye bread and some chopped cucumber and it is now a traditional Lithuanian snack. The color of the sausage varies between crimson red and dark red. Some consider this a delicacy but not everyone is convinced. But foreigners ar...
Lithuania portal. v. t. e. Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter.
Nov 18, 2019 · Sage. Sage belongs to the mint family, along with herbs like basil, oregano, rosemary, and thyme. It is native to the Mediterranean region. It has a minty and earthy taste with a slight citrus flavor. Because of its strong taste, it can overpower other flavors within the dish when too much is used.
Mar 11, 2024 · 12. Cepelinai. Cepelinai (or didžkukuliai) are among the most important dishes in this Lithuanian food guide. It refers to a Lithuanian national dish consisting of dumplings made from a mixture of raw and cooked potato dough filled with ground meat (usually pork), curd cheese, or mushrooms.
