What spices should not be added to soup: spoil the taste and aroma

It would seem that such a familiar dish as soup is difficult to spoil. But there are 5 spices that should not be added. They are said to spoil not only the taste but also the aroma.

The FoodOboz editorial team has gathered information for you and will tell you which 5 spices you shouldn't add to soup.

Universal spices and seasonings

It would seem that such sets greatly simplify the preparation of soup. But it's not that simple. The fact is that they often contain salt and pepper, so you risk over-salting and over-peppering the dish.

Hot spices

Every housewife knows that freshly prepared soup should not be seasoned with ground black pepper. This is especially true for chili peppers, jalapenos, horseradish, wasabi, ginger, and curry. That's because everyone has different taste buds: some people find the dish spicy, others find it hot.

Dried parsley and dill

Despite the fact that these herbs are considered healthy and versatile, they may not be entirely appropriate in some soups. Especially in cereal and vegetable soups, as they give them the flavor of dried herbs. So, it is better to give preference to fresh or frozen herbs.

Lavender

This spice is a part of "Provencal herbs", which housewives often add to the first dishes. But this seasoning is not very suitable for cooking, because it has a rich flavor that overwhelms all the others.

Mint

This spice is also one of those that you should be careful with. It has a characteristic smell and taste of menthol, which will be completely inappropriate in soups.

Earlier, OBOZREVATEL reported what ingredients should not be added to the dough for pancakes.