What are most popular bulgarian spices?
A4: Chubritsa – this plant, which botanists claim to be a species of the herb Satureia hortensis appears to grow particularly well upon Bulgarian soil. It also shares certain characteristics with Oregano (Origanum vulgare). The dried leaves are crushed and sprinked on top of soups in the last few minutes of cooking or ground into a fine powder and used on bread like butter. Parsley – This is probably the most widely used spice in Bulgaria since ancient times. Its leaves are applied fresh or dried to flavour and add vitamins to soups, broth and main courses, as an ingredient of vegetable preserves, or to decorate salads, roasted meat or fish in all seasons. Thyme – It is also called “granny’s soul” or “shepherd’s basil”. Fresh or dried, it is used for seasoning meat and vegetable dishes or soups, and bean, pea or bread-bean stews, and sauces; Thyme is also added to salads and pickles. Onion – While some dieticians consider it to be a spice, others do not. In either case, it is worth men
