What spices go well with mackerel? Spicy herbs and spice mixtures for fish

Some housewives are not particularly enthusiastic about the proposal to cook fish, explaining this by their dislike of its specific smell. But it can be easily handled by various spices for fish, which are not difficult to choose. And the taste ready-made dish You can only benefit from such additives. The women's online magazine "Beautiful Half" has several valuable recommendations for you that will definitely help you make it unforgettable.

Any connoisseur fish cuisine will tell you that there is nothing better than freshly caught fish, and it doesn’t matter how you cook it. If the fish has spent some time in freezer, - this is not the same at all. In order not to have to worry about cleaning, rinse the fish with boiling water, and the scales will come off very easily. First, decide what exactly you want to cook. After all, the selection of spices largely depends on the type of heat treatment. For example, if you have salmon fish soup on your menu, then the spicy set will include ground black pepper, cloves, Bay leaf, finely chopped fresh herbs dill and parsley, as well as allspice peas IN fish soups and broths, almost without exception, add onions: both onions and greens. But first things first.

Broths, soups, fish soup: what seasonings to choose?

The minimum set of spices for cooking fish includes onion, bay leaf, allspice and fresh herbs (parsley is preferable). Some put it in fish broth chopped garlic: the dish turns out to be spicy and, undoubtedly, healthy, since there is no doubt about medicinal properties I hope no one has garlic. Nutmeg and red pepper will also set off the rich fish broth with fiery notes, and sage will add a subtle pleasant bitterness. You just need to use these spices very carefully, otherwise excessive “generosity” will ruin even the most wonderful soup.

There are gourmets who add white wine to fish broth, and in this case it also becomes something of a spice. And another find for such a broth is rosemary with its persistent aroma, similar to pine.

Spices for fried fish

Surely many will say that fried fish is delicious on its own, and only needs to be a little salted. But this is so banal and predictable! By the way, I have a question: do you spray pieces of fish with lemon juice before putting them in the pan? This is what the chefs of many famous restaurants do, considering lemon juice in combination with regular salt and black or white ground pepper is the best seasoning for fried fish.

Along with pepper, a pinch of fried fish wouldn’t hurt at all. ground coriander, caraway, bitter or sweet almonds, nutmeg. And here are the anise fruits in the process of cooking fish dishes are not used. But garlic is quite appropriate here. You can, for example, salt and pepper pieces of fish prepared for frying, sprinkle with chopped garlic and herbs, pour olive oil and let them marinate in the refrigerator for thirty minutes. Then fry as usual in breadcrumbs.

Spices for baked fish

Fish baked in foil is becoming increasingly popular. She's getting ready in own juice, and therefore it is clearly not worth abusing spices here. Classic salt and pepper are often complemented with onions or lemon: their rings are placed in foil along with pieces of fish - this is called “fish on onion pillow"or "fish on a bed of lemon." And rosemary obviously wouldn’t be superfluous here. When people talk about the use of rosemary in cooking, the first thing that comes to mind is recipes for baked fish and potatoes. There is also a more cunning technology - fish with horseradish, when the prepared fish carcass is smeared with table horseradish (this sauce can be bought in almost any grocery store), wrapped in foil and baked in the oven or over a fire. Contrary to all expectations, the taste is very soft and delicate. You can also use other spices when baking fish in foil - the same garlic, basil, savory or fennel. In general, try it, and one day you will definitely find the best option for yourself.

P.S.: I can’t resist asking a question: what spices do you usually use for fish? You can write your answer directly in the comments under this article.

Correctly selected spices for fish will make fish dishes especially tasty. Experienced chefs know the spices that should be used specifically for baking, stewing, frying or pickling the product, but there are also universal mixtures.

There are several options for spices that are ideal for baking in the oven. different varieties fish. You can prepare it either on an open baking sheet or in a sleeve, foil, a special bag, or in a mold. Regardless of the baking method chosen, this is the type heat treatment considered the most healthy and dietary.

To cook fish in the oven, cooks choose the following seasonings:

Lavrushka. Perfectly emphasizes the taste and aroma of the treat.
Mint and lemon balm. They add “freshness” to the dish and make its taste special.
Onion, celery root, fresh parsley, lime and lemon juice. These additives easily remove the specific fishy smell during baking.
Oregano, marjoram, anise. Such spices are especially important to use when fish is baked without any sauces.

The listed spices can be used individually or combined to suit your taste.

Spices for stewing fish

It will certainly be useful for all housewives to know which spices are suitable for baking fish. If you want to add some spice to your treat, you should use pepper. For example, only black or a mixture of colored ground peppers.

In addition, when stewing fish you can use:

Mustard. The best thing is in grains. They will make the taste of the treat brighter and more refined.
Basil and rosemary. These spices are necessary to add piquancy to the dish.
Onions of different varieties. This vegetable can be successfully combined with any type of fish.

If there is a need to reduce the calorie content of the finished dish, then the product should be stewed not in oil, but in water.

The ideal composition of spices suitable for fried fish

Frying fish is one of the most popular ways of preparing it. During heat treatment, meat becomes more juicy due to the addition of oil. And a delicious golden brown crust appears on top.

The aroma of the finished dish will largely depend on the spices used. Traditionally selected for frying hot peppers. You can take black, white, red or a combination of them. The main thing is not to overdo it and not to over-pepper the fish. The main taste of the dish is easy to overpower.

Among best seasonings for fish experienced chefs secrete thyme, nutmeg and coriander. They are also suitable for frying underwater inhabitants.

To make the color of the dish more appetizing - rosy, golden, you can add turmeric to the fish spices. This seasoning will definitely appeal to lovers of a sweetish taste in a hot treat.

The best combinations of greens with fish are light and dark basil, thyme, parsley of any kind, dill, and lemon balm. Any of them can be used both fresh and dried. It must be remembered that You will need to add more dark basil than light basil. The green version of these greens has a brighter taste.

Seasonings for salting fish

To make fish tastier and more interesting when salting, you should definitely add bay leaf (whole leaves or crumbled) to the marinade, colored ground peppers, lime/lemon juice, allspice. Of course, citrus juice is not a seasoning, but it can improve the taste of any fish dish. It will add a pleasant sourness to the marinade. The entire listed set of spices is suitable for both white and red fish.

If the product fillet is a bit dry, you can mix the selected spices with sour cream/mayonnaise and be sure to add chopped parsley.

It's even easier to salt fish in aromatic oil. For this purpose it is chosen vegetable fat, already infused with various herbs and spices. Herbs, garlic, seasonings of your choice are poured, for example, with olive oil. Leave in this form for 2 days. Next, all that remains is to salt the mixture.

Recipe for a universal mixture for fish dishes

If you wish, you can make your own universal spice mixture for fish dishes. It can be added to treats prepared in any way.

Ingredients:

mix of colored ground peppers – 3 tsp;
coriander – 1.5 tsp;
salt – 3-3.5 tsp;
powdered sugar – 2.5 tsp;
bitter pepper – 1/3 pod;
dried garlic and onions – 6-7 tsp.

Preparation:

Mix ground peppers. Grind the bitter pod randomly. To make this easier, you need to use it already dried.
Crush the coriander grains yourself in a mortar.
Combine all prepared and remaining ingredients in a common bowl.
Close the container with a tight lid. Shake the mixture.

Store the resulting mixture in a dry place.

Seasoning for smoking fish with your own hands

For this type of product processing, it is better to prepare not a mixture of spices, but a tasty aromatic marinade. It will replace the seasoning.

Ingredients:

fish of a variety suitable for smoking – 1 kilo;
salt (coarse) – 2.5 tbsp. l.;
sugar (beetroot) – 1.5 tbsp. l.;
bay leaf – 5 leaves;
cloves – 4-5 pcs.;
high-quality tea (black) – 3 portioned bags;
pepper – 6-7 peas.

Preparation:

Pour a liter into the pan drinking water. Sweeten and salt the liquids. Boil.
Remove container from heat. Add all remaining ingredients.
Pour the resulting cognac-colored mixture over the fish.
After cooling, move the pan with all its contents to a cool place.

Leave the fish for 2-3 days.

Spices for fish soup

It is important to add the spices listed below both to fish soup and simply to the broth in which the fillet is cooked for later serving with a side dish. In the first version of the dish, any ground peppers would be appropriate. The spiciness will make the soup even tastier.

When cooking the treat, you should add not only the whole onion (after making a cross-shaped cut on one edge) and bay leaf, but also celery root and/or parsley. They will make the taste of the dish brighter and more interesting.

Very delicious broth made with cumin and cloves. But paprika, coriander, cardamom and cinnamon when preparing soup or boiling fish fillet it is better to avoid them, although they are still periodically found in unadapted oriental recipes.

Tarragon, rosemary and sage complement the taste of the boiled product well, but make the broth bitter. Therefore, they can be chosen, for example, for processing fillets in a steamer.

Once you understand the spice additives that are ideal for fish, you can easily create your own aromatic mixes. Then the taste of the resulting treats will pleasantly surprise both guests and everyone at home every time.

Our fascinating journey into the world of spices and fish will begin with statistics. Before determining which spices for cooking fish should take up additional space in our kitchen, it would not hurt to clarify: how many spices and herbs are there in the world? Surprisingly, you will not find a clear answer to this simple question. In a word - a lot. Is it true, famous chef international class, judge of the television project “Master Chef” Hector Jimenez-Bravo calls the figure 5 thousand, based on information from an ancient cookbook, which is called: “Five Thousand Spices.” By the way, in this encyclopedia, spices include onions, garlic, sugar, honey, and vinegar.

The world community has identified saffron as the “King of Spices.” A " king fish", i.e. the queen is red fish (sturgeon, beluga, stellate sturgeon, chum salmon, pink salmon, etc.) Red means beautiful, rare and valuable. As it should be, kings and queens are made by a retinue, where everyone has their own place. Same with fish. Skillfully selected spices will make the natural soft and delicate taste any kind sea creatures truly royal.

Some world-famous chefs believe that any spices are suitable for fish and their choice is unlimited. Others categorically disagree with this, and insist on the careful use of spices for fish, having compiled a certain list of the main spices and seasonings for different ways cooking fish:

for soups, broths, fish soup;
for frying;
For fish stew and boiled;
for baking;
for pickled fish and balyk;
for dried fish.

Each cooking method involves the use of its own set of spices and herbs. However, there is a list of basic spices for fish, which involves combination with each other and excludes interaction with other spices (spices for meat, for baking, etc.)

What spices are added to fish?

salt, pepper (black, red, white, pink), bay leaf, vinegar, parsley and dill - our traditional set that requires no comment;
allspice - really emphasizes taste qualities fish;
saffron - spice No. 1 for red fish: aroma, taste, color;
star anise (many know it as anise) - has a very strong aroma and a less strong taste. Pounded seeds, combined with other spices, will improve the aroma of the fish and give it a sweetish taste;
cumin - has soft taste, but a strong smell. Add a little bit of it to the fish and the taste will become unique;
coriander - has a slight smell and is very rich taste. To get the full flavor, you need to crush it a little;
oregano (oregano) - has a very rich taste and aroma. Pairs well with black pepper, basil and rosemary.
basil - makes the fish beautiful golden color and additional aroma and sweet taste;
fennel - considered perfect seasoning for fish. Gives her fresh taste lemon.
marjoram - gives the fish a spicy, rather persistent smell;
tarragon - used to improve taste;
curry - “golden” seasoning will add color and amazing aroma;
rosemary - goes well with any fish, without imposing the taste of the spice, but highlighting the prepared dish.

A small list of spices for fish is not universal, because professional chefs, and we, amateurs, probably have our favorite spices and our own seasonings, tested over the years. Let's remember the most important rule for using spices for fish: spices can emphasize or change the taste of fish. Or they can ruin it if you use them thoughtlessly, with large spoons, without taking into account the specifics of the product.

A quick and favorite way to cook fish will give you extraordinary pleasure if you use finely divided spices: garlic, sweet paprika, coriander, basil, cumin, black pepper, turmeric, hot paprika, ginger, thyme, salt, lemon zest. For salmon with appetizing crust Lightly crushed coriander seeds are used, and fennel is great for any fried fish.

Spices for fish in the oven

Fish with spices baked in the oven usually loses its natural taste, but acquires a new one - tender and aromatic. Many consider this dish to be festive and enjoy using aromatic spices: rosemary, fennel, marjoram, sage and, of course, lemon slices. Fish loves herbs very much and absorbs their aromas well. Classic herbs- parsley, dill, marjoram, tarragon and thyme, which have a pleasant aroma, are suitable for any fish, and without imposing their taste, they will make the dish aromatic and appetizing.

Spices for preparing fish

If you intend to prepare fish with spices, the marinade that professionals call divine is best. It contains: 2 tbsp basil, 2 tbsp dry parsley, 1 tsp oregano, 2 tbsp fennel seeds, 1 tsp dry garlic, 1 tsp lemon zest, salt, bay leaf.

Herself marinade filling can be prepared in several ways, of which the following is considered universal: the prepared spice mixture is brought to a boil in 1/5 of the water (from the marinade dosage), covered with a tight lid and left for 30 minutes. Then boiled brine is added to the contents (4/5 of the marinade dosage).
If you have 0.5 kg of fish fillet, you will need for brine: 100 ml hot water, 100 ml vegetable oil, half a tablespoon of salt, ½ tablespoon of sugar.

first option: coriander, cumin, allspice, bay leaf, salt, saffron;
second option: cilantro, marjoram, chaman, Bell pepper, paprika, sumac, suneli hops, saffron;
third option: salt, sugar, saffron, juniper, star anise, pink pepper, lemon zest, dill.

Spices for red fish

Red fish is the most famous delicacy of the sturgeon breed. The “unbroken” record of the “king fish” caught back in 1934 remained its weight - 1 ton 300 kg and the amount of caviar in it - 225 kg. As befits “kings,” red fish loves more refined seasonings, with a rich taste and aroma:

saffron - for red fish it is an indispensable spice, it reveals taste, aroma and color;
ginger - spicy and rich taste;
oregano - taste and aroma goes well with black pepper, basil and rosemary;
fennel - adds a piquant and sweet taste;
juniper berries - slightly tart and sweet, but very fresh taste;
black pepper, paprika, pink pepper;
dill and basil.

The variety of fish and spices on store shelves around the world is impressive. And not only in quantity, but also in cost. Thus, in 2013, news of the purchase of bluefin tuna weighing 222 kg for $ 1.76 million at the Tsukiji fish market (Japan) spread throughout the world. A small piece of this giant fish, then cooked in a restaurant in a special way with spices and herbs, cost 20 euros. A small portion of fugu fish, a delicacy Japanese cuisine, the poison of which is 25 times stronger than curare and 275 times more toxic than cyanide, costs $500. And dumplings with torch fish meat, emitting a blue-green color, cooked again with skillfully selected spices, became the most expensive dish planets: the cost of one serving costs incredible money - two thousand dollars.

The “spicy” business is not inferior to the profitable fishing business. According to the Guinness Book of Records, the following can claim first place as the most expensive spices: ginseng root, saffron, natural vanilla, cardamom, nutmeg and pink pepper. For example, twenty-six grams of wild ginseng root is valued at 100 thousand dollars (1 gram - $3846), and 1 kilogram of saffron costs six thousand dollars (1 gram - $600).

What is the secret of spices and how you can use them with seafood so that cooked fish with spices reveals all its flavor qualities - this is what this article is about.

Experts have identified three main functions of fish spices:

Function one: Spices can enhance the taste rather than overwhelm it.

A unique country that has managed to bypass meat in its gastronomic preferences and find all the nutritional elements in fish is Japan. This country has never experienced a shortage of seafood. In the waters of Japan there are 3,492 species of fish, shellfish and marine animals (zh. “Around the World”). Each Japanese eats more than seventy kilograms fish products per year (about 200 grams daily) and lives longer than all people on the planet.

According to the World Health Organization, Japan has the oldest population in the world (25.6%), and the Japanese live long thanks to their lifestyle and diet. In Japan, they eat any kind of fish: boiled, fried, raw, and even live, lightly scalding it with boiling water. The Japanese respect nature and therefore preserve the properties of its products as much as possible. Cooked fish with spices will have natural taste, but will acquire a hint of freshness and piquancy.

Function two: Spices can change the taste.

In China, they do not pay attention to the original taste of the fish. It is believed that the refinement of the taste of fish dishes depends on spices. Delicious fish will work only in one case: if at each stage of preparation they use necessary spices. Cooks Chinese cuisine claim: all their skill lies in spices. And it is true. You will be convinced that you are eating chicken, but in reality it will be fish. Skillfully combining spices, chinese chefs will change the taste of familiar products beyond recognition.

In China, spices are compared to the varied shades of paint used by artists. Combine them correctly and you will get a masterpiece.

Function three: Spices, suitable for fish, can spoil the taste of the product if you do not know the proportions and rules for their use.

Unfortunately, this place belongs to us. Common spices such as bay leaf, pepper, vinegar, salt, dill and parsley required additions based on time and information. But the inept use of knowledge and the proportions of the use of spices did a disservice: they went too far with spices - and instead aromatic fish received an unpleasant and sharp bitterness from an unattractive dish. Efforts to improve taste do not lead to the desired result.

Bibliography:

V.V. Pokhlebkin. All about spices. Food industry, M., 1975
Guinness Book of Records
A. Kalycheva. Mysterious Japan. Fushigi Nippon 2007-07-17
India. Spices and seasonings. and. Around the World, 2005
O. Terentyeva. Mysteries of the East. and. Murana, No. 5, 2012
I. Lazerson. Principles of home salting fish.
A. Smoke. Recipes from the chef. cookbook. 2013

The fish absorbs the aroma of the grass very well. Therefore, if you are going to cook, then by all means use herbal seasonings. And you should let it soak in their aromas well. The herbs used to cook fish can be...anything.

Traditional seasonings for fish are rosemary and thyme. It cannot be said that a certain fish goes better with a specific plant. This is a matter of taste and mastery of the art of cooking.

What seasonings are suitable for fish?

salmon- dill, paprika, saffron;
sea bream, sea bass- fresh rosemary and thyme;
red mullet- saffron, dill;
river trout- basil;
carp- parsley, bay leaf, celery.

For fried fish suitable seasonings include basil, garlic, savory, berednets, borage, fennel, dill, cumin, parsley, lemon balm, coriander, and watercress.

The following seasonings are suitable for stewed and boiled fish like onions, garlic, dill, cloves, parsley (grated), basil, savory, fennel, rosemary, lemon balm.

This is not to say that the mint-salmon or halibut-rosemary combination is classic. Quite the contrary. To cook halibut with rosemary, you need to have a special, rather complex and original recipe. What is it, a classic?

The combination of lemon and fish is a classic. The combination of garlic and fish is a classic, and garlic goes well with fish. Rosemary and thyme go just as well with fish dishes, without overpowering the taste, but without making it too subtle.
Such combinations are used in many Mediterranean cuisines - in Greece, Spain, and other countries where they love fish and know how to cook.

It is impossible to give clear instructions in this sense. Much depends on the technology of preparing fish. And you can try it yourself different combinations, given that the herbs suitable for fish are mainly delicate ones, growing in Europe. But you have to be very, very careful with oriental spices; many of them are too heavy for fish.

It can be said that combination of seasoning and fish- a classic in itself. When cooking, the herb is added from the very beginning or used as a decoration for a ready-made dish.

Arugula salad is also a herb, but it should not be cooked at all. Arugula is useful in fresh, especially from the point of view of the body. This salad has a very pleasant bitter taste with a hint of toasted walnut or nutmeg. Arugula definitely needs to be seasoned with oil, but it goes well with almost any type of fish.

The word “classic” is absolutely suitable for the combination of fish and Provençal herbs. IN in this case We are not talking about the famous mixture of herbs, which includes rosemary, basil, thyme, sage, peppermint, savory, oregano, and marjoram. This refers to the actual herbs from Provence.

They grow there all the same - parsley, dill, tarragon, marjoram, thyme - but they have an extraordinary aroma. Not rare, but special. It’s like tea is Ceylon, ham is Parma, and herbs are Provençal. Their aroma, of course, depends on the land, climate, and conditions.

A seasoning suitable for a particular dish is a rarity. At least this is what the classical school of cooking teaches, requiring a precise combination of seasonings. The fact that many other world schools do not agree with this suggests that this statement is just an opinion, but an opinion that is ingrained in people’s heads. However, there are opponents to this opinion, and one of them is Elaine McGaffrey, author of the book “Spices That Go Together,” which is a guide to choosing and combining different spices. In this article we will try to turn away from the classic boring methods of selecting spices for dishes and try to work according to her instructions, especially since Elaine herself lived most of her life in India, studying Indian cuisine, which is largely based on spices.

Part 1. Freshwater (river) fish

We will start with the most popular fish in Europe - perch. Perch is a river fish that is equally common throughout the northern hemisphere, so there are many ways to prepare it. However, we should not forget that the taste preferences and capabilities of all peoples were different. However, it seems that everyone has thought of fried perch. Of all those recommended for this simple dish seasonings, it is worth highlighting those that are easy to get in our country, namely:

Garlic
Dill
Curry
Orange zest (mostly for flavor, but you can drizzle the juice over the fish before frying)
Lemon zest (same principle)
Cayenne pepper (within reason)
Oregano
Thyme
Paprika

As you can see, most spices fit the definition of “spicy” or “fragrant”. Actually, this is the meaning of adding spices when cooking river fish, which has quite a fresh meat. Plus, this set is applicable to almost everyone. river fish, except for some exceptions which we will discuss below.

A little advice - don't mix Cayenne pepper and curry unless you know exactly what you are doing, and also never add chili or red pepper to this mixture. Believe me, you can get such a vigorous mixture that Mexican chefs will unanimously take off their sombreros as a sign of respect for you.

You should drink Madeira, dry sherry or sake with fresh fish, but more strong alcohol They'll just kill the taste of the fish.

The second most popular fish is catfish - a large and strong fish more than adequately supplies its hunters with meat, so they hunted it wherever it was found. Again, catfish is much fattier than perch and therefore requires a more delicate approach (however, the result will be noticeably more nutritious). It is recommended to fry catfish in its own juice, however, if the fish is thin, you can add a little sunflower or butter(not margarine).

Suitable for catfish:

Hot peppers (red, cayenne, chili, jalapeno)
Curry
Grated cilantro or Monterrey cheese
Oregano
White pepper
Bay leaf
Wine vinegar (drizzle before frying or use in marinade)

Again, we advise you not to experiment with pepper mixtures without some knowledge, as the chance of making a strong home in the smallest room of your home will increase exponentially with each pepper you add. Rice or pasta with grated cheese is recommended as a side dish for catfish. Drinks are the same as for perch, except that you can try more strong wines— the extra fat on the fish neutralizes the alcohol.

The third freshwater fish that we will consider is an ordinary small fish that does not outgrow the size of a frying pan - in England it is called “Panfish”, that is, “Fish that fits into a frying pan”. In Russia, such fish are gobies, capelin and other relatives of sprat, both sea and freshwater.

Suitable for small fish:

Garlic
Red pepper (small quantities)
Grated Cheddar Cheese
Sweet pepper (paprika)

The little fish doesn't take well to hot spices, so be especially careful with red peppers. However, if you like it, you can try adding more. But do not add chili to it - it will be too spicy and specific in taste.

Part 2. Sea fish

Saltwater fish offers a much greater variety of flavors than freshwater fish, so be prepared for the fact that seasonings will have to be selected carefully, relying on our lists only as a guide and not the ultimate truth.

We will give an example by taking perch again, only this time sea bass. This fish is in many ways similar to its freshwater relative, except that it is more tough meat, larger sizes and more specific taste. Sea bass is served with:

Bow
Garlic
Jalapeño
Cumin
Lemon zest
Ginger

As you can see, the quantity spicy seasonings has decreased significantly, since in the case of sea fish they clog its taste and do not complement it. This rule applies to all sea fish. They eat sea bass with dry white wine.

You will have to select seasonings for other fish yourself, since, unlike the generally accepted and popular perch, everyone determines their taste for themselves. The main thing is to add seasonings within reasonable limits and not to overdo it.

Part 3. Boiled fish and fish soups

Boiled fish- this is a completely different story, since during cooking some of the seasonings dissolve in the broth and, if the fish is served without it, loses its taste for the end consumer. But in the case of fish soup, it gets to that too. In any case, it is worth remembering that in this case the seasoning goes not only to hot food, but also to a large extent liquid dish, and this requires changes to the lists.

For fish soups and boiled fish you should not use:

Hot peppers. They will kill the taste
Dill. He is simply useless here and is capable of ruining an excellent dish
Bay leaf. The same as with dill.

But to a good fish soup you should add:

Whole black pepper
Carnation
Parsley (within reasonable limits).

Select the rest of the seasonings according to your taste and following the classic instructions. By the way, some cuisines, for example, Mexican on the contrary, add super-spicy seasonings to fish soups, but this solution is very unusual for people who are not familiar with Mexican cuisine or don't like spicy dishes. In addition, the effect of such a sauce on the intestines will be extremely negative.