Confectionery spices titles. Spices and spices for a healthy diet

Aromatic and spicy plants began to be used for cooking long before salt. Today it is impossible to establish what exactly drove the ancient people: did they want to improve the taste and smell of food, did they try to get new taste qualities of familiar dishes and products, or added spices knowing about their beneficial properties.

Be that as it may, today spices, spices and seasonings are so deeply embedded in the culinary traditions of many nations that it is difficult to imagine their existence without them. Eating various parts of spicy plants from a culinary tradition gradually turned into a vital necessity.

Modern scientific studies of the culinary traditions of the peoples of the world surprise scientists with the accuracy with which spices and spices are selected in the recipes of national dishes. Almost all corners the globe it is precisely those spices and spices that are added to the dishes traditional for this area, which contain in sufficient quantities those biologically active substances (vitamins, minerals, amino acids, etc.), the lack of which in food products is felt most acutely!

For example, rice has long been the only available food for the poor in the countries of the East. Only the addition of various spicy plants to it made it possible to somehow diversify the taste of rice dishes and not feel serious health problems associated with a lack of vitamins and microelements necessary for the body.

Many spices and herbs were also known in Europe. Anise, mustard seeds, cumin, coriander, cinnamon, mint, wormwood, saffron, etc. were used in cooking. In ancient Babylon, ajwan, cardamom, sesame, garlic, dill, fennel, etc. were added to food. But at the beginning of our era, when Christian culture gradually replaced the ancient one, many spices and spices fell into disuse.

Spices regained popularity in Europe only in the 15th century, with the beginning of the circumnavigation. At the end of the 15th century, Vasco da Gama brought black pepper, cloves, ginger and cinnamon to Europe. With the discovery of the American continent, Europe learned the taste of vanilla, Jamaican allspice and red capsicum.

In the 16th century oriental spices and spices became known in Russia. Pepper, cardamom and saffron were delivered from Persia and India. Star anise, galangal (galangal root), ginger, Chinese cinnamon (cassia) and black pepper were brought from China. Especially popular in Rus' were spice mixes added to confectionery. They were called "dry spirits" and were used for baking gingerbread and Easter cakes. Most often, these mixtures consisted of anise, star anise, vanilla, cloves, ginger, cardamom, cinnamon, nutmeg, allspice, cumin and saffron.

Now let's look at all the spices, find out what spices are and how best to use them.

All spices and spices

Anise as a spice, it is the leaves and seeds of a herbaceous annual plant. Anise has a pleasant sweetish taste, and therefore is traditionally used to prepare sweet dishes, pies, sweets. You can add anise to meat and fish dishes, to pickled cucumbers.

Asafoetida- occurs in the form of pieces, but is more often sold ground. Very moderate in vegetarian regional dishes of South and West India, in pickles, with lentils, in soups and sauces, in dishes with fresh or salted fish.

star anise(star anise) - whole or broken star-shaped pods; in ground form. With Chinese duck, in dishes with beef or pork, in fish soups, goulash and marinades. Use whole or in pieces as the shell has more flavor than the seeds. Use in syrups that cook pear or rhubarb for a light licorice flavor.

Basil- This herbaceous plant with an unusual aroma, determined by the essential oils contained in its greens, and a pronounced taste. Fresh and dried basil greens are put in salads, sauces, smoked meats are seasoned with them. Some people use this spice when fermenting and pickling vegetables.

Barberry- shrub, the fruits of which have a pleasant tart-sour taste. They are added to fruit compotes and sweets, as well as sauces for fried meat. Dried and powdered barberry fruits perfectly complement the taste of meat roasted on a spit.

Vanilla- fruits of a tropical plant. Nowadays, natural vanilla is often replaced with synthetic vanilla, which is cheaper and easier to use, but the flavor of which is inferior to natural. Vanilla is used to make sweet dishes - creams, puddings, chocolate, ice cream, cakes and pastries.

Carnation- either whole dried kidneys, or in ground form. Before baking the ham, stick a few cloves into it, or into a sauce onion, in spicy dishes with rice, in small quantities in baked apples, in apple cakes and spiced cider.

Mustard- an old cultivated plant, the seeds of which are added to pickles, marinades, smoked meats are seasoned with them. Fresh mustard leaves are added to salads. This plant is also used to make table mustard.

Ginger- dried rhizomes of a perennial herbaceous plant. This seasoning has a pungent, slightly mint-like taste. On sale you can find ground and lump ginger, but when cooking, finely ground ginger is most often used. It is added to culinary products and other sweet dishes, soups, meat and fish. In combination with other spices, ginger will add a piquant taste to marinades, pickles and pickles.

Cardamom- dried immature seeds of tropical grass, they have a spicy sweetish taste. On sale is usually powdered cardamom. It is used for flavoring dough, cottage cheese and cereal dishes, in the preparation of meat, as well as in the production of smoked meats. Cardamom adds a special flavor to brines and marinades.

Cinnamon is the dried bark of the cinnamon tree. As a rule, this seasoning is used in the preparation of sweet dishes: confectionery, fruit and curd dishes.

Coriander- Seeds that store well and are easy to grind (ground coriander quickly loses its flavor). In curry (first lightly toasted and ground), in Greek fish, in vegetables and meat dishes ah, for lamb and sausages (in North Africa, Spain, Portugal and the Middle East). Good in apple dishes and fish marinades.

Cumin (Zira)- whole seeds or ground. In pilaf, in curry (first fried), in bean dishes, in couscous, in Turkish and Arabic dishes with lamb, especially minced and grilled, with eggplant, with rice dishes, with pickled cabbage, in unsweetened lassi (Indian drink with yogurt).

Watercress contains many vitamins and other useful substances. Young fresh greens are used for food, from which they are prepared. fragrant salad or season it with other types of salads.

Turmeric(sometimes called Indian saffron, not to be confused with true saffron) is a tropical spice. Spices are made from its rhizome, which is not only very fragrant, but also contains a dye. orange-yellow. Chickens are rubbed with turmeric - grilled, it can be added to quick-cooked meat dishes. In Indian cuisine, turmeric is used to color rice and sweet dishes.

Bay leaf are the dried leaves of the bay tree. This spice is added to broths, soups, meat and vegetable dishes. Bay leaves are also used to make marinades, sour cream sauces, and pickles (especially mushrooms and cabbage). Bay leaf gives a particularly spicy taste to sour dishes.

currant leaf used as a wonderful additive to marinades, pickles, pickles.

Poppy- steel gray seeds, as well as yellow and brown. In European breads, cakes and biscuits, in some sweets (eg Turkish halva), Indian curries, to thicken sauces. It is very tasty to dry the seeds and sprinkle them with yogurt, fry in butter and serve with noodles.

Marjoram- fragrant plant, the greens of which are an excellent seasoning for soups, potato dishes, pates, sauces. Most fragrant fresh leaves marjoram, but if you do not have the opportunity to use them, add dried marjoram to the dish. This seasoning goes very well with other herbs.

Melissa- an aromatic plant whose leaves, characterized by tender lemon flavor, are a very valuable spice. The leaves are used both as an independent seasoning and mixed with other herbs, adding to salads, soups, vegetable and fish dishes. Dried lemon balm leaves are used to brew a tea that has a lemon flavor but does not become sour. It is only necessary to take into account that dried lemon balm loses its aroma over time.

Juniper- plump, purple-black seeds, easily crushed. In cabbage dishes (especially with garlic), with game and marinades, in pates, in any savory dishes with alcohol, especially with gin, where this is the main flavor.

Nutmeg- dried nutmeg seeds, used in powder form. It is used to give a spicy taste to vegetable dishes, soups, and is also an excellent addition to culinary products and other sweets.

Mint- a herbaceous plant whose dried and fresh leaves are added to puddings, fruit salads and drinks. This spice is widely used in cooking. vegetable dishes, sometimes added to meat (usually lamb).

Fenugreek (Shambhala)- yellow seeds, they are the best, more precisely, even the most correct, to use ... but we almost always have on sale only in powder form.

In Indian marinades and some curries, pre-fry them and crush them. When frying, watch the color, it should be light brown, do not let the spice turn red, otherwise it will be bitter!.

Paprika- red powder, spicy or mild and sweet, as well as Spanish smoked paprika (pimiento). In goulash, paprikas and many Eastern European dishes. Spanish paprika is used in chorizo ​​sausage, and smoked paprika, spicy or sweet, is used in pork dishes.

peppercorns- black - whole seeds, crushed or ground; white - whole seeds and ground; green - dried seeds, canned and even fresh. Black pepper - in savory dishes, sometimes in desserts. white pepper more spicy and less flavorful is used in white sauces as it is not visible. Green peppers can be crushed and added to butter for grilled meat.

Allspice (Jamaican Allspice)- dried seeds of pimenta officinalis. This spice is used both whole and ground. Allspice adds flavor to meat (especially fried meat), fish, vegetable dishes, soups, pâtés and sauces. In marinades, in mulled wine, in pickles, in English spicy beef, in Danish pea soup, in Scandinavian pickled herring, in Middle Eastern meat and rice dishes, and with chicken.

Red pepper (cayenne pepper)- one of the sharpest and most burning spices, it is also called "chili". This is a typical seasoning in South American cuisine, and we need to add red pepper to food very carefully and in small doses. Chili pepper is suitable for meat, soups, salads, vegetable dishes. You can use the fruits as a whole and in ground form.

Black pepper- the most popular spice in the world. It is used both as whole peas and ground, as an independent seasoning, and in various mixtures. Black pepper - wonderful seasoning to many dishes: suitable for meat, poultry, fish, it is added to soups, sauces, salads, etc.

Parsley- can be of two types: curly is bred to obtain leaves, and spicy (root) - to obtain roots. The taste and aroma of parsley are gentle and unobtrusive, therefore, as a spice, it is almost universal, and is used in many savory dishes - in salads, soups, second courses of fish meat and vegetables. Add to food both fresh and dried leaves parsley, as well as its roots and crushed seeds.

Purslane- purslane leaves contain many different sugars: sucrose, glucose and other carbohydrates; a large amount of vitamins, proteins and minerals. Purslane is consumed fresh, boiled and pickled. In cooking, it is used to make salads, soups and sauces; used as a side dish for meat and fish dishes; pickled purslane greens also go well with meat dishes. In addition, purslane is very rich in vitamins. As a spice, purslane is added to meat and fish, marinades, salads and sauces. IN warm meals purslane to preserve the taste and vitamins is administered immediately before serving.

Rosemary- an evergreen shrub, fresh and dried leaves of which are distinguished by a pleasant, slightly sweet aroma. This spice is added to meat, mainly lamb, pork and game, as well as to fish, some salads and vegetable pickles. Rosemary is usually added to food in ground form.

safflower- (saffron, also called American saffron or Mexican saffron, do not confuse with real saffron). This flower of the aster family is very often used as a substitute for expensive real saffron in Turkey, Iran, northern Africa, and the Caucasus. And we often sell safflower under the guise of real saffron, naturally at a "real saffron! price, that is, expensive. You can distinguish it from the real one by its orange tint.

celery seeds- tiny seeds or ground, usually found in celery salt. Use the seeds for cabbage salads(for example, coleslaw), in winter salads, in goulash, in fish and egg dishes. Celery salt is needed to make a Bloody Mary cocktail and quail eggs, adds a pleasant flavor to gravies, soups and sauces, great with yams (sweet potatoes) and pumpkin.

Sumac- ground into a powder that is well stored, or less commonly, in the form of berries or seeds. It gives dishes a sour taste and is used in place of lemon in Arabic dishes - rub it into lamb kebabs before grilling and add to yogurt before serving; in marinades for fish and in sauces for meat, poultry and vegetables, in salad dressings.

Sichuan pepper - opened red-brown berries, which should not contain seeds. In Chinese meat and poultry dishes, especially duck and pork.

Toast lightly in a dry skillet over low heat before using - remove before smoke comes out.

Tamarind- the pods contain sticky seeds; sticky fibrous briquette of black-brown color; or dark concentrated paste. Curries and soups (especially with lentils), in Indian chutneys, in sweet and spicy soups, in oriental fish dishes and with rice, in Indian drinks. Soak the pieces broken off from the briquette in warm water and use liquid; or dilute the paste.

Thyme (thyme)- wild herbs with a strong spicy aroma. Thyme greens are used both fresh and dried, added to food as an independent seasoning, and as part of various herbal mixtures. Thyme is a spice that can be used to prepare dishes from a wide variety of foods. It is suitable for fish, poultry and meat, used to dress salads and vegetable dishes. Thyme is also added to pickles.

Caraway- a typical baker's spice, the seeds of this herbaceous culture are added to baked goods and salty cookies. In addition, it is added to fried meat (pork) or poultry, to boiled potatoes and sauerkraut. cumin leaves in fresh used for salads. Cumin can also be used in powdered form, grinding just before use.

fragrant dill- a herbaceous plant, all above-ground parts of which are very aromatic. The aroma of dill goes especially well with green salads, milk sauces and soups, curd dishes. Umbrellas of dill inflorescences are added to pickles, sauerkraut. Dill is also seasoned with fresh and boiled vegetables, boiled meat and fish.

Fennel- greenish seeds that open before harvest. In fish dishes, including canned herring, in Italian pork, sausages and sometimes veal dishes, for soaking dried figs, for bread and biscuits, and fennel is chewed to freshen the breath.

Garlic- not only a delicious seasoning, in addition, it contains many healthy substances. Garlic is added to vegetable salads, sauces, sausages and fish dishes. Seasonings for vegetables and meat are prepared from it. Garlic is used both fresh and dried and ground.

Saffron – (most expensive spice in the world) stigmas of flowers of perennial grass (known to us under the name "crocus"), as a rule, frayed. Not much of this spice is produced in the world, and often in our markets, under the guise of real saffron, they sell turmeric or safflower, but they have an orange tint, and real saffron is red.

It is enough to add a small amount of this spice to the dish so that it acquires golden color and wonderful aroma. Saffron is a wonderful addition to fish dishes, vegetables, legumes, as well as flour products.

Tarragon (tarragon)- this is one of the types of wormwood, the leaves and young shoots of which, fresh and dried, have a spicy aroma. Both fresh and dry tarragon are added to all spring salads, sauces, soups, okroshka, meat, fish, vegetable, egg dishes, broths, poultry and mushroom dishes. Tarragon juice is used to make various drinks. Fresh leaves are also used as greens for the table.

Along with individual spices, mixtures of various aromatic herbs and roots are often used for cooking. Classic examples of such mixtures are powdered curry seasoning (its main components are black pepper and chili pepper, as well as coriander and turmeric, although cinnamon, ginger, cardamom, nutmeg and nutmeg, allspice, cumin , mustard seed and poppy), "five spices" (it consists of equal parts Chinese pepper, star anise, cinnamon, cloves and fennel), various sauces and pastes (for example, ketchup or Tabasco sauce).

There are well-established recipes for spice mixtures best suited for cooking various dishes:

• for the pate: white pepper, cinnamon, ginger, bay leaf, nutmeg;
• goulash: lots of red pepper, black pepper, allspice or cloves, thyme, marjoram, cumin, turmeric, onion;
• for poultry dishes: thyme, marjoram, rosemary, sage, thyme, basil;
• for fish dishes: bay leaf, white pepper, ginger, allspice, onion, coriander, chili pepper, mustard, dill, thyme;
• for grilling: red pepper, curry and chili mixtures, black pepper, thyme, oregano;
• for smoking: black pepper, allspice, cardamom, coriander, marjoram, thyme, nutmeg and mace, cumin, ginger, chili pepper;
• for game: thyme, oregano, allspice, red pepper;
• for the stew: red pepper, ginger, turmeric, coriander, mustard, cardamom, cumin, black pepper, allspice, nutmeg, cloves;
• for fruits: cinnamon, cloves, ginger, star anise.

What spices are suitable

Anise: veal, boiled fish, baked potato, boiled carrots, yogurt salad dressing, coleslaw, fruit salad, bread, muffins, cookies, drinks.

Basil: pork, meatballs from the liver, marinades, baked broiler, stewed broiler, fish with spices, tomato soup, vegetable soups, pasta soup with vegetables, dec. stewed vegetable dishes, stuffed vegetables, tomato dishes, scrambled eggs, salad dressings from rast. oils and sour cream, vegetable salads, vegetable pies.

White Peppercorns: boiled meat, boiled tongue, stewed meat dishes, boiled chicken and boiled broiler, herring in spicy sauce, freshly salted fish, fish, vegetable and chicken soups, stewed vegetable dishes, canned vinegar.

Ground white pepper: minced meat dishes, roasts, chops, schnitzel, meat sauces, liver meatballs and sauces, baked broiler, fried stew and baked fish, vegetable and fish soups, stuffed vegetables, stewed vegetable dishes and vegetable casseroles, scrambled eggs, cheese soup and sauce, cheese soufflé, French salad dressing, sour milk salad dressing, mayonnaise, vegetable, fish and, crayfish salads, meat salads, meat, vegetable and fish pies.

Carnation: liver casserole, blood dishes, ham decoration, herring in spicy sauce, carrot and rutabaga casseroles, vinegar preserves, fruit salad, banana and apple desserts, spicy cake, gingerbread, drinks.

Allspice: meat patties, Karelian roast, fatty meat dishes, blood dishes, game, jelly, boiled chicken and broiler, boiled fish, dried cod, herring in spicy sauce, meat, fish soup, cabbage soup, stewed vegetable dishes, gingerbread.

Oregano ordinary: pork, beef and lamb, grilled meat, marinades, spaghetti sauce, baked broiler, grilled broiler, grilled fish, vegetable soups, pasta soup with vegetables, tomato dishes, stewed vegetable dishes and vegetable casseroles, scrambled eggs, dishes from cheese, fermented milk and vegetable oil sauces for salads, vegetable salads, Greek salad, pizza, vegetable pies.

Green onion: minced meat (baked), minced meat sauce, white sauce, melted butter boiled, stewed and fried fish, baked fish, vegetable, fish and minced meat soups, tomato dishes, stewed vegetable dishes and vegetable casseroles, scrambled eggs and cheese sauce , fermented milk salad dressings, vegetable, egg, fish and shrimp salads, vegetable and fish pies.

Green pepper: roast, steaks and chops, cutlets, schnitzel, minced meat, baked and meat sauces, baked broiler, fried, stewed and baked fish, fish, vegetable and cheese soups, stewed vegetable dishes and vegetable casseroles, scrambled eggs and omelette roll, cheese sauce and cheese souffle, dishes with cheese, vegetable-oil and sour-milk salad sauces, vegetable and fish salads, fish, vegetable and meat pies.

Ginger: roast and pork chops, cutlets, roast pig, oriental chicken or broiler, honey broiler, Chinese fish, Chinese soups from pork and chicken, Chinese vegetables, fruit salad, desserts from apples, pears and bananas, muffins, cookies, soufflé.

Cayenne pepper: goulash, minced meat dishes, pork, paella, risotto, grilled broiler, vegetable soup, fish soup, crayfish soup, bean dishes, Spanish omelet, vegetable oil salad dressing, vegetable salads and egg salads.

Cardamom: various buns, apple desserts, coffee, vanilla ice cream.

Curry: oriental pork and beef dishes, Chinese meatballs, white sauce, various broiler and chicken dishes, paella, Chinese fish, broiler and chicken soup, rice dishes, curdled milk salad dressing, vegetable salads, chicken salad, chicken pie and broiler.

Chervil: pork and beef, baked and stewed broiler, boiled fish, potato soup with leek, vegetable soups, onion soup, pasta and vegetable soup, boiled carrots, pumpkin, dishes, eggplant, dishes with stewed vegetables, scrambled eggs, cheese sauce, salad vegetable oil and curdled milk sauce, vegetable salads, pizza, vegetable pies.

Cinnamon: Greek casserole of eggplant and minced meat, oriental chicken and broiler, fried eggplant, jerky, cheesecake, fruit salad, soups for dessert, kissels, raisin and plum desserts, apple desserts, cakes, cinnamon buns, rice porridge, curdled milk.

Turmeric: pork, fish, chicken, various rice dishes.

Bay leaf: roast, stew, broth, boiled tongue, boiled chicken and broiler, boiled fish, herring in spicy sauce, meat, fish and vegetable soups, canned vinegar, peeled eggplant with minced meat, stewed vegetable dishes.

lemon pepper: stewed meat dishes, meat sauces, steaks, schnitzels and chops, baked, stewed broiler, broiler, fried broiler, fried, boiled and baked fish, vegetable and fish soups, boiled vegetables, stews, vegetable dishes and vegetable casseroles, cheese dishes , scrambled eggs and egg and milk casseroles, vegetable-oil and sour cream salad sauces, vegetable, fish salads, shrimp and crayfish salads, vegetable, fish and meat pies.

Ground onion: meatballs and baked minced meat, rump steak, beef stroganoff and meat sauces, stews from a broiler, baked fish, vegetable, meat and fish soups, stewed vegetable dishes and vegetable casseroles, potato and tomato dishes, scrambled eggs, vegetable-oil salad, sauce, vegetable salads, vegetable and fish pies.

Marjoram: pork and lamb, liver and meat pate, liver dishes, game, baked broiler, pea, onion and spinach soup, borscht, vegetable soups, cabbage and beetroot dishes, tomato dishes, vegetable casseroles, vegetable oil salad dressing, vegetable salads, vegetable pies.

Muscat: meatballs and various creamy casseroles, oriental braised broiler, carrot soup and others, vegetable soups, carrot and rutabaga, casseroles and mashed potatoes, egg punch, fruit salad, cupcakes and cookies, fruit and, chocolate desserts.

Mint: lamb dishes, game, mint sauce, fruit salads, jellies, sherbets, drinks, chocolate desserts, fruit salads.

Paprika: pork and beef, marinades, grilled meat, goulash, minced meat sauce, grilled broiler, broiler, baked, paella, risotto, minced meat soup, sausage soup, vegetable soups, baked potatoes, stewed vegetable dishes and vegetable casseroles, omelet, egg rolls, dishes with cheese, fermented milk and vegetable oil sauces for salads, vegetable and meat salads, vegetable and meat pies.

Pepper mix: roasts, steaks, chops, meatballs, meatballs, casseroles and sauces, liver and kidney dishes, marinades, baked broiler, grilled broiler, broiler stews, baked fish, caviar, meat, vegetable and fish soups, stewed vegetable dishes and , vegetable casseroles, potato dishes, cheese soufflé, vegetable-oil salad dressing, sauce, vegetable, fish and meat salads, pies stuffed with stuffed meat.

Parsley: stewed meat dishes and meat sauces, stewed broiler, boiled and baked fish, meat and vegetable soups, salads, vegetable stews, dishes, potato dishes, scrambled eggs and egg rolls, various milk and egg casseroles, cheese sauce, sour milk and vegetable oil sauces for salads, vegetable and meat salads, bread, rolls, rolls for tea, vegetable and meat pies.

Piri Piri(African subspecies of hot chili): Pork, lamb, broiler, shrimp and crayfish dishes.

Pomeranian: oriental chicken, stuffing for turkey or broiler, gefilte fish, fruit salad, apple and pear desserts, spiced bread, muffins and cookies.

Provence: grilled pork, braised pork. beef and lamb, game, marinades, liver dishes, sauces with rights, grilled broiler, broiler, baked, stewed broiler, boiled and baked fish, vegetable and fish soups, stewed vegetable dishes and vegetable casseroles, cheese sauce, scrambled eggs, vegetable -butter salad dressing, vegetable salads, vegetable and fish pies.

Spicy salt: minced meat dishes, stewed meat dishes and sauces, baked and stewed broiler, fried, boiled and baked fish, fish, vegetable and meat soups, stewed vegetable dishes and vegetable casseroles, boiled vegetables, potato dishes, scrambled eggs and omelette roll, cheese sauce and cheese soufflé, vegetable-oil and sour-milk salad dressings, vegetable salads and fish pies.

Peppercorns: baked minced meat, roast, steaks, chops and meat stews, baked broiler, stewed broiler, boiled, fried and baked fish, caviar, vegetable and fish soups, vegetable casseroles and stewed vegetable dishes, scrambled eggs and cheese sauce, sour-milk salad sauces , vegetable, fish and fruit salads, ice cream, fruit salads, fish and vegetable pies.

Rosemary: pork, lamb, game, liver dishes, marinades, baked broiler, stewed broiler, fatty fish, onion soup, cabbage soup, potato, onion and cabbage dishes, vegetable oil salad dressing, vegetable salads, vegetable pies.

Celery Salt: kidneys, meatballs, sauce with minced meat, vegetable casseroles, potato dishes, sauce, vegetable salads.

Poppy seeds: cabbage dishes, vegetable oil salad dressings, vegetable and egg salads, pasta salads, bakery products, rich bagels, tea buns, cookies, decoration of bakery products.

Thyme: pork and lamb, marinades, boiled, fried and baked, fish, shrimp appetizer, onion soup, potato soup, with leeks, vegetable soups, fish soup, potato, onion, pea and bean dishes, scrambled eggs and omelette roll, vegetable oil, salad dressing, vegetable salads, fish and crayfish salads, vegetable and fish pies. stuffed meat, liver, blood dishes, baked broiler.

Caraway: fried piglet, grilled fish, sauerkraut soup, cabbage dishes, baked potatoes, cheese sauce, vegetable salad dressings. butter, potato salad and coleslaw, bread. buns for tea, cookies.

Dill: dill stew, white sauce, fried, boiled and baked fish, fish soups. shrimp and crayfish soups, vegetable soups, salads, potato dishes, scrambled eggs, cheese sauce, vegetable-oil and sour-milk salad sauces, vegetable, egg and fish salads, shrimp salads, fish and vegetable pies.

Fennel: fried pork or lamb, liver dishes, boiled fish, milk fish soup, stewed vegetable dishes, sauces from rast. butter, coleslaw, bread and muffins.

Ground horseradish: meat with horseradish, horseradish sauce, creamy or sour-milk horseradish sauce for freshly salted fish, meat soups, horseradish oil for boiled vegetables or vegetable fritters, salad sauces from curdled milk, vegetable salads, beetroot salad.

Black Peppercorns: stewed meat dishes, boiled meat dishes, herring in spicy sauce, freshly salted fish, meat, fish and vegetable soups, stewed vegetable dishes and canned vinegar.

Ground black pepper: steaks and chops, meatballs, decomp. sauces, baked broiler, stewed broiler with vegetables, caviar, puree soup, stewed vegetable dishes, stuffed eggplant or pumpkin, potato dishes, tomato dishes, cheese soufflé or cheese sauce, French salad dressing, sour milk sauces, vegetable and fish salads , salad, shrimp, vegetable pies and meat pies.

Ground garlic: pork, beef and lamb, minced meat dishes, liver and kidney dishes, baked, stewed broiler, broiler, baked fish, vegetable, fish and meat soups, stewed vegetable dishes and vegetable casseroles, potato dishes, dishes with cheese, egg and dairy casseroles, vegetable-oil and sour-milk salad dressings, vegetable and fish salads, shrimp salad, vegetable pies.

Garlic Pepper: pork and beef, goulash, stewed meat dishes and sauces, minced meat dishes, liver and kidney dishes, baked, fried broiler, broiler and stewed broiler, vegetable and meat soups, stewed vegetable dishes and vegetable casseroles, cheese sauce, vegetable oily salad dressings, vegetable salads, pizza, meat pies.

Chile: minced meat (baked), sauce with minced meat, grilled meat, goulash, grilled broiler, stewed broiler, baked broiler, minced meat vegetable soup, fish soup, crayfish and shrimp soups, decomp. vegetable casseroles, omelettes, vegetable salad dressings. oils, curdled milk sauces, vegetable, fish and meat salads, minced meat pie.

Chile ground: minced meat dishes, grilled meat, game, vegetable soups.

Sage: pork and lamb, game and liver dishes, marinades, goose, duck, cabbage with lamb, fish and vegetable soups, salad dressings, stuffing for birds, fish.

Tarragon: pork and beef, marinades, lamb and game, kidney and liver dishes, cream sauces, baked broiler, stewed broiler, baked fish, vegetable, fish and meat soups, tomato dishes, vegetables, casseroles, stewed vegetable dishes, scrambled eggs, eggs -milk casseroles, vegetable-oil and sour-milk salad dressings, vegetable and meat salads, vegetable pies and casseroles.

Seasonings from spices and spices

(we select spicy bouquets for various dishes)

Spices for preparing snacks or side dishes from different products:

• For vegetable side dishes for meat dishes, almost all types of vegetables are used, including spicy vegetables and root vegetables. Their taste is improved by the addition of sugar or honey, giving sweet taste, vinegar, fragrant vinegar with tarragon or other herbs, lemon juice, wine, olive oil.
• To prepare a vegetable snack mix: Green onion, fresh Bell pepper.
• For the preparation of garnishes from green head lettuce: Its taste improves, as indicated above in general for vegetable mix; you can add borage to taste (or if available).
• To prepare side dishes or salads from fresh cucumbers: Black pepper, red sweet or hot pepper, green onion, anise.
• For the preparation of spinach side dishes: Garlic, dill, allspice, basil, wormwood.
• For the preparation of side dishes or beetroot snacks: Cumin, horseradish root, tarragon, allspice, anise, wormwood.
• For preparing side dishes or appetizers white cabbage: Cumin, cloves, black pepper, red sweet or hot pepper, marjoram, coriander, garlic, onion, borage, wormwood, calamus.
• To prepare sauerkraut side dishes or appetizers: Onion, garlic, black pepper, mushrooms, sweet or hot red pepper, marjoram, lovage, bay leaf, cumin, nutmeg, horseradish, basil, tarragon, fennel, allspice, juniper.
• To prepare cauliflower side dishes or appetizers: Basil, savory, tarragon, nutmeg.
• For the preparation of side dishes or snacks from green beans: Dill, borage, parsnip, savory, allspice.
• To prepare side dishes or dishes from dry colored beans: Black pepper, marjoram, savory, garlic, onion, coriander, red or hot pepper, white or green pepper, celery, sorrel.
• To prepare side dishes or snacks from dry peas: Thyme, rosemary, cumin. Coriander, nutmeg, parsley, onion, garlic, basil, savory.
• To prepare side dishes, snacks or dishes from various legumes: Savory, ginger, nutmeg, sweet or hot red pepper, black pepper, white or green pepper, a little marjoram, onion and garlic to taste.
• For preparing side dishes or other rice dishes: Tarragon, ginger, cardamom, garlic, lovage, nutmeg, red pepper, parsley, saffron, marjoram, oregano, coriander, dried barberry powder.

Spices for cooking side dishes or potato dishes:

• To prepare potato side dishes: Onion, celery, black pepper, parsley, marjoram, nutmeg or walnut, cumin, basil, savory, thyme, dill, bay leaf, calamus.
• To prepare meals from fried potatoes: Onion, black pepper, cumin, marjoram, basil, thyme, savory.
• To prepare mashed potatoes: Onion, black pepper, nutmeg, parsley, fresh herbs to taste.

Spices for cooking mushroom dishes:

Onion, garlic, chives, black pepper, red pepper, cayenne pepper, red hot pepper, tarragon, marjoram, wormwood, rosemary, cumin, nutmeg, basil, parsley.

Spices for making sauces and seasonings:

Onion, garlic, black pepper, cayenne pepper, red hot pepper, dill, red bell pepper, tarragon, ginger, capers, bay leaf, marjoram, cloves, oregano, allspice, thyme, rosemary, mushrooms, mashed parsley, borage , cardamom, lavender, peppermint, turmeric, sage, watercress.

Spices for dough products:

• Spices for homemade products from yeast dough: Vanilla, anise, ginger, bitter and sweet almonds, cardamom, coriander, cumin, cloves, cinnamon, allspice, star anise. You can also add cumin, red pepper, savory to products made from salty yeast dough.
• Spices for a festive homemade cookies: 1. Cinnamon, cardamom, ginger, cloves. 2. Cinnamon, ginger, cloves, nutmeg. 3. Fennel, coriander, cinnamon, Orange juice. 4. Anise, allspice, nutmeg color.
• Spices used in sweet fillings for pies or pies: anise, ginger, cardamom, nutmeg, saffron, vanilla, cinnamon.

Spices for cooking dishes from dairy products:

• Spices for cooking homemade cottage cheese: Anise, ginger, vanilla, cinnamon, watercress, dill, cumin, nutmeg, horseradish, sweet red pepper, lemon balm, thyme, chives, basil, borage, hyssop.
• Spices for making homemade cheeses: Basil, thyme, dill, peppermint, nutmeg, oregano, sweet red pepper, sage, thyme, rosemary, watercress.

Spices for cooking dishes or desserts from fruits:

• For flavoring various dishes and fruit desserts, you can use: anise, cardamom, nutmeg, vanilla, juniper, cinnamon, ginger, cloves, calamus.
• Spices for plum compote: Anise, nutmeg, allspice, sage.
• Spices for pear compote: Ginger, nutmeg, cloves.
• Spices for making baked apples or various fillings from apples: Ginger, nutmeg, vanilla, cinnamon.

Spices for flavoring various homemade drinks:

• For flavoring grogs: anise, star anise.
• For flavoring punches: nutmeg, cinnamon.
• For flavoring drinks with hot wine: nutmeg, cloves, cinnamon, lemon and orange peels.
• To flavor coffee: almonds, cinnamon.
• For flavoring cocoa: nutmeg, vanilla, cinnamon.

Cooking fragrant table vinegar:

• Basil Vinegar: Lightly crush a few fresh basil leaves and put in a bottle of vinegar.
• Vinegar infused with tarragon: put 1-2 tbsp in a bottle of vinegar. crushed leaves and tops of tarragon.
• Aromatic Vinegar: Add basil, dill (herbs or seeds), bay leaf, rosemary and thyme to taste in a bottle of vinegar.

Spices for pickling cucumbers, zucchini, squash:

For garnishing pickled vegetables good taste, smell and strength are used: basil, borage, savory, hot pepper, grape leaves, horseradish, tarragon, fennel, ginger, garlic, bay leaf, nutmeg, allspice, black pepper, cloves, white mustard, coriander, juniper.

Go ahead, don't be afraid to experiment with different combinations of spices!!!

Seasonings, spices and spices are commonly used interchangeably for various food additives. But the concepts differ in meaning! Seasonings change the taste of food without changing the flavor. Spices give the dish flavor and fragrant.

Differences in seasonings, spices and spices

Seasonings include vinegar, mustard, tomato paste, horseradish, mayonnaise. Spices are pepper, cloves, cinnamon, bay leaf. Spices is the common name for spices and seasonings.

Spices are not eaten on their own, their amount in dishes is strictly calculated, because an excess will spoil the taste, and a deficiency will not have the desired effect.

Seasonings are of vegetable origin and chemical. Seasonings, unlike spices, are not always available to a person in ready-made, some of them are prepared according to the recipe using other seasonings and spices. Seasonings may also include spices. On a large scale, this is done by a chef who specializes in sauces and seasonings.

Fans of seasonings and spices take into account only their taste, not knowing which spices are useful, whether all seasonings have beneficial features.

Seasonings and spices for the human body

The spicy aroma and flavored taste of food is not the only merit of spices in front of a person. The beneficial properties of spices were noticed by ancient healers: with moderate and proper use, they help to better digest foods, stimulate the absorption and processing of food, suppress bacteria and prevent decay processes.

Spices accelerate the activity of enzymes, absorb impurities in cells and activate the removal of toxins. Spices differ in composition, and in some nature has concentrated vitamins. Therefore, a pinch of seasoning has a positive effect on the body systems: digestive, cardiovascular, nervous and endocrine.

Useful spices are ubiquitous, but among them there are those that are rare and exotic. Among the classic and widespread stand out the most healthy seasonings and the most useful spices.

Black pepper

The king of spices - black pepper is in every home. It stimulates the digestive processes, improves the functioning of the gastrointestinal tract, increases blood circulation, removes toxins, prevents the formation of blood clots and corrects metabolic processes. Black peppercorns are used in the preparation of broths, meat, pickles, in ground form it will add aroma and spiciness to soups, sauces and meat products.

Cinnamon

The substances and elements that make up cinnamon, in combination, reduce bad cholesterol and glucose in the blood, improve blood circulation, help in the production of cartilage lubrication, disinfect and kill fungi.

Paprika

Paprika thins the blood, improves its outflow to organs and tissues, and prevents the formation of blood clots. This spice is useful for men, as it enhances potency. It has a beneficial effect on the gastrointestinal tract: eliminates gas formation, flatulence, discomfort and cramps in the stomach.

There are many types of paprika, depending on the fragrant and spicy. But any of them is best combined with meat, fish, cheese and seafood. Cinnamon has found application in the national dishes of Hungary, Portugal, Mexico, Spain and India.

Ginger

Nature has given man a cure for many diseases in one ginger root. Ginger acts as an anti-inflammatory, bactericidal, analgesic and antispasmodic agent. It tones, soothes, relieves anxiety, stress and fatigue. For a woman, the spice is especially useful, as it prevents infertility, increases libido, relieves the tone of the uterus, and during pregnancy with toxicosis, relieves nausea and weakness.

Pickled ginger will give piquancy and novelty to meat and seafood, and tea with ginger root will appeal to sophisticated gourmets.

Garlic

Garlic can be fresh or dried, but in any form it does not lose its beneficial qualities. Garlic is considered a strong enemy of bacteria and viruses, lowers blood sugar levels, fights tumor cells, and reduces blood clotting. It is difficult to imagine borscht, aspic, meat dishes and assorted vegetables without a pungent smell and burning taste of garlic.

Bay leaf

It is hard to imagine your favorite soup, stew, vegetable stew without bay leaf. Spice put in hot dishes. In addition to a pleasant aroma, the laurel contains a bouquet of useful substances. Even in ancient times, it was used in medicine to treat dysentery, rheumatism, diabetes And viral diseases in disorders of the nervous system. The spice anesthetizes, relieves inflammation, prevents decay, fermentation and decomposition.

Nutmeg

The pit of the nutmeg seed, called nutmeg, heals ailments. It helps men cope with impotence, uncontrolled ejaculation, has a beneficial effect on the cardiovascular, nervous and digestive system. When applied externally, nutmeg paste relieves pain, inflammation, acts as a remedy for rheumatism, osteochondrosis and arthritis.

Carnation

The dried buds of the tropical clove tree Syzygium with a peculiar aroma and pungent taste are known as cloves. Since ancient times, it has found application in cooking.

Created on 08/13/2012

Spices are vegetable (leaves, stems, roots, fruits, inflorescences) food additives that are not consumed by themselves as a separate dish. Their function is to add a shade, a flavor nuance to the dish.

Seasonings - to a certain extent can be used separately. Seasonings are an integral part of the dish as a whole, create its taste.

Spices are a set of substances of various origins in cooking, including non-vegetable ones (salt, sugar, soda, vinegar, starch), which give our food taste and texture. Often in spices they write down the most commonly used spices and seasonings, which are almost always on our tables (black pepper, bay leaf, mustard). Also often this concept is used as a synonym for spices and seasonings in general - in the sense of " aromatic additives in dishes".

Spices are introduced into the dish in two ways: directly and through an "intermediary" - an emulsion. Most often, sauces act as emulsions. This is especially true in French cuisine. Sauces are able to retain flavor and “attach” it to foods. The basis of sauces is eggs, flour, butter, milk. Other spice carriers - sour and sweet and sour herbal spices - fruit and vegetable puree, juices. They are traditional for oriental cuisine- Armenian, Georgian, Middle East.

Spicy vegetables also serve as an independent basis: onions, garlic, horseradish, celery, parsley, dill, mustard and more. Other spices are added to them, in a much lower concentration.

Ginger, vanilla, cinnamon go well with fruits. Ground spices are added to smoothies or juice or brewed in hot syrup (a cinnamon stick is boiled in water with sugar until a fragrant syrup is formed).

Rules for the use of spices

Rule of unity and plurality: if spices are combined with this product separately, they are combined with it and taken together (in any combination). For example:

Product	match well
chicken meat	onion, dill, garlic, cinnamon, red pepper, savory, bay leaf, star anise

The "Bad Spice" Rule: one spice, not suitable this dish, will extinguish the taste of a whole set of combined spices.

For example, if cumin is not suitable for fish, then not only added to the dish, but also added to one combined spice or a whole mixture of them, will create a combination that does not suit fish in taste:

Product	match well	Not compatible (will ruin the dish)
	onion, parsley, dill, black pepper, cardamom, nutmeg, saffron

Neutralizer spice rule: there are spices that significantly weaken or completely neutralize the aroma of other spices. For example, horseradish is not added to spice mixtures, but is used as a carrier base for other spices, the aroma of which horseradish refines and enhances:

Salt and Sugar Rule: using sugar and salt in the sauce can change the notes of spices. For example, black pepper is good for both fish and confectionery, but in the first version it will be with a salty base, and in the second - with a sweet one. There are spice exceptions, such as vanilla. It is used only on a sweet basis. Red peppers and garlic, on the other hand, are never consumed with a sugar base.

Neutral product rule: if the basis for spices is the so-called neutral product (rice, potatoes, cottage cheese, dough), then spices decide whether the dish is “second” or “third”. For example:

Neutralproduct	Spices that influence the options for possible dishes
boiled rice with butter	onions, garlic and dill - a hearty second course cinnamon/vanilla - light third course
	garlic and red pepper - spicy star anise appetizer vanilla and nutmeg - dessert dish

Salt rule: salt always enhances the effect of spices, and this is important to consider.

For example, soup with spices is salted with less salt than soup without spices. It is also important to know about this rule because not all recipes this is taken into account.

The “plus” of this phenomenon: spices do not allow our body to be oversaturated with salts, and foods prepared with less salt turn out juicy, tender and tastier, because salt does not expel their natural juices.

Storage rule: buy whole spices and grind them at home, preferably by hand - in a mortar with a wooden pestle. It will be easier to do this with spices fried in a pan without oil (for 1-2 minutes).

Ready-made ground spices that you buy in the store will lose their flavor twice as fast as whole freshly ground spices (prepared by you right before cooking).

All seasonings and spices should be stored in a dark, cool place - this way they will keep their flavor longer. unique taste and aroma; bright light, on the contrary, contributes to their "weathering". Also, they should be tightly closed with lids.

Variety of spices and seasonings

Anise

(fruits, seeds ground or whole)

Use: compotes (pear, plum, apple), mousses, sweet soups, fruit salads, vegetable dishes (pumpkins, carrots, beets), meat, sauces.

Peculiarities: anise is added to hot dishes 3-5 minutes before readiness, to cold dishes - just before serving.

star anise

(ground or in star-shaped pods)

Use: the most important spice in Chinese cuisine. Star anise is used whole or in pieces in beef, pork dishes, fish soups, goulash and marinades, for baking, gingerbread, bread kvass, compotes and jelly (gives a light liquorice flavor).

Peculiarities: taste is bitter-sweet. An excess of star anise in a dish will give it bitterness. Star anise is introduced into sweet dishes before the end of cooking. It smells and tastes like anise.

Basil

(fresh or dried and powdered green parts of the plant)

Use: spicy herb suitable for pizza, pasta sauce, salad fresh vegetables and fruits (especially with tomatoes and cucumbers), any meat and fish dishes, for crab salads, cottage cheese with herbs and for mayonnaise mixtures.

Peculiarities: gives the dishes italian taste because, like oregano, basil is traditional in Italian cuisine. Aromatizes vegetable (for Italy, undoubtedly, olive) oil. Fresh basil leaves taste like cloves, while dried basil leaves taste like curry. Basil is introduced into the first and second courses 5-10 minutes before they are ready.

Barberry

(whole fresh, pickled or dried berries or powdered)

Use: traditional for Caucasian dishes (pilaf, fried meat and fish, shish kebab), also added to jam, jelly, icing. Barberry berries are served with fried meat, poultry, game, they are sour in taste.

Peculiarities: barberry berries increase appetite. It is also an old Russian remedy for high blood pressure.

Vanilla

(fruits in pods, extract or essence; synthetic analogue - vanillin)

Use: for sweet dishes, including milk puddings, curd pastes, soufflés and more.

Peculiarities: vanilla (vanillin) is added to the dough at the kneading stage, and to compotes and creams - after preparation. Vanillin has, in addition to a strong sweet aroma, a bitter taste, so its excess will add bitterness to the dish. The dosage of vanillin should be minimal. Vanillas take 10 g, vanillin - 1 g. It is better to store vanilla mixed with sugar, in a sealed container.

Carnation

(whole dried kidneys, ground)

Use: in spicy dishes with rice, apple cakes, for the preparation of marinades, compotes, jelly, puddings, cottage cheese and sour-milk products, sweet soups (from rhubarb, bread). Stick the cloves into the onion to make the sauce. Clove powder is added to minced meat, used in the preparation of pâtés.

Peculiarities: aroma - burning, spicy, spicy, it is better to buy a whole clove, because soon after grinding it loses its aroma. Cloves are added to the marinade during the cooking process and are not subjected to a long heat treatment, because this way it can lose all its valuable qualities.

Mustard

(seeds, ground)

Use: table mustard is served with meat, fish, okroshka, salads, used in various sauces. Mustard paste is used in cheese sauces and dishes with cream and chicken. Gives a special taste salad dressings. Mustard is seasoned with fatty meat, meat fillings, fish.

Peculiarities: stimulates digestion. Pairs well with tarragon.

Ginger

(root, ground)

Use: used in the preparation of desserts, gingerbread, buns, muffins, liqueurs, compotes, kvass and tinctures, vegetable and fruit marinades, sauces, jams, teas. Traditional in Chinese cuisine. Ginger sweet and sour sauce is good for chicken, vegetables. Rice porridges and puddings are sprinkled with a pinch of ginger. fresh ginger often used in oriental cuisine.

Peculiarities: ginger is introduced into the dough at the kneading stage, and put into the rest of the dishes after heat treatment. Ginger is used in small quantities: it has a specific spicy taste. Ginger is an excellent cold remedy and a powerful aphrodisiac. Pickled ginger (gari) is a popular garnish for sushi. ground ginger consumed as soon as possible.

capers

(dark green caper buds, pickled or salted)

Use: suitable for adding to savory sauces, solyanka (soup), salads, marinades, egg dishes, fish, fried meat.

Peculiarities: bitter in taste. The most piquant and expensive are small capers.

Cardamom

(spicy fruit in the form of a nut, inside of which are valuable seeds, the main value)

Use: has a thin spicy aroma and a slightly pungent camphor taste. Fragrant addition to coffee and to all desserts that have a coffee aroma (carefully so as not to interrupt it, but only set it off!), As well as for flour confectionery and curd products, vegetable dishes, beans and cereals, when stewing poultry, game, sauces .

Peculiarities: Cardamom is added to hot dishes just before the end of cooking, and to cold dishes just before serving.

Curry

(ground)

Use: Indian seasoning from many ingredients for rice, meat dishes (lamb, veal), poultry(chicken, turkey, duck), fish, and also for vegetables (especially legumes).

Peculiarities: gives color to dishes from dark yellow to almost brown.

cilantro

(herb, fresh or dried coriander greens)

Use: in salads, mayonnaise, dishes from cottage cheese, eggs, meat.

Peculiarities: cilantro contains essential oils, vitamins C, B, B 2 and P, carotene. This herb is an excellent tonic. Also, cilantro helps to heal diseases of the gastrointestinal tract (gastritis, stomach and duodenal ulcers, and others). In soups, cilantro is put at the moment of boiling the broth, and in fried or baked dishes- before the start of heat treatment of products.

Coriander

(dried cilantro seeds)

Use: combined with garlic, chili and cumin. Coriander seeds are used for cooking vegetable marinades, dishes from cabbage, beets, cottage cheese, eggs, pates, bread, drinks. When baking bakery products, ground coriander seeds are added to the dough.

Peculiarities: leader in antimicrobial activity. The only negative: be sure to buy ground coriander whole and grind as needed, it is not stored at all.

Cinnamon

(bark sticks, ground)

Use: Ceylon cinnamon, which is considered real, has a delicate aroma, while in Chinese cinnamon it is much more pronounced. Used as a condiment or aromatic additive for making desserts, chocolate, spicy dishes from chicken, lamb, in cereals and fruit dishes (especially from apples), in marinades and soups (bark).

Peculiarities: cinnamon is added to hot dishes just before the end of cooking, and to cold dishes just before serving. It has a powerful antioxidant and antimicrobial effect on the human body. ground cinnamon retains fragrance for 6 months.

Turmeric

(ground)

Use: gives intense yellow color to rice, almost does not affect the taste. Rice with a touch of turmeric is harmonious in salads with a sweetish taste.

Peculiarities: at the end of cooking, add some turmeric powder to the rice bowl. One of the most persistent spices in terms of storage: use it before the expiration date.

Bay leaf

(dried noble laurel leaves, tablets, powder)

Use: for cooking first and second courses, canning and pickling vegetables.

Peculiarities: bay leaves are introduced into the first dishes just before the end of cooking, into sauces - at the stage of their cooling (remove after the final cooling so that the dish does not acquire a tart taste and too spicy aroma).

Leek

(white edible part 25-30 centimeters long, up to 4-5 centimeters thick)

Use: vegetable salads, soups and borscht (instead of onions).

Peculiarities: does not have a formed bulb. Leek fried in a mixture of butter and vegetable oil is good as an independent side dish.

Bulb onions

Use: for soups, sauces, gravies, minced meats, fried meat, pies, complements sausages and meat products, cottage cheese, cheeses.

Peculiarities: most often consumed raw or lightly fried in lard or vegetable oil.

Shallot

(elongated bulb, often doubled)

Use: seasoning for snacks, salads, soups, and in almost any form - raw, fried, boiled, pickled.

Peculiarities: this onion is sweeter and more aromatic than the usual onion, known as "family", "potato" onion. It is rich in vitamins and calories. This is a favorite product of French cuisine. Store both bulbs and shallot leaves (feathers) in the refrigerator.

Marjoram

(fresh or dried leaves)

Use: fresh and dried leaves are put in the first and second courses of meat, fish, vegetables. In pure form - for dressing salads, meat and minced fish. In other cases, marjoram infusion is used.

Peculiarities: in taste and aroma resembles pepper, mint. In combination with garlic, it is suitable for all dishes from minced meat (pork or beef), fish, cottage cheese, cheese, legumes, offal. Add to tomato sauce, potato soups, roasts, pates, marinades.

Melissa lemon

(lemon flavored leaves, fresh or dried)

Use: for snacks from raw carrots, salads (especially from tomatoes), for fish and meat dishes, cottage cheese, as part of homemade mayonnaise, yogurt, added to butter with herbs. Suitable for first courses - from greens, chicken broths, sweet fruit soups. Fresh and dry leaves are added to spring salads, green borscht and so on. Dry powder of the leaves is sprinkled with ready-made meat and fish dishes.

Peculiarities: spicy plant(also called lemon mint). Helps with neuroses, cardiovascular diseases, allergies, stomach diseases, high blood pressure.

Nutmeg

(dried nutmeg fruit seeds, ground)

Use: paired with red pepper is perfect for mashed potatoes. Also suitable for meat and pastries. It is also used to flavor marinades and pickles, meat and fish dishes, eggs and cheese, sauces (especially creamy), jams, compotes, cottage cheese, flour confectionery and other sweet products, for various vegetable dishes.

Peculiarities: in hot dishes, nutmeg is introduced before the end of cooking, in salads - carefully chopped and just before serving the dish.

Mint

Use: mint flavor kvass and others cold drinks, pastries (cookies, gingerbread, gingerbread). Mint is added to fruit salads, vegetable dishes, meat and game, sauces and soft drinks (comotes, syrups, fruit drinks, kissels). Dried ground mint is often added to baked goods.

Peculiarities: aromatic plant with pleasant smell and refreshing taste. The most common type of mint in Russia. The spice is fresh or dried leaves. Contraindications: mint is prohibited for children under 3 years old, in large quantities - for men (reduces potency) and women who want to get pregnant.

oregano

Use: goes well with dishes such as pates, liver, meat, homemade sausages. Seasoning is added to sauces and gravies, to salads. Italians add oregano to pizza seasonings (especially for Margherita). In Europe, mushrooms are seasoned with oregano. In the Caucasus, this herb is popular for pickles (vegetables, mushrooms). Tatar cuisine knows tea with oregano.

Peculiarities: popular all over the world spice (this is her tradename). It includes dried or fresh oregano. Oregano has bactericidal, disinfectant properties. Contains tannins. Acts as a mild sedative, natural sedative. Helps with respiratory diseases, migraines. The best "companions" of oregano are marjoram, rosemary, basil, black pepper.

Paprika

(ground)

Use: sweet capsicum red pepper is suitable for cooking any meat dishes, salads, stewed vegetables, soups, sauces. It gives the dish a delicate aroma and a rich reddish hue.

Peculiarities: ground paprika use within 6 months if the vacuum packaging is broken. It can not be heated for a long time, otherwise it will become very bitter.

White pepper

(peas, ground)

Use: replacement for black pepper, except for sweet dishes and drinks, especially organic in dishes from boiled meat and test.

Peculiarities: similar to black pepper (same plant*). 1 g per serving is enough.

* Pepper is black, brown and green. The color depends on the degree of ripeness of the fruit, as well as on how they are processed.

Allspice

(dried clove seeds)

Use: strong spicy aroma, although peas are less pungent than black pepper. Add to the first and second courses, sauces, marinades, add during the stewing of game.

Peculiarities: just before the end of cooking, put 2-3 peppercorns in the dish.

Pepper green

(cream colored polka dots with a smooth surface)

Use: fish dishes, soups (especially fish soup), marinades.

Peculiarities: green peppers are usually not dried, but canned.

Hot red pepper

(Brazilian Pepper, Chili Pepper, Cayenne Pepper, Indian Pepper)

Use: pods are dark red in color, give the dishes a very sharp, burning taste. This pepper is added to soups (especially fish, tomato), vegetable dishes (beans, cabbage), rice, goulash, various types of meat and sausages, fish dishes, sauces, marinades, especially when pickling (cucumbers, tomatoes).

Peculiarities: hot pepper served with bread and various cheeses. It improves digestion and increases appetite. To get rid of a burning sensation in the mouth (or even a burn) after eating red pepper, they drink 100 ml of milk, eat yogurt, boiled rice or potatoes, bread. If pepper accidentally gets into the eyes during cooking, they are washed by instilling milk.

Black pepper

(peas, ground)

Use: goes well with cold and hot meat, fish, vegetable dishes, as well as with dishes where mushrooms and eggs are present. Suitable for confectionery (on a sweet basis, it is part of gingerbread and more).

Peculiarities: the most common and truly versatile spice. Black pepper is often added to marinades, dry spice mixes. 1 g per serving is enough. Destroys bacteria and other harmful substances in the human body; stimulates appetite; improves digestion.

Parsley

(greens, root)

Use: for cooking first courses, vegetable marinades, salads.

Peculiarities: spicy herb. Parsley root is used boiled and sautéed.

Rosemary

(young fresh or dried leaves)

Use: for preparing poultry and game dishes, roast pork, lamb, spicy soups, marinades, sauces.

Peculiarities: beats off the specific smell of the product, gives the dish the flavor of game. Use strictly dosed.

Celery

(root, lettuce and leaf)

Use: raw salad celery is added to cold and main dishes, soups. Grated celery is combined with carrots, apples, lemon.

Peculiarities: the stems, leaves and celery root are eaten. It is a nutritious and at the same time dietary plant.

Thyme

Use: fresh and dried thyme is added to vegetable salads, sauces, soups and borscht, grain products, legume dishes, egg dishes, for pickling tomatoes and cucumbers.

Peculiarities: thyme leaves are used in cooking. Since thyme has a bitter taste, it is important not to overdo it in dishes.

Caraway

(whole or ground seeds)

Use: added to cabbage dishes (fresh and sour), potatoes, rutabagas, beetroot salad, goulash, minced meat, sauces, cheese, cottage cheese dishes, when salting vegetables, baking bread.

Peculiarities: interchangeable with anise.

Dill

(branches with buds, flowers, seeds)

Use: inflorescences on long stems are good for pickles and soups, greens are put in everything savory dishes(especially in vegetable salads, fish dishes and seafood dishes), the seeds add an unusual taste and aroma to homemade tinctures. Dill greens are added to soups, main dishes, side dishes before the end of their preparation.

Peculiarities: spicy grass, "absorbs" salt, reduces its content in the dish. Dill is harmonious even as a filling for pies.

Horseradish

(roots, leaves)

Use: for spicy vegetable marinades, in canning, sauces, aspic dishes, soups.

Peculiarities: the most delicious is considered white in the context, a one-year-old vegetable. Contraindications for use: gastrointestinal diseases(gastritis, peptic ulcer, colitis), kidney and liver damage.

Zest

(outer layer of peel of oranges, lemons, tangerines, grapefruits, without white bitter crust)

Use: in crushed form - for the preparation of confectionery, curd products, cereal dishes, sauces, jelly and compotes.

Peculiarities: products in contact with the zest acquire an orange or yellow tint and citrus aroma. Contains essential oils, aromatic substances, vitamins C, B, B 2 , provitamins A and organic acids. Many of these substances have antimicrobial effects. To obtain the zest, citrus fruits are scalded with boiling water and the peel is removed (you can grate it), dried in the oven and chopped.

Cheremsha

Use: similar to garlic.

Peculiarities: wild garlic. Pickled or dried, it has a less pungent odor.

Garlic

Use: for the treatment and prevention of many diseases.

Peculiarities: spicy vegetable, it is not recommended to heat it strongly and for a long time. Daily rate consumption of garlic for a person - no more than 2-3 cloves.

Saffron (marigold)

(stigmas of flowers; alcohol solution with water)

Use: for the preparation of flour confectionery, creams, fruit mousses. Good as an additive to various sauces for vegetable dishes, combined with beans, rice, eggplant. Saffron is introduced at the stage of dough kneading or at the very end of cooking.

Peculiarities: the most expensive spice in the world. Colors products in a yellowish color, saturates them with a delicate aroma.

Tarragon (tarragon)

(leaves of a young plant, dried or fresh)

Use: fresh for savory salad dressings, mayonnaise. Suitable for game and poultry meat, pates, for flavoring vinegar, preserving vegetables (especially tomatoes) and mushrooms. Put in omelettes, soups, salads.

Peculiarities: fresh tarragon does not differ in taste from dried tarragon, and also easily tolerates rapid freezing, practically without losing taste.

How to store greens

Fresh greens (dill, parsley, celery, onion feathers) are stored for 7-10 days in the refrigerator. Sprinkle the greens with water and pack them in an airtight plastic bag.

green cardamom Black cardamom curry leaves Coriander Cinnamon Cumin Turmeric Bay leaf Marjoram Poppy mango powder Nutmeg Mace juniper berries Mint oregano Paprika Allspice cubeb pepper pippali pepper pink pepper Pepper black, white, green Parsley Rosemary Celery Licorice Salt Tamarind Thyme Caraway Dill Fennel Savory Sage Fenugreek Saffron Tarragon Masala (mixed spices) agar agar

Spices for healthy eating

Spices and spices are dried seeds and fruits of plants, dried grass, bark, peel, flower stigmas, buds or buds, resin, as well as roots and rhizomes that have great healing power and give vital energy to a person. Herbs are fresh leaves or flowers. And as seasonings, flavoring additives such as salt, citrus juice and rose water are used.

Solar energy is concentrated in spices and spices, since most spices ripen under strong influence. sun rays. Therefore, it is especially useful to use spices in the cold season, when we see little of the sun. Spices and spices give us joy, cheer up, making our life brighter and richer.

By adding spices, we give the dish a unique taste and aroma range. According to Ayurveda, all six tastes should be present at one meal - sweet, sour, salty, pungent, bitter and astringent. By correctly combining spices in a dish, we can get all six tastes. Such food will fill us up and satisfy our mind. Tasteless food does not satisfy the mind.

What is special about spices and spices?

• Spices and spices help diversify the taste of food, make it even more healthy and nutritious. For example, you can cook just rice. But if you put a small amount of spices in rice, the taste of the dish will change dramatically and you will get not just rice, but a bouquet of flavors and aromas that will saturate our senses and mind.
• Spices and spices have medicinal properties helping to maintain and improve physical health, as well as mental and psycho-emotional state.
• Spices and spices are rich in vitamins, macro- and microelements, antioxidants, essential oils. They are natural biologically active additive into food.
• Almost all spices increase appetite and stimulate digestion.
• Spices and spices cleanse the body, remove toxins and toxins.
• Spices and spices stimulate the growth and development of the correct microflora, inhibiting the growth and development of putrefactive.

Spices and spices are natural natural medicines.

How to choose spices and spices

Spices are best bought in sealed packaging with the date of manufacture. The fresher the better. Fresh spice has a pronounced deep aroma. Spices are sold ground and grains. The grains retain their healing qualities, freshness and aroma longer than ground.

It is better to buy whole seeds and grind them immediately before use with an electric coffee grinder or grind them in a mortar. The exceptions to this rule are turmeric and dry ginger, which are difficult to grind properly at home. Freshly ground spices have an incomparably best flavor and taste. In addition, you will be sure of the quality of the spice.

When choosing a spice, focus on color. Poor quality spices will have a faded or gray tint. Try not to buy unpackaged spices by weight on open shelves, especially in the markets. Such spices, most likely, ran out of steam and lost their beneficial properties. In addition, in the open form, dust settles on them and light enters. It is better to buy natural Indian spices and spices of the highest quality in a specialty store.

How to store spices and spices

Some tips on how to properly store spices and herbs:

1. Spices and herbs will keep for a long time if kept in hermetically sealed containers. Suitable glass, wooden, clay jars. The shelf life of properly stored spices is approximately 2-4 years for whole spices, 1-2 years for ground spices, and 1 year for leafy herbs.
2. Keep spices and herbs away from heat and humidity, and out of direct sunlight. Store your spices on a shelf in your kitchen cabinet or refrigerator.
3. Avoid storing spices and herbs above the stove or near a window.
4. Spices without impurities are stored longer than mixtures. Therefore, it is recommended to grind spices immediately before use with a mortar or coffee grinder.
5. Be sure to close spice jars tightly immediately after using them.
6. Spices from the red pepper family (including red pepper itself, paprika, and chili powder) will retain color better and stay fresher when refrigerated.

How to use spices and spices correctly

Do not pour spices and herbs directly from the jar into a pot or pan with rising steam. Steam entering the storage container will accelerate the loss of flavor and aroma, as well as cause caking and clumping of ground spices. Also make sure that the spoon you use to measure or use the spices is completely dry when you remove the spice from the jar. Moisture trapped in a closed container will also lead to a loss in the quality of the spices.

Ways to use spices

It should be borne in mind that when frying spices, their strength is weakened, but at the same time, the oil is saturated with the aroma of spices, which gives the food a special flavor. rich taste and aroma. Ground spices and herbs are best placed in the dish in the middle or at the end of cooking to preserve their potency. Salt is usually added to the dish at the very last turn after all the spices and in the almost finished dish.

Grinding spices in a mortar
Grinding spices in a mortar

How to prepare spice mixes - masalas

The art of using spices and spices lies in the ability to make masala - a mixture of spices. Masala is the frying of a mixture of spices in oil to enhance their flavor. By learning how to mix spices and herbs, you can add a great variety of flavors and unique aromas to ordinary everyday food. There are traditional Indian masalas such as Garam Masala, Curry, Chanaka, Panch Puren and others. You can buy them, but it's best to make your own spice mixes. Purchased mixes can be made from low-grade spices and lack subtle flavor. The use of such mixtures can make the taste of your dishes monotonous. See masala recipes.

Masalas can be made from a wide variety of spices. It all depends on personal preferences and tastes. To learn how to use spices, you need to know the taste and aroma of each of them. To do this, you can cook some kind of neutral dish, for example, boil rice or potatoes and put one spice in the dish. Thus, you can try all the spices and understand which ones you like and which you don’t. Based on this, you will know what spices to add to masala. With a little practice, you will find the combinations of spices that you like best.

When preparing masala, either whole spices or ground spices are used, but more often both are used together.

First of all, prepare all the spices you will be using so that you have them on hand. Take out the spice jars, collect them next to the stove, open the lids and prepare a dry spoon. Then heat up enough(1-2 tablespoons) ghee or vegetable oil until hot, but be careful not to burn. To check if the oil is hot enough, drop one seed into the oil. If the grain has sunk, then the oil has not yet warmed up. When the oil is well heated, the grain is fried on the surface of the oil. Be sure to wait until the oil is hot enough, otherwise the grains will simply drown in the oil and will not reveal their taste and aroma.

Then put the spices in order in the oil. To roast different spices different time, so it is very important to follow the order and know exactly when to put each of them in the oil. First, whole spices are fried, and at the end - ground ones. During frying, spices change their color, swell, burst and begin to emit an incredible enchanting aroma.

For example, the recipe calls for mustard, cumin, coriander, turmeric, and asafoetida. Since mustard takes longer to brown, it is thrown into the oil first. When the mustard seeds begin to crackle and burst, turning from black to gray and giving off a characteristic nutty aroma, put cumin and coriander into the oil. After 5-10 seconds put asafoetida and turmeric. Masala is ready. If mustard seeds begin to “jump” out of the pan during frying, cover the dish with a lid so that the mustard does not scatter around the kitchen and remove the pan from the heat for a while so that the mustard “calms down”.

When frying spices, it is important to do everything quickly and with concentration, but without panic.

After a few seconds, when the spices have browned, put the prepared food for frying or stewing into the masala or pour the spice mixture into the dish being prepared or ready. Thoroughly mix the food with the masala so that the spices are evenly distributed among the food and do not burn at the bottom of the pan.

If the masala contains only ground spices, then the oil in which they are fried should not be too hot so that the spices do not burn.

Contraindications

Some spices, especially spicy ones, should be used with caution by people suffering from diseases of the gastrointestinal tract (gastritis, ulcers), kidney infections. Many spices have a stimulating effect on the female genital area, so during pregnancy it is undesirable to use them or use them in limited quantities and after consulting a doctor.

It is important to remember the moderation of adding spices to food. You should eat food with spices, and not vice versa. To prepare a tasty, fragrant and mouth-watering dish, very few spices are often required. The amount of spices needed to prepare a particular dish is not strictly limited. It's a matter of taste. But excess is always harmful.

Herbs and spices, regularly added to food in moderation, are unique health promoters.

You can test the spice, whether it suits you or not, with the help of smell. If the spice suits you, then it will have a pleasant, fresh, light, cool smell. And if the spice has an unpleasant, heavy, warm, dusty smell, then it most likely does not suit you at all or at this particular moment of the day or season. The scent may change throughout the day. With the help of smell, we can understand whether something suits us or not. Animals first sniff before they eat.

Spices

If you learn how to use spices correctly, you can significantly improve your health.

Always try to feel and analyze your state and feelings when using this or that spice. The same applies to products in general. Never follow direct directions and instructions and do not perceive what is written as a law that must be strictly followed. We all have an individual unique body that requires special attention and caring attitude. Here you need to take into account many factors - this is the constitution of the body, and individual preferences, and the time of year, and the time of day for the use of a particular product. Be attentive to yourself. Observe yourself and you will definitely understand and feel what suits you and what does not.

Each spice has its own consciousness. But everyone must decide for himself what he eats. A person knows best what is good for him. Each product and each spice has its own properties, but you cannot compare two spices or two products and say that this is the best for everyone. [~]

Medicinal properties of spices and spices (table)

	Immune activating	turmeric, ginger, saffron, black, white and green peppers, mustard, barberry, star anise, kalinji, coriander, nutmeg, tamarind, cumin, curry leaves, bay leaf, basil, oregano, parsley, celery, dill, sage, pink salt .
	Antiseptics	cloves, turmeric, cinnamon, black pepper, saffron, asafoetida, curry leaves, bay leaf, ajwan, green cardamom, yellow mustard, allspice, tamarind, juniper berries, tarragon, celery, marjoram, mint.
	Antioxidants	turmeric, saffron, oregano, thyme, sage, cumin, rosemary, nutmeg, ginger, cardamom, coriander, basil, tarragon, savory.
	Insomnia	nutmeg, mango powder, bay leaf, cumin, kalinji, dill, basil, tarragon, marjoram, mint.
	Painkillers	cloves, ginger, cinnamon, saffron, fennel, mango powder, nutmeg, green cardamom, asafoetida, cinnamon, star anise, anise, licorice, savory, oregano, rosemary, marjoram, mint.
	Headache	cinnamon, star anise, nutmeg, saffron, black pepper, basil, mint, tarragon, oregano.
	Toothache	carnation, black salt, oregano, cumin, tarragon, bay leaf.
	Detoxifying	turmeric, ginger, fennel, black pepper, pippali pepper, green and black cardamom, asafoetida, mustard, cinnamon, bay leaf, cumin, shamballa, ajwan, kalinji, cumin, coriander, barberry, licorice, basil, tarragon, savory, rosemary.
	Blood purifiers	turmeric, ginger, fennel, saffron, kalinji, black pepper, mango powder, curry leaves, thyme.
	Improve digestion	fennel, coriander, ginger, cinnamon, cumin, cumin, asafoetida, black pepper, ajwan, mango powder, nutmeg, green cardamom, turmeric, kalinji, juniper berries, bay leaf, star anise, dill, shamballa, cloves, mustard, tamarind, paprika, pink pepper, allspice, cubeb pepper, sage, tarragon, savory, oregano, rosemary, marjoram, thyme.
	Tonic	ginger, cinnamon, saffron, green and black cardamom, star anise, shamballa, nutmeg, bay leaf, cumin, cumin, ajwan, kalinji, dill, curry leaves, coriander, paprika, pink pepper, allspice, cubeb pepper, licorice, tarragon , celery.
	Pressure reducing	fennel, dill, shamballa, shamballa leaves, cloves, barberry, basil, savory.
	Increasing pressure	cinnamon, ginger.
	Diuretic	ginger, fennel, turmeric, juniper berries, bay leaf, cumin, kalinji, dill, cumin, coriander, barberry, green cardamom, cinnamon, cubeb pepper, sage, tarragon, savory, rosemary, thyme.
	Cholagogue	fennel, juniper berries, kalinji, coriander, barberry, green cardamom, barberry, rosemary, thyme.
	Anthelmintics	asafoetida, juniper berries, turmeric, ajwan, cloves.
	Antipyretic	fennel, anise, barberry, black cardamom, ginger.
	Cough, bronchitis	mango powder, ginger, fennel, juniper berries, cinnamon, turmeric, bay leaf, cumin, star anise, dill, anise, licorice, shamballa, ajwan, poppy, curry leaves, tamarind, mustard, cubeb pepper, savory, oregano, mint, thyme .
	Anticancer	saffron, nutmeg, turmeric, ginger, kalinji.
	Improving eyesight	saffron, fennel, kalinji, cumin, celery.
	Improving memory	ginger, nutmeg, cumin, black pepper, saffron, cumin, kalinji, basil.
	Skin diseases	ginger, juniper berries, turmeric, bay leaf, cumin, coriander, kalinji, shamballa, cumin, black pepper, pink pepper, poppy, curry leaves, black cardamom, vanilla, sage, tarragon, rosemary, thyme, mint.
	Wound healing	turmeric, cinnamon, shamballa, kalinji, cumin, curry leaves, bay leaf, pink pepper, oregano, marjoram, thyme.
	Diseases of the skeletal system	shamballa, ginger, juniper berries, asafoetida, bay leaf, turmeric, kalinji, allspice, marjoram, thyme.

Spices are very useful, but everything is good in moderation, harmoniously. Spices were the first medicines in human history.
A very useful memo on spices: the properties of spices and spices, their use and useful properties, what to add where.

Vegetarian food- this is a great art, it will completely replace medicines for you. Every food is a medicine if it is used in accordance with knowledge of the mechanism of action on the body, properly prepared and taken in required quantity. You should learn and use spices in food in the right proportions that will lead you to a quick recovery. - Oleg Gennadievich Torsunov

Air, sweet flag

Anise

Anise, as a seasoning, it is almost universal, it is put in meat and fish dishes, in salads and marinades, anise sets off the taste of baking just great, fresh fruit and vegetables, is great addition to the dishes of their vegetables, which include beets, cabbage, carrots, cucumbers. Anise widely used in canning vegetables and preparing drinks. Common anise (anise thigh) increases milk lactation in nursing mothers and is a good vitamin remedy. Anise used as an antipyretic, choleretic and anti-spasmodic agent to improve the functioning of the intestines and stomach. The use of anise seeds as a seasoning for food improves digestion, because. anise seeds have a stimulating effect on the motor and secretory functions of digestion, have an expectorant and disinfectant effect. They are used for bronchitis, cough, whooping cough, catarrh of the upper respiratory tract, diseases of the gastrointestinal tract.

Star anise - star anise

star anise has a general strengthening effect on the body, the spice is used as food for the prevention of influenza, sore throats and infections, under stress, star anise strengthens the nervous system - this is an excellent soothing plant. star anise has softening and expectorant properties in infections of the upper respiratory tract and bronchi, heals the endocrine and immune systems. Star anise stimulates the production of estrogen, helps relieve premenstrual pain and normalize the cycle. Star anise has an anti-inflammatory, carminative effect. star anise fruit improve the functioning of the gastrointestinal tract, stimulate digestion, relieve spasms and increase intestinal motility. Star anise essential oil improves digestion, thins phlegm and has an expectorant effect. Star anise enhance lactation, as well as an excellent diuretic. Star anise tea is given to children with loss of appetite and diarrhea in young children when teeth are being cut.

Basil, basil, spices

green basil stimulates the synthesis of collagen in cells, which helps restore skin elasticity and youth.

Fresh basil greens It has a bright aroma and is used as a seasoning for many dishes. Basil goes with green, egg, chicken, crab salads, egg, pasta dishes, to cheese, to fish. Basil is in harmony with tomatoes, sweet peppers, beans, it is also added when pickling cucumbers, zucchini, squash, mushrooms.

The taste of Basil is spicy, add to dishes to taste. Nettle pesto with basil.

Country Weed Recipes