Spicy seasoning. Seasonings, spices and spices (photos and names)
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, this concept is often used as a synonym for spices and seasonings in general - in the meaning of "fragrant additives to 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 carriers of spices are sour and sweet and sour vegetable seasonings - 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 that is not suitable for 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 culinary recipes take this 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 retain their unique taste and aroma longer; 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 is suitable for pizza, pasta sauce, fresh vegetable and fruit salad (especially with tomatoes and cucumbers), any meat and fish dishes, crab salads, herb cottage cheese and mayonnaise mixtures.
Peculiarities: gives dishes an "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. Adds a special flavor to 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 is more 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 pungent taste. Ginger is an excellent cold remedy and a powerful aphrodisiac. Pickled ginger (gari) is a popular garnish for sushi. Ground ginger is consumed as soon as possible.
capers
(dark green caper buds, pickled or salted)
Use: suitable for adding to savory sauces, hodgepodge (soup), salads, marinades, dishes from eggs, 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: It has a delicate 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 of many ingredients for rice, meat dishes (lamb, veal), poultry (chicken, turkey, duck), fish, and 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 placed at the moment the broth boils, and in fried or baked dishes - before the heat treatment of the products begins.
Coriander
(dried cilantro seeds)
Use: combined with garlic, chili and cumin. Coriander seeds are used to prepare vegetable marinades, cabbage dishes, beets, cottage cheese, eggs, pates, bread, and 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 genuine, has a subtle aroma, while Chinese cinnamon has a much more pronounced one. It is used as a seasoning or flavoring for desserts, chocolate, spicy chicken, lamb, cereals and fruit dishes (especially apples), 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 flavor 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, minced meat and 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: Combined with red pepper, it 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 flavors kvass and other soft 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 a 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 its trade name). 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 is used 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 boiled meat and dough dishes.
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: bitter pepper is 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 mixtures. 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 pickling 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 all savory dishes (especially vegetable salads, fish dishes and seafood dishes), seeds give 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 a 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. The daily intake of garlic for a person is 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 the preparation of spicy salad dressings, mayonnaises. 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.
Spices and spices, as well as various seasonings, are not the same thing. Often there is confusion about what to call a spice and what is a spice.
In this article, we will put everything in its place, and we will know for sure what is spice and what is seasoning on our kitchen shelf. Spices and spices have been faithfully serving humanity for more than one millennium.
Spices and spices - two big differences
Spices were considered a treasure and were worth their weight in gold. This is not surprising, because spices and spices were a medicine, an important component in the cooking process, endowed with miraculous and divine properties.
A few centuries ago, only very wealthy people could afford spices, especially those brought from exotic countries. Today we have a huge advantage over people who lived centuries ago. After all, everyone can afford to buy any, the most exotic spice and use it in their kitchen at their discretion.
It is important to understand what is what, and correctly use these priceless gifts of nature. Thanks to the pervasive cult of fast food, the taste sensations of many modern people are severely limited. Salty, sweet, spicy, these are the main taste sensations. The culture of consumption of spices and the art of mixing spices to achieve the perfect taste is largely lost. This is deeply regrettable.
What are spices
Spices are flavorings. Spices can be either vegetable or non-vegetable. For example, salt, sugar, starch, pepper, mustard. The main task of spices is to give the main taste and certain qualities to food. Spices are a broader concept than spices.
What are spices
A spice is a spice of vegetable origin. Spice refers to certain parts of plants, it can be roots, seeds, bark. Plant parts are mostly used dried, powdered, or finely ground. Spices also include herbs. Spicy herbs can be used whole, or only individual parts, leaves, stems or flowers.
The most famous spices
There are classic spices, the taste of which is known to everyone since childhood, and their taste no longer seems exotic. Classical spices are used in cooking of all countries and peoples, they can be called international. Here are some examples of the most famous spices:
- Bay leaf
- Carnation
- Pepper black, red, white, allspice
- mustard seeds
- Ground cinnamon and cinnamon bark
- Ginger
- Turmeric
- Nutmeg
- Anise
- Cardamom
- Almond
Most of these spicy plants grow in the warm climate of southern countries. In Europe, in countries with temperate and cold climates, many plants grow with a bright aroma, which can be attributed to spicy plants.
Vegetables with a bright taste have been grown in the gardens of northern countries since ancient times. Rhizomes, tubers, bulbs are used. Spicy vegetables are well-known to us, various types of onions, garlic, root parsley, celery, parsnips. Spicy herbs are divided into wild and garden. Herbs are dried, used to make decoctions, tinctures, teas, etc. Popular herbs:
- Mint
- Parsley
- Coriander
- Tarragon
- Caraway
- lovage
- Melissa
- Mustard
- Thyme
- Rosemary
What is seasoning
Seasoning is a mixture of herbs and spices. Skillfully selected spices and spices are able to emphasize the taste of food and give the usual products a unique taste. The art of seasoning has largely been lost. The most famous seasonings of Indian and Asian cuisines are curry and masala.
We already know that seasoning is a mixture of spices and spices. Indian cuisine is famous for its spices. Masala is a mixture of spices and spices that gives the dish a unique taste. Masala emphasizes the unique taste of the product.
The preparation of masala is a whole art, originating in antiquity. The masala mix contains 5 to 10 different spices. Masala chai, which is usually drunk with milk, is very popular.
Curry mix is another type of condiment popular throughout Asia. The most popular Asian recipe is chicken curry. This dish is easy to cook at home for anyone living far from the Asian region.
The result and taste will please you. The dish will be loved by all family members. Properly selecting and preparing seasonings consisting of several spices is an art. If you do not have experience yet, then it is better to take ready-made spice mixtures made for cooking various dishes, meat, fish or vegetables.
Benefits of herbs and spices
Spices and spices have played a big role in the history of mankind. Development, trade, the discovery of new lands, the crusades and the seizure of new territories, everywhere spices, worth their weight in gold, played a role. Spices are more than just flavor and aroma. All spicy plants have a rich composition. Spices are a source of trace elements and vitamins. Spices help:
- Improve digestion
- Purify the blood
- Used as a medicinal and bactericidal agent
- Keep Youth
- Rich in antioxidants and phytonutrients
- Source of vitamins
- Source of trace elements
- Can improve mood
- Used as a cosmetic
Spices and spices contribute to the development of taste, and some of them even improve intellectual abilities.
The article discusses spices. We talk about their useful properties, use in cooking. You will learn about the types of seasonings, what spices and spices are good for health. Our recommendations will help you learn how to choose the right aromatic and flavoring additives for various dishes.
Spices are food additives of plant origin. In Russian, spices, spices and seasonings are used as synonyms, but these concepts differ in meaning. Seasonings change the taste of food without changing the flavor. But the spices give the dish fragrant and flavor.
Seasonings include:
- mustard;
- vinegar;
- horseradish;
- mayonnaise;
- tomato paste.
Spices are cloves, pepper, bay leaf and cinnamon. Spices - the common name for seasonings and spices.
Spices are not eaten on their own. Their number in each dish is strictly dosed, since an excess will spoil the taste, and a lack simply will not have the desired effect.
Seasonings are of vegetable and chemical origin. Seasonings are not always available to a person in finished form, some of them are prepared according to a recipe using other seasonings and spices.
Useful properties of spices
Spices help active secretion of gastric juice, improve digestive processes. Depending on the chemical composition, food additives have a number of useful properties.
Most of them are used to stabilize blood pressure and heart rate. When using mint, valerian and lemon balm, blood pressure decreases, tachycardia disappears. Also, these herbs help to stop headaches and cope with nervous stress.
Drink ginger tea to boost your immune system. Fennel, oregano and garlic have an immunomodulatory effect. Cinnamon, saffron, black pepper and cumin will help to cope with pain in the head and body.
Types of spices
There are a wide variety of spices. These are hot and sweet spices, herbs and vegetables. It is often extremely difficult to figure out which spice and where it is most suitable.
But we will help you! In the table, we will describe for you the taste characteristics of the most famous spices and dishes in which they are added.
Spice table:
| Spice | Taste | Where add |
| Basil | Spicy-spicy taste and pleasant smell | Add to meat dishes, soups, sauces, salads, pasta and pizza |
| Carnation | Burning taste and peculiar bright aroma, contains essential oil | Used to prepare marinades, added to fish and meat dishes, confectionery, jams and compotes |
| Allspice | Burning and spicy taste, reminiscent of a mixture of nutmeg, cinnamon and cloves | Add to meat first and second courses, sauces, marinades and canned food. Pairs well with game and grilled meats. Usually used for pickling cucumbers |
| Spicy taste and aroma | Used for fish and chicken, added to pie and pizza toppings, marinades and sauces | |
| Zira | Bitter nutty flavor and aroma | Usually used for pilaf and other rice dishes, added to marinades and meat dishes |
| Ginger | Sharp burning taste, fragrant characteristic smell | Most often, ginger is added to pastries, alcoholic and non-alcoholic drinks, sauces for main dishes. |
| Cayenne pepper | Strongly pungent and pungent | Add to bean and meat dishes, sauces. To give a burning taste, add to chocolate and chocolate pastries. |
| Cardamom | Very sweet-spicy spicy taste and smell, contains essential oil | They are used in the manufacture of pastries, confectionery and drinks, brew tea, coffee with spices, and also prepare hot alcoholic drinks. |
| Cinnamon | It has a sweetish, warm, burning and astringent taste. | It is used to prepare fragrant desserts, pastries, chocolate, hot alcoholic and non-alcoholic drinks, such as mulled wine. Pairs well with cinnamon and apples. |
| Turmeric | In small quantities - a weak spicy and pleasant taste, in large quantities - pungent and burning | Add to vegetable stews, meat and fish dishes, soups, confectionery and sauces |
| Nutmeg | Peculiar smell and burning spicy taste | A versatile seasoning that is added to meat and fish dishes, salty and sweet sauces, vegetable and rice dishes. Most often used for baking, confectionery, jam, compote and jam |
| Rosemary | Bright sweetish and camphor smell, similar to the aroma of pine. Taste - tangy and spicy | Most often added to vegetable and fish dishes, to fried poultry and meat. Syrups are prepared on the basis of spices, which are added to drinks and pastries. |
| Thyme | Sharp and spicy taste and bright pleasant smell | Thyme can be used in almost all dishes. It goes well with fish, meat, vegetables. Sprigs of the plant are used as a flavoring agent for sweet and savory pastries, drinks. |
| Black pepper | Burning and sharp | Used for cooking soups, vegetable, fish and meat dishes, sauces and salads. Add to pickles, preserves and marinades |
| Saffron | Bitter and spicy, reminiscent of honey with a metallic undertone | Saffron is used to flavor dough products, creams, desserts, alcoholic and non-alcoholic drinks, cheeses and sausages. Add to pilaf, lamb and young lambs broths. |
Spices for health
Proper and moderate use of spices contributes to better digestion of food, neutralizes pathogenic bacteria and prevents the formation of decay processes in the intestines.
Now let's take a closer look at which of the seasonings and spices are good for human health.
Carnation
Clove promotes digestion of food, increases appetite, improves the production of digestive juices, eliminates bad breath and neutralizes bacteria. The spice has a positive effect on the nervous system: it eliminates tension, irritability and fatigue.
Black pepper
Black pepper is the king of spices, which is in the kitchen of every housewife. It starts the processes of digestion, stimulates the gastrointestinal tract, increases blood circulation. Black pepper also removes toxins, prevents the formation of blood clots, corrects metabolic processes.
Cinnamon
Substances and elements that cinnamon contains in its composition help to reduce bad blood sugar, improve blood circulation, participate in the formation of cartilage lubrication, neutralize and disinfect fungi.
It improves metabolic processes, helps to cope with headache and joint pain, and is useful for neurotic disorders. According to scientists, regular consumption of cinnamon reduces the risk of developing cancer.
Paprika
The spice thins the blood, increases its outflow to tissues and organs, and prevents the formation of blood clots. Paprika is useful for men, as it improves potency. The spice has a positive effect on the gastrointestinal tract: it relieves flatulence, stomach cramps and discomfort, and eliminates increased gas formation.
Ginger
Ginger has anti-inflammatory, analgesic, antispasmodic and bactericidal effects. It eliminates stress and anxiety, tones, drives away fatigue.
The spice is especially useful for women, as it prevents infertility, increases sexual desire, and eliminates uterine tone. During pregnancy, it helps to cope with toxicosis, relieves weakness.
Garlic
Garlic retains its beneficial properties fresh and dried. It effectively copes with bacteria and viruses, reduces the amount of glucose in the blood, reduces blood clotting, and is effective in fighting tumor cells. It also improves the functioning of the cardiovascular system, copes well with.
tarragon
Bay leaf
Even in ancient times, bay leaves were used to treat dysentery, diabetes, viral diseases and rheumatism. Lavrushka helps relieve nervous tension, is effective in disorders of the nervous system. The spice has an anti-inflammatory and analgesic effect, prevents rotting, fermentation and decomposition.
Nutmeg
Nutmeg eliminates pain and inflammation, improves the condition of arthritis, rheumatism and osteochondrosis. It has a positive effect on the nervous, cardiovascular and digestive systems.
Useful for men, as it helps to cope with impotence and uncontrolled ejaculation.
Coriander
Coriander is effective for treating nervous disorders, getting rid of tension and tantrums. The spice also eliminates congestion in the liver, increases appetite, accelerates regeneration processes, tones blood vessels and heart muscles.
Turmeric
An important feature - the spice inhibits the growth of cancer cells. Turmeric will be useful for people who dream of becoming slim, as it removes excess fluid from the body, improves metabolic processes.
Spices for weight loss
Many spices can improve metabolism and digestion, and some of them can break down fats. The table below shows the most useful and effective spices for weight loss.
Table of spices that can be used for weight loss:
| Spice | Action | Application |
| Anise | Reduces appetite, increases efficiency and improves mood | Pour 1 tsp with a glass of boiling water. anise. Infuse the drink for half an hour, then strain. Drink a decoction of ⅓ cup three times a day half an hour before meals |
| Improves metabolism and digestion. Due to the burning taste, the spice accelerates blood circulation, which contributes to the active burning of fats. | 100 g of chopped fresh ginger pour 0.5 liters of boiled hot water. Insist 60 minutes. Drink a drink after meals for a glass three times a day | |
| Cinnamon | Improves digestion, speeds up metabolism, reduces the amount of glucose in the blood, controls appetite and reduces hunger | Add half a teaspoon of cinnamon to a glass of kefir. Drink this drink an hour after a meal or replace it with dinner |
| Mint | Eliminates the tension that occurs during dieting, eliminates increased gas formation and flatulence, reduces appetite | Pour 6 mint leaves with 1 liter of boiled water. Let the composition brew for half an hour. Drink the drink warm three times a day for 1 glass |
| Rosemary | Activates metabolism, improves blood circulation | 1 tbsp rosemary, pour 0.5 liters of water, leave for half an hour. Drink a drink in half a glass, if desired, add a little honey to it |
| Caraway | Stabilizes lipid metabolism, improves digestion | Pour 1 tablespoon of seeds with 250 ml of boiling water, leave for 60 minutes. Strain and drink the infusion before the last meal. |
| Black pepper | Activates the production of gastric juice, improves digestion, promotes fat burning and accelerates metabolic processes in the body | Mix 1 tablespoon of honey and grated ginger in 0.5 liters of hot boiled water. Add 1 tbsp lemon juice, ground black pepper on the tip of a knife. Drink a warm drink 1 glass twice a day |
spices aphrodisiacs
Some spices are useful as aphrodisiacs. They increase libido, prolong sexual intercourse, improve sensitivity, make you more liberated.
Aphrodisiac spices for women:
- - ignites passion between lovers;
- cinnamon - increases libido and uterine tone, promotes a rush of blood to the genitals;
- vanilla - increases sensuality, awakens femininity;
- chili pepper - increases the sensuality of erogenous zones;
- cardamom - increases sexual desire;
- nutmeg - increases libido and sexuality.
Aphrodisiac spices for men:
- ginger - helps to increase the duration of sexual intercourse;
- coriander - increases craving for the opposite sex;
- saffron - enhances sensitivity;
- marjoram - increases attraction and allows you to completely relax;
- pepper - increases sensitivity, increases blood circulation;
- savory - enhances male power, helps to prolong sexual intercourse.
Allowed spices for children
Experts recommend introducing spices into the diet of a child when they reach 2-4 years old, depending on the spice. For example, dill may be given to children as young as 10 months of age, while black pepper should not be given until the child is 5 years old.
Allowed spices from 2 years old:
- fennel (from 4 months);
- parsley (from 10 months);
- dill;
- cinnamon;
- ginger;
- garlic.
Prohibited spices up to 5 years:
- saffron;
- turmeric;
- coriander;
- horseradish;
- mustard;
- red hot pepper.
When introducing any spices into the diet of a child, it is advisable to first consult with a pediatrician.
How to store spices
Seasonings and spices for better preservation should be kept in glass or wooden containers with a tight-fitting lid in a dark and dry place. Whole spices last longer than ground spices. Below are the expiration dates for different types of spices.
Whole herbs and spices:
- flowers and leaves - from one to two years;
- seeds - from two to three years;
- root crops - three years.
Ground spices:
- flowers and leaves - one year;
- seeds - one year;
- root crops - no more than two years.
Video: herbs and spices in the service of health
Seasonings and spices in cooking and medicine
imagine our life without spices and seasonings it's just not realistic. There is no such house in which there would not be at least a couple of types of beloved seasonings or spices. We use them almost every day, as a single spice or a mixture of them, one way or another, but everyone uses at least one of the many.
Many do not even think about how much we use them, because the same, for example, salt is a seasoning, and we use it every day. It is impossible to cook a meat dish without adding at least a little ground pepper. Our life is simply surrounded by spices and seasonings. We will consider the spices and seasonings we use most, consider how and where to apply them correctly and consider their effect on the body from the point of view of medicine.
History of spices and condiments
Let's initially dive a little into history and find out when they appeared in people's lives. There is no exact date of their appearance at all, they were used many centuries ago even before our era.
For example, in ancient Egypt, back in 3500 BC, spices were already used as a seasoning for food, cosmetics and as a means to treat various diseases. But back in 2000 BC, the spice trade was already flourishing, which began with the Middle East. Various spices were then valued higher than gold and were subject to payment for other goods. The Middle East flourished thanks to its spices, they kept the economy of entire states, such trade continued for quite a long time, more than 5000 years.
In ancient Rome, the country of winemaking, they were added to various wines and even, which is hard to imagine today, they flavored the most ordinary water with them, such water can probably be called the ancestor of various modern drinks.
But Arab healers in ancient times began to make the first medicinal syrups on their basis and on the basis of sugar, they mainly used ginger, coriander, cloves and cinnamon, but this is only according to the information that historians could study, but it is assumed that the list was much wider .
Salt, which we are so accustomed to using, also appeared a very long time ago, for the first time, according to historians, during excavations, today it dates back to the 6th century BC, but it is assumed that they appeared even earlier. She, like spices, was a trade item, but it was a little cheaper than spices, and after that it became not an expensive trade item at all, but still quite valuable.
Spicy spices, if you think about it, and in ours are pretty not cheap, it would seem that a pack of the same black pepper is essentially not expensive, but if you look at how many grams are in it, apply mathematics and calculate how much 1 kg costs, then it turns out to be a pretty decent cost . Therefore, today they can be considered quite a valuable item of trade.
Spices and seasonings, their use and properties
Now let's look at each spice separately, how to use it correctly in cooking and what benefits this or that spice or seasoning can bring us from the point of view of medicine. Open your spice cabinet and see what you have there, and you will look at your spices in a completely different way, because you have there not only a means to make your food more tasty, but a whole useful first aid kit. And after studying, most likely many other aromatic spices will appear in your collection.
Vanilla
Vanilla Vanilla, probably the most used spice in every home. It's hard to imagine a delicious bun that doesn't smell like vanilla. It is very widely used in cooking, as an additive in baking dough. Aromatic vanilla is just perfect for making various pastry creams. It is often added to compotes and various warm drinks. Add a touch of vanilla to your tea or coffee and it will reveal its new taste and aroma to you. Vanilla can also be used to make jam, it goes very well with pears and apples. And if you add a little vanilla to a jar of cherries, it will become incredibly tasty and fragrant.
In medicine, vanilla is used as a remedy for depression and nervous disorders, it is used mainly in the form of aromatherapy, its aroma relaxes the nervous system, given that vanilla is always associated with something tasty, for example, with pastries from childhood, our brain automatically switches to positive emotions. It is also used in the treatment of chlorosis and rheumatism. Regular consumption of vanilla will help to cope with stress. It is also used as a remedy for fever, I think you have often noticed a slight vanilla flavor in children's syrups, now you know that this is not just to give it an appetizing flavor.
Seasoning star anise
star anise star anise- a very fragrant spice, especially when hot, reveals its simply incredible aroma. Prepare tea or compote with it, the taste will simply amaze you with its brightness and richness. It is very often used for the preparation of hot alcoholic beverages, and is also used in winemaking. Add star anise to your favorite sauce while cooking and you'll experience a whole new flavor of the sauce. Star anise is also added to the mixture for cooking meat and fish dishes, but it is important not to overdo it with it. Star anise has a bright aroma and can slightly outshine other spices. In confectionery, it is used in combination with cinnamon. It goes well with garlic, ginger, dill, parsley and peppers, you can safely combine it with all this without fear of spoiling the taste.
In medicine, star anise is used as an antispasmodic, it is able to reduce pain. Regular use of star anise will help solve the problem with digestion, it will improve the functioning of the stomach and digestive tract, and reduce gas formation in the intestines.
Seasoning Basil
Basil Basil. The green itself basilica slightly bitter, but in the finished dish this bitterness is completely lost. It can be used fresh in salads.
It is used to prepare sauces, giving them a unique flavor. Basil is used in pickling vegetables by adding sprigs directly to the jar. Basil can be prepared for the winter as a seasoning by drying and crushing its leaves. Basil is perfect for cooking meat dishes, they can be sprinkled with chopped herbs or dried basil leaves can be added to other spices. It is very well suited for sauerkraut, giving it a special flavor.
You can use basil greens for cooking barbecue, for this, ground greens are added to the marinade or dried. You can also use it for barbecue in a very non-standard method. To do this, when the kebab is ready, cover the coals with green basil and let the meat stay over this smoke for some more time and the taste of the kebab will become simply incredible.
And by the way, vanillin is extracted from it in industry, so it’s not a fact that the vanilla that you buy in the store is not made from basil.
For medicinal purposes, basil is used in fragrant baths to relieve stress and nervous tension. It is also used in the form of an infusion or decoction as a remedy for combating colds, and such a decoction or infusion is also used as a gargle for sore throat and sore throat. Alcohol tincture based on basil is used as a natural antiseptic and is used to treat wounds and eczema. A decoction of basil can relieve skin irritation.
Seasoning Clove
Carnation Carnation widely used in canning, it is added to marinades for pickling tomatoes, cucumbers, mushrooms and other things. It is also used in the form of mixtures for the preparation of confectionery, it goes well with cinnamon and cardamom. It is also very well suited for preparing fish in the form of canned food; it is rarely used for frying or baking fish. In the preparation of meat products, cloves are used quite widely, but not as an independent seasoning, but in the form of mixtures of seasonings for meat. It is also used for compotes and hot alcoholic drinks such as mulled wine. You can use cloves to preserve fruits in the winter to make syrups for them. Almost always it is used in the preparation of sausages.
In medicine, cloves are used in the manufacture of painkillers. It also has a strong antiviral property and is used to make hot drinks for colds.
Carnation has found its place even in dentistry, it is used as a material for temporary fillings. Clove powder has been used since ancient times as an aid in teething in young children. Cloves were rubbed into the gums to relieve inflammation and anesthetize. It is also used as an incense to repel insects.
Seasoning Mustard
Mustard Mustard. There is no such person who would not try mustard. It is used whole grains and in powder form. Mustard is used to prepare various sauces, well-known mayonnaise also contains mustard.
Mustard is just perfect for meat dishes. And if, for example, you add a spoonful of ready-made mustard to an already prepared Olivier salad, then it will last longer and acquire a new, richer taste.
Put a spoonful of mustard with sauce for marinating meat, and it will become softer and juicier. It is not suitable for fish. But for the preparation of marinade for canning, mustard is what you need, cucumbers with mustard under a nylon cover will not be covered with mold and the taste will be more saturated. Mustard is also a natural preservative and is widely used in the food industry today.
In medicine, mustard is used quite widely, it is used as a remedy that opens blockages in the ethmoid bones. For men, it helps in maintaining potency at the proper level. If you add a little mustard powder to warm water with honey, it will relieve the feeling of severe sore throat.
Mustard is a unique remedy that helps with poisoning by any toxic substances. Eating mustard with fatty foods will help break down fats and help the liver deal with fatty foods.
Seasoning Ginger
Ginger Ginger used in the preparation of meat dishes, it softens the meat and helps keep it juicy. It also works very well for fish dishes. It can also be used in the preparation of meat and fish soups. Pairs well with beans and rice. It is often used for the preparation of confectionery, for example, in many countries they love gingerbread cookies, it gives it a special savory taste. Ginger is just the perfect seasoning for roasting meat and mushrooms. Ginger is used fresh and as powder from the dried root.
In medicine, ginger is used in the form of a decoction as a remedy for motion sickness. Ginger is a very powerful diaphoretic. It is used as a remedy for the treatment of colds. If you hold a piece of ginger in your mouth, you can cure a sore throat and relieve a sore throat. Ginger can increase blood pressure with hypotension. In cold weather, drinking ginger tea is enough to warm up well if you have to be outside for a long time. Ginger is also used to increase appetite, as a remedy for atherosclerosis. The components contained in ginger are good at removing cholesterol from the body.
Seasoning cardamom
Cardamom Cardamom seasoning of a wide profile, it is used as seasoning for confectionery. It is just perfect for poultry dishes, soups with poultry broths are especially good with it. It is added to vegetable soups, as well as to dishes from various vegetables. It is used in mixtures for roasting meat, as well as for smoking it and smoking lard. Cardamom is also used for baking fish, it gives it a certain special taste, but you need to put it in fish dishes very little. In many countries, ginger is used as an additive in tea and coffee, it gives these hot drinks a special warm flavor. Cardamom goes well with cinnamon in baking sweet products.
In medicine, cardamom is used exclusively as an essential oil. It improves the work of the heart, calms the nervous system, gives a feeling of harmony and peace. Cardamom oil can reduce body temperature during fever. Promotes a speedy recovery during acute bronchitis, relieves coughing attacks. It helps very well with violations of the digestive tract, helps with poor digestion of food and eliminates vomiting. Cardamom oil is used in aromatherapy to relieve stress and nervous tension.
Cayenne pepper
Cayenne pepper Cayenne pepper perhaps the most spicy condiment in the world. It is added to hot sauces, it is especially widely used in Mexico and India, it is used as a component of the famous Kari seasoning. This pepper is often used for marinating meat. It is used mainly in mixtures of spices, as an independent seasoning it is practically not used, its aroma is not very pronounced, but its sharpness is very strong. Fans of spicy dishes season meat, legumes and rice dishes with it.
Cayenne pepper is used medicinally as an oil. It is part of many warming ointments for the joints. It stimulates the nervous system, increases blood flow and improves blood flow to the pelvis. Also, cayenne pepper enhances male potency and helps to maintain male power for a long time.
celery seeds
celery seeds Celery. A little-known seasoning that is used in the manufacture of celery salt. It is mainly used for cooking vegetable dishes, it gives them a special piquant taste and aroma. It is also suitable for cooking meat, but this seasoning is only suitable for those who love celery itself, those who do not like it, and he is an amateur, this seasoning will not like it. Ground celery seeds in some countries are even used for baking bread, it gives it a special flavor, especially when hot, this bread smells amazing.
In medicine, their oil is used and asthma is treated with their help. If you are suffering from bloating, then celery seeds or seed oil will help you with this problem. It is also used in the treatment of inflammatory processes in the respiratory system, most often it is used in the treatment of various forms of bronchitis.
Seasoning Cinnamon
Cinnamon Cinnamon there is in almost every home and is often used by housewives for making pastries, but that's not all, it can be used much more widely, cinnamon goes well with lamb dishes. It goes well with other spices, in various sauces, making them more spicy and rich. Add a bit of cinnamon when you bake apples and they'll be a culinary masterpiece. It is often added to marinades for preserving vegetables and fruits. If you close apple or plum jam with cinnamon, they will become completely new for you with a new taste and aroma. Cinnamon is also added to hot alcoholic drinks, used in winemaking and added to hot tea and coffee.
The value of cinnamon for medicine is no less than for cooking. Cinnamon lowers blood sugar well, if you have high sugar, use it daily, you can just take a quarter of a teaspoon of cinnamon in your mouth and drink tea, but be careful there are a lot of so-called false cinnamon on the store shelves, so it’s better to buy it in sticks . Cinnamon also contains substances that can help fight colds and coughs. Essential oils are extracted from cinnamon, they are used for aromatherapy in relieving stress.
Seasoning Coriander
Coriander Coriander a seasoning familiar to everyone since childhood, although we did not notice it, it is seasoned by the well-known Borodino bread. It is also used in the manufacture of various sauces and adjika. Great for marinades. Coriander is added when canning various vegetables and even some fruits. It is also great for baking sweet and savory products. Coriander added to meat makes it simply incredibly fragrant, any meat dish will reveal a new taste, just add coriander to it. It is added even when cheese making. It is also often used in the manufacture of alcoholic beverages. There are varieties of beer in the manufacture of which this spice is used.
In medicine, coriander is used as a means to lower blood sugar and insulin levels when needed. Coriander is a natural pain reliever. It is widely used in pharmacology for the manufacture of local anesthetics. It also has a strong antiseptic property. It relieves pain and irritation in gastritis, gastric and duodenal ulcers. Coriander is great for indigestion.
Seasoning Cumin (Zira)
Cumin (Zira) Cumin or zira favorite spice of the Indians, they add it to almost all meat and vegetable dishes. And the countries of Asia are the favorite seasoning for their favorite pilaf. It is also used in the preparation of sauces. It is used in the manufacture of many varieties of sausages. Add cumin to soups. It is used in baking, mainly for salty pastries. It is very good for marinating meat, for example, for barbecue.
For medical purposes, cumin is used as an antiseptic for external use. It is good for wound healing. Excellent removes fluid from the body and it can be used as a natural diuretic. Helps increase appetite, so if one of you suffers from lack of it, consume cumin before meals.
Seasoning Turmeric
Turmeric Turmeric a very unique spice, it does not have a particularly pronounced aroma, it mainly gives a rich yellow color. It is used in the preparation of various meat and fish dishes. It is used for cooking vegetables. If you want to make beautiful pastries, put just a little turmeric in the dough and your pastry will turn a beautiful yellowish color, but if you put a lot, the color can turn red. Add a little turmeric to fried potatoes and you will be very pleased with its golden yellow color.
But despite the lack of a bright taste, it is simply necessary to use turmeric, it is able to fight benign tumors and prevents the formation of cancer cells. In Asian countries where it is used daily, there is a very low rate of cancer. It helps cleanse the body of heavy radicals and heavy metals. Helps improve digestion and metabolism.
Bay leaf
laurel- a seasoning that is in every home. It is used to make various soups. It is excellent for cooking meat and fish dishes. Great for vegetable dishes. Used to preserve vegetables in marinades. Also in ground form, it is used to make sauces and in spicy mixtures of various spices.
The seemingly ordinary bay leaf is not as simple as it seems. In medicine, it is used quite widely. Bay leaf relieves excessive nervous excitability. It is used to treat facial paralysis. It is also effectively used in the treatment of tumors of the liver and spleen. Lavrushka is also used for pain in the joints. Baths with a decoction of bay leaves are taken for diseases of the genitourinary system. Regular use of bay leaf will help maintain good hearing for a long time.
Seasoning Marjoram
Marjoram Marjoram used to prepare any meat dishes, it gives them a rich taste and a special aroma. You can also use it for cooking fish, as well as for the manufacture of canned fish. Marjoram is used in the manufacture of various alcoholic beverages. In industry and at home, it is used as a seasoning in the preparation of various sausages and smoked meats. You can add it to marinades for preserving vegetables in the winter. Marjoram is just perfect for various soups, it emphasizes the taste of Kharcho especially well.
In medicine, marjoram is used in the treatment of respiratory diseases. It is added to hot drinks during a cold. It has a pronounced diuretic and is indicated for people prone to edema and kidney disease. The use of marjoram will help solve the problem of impaired digestion and excessive gas formation in the intestines. It is used in a complex diet as a seasoning for dishes for people with stomach diseases.
Poppy
Poppy Poppy Of course, the seasoning is not aromatic in nature. Most of it is used for the manufacture of confectionery, adding to the filling or to the dough itself. But it can also be used to thicken various sauces. It can also be used for main courses, fry poppy seeds in butter and it can be mixed with noodles, spaghetti or cereals, you can also grease meat with this mixture, and poppy seeds will create a very unusual crisp.
In medicine, poppy has been used since time immemorial. It is a natural pain reliever, the well-known narcotic substance morphine is made from it, which is used as an anesthetic for seriously ill people. Codeine is also extracted from it, which is used in the treatment of severe coughs.
Seasoning Juniper
juniper berries Juniper. Used as a spice juniper berries They can be used whole or ground. They are seasoned mainly with game meat to give it the taste of meat cooked in nature. You can cook any other meat with this seasoning, juniper will give the meat a special spicy flavor of pine needles. You can add berry powder to the sauce, with it it will acquire a special flavor. You can also use it to marinate meat, so it will be especially tasty. It is not uncommon for juniper to be added to cabbage for sauerkraut. Juniper is also used in the manufacture of alcoholic beverages. But it is worth remembering that juniper must be used carefully, it is recommended to use no more than 6 berries per 1 kg of the product, otherwise it can cause frustration.
In medicine, juniper is used as an anti-inflammatory agent, it treats inflammation of the bladder and kidneys. Outwardly, infusions and decoctions of juniper are used as a remedy for the treatment of skin diseases such as dermatitis or eczema. It is used for neuralgia. In the treatment of sciatica and arthritis, it has also been successfully used for many years in the form of an oil that is rubbed into sore spots.
Nutmeg
Nutmeg Nutmeg very fragrant and pleasant in taste, it is used to prepare various meat and fish dishes. It goes well with cauliflower and spinach. Quite widely it is used for the manufacture of various confectionery products, it gives them a special taste and aroma. Add nutmeg to your sauce and you'll experience a whole new flavor and aroma. It goes well with white wine for marinating meat.
In medicine, juniper is used as a remedy for excessive gas formation in the intestines. It is also used as a remedy for the treatment of nervous disorders, diseases of the liver and kidneys. Nutmeg tends to help relax muscle tissue after intense stress, such as hard physical work. It will also help with severe nausea and even vomiting. Helps to solve problems with the stomach and intestines. Normalizes metabolic processes.
Seasoning Oregano
oregano oregano used in the manufacture of various liver pâtés. It is excellent for liver dishes. It is also used for cooking meat dishes, as well as marinades for meat. Used in various spice mixtures. Oregano is often used in the manufacture of various sauces to give them a special piquancy. Italians use this spice to prepare their national pizza, which is distinguished by its spicy taste and aroma.
In medicine, oregano is used as a remedy that can relieve periodic pain in women, it is recommended to use this seasoning before and during critical days, to relieve nervous tension these days and normalize the cycle, you can even use a decoction for this purpose. Oregano baths relieve muscle pain and relieve symptoms of arthritis.
Seasoning Paprika
Paprika Paprika combines with absolutely all products. You can cook any kind of meat with it. With it, it will acquire the necessary sharpness and acquire a beautiful shade. Fish cooked with paprika acquires a rather interesting aftertaste, fish with a slight spiciness is always very unusual, paprika is especially well suited for marinating fish and salting, in Asian countries spicy fish is very often prepared. It is also perfect for cooking various vegetable dishes. There are a lot of sauces for cooking, which use paprika. Absolutely everything is seasoned with it and added to various mixtures of spices.
In medicine, paprika is used to make various warming ointments. It perfectly improves blood circulation and helps to raise blood pressure in hypotensive patients. Paprika improves appetite and normalizes metabolic processes in the body.
Black pepper
Black pepper Black pepper unique condiment. Which is used for the preparation of all second courses. I use that spice in the form of whole grains and ground form. Black pepper is added to various sauces. It is perfect for seasoning all kinds of meats. Fish also goes well with black pepper. Used in marinades for preserving various vegetables. Black pepper added to the soup will make it more tasty, fragrant and rich, it is added to absolutely all soups, except for sweet and dairy ones, of course. Black pepper is even used in the manufacture of some alcoholic beverages.
In medicine, black pepper is used as a natural diaphoretic. It promotes increased salivation, awakens appetite. The use of pepper helps to cope with impaired digestion. Also, black pepper has a bactericidal property and is able to destroy various types of bacteria in the body and remove harmful substances from the body.
Seasoning Parsley
Parsley Fragrant green parsley added to all summer salads. Parsley greens, added to hot and cold soups, make it especially fragrant with a bright and rich taste. Parsley is also used for canning vegetables, mainly for canning cucumbers, tomatoes and zucchini. Parsley is also used in the preparation of some sauces. Not infrequently, parsley is used as a decoration for dishes before serving them on the table. Ground parsley can also be added to the marinade for marinating meat.
In medicine, mainly parsley seeds are used, they have a strong diuretic property, they are especially good at removing edema associated with impaired heart function. Parsley seeds are used to cleanse the kidneys. They are used for kidney stones and gallbladder. Parsley root is used to maintain male power.
Seasoning Rosemary
Rosemary Rosemary well suited for all types of meat, making it very fragrant. It is added to various sauces and marinades. Can be used in the preparation of mushroom dishes. Rosemary is combined with various vegetables and can be safely added to vegetable salads, both cold and warm. Add rosemary to apple jelly for an incredible and fresh scent. This spice is also used in the preparation of alcoholic beverages, it is mainly added to make hot alcohol. Rosemary has also found its use in cheese making, it is used to make spicy and aromatic cheeses.
In medicine, not only seeds are used, but also its greens and shoots. It has an astringent property and is used in the treatment of diseases such as anemorrhea. It has a tonic property and is used for male impotence. Rosemary is a sedative in the treatment of various nervous disorders. It has analgesic properties, relieves stomach cramps and spasms. It has a pronounced wound-healing property; for this purpose, rosemary is used externally in the form of decoctions and infusions. It is also used externally in the treatment of rheumatism.
Seasoning Sumac
Sumac Sumac a very revered seasoning in Turkey and Iran, where it is sprinkled with rice dishes, which are used there quite often. In a decoction of sumac berries, various types of meat are marinated. With the use of this seasoning, various sauces are made. It is also used in the preparation of pastries and sweet dishes.
In medicine, sumac is used to treat stomach and intestinal disorders. It is recommended for people suffering from nocturnal urinary incontinence. Sumac has properties that can soothe an irritated bladder.
Seasoning Tamarind
Tamarind Tamarind a little-known spice in our area, but in Asian countries it is used regularly. It is added in the manufacture of chutney. Meat cooked with tamarind acquires simply incredible taste and aroma. The most widely used in the manufacture of confectionery, adding to various creams, shortcrust pastry. Tamarind is used in the manufacture of various sweets and ice cream. It is also added to various sauces. Tamarind is part of various aromatic mixtures. It is worth adding a little tamarind to jam or preserves and a new taste will reveal the usual sweetness in a new way.
In medicine, tamarind is used to treat diseases of the gastrointestinal tract. In the Philippines, physicians use tamarind leaves to make a tea that can relieve fever in malaria, which is not a rare disease in this country.
Seasoning Thyme (Thyme)
Thyme (Thyme) Thyme or thyme An ideal seasoning for fatty meats, it goes well with fatty pork, lamb, duck and goose. They season the liver, for him it is a wonderful spice. It is paired with liver, which is very difficult to combine spices with. Pate from any liver with the addition of thyme becomes fragrant. We also combine thyme with egg dishes. It is best added when the meat is roasted, as it brings out its spicy flavor best.
Savory it is mainly used as a seasoning for legumes and legumes, with it they are especially tasty. It is also used for cooking dishes from mushrooms, ham and pork; this spice is not suitable for other meats. Used in the preparation of various cheeses. Savory is often found in spice blends. It is just perfect for canning cucumbers, peas, the use of savory in this case allows you to give them a sour-sweet taste and excellent aroma.
In medicine, savory is used in the form of essential oil, tea and infusion. It has an astringent property and is used as a remedy for diarrhea and disorders of the stomach and intestines. Savory-based preparations are able to fight increased gas formation and bloating. It is used for gastric colitis. Also on its basis, antihelminthic preparations are made.
Seasoning Cumin
Caraway Caraway often used in the manufacture of marinades for canning vegetables. It is added to salted pastries. Cumin is used for marinating fish, herring salted with caraway goes especially well with it, it acquires a special taste and aroma. It is also put in cabbage for sauerkraut with it, it is especially fragrant and tasty. Cumin is used to flavor cheeses. With the use of cumin, various liqueurs are made. Cumin is very often used in baking rye bread, giving it a unique flavor.
In medicine, cumin is used to treat the digestive tract. It eliminates excessive gas formation. Preparations based on cumin stop various processes of decay and fermentation in the body. It increases the secretion of the stomach, improves the process of digestion.
Seasoning Dill
Dill Dill used in every home, it is used in the form of greens and dried as a seasoning. It is combined with all vegetables, it is put when canning vegetables, for this purpose dill leaves, peduncle and seeds are used, it gives the marinade and vegetables a special rich taste, but this is not all of its use in conservation, it also prevents the formation of mold in the jar. In the form of greens, dill is put in all vegetable salads, hot and cold soups. Dried dill is also added to soups, potatoes, meat, fish. Dill is also used to make sauces and dressings. It is also used to make various cheeses.
In medicine, dill has also found its use, a decoction of all parts of dill is an excellent diuretic and helps to lower blood pressure. A decoction of seeds has long been used as a remedy for bloating, such a decoction is given to infants to facilitate the removal of gases from the intestines. For bronchitis, dill essential oil is used to remove mucus from the bronchi and relieve irritation in them. An infusion of seeds is drunk to treat hemorrhoids. And externally, it is used as a wound healing agent in the form of a decoction.
Seasoning Fennel
Fennel Fennel used in pickling vegetables and their preservation. It is most widely used in confectionery, various cookies, pies and puddings are made with its addition. It is best combined with fish (the best fish for this spice is carp) with fennel, this fish combines just perfectly. It is used as an additive in the manufacture of various sauces, including mayonnaise, which we use so often. Fennel is added to soups. You can also add it to compote. It is also used in sauerkraut, it will give a special piquancy and pleasant aroma. Fresh leaves are used for marinades.
Fennel copes well with excessive gas formation, tea with it is brewed for infants to remove gases. It increases appetite and improves the absorption of food, contributes to a better release of bile and its outflow. Helps cleanse the urinary tract. Fennel is also used in the complex treatment of oncological diseases.
Seasoning Sage
Sage Sage added to various sauces. They are seasoned with poultry dishes, it does not fit well with other meats. Let's apply in preparation of sauces for fish. Sage greens are added to various salads. You can add a little sage to homemade sausage. Remember that when using sage, the main thing is not to put a lot of it otherwise you risk spoiling your dish, when too much of it can backfire and the dish will acquire an unpleasant aroma.
In medicine, sage is used as a wound healing agent and as a disinfectant. It also has a hemostatic property. It is used as a treatment for excessive sweating. A decoction of sage is used as a mouthwash during stomatitis. Catarrhs of the upper respiratory tract are also treated with sage and preparations based on it. As a decoction for douching, sage is used to treat female diseases. With angina, rinsing with a decoction of sage is used.
Jamaican allspice
Jamaican allspice Jamaican allspice in the form of whole peas, put in various soups and marinades for preserving vegetables. In the same form, it is used in the preparation of marinades for meat, including marinating meat for barbecue. In ground form, this pepper is used exclusively for the preparation of confectionery products, mainly for baking various gingerbread. It is included in a fairly large number of aromatic mixtures.
In medicine, Jamaican allspice is used as a component in the manufacture of ointments that treat pinched spinal nerves. In the form of a decoction, it is taken to treat a weakened stomach, as well as with increased gas formation. Its grains for the treatment of rheumatism are boiled and already boiled are crushed and applied to sore spots.
Conclusion:
Having studied the use of various spices, we hope that now in your set there will be at least a couple more seasonings, and your dishes will acquire a new taste and new aroma.
Each of them is unique in its own way, and each has its own unique aroma and taste that is unlike any other. Use spices and seasonings wisely, and combine only with what is combined, then they will delight you with their uniqueness. Remember that in your closet there are not just good-smelling bags, but a whole treasure that can give a variety of tastes and aromas.
When using spices to treat diseases, first make sure that they are suitable for you and will not cause allergic reactions. In case of serious illnesses, do not self-medicate, but be sure to consult a specialist and get qualified advice so as not to harm your own health or the health of your loved ones.
Bon appetit! Be healthy!
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Helps to change the taste and aroma of the most simple and everyday products. Spices can complement, and set off, and sharply enhance, and even completely change the taste of a particular dish.
Pies determine the national identity of the culinary traditions of many countries of the world. Since ancient times, aromatic plants have been used not only for cooking, they are also widely used in medicine, cosmetics and perfumery. Today, about a dozen spices are actively used in home cooking, while there are several hundred of them in the world. Those spices that are widely used in most countries are called classic, they are distinguished by a pronounced aroma and pungency. Application methods vary from country to country and often depend on the climate. The hotter the country, the spicier and richer in spices the food of the locals, as it has the ability to protect the body from overheating. In addition, almost all spices and seasonings help to facilitate the digestion of food.
Application of spices
Color dishes in attractive bright colors of saffron and turmeric. With the addition of these spices, boiled white rice is completely transformed. Fish, which, after frying, acquires a grayish tint, can be “made up” in the most exquisite way, giving it a golden color.
The ability of spices to increase the shelf life of products has long been known - canning and pickling cannot be imagined without their "intervention". Some varieties of mint, thyme, thyme, cumin, cloves, bay leaf, capsicum and rosemary are distinguished by a high degree of bactericidal activity.
Also, these spices soften the meat and prevent the fish from overcooking. The use of spices reduces the time of boiling and cooking, which means that it retains useful substances and vitamins.
Meat dishes
Usually, a narrow set of seasonings is used for meat: pepper, parsley, dill, garlic, bay leaf. Meanwhile, a variety of seasonings will help you completely change the taste of a seemingly familiar meat dish. Of course, pepper gives the meat a sharpness: for pork it is best to use black and red ground, for chicken - black and chili.
Red pepper has a beneficial effect on digestion. Pepper is added at the end of hot cooking, because in the process of prolonged heat treatment it can give the dish a bitter taste.
Chili pepper, the highlight of Mexican cuisine, as the most spicy spice is added to sauces. It is also one of the components of goulash and spicy chicken wings. Black peppercorns are used in the preparation of meat, adding to the broth in which it is stewed, or to gravy. It is put at the beginning of the process to give the dish a tart-spicy taste.
In addition to hot peppers, chicken loves rosemary, marjoram, sage, mint, basil, thyme. These herbs can be used singly or mixed together. Before cooking, the chicken should be rubbed with a mixture of these herbs or added to the sauce with which it will be poured.
Ginger and curry are also most often used for cooking chicken or rabbit meat. It is especially useful to use a fresh root or a dry mixture of ginger in the cold season (it has a positive effect on the immune system, it is useful as a cold prevention). To enhance the beneficial properties of ginger, it should be mixed with cardamom and nutmeg. It also pairs well with lemon and honey. Add ginger to sauces after it is ready, to stews - 20 minutes before it is ready.
Prepare pickled ginger. Take 200 g of fresh ginger root, 2 teaspoons of salt, 3 tbsp. spoons of sugar, 120 ml of water, 250 ml of vinegar. Peel the ginger root, cut into long strips. Sprinkle lightly with salt and leave overnight. Pour vinegar, water, sugar into a bowl and stir. Rinse the ginger and put it on a sieve, fill it with marinade for a week (during this time the ginger will turn pink).
Rosemary, marjoram, savory, cumin, black and red pepper, nutmeg and coriander are usually added to pork to improve the taste. When cooking pork over an open fire, you can add juniper berries, they will add piquancy to the meat.
If you decide to add marjoram to the meat, keep in mind that, as a rule, it is consumed together with thyme, their combination gives the dish a unique flavor. This is done before the start of heat treatment. Fragrant saffron, coriander, juniper, thyme, cloves, ginger and cumin are put into lamb and lamb dishes.
Salad dressings
Salads are seasoned after all the ingredients are mixed. You should not serve a salad immediately after adding spices, let it stand for 10-15 minutes so that the spices soak the food with aroma and endow it with a delicate taste.
Salads require more spices than other dishes. The main trick is to choose the right gas station.
Salads with cucumber love the addition of tarragon, fennel, allspice. It will be useful to combine it with dill, parsley, green onions, thyme and lemon.
Carrot salads prefer horseradish, mint, as well as parsley and black pepper as the main herbs. Oregano, paprika, thyme are added to potato salads, which are combined with basil, dill, tarragon, parsley, green onions, celery. In red cabbage salads, it is good to use basil, fennel, ginger, horseradish, mint, celery, cinnamon, along with other spices: coriander, bay leaf, cloves, lemon.
Tomato salads are flavored with dill, bay leaf, cloves, rosemary, cumin, as well as basil, tarragon, garlic, parsley, black pepper, and lemon. Anise, mint, cinnamon are added to fruit salads, along with ginger, vanilla, and lemon.
Salad is a healthy dish, so try to use olive oil or unsweetened yogurt in addition to spices for dressing. It is highly undesirable to dress the salad with mayonnaise, it is better to try to change the taste with spices.
Fish dishes
Many housewives refuse to cook fish, citing a specific smell. But if, then the amazing smell of a fish dish will certainly gather the whole family at the table. If a broth or fish soup is supposed, then everything is simple: onions, bay leaves, allspice and parsley. You can experiment with chopped garlic. Nutmeg and red pepper will also set off the rich fish broth with burning notes, and sage will bring a subtle, pleasant bitterness.
Salt and pepper are often used for frying fish. Indeed, fried fish is good in itself, but any housewife knows that good cuisine is a varied cuisine, so a pinch of ground coriander, cumin, bitter or sweet almonds, nutmeg will not interfere with fried fish at all. Garlic would be fine. For example, you can make an excellent marinade for fish: salt, pepper, garlic, herbs, olive oil.
Cook fish with parmesan. Rinse the fish fillet, dry it, cut into slices 2.5 cm thick. Mix the egg and 4 tbsp. spoons of milk. Separately mix 100 g crushed crackers, 2 tbsp. spoons of parmesan, 2 tbsp. tablespoons of pine nuts, 1 teaspoon of basil and 1/2 teaspoon of pepper. Dip the fish fillet in the egg mixture, then roll in the cheese mixture. Shake off excess. Put the fish in a baking dish, top with melted butter or margarine. Bake in the oven until golden brown.
The most popular way to cook fish is to bake it in foil. She becomes juicy and tender. In this case, do not abuse the spices. The taste will become richer if you add rings of onion and lemon. You can also use other spices when baking fish in foil - garlic, basil, savory or fennel.
Spices for desserts
If you serve fruit flavored with spices for dessert, you will be granted the title of culinary master. Peeled mandarin should be served with mint or cardamom. Sliced apples - with fennel or vanilla. Nutmeg is a great addition to dairy products and cheeses in desserts: puddings, creams and sweet sauces. Clove goes well with all the traditional spices for sweet dishes - cinnamon, ginger and nutmeg and perfectly sets off the aroma of wine cakes. It is especially good for fillings in pear, apple, carrot and pumpkin pies.
Make a cumin cake. Rub 220 g of butter and 175 g of sugar until white. Gradually add 3 beaten eggs, mix well the whole mixture. Pour 10 g of crushed cumin and pour 2 tbsp. spoons of orange juice. Mix 220 g of flour with 1/2 teaspoon of nutmeg, pour into the whipped mixture and knead the dough. Put the dough into the form, sell a small depression in the center with a saucer. Bake the cake in the oven at 190°C for about 45 minutes until golden brown.
The only thing to remember is that even the most beautiful dish can be ruined by using the wrong amount of spices. Add spices, especially to meat, despite their benefits and taste, should be in reasonable quantities, so that the seasonings do not clog the natural flavor of the meat and do not interrupt each other.
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