The spice trade played an important role for many centuries. She has been associated with power and wealth. Many of the most valuable spices, came to us from India, China and Indonesia. In the Middle Ages, the spice trade was controlled primarily rulers of the Ottoman Empire, which earned a lot of money on it. Spices were in use as early as the Neolithic Age: cumin found in the prehistoric lake dwellings. Ancient Egyptians used onion, garlic, caraway and juniper 4-5 million years ago, not only as food additives, but also as pharmaceuticals and cosmetics. In China, the star-shaped anise, saffron and ginger used 3-4 thousand years ago. Philosophers and doctors in Ancient Greece and Rome already 2500 years ago knew many herbs and spices that are used to this day. In the 8th and 9th centuries AD, the Benedictine monks brought spices and herbs through the Alps in Western and Central Europe. In the 13th century, the Venetian merchant Marco Polo was the first European who discovered the nutmeg and cloves during his travels; in addition, he opened the pepper, ginger and cinnamon on the Malabar coast. In the early 16th century, Fernando Cortes brought cocoa beans from America, where he also found that in Mexico, vanilla pods are used to make cocoa flavor.
Stories related to spices, tell of superstitions and mysteries of love. Often spices attributed magical and healing properties. Today exotic spices add flavor to dishes. But you need to use the spices carefully. To do this, just a little flair and desire to enjoy experimenting with spices and herbs.
Anise as a spice – it is the leaves and seeds of herbaceous annuals. Anise has a pleasant sweet taste, so is traditionally used for making sweet dishes, cakes, candies. You can add anise in meat and fish dishes, pickles.
Basil – This herb with an unusual flavor is determined contained in its green essential oils, and a pronounced flavor. Fresh or dried herbs basil put in salads, sauces, spice them smoked. Some use this spice in the sauerkraut and pickled vegetables.
Berberis – a shrub whose fruits have a pleasant tart and sour taste. They are added to compotes and sweets, as well as in sauces for grilled meat. Dried and ground to powder the fruit of berberis perfectly complement the flavor of the meat, roasted on a spit.
Vanilla – the fruit of a tropical plant. Currently, natural vanilla is often replaced by synthetic vanillin, which is cheaper and easy to use, but the flavor is inferior to natural. Vanilla is used for making sweet dishes – creams, puddings, chocolate, ice cream, cakes and pastries.
Mustard – old cultivated plant, whose seeds are added to pickles and marinades. Fresh mustard leaves are added to salads. This plant is also used for making mustard.
Ginger – dried rhizomes of the perennial herb. This spice has a pungent, slightly reminiscent of mint flavor.Usually ginger is sold in powder or lumps but for cooking it is used in finely ground form. Ginger added in culinary products and other sweet dishes, soups, meat and fish. In combination with other spices, ginger gives a piquant taste topickles.
Cardamon – dried unripe seeds of a tropical grass, they have a pleasant sweet taste. Usually ginger is sold in powder or lumps but for cooking it is used in finely ground form.
Cinnamon – the dried bark of the cinnamon tree.Usually, these spices are used in the preparation of desserts: pastry, fruit and cheese dishes.
Turmeric (Indian Saffron) – a tropical spice. Spices are made from its roots, which is not only very fragrant, but also contains a dye orange-yellow color. Turmeric rubbed grilled chicken, it can be added to meat dishes prepared quickly. In Indian cuisine, turmeric is used in stained rice and sweet dishes.
Bay Leaf – is the dried leaves of laurel tree. This spice is added to the broth, soups, meat and vegetable dishes. Bay Leaf are also used for making pickles, sour cream, pickles for harvesting (especially mushrooms and cabbage). Particularly delicious taste bay leaf imparts a sour taste dishes. Particularly delicious taste bay leaf imparts a sour taste dishes.
Marjoram – aromatic plant, which is a magnificent greens seasoning for soups, potato dishes, pies, sauces. Most flavors of fresh marjoram leaves, but if you can not use them in a dish, add the dried marjoram. This spices mix well with other herbs.
Melissa – aromatic plant, whose leaves are characterized by a delicate lemon flavor, are very valuable spice. The leaves are used as a spices and mixture with other herbs adding salads, soups, vegetables and fish dishes. Dried Melissa leaves are used for brewing tea, which has a lemon taste, but does not become sour.
Nutmeg – dried seeds of nutmeg tree used in powder form. Used to give a spicy taste to vegetable dishes, soups, and is a great addition to the culinary products and other sweets.
Mint – herb, dried and fresh leaves are added to puddings, fruit salads and drinks. Widely used in the preparation of this spice vegetable dishes, and sometimes is added to the meat (usually mutton).
This spice is used as a whole or in the form of a granular. Аllspice gives aroma to meat (especially grilled), fish, vegetable dishes, soups, and sauces.
Red pepper – one of the most acute and pungent spices, it is called “chile”. This is a typical seasoning of South American cuisine, and we need to add the red pepper in a food very carefully and in small doses. Pepper “chili” is suitable for meat, soups, salads, vegetable dishes. Red pepper can be used as a whole or in the granular form.
Black pepper – the most popular spice in the world. Black pepper – a great spices for many dishes: suitable for meat, fish, it is added to soups, sauces, salads, etc.
Parsley can be of two types: curly bred for leaves, and spicy (root). Parsley has a gentle taste and flavor, so as a spice, it is almost universal, and is used in many savory dishes – salads, soups, main dishes of meat fish and vegetables.
Rosemary – an evergreen shrub, fresh and dried leaves of which have a pleasant, slightly sweet flavor. This spice is added to the meat, mainly mutton, pork and venison, as well as fish, some salads and vegetable pickles. Rosemary is usually added to food in the ground form.
Thyme – wild greens with a strong spicy aroma. Herbs of thyme are used as a fresh and in dried form, are added to foods as a separate spice, and as part of various herbal blends. Thyme can be used for cooking many different of foods.He is added to the fish, poultry and meat, used for salads and vegetable dishes.
Cumin – typical baking spice. Also, it is added to the grilled meat (pork) or poultry, to the boiled potatoes and sauerkraut. Fresh leaves of cumin are used for salads. Cumin can be used in powder form by grinding just before use.
Dill seasoned with fresh and cooked vegetables, cooked meat and fish and is added to pickles, sauerkraut.
Garlic – not only delicious spices, but also it contains a lot of healthy substances. Garlic is added to vegetable salads, sauces, sausages and fish dishes. From garlic prepared seasoning for vegetables and meat. Garlic is used as fresh, dried and milled.
Saffron is a wonderful addition to fish, vegetables, legumes, and flour products. Just add a small amount of spices to the dish so that it has become a golden color and a wonderful aroma.
Tarragon – a type of wormwood leaves and young shoots of which are fresh and dried, have a spicy aroma. As spice tarragon is added to meat and fish in marinades, salads and sauces.