A quick overview of spices

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A quick overview of spicesYou cannot achieve true culinary art without spices, so getting to know their origin and purpose will not hurt in any way.

Agar agar

A quick overview of spicesIt is a mixture of polysaccharides that dissolves well in hot water and is obtained from some seaweed in the form of yellowish or colorless grains. Agar agar necessary in the confectionery industry, especially in the manufacture of marmalade.

Anise

A quick overview of spicesIts seeds, in a pounded form, are kneaded into a dough for gingerbread, allowed in dishes made from lactic acid products, kvass and vodka are insisted on them. The reader will be able to get acquainted with anise in more detail in the section “Bread of the Green House”.

Badian

A quick overview of spicesOriginally from China, but also grown in Abkhazia. More star anise called "star anise". Used in much the same way with anise.

Vanilla

A quick overview of spicesDried southern orchid pods. Vanilla serves for flavoring dough products, sweet dishes, jams, drinks.

Vanillin

A quick overview of spicesA chemical analogue of vanilla, many times superior to it in aromatic properties. So, 20 g vanillin can replace 1 kg of vanilla pods ("sticks").

Flavoring substances

A quick overview of spicesMixes of various kinds of spices and seasonings that are marketed and targeted for use in certain dishes to improve the taste.

Carnation

A quick overview of spicesDried flower buds of an evergreen carnation tree. Carnation - a necessary spice for marinades, some drinks, it is also used as a seasoning for meat and fish dishes.

Mustard

A quick overview of spicesThe raw material for its production is the seed cake of the widely cultivated Sarepta mustard. Mustard gives a spicy taste to various dishes, causing increased secretion of gastric juice and improving digestion.

Ginger

A quick overview of spicesThe raw material for the spice is the rhizomes of a tropical plant cultivated in Japan, China and other countries. Ginger flavors beer, kvass, liqueurs, confectionery.

Cardamom

A quick overview of spicesThe mashed fruits of this plant, which grows in India and Ceylon, are used to flavor pastry. Bread with cardamom and prunes

Cinnamon

A quick overview of spicesThe bark of this tropical plant of the laurel family, ground into powder, is used in confectionery, for pickles, jams, and drinks. Cinnamon and garlic in yeast dough.

Bay leaf

A quick overview of spicesDried leaves of a laurel tree, common, in particular, in the Crimea and the Caucasus. Perhaps the most popular spice used for the preparation of first and second courses, as well as for pickling and pickling. Bay leaf and berry pie.

Marjoram

A quick overview of spicesThe leaves of a semi-shrub cultivated in our southern regions. They are used fresh, dried and fried as a spice in soups, fish, meat and vegetable dishes. They also add flavor to the vinegar.

Melissa

A quick overview of spicesThe leaves of this herb, common, for example, in the Crimea and the Caucasus, in Central Asia, have a lemon scent (for which lemon balm is also nicknamed "lemon mint"), Necessary in perfumery, but also as spices can play a role in the preparation of drinks and confectionery. Melissa-mint syrup.

Nutmeg

A quick overview of spicesWhen ground, this nucleolus of the ever-green plant "Muscat" is used for making butter dough, and it also appears in recipes for some dishes, especially foreign cuisine.

Black pepper

A quick overview of spicesIt is the unripe fruit of a perennial vine from South India. It's spicy
a spicy product required, for example, for the production of sausages. It is widely used as a spice for meat, fish and vegetable dishes. Ripe fruits produce white pepper with a less pungent flavor.

Allspice

A quick overview of spicesThis is the dried unripe fruit of a tropical tree from the island of Jamaica. A flavoring addition to meat dishes and sauerkraut.

Capsicum bitter

A quick overview of spicesThe strong aroma and pungent taste of the red fruit of this plant of the Solanaceae family, widely cultivated in our country, has earned it popularity as an irreplaceable seasoning for borscht, soups, second courses and marinades. In this sense, he is a competitor to black pepper. Bitter pepper in olive oil.

Salt

A quick overview of spicesThe oldest and most famous of the spices. By quality it is subdivided into 4 grades: "extra", superior, 1st and 2nd, and each grade has its own grinding numbers. Coarse grinds are used for salting and cooking. Small ones are served to the table.

Sugar

A quick overview of spicesAs an industrial product it has 100% nutritional value. Often acts as a seasoning, and not always for sweet products and dishes. In the latter case, its task is to "ennoble" the sour, bitter or excessively spicy taste of some products.

Bicarbonate soda (drinking)

A quick overview of spicesNot a spice, not a seasoning. Rather, a necessary additive for food preparation. Especially often, soda is needed when preparing some types of dough (it helps it to "puff" when baking). In other cases, the soda is "quenched" with drops of vinegar, if specifically required by the recipe.

Vinegar

A quick overview of spicesSeasoning for many dishes, made on the basis of ethyl alcohol fermentation. Food vinegar has a strength of 3 to 10%. Its essence that is on sale - up to 80%. Can be infused with tarragon, basil, mint, celery, black currant leaves. It is included in sauces and marinades. Naturally fermented apple cider vinegar.

Savory and thyme ("Bogorodskaya grass", "thyme")

A quick overview of spicesVery fragrant herbaceous plants, quite common in our southern regions. They have long been used by the people as a seasoning for meat dishes, as well as for pickling cucumbers and tomatoes.

Saffron

A quick overview of spicesDried stigmas of flowers of a bulbous plant (crocus), wildly growing in our south and in Central Asia. Saffron gives the dough a peculiar aroma and bright yellow color; it is involved in cooking recipes, for example, stuffed fish, and many oriental dishes. Imeretian saffron.

Tarragon (tarragon)

A quick overview of spicesA perennial herb of the Caucasus and Central Asia, young shoots of which perfectly retain their aroma in dried form. Fresh young leaves are added to salads, sauces, soups. The spice is also used in the manufacture of soft drinks ("Tarhun"), pickling cucumbers and tomatoes, for marinades. Asparagus and tarragon pie.

Quite a lot of all kinds of seasonings are known. One of them, for example, is the same citric acid. Spices and seasonings may include garlic, and hops, and horseradishand wild garlic, and, of course, a lot of vegetable garden - dill, parsley, celery, parsnip... Almost every region of the country has its own "magic" additives.

B.P. Brusilov - Culinary savvy


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