List of herbs, herbs and spices. Use in cooking and health

In the article we talk about spices, talk about their beneficial properties and use in cooking. You will learn what types of spices there are, what seasonings and spices are good for health. Using our tips, you will learn how to choose the right flavorings for your dishes.

Spices or spices are food additives of plant origin. They have a stable taste and aroma. The role of spices does not end with improving the taste of a dish - they promote digestion and extend the shelf life of foods.

In Rus', spices were called spices, from the word “pepper” - the first known flavoring additive. Spices should not be confused with seasonings; the latter also mean salt, sugar, vinegar and other non-vegetable additives.

Various parts of plants are used as spices: leaves, stems, roots, flowers, fruits, seeds, bark and skin.

Useful properties of spices

Review of popular spices and seasonings.

Spices promote the active secretion of gastric juice and improve the digestion process. Depending on the chemical composition, food additives have a whole range of beneficial properties.

Many herbs are used to normalize blood pressure and heart rate. Valerian, mint and lemon balm reduce blood pressure, eliminate tachycardia, calm the nervous system and relieve headaches. If you suffer from hypotension, use rosemary, turmeric, and hot red pepper in moderate dosages.

To boost your immunity, drink tea with ginger. Garlic, fennel and oregano have an immunomodulatory effect.

Saffron, cinnamon, cloves, cumin and black pepper will help eliminate pain in the head and body. We talked in more detail about the beneficial effects of each spice in separate articles.

Types of spices

There are a huge number of spices - hot spices, sweet spices, spicy vegetables and herbs. Understanding this diversity is often difficult.

In the table we have given you the taste characteristics of the most popular spices and the dishes to which they are added.

Spice table:

Name	Taste	Where do they add
Cinnamon	Sweetish, warm, burning, tart-astringent.	Cinnamon is used to prepare aromatic pastries, desserts, chocolate, hot soft and alcoholic drinks, for example, mulled wine. Cinnamon and apples go perfectly together.
Carnation	Burning taste and peculiar strong odor, contains essential oil.	Used in the manufacture of marinades, added to meat and fish dishes, confectionery, compotes and preserves.
Cardamom	Strong sweetish spicy taste and aroma. Contains essential oil.	Add to baked goods, confectionery and drinks. Coffee and tea are brewed with cardamom, and hot alcoholic cocktails are prepared.
Ginger	Pungent burning taste and aromatic characteristic odor.	Most often, ginger is added to baked goods, alcoholic and non-alcoholic drinks, and sauces for main dishes.
Turmeric	Mildly spicy, pleasant, in large quantities - sharp, burning.	Add to soups, vegetable stews, meat and fish dishes, sauces, and confectionery.
Nutmeg	Hot spicy taste and unique aroma.	Nutmeg is a universal seasoning. It is added to meat and fish dishes, rice and vegetable dishes, salty and sweet sauces. Most often used for baking, making confectionery, compotes, preserves and jams.
Black pepper	Burning, sharp.	Used for preparing soups, meat, fish and vegetable dishes, salads, sauces. Add to marinades, canned food, pickles.
Allspice	Spicy and fiery taste that resembles a mixture of cinnamon, nutmeg and cloves.	Add to meat first and second courses, marinades, canned food, sauces. Pairs best with grilled meat and game. Often used for pickling cucumbers.
Cayenne pepper	Very sharp, burning.	Add to meat dishes, legume dishes, sauces. To add a fiery taste, cayenne pepper is added to chocolate and chocolate baked goods.
Rosemary	Strong sweetish and camphorous aroma, reminiscent of pine. The taste is spicy, islandy.	Most often added to fish and vegetable dishes, fried meat and poultry. Rosemary is used to make syrups that are added to baked goods and drinks.
Saffron	Bitter spicy taste and strong unique aroma.	Add to rice and pea dishes. Used in small quantities in the preparation of red meat, fish soups and vegetable broths.
Zira	Bitter nutty taste and smell.	In most cases, it is used for pilaf and other rice dishes, added to meat dishes and marinades.
Thyme	Pungent spicy taste and strong pleasant aroma.	Thyme can be added to almost all dishes; it goes well with meat, fish, and vegetables. Twigs of the plant are added as a flavoring to sweet and savory baked goods and drinks.
Basil	Spicy island taste and pleasant aroma.	Basil is added to pasta, pizza, meat dishes, soups, salads and sauces.
Oregano	Pleasant spicy taste and aroma.	Used for chicken and fish, added to pizza and pies fillings, sauces and marinades.

For more information about some spices, watch the following video:

Spices for health

At the beginning of the article, we already said that spices are good for health. Below is a list of the healthiest spices.

Remember that treatment with spices can only be carried out as an auxiliary measure to the main therapy. Before using spices for medicinal purposes, read the contraindications and consult your doctor. The benefits and harms of spices depend on the dosage and application.

Spices for weight loss

Many spices improve metabolism and digestion, and some even promote the breakdown of fats. Below we have presented the most effective spices for weight loss.

What spices can be used to reduce excess weight and why:

Name	How it works	How to use
Ginger	Improves digestion and activates metabolism. Due to its pungent taste, ginger accelerates blood circulation, which promotes active fat burning.	Grind 100 g of fresh ginger and pour 500 ml of boiled hot water. Leave for 1 hour. Use 2-3 times a day, 1 glass of the product, drink the drink after meals.
Cinnamon	Speeds up metabolism and improves digestion, reduces blood sugar and controls appetite, and also dulls the feeling of hunger.	Add ½ tsp. ground cinnamon into a glass of kefir. Replace your last meal with the drink or drink it 1 hour after eating, preferably before bed.
Caraway	Improves digestion, normalizes lipid metabolism.	Pour 1 tbsp. seeds with a glass of boiling water, leave for 1 hour. Strain the drink and drink it at one time before your last meal.
Mint	Relieves the tension that is common for people on a diet, eliminates bloating, and reduces appetite.	Pour 6 mint leaves with 1 liter of boiled water. Leave for 20-30 minutes. Take the decoction warm 3-4 times a day, 1 glass.
Black pepper	Stimulates the production of gastric juice and improves the digestion process, accelerates metabolic processes and promotes fat burning.	In 500 ml of hot boiled water, stir a tablespoon of honey and the same amount of grated ginger. Add 1 tablespoon lemon juice and ground black pepper on the tip of a knife. Take the drink warm, 1 glass 2 times a day.
Rosemary	Improves blood circulation and stimulates metabolism.	Pour 1 tablespoon of rosemary into 500 ml of water, leave for 30 minutes. Take half a glass of the decoction, you can sweeten it with honey.
Anise	Reduces appetite, increases performance and improves mood.	Pour 5 g of anise with a glass of boiling water. Infuse the drink for 30 minutes, strain. Take the decoction 1/3 cup 3 times a day 30 minutes before meals.

Spices aphrodisiacs

Some spices are strong aphrodisiacs. They increase libido, enhance sexuality and sensuality.

Spices are aphrodisiacs for women:

• Anise - ignites passion between partners.
• Vanilla - awakens femininity and increases sensuality.
• Cinnamon - enhances desire, provides a rush of blood to the intimate organs and increases the tone of the uterus.
• Cardamom - increases libido.
• Chili pepper - enhances the sensuality of erogenous zones.
• Nutmeg - increases libido and enhances sexuality.

Spices are aphrodisiacs for men:

• Ginger - increases male strength, ensures long-lasting sexual intercourse, improves blood circulation in the genitals.
• Coriander - increases attraction to the opposite sex.
• Marjoram - relaxes the body and increases libido.
• Saffron - increases sensitivity.
• Pepper - improves blood circulation and increases sensitivity.
• Savory - increases male strength and prolongs sexual intercourse.

What spices can children eat?

It is recommended to add spices to the diet of children from 2-4 years of age, depending on the spice itself. For example, dill can be introduced into the menu for a 10-month-old child, but it is better to refrain from using black pepper until the age of 5.

What spices are allowed for children over 2 years of age:

• dill;
• fennel (from 4 months);
• parsley (from 10 months);
• basil;
• ginger;
• cinnamon;
• garlic.

Which spices are contraindicated for children under 5 years of age:

• red hot pepper;
• saffron;
• turmeric;
• mustard;
• horseradish;
• coriander.

Consult your pediatrician about introducing these spices into the menu of a child over 5 years old.

Spices storage

Spices should be stored in glass or wooden jars in a dry and dark place. Whole spices have a longer shelf life than ground spices. Below are the expiration dates for different types.

Whole Spices and Herbs:

• leaves and flowers - 1-2 years;
• seeds 2-3 years;
• root vegetables - 3 years.

Ground spices:

• leaves and flowers - 1 year;
• seeds - 1 year;
• root vegetables - 2 years.

What to remember

1. Spices or spices are plant-derived flavorings.
2. Spices have a pronounced taste and aroma; they are added to food in small quantities.
3. Spices have beneficial properties and are used to treat and prevent diseases. Before using spices for medicinal purposes, consult your doctor.

Spices- herbal additives to dishes and products that are used in folk medicine. When using them, you can improve the appearance of dishes, make them more appetizing and aromatic. Spices also allow you to somewhat extend the shelf life of products, as they are light antiseptics and preservatives. In addition, herbs and spices have a significant therapeutic effect on human organs and systems, so their correct use is an opportunity to improve the health of the body, improve the quality and appearance of the dish.

In this article you can find out what spices are, where they came from, and why they are so healthy. Keep in mind that any spices have contraindications, and in some cases can cause harm to the body. We will tell you how to properly use spices and herbs, how to store them and what you should remember before use.

What are spices?

What are spices? They are herbal food additives. Typically, all parts of plants are used to create these flavors, including leaves, fruits, seeds, skins, stems, roots and inflorescences. At the same time, spices are not an independent dish in any case; they are only a competent addition. The main purpose of spices is to highlight the taste of the finished dish.

Spices should not be confused with spices and seasonings. The latter are additives that in some cases can be used independently. They are an essential component of the finished dish, giving it flavor. Spices are usually called substances that have almost any origin. They can provide the required food consistency and taste. The most popular are soda, sugar, salt, vinegar and starch, as well as black pepper, mustard and bay leaf, which are often in the housewife's arsenal.

Worth knowing! Spices and herbs are different products, but it is quite difficult to draw an exact line between them. It is generally accepted that spices allow you to change the taste without affecting the smell. And spices are responsible for the aroma. Spicy herbs (rose, turmeric, saffron, parsley) can be unique dyes, and spices can be used as food dyes.

Spices can be introduced into food using different methods: immediately and through an emulsion (a kind of intermediary). Sauces are used as the latter. With their help, it is possible to retain the aroma and “attach” it to food products. Often the base of the sauce is butter, flour, eggs and milk. Also, vegetable and fruit purees, as well as almost any juices can be carriers of spices. These are classic combinations that are traditional in Middle Eastern cuisine, including Georgian and Armenian.

Spices that can be used separately from dishes include herbs and spicy vegetables, including garlic, dill, celery, onions, horseradish, parsley and more. They are often combined with other spices, but the latter are used in lower concentrations.

This is interesting! The name of the spice comes from the word “pepper”. It was pepper that was the first flavoring additive in Rus'.

Types of spices

Types of spices are presented in a huge variety. You can highlight sweet and hot spices. It can be difficult to make sense of the huge variety. We offer you a list of spices with their characteristics, taste and dishes to which they are added.

Spice name	Spice taste
Carnation	A peculiar strong smell, burning taste, contains essential oil.
	It is distinguished by a burning, warm, tart-astringent and sweetish taste.
	It has a characteristic aroma, pungent and pungent taste.
Cardamom	The spice has a sweetish taste with notes of pungency and spice. The composition contains essential oil, and the aroma of the dish is strong and pronounced.
	It has a spicy but pleasant taste with notes of heat and pungency. But the taste is not too pronounced, so the spice is in demand.
Asafoetida	An pungent spice with a strong aroma similar to garlic.
	It has a delicate and refined aroma, as well as a slightly sweet aftertaste.
	Star anise has a bright aroma, a slightly bittersweet and spicy taste, as well as an interesting smell reminiscent of anise.
Mustard seeds	They are famous for their pungent taste and spicy aroma.
Celery seeds	They have a strong bitter taste, so they will be useful in measured quantities.
Coriander	The spice has a slightly bitter and spicy taste; everyone usually likes its strong aroma.
Bay leaf	It has a bitter taste and rich aroma.
	The spice is characterized by a strong aroma and spicy taste.
	Poppy has virtually no odor - a light and subtle aroma of sweetness, but it has a sweetish aftertaste.
	Spicy taste with rich aroma.
Nutmeg	The spice has a peculiar smell and a pronounced hot-spicy taste.
Cayenne pepper	It is distinguished by its special sharpness and pungency.
Allspice	It has a hot and spicy taste that is close to a mixture of cloves, nutmeg and cinnamon.
Fenugreek, or Shambhala	Shambhala is distinguished by its bitter taste; when fried, it acquires a reddish tint, which indicates that the bitterness in it has increased significantly.
	Paprika has a slightly sweet and spicy taste. Its aroma is delicate, with a hint of sweetness.
	Delicate and subtle herbal aroma and spicy taste. If there is too much sage, the dish may have a musty smell.
	It has a piquant, spicy, pungent and strong aroma, as well as a sweet and sour taste.
	Fennel is similar in taste and aroma to anise, and in appearance - to dill. It has a sweet and pleasant taste.
Parsley	Parsley has a pleasant herbal aroma and rich taste.
	The spice has a slightly sour taste; it vaguely resembles lemon.
Tamarind	The spice has a sour taste.
	It is sold whole, in the form of fruit or ground seeds. The spice has a spicy taste.
	Green buds are used, usually salted or pickled. The most expensive and piquant in taste are small capers. The spice has a bitter taste.
	This unique spice has an islandy taste with a hint of astringency and a spicy aroma.
	The spice has a strong, spicy and refreshing taste, as well as a corresponding smell.
Black pepper	It is sharp and burning.
Rosemary	It has an amazing aroma: pronounced, slightly sweet and camphorous, it is close to the smell of pine. The taste of rosemary is pungent and somewhat spicy.
	It has a strong and characteristic aroma, slightly bitter and spicy taste.
Jeera (cumin)	It has a nutty taste with bitterness and a bright smell.
	A spice with a pleasant aroma, pungent and spicy taste.
	It has a strong and quite pleasant aroma, as well as a spicy, pungent taste.
	It can be recognized by its spicy, pleasant aroma and taste.

Advice! To understand spices, you need to know what they look like. You can find photos of numerous spices on the Internet.

What are the beneficial properties of spices?

What are the beneficial properties of spices? Depending on the type of spice, the effect on the body differs. But in general, several general trends can be noted. In particular, spices help improve digestion and promote the secretion of gastric juice.

Many herbs can normalize blood pressure and heart rate. Valerian, mint and lemon balm can lower blood pressure, eliminate tachycardia, relieve pain and have a calming effect on the nervous system as a whole. Those who suffer from hypotension will benefit from hot red pepper, rosemary and turmeric in moderation.

Fennel, garlic and oregano have immunomodulatory effects. To increase immunity and resistance to diseases, you should include thyme tea in your diet. Saffron, cloves, cinnamon, cumin and black pepper can reduce pain.

In addition, spices can:

• strengthen the cardiovascular system (saffron and others);
• remove toxins from the body;
• reduce blood cholesterol levels;
• relieve depression;
• tone the body as a whole;
• cure skin diseases;
• prolong youth;
• help in the fight against cellulite (cinnamon and others);
• cure skin diseases (nutmeg, sesame and others);
• stabilize blood pressure;
• normalize metabolism;
• speed up blood circulation;
• help in the treatment of other diseases.

Advice! If you plan to perform treatment with the help of spices, you need to know how to take this or that spice in order to bring only benefits to the body of a man, woman and child. This is why it is important to contact specialists.

Harm and contraindications

Spices also have harm and contraindications. In particular, those who have individual intolerance, a tendency to allergic reactions or nervous disorders should not consume spices.

Spices can cause harm if you buy low-quality seasonings. If possible, you should avoid mixtures with a general name (“Fish Mix”, “Meat Seasoning” and others) if they do not have a composition. Also, seasonings are dangerous in large quantities (usually 5-6 grams per day or more). For example, saffron and rosemary are not recommended for pregnant women, sage, cinnamon and nutmeg lead to cramps when consumed in excess, and cloves cause a feeling of lethargy.

Spices are strong irritants. Their use is not recommended for cystitis, allergies, gastritis, bronchial asthma, and ulcers. Also, do not mix spices with medications.

The use of spices in cooking

The use of spices in cooking may be necessary in order to:

• change the appearance, color, taste or aroma of the finished dish;
• emphasize the specific qualities of the product;
• mask unwanted odor;
• enhance food safety;
• contribute to a better perception of the finished dish, increasing its nutritional value;
• add flavor to the finished dish.

The most common spices and their uses can be seen in the table. It contains the most common types of spices, and also indicates what they are best combined with.

Spice name	Where do they add it?
Carnation	Used to create marinades and prepare fish and meat dishes. Additionally used for making jam, compotes, mulled wine and creating various confectionery products.
	They perfectly complement savory dishes, solyanka, egg, fish and meat dishes, as well as marinades.
	Cinnamon is indispensable in the preparation of any sweet pastries, all types of chocolate, various desserts and even drinks (mostly hot), both non-alcoholic and alcoholic (mulled wine). You can add cinnamon to the apples; you will definitely like the combination.
	Ginger is often added to baked goods and used in the preparation of non-alcoholic and alcoholic drinks and sauces for various dishes.
Cardamom	This spice becomes an integral component of baked goods, confectionery treats and desserts. Those who like the unusual taste of cardamom add it to hot drinks, including tea and coffee.
	Anise is used to prepare fruit salads, vegetable and meat dishes, mousses, sauces, sweet soups and compotes. By the way, anise is added to hot dishes 3-5 minutes before the end of cooking, and to cold dishes - before serving.
	It will help make vegetable stew, soup, meat and fish dishes much tastier. Spice is often added to sauces and even to confectionery products to add piquancy to them.
Asafoetida	The spice will be delicious as an addition to vegetable and fish dishes. Asafoetida is usually sold in powder or resin form.
	Vanilla is used for baking, making sweets and desserts, fruit compotes, creams and fillings, and a variety of dairy dishes.
	Often this spice in the form of a star or flower is added to mulled wine. In addition, star anise is used as a seasoning for sweet dishes, combined with licorice, cinnamon and vanilla. For salty and meat dishes, star anise can also be used in combination with red pepper, dill, ginger, garlic, and parsley.
Mustard seeds	Mustard is indispensable when preparing sauces (it is added to seasonings or used as an independent sauce). Both ground and whole plant seeds are used. Often, cheese sauce and sauces for vegetables are made using mustard (and some other ingredients). Mustard goes well with sausages and cold meat.
Celery seeds	Celery seeds are used to prepare marinades, salad dressings, vegetable dishes, soups and tomato sauces. Celery is also an integral part of bouquet garni, celery salt, curry mixtures and pickles.
Coriander	Coriander is used for preparing meat and sausage products, canned meat and fish, cheeses, marinades, liqueurs, pickles, baked goods, including bread and sweet treats. In addition, coriander is used to prepare certain types of beer.
Bay leaf	This is a well-known spice that is added to canned food and food. A distinctive feature is the ability to preserve beneficial properties in dried form.
	The spice is used to prepare sausages, alcoholic drinks (liqueurs and liqueurs), puddings, and flavor tea and vinegar. Marjoram is used in preservation, and it is also added to soups, salads, vegetable and fish dishes.
	Used for baking, making sweets, thickening sauces, cooking Indian curries and as a topping for desserts.
	This spice is a component of the well-known seasoning of the same name. The plant is used to enhance the taste and aroma of meat (fried, stewed, baked), pates, homemade sausages, sauces, gravies. Oregano is especially in demand in Italian cuisine.
Nutmeg	Nutmeg is considered a universal seasoning. It can be added to rice and vegetable dishes, to meat and fish dishes, with sauces, both sweet and salty. But nutmeg is often used specifically for baking, to create jams and preserves, to prepare compotes and various sweet desserts.
Cayenne pepper	This spice can be used for meat and legume dishes. Sauces with this spicy additive turn out delicious. It is noteworthy that cayenne pepper is often one of the components of chocolate baked goods and chocolate.
Allspice	It is used to enhance the taste of meat, first and second courses. It is also added to canned food, marinades and sauces. Allspice goes well with fried meat and game, and it is also an important spice in the traditional recipe for preserving and pickling cucumbers.
Fenugreek, or Shambhala	Fenugreek is used to enhance the taste of meat and fish dishes, soups.
	The spice goes well with pork and chicken, vegetables, cottage cheese, fish, eggs and seafood. You can use paprika for cooking chili, goulash, soups, salads, sauces, rice, cutlets, stuffed eggs.
	Sage is used to season meat and fish dishes, for filling baked goods, for preparing gravy, sauces, salads and canning.
	This is a classic seasoning for first courses, for dishes made from beans, mushrooms, cheeses, ham, and rabbit meat. Savory is also used for preparing marinades, salads, and pickling.
	Fennel fruits are actively used in the preparation of confectionery, puddings, pies, cookies, and liqueurs. Fennel perfectly complements meat dishes, sauerkraut, canned vegetables, cold appetizers, salads and marinades. The spice is often used to prepare sauces, compotes and soups.
Parsley	Parsley is used for cooking vegetable and meat dishes, soups. Usually parsley is added to the dish in a chopped state before serving.
	Sumac is added to poultry and fish dishes, legumes and salads, kebabs and snacks. In Asian countries, a thick decoction of sumac is popular, which is poured over meat and vegetable dishes. And in haute cuisine, the spice is used as an addition to desserts.
Tamarind	Included in the world-famous “Worcestershire sauce”. Spice is also added when preparing candies, shortbread cookies, sweets, ice cream, baked goods, jams, and jellies. They combine tamarind with fruits and even fried meat.
	Cumin is often used to create spicy compositions. The spice is indispensable when preparing pickled mushrooms, sauerkraut, pickles, cheeses, and liqueurs.
	Young shoots of the plant are one of the universal aromatic additives to cold and hot dishes. It is used in the confectionery industry for flavoring, in the process of pickling vegetables and fruits, for making marinade and tea.
Black pepper	Black pepper has a universal use. It is often used for preparing meat, fish and vegetable dishes, sauces and salads. This spice is always used for salting, preserving and pickling foods.
Rosemary	It is used in cooking fish and vegetables; rosemary perfectly complements meat and poultry. Syrups are made from this spice, which are subsequently used to make drinks and bake desserts.
	Saffron perfectly complements rice and pea dishes. In measured quantities, it can be used in the preparation of red meat dishes, vegetable broths and fish first courses.
Jeera (cumin)	Often, cumin is a seasoning for pilaf, meat dishes and marinades.
	Basil will help highlight the taste of pizza, pasta, soups, meat dishes and salads. It is often added to salads.
	Thyme is versatile. It will make almost any dish tastier and more aromatic, including meat, fish, and vegetables. Twigs of this plant are added to salty and sweet baked goods, as well as drinks as a flavoring.
White pepper	It will be an excellent addition to roasts, minced meat dishes, meat sauces, schnitzel, meatballs, baked poultry and fish, fish and vegetable soups, and pies.
Green onions	With this spice, meat, fish and vegetable dishes of any type will be tastier. You can add seasoning to fermented milk salad sauces, as well as salads made from seafood, vegetables, eggs, and fish.
	This spice will complement any oriental meat dishes. It is also included in sauces, salads, and pies.
	The hot spice will complement fried and boiled meat and fish dishes; with it, pizza will be more tasty and baked goods will be more aromatic.
lemon pepper	The spice will highlight the taste of meat and fish dishes. It can be added to egg-milk casseroles, sauces, vegetable dishes, and salads.
	Dishes made from tomatoes, meat, and vegetables will benefit from the addition of nutmeg.
	It goes best with game and lamb dishes, as well as desserts and fruit salads. Mint is the main ingredient in delicious mint sauce.
Roseperets	It will complement chops, roasts, ground meats, fried fish, vegetable dishes, cheese sauce, omelettes, sauces, fruit salads and casseroles.
	It should be combined with meat, fish and vegetables.
	It will help highlight pork and beef, as well as marinades for them.
	Meat dishes with garlic acquire a piquant taste.
	This is the best addition to grilled meat, fried game, kebab and vegetable soups.
	Oregano is suitable for cooking fish and chicken, filling for pies and pizza, marinades and sauces.

General rules for using spices

The general rules for using spices are also worth knowing. A few basic tips will help you combine spices with each other, namely:

1. Rule of unity. If each spice is individually combined with a product, then the combination of these spices will be combined with the dish.
2. The "bad spice" rule. If one spice is not suitable for the product, then it will extinguish the taste and aromatic properties of a whole bouquet of suitable seasonings.
3. The spice-neutralizer rule. There are certain spices that can somewhat weaken or completely neutralize the taste and aroma of other spices. At the same time, this spice can enhance other spices. For example, horseradish can enhance the aroma of lemon zest, basil, dill, lemon balm, and tarragon.
4. Product neutralization rule. There are neutral products that become a “second” or “third” course depending on the added spices. For example, if you add garlic, dill or onion to boiled rice with butter, you will get a hearty second course, and if you add cinnamon and vanilla, you will get a light dessert. If you add red pepper and garlic to the cottage cheese, you get a spicy snack, and if you add nutmeg and vanilla, you get a dessert treat.
5. The rule of sugar and salt. Sugar and salt can change the spice notes. For example, for fish, black pepper should have a salty base, and for confectionery, it should have a sweet base. But at the same time, it is worth remembering about the exception spices. For example, vanilla should not be consumed with salt, and red pepper and garlic should not be consumed with sugar.
6. Rule of salt. It always enhances the effect of spices. For example, a soup with spices needs less salt. There is also a unique advantage to this - the body is not oversaturated with salts.
7. Storage rule. It is advisable to buy spices whole and grind them at home, for example, in a mortar. To do this, you can lightly fry the spices in a frying pan without oil, 1-2 minutes is enough.

You can also use ready-made seasonings. For example, the universal seasoning “Piri piri” is used for lamb, pork, broilers, crayfish and shrimp dishes. The pepper mixture will complement any meat, vegetable and fish dishes. Four-spice seasoning will be the best addition to vegetable soups, stewed vegetables, and meat salads. Provencal spices will be indispensable when preparing stews, liver dishes, fish and vegetable dishes. Spiced salt will complement any type of meat and vegetable dishes. You can use a special mixture for steaks, which makes any meat dish incredibly tasty.

Ready-made spice mixtures

You can make ready-made spice mixtures yourself. There are well-established recipes for spices that were specially created for cooking various dishes. In particular, you can pay attention to such options as:

• for smoking (allspice, cardamom, black pepper, marjoram, nutmeg, cumin, coriander, thyme, ginger, chili pepper);
• for fish dishes (white pepper, bay leaf, chili pepper, allspice, ginger, mustard, thyme, dill, coriander, onion);
• for fruits (cloves, cinnamon, star anise, ginger);
• for game (oregano, allspice, thyme, red pepper);
• for poultry dishes (marjoram, sage, thyme, basil, thyme, thyme);
• for stew (ginger, red pepper, cardamom, turmeric, allspice, black pepper, cumin, mustard, nutmeg, cloves);
• goulash (black pepper, cloves, allspice, red pepper, cumin, thyme, marjoram, onion, turmeric);
• for cooking grilled dishes (chili and curry mixtures, red pepper, thyme, black pepper, oregano).

Spices for specific dishes

It will be useful to know the spices for specific dishes for those who cannot imagine cooking without spices. But, if you know what exactly this or that seasoning is combined with, you will be able to achieve unique flavor combinations. So, you need to use for preparing side dishes and snacks from:

• spinach – allspice, garlic, wormwood, basil, dill;
• green head salad - vegetable mixtures, borage;
• fresh cucumbers - red sweet pepper, black pepper, hot pepper, anise, green onions;
• beets - horseradish, cumin, allspice, wormwood, tarragon, anise;
• sauerkraut - black pepper, cumin, red sweet pepper, cloves, coriander, hot pepper, bay leaf, nutmeg, caraway seeds, basils, horseradish, fennel, allspice, tarragon;
• white cabbage - cloves, cumin, red sweet pepper, wormwood, borage, marjoram, onion, garlic, coriander, calamus;
• green beans - borage, dill, savory, parsnips, allspice;
• cauliflower – savory, basil, nutmeg, tarragon;
• colored beans - marjoram, savory, garlic, black pepper, onion, sorrel, green or white pepper, red hot pepper, celery;
• legumes – onion, green pepper, black pepper, red hot pepper, allspice, white pepper, marjoram, garlic, nutmeg, ginger;
• dry peas - coriander, rosemary, caraway, thyme, parsley, basil, garlic, onion, savory, nutmeg;
• rice - dried barberry, parsley, red pepper, lovage, ginger, tarragon, garlic, nutmeg, saffron, oregano, marjoram;
• boiled potatoes - celery, onion, parsley, marjoram, nutmeg, thyme, savory, cumin, basil, bay leaf, dill, black pepper, calamus;
• mashed potatoes - nutmeg, spicy herbs, onion, black pepper, parsley;
• fried potatoes - cumin, basil, black pepper, onion, savory, marjoram, thyme;
• mushrooms - all types of pepper, tarragon, wormwood, cumin, rosemary, nutmeg, parsley, onion, garlic.

Almost all types of spices, including spicy root vegetables and spicy vegetables, are suitable for meat dishes, as well as for sauces, depending on the type. You can improve the taste with sugar, honey, lemon juice, olive oil, wine and salt. The vegetable snack mix will be complemented by fresh capsicum and green onions.

For dough products you should use the following spices:

• for cookies - cinnamon, cardamom, cloves, ginger, fennel, nutmeg, allspice, anise;
• for baking from yeast dough - allspice, cloves, red pepper, cumin, bitter and sweet almonds, ginger, cardamom, coriander;
• for sweet fillings - anise, nutmeg, cardamom, ginger, vanilla, saffron, cinnamon.

For homemade cheeses, mint, basil, thyme, nutmeg, red bell pepper, sage, watercress, thyme, rosemary, and dill are suitable. And to homemade cottage cheese you should add lemon balm, horseradish, nutmeg, vanilla, anise, borage, chives, thyme, hyssop, and basil.

The best choice for adding flavor to pickled vegetables can be spices such as cloves, garlic, all types of peppers, white mustard, juniper, coriander, fennel, bay leaf, nutmeg, savory, grape leaves, tarragon, allspice.

Advice! You can make table vinegar more flavorful by infusing it with basil, tarragon, or a mixture of basil, bay leaf, rosemary, thyme and dill.

You can flavor and make homemade drinks more spicy using the following spices:

• for grog - star anise and anise;
• for mulled wine and other drinks with wine - cloves, lemon zest, nutmeg, orange zest, cinnamon;
• for cocoa – cinnamon, vanilla, nutmeg;
• for punches - cinnamon and nutmeg;
• for coffee – cinnamon and almonds;
• for plum compotes - allspice, anise, sage, nutmeg;
• for pear compote – nutmeg, ginger, cloves;
• for other fruit drinks (as well as dishes) - cardamom, vanilla, ginger, juniper, cloves, calamus, anise, nutmeg, cinnamon;
• for apple drinks (and apple dishes in any form) - cinnamon, nutmeg, ginger, vanilla.

What spices can children eat?

What spices can children eat? This question interests any parent. It is important to understand that spices and seasonings can be introduced into a child’s diet starting from 2-4 years of age, depending on the spice itself. For example, dill is a safe herb that can be included in a child’s diet from the age of 10 months, but black pepper is highly not recommended for children under five years of age.

The following spices can be introduced into children's diets from the age of two, namely:

• fennel (from four months);
• basil;
• dill;
• ginger;
• garlic;
• parsley (from ten months);
• cinnamon.

The following spices are highly undesirable to give to children under five years of age: coriander, turmeric, red hot pepper, horseradish, mustard, saffron. Remember that it is better to consult with a specialist to exclude possible problems with the baby’s health.

Seasonings in folk medicine

Seasonings in folk medicine help improve the health of the body and are used to prevent various diseases. In the table you will find information about common spices and their medicinal uses.

Spice name	Features of application in medicine
	It helps reduce appetite, improve mood and increase performance.
Asafoetida	Its seeds and fruits are used as an expectorant, antispasmodic and carminative. The spice can be used in the form of powder, tincture and emulsion.
	The spice is used for disorders of the nervous system, rheumatism, drowsiness, chlorosis, dyspepsia, fever, and mental illness.
	It has a beneficial effect on the body as a whole, normalizes the functioning of the stomach, and has a carminative and antispasmodic effect.
	The spice helps relieve sore throats by gargling. Aromatic baths are taken with the herb. Basil is also used to treat ulcers, wounds and eczema.
Carnation	It has an analgesic and anti-cold effect, and is usually used as a homemade ointment or balm. In dentistry, cloves are one of the components of a temporary filling.
	It promotes the resorption of tumors, in combination with water and honey, it eliminates a sore throat, helps with impotence, and clears vision.
	It is useful for motion sickness, for improving appetite, for problems with cholesterol and fat metabolism, for ulcers, and for normalizing the general condition of the vascular system.
Cardamom	Used as an antiseptic for pneumonia, tracheitis, laryngitis, bronchitis and elevated body temperature. Cardamom helps normalize intestinal function and helps with poor food tolerance.
Cayenne pepper	It improves blood circulation, tones the nervous system, and increases potency.
Celery seeds	The oil is used to treat bronchial diseases, asthma and flatulence.
	Helps with colds.
Coriander	Reduces blood sugar levels, is used as an analgesic and antiseptic, especially for duodenal and gastric ulcers, gastritis.
Cumin or cumin	It has an antiseptic effect and promotes wound healing. Jeera lotions (with bean flour and olive oil) promote the resorption of tumors.
	It removes toxins from the body.
Bay leaf	It saves from facial paralysis, nervous excitement, paresis, tumors, joint pain, and also improves hearing.
	With its help you can normalize digestion and cure flatulence. The drug also has a sedative and diuretic effect.
	It is known as a pain reliever and is also used to treat coughs.
Juniper	Compositions are prepared from it for the treatment of diseases of the bladder and kidneys. There is an effect from external use for skin problems, rheumatism, polyarthritis, radiculitis, neuralgia.
Nutmeg	It is able to calm the body, remove gases, and fight gastrointestinal problems.
	A decoction of the leaves helps relieve muscle pain by taking a bath. Recommended for use by women during menstruation to normalize the condition.
Fenugreek, or Shambhala	The product can enhance lactation and alleviate the condition during childbirth. You can brew tea to relieve stomach cramps and normalize menstruation.
	It improves the functioning of the gastrointestinal tract and also promotes arousal.
Black pepper	The spice has bactericidal and diaphoretic properties; it removes toxins from the body and helps improve appetite.
Parsley	It is a diuretic, diaphoretic, which helps with cardiac edema, dropsy, bladder stones and kidney stones. Parsley seeds are recommended for menstrual disorders.
Rosemary	It helps with neuritis, rheumatism, leucorrhoea, mumps, as it has a wound-healing effect. The spice tones up impotence and helps fight nervous disorders during menopause.
	The spice has a calming effect on bladder diseases and helps in the treatment of bedwetting and gastrointestinal disorders.
Tamarind	The leaves are used to make herbal tea that helps treat malaria and fever. And also in accordance with the principles of Ayurveda, tamarind is used to treat diseases of the digestive tract.
	The herb helps fight colds, enhance bronchial secretion to get rid of phlegm, and cleanse the respiratory tract in general.
	It helps suppress the processes of fermentation and decay, normalizes the functioning of the digestive tract.
	It is a sedative, carminative, antispasmodic and sedative. When applied externally, dill relieves allergic skin itching.
	The spice helps with flatulence, colic, improves appetite, and also normalizes digestion.
	It helps fight flatulence and gastrointestinal disorders. Teas and tinctures are made from savory and used for bathing.
	It has astringent, emollient, disinfectant, hemostatic, anti-inflammatory and sweat-limiting effects. Can be used as an infusion or tincture.
	It has an antiseptic, diuretic, anticonvulsant effect, and saffron is also used as an anesthetic.
Jamaican allspice	Pepper tea helps with a weak stomach and relieves flatulence. Boiled and crushed grains are a remedy for rheumatism and pain in the spine.

Spices for weight loss

Spices for weight loss help speed up metabolism and improve digestion. And some of the spices can even break down fats. In the table you can find recommendations for weight loss using spices.

Spice name	How does it work?	How to use?
	It speeds up metabolism, lowers blood sugar and dulls appetite.	You need to dilute half a teaspoon of cinnamon in a glass of kefir and drink it before meals or an hour after meals, as well as before bed.
	It normalizes digestion, starts metabolism, accelerates blood circulation to burn fat	You need to pour 100 grams of fresh crushed ginger into 500 ml of hot water, leave for 50-60 minutes, and then take one glass after meals three times a day.
	The spice normalizes the lipid layer and the functioning of the digestive tract.	You will need a tablespoon of seeds, which is poured with boiling water and left for one hour. Next, you need to strain the drink and drink it before your last meal.
	The spice helps reduce appetite and eliminates bloating.	6 mint leaves are enough for a liter of boiling water. You need to infuse the product for 20-30 minutes, and then drink 2-3 times a day, 200 ml.
Black pepper	The spice helps normalize the digestive system, accelerate metabolic processes, burn fat and produce gastric juice.	For 500 ml of boiling water you will need a tablespoon of chopped ginger, lemon juice, honey and ground pepper on the tip of a knife. The drink should be mixed and taken one glass twice a day.
	The spice helps improve your mood, motivate you to work and curb your appetite.	For 5 grams of anise you need a glass of boiling water. The product is infused for 30 minutes, then filtered and taken three times a day, 30 minutes before meals, one third of a glass.
Rosemary	It improves metabolism and blood circulation.	You need to pour 500 ml of water into a tablespoon of rosemary and leave for 30 minutes. You need to take half a glass a day, you can add a little honey.

How to store it correctly?

How to store it correctly? The peculiarity is that to extend the shelf life it is advisable to use jars. Both wooden and glass are suitable. It is preferable that the containers are dark. They should be placed in a dry and dark place. Below are the expiration dates according to the types of spices.

The shelf life of spices depends on their type. For example, whole herbs and spices are stored:

• leaves - 1-2 years;
• root vegetables - 3 years;
• seeds - 2-3 years.

But ground spices are stored less. Leaves, seeds and flowers can be stored for up to a year, and root vegetables for up to 2 years.

Remember that fresh greens (celery, parsley, dill, onions, cilantro) should be stored in the refrigerator for no longer than 7-10 days. In this case, you need to keep the greens in a sealed plastic bag, and first sprinkle them with water.

What should you remember?

What should you remember? Before using herbs, spices or seasonings, it is worth remembering the following:

1. Spices or spices are flavoring additives of plant origin.
2. Spices have a distinct aroma and taste, so it is recommended to add them to food in measured quantities.
3. Spices have numerous beneficial properties, so they are used not only in cooking, but also for the treatment and prevention of various diseases.
4. Remember that before using seasonings for medicinal purposes, it is important to consult with a specialist to eliminate the possibility of harm to the body.

Spices are a unique opportunity to make dishes more tasty, filling, aromatic and appetizing. A huge variety of spices allows you to find the right spice for a particular food product without any difficulty. Follow the general recommendations given in our article, and then there will be no problems with how to use spices correctly. Remember that all spices are healthy in moderation, but don't be afraid to experiment and try new spices. Perhaps they will become your favorites and will add piquancy to the dish. We wish you good luck in your culinary experiments, in which spices will become integral assistants!

Modern housewives are increasingly using various seasonings to prepare a wide variety of dishes. And in stores today, seasonings are presented in all their diversity. But you don’t always know which aromatic spices are best suited to a particular dish.

If you decide to use spices in the kitchen, then it is important to take into account not only the taste characteristics, but also the correct dosage of certain spices. So it’s very interesting to experiment with seasonings, combining their tastes with each other. Perhaps you will be able to create your own unique combination of tastes and aromas. Therefore, further you will get acquainted with which spices are most suitable for cooking different dishes.

Seasonings for first courses

Not every housewife uses spices when preparing soups, but once you try it, it will be difficult to refuse to use them.

Vegetable soups. You can make the taste of vegetable soup more rich and interesting with the help of aromatic herbs and vegetables (both fresh and dried): parsley, dill, mint, garlic and onions, celery, rosemary, parsnips, carrots, as well as the classic seasoning - black pepper, seasoning mixtures - curry, dried mushrooms. Some aromatic herbs have a distinct aroma and should be added in small quantities, such as marjoram and basil. Vegetable soups also go well with lovage, yarrow, borage and purslane.

Meat soups. In addition to the usual carrots, parsley, dill, bay leaves, black and allspice, onions and garlic, leeks, celery and parsley roots, hot and sweet peppers, and dried mushrooms are used in the preparation of meat broths. Spicy herbs also perfectly highlight the taste of meat broth: saffron, marjoram, thyme, cardamom, turmeric, rosemary and nutmeg.

Fish soups. Usually, when preparing fish broth, we use pepper (black, allspice) and bay leaf. Also, ready-made fish soup is perfectly complemented with green onions and dill, and many also use garlic, which adds aroma and spiciness to the dish. You can effectively highlight the fishy taste with the help of herbs: rosemary, marjoram, sage, lavender, lovage, chabra, calamus, thyme, nutmeg. Interestingly, not everyone likes the rich fishy taste in soup, so at the end of cooking you can add a chicken stock cube, which will soften the pronounced taste of fish.

Pea soup. Fans of pea soup will certainly enjoy the taste of the dish if it contains not only onions, peppers (black, allspice), bay leaves, but also garlic, as well as cloves, thyme, savory, coriander and nutmeg, which has a nutty aroma and a pungent taste.

Mushroom soup. You can enhance the taste and aroma of mushroom soup by using both dried and fresh mushrooms to prepare it at the same time. Mushrooms also go well not only with onions, peppers (allspice, black) and herbs, but also with garlic, bell and hot peppers, cumin, basil, tarragon, rosemary, lovage, celery and leeks.

Sauerkraut cabbage soup. Cabbage soup with the addition of sauerkraut already has a fairly rich taste, but not everyone likes the aroma of this dish. Therefore, you can correct the situation with the help of bay leaf, marjoram, garlic, onions, basil, rosemary, juniper, and lovage. And black pepper, bell pepper and hot pepper will help highlight the taste of sauerkraut in the soup. An interesting taste is also obtained by combining sauerkraut and dried mushrooms.

Borsch. Borscht, like a vegetable soup in meat broth, is usually prepared with the addition of bay leaves, black pepper, onions, garlic and aromatic herbs. But gourmets can try to enrich its taste with cumin, juniper, lovage or kulir.

Solyanka. It is not for nothing that Solyanka is called a mixed soup, since it contains not only several types of meat products, but also various seasonings. Solyanka is prepared with onions, dill, black pepper, mushrooms, capers, olives, lemon juice, and sometimes slices of fresh lemon.

Seasoning for eggs

Omelettes and scrambled eggs are seasoned with ground pepper, savory, tarragon, rosemary, turmeric, lemon balm, and curry (a mixture of spices based on turmeric). Egg dishes also go well with parsley, oregano, lemon balm, dill, onion, garlic, sweet and hot pepper.

Seasonings for dairy dishes

Sweet dairy (fermented milk) dishes go well with ginger, anise, cinnamon, and vanilla.

Unsweetened dairy (fermented milk) dishes are seasoned with dill, cumin, curry, horseradish, sweet pepper, basil, onion, thyme, kupyr, tart purslane and fresh hyssop.

Cheeses are good in combination with dill, oregano, sweet pepper, basil, cumin, mint, sage, thyme, rosemary, allspice, and yarrow.

Seasonings for fried fish dishes

Fried fish itself is tasty and aromatic, but you can make its taste more interesting if you use seasonings such as fennel, lemon balm, coriander, cardamom, curry, savory, basil and ground black pepper when preparing the fish. Onions, leafy greens (especially parsley) and almonds (both sweet and bitter) also go well with fried fish.

Seasonings for mushroom dishes

The aroma of mushrooms in dishes can be made even more expressive if you use not only onions and garlic when preparing them, but also add the aroma of rosemary, cumin, basil, red pepper, tarragon, thyme, curry, marjoram, wormwood and nutmeg.

Seasonings for vegetable side dishes

To prepare a vegetable side dish, a skilled housewife can use almost any vegetable. And their taste can be significantly improved not only with the help of herbs, but also by adding olive oil, wine, lemon juice and sugar.

The cauliflower side dish can be seasoned with tarragon, basil or savory.

Green beans as a side dish go well with the taste and aroma of parsnip, savory, allspice, dill, curry, purslane and yarrow.

The beetroot side dish is good with horseradish, anise, cumin, wormwood, tarragon and allspice.

The vegetable mixture as a side dish is perfectly complemented by fresh green onions and sweet (and maybe bitter) capsicum.

Sauerkraut, served as a side dish, will become more aromatic and tastier if you add onions, garlic, basil, black or allspice, cumin, tarragon, fennel, horseradish or juniper.

The pea side dish is seasoned with thyme, coriander, parsley, garlic and onion, basil, rosemary, cumin or savory.

A hot cabbage side dish is good in combination with onion, garlic, black pepper, cloves, coriander, wormwood, calamus, marjoram, bay leaf, and caraway seeds.

When seasoning the vinaigrette, use parsley, celery, black pepper, mustard and vinegar.

Seasonings for fish salads

Nowadays, almost every housewife has her own favorite fish salad recipe; try making its taste more interesting with parsley, leeks, garlic, anise, basil, allspice, horseradish, capers, lemon balm, hyssop or red sweet pepper.

Seasonings for potato dishes

Potato dishes are very popular in our latitudes, so experiment and look for your “ideal” taste by adding seasonings: parsley, dill, celery, onion, nutmeg, black pepper, bay leaf, calamus. Fried potatoes are best combined with onions, ground black pepper, savory, thyme, cumin and marjoram. But when preparing mashed potatoes, pay attention to parsley and dill, kupyr, black pepper and green onions.

Seasonings for meat dishes

Chicken liver goes well with black pepper, rosemary, sage and onion. When preparing jellied meat or aspic, use not only traditional black and allspice with bay leaves, but also onions, garlic, cloves, as well as sweet and hot red peppers.

Homemade sausage goes well with garlic and onions, as well as marjoram, cloves, wormwood, black pepper, cumin, thyme, and basil. However, it is important to remember that it is best to season sausages that cannot be stored for long periods of time.

Meat stew is the aroma and taste of not only onions or garlic, but also basil, curry, juniper, cloves, black or red hot pepper, tarragon, bay leaf, capers.

Offal dishes should be seasoned with marjoram, black and allspice, juniper, tarragon, dill, cloves, parsley, garlic, leeks and lemon juice.

Lamb dishes are seasoned with basil, ginger, cardamom, lavender, cumin, juniper, peppermint, wormwood, lemon balm, marjoram, calamus, bay leaf, lovage, wormwood, garlic, saffron, rosemary and red pepper.

Pork dishes go well with garlic and onions, as well as black pepper, basil, sage, oregano, bay leaf, thyme, rosemary, juniper, coriander, hyssop, calamus, cardamom, and marjoram.

Veal dishes will be complemented by the aroma and taste of oregano, marjoram, bay leaf, curry, caraway, hyssop, rosemary, onion and garlic, tarragon, black, white and green pepper.

Seasonings for poultry

The popularity of poultry dishes makes it necessary to talk about them separately. The most suitable for fried poultry are marjoram, pepper (red hot or sweet, black), curry, sage, cinnamon, rosemary, ginger, savory or thyme. If you decide to fry poultry that is not very fatty, then inject the following mixture into it using a syringe: hot wine (100 ml) + finely ground spices and salt (to taste). It is best to inject oil and wine into chicken meat.

Duck meat is best seasoned with black pepper, sage, cinnamon, thyme, marjoram, yarrow, curry, ginger, savory, tarragon or rosemary.

Season the chicken meat with rosemary, curry, thyme, ginger, marjoram, and cinnamon.

Turkey meat will perfectly highlight the taste of sage, tarragon, marjoram, thyme, black pepper, and rosemary.

Seasonings for rice dishes

When preparing rice dishes, take a closer look at cardamom, lovage, curry, tarragon, red pepper, ginger, garlic, marigold, saffron, barberry, coriander, sweet or bitter almonds.

Baking Seasonings

It turns out that baked goods can also become tastier and more aromatic by using various spices when preparing them. When preparing sweet pastries, use vanilla, ginger, anise, coriander, cumin, star anise, allspice, cloves, cinnamon, bitter or sweet almonds. When making salty products, you can also use savory, red pepper or caraway seeds.

With Christmas approaching, we're also thinking about Christmas cookies. If you decide to make it yourself, then pay attention to some combinations of seasonings:

• cinnamon with ginger, cardamom and cloves;
• cinnamon with cloves, ginger and nutmeg;
• coriander with fennel, cinnamon and orange juice;
• allspice with anise and nutmeg.

Seasonings for pie

To prepare the dough and filling for pies, take seasonings such as anise, saffron (which, when added to the dough itself, makes it yellow), cinnamon, vanilla, cardamom, ginger, nutmeg. Fruit fillings, as well as fresh fruit (for example, in a salad), are in perfect harmony with anise, vanilla, nutmeg, cinnamon, cloves, ginger, calamus, fragrant woodruff, cardamom, juniper.

Seasonings for compotes and sweet dishes

When making compotes, use sage, anise, allspice, nutmeg, ginger, cloves (which pair best with pears), vanilla and cinnamon.

Baked apples are good not only with cinnamon and sugar, but also with vanilla, ginger and nutmeg.

Ice cream goes well with cinnamon, vanilla and nutmeg.

You can also add flavor to whipped cream using cinnamon, vanilla and nutmeg.

Seasonings for drinks

When seasoning your grog, add star anise or anise.

Cinnamon and nutmeg colors are suitable for punch.

Any hot wine goes well with cloves, cinnamon, nutmeg and orange or lemon zest.

When preparing the zhenka, add citrus zest, cloves, vanilla, and cinnamon.

You can also make coffee more flavorful by adding cinnamon or almonds to the drink. Cocoa also pairs well with cinnamon, nutmeg and vanilla.

Seasonings for sauces

Many people like to make sauces on their own, and you can enrich their taste and aroma with the help of traditional onions, garlic and black pepper, and with the help of tarragon, ginger, marigold, bay leaf, capers, oregano, marjoram, turmeric, sage, peppermint, rosemary, dried mushrooms, lavender, yarrow, dill and parsley, thyme, purslane, watercress.

Both homemade and store-bought mayonnaise can be enriched with leafy greens, fennel, tarragon, and capers.

Bouquet garni seasoning

Seasoning "bouquet garni" (from the French "bouquet garni") is considered a universal seasoning for soups. Essentially, it is a mixture (bunch) of aromatic herbs, which is dipped into the dish 3-4 minutes before it is completely ready. You can simply prepare an aromatic bundle by tying the spices with a thread, or putting them in a gauze bag, or by making a cut in the stem of a leek and placing the aromatic herbs in it. All broths, soups and stews can be made more refined and flavorful with bouquet garni.

You can make a small bun or a large one. A small bunch combines celery, parsley, black peppercorns, cumin and bay leaves. In addition to those already listed, herbs are added to a large bouquet of spices: savory, basil, marjoram, tarragon and rosemary.

A universal bouquet garni (for about four servings) consists of two sprigs of dill, a sprig and root of parsley, two sprigs of thyme, four bay leaves, two stalks of celery, five black peppercorns, four cloves of garlic, one stamen of saffron.

Experiment with spices and you will surely find your “unique” combination of taste and aroma.

Romanchukevich Tatyana
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Created 08/13/2012

Spices are plant (leaves, stems, roots, fruits, inflorescences) food additives that are not consumed on their own as a separate dish. Their function is to add color and flavor nuance to the dish.

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

In cooking, spices are a set of substances of various origins, including non-vegetable ones (salt, sugar, soda, vinegar, starch), which give our food taste and texture. Often the most commonly used spices and seasonings, which are almost always on our tables (black pepper, bay leaf, mustard), are written down in spices. This concept is also often used as a synonym for spices and seasonings in general - in the meaning of “fragrant additives to dishes.”

Spices are introduced into a dish in two ways: directly and through an “intermediary” - an emulsion. Most often, sauces act as emulsions. This is especially common in French cuisine. Sauces have the ability 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 purees, 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 much lower concentrations.

Ginger, vanilla, and 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 forms).

Rules for using spices

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

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

The "bad spice" rule: one spice that is not suitable for a given dish will extinguish the taste of a whole set of combined spices.

For example, if cumin does not go well with 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 taste well with fish:

Product	Go well together	Do not combine (will ruin the dish)
	onion, parsley, dill, black pepper, cardamom, nutmeg, saffron

Spice-neutralizer rule: There are spices that significantly weaken or completely neutralize the aroma of other spices. For example, horseradish is not included in spicy mixtures, but is used as a carrier base for other spices, the aroma of which horseradish refines and enhances:

Rule of salt and sugar: You can use sugar and salt in the sauce to change the spice notes. For example, black pepper is good for both fish and confectionery, but in the first version it will have a salty base, and in the second it will have a sweet base. There are exception spices, such as vanilla. It is consumed only on a sweet basis. Red peppers and garlic, on the contrary, are never consumed with a sugar base.

Neutral product rule: if the basis for spices is a so-called neutral product (rice, potatoes, cottage cheese, dough), then it is the spices that decide whether the dish should be “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 appetizer star anise vanilla and nutmeg - dessert dish

Rule of salt: salt always enhances the effect of spices, and this is important to take into account.

For example, a soup with spices is salted with less salt than a 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 become oversaturated with salts, and foods prepared with less salt turn out juicy, tender and more tasty, because salt does not drive out their natural juices.

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

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

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

Varieties of spices and seasonings

Anise

(fruits, seeds ground or whole)

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

Peculiarities: Anise is added to hot dishes 3-5 minutes before cooking, 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 and pork dishes, in fish soups, goulash and marinades, for baking, gingerbread, bread kvass, compotes and jelly (gives a light licorice taste).

Peculiarities: the taste is bittersweet. Excess star anise in a dish will give it bitterness. Star anise is added to 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: the herb is suitable for pizza, pasta sauce, fresh vegetable and fruit salad (especially with tomatoes and cucumbers), any meat and fish dishes, crab salads, cottage cheese with herbs and mayonnaise mixtures.

Peculiarities: gives dishes an “Italian taste” because, like oregano, basil is traditional in Italian cuisine. Flavors vegetable (for Italy, undoubtedly, olive) oil. Fresh basil leaves taste like cloves, while dried leaves taste like curry. Add basil to first and second courses 5-10 minutes before they are ready.

Barberry

(whole fresh, pickled or dried berries or ground into powder)

Use: traditional for Caucasian cuisine (pilaf, fried meat and fish, shish kebab), also added to jam, jelly, glaze. Barberry berries are served with fried meat, poultry, and game; they have a sour 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 spreads, soufflés and more.

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

Carnation

(whole dried buds, ground)

Use: in spicy dishes with rice, apple cakes, for preparing marinades, compotes, jelly, puddings, curd and fermented milk products, sweet soups (rhubarb, bread). Stick cloves into the onion to prepare the sauce. Clove powder is added to minced meat and used in the preparation of pates.

Peculiarities: the aroma is hot, pungent, spicy; it is better to purchase whole cloves, since soon after grinding they lose their aroma. Cloves are added to the marinade during the cooking process and are not subjected to 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, and used in various sauces. Mustard paste is used in cheese sauces and dishes with cream and chicken. Adds a special taste to salad dressings. Mustard is used to season fatty meats, meat fillings, and fish.

Peculiarities: stimulates digestion. Goes great with tarragon.

Ginger

(root, ground)

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

Peculiarities: Ginger is introduced into the dough at the kneading stage, and added to other 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 spicy sauces, solyanka (soup), salads, marinades, egg dishes, fish, fried meat.

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

Cardamom

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

Use: has a subtle spicy aroma and slightly pungent camphor taste. An aromatic addition to coffee and to all desserts that have a coffee aroma (be careful not to overpower it, but only to highlight it!), as well as for flour confectionery and cottage cheese 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 only before serving.

Curry

(ground)

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

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

Cilantro

(herb, fresh or dried coriander)

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

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

Coriander

(dried cilantro herb seeds)

Use: combined with garlic, chili pepper and cumin. Coriander seeds are used to prepare vegetable marinades, cabbage dishes, beets, cottage cheese, eggs, pates, bread, and drinks. When baking baked goods, crushed coriander seeds are added to the dough.

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

Cinnamon

(bark sticks, ground)

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

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

Turmeric

(ground)

Use: Gives an intense yellow color to rice, but has almost no effect on the taste. Turmeric-flavored rice is harmonious in salads with a sweetish taste.

Peculiarities: At the end of cooking, add a little turmeric powder to the container with rice. One of the most shelf-stable spices: use it before the expiration date.

Bay leaf

(dried bay laurel leaves, tablets, powder)

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

Peculiarities: bay leaves are introduced into first courses just before the end of cooking, and into sauces at the cooling stage (remove after final cooling so that the dish does not acquire a tart taste and too pungent 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. Leeks fried in a mixture of butter and vegetable oil are good as an independent side dish.

Bulb onions

Use: for soups, sauces, gravies, minced meat, 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 double)

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

Peculiarities: These onions are sweeter and more aromatic than the usual onions and are known as “family” or “potato” onions. It is rich in vitamins and high in calories. This is a favorite product of French cuisine. Store both the bulbs and leaves (feathers) of shallots in the refrigerator.

Marjoram

(fresh or dried leaves)

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

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

lemon balm

(lemon-scented leaves, fresh or dried)

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

Peculiarities: herb (also called lemon balm). Helps with neuroses, cardiovascular diseases, allergies, stomach diseases, high blood pressure.

Nutmeg

(dried nutmeg seeds, ground)

Use: In combination with red pepper, it goes perfectly with mashed potatoes. Also suitable for meat and baked goods. It is also used for flavoring marinades and pickles, meat and fish dishes, eggs and cheese, sauces (especially creamy ones), 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 is used to flavor kvass and other soft drinks and baked goods (cookies, gingerbread, gingerbread). Add mint to fruit salads, vegetable dishes, meat and game, gravies and soft drinks (compotes, syrups, fruit drinks, jelly). Dried ground mint is often added to baked goods.

Peculiarities: an aromatic plant with a pleasant aroma 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 of age, in large quantities - for men (reduces potency) and women who want to become pregnant.

Oregano

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

Peculiarities: a spice popular all over the world (this is its trade name). It contains dried or fresh oregano. Oregano has bactericidal and disinfectant properties. Contains tannins. Acts as a mild sleeping pill, a natural sedative. Helps with respiratory diseases and migraines. The best “companions” of oregano are marjoram, rosemary, basil, and black pepper.

Paprika

(ground)

Use: sweet capsicum red pepper is suitable for preparing any meat dishes, salads, stewed vegetables, soups, sauces. Gives the dish a subtle aroma and a rich reddish hue.

Peculiarities: Ground paprika is used within 6 months if the vacuum packaging is broken. It cannot be heated for a long time, otherwise it will become very bitter.

White pepper

(peas, ground)

Use: replacement for black pepper, with the exception of sweet dishes and drinks, especially organic in dishes made from boiled meat and dough.

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

* Pepper can be black, brown and green. The color depends on the degree of ripeness of the fruit, as well as on the methods of processing.

Allspice

(dried clove seeds)

Use: strong spicy aroma, although peas are less hot than black pepper. Added to first and second courses, sauces, marinades, and added during stewing of game.

Peculiarities: Just before the end of cooking, add 2-3 peppercorns to the dish.

Green pepper

(cream-colored peas with a smooth surface)

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

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

Red hot pepper

(Brazilian pepper, chili pepper, cayenne pepper, Indian pepper)

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

Peculiarities: Hot peppers are served with bread and various cheeses. It helps strengthen digestion and increase appetite. To get rid of a burning sensation in the mouth (or even a burn) after eating red pepper, drink 100 ml of milk, eat yogurt, boiled rice or potatoes, and bread. If pepper accidentally gets into your eyes while cooking, wash them with milk.

Black pepper

(peas, ground)

Use: goes well with cold and hot meat, fish, vegetable dishes, as well as dishes containing mushrooms and eggs. Suitable for confectionery products (with a sweet base it is included in gingerbread and other products).

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

Parsley

(greens, root)

Use: for preparing 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: removes the specific smell of the product and gives the dish a gamey aroma. Use strictly in dosage.

Celery

(root, lettuce and leaf)

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

Peculiarities: The stems, leaves and roots of celery are eaten. This 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, and 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 dishes of cabbage (fresh and sour), potatoes, rutabaga, beet salad, goulash, minced meat, sauces, cheese, curd 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 added to all savory dishes (especially vegetable salads, fish and seafood dishes), the seeds add an extraordinary taste and aroma to homemade liqueurs. Dill is added to soups, main dishes, and side dishes before finishing their preparation.

Peculiarities: spicy herb “absorbs” salt and 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 to be a white cut, 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 peel)

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

Peculiarities: Products upon contact with the zest acquire an orange or yellow tint and a citrus aroma. Contains essential oils, aromatic substances, vitamins C, B, B2, 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 crushed.

Cheremsha

Use: similar to garlic.

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

Garlic

Use: for the treatment and prevention of many diseases.

Peculiarities: A 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)

(flower stigmas; alcohol solution with water)

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

Peculiarities: the most expensive spice in the world. Colors products yellowish and imbues them with a subtle aroma.

Tarragon (tarragon)

(leaves of a young plant, dried or fresh)

Use: fresh for preparing spicy salad sauces and mayonnaise. Suitable for game and poultry meats, pates, for flavoring vinegar, preserving vegetables (especially tomatoes) and mushrooms. Place in omelettes, soups, salads.

Peculiarities: Fresh tarragon does not differ in taste from dried tarragon, and also easily tolerates rapid freezing, with virtually no loss of taste.

How to store greens

Fresh greens (dill, parsley, celery, onions) can be stored for 7-10 days in the refrigerator. Spray the greens with water and seal them in a sealed plastic bag.

Seasonings, spices and herbs have entered human life since time immemorial. Today it is difficult to even imagine appetizing dishes without the accompanying aroma and characteristic taste.

People began to use fragrant spicy plants for cooking their food even before salt appeared in their everyday life. Fragrant roots, stems and leaves made the dish more refined and palatable. Gradually, these food additives have become vital for people.

Different parts of the world developed their own culinary preferences for certain types of herbs and spices. Once upon a time, in Eastern countries, people from poor classes could only afford to eat rice. To add a little variety to this modest food, the poor added spices and spices to it.

At the end of the 15th century, sailors brought cloves and cinnamon, black pepper, and ginger to Europe. And after Columbus discovered America, Europeans learned the taste of allspice and vanilla.

Outlandish overseas spicy plants came to Russia from hot, distant countries, most of which were available only to wealthy people. Subsequently, mixtures containing anise, star anise, cinnamon, ginger, vanilla, cloves, cardamom, and nutmeg began to be in great demand in Rus' for baking gingerbread and Easter cakes.

Seasonings, herbs and spices - what are the differences?

Despite the fact that these food products are very common in everyday life, few people know that they have quite significant differences in their purpose.

Seasonings

For example, seasonings only change the taste of food without affecting the aroma.

These include horseradish, tomato paste, vinegar, mustard, mayonnaise, barberry, and bell pepper. Some of them can be eaten as regular food.

Spices

Spices are food additives of plant origin. Their main task is to give the dish a special characteristic taste and aroma.

Spices include hot pepper, cinnamon, cloves, bay leaves, as well as other plants or parts thereof that have a unique taste. Due to their pronounced flavor intensity, they cannot be eaten as separate products, and they must be added to dishes carefully, within reasonable limits, in order to achieve the desired result.

Spices

Spices are used as food additives to change its taste or consistency. Salt, sugar, soda, vinegar, starch, citric acid, gelatin are spices. They do not affect the smell of food.

Each herb, seasoning and spice has its own purpose, and more than one. To achieve the desired result by adding them to food, you need to know and adhere to some culinary rules.

The use of spices, seasonings, herbs in cooking

Seasonings, spices and herbs are not just culinary additives. Their range of action is much wider. In cooking, their main purpose is to enhance the taste and aroma of the prepared product. Thanks to them, dishes acquire a more attractive look and smell.

Another important factor: some seasonings and spices successfully serve as light preservatives and do not allow putrefactive bacteria to develop, so products generously flavored with spices and seasonings have a longer shelf life.

Medicinal properties of herbs, spices and seasonings

While listing the benefits of herbs and spices, one cannot ignore their healing properties. Even in the depths of centuries, ancient people realized that this is not only a food additive. They also serve as an excellent remedy for various ailments. The roots, stems, flowers and other parts of these plants supplemented the diet of our distant ancestors with microelements and vitamins that were very important for the body.

In ancient times, in Greece and Rome, such plants were grown for medicinal purposes. They were used as medicine. At that time, herbs and spices were especially important among healers. They were imported to Europe as an effective medicine. You could buy them in pharmacies.

Enterprising doctors of that time appreciated the healing properties of overseas plants and they successfully treated their patients with them.

Thus, experienced doctors knew that turmeric cleanses the blood well. It also has diuretic properties. Fennel helps in the production of breast milk, so it is very useful for mothers who are breastfeeding. Asafoetida (a spicy plant with a pungent odor) calms frayed nerves and relieves headaches.

Interest in the healing properties of spices has not been lost even today. The fact that a variety of spices and seasonings in the diet has a positive effect on well-being and rejuvenates has been tested and proven by life practice.

How are herbs and spices obtained?

The easiest way, of course, is to grow them yourself. Without much hassle, well-known onions, dill, parsley, coriander, garlic, horseradish and other so-called local spices grow in the middle latitudes.

Marjoram, basil and other spicy plants originating from the Mediterranean are a little less common in our country. The harsh climatic conditions of more northern countries are not suitable for them, these southern sissies. For a number of years, scientists have been working on their acclimatization. Thanks to their efforts, heat-loving spicy plants are gradually moving north and today they can be seen growing in botanical gardens, greenhouses, and on the windowsills of houses.

Exotic spices such as black and allspice, cloves, ginger roots, nutmeg, and cardamom do not grow in our latitudes. They come from India, China, America, Sri Lanka, and other warm countries.

Of no small importance in growing spices is that they can be harvested for future use after appropriate processing. One of the methods for preparing spices, which is relatively hassle-free and inexpensive, is drying. The convenience of this method lies in the fact that dried spices are stored for a long time, and they can be transported over long distances without loss or damage to quality.

Seasonings are prepared using the “wet” method in factories and fruit canning enterprises, and can also be preserved at home. The production of spices by the canning industry is increasing, which is not surprising, because dried and canned spicy plants are readily used by the meat and dairy, fish and other sectors of the food industry.

The most commonly used herbs, their brief characteristics

Mother nature has given humanity a wide variety of spicy plants. The children of the Earth can only gratefully accept this gift and use it for their own benefit. It is problematic to recognize and remember all the herbs and spices, but we can list the most popular ones:

— Small leaf basil, as a seasoning, is perfect for all first and second courses. Goes well with tomatoes, spinach and sauerkraut. Finely crushed basil leaves are also added to cottage cheese and salads. A couple of basil leaves will provide a wonderful aroma to canned vegetables and pickles. And if you place several leaves in a bottle of vinegar, it will acquire a piquant taste.

— Coriander (cilantro) — the leaves and seeds of this plant are a wonderful flavoring agent for sausages, canned fish, meat and vegetables, as well as cookies and bread.

— Dill is important in the pickling and pickling of cucumbers, squash, tomatoes, in the production of pickled and spicy herring, and in some countries its seeds are used to flavor confectionery, tea and vinegar.

- Peppermint - the fragrant leaves and shoots of this plant give a unique aroma to marinades for meat and fish, and when pickling cucumbers.

— Parsley retains its aroma remarkably well after drying. Almost all parts of this plant are used when preparing tomatoes, cucumbers, zucchini and other vegetables and fruits for the winter.

— Horseradish is especially revered among lovers of crispy cucumbers. Many housewives like to add horseradish leaves when pickling and canning vegetables, especially cucumbers, to give them the desired flavor and elasticity.

— Garlic is a storehouse of vitamins and valuable microelements. It is used in canning, pickling and pickling for a special aroma and taste.

— Black pepper is a fiery spice that can work wonders, giving dishes a unique bold aroma and attractive taste. It is difficult to do without it for preparing vegetables, meat and fish dishes.

— Bay leaf is a spice that is essential for preparing meat dishes, homemade sausages, and jellied meats. It goes well with tomatoes, cabbage and pickled cucumbers, but its overdose can negatively affect the taste of the dish.

— Cinnamon goes well with mushrooms, vegetables, and fruits. Used for pickling and baking.

— Cloves significantly improve the taste of foods and impart a delicate and tart aroma to mushrooms, vegetables, and fruits when canning.

— To the delight of any housewife, caraway seeds provide an exquisite taste to cucumbers, tomatoes, cabbage when fermented and even when salting lard.

— Mustard - this spice has no equal if you need to prepare a sauce or marinade for pork and beef, cold and hot appetizers. Mustard seeds are added to vegetable dishes and meat soups. Good results can be obtained by using mustard seeds when making canned vegetables, mushrooms, and fish.

The benefits and harms of seasonings, herbs and spices

Even our distant ancestors noticed that spicy plants tend to have a positive effect on the condition of the human body. When used skillfully, they help food to be well absorbed, inhibit the growth of putrefactive bacteria, and promote the removal of toxins.

But not everything is so simple, and sometimes a perfectly sparkling medal reveals another, unsightly side. It should be remembered that in some cases spices can cause harm.

Nowadays, purchasing spices is no longer a problem. They are sold in any quantity in markets and stores. However, when choosing spices and seasonings, you must remember that to enhance the taste and aroma, unscrupulous manufacturers often add chemical ingredients to them.

But, even if the quality of the product is at its best, the danger may lie in quantity. It is known that in large doses, cinnamon, nutmeg and sage cause cramps, rosemary and saffron are dangerous for pregnant women, and an excess of cloves makes a person lethargic.

People with diseases such as bronchial asthma, gastritis, and allergies should be very careful when using spices. Some spices can even aggravate the course of the disease.

Everyone knows that red pepper has many beneficial properties, but if handled carelessly, it is dangerous. It contains burning substances that, if they get into the eye, can seriously damage the retina.

When dealing with spices, seasonings and seasonings, you need to know when to stop and remember the wise medical principle “Do no harm!”

Spicy plants are a wonderful gift of nature, but their beneficial properties can only manifest themselves if they are handled wisely.