Сardamom
Kardamonat is an ancient spice in India is
well known for hundreds of
years before Christ. This
specific spice comes from
the tropical jungles in India,
Sri Lanka.mnogogodishno plant thatreaches
a height between 1.80 and 3.60
meters. It forms a green seed pods that are
dried and the seeds used in cooking whole
or ground. The color of the seeds varies
from brownishgreenon, until reaching black and white artif
icial seeds. It is considered that the
most expensive andquality is green cardamo
m, and brown is determined for a poor
quality. White grains of
cardamom to cherish the most aesthetic.
Curcuma
Turmeric is a perennial herbaceous plant of
the genusTurmeric, reaching a height of 1
m, with highly branched rhizome. The
root of the plant are used both in
medicine and in cooking. There is a
strong yellowingeffect due to the 25% content of the
pigment in turmeric root and
specifictaste, and contains 5% essential
fatty acids. Skimmer roots began after the
plant leaves turn yellow. It is native
to Southeast Asia considered, but is also
grown in China, Vietnam, Indonesia, Japan,
Sri Lanka, the Caribbean and more.
Marjoram
Marjoram is a herbaceous plant with
red or white
flowersand distinctive strong fragrance. I
s similar to oregano. Warm temperatures
and plant reaching 20-50 cm in
height. Grown mainly in the
Mediterranean andNorth Africa.
Used as a
spice and herb and for perfumes. There
is antispasmodic,
antiseptic, vasodilating action stimulates
digestion.
Nutmeg
Nutmeg is kind of evergreen trees,
growing naturally in the tropics of Southeast
Asia and Australasia. Te are
important both spices, derived from their
fruits, nutmeg and dried his skin.
Wren is actually the seed of the
tree has yaytseobrazna shape with a
thickness 15-18 mm and a length of 2030 mm. Use
a dry crust of stone or stone itself. The
trees produce several otherproducts - essential
oils, resins and oil.
The most important
type is simple or aromatic nutmeg, growing Ban
da Islands of Indonesia.Grown in the
Caribbean, especially
in Grenada. Other species of nutmeg Papuan N
ew Guinea, and Bombay Nutmeg from
India. Both are used as impurities in products
of M. fragrans.
Estragonat
Estragonat is a perennial plant of the family
Asterovi. In Europe, are distributed mainly two
subspecies of tarragon - French and Russian.
French tarragon can be grown from seed, but by
dividing the rhizome of the plant. Russian
tarragon has less flavor and is grown from seed.
Used as a spice outer stem parts with leaves and
flowers. They contain 0.80% essential oil,
flavonoids, glycosides, inulin, vitamins, etc..
By steam distillation of fresh or dried twigs
obtained essential oil. It is zhaltenikavozelena oily
liquid with specific smell aniseed, because it
contains anethole.
The oil is used in industry as well as preparation
of tarragon.
Branches are used to flavor various dishes, salads,
sauces and fine for making drugs.
Cultivated all over Europe, Russia, Africa and
North America.
Star anise
Estragonat is a perennial plant of the family
Asterovi. In Europe, are distributed mainly two
subspecies of tarragon - French and Russian.
French tarragon can be grown from seed, but by
dividing the rhizome of the plant. Russian
tarragon has less flavor and is grown from seed.
Used as a spice outer stem parts with leaves and
flowers. They contain 0.80% essential oil,
flavonoids, glycosides, inulin, vitamins, etc..
By steam distillation of fresh or dried twigs
obtained essential oil. It is zhaltenikavozelena
oily liquid with specific smell aniseed, because it
contains anethole.
The oil is used in industry as well as preparation
of tarragon.
Branches are used to flavor various dishes,
salads, sauces and fine for making drugs.
Cultivated all over Europe, Russia, Africa and
North America.
Allspice
Allspice is the homeland of Jamaica, which is
also the largest producer. It is also grown in
Central and North America - Mexico,
Honduras. Relatively late forgery was
brought by the Spaniards in Europe.
Allspice is a tropical tree whose fruits after
drying look like grains of pepper. There
are very bittertaste and strong aroma, so
that should not go overboard with its
use. Resembles the taste ofcinnamon,
nutmeg and cloves. Cooking for a needed 34 grains.
Allspice is suitable for soups and dishes of
fish, game and beef. Used
in pickles and sausagesready.
Mustard
Mustard is a kind of spice to
the meal, which is
placed mainly sandwiches and salads. The
main ingredients in it are the seeds of
the mustard plant. In makingthe seeds
are crushed to powder and add vinegar,
salt, water and oil. Mustardcolor is yellow
to brown. Mustard is generally hot and can
cause an allergicreaction.
Production of mustard has been known
since ancient times, 3000 years BC isused
in Indian cuisine, but not very popular at
the time of ancient Rome and
ancient Greece. The first recipe dates back
to '42 BC In the IX century the production
of mustard is becoming one of the
main income of the Frenchmonasteries.