2025 Author: Jasmine Walkman | [email protected]. Last modified: 2025-01-23 10:18
Many spices have bactericidal action. Due to this, they are used as a medicine in folk medicine. The spices used in our country are divided into local and foreign. They differ from each other in the content of essential oils.
Local flavors
Parsley - the most used flavoring in Bulgarian cuisine. Its chemical composition is rich in vitamin C, potassium, calcium and iron.
Celery - used as an aromatic spice to improve the taste of the dish. Contains mineral salts and small amounts of vitamin C.
Red pepper - the red color is due to the carotene-like substance capsaicin. Rich in provitamin A and vitamin C.
Savory - savory leaves contain essential oil with a special aroma. Fresh leaves contain a large amount of vitamins C and P and provotamine A.
Foreign flavorings
Black pepper - is a dried unripe fruit of the tropical plant Piper nigrum.
White pepper - is a fully ripe, peeled and dried fruit of the plant Piper nigrum. Therefore, black and white pepper are flavorings obtained from the fruits of the same plant.
Allspice - dried unripe or ripe fruit of a tropical plant. Used in meat and fish dishes, sauces, ketchups, sausages.
Bay leaf - dried leaves of the noble laurel. It is added to the dishes 5-10 minutes before the end of the heat treatment, because prolonged cooking can give them a bitter taste.
Vanilla - the fruits of the vanilla tree are harvested unripe and dried after fermentation.
Cinnamon - obtained from the bark of the tropical cinnamon tree. Improves appetite, soothes stomach pain, has a hemostatic effect, has antibacterial and antiviral action.
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