The Spices You Should Always Have In Your Kitchen

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Video: The Spices You Should Always Have In Your Kitchen

Video: The Spices You Should Always Have In Your Kitchen
Video: Beginner's guide to BUYING, STORING & ORGANIZING SPICES 2024, November
The Spices You Should Always Have In Your Kitchen
The Spices You Should Always Have In Your Kitchen
Anonim

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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