Spices are very useful, but everything is good in moderation, harmonious. Spices were the first medicines in human history.
A very useful reminder on spices: the properties of spices and herbs, their use and beneficial properties, what to add where.

Vegetarian food- this is a great art, it will completely replace medications for you. Every food product is a medicine if it is used in accordance with knowledge of the mechanism of action on the body, properly prepared and taken in the required quantity. You should study and use spices in food in the right proportions, which will lead you to a quick recovery. - Oleg Gennadievich Torsunov

Calamus, sweet flag

Anise

Anise, as a seasoning, it is almost universal, it is added to meat and fish dishes, in salads and marinades, anise perfectly complements the taste of baked goods, fresh fruits and vegetables, and is an excellent addition to vegetable dishes, which include beets, cabbage, carrots, cucumbers . Anise widely used in canning vegetables and preparing drinks. Common anise (anise femur) increases milk lactation in nursing mothers and is a good vitamin supplement. Anise used as an antipyretic, choleretic and anti-spasmodic agent to improve the functioning of the intestines and stomach. Using anise seeds as a seasoning for food improves digestion because... anise seeds have a stimulating effect on the motor and secretory functions of digestion, have an expectorant and disinfectant effect. They are used for bronchitis, cough, whooping cough, catarrh of the upper respiratory tract, and diseases of the gastrointestinal tract.

Star anise - star anise

Star anise has a general strengthening effect on the body, the spice is used in food to prevent flu, sore throat and infections, during stress, star anise strengthens the nervous system - it is an excellent calming plant. Star anise has emollient and expectorant properties for infections of the upper respiratory tract and bronchi, and improves the health of the endocrine and immune systems. Star anise stimulates the production of estrogen, helps relieve premenstrual pain and normalize the cycle. Star anise has an anti-inflammatory, carminative effect. Star anise fruit improve the functioning of the gastrointestinal tract, stimulate digestion, relieve spasms and enhance intestinal motility. Star Anise Essential Oil improves digestion, thins mucus and has an expectorant effect. Star anise enhances lactation and is also an excellent diuretic. Star anise tea is given to children for loss of appetite and diarrhea in young children when teeth are being cut.

Basil, basil, spices and herbs

Basil greens stimulates collagen synthesis in cells, which helps restore skin elasticity and youth.

Fresh basil greens It has a bright aroma and is used as a seasoning for many dishes. Basil goes with green, egg, chicken, crab salads, egg, pasta dishes, cheese, and fish. Basil harmonizes with tomatoes, sweet peppers, beans; it is also added when pickling cucumbers, zucchini, squash, and mushrooms.

Basil has a pungent taste and can be added to dishes to suit your taste. Nettle pesto with basil.

Recipes from country weeds

In the article we discuss spices. We talk about their beneficial properties and use in cooking. You will learn about the types of seasonings, which spices and spices are good for health. Our recommendations will help you learn how to choose the right aroma and flavor additives for various dishes.

Spices are food additives of plant origin. In Russian, spices, herbs and seasonings are used as synonyms, but these concepts differ in meaning. Seasonings change the taste of food without changing the aroma. But spices give the dish aroma and flavor.

Seasonings include:

• mustard;
• vinegar;
• horseradish;
• mayonnaise;
• tomato paste.

Spices are cloves, pepper, bay leaf and cinnamon. Spices is the common name for seasonings and spices.

Spices are not eaten on their own. Their quantity in each dish is strictly dosed, since an excess will spoil the taste, and a deficiency simply will not have the desired effect.

Seasonings are of vegetable and chemical origin. Seasonings are not always available to people in ready-made form; some of them are prepared according to a recipe using other seasonings and the addition of spices.

Useful properties of spices

Spices help the active secretion of gastric juice and improve digestive processes. Depending on the chemical composition, food additives have a number of beneficial properties.

Most are used to stabilize blood pressure and heart rate. When consuming mint, valerian and lemon balm, blood pressure decreases and tachycardia disappears. These herbs also help relieve headaches and cope with nervous stress.

To strengthen your immune system, drink ginger tea. Fennel, oregano and garlic have an immunomodulatory effect. Cinnamon, saffron, black pepper and cumin will help cope with pain in the head and body.

Types of spices

There is a large variety of spices. These are hot and sweet spices, herbs and vegetables. Figuring out which spice is best suited where is often extremely difficult.

But we will help you! In the table we will describe for you the taste characteristics of the most famous spices and the dishes to which they are added.

Spice table:

Spice	Taste	Where do they add
Basil	Island-spicy taste and pleasant aroma	Add to meat dishes, soups, sauces, salads, pasta and pizza
Carnation	Burning taste and unique bright aroma, contains essential oil	Used for preparing marinades, added to fish and meat dishes, confectionery, jam and compotes
Allspice	Burning and spicy taste, reminiscent of a mixture of nutmeg, cinnamon and cloves	Add to meat first and second courses, sauces, marinades and canned food. Pairs well with game and grilled meats. Usually used for pickling cucumbers
	Spicy taste and aroma	Used for fish and chicken, added to pies and pizza fillings, marinades and sauces
Zira	Bitter, nutty taste and aroma	Usually used for pilaf and other rice dishes, added to marinades and meat dishes
Ginger	Pungent burning taste, aromatic characteristic odor	Most often, ginger is added to baked goods, alcoholic and non-alcoholic drinks, and sauces for main dishes.
Cayenne pepper	Intensely hot and spicy	Add to bean and meat dishes, sauces. To add a spicy taste, add to chocolate and chocolate baked goods.
Cardamom	Very sweetish-sharp spicy taste and smell, contains essential oil	Used in the manufacture of baked goods, confectionery and drinks, brew tea and coffee with spices, and also prepare hot alcoholic drinks
Cinnamon	It has a sweetish, warm, burning and tart-astringent taste.	Used to prepare aromatic desserts, baked goods, chocolate, hot alcoholic and non-alcoholic drinks, such as mulled wine. Cinnamon goes well with apples
Turmeric	In small quantities - a weak spicy and pleasant taste, in large quantities - sharp and burning	Added to vegetable stews, meat and fish dishes, soups, confectionery and sauces
Nutmeg	Peculiar smell and burning spicy taste	A universal seasoning that is added to meat and fish dishes, salty and sweet sauces, vegetable and rice dishes. Most often used for making baked goods, confectionery, preserves, compote and jam.
Rosemary	A bright sweetish and camphorous smell, similar to the aroma of pine. Taste - spicy and spicy	Most often added to vegetable and fish dishes, fried poultry and meat. The spice is used to prepare syrups that are added to drinks and baked goods.
Thyme	Hot-spicy taste and bright pleasant smell	Thyme can be used in almost all dishes. Goes great with fish, meat, and vegetables. Twigs of the plant are used as a flavoring for sweet and savory baked goods and drinks.
Black pepper	Hot and spicy	Used for preparing soups, vegetable, fish and meat dishes, sauces and salads. Add to pickles, canned food and marinades
Saffron	Bitter and spicy, reminiscent of honey with a metallic undertone	Saffron is used to flavor dough products, creams, desserts, alcoholic and non-alcoholic drinks, cheeses and sausages. Add to pilaf, lamb and young lamb broths.

Spices for health

Proper and moderate consumption of spices promotes better absorption of food, neutralizes pathogenic bacteria and prevents the formation of putrefaction processes in the intestines.

Now let's take a closer look at which seasonings and spices are good for human health.

Carnation

Cloves promote digestion of food, increase appetite, improve the production of digestive juices, eliminate bad breath and neutralize bacteria. The spice has a positive effect on the nervous system: it eliminates tension, irritability and fatigue.

Black pepper

Black pepper is the king of spices, which is in the kitchen of every housewife. It starts digestion processes, stimulates the gastrointestinal tract, and increases blood circulation. Black pepper also removes toxins, prevents the formation of blood clots, and corrects metabolic processes.

Cinnamon

The substances and elements that cinnamon contains in its composition help reduce bad blood sugar, improve blood circulation, participate in the formation of cartilage lubrication, and neutralize and disinfect fungi.

Improves metabolic processes, helps cope with headaches and joint pain, and is useful for neurotic disorders. According to scientific research, regular consumption of cinnamon reduces the risk of developing cancer.

Paprika

The spice thins the blood, increases its flow to tissues and organs, and prevents the formation of blood clots. Paprika is useful for men, as it improves potency. The spice has a positive effect on the gastrointestinal tract: it relieves flatulence, stomach cramps and discomfort, and eliminates increased gas formation.

Ginger

Ginger has anti-inflammatory, analgesic, antispasmodic and bactericidal effects. It eliminates stress and anxiety, tones, and banishes fatigue.

The spice is especially useful for women, as it prevents infertility, increases libido, and eliminates uterine tone. During pregnancy, it helps cope with toxicosis and relieves weakness.

Garlic

Garlic retains its beneficial properties in fresh and dried form. It effectively fights bacteria and viruses, reduces the amount of glucose in the blood, reduces blood clotting, and is effective in the fight against tumor cells. It also improves the functioning of the cardiovascular system and copes well with.

Tarragon

Bay leaf

Even in ancient times, bay leaves were used to treat dysentery, diabetes, viral diseases and rheumatism. Bay leaf helps relieve nervous tension and is effective for disorders of the nervous system. The spice has an anti-inflammatory and analgesic effect, prevents rotting, fermentation and decomposition.

Nutmeg

Nutmeg eliminates pain and inflammation, improves arthritis, rheumatism and osteochondrosis. Positively affects the nervous, cardiovascular and digestive systems.

Useful for men, as it helps to cope with impotence and uncontrolled ejaculation.

Coriander

Coriander is effective for treating nervous disorders, relieving tension and hysteria. The spice also eliminates congestion in the liver, increases appetite, accelerates regeneration processes, tones blood vessels and heart muscles.

Turmeric

An important feature is that the spice suppresses the growth of cancer cells. Turmeric will be useful for people who dream of becoming slim, as it removes excess fluid from the body and improves metabolic processes.

Spices for weight loss

Many spices can improve metabolism and digestion processes, and some of them can break down fats. The table below presents the most useful and effective spices for weight loss.

Table of spices that can be used for weight loss:

Spice	Action	Application
Anise	Reduces appetite, increases performance and improves mood	Pour 1 tsp with a glass of boiling water. anise Let the drink sit for half an hour, then strain. Drink ⅓ glass of the decoction three times a day half an hour before meals
	Improves metabolism and digestion. Due to its hot taste, the spice accelerates blood circulation, which promotes active fat burning	Pour 100 g of chopped fresh ginger into 0.5 liters of boiled hot water. Leave for 60 minutes. Drink a glass of the drink after meals three times a day
Cinnamon	Improves digestion, speeds up metabolism, reduces the amount of glucose in the blood, controls appetite and reduces hunger	Add half a teaspoon of cinnamon to a glass of kefir. Drink this drink an hour after meals or replace dinner with it.
Mint	Eliminates tension that occurs during dieting, eliminates increased gas formation and flatulence, reduces appetite	Pour 6 mint leaves into 1 liter of boiled water. Let the mixture sit for half an hour. Drink the drink warm three times a day, 1 glass
Rosemary	Activates metabolism, improves blood circulation	1 tbsp. rosemary, pour 0.5 liters of water, leave for half an hour. Drink half a glass of the drink, add a little honey to it if desired
Caraway	Stabilizes lipid metabolism, improves digestion	Pour 1 tbsp of seeds into 250 ml of boiling water, leave for 60 minutes. Strain and drink the infusion before your last meal.
Black pepper	Activates the production of gastric juice, improves the digestion process, promotes fat burning and accelerates metabolic processes in the body	Stir 1 tablespoon of honey and grated ginger into 0.5 liters of hot boiled water. Add 1 tbsp lemon juice, ground black pepper on the tip of a knife. Drink 1 glass of warm drink twice a day

Spices aphrodisiacs

Some spices are useful as aphrodisiacs. They increase libido, prolong sexual intercourse, improve sensitivity, and make you more relaxed.

Aphrodisiac spices for women:

• - ignites passion between lovers;
• cinnamon - increases libido and uterine tone, promotes blood flow to the genitals;
• vanilla - increases sensuality, awakens femininity;
• chili pepper - increases the sensuality of erogenous zones;
• cardamom - increases sexual desire;
• nutmeg - increases libido and sexuality.

Aphrodisiac spices for men:

• ginger - helps increase the duration of sexual intercourse;
• coriander - increases attraction to the opposite sex;
• saffron - increases sensitivity;
• marjoram - increases desire and allows you to completely relax;
• pepper - increases sensitivity, increases blood circulation;
• savory - enhances male power, helps prolong sexual intercourse.

Allowed spices for children

Experts recommend introducing spices into a child’s diet when he or she reaches 2-4 years of age, depending on the spice. For example, dill can be given to children over 10 months of age, but black pepper should not be given until the child is 5 years old.

Allowed spices from 2 years:

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

Prohibited spices up to 5 years:

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

When introducing any spices into a child’s diet, it is advisable to first consult with a pediatrician.

How to store spices

For better preservation, seasonings and spices should be kept in glass or wooden containers with a tight-fitting lid in a dark and dry place. Whole spices last longer than ground spices. Below are the expiration dates for different types of spices.

Whole Herbs and Spices:

• flowers and leaves - from one to two years;
• seeds - from two to three years;
• root crops - three years.

Ground spices:

• flowers and leaves - one year;
• seeds - one year;
• root crops - no more than two years.

Video: Herbs and Spices for Health

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 taste. 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!

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, dishes made from vegetables, 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.

Peices and spices can turn the most ordinary dish into a work of art. They are used in every kitchen. But is it right?

We have prepared for you an accessible educational program on spices and seasonings in the form of a table of their use. For convenience, you can print it out and attach it to your refrigerator.

in fact, spices and spices are not the same thing, as many people are used to thinking. The former include products that enhance the taste of a dish in order to make it saltier, sour or sweet. These are salt, sugar, citric acid, vinegar, etc.

The latter give food aroma, astringency, bitterness and, in general, are what grows: various roots, fruits, dried and fresh leaves, some plants, onions and garlic.

A few words about the history of herbs and spices

The word itself "spice" comes from the word pepper (feathered, spicy), since it was the first known seasoning in Rus'.

In ancient times, spices were used to keep food fresh, for medicinal purposes and, of course, to add new flavors to food.

The history of spices has ancient origins. They were most common in hot countries, again with the purpose of preserving food from spoilage.

The country in which they found the greatest popularity can rightly be called India. It was there that the most famous spices appeared: black pepper, cardamom, vanilla, nutmeg, cloves, turmeric.

Indians themselves are sensitive to the use of spices in cooking, and believe that food without spices is not food. Food in India is very spicy, hot, and our people, having tried national Indian cuisine, most of all remember not the taste, but the “fire in the mouth.”

As in ancient times, spices are still brought from there to Europe, the Middle East and the USA. Actually, America was discovered by Christopher Columbus because he was looking for a more convenient trade route to India to bring these same spices.

Spices and seasonings, their use - table with photos

Most of the names of spices and herbs are well known to us, and many can be found among the darkness of fragrant jars in the kitchen. With the table below it will be easy for you to navigate their diversity and combine them both with each other and in different dishes.

The most popular spices and seasonings and their descriptions

Now let's look at the most popular spices:

Black pepper

Familiar to everyone. It is used both ground and in the form of peas. This is perhaps the most versatile seasoning.

It is added to meat, fish, vegetable dishes, cottage cheese and cheese products, it is used to season salads, cold appetizers, various marinades and pickles. Sometimes black pepper is added to certain types of desserts, such as gingerbread.

Interesting from “Pate”: “Gingerbread” is so called because of its composition - as a rule, the dough includes several types of spices.

Basil

It has an amazing aroma and is another equally popular spice. Its leaves are used fresh and dried.

The seasoning goes perfectly with meat and fish dishes, and is added to vegetable salads, soups, and sauces.

It is worth noting that basil is placed in ready-made dishes; it cannot be subjected to heat treatment, otherwise the spice will lose its valuable aroma.

Cinnamon

This spice is mainly added to desserts, baked goods, cereals, and fruit dishes. One of the most popular combinations is apples baked with cinnamon. Cinnamon is also added to other hot drinks.

In the east they season it with cinnamon. In Indian cuisine it is used in the preparation of the famous curry seasoning, and in England it is used to flavor beer.

Marjoram

Goes great with meat, poultry, and vegetables. It is seasoned with various sauces, soups,... The spice is used in the preparation of liqueurs and liqueurs.

It is good to add to dishes that are difficult to digest, as marjoram improves digestion. For example, in mushrooms, peas, beans, fatty foods.

Carnation

It has a pronounced “burning” aroma, so it is used very carefully. Most often in marinades and canned food. It is added to meat foods, beef, pates, ham, sausage, and fish dishes. It is also popular in the preparation of confectionery and compotes.

Mustard

Used in grains and ground form. Pairs perfectly with fatty meats, sausages, cold meats, fish, and eggs. Included in various sauces and seasonings. Indispensable in marinades.

Ginger

Added to sweets, baked goods, desserts. It is good to put it in poultry broths, soups, vegetable and meat dishes, rice, potatoes, eggs, and beans.

It is also added to alcoholic and. Tea with ginger is very useful.

Bay leaf

A very famous seasoning with a pleasant aroma and bitter taste. Despite its popularity, it requires competent handling - we wrote about this in the article, how to do it right.

Bay leaves are used in marinades, soups, broths, sauces, stews of meat and vegetables, and potatoes.

Turmeric

Another spice that is part of “curry”. Turmeric is added to boiled eggs, mayonnaise, cheeses, legumes and fish dishes, and is often used as a natural yellow coloring.

In India, the spice is in special demand - it is used to dye the clothes of clergy.

Nutmeg

It has a burning spicy taste. Both the nut itself and its flowers - mace - are used. The taste of the nut is sweeter, richer, and is mainly added to confectionery, cakes, milk puddings, pasta dishes, and eggs.

Macis is used to diversify white sauces and vegetable dishes. This seasoning is very popular in India and China.

Vanilla

The most popular dessert spice. Has a subtle pleasant aroma. Found in cakes, creams, puddings, muffins, milk dishes and cocktails, cookies, candies and chocolate.

The main thing about the compatibility of spices and products

Main rule: if any individual spice is combined with a product (for example, black pepper, marjoram, cloves, turmeric ideally complement meat), then these same spices are compatible with each other in meat dishes.

Or another example: black pepper, dill, cardamom, and onions go well with fish. This means that they can be present in fish dishes in any combination. But cumin does not go well with fish and cannot be added to the above combination of spices.

However, most spices can be used in a variety of bases. For example, nutmeg and black pepper with salt are suitable for fish dishes, and if you replace the base with sugar, these ingredients can be used for baking gingerbread.

You will also find interesting facts about spices and seasonings and a table of their use in the video below: