For a long time, herbs and spices have been added to food, which at first even replaced salt. When preparing food, spicy herbs, roots, fruits and flowers of plants are still used as aromatic seasonings that add flavor to any dish.
The origin of spices and their importance in the life of the peoples of the world
The penetration of spices into Europe from Asia, America and tropical islands was associated with geographical discoveries. Gradually, herbs and fruits of overseas plants, which were very expensive, began to be brought to Europe. But the desire to give a new taste to food prevailed over the high cost of unfamiliar plants, which more and more entered the life of the townspeople of France, Spain, Italy and other countries. People learned to put in food those spices that were more suitable for meat, fish, poultry, vegetable dishes, various soups and dough products.
Spices imparted a pleasant and peculiar taste and aroma to food, improved the taste of familiar products. Also, people paid attention to the medicinal effect of plants, which was especially noticeable when added to tea, coffee, and other drinks.
Spices toned up, relieved fatigue, or, conversely, calmed and normalized sleep and the nervous system.
Now in large and specialized stores in Russia you can buy almost everything that grows on different continents. In order to use the many spices that are sold in stores, you need to know where to put them. Specially prepared sets of spices for meat, fish, chicken, mulled wine, etc. make it easier for buyers.
Restaurant chefs and hostesses prepare meals using local and imported herbs and spices at home. For many centuries, enough information has accumulated about which spices are best combined with which products.
Taste and useful properties of herbs and spices and their application
The peoples of different countries eat mainly those products that their grandfathers and great-grandfathers ate for centuries. This applies to animal and plant foods. Much depends on the way of life of this people. Plants that grow on the territory of different countries are eaten, prepared from them drugs, medicines, seasonings, infusions.
The food of the peoples of the Caucasus, India, Iran, China and other Asian countries is rich in spices. In the north and south of Europe, herbs that grow in mountainous regions and lowlands are put in dishes, but imported spices are also commonly used.
Apple pies, which are so common in Europe and America, are always sprinkled with cinnamon brought from Asian countries. Cinnamon is used for filling rolls, seasoning fish and meat dishes in the Caucasus, and also added to coffee and tea for flavor.
Cinnamon helps fight vascular diseases and diabetes, and has antioxidant properties.
The same can be said about saffron and turmeric, which are so rich in Asian cuisine spread throughout the world. Not only because in America and England, for example, there are many immigrants from India. Pilaf looks beautiful when it is poured with saffron infusion in water, its taste becomes fragrant. Curry interrupts the specific, not always pleasant taste of chicken.
Ginger is also a common ingredient in Asian dishes. It is good to add it to meat dishes, especially ginger goes well with pork in combination with lemon and garlic, as well as basil. Ginger has truly miraculous properties, it is better to eat it fresh, not dry powder. Pickled ginger is always served with sushi, put in fish dishes.
Uzbek pilaf will not be so tasty if you don't put cumin in it. Zira is used in many lamb dishes. Lamb is also cooked with rosemary, in addition to the traditional onions, garlic, peppers, coriander, paprika, bay leaves and other spices.
Meat dishes, especially minced meat, pates, improves the taste of nutmeg. Caraway seeds, basil, sage, and mint are also included in meat dinners. Beef cooks faster and will be softer when sprinkled with mustard and left in the refrigerator for a while.
Much still depends on the technology of making the dish. Its taste and aroma depends on many things: it is cooked on a fast or low heat, at what time spices, mushrooms and vegetables are put into the dish. At the same time, the taste may become better or worse, or simply different.
Garlic is added to many dishes. When and how to put it, it also depends on whether the taste of food will deteriorate or improve. For example, in Uzbek pilaf, garlic is put in whole heads in a peel, and then pulled out. In many Asian dishes, garlic is quickly fried over high heat, then vegetables are added to it, and all this is done in 2-3 minutes. If you simmer all the ingredients longer, the taste will be completely different.
