We use spices both to enhance the taste and to add aroma. But in early spring, when there is an acute shortage of sun, immunity fails, and the mood drops, the bet should be made on seasonings that can activate the body's defenses, add energy and bring a bright joyful note to gray everyday life.
Cardamom
Cardamom capsules are small light green fruits of a perennial herb native to the tropics of India. Inside there are 15-20 dark seeds with a sweetish spicy smell and sharp resinous taste. Cardamom maintains tone, increases the body's endurance. Indians use the plant to lose weight and get rid of oily skin problems. Green cardamom goes well not only with sweet dishes, but also with meat, vegetables, cereals. Whole boxes of green cardamom should be whole (unopened) and green (not yellow-gray). When buying ground cardamom, choose a hermetically sealed package - the aroma of the spice disappears very quickly.
Zira (cumin)
The homeland of these spicy seeds is considered the Eastern Mediterranean and North Africa. In the Maltese archipelago there is even a small island of Comino, named so because it is covered with yellow fields of cumin. Zira has an excellent tonic effect, so it would be nice to include this spice in the diet in spring. To enhance the invigorating effect, Mexicans add ground cumin in combination with chili pepper to various sauces and soups - such a duet perfectly disperses the blood. In Europe, cumin is put in sausages, cheeses, rice and stuffed vegetables are cooked with it. Kumin is an indispensable component of Uzbek pilaf. In oriental bazaars, you can find cumin seeds of three colors: amber, white and black.
Paprika
This is a powdery seasoning made from ripe, slightly hot red capsicum - a real energy drink for the body. Paprika strengthens the immune system, helps fight stress and depression, and accelerates heat exchange. The spice gives the dishes a bright color, pungent taste and pleasant aroma. In the cuisine of Spain, Mexico, Turkey, soft, non-hot paprika is popular. During its production, seeds are removed from the pods. But in Hungary (where the name of the spice came from), the seeds are not removed, getting a spicier variety. Paprika goes well with potatoes, cabbage, cucumbers, mushrooms, pasta. Paprika quickly loses its properties, so it is best to buy it in small quantities and store it in a tightly closed container away from sunlight.
Cinnamon
It is called so for good reason - it is the inner layer of the bark of a small evergreen tree from Sri Lanka. The aroma of cinnamon - warming and festive - will drive away the dull mood, because it is a natural remedy for depression, stimulating the production of joy harmonies. Cinnamon is sold whole and ground. Good fresh cinnamon is light brown smooth sticks 5-12 cm long. Their bark is always twisted at both ends so that in the cut the stick resembles a ram's horn. But if the stick is dark, with a rough surface, and the bark is either not twisted at all, or twisted only at one end, this is a relative of the carita - cassia. We are used to the mild, sweet taste of cinnamon, but it can be surprisingly spicy when tasted just like that. In European cuisines and in America, cinnamon is a spice for desserts. But in the Middle East, in Asia and Africa, it is often added to meat dishes.
Saffron
To harvest 1 kilogram of saffron, you need to manually select pistils from 150 thousand crocus flowers, and then carefully dry them. It is not for nothing that this is the most expensive of the known spices, although the rate of its use is not great. In the off-season, saffron will provide an invaluable service to the body, because it is considered a powerful antidepressant and a source of good mood, and just a general tonic. In order not to be mistaken with your choice, buy unmilled saffron in a transparent and rigid package. The smell should be strong, medicinal-bitter, the taste should be bitter-floral. The spice can be used in soups, main courses, pastries, baked goods and drinks. Before use, the dried saffron strands should be soaked in water, milk or broth, and when the liquid acquires a deep color, add to the dish, trying not to heat too much.
Ginger
If it were not for him in the world, the cuisine of all Asia would look completely different, we would not feast on gingerbread, and Europeans would not enjoy gingerbread cookies! Although ginger is called the root, it is actually a modified shoot. The stores sell both fresh ginger and pickled, dried whole and ground into a powder. This wonderful plant not only gives dishes a unique pungent and piquant taste, but also helps the body. Especially in early spring. Ginger copes well with viruses, stimulates the activity of macrophages - cells that "eat" toxins. It is also good as an antipyretic agent. The root is also known as an excellent remedy for motion sickness and nausea: pieces of candied ginger are often chewed before or during a trip. By the way, ginger tea will also help. A good quality fresh root should be very light, shiny, with a smooth skin. If you see brown flesh when slicing, remove it.
