To make the dishes aromatic, tasty and rich, you must know what spices to use, as well as what benefits they can bring. Each culinary expert adds spices to his dishes to give him a unique taste and rich, rich aroma. We have selected the most widely used spices, which are not only popular due to their aroma and taste, but also have useful properties that help fight some diseases or simply improve digestion.
Black pepper is the most common spice in the world, it is used in its entire form, that is, peas or ground. This pepper is an antiseptic and suits absolutely all dishes.
Red pepper is no less popular especially in oriental cuisine; it is also added to many dishes. Fresh hot pepper strengthens blood vessels and reduces the risk of heart attack. Red pepper works just like black pepper as an antiseptic, it is very important if you live in hot countries, spicy food reduces the risk of microorganisms and helps to reduce the risk of food poisoning.
Clove has a spicy, slightly pungent aroma; it is the dried buds of a tropical clove. Cloves contain oils that work as an antiseptic, and they will also help improve digestion. Cloves are used to make mulled wine, as well as other drinks, desserts, pastries and sauces.
Cinnamon not only gives the dish a pleasant warm aroma, but also helps relieve inflammation, and I also use it to prevent diabetes. This spice is added to pastries, it combines wonderfully with fruits, and is also well suited for cooking mutton and poultry.
Basil is usually used in fresh and dried form, it contains essential oils that have a beneficial effect on the digestive system, as well as decoctions of basil are used for coughing. Basil goes well with fish and meat dishes, it is also often added to salads and sauces are prepared with it.
Bay leaf is not an irreplaceable ingredient during conservation, as well as the preparation of first and second courses. I mainly use dried leaves, it has a rich spicy aroma and a slightly bitter taste. Such leaflets contain many useful trace elements that can increase immunity.
Ginger is used in dried powder form and fresh, in fact these are two different spices, because fresh ginger root differs significantly in taste and aroma from ground. Ground ginger is used mainly for baking, and fresh tinctures, tea are made, added to the first and second dishes, salads and sauces. Ginger helps with nausea, as well as colds. It has a pungent taste and a very rich, vibrant aroma.
Coriander is very popular in Caucasian cuisine, it is customary to add it to meat, vegetables, fish dishes, salads, as well as soups. You can use coriander grains and the greens themselves. It has an antispasmodic effect, helps to establish digestion and is also used for general strengthening purposes since it contains vitamins A and C.
Turmeric is used as a bright powder, it is a relative of ginger and is also extracted from the root of plants. I use it for cooking vegetables, pilaf, add to soups and meat, it gives a light spice and spicy aroma. Turmeric has an antibacterial effect.
Nutmeg has a burning taste and a pleasant bright aroma, it is added to confectionery in the form of a powder. It improves digestion and is able to stimulate blood circulation.
Caraway seeds are often added during conservation and pickling, as well as added when baking bread or other confectionery products, and used to make soups, sauces and other dishes. Caraway has a sharp, rich aroma and the same taste, it can be used as an antispasmodic.
Add your favorite spices during cooking and then you will get not only a tasty, fragrant dish, but also healthy. The most popular spices that are presented on this list have been selected by the whole world not only because of their excellent taste and aroma, but also the tried and tested many years experience of many culinary specialists, the benefits of which are very important, because we need more than half of the vitamins and minerals that our body needs we get it through food.