| Nutrient | Content | Reference |
|---|---|---|
| Calories | 82kCal | 82kCal |
| Proteins | 0.07g | 0g |
| Carbohydrates | 5.23g | 5g |
| Alcohol (ethyl alcohol) | 8.8g | 9g |
| Water | 85.69g | 86g |
| Ash | 0.21g | 0g |
| Sera, S | 0.7mg | 1mg |
In the article we will tell:
There was a time when spices and spices were one of the most important goods for exchange, along with gold and precious stones. To date, they have not lost their popularity: spices are needed mainly to give dishes an extra touch of taste and aroma.
But the use of spices and spices is not limited to this. Most of them have many positive effects on the body.
The first spices began to be used by primitive people in the Paleolithic era - hunters used plant roots to improve the taste of animal meat. Over time, people found new types of spices and discovered new flavor combinations. Gradually noticed the beneficial properties of spice mixtures and used them as medicines.
Over time, healthy spices have become not only an integral part of the culinary arts, but also an expensive item of trade.
The first and most popular commodity on the market at that time was oriental spices and spices, the most extensive sources of knowledge about spices of that time come from there. The most famous and common types of spices that have come down to us since those times are saffron, cinnamon, fennel, cardamom, cumin, coriander, garlic, thyme.
Useful spices and spices for health are also mentioned in the writings of Confucius: Chinese courtiers chewed clove buds in order to freshen their breath before meeting with the emperor.
For a long time, the Arabs almost single-handedly used useful spices as a currency in the market, establishing a caravan route from the Middle East to the Mediterranean part of Europe.
After the fall of the Roman Empire, the Catholic Church forbade Western merchants from trading with Muslims, and the Catholic states began to embark on their own crusades, extracting jewelry, expensive fabrics and classic spices.
At the same time, they began to make fragrant oils and began to create mixtures of spices that became national.
Since useful spices were a very expensive product, peasants and artisans were looking for cheap analogues of spices and spice mixtures. And they found: for example, onion and garlic replaced asafoetida, cumin - Indian iovan. But some types of spices were indispensable, such as saffron, cinnamon. They tried to fake classic spices, but it was severely punished. Many countries and peoples learned about the existence of some spices centuries later, since not all states willingly shared their discoveries.
Saffron and cardamom were delivered to the Russian Empire from Iraq and Iran, star anise and ginger from China. Local herbs were also widely used: dill, mint, horseradish.
Currently, classic spices have become a philistine commodity, everyone has many types of spices in the kitchen, but most people do not even know about many representatives.
The main difference between spices and spices is the role they play in the finished dish. Spices enhance and complement the taste of the dish and also affect the aroma, while spices give a completely new taste and can change the consistency of food, change the smell, for example, salt, vinegar, yeast, sugar.
These concepts are united by a broader name - seasonings. Seasonings are all additives that change the taste of foods in the finished dish, for example, a mixture of spices and spices, sauce, dressing, mayonnaise and others.
Allocate classic spices and local.
Classical spices are those spices that have been known since ancient times, which are ubiquitous and are used by almost all peoples of the world.
Depending on what part of the plant is used, these spices are divided into the following groups:
Local spices are mainly used fresh near the place of cultivation. They are divided into spicy vegetables and spicy herbs.
Spicy vegetables are ubiquitous and are used in full: roots, stems, leaves.
Allocate bulbous and root crops (parsnips, fennel, celery).
In spicy herbs, only the aerial part is used - leaves with flowers. These include zira, fenugreek, basil, mustard, oregano, lavender, mint and others.
In addition to classic spices, consisting of a single component, there are mixtures of spices and spices that give new flavor combinations. Not all spices and spices are suitable for each other; in the culinary arts of different countries, their own combinations have been developed that are used for certain dishes.
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Khmeli-suneli is a traditional Caucasian mixture. It is based on: coriander, basil, marjoram, hot red pepper, dill, saffron.
Chinese spice mix “5 flavors” includes cinnamon, dill, star anise, Ural licorice and cloves.
Mix for pilaf: turmeric, zira, ground red pepper and barberry.
The pastry mix consists of nutmeg, cardamom, ginger, cinnamon, anise, cloves, cumin, and coriander.
Most of the positive effects of spices and spices on the body are due to the direct action of their constituent phytochemicals - natural plant compounds that support cell self-healing processes. These components include alkaloids, polyphenols - flavonoids and phenolic acids.
Herbs, spices and spices have antibacterial, anti-inflammatory, antifungal properties, and can also improve the course of some chronic diseases, such as cardiovascular, gastrointestinal diseases, arthritis, bronchial asthma, obesity, diabetes and others.
Spicy herbs that have the maximum anti-inflammatory effect are thyme, oregano, rosemary, sage, mint, turmeric, cloves, ginger, fenugreek.
Name of spices and spices, herbs
Application in cooking
Beneficial features
Basil
Basil gives freshness to salads and vegetable dishes, is part of tea blends, soft drinks.
Protects and restores the gastric mucosa.
Vanilla
Vanilla has a sweet spicy aroma and flavor. Traditionally used in the preparation of desserts, ice cream, pastries.
Reduces the level of inflammation in the body.
Carnation
It has a sharp, burning, spicy aroma and taste. It is used in first and second courses, drinks and pastries.
Whole buds can be stored for a very long time, ground cloves quickly lose their aroma, so if necessary, you should grind it just before use.
Effectively fights microbes in the oral cavity.
It has an antifungal effect, reduces the severity of pain.
blue fenugreek
In dried form, it has a pronounced aroma and a sweet nutty flavor.
Most suitable for fish, meat and mushroom soups.
Lowers blood glucose levels by improving insulin function.
Mustard
Has a bitter taste. Included in mayonnaise, sauces and dressings.
Pairs well with fatty meats and beef.
It has anti-inflammatory, antibacterial, expectorant effect, relieves muscle pain.
star anise
Anise has a sweetish spicy taste with a subtle bitterness.
Anise is added to the first and second courses, used to make tea, added to sweet fruits and pastries to give a spicy taste and aroma.
In Chinese medicine, it is used to treat headaches and stomachaches.
It has antibacterial, anthelmintic, antiviral effects, improves liver function, and calms the nervous system.
Zira
It has a bright spicy aroma with notes of lemon and brown sugar.
It goes well with rice, cereals, vegetables.
It has an antiseptic effect, reduces the severity of pain, improves digestion.
Ginger
Ginger has a sharp bitter taste.
It is used fresh and dried, added to teas and tinctures.
Complements and compensates for fatty meat dishes.
Reduces the level of inflammation in the body.
Destroys oral bacteria.
An effective remedy for nausea and pain.
Cayenne pepper
Used whole fresh or dried as a powder. It is often used for vegetable, cereal dishes, sauces and marinades.
The capsaicin in cayenne pepper reduces appetite.
Cardamom
It has a spicy sweetish, but slightly burning taste.
Cardamom is added to soups, warm salads, hot drinks, in particular, coffee.
Reduces the level of glucose and fatty acids in the blood in type 2 diabetes.
Coriander
The leaves have a citrus aroma, the seeds resemble the taste of a baked orange. Coriander goes well with other spices.
It is added to meat, vegetable dishes, marinades.
Ground seeds should be used immediately after grinding, as they quickly lose their flavor.
It has antimicrobial, antihelminthic activity, helps in the functioning of the liver.
Cinnamon
Most often, cinnamon is used in confectionery for baking, as well as for tea, fruit drinks, coffee.
Able to give an original taste to sauces and salad dressings.
Pairs well with cloves.
It has strong antibacterial properties. Cinnamon oil is more effective than the extract.
Helps fight inflammation, lowers blood cholesterol levels.
β-caryophyllene, one of the active components of cinnamon, is effective against gastrointestinal diseases caused by Helicobacter pylori infection, and also reduces the severity of abdominal pain.
Turmeric
Included in the curry mix. It has a pronounced woody taste. Add to sauces, marinades, fatty meat dishes, vegetables and, of course, pilaf.
It has a pronounced anti-inflammatory, antitumor, antidepressant effects.
Reduces the risk of developing type 2 diabetes, inflammatory bowel disease, psoriasis, and diseases of the nervous system. Relieves migraine headaches.
Nutmeg
It is used mainly in cakes, puddings, creams, cheesecakes, and is added to baked fruits.
Gives a nutty flavor to ravioli, pasta.
Nutmeg extracts exhibit significant anti-inflammatory activity and provide protection against liver damage.
Reduces bloating in the intestines, improves digestion.
Mint
Mint is used as an independent seasoning. When fresh, it complements poultry and lamb dishes well; in dried form - confectionery.
It is widely used for making soft drinks and tea.
Peppermint oil causes relaxation of the smooth muscles of the intestines, effectively relieves spasms and pain in the upper gastrointestinal tract.
The use is contraindicated in hiatal hernia and gastroesophageal reflux disease.
Peppermint also has antimicrobial, anti-inflammatory, neuroprotective, and anticancer properties.
Rosemary
Rosemary is added to vegetable marinades, to olive oil to flavor it, to fish and meat, potatoes, to tea and soft drinks.
Rosmarinic acid reduces the level of inflammation in the body, the level of cholesterol in the blood, protects the liver.
Reduces the severity of symptoms of allergies, nasal congestion.
Thyme
Thyme is an excellent addition to vegetable salads, honey-nut mixtures, and tea.
It inhibits bacterial growth and the growth of fungi of the genus Candida.
Caraway
Cumin has collected such flavor combinations as cucumber notes and light bitterness with a spicy aroma.
It is added to warm drinks (teas, decoctions), cereals, rice, marinades, and also to pastries.
It has a wide spectrum of antifungal activity, reduces the level of inflammation in the body, eliminates bloating in the intestines, promotes vasodilation and lowers blood pressure.
Fennel
Has a fresh spicy taste. Used for making marinades, dressings and sauces, baking.
It has a pronounced antimicrobial, analgesic activity, calms the nervous system, improves the functioning of the gastrointestinal tract with swelling. Tea and infusions with fennel reduce the severity of cough in acute respiratory diseases.
Horseradish
Horseradish has a very bright burning taste and aroma. It is added to vegetable snacks, sauces and dressings.
Effective against oral bacteria, strengthens the immune system, improves digestion.
Black pepper
Black pepper goes well with first and second courses, gives a piquant touch to desserts and sweet drinks.
Reduces cholesterol levels, protects the oral cavity from germs.
Garlic
Restrains the growth of microbes, yeasts and molds when added to raw food.
Fresh garlic has more pronounced antimicrobial activity than powdered garlic.
Reduces high blood pressure, lowers blood cholesterol levels.
Saffron
This is one of the most famous oriental spices, it has a bitter, but pleasant spicy taste.
Added to dressings, side dishes, pastries.
It has anticonvulsant, antidepressant, anti-inflammatory, antitumor effects, has a protective effect against allergies, in particular bronchial asthma.
Protects the mucous membrane of the stomach and intestines from gastritis and ulcers.
Almost all spices, spices and herbs have antimicrobial activity, some are also effective against fungi, reducing inflammation.
These properties are considered not only in terms of effects on the human body, but also in cooking for the potential reduction of food poisoning, to improve food safety and increase the shelf life of products. List of spices for which this is most relevant: cloves, thyme, cinnamon and cumin.
When buying, you should give preference to whole spices and grind them yourself immediately before use. So the taste properties of seasonings will be preserved as long as possible, and you will be sure that the spices do not contain additional impurities in the form of salt, flour, starch, and that they are not contaminated with dust and mold.
The best herbs, spices and spices are not sold in supermarkets, but in specialized stores and ethnic markets. Here they can be carefully examined, smelled, sometimes even touched.
Buy herbs and spices in small quantities. Firstly, this way you can try spices from different suppliers and sellers, gradually choose the best one. Secondly, they will not lie at home for a long time and lose their qualities, because in some cases you need to use spices often, such as black pepper or mustard, in others - rarely, fenugreek and nutmeg. Some spices are suitable for almost all dishes, the rest - with rare exceptions.
Spice blends are best collected by yourself, so you can be sure of their quality and composition.
The diameter of the peas should be no more than 5 millimeters. If you squeeze a pea, it will break up into large particles and leave an oily trail. If you still have dry husks in your hands, the pepper is old and of poor quality.
Cinnamon powder is easier to fake, so you should give preference to a whole stick. Ideally, it should be made in Ceylon and cannot be cheap. Natural cinnamon has a uniform, light brown color. The stick is twisted at both ends - this is the main difference from cassia - low-grade cinnamon. The cut of the cinnamon tree is very thin, and the stick is fragile and breaks easily. In order to check the quality of powdered spices, it is necessary to drop iodine on a hill of powder - real cinnamon will turn slightly blue, while cassia will turn dark blue.
Real saffron has a uniform appearance, rich red color and is very expensive.
Vanilla is sold in the form of pods. You need to choose smooth, greasy to the touch pods. Fresh vanilla beans are soft and pliable and can be bent but not broken.
The shape of the buds is even, uniform, brown in color, the stem is usually darker than the bud. Crushing a clove between your fingers releases an oily liquid. Additionally, you can check the quality of the spice by throwing the buds into the water: they will float like “soldiers”. If they just lie on the surface, then the cloves are stale and of poor quality.
The quality of cardamom is determined by the color and size of the seeds: they should be brown-green and not exceed 2.5 centimeters in length. A color that is too bright indicates artificial coloring of the spice, and a color that is too pale indicates improper drying and storage of the seeds.
Of all the oriental spices, turmeric is the most counterfeited. The color of natural spice varies from light golden to bright orange. The aroma is strongly pronounced even at a distance of 5-10 centimeters, if you have to sniff it, then this is most likely a fake. The consistency of natural turmeric powder is similar to powder and does not have impurities, particles and lumps. As another test, you can throw a pinch of powder into a glass of water and stir: the real turmeric will settle to the bottom and turn the water bright orange, the fake one will rise to the surface in the form of lumps.
For storing classic spices, tin or wooden boxes with tight-fitting lids are the best choice. This maintains optimal temperature and humidity, and the spices are protected from exposure to light. Glass or plastic containers are less suitable, but if you store spices in them, then you should leave them in a dark and cool place. The ideal option is a separate kitchen cabinet away from the window and hobs.
When preparing marinades, herbs can be added immediately.
For ready-made dishes, spices are needed only at the very end, so the taste and aroma are preserved as much as possible. If it is necessary to grind spices into powder, this should also be done immediately before use and only in the amount that is required at the moment.
It is important not to forget to monitor the expiration date of spices. Useful properties are lost over time, and if stored improperly, moisture and dust can accumulate in them.
The Food and Drug Administration (FDA) recognizes herbs and spices as safe for human consumption. The inclusion of herbs and spices in the diet is one of the important components of a balanced diet that supports health and immunity. They are generally low in calories, sodium, fat and cholesterol.
Natural herbs and spices contain higher levels of biologically active compounds and provide greater health benefits than their synthetic counterparts.
However, there are conditions in which it is not recommended to use spices or you need to limit their use.
Individual intolerance and hypersensitivity to spices, pregnancy, breastfeeding, children under 5 years of age are restrictions on the use of spices, especially spicy and hot ones.
If you need to follow specialized therapeutic diets, it is important to consult a doctor before including classic spices in your diet.
The use of all spice mixtures of herbs should begin with a small amount to assess the individual reaction of the body to the intake of spices.
An acute period of gastrointestinal diseases such as gastritis, peptic ulcer, cholelithiasis, acute intestinal poisoning, an allergic reaction without an established cause are temporary contraindications for taking one-component spices and a mixture of spices.
Frequent use of mustard is contraindicated in people with high blood pressure and other cardiovascular diseases.
It is important to limit the use of cardamom in case of high or low blood pressure.
Basil should not be consumed during an exacerbation of hypertension, epilepsy.
Vanilla is excluded in an acute attack of headache.
Cumin and red pepper are contraindicated in kidney disease, cardiovascular disease, recent myocardial infarction.
We love the New Year, among other things, for the fact that we will finally eat plenty of classic holiday dishes familiar from childhood! Well, tell me, how often during the year do we cook "Olivier" or herring under a fur coat? We offer familiar and favorite hot dishes that will perfectly satisfy your hunger and bring back wonderful memories: baked chicken, French meat, roast in pots. Choose yours and please family and friends!
A very simple, but always successful combination - chicken with a crust and rice baked with vegetables. Charm! Absolutely everyone will like it, including the little guests. It only takes an hour to bake. Here you will find a detailed recipe with photos.
It is convenient to prepare this hot dish in advance - put pieces of fillet of any fish (we have pollock) in a parchment-lined baking sheet, sprinkle with spices, brush with sour cream, then lay out a layer of tomatoes and sprinkle generously with grated cheese. 40 minutes before serving, send to the oven and you're done! Here is the recipe.
Juicy and appetizing duck with a ruddy crust, which does not require any preliminary manipulations! Sprinkle the pieces of carcass with salt and pepper, grease with mustard. After 15-20 minutes, you need to wrap the duck in the form of foil and send it to the oven. Find the recipe here.
A dish that will cause complete delight! The most difficult step in cooking a stuffed turkey is to separate the skin from the meat, but a very sharp knife will help here, otherwise everything is simple! Meat can be mixed with any ingredients you want - be it vegetables, mushrooms, herbs, dried fruits. A piece of stuffed turkey with sauce is a real delicacy. By the way, it will also go to the cold. See detailed recipe.
Excellent juicy meat with a honey sweet and sour crust. It will go both hot and cold when it cools down. It is important to choose a good piece of meat and not overcook in the oven. For the glaze, we will use tomato sauce, honey and lemon (or orange) juice. Cook meat according to this recipe.
We make balls from minced meat (pork or pork and beef), then we wrap them with strips of ready-made puff pastry and bake in the oven. Very simple ingredients and such an interesting presentation!
Both puff pastry and minced meat can be bought in advance. Meatballs will bake in the oven for only 30-40 minutes. Serve with a salad or vegetables - salted or fresh. How to cook meatballs in the dough, see the step by step recipe.
A full-fledged hot dish for the New Year of turkey with potatoes, mushrooms, tomatoes under a cheese crust. We recommend baking in a large heat-resistant form, it can also be served on the table. A very flavorful and tender dish! Find the recipe here.
The roll is very easy and quick to make. Boil the eggs in advance, cut the melted cheese and chop the greens. Chicken breast should be cut into pieces and beaten off. Then we spread the chops with an overlap and sprinkle with a mixture of chopped boiled eggs, cheese and herbs. Carefully fold and send to bake for 40 minutes. Light hot, which can be served with different sauces, is ready! See the roll recipe here.
Portioned pots can be left in a warm oven until serving in the oven. It is very comfortable! Roast will cook from chicken meat, potatoes, carrots, onions, champignons. It will turn out a very juicy dish, to which pickles will be an excellent addition. Take note of the recipe!
Soft, juicy and aromatic beef in sauce with mashed potatoes - a classic! It is convenient to serve beef stroganoff in a food warmer, so during the evening the hot food will remain really hot! It remains only to find quality beef. How to cook classic beef stroganoff, see here.
Happy and delicious New Year!
read more...Necessary products:
Method of preparation:
Season the meat with salt, pepper, paprika and beat it in the flour.
Melt the butter in a pan and fry the chicken. Drain and set aside. In the same oil pour olive oil, fry the garlic, capers and pour the broth.
Season with white wine and lemon juice. Add a tablespoon of flour and stir until the liquid thickens.
Return the fillets and cook on low heat, covered, for another 10 minutes. Sprinkle portions, serve the dish garnished with finely chopped coriander or parsley and lemon slices.
Enjoy your meal!