Herbs and spices – which and where to use

Origin of spices and their significance in the lives of the peoples of the world

The penetration into Europe of spices from Asia, America and tropical islands was due to geographical discoveries. Gradually to Europe began to bring herbs and fruits of overseas plants, which cost very much. But the desire to give a new taste to food prevailed over the expensive unfamiliar plants that increasingly entered the lives of the citizens of France, Spain, Italy and other countries. People learned to put in food those spices that were more suited to meat, fish, poultry, vegetable dishes, various soups and dough products.

Spices gave a pleasant and distinctive taste and flavor to food, improved the taste quality of familiar products. Also people paid attention to the medicinal effect of plants, which was especially noticeable when added to tea, coffee, other drinks.


spices toned, removed fatigue or, conversely, calmed and normalized sleep and nervous system.

Now in large and specialized stores of Russia you can buy almost everything that grows on different continents. In order to apply numerous spices that are sold in stores, you need to know where to put them. Buyers are facilitated by specially made spice sets for meat, fish, chicken, mulled wine, etc.

Chefs in restaurants and hostesses at home prepare dishes using local as well as imported herbs and spices. Over many centuries enough information has accumulated about which spices with which products are better combined. The

tasteful and beneficial properties of herbs and spices and their application

Peoples of different countries eat mainly the foods that have been fed for centuries by their grandfathers and great-grandfathers. This refers to animal and plant food. Much depends on the way of life of this people. Plants that grow on the territory of different countries, eat food, prepare from them shells, medicines, condiments, infusions. It

is rich in spices food of the peoples of the Caucasus, India, Iran, China, other countries of Asia. In the north and south of Europe put herbs in dishes, which grow in mountainous areas and lowlands, but habitually use also imported spices.

Apple pies, which are so common in Europe and America, are always sprinkled with cinnamon brought from Asian countries. Cinnamon is made filling rolls, seasoned dishes of fish and meat in the Caucasus, as well as added to coffee and tea for aroma.

Cinnamon helps fight against vascular diseases and diabetes, has antioxidant properties.


same can be said of saffron and turmeric, with which Asian cuisine is so rich. Not just because there are a lot of Indian people living in America and England, for example. Beautiful pilaf looks when it is watered by an infusion of saffron on water, its taste is made fragrant. Curry interrupts the specific, not always pleasant taste of chicken.

Asian dishes are also often put ginger. It’s not bad to add to meat dishes, especially well ginger fits pork combined with lemon and garlic, as well as basil. Ginger has truly miraculous properties, it is better to eat it not dry powder, but fresh. Pickled ginger is always served to sushi, put in fish dishes.

Uzbek pilaf will not taste so if it does not put a zira in it. Zira is used in many lamb dishes. Lamb is also prepared with rosemary, in addition to traditional onions, garlic, pepper, coriander, paprika, bay leaf and other spices.

Meat dishes, especially minced meat, pâtés, improves the taste of nutmeg. In meat dinners also put cumin, basil, sage, mint. The beef is cooked faster and will be soft if smeared with mustard and left for a while in the fridge.

Much still depends on the technology of making the dish. Its taste and aroma depends on a lot: on fast, or low heat, it is cooked, at what time spices, mushrooms and vegetables are put in the dish. The taste can get better or worse, or just different.

In many dishes put garlic. On when and how to put it, too depends, will spoil or improve the taste of the food. For example, in the Uzbek pilaf garlic is put whole heads in the peel, and then pulled out. In many Asian dishes, garlic is quickly fried on high heat, then vegetables are added to it, and all this is done in 2-3 minutes. If you simmer for longer all the components, the taste will be very different.

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