In the cooking of various countries since ancient times to make the dishes and drinks new flavor using herbs and spices. Their use allows even the dishes of the same products, to give different taste and flavor, and often curative properties.
In dictionaries there is no clear separation of herbs and spices. In Europe in the Middle Ages vegetable substances that give delicious flavor and aroma, have a common name species (spice). In Russia also initially derogatory term 'spice' (anything spicy, aromatic, spicy) of it happened and the name of "carrots". At a time when relations with Europe began to expand in the gentry began to use the word "spice". Since that time, herbs and spices have become virtually synonymous. Even in the Great Soviet Encyclopedia of their definition is very similar, but taken as a basis for the presence of aromatic substances that enhance the taste of food.
Sometimes in the culinary literature trying to divide the spices and seasonings, but it turns out it is very confusing. Often, the same is called a spice, the spice. Differences conclusions on the principle: dried - fresh zest - gives the flavor, natural state - the state of minced etc. cooks and chefs are usually differences between them do not, to use both words as synonyms. So did we.
Herbs should not be confused with food additives, which give the dish sour, salty, sweet or bitter taste (vinegar, sugar, salt). Spices are used not to change the taste of dishes, and to give them extra delicious aroma and taste. Therefore spices most often used in canning, cooking or to give the flavor of already prepared dishes, and in very small amounts.
In cooking, spices are used as different parts of fresh and dried plants: seeds and fruits (mustard, dill, nutmeg, vanilla, pepper, anise), flowers and flower buds (cloves, capers), the leaves and stems (parsley, dill, mint, bay leaf, wormwood), bark and peel (cinnamon, citrus), roots (horseradish, ginger).
The number of plants that are in different countries are used as herbs and spices, it is impossible to calculate, and not only because of their large numbers. At different times some plants that are actively used as a flavoring for food, something about them almost completely forgotten. For example, some types of weeds, which modern vacationers carefully pull up on their soda stations, more recently a specially bred as a spicy seasoning to food. Last but not least due to the fact that the sale of a large number of exotic spices, differing more powerful and sophisticated fragrance.
Do not forget that many spices have antibacterial properties that are actively used in canning and storing food. At the same time they may have expressed medicinal properties - analgesic, diuretic, diaphoretic, improve metabolism, contributes to the removal of waste substances from the body, etc.
In herbs contain a wide range of aromatic substances, which are both in the plant as a whole, and only in its individual parts. The unique aroma of plants give ethereal, garlic and mustard oil glycosides, tannins.
The essential oil in plants is contained in special cells (aromatic glands). It has a characteristic odor, is a liquid and has a volatility, even at low temperatures. Essential oil does not dissolve water, but readily soluble in alcohol and fats. Currently, more than three thousand of essential oils. A significant number of essential oils contain the plant family Lauraceae, Rutaceae, Umbelliferae and Labiatae.
Certain plants contain garlic oil, are in a bound state, so their flavor is manifested only in artificial destruction of plant tissues. For example, onions and garlic in a normal state does not smell and can be stored next to other products. If they cut or crush, there is a sharp odor. Similarly, in bound form in plants are located and mustard oil. These include cruciferous plants - the roots of horseradish, watercress leaves, mustard seeds.
Bitter glycosides found in wormwood, chicory, hops. Particularly bitter herbs are that they stimulate the digestive process, contributing to the allocation of gastric juice.
Tannins, which give the plants a pleasant astringent taste, not escaping when heated and readily soluble in water, contained in juniper, wild rose, elderberry, viburnum.
Only a small amount of spices used in fresh, even though they are the most useful and fragrant. In most cases, spices arrive at our table is in some way treated (preserved, dried and crushed), and accordingly - have lost some of its qualities. To minimize these losses, it is advisable to adhere to simple rules: keep spices in a pot with a tightly stoppered or sealed with a lid and on the possibility of their grind (grind or pound in a mortar) immediately before use. It is worth considering that drying can significantly change the properties of plants (taste, aroma, astringency). Therefore, fresh herbs and dried may be, in fact, different spices, is a characteristic example - ginger and mustard.
Spices can be purchased in a store or market, spice plants grown in the garden, found in fields or woods. Spices there is great variety and they are always ready to help you make any dish delicious and unique.
In dictionaries there is no clear separation of herbs and spices. In Europe in the Middle Ages vegetable substances that give delicious flavor and aroma, have a common name species (spice). In Russia also initially derogatory term 'spice' (anything spicy, aromatic, spicy) of it happened and the name of "carrots". At a time when relations with Europe began to expand in the gentry began to use the word "spice". Since that time, herbs and spices have become virtually synonymous. Even in the Great Soviet Encyclopedia of their definition is very similar, but taken as a basis for the presence of aromatic substances that enhance the taste of food.
Sometimes in the culinary literature trying to divide the spices and seasonings, but it turns out it is very confusing. Often, the same is called a spice, the spice. Differences conclusions on the principle: dried - fresh zest - gives the flavor, natural state - the state of minced etc. cooks and chefs are usually differences between them do not, to use both words as synonyms. So did we.
Herbs should not be confused with food additives, which give the dish sour, salty, sweet or bitter taste (vinegar, sugar, salt). Spices are used not to change the taste of dishes, and to give them extra delicious aroma and taste. Therefore spices most often used in canning, cooking or to give the flavor of already prepared dishes, and in very small amounts.
In cooking, spices are used as different parts of fresh and dried plants: seeds and fruits (mustard, dill, nutmeg, vanilla, pepper, anise), flowers and flower buds (cloves, capers), the leaves and stems (parsley, dill, mint, bay leaf, wormwood), bark and peel (cinnamon, citrus), roots (horseradish, ginger).
The number of plants that are in different countries are used as herbs and spices, it is impossible to calculate, and not only because of their large numbers. At different times some plants that are actively used as a flavoring for food, something about them almost completely forgotten. For example, some types of weeds, which modern vacationers carefully pull up on their soda stations, more recently a specially bred as a spicy seasoning to food. Last but not least due to the fact that the sale of a large number of exotic spices, differing more powerful and sophisticated fragrance.
Do not forget that many spices have antibacterial properties that are actively used in canning and storing food. At the same time they may have expressed medicinal properties - analgesic, diuretic, diaphoretic, improve metabolism, contributes to the removal of waste substances from the body, etc.
In herbs contain a wide range of aromatic substances, which are both in the plant as a whole, and only in its individual parts. The unique aroma of plants give ethereal, garlic and mustard oil glycosides, tannins.
The essential oil in plants is contained in special cells (aromatic glands). It has a characteristic odor, is a liquid and has a volatility, even at low temperatures. Essential oil does not dissolve water, but readily soluble in alcohol and fats. Currently, more than three thousand of essential oils. A significant number of essential oils contain the plant family Lauraceae, Rutaceae, Umbelliferae and Labiatae.
Certain plants contain garlic oil, are in a bound state, so their flavor is manifested only in artificial destruction of plant tissues. For example, onions and garlic in a normal state does not smell and can be stored next to other products. If they cut or crush, there is a sharp odor. Similarly, in bound form in plants are located and mustard oil. These include cruciferous plants - the roots of horseradish, watercress leaves, mustard seeds.
Bitter glycosides found in wormwood, chicory, hops. Particularly bitter herbs are that they stimulate the digestive process, contributing to the allocation of gastric juice.
Tannins, which give the plants a pleasant astringent taste, not escaping when heated and readily soluble in water, contained in juniper, wild rose, elderberry, viburnum.
Only a small amount of spices used in fresh, even though they are the most useful and fragrant. In most cases, spices arrive at our table is in some way treated (preserved, dried and crushed), and accordingly - have lost some of its qualities. To minimize these losses, it is advisable to adhere to simple rules: keep spices in a pot with a tightly stoppered or sealed with a lid and on the possibility of their grind (grind or pound in a mortar) immediately before use. It is worth considering that drying can significantly change the properties of plants (taste, aroma, astringency). Therefore, fresh herbs and dried may be, in fact, different spices, is a characteristic example - ginger and mustard.
Spices can be purchased in a store or market, spice plants grown in the garden, found in fields or woods. Spices there is great variety and they are always ready to help you make any dish delicious and unique.
