A quick overview of spices |
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Agar agar
Anise
Badian
Vanilla
Vanillin
Flavoring substances
Carnation
Mustard
Ginger
Cardamom
Cinnamon
Bay leaf
Marjoram
Melissa
Nutmeg
Black pepper
Allspice
Capsicum bitter
Salt
Sugar
Bicarbonate soda (drinking)
Vinegar
Savory and thyme ("Bogorodskaya grass", "thyme")
Saffron
Tarragon (tarragon)
Quite a lot of all kinds of seasonings are known. One of them, for example, is the same citric acid. Spices and seasonings may include garlic, and hops, and horseradishand wild garlic, and, of course, a lot of vegetable garden - dill, parsley, celery, parsnip... Almost every region of the country has its own "magic" additives. B.P. Brusilov - Culinary savvy Similar publications |
You cannot achieve true culinary art without spices, so getting to know their origin and purpose will not hurt in any way.
It is a mixture of polysaccharides that dissolves well in hot water and is obtained from some seaweed in the form of yellowish or colorless grains. 
Its seeds, in a pounded form, are kneaded into a dough for gingerbread, allowed in dishes made from lactic acid products, kvass and vodka are insisted on them. The reader will be able to get acquainted with anise in more detail in the section “Bread of the Green House”.
Originally from China, but also grown in Abkhazia. More 
Dried southern orchid pods. 
A chemical analogue of vanilla, many times superior to it in aromatic properties. So, 20 g 
Mixes of various kinds of spices and seasonings that are marketed and targeted for use in certain dishes to improve the taste.
Dried flower buds of an evergreen carnation tree. 
The raw material for its production is the seed cake of the widely cultivated Sarepta mustard. 
The raw material for the spice is the rhizomes of a tropical plant cultivated in Japan, China and other countries. 
The mashed fruits of this plant, which grows in India and Ceylon, are used to flavor pastry. 
The bark of this tropical plant of the laurel family, ground into powder, is used in confectionery, for pickles, jams, and drinks. 
Dried leaves of a laurel tree, common, in particular, in the Crimea and the Caucasus. Perhaps the most popular spice used for the preparation of first and second courses, as well as for pickling and pickling. 
The leaves of a semi-shrub cultivated in our southern regions. They are used fresh, dried and fried as a spice in soups, fish, meat and vegetable dishes. They also add flavor to the vinegar.
The leaves of this herb, common, for example, in the Crimea and the Caucasus, in Central Asia, have a lemon scent (for which lemon balm is also nicknamed "lemon mint"), Necessary in perfumery, but also as spices can play a role in the preparation of drinks and confectionery. 
When ground, this nucleolus of the ever-green plant "Muscat" is used for making butter dough, and it also appears in recipes for some dishes, especially foreign cuisine.
It is the unripe fruit of a perennial vine from South India. It's spicy
This is the dried unripe fruit of a tropical tree from the island of Jamaica. A flavoring addition to meat dishes and sauerkraut.
The strong aroma and pungent taste of the red fruit of this plant of the Solanaceae family, widely cultivated in our country, has earned it popularity as an irreplaceable seasoning for borscht, soups, second courses and marinades. In this sense, he is a competitor to black pepper. 
The oldest and most famous of the spices. By quality it is subdivided into 4 grades: "extra", superior, 1st and 2nd, and each grade has its own grinding numbers. Coarse grinds are used for salting and cooking. Small ones are served to the table.
As an industrial product it has 100% nutritional value. Often acts as a seasoning, and not always for sweet products and dishes. In the latter case, its task is to "ennoble" the sour, bitter or excessively spicy taste of some products.
Not a spice, not a seasoning. Rather, a necessary additive for food preparation. Especially often, soda is needed when preparing some types of dough (it helps it to "puff" when baking). In other cases, the soda is "quenched" with drops of vinegar, if specifically required by the recipe.
Seasoning for many dishes, made on the basis of ethyl alcohol fermentation. Food vinegar has a strength of 3 to 10%. Its essence that is on sale - up to 80%. Can be infused with tarragon, basil, mint, celery, black currant leaves. It is included in sauces and marinades. 
Very fragrant herbaceous plants, quite common in our southern regions. They have long been used by the people as a seasoning for meat dishes, as well as for pickling cucumbers and tomatoes.
Dried stigmas of flowers of a bulbous plant (crocus), wildly growing in our south and in Central Asia. Saffron gives the dough a peculiar aroma and bright yellow color; it is involved in cooking recipes, for example, stuffed fish, and many oriental dishes. 
A perennial herb of the Caucasus and Central Asia, young shoots of which perfectly retain their aroma in dried form. Fresh young leaves are added to salads, sauces, soups. The spice is also used in the manufacture of soft drinks ("Tarhun"), pickling cucumbers and tomatoes, for marinades. 
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