The benefits of spices. The benefits and harm of spices

It would seem that tastes are not argued, but sometimes you feel like it, because spices are the cornerstone of cooking. The same dish, seasoned with different spices, or without spices at all, can have a taste and aroma that is so different from a twin dish that it is fitting to talk about the decisive importance of the role of spices in the process of cooking. Recall that before the spices valued for their weight in gold, for unleavened food gives little pleasure.

Of course, many of us do not think about it and have never thought about the effect of spices on the body and, in particular, on men's health. But in vain, as the saying goes: “The spool is small, yes dear!”, But it is also not advisable to overdo it with spices. You need to know what is good and what is bad. After all, today medicine has gathered enough knowledge about spices and their effect on various body systems.

Here is a list of the most common spices and spices in the world:

• Pepper: red, black and white pepper.

Basil  (popular names fella, raichon, rean wild cornflowers). Basil leaves and stalks, due to the content of aromatic substances, are used, both fresh and dried, as a seasoning for sauces and soups, for flavoring canned vegetables, pickles and sausages.

• Cinnamon  - dried bark of Ceylon gruchnik, which is widely used as a spice (spice). Cinnamon is sold in the form of pieces of bark rolled up in a tube, and more often in a ground form.

Zira  (zera, cumin, roman cumin) - widely used in oriental cuisine as a seasoning for meat dishes and in the preparation of pilau.

• Sesame  - valuable oleaginous plant. Seeds are used in cooking as a powder for bakery products and for making casinacs.
• Carnation  - unopened clove flower buds. Due to its strong aroma and burning taste, it is used in the preparation of marinades, confectioneries and sausages.
• Tarragon (Estragon)  - possesses subtle aroma and spicy, spicy and savory taste. It is used as a spice when cooking dishes from rice, boiled fish, mayonnaise, roast game, lamb. Finely chopped fresh leaves are added as spice to poultry, eggs, light sauces, meat dishes, as well as to all types of salads.
• Vanilla - fermented in a special way the fruits of perennial vines of the Orchid family. Natural vanilla goes on flavoring the most expensive confectionery and sweet dishes, in particular, chocolate and cocoa-containing products, biscuits and products from biscuit dough, creams, ice cream, nut cookies.
• Coriander (Cilantro, Kinza)  - used as a spice for flavoring sausages, cheese, canned meat and fish, marinades, pickles and liqueurs. Seeds are added when baking Borodino bread, confectionery and culinary products, as well as in the manufacture of certain beers and liqueurs.
• Badyan
• Sage

The benefits and harm of spices

Each of the above spices has not only taste, but also healing properties. And since there are healing properties, there may be harmful consequences, because from an excess amount of any healing substance you get quite harmful compounds for the body.

The key word for handling spices is “quantity.” Spices, when used in large quantities, cause significant harm to the body. For example, cinnamon, nutmeg, and sage cause cramps, and rosemary and saffron are contraindicated in pregnant women. Saffron and rosemary are strictly prohibited during pregnancy, cloves cause severe drowsiness due to the sedative properties. What is the harmful amount of spices? Quite large - 5-10 grams at a time.

Spices are contraindicated for owners of gastric or intestinal ulcers, patients with gastritis, cystitis, asthma, and people suffering from allergic diseases. Of course, if you can’t, but really want to, then you can, but you need to know the measure and not to disturb the diet too often.

Many flavored seasonings do not work well with drugs. For example, curry nullifies the effects of aspirin, and red pepper can damage the retina due to the thermonuclear effects of capsaicin.

Useful properties of spices

Essential oils carnations  and bay leaf  useful in diseases of the upper respiratory tract.

Turmeric, not only gives dishes a yellow shade and unique taste, but also helps the body in fighting inflammatory processes, normalizes the bile ducts and prevents the development of liver cirrhosis.

Curry, more precisely: coriander, amaranth paniculata, Indian coccini, woolly hervaceous, cinnamon, which are part of it, will be useful for diabetics. Doctors recommend curry to all people suffering from excess blood sugar.

Sesame- will help in the fight against bad cholesterol. It perfectly normalizes blood pressure, and sesame oil stimulates the bowels.

Polyphenols vanillapossess antioxidant properties and rather successfully slow down the aging process, as well as prevent cancer. Vanilla use is also the prevention of Alzheimer's and Parkinson's diseases.

Red and black pepper  scientists are familiar with how ardent fighters against cancer cells, and they are familiar to us for their anti-cough properties. Red pepper, plus everything, regulates blood pressure and strengthens bone tissue.

Most importantly, almost all spices are excellent aphrodisiacs, just to remember about moderation, so that a romantic date does not turn into an evening of searching for drugs for gastritis or allergies.

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Spices and their effects on the body

In the kitchen, each has a few bags of spices, which are usually used only to add flavor to your favorite dishes. But if you remember what are the medicinal properties of spices and seasonings, then they can be used with even greater health benefits.

The composition of some spices and seasonings speeds up metabolic processes in the body and promotes fat burning. It is believed that spicy dishes, due to the content of spices and seasonings, increase the appetite and therefore the volume of food eaten increases. This leads to the appearance of extra pounds. In fact, spicy food accelerates satiety and therefore is eaten less. In many spices, for example, cloves and cinnamon, capsaicin is contained, it is precisely this one that prevents fat cells from developing and increases the body's energy consumption by 23%. Therefore, if you want to lose weight, add more spices to your diet.

As for such spices and seasonings as basil, nutmeg, - they must be included in the diet of men. Basilica contains essential oils that have a stimulating effect on the endocrine glands. Nutmeg is considered a real aphrodisiac.

Vanilla will have a beneficial effect on the nervous system. Consumption of marjoram leads to an increase in the diuretic effect, and thyme improves the digestive process. The action of red pepper is good for the health of the gums, and in general, both black and red pepper stimulate blood circulation.

Spices are a very valuable product that contains many antioxidants. They weaken the damaging effects that free radicals have on the body. The latter lead to the so-called oxidative stress in the body, which is why wrinkles, skin diseases, hair diseases, and oncological diseases appear.

Each housewife can find in any store the necessary spices not only to give the dishes a savory taste, but also to take care of the health of their loved ones. Even research by medical scientists confirms the benefits of spices and seasonings and recommends their use in traditional medicine.

- Carnation
  Improves digestion, removes bad breath, strengthens the stomach and liver. Well neutralizes toxins, cleanses the blood, strengthens the heart. Improves memory, normalizing cerebral circulation. Clove is considered an effective antiseptic. It is used for aromatherapy, especially if there is a sick person in the house - the clove produces substances that disinfect the air and kill viruses. Clove oil can be used for a cold or for a cold. It is recommended for severe toothache.

- Ginger and Garlic
  Promote weight loss. The active substances contained in these products immediately after a meal increase the metabolism for a short time. They provoke the body to generate heat and waste additional calories.
- Cumin and dill
  Contain substances that help fight cough. - Mint
  Helps against nausea and headache.

- Parsley

Helps to remove excess fluid from the body and improves digestion.

- Anise

Reduces bloating. Contains essential oils that enhance bowel movements and help fight chronic constipation.

- Cinnamon

Contains a variety of phenols - natural antioxidants that protect the body from inflammation and even able to fight the development of diabetes. It lowers cholesterol and strengthens blood vessels. If you eat cinnamon daily, you can lower the level of sugar in the body several times. In addition, cinnamon make antimicrobial properties beneficial.

- Turmeric

Reduces appetite, promotes healing of wounds, has an antibacterial effect. Reduces cholesterol and strengthens blood vessels.

- Cardamom

Refreshes and invigorates. Gently stimulates digestion. It strengthens the heart, relieves pain in cardiovascular diseases. Improves cerebral circulation, relieves vascular spasms. Reduces the activity of the thyroid gland with its increased function. It has expectorant and antispasmodic action in bronchitis. Add to tea, coffee, meat dishes.

- Curry

It has a tonic property. Promotes wound healing, treatment of pneumonia.

- Chili pepper

- Black pepper

Strengthens memory. It cleans the blood vessels of the brain, normalizes cerebral circulation, is indicated for sinusitis, tonsillitis, bronchitis, heart disease.
  For such spices and seasonings as cinnamon, cloves, ginger, tonic, stimulating and tonic effects are characteristic. Thanks to them, the blood circulation process is activated. If you use them during a cold, you can speed up the healing process.
- Saffron
  Scientists have proved the fact that saffron has a beneficial effect on the female reproductive system, increasing reproductive function. Thanks to him, hormones are normalized. In case of premature menopause it is useful to use several saffron pestles every day, this will restore the cycle. Saffron is an amazing spice that helps produce the hormone of joy in the body. Saffron is considered a psychotropic substance, since it activates the production of the hormone serotonin many times. It is useful to use with depression, with strong pain. Medicinal properties of saffron help clean the lymph, kidney, liver, eliminate cramps, and normalize blood pressure. Thanks to him, blood clots are diluted in the vessels, resulting in thrombosis.
  Spices are able to improve the structure and composition of the product - they soften the meat, prevent the quick cooking of fish. The use of spices reduces boiling and boiling times, and therefore saves healthy substances and vitamins.

Mustard
In Russia, Sarepta mustard, which is also called sizoy or Russian, is mainly cultivated. The light powder obtained from its seeds is used to prepare the mustard, which is known to all. On the basis of mustard powder with the addition of a variety of spices can be prepared and much more original seasonings.

Black pepper
He came to us from India, from the province of Malabar, formerly called Malihabor, literally - “the land of pepper”. As a spice, green unripe fruits of a perennial climbing plant are used, which are dried completely in the sun. In cooking, black pepper is used with ground and peas in various spicy mixtures, marinades, canned food, flavoring meat, fish and vegetable dishes. Unlike other types of pepper, black (exclusively to taste) is added to sweet dishes.

White pepper
For the preparation of this spice are only ripe red-orange fruits of the same plant, from which they receive and black. Ripe fruits are first soaked to soften the skin, and then their inner parts are dried. White pepper is more fragrant and less pungent than black.

Jamaican pepper (allspice)
This native of the Antilles belongs to the family of myrtle. Its slightly unripe green berries dry up, after which they become brown in color. The flavors of cloves, nutmeg, cinnamon and black pepper are combined in the taste of Jamaican pepper. Jamaican peppercorns add aroma to grilled meats, marinades, and are also part of traditional Scandinavian herring dishes.

Red Hot Pepper
This culture of the Solanaceae family from Mexico includes many varieties. As a spice, use red pods (with seeds and without), with a burning taste. Ground pepper made from pods with seeds is more pungent. The most popular chilli peppers, chili, are common in the daily cuisine of South America, West Africa, India, and Southeast Asia. The Italians season with fresh and dried chili pasta. In the north of Europe it is used for canning and pickling. It is used in the preparation of all types of meat, fish, beans, rice and cabbage. Pepper powder paprika is hot and softer, has a slightly sweet taste. Pepper paprika became the national culinary symbol of Hungary. It is used in goulash, meat and poultry dishes. It is also widely used in Spain, Portugal and the USA. The hottest chilli pepper is cayenne. In very small doses, it is added to cheese dishes, dry hot biscuits, and egg dishes.

Bay leaf
Homeland laurel - Asia Minor, Eastern Mediterranean. In addition to the common use in everyday life, dried bay leaves are able to spice up meat cooked on an open fire - the leaves are strung on skewers along with meat and vegetables. Use it for flavoring some sweet dishes. He has the property to give his fragrance gradually.

Capers
  This spice is a flower bud of a low-growing bush of a caper plant. Crushed capers are part of many classic sauces. The Italians season them with salads and add them to the pizza toppings. In Northern and Eastern Europe, capers are introduced into fish and vegetable dishes. Sometimes capers are replaced with nasturtium seeds.

Carnation
  Clove tree belonging to the family of myrtle, originally from the Moluccas. For the preparation of spices collect buds, with a burning sweetish taste and strong aroma. They are used to prepare marinades, mixtures of spices, meat and sweet dishes. Clove is a part of many seasonings and sauces of both Eastern and European cuisine.

Saffron
  The homeland of this bulbous plant of the iris family is Asia Minor. Since ancient times, saffron has been valued both as a spice and as a food coloring. To get a kilogram of spices, you need to process 80,000 plants by pinching the flower stigmas from them. Saffron has a strong aroma and bitter-spicy taste. Before using it, it is brewed for 5 minutes either in warm water or in another liquid (in accordance with the recipe), to which it gives off both flavor and color. This liquid with saffron and add to the dish. For Eastern and Mediterranean cuisine, saffron is typical in rice, meat and fish dishes. It is part of the Chartreuse liquor.

Cinnamon
  The homeland of the cinnamon tree of the laurel family is Ceylon and the southern coast of India. As a spice having a delicate bitter taste, use dried bark of the tree. In the form of chopsticks or ground it is used to prepare various dishes in all countries of the world, especially in confectionery. It is also part of the curry. In Oriental cuisine, cinnamon is added to cold and hot poultry dishes, while stewing and roasting lamb, in China and Korea pork is seasoned with it. Cinnamon is sometimes replaced by its close relative - cassia, although its taste is sharper and rougher, so it is more suitable for spicy dishes.

Ginger
In Southeast Asia, fresh ginger makes jam. Raw it can be added to salads. In Russian cuisine, ginger has long been used to make drinks, gingerbread and Easter cakes. It gives a special taste to meat. This tropical plant originally from South Asia is cultivated as a garden crop. Its rhizomes are dried in the sun, and then ground - this spice is most often used in a ground form, although it is also used freshly cut or ground, especially in Oriental and Indian dishes. In India and Sri Lanka, roasted ginger is used to make sauces for meat, fish, and vegetables. Ginger beer is popular in England and the USA.

The medicinal properties of ginger help relieve headaches, migraines, strengthens the immune system. Ginger is useful for severe coughing and catarrhal diseases. In Japan, ginger is used to prevent worms.

Anise
This spicy herb of the umbrella family comes from Egypt and Syria. Anise seeds with delicate sweetish taste are used as spices. They are added to fish dishes, soups, as well as bread and pastries. Anise is part of the popular alcoholic beverages.

Vanilla
The homeland of this climbing plant of the orchid family is Mexico and Central America. As a spice, use its pods. Due to the time-consuming process of growing a plant, gathering and preparing long pods, vanilla remains one of the most expensive spices in the world. Therefore, vanillin - its artificial substitute is very popular. Vanilla, which has a delicate aroma and floral sweetness, is widely used in the preparation of expensive confectionery, especially chocolate, and sweet dishes.

Cardamom
  Perennial herbaceous plant of the ginger family comes from the Malabar coast of India. As a spice used cardamom seeds enclosed in boxes. They are harvested immature and dried, and the seeds are husked before use. Cardamom is one of the most exquisite spices of Western European and Russian cuisine. It has a peculiar aroma, refreshing, slightly camphor taste. In India, its seeds are part of many dishes, they are added to pilaf, included in curries, sweets and desserts. In Scandinavia, cardamom is used to make cupcakes and pies, canned food.

Nutmeg and Nutmeg
These are parts of the same fruit of the nutmeg tree - the nutmeg, a native of the Moluccas. Its fruit in shape and color resemble apricot. As it ripens, the fruits split and expose the seed, which is partially covered with tea. When dried, the skin of the princemen becomes orange, and it is called the nutmeg color (it is sold in the form of flakes or powder). The seed, also called a nut, is complexly processed and dried. Both nutmeg and nutmeg have a differently strong and delicate flavor. In Western European cuisine, nutmeg grated or ground is added to salads, vegetable and potato puree, to poultry dishes, as well as to mushroom and fish dishes. It is perfect for making drinks and cupcakes. Nutmeg, like nutmeg, is the basis of many sauces, it is used in the preparation of spicy, meat dishes. In Malaysia, a shell of nutmeg is sugared or preserved.

Rosemary
  This evergreen shrub of the family of Labiaceae is a native of the Mediterranean. As a spice, use its dried leaves. In our country, rosemary is not very popular, although it is good to add it to meat dishes - it discourages a specific smell and at the same time gives flavor. They are seasoned with vegetable dishes, sauces and fruit salads. Italians add rosemary to pizza dough and pasta.

Marjoram
  The homeland of this perennial dwarf shrub is the Mediterranean. Its leaves are used in cooking both in fresh and dried form. Marjoram, which contains a large amount of essential oil, has a peculiar, slightly burning, delicate taste and sweet-spicy aroma. It is used to prepare potato soups, salads, dishes from legumes, liver and mushrooms, as well as hot meat dishes with a high fat content, as it contributes to its digestibility.

Thyme
  This creeping herbaceous plant, distributed throughout Europe and Russia, is also called creeping thyme and Bogorodskoy grass. In the form of powder, it is used in the preparation of soups, mixed with breading to grill fish, and they are also sprinkled with various cheeses.

Basil
  This spicy herb of the family Labs has come to us from India and Iran. In the form of powder, basil is added to fish, cheese, egg, meat dishes, as well as to pasta. Whole dry grass stalks are put in pickles and fermentation.

Fennel
His homeland is Asia Minor and Syria. Leaf tuber and fresh fennel leaves are used to make salads, main dishes, marinades and pickles. Ground roasted meat is sprinkled with ground fennel.

Tarragon (tarragon)
The homeland of this plant is a genus of wormwood - Eastern Siberia and Mongolia. Dried tarragon leaves, as well as fresh, are added to salads, soups. Especially tarragon goes well with boiled fish.

Coriander
  A spicy herb of the umbrella family, originally from Asia Minor and the Eastern Mediterranean. The greens of this plant are called cilantro, and the seeds that have the smell of dried orange are called coriander. They are used in marinating fish, pickled cabbage, and mixed with cumin seeds.

Mint
  As a spice, several species of this family of Labiaceae are used; curly mint is especially preferred for this. In the dry form it is added to meat dishes, dishes from peas, lentils, as well as marinades for meat and game.

Caraway
  The seeds of this plant of the umbrella family, with a refreshing taste and slightly pepper aroma, are a favorite spice of European bakers, pastry chefs and cheese makers. Cumin goes well with dishes from cabbage, potatoes, cottage cheese, add it to sweet dishes, it is also part of the gin and schnapps.

Barberry
  The acidic fruits of this thorny shrub have the ability to neutralize some poisons in the body. Berries are used in the preparation of meat dishes, pilaf. In the Transcaucasian kitchen, barbecue and poultry dishes are sprinkled with ground barberry.

Garlic
  The use of this spice is diverse. Dried garlic cloves are ground into powder and mixed with salt, producing the so-called garlic salt. Garlic is added to sauces. To give the salad a slight garlic flavor, the inside of the salad bowl is rubbed with a freshly cut garlic clove. But garlic is absolutely unsuitable for fish dishes, as it can hopelessly spoil their taste.

In the culinary life, spices play a significant role, so in the kitchen of most modern people you can find a set of jars and sachets with fragrant contents. As you know, seasonings affect not only the taste of food, but also human health - this is evidenced by ancient medical treatises, and recent scientific research. What is the value of spices?

Spice Value

In ancient times, spices were very valuable, they were worth their weight in gold. They went on long journeys for them, as a result of such trips even geographical discoveries happened. Such a stir was caused by the properties of spices, their ability to change the taste of products. It was difficult to keep food, and spices helped to get rid of unpleasant taste. In addition, as the history of India shows, curry, which contains a large variety of components, is a good preservative.

Types of spices (spice)

The number of seasonings in the world is large: anise, star anise, barberry, vanilla, cloves, zira, cardamom, cumin, red pepper, coriander,, bay leaf, paprika, pink salt, cumin, black salt, black pepper, chili, tarragon and etc.

Dried herbs (including olive):  basil,,, rosemary, celery, thyme, dill,, savory.

Spice mixes:  garam masala, curry, hop-suneli.

Spices for drinks and desserts:  star anise, vanilla, cloves, allspice,, cardamom,, carob,, saffron.

Daily rate of spices -  1-4 g per day.

Each of these spices, and we are talking only about those that are of vegetable origin, is rich in its own unique taste and properties.

Useful properties and benefits of spices (spices)

• affect the taste and aroma of dishes,
• prevention and treatment (for example, ginger),
• treat diseases of the respiratory system
• normalize metabolism
• detoxify the body,
• strengthen (for example, saffron),
• stabilize blood pressure
• reduce blood cholesterol levels
• accelerate blood circulation
• cancer prevention and treatment (for example, turmeric, pepper),
• are
• relieve from
• tone up
• struggling with (like cinnamon),
• treat (for example, sesame, nutmeg)
• relieve inflammation on the skin (for example, ginger),
• prolong youth

Each spice and spice, in addition to the unique taste and unique aroma, has its own set of useful properties.

Carnation  and bay leaf  in the form of spices or oils help with diseases of the upper respiratory tract.

As a result of numerous studies conducted at the University of Graz, it was proved that turmericprevents the development of cirrhosis of the liver, stabilizes the bile ducts and eliminates inflammatory processes.

Amaranth paniculata, coriander, cinnamon, herva woolly, indian coccini  (almost all of them are part of curry) contribute to getting rid of the negative effects caused by high blood sugar levels. Therefore, they are recommended for diabetics and older people.

Sesame  affects the level of cholesterol in the blood, stabilizes blood pressure. In addition, it normalizes the work of the intestines.

Vanilla  due to the presence of polyphenols with antioxidant properties, prevents the appearance of cancer, delays the aging process, is the prevention of Alzheimer's and Parkinson's diseases.

Popular red  and black pepper  also help to avoid the occurrence of cancer cells, they are often used as a means of cold and for its prevention. Red pepper monitors the normal blood clotting, strengthens the skeleton and is recommended to smokers because of the high content of beta-cryptoxanthin, which neutralizes the effect of tobacco.

Do not forget that among other things, spices are excellent pheromones.

Contraindications and harm spices (s)

• individual intolerance,
• allergy,
• nervous disorders.

Currently, there is no need to make long hikes, in order to purchase spices, now you can buy them at almost every grocery store and in the food markets. But with the advent of availability, unfortunately, quality often disappears. Spices can harm human health. Extreme caution should be taken to the mixtures under the common names: "Spice for meat", "Spices for fish", "Mix for salad", "Provenskie herbs." Chemical ingredients are often added to their composition to impart a better taste and aroma.

Another danger is not quality, but quantity. In large quantities, from 5-6 g and above, seasonings are truly capable of causing health complications. For example, nutmeg, sage and cinnamon can lead to cramps. Rosemary and saffron should not be consumed by pregnant girls and women. And the carnation, due to its sedative properties, causes a feeling of lethargy.

Spices and spices - are quite strong irritants that can trigger the disease. When gastritis, ulcers, allergic reactions, and cystitis is best to completely abandon them. In no case should some spices be mixed together with (by the way, it is better to refuse the second), for example, curry and aspirin, since the properties of the spice level the effect of the medicine.

Everyone knows how sharp red pepper is, the fact is that it contains capsaicin, an alkaloid, which is responsible for burning qualities. If capsaicin gets into the eyes, it can cause severe retinal damage. So be careful while cooking.

So, the use of spices and spices can be harmless and even useful. The main thing to know when to stop!

What spices and spices do you add to your dishes? :) :) :)

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