2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-05 09:56
Spices in cooking are called a variety of substances that give food the desired taste, aroma and texture when cooked. Some of them are non-vegetable in origin: s alt, soda, vinegar, sugar, starch, etc. We use many of them daily, and it is already impossible to imagine what the dishes would be like without these food “improvers”. There are also vegetable spices. The list includes many herbs, fruits, seeds (eg dill, coriander, pepper, mustard), leaves, branches (bay leaves, basil, rosemary, parsley, thyme), roots and bulbs (garlic, ginger) of particular aromatic plants. Let us briefly describe their benefits, harms and practical applications.
Benefits of fragrant spices
Various herbal spices are often used in cooking. The name of some is well known to everyone, while others are used much less frequently. We list some useful properties of the most common:
- bactericidal and firming action characteristic of pepper, nutmeg, cloves and saffron;
- reduce the risk of developing cancer wormwood, cumin, sage, ginger root, anise and cilantro;
-ordinary cinnamon is recommended for diabetes mellitus, as it helps to lower blood sugar and cholesterol levels.
How harmful some vegetable spices can be
First of all, you should think about individual intolerance. After all, many people suffer from various types of allergies, without knowing it. Therefore, when using vegetable spices for the first time, be careful and start with a very small amount. Also consider the characteristics of some seasonings:
- garlic and turmeric can reduce the effectiveness of some medications;
- black and red peppers are not recommended for food with stomach problems;
- mint, when used regularly, can significantly lower blood pressure and cause headaches by reducing vascular tone;
- cloves should not be used by children suffering from diseases of the digestive system, and hypertensive patients;
- Nutmeg causes dizziness, headache and nausea in overdose.
How vegetable spices are measured
It is worth noting that all recipes usually indicate the dosage of fresh spices. So keep this in mind when preparing. So, for example, allspice and cloves significantly lose weight after long-term storage, so you should slightly reduce the required weight in order to avoid deterioration in the taste of dishes. Also, over time, dry spices may change flavor, in addition, you need to check themexpiration date.
Approximately one gram contains the following amount of spices:
- carnation - 15 buds;
- black pepper - 28-30 peas;
- bay leaf - 8-10 medium leaves;
- nutmeg - half;
- coriander - 125 grains.
One heaping teaspoon contains two to three grams of vegetable spices.
Always follow the proper proportions and recommendations regarding how to use herbal spices. And also listen to your body and remember that there should be a measure in everything.
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