Salt, baking soda, sugar, farina, gelatin - the most ordinary products - are called spices. Spices give a specific flavor to the food - sweet, salty, and spicy and so on.
Kitchen herbs have quite another task. This is products of vegetable origin only. They do not change the taste of food as sharply as spices and give it fragrance, subtle flavors and antibacterial properties. Pepper, allspice, garlic not only excite the appetite, but also participate in the processes of pickling on the rights of preservatives and antiseptics. All herbs, besides giving the aroma and refined taste to dishes, have healthy properties. Of course, a serious chronic disease is not cured only by kitchen herbs, but they are indispensable as a means of prevention and adjuvant therapy.
Useful herbs.
The king of the spicery is saffron - stigma of the pestles of one of the species of crocus. Its price is really king's, because in order to obtain one gram of saffron, it is necessary to pick more than a dozen flowers. In appearance it has to be thread-like, long and dark. Saffron - is a fighter with overexcitation, hysteria, convulsions, an excellent diuretic and diaphoretic.
The most popular Indian herb - curry - facilitates digestion of protein. This mixture stimulating the appetite is equally suitable for first course, main meal and sauces.
With moderate use the curcuma does not almost change the flavor of meals, but it gives them a rich yellow coloring (not all children like cream of wheat, but a few ones will refuse to taste the "sunny" porridge). In addition to dairy dishes, curcuma is also added in the first, second, and dessert dishes. It is indicated for gastric ulcer, gastritis, violations in pancreas and bile cyst. Curcuma worms, suppresses a putrid microflora in the intestines.
The main thing in cooking is to use herbs properly; in this case your dishes will be very tasty and useful.
Kitchen herbs have quite another task. This is products of vegetable origin only. They do not change the taste of food as sharply as spices and give it fragrance, subtle flavors and antibacterial properties. Pepper, allspice, garlic not only excite the appetite, but also participate in the processes of pickling on the rights of preservatives and antiseptics. All herbs, besides giving the aroma and refined taste to dishes, have healthy properties. Of course, a serious chronic disease is not cured only by kitchen herbs, but they are indispensable as a means of prevention and adjuvant therapy.
Useful herbs.
The king of the spicery is saffron - stigma of the pestles of one of the species of crocus. Its price is really king's, because in order to obtain one gram of saffron, it is necessary to pick more than a dozen flowers. In appearance it has to be thread-like, long and dark. Saffron - is a fighter with overexcitation, hysteria, convulsions, an excellent diuretic and diaphoretic.
The most popular Indian herb - curry - facilitates digestion of protein. This mixture stimulating the appetite is equally suitable for first course, main meal and sauces.
With moderate use the curcuma does not almost change the flavor of meals, but it gives them a rich yellow coloring (not all children like cream of wheat, but a few ones will refuse to taste the "sunny" porridge). In addition to dairy dishes, curcuma is also added in the first, second, and dessert dishes. It is indicated for gastric ulcer, gastritis, violations in pancreas and bile cyst. Curcuma worms, suppresses a putrid microflora in the intestines.
The main thing in cooking is to use herbs properly; in this case your dishes will be very tasty and useful.
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