Spices in cooking are a variety of substances that give food during cooking the desired taste, aroma and texture. Some of them are of non-plant origin: salt, soda, vinegar, sugar, starch, etc. We use many daily, and it is already impossible to imagine what the dishes would be without these “improvers” of food. There are also vegetable spices. The list includes many herbs, fruits, seeds (e.g. dill, coriander, pepper, mustard), leaves, branches (bay leaves, basil, rosemary, parsley, thyme), roots and bulbs (garlic, ginger) of special aromatic plants. Let us briefly describe their benefits, harms and practical applications.
The benefits of flavoring seasonings
When cooking, various vegetable spices are often used. The name of some is well known to all, while others are used much less frequently. We list some useful properties of the most common:
- bactericidal and strengthening effect is typical for pepper, nutmeg, cloves and saffron;
- reduce the risk of developing cancerous growths of wormwood, caraway seeds, sage, ginger root, anise and cilantro;
- Recommended for diabetes mellitus ordinary cinnamon, as it helps to lower blood sugar and cholesterol.
How some plant spices may be harmful
First of all, it is worth thinking about individual intolerance. Indeed, many people suffer from various types of allergies, without suspecting it themselves. Therefore, when using herbal spices for the first time, be careful and start with a very small amount. Also consider the features of some seasonings:
- garlic and turmeric can weaken the effectiveness of certain drugs;
- black and red pepper is not recommended to be added to food for stomach problems;
- Mint with regular use can significantly lower blood pressure and cause headaches by reducing vascular tone;
- cloves should not be consumed by children suffering from diseases of the digestive system, and hypertension;
- Nutmeg in case of an overdose causes dizziness, headache and nausea.
How vegetable spices are measured
It is worth noting that in all recipes the dosage of fresh spices is usually indicated. Therefore, consider this when cooking. So, for example, allspice and cloves significantly lose weight after long-term storage, so you need to slightly reduce the required weight to avoid deterioration in the taste of dishes. Also, over time, dry spices may change the aroma, in addition, you need to check their suitability.
Roughly one gram contains the following amount of spices:
- cloves - 15 buds;
- black pepper - 28-30 peas;
- bay leaf - 8-10 medium leaves;
- nutmeg - half;
- coriander - 125 grains.
One teaspoon with top puts two to three grams of vegetable spices.
Always observe the necessary proportions and recommendations regarding how to use herbal spices. And also listen to your body and remember that everything should be a measure.