the Science of application of spices. Application scale

you are: the Science of application of spices

That use of spices and seasonings promoted strengthening of health and improvement of state of health, brought to us pleasure and satisfaction, did our life - in particular, our table - is more pleasant and more interesting, it should give huge set of variants and nuances of the dishes prepared purposefully and with corresponding creative inspiration and skill. It, certainly, cannot be reached only by means of salt, pepper, vinegar and gorchitsy! It is necessary to expand considerably scale of application of spices (or their mixes) in our cookery. Therefore, if today some apply them some kinds, and experts and gourmets some tens kinds we offer in our book over two hundred. Naturally, there is a question on a certain experience, on observance of some rules and canons.

1. To know in the main a condition of the health both according to it and with the tastes to select spices and seasonings to the chosen foods.

2. To know separate aromatic plants, their smells, tastes, shades, intensity of action, possibility of a combination, influence on state of health, properties and, according to it, to choose spice and to define quantity.

3. To have own secrets and receptions, to understand taste and aroma subtleties and, depending on it, to choose necessary dishes for itself and for visitors. If there is no confidence and feeling of a measure at application of spices it is always better to use them less, than it is more.

4. Experiences and experiments with spices to consider as noble entertainment, it demands imagination, a scent, refinement and art. Very interestingly arising feeling of intense expectation before knowledge of result, pleasure from cooking and other processes of processing, skill growth, more a profound knowledge of spices to the tiny nuances. The use of the big assortment of spices gives set of flavouring shades which become unique.

5. In families with small children it is necessary to use spices cautiously and it is more preferable to add them in ready food. Sharp, fragrant spices are better for using in the whole kind and to take out them before dish giving on a table.

6. Spicy vegetables to add in boiling soup approximately minutes for 40 before the cooking termination. Fresh greens to add only in the end of cooking that the aromatic substances impacting relish and aroma have not disappeared I observe, and vitamins did not collapse. Root crops are better for adding fresh, it is desirable broken in a kitchen garden in the morning, in day of preparation of a dish.