Recommendations of culinary specialists. Practical data

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All our precautionary and preparatory councils at all do not set as the purpose to frighten off culinary specialists that they put few spices or moreover that tried to refuse them. We would like, that the user has agreed with us, that the range of aromatic plants is extremely extensive, and spice spice-rozn. Therefore, to establish rigid dosages, that is limits of the use for those or other spices or seasonings - a problem impracticable. Besides, some of spices are applied in enough considerable quantities, especially in different national kitchens, for example, an onions, garlic, parsley, fennel, a celery, others in is insignificant the small. At the same time, each of spices has the limit which follows or taste or aroma deterioration, or adverse influence on organism work. It concerns as concerning harmless onions, and very artful saffron. If spicy vegetables can be used in grammes and in tens grammes, spicy grasses (especially in a dry kind) are used by the tenth shares of gramme, and classical spices, as a rule, the 100-th shares of gramme. So, for example, 100 g black ground pepper usually suffices one person for 5-6 years that averages 1,5 g in a month or 0,05 g in day. And 100 g popular spicy grasses will suffice for a family in 4 persons on couple of years provided that it is some such grasses.

In spite of the fact that data cited by us are rough (and not so obligatory), we cite just in case practical data about use of spices not in grammes or milligrammes, and in peas, grains, leaves, branches, buds, zubchikah, etc.

For example, one gramme of weight corresponds (separately) - to 5 capsules of cardamom, 15 buds of a carnation, 1/2 nutmegs, to 17 peas of the Jamaican pepper, 28 grains of black pepper, 8-9 leaves of a bay leaf, 125 grains of a coriander. As to dry ground spicy grasses, the weight of one teaspoon (with top) makes 2-3 grammes.