Mixes of spices

• the Most known spices and mixes of spices

• the Rough short review of smells and tastes of spices

• the Use of spices at most often meeting diseases

• Use of spices in the food-processing industry

and #8230; the Smell is faster, rather than sounds or images, heart strings

Redjard Kipling

From an extreme antiquity except actually spices, mixes of spices which prepared in advance from accurately certain number of the components combined in strictly invariable proportions and representing poroshkoobraznuju or a pastelike homogeneous mix with own original smell and taste were known. This mix obviously differed from all other spices and, of course, from other mixes.

It is necessary to tell, that in the heart of centuries of a mix of spices spices were applied by time even more often, than. Ancient Greeks and Romans very much appreciated such mixes as garum (for the second dishes), suffumigium moskatum (a confectionery mix), absolutely not so not applied kost, nard, the Indian nut and a mix, named wine Gippokrata (a carnation, ginger, cinnamon and paradise grains). Unfortunately, with centuries many interesting recipes have been lost, and those mixes have gone out of use.

At the same time in Asia where the culture of the use of spices never died away and with a current of centuries it was more and more improved, numerous mixes of the spices which structure varied depending on climatic and an environment, tastes and traditions of the different people have been developed and entered into mass application. And, many mixes everywhere recognised successful, gained extremely wide geographical distribution, passing not only borders of the countries, but also continents. Similar has occurred to the known Indian mix named kerri, with a Siamese mix of 10 spices and with the Chinese mix of 5 spices usinmjan.

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