the Science of application of spices. An essence of technology of storage

you are: the Science of application of spices

Key rules of use of spices resulted by us and aromatic plants should be steadily observed not only in house cookery, but are necessary and for all huge variety national, international and traditional cuisines. Pleasant and successful appearance kushanija together with aroma is tempted by appetite and positive perception of food. If to add it with physiological action of spices and seasonings on digestion, work of a gastroenteric path, on arterial pressure and their antiseptic influence it is possible to understand to the full value of spices and seasonings. All it gives the chance to be developed more widely and more brightly also to culinary talent which, but to opinion of some scientists-nutritsiologov, disappears almost in each of us.

Before to approach to a question on how spices on our food and what an essence of technology of their application operate, we believe necessary short to stop on questions of storage of spices. After all abundantly clear, that if the best spices will lose taste, aroma, vitamins and biologically active substances they depreciate. So, our problem to provide full (or nearly so full) safety of all these properties. For this purpose it is recommended:

To Store spices always in densely closed, opaque, ceramic, porcelain banks or from the dark glass, specially intended for this purpose.

Each spice to store in a separate jar.

Never to store some spices in one box or a sack.

Shelves for spices (or accordingly case or case regiments) should be in a dry place, out of reach of heat and a moisture going from a plate.

In grains (caraway seeds, an anise, fenhel, black pepper) it is not necessary to store Spices in the ground condition as it leads to slow loss of aroma long. To grind them follows on a special mill or to pound in a mortar directly ahead of application.