Application of spices in the food industry

In ancient times salt and pepper often became the cause of wars, coups d'état and overseas expeditions. Since then, the passions have subsided, but the most precious of the spices still play an important role, now in the cooking. We study their capabilities and varieties! The use of spices in the food industry is a complex science.

Salt and salt and salt

They are extracted from the bowels of the earth with the help of harvesters or obtained artificially in the laboratory. 98-99% consists of sodium chloride and undergoes chemical treatment at high temperature, as a result changes its natural dark color to snow-white, but loses useful substances. Stored in closed containers - up to five years, in open form - no more than a year.

Iodized salt

The salt is enriched with iodide or potassium iodate. Helps in the prevention of thyroid diseases, but with acne, nephritis and hypertension, its use should be minimized. Depends on the type of iodine. Yodate, labeled with the letter A, is more long-lived than iodide-B.

Sea salt

It is formed naturally by evaporation of sea water under the influence of the sun and wind. It is rich in iodine, potassium, magnesium, calcium and sulphates. Due to all these microelements has a variety of tints of taste and aroma.

Black Thursday salt

A mixture of common salt and rye flour, which is burned on birch firewood in an oven at high temperature. It has a bonfire flavor, 92% sodium chloride in the composition, as well as ash, iodine, calcium, phosphorus, copper, zinc and potassium.

Gray salt Fler de Sel

Manually using and harvesting off the coast of northwestern France - on the Brittany peninsula. Unique salt, because it has the lowest sodium chloride content - only 35.2%.

Himalayan pink salt

Sea salt, received and applied its delicate pink color as a result of natural mixing with red dust of volcanic clay. According to the ancient tradition, it is mined in the Himalayas by hand. Does not contain foreign impurities, but leads among the other varieties of salt for its usefulness - it contains more than 84 microelements. Completely absorbed by the body, improves blood circulation, lowers blood pressure, participates in liver detoxification. When buying salt, pay attention to: grade. The "extra" and "higher" marks indicate too much sodium in the composition. Therefore, preference is best given to the second variety; grading. The higher the number (2, 3), the larger the grind and, therefore, the salt is more useful; Colour. A greyish shade is a guarantee that useful substances have not been destroyed in the purification process. The snow-white color should alert, the salt probably was treated with chemicals; additives. Any stabilizers, preservatives and dyes are inadmissible. The presence of seaweed, herbs and pieces of vegetables is allowed. Badges "dietary" and "treatment-prophylactic" speak about the lowered sodium content, which in this case is replaced by potassium and magnesium, why the salt acquires a specific taste.

Black pepper

Pedigree: sun-dried unripe fruit of perennial shrub piper nigrum, growing on the Malabar coast in India. Consider at purchase: possesses the strongest smell and zhhuchestju, being thus the most universal. Traditionally it is used for cooking meat, fish, vegetables and eggs.

Green pepper

Pedigree: Vacuum-dried unripe fruit of perennial shrub piper nigrum. Take into account when buying: the most fragrant and least burning of all the peppers. It perfectly shades fish dishes, sauces and marinades.

White pepper

Pedigree of application: purified mature seeds of perennial shrub piper nigrum. Consider when buying: has a delicate taste and aroma. In the ground form is ideal for dishes from meat, fish and salad sauces.

Allspice

Pedigree of application: dried seeds of unripe fruit of a small evergreen clove tree. Take into account when buying: the flavor of pimenta at the same time resembles cloves, cinnamon and nutmeg. Due to the content of essential oils, it improves the work of the stomach and is useful in flatulence. Used in seasonings, sauces, ketchups, jams, gravies, baked goods.

Red pepper (paprika)

Pedigree: red chili pepper, ground to a powdery state. Consider when buying: rich in vitamins A and C, awakens the appetite. It is part of barbecue mixes and is ideal for goulash and mashed potatoes.

Pink and Szechuan peppers

Pedigree: small, fruit-like tropical fruit. Consider when buying: a pink pepper soft sweet taste, remotely reminiscent of coriander. It is suitable for delicious dishes - fish and seafood. Sichuan pepper has a sharp aroma with a light tinge of carnation. It is used in Chinese cuisine.