Fragrant and spicy plants people began to use to make food before the appearance of salt. Now it is impossible to determine what specifically moved the ancient peoples: whether they wished to improve the flavor and flavor of food, whether they tried to get the newest taste characteristics of ordinary dishes and food or complemented spices, understanding about their useful properties.
Innovative scientific researches of culinary customs of the peoples of the world admire the experts with the correctness with which spices and spices are selected in national dishes. Virtually all over the world, in the classical dishes of the given territory, the dishes are supplemented specifically with those spices and spices, in which the biologically functional elements are in sufficient quantity, the lack of which is most acute in food used in food!
For example, rice for a long time was the only readily available food for the poorer population in the eastern states. Only the addition to it of various aromatic plants allowed at least somehow to change the taste properties of rice dishes and not feel the problems with the state of health associated with a lack of microelements and vitamins necessary for the body.
Almost all spices and spices were famous in Europe. Anise, caraway seeds, mustard seeds, coriander, mint, cinnamon, saffron, wormwood, etc. were used for cooking. In ancient Babylon, ajwan, sesame, cardamom, garlic, fennel, dill, etc. were added to the food. However, at the beginning of our era, when Christian culture slowly replaced the ancient, almost all spices and spices came out of consumption.
Again spices gained fame in Europe only in the 15th century, with the beginning of the circumnavigation. At the end of the 15th century, Vasco da Gama brought cloves, cinnamon, ginger and black pepper to Europe. After the discovery of the American continent in Europe, they tasted the smell of red chili and Jamaican scented pepper, vanilla.
In the 16th century, oriental spices and spices became famous in Russia. From India and Persia, they brought pepper, saffron and cardamom. From China, they delivered badon, ginger, galangal (kalgan root), Chinese cinnamon (cassia) and black pepper. Especially famous in Russia were fragrant mixtures that were added to the confectionery products. They were called "dry perfume" and used to bake cakes and cakes. Most often these mixtures were from anise, vanilla, badyan, cloves, cardamom, ginger, cinnamon, sweet pepper, nutmeg, cumin and saffron. What are the useful properties of anise and saffron?
Saffron has unusual healing qualities. It is easier to say in what sphere it can not be used for a healing purpose than to make a list of all its abilities: it helps with coughing, anemia, asthma, liver, spleen and gall bladder diseases, menstrual pains and cycle disorders, infertility, hysterics, neuralgic pains, depression, heart disease. Culperer said that saffron is indispensable for the cure of heart disease. The English medical journal Lancet says that with the constant consumption of saffron, the threat of cardiovascular diseases is obviously diminishing.
Saffron, according to Ayurveda, renews the cells of the brain and body. It feeds blood and supplies moisture to the genitals. Saffron is considered a good medicine for the treatment of the genitourinary system, especially in women. It increases sexual desire - especially in girls.
Useful properties of saffron:
1. 2-3 veins of saffron on a glass of warm milk are used for the risk of miscarriage. Pregnant NOT to drink saffron in large portions! A huge portion - 10-12 veins - before the birth simplifies them.
2. With headaches: 3-4 veins of saffron mixed with 3 drops of melted butter. It is painful to prevent. Acquired porridge wedged in the nostrils and draw in deep noses
3. With internal bleeding: 5-7 veins of saffron stir in warm milk and take.
4. Women's well-being: saffron regulates the monthly cycle. He reduces pain, often accompanying menstruation, can help with hysterics. Used for curing leucorrhoea. Reception: 5-10 veins.
5. Diseases of the liver and blood: 3-4 veins of saffron and 10 pure berries overflow 0, 5 cups of unboiled cold water. Defend approximately 8 hours (night). Take this infusion in the morning and evening for 1-2 months.
Anise is an annual plant coming from Egypt, China and India. The largest manufacturers of anise nowadays are Spain, Bulgaria, Turkey, India, Mexico. The fruits of anise have a peculiar smell, slightly similar to the aroma of cumin, however more strong and sweet. Anise includes essential oils, flavonoids, coumarins, plant sterols.
In cooking, anise is used as a supplement to cooked vegetables: carrots, cabbage, beets, spinach. A small part of the anise can just fit into meat dishes and sauces to improve the taste. Another anise is used for flavoring cakes, compotes, rolls, cakes, dishes from fish and seafood. Anise also complements individual alcoholic beverages.
Useful properties of anise:
1. Fruits of anise are recommended for gastrointestinal problems. In particular, it can help with constipation, pain in the stomach, meteorism in infants.
2. Anise dispels appetite and makes digestion better.
3. Anise can be useful to ladies at the moment of lactation, because it activates the secretion of milk, and also makes the milk healthier.
4. Anis has a mitigating effect on the inflammation of the respiratory tract. It is recommended as a cough remedy for dry cough with modest secretion, and even with bronchitis.
5. Anise infusions on alcohol are used externally (are caused in the skin) as a means of repelling mosquitoes and midges. They also kill lice and fleas.