What is spice?
In the art of cooking, the word spice refers to any dried part of the plant, except for the leaf, which is used for seasoning and tasteing to the recipe, but not used as the main ingredient. Spices are also used in medicine, religious rituals, cosmetics and perfumes. Spices have many medicinal properties and can help to balance the nature of foods, as well as preservatives, prevent food corruption as many spices have antibacterial properties. Today, India is the largest consumer, producer and exporter of spices in the world, and the best spices in the world.
Spice properties
Spices have many therapeutic properties in addition to giving food a unique flavor. Some spices are warm temperaments that are best used in foods that are cold, black and red pepper, turmeric, cinnamon and ginger are in the group of warm spices. Some other spices are cold -tempered, including lemons, rounded, sumac and coriander seeds. It is best to find out about their properties before using spices and also consume hot spices in winter and cold spices in summer.
The use and benefits of spices
When you are an experienced chef, you know that having a good quality cabinet will be one of the secrets to the taste of food. What you may not know is that spices can prevent food from being spoiled and help to increase the color of your vegetarian compounds and health. Many common spices and vegetables such as cloves, turmeric, rosemary, sage and cinnamon have strong antioxidant and anti -inflammatory properties. Eating frequent foods containing spices and vegetables may reduce the risk of heart and respiratory diseases.
The shelf life of vegetables and spices
The Food and Drug Administration defines spices as fragrant herbal ingredients, completely, broken or grinding, whose important function in food is to make a seasoning rather than nutritious. In the cuisine world, spices are seasonings made from the roots, skin or dried stems of plants, while vegetables are dry or fresh plants. When determining the shelf life of dry vegetables and spices, variables that include type, processing and storage. For example, dry spices last longer than dry vegetables, and the more complete or less processed spices are, the longer the shelf life is. Cardamom, bell peppers, paprika, etc. usually last 2 to 3 years. Right or unbroken beefs such as coriander seeds, mustard eggs, fennel seeds, Indian nuts, cloves, etc. are more durable because they are less exposed to air, light and moisture. If the spices are properly kept properly, they can last up to 4 years. Namak is an exception to this rule and can be used indefinitely without its size and shape without damaging or losing taste. But if you use a delayed salt, its spice may lose its taste over time.
Keep the spices
High Quality Spice Shopping Guide
The most important effects of spices on the body
Increased body metabolism and calories burning
If you are important to burn fat and increase your body's metabolism, use spicy spices such as pepper and ginger. The use and purchase of sweat that increases the body's metabolism will make your body more temperature and sweating. It also causes weight loss if used properly. In addition to these two spicy yellow spices and even cinnamon, they increase the heart rate and circulation in the body, which also increases the calorie burning process.
Eliminate gastrointestinal problems and pains
Eating ginger demos or adding ginger powder to foods is an effective treatment for the stomach pain. Cinnamon and cardamom powder are also very useful for eliminating digestive problems as well as eliminating severe nausea.
Treatment of body inflammation
If your body is inflamed and you are constantly enduring muscle pain, taking turmeric spices can reduce your pain because it contains a substance called curcumin that reduces body inflammation very quickly and relieves muscle pain and cramps.
