Importance Of Spices In Cuisine
By Fred Herman
Spices In Cuisine
1. Classification of spices by nature
2. Classification of spices
Spices of vegetable origin:
Spices of animal origin:
Classification by structure:
The spices will be composed in 7 forms:
• Crystal form: sugar, salt, MSG… They are also called dry spices.
• Liquid form: soy sauce, soy sauce, fish sauce… They are also called wet spices.
• Powder form: basil powder, curry powder…
• Fresh fruit form: pepper, chili…
• Leaves, peel: coriander, herbs, lemon peel, orange peel, cinnamon bark...
• Root form: turmeric, ginger, onion…
• Mixed form: batch, oyster sauce, satay, chili sauce, ketchup, cooking oil...
3. Spices are good for health
Cinnamon is a popular spice used by chefs in many recipes. Cinnamon bark and powder are often used in stews, pies, cakes, or sometimes used in the preparation of drinks.
In medicine, cinnamon is also an herb that contains many vitamins, pyridoxine, niacin, pantothenic acid, minerals, and antioxidants needed by the body to help fight inflammation, regulate and lower blood sugar, as well as anti-inflammatory.
Thanks to its warmth, mildly spicy taste mixed with a bit of bitterness with a refreshing aroma, sage is very popular with chefs in the preparation of dishes of Western and Middle Eastern countries. Top chefs regularly use sage as a sauce to help eliminate fishy odors and enhance the flavor of baked goods such as chicken, duck, pork, beef, sausage, etc.. soups, stews, cocktails.
In Latin, sage (sage) means "heal". Indeed, sage contains a large number of essential oils (monerpene, thujone, camphor, cineol); tannins; Antioxidants such as caffeoyl-fructosyl glucoside, caffeoyl-apiosylglucosin, etc. It has effects such as anti-inflammatory, antibacterial and anti-cancer, anti-aging, improving memory, especially has positive effects. in the treatment of Alzheimer's disease.
Mint is a spice with a long history in the cuisine of many countries. Mint leaves and menthol can be seasoned in drinks or mixed with other ingredients in salads.
Many studies have shown that the medicinal properties of peppermint mostly lie in the essential oil. Peppermint essential oil can help you improve and manage pain in irritable bowel syndrome, relieve nausea, motion sickness, relieve stress, and more.
Basil - basil has a pungent, post-sweet taste, an aroma similar to anise but with a little more concentration. This characteristic herb is often used by chefs in the menu of Western dishes such as soups, salads, pizzas.
According to medicine, basil has the ability to inhibit the growth of many types of bacteria, yeasts, molds, helping to strengthen your immune system. In addition, basil also helps reduce blood sugar before and after meals, treat anxiety and depression.
Cayenne pepper is often widely used in many dishes such as stews, stir-fries, soups, ...
There is a very important active ingredient in cayenne pepper called capsaicin. It works to help you control your weight, and reduce cravings and increase fat burning in the body. Several studies have also demonstrated that capsaicin can fight certain cancers such as lung, liver, and prostate cancers.
Fenugreek is widely used in Ayurveda, and is used primarily to season meats and fish.
Fenugreek is used to aid digestion, treat sinusitis, lung congestion, and reduce inflammation. Fenugreek is also used as a lactation aid in mothers and also as an energizing agent in men.
Rosemary - This spice has a very distinctive aroma. The indispensable spice in your family's barbecue as well as in luxury restaurants (steak), stews, salads, ...
The active ingredient rosmarinic acid in rosemary works to help you prevent allergies and relieve nasal congestion, relieve stress, and improve mental clarity.
4. The best way to use spices
In general, the right and reasonable use of spices will make your dishes perfect in processing and cooking, thereby stimulating the taste buds of the people who enjoy them. However, if you do not have a certain standard or a specific recipe for combining spices together in cuisine. Because each chef will have their own way of processing and seasoning secrets. However, keep a few basic principles in mind:
When cooking, you need to know the specific dose of each spice, to taste for each different dish, not too much, not too little. Seasoning with moderate cooking will help the dish taste better, the digestive system also works better and the color of the dish also becomes beautiful and eye-catching.