A true master chef knows when to add spices and in what quantities. Usually a small pinch of spice is enough to give the right flavor to the dish. Well, what spices should be in the kitchen on a mandatory basis – we will tell you in this article.
One of the oldest spices added to food by the Greeks and Romans. It contains vitamins A, B, E, H and PP, many minerals, essential oils and other useful substances. Nutmeg in small doses is useful for the cardiovascular and nervous system, improves immunity, helps with disorders of the gastrointestinal tract. In the East, this spice was used to treat men with impotence and excessively rapid ejaculation, although there is no scientific evidence of effectiveness for male problems.
Remember that eating large amounts of nutmeg (more than 30 grams at a time) can lead to acute poisoning with very unpleasant consequences, up to coma and even death. Therefore, you should put small amounts of this spice in dishes strictly according to the recipe.
Nutmeg is added to many dishes. This spice goes especially well with meat, poultry and game dishes, as well as with vegetables, especially tomatoes. Nutmeg goes well with wine and alcoholic cocktails based on it, as well as with milk and chocolate cocktails. This spice accentuates well the taste of baked goods, cottage cheese and chocolate.
This spice contains vitamins A and B and minerals such as zinc, calcium, magnesium, sodium and phosphorus. In folk medicine, cardamom is used for respiratory diseases to eliminate mucus. Also, this spice improves the digestive system and calms the nervous system. By the way, cardamom increases the metabolism, so it promotes weight loss.
If you have gastritis, stomach or duodenal ulcer, it is better to refrain from using this spice.
Cardamom is present in many Indian spices and goes well with Indian dishes. This spice goes well with bean soups, fish soups, minced fish, alcoholic beverages (such as liquor, punch and mulled wine), coffee and tea. Cardamom is also added to muffins, cookies and rolls.
This spice contains vitamins A, B, C and PP and minerals such as iodine, iron, magnesium and so on. The spice is used for respiratory diseases as an anti-inflammatory and expectorant, as well as for gastritis and nervous disorders.
If you have diseases of the heart, joints, kidneys, liver, stomach or duodenal ulcer, it is better to refrain from using this seasoning.
Oregano is used in homemade sausages, ham and pâté; it goes well with meats, potatoes and sauces. It also goes well with mushroom sauces. Oregano can also be used to pickle cucumbers and mushrooms.
This spice is also called cumin. It contains vitamins A, B, C, E, and K, as well as minerals such as iron, calcium, magnesium, and so on. Zira is good for digestion, improves appetite, and calms the nervous system.
For stomach ulcers, duodenal ulcers and gastritis, it is better to refrain from eating this spice.
Zira is suitable for canned vegetables (e.g., cabbage and cucumbers) and is used in cooking pilaf, meat and fish dishes. Zira is also added to desserts such as yogurt, cottage cheese and baked goods. A lover of oriental dishes must have this spice in the kitchen.
This spice contains vitamins A, B, C, E, K and PP, minerals (such as potassium, magnesium, sodium and so on), rutin, pectin, carotene and other useful substances. Majoran improves digestion and increases appetite, calms the nervous system, has a sedative effect and has a diuretic effect.
If you have high blood clotting, thrombosis or thrombophlebitis, it is strictly not recommended to use this spice.
Often marjoram is used in the preparation of minced meat and sausages. This spice makes meat more tender and flavorful. Marjoram goes well with pork, goose, duck, game, fish, with dishes from beans and potatoes. Also marjoram is used in pickling vegetables. Often marjoram is added to Armenian dishes.