Colonial spices

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Colonial spices
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?ardamom

• Kardamonat is an ancient spice in India is
  well known for hundreds of years before Christ. Th
  is specific spice comes from the tropical jungles 
  in India, Sri Lanka.mnogogodishno plant
  thatreaches a height between 1.80 and 3.60
  meters. It forms a green seed pods that are
  dried and the seeds used in cooking whole or
  ground. The color of the seeds varies
  from brownish-greenon, until reaching black and wh
  ite artificial seeds. It is considered that the
  most expensive andquality is green cardamom,
  and brown is determined for a poor
  quality. White grains of cardamom to cherish the
  most aesthetic.

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Curcuma

• Turmeric  is a perennial herbaceous plant of the
  genusTurmeric, reaching a height of 1
  m, with highly branched rhizome. The root of the
  plant are used both in medicine and in
  cooking. There is a strong yellowingeffect due to
  the 2-5 content of the pigment in turmeric root a
  nd specifictaste, and contains 5 essential
  fatty acids. Skimmer roots began after the plant
  leaves turn yellow. It is native to Southeast
  Asia considered, but is also grown in China,
  Vietnam, Indonesia, Japan, Sri Lanka, the
  Caribbean and more.

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Marjoram

• Marjoram is a herbaceous plant with red or white
  flowersand distinctive strong fragrance. Is simila
  r to oregano. Warm temperatures and
  plant reaching 20-50 cm in height. Grown mainly in
  the Mediterranean andNorth Africa.Used as a
  spice and herb and for perfumes. There
  is antispasmodic, antiseptic, vasodilating action 
  stimulates digestion.

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Nutmeg

• Nutmeg is kind of evergreen trees,
  growing naturally in the tropics of Southeast
  Asia and Australasia. Te are important both spices
  , derived from their fruits, nutmeg and dried his 
  skin.Wren is actually the seed of the
  tree has yaytseobrazna shape with a
  thickness 15-18 mm and a length of 20-30 mm. Use
  a dry crust of stone or stone itself. The
  trees produce several otherproducts - essential
  oils, resins and oil.The most important
  type is simple or aromatic nutmeg, growing Banda I
  slands of Indonesia.Grown in the Caribbean,
  especially in Grenada. Other species of nutmeg Pap
  uan New Guinea, and Bombay Nutmeg from
  India. Both are used as impurities in products
  of M. fragrans.

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Estragonat

• Estragonat is a perennial plant of the family
  Asterovi. In Europe, are distributed mainly two
  subspecies of tarragon - French and
  Russian. French tarragon can be grown from seed,
  but by dividing the rhizome of the plant. Russian
  tarragon has less flavor and is grown from
  seed. Used as a spice outer stem parts with
  leaves and flowers. They contain 0.80 essential
  oil, flavonoids, glycosides, inulin, vitamins,
  etc.. By steam distillation of fresh or dried
  twigs obtained essential oil. It is
  zhaltenikavozelena oily liquid with specific
  smell aniseed, because it contains anethole. The
  oil is used in industry as well as preparation of
  tarragon. Branches are used to flavor various
  dishes, salads, sauces and fine for making
  drugs. Cultivated all over Europe, Russia,
  Africa and North America.

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Star anise

• Estragonat is a perennial plant of the family
  Asterovi. In Europe, are distributed mainly two
  subspecies of tarragon - French and
  Russian. French tarragon can be grown from seed,
  but by dividing the rhizome of the plant. Russian
  tarragon has less flavor and is grown from
  seed. Used as a spice outer stem parts with
  leaves and flowers. They contain 0.80 essential
  oil, flavonoids, glycosides, inulin, vitamins,
  etc.. By steam distillation of fresh or dried
  twigs obtained essential oil. It is
  zhaltenikavozelena oily liquid with specific
  smell aniseed, because it contains anethole. The
  oil is used in industry as well as preparation of
  tarragon. Branches are used to flavor various
  dishes, salads, sauces and fine for making
  drugs. Cultivated all over Europe, Russia,
  Africa and North America.

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Allspice

• Allspice is the homeland of Jamaica, which is
  also the largest producer. It is also grown in
  Central and North America - Mexico,
  Honduras. Relatively late forgery was brought by
  the Spaniards in Europe.Allspice is a
  tropical tree whose fruits after drying look
  like grains of pepper. There are very bittertaste
  and strong aroma, so that should not go
  overboard with its use. Resembles the taste
  ofcinnamon, nutmeg and cloves. Cooking for
  a needed 3-4 grains.Allspice is suitable
  for soups and dishes of fish, game and beef. Used
  in pickles and sausagesready.

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Mustard

• Mustard is a kind of spice to the meal, which is
  placed mainly sandwiches and salads. The main
  ingredients in it are the seeds of
  the mustard plant. In makingthe seeds
  are crushed to powder and add vinegar,
  salt, water and oil. Mustardcolor is yellow
  to brown. Mustard is generally hot and can
  cause an allergicreaction.Production
  of mustard has been known since ancient
  times, 3000 years BC isused in Indian cuisine,
  but not very popular at the time of ancient
  Rome and ancient Greece. The first recipe dates
  back to '42 BC In the IX century the production
  of mustard is becoming one of the main income
  of the Frenchmonasteries.

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