Natural spices and dehydrated vegetables
Plants or parts of plants with a strong aroma or taste, used in small quantities for flavoring, coloring or preserving in foodstuffs, while at the same time having a low nutritional value. Some of these aromatic plants are also used in other industries - perfumery or cosmetics, in medicine.
The Bulgarian word comes from the verb "forge", T. is. improve, for a variety of tastes. The English “spice” and and Russian “spice” derive from the Latin phrase “species aromatacea”, which literally means "aromatic kind", but even in antiquity it was used in the sense of "spice". In the classifier of various herbs and spices, compiled by order of Charlemagne, they are called "friends of the medics and praise for the cooks".
Different parts of the plants are used as spices:
- Fruits: spring, pepper, white, pink, green pepper, nutmeg
- Bark: cinnamon
- Seeds: cumin, cardamom, coriander, who is, barley, mustard, mak, sesame, dill, anise
- List: Bay leaf, rosemary
- Whole plant: basil, marjoram, oregano, parsley, savory, thyme, mint, whole
- Breasts: garlic, onion
- Rhizome roots: ginger, turmeric, horseradish
- Colors, stamens, flower buds: saffron, cloves
- Vegetables: sweet red pepper, chili, red and green pepper
The specific aroma and taste of the spices are due to the essential oils contained in them.